PALEO CHEFS & KOMBUCHA BREWER CONTESTANTS
BaconPalooza! – Bacon Cook-off, Kombucha Contest and American Meat Movie Screening
Saturday, September 7, 2013 | 6:00 pm – 10:00 pm
|Stonewall Jackson Hotel, Staunton, VA|
Paleo Chefs and Pastured Pork Farm Teams
|TEAM DOMESTIC MAN|
|Chef: Russ Crandall, The Domestic Man
Farmer: US Wellness Meats
Appetizer: Bourbon and Cider Braised Bacon
Russ Crandall is a gluten-free and Paleo blogger who writes under the name The Domestic Man. After suffering a number of medical hardships he regained his health through changes in his diet in 2010. On his blog, Russ focuses on traditional foods that are inherently healthy and naturally Paleo-friendly.
|U.S. Wellness Meats is a well-known name in Paleo circles, especially after having been voted “Best Online Food/Product Supplier” by Paleo Magazine. Their farms cover thousands of acres of rich American grassland, and their cattle graze freely throughout their lives, eating the all-grass diet nature intended – no hormones, no antibiotics, no steroids. Their animals eat right so you can, too!|
|TEAM PALEO PARENTS|
|Chefs: Paleo Parents
Farmer: Mount Vernon Grassfed
Appetizer: Savory Bacon Jam with Apple Slices
Stacy Toth and Matthew McCarry blog at the popular website, Paleo Parents. They co-host and produce the top reviewed podcast, The Paleo View as well as authored the bestselling allergen-friendly cookbook, Eat Like a Dinosaur, a recipe & guidebook for gluten-free kids and Beyond Bacon: Paleo Recipes That Respect the Whole Hog. They and their award-winningrecipes have been featured in several national publications, radio shows, podcasts and many sites online.
|In addition to writing on topics related to paleo parenting, Stacy & Matt are well-known for their candor and openness in addressing topics related to having changed their whole family’s health with a paleo lifestyle. This includes living without a gallbladder, depression, the auto-immune protocol, still being the fattest people in paleo after losing 200lbs and everything in-between. Mount Vernon Grassfed is a small farm that raises 100% grassfed and grass finished beef and lamb, pastured pork and eggs. The animals are raised holistically and humanely without the use of sub-therapeutic antibiotics, hormones, or chemical inputs. The farm practices planned rotational mob grazing and follows Holistic Management International guidance to increase the health of the soil, and therefore, the animals in a way as close to mimicking “real” nature as possible.|
|TEAM PALEO IN JULY|
|Chef: Ande Glass, Paleo in July
Farmer: Tendergrass Farms
Appetizer: Mexican Chocolate Bacon Bar
Ande Glass is a stay-at-home mom who was introduced to the Paleo world after discovering wheat was behind the majority of her digestive troubles. Since discovering the problems, she has done everything she can to make sure her family eats as healthy and local as possible including her infant daughter.
|Tendergrass Farms is a cooperative-style online grass fed meats shop that exists as a bridge between the often geographically isolated family farmer and committed grass fed meats enthusiasts like yourself. The Tendergrass Farms vision is to sustain family farms through making it easy for you to purchase their meats by taking advantage of appropriate technology and ultra-efficient transportation models that enable their meats to be shipped to fans all around the USA. Tendergrass Farms offers grass fed beef, pastured chicken, pastured pork, pastured turkey and a satisfaction guarantee that’s more trustworthy than Abraham Lincoln.|
|TEAM VA IS FOR HUNTER GATHERERS|
|Chefs: Brent Schrader and Heather Gerum, Virginia is for Hunter Gatherers
Farmer: Daniel Salatin, Polyface Farms
Brent Schrader and Heather Gerum are the pair behind the website Virginia is for Hunter Gatherers. Since late 2011, they have been posting regular recipes and the occasional shenanigans that come with a real food lifestyle. They put their minds together to create a website of grain-, legume- and dairy-free recipes. What started as accountability measure for healthy eating has turned into a fulfilling hobby and they couldn’t be happier about it. Brent and Heather live just outside of DC with their dog, Mason. To learn more about them, visit http://vahuntergatherers.com/about/.
|Polyface, Inc. is a family owned, multi-generational, pasture-based, beyond organic, local-market farm and informational outreach in Virginia’s Shenandoah Valley.We produce: Salad Bar Beef, Pigaerator Pork, Pastured Poultry (Eggs, Broilers, Turkeys), Forage-Based Rabbits and Forestry ProductsWe are in the redemption business: healing the land, healing the food, healing the economy, and healing the culture. Writing, speaking, and farm tours offer various message venues.Experience the satisfaction of knowing your food and your farmer, building community. We are your clean meat connection.|
|TEAM PALEO COMFORT FOODS|
|Chefs: Julie and Charles Mayfield, Paleo Comfort Foods
Farmer: Gum Creek Farms
Appetizer: Stuffed Jalapeno Poppers (and a mini-bell pepper version for the faint of palate)
Julie and Charles Mayfield began living a Paleo lifestyle in 2009 and haven’t looked back since. They brought their love of home cooking and the Paleo movement to the masses through their first book, Paleo Comfort Foods (Victory Belt). When not in the kitchen, the Mayfields own and operate BTB CrossFit Vinings, a CrossFit affiliate in the greater Atlanta area, where they have spearheaded several Paleo challenges for hundreds of clients, resulting in many inches lost and lives changed. The Mayfields live in Smyrna, Georgia. Their new book, Quick & Easy Paleo Comfort Foods (Harlequin Nonfiction) will publish in October 2013. Visit them at PaleoComfortFoods.com.
|Gum Creek Farms is located in Roopville, Georgia where owner, Tommy Searcy, raises naturally grown Berkshire pork, Katahdin lamb and Angus beef on pastures that include grasses and clovers and that are not treated with insecticide or herbicide. Rotational grazing methods are used for disease management and better forage nutrition. Freedom to roam, ah! Our animals are drug free (No growth hormones or preventative antibiotics).|
|Chef: Amber Lewis
Farmer: Hickory Nut Gap
Appetizer: Charred Scallion & Sweet Potato Biscuit w/ Bacon Apple Butter
modPALEO is a rapidly growing Paleo meal delivery service based in Charlotte, North Carolina. modPALEO began out of a passion to cook real, whole foods and share it with the community at-large. The gluten-free, grain-free and dairy-free brain child of Amber Lewis, modPALEO has grown from a small kitchen with one delivery location to a fully operational team with 27 delivery locations across three states. modPALEO aims to support local farms, source the highest-quality ingredients and prepare dynamic, creative menus each week so that eating healthy is always just a click away. Oh, and did we mention that we love bacon? That too.
|The land of Hickory Nut Gap Farm is jointly owned by the six children of James and Elspeth Clarke. In 2008 the land was put into a conservation easement with the Southern Appalachian Highlands Conservancy. Protected for eternity the land will remain managed by the family and their agricultural pursuits. Amy & Jamie Ager are part owners of Hickory Nut Gap Farm and currently operate Hickory Nut Gap Meats. 2012 celebrates the 12 Year Anniversary of their grassfed and pastured meats business. Both are graduates of Warren Wilson College. They have three eager boys who enjoy moving cows and feeding baby chicks.|
|TEAM BEWITCHING BACON BRUNETTES|
|Chefs: Kristin Canty and Diana Rodgers
Farmer: Mark and Jill Baker, Baker’s Green Acres
Appetizer: Blended BLT
Kristin Canty is the producer/director of Farmageddon..The Unseen War on American Family Farms, and, the short series Rockin Farmers. She owns an organic farm in Bath, New Hampshire and is working on opening an organic farm to table restaurant. Kristin lives in Concord, Massachusetts with her husband, four children, two dogs , cat and 10 chickens.
Diana Rodgers, NTP is the owner of Radiance Nutritional Therapy, working with clients across the country to help them adjust to the Paleo Diet. Her book, Paleo Lunches and Breakfasts on the Go, launched in August of 2013. She lives with her husband and two children on an organic farm in Carlisle, Massachusetts where they run a vegetable and meat CSA. Her blog, Sustainable Dish, explores the ethical, environmental, and social justice issues relating to the food industry.
|Baker’s Green Acres is a small family farm set in a larger farm community in beautiful northern lower Michigan. Local food, sustainably grown, is something we value and promote. Pasture, the product of sunshine and soil, is the basis of our meat production. Pasture enables us to raise healthier, happier animals that result in the best tasting, highest quality meat possible. Everyone in our family of ten contributes to the operation of our farm, from helping process the beans, corn, cabbage and other garden produce to milking the cows, picking up eggs, and feeding the chickens to building fences and processing chickens. We have a MDA licensed and USDA custom exempt inspected processing facility on farm so that we can process our own animals as stress-free as possible. We see education of consumers and growers as the key to local food sovereignty. We feel strongly about the revolutionary idea that consumers have the right to eat wholesome, farmer direct food. With that passion, we recently took on Michigan’s Department of Natural Resources to defend farmers’ rights to raise heritage breed hogs and founded the hands-on educational organization Anyone Can Farm.|
|TEAM HONESTLY DELICIOUS|
|Chefs: Katy Galvin, Honestly Delicious
Bacon Sponsor: Pete’s Paleo
Appetizer: Mini Pastured Pork “Tacos” with Paleo Carolina Gold Bacon BBQ Sauce
Katy and her husband, Ian, started living a Paleo lifestyle in late 2011 after losing a combined 145 pounds. Katy and Ian were initially looking for a way to maintain their weight loss, but found that by eating Paleo, they were not only able to maintain a healthy weight, but they were also healed from several chronic sicknesses including migraines, depression, acid reflux, adult acne and PCOS. The couple has over twenty combined years experience in the restaurant industry, and Chef Katy has a culinary degree from Le Cordon Bleu in Atlanta, GA. They currently reside in Virginia Beach, where Katy works as Marketing Coordinator for Kombuchick Inc, a Kombucha Microbrewery out of Norfolk, VA. In her spare time, she blogs original gluten-free, grain-free, paleo recipes at Honestly Delicious. She also has a very active Instagram ‘foodie’ account where she shares her daily meals, farmer’s market finds and Kombuchick happenings. You can follow her at paleokatybird.
|Pete’s Paleo, based out of San Diego, CA, is a ‘mom and pop’ business that offers gourmet ready-to-eat paleo meals using local organic produce and sustainably raised animals. Pete Servold is the culinary mastermind behind Pete’s Paleo. He runs the business with his wife Sarah, a former advertising exec who loves food and travel. Pete Servold also holds a culinary degree from Le Cordon Bleu, and is actually one of Katy’s former classmates, as well as her long distance friend and mentor. Not only does Pete’s Paleo offer delicious, chef prepared meals (available for San Diego local pick-up or nationwide delivery!) but they also make their own Paleo Bacon from pastured pork, that contains NO SUGAR, NITRATES OR NITRITES. Dry cured with salt, herbs and spices and cold smoked for two days, it has quickly become a favorite of the paleo community.|
|TEAM KOMBUCHA KAMP|
|Brewer: Hannah Crum
Company: Kombucha Kamp
Flavor: It’s a Secret
Hannah Crum is The Kombucha Mamma, industry journalist, commercial brewing consultant, founder of Kombucha Kamp and mentor to thousands of home brewers around the world. Over the last 5 years, she and partner Alex LaGory have documented the dramatic growth of the bottled Kombucha business, on pace to becoming a half a billion dollar segment by 2015, while helping shepherd companies of all sizes through the commercial Kombucha process.
|Kombucha Kamp is now the #1 Kombucha site in the world, providing free information, tips, guides and advice to brewers of all experience levels all over the globe via an authoritative website, high quality video instruction, commercial & personal consulting, extensive support resources and dozens of in-person classes & live appearances each year. The best information is backed by the best supplies, with the highest quality live Kombucha SCOBYs and numerous vessel choices for brewing at home, including USA made vessels, as well as tea, flavorings, heaters, all specifically designed or selected to make the tastiest Kombucha. Want to find out what Kombucha can do for your health or your business? Visit the #1 Kombucha site in the world KombuchaKamp.com to learn more.|
|TEAM KENTUCKY KABOOM! KOMBUCHA|
|Brewer: John Moody
Company: Kentucky Kaboom! Kombucha
Flavor: It’s a Secret
John Moody is an administrator for the Whole Life Buying Club in Louisville Kentucky, local chapter leader for the Weston A. Price foundation, a board member for the Farm-to-Consumer Legal Defense Fund and the Farm Food Freedom Coalition, and a farmer. He is author of the Food Club and Co-op Handbook, columnist for the Wise Traditions Journal of the Weston A. Price foundation, and speaks at conferences such as Mother Earth News. He is married to his lovely wife Jessica and with her shares the joys of raising four kids and living on a farm in rural Kentucky. John and family have been making Kombucha for over five years for family, friends, and festive events around the country.
|This is one unforgettable kombucha experience. In the early days, this kombucha wouldn’t stay confined to a measly glass bottle, hence the name. John has tamed his brew and now uses a continuous brew method with organic tea which is not only delicious and will do your body good.|
|TEAM MTO KOMBUCHA SPERRYVILLE|
|Brewer: Trey and Ryder Williams and Ralph Crafts
Company: MTO Kombucha Sperryville
Flavor: It’s a Secret
Made-To-Order Kombucha Sperryville is the culmination of the dedicated collaboration between Trey and Ryder Williams and Ralph Crafts. Located in the foothills of the Blue Ridge mountains(Sperryville, VA), the brothers, with the help of Ralph, have worked tirelessly to expand the original MTO Kombucha company which started in Fauquier County, VA. Purpose being, to service a larger area and make the delicious and healthy brew accessible to more people.
|Ralph has been a mentor to the brothers, helping them build a business and forge lasting personal relationships with people who drink or want to drink kombucha to improve their well being. We have been know to bring about “Kombucha Converts”.Trey and Ryder are very excited to supply locally brewed, made to order kombucha and have seen the fruits of there labor since opening production in January 2013. Their Kombucha is renowned for the perfectly balanced flavor, immense health benefits, and a whopping 18 DIFFERENT FLAVORS! They desire to continue growing their business while at the same time learning how their actions as motivated individuals relate to the cultivation of healthy community through understanding and service. Visit http://www.mtokombucha.com/ and https://www.facebook.com/mtokombucha|
|Brewer: Leslie Crews
Flavor: It’s a Secret
Leslie Crews is the President of Kombuchick: A Kombucha Bar & Microbrewery Co. located in Norfolk, Virginia. Leslie is a graduate of Virginia Tech’s Urban Studies program, with a degree in Public and Urban Affairs and minor in Political Science. Upon graduation, Leslie decided to upgrade her lifestyle and nutritional habits through new routines and by eliminating unhealthy elements in her diet. She began brewing kombucha as a substitute to junk- food drinks of all kinds, and began taking her bottled kombucha to potlucks, socials, and other events. People soon caught on to the tasty, elusive beverage of kombucha, and began ordering it through Leslie for similar purposes. Leslie decided to go into business brewing and bottling kombucha, and Kombuchick was born. Currently, Kombuchick is the ONLY kombucha bar and microbrewery company east of Charlottesville, Virginia and is one of three female- owned kombucha companies in the Mid-Atlantic Region. She is the first licensed and certified kombucha production company in Tidewater, and wears that honor proudly. Leslie was also named 2013 Outstanding Young Entrepreneur by the SCORE Foundation.
|Kombuchick: A Kombucha Bar & Microbrewery Co. is located at the corner of 26th St & Church St, inside the farmer’s market. They are currently in the process of expanding to an independent location in Norfolk, in order to increase production and satisfy a ravenous demand. The company’s celebrity customer base include Al Roker and a list of local notables. Kombuchick boasts an international clientele, with customers in Japan, Sweden, Spain, the United Kingdom, Indonesia, India, Canada, and Venezuela. Her product can be purchased at retail locations throughout Virginia Beach, Norfolk, Hampton, Newport News, Richmond and Northern Virginia. For more information about Leslie or the Kombuchick Crew, contact us! You can also like us on facebook and follow us on twitter.Kombuchick will be represented by Katy Galivin, Kombuchick’s Marketing Coordinator, and also the featured Chef from the Paleo Blog Honestly Delicious.|