Pierogies and grilled kielbasa made with Jamison Farm Lamb
Pittsburgh Magazine's Farm Dinner 8/9/14
Authentic farm dinner at Turner Family Farm featuring appetizers, drinks and three course locally sourced meal from Six Penn's Chef Corey Hughes. Proceeds benefit Children's Hospital of Pittsburgh Foundation Free Care Fund.
Ready, Set, Grill: New cooking series set on Latrobe Farm
Travel Channel's "American Grilled" came to Jamison Farm for location as their final episode for new. "American Grilled" will air September 24, 2014 at 9pm.
Agora Greek Easter Event
May 3, 2014 Zaytinya Washington, DC: Jamison Farm will be a part of the festival outside on patio at Zaytinya that celebrates Greek culture, food, music to finish off their Greek Easter Festival. 11-4pm
PASA Conference State College, PA
Speakers at conference: Raising sheep: getting your meat from farm to chef
John and Sukey "On the Menu" 1-5-2014
John and Sukey are interviewed by Ann & Peter Haigh as part of the "On The Menu" podcast. Download it here.
Philly.com article gives tips about having Lamb for Easter and features Jamison Farm Lamb! See the article
Jamison Farms in 6-2012 Edible DC article
Jamison Farm is mentioned in the Summer 2012 issue of Edible DC magazine. Read the article
Read About Our Cooking Classes
Read an article about our cooking classes posted in the Tribune Review on April 29th, 2012. Click here.
Loving a Good Slaughterhouse
Read an article in the March 30th, 2012 issue of The Atlantic about the Jamison Farm process of butchering and preparing lambs for sale.
The Farmer As Rock Star
Standing outside The Watergate Hotel in downtown Washington DC, in the dark at 10:00 pm on a Friday night with two lambs on my back, and one lamb on hers, Sukey knocked on the door with her one free hand. Within seconds, the door flew open. His hand still attached to the door, seemingly deciding whether to open or close it, an impeccably dressed gentlemen asked in a French accent, “May I help you?” His manner impressed me as I figured he had just filled a glass of wine for Jackie Onassis and now was suavely trying to find out what these two people with three lamb carcasses were doing outside his kitchen door.
Thinking all this was now pretty cool, I tried my High School French and told him that we had “trois agneau” for the chef. With a nod and a few words in French from the Maitre’ D, a cook ran in to take the lamb from Sukey’s back. Then he said, “Ah, oui, Chef has been waiting for you, please come in.” As I stumbled sideways through the door trying to negotiate my way into the kitchen dodging waiters, cooks and dishwashers, still balancing the remaining two carcasses on my back, the sea of white jackets opened and someone said with a deep French accent, “Let me take it”.
Taking one lamb off my shoulder was a tall character with a friendly air about him. He looked about my age. He was dressed in a chef’s Jacket, Jordache Jeans and Reeboks. He motioned to someone and another cook ran in and took the other lamb from me. He turned around, lamb in his arms, motioning to the staff to follow him. They circled around him as he carried the lamb to a stainless steel work table.
Sukey and I stayed back, partly out of respect and partly to be out of the line of fire, should there be a problem. All I could see was this tall chef with Brillo Pad hair and Tootsie glasses opening the paper and wildly waving his arms above his circled minions. What I could hear was a lot of Gallic expressions which meant nothing to me, emanating from his deep Gascone voice. I said to Sukey, “This is either very, very good or very, very bad.” He motioned for us to join him.
I noticed his eyes were teary. He said, “I am so happy to meet you. You have to excuse me because these lambs are so beautiful. They remind me of the ones I bought when I was an apprentice. These are a souvenir of my youth.” By this time, Sukey and I were speechless. He asked what we wanted to drink and 30 seconds later the Maitre D’ brought in two demi-tasse of Espresso on a silver tray with burgundy linen.
He then went on to tell me how old the lambs were. He was right within three days. He could tell by the color of the meat, and the amount of kidney fat. I was spellbound; I didn't understand how or why a chef would know this. Our breeds are different from the Friesan Sheep which are used in his part of France but as they are Dorset Crosses raised on our native grasses and legumes, they are similar in size and quality to what he had known in France.
This was our introduction to what is now Farm to table. It was May 1987. The chef was Jean-Louis Palladin whose restaurant “Jean-Louis at The Watergate’ was the best restaurant in the country at that time. The chef’s claim to fame was that at 28 years old he was the youngest French Chef to achieve two Michelin stars.
What we experienced that evening twenty four years ago was the beginning of the food revolution, which was being driven by Alice Waters at “Chez Panisse” on the West Coast and Jean-Louis at “Jean-Louis at The Watergate” on the East Coast. Alice was and is a Francophile; Jean-Louis was a Frenchman.
Because of the French food culture, both chefs knew the importance of the product. They were both comfortable with and proud to serve local products and give credit to the farmers who grew them. They also knew that the quality of the dishes they served was due to the quality of the ingredients.
At the PASA conference this past year, Board Member Jamie Moore developed a Farm to Table track which ran Wednesday and Thursday before the opening of the Conference on Friday. This well attended track allowed chefs and farmers to interact and discuss what each group needed to increase the business between local farmers and restaurants.
For the last four years PASA has held a Grass Fed Beef Cook Off and /or cutting demonstration. Developed by PASA member Al Grainger, Board Member Jeff Mattocks, and Southeast Director, Marilyn Anthony, this event has attracted and educated Chefs and Press People in the qualities and benefits of grass fed beef.
PASA members are leaders in the Farm to Table movement. Even a few years ago, the Chef waited for the SYSCO truck to back up, unload soap, brooms, a box of short loins, and who knows what else. It’s not like that anymore. Everywhere today’s menus are rightly and proudly naming the farm origin of most items on the plate.
So now heading into the blossoming Farm Market season, just remember what the hot chefs on Bravo and The Food Channel already know. Know what Alice Waters already knows. None of the guys with the smooth moves and the “Bam” here and “Bam” there would be anything without the real “Rock Stars” behind the scenes, manning the Tent or growing that special product that no other Chef has. Keep up the great work of moving the Farm closer to the Table.
Jamison Farm's appearance at
Celebrity Chefs Converge On Capital
Sunday Night Suppers
Washington D.C. – Jan. 2012
Center Executive Director Rita Catalano says guests will be given a chance to tour the facility, which contains everything from Rogers' archive to an editing suite for current Center fellows. Then they will be whisked to the nearby Jamison Farm, where they will enjoy locally raised natural foods by award-winning chefs (Greensburg's Greg Andrews, as well as Louis Osteen, Jeese Ziff Cool, and Bruce Sherman) at a place known far and wide for its lamb.
There will be "a little more talk about the Center," Catalano allows. "But mainly it's an evening of good food and friendship and making everyone feel that they're special."
She notes that the Rogers Center has been very successful raising grant money for programming and projects; just last week, a new early careers fellowship program was announced. But with Ewe Are Special, the Center hopes to build up grassroots support for its day to day operations and endowment – so that "Fred's message, his approach, will continue to be applicable into the new media."
Author: Marty Levine
Source: Rita Catalano, Fred Rogers Center for Early Learning and Children's Media
3rd Annual PASA Grass Fed Beef Cook Off
The Pennsylvania Association for Sustainable Agriculture (PASA), in cooperation with Slow Food Pittsburgh and Jamison Farm, hosted PASA’s third annual Grass Fed Beef Cook Off in Latrobe on August 6 and 7, 2010.
A unique and educational event, the Grass Fed Beef Cook Off combines professional farmer education with a relaxed, family-friendly cookout introducing consumers to the delicious and beneficial aspects of grass fed beef.
The two-day event involved chefs and food industry professionals, famers, and foodies from across the state, and included a master class at the Jamison Processing Plant for professionals and others interested in learning about the art of butchering, a trophy presentation for the best grass fed beef, and a farm picnic attended by over 100 guests that featured grilled burgers and live music.
The 2010 Grass Fed Beef Cook Off was graciously hosted by John and Sukey Jamison at Jamison Farm in Latrobe. Fourteen farmer contestants submitted Delmonico steaks for judging and ground beef for a picnic open to the public. A distinguished panel of chefs, food professionals and food writers worked hard through a 90 minute blind tasting to determine which beef was the best. A Grand Champion Trophy and ribbons were awarded to the proud winners:
Grand Champion: Rafael Velez, Horizon View Farms, Somerset County
Second Place: Larry Herr (2009 Grand Champion), Cressbrook Farm, Lancaster County
Third Place: John W. Leimgruber III, Eastbrook Homestead, Lawrence County
Farmers' Choice: Larry Herr, Cressbrook Farm, Lancaster County
Farmers' Choice Runner-Up: Al Granger, Glasbern, Lehigh County
Westmoreland Community Action wine-tasting
packs in fans
Westmoreland Community Action is a private, nonprofit human service agency that supports the needs of children, families and communities through its housing, employment and child development programs and mental health and emergency services.
An early morning trip to the White House with a tour by White House Chefs Sam Kass and Cristeta Comerford were just desserts for some of the country’s top toques who flew into Washington, DC this weekend for a noble cause.
The visit proved auspicious. After torrential rains last night, the dark skies parted and all were greeted with a warm, sunny morning to tour the White House private kitchens and vegetable garden. Alice Waters, who had no small hand in influencing the First Lady to plant the organic garden as a teaching tool for local schoolchildren, was part of the group of stellar chefs...
(We happened to be here last year to catch the first such tour, so we knew it was Fun For Foodies.)
We visited the Jamison Farm, where John and Sukey have raised grass-fed lamb for over 20 years.
Jamison Farm | Taste the Lamb the World's Greatest Chefs Call "America's Best"
They are evidently pretty well-known in professional food/restaurant circles (he mentioned Charlie Trotter and also a restaurant in NYC that they supply with 100 racks per week; also unspecified places in Vegas.) They have their own USDA packing plant in nearby Greensburg, and ship anywhere.
Their farm is a modest place up the side of a small mountain near Latrobe. That's not unususal - everything is up the side of a small mountain areound here.
They're both down-to-earth, and John was kind enough to have his sheep dog run a small flock past his visitors a couple of times. God knows how much weight they ran off- that dog moved them along pretty fast.
Nicko- I advised John Jamison (I used to run a consulting company, so I'm more than willing to offer advice) to look into advertising on this site, so I will expect an appropriate commission if something happens.
Anyway, we came back with a butterflied leg and some ground lamb. I'll report on the results when we prepare them.
We love to visit Pittsburgh, now that the steel mills are gone. My youngest son, then a dealer in industrial valves, helped to tear down several of them to salvage and rebuild the valves. There are a LOT of valves involved in steelmaking, in addition to the more spectacular furnaces.
So far, we've spent our time shopping for food, prowling the Strip - an ultre-funky district of restaurants and food and provision shops - and eating in nice restaurants. They've educated their two daughters - 14 and 11 - to appreciate the finer things in life, usually available only in upscale restaurants. It seems to me a really shortsighted approach to child rearing.
This is a picture from Legume Restaurant in Pittsburgh, PA. Trevett is the chef and he arranged a farm dinner with our lamb Feb 22, 2009. Shown here are frenched racks that he prepared for the dinner.
Communities Local Hero Awards Luncheon
Congratulations on winning a 2009 Edible Communities Local Hero Award, chosen by the readers of Edible Allegheny magazine. You are invited to a lunch to celebrate at Six Penn Kitchen (146 6th St., Downtown) this Thursday, February 26 at 1 p.m with the four other honorees and members of the Edible staff. We look forward to dining with you and thank you for your commitment to our sustainable community.
Beverage Artisan: Boyd & Blair Vodka
Food Artisan: Steve Salvi, FEDE Pasta
Chef/Restaurant: Keith Fuller, Six Penn Kitchen
Farm: Jamison Farm
Non-Profit Organization: Milestone Speciality Produce