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GOURMET NEWS OCTOBER 2017 www.gourmetnews.com Naturally Healthy NATURALLY HEALTHY 1 5 Responsibly Raised Sausages and Deli Meats with a True Story Behind Them BY LORRIE BAUMANN True story: Phil Gatto just loves making hams and sausages so much that a 40-year career with a major meat processor just wasn't enough for him – he had to help start another meat processing company, where he and his four co-Founders are making antibiotic-free deli meats and organic sausages and hot dogs. "I didn't think I'd done my best work yet, so I wasn't ready to retire," he says. "I'm proba- bly more enthusiastic about good food and further process- ing than I ever was in my ca- reer." Gatto is one of the co- Founders of True Story Foods, a company they're building around the idea that cured and processed meats can be produced with responsible husbandry and without antibiotics and that they can make their supply chain transpar- ent from farm to consumer. "We work with farmers and ranchers who care for their an- imals and land the old-fashioned way –– with genuine respect, appreciation, and sense of responsibility," Gatto says. "We be- lieve it's our job to support them every way possible. That's why we pay better than market rate. By doing so, we not only build meaningful relationships with people who share our values, but also a model that is sustainable and attractive to farmers. This is critical to building a new generation of farmers for the future." True Story's Black Forest Ham is Gatto's personal favorite among the meats the company is producing because he likes knowing that he can go back to the farm where the pork that goes into it was raised, he says. That farm belongs to Russ Kremer, another of the co-Founders in the venture, a fifth-generation Missouri farmer who has been raising pigs since he was five years old. When he returned from college in the early 1980s, he adopted industry trends and started raising hogs in a conventional manner until his eyes were opened to the dangers of allowing antibiotics to infiltrate the human food chain after he contracted an antibiotic-resistant infection that was passed onto him from one of his pigs. That incident changed his mind about the best way to raise animals for human consump- tion, and in 2001, he founded a cooperative of farmers who shared his new beliefs about raising livestock without antibiotics, growth enhancers or hormones in an envi- ronment in which they're able to express their natural behaviors. "Russ is growing heritage-breed hogs, Berkshire, Tamworth and Duroc. He has oversight of the pork supply for True Story," Gatto says. "He knows what he's raising. If you go back and pick the very best breeds and you raise them in the best environment, and you're conscious about the feed, you'll end up with a very good quality pork.... Pork is going to make a resurgence as a very deli- cious meat that has red color and mar- bling." While pork is the protein that's dearest to Gatto's heart, True Story's line includes a range of deli meats that are Non-GMO Project Verified, organic deli meats made from chicken and turkey as well as pork, organic chicken and pork sausages and or- ganic pasture-raised beef hot dogs. The company was founded in 2011 and made its national launch last March at Natural Products Expo West. The quality of the products is a direct re- sult of the care with which the animals are raised, according to Gatto. "We have a community of people involved all the way from the farmer. People start to get excited about their food and what it should taste like. A ham should taste like a good holiday dinner," he says. "When you get everybody in the supply chain around the same table, it's interesting how excited everyone gets. When you see people enjoying the food... There are consumers who ask where their food came from, and we're proud to tell them." Once the meat leaves the farm, it's har- vested humanely and then processed in the San Francisco Bay Area with tradi- tional methods that protect the flavors of the meat, according to Gatto. "A lot of the meats we eat today have been more indus- trialized, and we felt that if we went back to traditional practices, we could get meat that was more like we ate a couple of gen- erations ago," he says. "We go back to the old recipes, and we find consumers who are not concerned so much about cost as where they can buy it because of how good it tastes. A lot of times, that's in the texture of the meat and the bite of the meat and how you can appreciate that in a sandwich." Gatto hopes that after the True Story products leave the processing facility, they'll reach consumers who care enough about their food to take the time to enjoy them. "Food should be fun, shouldn't it? At the end of the day, we're in the food busi- ness. We want to sit around the table with a ham sandwich and a salad and share some good stories. Is that too idealistic?" he says. "Consumers are looking for this kind of food. We're asking consumers if you believe, and want to have transparency, then go to your local supermarket and tell them, 'We'd like to have True Story.'... When you put food on the table, differ- ences disappear, and it's the food that brings you together." For more information, visit www.true storyfoods.com. GN Hilary's Introduces Culinary-Inspired Free-From Millet Medleys at Natural Products Expo East Hilary's, which makes foods from real in- gredients that are free from common aller- gens, has introduced Millet Medleys, a new line that offers a flavorful and clean twist on traditional rice pilaf, packaged in con- venient microwaveable pouches. On dis- play at Natural Products Expo East in September, Hilary's Millet Medleys come in four versatile and savory flavors: Tradi- tional Herb, Golden Curry, Savory Mush- room and Fresh Greek, and are perfect as a bowl base, side dish or meal starter. The new heat-and-eat medleys are rolling out now nationwide. "We were inspired to create this line be- cause of the powerful and nourishing ben- efits of millet, which is also naturally gluten-free," said Becky Harpstrite, Vice President of Marketing at Hilary's. "Millet's higher protein content, sustainable grow- ing methods and alkaline properties make it the perfect base for a va- riety of flavor profiles and recipes, allowing us to in- fuse bold flavors with clean ingredients. With fresh, on-trend and mouthwatering flavors, our Millet Medleys are a tasty, free-from option in the frozen aisle. They're perfect for busy consumers who want convenience, whether they're clean eaters or have special di- etary needs." Millet Medleys are made with a harmo- nious blend of ancient grain millet, extra virgin olive oil, organic vegetables and pro- tein-rich pulses. They can be heated and served for a plant-based side dish or meal that's ready in minutes. Millet is a hot trend- ing ingredient, known for its high fiber and alkaline proper- ties, in addition to being a drought resistant crop. Like all Hilary's products, Millet Med- leys are free from common al- lergens, including wheat, dairy, eggs, soy, nuts, sesame and corn. They are vegan, USDA Certified Organic, Non-GMO Project Verified and certified gluten free. The Traditional Herb Millet Medley of- fers a combination of carrots, peas and white beans along with parsley and thyme, while Golden Curry Millet Medley has a warm mixture of lentils, peas and golden raisins seasoned with turmeric and cayenne. Savory Mushroom Millet Medley offers up the earthy, comforting tastes of mushrooms, herbs and roasted vegetables, while the Fresh Greek Millet Medley's gar- banzo beans, Kalamata olives, red onion and sun-dried tomatoes accented with parsley and mint provide an authentic taste of Greece. Hilary's new Millet Medleys are avail- able at conventional and natural grocery stores nationwide and in Canada, as well as online for a suggested retail price of $4.99 per package. For more information and recipe inspiration, visit www.hilarys eatwell.com. GN

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