Magic happens for silver moon. Mmhmm. These are all the liquors that we infuse our product with. And these are really the secret sauce of silver moon. The secret ingredients, right . Exactly. So what do we have here . So this is a strawberry daiquiri. Its about half frozen right now, and well just do a little interim taste test here. It tastes good ta me. But besides a wellstocked liquor cabinet, sheri has another secret ingredient to her frozen treat california produced milk. She only uses premium milk with the high butterfat that is so rich and creamy you can taste it in every bite. And for that, she relies on the hundreds of dairy farms that call california home. One of those farms is the giacomazzi family dairy in hanford. For more than 100 years now, theyve taken care of the land and the countless number of dairy cows theyve had on the farm, all in an effort to supply healthy, wholesome milk to people across the nation. It is my responsibility as a dairy farmer to not only produce
Be built out and create a structure that reflects back into the flat work. Thank you so much for allowing culturewire to visit this amazing facility and to learn more about the artists in residence program. Is there anything you like our viewers to know . We have art exhibitions every four months, and a win by the public to come out. Everybody is welcome to come out. We have food. Sometimes we have gains and bands. It is great time. From june to september, we accept applications from bay area artists. We encouraged artists from all mediums to apply. We want as many artists from the bay area out here so they can have the same experience. How many artists to do your host here . 6 artist a year, and we receive about 108 applications. Very competitive. But everyone should be encouraged to apply. Thank you again for hosting us. Thank you for including us in culturewire. Coming up on California Country think this sweet treat just cabt get any better . Think again. Oh, my its ready. Its ready
Coming up on California Country think this sweet treat just cabt get any better . Think again. Oh, my its ready. Its ready . Its ready. Then find out why this meal was 52 weeks in the making. I would like you to know that this morning at the Farmers Market, we purchased everything that youre gonna have for dinner tonight. Next, learn the hidden ranching roots behind Hearst Castle. And theyre a summertime favoritesee what you can do with some of the seasons best frtit. Its all ahead, and it starts now. [captioning made possible by California Farm Bureau federation] la la la la la la da da da da. Here at birks restaurant in santa clara, theyre known for being a south bay institution. Since 1989, plate after heaping plate has been served up to a pretty discriminating crowd. And no matter how full they are, most leave room for dessert, desserts that are almost too pretty to eatalmost. Here we have the orange creamsicleflavored ice cream. It sits on a carvedout half of a navel orange. So he
It sits on a carvedout half of a navel orange. So here is our desserts for our v. I. P. Table, special guests, of course. Chef Maurice Dissels believes in keeping the menu as unique as possible, and for his desserts, he relies on a local girl done goodsheri tate. She brought a sample of her ice creams and sorbets, and as they say, the rest was history. It comes as no surprise, really, that ice cream has been called the Great American dessert for a reason. Each american consumes an average of 23 quarts of ice cream, ice milk, sherbert, and other commercially processed frozen Dairy Products a year. But even the gre t american dessert can get a makeover every now and then, and thats where sheri tate comes in. She came up with an idea to combine two of her favorite dessert staples ice cream and liqueur. As a kid, my parents made liqueurinfused ice cream with their friends, so they made something called grasshoppers, which is similar to the cream de mint we made today, and it was a blended
Animals as part of our family in addition to being part of our business, and so our values require us to treat them with respect and make sure theyre taken care of. In addition to caring for his animals, dino has won numerous environmental awards for his conservation efforts at the farm. He says for him, being a dairy farmer isnt a job or a career, its a lifestyle, and as a multigenerational d iry farmer, its a lifestyle he hopes to continue well into the future. Well, i think i have somewhat of a responsibility to my familys legacy. Im the fourth generation, and weve been doing this now 117 years in the same place, and im not gonna be the one to blow it, right . I mean, i have to at least make it work and make it available to my son if he decides he wants to do that. And while dinos son is a little too young to enjoy this ice creamdont worry, folks, hes only scooping it hereothers are over the moon for this new premium ice cream. Its like mixing the 2 best things in the world together