Important Messages from Clemens Food Group →

Danyell and Robbie Dickinson

I hold us to high standards. We have pride in our farm and the work we do.”

—Danyell Dickinson
Danyell Dickinson

FAST FACTS

The Dickinsons:

Danyell, Robbie,
Nattalee (9)

Live and Farm in:

Hustontown, Pennsylvania

Farm Size

107 acres


Who Are the Dickinsons?

As a third-generation farmer, Danyell Dickinson takes pride in living and working on a dairy and pig farm just two miles from where she grew up in Hustontown, Pennsylvania. The farming tradition started when her grandparents began dairy farming in 1945, passing the farm to her parents in the late 1980s. Danyell’s father transitioned the family into pig farming, building his finishing barn in 2007.

This farming heritage cultivated Danyell’s love for animals—a passion that grew as she grew. She milked the family cows every evening through high school and into college, where she studied animal science but still came home on the weekends to feed the calves. “It’s the structure that stuck with me,” Danyell says. “Milking cows is twice a day, every day—no matter what.”

That structure was new to Danyell’s husband, Robbie, who was first exposed to the farming lifestyle when he started dating Danyell. But he loves the freedom farming provides. “I don’t have to answer to anyone,” Robbie says. “Day to day, I can do what I want to do. I enjoy that.”

Robbie Dickinson

From Dairy to Pigs to … You Name It

Danyell and Robbie’s daily commitments include running two pig barns on the farm where they live with their 9-year-old daughter, Nattalee. But they aren’t alone in the work: Danyell’s brother, Nelson, manages the day-to-day activity at the dairy barn and is in charge of the crops.

Nattalee is learning the ins and outs as well, but, mainly, “she farms the pool,” Robbie jokes. “Some days, she wants to be a teacher, or an artist, or a vet. I tell her she can be anything she wants to be.”

One thing is certain: There’s never a shortage of things to do. When Robbie isn’t on the farm, he’s helping out around town or driving a school bus. “No two days are the same. “You check on your pigs first thing, check on them again at day’s end. Do whatever work needs to be done in between,” he says. “When I’m driving the bus, it’s back and forth between the bus and the farm. When needs arise within the community—road work and repairs, for example—I pitch in.”

Danyell and Robbie Dickinson

Hands-On Approach to Health and Wellness

Misconceptions about pig farming are common. But the business isn’t what people think, Danyell says, noting that the Dickinson farm strictly follows environmental and health regulations to keep themselves, their animals and their community safe. Barn visitors are most surprised by how clean and comfortable the pigs look, she adds.

Although the Dickinsons rely on technology to improve the lives of their pigs and simplify their own lives, they believe such innovation can never replace being in the barns and caring for their animals in person. It’s the way they prefer it, in fact.

“I hold us to high standards,” Danyell explains. “We have pride in our farm and the work we do.”

Danyell and Robbie Dickinson

Dawn and Drew Johnson

I take pride in having decided to stay here and raise my family here.

—Dawn Johnson
Dawn and Drew Johnson

FAST FACTS

The Johnsons:

Drew, Dawn,
Gabe (15), Clay (13),
Shelby (11),
Trinity (9)

Live and Farm in:

Spring Run, Pennsylvania

Farm Size

170 acres


Getting to Know the Johnsons

Farming has always been a lifelong passion for Dawn and Drew Johnson. The 170-acre farm they run has been in Dawn’s family for over a century. In fact, it sits on a road that bears her maiden name. Drew, meanwhile, spent much of his childhood on his aunt and uncle’s dairy farm—and longed to be a farmer too. “Everyone always said we were a perfect match because Drew was always looking to get into farming,” Dawn says.

For the Johnsons, keeping family traditions alive is incredibly important. “Our children will be the fifth generation of this family that has grown up right here, on this farm,” Dawn says. “From my windows, I can see land that has been farmed by my family for more than 100 years. I take pride in having decided to stay here and raise my family here.”

A Day in the Life

For the Johnsons, work begins before sunrise and ends long after sunset. And it has to, given that Drew divides his time between the family farm and neighboring properties through his custom farming work. Planting and harvesting others’ crops can feel like a full-time job in and of itself, but the competing demands don’t phase Drew. “I don’t have any time management tricks,” he says. “I just get done what I know needs to be done.”

Dawn and Drew Johnson

In the midst of all of this, Dawn and Drew are raising four children. When Drew’s away from the family farm, Dawn takes the lead in keeping their household running. “People tell us we should have a reality show because of the nutty stuff that goes on in our house,” Dawn jokes.

But they make it work. “Even though the day-to-day is fast-paced, we still take those moments to appreciate the sky or the way everything is growing,” Drew says. “We are part of the farming culture, which is something most people don’t get to experience. I feel really lucky.”

From Challenges Come Opportunities

Drew and Dawn’s hard-work ethic is instilled early in the Johnson kids, who started helping out around the farm and driving tractors at the tender age of eight. Even if none of the kids opts to take over the family business someday, Drew and Dawn are confident that this lifestyle teaches values that will last a lifetime. “We show them through example what it means to work hard,” Dawn says. “It will speak volumes to them as they grow into adulthood, no matter what they decide to do.”

The Johnsons are clearly committed to the traditions that have sustained their family for generations. But they also work hard to keep up with modern farming practices and technologies to ensure their pigs get the best possible care. “We have apps on our phones, so we get an alert if something happens. There’s a lot of technology at work in the barn keeping the pigs safe and happy,” Drew says.

Dawn and Drew Johnson

At the end of the day, it’s all about family—and flexibility. While it might not seem like a traditional way to spend time together, a lot of shared family moments happen while caring for the pigs. It’s why the hog barn has become such a special place for Dawn and Drew: They can work—and spend time together—when they’re there.

But family time involves play too. Whether it’s late-night fun in the swimming pool, gathering around the kitchen island to talk about their days, or shuttling between kids’ activities, the Johnson family makes the most of the precious time they get together. “You just have to go with the flow,” Dawn says. “Plans change. Things break. You work in the family time when you can.”

Dawn and Drew Johnson

Adam and Melissa Meily

Adam and Melissa Meily

FAST FACTS

The Meilys:

Adam, Melissa,
Alexis (14), Mason (7)

Live and Farm in:

Huntingdon, Pennsylvania

Farm Size

137 acres


A Farm of Their Own

Adam Meily has always been around pigs. He’s the sixth generation of his family to grow up farming, and he knew early on that he wanted to continue in his father’s footsteps.

“Shortly after high school, I enlisted in the National Guard and got deployed for a year,” Adam says. “By then, my parents had taken a less active role on the farm, so when I came back, I told them I wanted some land and a farm to raise my family on.”

Today, Adam and his wife, Melissa—who learned the ways of the farming world after they met—live with their two children on a farm they purchased five years ago. “This is the third pig farm I’ve owned,” he says proudly.

Hard Work Is a Family Affair

Adam credits his farming background for instilling the values of strong community involvement and a tireless work ethic. “Farming is part of our family. No one gets a free pass on the work that needs to be done,” Adam explains. “There are times where you need to be there, you’re expected to be there and you’re going to be there. You look back and you see that that’s a positive experience rather than a negative one.”

Adam hopes to pass that work ethic—and eventually the family farm—down to his own children. Luckily, their son, Mason, is already showing interest in taking it over; their daughter, Alexis, meanwhile, is learning responsibility by caring for show steers after school. Because of the farm’s size, the family can keep many of their operations in-house rather than outsourcing them to someone else, allowing them to be relatively self-sustaining.

Adam and Melissa Meily

Beyond family, the Meilys attribute much of their success to their community involvement. Both were elected to six-year terms in the local government: Adam is a township supervisor, Melissa is an auditor.

“I made the commitment that I was going to run. The majority of the work is around road care and infrastructure,” Adam explains. Even though the call to serve sometimes comes at inopportune moments—“the obligations come in waves,” he says—Adam honors the commitment because “others are counting on you to represent the community.”

Melissa, meanwhile, is responsible for the annual audit. “It’s not as big a commitment,” she says, and it’s “very different from pig farming.”

Doing Right By Their Animals

The Meilys are especially proud of the way they raise their pigs. “Doing the right thing for the animal—whether that’s an environmental or health matter—is especially important,” Adam says. “We’re trying to minimize the stress on the pig so it doesn’t have any bad days during its time with us.”

That care for their pigs is what the Meilys say the general public understands least about pork. It’s hard for many Americans to even imagine daily life on a pig farm, Adam continues. “In terms of animal welfare and the environment, the misconception is that farmers just do what they need to do and don’t worry about anyone or anything else,” he says. “But it’s really 180 degrees from that.”

Adam and Melissa Meily

The Meilys rely on the latest technologies to make sure everything in the barn is state-of-the-art, Adam explains. From touchscreens for controllers to other future improvements for the farm, it all comes back to giving their pigs the best care possible.

“We’re able to sustain the rest of our farm with the income we get from raising pigs,” Adam continues. “I feel safe. I know I’m working for a company that has a long-term vision. I know I’m getting paid. If you talk to a lot of dairy farmers right now, they wouldn’t say the same thing.”

At the end of the day, he adds, “We have pride in the pigs we’re raising because of how we treat them.”

Adam and Melissa Meily


Farming is part of our family. No one gets a free pass on the work that needs to be done.

—Adam Meily

How to Make Your Favorite Pork Dishes Keto-Friendly

There’s a reason so many people love the ketogenic diet: It considers indulgence healthy. Unlike many restrictive diets, the principle behind keto is to put your body into ketosis, or a state of burning fat for fuel. To trigger this metabolic process, followers are advised to load up on healthy fats, protein and certain types of vegetables—a move that, for many, circumvents having to sacrifice favorite foods.

Avoiding carbs is relatively easy, but keto dieters might need to tweak a few of their favorite meat dishes.

“If your dishes have starch in them, that needs to come out,” says Gerard Viverito, a chef based in New York’s Hudson Valley who follows the keto diet with his own family. Luckily, because keto promotes eating healthy fats, many delicious pork dishes like pulled pork, bacon and meatballs are fair game. “Too lean of a protein will kick you out of ketosis,” Viverito continues, “and then you will not burn fat but store it instead.” To prevent that from happening, he suggests getting creative: Start by cutting carbs in your favorite pork dishes, or seeking recipes that don’t require them.

When Viverito missed the crunchy exterior of a breadcrumb-crusted pork tenderloin, for example, he developed a clever workaround: “I discovered that I could mimic the effect by using pork rinds pulsed in the food processor as breading,” he explains. “I use a double egg-and-pork-rinds dipping sequence and then pan fry as normal.” He also uses those shattered pork rinds as breading for fried chicken sandwiches.

Because pork is such a mild protein, it can take on the versatile flavors from nearly any type of cuisine and is an ideal protein for group gatherings. Viverito suggests hosting an “around-the-world” meatball night, making various types of pork meatballs inspired by the spices and seasonings from Vietnamese, Malaysian and Italian cooking. Most spices are fat soluble, meaning the ground meat will readily absorb their flavors.

Simmering pulled pork or a pork butt roast in a slow cooker also helps the meat absorb the spice and seasoning flavors. Keto followers can still enjoy the experience of a pulled pork sandwich by eliminating the buns and creating crunchy lettuce wraps instead, or they can use the meat as a topping for taco salad.

Sausage can also be leveraged in keto diets. Too often, Viverito says, people only think about sausage in link form. Patties are an underrated ingredient for grilling and frying, while sweet Italian ground sausage adds depth to tomato sauce and a spicy-savory kick to cauliflower-crust pizzas.

From chops to sausage and every cut in between, pork’s versatility makes it a perfect protein for keto palates.“ All are great sources of fat in relation to protein and can be cooked in so many different ways,” Viverito says.“I can braise or cook them in the oven for a while unattended while I do other things.”

Make “Low-and-Slow” Pulled Pork in Half the Time Using an Instant Pot

Slow-cooker pulled pork is a guaranteed crowd pleaser at any tailgate party. But who has the time to factor in the endless hours for a low-and-slow recipe when there are a million other to-do items on a party prep list?

If this is the first time you’ve caught wind of the Instant Pot trend, welcome to the future. Electric pressure cookers like the Instant Pot are changing the game by delivering the same ultra-tender, super flavorful dishes typically made in a crockpot—but in a fraction of the time. They do it by boiling the liquid placed in the inner pot and turning it to steam, which creates pressure between the covered inner pot and the cooker base when it has nowhere to escape. The pressure and temperature inside the pot regulate automatically, thereby cooking food faster.

Melissa Clark, author of the pressure cooker cookbook Dinner in an Instant, suggests heating up the inner pot and searing the pork on all sides before adding the liquid. Broth, stock or plain water all work well. “Pork has so much flavor already that as long as you add salt and garlic, too, [the cooked meat will] be flavorful,” she says.

Cutting down the cooking time on labor-intensive dishes like pulled pork opens the door for other party prep activities—particularly if you cut the meat into smaller chunks. Because the meat will be shredded, there’s no need to be too precise in how you cut it.

“Cooking pork shoulder the traditional way, in an oven, meant braising for hours and hours,” Clark explains. “The beauty of using the pressure cooker is instead of taking nine hours, it’ll take 90 minutes. If you’re in a hurry and want to save time, cut it into 1.5- or 2-inch chunks—and it’s done in 45 minutes.”

Dousing pulled pork in classic barbecue sauce is always a winning combination, but there are plenty of other ways to savor the meat—and ditch the bun. “I love it on tacos or in tortillas,” Clark says. “I also serve it over sticky rice, making a rice bowl with it.”

She also likes to make enough pulled pork to stretch across multiple meals. “It’s one of those foods that gets better when it sits,” Clark explains. “When you reheat it under the broiler or in a frying pan with some fat, you get those crispy pieces as well as tender chunks.”

Pork Under Pressure; You … Not So Much

Looking for a creative way to cook Farm Promise® pork in your Instant Pot? This recipe from Melissa Clark’s cookbook, Dinner in an Instant, will have your family salivating.

Clark’s recipe calls for boneless pork shoulder cut into larger pieces, but any flavorful cut, like a loin, will marinate and simmer beautifully. Cutting the meat into smaller chunks will speed up the cooking process.

Expect to spend about a half hour actively preparing ingredients, then sit back and relax while the slow cooker does the heavy lifting.


Pressure Cooker Garlicky Cuban Pork

TIME: 2.5 hours, plus 1 hour marinating

YIELD: 8 to 10 servings

Can be gluten-free, if using corn tortillas

This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over garlic rice for a soft bed with maximum pungency. Or tuck it into tortillas along with some salsa and avocado to create tacos.


8 garlic cloves

Juice of 1 grapefruit (about ⅔ cup)

Finely grated zest and juice of 1 lime

3 tablespoons extra-virgin olive oil

2 tablespoons light brown sugar

1 tablespoon fresh oregano leaves

2 teaspoons ground cumin

1½ tablespoons kosher salt, plus more to taste

1 4- to 5-pound boneless pork shoulder, cut into 4 pieces

1 bay leaf

Chopped fresh cilantro leaves, for serving

Lime wedges, for serving

Hot sauce, for serving

Tortillas, for serving (optional)

Fresh tomato salsa, for serving (optional)


1. In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

2. Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).

3. When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

4. Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

5. Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous—1½ to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

Recipe reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Seven Tips to Make the Most of Your Grill

Mastering the grill is part science, part art. It’s a blend of the right tools and intuition, adapting to variable outdoor conditions at a moment’s notice.  

“It’s a lot like sailing, because when you set out, you don’t know how long that trip is going to take,” says John Manion, chef/owner of El Che Steakhouse & Bar in Chicago. “You need to set yourself up for success, and remember that patience is involved.”

Resisting the urge to poke, prod and flip your meat every minute that it’s grilling is the first step to ensuring a delicious meal, Manion says. Follow the rest of his steps, and you’ll be a master of your home grill in no time.

Step One: Wait until the grill is hot. Then wait some more.
Most people don’t allow their grill to come up to its maximum temperature before they begin cooking. Giving your grill the proper amount of time to reach its upper temperature limit will ensure a beautiful sear. Manion recommends a full 30 minutes of preheating before cooking. “That’s a long time, but you really want it hot,” he says.

Step Two: Clean, then season.
A clean grill is an effective grill. Once the grill is hot, scrape off any scorched bits of food with a brush, then season slats with vegetable oil or a neutral non-stick spray. Don’t forget to give your meat or vegetables a brush of good-quality olive oil before grilling. Oil not only keeps food from sticking, it also conducts heat.

Step Three: No lighter fluid, ever.
“It’s putting chemicals into your food. It’s no good,” he says. To ensure his meat doesn’t taste like butane, Manion uses a propane torch to light his charcoal grill. But even a simple chimney starter will do the trick.

Step Four: Play the zone.
Create two heat zones by mounding lit charcoal to one side of the grill, or using a gas grill’s variable dials to keep one side at maximum temperature and the other at 75 percent of maximum temperature. “Get that sear on the hottest side,” Manion says. “If you need to bring the meat down a notch, it’s nice to have that safety zone on the other side.”

Step Five: Streamline your tools.
Grilling doesn’t require an entire arsenal of supplies. Most home cooks only need a set of long tongs, a spatula for scraping, and a water squirt bottle for tamping down flares created by dripping juices, Manion says.

Step Six: Don’t guess when it comes to temperature.
Think of the dramatic differences between a 100-degree summer day and a 0-degree winter night. The same is true for meat, which cooks very differently at 500 degrees than it does at 400 degrees, Manion explains. Spring for a digital-read thermometer, and you’ll be able to adjust your grill’s heat source to compensate for changes in your backyard’s wind and air temperature. Also, bear in mind the temperature that your meat should be cooked to: Pork,for example, should reach 145 degrees Fahrenheit with a three-minute rest.

Step Seven: Go easy on the marinade.
Marinades and seasonings will add flavor, but marinating too long runs the risk of ruining your meat. If you want to soften up a piece of meat, Manion suggests using a tenderizer or Jaccard tool.

Bonus Tip: Use a cast-iron skillet on the grill to sear firm lettuces like romaine, radicchio or endive. Charring gives the lettuce flavor depth that lends a clean, slightly bitter counterpoint to a rich pork chop.

Your Guide to Understanding Meat Packaging Claims

Once upon a time, a trip to the grocery store was a simple task. Hit the meat case, pick up a few pork chops, and call it a day. Today, it’s a bit more complicated. The same meat packaging symbols and phrases intended to make shoppers’ lives easier have turned into a veritable guessing game. Is Hormone-Free the same as No Hormones Ever? What does All-Natural even mean?

You can thank the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) for doing the legwork to ensure food labels are truthful. Their job is to make sure that a company can’t claim its bacon will make you smarter or that their ham is aged a year if it’s only been aged for one week. Likewise, claims about how animals are raised or what they’re fed need to be cleared by the FSIS.

Understanding the difference between these complicated labels will help you shop with confidence the next time you’re scanning the meat case. Here are seven terms to know:

No Antibiotics Ever, No Antibiotics Administered, Raised Without Antibiotics: These phrases can appear on meat labels only if a producer has certifiably proved that their animals were never given antibiotics, whether through food or by injection.

USDA Process Verified: This term means a USDA auditor has made an in-person visit to a producer’s farm or facility to confirm that its claims are true. Such claims may include “No Antibiotics Ever,” “100% Vegetable Diet,” “Gestation-Crate-Free” or “Raised Without Growth Promotants.”

Fed a Vegetarian Diet: This means animals have been raised on a vegetarian diet free of any animal byproducts. Companies that use labels with animal-raising claims like Fed a Vegetarian Diet, Grass-Fed, etc., are required to back up those claims with proper documentation.

Animal Welfare: Third-party animal-welfare programs include “Animal Welfare Approved,” “Global Animal Partnership (GAP),” “Certified Humane,” and “American Humane Association Certified.” Some meat companies have their own internal certification standards, meanwhile. Some labels also carry second-party humane certificates or are certified by USDA (sometimes called self-certification). Each program has its own standards for how animals are housed, weaned and cared for, and you can generally locate more information about standards on a company’s website or through their certification. Animal-welfare claims like Group Housed and Gestation Crate Free, for example, require documentation in order to receive the USDA stamp of approval.

No Hormones Added, No Steroids Added: Legally, farmers can’t give hormones to pigs, so the USDA requires that pork label claims like “No Hormones or Steroids Added” be followed with this disclaimer: “Federal regulations prohibit the use of hormones in poultry (or pork or veal).” The use of the claim “Raised Without Growth Promotants” requires the disclaimer “Ractopamine-Free Diet” since the use of the feed additive ractopamine is still permitted in the United States.

Meanwhile, livestock such as cattle and sheep are legally allowed to receive hormones, so in order to use these terms for these products, the USDA requires farmers to provide proof that no hormones were used while raising them.

All Natural: Many consumers assume that the term “All Natural” doesn’t mean anything. But it actually refers to meat that was minimally processed without artificial ingredients, chemical preservatives or colors. (You may also see the term “minimal processing,” which refers to a meat product that wasn’t radically altered during processing). Bottom line: Whenever you see a meat product package labeled “All Natural,” there should be a statement (such as “no artificial ingredients” or “minimally processed”) backing up its claims.

Uncured: If you see the term “Uncured” on meat products such as bacon, ham or hot dogs, it means that no chemical (or artificial) nitrites or nitrates have been added. (Curing agents give these meats their characteristic flavor and pink color.) Instead, uncured meats contain nitrites derived from celery or other produce that is naturally high in nitrates (which converts into nitrites). Processed meat products that are labeled “All Natural” must be Uncured; however, products labeled Uncured aren’t necessarily All Natural—unless every single ingredient is also natural. (Note: The USDA is currently undergoing a potential change the “Uncured” label to “Naturally Cured” to help clarify this statement.)

While the seven terms defined here are the most common labeling claims, inevitably you might run into others. When in doubt, grab your phone and search the label term, plus “USDA,” to discover whether it’s regulated by the government or a third party.

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