Tour West Marin Farms With Flour + Water Chef Thomas McNaughton
There's no better way to learn about where your food comes from than by talking to the folks who grow it. And with that, the Ferry Plaza Farmers' Market will offer an opportunity to engage with food producers on a weekly basis starting in July by inviting you straight to the source—the farm. From the spring season through the fall, CUESA's (Center for Urban Education about Sustainable Agriculture) monthly farm tours will allow local food lovers to see just what it takes to bring their cherished grub from farm to table.
On Sunday, July 27, we’ll chart gastronomes at the Ferry Building and head to West Marin with our friend Chef Thomas McNaughton (of Flour + Water) to visit two Ferry Plaza farms: Devil’s Gulch Ranch and Allstar Organics.
Our first stop will be Devil’s Gulch, where we will learn all about farmer Mark Pasternak’s diverse family farm in Nicasio. Rabbits, pigs, and sheep await as he tells us about the educational programs he and his wife, Myriam, run at the farm and beyond. Mark and Chef McNaughton will also talk about the mutually beneficial relationships chefs and restaurants have built with local farmers.
Before leaving Devil’s Gulch, guests will be treated to a catered lunch provided by CUESA’s market chef, Carrie Sullivan, who will collaborate with McNaughton to create a menu using ingredients from Devil’s Gulch and Allstar Organics.
Next, the tour will visit Marty Jacobsen and Janet Brown of Allstar Organics, located on the Lafranchi Dairy in Nicasio. Marty and Janet will talk about their deep connections with the Marin farming community. They’ll also talk about the colorful and glorious array of herbs and flowers on their 1.5-acre property just down the road in Lagunitas.