National Young Farmers Coalition grows its network while helping Niman Ranch farmers succeed
Northglenn, Colo. (April 18, 2019) – This Earth Day, two leaders in the sustainable agriculture movement, Niman Ranch and the National Young Farmers Coalition, will come together to double down on their efforts to bolster their respective young farmer networks. Niman Ranch will be offering free National Young Farmers Coalition membership to its more than 740 family farmers to provide education, mentorship and support to the next generation of sustainable farmers. This announcement comes on the heels of new data released by the U.S. Department of Agriculture, which showed that while the number of young farmers increased by 2% between 2012 and 2017, the number of farmers over 65 increased by 11%. Niman Ranch farmers average 47 years of age.
Guest post by Abby Larsen who farms with her husband Kyle for Niman Ranch in Iowa
My husband, Kyle Larsen, has been putting more gravel in his travel this winter. He is logging more miles not only because our farrow-to-finish hog farm has expanded to more sites, but also because he has eagerly attended as many Niman Ranch regional meetings as possible to tell other farmers about our “Pay It Forward” program. The new “Pay It Forward” program awards grants funded by Niman Ranch farmers for Niman Ranch farmers to support farm and breeding stock expansions and overall operation improvements.
April Wilson and her family have been raising hogs for Niman Ranch for more than 20 years on their diversified farm in Iowa. Established in 1959 by her grandfather, Ernest Wilson, Seven W Farm is a model for regenerative, earth-friendly farming practices. April works alongside her mother and father, Lorna and Dan, two brothers and their wives, together growing corn, soybeans, small grains and hay and raising chickens, sheep, cattle and an organic dairy herd.
We were so excited to get the chance to sit down with executive chef and owner, Jeff Smedstad of Elote Café in Sedona, Arizona. We asked Chef Jeff everything from what inspired him to become a chef to what his last meal on earth would be…Trust us, we were not expecting it.
By: Wendy Meadley, good food evangelist and communications leader collaborating with the James Beard Foundation, Women Chefs and Restaurateurs, Chefs Collaborative and other leading organizations in the culinary arena.
The event took place at APL, in Hollywood. More than 150 industry notables oversold the event spilling into every space including the kitchen, which became part of the theater of the evening. These chefs, industry professionals and food system thought leaders truly care about how food is produced. I left the event convinced that the Good Food Movement is alive and well in Hollywood and throughout Southern California.
Located in the SoHo neighborhood of New York City, Pinch Chinese, is making headlines for their delicious dishes and are being featured on websites like The New York Times, Eater, and Chowhound. Of course, we couldn’t pass up the opportunity to interview, Chef Hua Zhang and learn more about his passion for cooking and why he uses Niman Ranch at Pinch Chinese.
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.
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. read more
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.
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. read more