Local historian Yana Ungermann-Marshall (“La Cañada,” Arcadia Pub. 2006), discusses the local wineries of La Cañada. Between 1900 and 1930, our founding families grew grapes and made wine. The Kirsts made wine. The Pizzos made wine. According to Ungermann-Marshall, wine-making in La Cañada took place before and after, but not during, Prohibition.
No wine-making during Prohibition? How then can we reconcile the observations of apiculturist Constance Root Boyden, a regular reporter to the journal, “Gleanings of Bee Culture”? Boyden’s travels around the country ultimately took her to the La Cañada valley, where she observed the local harvests.
Two comments by Boyden are noteworthy. First, La Cañadans liked peaches.
Boyden wrote, “A California peach, unless peeled and sliced into a place and eaten with a fork, should be enjoyed in private, for it is the largest, juiciest and finest-flavored article of the name I have ever eaten.” (Oct. 1922)
Second, La Cañadans liked wine.
She wrote, “In the place of barren brown vines, pruned back to little more than stumps, vineyards are all luxuriant, green leaves with bunches of green grapes showing among them....” (Sept. 1922)
Luxuriant vineyards? In 1922? Wasn’t the year 1922 during Prohibition?
It is true that the 18th Amendment to the U.S. Constitution, which prohibited alcohol, was ratified in 1919 and repealed in 1933, but the enabling legislation (the Volstead Act) contained exceptions for medical and religious uses.
Obviously, the luxuriant vineyards of the La Cañada valley were planted for grape harvest, or planted for wine, for the sole purpose of producing wine for sacramental purposes.