Molly Nakahara founded Dinner Bell Farm in 2010 with Paul Glowaski and Cooper Funk. She is an educator, urban agriculture advocate, and as a Ninth generation Californian, she has a strong connection to the Golden State. Molly’s original Californian ancestors were the Peraltas, a Mexican Spanish ranchero family that raised cattle on the green hills of the East Bay Area from El Cerrito to San Leandro. In the 1930s and 40s, Molly’s great-grandparents, immigrants from Japan, farmed green onions and lettuce in the Salinas Valley. Their children, Molly’s grandparents, moved to Berkeley following the internment camps of World War II and built an agricultural oasis in their urban backyard. Molly spent countless hours looking for earthworms, picking green beans, and spraying cabbage moths with water in their garden on Harmon St. Prior to farming with the Dinner Bell crew, Molly worked with the Alameda County Office of Education Project EAT to bring nutrition education and food production gardens to urban public schools. Along with many dedicated students, teachers and staff members, she founded the Tennyson High School Farm at Tennyson High School in Hayward, CA. She believes that food production is a wonderful way to connect people to the land that we all live on. Sponsored by Hearst Ranch.

This week on The Farm Report, Erin is joined by Debbie Ball of Eagle Bridge Custom Meat & Smokehouse. Tune in to get a behind the scenes look at slaughter, butchering and processing. Debbie explains what life on the farm is like and what obstacles need to be overcome before getting the livestock processed and sold. This episode was sponsored by Camp Bacon.

We spoke with Anne Saxelby of Saxelby Cheesemongers as she navigates relief options and insurance for her warehouse in Red Hook. Anne said her business was "a bit in limbo" and the Red Hook community is still trying to figure out the next steps.

"The biggest way you can support small food entrepreneurs is by eating out in these next couple weeks. Trying to spend their money in ways that will eventually support these small businesses."--Anne Saxelby of Saxelby Cheesemongers