Women in Food:

Eileen Napier of Ramstead Ranch

BY CARA STRICKLAND

You might have seen her around the farmer’s market scene, offering recipe suggestions along with the high quality meat on offer. But as you’ll read below, there’s a lot more to it than most people see.

Tell me about what you do and how long you’ve been doing it?

EN: I am one of four owner-operators at Ramstead Ranch where we raise truly grass fed and pasture raised meats and sell them directly to customers. Jean, Stan, Sarah, and I are proud that Ramstead is a family-owned business. We have built this ranch from the ground up, and three out of four of us are women.

We describe what we do as regenerative ranching. That means we emphasize ranching practices that harmonize with nature and plug into the natural cycles of our ecosystem. Our ranch is located in beautiful Ione, Washington, about 70 miles north of Spokane. We've been practicing this method of farming and ranching since 2007. It began as a homesteading adventure in our 2 acre backyard. We wanted to supply ourselves with clean, healthy meat that we knew was chemical and cruelty-free. From those efforts, Ramstead has grown into our current 240-acre ranch that serves over 1700 families annually, and we are welcoming more every year.

What do you think would surprise people about what you do?

EN: Delivering top quality pasture-raised meats to people who value what you do calls on you to stretch your skill set. As hard as farming and ranching can be some days, it's often the easiest part of our jobs. When we have to step into other roles like mechanic, carpenter, fencing contractor, IT specialist, customer service representative and delivery driver, that's when you really start to feel like a Swiss Army knife. But it's necessary to wear all those hats for your business when you live 40 miles from a stop light at the end of the dirt road.

What is your favorite thing about your work?

EN: While I love the animals and working outside with nature, my favorite part is connecting people to these aspects of what we do. Sharing the ranch and connecting people to where their food comes from really fills my cup. Nothing lights me up more than having a customer try a new cut of meat using one of our recipe tips, and then having them come back with a high five and the sheer joy of just how good their meal was and how great they felt about enjoying it.

What kinds of products do you sell and how are they available?

We sell delicious pasture-raised and grass-fed meats to customers who want to purchase direct from their farmers. This includes beef, lamb, bison, pork, chicken and turkey. Customers shop via our online store, and choose their delivery method. We ship farm-to-door every week, or folks can meet us at a local pickup location or farmers market in the Inland Northwest. We attend the Thursday Market at Perry on the South Hill, the Liberty Lake Farmers' Market, and the Kootenai County Farmers' Market in Hayden, ID. Or, better yet, come to the ranch, enjoy a visit and load up on your way home.

We offer everything from individual packages like bacon, steak, or chicken breasts all the way up to bulk 1/8, 1/4, 1/2, or whole animal portions that can help you and your friends or family fill your freezers.

Customers can also choose to “Subscribe & Save” when they check out. They get one free item and 5% bonus savings on top of seasonal promotions with every single order, and they get full flexibility of delivery schedule and which items come in their order when the next subscription comes around. It's been a really popular program that we started less than a year ago. Our customers are loving it because it's so flexible, and they can skip a delivery or cancel as needed.

If you are out and about, you can pick up a Ramstead Ranch burger at Table 31 in the Historic Davenport Hotel. Chef Rory and Chef Patrick made sure to visit the ranch because they wanted to start offering truly local and regenerative products on their menu, and an authentic experience is what they were searching for. If you come to Pend Oreille County to visit us, drive on up to Metaline and enjoy a burger at American Pie Drive In. Amy and her family really do our grass fed burgers justice, and their fries are out of this world.

What makes your offerings different?

Our customers know by the flavor and the quality of the meats we deliver that truly pasture raised meat is extra special. We often hear from the folks who lived on farms and ranches when they were young, "I haven't had meat that tasted that good in YEARS."

Have there been any particular trials or triumphs related to being a woman in your industry?

Farming, ranching and business ownership offer trials and triumphs, regardless of gender. I figure, if I need something from someone, I look them in the eye and tell them what I want. If they can't get it done, I figure out who can. If I make a promise to someone else, I shake their hand and I do my best to deliver. I work elbow to elbow with men and women who treat me the same way, so I figure we all have our days in the rain and in the sun.

What do you like most about working in and living in our region?

I love the Inland Northwest for its balance of city life and wide-open spaces, offering all four seasons and a mix of culture, diversity and tranquility. If you want to find it, it's here. People are curious, motivated to try new things and they are humble about their role in the community. It's a very real place to live and work.

What are your favorite things to cook and eat and where do you like to dine out locally?

My favorites are curried lamb shanks and beef chuck roasts. Respectfully, I enjoy eating at home most of the time. When dining out, I like to find a new local spot that I've never been to before. Some of my favorites have been the Grain Shed and Kim's Korean.

What do you wish people knew about the work you do?

I wish people understood the power they have to positively impact their own health as well as the health of the land, the animals and the people in their community when they choose to eat real food raised from farmers who treat their animals with kindness and their land with respect. Our practices foster diversity in the ecosystem, enrich the soil, and positively impact the people in our community. The best part is that you can actually taste that difference in every delicious bite.

Welcome to our new column highlighting women in the food and drink world. Our hope is to introduce you to the people who make, cultivate, serve and influence local food and drink. If you would like to nominate someone to be featured, please email cara@inlandempiremedia.com.