UNDERSTANDING HOW FOOD IS GROWN AND RAISED
Each day, individuals across the food chain – from farmers and ranchers to grocers and chefs – play unique roles in delivering the food we eat. How have these roles changed given Americans’ appetite for more information and preferences about how their food is sourced? What unique circumstances and challenges must be addressed in order for chefs, restaurateurs and grocers to continue delivering products their customers want? Do chefs have enough access to the farmers who grow and raise our food?
See excerpts from an intimate roundtable that brought together farmers, ranchers and chefs to discuss how food sourcing impacts how they grow, raise, buy and serve healthy choices for people everywhere.
The panelists look at how farmers and ranchers care for their animals using the latest information and techniques in animal welfare.
- Laura McIntosh, Host/Executive producer, Bringing it Home with Laura McIntosh View Full Bio
Laura McIntosh is the host and executive producer of Bringing It Home with Laura McIntosh, a first-of-its-kind ’farm to table’ TV show in which she speaks with each viewer individually about what’s amazing about eating, cooking, growing, traveling and living. Laura grew up on a farm herself, so she comes by it honestly. Bringing It Home with Laura McIntosh has been nominated for six Emmy Awards, including in 2012, as well as a 2005 James Beard Award.
- Dr. Dave Daley, Associate Dean, College of Agriculture, Chico State University & Cattlemen View Full Bio
Dave Daley currently serves as the Associate Dean of the College of Agriculture at CSU, Chico and administrator for the ATRC (University Farm). Dr. Daley has conducted an active, applied research program, receiving the first ARI (Agricultural Research Initiative) grant at Chico State in 1997. Since that time, he has received over $5 million in grants to conduct applied research and received the 2012 Lifetime Achievement Award from the CSU, Chico Office of Research and Sponsored Programs. Dave’s research interest are varied but have focused primarily on the application of technology to the cattle industry, coupled with a strong emphasis on utilization of alternative feedstuffs. He has conducted a major national study on the utilization of DNA fingerprinting in genetic improvement with industry collaborators like Harris Ranch; significant work on the use of electronic identification (RFID) in national animal identification; involvement in animal disease traceability at the national level; extensive work in the economic impacts of crossbreeding; and a multi-year on-going project with Sierra Nevada Brewery on the utilization of brewery byproducts as a livestock feed. With Sierra Nevada’s collaboration and resources, the research has utilized waste products and closed the loop with the production of a local product (beef) for the SNB restaurant. More importantly to Dr. Daley than the research component with Sierra Nevada has been the involvement and education of undergraduates at the University Farm as a result of this project.
More recently Dr. Daley has become actively involved in animal welfare and rights, conducting research on non-ambulatory cattle, while serving in a leadership role both in California and nationally on improving animal welfare practices.
In addition to his research, Dr. Daley has been very active in campus and community service, been honored as Outstanding Academic Advisor and served on multiple university-wide committees. Dave was nationally recognized with the continuing service award from the Beef Improvement Federation in 2009, was named the 2012 Butte County Farm Bureau Member of the Year, is past-president of Butte County Cattlemen; active in land use issues for the Farm Bureau and cattlemen; technical advisor to other livestock groups, member of the UC Animal Welfare Task Force, and statewide Co-Chair of the Animal Welfare Task Force for California Cattlemen.
Dave is also a fifth generation cattlemen in Oroville, California. Along with his family, he owns and operates a commercial cattle operation based in the foothills and mountains of the Sierra Nevada.
- Vinny Dotolo, Chef, Animal View Full Bio
Vinny Dotolo is a Los Angeles-based chef-entrepreneur who blends innovative and seasonal cooking with ambitious dining experiences. Vinny and Jon Shook opened animal in 2008 to widespread acclaim and since then the duo has been awarded some of the most prominent national accolades including Food & Wine Best New Chefs, two James Beard nominations, Rising Star Chefs by Star Chefs, and Wine List of the Year by GQ Magazine. Their second restaurant, Son of a Gun, opened in February 2011 and was named one of Bon Appetit's Top 10 New Restaurants for 2012 and Details magazine’s hottest restaurant in the world.
- Ray Martin, Vice President, Culinary Development & Corporate Executive Chef
- Gabe Segovia, Manager, Culinary Innovation, El Pollo Loco
- Julie Maschhoff, Pig farmer & Vice President, Public Policy and Public Relations, The Maschhoffs View Full Bio
Julie Maschhoff grew up on a diversified grain, hog, and dairy farm near Okawville, Illinois. She graduated with honors from the University of Illinois in 1985, receiving a Bachelor of Science degree in Agricultural Science. She joined the Maschhoff family business in 1989 and has held a variety of posts as the company has grown.
Julie is a graduate of the Illinois Agricultural Leadership Program and has been recognized as one of Ten Outstanding Young People in Illinois by the Illinois Jaycees in 1992. As an active member of the Illinois Pork Producers Association, she has served on numerous pork industry committees on the state and national level. Julie has served as co-chair of the Clinton County D.A.R.E. program and is also an active member of the Illinois Ag Leadership Foundation. Julie and her husband, Ken, reside with their four children on the family farm near Carlyle, Illinois.
- Kristin Reese, Chef, farmer/rancher View Full Bio
Kristin Reese is a farm mom from Baltimore, Ohio. She, along with her husband Matt and two small children Campbell (4) and Parker (2), love their life on their small family farm. Kristin grew up on a small farm and still works alongside her parents and in-laws. Together they raise sheep, hay, rabbits, meat chickens, laying hens, a number of garden crops, and Christmas trees. Kristin is also the owner of Local Flavor Foods, a small catering business that seeks to build upon the rich tradition of high quality food production in Ohio. Modern food production systems distribute Ohio’s bounty around the globe, but often consumers right around the corner from some of the richest farmland in the world are left wondering where their food comes from. Kristin combines her culinary talents and love of Ohio agriculture to provide food fresh from the Reese farm and others from the region. She specializes in customized private meals featuring fresh and nutritious foods that support the local economy and allow customers to enjoy some of Ohio’s local flavor. Kristin also holds her real estate license with HER Real Living. She is very active in her local community serving on various boards and committees.
- Jon Shook, Chef, Animal View Full Bio
Jon Shook is a Los Angeles-based chef-entrepreneur who blends innovative and seasonal cooking with ambitious dining experiences. Jon and Vinny Dotolo opened animal in 2008 to widespread acclaim and since then the duo has been awarded some of the most prominent national accolades including Food & Wine Best New Chefs, two James Beard nominations, Rising Star Chefs by Star Chefs, and Wine List of the Year by GQ Magazine. Their second restaurant, Son of a Gun, opened in February 2011 and was named one of Bon Appetit's Top 10 New Restaurants for 2012 and Details magazine’s hottest restaurant in the world.