Get to know us! Here you’ll find the latest announcements from our company.
Have no fear, it’s Redwood Hill Farm’s “Poster Girl” Zimba
If you happen to see a 7′ tall goat rolling down the highway, have no fear – it’s “Zimba” our Redwood Hill Farm Alpine poster girl gracing the side of a UNFI Distributor truck! On one side of the truck is Zimba, with all our Redwood Hill Farm goat milk products, and on the other side, our Green Valley Organics lactose free dairy products. UNFI distributes natural foods, and this truck will be traveling the west coast region for the next year. We’d love to know if you spot it in your town.
Here’s a little time-lapse video of the installation of the truck wrap
33 Local Foods We Love!
The Press Democrat’s “Biteclub” blogger Heather Irwin asked her readers to name the artisan foods and drinks that really make Sonoma County the cornucopia of deliciousness that make them proud to be from here. We’re happy to have landed a spot, along with some top-notch favorites of ours, in the Dairy Goods category. Check out Sonoma County’s favorite local food and libations here.
Jennifer attributes her business success to the values she embraced as a 4-H member
This award honors a former 4-H Club member who upholds the values of leadership, citizenship and community service.
The 4-H experience is one the cornerstones of Redwood Hill Farm & Creamery. The Bice family with dad Kenneth and mom Cynthia started Redwood Hill Farm in 1968 to provide fresh Grade A raw goat milk for the family and natural food store customers in Sonoma County. Jennifer excelled in 4-H by showing her goats & rabbits as well as her dogs at American Kennel Club sanctioned dog shows. Active in the Twin Hills, Apple Blossom and Los Cabritos 4-H clubs, Jennifer held various club officer positions and was a 1972 Sonoma County All Star. Jennifer especially enjoyed being a 4-H Junior Leader in the Apple Blossom 4-H Club Dairy Goat project. As a Jr. Leader, along with various duties she was instrumental in organizing a youth dairy goat show.
Jennifer never lost her interest in goats and took over the fledgling family business in 1978. Redwood Hill Farm & Creamery was greatly expanded, becoming a leader in the production of premium quality goat milk products and the Redwood Hill Farm dairy goat herd is considered the premier herd in the country today. For the last 40 years Jennifer has remained true to her mission: craft the very best products in a way that is sustainable for Redwood Hill’s farmland, animals and employees. Jennifer attributes her business success to the values she embraced as a 4-H member and her lifelong commitment to the 4-H motto “To Make the Best Better.”
Our goats are just back from Sacramento, where they won big honors at the 2011 California State Fair. Two of our Saanens won Best Doe in Show (Marabel) and Supreme Total Performer (Caprice).
In the Alpine show on Sunday, Redwood Hill’s Sierra Vertigo was the Grand Champion. On Tuesday, Redwood Hill’s Dahlia garnered the Grand Champion ribbon in the Nubian show. And beautiful Compañeros Stand Out Marabel, named after one of our favorite employees, was not only Saanen Grand Champion, but brought home the top prize of Best Doe in Show!
The Redwood Hill Farm team also brought home Reserve Champion in the Alpine, Saanen and Nubian Show as well as Best Three Females in all three shows.
Special kudos to Farm Manager Scott Bice and herd manager Trinity Smith as a very special award was garnered. Total Performer was awarded to three Redwood Hill Farm does. This award takes scores from the show, combines them with milk production records and awards the top point-getter.
Redwood Hill’s beautiful Saanen, Compañeros Caprice took the very top prize in this category – Supreme Total Performer.
We are proud to announce that Redwood Hill Farm & Creamery is receiving special recognition from PG&E and Solar Sonoma County as one of the North Bay’s top ten business leaders in sustainable business practices!
Redwood Hill Farm has demonstrated sustainability leadership here in Sonoma County by installing a 586 kW DC solar electric system, providing 100% of energy used at our Sebastopol organic creamery. The solar system covers nearly 2 acres of roof space using 2,500 solar panels made in California. The CO2 reduced annually is equal to 110 acres of trees saved, 54 cars off the road, or 76 homes powered. Our Certified Humane� goat dairy is solar powered too.
“By installing our solar system we offset in a much greater percentage, the transportation costs of distributing our natural goat and lactose free cow milk dairy products. This is very important to us.”
-Jennifer Lynn Bice
Redwood Hill Farm Owner Jennifer Lynn Bice will receive the Bay Area Helios Award at the 2011 Solar Leaders Circle Awards Celebration at Paradise Ridge Winery on June 28th. Congressman Jared Huffman will be attending as Guest of Honor.
Here’s a new take on “Grilled Cheese!” Santa Cruz’s New Leaf Market has come up with a fabulous idea for the grill using our Redwood Hill Camellia melted atop a soaked cedar plank. Topped with apricots and local honey, it’s sure to be a Summer hit! See our recipe site for the complete recipe and directions.
We have received exciting news from Vegetarian Times that Redwood Hill Farm products have been nominated for their 2011 Foodie Awards! All year long, Vegetarian Times staffers have been tasting their way through the natural food isles to pick their favorite 114 foods and ingredients.The winners will be determined by all of our votes.
In the Kefir category, the Redwood Hill Farms Traditional Plain is nominated, and our Redwood Hill Farms Smoked Goat Milk Cheddar has been nominated in the Firm Cheeses category.
If you have a few minutes, we’d love for you to vote for your favorites. Voting ends June 9 and the winners will be announced in the October 2011 issue of Vegetarian Times. You can go to the link below and vote. Please do!
Brunchers Enjoy A Delicious Fundraiser
Gorgeous Spring weather this past Saturday, bright sunshine and mild temperatures made for a perfect brunch at Zazu Restaurant & Farm. As I pulled off of Guerneville Road and into the dusty driveway at Zazu, I found the last available parking spot next to a smiling couple getting into their car. “How was brunch?”, I asked them. The womans eyes lit up. “Oh, it was fabulous! The bacon pancakes were so good.” She was referring to the bacon-in-the-batter pancakes, one of the creative and locally grown menu items for this fund-raising brunch to benefit The Ceres Project.
Teen Chefs Volunteer, Work With Well Known Chef
Besides the creative menu, this was a unique brunch for the fact that it was prepared and served by volunteer teen chefs of The Ceres Project. This dynamic, local organization provides healthful meals for those facing life-threatening illnesses, while giving the teen chefs an appreciation for volunteerism and the skills to continue on with a culinary career, if they choose. Such is the case with 14 yr. old Xavier. (pictured, below) He was being instructed to pick fresh pea shoots from the lush container gardens just outside the kitchen door at Zazu, while chef Duskie Estes was hurrying off to another part of the garden to find some bronze fennel. Looking very professional with white chef jacket and green apron, Xavier said he plans to continue volunteering with Ceres and move into a culinary career. I asked him if he realized how lucky he is to be learning alongside chef Duskie. “Oh yeah”, he said with a nod and a smile.
A Circle Of Caring
Zazu Restaurant & Farm is just one of our local businesses that support The Ceres Project, a local non-profit that works to restore local and organic food to its place as the foundation of health for people. As a relatively young organization, Ceres has prepared and delivered thousands of delicious, nutritious meals to members of our community battling cancer and other illnesses, while also training young people in the kitchen. Besides learning culinary skills, these young volunteers are enriched with compassion, knowing they’re making a delicious difference with the support of individuals and businesses within the community.
As I dropped off our donation of Redwood Hill Farm fresh chevre, vanilla yogurt and our Green Valley Organics sour cream to be used for the brunch, I noticed how efficient and well-organized the kitchen and dining room were. “We had a rush right at 9 am when we started serving”, Kristie Amezcua mentioned as I surveyed the scene. Kristie donates her time and energy to The Ceres Project in a variety of ways. Today, she’s greeting guests and helping where needed. “Duskie is wonderful, allowing these students to take over her restaurant, and also share her knowledge. Our teen chefs and servers have been practicing for weeks, and today they’re feeling the pride, it’s been a great success.” It’s estimated that 200 people enjoyed this unique brunch, with 100% of the proceeds going to Ceres.
The Ceres Project Executive Director Cathryn Couch was reminding folks of the current online auction to benefit Ceres, among the items to bid on is a Redwood Hill Farm Artisan Cheese Collection and private tour of Redwood Hill Farm with a cheese tasting. Still glowing after the Zazu brunch,the teen chefs are beginning to prepare for their next dining out fundraiser, to be held later this month at Peter Lowell’s in Sebastopol. Stay close for another exciting menu, prepared and served with love!