Sondra Bernstein, owner of “the girl & the fig” restaurant in Sonoma, hosts this weekly podcast along with her friend Brian Casey, veteran of the hospitality industry for over 30 years. They discuss all aspects of the food world, from seeds and beans to fries and foie gras. “If you can eat it, we want to talk about it”. Guests include famous chefs, food critics, local farmers, cheese makers and mushroom foragers. No subject is “off the table”. Sometimes controversial but always delicious.
Food Podcast: no subject is "off the table." Sondra Bernstein @figgirl Brian Casey @sonomawinelover #radiomisfits #letstalkfood #BiteTalk 🍴🥑🧂🥕🍔🍜
EP41: With guest host, Kathleen Hill, we had a great conversation with Marcus Benedetti, the CEO of Clover Sonoma. Clover Sonoma has a generational history that goes back to 1916. Marcus shares his rites of passage, working through the different roles in the family business, how the dairy industry has changed over the century and the importance of an 8 ounce glass of milk. We will learn about how they work with the 32 family farms in Sonoma and how “organic” fits in their program. We talk fondly of the beloved ‘oreo’ cows that dot the hills of Sonoma, the Happy Cow campaign and the need for new slogans in their current billboard contest. With the present day pressures of plant based foods, and nut beverages, he is determined to maintain and continue to grow their share of the dairy market. We even got a sneak peek of their brand new butter spreads – (my favorite was Cinnamon & Sugar – flavors that took me right back to my childhood).
More info on Clover Sonoma’s future intentions
EP40: Sonoma does love its bakers and Mike the Bejkr is no exception. As I waited in line at the farmer’s market the other day for over 20 minutes, I watched the people in line excitedly wait for their turn to order, to purchase their loaves for the week knowing that Mike is a one man show, touches each and every loaf . in a quite detailed conversation, Brian and I find out what it takes to make and sell over 320 loaves in 3 hours. We talk about how Sonoma got so lucky to have one of the winning silver medalists from the Coupe de Monde de la Boulangerie in France that decided to set up shop in our town. I can tell you from experience, these breads are divine and whether you have a wood fired pretzel that he makes right there and comes out of the oven, a classic baguette or one of his ancient grain loaves with hand milled grains from California. We also get to hear about Mike’s plan for a non mobile storefront that is hopefully coming soon. For me, it won’t be soon enough.
Buy Bread on Fridays at Sonoma’s Depot Park from 9 – 12