Capay Organic is a second-generation organic family located 90 miles northeast of San Francisco, in the Coastal Ranges' Capay Valley. Founded in 1976, by Kathleen Barsotti and Martin Barnes, the farm began as 20 acres with an eye to growing quality organic produce. Today, the farm grows more than 130 varieties of fruits and vegetables on 500 acres of certified organic land. The farm practices healthy crop rotation, encourages a diverse ecosystem around their fields and efficiently uses local water sources to support the crops. Capay employs many of its workers year-round, and works closely with local schools and foodbanks to provide fresh fruits and vegetables.