Colleen Bingham, Making Herbal Medicine | Sunday 2:30 | DIY Arena
Colleen is an herbalist, educator, natural products formulator and consultant. She has studied plant medicine at The Dandelion School of Herbal Studies and The California School of Herbal Studies where she is currently Lab Manager and teaches the Herbal Essentials classes in Spring and Fall. Her skin care line KaliBean – available at all local herb shops – is dedicated to growing, harvesting and wildcrafting skin-supportive herbs and infusing them into her vibrant product line. She is devoted to a life defined by what she finds growing in the soil and fueled by synthesizing these organic components into accessible healing potions for humans. More information at colleenbingham.com & kalibean.com
Alisha Bright, Intro to Fiber Arts | Saturday 2:30 | DIY Arena
Alisha has been actively involved in the knitting industry for 9 years. After 5 years of teaching knitting classes of all levels, from beginner to advanced, with Cast Away & Folk in Santa Rosa, she is opening her own community fiber art studio called Fiber Circle Studio in Petaluma – expected to launch in Early 2018. She is currently completing a certificate in the TKGA Masters Hand Knitting Program.
Miguel Elliott, Making a Cobb Oven | Saturday 11:30 | DIY Arena
Miguel Elliott knighted as “Sir Cobalot” has been an avid natural builder for the past 20 years. He is the owner of Living Earth Structures, which specializes in leading community workshops, crafting ovens, benches, and small huts. Much of his work can be seen around the county. His latest series of projects has been constructing houses out of pallets, insulated with straw, covered in cob, called the “Palletable Cobin”, which he believes is an excellent solution for super low cost, well insulated housing.
Melissae Ensemble, Balkan Bee Dance Ritual | Saturday 5:30 | North Coast Stage
The Melissae Ensemble is a ‘branch’ of the Gradina vocal/instrumental group that performs Balkan music for both listening and dancing, for celebrations and joyful gatherings. Jana Mariposa learned the Honeybee Ritual from some very ancient Babis (Grandmothers) in Bistrica, Bulgaria, and the ensemble is honored to share this Blessing of the Bees with everyone who values ALL of the Pollinators.
Chef Marianna Gardenhire | Saturday 1:30 | Chef’s Tent
Chef Marianna Gardenhire is the co/owner of Backyard, a local farm driven restaurant in Forestville, as well as co/owner of Bee Run Hollow, a biodiverse organic farm in Sebastopol. Chef Gardenhire is a classically trained pastry chef, graduating from the Culinary Institute of America. She has worked in the Bay Area for over 15 years, most notably as executive pastry chef of Café Rouge in Berkeley, The General’s Daughter in Sonoma and the locally loved P-30 in Sebastopol (yes-those little lollipops were all handmade!). She also worked for 5 years, in the front of the house, at Bouchon in Yountville while working on her pastry craft. Now celebrating her 5th year at Backyard in Forestville, she heads the catering department, event coordinator, and is currently working on launching Backyard’s product line. As farm manager of Bee Run Hollow, she oversees the daily operations of the farm.
Chef Natalie Goble | Sunday 1:30 | Chef’s Tent
Handline Executive Chef and co-owner Natalie Goble’s modern Californian cooking celebrates the region’s bounty and pays homage to the early immigrants who brought their cooking techniques and ingredients to the Golden State. After graduating from UC Santa Cruz, Goble became the farmer for her family’s Two Belly Acres organic farm in Sebastopol. What began with Goble supplying fresh, organic ingredients to Peter Lowell’s restaurant—the nine year old West Sonoma County organic eatery that specializes in local, sustainably-produced ingredients—became one of the original farmer-restaurant relationships in the region. Out of a strong interest in following the ingredients from the farm to the table, Goble began in the kitchen training alongside Peter Lowell’s former chef Jeremy Whitcomb—learning cooking techniques, and how to prepare the restaurants’ Italian-influenced salads, pastas and inventive vegetarian dishes. She eventually became executive chef for Peter Lowell’s restaurant, and opened Handline as executive chef and co-owner in fall 2016.
Chef Mateo Granados | Saturday 3:00 | Chef’s Tent
Throughout Chef Mateo Granados’ career, he has worked with such great chefs as Julian Serrano and Alain Rondelli, at such legendary restaurants as 42 Degrees, Masa’s, Manka’s Inverness Lodge, and Charlie Palmer’s Dry Creek Kitchen. Mateo honed his signature style at Sonoma County Farmers’ Markets, starting simply after years in fine dining by selling Yucatan Tamales from his grandmother’s secret recipe. After several years offering in-demand catering services, creating a line of El Yuca Mayan habanero sauces, and presenting memorable underground dinners called Tendejon de La Calle, Chef Mateo opened the popular Mateo’s Cocina Latina in downtown Healdsburg and has been at the helm for the past 8 years. Mateo’s talents have been showcased in Food & Wine, Sunset, San Francisco Chronicle, Santa Rosa Press Democrat, Tasting Table and many more top publications.
Jennifer Harris, Making Mead & Cyser | Sunday 11:30 | DIY Arena
Jennifer Harris is a self-described bacteria and yeast advocate who loves teaching ancient fermentation practices. This form of alchemy has been found among the world’s healthiest and longest-living civilizations. Jennifer loves teaching young and old to play with their food and learn to traditionally ferment everything from pickles to wine. In addition to teaching classes around Sonoma County, she is also the coordinator of the annual Sonoma County Fermentation Festival.
Scott Heath, Making Honey Cider | Saturday 4:00 | DIY Arena
Scott Heath is co-owner, cidermaker, orchardist, and graphic designer. He studied with UK cider expert Peter Mitchell, and has a certificate in cider sensory. Scott, with his wife Ellen Cavalli, launched Tilted Shed in 2011. Together, they graft and grow nearly 150 varieties of rare cider apples and perry pears on their Sebastopol farm, source organic apples from local growers, make fine ciders that showcase the terroir of Sonoma County, and preach the good word of cider and cider apples!
Chef Perry Hoffman | Sunday 3:00 | Chef’s Tent
Perry Hoffman joined SHED as Executive Chef in fall 2015. A Napa Valley native, Perry grew up in fine dining wine country kitchens, as his grandparents Sally and Don Schmitt were the original owners of The French Laundry in Yountville. He has previously worked at Boonville Hotel, Santé Restaurant at Fairmont Sonoma Mission Inn, Auberge du Soleil, and étoile at Domaine Chandon, where he garnered a four-star review from the San Francisco Chronicle and a Michelin star for three continuous years. At SHED, his culinary focus is showcasing the links between responsible farming, ingredient-driven cooking, and flavorful food.
Chef Rob Hogencamp | Saturday 12:00 | Chef’s Tent
Rob Hogencamp brings 30 years of kitchen experience, in addition to heart and passion to his latest venture, Three Leaves Foods, a community supported kitchen that featured healthy foods for people to enjoy at home. You may know Rob as a cornerstone of the real food movement in Sonoma County. Rob is well-known for his work as Executive Mentor Chef of the Ceres Community Project, where for five years he helped design, transform and grow the capacity of the Sebastopol kitchen, mentoring hundreds of Sonoma County teens in the process. Carrying the vision of Food as Medicine, he moved from The Ceres Project to design a healthy foods program at Sonoma West Medical Center.
Chef Michele Anna Jordan | Sunday 12:00 | Chef’s Tent
Michele Anna Jordan is a celebrated chef native to the North Bay, growing up in the San Francisco Bay and then raising her children on a dairy farm in Lakeville. She is also an author, with over 24 books published, two weekly columns in The Press Democrat, and an active website that chronicles her passion for writing, home cooking and Sonoma County. She also hosts her radio show Mouthful, now in its 21st year on KRCB-FM.
Michele Anna Jordan has been exploring and extolling the wonders of Wine Country (and especially Sonoma County) food and wine since long before it was recognized by the rest of the country as one of the great culinary treasure spots. Not only is she a great teacher but also has the ability to communicate recipes in a straightforward “I can do that” manner that has been an inspiration for cooks of all abilities. Her role as culinary historian for our part of the world is much appreciated and she, almost single-handedly, has made stars of our local growers, farmers, and producers. We’re so lucky she is here with us! — Chef John Ash, author and father of Wine Country Cuisine
Charlie Kennard, Skep-Weaving Demonstration | Saturday 10:30 | DIY Arena
Charlie Kennard of San Anselmo is a long-time basket weaver and student of California Indian and European techniques. Tule boats made in his workshops can be seen at the California Academy of Sciences and other museums. You can also visit a basketry plant garden he has created at the Marin Art and Garden Center in Ross. Locally he has taught at the Laguna Environmental Center, and at West County Fiber Arts. Charlie is active in native habitat restoration in Marin, managing several projects for Friends of Corte Madera Creek Watershed.
April Owens, Plant a Pollinator Garden | Saturday 1:00 | DIY Arena
April Owens, Executive Director of the Habitat Corridor Project will be speaking about bringing biodiversity back by using California native plants and designing residential landscapes with habitat friendly design elements of food, cover and water. April is a landscape designer with over twenty years of experience designing and installing sustainable landscapes all over California using at least 90% native plants in all of her designs. She owned her own design/build company for the past five years installing hundreds of gardens before co-creating the Habitat Corridor Project with local author Nancy Bauer.
Michael Thiele, Apiculture Conversation | Saturday 1:30 | Life on Farm Stage
Michael Joshin Thiele is leading an innovative approach within the biodynamic apiculture movement and teaches in the United States and abroad. His company Gaia Bees is engaged in the research of wild Apis Mellifera and new dimensions of apiculture in a sociocultural, agricultural and spiritual context. Michael has been involved with the creation of Honeybee sanctuaries and refuges as a means of protection and education. The most recent project is the Honeybee Sanctuary & Refuge at Green Gulch Farm. In 2013, he worked as a biodynamic consultant for the USDA in the Dominican Republic, and more recently he presented his work at Harvard University. His approach to apiculture is documented in various national and international magazines, books and film documentaries (“Queen of the Sun”). For one of the more recent interviews go to: Made Local Magazine. Michael is available for consultations, seminars/workshops and set up of sustainable apiaries. He lives with his family in California.
Clark Wolf, Panel Moderator | Saturday & Sunday 1:30 | Life on the Farm Stage
Clark Wolf has more than thirty years of experience in the food industry and is founder and President of Clark Wolf Company. Wolf is a member of Linkedin’s Influentials, a columnist for Forbes.com, and has been contributing editor to COOK’S Magazine. He has written a book American Cheeses, about his long history with American artisan cheesemaking and co-edited 101 Classic Cookbooks:501 Classic Recipes. In addition to appearing on CBS Sunday Morning, he has appeared on CNN, the TV Food Network, and as a regular contributor on CNBC’s The Real Story. Wolf has been the creator and host of two broadcast television series, The Food Show with Clark Wolf and The Big Dish. He is currently the host of the weekly radio program At the Table with Clark Wolf. Traveling extensively, he lectures and gives seminars to chefs’ associations, food professionals, cooking students and industry groups from California to Paris on food trends, specialty foods, restaurants, marketing, and restaurant real estate and finance. In 2009, Wolf was inducted into the Hall of Fame of the James Beard Foundation.