Kurt Timmermeister

Kurt Timmermeister transitioned from Seattle chef and restaurateur to small-scale farmer. He tells the story of one meal, made using only with ingredients from his Washington State farm. His new book Growing a Feast: The Chronicle of a Farm-to-Table Meal documents the efforts farmers undertake to provide food for our tables.

Former city-dweller Kurt Timmermeister describes the life and livelihood of a modern-day farmer. In Growing a Farmer: How I Learned to Live Off the Land he tells about his initial stumbles in his quest to establish a profitable farm near Seattle, and he shares the specifics of making cheese, raising cows, and slaughtering pigs, and it will entirely change the way we think about our relationship to the food we consume.

Former city-dweller Kurt Timmermeister describes the life and livelihood of a modern-day farmer. In Growing a Farmer: How I Learned to Live Off the Land he tells about his initial stumbles in his quest to establish a profitable farm near Seattle, and he shares the specifics of making cheese, raising cows, and slaughtering pigs, and it will entirely change the way we think about our relationship to the food we consume.

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