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Buffalo grazing in a field

Food & Wine: "A Modern Day Bison Primer"
Our mission of prairie restoration and field harvesting was recentl...

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Prairie Roots

Prairie Roots
This week my inbox was inundated by emails including a link to a Wa...

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Respecting Our National Mammal

Respecting Our National Mammal
Some groups and recent media coverage claim that the National Bison...

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NYT article featuring Wild Idea Buffalo

Wild Idea Featured in New York Times: Two Approaches to Raising Buffalo Meat
Living forty miles from small town engenders a sense to isolation. ...

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Introducing Buffalo Jerky from Patagonia Provisions
About five years ago we received a call from Patagonia stating tha...

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In The News: Minneapolis Star Tribune
This last weekend on Saturday, the 28th of February, the Minneapol...

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The Third Plate

The Third Plate
If you haven’t yet read Dan Barber’s new book The Third Plate: Fiel...

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National Bison Day Keynote
It’s an honor to speak to you here at the National Museum of the Bi...

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100% grass-fed Buffalo Burger

“Grass-Fed Bison Meat for Conscious Carnivores”
Our ethical and sustainable practices of humanely field harvesting ...

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Dan and Jill in front of buffalo herd wearing coats and hats

CNN Money: Buffalo Meat Makes a Million
A short piece in CNN Money highlights a milestone accomplishment wh...

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Where the Buffalo Roam, A Controversy Over Meat
Written by Stephanie Simon for the LA TIMES While many ranchers pen...

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