Once again, the 3rd Annual Pallet to Palate Event in August 2009 featured not only great food and wine (a big SIP poster made appearances at several events, and Baileyana/Tangent wines were poured at the SLOcovore event on Monday), but also a thought provoking panel discussion. This year’s topic was “Let’s Be Frank … About Local Food,” a perfect title since one of the participants was Larry Bain, co-founder of Let’s Be Frank, a company that produces and sells hot dogs made from sustainably raised grass-fed beef, family-farmed pork, and pastured turkey. Judith Redmond of Full Belly Farm and renowned chef Bradley Ogden, most recently of Root 246 in Solvang, ably rounded out the panel, but the remarks of the engaging Bain (whose résumé also includes running a social justice non-profit and opening Acme Chop House in SF, the country’s first sustainable steak house) were the ones that really stuck with me.
But wait, there’s more!