To shoot our upcoming short film, we recently traveled to Marin County, CA to visit True Grass Farms and Stemple Creek Ranch.  On our trip to True Grass Farms, we brought along Karen Leibowitz, half of the restauranteur team behind The Perennial, to speak to rancher, Guido Frosini.

True Grass Farms

He gave us a tour of his ranch in the beautiful coastal hills of West Marin while teaching us about his carbon ranching operation. This regenerative type of ranching captures carbon from the atmosphere and stores it in the soil, in turn reducing greenhouse gases that contribute to climate change.   

In short, Frosini's environmentally friendly ranching is all about the grasses. His grazing technique strategically moves his cattle around the ranch where they feed off the grass and fertilize the soil, allowing perennial grasses to thrive even in the current drought. 

As we've mentioned before, this all gets very science-y. Lucky for us, one of the results of all this science is the tastiest grass fed Black Angus and California Kobe beef you'll find anywhere.   

At our event on October 30, Chef Chris Kiyuna of The Perennial, Chef Tu David Phu will be serving up several dishes featuring grass- from Stemple Creek Ranch and True Grass Farm. We're also screening our short film, drinking cocktails and and using media installations to provide our guests with a comprehensive understanding of all the requisite hard work that goes into feeding us and, in this case, the planet. 

True Grass Farms
The proteins are the byproduct. Human food is not the center of our business. The soil is.
True Grass Farms
True Grass Farms
When we see something beautiful, that feels right, we instinctively tend to breathe or cry or laugh. That’s what our food production landscapes should look and feel like. They affect us so deeply that we don’t realize it...
True Grass Farms
True Grass Farms
True Grass Farms
True Grass Farms

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