Farmers & Makers
A well-rounded conversation about climate change would be incomplete without addressing the environmental impact of our food system. California is an agricultural cornucopia, and home to a world-class community of dedicated farmers, makers, and culinary professionals who are passionate advocates for more transparency and sustainable food practices.
As consumers, making the decision of what to eat in order to support a healthier environment is so much more complex than any certification or grocery store label can adequately describe. Talking to your farmer, maker, monger, and grocer is a good place to start.
These thoughtful farmers and makers will join us during the afternoon portion of the event in Anthony Hall. Bring your appetite and come ready to discuss sustainability with the folks who grow and make our food.
Winemaker & Owner
After working in restaurants for almost 20 years, and having passed through almost every position in the front of the house, I found myself gravitating more and more towards wine… By the time I decided to make wine, I had some general ideas of how I wanted to do what I wanted to do. For instance, I knew I liked the idea of low intervention, of not squeezing something to fit an aesthetic.
By 2012, I was searching out a winemaking space and getting licensed. 2013 was my first year as a winemaker, and ever since, I’ve tried to build on the previous year’s experiences. As of 2016 all of the fruit I source is grown organically, and as of 2017 I’ve entered into a lease to farm a vineyard in Calaveras County. I’ve also had the great fortune of being able to present my wines at some wonderful natural wine fairs, Califermentation and Brumiare in San Francisco and Oakland, and RAW in NYC and Los Angeles.
Director of Education & Communication
Haley fist learned about Full Belly Farm at their summer camp where she had the opportunity to pick sweet corn and dig out golden potatoes over fifteen years ago. She returned after college as an intern on the farm and has been living and working at Full Belly for over three years.
She now runs the education program leading students around the farm and teaching them about sustainable farming practices and the food system.
Baker & Owner
Josey Baker Bread is a small team of bread bakers & pizza makers who specialize in freshly milled whole grain sourdough. We work at The Mill, the cafe/bakery we helped open in February 2013 with Four Barrel Coffee. We stone mill all of our whole grain flours in the bakery daily, and we bake bread and pizza 7 days/week (save for a few days off for holidays and a bakery retreat). You can find our loaves, pizza and flour everyday at The Mill, and a select handful of markets and restaurants around San Francisco and the East Bay.
Regenerative Rancher & Farmer
After stints at Mission Cheese in San Francisco, Unti Winery in Dry Creek, and Blue Hill Farm in New York, Claudio returned to California to become a rancher and farmer at Paicines Ranch near Hollister. A working ranch since the 1800's, Paicines Ranch takes a holistic and regenerative approach to land management, aiming to strengthen as much habitat and biodiversity on the land as possible. As a result of their thoughtful work, Paicines Ranch is now home to a diverse ecosystem of thriving plant and animal wildlife. They were also one of the first California ranches to take part in the Soil Carbon Challenge.
Wine Buyer & Cheesemonger
Ryan has been working in cheese for nearly 5 years. Starting with the cheese counter at Cowgirl Creamery in the ferry building and then at Mission Cheese in San Francisco. His experience in cheese has since led him to pursue a career in wine. Nowadays, you can find Ryan at Broc cellars in North Berkeley.