Grown in Marin
University of California
Grown in Marin

Notes From the Editor

By Julia Van Soelen Kim, with David Lewis and Paulette Swallow

This summer 2015 issue of Grown in Marin News highlights the historical roots and innovative practices of the farming community in Marin County. In this issue, learn about the fascinating history of Marin French Cheese Company in Here in Our Midst: 150 Years of Cheese Making, written by local historian and guest author, Dewey Livingston.

Discover some of the little-known farm stands in Marin County where local farmers sell just-picked fruits and vegetables and freshly collected eggs right on their farms through a self-serve, 24 hours a day, and seven days a week business model in the article Building Trust and Community with Honor System Farm Stands, by UCCE Food Systems Advisor, Julia Van Soelen Kim.

Read how Marin’s farmers continue to lead the way in conservation, collaboration, and sustainable farming practices with the Pine Gulch Conservation Project in the article Crossing to Water Security for Fish and Farms, by UCCE Marin County Director and Watershed Management Advisor, David Lewis.

Whether in the past, present, or future, Marin agriculture provides us with unique opportunities to deeply engage with where our food comes from, and there is no better time of year to do so than at the height of the summer harvest.


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