When a place and a people embody thousands of years of flow, we are especially grateful to share a snapshot of how a farm can reflect this local tribe’s history, values, and future.

A new generation of tribal members are tending vineyards using regenerative practices. Producing quality wines offers a new way to transform the beauty of the valley into sustainable income for the tribe while creating a culinary destination.
From left: Andrew Madrigal, Farm Manager; Amanda Subish, Garden Supervisor; Tribal Chairman Temet Majel; Edward Calac, Vineyard Supervisor.
Pauma Tribal Farms offers a CSA (Community Supported Agriculture) program enabling each tribal member to enjoy a bag of fresh produce each week. People’s preferences and needs differ, but one tribal family with a vegan and a vegetarian in the household gets a bag each, which they love!
Image: Amanda Subish.
Image: Amanda Subish.
The farm rotates vegetables with the valley’s pronounced seasons and also supplies the Pauma Casino with some extremely local produce. Recently, restaurant diners couldn’t get enough of their tempura green beans fresh from the farm. Image: Amanda Subish.
Olive varieties including Mission, Ascolana, Frantoio, Leccino, Pendolina, and Picual offer diversity as the tribe explores partnerships to harvest and process the fruits into oils authentic to Pauma Valley.
“The old ones said, ‘Pauma is the home where life from the mountains and streams formed a people whose strength comes from the heart of the earth.’” — Patricia Dixon, Pauma Tribal Council Secretary
“Pauma Valley is an oasis, a little slice of heaven. The farms are just one of the ways we want the world to know that we are about so much more than only gaming. Caring for the land has always been part of our culture. Today, we choose to enhance the farm to keep the land in a natural state and benefit the tribe’s health along the way.” — Temet Majel, Pauma Tribal Chairman
“Including Cabernet, Savignon, Merlot, Viognier, Caminari noir, Errante noir, and Pasante noir grapes, we’re innovating to produce wines unique to our indigenous land.” — Edward Calac, Vineyard Supervisor
“Last year, the first gathering at the farm since COVID brought tribal members of all ages together with a 5K walk, footraces, and raffles. Guests enjoyed produce from the farm, traditional foods like wiiwish and some modifications of these dishes such as a bread made from acorn flour. The event was so successful, we’ll do it again this year in combination with Earth Day.” — Andrew Madrigal, Farm Supervisor
“In a nutshell, the garden is about building food security for Pauma tribal members. Regenerative practices make sense given our Native American ways. Nature is a teacher for me. I must be humble, fluid, and often improvise.” — Amanda Subish, Garden Supervisor

For more information about Pauma Tribal Farms, visit paumatribe.com or find @pauma_tribal_farm on Instagram.

Pauma Tribal Farms: Celebrating the Fruits of the Land originally published in the spring 2023 issue.

Cover image by Amanda Subish.
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About the Contributor
Katie Stokes
Katie Stokes is the Publisher and Editor in Chief of Edible San Diego.