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Transcripts For SFGTV SFGovTV Presents 20240712

Course, we both came from background that concentrated on grirnt weve developed relationships with farmers and producers in the restaurant where we were that really contained on working with good sustainable mostly organic ingredients when albert was able to take the family farm which was the Straus Family dairy albert transitioned that dairy that was traditionally to organize garlic he was the first organic dairy west of the mississippi it took place in 1992. You have to learn holistic medication to keep them height he had to study how to grow the crops and keep the land in organ garlic compliance so lucky will i hes brilliant. Hes brilliant but also there was this little group of farmers out there and one of the most notable is warrener and i know that probably most everyone has had something from webers farmer farm there was a group started up and it was called the farmers growers group. And the whole idea behind that was to be able to get a group together to start a Farmers Market

Transcripts For SFGTV 20150205

Heading to uc davis for school. We are very proud of you. I would like those here to please stand and ok shay, we would like you to ring the bell. [ applause ] clapping . We are very happy to be here at the library in san francisco. Thank you for having us. But we want to talk about its not so much your background but really more about cheese and how we worked with it in the book. Wed seen a lot of books that were really resident we wanted to do a book about classifications and how you look at cheese and how you use f it in had a resident rather than being specific about taking a pound of something and putting it in a mixture and having that be the resident we decided to work with cheeses in classifications and if you understood how the chose was made it would inform you on how to cook with it right. So it was really what er7 trying to achieve. We teach you how to cheese is made by describing our journey. Starting with fresh cheese no starting with milk. Starting with milk of course we

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