Let's Be Frank
As Michael Pollan points out in his article in the New York Times on June 4th, 2006;
Organic doesn't always mean BETTER.
"Like every other commodity that global corporations lay their hands on, organic food will henceforth come from wherever in the world it can be produced most cheaply. It is about to go the way of sneakers and MP3 players, becoming yet another rootless commodity circulating in the global economy". The off-shoring of our food poses a tremendous threat to the health of our bodies, our land, our security, and our economy. While we strongly encourage those who provide certified organic food, there are important considerations that move Let's Be Frank beyond organic".
So what is Let's Be Frank? It's the latest sustainably tasty idea from Larry Bain. Larry's career started at the City of Toronto's Mayor's office. But when the culinary world came calling he left Toronto to cook with some of New York's finest chefs including Larry Forgione and Patrick Clark.
He moved out to San Francisco and opened Zola's, a much-acclaimed restaurant. And opened a second Zola's in 1989, and then opened Vince in 1992.
He moved into restaurant management, running Restaurant LuLu and then opening Rose Pistola and Rose's Café before taking a break from restaurants to become the Associate Director of Human Resources for the Tides Center, a non-profit organization that supports Social Justice and Environmental groups around the country.
In September of 2000, Traci Des Jardins, the owner of Jardiniere in San Francisco, lured him away from Tides to become her Director of Operations and to lead her initiative to turn Jardiniere into a Socially Responsible business. In 2002, he opened Acme Chop House with Traci Des Jardins.
In the summer of 2004, he and Traci opened Mijita Cocina Mexicana, with the primary goal of bringing commitment to seasonal, sustainably raised, local food to a mass market. Between Jardiniere, Acme and Mijita they had a combined revenue of $11 million annually and 200 employees.
He has become an outspoken advocate for social responsibility in the restaurant industry, and now has launched Let's Be Frank. An unusual twist on common commodity…
Let's Be Frank Is Local - Cliff Garrison is the Ranch Manager at Hearst Ranch and comes from a long line of ranchers who take pride in their cattle and the way they care for the land they graze. The herd ranges on 80,000 acres of pristine pasture overlooking the Pacific Ocean near San Simeon, California. Engelhart Gourmet, the third generation Bay Area sausage company, turns this meat into delicious hot dogs. Using meat from local ranchers ensures that our ranchers and ranches will be with us for future generations of growers and eaters.
Let's Be Frank Is Grass Fed - It has taken Cliff many years and unwavering commitment to raise a herd - predominantly Angus - that has returned to its natural place in nature, eating grass. Of course all cattle evolved to live well on grass, but over the last 60 years, industrial farming has been re-engineering cattle to fatten up on cheap corn on feedlots. Our cattle graze all year long on a lush mix of native grasses, brassicas, and rye grass. Hay is used sparingly and only as a supplement during the winter months.
Let's Be Frank Is Environmentally Conscious - Since our meat comes from the closest possible source, this reduces the amount of petroleum needed to transport and process our hot dogs and the green house gases and other contaminants that are the usual by-products of other farming methods. Also, most of the grazing land has been placed in a conservation easement with the State of California that will ensure it remains healthy agricultural land in perpetuity.
Let's Be Frank Is Ethically Raised - From birth, weaning and, ultimately, slaughter these cattle are treated with dignity and consideration.
Let's Be Frank Is Fairly Traded And Economically Sustainable - Everyone from ranch to cart receives a fair price or a good wage for the work they do to bring these delicious hot dogs to you.
Let's Be Frank Tastes Good And Is Better For You - The meat for our hot dogs is specially chosen from excellent cuts: shoulder, chuck roll and plate. There are no additives, no hormones, no antibiotics, just pure FREE RANGE, CALIFORNIA GRASS FED beef. The rich diet of grass yields well-marbled meat that is loaded with Omega 3 Fatty Acids. Our hot dogs are much lower in sodium and calories than most other hot dogs. We worked for six months before coming up with the final recipe for the Let's Be Frank hot dog.
Let's Be Frank - Dogs Gone Good - Our hot dogs provide a better way for everyone to afford and enjoy good, healthy and delicious food.