Is it sustainable?, you ask, head deep in today’s buzzword feedbag. But what if we can do better than simply maintain? Ron Joyce doesn’t just think we can, he does. His agriculture alphabet begins with regeneration, and it is as preventative as it is progressive. In October, we flew to American swine farm capital North Carolina (second to Iowa) to learn exactly how. What followed was the most unconventional and scientifically surprising farm tour you just couldn’t dream up.
Knowing where our food comes from, although sometimes difficult to experience for better and worse, is essential if we are to do things better. Being informed is absolutely the only way to be, especially in this business where the decisions we make on food sourcing affect what thousands of people a day put in their bodies. To make good on this vision for how Michael does business, visiting suppliers is something we try to do as much as possible. When we get an invitation like Ron’s, to enhance a trip with education, it’s impossible to pass up and something worth sharing with the next generation of cooks. For Chef, that’s son Harry Schwartz. From soil university and rainfall simulation, to population restoration and integration through genetic selection of heritage breeds, Dr. Alan Williams near blew off each of our thinking caps — from rooter to tooter as they say in those parts!
The Joyce Farms approach is common sense and begins in a place all chefs can relate to. How do we get best flavor from an animal? The answer is simple – natural animal, not bred to be factory farmed on cheap grain and restricted conditions, begets natural flavor and nutritional value. We last spoke with Ron for the blog about his Aberdeen Angus program. Today we share our tour of farmer Adam Grady’s Dark Branch Farm in Kenansville, NC to see it in action. Grady is also raising Joyce’s heritage hog of choice, the Gloucestershire Old Spot. The timing couldn’t have been more opportune — with the area still reeling from Hurricane Florence, the flood recovery process was an object lesson all its own.
Watch and learn here, and look for more menu items to come at Michael’s Genuine Food & Drink as the season changes and we continue to evolve our efforts at product sourcing as a growing business.