Farmer Kurt Timmermeister and a Farm-to-Table Feast

Wednesday, February 19, 2014

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.


Kurt Timmermeister

Comments [1]


Does he name the cows?

Also, about the slaughter - at Marlowe and Sons in Williamsburg they also tan the hides & make the leather into belts, puses and even $100 footballs! How much of the cow do they use on his farm? Do they use the leather?

Feb. 19 2014 01:50 PM

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