Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table
$35.00
In 1985, Sukey and John Jamison started a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, developed a mail order business, got discovered by many of the chefs who were fueling the Food Revolution, bought a USDA meat plant, and somehow educated their three kids whom they hoped would support them in their golden years. Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm Lamb a staple on the menus of the best restaurants in the country. Coyotes in the Pasture and Wolves at the Door includes photos and Sukey’s own recipes.
Description
In 1985, Sukey and John Jamison started a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, developed a mail order business, got discovered by many of the chefs who were fueling the Food Revolution, bought a USDA meat plant, and somehow educated their three kids whom they hoped would support them in their golden years. Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm Lamb a staple on the menus of the best restaurants in the country. Coyotes in the Pasture and Wolves at the Door includes photos and Sukey’s own recipes.
Additional information
| Weight | 1 lbs |
|---|---|
| Dimensions | 5 × 1 × 10 in |
Anne Quatrano, Chef Owner of Bacchanalia, Float Away Café, Star Provisions Market and Café, Little Star Sandwich Shop, and W.H.Stiles Fish Camp, Atlanta, Geogia (verified owner) –
Sukey and John were/are trailblazers in the local and sustainable food movement. Always striving to obtain the highest standards of humanely raised pastured sheep, their natural selection and good practices have created a superior product. This care and attention is proudly realized in the lamb that is produced and processed at Jamison Farm for the past 30 plus years. I have proudly served (and enjoyed) their delicious lamb since the late 1980’s. I hope you cook and eat your way through their journey.
Dan Barber, Chef of Owner Blue Hill, and Blue Hill at Stone Barns, New York City and Pocantico Hills, New York. (verified owner) –
John and Sukey broke the mold of modern agriculture. When everyone was heading towards mass production and uniformity, they looked to the past to the great traditions of peasant farming. The flavor of their lamb speaks for itself, but their story this book sheds light on why.
Frank Stitt, Chef Owner of Highlands Bar and Grill, Café Fon Fon, and Bottega, Birmingham, Alabama (verified owner) –
Coyotes in the Pasture and Wolves at the Door is a fascinating glimpse into the heart of the farm-to-table movement, beginning with a family who fights the good fight of farming with integrity and passion. John and Sukey share their story, secrets and struggles of raising the finest grasses and herbs for their beloved sheep. A visit from worldfamous chef Jean-Louis Palladin, who stomped through their pastures in his elegant blue suede shoes and Hermes scarf, is recalled. He wanted to see who was producing the best lamb in America lamb that reminded him of the finest agneau from the salt marshes of Bordeaux. And he found it in the Jamison’s rolling hills. This behind-the-curtain look at my friends remarkable life brings laughter to my soul and tears to my eyes.