Shelf Life (Fork2Film) at Cameo Cinema
Shelf Life (Fork2Film)
‘Shelf Life’ Peeks Into the Nooks and Crannies of the Cheesemaker’s world. This new, award-winning documentary, explores economics, biology, and mortality in an attempt to understand why people are so devoted to making cheese. Its unusual premise: might spending time among people who age cheese yield insights about what it's like for us humans to grow old? At the heart of the film are the people we meet along the way: cheese makers, mongers and librarians whose perspectives on decay and dissolution both charm and haunt.
Special Guests:
Janet Fletcher is the author or co-author of more than 30 books on food and beverage, including Cheese & Wine,Cheese & Beer and the Audible lecture series Cultured: The Epic Story of Cheese. Janet publishes the weekly Planet Cheese blog and has taught cheese-appreciation classes to thousands of cheese enthusiasts around the country, both in person and virtually. A former staff food writer and cheese columnist for the San Francisco Chronicle, Janet received three James Beard Awards and the IACP Bert Greene Award for her journalism. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.
Jill Giacomini Basch grew up in Point Reyes on a dairy farm that was started by her father, a second-generation dairy farmer. After growing his herd to over 500 dairy cows, and successfully operating a fluid-milk dairy widely recognized for its quality product, he realized that an operation of that size was placing stress on the land. After collaborating with his four daughters, they decided to launch Point Reyes Farmstead Cheese on the theory that when life gives you four daughters, make cheese.
Culinary Experience: Clif Family, Point Reyes Farmstead Cheese Co.
Sponsored by Progeny Winery
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Special Guests:
Janet Fletcher is the author or co-author of more than 30 books on food and beverage, including Cheese & Wine,Cheese & Beer and the Audible lecture series Cultured: The Epic Story of Cheese. Janet publishes the weekly Planet Cheese blog and has taught cheese-appreciation classes to thousands of cheese enthusiasts around the country, both in person and virtually. A former staff food writer and cheese columnist for the San Francisco Chronicle, Janet received three James Beard Awards and the IACP Bert Greene Award for her journalism. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.
Jill Giacomini Basch grew up in Point Reyes on a dairy farm that was started by her father, a second-generation dairy farmer. After growing his herd to over 500 dairy cows, and successfully operating a fluid-milk dairy widely recognized for its quality product, he realized that an operation of that size was placing stress on the land. After collaborating with his four daughters, they decided to launch Point Reyes Farmstead Cheese on the theory that when life gives you four daughters, make cheese.
Culinary Experience: Clif Family, Point Reyes Farmstead Cheese Co.
Sponsored by Progeny Winery
‘Shelf Life’ Peeks Into the Nooks and Crannies of the Cheesemaker’s world. This new, award-winning documentary, explores economics, biology, and mortality in an attempt to understand why people are so devoted to making cheese. Its unusual premise: might spending time among people who age cheese yield insights about what it's like for us humans to grow old? At the heart of the film are the people we meet along the way: cheese makers, mongers and librarians whose perspectives on decay and dissolution both charm and haunt.
Special Guests:
Janet Fletcher is the author or co-author of more than 30 books on food and beverage, including Cheese & Wine,Cheese & Beer and the Audible lecture series Cultured: The Epic Story of Cheese. Janet publishes the weekly Planet Cheese blog and has taught cheese-appreciation classes to thousands of cheese enthusiasts around the country, both in person and virtually. A former staff food writer and cheese columnist for the San Francisco Chronicle, Janet received three James Beard Awards and the IACP Bert Greene Award for her journalism. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.
Jill Giacomini Basch grew up in Point Reyes on a dairy farm that was started by her father, a second-generation dairy farmer. After growing his herd to over 500 dairy cows, and successfully operating a fluid-milk dairy widely recognized for its quality product, he realized that an operation of that size was placing stress on the land. After collaborating with his four daughters, they decided to launch Point Reyes Farmstead Cheese on the theory that when life gives you four daughters, make cheese.
Culinary Experience: Clif Family, Point Reyes Farmstead Cheese Co.
Sponsored by Progeny Winery
Special Guests:
Janet Fletcher is the author or co-author of more than 30 books on food and beverage, including Cheese & Wine,Cheese & Beer and the Audible lecture series Cultured: The Epic Story of Cheese. Janet publishes the weekly Planet Cheese blog and has taught cheese-appreciation classes to thousands of cheese enthusiasts around the country, both in person and virtually. A former staff food writer and cheese columnist for the San Francisco Chronicle, Janet received three James Beard Awards and the IACP Bert Greene Award for her journalism. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.
Jill Giacomini Basch grew up in Point Reyes on a dairy farm that was started by her father, a second-generation dairy farmer. After growing his herd to over 500 dairy cows, and successfully operating a fluid-milk dairy widely recognized for its quality product, he realized that an operation of that size was placing stress on the land. After collaborating with his four daughters, they decided to launch Point Reyes Farmstead Cheese on the theory that when life gives you four daughters, make cheese.
Culinary Experience: Clif Family, Point Reyes Farmstead Cheese Co.
Sponsored by Progeny Winery
Shelf Life (Fork2Film)
‘Shelf Life’ Peeks Into the Nooks and Crannies of the Cheesemaker’s world. This new, award-winning documentary, explores economics, biology, and mortality in an attempt to understand why people are so devoted to making cheese. Its unusual premise: might spending time among people who age cheese yield insights about what it's like for us humans to grow old? At the heart of the film are the people we meet along the way: cheese makers, mongers and librarians whose perspectives on decay and dissolution both charm and haunt.
Special Guests:
Janet Fletcher is the author or co-author of more than 30 books on food and beverage, including Cheese & Wine,Cheese & Beer and the Audible lecture series Cultured: The Epic Story of Cheese. Janet publishes the weekly Planet Cheese blog and has taught cheese-appreciation classes to thousands of cheese enthusiasts around the country, both in person and virtually. A former staff food writer and cheese columnist for the San Francisco Chronicle, Janet received three James Beard Awards and the IACP Bert Greene Award for her journalism. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.
Jill Giacomini Basch grew up in Point Reyes on a dairy farm that was started by her father, a second-generation dairy farmer. After growing his herd to over 500 dairy cows, and successfully operating a fluid-milk dairy widely recognized for its quality product, he realized that an operation of that size was placing stress on the land. After collaborating with his four daughters, they decided to launch Point Reyes Farmstead Cheese on the theory that when life gives you four daughters, make cheese.
Culinary Experience: Clif Family, Point Reyes Farmstead Cheese Co.
Sponsored by Progeny Winery
