The crucial stories impacting our local farms and foodshed — from GMOs to local cheesemakers.Upcoming Broadcasts:
Farm & Foodshed Report
*Interview starts at 2:37 minutes into the mp3*
Honoring Indigenous People's Day in West Marin - Chef Sean Sherman, The Souix Chef, joins us at the beginning of the show to talk about his new restaurant concept for a Pre-colonial/Pre-contact menu as well as the 600 person celebration that he is catering today in Minneapolis, Minnesota.
*Interview with Wendy Friefeld of West Marin Community Services and their upcoming fundraising dinner for their food pantry.
Please note start times in the mp3 download for segments
Chef Rainosek - at 15:36 minutes host Robin Carpenter interviews Chef and Restaurateur Chris Rainosek, Executive Chef and Co-owner of the recently opened "The Noble South" in Mobile, Alabama and Executive Chef of the "Wash House" in Point Clear, Alabama. On her recent culinary journey back to her homeland of the Gulf Coast, this was one of the highlights of her trip.
You can follow them on: https://www.facebook.com/TheNobleSouthMobileAL
Thanks to Mobile Bay Magazine for the photo of Chris!
DBOC Breaking News - at 2:35 minutes interview with Peter Prows, attorney for the Drake's Bay Oyster Company, discussing the settlement with the National Park Service announced on October 6th to close the farm by December 30, 2014.
A repeat show with Thistle Meat's Head Butcher Kent Schoberle who shares all of the details on the hottest spot for great Carnivore Karma in Petaluma. Local, exclusively grassfed beef, happy foraging pigs, bouncy goats and luscious lamb are butchered whole at Thistle Meats using European style seam butchery. They also offer hand made charcuterie, pates, salumi, terrines and other cured meats as well as local produce, cheese, eggs, broths, soups and a sandwich of the day. More information can be found at www.thistlemeats.com
Thank you for the fabulous photo of Kent goes to Karen Pavone author of the fascinating blog Farminista's Feast.
Read her story about Thistle Meats http://farministasfeast.com/2014/04/18/a-cut-above/
Neysa King, Director and Coordinator for the Tomales Bay Watershed Council talks about the work they are doing currently and their need for more community envolvement at this critical time in their history.The primary purpose of The Tomales Bay Watershed Council Foundation is to fund collaborative watershed stewardship efforts to protect, evaluate and enhance the Tomales Bay ecosystem and watershed.
Show starts at 4:02 minutes in.
Guests Paul Shapiro,Vice President of Farm Animal Protection of The HSUS (Humane Society of the US) and Nicolette Hahn Niman, rancher, environmental attorney and author of Righteous Porkchop and Defending Beef discuss the implications of California Proposition 2 "Standards for Confining Farm Animals" going into effect on January 1, 2015. The strongest impact is on egg production in California and the fact that an additional law was passed preventing any eggs from other state's not produced to these standards cannot be sold in California. Once again, California leading the way in creating a more humane and environmentally sustainable system of food production in the US.
Inverness winemaker Jim Olsen
shares with us his many decades of winemaking experience and the BIG news about
Manton Valley (near Mt. Lassen) becoming an AVA (American Viticulture Area) and
a bottle of his beautiful new 2013 Chardonnay he has produced from 100% Manton
Valley Chard. Jim's
years of experience tinkering with Chardonnay in big wineries like La Crema
bring a balance and elegance to Chardonnay that is a welcome
evolution. You probably never heard of Manton Valley because the US
government only JUST recognized it as one of America's great viticulture areas
and Jim shares some of the magic of this new AVA and winemaking in general.
Jim also shares with us the innovative winemaker's dream come true - Naked Wines. The online wine retailer founded by former Virgin Group Ltd. executive Rowan Gormley approached Jim who is one of the first winemakers to join this group. This new model of doing business is revolutionizing winemaking!