Live Radio
Sally Schmitt was arguably among the very most important voices and practitioners in the development and expansion of our very own, influential foodways. At the Chutney Kitchen and then the original French Laundry, then up in her Mendocino Apple Farm and now in her book Six California Kitchens: A Collection of Recipes, Stories and Cooking Lessons from a Pioneer of California Cuisine – published just weeks after her passing at 90, she was a quiet powerhouse of goodness. 
This week we speak with her daughter, Karen Bates, with whom she worked and taught, and her grandson, chef Perry Hoffman, who cooked in Healdsburg at SHED and now is back with family cooking at the Boonville Hotel. It’s a story of living legacy, family, food and farming.
