When Ariane Daguin left the region of Gascony, France, in the early 1980’s to study journalism at Columbia, it was with the intention of leaving the culinary world behind. While her father is a well-known chef, Ariane had her sights set on journalism school. When a summer job in a New York charcuterie shop didn’t give her the money she needed to pay for the following year’s tuition, she stayed on, even going so far as to position the charcuterie as the exclusive purveyor of the first quality foie gras being produced at the time. The owners of the charcuterie were ultimately uninterested in the contract, but Ariane saw this as an opportunity not to be missed.
Wrangling a friend and combining their savings, the two rented a warehouse in Jersey City with the intention of distributing humanely raised meat products to the restaurants of New York. D’Artagnan Foodswas born. While the first years were not easy, interest in quality meat production only grew from there. One of the first proponents of humane, eco-conscious farming, it’s only fitting that Ariane now has her sights set on building a farm of her own!
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Big Ideas

The importance of raising animals humanely. [02:50]
The unseen cost of conventional farming methods. [13:54]
Advice from Julia Child for women in any business. [28:06]


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