top of page

Our Latest Newsletter

Updated: May 1

“You guys are trying a lot of new things” is a comment we frequently heard during the last 18 months. It is true. We tried artist dinners, jazz festivals, chef dinners, resident chefs, guest chefs, sound healing, Feldenkrais pickleball classes, tournaments and much more. Some were successful others not so.


Although our business is growing exponentially, we planned on a quiet April taking the opportunity of the normal lull of April and May to reflect.


By mid-month, we were at loss as to what news we had that would be of interest to our monthly readers. Having now been at this for almost ten years we should have known that something would happen! Many things did happened. The second half of April has been crazy. During this two-week period, we have seen more visitors to our farm or attested our products than in any other combined two month period, and that is a lot!


Show and Tell!

On Friday April 19 FLS attended a “Show and Tell Bazaar” at a school in Queretaro with 500 students from grades K through 12. Susan went to this event and was supported by two parents from the school. The school day included a programmed schedule so that all the students marched through the bazaar from 9 am till 3, with the last two hours attended by parents. Who would have thought that olive oil, olives, tapenade and balsamic vinegar would be a huge hit with the children. It was not only about having them taste but also to learn where the products come from and how olive oil is made. It was an educational experience supported by discussions, a video and tastings.

A truly Mexican experience!

Some of you may have seen our Facebook postings that on Saturday April 20, we donated the use of our farm to the culinary students at San Miguel’s Technical University for an event considered part of their curriculum.


Three weeks before the event we met with five students and they laid out a basic plan for serving tacos and mezcal, from 4 to 8pm. They planned on selling 150 tickets for 300 pesos each. Sounded innocent enough.


We never heard from then again until we contacted them ten days before the planned date to see if we could help in any way. They sent us a flyer and a video of a commercial they would post on Instagram.


Swiftly, Victor switched from a calm state to panic mode, as he began to remember his college days. Was he opening us up for bunch of young students binging on tacos and mezcal! Hell! The event was to end after dark! How many people after drinking mezcal would wind up in a ditch negotiating our three-mile dirt road at night!


He called the lead student and successfully changed the hours so the event would take place between 2 and 6pm. He also insisted on the presence of an ambulance to make sure that first aid would be readily available.


The day before the event six students showed up and worked all day in putting together welcome bags. Some umbrellas, stands, chairs etc. arrived. Looking at the lack of progress we wondered how this event would even get off the ground.


Well, were we in for a huge surprise!


At 8 am Saturday morning the culinary student body of all four years arrived, about sixty of them. In a period of less than five our hours, working in teams as if preprogramed and with little evident direction they transformed our event area into an incredible country fair venue, outfitted with five cooking areas, five tacos stands, two bars, ten stand up tables, five huge umbrellas with seating for fifty, the area was also decorated with true ranch antiques, even an arched garden entrance decorated with ferns. as well as a section for a DJ and musicians.


The event was planned, designed, marketed, and executed entirely by the students. It was a culinary experience featuring tacos from various regions of Mexico and three mezcal drinks. In addition, they hosted local vendors and had a cash bar.


As the guests arrived it was not the hordes of wild students but an incredibly well-behaved crowd of families with children and young adults. The organization by the students was spectacular. Each guest was greeted with a welcome bag containing a terracotta plate in which the tacos would be served, napkins, a small shot cup and a large cup for bigger drinks. Included was also a punch card for the five tacos that would be served.


By 2;15 our entire venue was filled with over two hundred people, including guests and students. It was magnificent to see people wandering between tacos stands, bars, dining areas, and walking through our farm. Surprisingly no one left before six and at that time promptly departure began, and the students began dismantling and cleaning up. Within one hour our place looked as if nothing had ever happened.

From the sublime to the ridiculous!

In SMA we have a high-end supermarket called City Market a chain of stores in Mexico! How high? Counted among their very high-end products is an olive oil that costs US 425.00 for a half liter, yes four hundred and twenty-five U.S. dollars. Taking a picture of the bottle we came back home we researched and found that this olive oil is made from olives from trees that are over 2000 years old. We also noted that they have a less expensive version online which is from trees 1000 years old. Well even though we know a lot about olive oil we cannot confirm if there a is difference in oil due to the trees being millennial. We do know that we have process olives from 90 years old trees and three-year-old trees and there is no difference.


But this store caters to all pocketbook sizes, if you look carefully. We found a liter of olive oil for ten dollars. We bought it! Why! Because it is not olive oil! It is oil from the left-over olive pulp (pomace) and has been extracted by solvents and cannot be sold as olive oil. But… the labelling is truly honest; it does say is “oil extracted from the pomace of the olive”’ except you must look and read carefully. There is big picture of olives, the words olives and oil are in big letters, and the bottle is presented in the olive oil section not where canola or corn oil or other oils are sold. Ah, yes, we bought to show our tour guest what not to buy.


So how much planning did we do in April!

Some but much more to come. We know that our trees are full of olives, that in the very near future we will be inundated with lots of quality hand crafted premium grade extra virgin olive oil. Our observation is that our competition is not local restaurants and while we resemble wineries, we don’t compete with them either. Our cooking classes are unique and with help and advice of our patrons our staff is getting better at passing their well-earned culinary knowledge to our guest.


But we are starting to change our offering to focus more fully on our products and our culinary expertise

Beginning May 1.

·      Our tours will be expanded to include more demos and use of our products

·      Our main menu will be an a la carte offering of a diversified range of dishes taking into consideration product seasonality and availability in our farm

·      We now offer an opportunity to enjoy a picnic anywhere in our farm, minimum two people, a charcuterie plate and if requested we will even set up hammocks.

·      The star of the show for those interested in a truly revolutionary experience is an olive oil pairing menu that will change periodically. No fancy chef here, our knowledge base is extensive, our staff is incredibly well versed in the use of our oils. We will deliver a most unique culinary oil experience.

·      Here is the link




Thank you and best wishes to all

Susan and Victor

214 views0 comments

Recent Posts

See All


bottom of page