Articles & Press
The Art of Plating 16 Rising Star Finalists 2019
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The Art of Plating’s inaugural Rising Talent presented by Valrhona and Revol celebrates the accomplishments of 16 culinary and hospitality professionals (plus one On The Rise) that typically go unrecognized in conventional awards. Choosing standout individuals representing a range of professions – from purveyors and producers to chefs and entrepreneurs – is an acknowledgement that food and hospitality go hand in hand, and depend on a complex ecosystem to survive and thrive.
These Rising Talents are not only leaders in their field of work; they are innovators, risk-takers, and change agents pushing the industry forward and working toward a better, brighter, and more sustainable future.
Tyler Trainum
Farmer at Autumn Olive Farms
Shenandoah Valley, VA
Tyler Trainum has many titles – farmer, butcher, delivery driver, sales rep, and more – at Autumn Olive Farms, his family’s farm in Shenandoah Valley, Virginia, where love and respect for the animals and land come before everything. Trainum, who grew up in North Carolina, has always had ties to agriculture and the outdoors, but his life was forever changed when his parents, who were suffering from health issues, moved to Virginia for the fresh, clean air. They started a farm, which began with free-range invasive plant-eating goats and eventually turned into a full-time heritage meat farm.
The dedication to quality, integrity, and innovation at Autumn Olive Farms has brought awards and renowned restaurants throughout the mid-Atlantic (including Michelin-starred establishments) as weekly customers. Trainum’s proudest accomplishment to date has been starting a business with his family that makes a difference, gives back to the earth, and creates products that bring people joy. For the future, Trainum looks to maintain Autumn Olive Farms’ status as an industry leader in raising, developing, and providing the highest quality meats to their customers. He’s already got some ideas brewing – a processing facility for custom butchery and a charcuterie program, and transforming the old farm house into a space for chefs and artisans to come together and have events.
The Art Of Plating Is Debuting An Awards List Honoring Unsung Heroes Of The Culinary World
The inaugural Rising Talent class of 16 hospitality professionals will include chefs, photographers, farmers, journalists and others moving the industry forward.
Credit: Nader Khoui
When it comes to recognition in the culinary industry, chefs are most often the superstars. They win James Beard awards, they’re the ones representing restaurants at major events like The World's 50 Best Restaurants, and for the particularly famous and talented, new endeavors lead with the chef’s name to generate hype.
But when it comes to the dish you’re served at a restaurant or a tempting dessert you bookmark on your Instagram feed, there are several players who work together to achieve that end result, whether it’s Michelin status or your weekend dinner plans. From foragers and fishermen to food photographers and journalists, the culinary industry is propelled forward by influences beyond that of chefs. In short, there are key individuals that don’t receive the same type of recognition for their efforts.
AOF in Vogue Magazine
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Why This Region of Virginia Could Be the South’s New Foodie Hot Spot
Visit Virginia asked us to host a farm dinner for writer Todd Plummer who was exploring Virginia. He loved our area of the Shenandoah Valley and wrote about it in Vogue Magazine…
Read the Vogue Article Here
Thanking the Pig→
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Thanking the Pig: Why Fleurie’s “Autumn Olive Farms’ Heritage Pork, Prepared Nose to Tail” is the 2018 Dish of the Year
After awarding Fleurie the Dish of the year, Simon from Charlottesville 29 came out to the farm to see where Fleurie sources their heritage AOF pork from and why. It’s a great article and helps shed light on how a chef and farm work together to put the best possible dish on a plate for their customers. Link to article is below.
You can read the entire article here.
"Made in Virginia" Virginia Living Magazine
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We are thrilled and honored to have been chosen for the Virginia Living Magazine “Made in Virginia” award for our Heritage Breed Pork. We celebrate this award with our chefs, butchers, restaurant staff, and customers who made this possible. Virginia has put itself on the map as a bonafide food destination so this award means that much more in a state where food routinely makes the headlines. From seasonal dishes to menu staples, our heritage breed pork can be found at restaurants across Virginia. For those wanting to enjoy AOF products at home you can find us at these renowned butcher shops and country stores:
Richmond Va
Charlottesville/Crozet Va
Mclean Va
Heritage Radio Network on Tour
/The crew from Heritage Radio Network joined us at the farm for the Fire, Flour, and Fork event and got a short and sweet podcast interview. Clay talks about the origin of the AOF Berkabaw, Ian Boden from The Shack talks about his AOF pork schmaltz bread, and John Kiers from Oxe Eye Vineyard discusses how the Shenandoah Valley is a great region for growing grapes.
"Some Pigs" in Edible Blue Ridge Magazine
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The Notorious Berkabaw
We are back for another feature in the Fall edition of Edible Blue Ridge magazine and this time it is the Berkabaws who are getting all the attention.
Check out the article to find out why we didn't eat pork for over 2 years, what a "Land Tuna" is, and why the best chefs across our region are demanding to bring the fat back! Link below.
"Some Pigs" in Edible Blue Ridge
Thanks to Steve Russell for writing the article and Paul Whicheloe for the great photos!
Hog Heaven in The Local Palate Magazine
/Hog Heaven!
Thank you to Lynn and Cele Seldon of Seldon Ink who came out to the farm for an afternoon and shared our story in The Local Palate Magazine's August issue that is available now. They did a great job of telling our story of how we got started and the regional scene of culinary leaders we get to work with here in Virginia. The pictures look great in the article thanks to Kieran Wagner behind the camera capturing some great shots here on the farm.
AOF on Edacious Podcast
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Autumn Olive Farms is on a podcast! There have been a ton of interviews and articles over the years but this was our first podcast. A lot of us here utilize podcasts while driving to stay up to date with our interests in this busy world. After touring the farm we sat down with Jenée Libby and had a conversation about the farm, its history, and what we do different here at Autumn Olive Farms. Turns out she grew up spending summers across the river from our farm. Check out the podcast in the player below or on her website.
Click Below to Listen!
Hoopla Hogs - Blue Ridge Life Magazine
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"When you try this pork, you can tell," said Chef Frank Debons, the executive chef at Devils Backbone Brewing Company, which recently hosted a pig roast at its inaugural Hoopla Festival. "It's a totally different taste. It's way, way better."
{Continue Reading Full Story Here}
How One Farm Created a Michelin-Grade Influencer Marketing Campaign - American Express
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"If they're not successful with our products, then we aren't successful. It's a very intimate relationship."
- Clay Trainum
Chef's Latest Darling - The Washington Post
/"We see ourselves as part of this triangle that's going to change the way out country eats," Clay says. "That's the producer, the chef, and the consumer. That's our vehicle to change the nation, because if we aren't healthy, we can never be great." - Clay Trainum
Photo by april greer/for the washington post
Pasta for a Cause - Virginia Living Magazine
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Photo by Jeff Farmer
"When Clay Trainum caught wind of the devastating earthquake in Amatrice, Italy last week, the first thing he thought of was hog jowls."