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Omer and Tal Seltzer and their families took a fascinating and circuitous route to and from the mountains of Judea to fine, artisan cheese making in Bodega, on the Sonoma County Coast. Join host Clark Wolf as we explores the multinational and cultural pathways that in some amazing ways mirrored the food and farm of of our own local community. As Laura Chenel was gathering goats and making California Chèvre, Omer’s mother was bringing Nubians from Virginia to Israel. And now they’re here, employing thoughtful, sustainable methods and using some of our most treasured milks: Redwood Hill goat’s milk and Jersey milk from Straus. Listen to this hopeful and appetizing conversation.Andy Naja-Riese on Savoring Sonoma: The Hour
In this episode of Savoring Sonoma: The Hour, host Clark Wolf spends time with Andy Naja-Riese, who directs the vibrant Agricultural Institute of Marin, otherwise known as AIM.They explore Naja-Riese‘s trajectory from the Northeast, out to California’s northern region, that has led him to the…
