Podcasts about ariane daguin

Ever wonder how a food business thrives for four decades without compromising on quality? Sarah sits down with culinary visionary Ariane Daguin, who transformed America's specialty meat landscape with just $15,000 and an unwavering commitment to sustainability. Ariane shares the unvarnished truth about building D'Artagnan from the ground up. She walks us through those challenging first ten years managing tight cash flow, explains why turning down certain growth opportunities actually strengthened her business foundation, and describes the strategic "shotgun clause" she used when buying out her partner who wanted to prioritize rapid growth over maintaining quality standards. For food entrepreneurs navigating today's rising costs and economic uncertainty, Ariane offers practical wisdom: "Don't panic. Whatever goes down goes back up." She explains why economic downturns can become valuable moments to reassess, reinvent, and differentiate your business from competitors. Now mentoring the next generation through her Germinators program while building a new sustainable farm venture with her daughter, Ariane continues sharing insights that food founders won't find in typical business resources. This episode delivers straightforward financial guidance from someone who's weathered four decades of economic cycles while staying true to her founding principles.   Connect with Ariane Daguin AOOA Farm Website: alloneoneall.org Instagram: @arianedaguin Germinators: Learn More   Join The Good Food CFO Community:  Follow us on Instagram: @thegoodfoodcfo  Connect on LinkedIn: @sarahdelevan  Watch on YouTube: @thegoodfoodcfo  Become a Member: BABOYOT

durée : 00:03:39 - Ariane Daguin, la papesse gersoise du foie gras aux Etats-Unis, revient sur l'élection de Donald Trump - Des droits douanes qui pourraient exploser pour l'agro-alimentaire français exportés vers les Etats-Unis. C'est une des conséquences possible de l'élection de Donal Trump selon Ariane Daguin qui a fondé d'Artagnan, entreprise qui exporte des produits du Sud-Ouest aux Etats-Unis.

Embark on a gastronomic voyage with Ariane Daguin, the force behind D'Artagnan, as she recounts her mission to redefine the American palate with a touch of Gascon finesse. Ariane's tale is more than a story of culinary prowess; it's a testament to her undying commitment to the art of meat and poultry, from her Gascon roots to the tables of America's finest establishments. As she narrates the challenges of scaling an ethical business, we're reminded of the sheer resilience required to maintain quality amidst growth and the upheavals of a pandemic that reshaped the restaurant landscape.Thank you Ariane!! https://www.alloneoneall.org/https://www.dartagnan.com/chef-ariane-daguin.htmlThank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

➜ Vous souhaitez sponsoriser le Podcast ? : contact@lasolution.io Les Débuts de la Cuisine Professionnelle aux États-Unis Les premiers chefs professionnels jeunes sortaient des premières écoles professionnelles américaines telles que le Culinary Institute of America, le Peter cum Johnson and Wells. Ces écoles formaient des jeunes qui avaient voyagé en Europe, étaient passés par les plus grands restaurants et avaient fait des stages dans les plus grands établissements. À cette époque, les menus dans les restaurants de luxe aux États-Unis étaient souvent limités à des plats de bœuf, de poulet et d'agneau. Les chefs souhaitaient diversifier ces menus et montrer leur créativité. C'est ainsi qu'ont émergé de bons produits au bon moment. Rencontre avec la Reine du Foie Gras Arian Daguin, propriétaire de D'Artagnan, une entreprise spécialisée dans la fourniture de volaille, de gibier et de produits gastronomiques aux États-Unis, a accepté de partager son expérience. Ayant vendu sa société après 38 ans d'activité, elle continue à travailler à mi-temps pour assurer la transition. Pendant cette interview, nous avons abordé plusieurs sujets tels que l'entrepreneuriat aux États-Unis, les enjeux financiers, le développement du réseau et les difficultés rencontrées en tant qu'étranger. Bon visionnage ! ▬▬▬▬▬▬ RESEAUX DE LUDOVIC ▬▬▬▬▬▬ ➜ LinkedIn : https://www.linkedin.com/in/arianedaguin/ ➜ Site Web : https://www.dartagnan.com/ ▬▬▬▬▬▬▬▬ PLATEFORMES ▬▬▬▬▬▬▬▬ ➜ Spotify: ⁠https://open.spotify.com/show/4XMKYKbkNh0Y0m7pl2W689⁠ ➜ Apple Podcast: ⁠https://podcasts.apple.com/us/podcast/d%C3%A9brouillard/id1458179432?ign-mpt=uo%3D4&mt=2⁠ ➜ Google Podcast: ⁠https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy85ZjMyNTI0L3BvZGNhc3QvcnNz⁠ ➜ YouTube: ⁠⁠https://www.youtube.com/channel/UC3CvY3EsXIFdvpmVx6UGYhw?sub_confirmation=1⁠⁠ ➜ Site Web: ⁠https://debrouillard.io/⁠ ▬▬▬▬▬▬▬▬▬ MES MEDIA SOCIAUX ▬▬▬▬▬▬▬▬▬ ➜ LinkedIn: ⁠⁠https://www.linkedin.com/in/guy-berthol-tegueu-7949a792/⁠⁠ ➜ Telegram: ⁠⁠https://t.me/guybertholtegueu⁠⁠ ➜ Instagram: ⁠⁠https://www.instagram.com/guyberthol/⁠⁠ ➜ X (Ex Twitter): ⁠⁠https://twitter.com/GuyBerthol⁠⁠ ➜ Tiktok: ⁠⁠https://www.tiktok.com/@guyberthol⁠⁠ ➜ Facebook: ⁠⁠https://www.facebook.com/guybertholt⁠⁠ ➜ Site Web: ⁠⁠http://guybertholtegueu.com/

Technology is simply the application of scientific knowledge for practical purposes. We typically think of a “tech stack” as a set of digital technologies stacked together to build an application or run a business. Silvopasture regenerative farming use multiple farming styles that integrate together to create one well-balanced eco-system. On this episode of Tech Bites, host Jennifer Leuzzi talks with Ariane Daguin, founder and CEO of D'Artangnan, and her daughter Alix Daguin, principal at Duck Duck Design, about their new farm All For One For All (AOOA). The 501c3 non-profit farm in the Mid-Hudson Valley is geared for visits and education, with events, cooking classes, and a farm stand.Photo Courtesy of Alix Daguin & Eleanor Kwei.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Dans cet épisode, Ariane Daguin, CEO de D'Artagnan partage sa "secret sauce" pour bâtir aux États-Unis, un empire gastronomique durable, tout en faisant le plein des sens avec authenticité et passion : - Le bon sens, avant tout, celui hérité de pas moins de 7 générations de chefs-restaurateurs en Gascogne. - Le sens des affaires, évidemment! Partie de rien, elle a bâti D'Artagnan, un empire gastronomique de 260 collaborateurs, qu'elle vient de vendre à Fortune International (Invest Corp) pour la coquette somme de 102 millions de US dollars. - Le sens des autres, elle a repris à son compte la devise de son héros D'Artagnan “Tous pour Un, Un pour Tous”. Panache, partage, générosité, éducation et hospitalité sont les moteurs de cette femme de tête. - Le sens de l'humour, tout au long de l'épisode, Ariane narre avec son franc-parler habituel les aventures et rencontres savoureuses qui ont jalonnées son parcours hors du commun. - Les 5 sens toujours en éveil. Le goût de la bonne chair, du foie gras responsable Made in America, le son des bandas, le choix du produit de saison, sa traçabilité... Toutes ces expériences l'ont conduite à créer avec sa fille Alix, la ferme régénérative OAAO Farm au nord de NYC pour développer la permaculture. - Le sens de la fête enfin, célébrer, rire, évacuer le stress, rassembler autour de la gastronomie mais pas seulement... ( Cf. ses Gasconneries, La Guerre du Cassoulet aux US...) Bref, une échappée belle, un pont suspendu (à ses lèvres) entre la Gascogne et NYC. La pépite de l'épisode: "Pour regarder mon compte en banque, je suis désormais obligée de tourner mon téléphone en mode panorama... Je compte bien dépenser tout cet argent, l'investir, je ne veux pas être la plus riche du cimetière

To weather the COVID-19 pandemic, D'Artagnan embraced the words of its inspiration: “all for one, and one for all.” D'Artagnan Founder Ariane Daguin joined the Food Institute Podcast to discuss the ethos behind her specialty meats company and what has made it so successful for more than 35 years. In the interview, Daguin shares her thoughts on successful leadership during the pandemic, the rise of plant-based meat alternatives and how that affects her business, and D'Artagnan's focus on sourcing and providing humanely-raised meats. Hosted By: Brian Choi and Chris Campbell More About Ariane Daguin: Recognized as one of the mothers of the modern gourmet food culture, Ariane Daguin is the founder, owner and CEO of D'Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D'Artagnan is synonymous with top-quality food produced with care. To learn more about D'Artagnan, please visit: https://www.dartagnan.com/

The phase "live to eat and not eat to live" is important to Ariane Daguin. As the CEO of D'Artagnan in New Jersey, she's on the front lines of making sure the food she provides is as good of quality as it can be. Our discussion focuses on many agricultural buzzwords like sustainability, farm to table and the food chain.

Ariane has been a guest on several TV shows, including two appearances on Martha Stewart's show, and No Reservations with Anthony Bourdain. Her father was a famous French Chef- André Daguin who owned, cooked, and ran the kitchen at Hôtel de France in Auch who is known as a master of foie gras.

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Ariane Daguin of D'Artagnan was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties. Their consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Web: https://www.dartagnan.com Follow: @dartagnanfoods About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Ariane Daguin of D'Artagnan was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties. Their consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Web: https://www.dartagnan.com Follow: @dartagnanfoods About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Host Gemma Milne is joined by Ariane Daguin, CEO of D’Artagnan, a pioneer purveyor of free-range, natural, sustainable foods, to talk about how the 2020 holiday season has differed from previous years, how her business has shifted from crisis mode to responding to longer-term industry changes, the role of educating customers as part of marketing, and her outlook for 2021. About Ariane Daguin  As the founder, owner, and CEO of D’Artagnan, Ariane has built a reputation over the last 35 years for providing humanely raised meats to top chefs and restaurants. A devoted advocate, she has been at forefront of the organic food movement and through her co-ops of small-scale farmers helps support natural, sustainable production practices. When many of her customers had to temporarily close, she added new customers by opening up her products direct to consumers. Learn more about D’Artagnan:https://www.dartagnan.com Topics of discussionCurrent state of D’Artagnan’s business (02:31)How D’Artagnan is maintaining its company culture (09:16)Forecasting in an environment with no precedent (17:18)How D’Artagnan is trying to support customers through challenges (20:31)Ariane’s favorite foods and traditions for the holiday season (27:25)The outlook for 2021 (35:36) Sponsor linkExplore how Dynamics 365 Supply Chain Management can help your business streamline operations to maximize efficiency, product quality, and profitability. Request a live demo today.  https://aka.ms/AA8l720 Helpful linksFollow us on social media:Twitter: https://twitter.com/msftdynamics365LinkedIn: https://www.linkedin.com/showcase/microsoft-dynamicsYouTube: https://www.youtube.com/channel/UCJGCg4rB3QSs8y_1FquelBQ

Chef Ariane Daguin chats Thanksgiving Cuisine! Chef Daguin shares a recipe that people can make if they are having smaller gatherings, shares trending leftover turkey recipes, and discusses the popularity of “vegetarian” fed turkeys! Visit Chef Ariane's website at: www. https://www.dartagnan.com/ The acclaimed chef has been a guest on several TV shows, including two appearances on Martha Stewart's show, and No Reservations with Anthony Bourdain. Ariane hosted an episode of the Food Network's My Country, My Kitchen, in which she traveled to her native Gascony to examine the food culture there. Her father was a famous French Chef- André Daguin who owned, cooked, and ran the kitchen at Hôtel de France in Auch, was known as a master of foie gras and was the first to sear duck breast like steak.

it's our Thanksgiving 2020 Show! And both of our guests offer tips on food and wine to help us all get ready for the BIG DAY! Chef Ariane Daguin discusses the trends for people buying turkeys sooner. She shares a recipe that people can make if they are having smaller gatherings, shares trending leftover turkey recipes and discuss the popularity of “vegetarian” fed turkeys!  The acclaimed chef has been a guest on several TV shows, including two appearances on Martha Stewart's show, and No Reservations with Anthony Bourdain. Ariane hosted an episode of the Food Network's My Country, My Kitchen, in which she traveled to her native Gascony to examine the food culture there. Her father was a famous French Chef- André Daguin who owned, cooked, and ran the kitchen at Hôtel de France in Auch.  Chef Andre Daguin was known as a master of foie gras and was the first to sear duck breast like steak. Visit Chef Ariane's website at: www. https://www.dartagnan.com/ Guest #2--Acclaimed sommelier Jamie Richie is on board to share his expertise about wines and wine selections and food pairings for the holidays. Jamie is also the spokesperson for the book 'The New Sotheby’s Wine Encyclopedia' - the world's most comprehensive wine guide.

Ron comments on the news and examines the "tit for tat" application... Guest: D'Artagnan "farm to table" creator Ariane Daguin talks turkey.

Battles over the ethics of foie gras in recent years have loomed large in the culinary world.  Yet history shows that the delicacy has been around for over 5,000 years since the ancient Egyptians, and is extolled in writings of the Ancient Greeks and Romans. Ariane Daguin of D'Artagnan tells the story of foie gras and how in the Gascony region of France it has been a tradition for centuries along with their distinct regional cuisine.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast. 

On this episode, we sit down with the acclaimed food industry veteran and owner & CEO of D'Artagnan, Ariane Daguin, to discuss her humane, free-range approach to meat production, her take on American and French cuisines, and her generations-long affair with good food. With multiple awards and 35 years of business acumen under her belt, Ariane also shares her tips on how to build a sustainable business, being a woman in a male-dominated industry, and how D'Artagnan was able to smoothly pivot during COVID-19. 

On this episode, we sit down with the acclaimed food industry veteran and owner & CEO of D'Artagnan, Ariane Daguin, to discuss her humane, free-range approach to meat production, her take on American and French cuisines, and her generations-long affair with good food. With multiple awards and 35 years of business acumen under her belt, Ariane also shares her tips on how to build a sustainable business, being a woman in a male-dominated industry, and how D'Artagnan was able to smoothly pivot during COVID-19. 

Ariane Daguin is the founder, owner and CEO of D’Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer health. Check out Nourishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom by Fred Provenza as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Life is short. You might as well do the right thing." "All for one and one for all." In today's episode with arcane Daguin we will discuss: The importance of doing the right thing How COVID affects restaurant vendors The value of education and not cutting corners The silver-lining of COVID on our values Why don't we demand to know where our food comes from in restaurants? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Contact info: D'Artagnan website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ariane Daguin for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

We’re going gourmet on this episode of All Business with Jeffrey Hayzlett with Ariane Daguin --founder, owner, and CEO of D’Artagnan. She joins the conversation to talk about the business of food and sustainable farming. D’Artagnan is known in the restaurant industry for its humanely-raised meats, but had to pivot to retail when COVID-19 hit. Today’s show goes beyond D’Artagnan’s recent success. Ariane is also on the front lines of the fight to help the restaurant industry during the pandemic and trying to get Congress on board. Jeffrey and Ariane also talk about the fate of foie gras and the case that made it all the way to the U.S. Supreme Court. Connect with D’Artagnan: https://www.dartagnan.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Ariane Daguin, founder of D'Artagnan, a leading purveyor of high quality, humanely-raised, hormone-free, antibiotic-free meat, game, duck, poultry, foie gras, charcuterie and other specialty foods, discusses the state of the industry and how she sources from farmers throughout the U.S. For 35 years, D'Artagnan has supplied leading restaurants and has a successful ecommerce business selling direct to consumers. Daguin also discusses the culinary heritage of her native Gascony. www.dartagnan.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Host Gemma Milne is joined by Ariane Daguin, CEO of D’Artagnan, a supplier providing professional chefs and restaurants with humanely raised, free-range, and sustainable ingredients. When 75% of D’Artagnan’s customers had to close virtually overnight, she and her team expanded their business model to include retailers and consumers. Hear about how they made the shift, the importance of learning from mistakes, and the hope she has for the future.  About Ariane Daguin  As the founder, owner, and CEO of D’Artagnan, Ariane has built a reputation for providing humanely raised meats to top chefs and restaurants. A devoted advocate, she has been at forefront of the organic food movement and through her co-ops of small-scale farmers helps support natural, sustainable production practices. When many of her customers had to temporarily close, she added new customers by opening up her products direct to consumers.  Learn more about D’Artagnan:  https://www.dartagnan.com  Topics of discussion  About D’Artagnan (1:00)  Why this shift is different (3:28)  Going from B2B to B2C (8:33)  How consumers are different (15:44)  The future of the restaurant industry (17:17)  How a new normal can be a better normal (27:43)  Sponsor link  Explore how Dynamics 365 Supply Chain Management can help your business streamline operations to maximize efficiency, product quality, and profitability. Request a live demo today.  https://aka.ms/AA8l720  Helpful links  Follow us on social media  Twitter: https://twitter.com/msftdynamics365  LinkedIn: https://www.linkedin.com/showcase/microsoft-dynamics  YouTube: https://www.youtube.com/channel/UCJGCg4rB3QSs8y_1FquelBQ  

“I come from 7 generations of restaurateurs,” says Ariane Daguin, owner of D’Artagnan gourmet foods, which 35 years later has 260 employees and $132 million dollars in sales. “I grew up gathering mushrooms in the forest.  But it became clear that my brother would take over the business and the girl would leave home.” Daguin moved to the US which she believed was “the land of the cowboys,” where “the country was behind the leader and united and doing things.”  She says the name came from a similar belief in Gascony: “We have a one for all, all for one [attitude]. It’s the [principle] the Three Musketeers lived by. We think we are descendants of [D’Artagnan].” She says D’Artagnan products are sourced from heritage breeds which she says "have better taste and use no medication." 

As meat processing plant closures continue to disrupt agriculture supply chains, Ariane Daguin, CEO of sustainable meat supplier D’Artagnan, talks about the implications and how she’s pivoting D’Artagnan to help keep the supply chain intact. D'Artagnan recently established a relief fund in partnership with Farm Aid to help small farmers in need.

When Ariane Daguin left the region of Gascony, France, in the early 1980’s to study journalism at Columbia, it was with the intention of leaving the culinary world behind. While her father is a well-known chef, Ariane had her sights set on journalism school. When a summer job in a New York charcuterie shop didn’t give her the money she needed to pay for the following year’s tuition, she stayed on, even going so far as to position the charcuterie as the exclusive purveyor of the first quality foie gras being produced at the time. The owners of the charcuterie were ultimately uninterested in the contract, but Ariane saw this as an opportunity not to be missed. Wrangling a friend and combining their savings, the two rented a warehouse in Jersey City with the intention of distributing humanely raised meat products to the restaurants of New York. D’Artagnan Foodswas born. While the first years were not easy, interest in quality meat production only grew from there. One of the first proponents of humane, eco-conscious farming, it’s only fitting that Ariane now has her sights set on building a farm of her own! Thanks for listening! We love our listeners! Drop us a line or give us guest suggestions here, or visit https://anchor.fm/superwomen/messages on your desktop or phone to leave us a voice memo! Follow Superwomen on Instagram. Big Ideas The importance of raising animals humanely. [02:50] The unseen cost of conventional farming methods. [13:54] Advice from Julia Child for women in any business. [28:06] --- Support this podcast: https://anchor.fm/superwomen/support

I went to Union (NJ) to meet Ariane. She is well known for introducing the first organic chicken in the US. Yes! It was years before the USDA acknowledged the standard with regulation of the organic label that we know today. Concerned equally with the environment as well as the welfare of the animals, she talks about how she created a network of farmers in order to meet D’Artagnan’s organic specifications and high quality bar. 

Ask most folks in the food and beverage business how the industry has evolved over the past decade and you’ll likely hear the terms “natural, organic, and better-for-you” to name a few. But long before companies embraced the health and wellness fervor that permeates every aspect of the industry today, D'Artagnan Foods co-founder and CEO Ariane Daguin was paving a path for better food. Born into a French restaurateur and food dynasty, Ariane is often recognized as one of the pioneers of organic, free-range chicken in the U.S. and since its founding 30 years ago, D’Artagnan has been committed to sourcing free-range, natural production and sustainable, humane farming practices from small farms and ranches. Despite the industry's overarching tilt toward healthier food production, Daguin is adamant that “it’s much more important to have good food, good tasting food, than food good for you.” In an interview included in this episode of Taste Radio, she noted that for her customers, the priority is “to give them pleasure.” “For me, my upbringing, my culture in Southwest France, the most important thing in life is to enjoy good food,” she said. “I’m not a doctor. I’m not a pharmacist. I’m not there to cure people. It happens to be a lot of time, what’s good for you is good-tasting. And in my business, animal protein, it’s certainly true.” Listen to our full interview with Daguin in which she shares her perspective on organic food and agriculture (“Right now it’s not going in the right direction. There has a been a huge tendency by big ag to dilute the definition of organic.”) and why she believes most fast food is predicated on a “false premise” (“You forgot [you’re paying] for the cost of the medication because you ate that crap.”) Also included in this episode: a conversation with Rao’s Specialty Foods CEO Eric Skae. A longtime veteran of the food and beverage industry, Skae has been the trenches as an entrepreneur and executive over the past 25 years. At BevNET Live Winter 2017, he joined us for a conversation about his career, what’s he learned about the business and how entrepreneurs can best prepare and succeed in the highly competitive industry. And in the latest edition of Elevator Talk, we chat with Doug Valdez, the co-founder of organic wellness shot brand Glide Immunity. Show notes: 1:57: You Fancy, Huh? -- The hosts reminisce about tasty treats and notable potables from the 2018 Winter Fancy Food Show, including Fora Foods’ Faba Butter, Amazing Chickpea spreads, Crave Nuts, Pan’s Mushroom Jerky and Regrained snack bars. 11:24: Interview: Ariane Daguin, Co-Founder/CEO, D'Artagnan Foods -- Daguin is one of the world’s foremost experts on chicken. She’s the owner, co-founder & CEO of D'Artagnan, a leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages and smoked delicacies. D’Artagnan products are sold nationally to upscale restaurants and grocers and the company, which pulls in approximately $120 million in annual revenue, operates a robust direct-to-consumer business as well. We spoke with Ariane about her journey as an entrepreneur, her passion for food quality and efforts to educate consumers about the true definition of “better for you.” 37:57: Interview: Eric Skae, CEO, Rao’s Specialty Foods -- Over his 25 years in the food and beverage industry, Eric Skae has helped grow a number of iconic and early-stage brands alike and is the co-founder of iced tea company New Leaf Brands. In our interview, Skae discussed the importance of working with people that you can trust and how to identifying those folks and why leaning on industry veterans for advice and guidance cannot be understated. 57:41: Elevator Talk: Doug Valdez, Co-Founder, Glide Immunity -- Launched in October 2017, Glide Immunity is a shelf-stable and organic immunity/wellness shot made with oregano oil, ginger, clover honey, lemon juice, and orange juice.

Ariane Daguin, Co-Founder/CEO of D'Artagnan, has procured carefully sourced, sustainably and humanely raised meat, game and poultry to the US food industry for 30 years. Ariane also explains how D'Artagnan's exceptional foie gras is produced. Dale DeGroff, aka King Cocktail, is credited with reviving bartending as a respected profession and educating generations of new bartenders. Dale reminisces about working with legendary restaurateur Joe Baum (Aurora, Rainbow Room) who influenced his career.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D’Artagnan and Eugenia Bone, author of “The Kitchen Ecosystem.” Ariane tells Mike her thinking behind starting D’Artagnan. Since 1985, D’Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of American gastronomes and was really one of the first of its kind to introduce high end ingredients to the masses. Mike and Ariane reminisce on the New York scene at D’Artagnan’s start and also chat about what’s on the horizon for the iconic food purveyor. After the break, Mike chats with author Eugenia Bone about the New York Mycological Society’s upcoming banquet. Along with her are Neil Redding and Chef Ben Walmer, who will be responsible for some of the cooking at the society’s annual banquet. Talking all about cooking with quality mushrooms, Mike gets a preview of delicious dishes to be served at the banquet plus other interesting things that the New York Mycological Society does throughout the year. “There are two ways of doing free range: the cheap way of doing it in quantity and the right way. We think about that constantly at D’Artagnan. We want to grow but don’t want to compromise anything.” [25:00] —Ariane Daguin on Food Talk

Erin Fairbanks kicks off the 2015 season of The Farm Report talking about the recent overturning of the Californian ban on foie gras. Welcoming Rick Bishop of Hudson Valley Foie Gras to the show to discuss the ongoing animal welfare issues surrounding the process. Foie gras is the fattened liver of a waterfowl (either duck or goose, but in Hudson Valley Foie Gras’ case, only duck) produced by a special feeding process. It results in a product that is at once velvety and meaty, and has been around for centuries. Rick shares how Hudson Valley Foie Gras sets itself a part from other foie gras producers and their efforts to treat their ducks with exceptional care and respect. Erin and Rick go on to dissect the unique physiology of ducks and how it facilitates the hand feeding procedure that Hudson Valley Foie Gras uses. After the break, Erin brings Ariane Daguin of D’Artagnan, a well-known seller and manufacturer of pâtés, sausages, smoked and cured charcuterie, all-natural and organic poultry, game, free-range meat, foie gras, wild mushrooms and truffles, on the show to give her thoughts on the developments in the foie gras world. She goes on to say that foie grois is an important part of elevated food and should be respected as such. Tune in for more! This program was brought to you by Heritage Foods USA. “It’s a normal and reversible process for a duck to store fat on its liver.” [11:50] —Rick Bishop on The Farm Report “Foie gras is one of the important things in gastronomy, and gastronomy is one of the pleasures in life. We call it being a ‘foodie’ but we need this to create stimulation… without it, you lose a color of the palate.” [31:45] “At the end of the day we need to focus on raising animals the right way.” [34:35] —Ariane Daguin on The Farm Report

Ariane Daguin is the owner and co-founder of D’Artagnan – one of America’s largest specialty-meat-and-game distributors. D’Artagnan is one of the worlds most trusted manufacturer of pates, foie gras, all natural organic poultry and game. Ariane’s journey is a true American success story. The gascony born Daguin was born into a culinary family of great fame – but she longed for something different. She moved to New York with dreams of becoming a journalist. Her dreams were re-routed and in what seems like the blink of an eye, Ariane Daguin became one of the most important women that the American food world has ever known. This program was sponsored by Bonnie Plants.

Michael Meds & Ariane Daguin join Finger On The Pulse in the studio on the latest episode of Snacky Tunes

This week, food legend Ariane Daguin calls into Snacky Tunes to talk about the whole animal movement. Also on the show, Gina Turner.