Gearing up for the end of summer

GearingThis summer, I helped create a new summer snack program at our boys’ school called, “Dirt to Dish” – an organic, sustainable farm-fresh approach to school snack. The goal was to teach our kids how to eat from the garden and their local farmers markets while encouraging them to try new flavor combinations, especially sweet and savory together. As the program grew, we realized how hungry (both literally and figuratively) the kids were to learn about their food and take a leadership role in snack preparation.

As we geared up for the end of summer camp, the culminating event was an all-camp BBQ.  I knew right away the menu would be Niman Ranch Fearless Franks, Sausages and fresh fruit from the local farmers market.

Hot dogs don’t always have a good reputation, but not all hot dogs are created equal. You can eat Fearless Franks with confidence that you’re getting all-natural meat that’s free of antibiotics and added hormones, and is fully traceable. So my goal was to teach both campers and parents on the values that go into the franks and the confidence they have knowing they’re eating wholesome food.

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Grilling for the Fourth by Niman Ranch Executive Chef Andrew Hunter

Tri tipI love everything about the 4th of July. The fireworks, picnicking with friends and family, and of course the undeniable aroma of smoky charcoal and searing meat, all remind of us of our great national pride. To go along with my favorite festivities, Niman Ranch Tri-Tip is perfect for the outdoor grill. You simply can’t beat the texture or flavor.

If you’re on the fence about what to cook this holiday, search no more! This recipe will please everyone in your gathering and simplify your job as host of the party. Best of all, it draws on diverse flavors helping us celebrate what truly makes America great… we’re a melting pot!

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