Visit With A Salumiere: Stephen Pocock of Boccalone

We sat with Stephen Pocock, head Salumiere at Boccalone in the San Francisco Bay Area to find out about how he got started in the business and what’s most important to him. Stephen has been working with Chris Cosentino since Incanto, and is excited to help take Boccalone to new heights in the near future.

 

Stephen Pocock

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Giving Thanks

Recently, while I was representing our farmers at Chipotle Mexican Grill’s Cultivate Festival in Miami, I was asked why it matters how we treat our livestock on the farm if we plan to eat them in the end anyway.  I have thought a lot about this subject over the years, ever since I was a little girl on our farm tending the animals that I loved so dearly.  Most farmers take pride in their care of for the livestock.  Here are a few of the reasons why I believe farm animal welfare matters.

 

Sarah's daugher, Sophia, at a young age with Sarah's father, Paul Willis, on the family farm.
Sarah’s daugher, Sophia, at a young age with Sarah’s father, Paul Willis, on the family farm.

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A Meat Lover’s Guide to Eating in Wine Country

There are over 400 wineries in the region we recognize as Wine Country in the United States, located just north of San Francisco. This includes Napa Valley, Sonoma Valley, Alexander Valley, Dry Creek Valley, Bennett Valley, and Russian River Valley. Long, dry summers culminate with a burst of heat before fall, creating the perfect climate for grapes.

As you drive down the one-lane winding roads, it truly feels like you’re in Italy or France, with rolling hills to the left and right and vineyards stretching for miles. It’s a great place to enjoy the weekend with your lover, a celebration with friends, or just a relaxing retreat from the hustle and bustle of city living.

To make your stay a little less stressful, we traveled Wine Country to find restaurants that have phenomenal meats to pair with the region’s spectacular wines. We did not come out disappointed! Whether you’re visiting for relaxation or fun, check out our meat lover’s restaurant guide to eating in Wine Country for tips on some of the area’s best restaurants.

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Recycling in the Farm Fields

As the daylight hours shorten, the landscape gradually transforms from the rich greens of summertime into various autumn shades of gold in the farm fields.  On the farm, that means one thing: harvest time! On our farm, we mainly grow field corn, soybeans, oats and hay. Some of these we grow organically, whereas others we use more conventional methods.

 

recycling on the farm
Sarah’s father, Paul Willis, with some farrowing hogs in the winter.

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