4 minute read
Force of Nature Meats
BriarPatch recently had the chance to catch up with Emily Wylie, Director of Marketing for Force of Nature Meats. Here are some excerpts from our Q & A. Catch the entire conversation in our digital edition!
What was the “Aha” moment that led to Force of Nature’s inception?
Our founders studied regenerative agriculture at ranches all over the world, with their company Epic provisions. It was a clear solution to many of the health and environmental issues that we face as a global community. Force of Nature answered that call for meat that resonated with their values.
Please speak to what your website terms “the legacy of meat.” Some people argue that adopting a vegetarian lifestyle is an appropriate action to take in the future to address escalating climate concerns. How would you respond to that?
Great question. Over the past decade or so, meat has been vilified (for a good reason) with everything pointing to industrial agriculture as the main driver of carbon emissions, etc. We are here to teach consumers that regeneratively raised meat is VITAL for the future of our food system, the health of our people, our ecosystems, and the welfare of our animals.
What kind of farms do you partner with? What’s the process like to get farms as purveyors?
We partner with small family farms to big ranches who meet our rigorous standards for product quality, animal welfare and a commitment to regenerative practices. It can take months or even years to become a Force of Nature supplier. Our “Land Stewards” as we call them are our most valuable partners and share our vision of seeing regenerative agriculture become the norm for meat production.
What is it about the way Force of Nature meat is produced that makes it taste better than conventional meat? What taste profiles set it apart from other meat on the market?
Animals raised on a diverse diet of native grasses, flowers, or bugs, grubs and seeds produce a much more complex flavor profile.
What’s your favorite way to cook Force of Nature Meats? Can you please share some tips for folks when cooking and serving it?
One of the best things about our proteins is that they're all so versatile. You can cook our meat over an open fire, on a grill (gas or charcoal), in a pan, in an oven, braised in a pot, etc. The sky's the limit! Follow us for ideas! @forceofnaturemeats
For the entire conversation, see the digital Vine.
Ryan’s Recipes
Ryan Dodge, Meat & Seafood Department Manager at our Auburn store, shares some of his favorite recipes for the holidays and beyond. Be sure to stop by the counter to say hi and pick up cooking tips for your celebration feasts.
Mom’s Cioppino
6-8 servings
This is a recipe Ryan grew up on and still enjoys to this day. A holiday staple for when his whole family gets together.
3 Tbsp olive oil
1 fennel bulb, thinly sliced
1 onion, chopped
3 shallots, chopped
2 tsp salt
4 garlic cloves, finely chopped
¾ tsp crushed red pepper
¼ cup tomato paste
1 28 oz can diced tomatoes in juice
1 ½ cups dry white wine
5 cups fish stock
1 bay leaf
1 lb fresh clams, scrubbed
1 lb fresh mussels, scrubbed, debearded
1 lb raw 16/20ct peeled and deveined prawns
1 ½ pounds firm white fish fillets (true/ling cod, halibut or similar) cut into 1-2 inch chunks
1 lb fresh Dungeness crab legs/meat
Heat oil in a large pot over medium heat. Add fennel, onion, shallots, and salt. Saute until the onion is translucent, about 10 minutes. Add garlic and red pepper flakes, saute 2 minutes more. Stir in tomato paste.
Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low. Continue cooking, covered, until flavors blend, about 30 minutes.
Add clams and mussels to the liquid. Cover and cook until they begin to open, about 5 minutes. Add shrimp and fish. Simmer gently until fish are just cooked through, stirring gently, about 5 minutes longer. Add fresh crab legs/meat as a topper.
Serve in bowls with slices of crusty bread.
