Podcast appearances and mentions of jamison farm

What Ewe Always Wanted to Know About Lamb Farming In The U.S. Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa. From Scott Warner, president, Culinary Historians of Chicago: As a kid, I was always hesitant when it came to eating lamb chops; too often they were greasy and usually had an unpleasant “lamby” taste. In the last few years however, the lamb chops I've been buying from my local grocery store have been meaty, juicy and non “lamby” tasting. But it wasn't until I met lamb farmers John and Sukey Jamison this past spring (at the International Association of Culinary Professionals Annual Conference in Pittsburgh), that I fully realized my new addiction to lamb chops was because I've now been eating grass-fed rather than corn-fed lamb. I had this lamb epiphany when I chatted with the Jamisons as they were signing copies of their recently published book, “Coyotes in the Pasture and Wolves at the Door.” This book of recipes and reminiscences tells how, in the early 80's, they became entranced with an old stone house in rural Pennsylvania. They wanted to buy it, but the owner, a farmer, wouldn't sell it without the 210 grassy acres it sat on. So they bought the house, acres and all, and became accidental lamb farmers to make use to make use of the land. The Jamison's developed a thriving mail order business, first selling to home cooks, with Sukey providing innovative lamb recipes. Their business greatly expanded when, in the early 90's, Chuck Williams of Williams Sonoma asked the Jamisons to be in their catalog. Word of their quality lamb also spread to our nation's top chefs, who ordered custom cuts. In Chicago alone, culinary icons like Charlie Trotter, Rick Bayless and Grant Achatz counted themselves as customers. And here's what Dan Barber, renowned chef/owner of New York's Blue Hill restaurant, says about the Jamisons: “John and Sukey broke the mold of modern agriculture. When everyone was heading towards mass production and uniformity, they looked to the past — to the great traditions of peasant farming. The flavor of their lamb speaks for itself.” Recorded via Zoom on August 24, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

This week Chefs Chris & Juice sit down with famed lamb farmers Sukey & John Jamison of Jamison farms to talk about their incredible path to going from hippie newlyweds to the preeminent lamb farmers in the US. Their storied career begins on the path to Woodstock and took them to some of the greatest kitchens in the country. Bio: Sukey and John own and operate Jamison Farm and Jamison Packing in Latrobe, Pennsylvania. The Jamison's started out in the late 1970's with zero animal husbandry expertise. Until the Pandemic, they raised and slaughtered their natural lamb, which was destined for great cooks at home and the finest chefs and restaurants across the country. They researched and developed methods for processing grass lamb and other ruminants that the meat remains tender after processing. They have developed recipes for using lamb in prepared products for further processing of their lamb. Their mission was to provide the best lamb in America to chefs either at home or at work.                In 1994, the Jamison's bought their own USDA Slaughter/Processing Plant, Jamison Packing to insure further control over the finished product. Over the years, they have developed expertise in meat butchering. With the onset of the Pandemic and the downturn of their lamb business, they had to change their business plan and now concentrate on running their USDA plant as a farmer-oriented slaughter/cutting business. With years of experience in servicing a high-end clientele, John and Sukey work with local farmers to ensure quality slaughter and butchering in preparing their animals for sale to stores, farm markets, restaurants as well as mail order as it is all under USDA inspection. Using their years of expertise in the farming as well as processing business, the Jamison's because Adjunct Professors at Chatham University in the Master of Food Studies Graduate Program, teaching the Meat Class yearly for over ten years. During their tenure as teachers, the students were exposed to the slaughter procedure as well as meat fabrication and further processing with hands on experience of making sausage, all under USDA inspection. The students were introduced to our HACCP plans and were made aware of the import of following the plans to ensure the success for food safety for USDA establishment # 9958. In 2018, the Jamison published their multiple award-winning books, Coyotes in the Pasture and Wolves at the Door. The book recounts their story starting of a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, developed a mail order business, got discovered by many of the chefs who were fueling the Food Revolution, bought a USDA meat plant, and somehow educated their three kids whom they hoped would support them in their golden years. Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm Lamb a staple on the menus of the best restaurants in the country. Coyotes in the Pasture and Wolves at the Door includes photos and Sukey's own recipes. http://www.jamisonfarm.com/ (www.jamisonfarm.com) www.JoinFoody.com https://joinfoody.com/forwarddiningsolutionsllc (Chef Christopher Galarza (joinfoody.com)) https://www.collaborativedesign.org/get-the-guide-bdpg (Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)) Join the conversation: Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast. Instagram: Sustainable Pod Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast. Chef Chris Socials: Instagram: @ForwardDiningSolutionsLLC Twitter: @DiningForward LinkedIn: https://www.linkedin.com/in/chef-christopher-galarza-8a632742/ (Chef Christopher Galarza | LinkedIn)...

Louis Bromfield planted seeds of the food revolution and reminds us to "Never forget that agriculture is the oldest of the honorable professions and that always the good farmer is the fundamental citizen of any community, state or nation." We are reintroduced to the wisdom and vision of Louis Bromfield in the recently published book, "The Planter of Modern Life" by  the author Stephen Heyman.  He was introduced to the Bromfield books of nearly 75 years ago by  Pennsylvania grass farmers, John and Sukey Jamison who had themselves been inspired by Bromfield's Malabar Farm. John and Sukey share how Bromfields vision helped them get started when neither had any farming experience.  Regenerative farming leader, Rich Collins, has been a self described Bromfield 'Groupie' for years and has visited Bromfields place outside of Paris and Malabar Farms in Ohio. He also has shared Bromfield books  and introduced us to the author of the next Bromfield book, Annaliese Abbott. Rich, Annaliese and the Jamison's join the table to discuss the life and lessons of Louis Bromfield. In addition to recommending The Planter of Modern Life, Rich Collins shared the following. "Most all of these folks focused on the important role of soil as a key element of the water cycle.  As Hugh Bennet wrote back in the mid 30's "Keep the raindrop where it falls."  So simple!! Pleasant Valley (1943) and Malabar Farm (1947) by Louis Bromfield Water and the Cycle of Life (1958) by Joseph A. Cocannouer Plowman's Folly (1943) and A Second Look (1947) by Edward H. Faulkner Deserts on the March (1935) by Paul B. Sears Big Dam Foolishness (1954) by Elmer T. Peterson

Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things lamb, wild grasses, Julia Child, Thanksgiving, legacy and more! Our guests for The Weekly Grill are John and Sukey Jamison of Jamison Farm in Pennsylvania. Learn more at JamisonFarm.com.The Main Course O.G. is powered by Simplecast.  

Last weekend, an international who's who of chefs gathered in the City of Brotherly Love for the 6th Annual Philly Chef Conference. In between speaking gigs, Andrew was fortunate to sit down with some of the chefs who are making huge dents in the culinary universe right now. They are (in alphabetical order): Mashama Bailey of the Grey in Savannah, GA (recently the subject of a Chef's Table profile); Katie Button of Cúrate and Button & Co in Asheville, NC; Genevieve Gergis, co-owner & pastry chef of Bestia and Bavel in Los Angeles, CA; Christina Nguyen co-owner and chef of Hai Hai and Hola Arepa in Minneapolis, MN; and Matt Orlando of Amass in Copenhagen. Each of these roughly 30-minute conversations gives a glimpse into what makes each of these chefs tick, and what makes their restaurants so singularly important. And we have a Pennsylvania bonus: John & Sukey Jamison of the legendary Jamison Farm in Latrobe, PA, drove down to visit with Andrew and discuss their recently published memoir Coyotes in the Pasture and Wolves at the Door. We suggest you treat this episode as the anthology that it is and listen to individual interviews at your leisure, or spend an afternoon taking them all in together. Andrew Talks To Chefs is powered by Simplecast.

Hosted by David and Nycci Nellis. On today’s show; • Jill Erber of Ballston’s Cheesetique, which is the go-to neighborhood spot for fine cheeses, food-friendly wine, and an eclectic, cheese-centred menu. • Sukey Jamison and her husband, John, own and operate Jamison Farm and Jamison Packing in Latrobe, Pennsylvania. The Jamisons’ farm produces some 3,000 lambs annually, which are destined for great cooks at home and the finest chefs and restaurants in the world. And they are authors! Their new book, “Coyotes in the Pasture and Wolves at the Door,” is filled with stories taking you from their farm to your table. • Danya Degen is the sommelier at Little Pearl. Liv Caillabet is GM of Toki Underground. The two friends share an appreciation of lesser known reasonably priced wines, especially those that can be paired with ramen and dumplings. So, they created Common Cru, a monthly food and drink series at Toki Underground. • Located in an historic warehouse on Georgetown’s canal, Dyllan’s Raw Bar Grill is a dining out gem. Owners Donald and Amy Carlin have a great story to tell, along with great foods to serve. • Claude Thiebot , Thibaut-Janisson Winery partner, is in with a fabulous selection of Virginia sparkling wines.

Hosted by David and Nycci Nellis. On today's show; • Jill Erber of Ballston's Cheesetique, which is the go-to neighborhood spot for fine cheeses, food-friendly wine, and an eclectic, cheese-centred menu. • Sukey Jamison and her husband, John, own and operate Jamison Farm and Jamison Packing in Latrobe, Pennsylvania. The Jamisons' farm produces some 3,000 lambs annually, which are destined for great cooks at home and the finest chefs and restaurants in the world. And they are authors! Their new book, “Coyotes in the Pasture and Wolves at the Door,” is filled with stories taking you from their farm to your table. • Danya Degen is the sommelier at Little Pearl. Liv Caillabet is GM of Toki Underground. The two friends share an appreciation of lesser known reasonably priced wines, especially those that can be paired with ramen and dumplings. So, they created Common Cru, a monthly food and drink series at Toki Underground. • Located in an historic warehouse on Georgetown's canal, Dyllan's Raw Bar Grill is a dining out gem. Owners Donald and Amy Carlin have a great story to tell, along with great foods to serve. • Claude Thiebot , Thibaut-Janisson Winery partner, is in with a fabulous selection of Virginia sparkling wines.

This could be our most delicious show yet! Joining us on Industry Night with Foodie and the Beast are sheep farmers John and Sukey Jamison own Jamison Farm in Latrobe, PA. Set in the rolling Appalachian, their farm is home to a pampered flock of sheep and lambs that frolic and nibble in fields of bluegrass, white clover, wild flowers and seasonal grass pastures, while munching on free-choice hay bales throughout the winter months. Why’s that matter? Because their 100% natural diet and free-range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. And meat that is prized by some of the most famous chefs in the world, past and present. In fact, John and Sukey reach jump-started their business by meeting the exacting standards of the Watergate Hotel’s legendary, Chef Jean-Louis Palladin, and they’ve been on a roll ever since, working with renowned chefs such as Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. Don't be sheepish about joining us for this scintillating hour of conversation with two of America’s eminent sheep farmers.

Hosted by David and Nycci Nellis. Today: David Hoffman, general manager of Sagamore Pendy Hotel in Baltimore Jenn Segul, author of Once Upon a Chef John and Sukey Jamison, owners Jamison Farm

Hosted by David and Nycci Nellis. Today: David Hoffman, general manager of Sagamore Pendy Hotel in Baltimore Jenn Segul, author of Once Upon a Chef John and Sukey Jamison, owners Jamison Farm

John and Sukey Jamison have been raising lamb in Latrobe PA since 1976. After 40 years you'd think they tired of it, but to hear them tell it they're just getting started. Theirs has been called the best lamb in America. Tune in to hear what keeps them going and where you can taste their product. Feast Yr Ears is powered by Simplecast