Tag archive for » Anya Fernald «

Palo Alto Welcomes Belcampo Meat Co.

Friday, 25. July 2014 5:28

Pulled pork bun (front) and braised lamb belly bun (back) at Belcampo in Palo Alto.

Pulled pork bun (front) and braised lamb belly bun (back) at Belcampo in Palo Alto.

 

After opening its first restaurant-retail meat shop last spring in Larkspur, Belcampo Meat Co. has been on a rapid roll.

Since then, it has opened in speedy succession in San Francisco, Los Angeles, Santa Barbara, and just four weeks ago in Palo Alto’s Town & Country Village.

Shortly, Santa Monica will get the largest outpost of the farm-to-table meat company with a butcher shop plus a restaurant that will boast a full bar, as well as 90 seats. A lease also has been signed for a location in West Hollywood.

Belcampo is on a fast-track mission to prove that sustainable not only can be profitable, but feasible on a large-scale.

A butcher packs away the meat just before closing.

A butcher packs away the meat just before closing.

Note the whiteness of the fat on the meat -- a sign of pasture-fed animals.

Note the whiteness of the fat on the meat — a sign of pasture-fed animals.

It is the brainchild of Todd Robinson, a Wall Street veteran with deep pockets; and Anya Fernald, a California-native and long-time locavore entrepreneur. She may look familiar from her previous appearances as a judge on “Iron Chef America” and as the founder of the Eat Real Festival in Oakland.

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Category:General, Going Green and Sustainable, Great Finds, Meat, New Products, Restaurants | Comments (4) | Autor:

Belcampo Ushers in A New Age of Sustainable Food

Monday, 1. April 2013 5:25

A butcher making porchetta at Belcampo Meat Co. in Larkspur.

A butcher making porchetta at Belcampo Meat Co. in Larkspur.

 

Belcampo Meat Co. in Larkspur may look like the latest trendy, farm-to-table butcher shop stocked with pedigreed meat for sale at sky-high prices.

But it’s so much more than that.

It’s part of a corporation that aims to start a new food revolution — by producing sustainable food on an unheard of scale. And at a profit, to boot.

It is the brainchild of Todd Robinson, a Wall Street veteran with deep pockets; and Anya Fernald, a California-native and long-time locavore entrepreneur. She may look familiar from her previous appearances as a judge on “Iron Chef America” and as the founder of the Eat Real Festival in Oakland.

The two founded Belcampo, Inc. in 2011, which consists of several operations spread across three countries. They include: a 10,000-acre certified organic, sustainable ranch at the base of Mt. Shasta in California, where cows, pigs, chickens, sheep, rabbits, goats, turkeys, geese and squabs are raised sustainably, organically and on pasture; another cattle ranch in Uruguay; and an eco-lodge and farm in Belize that produces coffee, chocolate and rum.

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Category:Food TV, General, Going Green and Sustainable, Great Finds, Health/Nutrition, Meat, More Food Gal -- In Other Publications, Restaurants | Comments (3) | Autor: