Slow Food Nation '08

Friday, August 29th | 8:30am–4:30pm (8 hrs)

Fertile farms, pristine creeks, permaculture and sustainable design. Hosted by Slow Food Marin and Taste of Marin (Marin Organic, Marin Agricultural Institute and Marin Agricultural Land Trust).

General Itinerary

• Paradise Valley Farm – Farmer Dennis Dierks on his “Salmon Safe” land explained why and how biodiversity works.
• Fresh Run Farm – Peter Martinelli’s wonderfully diverse farm, both wild and cultivated.
• Star Route Farms – The oldest continuously certified organic farm in California.
• Bolinas – The mysterious town where folks have wanted to secede from the Nation since the late ’60s!
• Regenerative Design Institute – An inspired talk and tour with the leaders of Permaculture followed by a lunch to celebrate the delicious local harvest at this beautiful farm on edge of Pt. Reyes National Park.

Cost: $139

Promotional description:

This journey will first take you to Paradise Valley Farm. Farmer Dennis Dierks believes in preserving our streams and his was the first farm in CA to be certified “Salmon Safe” – and the importance of biodiversity – down to the microbial level. You’ll see his brews of beneficial indigenous microbes and hear some stories about Prince Charles’ visit.

Pine Gulch Creek, an important tributary for wild Coho salmon, runs right through Sandy and Dennis Dierks’ 15-acre Bolinas property. The Dierks have been farming organically since 1972 and due in part to their water conservation efforts and soil management techniques, the numbers of returning salmon keep increasing every year. Their vegetable crops are sold at Marin Farmers Markets.

Next, you’ll head just a stone’s throw away to Peter Martinelli’s Fresh Run Farm. Peter’s beets, kale, collards, and chard grow alongside flowers, strawberries and potatoes on two bowl-shaped plots ringed by wild blackberry bushes. These bushes are heavy with fruit by midsummer and become just another of the many products that Peter purveys. There are also chickens, goats, plenty of dogs and even a few alpacas on the farm. In addition to growing over 40 kinds of fruit, vegetables and flowers, Peter also collects nettles, mushrooms, watercress and other treats from the wild.

Peter will send you off to Star Route Farms to meet Warren Weber, who operates the oldest continuously certified organic farm in California. He began farming five acres in Bolinas in 1974 with a horse-drawn plow and a lot of “long-haired ambition.” He’s long since cut his hair and grown his acreage, and now produces some of the Bay Area’s most sought after leafy greens, herbs, edible flowers, legumes and tender seasonal vegetables. Weber says that from the beginning “we have really been in business for the people who consume our products, rather than in business for the yield.”

On to a stop at the mysterious town of Bolinas – visit the town that tries to stay hidden from view by regularly tearing down any signs pointing in its direction. Enjoy the three block long stroll to the sea past surf shops, pubs, museums, crafts stores, and many local characters. You can’t come this close and not visit this little town!

And now for something completely different – a visit to the Regenerative Design Institute (RDI) at Commonweal Gardens. Penny Livingston-Stark and James Stark (both panelists at Terra Madre 2006) have been teaching the principles of Permaculture design for more than 15 years and have established a reputation for teaching that attracts students from around the world. Lush heirloom variety fruits, vegetables and healing herbs fill the gardens. James Stark will educate and inspire as he takes the group through the 17-acre farm nestled on the edge of Pt Reyes National Park. He will guide you through features like the on-contour production garden, cob constructions, chickens and goats, heirloom orchard, grey water systems, passive solar camp showers, production greenhouse, yurt classroom, and more.

RDI will also host a meal full of music and celebration in the midst of their beautiful gardens. Handmade pizza from their wood fired oven will accompany a salad of local greens and vegetables with local beer and wine.