Podcasts about Niman Ranch

Summary:  In some industries, new players try to shake things up by breaking them down. But in sectors like food, where traditions run deep and habits are hard to change, collaboration can be a far more palatable strategy and can be leveraged to create scalable, sustainable solutions. Today's guest is doing just that, using decades of industry expertise to partner with key players, tackle global challenges, and redefine what's possible for the future of food. Jeff "Trip" Tripician is the CEO of Meatable, a Dutch biotech company dedicated to the development of cultivated meat products. Trip is an industry veteran with more than 25 years of experience in the organic and natural meat industry in the U.S.  He most recently served as CEO of Grass Fed Foods and, prior to that, as President of Perdue Premium Meat Company. Trip also brings extensive experience across the U.S. meat market with deep expertise in the U.S. supply chain, marketing of sustainable meat products, fundraising, and M&A. In fact, at Grass Fed Foods, Trip orchestrated a successful merger between Teton Waters Ranch and SunFed Ranch, which positioned the company as the foremost regeneratively focused grass-fed beef platform in the U.S.During his time at Perdue Premium Meat Company, he spearheaded the company's growth and premium meat brands, such as Niman Ranch and Coleman Natural, among others. Notably, he oversaw the acquisition and integration of Panorama Organic Grass-fed Meats and Alexander & Hornung. In this episode, Trip shares how his background in the traditional meat industry shaped his work at Meatable. We dive into the cultivated meat-making process and the nuances of producing different cuts and types of meat. Trip also discusses the challenges the industry is facing, from scaling production and licensing to food security and navigating regulatory hurdles. Highlights:Trip's history in the meat industry and journey into cultivated meat (3:34)Trip describes what drew him to his role at Meatable (4:51)Population growth and the increasing global demand for meat (6:40)How investor mindset in cultivated meat has changed over time (7:49)The science behind cultivating different cuts of meat (9:53)Current cultivated meat projects and innovations at Meatable (12:04)Meatable's business model and how it has evolved (14:26)Public reception to cultivated meat and industry hurdles (17:57)Trip describes the value of spreading awareness and education about cultivated meat (22:39)Future scalability and current field economics (25:16)Links:Jeff Tripician on LinkedInMeatable on LinkedInMeatable WebsiteICR LinkedInICR TwitterICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

Food Tank, in partnership with Niman Ranch, recently hosted their Education Summit at the annual Hog Farmer Appreciation Celebration, an event that recognizes and honors the contributions of independent family farmers in the U.S. This episode features two conversations from the day. First, Dani speaks with Ambassador Ertharin Cousin, Founder and CEO of Food Systems for the Future about the infrastructure that agriculture communities need, the kind of capital required to overcome the pain points in food and agriculture systems, and why investors in the food system must learn that change won't come in a single season. Then Eric Schmid, Economic Development Reporter with the St. Louis Public Radio, sits down with Maisie Ganzler, an advisor and the author of the new book You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company. They discuss how food companies can begin setting and working toward sustainability goals, why these initiatives must be baked into every aspect of the company, and the business case for implementing changes that are better for eaters and the planet. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

In this special Spill & Dish episode, Paul Willis, Niman Ranch co-founder and founding hog farmer, speaks with George Hajjar, associate editor at the SFA, about how he got his start in the specialty food world, and how he advocates for humane, sustainable husbandry practices. Additionally, Willis previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” Listen to learn about how sustainability will drive food industry innovation and other topics to be covered during the event.Spill & Dish is Powered by Simplecast.

Noah and his family have a diversified farming operation running 180 cow/calf pairs, several hundred hogs for Niman Ranch, feedlot beef and crops. They do a great job integrating livestock with the cropping enterprise through getting cattle out on the land, or diversifying their crop rotation and putting those harder to market grains through pigs or cattle and much more. By doing this they are able to reduce feed costs, increase soil health and ultimately improve farm profitability! Lots to learn from Noah! Resources Mentioned: Allan Nation Gabe Brown Practical Farmers of Iowa Extension Check out Barn2Door at ⁠⁠⁠⁠⁠⁠⁠www.barn2door.com/herdquitter⁠⁠⁠⁠⁠⁠⁠ and receive a free academy class ($99 value) if you sign up. As always, check us out at Herd Quitter Podcast on Facebook and Instagram as well as at ⁠www.herdquitterpodcast.com⁠. You can also check out ⁠⁠⁠⁠⁠www.pharocattle.com⁠⁠⁠⁠⁠ for more information on how to put more fun and profit back into your ranching business!

On this week's episode, host Caryn Antonini is joined by Chef Andrew Hunter, Head of Culinary R&D for Wolfgang Puck Worldwide, Executive Chef for Niman Ranch and Global Development Chef for Kikkoman. Andrew is also the co-Founder of KOGI LA Street Sauces and Hi Note, a plant-based, chef driven seasoning company. Chef Andrew is considered one of the country's leading research and development chefs and his culinary development agency focuses on restaurant and menu development, business development for agricultural products and product commercialization for industrial clients. Andrew is a seasoned TV personality and his clients span the globe – from Asia, Latin America, the Middle East to the United States.For more information on our guest:@chefandrewhunterhttps://www.chefandrewhunter.com/HAPPY THANKSGIVING!Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynCultivated By Caryn is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

During a recent Summit co-hosted by Food Tank and Niman Ranch, speakers gathered to discuss the role that everyone can play to support independent family farmers, the changing meat sector, and the opportunities we can build through food. This week's episode of “Food Talk with Dani Nierenberg” features two discussions from the event. First, hear why a strong relationship between chefs and food producers is so important to building a sustainable food system. Then, dive into a policy discussion as experts unpack the recent decision to uphold Proposition 12 and protect animal welfare. Speakers include Gustavo Arellano, Columnist, Los Angeles Times; Helena Bottemiller Evich, Founder, FoodFix; Jamey Fader, Chef, Marczyk Fine Foods; Chris Green, Executive Director, Harvard University's Brooks McCormick Jr. Animal Law & Policy Program; Julia Jordan, SeniorSustainability Director, Compass Group North America; Jo Lerma-Lopez, Chef, Luna Mexican Kitchen; Pushkar Marathe, Chef, Ela Curry Kitchen and Stage; Chris Oliviero, General Manager, Niman Ranch; and Michael Showers, Chef, High West. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Senior Director of Hog Quality and Protocols, Jim Magoloski from Perdue Quality Meats and Niman Ranch joins us. We discuss Jim's journey, career path and how he got involved in the Pork Industry. Key points of focus in his job from live animal Genetics, Nutrition, Compliance, Segment of production business. We also discuss the five-and-a-half-year journey from Niman from Genetics from Europe. We touch on Prop 12, and how Niman is a supporter of this. We also examine with Jim the Niman ranch conference and Producer meetings along with Ag Technology/Farm Tech and how to be better for tomorrow then today We wrap on the Magoloski Way. Jim's motto that staying status quo is not good enough and how to strive for continuous improvement. About our guest Responsible for the genetic, nutrition, compliance, and pork quality programs that support the Niman Ranch and Coleman Natural Pork producer networks. Additionally oversee the sow farm operations.

When you think of upcoming spring holidays, such as Easter, you may think of lamb. It's a common dish for spring celebrations around the world. The holidays are important for lamb producers here in the U.S. Cody Hiemke is a Wisconsin lamb producer who runs the lamb program for Niman Ranch. Niman Ranch represents roughly 650 farms, selling their meat to high-end restaurants and retailers. These farms are predominantly in the Midwest, but the meat is distributed across the nation and even to the Bahamas. Cody gives us the 2023 outlook for lamb production.See omnystudio.com/listener for privacy information.

We are joined by Elle Gadient, the Niman Ranch Farmer Advocate. Elle grew up on a diversified farm in Iowa, raising livestock including Niman Ranch pigs. Since joining the Niman Ranch team as the farmer advocate, she has launched impactful farmer support resources including the mentor program and Next Generation Foundation Young Farmer Grants. Elle was also recently recognized on the Forbes 30 Under 30 list!We chat with Elle about what makes Niman Ranch special as an organization and how a company like Niman supports small farmers and local economies. Elle shares that she was a vegetarian in college, even though she now works in the meat industry, and what that means for her choice in meat consumption. This episode is an inside look at what it means for small farmers to humanely raise livestock and buck the conventional model. Enjoy! Spaghetti Squash Burrito Boats RecipeFind Niman Ranch and Elle online: Website: https://www.nimanranch.com/ Social Media: @nimanranchLinkedIn: https://www.linkedin.com/in/elle-gadient-4a50a8109/ Connect with the Podcast recipes here.Sign up for a free trial: plantoeat.comContact us: podcast@plantoeat.comConnect with us:InstagramFacebookPinterest

This week, Monica tells us about her new book, Made in Chicago: Stories Behind 30 Great Hometown Bites, co-written with David Hammond. Then Monica interviews former Obama White House and Chicago restaurant chef Sam Kass about his organization Do Good Chicken that reduces food waste by putting it towards their chickens' diet. Then she talks to Niman Ranch and Mariano's representatives about stocking sustainable pork behind the butcher counter. Finally, Monica shares tomato chips with the ladies. But will they eat it?   chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Louisa Chu: Insta @louisachu1, Twitter @louisachuMonica Eng: Insta @monicaengreporter, Twitter @monicaeng   Links: Pre-order Made in Chicago: Stories Behind 30 Great Hometown Bites *Discount code S23UIP David Hammond, LTH Forum: Chicago's Food Chat Community Do Good Chicken Axios Chicago Niman Ranch   Music:  Theme music: Carsick Cars - Zhong Nan Hai  Outro music: Carsick Cars - 15 Minutes Older Segments: “Chicago Bound Blues” by Bessie Smith, “The Greasy Chicken” by Andrew Williams, “Green Pastures” by Emmylou Harris, “Home Grown Tomatoes” by John Denver

Chipotle and Niman Ranch, two trailblazers in ethical sourcing, discuss their thriving supplier partnership of 20 years. From the early days of their collaboration to the present, these two companies have consistently demonstrated a commitment to sustainability and social responsibility in their sourcing practices. Hear firsthand how they have navigated the challenges and opportunities of their long-term partnership and how they continue to innovate and drive positive change in the food industry. Don't miss this valuable conversation with two industry leaders on the importance of ethical sourcing and building strong supplier relationships. This episode features Carlos Londono, VP & Head of Supply Chain at Chipotle, and Chris Oliviero, General Manager at Niman Ranch, and is moderated by Leah Wolfe, Head of Regenerative Education & Content at HowGood. This episode was recorded on February 17, 2022. HowGood is a SaaS data platform with the world's largest product sustainability database. To learn more about how we can help leading brands, retailers and restaurants improve their environmental and social impact, visit our website.

On this episode of the Donna Lonna Kitchen podcast, Donna and Lonna talk about hog confinement, gestation crates, pasture-raised pork and the controversy over California Proposition 12 that was approved by a majority of state voters.    John talks about raising pork on his Iowa farm according to the Niman Ranch protocols: humanely, on pasture, and with a focus on fair prices for producers and support for rural communities.    We explore why Cal Prop 12 is being challenged by 'big pork' producers all the way to the United States Supreme Court.   Donna also gives a report on her fermented/pickled tomato experiment.

On October 11, the Supreme Court heard a case that will have major implications for animal welfare standards nationwide. The case was brought forward by National Pork Producers Council against the state of California, citing unfair trade practices. Prop 12 guaranteed a better standard of living for pigs, veal calves and egg birds. NPPC et al. says otherwise. Hog farmer Ron Mardesen joins to discuss.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

On October 11, the Supreme Court heard a case that will have major implications for animal welfare standards nationwide. The case was brought forward by National Pork Producers Council against the state of California, citing unfair trade practices. Prop 12 guaranteed a better standard of living for pigs, veal calves and egg birds. NPPC et al. says otherwise. Hog farmer Ron Mardesen joins to discuss.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

QUESTION PRESENTED: Whether allegations that a state law has dramatic economic effects largely outside of the state and requires pervasive changes to an integrated nationwide industry state a violation of the dormant commerce clause, or whether the extraterritoriality principle described in the Supreme Court's decisions is now a dead letter; and   whether such allegations, concerning a law that is based solely on preferences regarding out-of-state housing of farm animals, state a claim under Pike v. Bruce Church, Inc. Date                 Proceedings and Orders (key to color coding)Sep 27 2021 | Petition for a writ of certiorari filed. (Response due October 29, 2021)Oct 11 2021 | Waiver of right of respondents Karen Ross, in her official capacity as Secretary of the California Department of Food and Agriculture, et al. to respond filed.Oct 11 2021 | Waiver of right of respondents Humane Society of the United States, et al. to respond filed.Oct 12 2021 | Blanket Consent filed by Petitioner, National Pork Producers Council, et al.Oct 13 2021 | DISTRIBUTED for Conference of 10/29/2021.Oct 13 2021 | Waiver of National Pork Producers Council, et al. of right to respond not accepted for filing. (October 19, 2021)Oct 19 2021 | Response Requested. (Due November 18, 2021)Oct 29 2021 | Brief amicus curiae of Canadian Pork Council filed.Nov 01 2021 | Motion to extend the time to file a response from November 18, 2021 to December 20, 2021, submitted to The Clerk.Nov 01 2021 | Response to motion for an extension of time from petitioner National Pork Producers Council, et al. filed.Nov 02 2021 | Motion to extend the time to file a response is granted in part and the time is extended to and including December 8, 2021, for all respondents.Nov 10 2021 | Brief amici curiae of Indiana, et al. filed.Nov 12 2021 | Brief amicus curiae of Cato Institute filed.Nov 18 2021 | Brief amici curiae of North Carolina Chamber Legal Institute, et al. filed.Nov 18 2021 | Brief amici curiae of National Association of Manufacturers, et al. filed.Nov 18 2021 | Brief amici curiae of Iowa Pork Producers Association, et al. filed.Dec 08 2021 | Brief of respondents Karen Ross, in her official capacity as Secretary of the California Department of Food and Agriculture, et al. in opposition filed.Dec 08 2021 | Brief of respondents Humane Society of the United States, et al. in opposition filed.Dec 21 2021 | Reply of petitioner National Pork Producers Council, et al. filed. (Distributed)Dec 22 2021 | DISTRIBUTED for Conference of 1/7/2022.Jan 10 2022 | DISTRIBUTED for Conference of 1/14/2022.Jan 18 2022 | DISTRIBUTED for Conference of 1/21/2022.Feb 11 2022 | DISTRIBUTED for Conference of 2/18/2022.Feb 22 2022 | DISTRIBUTED for Conference of 2/25/2022.Feb 28 2022 | DISTRIBUTED for Conference of 3/4/2022.Mar 14 2022 | DISTRIBUTED for Conference of 3/18/2022.Mar 21 2022 | DISTRIBUTED for Conference of 3/25/2022.Mar 28 2022 | Petition GRANTED.Apr 06 2022 | Joint motion for an extension of time to file the briefs on the merits filed.Apr 22 2022 | Joint motion to extend the time to file the briefs on the merits granted. The time to file the joint appendix and petitioners' brief on the merits is extended to and including June 10, 2022. The time to file respondents' briefs on the merits is extended to and including August 8, 2022.Apr 25 2022 | Motion to dispense with printing the joint appendix filed by petitioners National Pork Producers Council, et al.May 16 2022 | Motion to dispense with printing the joint appendix filed by petitioner GRANTED.Jun 10 2022 | Brief of petitioners National Pork Producers Council, et al. filed.Jun 14 2022 | ARGUMENT SET FOR Tuesday, October, 11, 2022.Jun 14 2022 | Brief amicus curiae of Pacific Legal Foundation filed.Jun 17 2022 | Brief amici curiae of National Association of Manufacturers, et al. filed.Jun 17 2022 | Brief amicus curiae of Protect the Harvest filed.Jun 17 2022 | Brief amicus curiae of The Buckeye Institute filed.Jun 17 2022 | Brief amici curiae of North Carolina Chamber Legal Institute, et al. filed.Jun 17 2022 | Brief amici curiae of The Retail Litigation Center, Inc., et al. filed.Jun 17 2022 | Brief amicus curiae of Professor Lea Brilmayer in support of neither party filed.Jun 17 2022 | Brief amici curiae of Canadian Pork Council, et al. filed.Jun 17 2022 | Brief amicus curiae of American Association of Swine Veterinarians filed.Jun 17 2022 | Brief amici curiae of Indiana, et al. filed.Jun 17 2022 | Brief amici curiae of Agricultural And Resource Economics Professors in support of neither party filed.Jun 17 2022 | Brief amicus curiae of Pharmaceutical Research and Manufacturers of America filed.Jun 17 2022 | Brief amici curiae of Professors Michael Knoll, et al. filed.Jun 17 2022 | Brief amicus curiae of The Chamber of Commerce of the United States of America filed.Jun 17 2022 | Brief amici curiae of Iowa Pork Producers Association, et al. filed.Jun 17 2022 | Brief amicus curiae of North American Meat Institute filed.Jun 17 2022 | Brief amicus curiae of Washington Legal Foundation filed.Jun 17 2022 | Brief amicus curiae of Association for Accessible Medicines filed.Jun 17 2022 | Brief amicus curiae of United States filed.Jun 17 2022 | Brief amicus curiae of National Taxpayers Union Foundation filed.Jun 17 2022 | Brief amici curiae of Association Des Éleveurs De Canards Et D'oies Du Québec, et al. filed.Jun 22 2022 | Record requested from the 9th Circuit.Jun 23 2022 | The record from the U.S.C.A. 9th Circuit is electronic and located on Pacer.Jul 21 2022 | CIRCULATEDAug 04 2022 | Brief amicus curiae of Dr. Leon Barringer filed. (Distributed)Aug 08 2022 | Brief of State Respondents filed. (Distributed)Aug 10 2022 | Motion for leave to file respondents' brief on the merits out of time filed by respondents The Humane Society of the United States, et al.Aug 10 2022 | Brief of respondents The Humane Society of the United States, et al. filed (September 9, 2022). (Distributed)Aug 12 2022 | Brief amici curiae of State of Illinois, et al. filed. (Distributed)Aug 12 2022 | Brief amici curiae of The Center for a Humane Economy, et al. filed. (Distributed)Aug 15 2022 | Motion for divided argument filed by respondents The Humane Society of the United States, et al.Aug 15 2022 | Motion of the Solicitor General for leave to participate in oral argument as amicus curiae, for divided argument, and for enlargement of time for oral argument filed.Aug 15 2022 | Brief amici curiae of Animal Protection Organizations and Law Professors filed. (Distributed)Aug 15 2022 | Brief amici curiae of Worker Safety Advocates filed. (Distributed)Aug 15 2022 | Brief amici curiae of Donald Broom, Elena Contreras, Gwendolen Reyes-Illg, James Reynolds, and 374 Additional Animal-Welfare Scientists and Veterinarians filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Animal Protection and Rescue League, Inc. filed. (Distributed)Aug 15 2022 | Brief amicus curiae of The American Society For The Prevention of Cruelty to Animals filed. (Distributed)Aug 15 2022 | Brief amici curiae of Professors Barry Friedman and Daniel T. Deacon filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Trade Law Professor Mark Wu filed. (Distributed)Aug 15 2022 | Brief amici curiae of National League for Cities, et al. filed. (Distributed)Aug 15 2022 | Brief amicus curiae of United States Senator Cory Booker filed. (Distributed)Aug 15 2022 | Brief amici curiae of Jim Keen DVM PH.D, et al. filed. (Distributed)Aug 15 2022 | Brief amici curiae of O. Carter Snead, Mary Eberstadt, and Matthew Scully filed. (Distributed)Aug 15 2022 | Brief amici curiae of Economic Research Organizations filed. (Distributed)Aug 15 2022 | Brief amici curiae of American Public Health Association, et al. filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Public Citizen filed. (Distributed)Aug 15 2022 | Brief amici curiae of Federalism Scholars filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Perdue Premium Meat Company Inc. d/b/a Niman Ranch filed. (Distributed)Aug 15 2022 | Brief amici curiae of Global Animal Partnership and EarthClaims LLC filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Physicians Committee For Responsible Medicine filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Northeast Organic Dairy Producers Alliance filed. (Distributed)Aug 15 2022 | Brief amici curiae of Small and Independent Farming Businesses, et al. filed. (Distributed)Aug 15 2022 | Brief amici curiae of Historians Thomas Aiello and Joshua Specht filed. (Distributed)Aug 15 2022 | Brief amicus curiae of Association of California Egg Farmers filed. (Distributed)Aug 15 2022 | Brief amicus curiae of ButcherBox filed. (Distributed)Aug 15 2022 | Brief amici curiae of Constitutional Law Scholars filed. (Distributed)Sep 07 2022 | Reply of petitioners National Pork Producers Council, et al. filed. (Distributed)Sep 09 2022 | Motion for leave to file respondents' brief on the merits out of time GRANTED.Sep 09 2022 | Motion for divided argument filed by respondents GRANTED.Sep 09 2022 | Motion of the Solicitor General for leave to participate in oral argument as amicus curiae, for divided argument, and for enlargement of time for oral argument GRANTED, and the time is divided as follows: 20 minutes for petitioners, 15 minutes for the Solicitor General, 25 minutes for the state respondents, and 10 minutes for The Humane Society of the United States, et al. respondents.

Agweek reporter Noah Fish talks with Paul Sobocinski, a livestock farmer who raises pigs for Niman Ranch, and cattle for direct and market sale. Sobocinski was one of the authors to a recent report called “Solving the Local Meat Processing Bottleneck." He shares recommendations to help solve the backlog issue, including an apprenticeship program, increased transition resources, creation of a navigator position at the state and more.

In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it's managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health. Nicolette has gone from being a vegetarian for 33 years to becoming a cattle rancher for Niman Ranch (@nimanranch) with her husband - which you've probably seen in your grocery store for their delicious bacon and other meats - and she's an advocate for the role of livestock in sustainable farming systems.   This episode is brought to you by Optimal Carnivore and their new Brain Nourish.  Brain Nourish is the ultimate whole food nootropic supplement to build a better brain. They have combined Grass Fed Beef Brain and Lions mane powder in a groundbreaking formula. These two ancestral superfoods have been used for centuries as a nootropic to improve brain function and overall mental well-being. Now available for the first time together in convenient capsules. Get 10% off your order by going to https://amzn.to/3PVmNeo and using the code: carnivore10 at checkout! (currently only shipping within the US)   LMNT is offering a free sample pack along with any regular purchase when you use my custom link drinklmnt.com/carnivorecast . The LMNT Sample Pack includes 1 packet of every flavor. This is the perfect offer for 1) anyone who is interested in trying all of our flavors or 2) wants to introduce a friend to LMNT. Go to drinklmnt.com/carnivorecast to claim this awesome deal!   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.    

Nicolette Hahn Niman is a rancher, former environmental attorney and author. She has written three books about sustainable and regenerative meat generation, including her latest “ Defending Beef: The Ecological and Nutritional Case for Meat,” and has been a contributor to The New York Times, the Wall Street Journal, the Los Angeles times, and The Atlantic. She lives in Northern California with her two sons and her husband, Bill Niman, the founder of meat companies Niman Ranch and BN Ranch.******************************************************************To listen to all our XZBN shows, with our compliments go to: https://www.spreaker.com/user/xzoneradiotv*** AND NOW ***The ‘X' Zone TV Channel on SimulTV - www.simultv.comThe ‘X' Chronicles Newspaper - www.xchroniclesnewpaper.com

After his tenure at Niman Ranch, Jeff Tripician is on to his next challenge in the meat business. Tripician recently assumed the role of chief executive officer of Teton Waters Ranch based in Denver, Colo. During this episode of the MEAT+POULTRY podcast, Tripician explained what motivates him about the opportunity at Teton and how it compares to other steps in his meat industry career. Tripician assessed how Teton Waters Ranch's offerings compare to other meat products in the category and how the company plans to grow its brand in 2022. He also discussed the history and trend of natural grass-fed-and-finished meats and how it's become more prominent in the meat industry. Finally, Tripician described some of the goals he hoped to achieve early on in his tenure with Teton Waters Ranch. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message

Donna and Lonna have a conversation with  farmer and founder of Niman Ranch Pork, Paul Willis. Paul Willis created a pork raising, antibiotic-free protocol that works for farmers better than a confined pork operation. Paul talks about raising pigs on pasture, marketing with Niman Ranch, and cooking pork belly. Niman Ranch has created a market for crate-free, humanely-raised pigs. In this system, more dollars go to farmers and stay in local economies. Learn more about Niman Ranch: Website | Instagram | Facebook

This episode is brought to you by Rupa Health and Athletic Greens. There's no doubt that factory farming should be illegal, but that is a far cry from stating that all meat is bad. Grass-fed beef is extremely different from conventionally raised beef. In other words, the way your meat is raised matters. In today's episode, I talk with Chris Kresser, Robb Wolf, Diana Rodgers, and Nicolette Niman about the myths and stigmas surrounding red-meat consumption, how to choose sustainably raised meat, and much more. Chris Kresser M.S., L.Ac., is the codirector of the California Center for Functional Medicine, founder of the Kresser Institute, creator of ChrisKresser.com, and the New York Times bestselling author of The Paleo Cure and Unconventional Medicine. He is one of the most respected clinicians and educators in the fields of Functional Medicine and ancestral health and has trained over 1,500 clinicians and health coaches in his unique approach. Robb Wolf, a former research biochemist, is the two-time New York Times and Wall Street Journal bestselling author of The Paleo Solution and Wired to Eat. Robb is the cofounder of The Healthy Rebellion, a social movement with the goal of liberating 1 million people from the sick-care system. Robb is the executive producer of the film Sacred Cow. Diana Rodgers, RD, is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts. She's an author, runs a clinical nutrition practice, hosts the Sustainable Dish podcast, and is an advisory board member of Animal Welfare Approved and Savory Institute. Her new book, Sacred Cow: The Case For Better Meat, and the film she directed and produced, also called Sacred Cow, are available. Nicolette Hahn Niman is a writer, attorney, and livestock rancher. She has authored the books Defending Beef and Righteous Porkchop, as well as numerous essays for The New York Times, The Wall Street Journal, and the Los Angeles Times. Previously, she was Senior Attorney for the environmental organization Waterkeeper, where she focused on agriculture and food production; before that, she was an environmental lawyer for the National Wildlife Federation. Today, she lives in Northern California with her two sons and her husband, Bill Niman, founder of the natural-meat companies Niman Ranch and BN Ranch. This episode is brought to you by Rupa Health and Athletic Greens. Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com. Right now when you purchase AG1 from Athletic Greens, you will receive 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman. Full-length episodes of these interviews can be found here:Chris KresserRobb Wolf and Diana RodgersNicolette Niman See acast.com/privacy for privacy and opt-out information.

Farmland LP: https://www.farmlandlp.com/ Join the FoA Community: www.Patreon.com/agriculture  Today's episode is a unique approach to farmland investing. Farmland LP buys farmland and adds value by doing things like planting higher value crops, converting to certified organic, and implementing regenerative farming practices. The company then leases the land back out to farmers who agree to maintain these practices. Joining us on the show today is Farmland LP founder and managing partner Craig Wichner. Craig founded Farmland LP in 2009 and is responsible for day-to-day management, business strategy and all investment activity. He is a seasoned executive with nearly 30 years of experience building companies and investing.  Craig has also helped to manage his family's real estate portfolio of apartment buildings for over 25 years. He also serves on the board of BN Ranch, Bill Niman's successor company to Niman Ranch.  Craig and I have a fascinating and wide ranging conversation about investing in farmland, their strategies for acquiring property and adding value, and how he is thinking about the future of agriculture and this asset class of farmland. As you're about to hear, Craig's not afraid to call it like he sees it, especially when it comes to sustainability related topics. He sees a lot of greenwashing going on in agriculture and wants to see more data-backed metrics of improving the lands in which we farm.

Small and mid-sized farms in America have been dwindling for decades. Often these farms are bought up by larger conglomerates. One relatively recent example is Perdue's purchase of Niman Ranch. You can read my post about the buyout here and my concerns about CAFOs (Concentrated Animal Feeding Operations) taking over companies with higher standards of production.  In the episode, we learn that it's not only Big Ag that's getting into the small farm business. Financial institutions have been in the farmland game for years. My co-host James Connelly interviews Madeleine Fairbairn, an Associate Professor of Environmental Studies at the University of California, Santa Cruz about her latest book. Fields of Gold: Financing the Global Land Rush explores the financialization of farmland and how financial institutions began treating farmland as investment opportunities. You can download the ebook for free here. James and Madeleine start their discussion in the 1970s with skyrocketing crop prices, quickly followed by overproduction and inflation, making farmland attractive to wealthy investors. This situation coupled with financial deregulation in the 80s and 90s caused changing mindsets in companies and consumers that now make finance a part of our everyday lives.  Their conversation concludes with our current landscape where we see major investment companies like Harvard Management Company and TIAA owning huge swaths of farmland, often to the detriment of the local community.  Tune in to learn more about: - Financialization and how it affects all areas of our lives - The Global Land Grab - The Shareholder Value Revolution - Congress's bipartisan measure to prevent institutions from taking over farmland and how those measures went away in the 1980s - California's water shortage problem - How Harvard Management Company bought a vineyard - The rise of ESGs (Environmental, Social, and Governance) or socially responsible investing - Madeleine's skepticism of ESGs Resources: Fields of Gold by Madeleine Fairbairn (free ebook) The Looting Machine: Warlords, Oligarchs, Corporations, Smugglers, and the Theft of Africa's Wealth by Tom Burgis Greta Krippner  The Great Grain Robbery The Last Supper for Malthus: Part 1, Part 2, and Part 3 Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It by Tom Philpott Connect with Madeleine: Website: Madeleine Fairbairn and UC AFTeR Project LinkedIn: Madeleine Fairbairn Email: mfairbai@ucsc.edu *** Episode Credits: Thank you to all who've made this show possible. Our hosts are Diana Rodgers and James Connelly. Our producer is Meg Chatham, and our editor is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners. A big thanks to Nakano Knives for their support of my work and the podcast. I've been using their knives for a couple of years now and I love them. They are beautiful, easy to hold, and a fantastic value. And just in time for the holidays, you can use my offer code DIANA for 10% off plus get a $25 voucher toward your next purchase. Who doesn't love a new knife, right?

Nicolette Hahn Niman is a rancher, former environmental attorney and author. She has written three books about sustainable and regenerative meat generation, including her latest “ Defending Beef: The Ecological and Nutritional Case for Meat,” and has been a contributor to The New York Times, the Wall Street Journal, the Los Angeles times, and The Atlantic. She lives in Northern California with her two sons and her husband, Bill Niman, the founder of meat companies Niman Ranch and BN Ranch.******************************************************************To listen to all our XZBN shows, with our compliments go to: https://www.spreaker.com/user/xzoneradiotv*** AND NOW ***The ‘X' Zone TV Channel on SimulTV - www.simultv.comThe ‘X' Chronicles Newspaper - www.xchroniclesnewpaper.com

Nicolette Hahn Niman is a rancher, former environmental attorney and author. She has written three books about sustainable and regenerative meat generation, including her latest “ Defending Beef: The Ecological and Nutritional Case for Meat,” and has been a contributor to The New York Times, the Wall Street Journal, the Los Angeles times, and The Atlantic. She lives in Northern California with her two sons and her husband, Bill Niman, the founder of meat companies Niman Ranch and BN Ranch. ****************************************************************** To listen to all our XZBN shows, with our compliments go to: https://www.spreaker.com/user/xzoneradiotv *** AND NOW *** The ‘X' Zone TV Channel on SimulTV - www.simultv.com The ‘X' Chronicles Newspaper - www.xchroniclesnewpaper.com

Is beef ranching bad for the environment? What can ranchers do to make sure their operation is ethical and environmentally healthy? On today's episode of the Thriving Farmer Podcast, we've got Nicolette Hahn Niman. She is an esteemed author and former environmental lawyer. Nicolette spends much of her time speaking and writing about the problems of industrialized livestock production. She explores these topics in her books: ‘Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms' and ‘Defending Beef.' Before her exploits into ranching and authoring, she was the senior attorney for the environmental organization Waterkeeper Alliance, where she was in charge of the organization's campaign to reform the concentrated livestock and poultry industry, and before that an attorney for National Wildlife Federation. Find out where she finds the time for all these accomplished endeavors on today's show!   You'll hear: What Nicolette's transition to vegetarianism and back to being omnivorous was like 2:46 What kind of ingredients the average faux burger contains 16:48 About the research for determining the methane output of ranching beef 29:37 What Niman Ranch is all about 39:57 What kind of steps ranchers can take to ensure the integrity of their beef operation 51:45   About the Guest:Nicolette Hahn Niman is a rancher, former environmental lawyer, and author of three books about sustainable and regenerative meat. She has written for The New York Times, Los Angeles Times, and Wall Street Journal, and was a regular blogger for The Atlantic. She lives in Northern California with her husband Bill Niman,founder of the meat companies Niman Ranch and BN Ranch, and their two sons.   Resources:Website - https://www.chelseagreen.com/writer/nicolette-hahn-niman/ Facebook - https://www.facebook.com/defendingbeef

Meat or Plants: Which is Better for Reversing Climate Change? | This episode is brought to you by Thrive Market, Athletic Greens, and Rupa HealthUsing the lens of Functional Medicine, we know we can't blame just one part of the body for disease or dysfunction. The same goes for agriculture and climate change. We can't just blame cows and call it a day. It's a complex issue that deserves a comprehensive plan of action. Regenerative agriculture recognizes the essential role of grazing animals in an ecosystem to create stronger soils, healthier crops, and produce better meat. On today's episode of The Doctor's Farmacy, I sit down with Nicolette Hahn Niman to explore where we've gone wrong when it comes to raising meat, some of the biggest areas to focus on for a positive climate impact, and so much more. As a vegetarian rancher for almost two decades who now eats meat, she offers a unique perspective on raising and eating animals. Nicolette Hahn Niman is a writer, attorney, and livestock rancher. She authored the books Defending Beef (2014, and second ed. 2021) and Righteous Porkchop (2009), as well as numerous essays for the New York Times, Wall Street Journal, and Los Angeles Times. She has also written for The Atlantic, The San Francisco Chronicle, and The Earth Island Journal, among others. Nicolette has appeared on The PBS Newshour, The Dr. Oz Show, and in numerous films and documentaries, including Eating Animals and Sustainable. Previously, she was the Senior Attorney for the environmental organization Waterkeeper, where she focused on agriculture and food production; before that, she was an environmental lawyer for National Wildlife Federation. Today, she lives in Northern California with her two sons, and her husband, Bill Niman, founder of the natural meat companies Niman Ranch and BN Ranch. This episode is brought to you by Thrive Market, Athletic Greens, and Rupa Health.Thrive Market is offering all Doctor's Farmacy listeners an extra 25% off your first purchase and a free gift when you sign up for Thrive Market. Just head over to thrivemarket.com/Hyman. Athletic Greens is offering Doctor's Farmacy listeners a full year supply of their Vitamin D3/K2 Liquid Formula free with your first purchase, plus 5 free travel packs. Just go to athleticgreens.com/hyman to take advantage of this great offer. Rupa Health is a place for Functional Medicine practitioners to access more than 2,000 specialty lab tests from over 20 labs like DUTCH, Vibrant America, Genova, Great Plains, and more. You can check out a free live demo with a Q&A or create an account at RupaHealth.com. Here are more of the details from our interview: Four popular camps of thinking around meat production and consumption (6:09)The history of how beef came to gain the reputation as the most environmentally destructive and least healthy food we eat, and why this is actually a much more nuanced issue than the question, is beef good or bad? (7:34)Is regenerative agriculture the solution to climate change? (13:13)Why Nicolette started eating meat again after decades of being a vegetarian and what she noticed about her food cravings after making this change (16:26) The vital role that beef and animals play in creating healthy food and ecological systems (27:39)Soil as the foundation of the food system and planetary sustainability (31:42)Why we need to move away from the dualistic view of meat vs. no meat (40:22)Animal and human's innate nutritional wisdom (44:18)The latest research on methane, cattle, and global warming and what we previously got wrong (54:56)The role of policy in mitigating climate change (1:04:07)Get a copy of Defending Beef: The Ecological and Nutritional Case for Meat at https://www.chelseagreen.com/product/defending-beef-pb/. See acast.com/privacy for privacy and opt-out information.

In this podcast, we are fortunate to speak with Dawn Sherman, Chief Executive Officer of Native American Natural Foods, which produces the unique, all-natural Tanka Bar, a buffalo jerky snack bar based on authentic Native American food traditions. We learn how Tanka Bar is part of returning the buffalo to Native American lands and what that means in terms of indigenous people, cultural traditions and environmental and social justice. We also learn how Tanka Bar is expanding economic horizons for the Native American producers it represents and also how the brand is working with Niman Ranch and its plans for the future.

Paul Willis is a 5th generation family farmer and founder of the Niman Ranch Pork Company. He has owned and operated the Willis Free Range Pig Farm in Iowa since 1975. Today he works hard to increase opportunities for traditional, sustainable and humane family farmers while representing the Niman Ranch brand.

Paul Willis is a 5th generation family farmer and founder of the Niman Ranch Pork Company. He has owned and operated the Willis Free Range Pig Farm in Iowa since 1975. Today he works hard to increase opportunities for traditional, sustainable and humane family farmers while representing the Niman Ranch brand. The post The Niman Ranch Way | Paul Willis appeared first on Popular Pig.

This month on the podcast, two all-stars from Niman Ranch join Lance and Matt for a fantastic discussion on raising animals without the use of antibiotics. Chris Oliviero, the General Manager of Niman Ranch, and Ron Mardensen, an Iowa-based hog farmer and field agent for Niman Ranch, detail the benefits of a farming system that doesn’t overuse antibiotics. Meat production is the single largest purchaser of medically important antibiotics in the United States. Often these antibiotics are used to combat unsanitary or stressful factory farming conditions, rather than to treat verified illnesses. According to sales data from the past few years this number is trending in the wrong direction, which is bad news for keeping antibiotics effective. Niman Ranch has led the way in raising hogs, cattle, and lamb without the use of any antibiotics. Their secret to success? Let pigs be pigs! Plus they use a combination of fresh air, low stress environments, and the occasional essential oil to keep animals healthy. Here’s to hoping conventional producers are taking notes. 

For Tera's final Edible-Alpha® Live! famous founder interview, she spoke with Paul Willis, director and founding hog farmer of Niman Ranch. An ardent animal welfare advocate, he helped transform the pork industry by scaling up the humanely raised, free-range model. A longtime Iowa hog farmer, Paul proudly raised pigs on pasture, but by the 1990s, CAFOs were threatening to put little guys like him out of business. The message, he told Tera, was to “get bigger or get out.” Paul refused to do either and began exploring his options. Knowing most Iowans at the time wouldn't pay a premium for his pork—or purchase more than just the chops—he spent years looking for a viable market. Eventually, he met Bill Niman, who was successfully marketing humanely raised beef in and around San Francisco, a much more progressive food scene. Paul sent Bill a pork chop, Bill loved the taste and Paul's values, and a partnership was born. Paul formed Niman Ranch Pork Company and began sending hogs to the West Coast for processing and sale. Under a hybrid LLC–co-op model, the company grew its network of farmers to meet increasing demand, guaranteeing them a premium for their animals plus stock in the company. Also, from the get-go, Paul wanted a way to distinguish his humane methods from those of CAFOs. There wasn't an official recognized standard back then, so he helped create the Certified Humane standard, now a trusted, widely known seal. The money held as farmers' stock provided working capital for the company to continue scaling. That, plus a forgivable loan from the Iowa Department of Economic Development, furthered its growth, and landing Whole Foods Market and later Chipotle as customers helped turn Niman Ranch into a sought-after national brand. As more consumers nationwide have woken up the value of humanely raised, free-range pork, demand has only intensified. A few years back, family-owned Perdue Farms bought out Niman Ranch along with its specialty processor. Because Perdue was rich in resources, the co-op was disbanded and farmers paid back every penny. Paul stayed on as director to ensure Niman Ranch's values and commitments to farmers were upheld under new corporate ownership. “The integrity of everything we do is 100% intact,” Paul said. “It's even better today because we have some money.” In fact, his influence has even prompted Perdue to improve its animal welfare practices. Paul is proud that today Niman Ranch has 700 farmers and ranchers in its network. Although he could certainly call it quits after all he's accomplished, he's not ready just yet—which, Tera noted, is our gain, because the food world needs Paul Willis. His passion and innovation have helped hundreds of small farmers and ranchers stay in business while offering consumers nationwide more sustainable—and better tasting—protein choices. Tune in to Tera's full interview with Paul, as well her chats with other famous founders from Edible-Alpha® Live!

For Tera’s final Edible-Alpha® Live! famous founder interview, she spoke with Paul Willis, director and founding hog farmer of Niman Ranch. An ardent animal welfare advocate, he helped transform the pork industry by scaling up the humanely raised, free-range model. A longtime Iowa hog farmer, Paul proudly raised pigs on pasture, but by the 1990s, CAFOs were threatening to put little guys like him out of business. The message, he told Tera, was to “get bigger or get out.” Paul refused to do either and began exploring his options. Knowing most Iowans at the time wouldn’t pay a premium for his pork—or purchase more than just the chops—he spent years looking for a viable market. Eventually, he met Bill Niman, who was successfully marketing humanely raised beef in and around San Francisco, a much more progressive food scene. Paul sent Bill a pork chop, Bill loved the taste and Paul’s values, and a partnership was born. Paul formed Niman Ranch Pork Company and began sending hogs to the West Coast for processing and sale. Under a hybrid LLC–co-op model, the company grew its network of farmers to meet increasing demand, guaranteeing them a premium for their animals plus stock in the company. Also, from the get-go, Paul wanted a way to distinguish his humane methods from those of CAFOs. There wasn’t an official recognized standard back then, so he helped create the Certified Humane standard, now a trusted, widely known seal. The money held as farmers’ stock provided working capital for the company to continue scaling. That, plus a forgivable loan from the Iowa Department of Economic Development, furthered its growth, and landing Whole Foods Market and later Chipotle as customers helped turn Niman Ranch into a sought-after national brand. As more consumers nationwide have woken up the value of humanely raised, free-range pork, demand has only intensified. A few years back, family-owned Perdue Farms bought out Niman Ranch along with its specialty processor. Because Perdue was rich in resources, the co-op was disbanded and farmers paid back every penny. Paul stayed on as director to ensure Niman Ranch’s values and commitments to farmers were upheld under new corporate ownership. “The integrity of everything we do is 100% intact,” Paul said. “It’s even better today because we have some money.” In fact, his influence has even prompted Perdue to improve its animal welfare practices. Paul is proud that today Niman Ranch has 700 farmers and ranchers in its network. Although he could certainly call it quits after all he’s accomplished, he’s not ready just yet—which, Tera noted, is our gain, because the food world needs Paul Willis. His passion and innovation have helped hundreds of small farmers and ranchers stay in business while offering consumers nationwide more sustainable—and better tasting—protein choices. Tune in to Tera’s full interview with Paul, as well her chats with other famous founders from Edible-Alpha® Live!

COVID-19 has dramatically changed consumer shopping behavior and the expectations for grocery store services and protocols. During this LIVE panel we discussed the Future of Retail with industry experts from IRI, The Counter Newsroom, ButcherBox, Plum Market, andShook Kelley, Inc.With such rapid innovation and new services offered, hear what is working—and what’s not.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

The food service industry has been dramatically impacted by COVID-19. This session will discuss what changes are temporary, what are with us for the long term and how chefs and restaurateurs can pivot to weather this storm.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

As goes California, so goes the nation. As consumers demand, and sometimes local and state policies require increased animal welfare standards, how will the industry respond?To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

Learn to build charcuterie boards with James Beard-nominated Chef Kelly Whitaker during a live virtual demonstration. MC'd by Sara Brito of Good Food 100.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

Covid-19 has shown the tension in the food system between big and rigid and small but less efficient. This panel will examine how we can achieve a more balanced, resilient system that is better for our health, communities, animals and food and agriculture sector workers.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

Hear from a panel of Niman Ranch farmers about their challenges, what eaters can do to support independent family farmers and what gives them hope for the future of agriculture.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

Chefs have been put through the wringer this year. Hear from a diverse panel of chefs who are rapidly changing their business plans and restaurant operations to get through a time like no other.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

Niman Ranch Hog Farmer and Ambassador Ron Mardesen leads this virtual tour of several of Niman Ranch's family hog farms.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.  

Celebrate Niman Ranch hog farmers and the sustainable agriculture community with a keynote talk from renowned animal welfare expert Dr. Temple Grandin.To watch the interview, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!HRN on Tour is Powered by Simplecast.

How did a plant-based food brand expand from farmer's markets to every Chipotle and thousands of grocery stores by focusing on quality, innovation and empathy for its employees? Minh Tsai, Founder & CEO of Hodo Foods, quietly built one of the most influential food brands in the U.S. by channeling the empathy that he learned as a Vietnamese refugee. In this episode, Minh shares how his mission-driven company combined "old school" business fundamentals with artisanal craft, a commitment to justice and the environment, plus a healthy dose of luck to run the table in tofu.BONUS: He also shares real-time evidence that restaurants -- many of whom have been Hodo's biggest customers -- are figuring out how to survive post-COVID-19.See below for what you'll learn in this episode.* How to apply lessons learned from iconic, "OG" brands like Blue Bottle Coffee, Cowgirl Creamery, Acme Bread and Niman Ranch -- all founded around the same time as Hodo* How a commitment to worker safety & cross-training prepared the company for COVID-19* How to develop & launch innovation using new platforms for connecting with retailers, like Spark Change by New Hope Network (learn more here)

No Ounce Wasted  Talking to a diversified lamb rancher about farming, marketing, staying afloat on your own and working with Niman Ranch. Cody Hiemke has a BS and MS in Animal Sciences from UW-Madison. His MS work involved using ultrasound to determine the size of the lamb chops in live lambs.He and his wife, Ruth Koepke, have a small farm where they lamb out approximately fifty Shropshire ewes each year. Their target market is to sell stud rams to commercial producers, but they also sell meat and wool off the farm. In addition, Hiemke manages the Niman Ranch Lamb Program and the Pork Production Planning. He also serves on national sheep organization boards, including the American Lamb Board (ALB), the National Sheep Improvement Program (NSIP), the National Sheep Industry Improvement Center (NSIIC, different from NSIP), and the Implementation Team for the Sheep Industry Roadmap. (from wpr.org) ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Dani moderates a conversation with Best-Selling Author Michael Pollan, Niman Ranch's Paul Willis, and Tanka Bar’s Dawn Sherman. They discuss how we can achieve a more balanced, resilient food system that is better for our health, communities, animals and food and agriculture sector workers.

Are you a food tech innovator running a startup that is working to tackle one of the urgent food system challenges facing us today? Maybe you’re working on shortened supply chains, food loss mitigation, accessible food e-comm or functional ingredients. Are you looking for global collaboration and top-notch mentorship to move your business forward? If you are, this show is for you. FoodBytes! Pitch is going 100% VIRTUAL in 2020 and startup applications are now open until August 10, 2020. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nina Meijers, VP of Food & Ag Start-up Innovations at Rabobank, about the evolution and expansion of the 2020 FoodBytes! Pitch Virtual program. Joining the conversation with a firsthand look at how participation for a start-up can impact business is Shannon Flannigan, US Chief Toaster of Toast Ale, a winning start-up from 2019 FoodBytes! San Francisco. Episode 2014 of Tech Bites is made possible by the generosity of Niman Ranch and VerTerra.Photo Courtesy of FoodBytes!Heritage Radio Network is a listener supported nonprofit podcast network, support Tech Bites by becoming a member! Tech Bites is Powered by Simplecast.

John Tarpoff came on the show to talk about his travels and what brought him Hill Country and his work with Niman Ranch. www.sbgtexas.com https://drinklmnt.com/pages/sbg-texas?utm_source=sbgtexas&utm_campaign=gpp&fbclid=IwAR3vE-58ibmBORv3ckVADzJPYRBJQQwFjfhNvKeIJkCdI8xR4zP7L6Ztxy8

Today on “Food Talk with Dani Nierenberg,” Dani is joined by Sara Burnett, the vice president for wellness and food policy at Panera, and Ron Mardesen, an Iowa farmer who sells humanely raised hogs to Niman Ranch. They talk about how both restaurants and farmers are adapting to COVID-19, reducing food waste, and forming sustainable partnerships. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

#53 - How We Use Stories to Sell Humans are storytellers. For thousands of years we've used stories to communicate things to each other. It's ingrained in us, and woven through just about every aspect of what we do… most especially in how we conduct commerce. By that I mean, how we TRANSACT… how merchants sell things, and how consumers make decisions about what products to buy. So then how exactly do we use stories to sell? I think they fall into one of 5 categories. Stories that communicate a brand’s mission… their WHY Stories that spark conversation Stories that validate price Stories that bring deeper appreciation for the product or the brand Stories as mythology. I'm sharing stories for a bunch of different restaurants and brands, hoping that you'll find inspiration to apply the lessons to your own businesses. Case studies on Epsiode #53: Niman Ranch (and the guidines for ranchers) Grgich Hills Estate Alinea Jefferson's Bourbon Olmsted Craft New York The Iron Shop Finally a reminder about our two online workshops launching this summer! ~ CLICK HERE TO LEARN MORE ~

#53 - How We Use Stories to Sell Humans are storytellers. For thousands of years we've used stories to communicate things to each other. It's ingrained in us, and woven through just about every aspect of what we do… most especially in how we conduct commerce. By that I mean, how we TRANSACT… how merchants sell things, and how consumers make decisions about what products to buy. So then how exactly do we use stories to sell? I think they fall into one of 5 categories. Stories that communicate a brand’s mission… their WHY Stories that spark conversation Stories that validate price Stories that bring deeper appreciation for the product or the brand Stories as mythology. I'm sharing stories for a bunch of different restaurants and brands, hoping that you'll find inspiration to apply the lessons to your own businesses. Case studies on Epsiode #53: Niman Ranch (and the guidines for ranchers) Grgich Hills Estate Alinea Jefferson's Bourbon Olmsted Craft New York The Iron Shop Finally a reminder about our two online workshops launching this summer! ~ CLICK HERE TO LEARN MORE ~

Kay Cornelius, and Elle Gadient give an overview of the partnership between Niman Ranch and Chipotle to extend money in scholarship and in stocking new farmers, a relatively rare phenomenon in which corporations are building the future through investing in young farmers now.What Doesn't Kill You is powered by Simplecast.

Kay Cornelius, and Elle Gadient give an overview of the partnership between Niman Ranch and Chipotle to extend money in scholarship and in stocking new farmers, a relatively rare phenomenon in which corporations are building the future through investing in young farmers now.What Doesn't Kill You is powered by Simplecast.

Michael Billings, head of procurement at ButcherBox, strongly believes that people just want to know the truth about where their food comes from. In the second episode of our conversation with Billings, he talks about communicating claims to consumers and partnering with Niman Ranch. He also has thoughts about what it’s like for a short-time retiree trying to train younger workers to succeed in a business they might not know much about. Billings’ connection to agriculture grew from a childhood spent helping his grandfather on a chicken farm.

Ron Mardesen chats with us today about the hog production and opportunities they provide on Niman Ranch.

Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers. HRN On Tour is powered by Simplecast.

WCR Guest Podcaster, Stephanie Hansen, interviews Drew Calvert, Vice President of Innovation, Niman Ranch at the 2019 National Conference.The InterviewDrew shares a glimpse of the meat and farming industries, typically male dominated, and Niman Ranch’s 50% female leadership being a catalyst for interest in supporting women in the industry. Niman Ranch Women in Food Scholarship AnnouncementAdditionally, Drew announces the new Women in Food Scholarship that will provide one rural America young woman with a $5,000 scholarship and mentorship support from WCR- Women Chefs & Restaurateurs and the James Beard Foundation, the two organizational co-sponsors of the scholarship.Niman Ranch MissionNiman Ranch and its network of U.S. family farmers and ranchers raise livestock, humanely and sustainably to deliver the finest tasting meat in the world.Niman Ranch works with one of the largest networks of small, independent U.S. family farmers and ranchers – over 720 and growing.All Niman Ranch animals are raised outdoors or in deeply bedded pens. We lead the industry in sustainable and humane agricultural practices.Niman Ranch raising protocols were developed with the help of animal welfare expert Dr. Temple Grandin, and are the strictest in the industry.Drew Calvert, VP of InnovationDrew Calvert received her Bachelor’s Degree in Sociology from the University of Texas – Austin, close to where she grew up. She started her career with Pricewaterhouse, in San Francisco, but a love of food lead her to change careers and attend culinary school. Since making that decision 20 years ago, Drew has touched many aspects of marketing and communications within the food industry. She worked with PBS chef Martin Yan and was involved with two television series as a culinary producer, developing restaurant concepts, testing recipes for cookbooks and planning events. She has held marketing positions at Whole Foods Market, a leadership role as Account Supervisor at the natural foods PR firm Fresh Ideas Group and worked in sales for the wine industry. Through all these experiences, Drew brings comprehensive expertise of retail and food service marketing and culinary expertise to the Niman Ranch team where she develops new and emerging channels for brand growthSupport the show (https://womenchefs.org/donate/)

At Niman Ranch, keeping the family farming tradition alive takes anything but stagnation: General Manager Jeff Tripician describes the farming network’s evolution to better support farming families, young farmers, and rural communities. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Chef Andrew Hunter from Niman Ranch joins Katy today to talk about how corporations move forward in sustainability goals, the rise of blended and impossible burgers, food innovation and changing consumer trends. What Doesn't Kill You is powered by Simplecast.

Chef Andrew Hunter from Niman Ranch joins Katy today to talk about how corporations move forward in sustainability goals, the rise of blended and impossible burgers, food innovation and changing consumer trends. What Doesn't Kill You is powered by Simplecast.

Perdue aims to support family farmers that carry generations of wisdom about better farming practices, including Bruce and Aaron Williams of Niman Ranch. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify   Become a Food Tank member for exclusive benefits: join HERE!   Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Eminent agricultural expert Fred Kirschenman describes the end of this era of agricultural activity and what must be adopted going forward. In his view we have reached the end of the line in our extractive exploitative and environmentally disastrous style of growing food and must move forward now into a more intergrated and holistic system. Recorded at the Niman Ranch Hog Farmers Appreciation Dinner in Des Moinies, Iowa. What Doesn't Kill You is powered by Simplecast.

Eminent agricultural expert Fred Kirschenman describes the end of this era of agricultural activity and what must be adopted going forward. In his view we have reached the end of the line in our extractive exploitative and environmentally disastrous style of growing food and must move forward now into a more intergrated and holistic system. Recorded at the Niman Ranch Hog Farmers Appreciation Dinner in Des Moinies, Iowa. What Doesn't Kill You is powered by Simplecast.

Paul Willis, founder of Niman Ranch Pork Company, and Elle Gadient, intern at Niman Ranch, talk about their love for the farmers using better hog raising practices. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify   Become a Food Tank member for exclusive benefits: join HERE!   Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food, deli's pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don't look for the same-old tapas and sangria here. Instead you'll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it's delicious), and even a blueprint for making your own vermouth. The Main Course O.G. is powered by Simpelcast

We are in prime grilling season across the country right now, so we decided to share one of our favorite episode from last year. Coming up on this week’s show we talk beef. Steve visits a distributor on Chicago’s West Side, to learn more about how cattle is processed and aged before it gets to your favorite steakhouse. Then we head to a steakhouse that actually dry-ages their beef in-house. Finally, we're back in the test kitchen where Randy Waidner of DemiStoks cooks up some choice cuts from Niman Ranch and Plum Market for Rick and Steve to enjoy.

On episode 3 of Sourcing Matters we welcome Bill Niman – founder of Niman Ranch.  As the godfather of producing meat with elevated standards, Bill has transformed consumer expectations of transparency and quality. An advisor to many large brands committed to sourcing better food, Bill’s influence in producing differentiated meat has reshaped domestic markets. www.SourcingMatters.show

Nicolette Hahn Niman is an environmental advocate and cattle rancher. A former attorney, she is married to the founder of the famed Niman Ranch, a collective of traditional farms. She lives in northern California.She believes that few issues are more important than what and how we eat. Food sustains us and provides some of life's greatest pleasures. It affects our daily moods and energy levels while having an incalculable impact on our longterm health. Broad access to healthy, nutritious food is essential to a well-functioning society. Food production is extremely important, too. When food is created in harmony with nature's seasons and resources, the environment is preserved and regenerated. But when food production results from methods that go against the seasons and the basic needs of people, animals, plants, and the soil, the results are disastrous. Her work is to spread awareness about problems inherent in industrial food production and to move agriculture toward more ecological farming. Despite the enormous problems with the current food system, She is hopeful about the future. Young farmers and ranchers, chefs, writers and other food activists are building a delicious and sustainable food system one blade of grass at a time. The revolution is well underway!

While Chipotle's e-coli outbreak in 2015 severely damaged the company's image, the fast casual restaurant's was an early pioneer in creating healthier fast food, making choices that flew in the face of conventional wisdom. In this episode we talk with Chipotle's Chris Arnold about the decision to use Niman Ranch pork in their carnitas, their recent move to create a vegan option with upscale HodoSoy tofu and of course, what caused the-coli outbreak and how the company responded.

Father's Day is this Sunday, so what better way to celebrate dear old dad than cooking a big juicy steak on the bar-b-cue. We are in prime grilling season across the country right now.  Coming up on this week's show we talk steaks.   Steve visits a beef distributor on Chicago's West Side, to learn more about how cattle is processed and aged before it gets to your favorite steakhouse. Then off to one of those steakhouses that actually dry-ages their beef in-house.  Then head back to the test kitchen where Randy Waidner of Demistoks cooks up some choice cuts for from Niman Ranch for Rick and Steve to enjoy.

Jeff Tripician, general manager of Niman Ranch, gives a tour of their new line of charcuterie, a natural extension of the Niman commitment to sustainable farming. Along with the new line, Niman is working hard to bring new farmers along for next generation farming with programs that help new farmers get financial and legal assistance as well as mentoring and a new series of how-to videos!

Jeff Tripician, general manager of Niman Ranch, gives a tour of their new line of charcuterie, a natural extension of the Niman commitment to sustainable farming. Along with the new line, Niman is working hard to bring new farmers along for next generation farming with programs that help new farmers get financial and legal assistance as well as mentoring and a new series of how-to videos!

Leave a review: http://openskyfitness.com/review This Week you’ll meet Nicolette Hahn Niman, from BN Ranch and author of Defending Beef and Righteous Pork Chop, who talks about the sustainability of “cattle farming”: Rob starts the podcast by answering a listeners question about how you can put on muscle mass when you are training for endurance.  Then, he and Nicolette get into the myths around cattle farming and why it has gotten such a bad name.  She shows the benefits of raising cattle in the proper manner as well as discusses the differences between factory and sustainable farming. Originally from Michigan Nicolette was drawn to law to help fight for environmental causes.  She was a former Lawyer for National Wildlife Association and now a senior attorney for the Environment Organizational Waterkeeper Alliance.  Being a vegetarian, she began researching the meat industry she thinking it would reinforce her belief that the meat industry is unsustainable.  What she found was that there were two sides of the industry, one that was inhumane and unsustainable towards the environment and another side that took great care of the animals, had a positive environmental impact, and had a healthier nutrition profile within their products.  She ended up falling in love and marrying a cattle rancher and became involved in the daily operations at Niman Ranch.  Still a vegetarian, she fights to debunk the myths about cattle farming while fighting for environmental sustainability. What you will hear in this episode 00:00 Open Sky Fitness Introduction 01:13 Introduction to Nicolette Hahn from Niman Ranch 02:08 Can you put on muscle mass with endurance training? 04:50 Why comparing your body to someone else’s may be unrealistic. 6:50 Rob’s recommendations for building muscle mass as an ectomorph. 9:33 Macronutrient combination 12:08 Nicolette Hahn and her path to cattle ranching. 18:14 The joining of a vegetarian and cattle farming 23:45 The pleasure of food 24:45 The misconceptions of the cattle grazing industry with Global Warming 31:56 How grazing animals can actually improve the existing ecosystems 33:14 Why there is plenty of land for all the grazing animals that what we consume. 36:00 The need for land to rest and the problems with the plow 40:40 Chemicals have replaced crop rotation in modern day farming 43:51 Factory Farming causing pollution 48:06 Nicolette’s choice to be vegetarian 51:25 The true water footprint of cattle. 1:00:35 Looking at entire systems versus isolations, cattle have positive role in the environment 1:01:44 Transitioning from factory farming to sustainable farming. 1:04:40 The consumer role towards sustainable cattle farming 1:07:00 BN Ranch and ordering grass fed, sustainable meats 1:08:30 Closing Remarks by Rob 1:10:10 Open Sky Fitness Closing LINKS AND RESOURCES MENTIONED IN THIS EPISODE: If you want to learn more about BN Farms go to EatLikeItMatters.com To learn more about Nicolette and how to order her books to to NicoletteHahnNiman.com Find Nicolette on facebook: https://www.facebook.com/defendingbeef/ To Download Rob’s FREE workout template Want to Ask Rob a Question or tell him what is working for you: Email Rob@OpenSkyFitness.com To leave a Review for Rob and the Open Sky Fitness Podcast CLICK NOW! Want Rob's Free Workout Templates? Download Templates Contact our amazing sound engineer Ryan? Send him an e-mail here: RyanTX2LA@gmail.com Thanks for Listening! Thanks so much for joining us again this week. 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 bottom of the post. Also if you are interested in getting some free Naked Infusions Salsa, T-shirts or tote bags please leave an honest review for The Open Sky Fitness 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. If you have any questions (and would like to hear yourself on the Open Sky Fitness Podcast), click on the link on the right side of any page on our website that says “Send Voicemail.” And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. It’s free! Thanks for listening/reading Episode 86: Sustainable "Cattle Farming".  We hope you have gained more knowledge on how to be a healthier you!

Pigs! I love to talk about pigs, and that is exactly what this episode is all about thanks to the generous Kickstarter backer's Paul and Delanie of Oak Grove Valley Farm. More specifically though it is a discussion of my thoughts about raising pigs for what I guess can best be described is a "niche pork" buyer (think Niman Ranch, Berkwood Farms, Organic Valley, etc.). This is actually something that I have thought about quite a bit though because it is a route that I have considered pursuing in the past and still think about from time to time. When I set it in my mind that I wanted to have a hoop building on our farm one of the biggest problems I had was what to do with the building when I had the pigs in the woods. I just didn't like the idea of spending quite a bit of money on a building that wouldn't be used for over half of the year! That led me to look at the possibility of raising one batch per year of hogs in the hoop building starting in May and then finishing those pigs before I was ready to bring up my pigs for the winter. My hope was that the building would then work for our farm all year long. In the end though I have not yet decided to go that route for a variety of reasons (herd health issues, infrastructure issues, profitability, etc.). Of course just because I have decided that the time is not right for me to go that direction at this time it does not mean that it is a bad idea. If you are starting from scratch though, or at least just beginning to raise pork for a similar market, there are a few things that I would make sure to have planned before you begin. Actually I'm sure there are a lot, but these are the few that came to the top of my mind: Will you be raising pigs farrow-to-finish? If so do you have the needed infrastructure? If you will be getting in feeder pigs (some may come as small as 20-30 lbs.) do you have facilities to handle them depending on the season? What will your feed source be? Pasture/woodlot can be a piece of the ration, but if you are going to be raising pigs for these types of markets they will want a certain amount of consistency and quick growth. In my mind scale is a benefit with this type of market, do you have the ability/infrastructure to have batches of around 100 pigs that are finishing about the same time? As if that wasn't enough pig talk the discussion also morphed into some more general pig raising talk about pasture structures, hog feeders, waterers, numbers of pigs per acre, and whatever else worked it's way into my mind. What do you think? Do you see any benefits for going selling to a "niche pork market" such as this? I would love to hear your thoughts, and I know Paul and Delanie would as well! Links mentioned in this episode ... The Beginning Farmer Show with Phil Kramer Part One The Beginning Farmer Show with Phil Kramer Part Two Niche Pork Tour Webinar (Click on the Dan Wilson link) Check out The Beginning Farmer Show on Facebook!  As always, I want to thank you so much for listening and supporting the show with your encouragement and reviews on iTunes! I am continually working to produce a better show, and I'm thankful for all of the listeners sticking with me as I learn. If you do enjoy the show, don't forget that you can subscribe on iTunes and leave a five star rating and review (by clicking the link). If you are an Android phone user you can also subscribe on the free Stitcher App. It is so very encouraging to know that people are listening and enjoying the show! I would love to hear your questions, show ideas, or comments about the show. Feel free to shoot me an e-mail! As always you can follow along with "The Beginning Farmer" and Crooked Gap Farm by checking out these links ... Crooked Gap Farm Crooked Gap Farm on Facebook Crooked Gap Farm on Twitter

Chipotle recently took Carnitas off the menu in over 600 restaurants. Why? Is this a watershed moment for the pork industry? Find out on a brand new episode of What Doesn’t Kill You! Katy Keiffer is joined by Chris Arnold, Communications Director at Chipotle and Jeff Tripician, Chief Marketing Officer & Executive Vice President at Niman Ranch. This program was brought to you by Rt 11 Potato Chips. “It’s been a big story and what’s been most eye opening on our end is the degree at which customers are supporting the decision. The overwhelming majority of people appreciate our standing on principle and our decision not to make a compromise.” [05:00] “We’ve invested quite a lot over the years in building a supply chain that meets these higher standards and it becomes a pretty significant differentiator for Chipotle from the rest of the restaurant industry.” [16:00] –Chris Arnold on What Doesn’t Kill You “The industry is there to provide choices. Niman is a choice and there are lots of different ways people can raises animals and provide food. If you are a farmer in the middle and you’re somewhere between very large and quite small and invested in infrastructure, it’s difficult to make a transition. That’s what we do – we work with those farmers and help them understand how to make that transition.” [11:00] –Jeff Tripician on What Doesn’t Kill You

Chipotle recently took Carnitas off the menu in over 600 restaurants. Why? Is this a watershed moment for the pork industry? Find out on a brand new episode of What Doesn’t Kill You! Katy Keiffer is joined by Chris Arnold, Communications Director at Chipotle and Jeff Tripician, Chief Marketing Officer & Executive Vice President at Niman Ranch. This program was brought to you by Rt 11 Potato Chips. “It’s been a big story and what’s been most eye opening on our end is the degree at which customers are supporting the decision. The overwhelming majority of people appreciate our standing on principle and our decision not to make a compromise.” [05:00] “We’ve invested quite a lot over the years in building a supply chain that meets these higher standards and it becomes a pretty significant differentiator for Chipotle from the rest of the restaurant industry.” [16:00] –Chris Arnold on What Doesn’t Kill You “The industry is there to provide choices. Niman is a choice and there are lots of different ways people can raises animals and provide food. If you are a farmer in the middle and you’re somewhere between very large and quite small and invested in infrastructure, it’s difficult to make a transition. That’s what we do – we work with those farmers and help them understand how to make that transition.” [11:00] –Jeff Tripician on What Doesn’t Kill You

This week on What Doesn’t Kill You, host Katy Keiffer is getting insight on the food industry from Mel Coleman, Jr. of Niman Ranch. Niman Ranch, based in the San Francisco Bay area, raises livestock traditionally, humanely and sustainably to produce the finest tasting meat in the world. Today, the Niman Ranch network has grown to include over 700 independent American farmers and ranchers. Kicking off the show talking to Mel about his father’s decision to go “natural” with the business and how the business grew from his original vision. Talking about the initial difficulty to have the USDA approve their beef as natural, the conversation moves to what the biggest changes the industry has made, for better or worse, since the start of the business. Mel also shares with Katy what exactly sets Niman Ranch a part from the Cargills or Smithfields in the meat market as far as their business models are concerned. After the break, Mel breaks down what facets of the ranch are located throughout the country, including the hog farms and processing plant, and how efficiency is central to Niman’s success. Tune in for a fascinating profile of Niman Ranch as well as insights on the food industry. This program was brought to you by Cain Vineyard & Winery. “More and more consumers are increasingly knowledgable about food and how it’s produced.” [4:20] “Our number one commitment is to our farmer and rancher partners. So, if they raise a product for us what we’re going to do is buy it and sell it.” [16:07] —Mel Coleman on What Doesn’t Kill You

This week on What Doesn’t Kill You, host Katy Keiffer is getting insight on the food industry from Mel Coleman, Jr. of Niman Ranch. Niman Ranch, based in the San Francisco Bay area, raises livestock traditionally, humanely and sustainably to produce the finest tasting meat in the world. Today, the Niman Ranch network has grown to include over 700 independent American farmers and ranchers. Kicking off the show talking to Mel about his father’s decision to go “natural” with the business and how the business grew from his original vision. Talking about the initial difficulty to have the USDA approve their beef as natural, the conversation moves to what the biggest changes the industry has made, for better or worse, since the start of the business. Mel also shares with Katy what exactly sets Niman Ranch a part from the Cargills or Smithfields in the meat market as far as their business models are concerned. After the break, Mel breaks down what facets of the ranch are located throughout the country, including the hog farms and processing plant, and how efficiency is central to Niman’s success. Tune in for a fascinating profile of Niman Ranch as well as insights on the food industry. This program was brought to you by Cain Vineyard & Winery. “More and more consumers are increasingly knowledgable about food and how it’s produced.” [4:20] “Our number one commitment is to our farmer and rancher partners. So, if they raise a product for us what we’re going to do is buy it and sell it.” [16:07] —Mel Coleman on What Doesn’t Kill You

This week on The Farm Report concludes the three part series on the sheep and lamb industry. Guest-host Talia Ralph fills in for Erin Fairbanks today and is joined by the co-producer of the series, John Wilkes. The first guest is Jean-Pierre Garnier, CEO of English Lamb and Beef Executive. EBLEX exists to enhance the profitability and sustainability of the English beef and lamb sector. He talks about sheep in the global markets and how, for instance, the UK sheep sector could be affected should the American market open up. John also asks Jean-Pierre about how the possible outcome of the Scottish referendum could affect the lamb and sheep industry. After the break, Talia and John speak with Cody Hiemke who is a lamb buyer with Niman Ranch in San Francisco. Cody gives a great overview of where the US industry is currently and what to expect from the sheep and lamb industry in the future. This program was brought to you by Cain Vineyard & Winery. “We need to keep lamb in the forefront of consumers’ minds.” [7:40] —Jean-Pierre Garnier on The Farm Report “Here in the Midwest and out east, there’s a lot of demand for the direct market of lamb.” [28:00] —Cody Hiemke on The Farm Report

On this week’s episode of What Doesn’t Kill You, Katy Keiffer is joined by Paul Willis, Manager of Niman Ranch Pork Company, former Peace Corps volunteer, father, grandfather, husband, community advocate, sustainability expert, owner and operator of Willis Free Ranch Pig Farm, Global Animal Partnership Board member, and Step-rated farmer 5-step pork farmer. Paul and Katy discuss everything from the history of Niman ranch to the recent proposed sale of Smithfield to Shuanghui International. If you’re at all interested in pork production, tune in for an informative and fun episode of What Doesn’t Kill You. This program was sponsored by Hearst Ranch. Music provided courtesy of The California Honeydrops. “We really have a different product, and we have people that are willing to pay for it because it tastes better and they don’t want to eat animals that have lived under stresseful conditions and force fed things to be kept alive.” [20:00] — Paul Willis, Manager of Niman Ranch Pork Company on What Doesn’t Kill You

On this week’s episode of What Doesn’t Kill You, Katy Keiffer is joined by Paul Willis, Manager of Niman Ranch Pork Company, former Peace Corps volunteer, father, grandfather, husband, community advocate, sustainability expert, owner and operator of Willis Free Ranch Pig Farm, Global Animal Partnership Board member, and Step-rated farmer 5-step pork farmer. Paul and Katy discuss everything from the history of Niman ranch to the recent proposed sale of Smithfield to Shuanghui International. If you’re at all interested in pork production, tune in for an informative and fun episode of What Doesn’t Kill You. This program was sponsored by Hearst Ranch. Music provided courtesy of The California Honeydrops. “We really have a different product, and we have people that are willing to pay for it because it tastes better and they don’t want to eat animals that have lived under stresseful conditions and force fed things to be kept alive.” [20:00] — Paul Willis, Manager of Niman Ranch Pork Company on What Doesn’t Kill You

It is not just the other white meat. Pork can also be gourmet food. Jim Kirkley is back from the Fancy Food Show in San Francisco. Paul Willis raises high end pork for Niman Ranch. He explains how this is done and some very interesting facts about pork. Jim Kirkley and family operate an olive oil, vinegar and fine foods … Read more about this episode...

Mark and Francis talk about Niman Ranch beef and an event they went to recently. Their guest is Michael Beattie, the head of the American Wagyu Association. They discuss the recent article in Forbes Magazine by Larry Olmstead about Wagyu and the ...

Bill Niman and Nicolette Hahn Niman Righteous Chops on the Family Farm Join Michael Lerner in this conversation with Commonweal neighbors Bill Niman and Nicolette Hahn Niman about their compassionate ranching practices on Niman Ranch and about Nicolette’s new book, Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms. Nicolette Hahn Niman Nicolette is a rancher, attorney, and writer. Much of her time is spent speaking and writing about the problems of industrialized livestock production, including the book Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms (HarperCollins, 2009) and three essays she has written on the subject for the New York Times. Bill Niman Bill Niman is a cattle rancher in Northern California, proprietor of BN Ranch, and Founder of the natural meat company Niman Ranch, Inc. He was a member of the Pew Foundation’s National Commission on Industrial Farm Animal Production, which released recommendations for reform of the nation’s livestock industry in April 2008. Find out more about The New School at tns.commonweal.org.

Welcome to the fourth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com. In this edition: 2:45 An interview with Barbecue Queen Karen Adler 18:03 Talking with Johan Olsen of Cobb Canada about a great charcoal-fueled portable cooker, the Cobb 30:46 Competition Corner -- Tequilas at dawn Links Visit the Barbecue Queens' website. Find more info about the Cobb in Canada, or internationally. Podcast #4 Guest Recipe This divinely delicious recipe for grilling flak steak is reprinted with permission from The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig (Harvard Common Press, 2005) Grilled Flank, Skirt, Hangar, or Other Thin Steak The whole steak scene had gotten a bit ho-hum. Very predictable. You knew what cuts were available: rib-eye, strip, sirloin, flank. You knew what to do with them. And then, all of a sudden, things changed. There were new cuts and names, such as beef bavette and skirt, hangar, flat iron, patio, and charcoal steak. Whassup? (as a hip-hop queen might ask). The change is partly a result of consumer interest in ethnic foods, hence the loose-grained skirt steak (the diaphragm muscle on a steer and the first choice for making great fajitas) and the beef bavette (cut from the flank for the French bistro steak and frites combo). Both can be hard to find at the grocery store but are readily available at butcher shops and from online vendors such as Niman Ranch. In addition, the National Cattlemen's Beef Association, based in Colorado, has championed new �moderately priced� options such as the flat iron steak, cut from the beef chuck, and the western griller, cut from the bottom round. Cube steak, a.k.a. minute steak, has been around for a while. It is cut from the round and cubed twice to tenderize this tasty but tough piece of meat and make it great for grilling (a minute per side, not surprisingly). The hangar steak comes from the flank and is actually a thick muscle. It is much tougher than flank steak but is a bistro favorite and is also referred to as onglet. All of these steaks have a chewy texture but great beef flavor. You need to tenderize them either by marinating them for at least an hour (preferably eight hours) or pounding them with a meat tenderizer or mallet. Then you grill them over a hot fire to medium-rare. The final crucial step is slicing them properly to serve. Before you marinate a steak, locate the direction of the grain in the meat, which is easy to do. The grain consists of the lines of muscle fiber, which usually go in one direction. File that information away, grill your steak, and cut the meat against the grain, on the diagonal, holding your knife at a 45-degree angle (so it's slanted, not straight up and down). Perfecto! For the marinade, we suggest Garlic-Citrus Marinade and the Smoked Garlic Cilnatro Cream Sauce is an excellent serving sauce. They follow below. Serves 4 1 1/2 pounds beef bavette or flank, skirt, hangar, flat iron, or western griller steak 1. Place the marinade and steak in a sealable plastic bag and refrigerate for at least 1 hour or up to 8 hours. 2. Prepare a hot fire in a grill. 3. Remove the meat from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare. Let the meat rest for 5 minutes, then cut against the grain, on the diagonal and at a 45-degree angle, into slices about 1/4 inch thick. Serve warm. Garlic-Citrus Marinade This is a delicious way to marinate skirt, sirloin, or flank steak, but it's also good with chicken, pork, lamb, fish, or vegetables. Guess we like this with everything! Makes about 3/4 cup 1/4 cup fresh lime juice (4 to 5 limes) 1/4 cup fresh orange juice (1 to 2 oranges) 2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh Italian parsley 1 teaspoon dried oregano Place all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. This marinade will keep in the refrigerator for up to 1 week. Smoked Garlic and Cilantro Cream Sauce Delicious served with grilled or smoked meats. If you don't want to use smoked garlic, substitute two minced garlic cloves for a sharper but still delicious flavor. Makes about 2 1/2 cups 2 cups heavy cream 1/2 cup fresh cilantro leaves, plus more for garnish 3 tablespoons fresh lime juice 1/2 teaspoon kosher or sea salt 6 cloves garlic, smoked (see page 000) and peeled 1. In a blender or food processor, combine all the ingredients and process until smooth. 2. Transfer the puree to a medium-size saucepan over medium-high heat and cook until the sauce begins to bubble. Serve immediately. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.