A third-generation farmer in Cotati, Anthony Bordessa knew from a young age that he wanted to carry on the family’s legacy. Though his grandfather’s dairy is no longer in the family, Anthony grew up in the dairy supply store and helped his parents raise pastured chickens. After serendipitiously clicking on an article about duck eggs while searching the internet, Anthony learned for the first time about the tight-knit duck egg advocacy community that celebrates the egg for its lofty yolk, superior nutrient content, and decadent richness. He decided to give duck egg farming a try with a starter flock of 60 ducks. He has since grown to a flock of over 4000 Kakhi Campbell ducks that he raises free-range on organic pastures. Duck eggs are larger and more nutrient-dense than chicken eggs, with more protein, omega-3s, and B-12 vitamins. The flavor profile is similar, though the duck egg’s higher fat content makes for a richer texture, ideal for baking.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.