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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.Billy Dec on Savoring Sonoma: The Hour
On this episode of Savoring Sonoma: The Hour, host Clark Wolf welcomes Billy Dec. He’s an Emmy Award winning restaurateur, media personality, entrepreneur, and so much more. They preview Dec's new documentary Food Roots, his personal exploration of connection to family, ancestral cooking…
