Further tours will resume in the summer to Marin, Pescadero, Capay Valley, Brentwood and beyond!
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Peruse our virtual tour & discover what a Farm to Fork tour day might look like.
Below you can find sample itineraries of Farm to Fork
Tours. Tour schedules and stops vary. To get information on a specific tour, please click on the link for that tour in the Registration section - Thank you!
(Photos by Erin Robinson)
Breakfast Gather Restaurant is designed to inspire the food world to new levels of sustainability. Gather serves seasonal food, carefully sourced and thoughtfully prepared to appeal equally to vegetarians and omnivores, as well as creative organic cocktails and biodynamic wines. The restaurant was created from beautiful reclaimed wood and natural materials.
Panel presentation during breakfast
Executive Chef, Sean Baker: Sean expresses the true poetry of the local Northern California landscape through the food he creates. With experience that spans a sous chef position at Millennium under famed vegan chef Eric Tucker to turning Santa Cruz’s Gabriella Café into a Zagat’s Top Italian Restaurant in the Nation, Sean considers farmers and ranchers the unsung heroes of our local economy.
Community Alliance with Family Farmers (CAFF):CAFF advocates for California family farmers and sustainable agriculture. Their mission is to build a movement of rural and urban people to foster family-scale agriculture that cares for the land, sustains local economies and promotes social justice.
Sustainable Agriculture Education (SAGE): SAGE is a pioneer in connecting rural and urban interests for their mutual benefit. SAGE develops projects and participates in collaborations to support sustainable regional food and agriculture.
Berkeley Student Food Collective: The mission of the Berkeley Student Food Collective is to provide fresh, local, healthy, environmentally sustainable, and ethically produced food at affordable prices to the Berkeley campus and greater community.
Devil’s Gulch Ranch- Mark Pasternak, Owner
A diversified family farm located in Nicasio, Marin County, owned by Mark Pasternak and Myriam Kaplan-Pasternak, DVM, since 1971. They grow premium wine grapes and asparagus, raised rabbits, pigs, sheep, and quail for retail customers and direct sales to high-quality restaurants. Sustainable, humane agricultural practices and organic farming are utilized whenever possible.
They also breed performance quarter horses, are involved in international agricultural development projects, and offer educational programs at Devil's Gulch Ranch, which teach a variety of agricultural and traditional skills.
Corda Ranch- Gary Corda, Owner
Fifth generation local farmer Gary will jump on the bus with us and share stories from his family history, the farm’s history and how he envisions the possibilities for his ranch in the future. We’ll stop by the ranch as well. The Corda Ranch is used for grazing beef cattle and dairy heifers, and 160 acres are used to grow hay. Over the past three years, 50 acres of vineyard have been planted with six varieties of wine grapes.
County Line Harvest- David Retsky, Farmer
Established in 2000 on a ranch that was right on the Sonoma-Marin county line (hence the name), this 35-acre certified organic farm in year-round production specializes in greens - from several varieties of lettuce and other specialty greens, to hearty braising greens, to hard-to-find varieties of Italian chicories. They also grow tomatoes, strawberries, basil, onions, beets, fennel, various herbs and edible flowers, among many others!
Since then, the farm has moved only a few miles west to Red Hill Ranch whose recent purchase by Marin Agricultural Land Trust will forever preserve the 600-acre ranch for agricultural use. County Line Harvest has been certified organic by Marin Organic Certified Agriculture since 2002 and continues its dedication to providing the community with fresh, organically grown produce.
Red Hill Ranch, Kitty Dolcini, Owner A scenic 585-acre spread in Marin County, California. The Dolcini Family has agricultural roots in Marin county since 1857. The ranch is currently made up of the Dolcini's beef cattle and County Line Harvest, a 30-acre organic vegetable farm. A representative from The Marin Agricultural Trust will discuss the important work they do to help preserve farms like this.
Our lunch menu:
Red Hill Ranch Farm fresh egg salad on whole grain bread
County Line Harvest green salad
Strauss Creamery vanilla ice cream with Red Hill Ranch strawberry topping
Red Hill Farm
Top: Road up to the house
Left: Lunch at Red Hill Ranch with Marin Agricultural Trust speaker
Quetzal Farm- Keith Abeles, Farmer Quetzal produces organic vegetables and fruit on seventeen acres in Santa Rosa and Occidental, California. Quetzal specializes in dry farmed tomatoes, sweet peppers, chilies and eggplant. They also grow apples, basil, cucumbers, squash, and other vegetables. They pride themselves on producing the freshest, tastiest, high quality food and flowers. Quetzal Farm uses sustainable farming practices. They build organic matter in thier fields, restore habitat and plant hedgrows throughout the farm. This increases habitat for beneficial insects, birds, and other animals. It also helps them grow great food.
(left) Happy participants gathered at Gather with Community Supported Agriculture (CSA) boxes of flowers and food from County Line Harvest.
(right) Happy customers with CSA boxes of peaches from Frog Hollow Farm (Farmer Al and daughter in the middle). (bottom) Eat a Peach!
Stay tuned for our Spring 2011 Farm to Fork Tours.