![]() There was never an imperative to see the whole organism of a restaurant, from chef to dishwasher, as a living breathing entity, much less learn of the many farmers and purveyors who had provided the raw materials for a meal we had just enjoyed. We have been passionate diners and drinkers pretty much all our lives, but until we opened Barndiva nineteen years ago we never had reason to peek behind the doors of a professional kitchen except to say hello and thank you from time to time. Jil Hales, Co-Owner, Creative Director, Barndiva/Studio Barndiva/Barndiva Farmĭawnelise Rosen, Former Co-Owner Scopa/Campo Fina Co-Founder, CorazónHealdsburg Director, Farmpreneurs With this cast of characters and the subject at hand, It promises to be an illuminating - and surprisingly delicious evening, with more to come! ![]() Join us if you can, stay in touch if you can’t. 2, for our first Conversation Worth Having, we have gathered some esteemed guests at the top of their game in permaculture, winemaking, farming and social action to talk through how we might best transform all our glorious garbage into compost and nutrient rich soil for the benefit of our community and – if we are successful – create a blueprint that might be of use to other towns. But while SB-1383 – the ‘’compost law” – is now in effect for all residences, restaurants, and food banks in California, that potential is only vaguely understood in Healdburg alone, like too many cities and towns across California, SB-1383 lacks the essential support systems that could take organic waste and turn it into compost, into soil. Compost is an essential component in regenerative farming, it sequesters carbon and converts it into energy. In every scrap of organic waste we throw in the bin after our meals, in every ton of garbage trucks haul away in the early mornings is the potential, at almost at no cost, to grows the food we need to thrive. ![]() We call it garbage, what the Oxford English dictionary defines as “wasted or spoiled food and other refuse… a thing that is considered worthless or meaningless.” But it is hard for most of us to look at a plate of food as we raise our forks and truly see, much less feel admiration for what we scrape into the trash when all the sourcing, cutting, cooking, plating, and dining is done. We all understand on some level that to grow nourishing food one needs good soil, along with water and sunlight we get that there is a circular process taking place. Not only do restaurants make sourcing a priority, but local markets and the proliferation of farmers markets allow us, whether dining in or out, to eat at the very tippy top of the food chain.īut for far too long our attention- wherever we live - has been captivated by what’s on the plate with little or no attention paid to what happens after we push off from the table, happy and sated from a delicious food moment. In Northern California, in Sonoma County, right here in Healdsburg, we are blessed to live within a food shed that provides the raw ingredients for some of the most exciting dining in the country. Future events will be posted here and the View with us! To find out more about Conversation #1, take a scroll below. Our goal beyond listening, and hearing your reactions to what is presented, is to ignite the combustible joy that comes from great ideas and invigorating one on one discourse. Because conversations about those connections are, in this present moment, imperative. Because they are intricately inter-connected. In our role as cultural scouts, my CWH partner Dawnelise Rosen and I hope to bring to Studio B inspirational speakers committed to creating circular economies that engender true sustainability in how they approach the future, on both a local and planetary level. The conceit of hosting a series called CONVERSATIONS WORTH HAVING now, as barndiva enters its 20th year, rests upon the assumption that our most indelible stories are drawn from human interactions we value, especially through conversations that excite, intrigue, and nourish us. ![]() Through photography, paint, film, wire, sculpture, soil, ceramics, literature, wine, food, farming and yes, even the making of cheese, our evening soirees, dinner parties and exhibits all rest upon the belief Joanna Macy elucidates so eloquently in the quote above: the freedom to choose which version of reality - or story about our world - we value and want to serve. Studio Barndiva has long been known as the memorable space where we host our extraordinary weddings and parties, but we have always stolen time from this, our ‘day job,’ to put forth events we feel of cultural interest to the community.
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