North Bay Woman

F A L L 2 0 1 9 | NORTH BAY WOMAN 53 sturgeon). But I'm a 1980s woman from Boston. No one said you couldn't do anything. When you're the only woman in the indus- try, you can't be a wuss. You have to be willing to do everything the guys are willing to do if not better. If the guys get in the tanks, you get in the tanks. 3 What is your advice for other women who fi nd themselves a minority in the workplace? Think like a woman, but act like a man. Basically, you need to understand that it's just business. Don't back down, and don't think you're a minority. That reminds me of the time Safeway was promoting breast cancer awareness. I called them, wanting to do a caviar promotion because of the multiple cancer-fi ghting elements caviar has. Normally there's a fi ve-year wait for some- thing like this, but I was told I got in because I was a minority. 'But I'm Irish,' I said, not realizing it was because I was a woman. 4 How important is sustainability in your industry? It's our priority. Evey level of our business, from the farm to the groundwater system, keeps sustainability at the forefront. California Cavaiar Co. was the fi rst to import no-kill caviar, re- ferred to as a "living caviar," which we now own the U.S. patent for. We also have the U.S. patent for no-kill caviar, which means the sturgeon is massaged to get the eggs without sacrifi cing the fi sh. We also use only recyclable materials and no Styrofoam, taking sustainability all the way to the consumer. (The compa- ny's farmed sturgeon come from the Columbia River through a program with UC Davis. The rest of their caviar is sourced from farms around the world, which Keane visits and handpicks, including in Italy, Germany and China.) 5 What is a little known fact about caviar? Caviar was once a throwaway item. It was thrown to the cats or given to the fi shermen so they'd drink more beer because it was salty. Think of it lik e the early day peanut. There was no refrigeration, so they masked the fi shy fl avors with heavy sulfur foods like onions, eggs, egg whites and capers. When caviar is aged more than six months, you want accoutrements to balance the fl avor. But when fresh purged, the eggs and onions will overpower it. 6 What is your favorite way to eat caviar? My favorite is pure of hand. I do what's called caviar bumps, which is when you make a fi st and place the caviar between your fi rst knuckle and thumb, and then eat it. This spot warms up the chilled caviar, offering the best taste. 7 What are you most proud of about California Caviar Co.? My team. You're only as good as your team. Without them, I wouldn't have a successful business. I'm also proud of my Vault Program with my caviar chefs: Dominique Crenn of Atelier Crenn, who was the fi rst female chef to receive three Michelin stars, Peter Armellino of Plumed Horse and Matt Accarrino of SPQR, etc. – all amazing Michelin chefs. Our chefs and their Deborah Keane demonstrates her favorite way to eat the luxurious roe, the "caviar bump," which warms it and offers the best fl avor. – Photo courtesy of California Caviar Co. 'Think like a woman, but act like a man. Basically, you need to understand that it's just business. Don't back down, and don't think you're a minority.' -Deborah Keane

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