Ariane daguin biography for kids

Remove Gift Card? Are you sure you want to remove this Gift Card? Cancel Yes. Home About Us. Related Products Quick Shop. This item is not eligible to be shipped to California Foie gras from Moulard ducks Raw Grade-A liver, cold eviscerated No hormones, no antibiotics Ducks eat a corn and soy diet Irregular oval shape, firm texture, bright color Extra-large lobes — 1.

Quick Shop. Ariane Daguin was born into a world of great food in the Southwest of France, into a line of seven chefs. Ariane herself was expert at deboning ducks, rendering duck fat, preparing terrines and cooking game birds by the time she was ten. She was immersed in a world some would describe as gourmet, but in the Southwest of France food, wine and a healthy enjoyment of the two are just a way of life.

So a career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. Some of the major milestones included creating and introducing the Rohan duck breed in[ 11 ] and opening an additional four warehouses and distribution centers. Founded in by Daguin and her daughter Alix, AOOA Farm is a non-profit foundation based in GoshenNY, focusing on regenerative agriculturesilvopasture and agricultural and gastronomic education.

Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools. Download as PDF Printable version. In other projects. Wikidata item. Female CEO and chef. This article has multiple issues. Please help improve it or discuss these issues on the talk page. Learn how and when to remove these messages. A major contributor to this article appears to have a close connection with its subject.

It may require cleanup to comply with Wikipedia's content policies, particularly neutral point of view. Please discuss further on the talk page. When you have this respect, the quality follows. C4I: Supplying sustainably raised meats has always been your philosophy, since the beginning of d'Artagnan? AD : My goal has always been to try to get the best taste possible.

It turns out that the best taste is from animals that are respected and raised in wide open spaces and without stress or any medication. C4I: How do you select the farmers and ranchers you work with? AD : We establish a set of specifications - inspired by Label Rouge in France - that we give to our farmers to meet the selection criteria.

We either work with third party certifiers who will check or we go ourselves. It's a combination of both. C4I: How often are your partners re-audited? Do some of them lose their certification? AD : Every year we re-audit the farms and the processor i. Sometimes even criteria are added, based on new technologies medicines, etc.

Ariane daguin biography for kids

Eight years ago, there was a problem with one of our processors. We went there, immediately rectified the situation to put things back in place, and then followed up very closely. C4I: Why is it so difficult for the consumer to navigate all the different labels and appellations? An organic chicken today does not mean the same thing as an organic chicken when we defined years ago with the USDA.

It is totally subjective and can have a different meaning for everyone. That's where the problem lies. There are many certifiers that have different barometers. For example, there are three certifiers in the United States that certify "humanely raised" meats, but each has a different interpretation of what that means.