While incessant misappropriation of the words ‘sustainable’, ‘organic’, and ‘local’ in the food and restaurant industries have devalued their meaning, Arimia are totally committed to the authentic practice of growing and serving food from their own backyard.
They grow a few hundred olive and fruit trees and a one-acre vegetable garden, and any run off trickles into a winter creek line where Arimia farm their own trout. Of course, the rain also supplies their livestock and restaurant clients and staff, with enough drinking water for the year.
It’s an easy choice, says owner Ann Spencer. In establishing Arimia as a bastion of sustainability in the South West, she hopes also to restore some of what has been lost to the industry and wider society’s appetite for convenience.
“We want to protect and promote this way of life, and to raise the consciousness of people that come and eat here. People are ready for it. People want to know where their food comes from. It hurts us when people are misinformed by false marketing,” says Ann.
“People are starting to make that connection to sustainable foods, real foods, whole foods, and we want to help grow that in them. This isn’t just about food, it’s about us making the difference that we can.”