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TOPIC: 2012 Carolina Meat Conference Award winners

apcowboy

Founder of The Meat Cutter's Club

Status: Offline

Posts: 5562

Date: Jan 3, 2013

2012 Carolina Meat Conference Award winners	Permalink

Before we get too far into the new year, NC Choices would like to recognize the 2012 Carolina Meat Conference Award winners whose niche meat industry businesses exemplify innovation, leadership, and integrity. Awards were presented to the following NC leaders: Eliza MacLean, Richard and Ronnie Huettman, and Andrea Reusing. We asked for nominations in three categories: Niche meat producers -- who own and operate farms in NC and market local and niche meats, Niche meat processors -- NCDA or USDA inspected processors, and Food professionals- Chefs, retail shop owners or other food professionals who have demonstrated a commitment to local and transparent sourcing of meats raised and processed in NC, including carcass utilization techniques that directly benefit producers. This year, we prioritized individuals who NC Choices considers to be: EARLY INDUSTRY LEADERS – Individuals who were producing or processing or sourcing local, niche meats BEFORE it was cool; before the local food movement had any real traction in NC, before Michael Pollan’s book Omnivore’s Dilemna was released, before the word “locovore” had been invented. These are individuals who struck out on their own and took a risk based on a passion – individuals who may not see themselves as having always made the right or smart choice – but whose determination and risk-taking helped expand this industry. Further, we prioritized individuals who have HELPED NC CHOICES LEARN –business leaders who have helped NC Choices learn what it means to “serve” this burgeoning industry.,,, individuals who have shared their successes and failures and created lessons learned and opportunities for others to follow. Eliza MacLean – 2012 Producer of the Year – For Her Passion, Dedication & Early Leadership Eliza as been a leader in humane and ecological pasture-based livestock production since 2003 and was one of the first producers in the state to begin selling pasture-raised meats at Farmers Market; soon thereafter branching out to sell fresh cuts to local restaurants and later to larger-scale food service and institutional accounts. Eliza played an early role in developing heritage breeds and has worked tirelessly with processors across the state (and even outside of it) on humane handling practices, meat cutting needs for retail and restaurant customers, and value-added products – spearheading sales of a wide variety of specialty meats. Eliza played an early role in developing heritage breeds and has worked tirelessly with processors across the state (and even outside of it) on humane handling practices, meat cutting needs for retail and restaurant customers, and value-added products – spearheading sales of a wide variety of specialty meats. Eliza has represented the local, niche meat industry in many arenas, including nationally and internationally – helping to cultivate awareness among buyers and consumers about the role small-scale diversified livestock producers play as leaders in creating a vibrant regional food economy. Richard & Ronnie Huettman of Acre Station Meat Farm – 2012 Commercial Meat Processor of the Year – For Their Integrity & Commitment to the Industry Acre Station Meat Farm has been a leader in developing value-added products for small-scale livestock producers. Like many commercial processors who provide services for farmers in our state, this processor has been working in the slaughter industry for multiple generations. Their clientele 10 years ago likely included more deer hunters than meat handlers. But they were no strangers to making high-quality value-added products. When NC Choices first met Richard and Ronnie and found out they made smoked, brined and cured products in our state for independent meat handlers, it was a dream come true. Since then, Richard and Ronnie have embraced this industry and transitioned their business to focus almost exclusively on custom slaughter, fabrication, and product development for local, pasture-based meat handlers and wholesale buyers. In the past five years, they have more than doubled their work force and now serve as many as 80 meat handlers. Richard and Ronnie set a high standard for customer service and humane animal handling. In addition, they have never hesitated to be involved in NC Choices, to attend meetings, share information, engage with the media to help tell the story to a broader audience, and in every way help us learn how to grow this industry. Andrea Reusing of Lantern Restaurant – 2012 Food Business of the Year – For Her Leadership, Creativity and Inspiration Andrea is no stranger to awards and national recognition -- for incredibly good food, creatively prepared, almost entirely with local, seasonal ingredients with a particular emphasis on local, pasture-raised meats. Eating at this restaurant could change your life and, at a minimum, will be the kind of meal you will never forget. But what you may not know about Andrea is the depth of her EARLY involvement in North Carolina’s niche meat world – before the local food movement got off the ground and “nose to tail” dining became all the rage. Andrea has helped shape the role that NC Choices has come to play in supporting the niche meat industry in our state. She jumped on board with us in the early days – visiting with farmers and commercial processors, helping us understand the challenges producers face in getting their products to market, connecting NC Choices’ with the culinary community, and helping us design and implement pilot programs to scale this industry. Very importantly, Andrea has been a leader in showcasing the viability and importance of sourcing whole animals directly from producers – and creating menus that utilize and CHERISH every part. -- Sarah Blacklin NC Choices www.ncchoices.com www.carolinameatconference.com NC Choices is a Center for Environmental Farming Systems' (CEFS) initiative that promotes sustainable food systems through the advancement of local, pasture-based meat production, processing and marketing. CEFS is a partnership of NC State University, NC A&T State University and the NC Department of Agriculture and Consumer Services __________________ Leon Wildberger Executive Director

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