Kiva Dobson and his wife Jazmin own a small family farm that started as a winery in 1993. Organic and restorative agriculture was always at the forefront of their efforts. When they became organic in 2007, they were making wine. Now the farm grows fruits and vegetables, makes value-added processed foods including infused vinegars and hummus/pesto, and raises livestock. They have dealt with most aspects of organic certification and have experienced challenges and benefits as a one-man organization growing to an organization with several employees.