How We First Met

Most cheese recipes adhere to a series of preliminary steps: warm the milk, add the rennet, wait, cut the curd, then 'agitate' it, essentially stirring the curd to encourage the additional release of whey. In a small operation like Sea Breeze Farm, where my journey began, you would agitate the warm curd with your bare arms. This tactile approach ensures all the curd is evenly mixed. Agitating the curd was both literally and metaphorically what George and I did.

When recounting to our children how their mom and dad met, I describe it thus: "When I first met your father, it was like two universes colliding, like a supernova, like a star was born." There was something truly magical about that fateful day at the University District Farmers’ Market when George and I met. It felt so synchronistic, in alignment with the stars. My life’s tide realigned with the new moon that exact morning, a symbol of new life and new love.

"How did you and George first meet?" I'm often asked by our beloved customers. In response, I say, "Do you really want to know? It's a long story." Since this epic tale can't be summarized briefly, I'll save the details for future love letters. What I can say, especially during this season of love, is that the serendipitous union of George and Rose couldn't have been more fortuitous. We are two people capable of refining each other, elevating our most authentic selves, sharing aligned passions, visions, and, most importantly, an equally enthusiastic love for food.

I do love you, my Georgie. Happy Valentine’s Day.