OS5

Molly Best

04/22/14

BestMolly1-4.jpg
Molly (l) and Lisa (r)

Molly Best has opened Thistle Meats with Lisa Modica in Petaluma, CA. They are featured in an article Sharp Edged in the Mar/Apr issue of MADE LOCAL magazine.

"Molly and Lisa, two mothers who love their community and have a passion for good quality, local food decided that they should open a fine quality - but down to earth butcher's shop. Offering locally raised, aged beef, lamb, pork, and select poultry from farms and ranchers they know and trust. They have a charcuterie program, offering unique pates, salumi, terrines, and other cured meats as well as local produce and eggs, and prepared foods."

I have learned so many skills and habits that have made me a better person throughout my time here. To name a few: I have learned how to be a good roommate, how to communicate, and how to trust myself. I have learned the importance of staying hydrated, getting good sleep, and having a clean work space. I have learned how to share space both in the studios and dorms. Lastly, I have learned that it’s okay to advocate for what you need and that there is no harm in asking for help or support.

— Grace Reynolds, Fall 2023

At Oxbow, the eye and the hand are inseparable from the mind and because their peers are also artists, students adopt fresh attitudes toward their work.

— Charles Altieri, Rachel Anderson Stageberg Chair, Professor of English, University of California, Berkeley

Hey guys! OS33 alumni here! I received a full ride to California College of the Arts and just wanted to tell you guys that if it wasn't for the Oxbow experience and the great faculty who saw the potential in me I wouldn't have gotten as far as I did. I am still waiting for other colleges at the moment but I think this might be the school I will attend this fall!

— Keily Maldonado , Fall 2015

A School Like No Other

Apply