Growing a Farmer: How I Learned to Live Off the Land | Ferry Building

Submitted by the Event Organizer

Join Book Passage on March 3rd as they welcome Chef Kurt Timmermeister to the Ferry Building. A former Seattle chef, Timmermeister shares how he turned a neglected, bramble-covered property into Kurtwood Farms, a 13-acre farm specializing in cheese production and weekly farm-to-table dinners. Timmermeister begins his enterprise with little farming know-how. As he cultivates his agrarian education (often through trial and error), he reflects on self-sufficiency, sustainability, and the industrialization of food production.

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