Tell us a little about Miller Union and what you do?
Topics: Customer Spotlight
-Tell us a little bit about Epic, and what you all do?
EPIC bars started in an effort to provide an on-the-go grassfed protein option. We created a product which not only regenerates our bodies but regenerates the land and supports animal welfare.
-How did you get into the business?
EPIC wasn’t meant to be regenerative ag focused- it was focused on grassfed meat-grassfed was better for the animals and the end consumer. However, we thought the land component was missing and began to specifically support regenerative ag.
-Why do you choose to support White Oak Pastures?
White Oak is the gold standard in meat production – it does above and beyond meat- it’s animal welfare, improving rural economies, regenerating land, it’s one of the only holistic organizations that we work with in terms of suppliers. We try to manage our organizations holistically so we have a lot of respect for White Oak in this regard. There’s so many reasons why we love you guys. We love the story. We love that it went from industrial ag. We trust that everything we get is exactly what we’re ordering.
-What do you think your customers appreciate most about White Oak Pastures?
One of the reasons our customers really appreciate white oak is that there’s real people behind it- a real family with real employees- people want to connect to their food and they want their values to match the things they’re purchasingRead More
Score fat on duck breast in small cross – hatch pattern
Season both sides with salt and fresh cracked black pepper
Skin side down place duck breast in a hot skillet and reduce the heat to medium heat. Render
the fat down to golden brown and delicious approximately 4 minutes.
Flip duck breast over and baste duck for 4 minutes.
Remove from pan and let rest, slice and serve.
Carrot Nage Ingredients:
1# carrots for juicing
¼ cup vegetable stock
½ cups Chinese cooking rice wine
½ cups coconut vinegar
¼ cup fish sauce
Method of Production:
1. In a juicer, Juice 1 pound of carrots. Dice the second pound of carrots and add to carrot
juice in a pot. Cook the carrots for 10 to 15 minutes in the carrot juice until soft enough
to puree. Puree carrots and add the ¼ cup of vegetable stock
2. In a separate small sauce pot add your Chinese cooking rice wine and your coconut
vinegar and reduce by 25%
3. Add your carrot puree to the rice and vinegar reduction. Season the sauce with ¼ cup
fish sauce and ½ cup of coconut vinegar.
Serve with grilled broccoli, fresh cilantro and garlic scapes