Trading Places In Kentucky: Chef and Rancher

Josh agrees. The Louisville chef spends six days a week at the helm of his fine-dining restaurant. One of his daily duties is to field questions about the safety of his beef and where it was raised. “From a chef and owner standpoint, having more knowledge for my guests — to have these experiences and stories — is priceless,” he says.  Continue Reading

Passion, from farm gate to dinner plate

Passion. Inspiration. Integrity. An unwavering focus on quality. An insistence on delivering the best to the table. This unique and powerful partnership was celebrated recently at Charleston, S.C.’s noted Oak Steakhouse, where Chef Jeremiah Bacon welcomed Kevin and Lydia Yon, Angus farmers from nearby Ridge Spring, S.C., for an evening of exceptional food and celebration of their shared ground.  Continue Reading

History in the making

Editor’s note: This post was written by intern Laura Conaway. I’m a ranch kid through and through, and there’s this bond that we ranch kids share. It’s something we don’t have to speak about but all feel (at least that’s how it seems in my head). We have all experienced the late nights and the …   Continue Reading

Go Tell It On the Mountain

When you have a message to spread to the world — one you believe in wholeheartedly and dedicate your life to preserving, promoting and improving — you’re willing to go to great lengths to share your point-of-view. Your mission is fueled by enthusiasm, passion and unwavering resolve. You want to shout your ideals from mountaintops, from sea …   Continue Reading

Out standing in the field

We ventured to a home where Angus cattle roam … where the calves and the butterflies play. Seldom was heard a discouraging word, and the skies were blue and brilliant all day. Rod Ferguson and wife, Laurie, are the owners of Chippewa Valley Angus Farms in Rittman, Ohio. The Fergusons welcomed a group of food …   Continue Reading