At the Des Moines International Airport on Thursday, October 18th, young military veteran Curt Roseland, returned home. After serving his country, he was excited to get back to Iowa and is looking forward to realizing his dream of farming full-time! He was surprised to find out upon landing that his dream is a reality much sooner than he expected thanks to his parents’ planning and a little help from Niman Ranch! Curt is excited to be joining the Niman Ranch network of traditional, humane and sustainable family farmers.
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.
James Beard Award-winning chef and restaurant owner, Chef Michael Schwartz, will be returning to Des Moines, Iowa for the 20th anniversary of the Hog Farmer Appreciation Dinner. He joined us to cook great food for our family farmers back in 2011 and was so popular that he was invited back for this year’s special anniversary.
Chef Michael Schwartz continues to support Niman Ranch’s network of independent family farmers through his devotion to good food by exclusively featuring Niman Ranch pork and beef at his restaurants, Genuine Pizza® and Harry’s Pizzeria®.
Chef Todd Fisher is an enthusiastic supporter of Niman Ranch. A few short months ago, Chef Todd and his team cooked Niman Ranch beef, pork and lamb at the James Beard House. It was not only an honor for Chef Todd, but an honor for Niman Ranch to be invited to the James Beard House. We look forward to seeing Chef Todd Fisher as a featured chef this year at our 20th annual Hog Farmer Appreciation Dinner.
Family farmer John Gilbert started selling pigs to Niman Ranch 20 years ago when he and his wife were young parents to three small children. Their oldest son John joined the family farm and today the father-son duo are still raising hogs for Niman Ranch.
Chef 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.
Last year we gathered some information on the scope and sentiment of our hog farmer network. Our non-scientific Farmer Survey consisted of three open-ended questions; more than 97 farmers responded and the survey results were inspiring.
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.
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.
The 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.
You 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.