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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.Will Dittmar on Savoring Sonoma: The Hour
Will Dittmar is among those being honored at this year’s NorCal Pubic Media Stars of Food and Wine Awards. He receives this award on behalf of his own and the extraordinary work of the group he leads: Extra Food. Based in Marin County, they serve more than 50,000 clients with a small, dedicated…
