Sarah Willis is the daughter of Niman Ranch’s founding hog farmer Paul Willis. Sarah works for Niman Ranch as a Sustainable Agriculture and Family Farming Advocate. Having grown up on the original Niman Ranch free-range pig farm in Thornton, Iowa, she has been passionately devoted to raising awareness about the dramatic changes that have impacted agriculture over the past 25 years.
Today, she continues the tradition of farming with her father and her daughter, Sophia. Through daily hands on experiences Sarah is instilling in her daughter to maintain these farming traditions, that the land and their livestock deserve to be treated with dignity and respect.
It’s that time of year when everything speeds up before it slows down. Winter is coming as you can see by just looking at the birds cascading across the countryside making their way south for the winter. It congers up feelings of nostalgia for me, reflecting on the summer that has just passed. The pigs born in the field in April, the tomatoes in my garden that took forever to ripen and now it’s time to clean up and make plans for next year.
I have an old leather bound book I found at a thrift store entitled, “Pigs Is Pigs”. Funny how just seeing that book in my bookshelf makes me think about how untrue that statement is. The other day another Niman Ranch farmer from Minnesota came to our farm to purchase some Gilts from us. A Gilt is a young female that hasn’t had a litter of pigs yet. A big part of raising livestock is being able to recognize good breeding stock. We take all kinds of things into consideration, body style, personality, agility, the number of pigs its mother had and so forth proving that “Pigs Is Pigs” just isn’t true.
This year we hosted our 11th annual Hog Farmer Appreciation Dinner. During this weekend-long celebration, we recognize Niman Ranch farmers who raise the animals and tend to the land. Each year, Niman Ranch selects a group of chefs to come to Iowa to meet and cook for the Niman Ranch Farmers.
We begin the weekend with a tour of the Willis Farm. This provides the chefs and other guests with an opportunity to see first-hand how we raise our animals traditionally, outdoors on pasture or deeply bedded pens and how that plays out in the flavor of the pork. Afterwards, we provide them with Dinner – or Supper I should say (in the country we call Lunch, “Dinner” and Dinner, “Supper”).