“You should do what you can with the land that you have.”

If I had my way viewing this film would be a prerequisite for eating any meat. Very happy that Franck Ribiere created this beautiful piece of art that educates in spite of itself. Never preachy or heavy handed and always reverent and true to the culinary passion he obviously has with his subject. I’m plenty proud of the ecological aspects of this business but with all the meat bashing in the media it’s easy to lose site of the elegant outcome these animals provide us with. Properly managed livestock is a sacrament of the highest order on Nature’s alter. Enjoy heartily and consciously. Watch the trailer here.  Watch the movie here.

This is a standing rib roast I made for xmas dinner this year from a steer we harvested in July.

 The animals we harvested this year were our first and I will tell you that after waiting 3 years it is very exciting to finally taste the fruits of the animal’s and our labor. While we are moving towards improved forages and a resulting higher fat content I’d put this meat on any plate. Our tenderness and flavor profile is exceptional. You can purchase our beef by clicking here.

I was thinking about the fact that one of our wells stopped producing enough water to keep up with our relatively low consumption of 1,000 gallons per day (typical US family of 4 uses 400) and gazed off into the distance. Hmmm, they seem to have plenty of water down there. Damn gravity. Found this article that explains how the CA wine industry transitioned from deep rootstock (which can be dry farmed) to shallow, irrigation dependent rootstock in the 80’s. Good plan…not. #shortsitedpriorities #externalities
http://m.sfgate.com/wine/article/Turning-water-into-wine-To-water-grapevines-or-2590118.php

When I started this business 2 1/2 years ago I had no idea how much solitude lay before me.  I’ve flirted with potential helpers.  Flung the door wide open to little or no avail.  The last time I sat with Joel Salatin I told him I didn’t think his “Fields of Farmers” existed.  There were plenty of “lookee loo wanna doos” (can’t keep from making up Joelisms when in his company) but I hadn’t met any keepers.  Don’t get me wrong, I have a whole tribe of the most competent young agriculturists half my age who are already well tenured in their respective and literal fields but humble young folk who have a clear desire to learn first hand what this cattle as an ecological tool thing is all about are damn hard to find.  That was then.  I humbly sit here typing in between spoonful after spoonful of my own words.  Meet new addition to the Holistic Ag team, Ariel Greenwood.  The perfect combination of intelligence, self esteem, perseverance, competence and humility.  If I was the praying type she would be the answer.
Well worth the wait.

We’ve been quietly chugging along for the last 2 1/2 years I think it’s about time we started sharing a bit about what we do.

This area was grazed once at about 40,000 pounds density I’m guessing 4+ months before this photo was taken.  The resident biologist was surprised to see the response since they had previously mapped this area as medusa head.  As you can see the area is now dominated by Stipa Pulchra a native perennial bunch grass.  Can’t wait to do the study to determine whether this is a good thing or not.