This post is filled with plenty of food photos so get ready! I've lived in the Bay Area on and of for over 20 years, and I knew there were farms in Marin but had no idea there were ranches. I was invited by Beth Krauss from Whole Foods to a Field To Fork Supper at Pozzi Ranch which raises lamb and cattle, and sells wool. Pozzi Ranch is also a MALT, Marin Agricultural Land Trust, protected ranch.
The second I heard Field to Fork you know I was excited as a kid on Christmas. The menu for this Field to Fork supper was created and prepared by Sean Baker of Gather Restaurant and Nick Balla and Courtney Burns of Bar Tartine. The meal featured meat from Pozzi Ranch as well as meat from other ranchers and vegetables and dairy products from farmers protected by MALT.