The 100 Mile Meal

The 100 Mile Meal

Date & Time - October 23rd 5:30 pm

Location - Squatters Downtown Pub and Brewery

Did you know the average meal in the United States travels 1,500 miles from the farm-gate to your plate? The 100 Mile Meal is an opportunity for Salt Lake City to celebrate its local food, farms, and economy, while illustrating a commitment to sustainable agriculture.

The meal will highlight seasonal ingredients sourced from farms within 100 miles of Mayor Becker's Salt Lake office. The rest of the evening with feature the national premier of Green Living Project's film short about the New Roots Refugee Agriculture Program, and speeches by the filmmaker and Mayors of Salt Lake County and Salt Lake City.

Proceeds from the 100 Mile Meal will benefit Slow Food Utah's Micro-Grant Program, which supports local food-related projects, especially small-scale food growers and producers, community innovators, and educators.


To purchase tickets, go to:



Niman Ranch and Sustainable Agriculture




Natural food industry thought-leaders go back to school to study sustainable agriculture

Niman Ranch hosts program to understand the complexity of sustainability and formulate company goals

January 23, 2013 (Alameda, Calif.)  ̶  The world’s human population is growing while it’s resource base declines. This sobering statement drew food industry leaders to gather last week for the Niman Ranch Sustainable Agriculture Short Course education program at Colorado State University in Fort Collins, Colo. This is the fourth in a series of educational programs hosted by the thought-leader to explore sustainable agriculture and solutions.

The goal of this intensive two day program was to engage industry trailblazers to think about sustainable agriculture and to gain a better understanding of the practices which impact the land, water, air, animal welfare and farmer economics. Attendees left with a deeper knowledge of sustainability and began formulating how their businesses can take steps to improve the land, animal welfare and producer profitability for the future.


The short course is part of Niman Ranch’s ongoing effort to understand the complexity of sustainable agriculture, its current practices and the practices it should implement for the future.  Over the past 18 months, the company has hosted three other programs:

·         August 2011: Sustainability Panel of nine industry experts moderated by Dr. Fred Kirshenmann, Distinguished Fellow at the Leopold Center for Sustainable Agriculture

·         April 2012: Environmental Impact of Grain-Fed versus Grass-Fed Beef presentation at Boise State University by Dr. Judith L. Capper.

·         September 2012: Presentations by Dr. Kraig Peel, Director of the CSU Western Center for Integrated Resource Management, on traditional livestock production and Jon Scholl, Executive Director American Farmland Trust, on the disappearing farmland.

Niman Ranch will host its fifth program in conjunction with the 15th Annual Hog Farmer Appreciation Dinner in Des Moines, Iowa, August 2013.


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About Niman Ranch

Niman Ranch is a network of more than 720 sustainable U.S. family farmers and ranchers who raise livestock traditionally, humanely and sustainably to deliver the finest-tasting proteins. Niman Ranch’s independent family farmers practice the highest standards of animal husbandry and environmental stewardship. Niman Ranch’s fresh, smoked and prepared meats are available at fine restaurants and select grocery stores nationwide.




CSU Press Release final 1-23-13.pdf (326.38 kb)


Happy Cows Make Happy Hamburgers!

 At Squatter’s, whether you are enjoying a piece of beef with your weekend eggs, or nestled between our custom made buns in one of our delicious, cooked to order burgers, you can be sure your meat has never contained  antibiotics or hormones, and came from free range cattle.  This weekend, Joe Lambert (Squatter’s Operating Partner) and I had the pleasure of attending the annual Niman Ranch Partners meeting in Denver, Colorado.
On Friday, Niman arranged a visit to CulverRanch,where we spent an hour touring the well-kept facility, and learning more about their “100% never, ever program.” Niman field agent, Mark Gahart, explained the differences between cattle raised on Niman ranches and those raised at “commodity facilities,” and answered all our questions. Niman ranchers operate on a “closed loop” system, which means they retain heifers for breeding from the calves birthed on the ranch. They are able to track parentage and breed for quality meat, while employing good genetic practices (read: no inbreeding between daddies and daughters!).  The result?  Niman cattle produce about 50% prime beef (versus the typical 2.5% yield from commodity beef).
Steve (another Niman representative) visits the ranches about every two weeks, to test feed rations and ensure that the cattle are never given antibiotics or hormones.  Additionally, Niman has the strongest humane animal care handling protocols in the industry.  I, along with Joe, have had the opportunity to witness these practices in action.  They work.   U.S. family ranches employing the Niman system can increase profits by 15% while maintaining the welfare of the animals and the land.  Interested in knowing more about how cattle can be so happy? Ask away! I always encourage open dialogue around our green business practices.
Let me finish with a wicked big thanks to Niman for sharing part of your family with part of our family.  We are proud to partner with you, and I invite our Squatters patrons to try what Niman has to offer; their quality products are well integrated into our menu and hard to beat, no matter how you like your meat cooked.

James Soares
Director of Environmental and Social Responsibility

Welcome to my half of the blog everybody!

Whether enjoying it on a juicy burger or with a fluffy omelet and fruity mimosa on the side, during a weekend brunch, Squatters customers can’t seem to get enough of our bacon. Personally, I prefer mine in a bacon-tini, that’s right- bacontini- but sadly, that specialty drink has yet to make it onto our menu.
So where does our delicious bacon come from? Why, it’s processed right here in Utah by Daily’s Premium meats (a division of Seaboard Farms), which has been operating in Utah for almost 100 years and is now the last “cut to order” house in America. Squatter’s has had a successful partnership with this local establishment for over fifteen years. About ten percent of Daily’s business is with the U.S. military, providing a large portion of the bacon eaten by those serving in Afghanistan and Kuwait.
In order to keep our hungry Squatter’s customers and overseas troops well fed, about 50% of Daily’s bacon is precooked- in microwaves the size of Volkswagen Beetles! This process produces approximately 13,500 gallons of pork fat per week (think 200,000 pints of beer!) Happily, all this grease does not wind up in the local landfill. Instead, Daily’s wisely utilizes this byproduct for (among other things) energy and animal feed, providing a more sustainable future for all of us, and an additional revenue stream for them.
So the next time you are enjoying a crisp slice of bacon at any of our three locations, you can feel good about the fact that, like many of our menu items, it comes from a local company, that shares a mission similar to Squatter’s. We strive to deliver high quality, local, interesting menu items and follow sustainable business practices. We also believe that intelligence is spread equally among everyone in the Squatter’s community: one brain per person!  I’m excited to expand our brain power by inviting your feedback, ideas, questions or comments. For further dialogue on this, or any topic, please contact me at I look forward to hearing from you.
James Soares, Director of Environmental and Social Responsibility