River Ranch Diary

By Gervase Hittle

A few days ago I happened to be in Rapid City doing some errands and grocery shopping. My freezer no longer had any buffalo meat; so I went to the new office/cut and pack meat plant of Wild Idea Buffalo Company. I had been there before, both during its construction and after it had opened for business, and the crew was just beginning to work out the production kinks of the new operation.

They already knew , for example, that the rail extension from the building to the Sustainable Harvest Alliance truck would work for moving the buffalo carcasses from the truck’s cooler to the cutting room cooler. It takes a few seconds per one side (1/2 bison carcass) to move from cooler o cooler. The machinery, equipment, and stations were all in place, but the operation was just getting underway; so the ergonomics of the place were only beginning to be worked out.

In the office a similar process had been underway with installing and networking the computers, organizing the layout of desks, storage and packaging routines as well as the processes for receiving orders, filling them, and preparing them for shipping. Well folks, that was then.

Now, from my observations during my visit the other day, the operation has become smooth and efficient. The staff reaching from the front office to the receiving dock, and from the utility room to the shipping dock know exactly what is going on and how to expedite all of the work.

Here is part of what really caught my attention and interest, aside from the new office and meat plant operation. The requirements of the entire operation have necessitated the expansion of the staff; so in this time of economic stress and high unemployment Wild Idea Buffalo Company and Sustainable Harvest Alliance have been able to provide several new jobs for qualified people, which helps to fulfill Dan’s very, very long term vision of and for the modern western prairie.

I’m really glad to see all of this fulfillment even though my own contributions have diminished substantially. It makes me proud to know that I have been a part of this effort almost from the very beginning and have helped develope some of the procedures of the ranch and the harvest itself. And you, readers, clients, customers, and visitors should be proud also for having participated in this something that makes the wolrd, sustainable and real.