All angles
- Jenna Landsittel
- Jan 13, 2018
- 1 min read
Welcome to the last day of BISC 380!
Today we woke up grabbed a quick cup of coffee and headed over the Golden Gate Bridge to Petaluma to visit the Achadinha Cheese Co. Driving into Petaluma felt like a completely different place than San Francisco. I suddenly felt more at home, being surrounded with wildlife and farmland.
We arrived at the Achadinha family farm and the only thing I could think of was how beautiful the Californian Hills were! We were first greeted with the family's pups: one of whom was pregnant and expecting baby pups any day now (how cute). We were then debriefed about the farm and the daily operations of cheese making there. I had no idea about the work that goes into cheese making and how intricate the process is.
Towards the end of the tour we even got to taste a freshly sliced aged cheese that has been aging since May 2017! Even though I am not the biggest fan of cheese, it was amazing. Next we got to try all of the different products they make on the farm: like kefir, soft cheeses and butter. The fermented Kefir was amazing also! It was cool to taste another form of fermented food.
Next was lunch in Petaluma. Sadness sunk in realizing this was the last lunch of the class with some of my best friends.
The class came to an end after dinner at a quaint little restaurant in San Francisco which is actually a project that helps rehabilitate released prisoners.
Its been fun! Xoxo.
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