In the News
Food & Wine: "A Modern Day Bison Primer"
Our mission of prairie restoration and field harvesting was recently highlighted in a Food & Wine article by Caroline Abels and Civil Eats titled, A Modern Bison Primer.
Prairie Roots
This week my inbox was inundated by emails including a link to a Washington Post article enumerating the negative effects of converting North America’s grasslands to cropland. For me, there wasn’t much news in the article, as I’m in the final stages of publishing a book on the subject. Still, it is amazing to note that so few people know about a problem that threatens America at its very core.
Respecting Our National Mammal
Some groups and recent media coverage claim that the National Bison Legacy Act, declaring the Bison as America’s National Mammal that was signed into law last week, is more greenwashing than conservation. It is hard to argue that there is no greenwashing involved in the legislation that was backed by an array of commercial interests. But arguing that there is no conservation value in bringing national attention to the plight of the bison, who were reduced from tens of millions in the days before Europeans moved onto the continent to perhaps a few hundred at the turn of the twentieth century, is equally difficult to defend.
Wild Idea Featured in New York Times: Two Approaches to Raising Buffalo Meat
Living forty miles from small town engenders a sense to isolation. A guy can get the feeling that no one know what you are doing or cares what you are thinking. Getting a call from a NY Times reporter is a seismic event that leaves you wondering if you imagined it. When the photographer shows up it seems more real, but after they drive out of the driveway, the eerie silence descends again.
Introducing Buffalo Jerky from Patagonia Provisions
About five years ago we received a call from Patagonia stating that they were interested in starting an environmentally sustainable food line for their future sister company, Patagonia Provisions. They were specifically interested in us making Buffalo Jerky for them.
In The News: Minneapolis Star Tribune
This last weekend on Saturday, the 28th of February, the Minneapolis Star Tribune’s Science and Health section published a great article examining the role of buffalo in our modern food system.
The Third Plate
If you haven’t yet read Dan Barber’s new book The Third Plate: Field Notes on the Future of Food, you should. This is not a book review but it needs to be said that Barber is a wonderful writer who can tell an important and complicated story as easily as chatting over dinner with old friends.
National Bison Day Keynote
It’s an honor to speak to you here at the National Museum of the Bison. Good to see old friends and colleagues in the audience. It’s like a homecoming: Federal and state biologists, TNC folks, bison producers and supporters that I’ve known for decades.
“Grass-Fed Bison Meat for Conscious Carnivores”
Our ethical and sustainable practices of humanely field harvesting our buffalo was briefly highlighted in the Food + Drink category found on the inspirational creative community of COOL HUNTING®. Give a read to Grass-Fed Bison Meat for Conscious Carnivores by Laura Neilson.
CNN Money: Buffalo Meat Makes a Million
A short piece in CNN Money highlights a milestone accomplishment when our small-scale operation reached our anticipated goal of $1-million in revenue.
Where the Buffalo Roam, A Controversy Over Meat
Written by Stephanie Simon for the LA TIMES
While many ranchers pen bison in feedlots before slaughter, free-range advocates hope to create market for steaks with sass.