Growing Clean Food

  (Sacramento, California)
Jubilee Farm

Jubilee Farm is going to Cochon 555!

Well it’s official folks!

A couple of weeks ago, we received a call from the Rev. of Pork himself, Michael Sullivan. In short he wanted asked if Jubilee Farm could bring one of our Berkshire pigs to compete in the Cochon 555 in LA. Well it official and we are on our way to LA for a night of great pork! Here is a little about Cochon.



Culinary Competition and Tasting Event Celebrates Heritage Breed Pigs at the House of Blues

COCHON 555 – five chefs, five pigs, five winemakers – is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans.

THE FIVE CHEFS: 2012 Los Angeles competing chefs include Chad Colby of Mozza, Ben Ford of Ford’s Filling Station, Neal Fraser and Travis Lorton, co-owners of the Strand House, Grace & BLT, Jason Neroni of Superba Snack Bar, and Micah Wexler of Mezze.

Guests will be treated to an epic pork feast of five whole heritage pigs prepared by five chefs and wines from five family wineries, including Turley, Matthiasson, Scholium Project, K Vintners and Buty. The evening will also include wines from Elk Cove Vineyards, SALDO, Sokol Blosser and Simi. Watch a butcher demonstration from Lindy & Grundy, Local, Pastured & Organic Meats, and take your chance to win cookware through an interactive tasting contest with Chef Joshua Whigham of The Bazaar by José Andrés. Libations include beers from Anchor Brewing, tastings of Chinaco Tequila and the ”Perfect Manhattan” Cochon 555 Bar with Daniel Hyatt of Alembic SF showcasing craft American spirits including Hirsch, Angel’s Envy, Eagle Rare, Buffalo Trace, Templeton Rye, Hudson Whiskey’s Baby Bourbon and Luxardo cherries. After the close of the judging, host chef Sean Denton of the House of Blues will preview Cochon Heritage BBQ with a whole hog family meal. Attendees don’t forget that everyone votes for the “Best Bite of the Day” before we combine the consumer votes (51%) with the technical score from the local judges (49%) and announce one chef as the Prince or Princess of Porc. The winner will go on to compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.

To start the awards ceremony, we host a 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent-Perrier Champagne, now celebrating its 200th year. To close the evening, we offer an exclusive chocolate experience from Xocolatl de David and cold-brew from Safari Cup Coffee.

Sunday, May 6th
4 pm VIP opening; 5 pm general admission

House of Blues, Los Angeles – Official Host
8430 Sunset Blvd.
West Hollywood, CA 90069

$125 per person for general admission; $200 for VIP, which includes one hour early access to sample dishes from three of the competing chef stations, welcome cocktails from The King’s Ginger, artisan cheeses and Rappahannock Oyster Company serving Stingrays, Olde Salts and Rappahannock River, and a chance to win a year’s supply of meat and cheese from Cochon 555 and Murray’s Cheese.

Available at

PR CONTACT: Lori Lefevre



The Jubilee Farm Pig Roast is Truly a Local Event


The theme for our 2012 event is celebrating local farmers and local food.

Our first beneficiary, the Oak Park Farmers Market specializes in small, family farmers creating better food access for the Oak Park & surrounding Sacramento communities. In it's third year of operation, the Oak Park Farmers Market is quickly distinguishing itself as the 'go-to' market for our area. 

Our second beneficiary, Slow Food Sacramento is our local chapter of the international organization dedicated to preserving the farm to table movement in the midst of a growing fast food society. The Slow Food organization boasts over 80,000 members in over 100 countries (source).

Our cook, Chef Brad Cecchi (Executive Sous Chef, The Grange) is personally dedicated to the farm to table movement. The Grange showcases a local market driven menu. Chef Brad winner of the recent Sacramento Bacon Fest is sure to satisfy all with his stunning recipe of whole pork and local vegetables. The salumi, sausages, pate and bacon jam for the VIP packages will be sourced from the same Jubilee Farm Berkshire hogs that will be used at the Pig Roast. 

Our menu includes vegetables purchased just days before our event from local farms such as Full Belly FarmFarm Fresh to You and other vendors at the Oak Park Farmers Market the day of the event.

All of our vendors (including our photographergraphic designer and even table/chair rental) are sourced right here in the Sacramento region!   

From all of us to all of you, thank you for supporting local farmers & local food!

Check back in a few days as we provide more updates about some of the people that will be on hand to discuss these important topics with you at the Pig Roast. We hope to see you there! 


Buy Local

For the context of this post, read the story found here

I recently read an article on CNN Money about the USDA's recent $40 million purchase of surplus chicken from the national poultry supply. First of all, I wasn't aware that there was so much of an extra supply of chickens out there and second I wasn't aware that this has become somewhat of a normal procedure for the USDA (to bail out the chicken industry). Mainstream media does a great job of leaving out the hard core facts so we are left to ask more questions.  

Now I am sure that the majority of the LocalHarvest crowd is passionate about it's mission to support and promote local growers but just in case someone stumbles upon this post, I'll elaborate.  The chicken producers that were bailed out by this purchase are the ones who turn out chickens by the thousands. They don't care about the quality of their product. They care about passing the next inspection, corporate profits and even political connections. 

The unsaid part of this story I believe is that a large portion of the US population is turning to small local farmers for their food needs.  

Chickens from large producers are housed in inhumane conditions and fed antibiotics to promote quick growth. We small farmers are against this practice. We raise chickens by the dozens or in some cases the hundreds on farms that are run by our families. Our kids have probably fed the chickens you eat and spend time holding them, showing them to their friends and generally that we care for. We all have policies that creates the same level of quality we have for our what we eat as we know you have for yours.  

Let's continue pushing our food sources back to the high quality it once was. Let's grow clean food! 

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