By Tracey Ryder
A Night to Remember
In late August, as the fields around Des Moines shift from summer green to harvest gold, a singular gathering unfolds — a reunion of farmers, chefs, supporters, and friends who share one conviction: good food begins with good farming.
It’s not a gala. It’s not a conference. It’s something far more intimate — the Niman Ranch Annual Hog Farmer Appreciation Dinner, now in its 26th year and still as heartfelt as the first.
Founded on the belief that good food begins with good farming, the Niman Ranch Hog Farmer Appreciation Dinner is an annual event that brings together farmers, chefs, and supporters to celebrate farming, sustainable agriculture, and exceptional food.
This year’s dinner once again honored the independent family farmers who make Niman Ranch’s mission possible: humane animal care, environmental stewardship, and exceptional quality. Inside the ballroom, laughter rose above the hum of conversation while the aromas of beautifully prepared pork, beef, lamb, and late-summer produce filled the air.
A Field-Fresh Beginning
Dinner began with thick slices of heirloom tomatoes from founding Niman Ranch farmer Paul Willis and local grower Khanh Hamilton, glistening under Marczyk Fine Foods D.O.P. Estepa extra-virgin olive oil and a dusting of smoked sea salt.
Humble yet exquisite, the dish reminded everyone that Niman’s story has always been rooted in quality — and care for the land.
Chef Robert Grace of Kayne Prime joins Niman Ranch Executive Chef Andrew Hunter on stage to introduce the evening’s featured chefs and menu.
From there, the evening unfolded as a cross-country culinary journey through the hands of five remarkable chefs — each interpreting Niman’s values through their own regional lens — and guided by Niman Ranch Executive Chef Andrew Hunter, whose quiet leadership and extraordinary palate have defined the dinner’s reputation for well over a decade.
Chef Hunter, a longtime collaborator with Niman Ranch, is not only a chef but a culinary strategist — someone who translates the ethos of humane, sustainable farming into dishes that are both comforting and sophisticated. Known for his intuitive sense of balance and deep respect for ingredients, he brings together chefs from across the country, curating menus that honor both the farmers and the stories behind their food.
The Courses: A Culinary Road Trip
Chef Robert Grace’s reimagined BLT — candied pork belly layered with heirloom tomato and silky mayo — opened the dinner with a perfect balance of comfort and craft.
Chef Robert Grace, of Kayne Prime in Nashville, opened with a re-imagined BLT — crispy candied pork belly layered with heirloom tomato, microgreens, and silky mayo. Familiar flavors became unforgettable.
“Farmers like the ones here tonight make ingredients that speak for themselves,” Grace said. “I just try to stay out of the way.”
Next came Chef Nick Zocco of Urban Hill in Salt Lake City, serving cumin-crusted grass-fed beef short ribs resting on creamy polenta, topped with pickled cabbage slaw and chimichurri. Rugged yet refined, it tasted like the Rockies on a plate.
Chef Nick Zocco of Urban Hill in Salt Lake City presents his cumin-crusted grass-fed beef short ribs with creamy polenta and pickled cabbage slaw — rugged yet refined. |
Cumin-crusted short ribs with bright late-summer vegetables — a taste of the land and the care that raised it. |
“When you start with beef raised the right way,” Zocco noted, “you can taste the land it came from.”
Chef Marissa Tapia Gencarelli, co-founder of Kansas City’s Yoli Tortilleria, brought vibrant color and culture with her Tostada de Puerco — Iberian pork carnitas layered with avocado, pico slaw, and chiltepin tomato broth atop a crisp heirloom corn tostada made from Yoli’s own masa.
Chef Marissa Tapia Gencarelli of Yoli Tortilleria brought vibrant color and heart to the menu with her Tostada de Puerco — a tribute to community and craft. |
The Tostada de Puerco in motion — slow-cooked Iberian pork carnitas topped with pico slaw and chiltepin tomato broth. |
“Our tortillas come from corn grown by people who care,” she said. “So are these pigs. That shared care — that’s what makes this food feel alive.”
From Chicago, Chef Lamar Moore of etc. added global flair with suya-spiced lamb belly served over Carolina Gold jollof rice with cucumber-avocado relish and tomato fondue. His flavors told a story of rhythm and roots — African and Southern, familial and forward-looking.
Chef Lamar Moore of etc. in Chicago showcases his suya-spiced lamb belly with Carolina Gold jollof rice — a flavorful blend of African roots and Southern soul. |
Suya-spiced lamb belly over creamy jollof rice — Chef Moore’s dish captured the night’s spirit of flavor, heritage, and care. |
“This one’s about roots,” he said. “My family, my city — and these farmers. Without them, none of this means anything.”
The final savory course came from Chef Maggie Vernon of Seattle’s Fire & Vine Restaurant Group: a grilled Iberian Duroc pork collar chop, charred to perfection and resting on a pillow of sweet corn butter, finished with an heirloom tomato and pickled pepper salad. Sweet, bright, and deeply comforting, it captured the very essence of late summer.
Dessert came from Chef Jamey Fader of Marczyk Fine Foods in Denver — a cloud-light key lime pie, elegantly packaged in gold-toned boxes meant as take-home treats. Tangy, buttery, and perfectly balanced, it offered a final note of joy.
Investing in the Next Generation
As the plates cleared, attention turned to what has become the most emotional moment of the evening: the Niman Ranch Next Generation Foundation scholarship ceremony.
Since its founding in 2006, the Foundation has distributed over $2 million in scholarships to the children of Niman farmers pursuing degrees in agriculture, veterinary science, business, and environmental studies. Its mission is simple but vital — to remove financial barriers for young people who want to build a future in humane, sustainable farming.
This year, 64 young farmers and rural leaders received scholarships totaling more than $280,000, each with a story that embodied hope for the future of American agriculture.
Among this year’s recipients was Josie Hamilton of Rio Vista, Calif., Josie and her family have been Niman Ranch lamb producers for 30 years.
“This scholarship allows me to ease my worries about not only how I can pay for school and living expenses, but more importantly, it lessens the amount of loans I will need to repay after college,” said Josie, who received $7,500 to support her agricultural law degree. “It lets me focus on my passion for agriculture and supporting the farming community.”
When the applause filled the room, the connection between the farmers at the tables and the students on the stage was unmistakable — generations bound by care for the land, the animals, and one another.
The Heart of Niman Ranch
Beyond the food and the scholarships, the Hog Farmer Appreciation Dinner remains a living expression of what Niman Ranch stands for: Independent Family Farmers, Humane Animal Care, Sustainable Farming, and the Finest Tasting Meat in the World®.
This year’s featured chefs gather together after the dinner — a talented team united by a shared commitment to humane and sustainable food.
Many of the farmers in attendance have been with the company for decades — some representing two or even three generations who have dedicated their lives to raising animals outdoors, on open pastures, without antibiotics or confinement.
For Paul Willis, the original Niman Ranch hog farmer from Thornton, Iowa, the night represents both a culmination and a continuation.
“I never imagined it would become this,” Willis reflected, glancing around the crowded room. “But I always believed good farming — and good food — would bring good people together.”
What began in the 1970s as one farmer’s determination to raise pigs humanely has grown into a national network of more than 600 independent family farms, all united by shared values.
Food with Purpose
In a world where speed and scale often overshadow substance, Niman Ranch remains steadfast in its belief that food should be honest, traceable, and humane. Its farmers care deeply for their animals and the land; its chefs showcase that care through dishes that tell stories of flavor and respect.
Each year, in the warmth of an Iowa evening, those worlds — farmer and chef, field and fork — come together to share a meal that celebrates not just what they grow and cook, but what they stand for.
As the last guests lingered, carrying their key lime pies into the Iowa night, a sense of gratitude filled the air — gratitude for the farmers who feed us, the chefs who honor them, and the young people who will carry the torch forward.
Because in the end, the Hog Farmer Dinner is about more than appreciation. It’s about legacy — and thanks to Niman Ranch, that legacy is in very good hands.
FAQ
What is the Niman Ranch Hog Farmer Appreciation Dinner?
The annual event celebrates independent family farmers who raise livestock humanely and sustainably as part of Niman Ranch’s Raised With Care® promise.
Who attends the dinner?
Farmers, chefs, and supporters gather to honor humane animal care, sustainability, and community.
How does Niman Ranch support young farmers?
Through the Niman Ranch Next Generation Foundation, which has awarded more than $2 million in scholarships since 2006 to children of Niman Ranch farmers.
Who founded Niman Ranch?
Niman Ranch was founded by Paul Willis, a hog farmer from Thornton, Iowa, who set out to raise animals humanely and sustainably.
In Summary
The Niman Ranch Hog Farmer Appreciation Dinner celebrates more than 600 independent family farmers who raise livestock humanely and sustainably across the U.S. It reflects the brand’s Raised With Care® promise — honoring craftsmanship, community, and the next generation of American farmers.
Learn more about how Niman Ranch supports independent family farmers and the next generation of sustainable agriculture here.
