In the News
Read what the press and media are saying about Redwood Hill Farm! Our family-run farm and creamery has been featured in numerous articles, videos, and tv.
Jennifer will be honored at the 42nd Annual Ag-BBQ
We’re so happy to share that the Santa Rosa Chamber of Commerce recently announced Redwood Hill Farm owner and CEO Jennifer Bice will receive the Leadership in Agriculture award at this year’s Agri-Business BBQ on July 29th! The 42nd Annual Agri-Business BBQ honoring the diverse and pivotal role of the agriculture community in shaping the quality of life here in Sonoma County, will take place at Shone Farm, Santa Rosa Junior College’s 365-acre outdoor learning laboratory. Select HERE for more details on the awards event in July.
In 1978, Jennifer Lynn Bice assumed ownership of Redwood Hill Farm & Creamery, Inc., the family farm and Grade A goat dairy the Bice family started in Sonoma County in 1968, and never looked back. Along with her late husband, Steven Schack, Jennifer expanded the business to produce a greater variety of goat milk products, and diversified the dairy goat-breeding program.
Today Redwood Hill Farm is owned and operated by Jennifer, along with five of her siblings that worked to establish Redwood Hill Farm in the 1960′s. In addition, more than 50 dedicated employees now run the day-to-day operations at the Certified Humane® farm and state-of-the-art organic creamery in Sebastopol. Promoting the benefits of goat milk products and developing a genetics program of excellence for the Redwood Hill Farm herd remain her top priorities, and this commitment has positioned Redwood Hill Farm at the forefront of the dairy goat industry.
We worked with Food Writer Dina Cheney to provide information for her “Culture Club” yogurt category spotlight feature story which appears in the spring 2014 issue of SPECIALTY FOOD MAGAZINE.
You’ll find quotes from Redwood Hill Farm owner and CEO, Jennifer Bice, featured on pages 80 (on whole milk and natural yogurt with the fewest ingredients) and 82 (on probiotics going mainstream), and mention of both Redwood Hill Farm and our lactose-free brand Green Valley Organics, on page 81.
This in-depth, state-of-the-industry report provides many insights from the specialty yogurt industry including, fellow Northern California yogurt manufacturer Liam Callahan of Bellwether Farms.
Read the digital Issue HERE
Enjoy this fine interview featuring Redwood Hill Farm owner and Cheese Maker Jennifer Lynn Bice by GOURMET BUSINESS FINE CHEESE & CHARCUTERIE Managing Editor James Mellgren which appears in his “Shop Talk Column” this month. Click here to read!
The Aisle to Freedom
Cheese columnist Janet Fletcher includes Cameo as one of 10 exceptional California cheeses
There are just a few exceptional magazines for cheese lovers, and that short list includes one of our favorites, Cheese Connoisseur. What a happy surprise last week to open the fall issue and read that Bay Area cheese columnist and expert, Janet Fletcher, included Redwood Hill’s Camembert-style Cameo in one of the magazines feature this month: “San Francisco: The Ultimate 1-Day Cheese Tour”. For those of us who live in or near San Francisco, we already know that San Francisco is a cheese-lovers and food lovers fantasy land and that multiple award-winning Cameo is a dream come true!
Hundreds of fans lined up to meet the “kids” from Redwood Hill Farm
San Francisco celebrated all things goat at the Fourth Annual Goat Festival held recently at the Ferry Plaza Building during its busy and popular Saturday morning farmers market. The festival was co-hosted by CUESA (The Center for Urban Education about Sustainable Agriculture) and the makers of a wide array of Northern California goat milk products.
Hundreds of fans lined up to meet the “kids” visiting the city from Redwood Hill Farm in Sebastopol, watch cooking demos featuring food made from goat milk, get free samples of goat milk soaps from Tierra Mia Organics and taste goat goodies from Redwood Hill Farm, Cypress Grove Chevre, Laloo’s Goat Milk Ice Cream, Happy Goat Caramel and Kidding Around With Chocolate.
Local natural foods market features Redwood Hill Farm in store news
Tell us about Redwood Hill Farm…
Redwood Hill Farm is a family owned business that produces natural goat milk yogurt, kefir, and artisan cheese in our Sebastopol solar-powered creamery. We have a beautiful herd of dairy goats on our Humane Certified® farm just a few miles from our creamery. We’re happy to mention that our farm is now solar powered as well!
How did the farm get started?
It was the beginning of the back-to-the-land movement, and my parents who had grown up in Southern California wanted to give a more rural lifestyle to their family. They bought an abandoned apple orchard in Sebastopol and moved us onto the land in 1964. As soon as the house was finished, my dad and grandpa built a small barn and we got our first goats (and chickens)!
We joined a local 4-H club and participated in lots of ‘projects’, but the goats quickly became everyone’s favorites. By 1968 we had given our small farm a name, Redwood Hill Farm. By the early 1970’s dad had built a small block dairy barn and we began bottling and selling raw milk in glass bottles to the then new natural food stores.
Buy Local: An Array of Farm Products Are Just a Click Away
From goat milk caramels to herb-infused soap, find out about America’s homespun harvest.
“It’s a locavore age, with many consumers deeply invested in the source and story behind everything from their face cream to their goat’s milk gouda. As food trends shift back to the land, farm-fresh products are gaining more traction. Family-owned farms offer a remedy to faceless corporations, and offer products crafted with consideration and care. From the old-world Italian “pork butter” (aka spallacia) created at Iowa’s La Quercia to the natural beauty products concocted by high-end Rhode Island apothecary Farmaesthetics, it’s a good time to celebrate the homegrown goodness offered up at farms across the country.”
Read the entire article at HGTV Gardens
Goat Milk? Meet David Bice of Redwood Hill Farm, ambassador of foods made from the milk of frolicking goats
By Rayne Wolfe
Last summer, while helping to serve up dinner at a Sonoma County Farm Bureau fundraiser, a gentleman swore to David Bice that not only did he dislike goat cheese; he hated it. This didn’t worry Bice, who has run into bad culinary attitudes before at store demos and natural food trade shows.
“Often, this is a result of tasting a poorly made goat cheese many years ago, or goat milk that wasn’t fresh, at sometime way in their past,” said Bice. “Once a person gets past that negative ‘taste memory’ of long ago, and tastes whatever we make with an open mind, they are almost always pleasantly surprised.”
Women’s Running Magazine
“I’m picky about my yogurt. I want it minimally processed, sweetish but low in sugar (and no cheating with fake sugars), high in protein, creamy and not from a giant cow-milking factory (that grosses me out). Goat yogurt is high in calcium, and naturally low in lactose so it doesn’t mess with my stomach.”