Redwood Hill Farm and Creamery was founded by the Bice family over 40 years ago. Since the late Seventies, daughter Jennifer Bice has run the Sebastopol-based dairy and creamery, where she’s maintained a herd of 200 goats and developed a range of high-quality products. Today, Redwood Hill brings not only its cheeses to our Saturday market, but artisan yogurts and kefir, as well. A longtime proponent of sustainable animal husbandry, Redwood Hill also became the nation’s first certified humane goat diary in 2006.

Recently Jennifer teemed up with a few of her friends, Mary Keehn of Cypress Grove Chevre and Laura Howard of Laloo’s Goat Milk Ice Cream, to begin a consumer education campaign called  ‘Super Goat.’ The goal is to promote the health and environmental benefits products made from goat milk. Calling themselves the “Goat Girls,” these pioneering women will be at the market this week to talk about their crusade. CUESA will also have some tasty goat milk products available for sampling.

In addition to the Goat Girls, Chef Mark Dommen of One Market Restaurant will kick off our Market to Table programs for the day with a roasted beet and goat cheese parfait. Mark is a fan of goat cheese in all its forms, but particularly likes working with fresh varieties when cooking. He says the creaminess lends itself nicely to pairing with other assertive flavors. Following Mark’s demo, author Maggie Foard will also demonstrate a goat cheese themed recipe from her book, appropriately titled Goat Cheese. Gordon Edgar, author of Cheesemonger: A Life on the Wedge, will also join us for a book talk and signing. 

If that’s not enough the south driveway will be converted into a mini barnyard by the bay as we host some of the newly born baby goats from Redwood Hill Farm. All goat related events are free of charge and open to the public, so hoof on over for a goat-tastic celebration.