Port Townsend, WA — Goat cheese is wildly popular in the U.S. – in direct opposition to goat meat. But to make cheese you need milk, and to get milk, animals need to get pregnant. This means that there are many goat kids born each year that are not needed for milk.

Unlike in the beef, pork or chicken markets, wholesale buyers rarely buy goats for meat. In many cases, the kids are killed at birth to unburden the farmer from caring for goats with little market value.

Mark and Nancy Bowman want to change this relationship for the better.
Nestled into their RV on the newly established 77-acre, Natembea Cooperative Farm on the outskirts of Port Townsend (see next article below), the Bowman’s have begun to goat ranch in earnest. Mark also doubles as the overall farm manager. Their small herd has been instrumental in helping them clear the brambles from the aged and somewhat neglected pasture.

All the while, the Bowman’s have been acquiring kids from neighboring dairies with an eye on interbreeding them with meat goat varieties. “The goal is to produce a marketable meat goat with the best characteristics of what is available to us from the surrounding area,” states Mark.

The lack of American interest in goat meat is in many ways confounding. It’s affordable, lean, and often produced on small, sustainable farms. Not to mention: It tastes good.
“We’re interested in supporting wholly integrated farms and humanely-raised food production and this goat program is part of that,” says Jeffrey McClelland, the Pub’s chef. “You can look forward to more goat on the Pub’s menu if the Bowmans and others like them are successful. The more that people eat goat the more that those farms can be self-sustaining.”

So why aren’t we eating goat meat? Most American folks simply have no experience with eating goat – or perhaps have had an unpleasant one eating older goat, which might have had a gamey taste or tough texture. When the animal is younger, it’s going to have a more delicate, grassy, vegetal flavor.

Natembea Farm

Port Townsend, WA — Devon and Pablo hadn’t expected to “buy the farm.” Or have anything to do with a farm, for that matter. But those breathtakingly beautiful pastures on the edge of Port Townsend were up for sale and looked fated to be parceled off into yet another set of housing developments. So two years ago, the Cohns leapt headlong into the process of preserving the old Swanson Farm as, “open space, for community benefit, in a way that honors its history as a family farm.”

With guidance from the Jefferson County Land Trust and Washington State Farm Extension, and support from the regions local farmers, they’ve begun to provide a home for young farmers who share their vision. They provide time and expertise at restoring

 

the land in exchange for a place in which to grow their dreams.

The farm’s new name, “Natembea” (nah-tem-BAY-ah), comes from the Swahili word for walking, as on a voyage of self-discovery, and reflects the farm’s ongoing evolution. At present, Natembea is home to the Bowman Farms, providing local, pasture-raised goats, Heartwood Nursery, and the Sweet Seed Flower Farm, as well as providing additional pasture for One Straw Ranch and other neighbors dedicated to local, sustainable, ethically produced food.

You can learn more about Natembea over at http://natembea.com, and subscribe to the farm blog at http://natembea.com/blog.

Butler Green Farms

We caught up with Butler Green Farm’s 2018 interns fresh out of the fields one day. They have been here since mid-March, taking up residence and getting the lay of the land with owner Brian MacWhorter. We asked them to introduce themselves here:


Maura Rasmussen

“I’m from Humboldt County in Northern California. I am drawn to the multifaceted and dynamic nature of farming as well as the sense of connection it gives me to the community and environment. I hope to learn from Butler Green Farm’s vast experience in sustaining a business while remaining true to organic values.”


Brian Buecher

“I am from the Front Range of northern Colorado. After graduating from Colorado State University in
 

Natural Resources, I worked as a Park Ranger. I started farming last summer in northern CA. Having moved to Bainbridge Island, I’m excited to learn more with Butler Green Farms.”


Deanna Wong

“Born and raised in Seattle, but I love to stretch my comfort zone. I went to Emerson College in Boston, MA, and just returned to the PNW from five years of working as a producer in LA. I left the entertainment/marketing industry to pursue my love of food and sustainable communities. I’m very excited to work at Butler Green this season to continue my quest in cultivating friends and good experiences.”



Butler Green Farms

butlergreenfarms.com


SEATTLE’S BAVARIAN MEATS

OLD-COUNTRY ROOTS

Bavarian Meats, located on Western Ave. just east of the Olympic Sculpture Park, is a third-generation family-owned and operated business. Bavarian Meats was founded in 1961, just in time for Max Hofstatter, Bavarian Meats founder, to make a name for himself at the 1962 World’s Fair. At 19 years old, Max came to America from Munich in 1933. He worked as a sausage-maker for many years in Seattle. While working for others, Max always believed he could make a higher-quality German sausage with the recipes that he brought with him from the Old Country. Max’s authentic German wieners were a massive hit, and earned his Bavarian Meats a place in Seattle’s hearts and stomachs ever since. In the early ’70s, Max passed the torch to his sons, Jerry and Bob. And now, Jerry’s twin daughters, Lynn and Lyla, run the family business. Our chef, Jeff McClelland, recently toured the dated factory with head sausage maker, Jamie Simmons.

 


Pacific Cod

Cod Quotas Reduced 80 Per cent From 2017 Numbers

Thirty Per Cent Increase in Price Experienced Overnight

“Things have seemed a little strange,” in the Gulf of Alaska over the last few years, according to fisherman Erik Velsko, who fishes cod pots out of Homer, Alaska.

“Last year we knew something was up,” he added. “A couple years ago it started to seem like something was going on. The fish didn’t look as good… You could really tell last year that they just never schooled up. It wasn’t like it used to be.”

Cod potters weren’t the only ones who noticed a decline in quality and quantity of the catch.

“Watching how the fishery has performed over the past few years, several of the different gear types did not reach their quota,” said Julie Bonney, executive director of Groundfish Forum in Kodiak. “If you look at 2017, it was even more pronounced. I think something like 50 percent across all of the gear types were not harvested.”

In response to these changes, marked by fishermen and scientists alike, the North Pacific Fishery Management Council cut the Gulf of Alaska Pacific cod quota by 80 percent for the year. All gear sectors in the region had a total allowable catch of 64,442 metric tons in 2017; in 2018 it is 13,096 metric tons.

“Most folks are agreeing that the quota should go down,” said Bonney, who attended the December Scientific and Statistical Committee meeting. “At this point, we’re accepting the science that the recruits aren’t there, and there is a higher natural mortality in the eco-system. We’re going to need more data to figure out what to do in the future.”
NOAA’s Alaska Fishery Science Center interprets the decline as a result of unusually high water temperatures and subsequent effects on larval production and food availability for the species. Pacific cod is fished year-round in state and federal waters with pots, longline, trawl and jig. The Gulf of Alaska management region is separate from the Bering Sea and Aleutian Islands sector, but the North Pacific Council manages both federal regions. The research and data that determines federal stock assessments also defines state quotas. […]

As the landings go down, boat owners are hoping for a higher price to compensate. Buyers were reporting a 50-cent dock price, up from 38 cents last year. […]

Price increases, however, can only absorb so much of the blow. Alaska’s frozen-at-sea cod has gained considerable market share around the world with the killer combination of higher quality, relatively low price point and high volume. “What will really define the impacts is whether this is a long-term trend, or do the cod bounce back?” said Chad See, executive director of the Seattle-based Freezer Longline Coalition. […]

Despite the drastic cuts, the sector is overwhelmingly united behind the decision, recognizing that cuts are the best option in the hopes of maintaining a broodstock.

Excerted from Emilie Springer’s
Article in the National Fisherman, March 2018

www.nationalfisherman.com



Seattle's Bavarian Meats cont.

There chef learned that the plant is in the early stages of moving, smokers and all, to a new building in Kent that is at least twice the size of the existing plant. Jamie credits the popularity of its Landjaeger to the move. “We’re going national and can hardly keep enough landjaeger in our didtributors hands,” he exclaims.

www.bavarianmeats.com

 







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Introducing Kitsap Fresh
An online marketplace connecting farm to table in a whole new way. An online farmers market dedicated to Kitsap grown goods. Access at least 20 local farms all from one storefront. Your order is sorted, organized and waiting for you. You can even pay online if you wish. 
www.kitsapfresh.org






est. 1991




est. 1982



Flickr Photos




The Harbour Public House opened on December 27th, 1991 as the first non-smoking tavern in the Seattle area.


Ambrose F. Grow

Ambrose Grow and his wife, Amanda, and their family came to Eagle Harbor in 1881. He was a Civil War veteran and came be- cause of the descriptive letters he had read in the New York and Kan- sas papers telling of the virtues of Bainbridge Island. Selling his large farm in Manhattan, Kansas, he homesteaded 160 acres here along the waterfront. In addition to be- ing a charter member of the Eagle Harbor Congregational Church and the Madrone Schools, he was a pro- lific correspondent to the happen- ings in Eagle Harbor and environs.



Grow Family Homestead

Still stands today as home to Harbour Public House


Parfitt Way Management • 231 Parfitt Way S.W. • Bainbridge Island, WA 98110 • Phone: 206- 842- 0969 • Email: click here