edible Marin and Wine Country Summer 2011 : Page 17
We drank (too much), we laughed, we ate. Even the producers were amazed at how making the direct and visceral connection between earth and food seemed to change the very experi-ence of eating. Taste of Place wasn’t just about acknowledging the undeniable connection between what we eat and where it is grown, or the importance of supporting a healthy food-shed, though it did both. It was also a journey we took that night that intrigued our minds, filled our stomachs and ultimately delivered us to that magical place transformative art some-times takes you, when it fully engages the heart. Jil Hales, Studio Barndiva and Barndiva restaurant, Healds-burg, CA (www.barndiva.com) Clockwise from top left: The Studio Barndiva gallery was a perfect location for a meal that was itself a work of art; Barndiva’s Jil Hales; Lou Preston arriving with bread he made from his own Sonora wheat; Artist Laura Parker; Jars of soil and wheat berries. Photographs, clockwise from top left: 2, 4, 5 by Rose Hodges. 1, 3 by Drew Kelly. EDIBLE MARIN & WINE COUNTRY SUMMER 2011 | 17
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