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Five Questions With Chef Howard Hanna

Five Questions With Chef Howard Hanna

Posted by Frank Ozmun  

Five Questions With Chef Howard Hanna  Howard Hanna, owner and James Beard-nominated chef at The Rieger in Kansas City is known for doing amazing things with pork. He’s also known for beautifully embracing Midwestern ingredients — even the not-so-perfect ones. Here, for our inaugural Five Questions feature, Hanna gets real about sustainability… and ham.   1. What does “sustainability” mean to you?   Sustainability is a goal that I’m always trying to move closer to. It’s great to buy from local farmers, and to cook with the seasons, but I am really trying to go deeper with it.  Not just buying from farmers, but buying the things that help them the most. Trying to cook with cover crops, so that they...

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