Live Radio
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.Betty Fussell on Savoring Sonoma: The Hour
At a rousing ninety eight years old, award winning food writer and historian Betty Fussell continues her indomitable journey through life with her second memoir, How To Cook a Coyote: The Joy of Aging. The book is Hilarious, charming, brutal and fun. This slim volume is rich with powerful stories,…
