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glass case containing things like Hawaiin-style short ribs, pork garlic sausage and beer bratwurst. “I want to grill ALL of this,” a wide-eyed guy on the tour says. Lunch on the lawn, at a table with hay bales for seats, consists of brussel sprouts flash-fried in pork lard, four different kinds of beef burgers and water buffalo milk gelato for dessert (the announcement of one exotic flavor— “candy cap mushroom”—garners a loud, collective, “Whaaaaaaa?!”). With full bellies, the group heads to the roadside Table Top Farm, “a cute little organic farm” that greets visitors with mason jars full of brightly colored flowers, bins of fresh produce and a whiteboard that reads, “Thanks for eatin’ your greens.” “It’s all on the honor system,” Hill says of her friend’s farm. “You take what you like and put your money in the slot.” She tells the group to feel free to wander through the field, where one woman discovers ripe raspberries. She holds one up to the sky and then savors it. “These taste better than the ones back home, and not just because I handpicked them,” she says. In the van, Hill’s love for the natural landscape is evident at every turn—from the way she admires the hills and the grazing animals to the way she wistfully glances across the bay at the beaches she swam at as a kid. “Here are some of the bees,” she says, pulling into Heidrun Meadery, which specializes in the production of naturally sparkling meads using honey sourced both locally and from places like Hawaii and Oregon. Tastings—which take place in a greenhouse lined with California natives, succulents, edibles and herbs—are followed by a tour of fermentation equipment and a visit to the hives. “The bees are happy,” says Carly Verhey, director of sales and marketing. “They’re really productive these days.” Back on the road, the skies turn from sunny to foggy as we approach Hog Island Oyster Company, the last stop on the tour. Hill pulls into a space marked by a giant rock engraved with the words “live to shuck.” “Let me tell you guys a little about the oysters,” she says, holding up a book titled Oyster Culture. Two “big old batches” arrive to a table the group has gathered around, and slurping from shells begins. On the way back, Hill points out the dairy farm where they make a favorite blue cheese, and explains how the tides affect the oyster beds that line the marshes. Her passengers are full of good food, laughing and feeling connected to the land. “Back to the big city,” Hill jokes, heading into Point Reyes Station. One doubts, after joining her upbeat, adventurous tour for a day, that there’s anyone better fit for the job of sharing West Marin through a local’s eyes, and celebrating everything that makes the history, landscape, food and community special. “Now you know all the good spots,” she says with a smile. ✾ For more information on West Marin Food & Farm Tours visit www.foodandfarmtours.com. A Charming,Classic American Diner

Pine Cone DINER

We use Sustainable, Organic, Local Ingredients whenever possible. Espresso | Milkshakes | Beer | Wine | Local Oyster | House-Made Cobblers | Gluten-free Bread | Gluten-free Pancakes

Events Parties & Special “Really Great Food”

Breakfast Served

ALL DAY

7 open

days

(from 8am–2:30pm)

60 4th Street, Point Reyes Station ~ 415.663.1536

Marinivore Summer 2014 | 15

Marinivore 2014  
Marinivore 2014  
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