Ferndale Farms, Jill Hackett

Jill Hackett is a vivacious rancher and a generous person — I know this because she opens her ranch up to the College of the Redwoods classes.  There she demonstrates land management, stream restoration, management of both cattle and sheep herds that are hearty enough to survive the wet Humboldt winters with the help of her guard dogs.  Coyotes are no match for the large Turkish Akbash.

We had so much to talk about — well, it took 2 interviews!

Part 1

Part 2



Huckleberry Farms, Kathy McDonald

If you go to the Arcata Saturday Farmers Market — then you know Kathy McDonald.  She sells chicken eggs from her white van, but chicken eggs are not unusual at the market… she also has these tiny beautiful quail eggs in miniature packages…I’m sure they would be on the menu for hobbits and fairies…but what about real full-sized people?  According to Kathy, many restaurants are starting to use her eggs — sushi at Tomo, or imagine little splashes of egg on a pizza at Folie Douce…she told us she tried a pizza of her own — bacon and egg…with those tiny little quail eggs (now aren’t you wondering where we could find miniature bacon to go with that?)

To hear an interview with Kathy — click here!

Pizza Crust — this is a very simple recipe, I like it because it is fast, easy — and uses herbs right in the dough for more powerful flavor.  The recipe is actually called focaccia bread and is from allrecipes.com

2 3/4 cup flour; 1 tsp salt; 1 tsp white sugar; 1 Tbl yeast; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp dried basil; 1 pinch black pepper, stir together — then mix in 1 cup water and 2 Tbl olive oil.  Knead, either with dough hook or by hand.Let raise 20 min.

Bacon and Egg Pizza!

Pizza with egg #1...just 9 more to go!

I use a paste of pesto spread on the dough and also tomato paste is good — then moz cheese — and bacon and little bitty quail eggs! I bake at 500 degrees F on a pizza stone — this makes 2 pizzas — and only bakes for 10-15 min. (keep an eye on them!)

BTW those little strips of green are bell peppers…not my idea but they weren’t bad in there with all that bacon and eggs…

Factoids about Kathy’s Quail — did you know they only take 17 days to hatch once the eggs are laid (we are hoping for some baby quail photos soon…can you imagine how cute they are?!) and they begin to lay eggs of their own in only 7 weeks from hatching out.

Factoids about quail eggs:

Quail egg nutrition is 3-4 times greater than chicken eggs.  Protein is higher; vitamin B is higher, iron and potassium is higher — twice as much vitamin A and B2.  Quail eggs have cholesterol, but it is HDL…the “good kind” — and are known to be brain power foods.

And what about the libido — quail eggs are said to enhance the libido and improve sexual health — good for the skin and hair too.  Is there anything this little egg can’t do?

Pizza Update — the Bacon and Egg pizza was fabulous — I highly recommend it –the only part that proved challenging was cracking the tiny eggs…we finally figured out that cracking them on the edge of a butter knife worked best.  The tiny eggs are so beautiful and the pizza was a gourmet treat.  Thank you Kathy, we loved our pizza!

If you are looking for Huckleberry Farm quail eggs, check out Wildberries, Eureka Natural Foods and Co-op in both Arcata and Eureka.  Kathy will be at the Arcata Farmers Market on Saturdays too.  Stop by and say hi to her…and pick up some of those eggs!

La Trattoria, Patricia Cambianica and Jim Becker

Patricia and Jim own and operate LaTrattoria in Sunnybrae — they feature lots of locally produced food with seasonal menus that follow the supply of local produce.  Northern Italian in the winter and Southern Italian in the Summer — and always as much as possible from Humboldt County farmers!

Click here to listen to an interview, or check out their website!

Pete Haggard, Sauerkraut

Pete Haggard is an author, entomologist, gardener, and an extreme cook.  I like extreme cooks, they push the envelope on food preparation and preservation — in some cases rediscovering the old ways of making food.  Pete has inspired me — to listen to his interview about making sauerkraut, listen here.

If you are interested in trying your hand at kraut making — you might want to start with an EdenCrock — made by Jessica Eden, co-producer of Food for Thought.  She throws these pots at Fire Arts Center in Arcata, some of these sweet crocks which will hold 5 lbs of cabbage are available for you to buy!

Frogs!  Check them out!

Frogs! Check them out!

IMG_4391 IMG_1611

Locally Delicious Fund

Locally Delicious — you know them, the Heirloom Tomato Ladies, authors of the Locally Delicious Cookbook?  Well they have created a fund that a has a very interesting purpose.  The fund allocates money to Food for People to contract with local farmers to provide some of the crops that they would like to distribute.  One of the cookbook authors, Ann Anderson, and one of the farmers, Johnny Gary from Organic Matters, came down to the station to talk about how it works and how people can contribute to the fund — to listen to the interview, click here.

Beachcomber Cafes

Jackie Keegan, Alice Vasterling, and Melissa Zarp are the owners of Beachcomber 1 (in Trinidad) and Beachcomber 2 (formerly Hank’s in SunnyBrae.  The three are dedicated to running  sustainable coffee shops which have a No-Paper Cup policy — to hear more about how they started their business and why their T-shirts say “I was incredibly inconvenienced at the Beachcomber Cafe…and I Loved it” listen here!

Ann Harris, Food for People Cooking Classes

Ann Harris is teaching people how to cook!  Recently retired she has been able to apply her passion for fresh produce and nutrition as the volunteer instructor for the Food for People cooking classes.  Ann talks about this opportunity in an interview, listen here.

Alan Lovewell, Local Catch Monterey Bay, CSF

Alan Lovewell and his partner recently started the CSF (Community Supported Fishery) called Local Catch Monterey Bay.  In this model customers commit to a box of seafood every week — a half share feeding one meal to 2 people, a full share would feed 4.  The selection of seafood species is diverse, allowing people to try things they might never have an opportunity to prepare.  To get more information about Local Catch Monterey Bay, you can go to their website.

To listen to the interview, click here.