Growing a Feast

“I hung on every word… Timmermeister has the knack of helping the reader imagine the tastes of the produce coming out of the earth and the smells of the dinner being made in the cookhouse.” – Kent Black - Boston Globe “Delicious… takes a realistic look at a world we’ve come to fetishize and glamorize.” – Nancy Leson - Seattle Times “Distinguished itself from the multitude of farm memoirs… with its scope and vantage point.” – Penelope Green - The New York Times “The book shines…Timmermeister does not shrink from the honest truth.” – Publishers Weekly “A former chef in the Seattle food scene turned small-scale dairy farmer, Kurt Timmermeister is in a better place than most to set the record straight about where our food comes from.” – Lindsay Abrams - Salon “We hear the phrase ‘farm to table’ often, but to understand what this truly means, read Growing a Feast.” – Shelf Awareness “Timmermeister’s narrative is an antidote to food cynicism.” – Chris Walters - Acres

Kurt Timmermeister was a successful restaurateur in Seattle before buying farmland on Vashon Island in 1991. Originally four acres, Kurtwood Farms is now a thirteen-acre dairy farm specializing in farmstead cheese.