About
Marrow was established in the spring of 2013 with the intent of building a business based around using one animal at a time. Here at Marrow, we work with local ranches that are raising their animals the responsible way.
It is our goal to introduce people to the way food should be sourced and prepared, presented in a way that is familar and at a price point that is approachable by the general public.
We take great care in sourcing local, GMO-free, organic, natural and pure products whenever possible.
We take pride in doing things the right way and that comes at a cost to us; most of what we bring into the shop is a great deal more expensive than what most of our competitors use, yet we still try to keep prices as low as possible.
CHEF / OWNER : Jonathan Kosorek
Jonathan Kosorek brings to the table over 22 years of quality-driven culinary experience. Raised in the Hudson Valley, he attended the CIA (Culinary Institute of America, Hyde Park) and has helped start up and manage multiple top tier food operations, working under numerous Michelin-starred chefs. Jonathan has chosen to take the road less traveled as an Owner / Operator.
Jon's Street Eats was Jonathans's first solo endeavor. Jon's Street Eats was the first "New School" food truck/cart in the East Bay. He had to fight for the ability to launch his operation and in doing so, he helped pave the way for the many food truck operations that followed. After two years of operation, Jonathan sold the business to pursue other culinary goals.
Two years after selling Jon's Street Eats, Jonathan made the move to take the JSE concept to the next level. Jon has a strong passion for bringing top tier, high-end restaurant food to the everyday working person at an approachable price point. This is the driving force behind Marrow's concept.
J Brand Cattle Company-Healdsburg, CA
Posted by Animal Welfare Approved on March 29, 2011.
Steve and Marci Jacobs, along with their twin sons and daughter, raise Animal Welfare Approved registered Angus and Angus cross cattle in Healdsburg, CA. Both Steve and Marci have been in agriculture most of their lives and are graduates from Cal Poly, San Luis Obispo. It was a natural fit for them to start their own farm with their family’s old line lineage of beef cattle that has been in the family for generations.
In 2000, the Jacobs began with only five or six cows and they’ve grown slowly over the years to be what J Brand Cattle is today. The Jacobs are proud that they let their business grow slowly and naturally. They are very careful about managing their growth to keep up with retailer demands. Steve says, “It’s really growing into a viable business.”
Something that drew the Jacobs to raising natural grassfed beef is the idea of having control over the animal from birth to death and taking care of the animal in the best way possible. Steve really takes a lot of satisfaction in having his own bulls,calves, and replacement heifers. Steve says, “We do everything we can to give our cattle the best life possible and we see the results. We’re really proud to be a sustainable ranch that doesn’t breed the heifers until they’re 24 months.”
On applying for AWA certification, Steve says, “When I read AWA’s guidelines it was an easy decision for us to apply. AWA’s philosophy is how I to do everything anyway… AWA is very animal oriented, but also common sense farming oriented as well. It’s a good marriage between the two.”
Steve and Marci are also active in giving back to the community. Marci is former president and is still very involved with the Healdsburg Future Farmers County Fair. Steve is on the board of the directors for the California Cattlemen’s Association (Sonoma Marin Chapter), while Marci is on the board of directors for the California Cattlewomen’s Association (Sonoma Marin Chapter).
In their spare time, the Jacobs enjoy horses and skiing. Of course, most of their time is spent with their three children. Steve said, “It’s really rewarding to work on the ranch with our kids. I can see as our family grows that the ranch will always be something we can come back to as a family, to farm and ranch together.”
MILK-FED PORK
Our pork is available year round with sufficient notice (2-4 weeks). Our sows are Yorkshires crossed on either a Duroc or Berkshire boar. The sows are pastured along with their piglets until the piglets are weaned. The weaned piglets are then finished with whole milk, whole grain breads, brewers grain, and tortillas, producing what we believe to be a superior product.
