Behind the Apron: Nicky USA’s Geoff Latham

geofflathamnickyTwenty-two years ago, Nicky USA owner Geoff Latham got his start in the sustainably-raised meat business by selling rabbits to Portland chefs and retailers out of the trunk of his Ford Escort. Now he has a thriving Oregon operation, his name is on the finicky lips of chefs throughout the Pacific Northwest and beyond, and Nicky USA is expanding up into Seattle in a matter of weeks.

This week, I interviewed Latham for Poached, about the 17 years of hard knocks that preceded Nicky’s upswing, his plans for his own poultry plantation, the epic Portland-Seattle chef face-offs and “biggest chefs’ party ever thrown” planned for Nicky’s Wild About Game feastival in September, how home cooks can get their civilian hands on some highly-coveted Spanish ibérico pork, and what he’ll be grilling up this summer. Read interview here>>