farm

Long before he was known for wood-fired pizza, Abe was a kid helping his family on their farm near the Dead Sea — a place where tending the land, raising food, and feeding the community were a way of life. That passion carried him around the world, earning a bachelor’s degree in agriculture from the University of Jordan and a Ph.D. in viticulture through studies in Sardinia and at UC Davis.

Over the years, Abe has farmed in many forms — from raising dairy sheep and crafting traditional cheeses to growing grapes, tomatoes, herbs, berries, wheat, and hay on his certified-organic land. His farming has always reflected the values he grew up with: grass-fed and pastured animals, halal practices, humane stewardship, and a deep respect for the soil. He has been part of organizations like California Certified Organic Farmers (CCOF), CAFF, and Slow Food USA, always committed to growing honest, real food.

Today, his small Morro Bay farm keeps that spirit alive. Grapes, wheat, herbs, and seasonal produce inspire many of the ingredients he uses in his kitchen — not a full pantry, but meaningful touches that stay true to his roots.

For Abe, the farm isn’t about volume; it’s about heritage. It’s the quiet connection between the land he loves, the food he cooks, and the people he shares it with.