delicious, nutritious, sustainable
For 70 years, Northern Feed and Bean has been providing exceptional quality and service. This year, building on its legacy, the released their new packaging for their retail beans. Now, their Frontier label of beans are available in beautiful cloth bags
We had the pleasure of being at the Spring Science Extravaganza hosted by the Little Shop of Physics at Colorado State University. In the theme of talking about the ‘Energy of Food,’ we were there making bean dip on a blender bike! Or rather, recruiting enthusiastic volunteers to help us pedal and whip up some delicious pinto bean and salsa dip.
We were thrilled to host the first-ever Colorado Bean Summit in March 2022! It was a day of celebrating beans and their nutrition, delicious flavor, cultural history, and more!
Colorado pinto beans are perfect any day of the year, but there is something extra special about a Colorado pinto and ham soup in winter.
Looking for more information on the benefits of beans? Or how about cooking tips and a quick, tasty recipe idea? Then, here is a brief handout for you!
Chef Jackson Lamb of Metropolitan State University of Denver conducted a recipe contest for Hospitality students in 2021. Check out their fantastic recipes!
Larry Lande, owner of Northern Feed and Bean, discuss the Colorado bean industry with Greg Bloom, owner of Barber’s Foods, a Denver food distributor that sells Colorado beans.
Ed Croissant has been growing beans in Lucerne for 50 years. He has been the host of Colorado State University’s pinto bean variety trials for over 10 years. He talks about farming with Bob Schork, Manager of the Colorado Dry Bean Committee.
Chef Jackson Lamb of Metropolitan State University’s Culinary School visits Steve Winter’s farm in Lucerne, Colorado. He is harvesting yellow beans that will be shipped to Northern Feed and Bean Company.
Our very own Bob Schork was quoted in a recent 5280 Magazine article, Why Are Colorado Beans SO Delicious?