The Story of an Egg

The Dirt Beneath my Feet: Alexis Koefoed at TEDxExpressionCollege

Soul Food Farm in the News



“In the end, it took more than 150 fire fighters to subdue the six-alarm fire on this ridge and valley in Vacaville. The fire crew stayed to patrol for two days, and no houses were affected. The Koefoeds, however, lost roughly 1,200 baby chicks (representing two weeks of income the following month); a barn and mature plum trees dating to the 1880s; and about 30 acres of lush, diverse green pasture (the salad bar for their chickens). As the sun rose, Alexis stared at the devastation, thinking ‘We’re finished. Soul Food Farm is done.’”
—”It Takes a City to Save a Farm,” Edible San Francisco magazine

“The next week, we served garlic broth garnished with a poached Soul Food Farm egg. Table after table raved. One woman was moved to tears – she said she hadn’t seen yolks so bright and rich since being on her grandparents’ farm in Taiwan.”
—”The Price is High When the Taste Comes First,” San Francisco Chronicle

“Starting in October, you might be able to score monthly pickups of the same chickens and eggs that the restaurants Coi, Quince, and Chez Panisse serve up.”

“The egg is on top—of pizzas, salads, and many chefs’ lists of favorite ingredients. ‘Eggs,’ says Toponia Miller, co-owner of the Fatted Calf, ‘are hot.’ And no eggs are hotter than those sold by Soul Food Farm in Vacaville.”
—”The Best Chicken, The Best Eggs,” San Francisco Magazine’s Best of the Bay 2008

“Alexis Koefoed, owner of Soul Food Farm in Vacaville, is known as the “chicken lady” for the chicken eggs and meat she raises. Koefoed was not always a farmer. While working at a small winery in Yountville, she dreamed of farming. “I had this moment in my life when I realized what I was supposed to do,” she says. That passion was deeper than just growing food to feed her family. She wanted to feed her community….”
—”Food for thought: The ‘Chicken Lady’s’ philosophy,” Solano Magazine