I heard from a woman named Melissa Baldauf last week, who asked me to publish an invitation to a Slow Food event up in Sebastopol later this month. (The photo of the kid is at Redwood Hill Farm. I didn't take it.)
Date: Sunday April 22nd
Time: 10:30 am - 2 pm
Location: Redwood Hill Farm in Sebastopol ( redwoodhill.com). Carpool location from San Francisco (departs precisely at 9 am) is the big Main Post parking lot in the Presidio.
Cost: Members: $10, Non-Members $15
Children under 12 FREE
Potluck lunch: please bring a dish to share
Contact: Lisa Ryers, Eric Cohen (farmvisits@mac.com)
Join Slow Food in Sebastopol at Redwood Hill's creamery and goat farm, as we learn, taste, and celebrate the achievements of this local, artisanal goat's milk dairy. Accomplished cheesemaker Jennifer (Slow Food American Raw Milk Cheese Presidia), her sister Sharon, and brother Scott will be on hand to provide insight into the ideals, challenges, skill and passion which have driven this much heralded family owned and operated dairy to its current heights. They have met the increasingly difficult challenges facing small farms head-on, through a dedication to humane treatment of its goats, artisanal methods of production, and a creativity that leads to yet more, award winning new tastes.
At the creamery: see the hand-made methods, and taste-with a hands-on opportunity for those inclined. Come learn:
Why is goat's milk different?
How do they make their yogurt and cheese, and what makes it special?
Learn how terroir, breed, feed, microflora and skill come together to create something special
At the goat farm: see how their 4 breeds (French Alpine, LaMancha, Nubian, Saanen) are cared for; and, if we are lucky, spend some time with the season's new baby goats. Be sure to join in the hands-on opportunity at the milking station.
At the farm, while enjoying a potluck lunch, we will be led in a discussion of aged goat's milk cheese by Jennifer, and engage in an informal tasting discussion.
A great opportunity to learn about cheesemaking from beginning to end, and spend some time with this wonderful, local, farming family. Please join us.
Register Here: http://www.brownpapertickets.com/event/13811
Limited to 25 People
Sounds great, doesn't it? What a good deal, too.
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It's not everyday that I can say "Someone from the New York Times contacted me..." but today I can. Dan Chu, Director of Event Marketing, asked me if I would put out the word about an event in May, and the answer is a big YES.
The New York Times Sunday with the Magazine Event
“What We Eat”
Sunday, May 20th at NoonFood editor Amanda Hesser talks with chefs Dan Barber of Blue Hill and Blue
Hill at Stone Barns and Peter Hoffman of Savoy, greenmarket pioneer Nina
Planck, the author of "Real Food," and Sysco president and CEO Rick
Schnieders. Discussion will feature differing views on our food chain, the
“farm to table” movement, social and economic challenges and what to expect
for the future of how and what we eat.Tickets on sale now! Please visit www.sundaywiththemagazine.com.
($25 General Admission)
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Finally, some news from Mariquita Farm, which marks the end of an era. Does it also indicate the shape of things to come? After thirteen years at the San Francisco Ferry Plaza Market, Andy Griffin and his wife, Julia Wiley, are leaving the market to concentrate on their very successful CSA and their restaurant business. As Andy wrote in his Ladybug Letter:
I’m not quitting farming, I’m just changing how we do business. Our farm is stable and solvent. I’m sad, because over the years Julia and I have made many friends in San Francisco, and we won’t be able to see them every week any more. Saturday at the farmers market has been the high point of our social lives for years, and no matter whether Julia or I went to the market, the first question we’ve always asked each other when the truck got back to the ranch wasn’t, "How much money did you make?" but "Who did you see?"
Folks, I've said a hundred times: subscribe to the Ladybug Letter. Go read every word: Andy writes like Steinbeck—he's the real deal. (Hey, Andy, you ought to think about doing podcasts. Me, too: I have a great face for radio.)
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More announcements and new treats for y'all soon. I'm working and working and working.
THOUGHT FOR THE DAY: Saying goodbye doesn't mean anything. It's the time we spent together that matters, not how we left it.” — Trey Parker
Thanks for visiting.
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