We at Niman Ranch have many friends who have a breadth of knowledge about sustainability, food and farming. We occasionally ask them to share their expertise so we can share a wider range of thoughts and topics with our blog patrons. You'll find pieces by Simran Sethi and Michael Schwartz, as long as tidbits from members of the Niman Ranch team.

Chef Todd Fisher takes Niman Ranch to the James Beard House

Niman Ranch Chef at James Beard HouseChef Todd Fisher has been making waves in the seaside city of Carmel, California, with his refreshing modern interpretations of culinary classics. At Folktale Winery & Vineyards and the newly established Seventh and Dolores Steakhouse (7D), Fisher has been making food for foodies and sourcing the best quality ingredients along the way, including Niman Ranch meats. This caught the attention of the prestigious James Beard Foundation, which has invited Chef Todd and his team of culinary all-stars Chefs Jeremiah Tydeman, Danny Leach, and Adam Wulf to cook Niman Ranch meats at the James Beard House in March 2018.
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Niman Ranch Talks to Dr. Oz About All-Natural Beef

As seen on The Dr. Oz Show, 5th generation cattle rancher and cattle handling expert, Mel Coleman, highlights the importance of all-natural beef and following your beef from farm to table.

Niman Ranch Talks to Dr. Oz About All-Natural Beef

Click the image above to watch Niman Ranch on Dr. Oz

 

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Niman Ranch Talks About Antibiotic-Free Pork on the Dr. Oz Show

Our own Niman Ranch Founding Hog Farmer, Paul Willis, recently discussed his appearance on The Dr. Oz Show, and the importance of antibiotic-free pork and animal husbandry in the pork industry.

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Q&A With a Niman Ranch Farmer: Scott Sibbel

Q&A with a Niman Ranch Farmer: Scott SibbellThe Sibbel farm has been in the family since 1919 so it was no surprise that Niman Ranch farmer, Scott Sibbel, inspired by his dad and two grandfathers, was eager to start farming at a young age. Today, Scott raises hogs and cattle for Niman Ranch on the family farm in Iowa in the traditional and sustainable way his grandfathers did. Scott says they taught him to farm so that “hogs are able to act like hogs” and the “cattle able to act like cattle”. That sounds like good advice!

Scott and his wife Martha have two children, Anthony and Ellie.

Scott took some time to come in from the field and answer a few questions in today’s Q&A with a Niman Ranch Farmer.

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New Niman Ranch No Sugar Bacon

No Sugar BaconYou asked and we delivered by creating no sugar bacon! Our best-selling Uncured Applewood Smoked Bacon is now available with no sugar.

We start with pork humanely and sustainably raised by small independent family farmers exclusively for us to our strict animal welfare protocols – the highest standards in the industry which eliminates the use of gestation crates or farrowing crates; never-ever allows for antibiotics or growth promotants, and uses only vegetarian feeds.

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Grilled Leg of Lamb with Cranberry Salsa Verde

Chef Michael Schwartz, chef/owner of Michaels Genuine, Harry’s Pizza and The Genuine Kitchen, uses Niman Ranch meat on the menus of his restaurants  in Miami and the Cayman Islands. In 2011 he honored our farmers by cooking at the Niman Ranch 14th Annual Hog Farmer Appreciation dinner.

He recently published Michael’s Genuine Food Down-To-Earth Cooking for People Who Love to Eat, in which he shares recipes for dishes you know and love from Caramelized Onion Dip with Thick Cut Potato Chips to Crispy Sweet & Spicy Pork Belly with Kimchi and crushed peanuts. Find a delicious recipe for leg of lamb perfect for your holiday or summer grilling celebrations.

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12th Annual Farmer Appreciation Dinner – Through the Eyes of Simran Sethi

 

simran.3.rt_I ran into Chef Martin Murphy of Canoe Club (Hanover, New Hampshire), one of the featured chefs at the Niman Ranch Farmer appreciation dinner, on a Saturday afternoon at the Gateway Market in Des Moines and he told me he brought butter from New Hampshire to share with everyone.  He said, “We have to break bread as family.”  And he was right.

That’s what food does.  It brings us together as one. As heard during recent Rosh Hashana services, “There is holiness when we share our bread, our ideas, our enthusiasm.” For this, I give thanks.

The first time I was in Iowa, Paul Willis took me to see his hens. He put a warm egg into my hand and I don’t know if he knew at the time – it was the closest I’d ever felt to the origins of my food.  Paul gave me some eggs and sopressetta to take home with me.  I savored it for weeks. Each night I would cut a small piece of meat and eat it with a peach or some cantaloupe.  When I was sad, it took me back to a place of joy.

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