Stuff We Like, Love, Covet, or Admire…
Frank Peluso and his late father, Franklin, produced their famous “Teleme” cheese in Los Banos for years. They eventually sold that business with the thought of relocating to the east coast, but soon returned. There are now two versions of teleme out there and the one that reaps accolades galore is the one labeled as “Franklin’s Teleme“. We weren’t even aware of this local award winning delicacy until the Pelusos came to the farm one day to inquire about purchasing our sweet rice flour (previously they had been procuring it from a distributor but upon realizing we were practically neighbors, marched on over). What does rice flour have to do with this fabulous cheese? It turns out our rice flour is perfect for “dusting” the blocks of cheese! On their website they even sometimes refer to their cheese as “rice flour teleme”. Look for their traditional teleme and washed rind teleme at fine cheese counters in the bay area!
We are crazy about this stone ground, organic sourdough Danish rye bread hand-made by Anna’s Daughters’ Rye Bread. Their artisan rye bread is often described by visiting Danes as better than that available in Denmark. Available in the bay area (San Francisco and east bay).
Our landing / home page is graced by the work of Ms. Toni Gauthier. We had the pleasure of making her acquaintance when she was assigned the job of photographing our farm to accompany a piece in Stanford University Alumni Magazine’s special food edition of summer 2013. Work of Ms. Gauthier appearing on our website is copyright protected property of Ms. Gauthier. tonibirdphoto.com
The always articulate omnivore and lover of bivalves, Jacqueline Church
Intrepid traveler and photographer Tom Miyagawa Coulton visited in 2009 while “WOOF”ing (working on organic farms) and simultaneously shooting for his imprint “Organic Americans”.
While the pancake flat terrain of our locality is wonderful for growing rice, it really doesn’t warrant the incredible and fun convenience of an electric bicycle. If you’re looking for one, check with these extremely knowledgeable folks in San Francisco – they offer the best selection and service in the US. This is not an exaggeration. The New Wheel in Bernal Heights is where you wanna go.
Fact: Donna Sky of Love & Hummus makes wonderful hummus – traditional and fresh takes on new flavors. Disclosure: She uses our certified organic garbanzo beans. Conclusion: Decide for yourself!
Another Fact & Disclosure morsel. Established in 1910 in Little Tokyo, Los Angeles, Mikawaya has been crafting delectable and traditional Japanese confections. One of their most famous products is “Mochi Ice Cream” whose recipe the Hashimoto family perfected and introduced to America. These irresistible creations feature a meltingly tender, mochi skin (composed of our Blue Star Mochiko sweet rice flour) which enfolds a perfect portion of ice cream.
Okay, more F&D links. We are pleased to be affiliated with these individuals whose discerning palates steer them our way. While many will say that they’re all about quality, in reality, only a minority actually stand behind their words.
The primary carbohydrate of a Macrobiotic based diet is Japanese style genmai or brown rice. We are proud to have been M Cafe de Chaya’s “house brown” since their initial launch years ago. A burger with a brown rice based patty? You bet your buttons! “The Big Macro – house-made whole grain brown rice & vegetable patty, special sauce, lettuce, soy mozzarella, tomato, pickles, onion, and alfalfa sprouts on a toasted whole wheat bun” is not your mother’s veggie garden burger… 3 locations in the Los Angeles area.
Jessica Koslow is a jam/preserve artisan of acclaim. She also happens to be an amazing cook and a frequent darling of food critics. Her venue is SQIRL in Silverlake/Los Angeles, and her presentations incorporating our organic heirloom, whole grain brown Kokuho Rose are enviable and innovative. And she also serves a damn good breakfast!
Everyone loves Japanese style rice balls! Convenient and handy, this food form could be thought of as the original “fast food”. Onigilly of San Francisco mixes it up using our organic heirloom, brown Kokuho Rose and then offering customers an array of options for fillings, toppings, etc. For their use, we provide a milled to order version of our rice that partially removes the bran. Special balls, special rice! 2 locations in San Francisco.
End of F&D, on to more fun fodder
Animated Knots, why knot. See practical and archaic knots being fashioned before your eyes. A lost art in today’s lazy world of bungee cords, zip ties, velcro, et. al….