It was a cold dreary day in February when our good friends from La Quercia, Herb and Kathy Eckhouse, called me to see if they could bring three people from the Boston Area including; Chris Himmel, Chef Nick Deutmeyer, and Chef Eric Brennan, from Grill 23, Post 390 and Harvest Cambridge, on a Niman Ranch farm tour. Their guests were interested to learn more about where their pork comes from, how the pigs were raised and why that matters in the creation of La Quercia’s artisanal meats.
We took our guests to visit long time Niman Ranch farmers Marlin and Judy Mowry. They came outside to greet us wearing warm winter coveralls while their farm dogs playfully pranced around with excitement. They said most of their pets were rescued from various bad situations, and were now finding solace here in a loving and safe environment. You could see the pride they take in the care of all their animals. The Mowrys were thrilled to host the tour and explained to us that they chose to work with Niman Ranch because they felt the animal handling protocols fell in line with their own core personal values about treating all life with respect.