2020 is undoubtedly a crazy, unprecedented time for all of us. We have been staying busy on the 700-acre operation, and social distancing is definitely a built in amenity. With the industrial food system being exposed as a house of cards by this pandemic, we have experienced an increase in calls and requests for beef, lamb and pork- and even breeding stock.

Eat Better Beef! The worst beef I have ever eaten was 100% grass fed and finished. And the best beef I have ever put a knife into was also 100% grass-fed and finished. My wife and I call that ribeye the “crying steak” because it brought tears to my eyes as we ate the succulent, marbled slab.

Well it only took 47 years, but somehow Lou Ann and I both stumbled into fulfillment. The 21st century mantra to “find one’s passion” may be a little strong. But somehow our interests, curiosity, love of the outdoors and mountains led us to where and who we are now. Farmers. Graziers. Producers of clean food. Food that springs from the mountain soil and grasses- with a lot of help from the sun. 401Cow- and other Self Inflicted Tales of Farming