prather ranch

Humane Slaughter for Modern Farmer Magazine. 

Stories like this are the reason I became a photographer in the first place. I love getting pushed outside my comfort zone and experiencing something totally outside of my normal realm of existence. I am so thankful to Ayanna Quint for this assignment exploring “Humane Slaughter” at the amazing Prather Ranch in Northern California. Full project here. Of all the assignments i’ve ever had, this was by far the most gnarly and I am very proud of it. As somebody who was a vegetarian for several years, this was a really important thing to see. I always talk like “as long as I "know” where the meat came from, I’m ok with it.“ Well, now I really KNOW where this meat came from…

Thanks to Damien for the help on the assignment as well. I know that wasn’t super easy…


Forky Friday: 4/19/13

Today is an especially somber day, and I’m feeling a bit conflicted about posting a Forky Friday. I’m doing it because I made a promise to stay on schedule, but I totally understand if you want to skip today’s post and keep your eyeballs on Twitter instead. Admittedly, I was riveted by the rapid-fire #breaking tweets that were populating my feed last night.

If you’re looking for a bit of distraction from the heavy news of the moment, here’s what’s in store: An in-depth article about one of my favorite rancher, cool videos featuring spicy rabbit heads, coconuts, and amazing food art. Plus, you’ll get a peek at a couple of new Paleo cookbooks on my crowded kitchen bookshelf.

Ready? Come along, friends.

Keep reading


Mushroom, Cheese, and Bacon Eggs

Ingredients for the sauce: bacon, butter, sharp cheddar cheese, crimini mushrooms, red onion, tomato, garlic, and coconut flour.

The sauce is made with organic pasture raised thick sliced bacon that we get from San Francisco area Prather Ranch.  There is a slight amount of maple syrup to the meat but not enough to hit a significant carb count and it adds a delicious flavor.

While cooking the bacon on a griddle, puree a handful of cloves of garlic in olive oil to make a paste. For this sauce, I used a teaspoon of the garlic paste and the rest is reserved for future dishes this week. Add more or less garlic to taste. Also because the bacon and the butter are already salted I don’t add additional salt.

To make the base of the sauce, sauté two cups of chopped crimini (brown button) mushrooms and a half cup of red onions in two tablespoons of Kerrygold grassfed butter. When mushrooms are well cooked (they will reduce in size to about half of their original size), add a cup of shredded sharp cheddar cheese and the pulp of a peeled large ripe red tomato.  Stir in until blended. To thicken the sauce, stir in a tablespoon coconut flour and cook for two more minutes. (A tablespoon of coconut flour is about 8 grams of carbohydrates.) Stir in 3 slices of the griddle cooked bacon, chopped into one inch pieces.

The sauce makes 4 servings. For each serving, place a pouched egg on top with a dab of sour cream. 


Complete the Circle Slideshow

One of the favorite traditions at Nopa are our Complete the Circle Luncheons. It is, as it sounds, a lunch bringing together our purveyors and our staff. Our front-of-house helps prepare food and kitchen folks help serve during the lunch–and of course-do their thing in the kitchen. Tuesday’s lunch brought together Prather Ranch Meats, Martin Bournhonesque, an expert grower of greens and greenhoueses near Salinas, and Morgan Twain-Peterson of Bedrock Wine Co in Sonoma.  Here are a few of our favorite photos from Tuesday’s lunch. We’ll continue to post more throughout the week. 


We began the afternoon with steak tartare from Prather Ranch. It was beautifully and deftly seasoned with salt, pepper, lemon zest, harissa and olive oil. The flavors were clean and distinctive. The greens, from Martin, included fennel fronds, his trademark spicy arugula, oro blanco and upland cress

I’ve spent three years now scouring the bay for its best burger places, and the one commonality that I’ve noticed at nearly every place I frequent is fresh, high-quality beef. Like most things, the quality you put into it is the same you get out of it.

The same goes for the burgers at Prather Ranch Meat Company’s cafe in the Embarcadero building. All natural, dry-aged, humanely raised meat comes directly from their ranch to their store, where the quality is showcased by the food at their eatery in the back.

Read more about Prather Ranch on their website, or in the new issue of Peephole Magazine, available now for the iPad.