Edible Education 101: Telling Stories about Building Community through Food with the Kitchen Sisters Video Lecture | Edible Education: Understand Food & its production - Personal Skills

- HI EVERYONE.
IT IS 6:18.
WE ARE GOING TO GO AHEAD AND GET
STARTED.
WE ARE REALLY EXCITED BECAUSE WE
HAVE A GREAT CLASS TODAY.
UNFORTUNATELY PROFESSOR
ROSENZWEIG CAN'T BE HERE.
WE ARE HAPPY TO HAVE ALICE
WATERS WITH US AND SHE IS GOING
TO STEP UP AND LEAD THE CLASS
FOR US.
LET'S GIVE HER A ROUND OF
APPLAUSE FOR HER DOING THAT.
THIS IS A TECH FREE CLASS SO
PACK AWAY YOUR LAP TOP AND
PHONES.
NOW ON TO ATTENDANCE.
- THE OLD WORLD CAFE LUNCH
CENTER RESTAURANTS A, SERVE
DELICIOUS THAI.
B, ARE USED FOR THE TOOLS FOR
SESSION CHANGE.
C, ARE WOMEN RUN AND OPERATED,
D, RAISE MONEY FOR LEGAL COSTS.
GIVE YOU GUYS A FEW MORE
SECONDS.
THE ANSWERS ARE THE CORRECT
ANSWER, B.
- LAST WEEK WE WERE LUCKY TO
HAVE OUR GUESTS FROM THE HUMANE
SOCIETY WITH US.
THIS WEEK WE ARE LUCKY TO HAVE
THE KITCHEN SISTERS SUE CONLEY
AND PEGGY SMITH FROM COWGIRL
CREAMERY.
WITH THAT I WILL INTRODUCE
ALICE.
(APPLAUSE)
THANK YOU.
CAN YOU HEAR ME- I AM REALLY
EXCITED TO INTRODUCE TO YOU THE
GUESTS TONIGHT, BECAUSE THEY ARE
ALL VERY GOOD FRIENDS OF MINE.
THEY HAVE HELPED SHAPE THE WAY
THAT WE THINK ABOUT FOOD, WHAT
WE EAT, HOW WE EAT IT AND WHERE
WE GET IT.
THEY HAVE HAD A TREMENDOUS
IMPACT ON THE BAY AREA AS WELL
AS WAY BEYOND.
AND THIS IS REALLY AN
EXCEPTIONAL GROUP OF WOMEN.
THE KITCHEN SISTERS ARE DAVIA
NELSON AND NIKKI SILVA.
UNFORTUNATELY NIKKI CAN'T BE
WITH US BUT WE HAVE DAVIA HERE.
THEY ARE THE PRODUCER OF THE
DUPONT COLUMBIA AND JAMES BEARD
AWARD WINNING SERIES AND IT IS
CALLED HIDDEN KITCHENS.
YOU CAN HARE IT ON NPR'S MORNING
EDITION.
THEY HAVE MADE TWO PEA BODY
AWARD WINNING NPR SERIES, LOST
AND FOUND SOUND AND THE SONIC
MEMORIAL PROJECT.
THEIR PODCASTS, THE KITCHEN
SISTERS PRESENTS IS THE RADIO
TOPIA COLLECTIVE FROM PRX.
THE KITCHEN SISTERS ARE ALSO
PRODUCING THE HIDDEN WORLD OF
GIRLS HEARD ON NPR AND IT IS
HOSTED BY TINA FEY.
THEIR LATEST SEASON OF HIDDEN
KITCHENS IS CALLED KIM CHI
DIPLOMACY, WAR AND PEACE AND
FOOD, AND IT IS FOR MORNING
EDITION AND IT JUST RECEIVED THE
2017 JAMES BEARD NOMINATION.
THEY ARE CURRENTLY WORKING ON A
BOOK CALLED "SHOW THE GIRLS THE
SNAKES."
YOU WILL HAVE TO TELL US ABOUT
THAT ONE.
AND ALSO THEIR FIRST BROADWAY
MUSICAL, IF YOU CAN IMAGINE.
THE KITCHEN SISTERS HAVE TAUGHT
AT UC BERKELEY AND THE GRADUATE
SCHOOL OF JOURNALISM.
THEY HAVE DONE PRESENTATIONS AND
WORKSHOPS AT UNIVERSITIES ALL
AROUND THE WORLD AND RADIO
STATIONS.
THEIR NEWEST NPR SERIES IS
CALLED THE KEEPERS.
AND THEIR STORIES OF ACTIVISTS
AND ARCHIVISTS AND ROGUE
LIBRARIANS, COLLECTORS AND
CURATORS.
IT IS GOING TO PREMIER ON NPR
THIS FALL.
BEAUTIFUL IDEA.
FOLLOWING DAVIA'S PRESENTATION
WE ARE GOING TO HEAR FROM SUE
CONLEY AND FROM PEGGY SMITH.
THEY ARE GOING TO BE
INTERVIEWING HERE AND HOPEFULLY
WILL ANSWER ALL OF YOUR
QUESTIONS AS WELL.
BUT THEY ARE THE OWNERS OF
COWGIRL CREAMER.
SUE CONLEY MOVED TO SAN
FRANCISCO IN 1967.
SHE FIRST BEGAN WORKING IN THE
KITCHENS INCLUDING SPORTS STREET
GRILL.
SHE WORKED WITH PAUL BERTONI.
FOR 11 YEARS SHE CO-OWNED
BETTE'S OCEANVIEW DINER BEFORE
SHE MOVED TO PORT RIDGE STATION
IN THE EARLY 90'S.
SHE MET ELLEN STRAUS THE
MATRIARCH OF STRAUS FAMILY
CREAMERY.
INSPIRED ELLEN AND HER FAMILY,
SHE DECIDED TO SELL HER SHARES
IN BETTE'S OCEANVIEW DINER.
SHE FOUND HERSELF IN WEST MARIN
GROWING DAIRY AND ORGANIC FARM
COMMUNITY.
SUE'S DEAR FRIEND PEGGY DECIDED
TO JOIN HER AND THE COWGIRL
CREAMERY WAS BORN.
NOW PEGGY SMITH MOVED TO SAN
FRANCISCO IN 1976, TOO, AND SHE
STARTED TO COOK.
I HEARD THAT SHE SUBMITTED HER
RESUME A DOZEN TIMES TO CHEZ
PANISSE, I AM EMBARRASSED TO
SAY, BEFORE WE HIRED HER.
SHE WORKED UP IN THE CAFE WHEN
WE FIRST STARTED IN 1980 AND
ENDED UP RUNNING IT FOR 17
YEARS.
17 YEARS SHE WORKED AS CHEZ
PANISSE.
THAT'S WHERE SHE FOUND HER
INTEREST IN ARTISANAL CHEESES
AND CHEESE MAKING AND WENT UP,
ASKED HER TO CONSIDER JOINING
HER IN POINT REYES.
PEGGY AGREED.
A MARRIAGE MADE IN HEAVEN.
OVER TWO DECADES THE COWGIRL
CHEESES WON DOZENS OF AWARDS.
THE BUSINESS HAS GROWN TO
INCLUDE TWO CREAMERIES, FOUR
RETAIL STORES AND THE
DISTRIBUTION TO MORE THAN 500
OTHER STORES INDEPENDENT CHEESE
SHOPS, FARMER'S MARKETS AND
RESTAURANTS.
I COULDN'T BE MORE PLEASED TO
HAVE THEM SHARE THEIR INCREDIBLE
STORIES HERE ON STAGE.
PLEASE, BEGIN WITH YOU DAVIA.
(APPLAUSE)
- THANK YOU.
ALICE.
GOOD EVENING EVERYBODY.
HOW MANY OF YOU HAVE TASTED
COWGIRL CREAMERY CHEESES.
FOR THOSE OF YOU THAT HAVEN'T
THAT'S GOING TO CHANGE TONIGHT.
SUE AND PEGGY BROUGHT COWGIRL
CREAMERY CHEESE, SO WHEN THE
EVENING IS CLOSED WITH HE WILL
ALL BE HAVING CHEESE.
IT IS SUCH AN HONOR AND PLEASURE
TO BE HERE TONIGHT WITH PEGGY
SMITH AND SUE CONLEY OF COWGIRL
CREAMERY, ALICE.
TWO FRIENDS WHO MET IN COLLEGE
IN THE 70'S, DROVE A HIPPIE VAN
IN CALIFORNIA AND PUT THEM LIVE
AT THE CENTER OF THE FOOD
MOVEMENT THAT WAS BEGINNING IN
NORTHERN CALIFORNIA AND ACROSS
THE NATION.
AT THE SAME MOMENT OF TIME THE
PUBLIC RADIO MOVEMENT WAS
BEGINNING TO EXPLODE.
NPR, COLLEGE RADIO AND NIKKI
SILVA AND I TWO QUASI HIPPIES
MET AND BEGAN MAKING PUBLIC
RADIO TOGETHER.
WE HAVE BEEN DOING SO FOR 30
YEARS COLLABORATING WITH EACH
OTHER AND OTHER RADIO PRODUCERS
AND WITH PUBLIC RADIO STATIONS.
OUR PODCAST COLLECTIVE RADIO
TAUPE YAW AND WITH LISTENERS
AROUND THE WORLD.
COLLABORATION IS AT THE HART OF
OUR WORK AND OUR BUSINESS AND AS
ALICE MENTIONED NIKKI REGRETS
SHE CAN'T BE HERE TONIGHT.
I HAD TO PLAY A FEW EXCERPTS
FROM SOME OF OUR STORIES FROM
NPR HIDDEN KITCHEN.
STORIES ABOUT SECRET UNEXPECTED
BELOW THE RADAR COOKING, HOW
COMMUNITIES COME TOGETHER
THROUGH FOOD.
WHEN WE BEGAN THE SERIES WE
OPENED UP A PHONE LINE ON NPR
AND ASKED THE NATION TO CALL IN
AND TELL US ABOUT THEIR LOCAL
KITCHEN PIONEERS AND
VISIONARIES, FOOD RITUALS AND
TRADITIONS ON THE VERSION OF EX
STINKS ABOUT PEOPLE WHO GREW
THEIR COMMUNITIES ABOUT FOOD.
2,789 MINUTES OF MESSAGES CAME
INTO THE PHONE LINES FILLING
SOME 36 CD'S.
THINKING ABOUT WHAT TO PLAY
TONIGHT, I CHOOSE STORIES WHERE
A BUSINESS, EVEN A TINY ECONOMY
IS PART OF THE STORY.
HERE'S AN EXCERPT FROM ONE
CALLED, AN UNEXPECTED KITCHEN,
THE GEORGE FOREMAN GRILL.
-- I AM MARGARET ENGEL A WOMAN
WHO WORKS FOR LEGAL AID WAS
TALKING TO ME ABOUT HOW MANY OF
HER CLIENTS GET DINNER, THE
PEOPLE WHO STRUGGLE TO EVEN GET
FOOD ON THE TABLE BECAUSE THEY
DON'T HAVE AN OFFICIAL KITCHEN
WHO ARE USING GEORGE FOREMAN
GRILL AND THE LIKE.
THE GEORGE FOREMAN GRILL HAS
BEEN AN AMAZING SUCCESS STORY AS
A KITCHEN APPLIANCE BUT MANY
DON'T REALIZE IMMIGRANTS AND LOW
INCOME PEOPLE CONTRIBUTED TO
THAT POPULARITY.
THAT TO ME IS THE EPITOME OF
HIDDEN KITCHEN.
- WHAT A WONDERFUL STORY.
I NEVER CONSIDERED IT AT ALL.
I AM GEORGE FOREMAN, TWO TIME
HEAVY WEIGHT CHAMPION OF THE
WORLD, FORMER OLYMPIC CHAMPION
AND KING OF THE GRILLS.
GROWING UP IN HOUSTON, TEXAS, MY
WHOLE LIFE WAS SPENT TRYING TO
GET ENOUGH TO EAT, HAVING SEVEN
KIDS MY MOTHER DID AND THERE WAS
NEVER ENOUGH FOOD FOR ME.
ALWAYS DREAMED ABOUT NOT A CAR,
NOT A BEAUTIFUL HOME, BUT ENOUGH
TO EAT.
\M MY NAME IS PIGGY WIGGLY \M
\M I GOT GROCERIES ON MY SHELF \M
- I AM JEFFERY NEWTON, CHICAGO.
I AM A GREAT COOK.
THE TRICKS I LEARNED FROM MY
GRANDMOTHER BUT I HAVEN'T HAD A
KITCHEN.
I AM LIVING IN A SHELTER AT THIS
PARTICULAR TIME, BUT I HAVE BEEN
HOMELESS ALL MY LIFE.
I LIVED UNDER WHAT CANNER DRIVE
WHERE THE EXPRESSWAY GOES
THROUGH AND THERE ARE ABOUT 30,
40 REFRIGERATOR BOXES DOWN
THERE.
THAT'S YOUR HOME.
I WOULD GET A GEORGE FOREMAN
GRILL.
THAT'S THE GRILL I HAD FOR A
WHILE.
YOU GET A LONG EXTENSION CORD,
THEY HAVE ELECTRICAL PLUGS ON
THE POLES DOWN THERE AND HOOK
UP.
WE WAS MAKING HAMBURGERS AND
GRILLED CHEESE SANDWICHES.
WE USED TO TAKE AN IRON AND DO
THAT, TOO.
YOUR BRED AND YOUR CHEESE.
- MY NAME IS PAT SHERMAN PROGRAM
COORDINATOR OF THE WALK IN
CENTER.
WHEN I WAS THERE I COULDN'T COOK
IN MY ROOM.
I WOULD GET ME A BIG GOAL WITH
ICE IN IT AND THAT BECAME MY
REFRIGERATOR, MICROWAVES,
TOASTER OVENS UNDER THE BED OR
IN THE CLOSET.
THE GEORGE FOREMAN GRILL THAT'S
THE NEWEST THING.
THEY WOULD SET OFF SMOKE
DETECTORS.
IT COMES IN COLORS.
LOOKS LIKE YOU ARE FANCY IN YOUR
ROOM AND DECORATING AND IT LOOKS
LIKE YOU HAVE A NICE TABLETOP.
YOU KNOW IT'S YOUR KITCHEN.
- SPECIAL TV OFFER, KING OF THE
GRILL GEORGE FOREMAN.
- I GREW UP IN HOUSTON TEXAS.
EVERY DAY AT LUNCH DURING THE
SUMMER DAYS YOU WOULD HEAR THE
PARENTS CALL THE KIDS IN.
THEY WOULD TELL ME, GO HOME AND
EAT YOUR LUNCH.
THESE PEOPLE KNEW I HAD NO FOOD
AT HOME.
I WOULD PEEP THROUGH THE WINDOW
AT KIDS EATING AND THE PARENTS
WOULD PEEL THE CRUST OFF THE
BREAD AND I WOULD SIT THERE
HOPING THEY WOULD THROW IT OUT
THE WINDOW FOR ME.
GOING TO SCHOOL, YOU GO THROUGH
THE LUNCH LINE, $0.26, I
COULDN'T AFFORD THAT.
I WOULD SIT AT THE TABLE.
IT WAS SO EMBARRASSING.
WHAT I WOULD DO, I WOULD GET A
GREASY BAG BLOW IT UP ON THE WAY
TO SCHOOL TO MAKE IT LOOK LIKE
THERE WAS A SANDWICH IN IT.
I WOULD GET TO THE CLASSROOM AND
SAY, BOY, I ATE MY LUNCH.
I LEARNED TO DISGUISE MINOT
HAVINGá-- MY NOT HAVING FOOD.
- WHEN YOU ARE HOMELESS YOU
LEARN ALL OF THESE TOOLS.
IT IS CALLED TRAIL BLAZING.
A LOT OF TIMES WE WENT TO THE
HOSPITAL IT WAS EITHER TO SLEEP
OR TO USE THE MICROWAVE.
YOU WOULD GO IN COUGHING.
WHEN THEY CALL YOUR NAME YOU
DON'T ANSWER.
YOU GOT A BAND AROUND YOUR
WRIST...
- IN THE END OF THAT STORY, IT
IS SO AMAZING, GEORGE FOREMAN
OPENED UP THESE SPORTS CENTERS
IN HOUSTON TO HAVE A PLACE FOR
KIDS TO COME DO ATHLETICS.
WHEN WE TALKED TO HIM ABOUT IT
HE SAID, YEAH, I WANT THEM TO
LEARN HOW TO BOX, I WANT THEM TO
LEARN HOW TO DO ATHLETICS BUT
REALLY I WANTED TO KNOW THERE
WAS A PLACE THEY WOULD BE FED.
THAT'S WHY I OPENED THE SPORTS
CENTER.
ALICE WATERS, WHO YOU CAN IMAGE
WHAT A BOXING FAN ALICE WATERS
IS, SHE SAID I NEVER THOUGHT I
WOULD HAVE ANYTHING IN COMMON
WITH GEORGE FOREMAN, BUT WE BOTH
WANT TO MAKE SURE CHILDREN EAT.
HOW MANY OF YOU ARE THINKING
ABOUT ANY KIND OF FOOD
JOURNALISM OR JOURNALISM?
IS THAT IN THE MIND OF ANY OF
YOU?
EVEN SO MUCH OF BUSINESS IS
STORY TELLING ISN'T IT?
AS I GO I AM GOING TO THROW IN A
COUPLE TIPS ABOUT FOOD STORY
TELLING.
ONE OF THE TIPS WE HAVE OR
THINGS WE HAVE IS PUT A FACE ON
IT.
WHEN YOU TRY TO TALK ABOUT
ISSUES LIKE HUNGER AND
HOMELESSNESS IT IS SO HARD TO
HOLD PEOPLE'S ATTENTION.
THEY ARE ON OVER LOAD ALREADY.
PUT JEFFERY NEWTON ON A BEAT UP
GEORGE FOREMAN GRILL ON THE OVER
PASS AND YOU CAN PULL PEOPLE
INTO A STORY ABOUT TOUGH ISSUES
THEY MIGHT NOT OTHERWISE LISTEN
TO.
WE HAVE REALLY LEARNED THAT OVER
THE YEARS.
AS ALICE MENTIONED OUR MOST
RECENT SERIES IS CALLED HIDDEN
KITCHEN KIM CHI DIPLOMACY ABOUT
WAR AND PEACE.
IT IS ABOUT GLOBAL STORIES WHERE
CONFLICTS WHERE TRADITIONAL
POLITICS AND DIPLOMACY FAILED
AND FOOD PLAYED A ROLE IN
HELPING RESOLVE THE CONFLICT OR
NOT.
HERE'S AN EXCERPT.
THE STORY CHRONICLES THE HUMUS
WARS BETWEEN LEBANON, ISRAEL AND
THE PALESTINIANS.
WE CALL IT "OPERATION HUM MISS".
AGAIN JUST AN EXCERPT.
- I WAS BORN IN LEBANON.
I SERVED AS MINISTER FOR
20-YEARS.
I AM THE ONE WHO LED LEBANON TO
BREAK THE MUNICIPAL RECORDS BY
MAKING THE LARGEST CUP OF HUMUS
IN THE WORLD.
- HUMUS AND TABOULI ARE
LEBANESE.
- A GROUP OF US CAME AND
SUDDENLY (INDISCERNIBLE).
I THOUGHT THE BEST WAY TO TELL
THE WORLD THAT HUMUS IS LEBANESE
IS TO BRING THE GUINNESS BOOK OF
WORLD RECORDS.
- NEW GUINNESS BOOK OF WORLD
RECORD.
- IT WAS BIG ISSUE OVER THE NEWS
THAT HUMUS IS LEBANESE.
- (INDISCERNIBLE).
- ISRAEL RETOOK THE TITLE FOR
THE WORLD'S LARGEST DISH
WEIGHING TWO TONS IN A SATELLITE
DISH.
- OVER 50 TV CHANNELS ALL OVER
THE WORLD.
- THE LEBANESE ARE ALREADY
PLANNING A COUNTER ATTACK.
- WE CALL IT THE HUMUS WARS AND
ACCUSE ISRAELIS OF MAKING HUMUS
THEIR NATIONAL DISH.
I AM A JOURNALIST ABOUT THE
CULTURE OF FOOD IN ISRAEL.
I LIVE IN TEL AVIV.
WE HAVE FOOD TRADITIONS.
IT EXISTS 60 YEARS.
YOU DON'T HAVE SPECIFIC DISHES
WHICH CAN BE COMMON GROUND FOR
ALL ISRAELIS.
HUMUS BECAME COMMON GROUND.
PALESTINIANS ALSO MADE HUMUS.
WE DIDN'T ONLY TAKE THEIR LAND.
WE TAKE THEIR FOOD AS WELL AND
MAKE IT OURS.
- THE HUMUS IS OURS.
THEY TAKE OUR HUMUS.
I AM A PALESTINIAN.
I WORK WITH JOURNALISTS.
PEOPLE RUN TO GET HUMUS WHEN
THEY ARE IN RAMALLAH.
IT IS LIKE GETTING A GOOD PIZZA
IN DOWNTOWN PRAGUE OR GETTING A
GOOD T BONE STEAK IN TEXAS.
I IMAGINE.
I HAVEN'T BEEN.
- THEY ARE STILL AT EACH OTHER'S
THROAT OVER HUMUS AND SO MUCH
MORE, AND YET I THINK JUST
HAVING BEEN IN THE MIDDLE EAST,
I DO THINK FOOD WILL PLAY A
SIGNIFICANT ROLE IN SOMEHOW
PEOPLE FINDING WHAT THEY HAVE IN
COMMON.
SOME PEOPLE LOOK AT A PIE AND
SEE PIE.
SOME PEOPLE LOOK AT A PIE AND
SEE A WEAPON FOR SOCIAL CHANGE.
THAT WAS GEORGIA GILMORE.
HERE'S A LITTLE EXCERPT.
HAVE YOU HEARD THE STORY
ALREADY?
DID YOU ALL HEAR IT?
YOU ALL HEARD IT.
WELL, DO YOU WANT TO HEAR IT
AGAIN OR SHOULD WE MOVE ON TO
THE DAIRY WORLD.
MAYBE IF YOU DID HEAR IT, I
THINK, SOMEONE ENCAPSULATE THE
STORY FOR US WHO DID HEAR IT FOR
THOSE WHO DIDN'T.
TAKE A MOMENT AND DESCRIBE THAT
STORY, WHOEVER WOULD LIKE TO.
I WILL GIVE YOU THE OPENING
PHONE MESSAGE THE IDEA OF SAYING
WE HAVE ANOTHER ONE OF OUR
SAYINGS IS SAY EVERYTHING OUT
LOUD, TELL EVERYONE WHAT YOU ARE
WORKING ON.
IT WILL HELP YOU BRING WHAT YOU
ARE WORKING ON SO MUCH SOONER
THAN WHEN YOU HOLD ON TO IT.
THIS STORY CAME TO US BECAUSE WE
DID THE BIG ASK ON NPR.
LET'S TAKE IT FROM THE TOP AND
MOVE ON TO OUR LAST STORY.
- YOU HAVE 52 NEW MESSAGES.
- MY NAME IS JOHN T. EDGE I LIVE
IN OXFORD, MISSISSIPPI AND
DIRECT THE SOUTHERN FOOD WASTE
LINE.
THERE'S A WOMAN YOU NEED TO KNOW
ABOUT, GEORGIA GILMORE.
SHE WAS A COOK IN THE 50'S IN
ALABAMA.
I THINK ABOUT THE STORY OF HER
BACK DOOR RESTAURANT THE SECRET
KITCHEN THAT FUELLED THE
CIVILIZED FOOD RACE.
- HOW ARE YOU DOING?
YOU LIVE ON THE STREETS?
DO YOU KNOW WHERE MISS GILMORE
LIVES?
- YOU SEE THE HISTORICAL MARKER.
- I SEE IT NOW.
- GEORGIA TERESA GILMORE.
I AM HER SON.
SHE CAN COOK.
- HER FOOD WAS COOKED ON THE
MAMA LEVEL AND GEORGIA WAS LIKE
BIG MAMA, SOUTHERN TYPE MAMAS.
MAYBE 10 OR 15 OF THEM.
- MY MOTHER AT THE TIME WAS A
MIDWIFE BY PROFESSION.
SHE COOKED AT THE NATIONAL
CONFERENCE WHEN THE MOVEMENT
STARTED WHERE MRS. ROSA PARKS
WAS ARRESTED FOR REFUSING TO
GIVE UP HER SEAT IN 1955.
MAMA GOT INVOLVED IN IF THE BUS
BOYCOTT.
- SHE LOST HER JOB BECAUSE
MANAGEMENT DIDN'T LIKE HER BEING
A PART OF THIS MOVEMENT THAT WAS
GOING ON.
MY NAME IS JOHNNIE REBECCA CARR.
I AM THE FIFTH PRESIDENT OF THE
MONTGOMERY IMPROVEMENT
ASSOCIATION.
- CITY MONTGOMERY BROUGHT SUIT
AGAINST KING AND 90 OTHER
MEMBERS OF THE GOVERNMENT
IMPROVEMENT SITUATION IN 1956.
THEY WERE CLAIMING THE BUS
BOYCOTT WAS AN UNLAWFUL
CONSPIRACY.
GEORGIA GILMORE IN ESSENCE
CALLED OUT THIS BUS DRIVER WHO
KICKED HER OFF THE BUS.
MISS GILMORE STOOD UP IN COURT
AND SHE GOT FIRED.
- YOU CANNOT BE AFRAID IF YOU
WANT TO ACCOMPLISH ANYTHING.
YOU HAVE TO BE WILLING AND ABOVE
ALL YOU HAVE TO HAVE THE GET UP.
- EVERYBODY COULD TELL YOU
GEORGIA GILMORE DIDN'T TAKE NO
JUNK.
REVEREND AL DIXON, YOU PUSHED
HER TOO FAR, SHE WOULD SAY A FEW
BAD WORDS, AND IF YOU PUSHED ANY
FURTHER SHE WOULD HIT YOU.
- SHE WAS SLICK ON HER FEET.
- SO MUCH MORE TO SAY ABOUT
GEORGIA GILMORE AND PEOPLE LIKE
HER.
MISSION DRIVEN, SOCIAL
ENTREPRENEURS, SMALL BUSINESS
PEOPLE, KITCHEN VISIONARIES,
PEOPLE WHO ELECT THEMSELVES TO
LEAD AND FEED THEIR COMMUNITIES
AND ARE A PART OF THE RISING
FOOD MOVEMENT.
THEIR STORIES ARE LEGIONS AND
RIVETING.
I FOUND THIS LAST STORY I AM
GOING TO PLAY WHILE AT A MEETING
HIDDEN UP IN THE MOUNTAINS
OUTSIDE OF TURIN AT THE TERRA
MADRE CONFERENCE IN 2004.
GATHERED IN THE ROOM IN THE
MOUNTAINS WERE CHEESE MAKERS
FROM AROUND THE WORLD WHO HAD
SOME WAY BEEN CRIMINALIZED OR
WERE FACING LEGAL ACTION MAKING
CHEESE USING TRADITIONAL
METHODS, AGING CHEESE IN CAVES
AS CHEESE MAKERS HAVE DONE FOR
HUNDREDS OF YEARS BEFORE THEM OR
FOR SELLING CERTAIN KINDS OF RAW
MILK CHEESE.
THE GATHERED CHEESE MAKERS WERE
COMING UP WITH STRATEGIES FOR
HOW TO FACE NEW CONSTRICTIVE EU
REGULATIONS.
I LISTENED TO DEBBIE APPLE A
DAIRY RANCHER AND CHEESE MAKER
FROM THE MIDWEST AS SHE TOLD HER
STORY AND I FOLLOWED HER BACK
FROM ITALY TO INDIANA WITH MY
TAPE RECORDER.
HERE'S A SMALL EXCERPT OF HER
STORY "MILK COW BLUES."
- MILK COW BLUES, A JOURNEY INTO
THE MYSTERIOUS AND CONTROVERSIAL
WORLD OF RAW MILK.
- I AM THE AUTHOR OF "A SHORT
HISTORY OF THE AMERICAN
STOMACH."
IT WAS A COLD EVENING IN HELL'S
KITCHEN IN THE BASEMENT OF A
LARGE HOUSE.
THE MENNONITE FARMERS ALREADY
ARRIVED WITH THEIR COAL PACKS
FULL OF RAW MILK.
YOU HAD HOUSEWIVES, COMPUTER
PROGRAMMERS, MUSICIANS, LITTLE
GIRLS IN PRINCESS COSTUMES LINED
UP WAITING TO GET THEIR
SHIPMENT.
IT IS LIKE THE OLD PROHIBITION
ERA STORIES, BECAUSE THE
MENNONITE FARMERS, THE MAN
DELIVERING THE GOODS CANNOT
DRIVE HIMSELF ACROSS STATE
LINES.
WHEN I GOT THERE THEY WERE
DISCUSSING THE PAYOFF TO THE
DRIVER.
IN ORDER TO PURCHASE RAW MILK IN
NEW YORK CITY YOU HAVE TO GO
THROUGH THE LEGAL THINGS IN
INDIANA.
YOU HAVE TO SIGN A CONTRACT THAT
SAYS I ALREADY OWN A COW OR I
ALREADY OWN MILK.
YOU ARE PROCESSING FOR ME.
THEY ARE ON A FINE LEGAL LINE.
- THE APPLE FAMILY FARM AND THE
INDIAN COW SHARE ASSOCIATION.
- MY NAME IS DEBBIE APPLE.
I AM A FARMER AND A FARMER'S
WIFE.
WE LIVE IN INDIANA.
WE ARE FARMING MY HUSBAND'S
FAMILY FARM.
IT COULD HAVE HAPPENED TO US.
RATHER THAN US PLANNING.
WE STARTED WITH THE SHEEP, THE
CATTLE, BUTTERMILK COW FOR
OURSELVES.
THERE WAS A DEMAND FOR MILK THAT
WAS UNPASTEURIZED.
\M\M
IT DIDN'T TAKE LONG BEFORE
PEOPLE STARTED REALIZING WE HAD
A DAIRY COW.
I REMEMBER BEING AT A MEETING
ONE NIGHT AND ONE LADY SAID, DO
YOU HAVE A DAIRY COW?
EVERYBODY STARTED TALKING AT
ONCE, CAN WE GET MILK FROM YOU?
CAN WE GET MILK?
THEY HAVE READ THE BOOK CALLED
"WHAT THE BIBLE HAS TO SAY ABOUT
HEALTHY LIVING AND HEALTH
BENEFITS FOR RAW MILK."
THE NEXT DAY THREE OF THE WOMEN
WERE HERE.
THEY HAD THEIR GLASS JARS.
WE DIDN'T KNOW AT THE TIME IT
WAS ILLEGAL FOR US TO GIVE AWAY
RAW MILK.
- WE HAD DAIRY CATTLE, SHEEP,
CHICKENS.
MY NAME IS MARK APPLE.
OUR MILKING HERD IS 12 COWS.
A BREED IMPORTED IN THE 1800'S
BY P.T. BARNUM.
- WE MILK ONCE A DAY.
IT'S IMPORTANT FOR THEM TO
RELAX.
WE HAVE CLASSICAL MUSIC PLAYING
MAKING SURE THEY ARE VERY
RELAXED.
- WE CHECKED THE LAWS.
WE COULD NOT TRADE IT, SELL IT,
DELIVER IT, BUT IT WAS A
PROVISION IF IT WAS YOUR OWN COW
WE COULD DRINK THE MILK.
IF THESE PEOPLE WANTED THE MILK
THEY HAD TO BUY THE COWS.
- I COME EVERY WEEK TO GET MY
GALLONS OF MILK AND I HAVE EGGS
ALSO.
- WE SET UP THE INDIANA COW
SHARES FOUNDATION.
WE FIGURED OUT A BOARDING FEE
AND WHAT THE COSTS WERE.
WE CHARGE $50 PER SHARE.
WE HAVE A STORE.
- TWO OF THE MOST PIONEERING
PEOPLE IN CHEESE ARE HERE WITH
US TONIGHT.
PLEASE WELCOME TO THE STAGE
CHEESE MAKERS, CHEESE MONGERS
AND THOUGHT PROVOKING CHICKEN
VISIONARIES SUE CONLEY AND PEGGY
SMITH.
LET'S DIVE DEEP INTO THE WORLD
OF --
I LOVE THIS QUOTE.
CHEESE IS NO SLEEP TOWARD
IMMORTALITY.
LET'S DIVE DEEP INTO THE WORLD
OF COWGIRL CREAMERY.
- THANK YOU.
SO ALICE WAS DESCRIBING SUE, YOU
WERE OVER A DECADE WITH BETTE'S
OCEANVIEW DINER AND PEGGY 17
YEARS AT CHEZ PANISSE AND
COOKING IN FRANCE.
WHAT MADE YOU DECIDE TO LEAVE
THE KITCHEN AND WALK TOWARD
CHEESE?
- I MOVED TO POINT REYES AS
ALICE SAID AND MET THIS FAMILY
THAT HAD INSPIRED MOVEMENT IN
ME.
ALICE STRAUS WAS THE MATRIARCH
OF THE FAMILY AND SHE WAS VERY
INVOLVED IN THE ENVIRONMENTAL
MOVEMENT.
AND HER SON ALBERT INSPIRED HIS
MOTHER DECIDED TO TRANSITION THE
DAIRY TO ORGANIC.
THAT WAS A STORY THAT REALLY GOT
TO ME.
I WAS IN THIS BEAUTIFUL PASTORAL
PLACE.
PEGGY AND I HAD BEEN TO FRANCE
MANY TIMES TO COOK AT A WINE
TRADE SHOW.
HAD BEEN INTRODUCED TO THE
EUROPEAN WAY OF CHEESE MAKING
WHICH WAS A SMALL BATCH
HANDMADE, AND REALLY UNIQUE FROM
FARM TO FARM.
THEY TOLD US THE ONLY WAY TO
MAKE GOOD CHEESE WAS TO FIND A
REALLY GREAT SOURCE OF MILK.
THERE WE HAD THE SOURCE WITH THE
STRAUS'S.
THAT'S WHEN I CALLED PEG TO SEE
IF SHE WANTED TO COME OUT AND
GIVE CHEESE MAKING A TRY.
- I WANT TO COLLABORATE ON THAT
A LITTLE BIT.
YOU KNOW, WE WERE REALLY EXCITED
ABOUT THE PROSPECT OF MAKING
CHEESE.
SOME PEOPLE THAT USED TO COME TO
CHEZ PANISSE EVERY YEAR WOULD
BRING THESE FANTASTIC CHEESES
FROM FRANCE THAT WE REALLY
DIDN'T HAVE ACCESS TO HERE.
WE WERE TALKING ABOUT CHEESE
MAKING AND WHAT KIND OF CHEESE
WE WOULD MAKE AND THEY WOULD
BOTH STOP AND STAIR WITH US AND
SAY, WAIT A MINUTE.
WAIT A MINUTE.
WHAT ARE THE COWS EATING.
IT GETS BACK TO THE MOST
IMPORTANT PART ABOUT FOOD AND
THAT BEING THAT GOES INTO EVERY
INDIVIDUAL PART OF FOOD, THE
GRASS, THE SOIL.
IT IS WHAT ALICE HAS BEEN REALLY
IN THE FOREFRONT FOR FOREVER ON,
IT IS NOT JUST ABOUT THE END
PRODUCT, IT'S ABOUT HOW THE
WHOLE PRODUCT COMES ABOUT.
- I WAS THINKING ABOUT IT
BECAUSE WE ARE IN SPRING NOW.
I WAS THINKING, OKAY, YOU MIX
SEASONAL CHEESES AND I KNOW YOU
WILL TALK ABOUT THAT.
ONCE THIS WEEK IN MILKá--
- (INAUDIBLE TALKING)
- WE WILL SAVE QUESTIONS UNTIL
THE END SO YOU CAN CONTINUE.
- THAT'S SOMETHING I DIDN'T
THINK ABOUT UNTILá--
- (INAUDIBLE TALKING)
- THAT'S A GOOD QUESTION.
I THINK ABOUT THAT A LOT,
ACTUALLY.
ONE OF THE THINGS THAT WE ARE
REALLY PROUD OF IS WORKING WITH
A FARM THAT REALLY DOES CARE
ABOUT THEIR ANIMALS.
I KNOW THAT WE MAY HAVE
DIFFERENCES ON HOW WE SEE HUMANE
TREATMENT BEING WHERE YOU ARE
SAYING THE ANIMALS ARE PULLED
FROM THE MOTHER AND LATER THEY
ARE SLAUGHTERED.
I FEEL LIKE THERE ARE DIFFERENT
WAYS OF DOING ANIMAL HUSBANDRY.
ONE OF THE THINGS WE ARE IN
FAVOR OF THE STRAUS' IS THE WAY
THEY DO TAKE CARE OF THEIR
ANIMALS, JENNIFER BICE, THE WAY
SHE TAKES CARE OF HER ANIMALS.
ONE OF THE THINGS WE LOOK INTO
BEFORE WE DECIDE TO SELL A
CHEESE THAT SOMEBODY ELSE MAKES.
THAT'S THE FIRST QUESTION WE
ASK, HOW ARE THE ANIMALS CARED
FOR.
I CAN'T ANSWER YOUR QUESTION
COMPLETELY BECAUSE I DO LIKE
CHEESE AND I THINK THE WAY
ANIMALS ARE TREATED IS REALLY
HUMANELY AND THE WAY THEY ARE
FED THE FEED THEY ARE GIVEN IS
REALLY TOP QUALITY FEED.
I KNOW WE WILL HAVE A DIFFERENCE
OF OPINION ON THAT, BUT WHAT I
CAN SAY THE PEOPLE WE WORK WITH
ALL TAKE REALLY GOOD CARE OF
THEIR ANIMALS.
- (INAUDIBLE TALKING)
- WE WILL HAVE A QUESTION AND
ANSWER SECTION AT THE END.
YOU CAN CONTINUE YOUR QUESTION
AT THE END.
LET'S JUST CONTINUE THE PROGRAM
AS IT IS.
THERE'S A QUESTION SECTION AT
THE END SHE CAN ANSWER YOUR
QUESTIONS THEN.
- WE ARE GOING TO GO BACK TO
QUESTIONS AT THE END.
YOU PUT LIGHTNING INTO THE ROOM.
NOW WE ARE GOING TO TALKá-- YOU
ARE EXPLOITING THE MOMENT MY
FRIEND.
IT IS TIME TO LET THEM TALK.
THANK YOU.
- (INAUDIBLE TALKING)
- OKAY, WELL, I THINK THAT'S THE
WHOLE POINT HERE AT UC BERKELEY
IS WE ARE ALL GOING TO HAVE A
BIG CONVERSATION ABOUT A WHOLE
LOT OF IDEAS AND THERE ARE SO
MANY CONTROVERSIES.
LET'S HEAR COWGIRLS CREAMERY
SPEAK AND WE WILL HEAR YOU
SPEAK.
IT IS NOT A MOMENT IN TIME TO
SHUT DOWN SPEECH.
THAT'S NOT THE SOCIETY.
THAT MY FRIENDá-- I AM SORRY.
I HAVE TO SAY YOU ARE SO PLAYING
INTO THE HANDS OF THE PRESIDENT
WE HAVE RIGHT NOW.
IT IS NOT YOUR MOMENT TO SPEAK.
THERE WILL BE A MOMENT.
- THIS IS A CONVERSATION.
THE PROGRESS OF ANIMALS ARE OVER
HERE.
- I WANT YOU FOR A MOMENT TO
IMAGINE BEING BORN A COW.
IMAGINE HAVING YOUR BABIES TAKEN
AWAY FROM YOU TIME AND TIME
AGAIN.
WEATHER IT IS A FACTORY FARM IT
DOESN'T MATTER.
AS LONG AS THE ANIMALS ARE BEING
EXPLOITED FOR THEIR MILK THEY
WILL NEVER BE A PLACE.
I AM AN INVESTIGATOR.
- I THINK YOU SO OWN YOUR FELLOW
STUDENTS THE RESPECTá--
- WE ARE GOING TO ASK YOU TO
LEAVE, PLEASE.
THE QUESTIONS ARE AT THE END.
THE QUESTIONS ARE AT THE END.
- THIS IS A CLASS.
YOU ARE TAKING AWAY FROM CLASS
TIME.
- WHAT WOULD YOU SAY TO THE
MOTHER?
- YOU WILL HAVE TIME TO ASK
THATá-- THEY WILL.
WHY DON'T YOU GIVE THEMá--
- WHERE IS GEORGE FOREMAN WHEN
YOU NEED HIM?
- THIS IS THE MOMENT WEá--
- (INAUDIBLE TALKING)
(CHANTING)
ANIMALS DO NOT WANT TO DIE.
(CHANTING)
ANIMALS DO NOT WANT TO DIE.
(CHANTING)
ANIMALS DO NOT WANT TO DIE.
THANK YOU.
-
(CHANTING)
ANIMALS DO NOT WANT TO DIE.
- THAT BRINGS UP A QUESTION.
YOU KNOW, IT'S INTERESTING WE DO
HAVE A LOT OF LABELS ON THE
PRODUCTS WE MAKE AND WE SELL,
ORGANIC CERTIFICATION, HUMANE
TREATMENT, NON-GMO.
THERE'S 100 LABELS THAT CAN BE
PUT ON FOOD TO GIVE YOU SOME
IDEA OF HOW IT'S PRODUCED.
WE WORK ONLY WITH CERTIFIED
ORGANIC MILK.
TO ME IT'S KIND OF LIKE THE GAY
MARRIAGE ARGUMENT WHERE IF YOU
ARE GAY AND YOU WANT TO BE WITH
A CONCERN YOU HAVE TO MAKE 100
CONTRACTS.
YOU ARE NOT ALLOWED TO MARRY OR
BUY A HOUSE OR GET HEALTHCARE,
ET CETERA.
IF YOU ARE MARRIED YOU HAVE ONE
CONTRACT.
ORGANIC CERTIFICATION IS LIKE
THAT.
IT'S THEá-- THAT ONE SYMBOL
TELLS YOU HOW THE ANIMALS ARE
TREATED, WHAT THEY ARE EATING,
BECAUSE THEY HAVE TO BE ON
PASTURE A CERTAIN NUMBER OF
DAYS.
THEY CAN'T BE TREATED WITH
ANTIBIOTICS.
THEY HAVE TO EAT ORGANIC FEED NO
HERBICIDES OR PESTICIDES.
IT TELLS YOU ALL THOSE THINGS IN
ONE LABEL.
- (INAUDIBLE QUESTION)
- ARE YOU WITH THE GROUP BECAUSE
WE HAVE ALREADY HEARD THESE
ISSUES.
- CAN WE ALLOW OUR SPEAKERS TO
TALK?
WE ARE GOING TO HAVE PLENTY OF
TIME FOR CONVERSATION.
NO ONE IS TRYING TO DODGE THE
CONVERSATION AT ALL.
THESE WOMEN HAVE TAKEN ON EVERY
CONTROVERSY KNOWN TO MANKIND.
A ROOM FULL OF STUDENTS, THEY
CAME HERE TO DISCUSS ALL OF
THESE ISSUES WITH YOU, SO NOW I
JUST THINK IT IS SO SAD TO MEá--
CAN I JUST SAY SOMETHING?
YOU KNOW WHAT, ALL OF YOU WHO
ARE STILL TALKING ABOUT
EXPLOITATION OF ANIMALS HAVE NO
RESPECT FOR YOUR COLLEAGUES.
I THINK YOU JUST NEED TO PLEASE
WAIT UNTIL THE QUESTION PERIOD.
- (INAUDIBLE TALKING)
- CAN YOU JUST ALLOW THEM TO
TALK AND WE WILL TALK ABOUT ALL
OF IT.
- (INAUDIBLE TALKING)
(APPLAUSE)
- (INAUDIBLE TALKING)
- (INAUDIBLE TALKING)
(APPLAUSE)
- (INAUDIBLE TALKING)
- ARE THERE ANY MORE PLANTS OUT
THERE?
- I THINK IT IS A LEGITIMATE
THING TO TALK ABOUT, BUT LET'S
MOVE ON, PLEASE.
- WE HAVE HEARD ABOUT ELLEN
STRAUS AND HOW HER MILK AND HER
WAY WAS WHAT INSPIRED THEM TO
CHEESE.
I JUST WANTED YOU TO GET A
CHANCE.
- THERE'S A LITTLE BIT MORE
ABOUT ELLEN STRAUS THAT'S REALLY
AN IMPORTANT THING.
SHE STARTED ALONG WITH PHIL
LAFEBER THE MARIN AGRICULTURE
LAND TRUST.
YOU ALL, I IMAGINE, KNOW WHAT
LAND TRUSTS ARE, BUT THIS ONE
WAS THE FIRST ONE IN THE UNITED
STATES THAT WAS PUT TOGETHER TO
PROTECT AGRICULTURAL LAND.
AT FIRST PEOPLE WERE A LITTLE
BIT LEERY ABOUT THE CONCEPT.
THE FARMERS WERE A LITTLE BIT
LEERY, BUT NOW WHAT'S THE COUNT
ON MARIN?
>> WE HAVE ABOUT 70 RANCHES,
PRESERVES OVER HALF OF THE
FARMLAND IN MARIN AND IT STILL
MAINTAINS OWNERSHIP OF THE
FARMER.
THEY SELL THE DEVELOPMENT RIGHTS
TO US.
WITH THAT, THE PROMISE NEVER TO
DIVIDE OR BUILD ON THE LAND.
IT HAS TO STAY IN PRODUCTIVE
AGRICULTURE EVEN IF THE LAND IS
SOLD.
IT GOES WITH THE DEED.
THAT'S WHY IT IS SO PRETTY OUT
THERE.
WE HAVE THE PARK LAND BUT THE AG
LAND IS KEY TO THE REAL ECONOMY
IN MARIN AND SONOMA AND THE LAND
TRUST HAS KEPT MULTIPLE
GENERATIONS OF FARMERS ON THE
LAND.
- IT IS ONE OF THE LARGEST MILK
SHEDS IN CALIFORNIA.
- WHAT WAS THE STATE OF DAIRY
RANCHING AND CHEESE MAKING OUT
IN THAT AREA BEFORE MALT IN THAT
MOMENT?
WHAT WAS GOING ON WITH THE
FAMILIES AT THAT TIME?
- THE LAND WAS BEING SOLD OUT TO
DEVELOPMENT.
IF YOU HAVE EVER BEEN TO POINT
REYES YOU KNOW HOW BEAUTIFUL AND
GRAND IT IS.
IN THE 70'S IT WAS PLANNED TO BE
DEVELOPED INTO GOLF COURSES AND
CONDOMINIUMS ALL AROUND DRAKE'S
BAY WITH A FOUR-LANE HIGHWAY
GOING UP HIGHWAY 1.
THE PARK LANDS TOOK CARE OF SOME
OF IT.
DAIRIES WERE GOING OUT OF
BUSINESS RAPIDLY AND THAT'S WHEN
ALLEN AND PHYLLIS GOT THIS IDEA.
PARKS ARE GREAT, BUT WHAT ABOUT
THE FARMERS?
THE TRADITIONS GO SO FAR BACK
EVEN TO EUROPE.
THEY ALL CAME FROM ITALY,
PORTUGAL, ENGLAND TO SETTLE THIS
LAND, AND SO THEY DIDN'T WANT TO
GIVE IT UP.
THEY WEREN'T MAKING MONEY.
- THE PRICE OF MILK REALLY
STAGNATED AND IT WAS PRETTY MUCH
THE SAME FROM THE 70'S.
JUST THINKING ABOUT OPERATING A
BUSINESS WITH THE PRICE OF WHAT
YOU ARE SELLING REMAINING THE
SAME FOR 40 YEARS, THAT'S A HARD
THING TO TACKLE.
SO I THINK THAT HAVING THESE
DEVELOPMENT RIGHTS AND ALSO
MOVING INTO SECONDARY PRODUCTS
IS KIND OF THE MOVEMENT THAT WE
WERE PART OF.
- SO ELLEN REALLY THOUGHT THE
FARMERS HAVE TO BE MAKING
SOMETHING MORE VALUABLE OR THEY
ARE GOING TO GIVE UP.
CHEESE WAS THE LOGICAL PRODUCT.
- OR TRANSFORM INTO ORGANIC
DAIRIES.
NOW I THINK THAT OUT IN MARIN
AND SONOMA, IS IT 90 PERCENT OF
THE DAIRY?
- IT IS AT LEAST 80 PERCENT IN
MARIN, SONOMA, HUMBOLT COUNTY
AND MENDOCINO COUNTY ALSO.
IT IS THE GRASS.
THESE ARE GRASS LANDS.
THEY ARE NOT FOREST LANDS THAT
HAVE BEEN MOWED DOWN FOR GRAZING
ANIMALS.
IT IS LAND BUILT FOR GRAZING
ANIMALS WITH LOTS OF INDIGENOUS
GRASSES.
IT REALLY HELPS TO KEEP THE SOIL
AERATED AND FERTILE BY HAVING
THESE ANIMALS GRAZE ON THEM.
- CAN YOU SPEAK TO THE IDEA OF
GRASSES A LITTLE BIT MORE AND
KIND OF THE CHEESE THAT YOU MAKE
AND WHY YOU MAKE WHAT YOU MAKE
WHEN YOU MAKE IT?
- YEAH, WELL WE DO MAKE SEASONAL
CHEESES, BUT LET ME JUST GET
BACK TO THE MILK, BECAUSE MILK
IS PROBABLY ONE OF THE MOST
COMPLEX COMPOUNDS IN THE WORLD.
AS THE SEASONS CHANGE, SO DOES
WHAT THE COWS ARE EATING, AND
ALSO THEIR BODIES CHANGE A
LITTLE.
IN THE WINTER HERE IN NORTHERN
CALIFORNIA, SINCE WE HAVE THAT
DROUGHT, YOU KNOW, THE GRASSES
GROW AT DIFFERENT TIMES.
IN THE WINTER THEY DON'T HAVE AS
MUCH GRASS TO EAT, BUT THEN
THEIR MEAL GETSá-- THAT'S HIGH
IN PROTEIN THAT HELPS KEEP THEM
DURING THE WINTER.
WHEN THAT HAPPENS THE COMPONENTS
IN THE MILK REALLY CHANGE.
WHEN WE ARE MAKING CHEESE WE
HAVE TO RECOGNIZE WHAT THE FAT
CONTENT IS.
IN OTHER WORDS, LIKE HOW MUCH
WATER IS IN THE MILK.
WHAT SOLIDS ARE YOU GOING TO GET
WHEN YOU ARE MAKING CHEESE,
WHICH IS REALLY IMPORTANT.
SO THE FLAVORS OF THE MILK
CHANGE ALSO.
SO WHAT WE HAVE DONE IS IN ORDER
TO SHOW OFF THE DIFFERENT
FLAVORS THAT THE SEASONS
REPRESENT WE HAVE FOUR DIFFERENT
CHEESES THAT WE MAKE FOR THE
FOUR SEASONS.
THE ONE WE HAVE RIGHT NOW IS A
CHEESE CALLED ST. PATRICK'S.
IT IS MADE WITH JERSEY WHOLE
MILK FROM JOHN TAVERNA'S FARM.
HE HAS A FARM WITH ABOUT 120
JERSEYS.
THOSE GENERALLY ARE HIGHER INá--
THE MILK FROM JERSEY IS HIGHER
IN FAT ANYWAY.
WE MAKE A WHOLE MILK CHEESE.
THE ONE WE ARE MAKING IN THE
SPRING IS CALLED ST. PATRICK'S.
WHAT WE DO IS WE TAKE NETTLE
LEAVES WHICH ARE PRACTICALLY THE
FIRST VEGETATION THAT POPS UP IN
THE EARLY SPRING AND WE COVER
OUR CHEESE WITH THAT PARTICULAR
STINGING METAL.
IT SHOWCASES THE GREEN FLAVORS
THAT YOU GET IN MILK IN THE
SPRING IF YOU WERE TO DRINK MILK
THAT WAS NOT HOMOGENIZED OR
BLENDED.
BECAUSE PROBABLY MOST OF YOU GET
MILK THAT IS BLENDED SO IT
ALWAYS TASTES THE SAME.
BUT MILK DOESN'T ALWAYS TASTE
THE SAME.
IT REALLY CHANGES.
WE USE THE GREENNESS FROM THE
STINGING NETTLE.
- YOU WANT TO TALK ABOUT MILK OR
CHEESE?
- THE OTHER THING ABOUT SPRING
IS WE HAVE TRAINED COWS TO BREED
YEAR-ROUND.
-
SHEEP AND GOATS ONLY BREED IN
THE SPRING.
WE HAVE SPRING LAND.
THE FIRST MILK OF SPRING FOR
THOSE TWO ANIMALS IS THE MOST
DELICIOUS, BRIGHT AND COMPLEX.
ALSO VERY DIFFICULT TO MAKE
CHEESE BECAUSE THERE'S SO MUCH
FLORA IN THE AIR THAT IT
INTERFERES WITH THE BACTERIA
THAT YOU ARE PROMOTING IN THE
CHEESE MAKING PROCESS.
SO THIS IS A VERY EXCITING TIME
FOR US THIS SPRING.
- A GOOD NIGHT TO TASTE CHEESE.
- IT IS A GREAT TIME TO HAVE
FRESH CHEESE FROMá-- IF YOU ARE
AT THE FARMER'S MARKET, YOU SEE
THE GOAT DAIRIES OR COW OR SHEEP
THAT ARE FEATURING A FRESH
CHEESE, NOW IS YOUR TIME TO BUY.
- I WONDER IF YOU WOULD TALK FOR
A MOMENT, ALICE WAS BRINGING IT
UP ABOUT YOUR BUSINESSES.
WHAT EXACTLY IS COWGIRL
CREAMERY?
WHAT IS TOMALES BASED FOOD?
WHAT IS YOUR BUSINESS
ORGANIZATION?
HOW DO YOU DO YOUR THING?
- OUR BUSINESS ORGANIZATION IS A
LITTLE BIT CONFUSING TO MOST
PEOPLE BECAUSE IT IS SELF
GROWERS ORGANICALLY.
WHEN WE BOUGHT THIS OLD BARN IN
POINT REYES, IT WAS BUILT IN THE
50'S AS A HAY BARN.
WHEN WE BOUGHT IT, IT HAD
PIGEONS LIVING IN IT AND A DIRT
FLOOR STILL HAY WAS STACKED IN
THERE.
THE IDEA THAT WE HAD WAS REALLY
TO REPRESENT THAT AREA AS ITS
OWN LITTLE APPALACHIAN OF FOOD
PRODUCTION.
WARREN WEBER HELPED WRITE THE
ORGANIC RULES THAT ARE FOLLOWED.
I THINK HE STARTED HIS FARM IN
72, IS IN A RIGHT, ALICE?
MAYBE BEFORE THAT.
THIS GUY WAS A STOCKBROKER AND
HE BOUGHT LAND AND STARTED THIS
ORGANIC FARM THAT WAS AMAZING.
THEN THERE WAS NIMAN RANCH THAT
STARTED WITH ORGANIC MEATS OUT
THERE.
ALL OF THE DAIRY RANCHERS, SMALL
POCKET FARMS WERE OUT THERE.
PEOPLE FROM THE BAY AREA DIDN'T
REALLY UNDERSTAND WHERE ALL OF
THIS GREAT FOOD WAS COMING FROM,
THAT THERE WAS THIS LITTLE GOLD
MINE OF ORGANIC PRODUCERS OUT
THERE.
WHAT SUE AND I WERE THINKING WAS
WHY DON'T WE SHOWCASE THIS
FABULOUS MILK HE CONVERTED TO
ORGANIC.
WE WILL HAVE FRESH CHEESE A
LITTLE TO GO COUNTER AND A
PRODUCE STAND AND IT ALL
REPRESENTS WHAT IS GROWN OUT IN
WEST MARIN AREA.
BUT AS A BUSINESS MODEL, WE
NEVER THOUGHT WE COULD JUST SIT
OUT AND POINT REYES FOR PEOPLE
TO COME AND FIND US.
THEY DO FIND US NOW.
EVERYBODY KNOWS TO GO THERE FOR
GOOD OYSTERS AND ALL SORTS OF
THINGS.
BUT THEN IT WAS PRETTY MUCH OFF
THE RADAR.
SO WHEN WE MADE THIS COTTAGE
CHEESE AND FRESH CHEESE
INITIALLY, WE COULDN'T FIND
DISTRIBUTION FOR IT.
WE KNEW ALICE WOULD BUY SOME AND
A FEW OF OUR OTHER FRIENDS.
IT WASN'Tá-- AND SHE DID.
HOW DO WE GET IT TO HER?
WE HAD TO BUY A TRUCK.
WE WENT TO ALL OF THE FARMER'S
MARKETS.
THAT WAS OUR FIRST MARKETING
EFFORT TO REALLY BE DIRECTLY
RELATING TO OUR CUSTOMERS.
THEN WE MET MORE CHEFS AND MORE
CHEFS CAME OUT AND WE DECIDED WE
NEEDED TO HAVE A LITTLE STORE IN
THE CITY, WHICH WE IT SEEN IN
PARIS, THE DIFFERENT REGIONS
WOULD HAVE THEIR OWN STORE IN
PARIS, AND THEY WOULD ONLY HAVE
THE THINGS OF THEIR PLACE.
THEY WERE VERY PROUD OF.
THE THAT'S SOMETHING WE WANTED
OUR COMMUNITY TO BE REALLY PROUD
OF THIS CHEESE, AS IF IT WAS
THEIR OWN.
THIS IS SOMETHING WE BELIEVE
AFTER 20-YEARS WE ACCOMPLISHED.
THAT WAS ALWAYS IN OUR BUSINESS
PLAN, SO IN BUSINESS SCHOOL YOU
MIGHT CALL THAT VERTICALLY
INTEGRATED BUSINESS.
BUT WE WERE DOING ALL OF THE
WORK, ALL LEVELS OURSELVES
PRETTY MUCH.
- DAVIA, YOU SAIDá-- MAYBE IT
WAS ALICE OR YOU.
I THINK ONE OF THE THINGS THAT
WAS MOST IMPORTANT FOR OUR
BUSINESS AND STILL IS AND FOR
THE BUSINESSES OUT THERE IS
BEING COLLABORATIVE AND ALSO
BEING SUPPORTIVE.
THE COMMUNITY THAT WE ARE IN OUT
THERE, WE ALL ARE PROPONENTS OF
ALL BUSINESSES.
ALL THESE MAKERS WE FEEL THEIR
CHEESE IS JUST AS IMPORTANT AS
OUR CHEESE IN OUR SELLING AND
DISTRIBUTION BUSINESS.
PEOPLE FROM HOG ISLAND.
WE WERE FRIENDS.
THIS COMMUNITY IS SO TIGHT OUT
THERE.
IT IS ALSO REALLY ACCEPTING OF
NEW PEOPLE COMING WITH NEW
IDEAS.
EVERYBODY IS REALLY SUPPORTIVE.
I THINK THAT'S ONE OF THE MOST
IMPORTANT THINGS IN OUR BUSINESS
IS THE COLLABORATION WITH OTHERS
AND NETWORKING WITH A GROUP OF
PEOPLE THAT ARE LIKE MINDED WHO
REALLY WANT TO MOVE THIS
MOVEMENT FORWARD WHERE ALL
PEOPLE HAVE ACCESS TO GOOD FOOD.
- I THINK ALSO THIS IS SOMETHING
BECAUSE ALICE IS HERE, WE CAN
KEEP REFERENCING BACK TO ALICE.
SHE WAS SO STUBBORN ABOUT
HAVINGá-- JUST BEING COMPLETELY
HONEST ABOUT THE FOOD, YOU KNOW,
WHERE IT CAME FROM, BUT
INSISTING ON ORGANICS AND
INSISTING ON A CERTAIN LEVEL OF
QUALITY.
WHEN WE STARTED BRINGING CHEESES
IN PEGGY SAID, WE CAN'T HAVE ANY
COMMODITY CHEESE.
IT HAS TO ALL BE FROM CHEESE
MAKERS THAT WE KNOW.
WE HAVE SEEN THE FARM.
JUST LIKE THE PLACES WE SAW IN
FRANCE.
THAT WAS A REALLY TOUGH BUSINESS
DECISION, BECAUSE IN ORDER TO
SHIP CHEESE AROUND YOU NEED WAYS
TO MAKE THE COSTS COME DOWN.
IF YOU ARE HAVING LITTLE BOXES
OF SPECIAL HANDMADE CHEESE, YOU
DON'T HAVE WAYS.
WE HAD TO TACK THE SHIPPING
COSTS ON TOP.
IT WAS A REAL HARDSHIP FOR
RETAILERS.
THEY HAD TO REALLY WANT IT,
WHICH TOOK A LONG TIME TO BUILD
THAT DEMAND, BUT IN THE END IT'S
WORTH IT.
WE HAVE NEVER WAVERED FROM THAT.
- NO, WE HAVEN'T.
BUT THE OTHER THING WE DO IS WE
DON'T REALLY PUT ON THE SAME
MARGIN THAT MOST PEOPLE PUT ON
CHEESES WHEN WE DISTRIBUTE THEM.
WE PUT ON A SMALLER MARGIN SO
PEOPLE WILL BUY THE CHEESE AND
GET TO TRY IT IF IT IS A REALLY
EXPENSIVE CHEESE.
WHEN YOU ARE A SMALL PRODUCER IT
IS MUCH MORE EXPENSIVE TO MAKE
IT IF YOU ARE A LARGE PRODUCER
AND HAVE THE VOLUME AND CAN MOVE
IT IN A DIFFERENT WAY.
A LOT OF THE CHEESES PEOPLE WANT
TO TRY ARE THE SMALL PRODUCTION
CHEESES.
THEY ARE VERY EXPENSIVE.
I AGREE.
THEY ARE VERY EXPENSIVE TO MAKE
BECAUSE YOU ARE TRYING TO HAVE
THE PEOPLE YOU ARE WORKING WITH
GET A LIVING WAGE AS WELL AS THE
PEOPLE YOU ARE SELLING TO.
I KNOW THAT'S ALWAYS BEEN A
QUESTION ABOUT SMALL PRODUCTION,
FOOD IN GENERAL.
- I JUST HAVE ONE TINY THOUGHT.
DOES EVERYONE KNOW WHERE POINT
REYES AND BALINESE ARE?
IF YOU GO OVER GOLDEN GATE
BRIDGEá-- HOW DO YOU DESCRIBE
WHEN YOU ARE TELLING PEOPLE TO
GET THERE IN CASE SOMEONE HASN'T
BEEN THERE.
YOU GO TO SIR FRANCIS DRAKE AND
OUT TO THE COAST AND YOU WOULD
GET TO POINT REYES.
IT WOULD TAKE YOU NOT EVEN AN
HOUR WITHOUT RUSH HOUR IN CASE
YOU WANT TO SEE THE WHOLE REGION
WE ARE TALKING ABOUT IF YOU
HAVEN'T BEEN ABLE TO SEE IT YET.
- HOW DID YOU ACQUIRE YOUR
CRAFT?
HOW DID YOU BECOME CHEESE
MAKERS?
- ONE DAY YOU WERE MAKING
PANCAKES, ONE DAY YOU WERE
COOKING AT CHEZ.
- IT IS VERY CLOSE TO COOKING.
MAY BE MORE LIKE BAKING.
IT IS PRODUCTION WORK.
WHAT WE DO TO MAKE BEAUTIFUL
FOOD IS REPETITIVE ACTION THAT
MAKES THE FOOD CONSISTENT.
THAT'S WHAT CHEESE MAKING IS ALL
ABOUT.
WE WEREN'T AFRAID TO MAKE
CHEESE.
WE STARTED WITH THE SIMPLEST
IMAGINABLE CHEESE TO MAKE, WHICH
IS CREME FRESH.
COTTAGE CHEESE WAS A LITTLE MORE
DIFFICULT.
IT TOOK US SEVERAL YEARS TO
DEVELOP THE MOUNT PAM.
IT TOOK NERVE TO GO TO THE NEXT
LEVEL OF WORKING IN THE AGING
ROOM.
- THE IDEA BEHIND IT WAS STILL
TO REPRESENT THE MILK, NOT
REALLY TO DO ANYTHING THAT
ADULTERATED THAT MILK FLAVOR SO
MUCH THAT IT HAD BLUEBERRIES OR
ANYTHING LIKE THAT.
WE WANTED TO EXPRESS THE
DIFFERENT MILKS WE USED.
THERE WERE A FEWá-- I DON'T WANT
TO CALL THEM MISTAKES.
- THAT'S GOING TO BE MY NEXT
QUESTION.
WHAT WERE YOUR BIGGEST MISTAKES?
- ONE OF OUR BIGGEST MISTAKES
ACTUALLY TURNED IN TO BEING A
REAL FORTUNATE THING.
WE MADE A CHEESE YOU ARE GOING
TO TASTE AFTER THIS CLASS, AND
ONE OF OURá-- ONE OF THE PEOPLE
WE WERE WORKING WITH TOOKá-- HAD
A GREAT IDEA THAT THEY WOULD AGE
ANOTHER CHEESE THAT WE WORKED
WITH STILT TON FROM NILS YARD.
SHE PUT IT IN OUR AGING ROOM.
WHEN SHE DID THAT, MITES, CHEESE
MITES, YOU ALL KNOW ABOUT CHEESE
MITES?
- CHEESE MITES ARE GOOD.
IT SOUNDS SCARY.
THEY LIVE ON THE RIND AND THEY
AERATE THE RIND.
THEY PUNCTURE IT BUT THEY DON'T
GET INSIDE.
ALL GOOD AGING ROOMS HAVE MITES.
- THEY WILL MUNCH A LITTLE BIT
IF YOU DON'T STOP THEM THEY WILL
MUNCH INSIDE OF THE RIND.
YOU CAN TELL WHEN THERE'S A
CHEESE MITE ON A RIND.
SCATTERED AROUND THE CHEESE WILL
BE LITTLE BITS OF RIND.
- LOOKS LIKE SAWDUST.
- WENT AHEAD AND PUT IT ON ONE
OF THESE CHEESES.
SUE WENT IN THERE ONE DAY AND
SAID WHAT IN THE WORLD IS GOING
ON IN HERE?
WE DON'T LIKE TO WASTE ANYTHING.
SUE BROUGHT THE CHEESES OUT AND
WASHED THEM AND HER IDEA WAS TO
INOCULATE IT AGAIN WITH THE
PENICILLIN, WHICH IS THAT WHITE
MOLD.
- NOT A BAD IDEA.
IT ACTUALLY WAS A GOOD IDEA.
- WE ARE SEEING HOW THE BUSINESS
WORKS.
- YOU ARE.
SO SHE WASHED THEM AND WASHED IT
WITH A BRINE SOLUTION AND
THOUGHT, NOW I WILL REINOCULATE
IT.
I WILL SEGREGATE IT FROM THE
OTHER CHEESES THAT ARE AGING IN
THE AGING ROOM BY PUTTING IT IN
THISá-- IT WAS A SWEATER BOX
FROM TARGET.
- NOT EXACTLY.
IT WAS A FOOD CONTAINER.
WE USE FOOD GRADE EQUIPMENT.
- AT ALL TIMES.
- AT ALL TIMES.
SHE PUT THOSE IN THERE BUT WHAT
THAT DID WAS IT CREATED A WHOLE
DIFFERENT ATMOSPHERE FOR THE
CHEESE.
WITH EVERY SINGLE CHEESE THAT
YOU MAKE THERE'S A DIFFERENT
ATMOSPHERE YOU AGE IT IN,
THERE'S A DIFFERENT TEMPERATURE
YOU AGE IT IN AND A DIFFERENT
WAY YOU AGE IT.
IT IS VERY COMPLICATED, CHEESE
MAKING.
SUE DIDN'T KNOW THAT AT THE TIME
WHEN SHE PUT IT IN THE
TUPPERWARE, WHATEVER IT WAS.
WHAT HAPPENED WAS, THE AREA THAT
WE ARE IN OUT THERE, WE ARE
SITTING RIGHT AT THE BASE OF THE
BAY OF THE TOMALES BAY, WHICH
GOES OUT TO THE PACIFIC OCEAN,
AND ACTUALLY JUST AS A SIDE NOTE
IT IS ONE OF THE GREAT BREEDING
GROUNDS FOR GREAT WHITE SHARKS.
SO THE FLORA AND THE AIR FROM
THE PACIFIC AND THE TOMALES BAY
ACTUALLYá-- I DON'T WANT TO SAY
INFECTED, BUT IT ACTUALLY LANDED
ON THE CHEESE.
IT CHANGED THE WHOLE CULTURE OF
THE CHEESE BECAUSE OF THE
DIFFERENT ENZYMES AND BACTERIAS
THAT WERE FLOWN IN WITH THIS
FLORA.
BY THE WASHING IT GAVE THEM
SOMETHING TO EAT, GAVE THEM A
PLACE TO REALLY THRIVE.
WHAT HAPPENED WAS THIS CHANGED
THAT CHEESE INTO A WASHED RIND
CHEESE, WHICH I DON'T KNOW IF
YOU KNOW EXACTLY WHAT THAT IS,
BUT THOSE ARE USUALLY THE
PINKISH CHEESES THAT YOU SEE,
AND THEY ARE USUALLY MUCH MORE
AROMATIC, BECAUSE WHAT HAPPENS
IS WHEN YOU DO WASH A CHEESE IT
KIND OF HELPS TO PROMOTE DECAY
IN THE RIND.
A NEW RIND WILL FORM AND TURN
THE RIND PINKISH.
- I WAS AFRAIDá-- I WAS GOING TO
THROW IT OUT, BUT KATE WHO CAME
FROM ENGLAND, SHE SAID COME OVER
HERE AND TASTE THIS.
IT IS THE BEST CHEESE YOU HAVE
EVER MADE.
THAT WAS THE BEGINNING OF RED
HAWK.
WE STILL USE THE NATURAL FLORA
WE SALT IT TO ATTRACT THAT.
IT IS A UNIQUE AND VERY WELL
REGARDED CHEESE.
- AND DELICIOUS.
I AM GOING TO LEAP AHEAD IN
THEIR ILLUSTRIOUS CAREERS.
THE COWGIRLS WROTE A BOOK THREE
YEARS AGO OR SO THIS BEAUTIFUL
BOOK "COWGIRL CREAMERY" BOOK
CAME OUT.
- WAIT A MINUTE.
I HAVE TO TELL YOU ABOUT THAT
PICTURE.
THAT'S A CRAZY ORGANIZATION IN
FRANCE.
ONE OF THE MOST WELL-KNOWNá--
WELL TWO OF THE MOST WELL-KNOWN
CHEESE MONGERS IN THE WORLD, ONE
STARTED THIS BUT ANOTHER RUNS IT
NOW.
THEY DRESS UP IN THOSE CAPES.
- THEY PLAY POMP AND
CIRCUMSTANCE.
- THEY MARCH IN ON A PORTABLEá--
- -- ON A LITTLE BLUE BOX THEY
WILL PLAY POMP AND CIRCUMSTANCE.
THEY INVITED US TO ONE OF THE
DINNERS AND NEXT THING WE KNOW
WE ARE GETTING HAULED DOWN IN
FRONT OF THEM, AND THEN WE HAD
TO GO AROUND TO THE RESTAURANT
AND SERVE ALL OF THESE FRENCH
CHEESE PEOPLE, ALL OF OUR IDOLS,
THE HEAD OF THE BRIE
ASSOCIATION.
WE ARE SERVING THE CHEESE AND
DESCRIBING THE CHEESE.
IT WAS CRAZY.
- WHAT AN HONOR.
5,000 MEMBERS OF THE GUILDE DE
FROMAGERS HAD ONLY RECENTLY
ALLOWED WOMEN TO JOIN AND EVEN
MORE RECENTLY INVITED AMERICA'S
IN 2010 THEY ADDED 6 NEW
AMERICANS IN THEIR ROLE FOUR OF
THE SIX WERE WOMEN TWO WERE
COWGIRLS.
LOVE THAT PARAGRAPH.
- COMING IN AND OUT OF FRANCE A
LOT, THIS IS WHEN YOU WERE
SPEAKING EARLIER ABOUT COOKING
IN FRANCE FOR THE WINE EXPO.
HAD TO INCLUDE THAT.
- WOMEN WEREN'T IN THE KITCHENS
MUCH UNTIL THE 70'S.
THE IDEA OF A WOMAN IN A KITCHEN
AND NONHIERARCHICAL KIND OF SET
UP, I THINK REALLY ACCORDING TO
JOYCE GOLDSTEIN WHO WROTE ABOUT
THIS PERIOD, IT REALLY MADE A
DIFFERENCE.
CHEZ PANISSE WAS AT THE HEAD OF
THAT MOVEMENT.
WE ALL BENEFITED FROM IT.
- WE BEGAN TO ASK QUESTIONS AND
YOU KEEP SPEAKING AND TELLING
STORIES.
WHY DON'T WE START WEAVING YOU
GUYS INTO IT RESPECTFULLY IN THE
CIVIL SOCIETY, FREEDOM OF SPEECH
CULTURE THAT WE ARE ALL GOING TO
PROPAGATE TOGETHER HERE LIKE THE
BLOOM ON THE RIND OF A CHEESE,
CORRECT?
- MY QUESTION IS, DO YOU STILL
MAKE YOUR CHEESE IN A SWEATER
BOX?
- THAT'S A GREAT QUESTION.
NO, WE HAVE REALLY ADVANCED.
PEGGY AND I DON'T MAKE THE
CHEESE ANY MORE.
THE PEOPLE WHO DO HAVE BEEN WITH
US FOR 12 TO 15 YEARS AND ARE
AMAZING LEADERS IN DEVELOPING
TECHNIQUES.
WE HAVE GOT A LOT OF EXPERTISE
AS WELL FROM EUROPE.
WE ARE BUILDING A NEW CREAMERY,
AND SO IT'S A LITTLE MORE
CONTROLLED IN THE AGING ROOMS,
AND CONTROL OVER THE
TEMPERATURES IN THE VAT AND THE
ROOM THAT KIND OF THING, WHICH
REALLY HELPS WITH CONSISTENCY.
- WE HAVE SEPARATE AGING ROOMS
FOR EACH CHEESE.
THAT'S HOW WE ARE ABLE TO
CONTROL THE ENVIRONMENT.
- SOMEONE WANTED TO COME SEE
YOUR CHEESE WORKS WHERE WOULD
THEY FIND YOU?
- POINT REYES IS THE BEST PLACE.
DON'T COME ON MONDAY OR TUESDAY.
WE ARE CLOSED.
IN THE FUTURE WE WILL HAVE OUR
NEW CREAMERY OPEN FOR VISITORS
IT WILL BE PETALUMA AND POINT
REYES.
- HI.
I JUST WANTED TO SAY ONE THING,
BECAUSE PEGGY AND SUE HAVE GONE
TO (INDISCERNIBLE) A WONDERFUL
CHEESE SHOP IN BORDEAUX.
I LEARNED SOMETHING AT A VERYá--
I WAS EMBARRASSED THAT I DIDN'T
KNOW REALLY ABOUT HOW TO CUT A
CHEESE, WHAT THE CRUST WAS FOR,
AND I THOUGHT MAYBE I WOULD PASS
ON THIS LITTLE BIT OF KNOWLEDGE,
WHICH WAS REVELATORY TO ME.
YOU ALWAYS CUT A CHEESE SO THAT
THERE'S PART OF THE RIND SO THAT
YOU ARE ALSO ADJUSTING THE SHAPE
OF THAT CHEESE WHEN YOU CUT IT.
THE YOU TASTE THE RIND FIRST TO
SEE WHETHER YOU WANT TO EAT
ITá-- NO, THE INSIDE.
SORRY.
I SAID THAT WRONG.
THE INSIDE OF THE CHEESE FIRST
AND THEN YOU TASTE THE RIND AND
DECIDE WHETHER YOU WANT TO EAT
BOTH.
SOMETIMES THE RIND IS WAY TOO
STRONG AND IT IS THERE FOR THE
PROTECTION OF THE CHEESE.
BUT OTHER TIMES IT IS REALLY
MEANT TO GO WITH THE CHEESE.
I NEVER KNEW THAT, AND I WASá--
I PROBABLY SPOILED MY TASTE OF
DIFFERENT KINDS OF CHEESES
BECAUSE OF THAT LACK OF
KNOWLEDGE.
BUT IT WAS ALSO AMAZING IN THIS
CHEESE SHOP, BECAUSE UP STAIRS
WHERE THEY WERE SELLING THE
CHEESE THERE MAY HAVE BEEN 20,
25 CHEESES, AND THEN HE SAID,
COME ON WITH ME AND WE WALKED
DOWN INTO THE CELLARS AND I
MEAN, THERE WERE HUNDREDS OF
CHEESES AGING IN THESE CAVES
DOWN THERE.
THE WHAT HIS JOB WAS TO GO
AROUND TO ALL OF THE FARMERS AND
GET THE CHEESES WHEN THEY WERE
YOUNG AND HE WOULD BRING THEM TO
HIS CAVES.
THEY WOULD WHAT YOU CALL THEM
BRING THEM UP LIKE CHILDREN AND
KNOW EXACTLY WHEN THEY NEEDED TO
BE SERVED.
I WAS FASCINATED.
YOU CAN TALK A LOT MORE ABOUT
THAT.
- THIS PLACE IS INCREDIBLE.
THE SHOP THAT ALICE IS TALKING
ABOUT, IT WAS AN OLD MONASTERY
AND IT IS FIVE STORIES.
THE STORE IS ON THE FOURTH STORY
AND THE LITTLE HOUSE THEY LIVED
IN WAS ON THE FIFTH STORY.
LIKE ALICE SAID, YOU GO DOWN THE
SPIRAL STAIRCASE TO ONE LEVEL,
AND IT IS ALL OF THESE LIMESTONE
WALLS, AND EACH LEVEL, THOSE
THREE LEVELS THEY HAD DIFFERENT
TEMPERATURES AND DIFFERENT
HUMIDITIES, AND THERE'S A LITTLE
CONCOURSE THAT GOES DOWN TO THE
RIVER, AND WHAT IT USED TO BE A
MONASTERY AND THEY WOULD UNLOAD
THE BARGES DOWN AT THE RIVER AND
THEY WOULD ROLL THEM UP AND
BRING THEM THROUGH THESE
DIFFERENT LEVELS.
BUT EACH LEVEL WAS USED FOR A
DIFFERENT TYPE OF CHEESE, LIKE
THE OLDEST, HARDEST CHEESES WERE
ON THE THIRD LEVEL LIKE A
GRUYERE, ONE OF THE CHEESES THAT
WERE SO BILLING.
THAT REQUIRED NOT THE COLDEST
TEMPERATURE, BECAUSE WE WERE
TRYING TO BRING IT ALONG AND
THEY BRUSH THEM.
YOU GO DOWN TO THE BOTTOM LEVEL
AND THAT'S WHERE THEY HAD THE
FRESH CHEESES BECAUSE IT WAS THE
COLDEST.
BUT LIKE ALICE WAS SAYING, HIS
JOB WAS TO GO THROUGH, TAKE CARE
OF THE CHEESES AS THEY ARE AGING
AND THEN DECIDE WHEN THEY WERE
EXACTLY READY TO BE SERVED, AND
THEY WOULD BRING THEM UP STAIRS
TO THE SHOP, AND IN THE MOST
BEAUTIFUL WAY THE DISPLAY CASE,
THEY WOULD HAVE THESE BEAUTIFUL
BASKETS WITH BABY SIX LITTLE
CHEESES IN THEM AND YOU ARE NOT
ALLOWED TO TOUCH IN A FRENCH
CHEESE SHOP.
SO YOU WOULD HAVE TO GET THEá--
YOU WOULD HAVE TO GET PASCAL TO
COME OVER AND SAY, I THINK I
WOULD LIKE THAT ONE.
IT IS LIKE THEY ARE PICKING UP
JEWELS.
- ACTUALLY, IT BRINGS UP A POINT
OF HOW OF THE CAREERS IN CHEESE
IN FRANCE.
BECAUSE IT IS ONE WHOLE LEVEL.
(INDISCERNIBLE) DOING THOSE IN A
SELLING SHOP.
THE CHEESE MAKER IS ANOTHER
CAREER AND THE DAIRY.
USUALLY THEY ARE SEPARATE AND
THERE'S A LOT OF EDUCATION THAT
GOES INTO EACH ONE OF THEM.
THIS IS SOMETHING WE ARE GETTING
TO IN THE UNITED STATES.
WE HAVE A CREDENTIAL FOR A
CHEESE MONGER.
IT'S CCPá--
- CERTIFIED CHEESE PROFESSIONAL.
- CERTIFIED CHEESE PROFESSIONAL.
WHEN SOMEBODY ASKED ABOUT
EDUCATION, WE DIDN'T HAVE THAT
WHEN WE WERE LEARNING.
THERE WASN'T LIKE A COLLEGE
PROGRAM ORá--
- YOU CAN'T MAJOR IN CHEESE.
- YOU CAN MAJOR IN CHEESE IN
WISCONSIN.
- I WAS LOOKING UP ALL OF THESE
QUOTES THAT YOU HAVE SEEN IN
THIS LITTLE SLIDE SHOW, AND
DENNIS MILLER THE COMEDIAN HAD
ONE.
WASHINGTON, D.C. IS TO WINE WHAT
WISCONSIN IS TO CHEESE.
- HI, THANK YOU SO MUCH FOR
COMING.
EARLIER YOU WERE TALKING ABOUT
BEING A SMALL PRODUCER AND NOT
BEING ABLE TO STRUGGLE WITH THE
ECONOMIES OF SCALE.
SO MY QUESTION IS, HOW DO SMALL
PRODUCERS DEAL WITH A LARGE
RESEARCH AND DEVELOPMENT FOR
DIFFERENT TYPES OF CHEESE AND
DEVELOPING YOUR SKEWS SINCE THAT
SEEMS LIKE PROBABLY A MAJOR
COST?
- THAT IS A MAJOR COST.
WHEN PEOPLE ARE STARTING OUT
THEY REALLY CAN'T AFFORD TO LOSE
TOO MUCH.
SO THIS COMMUNITY OF CHEESE
MAKERS, THERE'S A LOT OF PEOPLE
THAT ARE THERE TO HELP YOU.
WE HAVE AN ORGANIZATION CALLED
THE AMERICAN CHEESE SOCIETY.
WE JOINED THAT AS SOON AS WE
STARTED OUR BUSINESS, AND IT IS
A VERY GIVING COMMUNITY.
THERE ARE LOTS OF PEOPLE THAT
YOU CANá-- WE CALLED AND TALKED
TO SEVERAL CHEESE MAKERS, MARY
KEEN FROM CYPRUS GROVE, JENNIFER
BICE ARE REDWOOD HILL.
PEOPLE ARE ALWAYS OPEN TO
HELPING.
IT IS NOT REALLYá-- THERE ISá--
PEOPLE DO LIKE TO WIN AWARDS BUT
IT IS NOT A COMPETITIVEá-- FOR
THE MOST PART IT IS NOT SO
COMPETITIVE.
A LOT OF THE CHEESE MAKERS ARE
WOMEN.
I HONESTLY THINK THAT HELPS IN
PROMOTING THE COLLABORATIVE
NATURE OF WANTING TO GIVE OUT
INFORMATION, BECAUSE MOST OF THE
PEOPLE REALLY DO THINK THAT ALL
BOATS RISE WHEN PEOPLE DO WELL.
- I THINK WE HAVE ANOTHER
QUESTION OVER THERE.
- YOU MENTIONED A FEW TIMES THAT
YOU MOVED HERE FROM SOMEWHERE
ELSE.
I AM WONDERING WHERE YOU CAME
FROM.
- OUR NATION'S CAPITAL,
WASHINGTON, D.C.
>> WHILE YOU STUDIED IN COLLEGE
OR IF YOU WENT TO SCHOOL AND HOW
YOU SEE THAT ON YOUR TRANSITION
INTO CHEESE WORLD FROM THE
KITCHEN AND ELSEWHERE AND HOW
THAT PREPARED YOU FOR EVERYTHING
YOU KNEW YOU WERE GETTING INTO
AND WHAT YOU DIDN'T KNOW YOU
WERE GETTING INTO ALSO.
- MY MAJOR WAS POLITICAL
SCIENCE.
I DID WORK IN RESTAURANTS TO
EARN MONEY WHILE IN COLLEGE.
I LIKED THAT TEAM WORK IN A
KITCHEN AND ALSO SERVING.
THE AND POLITICS IS A HUGE PART
OF CHEESE MAKING.
WE ARE DEALING WITH FDA.
- AS YOU MIGHT HAVE NOTICED
TONIGHT.
- WE ARE VERY CLOSE WITH OUR
REPRESENTATIVES BOTH IN CONGRESS
AND LOCALLY, AND ALSO WITH THE
UNIVERSITY OF CALIFORNIA
EXTENSION, WHICH HELPS TO BUILD
THIS COLLABORATION THAT PEGGY IS
TALKING ABOUT.
WE HOST CLASSES AND BRING CHEESE
MAKERS IN, AND I THINK THAT
EVERYTHING I LEARNED IN COLLEGE
REALLY PREPARED ME FOR CHEESE
MAKING.
- AND YOU KNOW, I COOKED ALSO
WHILE I WAS GOING TO SCHOOL.
- PEGGY WAS AN AMERICAN STUDIES
MAJOR.
- YEAH, I WAS AMERICAN STUDIES.
WHAT I LOVED ABOUT KITCHENS, I
LOVED HOW MUCH THERE IS TO
LEARN.
LIKE WITH CHEESE MAKING, YOU
NEVER STOP LEARNING IN A
KITCHEN.
SOME OF THE KITCHENS I WORKED IN
WERE BAD.
I LEARNED A LOT IN REGARDS TO
HOW I WOULDN'T WANT TO WORK.
I WORKED IN OFFICES WHILE HE WAS
GROWING UP.
I REALLY LOVE THAT COLLABORATIVE
KIND OF KITCHEN WORK.
THIS WAS JUST MORE OF A NATURAL
EXTENSION OF WORKING IN THE
KITCHENS AND MOVING TO CHEESE.
THE WHOLE THING IS STILL WORKING
WITH INGREDIENTS.
SOURCING GOOD INGREDIENTS AND
BEING ABLE TO PRESENT THEM IN A
WAY THAT REFLECTS THE
INGREDIENTS.
- I HAVE THE SAME QUESTION FOR
YOU DAVIA.
- I MAJORED IN POLITICS AND
AMERICAN STUDIES.
(LAUGHTER)
I WROTE MY HIGH SCHOOL CAREER
NOTEBOOK ON BEING THE FIRST
WOMAN ON THE SUPREME COURT OR A
DISC JOCKEY.
I COULDN'T FIGURE OUT WHICH I
WANTED TO DO.
IT HAS ALWAYS BEEN MUSIC AND
JUSTICE AND FOOD.
I MAJORED IN POLITICS PRIMARILY
HEADED DIRECTLY TO THE NATION'S
HIGHEST COURT AND WOUND UP IN
PUBLIC RADIO AND OTHER RALE
HISTORY AND IN THE FOOD WORLD.
IT IS ALL OF THE PIECE.
I DO FEEL, I AGREE WITH WHAT YOU
SAY, KITCHENS AREá-- IT IS ONE
OF THE GREAT LEARNING PLACES AND
ALSO SOME OF THE MOST PROFOUND
PEOPLE CONNECT THEMSELVES TO THE
WORLD OF FOOD, SOME OF THE MOST
GENEROUS PEOPLE, PEOPLE WITH
SOME OF THE BIGGEST GLOBAL
PERSPECTIVE, AND IT HOLDS
ENDLESS FASCINATION FOR ME.
I FEEL LIKE I GUESS ONE OF THE
THINGS THAT'S IMPORTANT FOR ME
IS LOOKING FOR LEADERSHIP.
I THINK ESPECIALLY AT THIS
MOMENT IN TIME.
IT IS WHAT I SAID EARLIER, SOME
PEOPLE RUN FOR ELECTED OFFICE,
OTHER PEOPLE ELECT THEMSELVES TO
LEAD THEIR COMMUNITIES AND FEED
THEIR COMMUNITIES, SO I FIND
MYSELF DRAWN TO TELLING THOSE
STORIES VERY MUCH.
I HOPE PEOPLE TAKEN EXPIRATION
FOR THEM.
I COULD GO ON BUT I WOULD SAY WE
HAVE LEARNED THE MOST OUT OF THE
DISASTROUS MISTAKES WHERE I
THOUGHT EVERYTHING WE STOOD FOR
WAS LOST.
JUST LIKE GOING FORTH WITH YOUR
BUSINESS AND WORK JUST WHEN YOU
THINK IT IS ALL OVER IS PROBABLY
THE MOMENT IT IS ALL GOING TO
BURST INTO THE POSITIVE AND BE
THE BEST THING THAT EVER
HAPPENED.
I WONDER WHAT ADVICE YOU HAVEá--
WELL, WE ARE BEARING THE LEAD
HERE.
THE TWO HAVE BEEN IN BUSINESS
TOGETHER FOR SOME 20-YEARS AND
HAVE ONE OF THE MOST SUCCESSFUL
CHEESE COMPANIES IN THE WORLD,
AND ARE SOME OF THE MOST HIGHLY
REGARDEDá-- I ALMOST PUT A SLIDE
TOGETHER TO SHOW EVERY AWARD
THEY WON.
IT SEEMED A LITTLE MUCH.
TRUST ME ON THAT.
AND AT 20-YEARS INTO THE
BUSINESS YOU BEGAN TO HAVE SOME
CONVERSATION.
LET'S PULL INTO THAT AND AGAIN
WE WILL KEEP GOING WITH
QUESTIONS.
LET'S ADD THAT TO THE MIX.
- I JUST WANT TO TALK ABOUT
PARTNERSHIP THEN.
I AM GOING TO THROW THAT BACK AT
YOU DAVIA.
I REALLY LOVE WORKING IN
PARTNERSHIP.
PEGGY AND I HAVE OPPOSITE
APPROACHES AND VIEWS ON ALMOST
EVERY DECISION THAT HAS TO BE
MADE.
WE REALIZE IF WE AGREE IT'S THE
RIGHT DECISION.
- I THINK IT IS GOOD MAYBE NOT
TO KNOW ALL THAT IS GOING TO
HAPPEN TO YOU BEFORE YOU START A
BUSINESS.
I THINK THE BESTá--
- YOU MEAN TRYING NO THE TO
FIGURE OUT EXACTLYá--
- SOME OF THE THINGS WE WENT
THROUGH IF I HAD KNOWN ABOUT IT
BEFORE HAND I MIGHT HAVE HAD
OTHER CONSIDERATIONS, BUT I
THINK THE BEST THING IS TO HAVE
A VISION THAT'S WIDE.
TO REALLY TRY AND MAP OUT LIKE
FIVE YEAR, 10 YEAR, ONE YEAR
PLANS, BUT KEEPING THAT VISION
THAT YOU HAVE REALLY WIDE,
BECAUSE I KNOW WHEN SUE AND I
FIRST STARTED WE WENT TO A PLACE
IN LONDON AND IT HAD LOTS OF
DIFFERENT COMPONENTS TO THE
BUSINESS.
IT WAS ALL ABOUT TRADITIONAL
CHEESE MAKING, WORKING WITH GOOD
PEOPLE, AND HAVING THAT VISION
OF WHAT YOU WANT TO BE AND WHERE
YOU CAN GO AND BEING ABLE TO
HAVE THESE CHALLENGES AND
OPPORTUNITIES THAT WILL COME
YOUR WAY.
LIKE WE HAD REALLY GREAT
OPPORTUNITIES LIKE TO GO INTO
THE FERRY BUILDING OR OUR LITTLE
SHOP IN SAN FRANCISCO.
IT IS NOT TO BE AFRAID TO TAKE
THOSE OPPORTUNITIES.
SOME OF THOSE AREN'T GOING TO
WORK OUT, THAT'S OKAY.
IF YOU CAN KEEP WHOLE TO YOUR
MAIN VISION YOU WILL FIND A WAY
TO GET THERE.
- SOME PEOPLE IN THE U.S. MIGHT
LOOK AT THIS AND SAY THAT'S
FANCY CHEESE, TO YOU DO IT IS
JUST CHEESE.
I WONDER IF THERE ARE ANY PLACES
IN THE U.S. OR MAYBE ABROAD THAT
ARE CHANGING THEIR RELATIONSHIP
TO FOOD, PLACES THAT ARE WANTING
TO GO ORGANIC OR CHANGE THE WAY
THEY RAISE DAIRY OR MAYBE JUST
INSTEAD OF HAVING THE STANDARD
CHEDDAR TRY SOMETHING
ADVENTUROUS AND MOLDY.
- WE TALKED ABOUT THIS IN OUR
BOOK ABOUT THE THREE AREAS IN
THE U.S. THAT ARE REALLY
THRIVING IN ARTISAN AND HANDMADE
CHEESE AREA AND THEY HAPPEN TO
BE NEAR COLLEGE CAMPUSES.
THEY HAD REALLY GOOD NPR
STATIONS.
IT IS VERMONT AND WISCONSIN
AROUND MADISON.
IT IS RIGHT HERE IN THE BAY
AREA.
THAT ENERGY OF A CLUSTER OF
CHEESE MAKERS AND DAIRIES IS
REALLY KEY.
WE HAVE A FRIEND IN TENNESSEE
RIGHT NOW HE SAID I HAD TO BUY
THE COWS FROM THE DAIRY THAT IS
NEXT TO ME BECAUSE THERE'S NO
DAIRIES IN OUR AREA.
THEY ARE ALL GONE.
LEARNED TO MAKE CHEESE.
NOW I HAVE TO LEARN HOW TO BE A
GOOD DAIRYMAN.
THESE ARE THE KINDS OF THINGS
THAT HAPPEN IF YOU ARE HANGING
OUT THERE BY YOURSELF.
IN OUR AREA WE HAVE 80 PERCENT
ORGANIC DAIRIES, WE HAVE 28
CHEESE MAKERS RIGHT AROUND YOU
HERE.
WHEN WE STARTED THERE WERE FIVE.
THAT'S PRETTY QUICK GROWTH.
MOST OF THESE ARE HAPPENING ON
DAIRY FARMS THAT HAVE PASSED
DOWN FROM GENERATION TO
GENERATION.
I THINK HANG ON TO YOUR HAIR
NET.
WE HAVE GOT MORE COMING YOUR
WAY.
- YEAH, ALSO, I HAVE TO SAY I
DON'T THINK OF IT AS LIKE EITHER
FANCY CHEESE OR JUST CHEESE.
WHEN I THINK ABOUT IT, I THINK
ABOUT ITá-- THIS SOUNDS REALLY
CORNY.
IT IS REALLY ABOUT THE
COMMUNITY, BECAUSE I KNOW THE
PEOPLE THAT GROW THE GRASS.
I KNOW THE PEOPLE THAT ARE
MILKING THE COWS.
I ALSO KNOW THE PEOPLE TO SELL
THE CHEESE.
IT'S A CONNECTION THAT REALLY IS
ABOUT COMMUNITY AND WORKING
TOGETHER TO PROMOTE GOOD FOOD.
- OKAY.
WE ARE COMING TOWARDS CHEESE
HERE.
BUT SO RECENTLY, OH, YEAH.
OKAY.
LET'Sá-- SO BEGIN AT THE
BEGINNING HERE.
- RECENTLY SUE AND I DID SELL
OUR COMPANY.
WE SOLD IT TO A EUROPEAN COMPANY
NAMED EMMI.
THERE WERE A LOT OF PEOPLE
REALLY UPSET WITH US UNTIL WE
TALKED TO THEM ABOUT WHY WE DID
SELL AND HOW LONG WE HAVE BEEN
WORKING ON, HOW WE WERE GOING TO
CONTINUE THE RELATIONSHIPS WE
BUILT WITH OUR MILK PROVIDERS
AND PEOPLE WE WORK WITH.
SUE AND I ARE BOTH IN OUR 60'S,
MID 60'Sá-- WELL, SUE IS 64.
63?
WE ARE GETTING OLDER.
ANYWAY, LIKE SUE SAID WE DON'T
MAKE CHEESE ANY MORE, BUT WE RUN
OUR BUSINESS.
WE WORKá--
- HOW MANY PEOPLE WORK NOW IN
YOUR BUSINESS?
- ABOUT 100.
- WE HAVE WORKED WITH THE
MAJORITY OF THEM FOR AT LEAST 5
YEARS, 7 YEARS, LOTS OF THEM
OVER 10 YEARS.
WE WANTED OUR BUSINESS TO
CONTINUE ON AFTER SUE AND I NO
LONGER CANá-- ARE WORKING ANY
MORE.
SO WE TRIED ALL DIFFERENT WAYS
OF MOVING OUR BUSINESS, AND
SUCCESSION IS SOMETHING SINCE WE
HAD OUR BUSINESS ACQUIRED, I
HAVE HAD SO MANY CHEESE MAKERS
ASK ME ABOUT SUCCESSION.
A LOT OF THEM ARE OUR AGE.
WE WANT WHAT WE HAVE ABOUT THE
TO CONTINUE ON.
IT IS HARD TO FIND IN THE UNITED
STATES, COMPANIES FROM THE
UNITED STATESá--
- CHEESE COMPANIES.
- CHEESE COMPANIES THAT ARE
INTERESTED IN CARRYING ON RATHER
THAN BUY IT, BUILD IT, BURN IT
AND SELL IT LATER.
WE LOOKED HARD.
WE DECIDED WE WOULD WORK WITH A
COMPANY FROM SWITZERLAND OWNED
BY FARMERS FOR MOST PART THE
MAJORITY OF SHAREHOLDERS 60
PERCENT ARE FARMERS.
THEY ARE FARMERS THAT WORK WITH
EMMI.
IT WAS NOT AN EASY DECISION.
STILL I KIND OF CRINGE A LITTLE
WHEN I AM KNOWING THAT WE AREN'T
THE OWNERS ANY MORE.
I FEEL STILL IT HAS BEEN ALMOST
A YEAR.
- AND WHAT IS YOUR ROLE IN THE
COMPANY AT THIS POINT?
- WE STILL RUN.
I DO EXACTLY THE SAME THING ONLY
WE HAVE TO DO MORE FINANCIAL
REPORTING THAN WE DID BEFORE.
IT IS A CORPORATE STRUCTURE AND
THE WAY WE DID OUR FINANCES
BEFORE IS THAT WE WERE WELL
INFORMED ABOUT THE FINANCES WE
HAVE, HOW WE ARE MOVING FORWARD,
HOW OUR BUSINESS WAS DOING.
WE REPORTEDá-- WE DID LOTS OF
REPORTING.
IT IS JUST WE HAD TO SWITCH OVER
TO A DIFFERENT KIND OF
REPORTING.
- YOU HAVE TO REMEMBER WE ARE
TALKING TO BUSINESS STUDENTS
HERE.
THEY ARE THINKING WOW YOU SOLD
YOUR BUSINESS?
HOW COOL.
- THAT'S WHAT YOU WERE THINKING,
RIGHT?
- ARE THERE MORE QUESTIONS?
- AND THEN BEFORE YOU GET THE
CHEESE THERE'S ATTENDANCE AT THE
END.
- I HAVE BEEN GOING TO THE SHOP
IN THE FERRY BUILDING FOR A
COUPLE YEARS NOW.
I KNOW EVERY DAY YOU HAVE A
DIFFERENT GRILLED CHEESE.
SIMPLE QUESTION I WANT TO KNOW
WHAT YOUR FAVORITE COMBINATIONS
ARE FOR THE GRILLED CHEESE AND
WHY.
- THAT IS AN EXCELLENT QUESTION.
- I REALLY LOVE MIXING TWO
CHEESES AND HAVING FROMAGE BLANC
AS A BINDER.
IT IS SOFT AND SUMP TO US MAYBE
WITH CARAMELIZED ONIONS ON THE
BREAD.
OUR CHEESE LIKE WAGON WHEEL AND
MAYBE SOMETHING A LITTLE LIKE
PARMESAN LIKE TO BRING UP THE
FLAVOR.
- SUE IS IN CHARGE OF MARKETING,
CAN YOU TELL?
- EVERY TIME IT IS ONE OF OUR
CHEESES.
I TELL YOU THE TRICK.
IT IS IMPORTANT WITH A GRILLED
CHEESE THAT YOU GRATE THE CHEESE
BEFORE YOU STICK IT IN BETWEEN
THE BREAD.
WHAT CHEESE IS TALKING ABOUT
WITH THE FROMAGE BLANC.
IT IS A SOFT CHEESE AND IT HAS
SUBSTANCE.
IT MELTS AWAY.
THE REST OF THE TWO DIFFERENT
KINDS OF CHEESES LIKE COMTE OR
GRUYERE.
I LOVE COMTE, MY FAVORITE IN A
GRILLED CHEESE.
IF YOU MIX IT WITH THE FROMAGE
YOU DON'T NEED AS MUCH COMTE.
IT SUSPEND THE COMTE.
WITH GRILLED ONIONS THE COMTE
WOULD BE VERY GOOD.
- (INDISCERNIBLE) SOMETHING LIKE
THAT WOULD BE REALLY GOOD.
- A COUPLE QUESTIONS.
- DO YOU WANT TO STAND AND ASK?
- (INAUDIBLE QUESTION)
- SHE IS GOING TO REPEAT IT ONE
SECOND.
- IF YOU COULD DESCRIBE YOURSELF
WHAT TYPE OF CHEESE, WHAT CHEESE
WOULD YOU BE AND WHY?
- I WOULD DEFINITELY BE AGED FOR
A WHILE.
I WOULD PROBABLY BE KIND OF A
BIG CHEESE, AND IT WOULD
PROBABLY BE SOMETHING LIKE
GRUYERE OR COMTE.
- I THINK I WOULD BE FRESH.
MY FAVORITE CHEESE IS REALLY
COTTAGE CHEESE THAT WE MAKE, AND
IT HAS KIND OF SOME TOUGH CURDS
BUT CREAMY GOODNESS ALL AROUND.
- SO IT WOULDN'T NEED ANY TOUGH
CURDS.
IT WOULD BE ALL REALLY SOFT.
- I HAVE ANOTHER QUESTION.
- SO IF YOU ARE GOING TO TRADER
JOE'S OR WHOLE FOODS JUST A
REGULAR MARKET PICKING UP
GROCERIES AND YOU PASS BY THE
CHEESE AISLE, WHAT'S YOUR GO TO?
I NEED TO HAVE THIS IN THE
HOUSE.
- YOU PICKED THREE DIFFERENT
STYLES OF MARKETS.
SO WE LOOK FOR A MARKET THAT HAS
A CHEESE MONGER OR SOMEBODY
TAKING CARE OF THE CHEESE.
THAT'S YOUR FIRST RULE.
YOU CAN ASK A QUESTION.
THEN YOU GO FOR THE CATEGORY
THAT YOU ARE INTERESTED IN THAT
DAY AND ASK THEM WHAT'S GOOD AND
SEE WHAT ELSE THEY HAVE AND GET
A TASTE OF SOMETHING.
THEN YOU START TO IMAGINE WHAT
YOU WANT.
- YOU HAVE TO HAVE PARMESAN
REGGIANO.
- IT HOLDS UP.
THAT'S YOUR CAMPING CHEESE.
- THAT'S YOUR EVERYDAY.
THAT'S WHAT YOU NEED FOR
COOKING.
THAT'S A GOOD STAPLE TO HAVE.
YOU CAN ALSO HAVE IT FOR
DESSERT.
YOU KNOW, IF YOU TAKEá-- IF YOU
HAVE A GOOD PARMESAN CHEESE AND
CHUNK IT UP AND DRIZZLE BALSAMIC
ON IT IT IS A GOOD DESSERT OR
EAT IT WITH DATES.
- WHO MAKES AMERICAN PARMESAN?
NO ONE WELL.
- YOU HEARD IT HERE.
- IT IS AN OPPORTUNITY.
- BUT YOU KNOW WHAT, ALICE,
THERE ARE SUBSTITUTES LIKE DRIED
JACK IS AN AGED CHEESE THAT IS
MADE IN A THREE POUND ROUND AND
THE RIND IS OLIVE OIL AND COCOA
POWDER AND BLACK PEPPER.
ACTUALLY, DURING WORLD WAR II,
WE WEREN'T IMPORTING ANY ITALIAN
CHEESES HERE FOR OBVIOUS
REASONS.
A LOT OF PEOPLE STARTED USING
DRY JACKS.
- THEY CALL THAT THE POOR MAN'S
PARMESAN.
- WELL, SPEAKING OF CHEESE, THE
TIME HAS COME WHERE IN SOME
ORDERLY STAMPEDE, PLEASE JOIN US
HERE AND IF YOU WANT TO, FOUR
PEOPLE COME DOWN WHILE THEY CAN
HEAR.
- LET'S GIVE THEM A ROUND OF
APPLAUSE.
- THANK YOU.
THAT WAS REALLY GREAT.
THANK YOU VERY MUCH.
- WE TRIPLE CREAM WITH A WHITE
MOLD SIMILAR TO A BRIE.
YOU WILL GET FLAVOR COMPONENTS
YOU ARE FAMILIAR WITH IN BRIE
BUT IT IS NOTHING LIKE IT.
- THANK YOU ALL.
- WHY DO WE COME FROM THIS SIDE
AND THIS SIDE AND CHEESE DOWN IN
A GRACIOUS WAY.
- THIS IS FROZEN.
OH MY GOODNESS.
LOOK.
- HANG ON, GANG.
THANK YOU SO MUCH FOR JOINING US
TONIGHT.
WHAT A PLEASURE.
- THAT QUOTE WE GET IN THERE
CHEESE ISN'T ALWAYS PRETTY.
THEY HAVE BEEN TICKETED BY PITA
OVER THE YEARS.