It you are rapt by the truit of cow, goat, and sheep, thank our small producers and forward-thinking chefs

A CURIOUS GOAT LOOKS UP FROM HER feeding tray to gaze at a wary visitor. Reaching out, she nibbles at a belt buckle and enjoys a scratch on the neck before returning to her grain. It's milking time at Reclwood Hill Farm in Sebastopol, a mere 45 minutes from thc Bay Area. Twice a day, 400 goats file through the parlor, ten at a time, to be hooked up to a set of pumps. Their milk flows through a network of

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