I recently had the opportunity to travel to Washington D.C. on behalf of Niman Ranch to attend the National Young Farmers Coalition (NYFC) Convergence. This was their fourth annual event, bringing in about 100 farmers from all around the country. When attending something like this that’s so far from home, it’s always nice to see some familiar faces. Fortunately for me, I was not the only Niman Ranch attendee. Raeanna Crile, a Niman Ranch Next Generation Foundation Scholarship recipient whose father raises hogs for Niman Ranch, flew in from Dordt College for the convergence. Kerri McClimen, who leads Communications for Niman was also there to support the partners and provide guidance.
Can you believe 2018 is almost over? We can’t! As we look back, we wanted to reflect on Niman in the News and recognize our farmers and ranchers. They often do not have time to take stock of the national news they make from producing the finest tasting meat.
From a January feature on Dr. Oz about bacon that led to another invitation to come on again to talk about beef, we were thrilled to share vital information on the importance of sustainable, antibiotic-free meats that captured the attention of millions.
This year we were also featured in The New York Times for having one of the best bratwursts, Real Simple for hot dogs, and Southern Living for bacon, among many more.
Let’s take a moment to look back at our top 10 favorite media moments of 2018 and thank our farmers and ranchers who helped make it possible.
Chef Bradley Herron is the Director of Culinary for the Genuine Hospitality Group. He started his journey at the Genuine Hospitality Group at the flagship restaurant, Michael’s Genuine Food and Drink as the Chef de Cuisine. He now works out of the corporate office and oversees over ten restaurants including the newest restaurant in Cleveland that’s set to open in April 2019.
The Scheer family farm has undergone some pretty big changes in the last several months. This year we have built two brand new steel buildings. One is for breeding and contains several pens for groups of sows, a boar pen, and an office area. That’s right, an office. I guess dad is a little more hip than I thought. The other building is for farrowing and is complete except for the pens, which we will be constructing ourselves. These new buildings will not only give us more space but also allow for more temperature control during extreme hot and cold periods. Which, in Iowa, seems to be most of the year.
Prosciutto: Aligote & Sottocenere
Niman Ranch’s Prosciutto is a wonderful, butter and silky product that melts in your mouth. It is particularly elegant and should be paired with a cheese that is of the same caliber. Sottocenere is speckled with black truffle and is truly what dreams are made of. It doesn’t have to be truffle flavored, but any firm cheese striped with dill or paprika or washed in ale would be an excellent match for the prosciutto. This pairing is something that you and your guests would expect to find at a five-star restaurant, and a glass of Aligote, a white Burgundy from France that is citrusy but refined, is the perfect accompaniment. Aligotes are fresh and citrusy with hints of green apple and honeydew.
At Niman Ranch, we have amazing distributors from all over the country who make sure our product gets to the best chefs and restaurants. Today we spotlight our newest distributor from Southern California, West Coast Prime Meats.
West Coast Prime Meats is one of the largest independent distributors in the southwest. They focus on premium center of the plate products, including Niman Ranch beef and lamb, and deliver it to the finest restaurants, hotels, resorts, and country clubs throughout southern California, Nevada, Arizona, and Hawaii.
We asked Nathan Bennett, the President, and Chief Financial Officer, of West Coast Prime Meats to share why they are unique and why they chose to distribute sustainable and humanely raised meat from Niman Ranch.
Recently we sat down with Chef John Ramagli of J Wine Bistro and Rotten Johnny’s Wood-Fired Pizza Pie in Sedona Arizona. During our Q&A we learned everything from what he hopes to be doing in 10 years to his favorite kitchen gadget.
It isn’t every day you get to throw a big party to thank the farmers who grow our food! At Niman Ranch we get to do it every year, and have been doing it for 20 years!
This year’s celebration was the biggest yet with more than 600 farmers, industry experts, journalists, thought leaders, chefs and restaurateurs, distributors, grocers, customers and partners at the sold-out event at the Embassy Suites in downtown Des Moines, Iowa.
Chef Ann Kim is redefining fine-dining. Wood-fired pizza in a modern atmosphere is the award-winning combination Chef Ann created at Young Joni. Her renowned pizzas and sandwiches are crafted with high-quality ingredients raised with integrity. Chef Ann’s devotion to providing her customers with an overall quality experience and her leadership with Women Chefs and Restaurateurs led to her partnership with Niman Ranch.
Award-winning chef, Chef Charles Phan, is returning to the annual Hog Farmer Appreciation Dinner for the 20th annual celebration.
The partnership between the chef and independent farmers began years ago. Chef Charles opened his flagship restaurant, The Slanted Door, in 1995, the same year Paul Willis, Niman Ranch founding hog farmer, partnered with Niman Ranch to bring humanely and sustainably raised pork to the San Francisco Bay area.
In 2006, Chef Charles made his debut as featured chef at the annual Hog Farmer Appreciation Dinner to thank the independent family farmers for their dedication to raising animals humanely and sustainably. To further honor his relationship with founding farmer Paul Willis, Chef Charles listed his Niman Ranch specialty ribs as “Willis Ribs” on his menus. Chef Charles Phan will return for the exclusive 20th anniversary dinner and is bringing back what he once called “Willis Ribs” as his featured dish to share with the honorary family farmers.