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Farm Tour and Conversation about Saving Seeds and Biodiversity at Foxwhelp Farm
May 14, 2015 @ 6:00 pm - 9:00 pm$10 – $15
Get tickets at http://foxwhelp-farm.brownpapertickets.com
Terry and Carolyn Harrison of Foxwhelp Farm have been leaders of Sonoma County organic (“the old ‘new’ “) agriculture since they began farming in 1974, and Slow Food Russian River is grateful that they open Foxwhelp Farm to us on Thursday, May 14, 6-9 pm for a tour of their orchards and fields, and a potluck dinner conversation in their barn about seeds and grafts, and the importance of biodiversity in agriculture and how to preserve and enhance it.
The Harrisons have been long time members of the California Rare Fruit Growers. They launched their business, the Sonoma Antique Apple Nursery, in 1980, and are leaders in our partner organization Community Alliance for Family Farmers (CAFF).
A recent project is the establishment of a Seed Bank at the Healdsburg Regional Library. A great article about the Harrisons by former Slow Food Leader Linda Peterson appeared on the Sonoma County Farm Bureau website. Also see Michele Anna Jordan’s article about Seed Banks in Sonoma Magazine of Friday, March 14, 2014.
Foxwhelp Farm is off Westside Road near Healdsburg. Directions to Foxwhelp Farm will be send to you in an email after have gotten your tickets.
This event is organized by the SFRR Book Group as a termination point for their reading of the book The Third Plate. Field Notes on the Future of Food (2014) by Dan Barber but is open to anybody.
“At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too.” (From Goodreads)