Standing Stone Brewing Company is committed to raising our own beef and lamb sustainably and as humanely as possible. We’ve also partnered with local farmers to bring you the freshest local produce and proteins available. The following is a short video that takes a look at how we accomplish this!
“Keeping it local.” This is one practice we continually strive to accomplish here at Standing Stone Brewing Company. While we proudly serve our very own beef and lamb, we don’t currently raise pigs at “One Mile Farm.” As such, we’ve partnered with local pig farm, RA Farms, to locally source the pork that we currently serve on our menu. These pigs are raised in the most humane and environmentally friendly manner possible. Not only that, the most interesting aspect of partnering with this farm is the fact that it’s founders are two teenagers who are taking steps to make a positive difference in our local community. Meet Alyson Scheffler and her brother Reagan.
In her own words, Alyson shares their story:
“My name is Alyson Scheffler, and my brother Reagan and I are the owners of RA Farms. I am a senior at Eagle Point High School and Reagan is a sophomore. We both became involved in agriculture through 4-H and FFA programs here in the valley. However, our love of agriculture started far before we owned our first hog.
We are sixth-generation hog farmers here in America. Our great-great-great grandparents moved their families to the United States from Switzerland and Germany, and began raising hogs. The first three generations had traditional farms: hogs, cows, chickens, crops, a little bit of everything. In the late 60’s and early 70’s, our grandparents expanded their hog operation where they raised 2,000 hogs per year, taking them through their entire life cycle. Though my father raised hogs through 4-H and FFA, our immediate family has moved away from farming, compared to past generations. Our parents are not involved in agricultural careers, and my grandparents also retired from farming. We have made multiple trips to visit my Great Grandma Betty on the family farm in Minnesota, which was established in 1874. We got to see the barn and the same house my grandpa grew up in. Seeing this heritage inspired my brother and I. To maintain our connection and the value of a farm upbringing, my brother and I began raising hogs through 4-H. Our business, RA Farms, began in 2011 after my first year of raising a 4-H hog to sell at the Jackson County Fair. After raising our first hog, we decided that this was something we would do year-round. My dad brought up the idea of raising butcher hogs in the off-season, and we raised our first two hogs in the winter of 2011. We have been raising and selling hogs for eight years now, and it has grown from raising just two animals per year to 40.
The amount of animals we raise per year depends on the demand; we usually base it off of how much pork restaurants and individuals in the community need. This business has become hugely successful for us in the past couple of years because of the farm-to-table practice that many restaurants are now adopting.
People want to know where their food is coming from, who’s raising it, how it’s treated and what it is eating. Consumers and restaurants count on us, and we don’t take this responsibility lightly. We focus on the local aspect as much as we can: we source all litters of pigs as close to home as possible, and we buy feed that was milled within the state of Oregon. Keeping everything in our business local is a large part of our business marketing strategy & mission.
Outside of our business, my brother and I are also involved in sports at the high school: Reagan competes in football, basketball and track, and I compete in volleyball. Balancing school, our activities, and the farm isn’t always easy. However, one guiding statement that has been passed down through the generations of Scheffler families is: “The animals come first. They can’t take care of themselves.” My brother and I have to coordinate our schedules to ensure we balance out the workload and complete commitments we have made to our hogs, our business and our school activities. Three hours are devoted each weekend to cleaning pens at both locations- our home and a barn that we rent down the road to accommodate extra groups of pigs. Added time is put on for moving pigs, extensive cleaning (with new pigs), and taking care of the pigs throughout the week. I have seen firsthand how hard work through RA Farms has paid off and want to continue to grow the business by supplying more high quality local pork to families and restaurant customers.”
Standing Stone will continue to partner with local farms like the Schefflers’ in order to accomplish our mission of supporting local businesses, as well as maintaining sustainability and environmental awareness to build a better future for tomorrow. When you choose to dine with us, you are joining us on this mission. Thank you, to our loyal customers, for your continued support. Stay tuned for an upcoming video feature that takes a closer look at our partnership with RA Farms.
If you are interested in contacting RA Farms, you may reach them at email@example.com
Showcasing our own One Mile Farm, as well as locally owned farms and purveyors, our Winter Menu is sure to please!
Our new menu items contain fresh, vibrant ingredients that are farm-to-table in every sense of the phrase. Some of the house-made ingredients in our new menu items include kimchi, Tempest IPA BBQ sauce, Gochujang BBQ sauce, French onion beef broth from the bones of our cows and a vanilla & marionberry vinaigrette, to name a few. * As always, we offer gluten-free options to include pizza dough and burger buns.
When you choose to dine at Standing Stone Brewing Company, you’re not only supporting our mission of sustainability and environmental awareness, but you’re also giving your support to the local economy. And for that, we sincerely thank you!
Be sure to check out our weekly specials as well; they change every Thursday, and bring variety and creativity to your dining experience.
For a detailed description of these items, as well as to view the rest of our menu, please click the following link: https://www.standingstonebrewing.com/menu/
The frost is on the pumpkin, and winter is upon us. At Standing Stone Brewing Company that means that it is time for Pints for a Purpose, our annual season-of-giving, where we choose five local non-profit organizations to each benefit from a night of glass-raising, awareness-raising and fund-raising for a good cause.
The first of our Pints for a Purpose benefit evenings will be on Tuesday November 27. For every beer that we sell that that evening, $2 will be donated to The Bee Girl Organization.
The Bee Girl Organization is a nonprofit with a mission to educate and inspire communities to conserve bees, their flowers, and our food. The Bee Girl Organization will use Pints for a Purpose funding toward running their two biggest projects: “Kids & Bees”, an educational bee-centered summer camp aimed at 3rd graders, and “Regenerative Bee Habitat”, which includes pollinator habitat research and floral preference surveys to develop seed mixes for both farmers and gardeners that benefit all of our bees.
While preparing to write this Blog post I visited The Bee Girl Organization website https://www.beegirl.org/. I found such a wealth of information there! There is information about beekeeping, about planting flowers that bees love, about habitat restoration and about teaching kids to love bees and honey.
I learned that honey is not ‘bee puke.’ “It’s flower nectar, which worker honey bees collect from flowers. They store it in their “honey crop.” This is like a chipmunk cheek. The bee stores the honey, like a chipmunk stores nuts and seeds for its nest. When the worker bee arrives back at the hive, she passes the nectar off to another bee, through their proboscises. The bee inside the hive puts it into a honey comb “cell.” It’s still not honey, though. Bees add enzymes to the nectar, and evaporate over 80% of the moisture off of the nectar (using their wings as a fan). When it’s the right consistency, the bees seal it with wax”. This is a quote from a lesson plan aimed at teaching elementary school students to appreciate bees and honey.
Promoting knowledge and appreciation of the value and the work of bees is something that SSBC supports completely. Bees pollinate our plants to insure productivity and bio-diversity. Healthy plant communities are crucial to the health of our livestock and to the basic local ingredients in our food and beer. Another win-win-win situation.
Please plan to come on out and join us on Tuesday, November 27 between 5 and 10 pm. Enjoy some delicious, locally grown and produced food and raise a pint of local brew to The Bee Girl Organization.
The Ashland Culinary Festival is a yearly event that brings together some of the Valley’s biggest names in the Industry to celebrate Southern Oregon’s bounty of food, drink, talent and creativity. Career chefs, aspiring junior chefs, “foodies,’ local vendors and the general public all congregate at the Ashland Hills Hotel and Suites for one weekend of cut throat competition in which 12 outstanding local chefs, and their respective sous chefs, compete for the title of “Top Chef.”
Guests will sip, sample and explore the over 30 vendors offering local wines, brews, spirits, food and culinary themed products from around the Rogue Valley. Last year’s Festival saw over 1,500 tickets sold, and this year is projected to be even bigger. Standing Stone is incredibly proud to enter the competition with our Executive Chef, Raider Babcock representing the brew pub along with Sous Chef Jeff Hunt by his side. With a combined total of 40 years culinary experience, they are both ready to put their best knife forward when it comes to the competition.
Asked what their plan of attack is: “We plan to utilize these amazing ingredients as creatively as possible,” said Raider. “We’re not scared. A lot of people are scared of [secret] ingredients. We just see it as an opportunity to showcase them.”
“[Competitions like this] get the wheels turning for new ideas, new sauces, new toppings,’ said Jeff. ‘We also work exceptionally well together.'”
With a look of confidence Raider added, “It’s going to be a blast to showcase our abilities. We can’t wait.”
“The weekend also includes a ticketed event on Friday night (with a Mixology Competition and samplings), hands-on educational workshops, the 3rd annual Junior Chef competition, a Top Chef dinner and much more. With lodging packages available and many fall adventures to experience in and around Ashland, this will be an exciting, culinary event that welcomes both locals and visitors from around the West Coast.” – Ashland Chamber of Commerce.
Raider was recently invited to film a segment for KTVL Channel 10’s upcoming series “West Coast Flavors,” which will showcase the skills of some of the participating chefs in this year’s festival. During filming, Raider met with the show’s host, News Anchor and Reporter Trish Glose, and talked about Standing Stone’s dedication to sustainability, a healthy community and lessening the restaurant’s eco-footprint. One of the topics he also touched on was our very own “One Mile Farm (OMF),” where we raise our own, free range cows and sheep just one mile away from the restaurant.
It was also here that he demonstrated his skills behind a kitchen range, executing a current restaurant special: OMF beef tenderloin served with blackened corn, roasted mushroom and kale risotto in a creamy, parmesan sauce & house made red wine demi-glace.
This specific special not only features our own grass fed, grass finished beef, but it highlights the use of locally grown, fresh produce and house made sauces. It is currently available to our customers, for those of you who would like to sample a taste of Raider’s masterful execution.
As the competition approaches, we here at Standing Stone invite our loyal and local customers to check out the action, in person, at the Ashland Hills Hotel and Suites on November 8th – 11 th. Join us as we spread our message of sustainability and community, and participate in the local camaraderie of our Industry. Hope to see you there!
As we all well know, Fall in Ashland, Oregon is a spectacular scene to behold. Our beautiful little community nestled in the hills features some of the most picturesque parks around, with Lithia Park in particular being our shining gem. Add to this the fiery oranges, yellows and reds of Fall time, and you have some breathtaking sights indeed. One way Ashland’s Parks and Recreation Commission (APRC) ensures our parks’ beauty is maintained is with help from the community through their “Adopt-a-Park Program.”
APRC formed this program due to the vast amount of local land requiring general maintenance; It manages 17 parks, 48 miles of trails, a golf course, multiple open spaces and numerous recreational facilities. The organization looks to Ashland individuals, neighborhood groups and businesses to help. Cue our amazing team here at Standing Stone Brewing Company (SSBC)!
SSBC adopted a small park called Calle Guanajuato about three years ago. Located next to Ashland Creek and behind the shops on the Plaza, this particular park is open from dawn until dusk and is dog friendly. Although small, it still sees a lot of foot traffic due to its location downtown and, as such, trash and debris tend to accumulate regularly. On a quartely basis, SSBC “rallies the troops” for a day of weeding, trash collection and overall grooming of the area.
APRC provides training as well as all of the necessary tools to get the job done. Not only does our beautiful city benefit from this volunteer work, but our team also walks with away with a sense of pride, comaraderie and accomplishment; a win-win for all!
With the Fall clean-up now behind us, SSBC will once again converge on the Calle this winter. Until then, if you happen to see trash or clutter, do us all a favor and collect it!
For more information on how to adopt a local park, contact Ashland Parks & Recreation Volunteer & Event Coordinator Lori Ainsworth at 541.552.2264 or by email.
“At Standing Stone, we work to operate our restaurant and brewery in a way that protects and restores the environment, and supports the health and happiness of our community, guests and employees.” This is our mission statement, and it influences our business practices and our commitment to social responsibility.
One example of this is Pints for a Purpose, Standing Stone Brewing Company’s (SSBC) annual “season of giving” program. Once a month on a Tuesday evening, from November through March, SSBC hosts a Rogue Valley non-profit organization; these participating groups are selected by Standing Stone employees. Each of these chosen organizations work locally to contribute to many of the same core values and concerns of our business, our staff and our clientele: education, environmental sustainability, community and local food production.
The way it works? Each organization invites its staff, volunteers, friends and supporters to come down to Standing Stone on its particular benefit night for libations, refreshments and camaraderie. SSBC donates $2 for each pint of beer sold that evening to the participating organization. Last year, we raised over $2,000 for these local non-profits.
Pints for a Purpose is a win-win arrangement; Standing Stone has the opportunity to host a lively, fun-filled evening for our community and friends, the benefiting groups receive publicity, networking opportunities and much-needed funding, and guests enjoy fabulous food, company and the joy of drinking beer for a good cause.
This year’s Pints For a Purpose beneficiaries are:
The Bee Girl Organization – Tuesday November 27
Planned Parenthood of Southwestern Oregon – Tuesday, December 11
Rogue Valley Mountain Bike Association – Tuesday, January 8
The Children’s Advocacy Center – Tuesday, February 12
Equamore Foundation – Tuesday, March 12
So, be sure to mark your calendars. Invite your friends. Plan to come out for Pints for a Purpose and drink beer (responsibly, of course!) for a great cause.
Fall is here and we are excited to announce our 9th annual Pumpkins and Pints! Come join us at the brewpub for an afternoon of pumpkin carving fun and spooky festivities.
We’ll provide the pumpkins and carving tools (you’re welcome to bring your own if you take pumpkin carving really seriously), and you just show up with your creative ideas. You can purchase beer, hard cider, lemonade, brats and burgers once you’ve worked up a hearty appetite. We’ll have live music from Phoenix Sigalove and games to keep kids of all ages entertained.
This year we will be holding a costume and pumpkin carving contest at 3pm. Prizes will be awarded to all participants; so get those little gremlins dressed up and in the Halloween spirit.
Bring the family and dress warm as the event will be held outdoors on our patio (weather permitting). We look forward to seeing you at the 9th annual Pumpkins and Pints!
A little over a year and a half ago, one of our staff members brought to the table an idea that made us ask ourselves, “why didn’t we think of that first?” Because we work alongside some brilliant people, we are fairly used to that feeling; but this idea just seemed like something we could not pass up.
The idea was to host an outdoor dinner on Oak Street towards the end of summer. We love throwing parties and we love interacting with the community outside of our own four walls, so this was a no-brainer for us.
As we started to envision what the event would look like, we quickly agreed that donating proceeds to a local non-profit would be a definite. We also knew that we wanted the dinner to highlight our local region, farmers and produce. After putting two and two together, we knew who the beneficiary would be–our friends at Rogue Valley Farm to School.
Over the course of several months, we poured everything we had into planning the first
Harvest Dinner on Oak Street. It was the first event of this type we had ever planned and it was a true labor of love. With the help of local vendors, donors, restaurateurs and our awesome staff, the event sold out and was more of a success than we could have ever imagined….
That was, until this year.
The Second Annual Harvest Dinner on Oak Street was held in mid-October. The event sold out, and over 75 guests wined and dined under the stars in celebration of all things local. We were thrilled with the success of the dinner and happy to have hosted it another year.
What we didn’t expect in our wildest dreams, was that this “fun idea” our employee suggested would have such an impact on the community. This year, more than $34,000 was raised to support farm to school education, connecting local schools with local farmers and supporting a healthier community.
The generosity of guests and our sponsors helped Rogue Valley Farm to School raise more than $19,000 in cash and in-kind gifts. That amount was matched with an additional $15,000 from a private foundation.
The proceeds will be used to hire a dedicated staff member who will be working closely with local producers and schools to create systems so that schools can readily incorporate healthy, locally grown and processed food into their school meal menus.
We are filled with pride and gratitude. As a company who is driven to have a positive impact on our community, the Harvest Dinner on Oak Street has become one of our greatest success stories.
We would like to thank all the sponsors, volunteers and vendors who helped make this event possible. From the beautiful tables and decor donated by Motif Event Rentals, to the flower arrangements by Jack Lily Seasonal Floral Design and especially the helping hands from Larks Home Kitchen Cuisine, this could not have happened without your help and support. Thank You.
Happy New Year from Standing Stone Brewing Co. We have just come to the end of a very lively and enjoyable holiday season. It was very satisfying to be part of the holiday celebrations of so many families.
Here at SSBC we have a lot to look forward to in 2017, starting with a New Menu coming on January 4. When you have been in business for as long as SSBC has (it will be 20 years this Spring!) it is important to keep things fresh and creative. Changing the menu from time to time also allows us to source the most seasonably sustainable food items that we possibly can. The new menu retains many long-standing favorites; and brings in some exciting new additions. I cannot wait to try the new Chicken Calzone with a pint of Citrine Pale.
On Tuesday, January 10 from 5-10pm, we will host our third Pints for a Purpose event of the 2016-2017 season. Each winter SSBC hosts five evenings from which we donate $2 from each Beer, and $1 from each Root Beer sold, to a local, charitable organization. In December we raised about $400 for the Maslow Project to help homeless youth. This month Pints for a Purpose will benefit the Southern Oregon Alzheimer’s Association.
In preparation for writing this I made an informal poll of my co-workers. Out of eight people that I asked, seven of them said that their lives had been touched by Alzheimer’s disease or other dementia. They said it was a grandparent, a friend or a neighbor. Some mentioned how difficult it had been to witness the mental and physical decline of a loved one and how hard it had been on caregivers. According to the Alzheimer’s Association website over 5 million Americans are currently living with Alzheimer’s disease.
Since its foundation in 1980 the Alzheimer’s Association has grown into a national, non-profit organization with a mission to eliminate Alzheimer’s disease through the advancement of research; to provide and enhance care and support for all affected; and to reduce the risk of dementia through the promotion of brain health.
With a vision of a world without Alzheimer’s disease, The Alzheimer’s Association Oregon Chapter provides education and support for people diagnosed, their families, and caregivers by providing information and resources, 24/7 telephone help lines, local support groups and educational programs, an annual caregivers conference and a nationwide identification program, MedicAlert + Safe Return, for people with Alzheimer’s disease who may wander and get lost
The goal of Pints for a Purpose is to raise cash to help the Alzheimer’s Association carry on its local work and to raise awareness about its programs. If your life has been touched by Alzheimer’s disease or another dementia, SSBC’s Pints for a Purpose evening on January 10 is an opportunity to make a contribution to an organization that is invaluable in both fighting against and living with Alzheimer’s disease.
We hope to see you on January 10. Come check out our new menu and make your pints count at Pints for a Purpose.
-By Joan K. Seybold