This weekend the Black Hills area was filled with Native American cultural events, in celebration of today’s Native American Day. This included a parade, celebrating “All Children Our Sacred”. We had to participate! We are very proud to have the opportunity to work along side many of our Native American friends and neighbors. Below are some photos of our crew and other participants. A special thanks to our crew members who were able to participate: Zach, Chris, Jilian, Colton, Isiahh, Aaron, Courtney, Lincoln & Kaitlin! Happy Native American Day!
A Recipe Celebration of the Garden Tomato
Tomatoes are the STAR produce item in our garden, and oh how we love them! They are a true celebration of our gardening efforts, and plucking them off the vine and into your mouth is like eating a burst of sweet sunshine. Grandson Lincoln has developed a taste for them too, and has quickly picked up our off the vine habits, popping his little mouth full until the juice is running down his chin. He is learning another lesson on “where food comes from”. With a pretty good crop this year – that continues to produce, we have enjoyed them in a variety of ways. Here are some ideas that you might want to try too. 1) Wild Idea sirloin Steaks, grilled and sliced with heirloom tomatoes, drizzled with basil olive oil, balsamic syrup, a sprinkle of finishing salt and cracked pepper. 2) Invite guests out to the garden for a little off the vine forging. Bring a long a plate of fresh sliced mozzarella, drizzled with pesto and garnished with fresh basil leaves, for an in the garden, finger food Caprese Salad. *Napkins needed, as it’s a bit messy, but super fun! 3) The must make/have, BUFFALO BACON, Lettuce & Tomato Sandwich! Order your Buffalo Bacon before the tomato season is behind us! 4) Or, try my new recipe for Bloody Mary Steak Salad! Recipe can be found here: http://wildideabuffalo.com/2015/bloody-mary-steak-salad/ Happy harvesting!
Introducing Buffalo Jerky from Patagonia Provisions
Dear Wild Idea Buffalo Customers, 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. Because of our mutual, greater missions of sustainable foods and the environment as a whole, it looked like we might be a good fit. We were thrilled to gain their attention, but before we could get started there would be many visits from their team inspecting the way we treated the land, the animals, and our employee’s. We welcomed their visits, and gave tours of our ranching operations, explaining our grassland conservation efforts and prairie restoration practices. We discussed our goals of having an intact, healthy prairie eco-system that was rich in bio-diversity. We talked about how much carbon the grasses sequester and store safely in the ground. That grazing the grasslands regenerates the soil and produces healthy grassland pastures. Since we had a captive audience that was interested, we prattled on about species diversity, the microbes, the plants, and the variety of ground nesting birds that use the prairie to raise their young. They watched the buffalo roam and graze across the prairie, much like their ancestor’s did years ago. We explained our sourcing set up with other ranchers that raise their bison to our criteria, including neighboring Native American bison producers. They viewed our humane, stress free, field harvests, paying close attention to our care and respect for the animals. During other visits, they toured our processing plant and interviewed our employees. They reviewed our safety regulations and inspection documentation. And, they tasted our Wild Idea Buffalo products, raised on water, grass, and sunshine. We passed all of the requirements to move forward and started perfecting our Buffalo Jerky recipe. Patagonia Provisions provided scientific food experts, to consult with us along the way, insuring that the product would be as safe as it is healthy and delicious. The end result is a great tasting jerky! The sustainable food movement continues to grow because of people like you. People who care about the foods they eat, how it is raised, and the impact it has on our environment. But as the sustainable awareness grows, so will industrial agricultures powerful, hearty appetite. It will take all of us to keep them at bay and it will take all of us to introduce people to a new (old) way of thinking about food, and one that doesn’t come with an IOU. That’s why we are exhilarated and inspired to be associated with the good folks at Patagonia Provisions. If you get the chance, check out their site at patagoniaprovisions.com. Better yet, order some of their meaty, lightly seasoned, Buffalo Jerky! We want to thank you all for being grassland ambassadors, and for your past and continued support. Together, we can make a difference, one bite at a time. Very best from the prairie. Dan & Jill O’Brien
WATER AFFECTS
This years rainfall finally came in early May, alleviating our drought worries that had started to settle in. The rain continued to come and come. This is a good problem to have when you are a grass farmer/buffalo rancher, as the grasses will be in good supply for all the native species that rely on them for grazing for months to come. The abundant rainfall does not come without its effects; like flooded roads, washed-out dams, and fences blown out or covered in debris from the river swells. When the excess surface water dries up the repairs begin. For us, the main repair is fencing, a lot of fencing, which means extra, needed help. Our good friend Gervase Hittle came to the rescue. The guys work in the hot, humid days when time allows. A catered lunch is often required to keep up their strength, and they welcome recipe testing’s. The Beer Bottle Bacon Wrapped Stuffed Buffalo Burgers were a big hit! And, the cold beer at the days end was welcomed too. The thunderstorms continue to move in and out, creating beautiful skies and landscape. The wild flowers sprinkle the pastures with colorful dots of purple, yellow, and white, reflecting the colors of the sky. And, the prairie dogs stay busy mowing their green prairie lawn to keep a close eye out for predators, which the buffalo assist with as they pass through. A pretty glorious site!
Happy Mother's Day!
What Mother’s Day looked like on Mother, Earth Day, at Wild Idea Buffalo Companies, Cheyenne River Ranch.
It's a Baby Buffalo!
Finding the first baby buffalo of the year, in a thousand acre pasture with last years remaining four foot grasses, is a little like finding a needle in a haystack. The new baby was greeted by many of the other buffalo with licks and soft grunts. The mother tolerated a few at a time before pushing them off and welcoming the next bunch. This was a new experience for us and it was fantastic to witness. A close by, Short Eared Owl, kept a watchful eye over the exciting welcoming party. *Short Eared Owls nest in the Great Plains grasses. The mother kept nudging it along as she grazed, until it had to stop for a little nap. She allowed me close enough to get a photo, before she moved it along into the dusky night. Help us welcome Wild Idea’s first baby buffalo of 2015!
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 article “Rancher Believes We Can Save Bison By Eating Them” written by Josephine Marcotty and Dave Hage explores Wild Idea’s approach to raising, harvesting, and selling buffalo in contrast to other major producers. Josphene and Dave in their research for the piece came out to visit Wild Idea and spent a significant amount of time learning about what makes Wild Idea different and how we believe buffalo fit into consumer food choices. Take a read of the article by clicking HERE and
A VALENTINE LOVE STORY & LOVE HANDLE PIE
In the spirit of love, this Valentines I wanted to share a Buffalo Love story with you, and a dessert that will bring the sweetness out in anyone! A BUFFALO LOVE STORY A few months ago Dan and I moved all but seven of our buffalo on to their winter pasture in the Buffalo Gap National Grasslands. The seven left behind, consisted of a crippled up older cow with her calf, a calf-less cow, a young bull, and three older, big bulls, each with their own unique personality. The cow and calf started to keep to themselves a few months earlier to stay out of harms way, which we were hoping for, as we wanted to keep a close eye on them during the colder winter months that lay ahead. And, a few of the bigger breeding bulls had slipped away from the main heard, as they often do. The calf-less cow and young bull were a bit odd, or were they? After a couple of weeks, the motherless cow had palled up with the three big bulls, and the younger bull stayed within a few hundred yards of the cow and calf. We monitored the cow and calf daily, ensuring that the mother was getting around to food and water. After a day or so of not seeing her, we set out in search for the trio, keeping our distance, so they would not feel pressured. We found the two of them tucked into a hillside, where water flows from a spring year round. The younger bull was just below, keeping his usual distance. We guessed that the young bull was one of her offspring from a few years back, and was doing his required hospice duty. To insure that she wouldn’t have to roam for her food, Dan put out a two thousand pound round bale of grass hay that we had put up this past summer. She died within the week in the comfort of her home, and as if on cue, the young bull took the motherless calf into his care, and slowly lead it to the others. The separated small herd was now one, and I watched with binoculars from the window as the calf leaped around and frolicked between the massive bison bulls watchful eyes. The cow assisted too, nudging it now and then when it would lollygag behind. In the early mornings and also just as the sun was setting, they would often stop by the hay to take a few bites. I snuck a little closer on a couple of those occasions, to try to get a few photographs. The two-ton hay bale looked like a marshmallow next to their large frames. Once I was noticed, the calf moved on with its loving family into the setting golden light. DULCE DE LECHE BANANA PIE “LOVE HANDLE PIE ” Serves 16 Recently while in the panhandle of Texas, we stumbled upon this fabulous concoction at a restaurant in Lubbock. Encased in a thick graham cracker crust, was two inches of caramel, topped with bananas and brown sugared whipped cream. Oh my, who knew there was such decadence? I knew after one bite that I would have to try to duplicate it. Although I searched the web for something that looked like what I had consumed, the images and recipes came up short. Most recipes called for sweetened condensed milk, so I gave it a try, but also caramelized organic cream and sugar. There was no comparison, the fresh cream won hands down. I also doubled the cream & sugar amount, to achieve the …
A BOWL OF RED
A couple of weeks ago Dan and I headed south to Texas to meet up with some friends, do a little quail hunting (thank you Jim and Pam), and to escape the less than desirable winter temperatures. The hunting was great and dog Shiner, quickly became a quail hunting aficionado. The snow caught up with us a week after our arrival, as we were headed back up to the NE part of New Mexico. One of our stops as we headed south, was in San Antonio, were we inquired about the bowl of “Red” listed on the menu at the Pearl restaurant. The waiter proudly informed us that it was real authentic Texas Chili, and that it didn’t have any beans in it. They had also just recently modified/perfected their recipe. We thought we better try it out, and ordered a cup to share. It was delicious, which prompted me to research it as soon as I could. As the waiter stated, the recipes I found for Texas chili were bean-less, and also loaded with onions, and chilies. I learned a few other interesting facts too, including that the chili pepper was not native to this continent. Chili peppers were first brought into New Mexico in 1598, by a Spaniard, named Don Juan de Onate. They soon became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio, that the meat dish first became known. It was like a dish from their homeland, that they made with local peppers, onions, garlic and spices. This became know as a bowl of “Red”. The dish soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo, with wild onions, garlic and peppers. Who knew! And according to Lyndon Baines Johnson, chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. This, I am not so sure about. After stumbling upon a fabulous grocery store with a specialty Mexican section in San Angelo, I thought I would give it a whirl. I stayed true to the San Antonio recipe using lots of onions, and I have to say the end result was pretty darn good! I hope you enjoy it too. Texas Chili “Red” In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper. The preparation was easy and the outcome delicious. A great idea for game day! Ingredients: 1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces 4 – tablespoons olive oil 4– tablespoons butter 1/3 – cup masa/corn flour 2 – tablespoons Mexican oregano 2 – tablespoons cumin 2 – tablespoons Mexican chili powder 1 – tablespoon salt 1 – teaspoon black pepper 3 – Texas sweet onions, about 7 cups 6 – garlic cloves, diced, about 3 tablespoons 2 – cups organic beef broth 2 – cups water 4 – dried Ancho chilies, stems removed, seeded and coarse chopped 6 – dried medium red chilies, stems removed, seeded and coarse chopped 1 – fresh Serrano chili, stem removed, seeded and finely chopped 1 – tablespoon brown sugar …
2014 REFLECTIONS
Reviewing and sorting through a years worth of photographs to select your favorites, can be a daunting, if not impossible task. So instead, I decided to use my memory of events that stood out to me this past year and then search for the images that would help tell the story. In short, it’s been quite a year! I hope you enjoy the pictorial review. The weather as always sets the prairie stage. We started the year off covered in ice and snow, the base of which started with the freak October 3rd, 2013 blizzard. Warmer than normal winter temperatures kept the land covered in ice and water with repetitive, on and off, thawing and freezing. By May, the melting ice and spring thunderstorms had the prairie running with water, and colored in a beautiful, vibrant green. We were fortunate to escape a little winter to attend a Sustainable Symposium in CA, were we had the privilege of connecting with notable, environmental movers & shakers, such as; Wes Jackson, Yvon & Melinda Chouinard, Alice Waters and Angelo Garro. For a couple of hours we thought we were pretty big deals! We shared stories over meals and re-charged our batteries with new found support from new friends. Later in the summer Dan & I presented at the SD Green Conference with Allan Savory and I made a trip to the Rowe Sanctuary to cater their annual fundraiser. More good times and memories for worthy, necessary events. The spring brought babies, including our first grandson and 3rd generation buffalo rancher, Lincoln Hosler Jones. Wild Idea customers, friends and college students stopped by for ranch tours, to see what we’ve been up to, as well as to get an up close look at where their buffalo meat comes from. Great conversations were had over buffalo meals, and some received a special treat of Native drumming & dancing, put on by one of our own artisan butchers, Cyril White Eagle. Perhaps some of my most treasured times was being out on the prairie, either by myself or with friends, trying to catch the magic of the light, view wildlife or identify plants. Because of all of our precipitation, it made for a great grass year, with wild flowers showing off in abundance. The wild life all seemed content in the prairies bounty too. And the light, if you are patient enough, usually never disappoints. A thank you shout out to Michael Forsberg and Angela & Urle Anderson. The demand for healthy proteins continues to be on the rise and 100% grass-fed/finished, humanely harvested bison meat can’t be beat. Wild Idea Buffalo Company is second to no one in this. In addition to our fabulous whole muscle bison cuts and premium ground buffalo, our in-house artisan sausage maker Valerie Flanagan created Buffalo Bacon! It has been a huge hit with customers and is a favorite in our house. We also perfected our 100% Buffalo Hot Dog recipe – still nitrite free and now skinless! They are fabulous! If you haven’t tried them – you should. A perfect, quick fix for new years resolutions. Dan’s latest book was released, WILD IDEA. A personal memoir, layered with family and the growing of a business, to help save the American Great Plains. His first review came from Kitty Blue. Then there are the bison, the beautiful, curious and majestic bison,to which we owe so much gratitude. Our wonderful summer and mild fall kept the growing season going and going. It was finally stopped with a snowy, polar vortex that moved in in November. It lingered for a …
MOVING BUFFALO
Last week we had a couple of journalists at the ranch. They had attended the “Custer State Park Buffalo Round-Up” about a month prior and were back out in “buffalo country” checking out how other bison ranchers operated. They arrived early at 7:00am with the Wild Idea harvesting crew, to witness the whole process. After 4 hours out in single digit temperatures, they came in for a visit over a nose to tail tasting of buffalo cuts. We talked about our beliefs and policies, our passions and motivators, and our greater mission of environmental sustainability, as we made our way through the buffalo dishes. They told us about their experience at the Custer Park Round-Up. Dan & I have never attended, but have heard that it’s really something, with over 10,000 people from all over the world in attendance. There is an art festival, and food vendors. Cowboys on horseback, in pick-up trucks and helicopter, are must to ride over the 71,000-acre park in search of the 1,300 head of buffalo. Whoopen’ and kia’en’ sounds fill the air as the cowboys bring the stampeding buffalo into the corral grounds. It’s really quit a spectacle! After they left, we buttoned up in full winter attire and headed out to move our herd of 300 bison from the 500-acre harvest pasture, into our biggest pasture of 1,000 acres. This pasture runs from the high flats, down through the old cottonwoods and along the river, then back up to the flat again in sort of a horseshoe shape kind of way. It is the pasture that leads into their 25,000-acre winter pasture, on the Buffalo Gap National Grasslands, where we would be moving them in a few days. During these last few days, we like to ride through the herd regularly, reminding them of who we are and where home is, before we open the gate that leads across the river. The polar vortex continued to linger. Snow fell in the stillness of the night and on the day we moved the buffalo onto their winter grazing grounds, the wind blew with blinding gusts of 35 miles an hour. Through the swirling white and with the aid of binoculars, we could see the buffalo gathering on the bottom ground, a perfect opportunity to lead them through the gate. We were concerned with drifts and getting stuck, but thought we would give it a try. We loaded the back of the pick-up truck with a bag of alfalfa cake (a hard compressed concentrated pellet of alfalfa and minerals), two cameras, and piece of cardboard for me to sit on. As we approached the herd I climbed in the back and Dan banged on the side of the truck in a native drum like fashion and called the buffalo; “Come buffers, come buffers.” I tossed the alfalfa cake out from the truck in a parade candy kind of way, as we slowly moved forward and watched the buffalo come. Dan would occasionally stop the truck to allow the buffalo to gather and if I could still myself from shivering, I would snap photographs as fast as I could. The buffalo trotted through the gate and got busy eating the grass that runs along the river. It must have been pretty good, as heads stayed down for sometime, before they seemed interested in continuing to the river. We arrived at the river and moved away to give them some space as they approached cautiously. There was no whooping or kiaing, only the muffled hum of the truck, and the click of a camera shutter, whirling together with …
A Poem from a Wild Idea Buffalo Customer & Friend
Last month, I visited Dan O’Brien’s Wild Idea buffalo ranch. The following event occurred……. “HELPING MAMA DIE” By, Ed N. Dan had lead his herd of buffalo From one pasture to the next To keep water, grass, and animals In their proper context. Most of the herd moved quick to new grass… A small group stayed behind Seemed that moving would be difficult And they were not inclined. “That one in the back, all crippled up, It’s time for her to die She’ll eventually join the rest, She’ll get there, by and by But 20 years of dropping babies And raising them each year Has used up her worn out old body. She’s down to just low gear. I can’t bear to haul her off to sell Just because she’s infirm. She really owes me nothing, so I’ll Let her die on her own terms.” When most of the herd had moved away She struggled to her feet And slowly limped to try to catch up, Her life nearly complete. Now there were 3 younger buffalo Hanging back by that cow By choice, keeping her company A touching scene, somehow. Dan points out, “Those 3 are all her calves Holding where they belong.” Doing hospice work, keeping company, Just helping Mom along. The object of care is now reversed Since they were little shavers. Now giving back love and encouragement They’re just returning favors. The circle of life is rolling on Going to its certain end. The cow is lucky she’ll have her calves These final days to spend. The lesson is this: Remember when The grim reaper swings his scythe Life is good when we’re joined together…… Same is true when we die.
National Bison Day
Happy National Bison Day! This Saturday, November 1st 2014 is National Bison Day. For the third straight year, the U.S. Senate has set aside this day to recognize and celebrate the historic and legendary American Bison, commonly known as the Buffalo. So, we thought we would take some time to reflect on the majestic Bison and let you know why we feel it is important for us to treat and raise each of our Buffalo with care and respect. American Bison, also known as the Buffalo, have played an enormous role in America’s history, much of which is overlooked. Bison were huge in number roaming across much of the American landscape prior to the arrival of Euro-American settlers in the 1700s. Native Americans revered the Buffalo as a symbol of their culture and used all the animal’s parts for a variety of purposes. They believed that every part had a purpose and this included forming the bones, horns, and hide into everything from utensils and weaponry to clothing. Over the next couple of centuries, the once dominant Bison herds rapidly declined to the point of near extinction due to excessive hunting. Historians believe that more than 4 million Bison were slaughtered during this period. Fortunately, before this important species was completely exterminated, the American government stepped in with measures to protect the few remaining animals. What followed was what many consider to be America’s first conservation success as the American Bison was slowly brought back from the brink of extinction. With the declaration of National Bison Day three years ago, Americans are finally paying homage to an animal, that is as much of an American icon as any other. Today more than 50 other organizations, businesses and tribes, supports National Bison Day as a way to celebrate the Bison.” All of us at Wild Idea Buffalo Co., LLC are thrilled that the Bison/Buffalo is finally getting the attention it deserves. Bringing Buffalo back to their native homeland on the Great Plains has been at the center of our preservation efforts. Wild Idea Buffalo Co., LLC was created in 1997 in an effort to support the preservation of the Great Plains and to offer consumers an alternative to the industrialized food system. The idea was simple: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. The Wild Idea continues today because of Americans like you who care about the food you eat and the world we share. We truly appreciate your continued support of our mission to provide America with this healthy red meat alternative. Wild Idea Buffalo Co., LLC Raised Better, Tastes Better
The Modern Day Hunter Gatherer
Making healthy food choices for our families should be easy, but instead we are confronted by a morass of slick packaged products that lure us with their misuse of words and images. We are exposed to these food items daily and unless you have a PHD in food science, understanding the truth can be tricky and is most definitely time consuming. Yet, we do our best and hope that what is promoted on the outside, might be true on the inside. But, if we take the time to peak behind the veneer of flashy packages or images, the reality of those products become visible. For the true sustainable/organic agricultural producers, most all of the words that separated us from the non-sustainable/organic producers have been hi-jacked. We are left with having to explain what and who we are with more words, an explanation for the explanation, for the explanation. Another surprise is that over 70% of our crop agriculture is raised to produce feed for confined cows. This greatly alters the nutritional value of the food, as well as disrupts the balance of the eco-system, and reduces or eliminates habitat for other flora and fauna. These costs, along with the subsidized crop costs, fuel costs, and human health costs, are big losses and they are hidden behind the veneer of cheap food. These REAL costs incurred by us all, are not sustainable, they will eventually catch up with us, and someone down the road will have to pay. One of the best preventive medicines is to consume a healthy diet, but the reality of making healthy food choices is no longer easy. We are going to have to take matters into our own hands and go back to our old Paleo ways of hunting and gathering, not literarily of course– but we may have to move away from the “one stop shop” and seek out sustainable farmers that are raising their animals or crops ethically and sustainably. This might cost us more but, nutritionally, delicious, sustainably raised foods should cost more, as they do not come with an IOU. It may also take a little time initially to find and know your farmer/rancher, but once established you will find that you not only have a food supplier, but a friend that cares about what you eat too and will insure that you are getting what you pay for. We too struggle with finding “other” sustainable foods. There are many guides in local communities that can help direct you to sustainable producers and there are also some nationally. A go-to guide for us is eatwellguide.org. Most often though, we learn about sustainable suppliers through word of mouth, so….. if any of you feel like giving Wild Idea Buffalo Company a shout out as your favorite sustainable producer of premium buffalo products, we would really appreciate it! Cheers to your health! Jill
Kirkus Review
KIRKUS REVIEW WILD IDEA Buffalo and Family in a Difficult Land by Dan O’Brien South Dakota novelist and memoirist O’Brien (The Indian Agent, 2004, etc.) delivers a bracing portrait of the pleasures—and considerable pains—of ranch life on the lone prairie. “The best definition of success on the Great Plains is the ability to move from one disappointment to the next without losing your enthusiasm,” writes the author, who, long ago, had the odd idea that he might just try his hand at raising buffalo—“a unique species that thrived only in the center of the North American continent”—in somewhat the same way as one might raise cattle or sheep. Underscore somewhat: O’Brien and his partner realized early on that becoming just any old livestock producers would yield just any old livestock, and “neither Jill nor I wanted anything to do with forcing buffalo through the cattle production model.” Instead, working with like-minded friends, O’Brien resolved to produce organic, free-range bison before those words were current. Passages of his memoir are not for the squeamish, especially those involving the evisceration, joint loosening and beheading of captive animals. Overall, however, this is a deeply humane book that looks at ranching as a sustainable enterprise, a way of life more than an economic engine. The author’s critique of the cycle of debt, techno-lust and more debt that the economic engine calls for will be both familiar and welcome to fans of Wendell Berry and Gretel Ehrlich. The best parts of the book, though, are O’Brien’s portraits of the people of the Plains, such as a friend and partner who, self-taught and immensely hungry for both knowledge and experience, still melts down at the prospect of driving in a big city in which he has no business. There may be plenty of disappointments out on the Plains, but this book is not one of them. Dan will be at the South Dakota Book Festival in Sioux Falls this friday and saturday, September 26th & 27th. For a complete event schedule go to http://www.sdbookfestival.com
The Autumn Equinox
Returning from a family vacation today, I found that the prairie colors had changed to rich amber color that wasn’t there when I left. Needing to recenter myself and regain my balance, I grabbed my camera and headed out to the buffalo. They seemed quite content on this first day of autumn. Below are a few photos from my outing at the Cheyenne River, Wild Idea Buffalo Ranch. Happy Autumn Equinox!
Summer Intern Essay's
Life On The Prairie: By, Yoann Vandendriessche What the hell is a French boy doing in the South Dakota prairies?! The answer is simple, I live my life the best way I can and the Wild Idea Buffalo Company, Cheyenne River Ranch and Conata Basin Ranch was like heaven to me. I’m not a farmer, I’m not a cowboy, my English is not perfect, but I feel home when I walk through those land. I met people I will never forget. I train my ears to listen all the sounds from animals and birds. Train my eyes to all the different species of grasses growing. I practice fly-fishing, I tanning leather to craft a pistol holster, ride horses, and make a knife. Here life is simple, you wake up with the sun enjoy a hard work during the day in the greatest office you can have and go to sleep with the sun set lights, that keep dancing all night in your mind. Since I can remember, bison always had a great importance to me. Now I have learned a lot about them. I spend time in the middle of the herd, just trying to understand the complexity of their family link, language and way of roaming. I bleed some of them during the harvest on the plains and feel the spirit of the great bison floating around me, smelling like sage smoke and dry tobacco. When you harvest a bison with respect, offer him a quiet death, and give him some presents for the travel to the great pasture, thanking him for the meat he gives to you, you don’t feel bad. You are just in the middle of the circle of life. Tomorrow I will fly back to a new adventure, with holes in all my pants, and in all my shirts. I will wear cowboy boots and hat. I’m not sad to leave this place, as I know I will return. I want to thank these amazing families, the O’Brien & Jones’s. You rock! You made me feel so good. Thank you for everything. Love you guys. —————————————————————————————————— My Internship: By, Lauren Lay I interned with Wild Idea Buffalo Company for a month this spring to learn more about prairie ecology and bison production. I’m from South Carolina and working toward my B.S. degree in Biology at Winthrop University in Rock Hills, S.C. I had never been on the Great Plains before – never even ridden in an airplane. South Dakota and South Carolina are very different! Helping out with Wild Idea confirmed my interest in range management science and I plan now to go to graduate school to study more about it. Wild Idea really is an exceptionally progressive operation and I am very grateful for this opportunity and for Dan and Jill for patiently answering all of my questions. I had lots of questions and I’m looking forward to coming back!
MEMORIES OF A DAIRY FARMERS DAUGHTER
Growing up on a dairy farm, milk was always at the center of our table. Our mornings started early, setting out at dawn in our rubber boots to bring in the cows from their pasture to milk. My dad would assist with his cow call of “come boss, come boss.” After the milking was done we would take pitchers and dip them into the sweet creamy milk that had accumulated in the bulk tank and take them to our mother who would have breakfast ready and waiting. This action would be repeated at night time, before supper. Since then, I have always had a special affection for dairy cows. On a recent trip, driving through Wisconsin and Michigan, the heart of dairy country, I noticed a lot of “LOCAL ICE CREAM” signs, but I didn’t see many outdoor cows. Hmmm, where were the cows and were was the milk coming from? Flying back home from Green Bay to Rapid City, I had the window seat. From the air I could see farms more clearly. Most were corn fields and many had big, long, metal barns. There were a lot of big, long, metal barns. Aha, they have switched to indoor cows. Poor cows I thought, as the fond memories of walking pastures filled with cows entered my mind. But there is good news, there are dairy farmers that still maintain sustainable practices. The most widely available, sustainable dairy products are offered by Organic Valley, which is a coalition of small farmers that care about the environment, their animals, and providing us with a delicious, healthy product. In celebration of our finale dog days of summer and in appreciation of the sustainable dairy farmer, here is my recipe for homemade Peach Ice Cream! Enjoy! HOMEMADE PEACH ICE CREAM A juicy peach is so delicious by its self, I often feel guilty if I try to turn it into something else. The best non-overpowering accompaniment is cream. As with any dish, if you start with great ingredients, you are most likely to get a great tasting product. So, look for ripe peaches, quality organic cream and real cane sugar. A taste of summer in every bite! Ingredients: 1½ – pound peaches, peeled and pitted ½ – cup sugar 1 – 14 ounce can organic sweetened condensed milk 1 – cup organic half and half ¼ – teaspoon vanilla ½ – teaspoon salt 1 – cup organic cream 2 – cups peaches, chopped Preparation: Puree peaches, sugar and sweetened milk in blender. Add half & half, vanilla and salt, and flash process to incorporate. Add whipping cream and flash process. Pour cream mixture into bowl and place in freezer, stirring occasionally until very cold. Pour cream into ice cream maker and make ice cream according to manufactures instructions or until set. When ice cream becomes thick, but not fully set add chopped peaches. Scoop Ice cream into bowl and place in freezer, stirring occasionally until firm.
Sunset In The Buffalo Herd
Capturing images of the bison herd, ranch, and other wildlife or prairie scenes, is a highlight of my job with Wild Idea Buffalo Company. So often when I’m out in the field, I wish that you were there with me, so you could see and hear for yourself. Although we have attempted video, it came with its challenges, like holding the camera steady! My latest purchase was for a tool that should assist in sharing live images with you. I am super excited to share this first Go-Pro clip of the buffalo herd at sunset, complete with the seasonal mating sounds of the rut. I hope it transports you to the ranch momentarily, and that it gives you a little peace and joy in your hectic day. I welcome any feedback or requests. Very best from the Cheyenne River Ranch. Jill
The Ethics Of Harvesting Animals For Food
Recently on my personal Face Book page I shared a public radio link that Wild Idea Buffalo Company and Sustainable Harvest Alliance were featured in. It received lots of kudos and thanks, but it also received a negative comment from a friend. The dialog went something like this: Friend: “And you know me, I don’t think any animal should be harvested to feed people”. 🙁 To which I replied: “Well… we can’t keep them all, as there is not enough room. I guess we could start shooting people, not to eat of course (unless they are of the tasty type – you know, free range and humanely harvested), but to make more room for the buffalo”. To which another friend replied: “A modest proposal….”. Now, before anyone takes offense, please know that the banter was all in good fun. Seriously though, I want to thank my friend for her comment, because it brings what can be an uncomfortable topic and puts it on the table for us all to discuss. From my point of view, the only way to protect our range/grasslands is to somehow have them pay for themselves. One way of doing this is raising livestock and harvesting the animals responsibly and ethically for our food. These range/grasslands are critical in the lives of so many other species, from the microbes, bugs, birds, snakes, rabbits, badgers, foxes, coyotes, deer, antelope on up to the buffalo. Their home is getting smaller with every passing year. Industrialized agriculture’s plow is nipping at every possible range/grassland. To see these large agricultural fields is to witness biodiversity’s death. Nothing grows there or lives there except for what is planted. Don’t get me wrong we need crop-lands, and there are still many family farms that operate in a sustainable way, with x amount of land to crops, and x amount of land to range/grass for livestock and all the other creatures that share the land. I do not believe in killing animals for sport, but I do believe in harvesting them respectfully for food. Our friend Rocky Afraid of Hawk says, that you have to stay true to your part of the deal. Respect the animals, love the animals, give them room to roam, and dignity in death. If you do all of these things and uphold your part of the promise, the animals will give themselves to you. It may sound a bit corny, but I have witnessed this. With climate change and a growing population of over 7 billion people on the planet, there is no doubt we need to make ethical, reasonable food choices. At Wild Idea Buffalo Company we have a saying; “Eat meat, less of it, but of a higher nutritional and sustainable quality”. Some may not like the harvesting of animals for personal consumption, and I do respect peoples eating choices. But, by not supporting or saying no to responsibly raised and humanely harvested animals for food, we are saying goodbye to our important range/grasslands, which so many creatures depend on. What will we lose when another mining opportunity is found? What will we lose when they produce round-up ready, drought resistant seeds? The full NPR featured story can be found here: http://goo.gl/WPSBmx Dan July musing touched on this subject too, “A Case For Selling Buffalo Meat”, which can be found here: http://goo.gl/xoo1Mnbuffalo-meat/
Everything I know About Cooking Buffalo Ribs
Ribs are enjoyed year around, but with the grilling season in full swing, I have received a few good questions recently on the preparation of them. Hopefully it will clarify some of your questions too. The first lesson is: 100% Grass-Fed Bison Ribs are not like corn finished bison or beef ribs. If you are following a recipe that is formulated using pork or corn fed meat and are using Wild Idea Buffalo 100% Grass-Fed Ribs, and it doesn’t turn out, this could be why. When you find a recipe that sounds good to you, it doesn’t mean that you have to abandon the idea of the recipe. Use the seasonings, liquids or sauces, but for best results, follow one of the techniques listed below. Before we get to techniques, here are a few other options you have in preparing ribs. *Removing membrane from the backside of ribs: I do this only occasionally, if I’m preparing for a fancier affair, otherwise I leave the membrane intact. It will become soft during cooking process and is easy to remove after cooking or while eating. If you choose to remove the membrane, slide a knife between membrane and meat, preferably at a corner, until you can easily grab a hold of the membrane with your fingers. Drop your knife and use one hand as resistance on ribs and the other to pull the membrane away from the meat. *Trimming: Some people choose to trim the ribs of exterior fat. I do not, unless there is an excessive layer of fat on the ribs. During the cooking process the fat will become very gelatinous and buttery, which my family likes. This however is a personal preference. *Scoring ribs: I score the ribs if I am marinating, to tenderize or to get more of the marinade flavor or rub into the meat. Score buffalo ribs by making about ½ inch deep and 1 inch long cuts in the meat or fat. *Marinating: If you are using a marinade to tenderize and not just flavor the buffalo ribs, my recommendation is pineapple juice, or better yet pureed pineapple. The enzymes in pineapple will assist in breaking down the connective tissue. For ribs you can marinade in pineapple for up to 24 hours, but watch marinating time on other cuts of meat, as pineapple can turn a roast or steak into mushy meat. If you are interested in marinating you might want to try my recipe for Wild Idea Buffalo Jerk Ribs, located here, http://wildideabuffalo.com/2014/grilled-jerk-buffalo-ribs/. The following techniques, for the listed Wild Idea Buffalo rib cuts, I have found to be very successful. *For Un-Cut Short Plate and Short Ribs: *Braising Technique: Cook ribs in liquid in a heavy roaster, Dutch oven or Crock Pot, covered with lid or heavy foil. Braising achieves tenderness, and keeps meat moist and juicy. If braising is done in oven, set oven temperature to 375° and braise for 3.5 to 4 hours, for fall of the bone tender ribs. Use less time if you want buffalo ribs a little chewy. Lower temperatures can be used, but time will need to be increased, which works well for Crock Pots or lower oven settings of around 190°. Adjust time and temperature based on poundage of product. Also know your slow cooker, as each preform a little differently. I have braised ribs in a slow cooker for 6 to 8 hours depending on setting and poundage. Product is ready when you can easily pull meat apart with two forks. Continue braising until this is achieved. Additional liquids may be needed. After braising …
The Wild Idea Difference: Beyond Factory Farming
When it comes to the quality of buffalo meat, Wild Idea Buffalo does not compromise. We are the leading provider of grass-fed, naturally- raised buffalo in the United States. We do not finish our buffalo on corn and it doesn’t end there. The Wild Idea Difference is not only about high quality products, but also about sustainability. When it comes to sustainability, there are several objectives we strive to achieve and maintain: 1. Environmentally friendly ranching Factory farming has damaging effects on the environment. Many ecosystems are damaged due to the overpopulation of farm animals, resulting in higher methane emissions, and excessive use of fossil fuels and fertilizers. Our buffalo, however, are raised on about 50,000 acres of ranch territory in their natural habitat. Our ranching process does not in the least resemble that of large, commercial farms. On the contrary, it is one of our missions to preserve the environment, and help restore ecosystems, which leads to our next objective. 2. Restoring the Great Plains The Great Plains used to be one of the greatest grasslands on the planet. Today, due to excessive plowing and overgrazing this fragmented landscape has become the most endangered and least protected ecosystem in North America. Grassland restoration is at the core of Wild Idea Buffalo’s mission. Our land and animal management practices are as close to nature’s intentions as possible. By caring for the land and giving the buffalo room to roam, the prairie is effectively nurtured back to health. Grasses, forbs, and flowers flourish, and providing a sustainable eco-system for all creatures great and small. 3. Collaborating with like-minded communities Wild Idea Buffalo Company collaborates with other like-minded ranchers including Native American ranchers and Nature Conservancy herds on our shared mission to restore the Great Plains. Together, we are positively impacting over 150,000 acres of grasslands. 4. Humane harvesting- Never wasting anything In our previous posts, we spoke about the significance of dignified, ethical harvesting methods in terms of both the well being of the animals and the quality of the meat. Our Wild Idea artisan butchers have over 100 years of combined experience, ensuring both excellence and accuracy with every cut. By offering a variety of products such as ground buffalo meat, buffalo jerky, and bone marrow, which we sell to restaurants and other consumers, we are maximizing our use of the whole animal. 5. Developing environmentally friendly packaging In order to maintain a perfect balance between product quality and sustainability, Wild Idea Buffalo is developing an improved method of packaging that is both environmentally friendly and will keep your shipment fresh to ensure only the highest quality. Stay tuned for future updates on our shipping process- it’s quite interesting. We are thankful to all our loyal customers. By supporting us, you support our quest to make a Wild Idea Difference.
Spring On The Ranch
Spring is showing itself all around the ranch. Birds are pairing up to nest, flowers are pushing their way to the warming sun and our seasonal ranch tours have begun. Our first Wild Idea Buffalo customers arrived early last week, from Hawaii. They are all “Purium” sales associates and believe in healthy foods to complement the line of wellness supplements they represent. Although the weather was not very cooperative for our warm weathered friends, once we bundled up, we had a great time. We so appreciated their sensitivity to the land and the animals. They spoke to all, thanking them for being and for allowing us to be amongst them as we passed through. It is typical for all the other ranch animals to want to get in on company tours too. They posture and pose in hopes of receiving an extra pet, a handful of oats, or a little extra sprouted chicken feed. Most often – they get their way. Guests were expected later in the week, but in between I took some time to replenish myself and sit in the herd. I moved at a snails pace in the 4-wheeler and stayed positioned for long stretches of time, observing and listening to the language of their occasional soft grunts. Suddenly out of the corner of my camera lens, I noticed a tail, and my ears filled with hundreds of loud buffalo grunts. Buffalo tails raised to the sky as a coyote passed through, uneventfully. He was moving to fast to get a good photo, but I thought he looked very strange with a red fox like face. Later I was explaining this to Dan and when I showed him the photos, he figured it out. The coyotes face was covered in blood, evidence of its last buffalo meal, from a cow that had not survived giving birth. We have a natural approach in raising our bison and respect their wildness. All seem to understand that this is another layer in the circle of life. Calmness returned a minute after the coyote had passed. The calves nestled into their mothers, with some taking advantage of a little snack before their afternoon nap. Our next group of guests arrived and had tours of both the Cheyenne River ranch and the Conata Basin ranch. It is a great pleasure to be in the company of others that care so passionately. They energize our greater environmental mission. In addition to enjoying the ranches beauty, they were treated to a special mini powwow, put on by one of our artisan butchers at the Wild Idea Buffalo plant, Cyril White Eagle and friends. Our prairie spell was intensified by the hypnotic beat of the native drum. The children sang in their Lakota language and all danced with pride. The week moved quickly, and was filled with the steady sound of laughter. Meals were shared and savored, ideas were pondered, and new relationships were formed under the vastness of the setting prairie sky.
Buffalo Moons
Monday night I got out with the full moon and the buffalo at the Wild Idea Buffalo ranch on the Cheyenne River. I caught a couple hours of sleep before my alarm went off at 11:30pm to watch and hopefully get a shot of the eclipse. Although the temperatures were not what I call my *”optimal outdoor” photography weather *(50 degrees, no wind or snakes), I had a fantastic time. Out of about a hundred photos, I have one offering from my monday night excursion. Although not a great shot, the sky turned such an intense blue before the darkness fell, that I wanted to share it with you. Luckily Bonny Fleming, our good friend, talented artist, and creative design contributor to Wild Idea Buffalo Company, came out to capture the moonrise. What a fantastic eye she has. This is a small sampling that she has given permission for us to use. These photo’s and more of Bonny’s work can be found by going to, http://bonzeye.asiostudio.com. Rumor has it that they are for sale! Thank you Bonny.
Bison Meat…and Omega-3?
One of the nutrients that is often overlooked in our daily diets is omega-3, and bison meat can be a great source for it. As this may be surprising to many readers, we thought it would be interesting to dig a little deeper on the omega-3 matter. Here are some questions we are frequently asked: 1. What is omega-3? Omega-3 is a term used to describe three types of essential fatty acids known as ALA, DHA, and EPA. These fatty acids are not produced in the body, but they are essential nutrients that can improve both physical and mental health and can be derived from a variety of food sources including fish, meat, and nuts and seeds. 2. What are the health benefits related to an omega-3 rich diet? One of the most noteworthy health benefits linked to a diet rich in omega-3 fatty acids is the improvement of overall cardiovascular health. Omega-3 lowers the level of blood fats or triglycerides, which can decreases the risk for developing heart attacks and strokes. Omega-3 fatty acids are also believed to improve lung function, and thereby lower the risk for developing Asthma. There are also suggested mental health benefits such as improvement of ADHD, Depression and possibly a decreased risk for developing Alzheimer’s disease and dementia. 3. Bison meat… and omega-3? Bison meat as a significant omega-3 source is often overlooked, and many people are not aware of the variety of natural omega-3 sources available to them. In fact, a popular alternative is over-the counter fish oil pills, which tend to be be very expensive, not necessarily offer the same benefits, and can smell quite bad. Certainly, not all meat products are appropriate omega-3 sources. However, research has demonstrated that grass-fed bison meat can deliver 3.5 times more omega-3 fatty acids than grain-fed bison, and is therefore an excellent alternative to fish, fish-oil pills, and other meats. It is certainly difficult to distinguish between foods that are truly good for you and foods that are simply being labeled as healthy, because they are a current trend. The idea of omega-3 as an essential nutrient has been around for a long time, and yet many are still surprised to hear that meat, particularly derived from grass-fed buffalo, is an excellent source for it. Bison meat is not simply a trend. It’s a real alternative that can make you healthier and maybe even happier. (Remember, you don’t have to resort to fish-oil pills when there’s Wild Idea Buffalo.) Source: http://www.medicalnewstoday.com/articles/40253.php
Buffalo vs. Beef
What is the difference between buffalo meat and beef? Whether you’ve never tried buffalo before, or are simply curious to know the answer, we have several facts that might surprise you… maybe even astound you. First of all, there is a vast difference between meats that come from grain fed vs. grass fed animals- and these are worth being looked at: Grain fed vs. Grass Fed Wild Idea buffalo are native grass-fed, which increases the amount of Omega 3 fatty acids found in the meat by 3.5x the amount found in grain-fed buffalo. Wild Idea buffalo meat has a third of the fat of grain-fed buffalo meat. Wild Idea buffalo meat has almost half the calories of grain-fed buffalo meat. Lastly, grain-fed buffalo meat is significantly higher in cholesterol compared to Wild Idea buffalo meat. So what’s the difference then, between Wild Idea buffalo meat and grain-fed beef? Take a look at this table: In addition to the health benefits and factory farming, which we talked about last week, there are other differences that might inspire you to try buffalo meat. The well being of the animal plays a significant role in the quality of the meat. Fearful and stressed animals have higher levels of the hormone cortisol in their system, which greatly affects the flavor and tenderness of the meat. It is therefore imperative, for both the sake of the animal and the product that animals can roam free in their natural habitat and are traditionally and humanely harvested, just like Wild Idea buffalo. Unfortunately, this is not the case for most ranching, due to the high demand and available short-cuts in raising animals. The only significant similarity between buffalo meat and beef is that the former also has a very unique taste, and just like beef it can be cooked and prepared in a variety of delicious ways. So what are you waiting for? Try Wild Idea Buffalo and join us in our effort to return dignity to meat, while improving your health every step of the way. Share and spread the word, because if you haven’t tried Buffalo meat, you are due for an introduction. We may be biased…but we are sure you will soon agree.
Slow Food Nation
It is no secret that America has been labeled as the “Fast Food Nation”. Countless amounts of literature and film materials have been published to draw attention to the faults in the average American diet, which has been linked to, and resulted from our nation’s problematic agricultural system and most importantly, factory farming. Oh yes, most of us know about factory farming and probably associate it with the gruesome videos that animal rights activists have been sharing with us- even before these issues became en-vogue. The truth is, factory farming is a real issue. Luckily, there are a couple of ways we can make a difference, and they do not necessarily involve becoming a vegetarian, let alone a vegan. Although both of those are viable options. We would be crazy if we told you to cut out meat completely, rather we suggest slowing down for the sake of sustainability. We do believe in meat. High-quality meat, and this is where Wild Idea Buffalo comes in – here is how: The more variety you add to the types of meat you consume in your diet, the less farmers will depend on factory farming. If you appreciate a good steak, or a well prepared chicken breast, you’ll love Buffalo meat. Our Buffalo are 100% grass fed and freely roam in their natural environment on the Great Plains of South Dakota. Our Buffalo are humanely Field Harvested on the prairie in a stress free environment for the animals. Every aspect, from the farming process, to preparing and eating Wild Idea Buffalo meat represents our idea of slow food. The only aspect of fast food we will show you, is our selection of pre-marinated, heat & eat products made with all organic ingredients. Wild Idea strives to respect and use every part of our Buffalo during processing and never waste what can be used. The bones, for example, can be used for excellent broths and the bone marrow makes for exquisite dishes, which are frequently prepared in major culinary hotspots. So, Slow-Down and choose foods that have been given the time and space to grow naturally. We believe you’ll appreciate going slowly for a change. Visit our weekly Wild Idea Buffalo Blog and spread the word, because unlike other well-kept secrets, ours is meant to be shared.
Black Hills Classic Buffalo Sale
The Black Hills Classic Buffalo Sale occurs every year during the stock show in Rapid City. I have attended all kinds of auctions in my lifetime; farm auctions, ranch auctions, benefits, and even a few local barn sale auctions with my grandfather when I was young. I use to marvel at the auctioneers ability to rattle off a harmonic cadence of increasing numbers that climbed by increments of 5, 10, and sometimes 50 if it was a hot product. Shouts from the bid spotters would ring out across the crowd; HOAA!, HEEEY! YUP!!! As buyers that were determined to go home with SOMETHING in their trailer nonchalantly raised their bidder ID number. It is these types of memories that have always left me with humble thoughts involving auctions of any kind. As Dan, Jilian, Jerry and, I walked through the doors that lead to the Black Hills Classic Buffalo Sale, those humble thoughts began to fall upon me once again. We chose a spot on the wood bleachers that was near a propane torpedo heater as it was a chilling 10 degrees outside that day, and the barn that the auction was to take place in exhibited just as much daylight through the roof as it did actual shelter. Jilian, Jerry, and, I huddled together and talked chickens while Dan milled around through the cowboy hats and handshakes. It wasn’t long until the auctioneer finished all of the standard recognitions and thank-yous when the first buffalo entered the auction pen. She was a beautiful heifer that was well beyond an average weight for her age. She roamed the perimeter of the ring that consisted of heavy duty stock panels that stood 6 foot high. She must have finally rested at the conclusion that there was no way out because she eventually settled in the center of the ring facing Dan, Jerry, Jilian, and me. Her dark brown eyes that seemed to be bottomless were showing just enough white around the edges to make her look confused. I took a second to examine the expressions of my colleagues. The auctioneer began his chant but their gaze did not break from the animal. It remained steady, straight, and even seemed a little perplexed, as if they were looking at a fish out of water. It was then I realized that this was not like past auctions I had been too. This one felt different. I suddenly felt uneasy and out of place. HEEEEY!!! The bid spotter shouted. All of us jumped in our seats a bit. I became distracted by the yellow cards that people began to raise for the spotters to acknowledge. I looked too my side again to find out Dan had wandered off, and Jilian and Jerry’s jovial smiles that were expressed during the chicken conversation were now dim. We attended for another hour or so before Jilian decided that we should find Dan. After wandering around the premises for a few minutes we found Dan outside. He was examining the animals soon to be sold in the small pens. His face looked concerned until he caught sight of us. “Ready to go?” he said. “Yea” “Seems like everyone has deep pockets except for us.” I replied. As we all piled in the car we began to share our experience with one another. By the time we completed our 45 miles trek back home, I was able to come to the conclusion that I was happy we went to the auction. It made me realize that it is the nature of Wild Idea Buffalo Co. that allows us to …
Knock Your Socks Off
Finding high quality foods with no antibiotics or hormones, no added fillers, non-gmo, etc., is one of our highest priorities in health as a family. The Wild Idea team is, hands down, one of our favorite local businesses that we completely trust to nourish our little ones and ourselves. Since using the Wild Idea soup bones to make homemade bone broth, we’ve literally never felt as strong in our lives as we do now. Our additional favorites include the buffalo burger, liver, melt-in-your-mouth steaks, and holy buffalo give yourself an experience and try the buffalo bacon! If you enjoy creating meals that are top quality, affordable, and crazy delicious, Wild Idea meats will knock your family members and guests socks off and have them licking their plates for more. It’s really quite a sight to see! Ox-Bone Soup Recipe
Preparation For Winter Grazing
In preparation for the annual move of Wild Idea buffalo into their winter grazing area in the Indian Creek/Big Corral Draw area of the Buffalo Gap National Grasslands, the perimeter fence enclosing the 22,000 acres must be inspected and repaired. That job has often fallen to me. One person can handle some of the fence fairly easily, but most of the work requires two people. Some of the country to be traversed, however beautiful, is tough to get around in, and after the devastating snowstorm/blizzard that we just endured the familiar trails often change course and become impassable by the old routes. So getting to some of the isolated areas that contain a fence that stretches between natural barriers can be quite an adventure. A team of workers, therefore, is safer than for one person alone. I have worked this fence line with several different people. It usually takes about a week to complete the roughly twenty-six miles of fence. This year, like last year, Colton Jones (by now a familiar to Wild Idea Buffalo Company), and I started out on a Saturday morning toward one of these remote areas, Taylor Mountain and the East branch of Big Corral Draw. There is a narrow trail up the mountain that we hike. It is about 3/4 of a mile to the beginning of our inspection tour. The fence itself is maybe about 1/2 mile long, but it spans some deep, steep gullies where some of the posts had been knocked down by the weight of the snow and wind. We had carried our tools with us: fencing pliers, hammers, post pounder, wire stretcher, and wire splicer. We worked our way down the mountain and re-strung, the water crossings at the base of the mountain. Colton and I work easily together, and catch up on the details of each other’s lives in between pounding fence posts and stringing wire. It was late afternoon; so we headed for home. The next day was longer but without the adventure of blazing new trails. In between weekends Dan and I spend a couple of days pheasant hunting while Colton attends classes at BHSU in Spearfish. On these occasions I have the privilege of staying in my former apartment at the ranch, with my two dogs. I feel right at home and enjoy some of my old routines of; coffee with Erney, buttoning up the shop at night, and dinner with Dan and Jill. Back to work, Colton and I head out to the headwaters of Indian Creek. Indian Creek presents its own challenges. Mud and creek crossings, steep hills and deep gullies. We load a four-wheeler on a trailer pulled by a pickup truck and drive for about 1 1/2 hours to arrive at where we start. It’s more of the same but always with a new problem to solve. High water from snowmelt and runoff does amazing damage to fences that cross the waterways. It is a little less remote in this area, but nobody ever comes out to see what we are doing or to give us a hand. We just go along, do our job until it’s finished and go home.The following day we finish that section. There are only two more sections to go, which isn’t too bad for a crew with an average age of 50 years old. Note: I’m writing this piece on the birthday of the US Marine Corps. Happy Birthday to all Marines–past and present. Once a marine, always a marine. Semper Fi.
After The Blizzard
Last Saturday, National Bison Day, we awoke to a beautiful sunrise and the promise of temperatures in the mid sixties. I decided to let the day warm. Then I set out into the buffalo herd, for a few updated buffalo snapshots. It was the first time that I had been in the herd since we gathered them after the blizzard. I was greeted first by a Buffalo Cow. She was a beauty, so I started snapping some photos and asked her to show me some love. She stuck out her tongue, which I interpreted as her blowing me a kiss. I continued moving through the herd, and was hoping to find this years summer calves that had lost their mothers in the storm. I found them as fat as bears and safe under the protection of their aunts and uncles. The youngest calf, that was only a couple weeks old when the blizzard hit, is doing fine too. The calves behind and beside it, were born in the summer, which is identifiable by their size difference. Their winter coats are coming in nicely, which is timely with todays new fallen snow. Our own Dan O’Brien participated in the local celebration of National Bison Day, at the Museum of The American Bison in Rapid City. Check the link below to hear a short interview with Dan and to learn more about the museum.Stay warm..maybe with a pot of Buffalo Chili! http://www.newscenter1.tv/stories/14658.aspx
U.S. to Celebrate Second Annual National Bison Day this Saturday
Noted Buffalo Author and Rancher Dan O’Brien to Speak at Museum of the American Bison in South Dakota RAPID CITY, S.D.— The buffalo—revered for its exquisite nature and large size—will be celebrated across the U.S. on Sat., Nov. 2 as the country celebrates the second annual National Bison Day. This year, for this first time, the U.S. Senate has passed a resolution designating the date as National Bison Day. Award-winning author and buffalo rancher Dan O’Brien will be one of the featured speakers at the Museum of the American Bison (www.bisonmuseum.org) in Rapid City, S.D. O’Brien is the author of Buffalo for the Broken Heart: Restoring Life to a Black Hills Ranch, the true story of how he returned buffalo to his land after an absence of more than 150 years. O’Brien is the owner of Wild Idea Buffalo, the largest e-retailer of 100% grassfed buffalo (www.wildideabuffalo.com). Other events on Saturday at the Museum include a buffalo chili cook-off, feather painting demonstration and Native American dancers. “Perhaps some might consider it odd that a buffalo harvester is part of National Bison Day. But the truth is we need to keep working to re-introduce buffalo to the American diet for our benefit and the overall survival of the animal,” Dan explains. “My vision is to restore the Great Plains through land and animal management practices are as close to nature’s intentions as possible.” O’Brien is a two-time winner of the National Endowment for the Arts individual artist’s grant, a two time winner of the Western Heritage Award, and a 2001 recipient of the Bush Creative Arts Fellowship. Wild Idea Buffalo is lean and low in calories, fat and cholesterol but high in Omega-3s. The animals are antibiotic and hormone free, non-confined, free-roaming and humanely, field-harvested. Wild Idea Buffalo is a Cooking Light Taste Test Winner and Bon Appetit has said it’s “faintly sweet, thoroughly meaty, and utterly delicious.” The ranch was recently featured on the Food Network. Buffalo is the only red meat recommended by the American Heart Association. Further details about National Bison Day are available at www.votebison.org/events.
October Blizzard
Below are a few images that we snapped before, during and after the storm. Even with the devastation that the storm brought, joy was had.
Wild about Wild Idea
When buffalo is being served, it brings people together. That happened recently in the Washington, D.C., area when about 30 old and new fans of Wild Idea Buffalo gathered in a log cabin home built in the 1920s (although there have been many additions to the structure since then). Tom and Sarah Jensen hosted Wild Idea’s Jill O’Brien as she prepared a “Taste of South Dakota” menu, shared the company’s story and answered questions. A number of staff members from the office of South Dakota Sen. Tim Johnson attended as well as the Senator’s wife, Barbara Johnson. Other guests included former Virginia House of Delegate member Kris Amundson (a South Dakota native). Former CBS News “Saturday Early Show” anchor Thalia Assuras, who cooked with many famous chefs on the news program, gave the evening a thumb’s up. Jordan Wright, a well-known food writer and critic, was very complimentary. Here is what Jill prepared: Walleye Cakes with Green Chili Tomatillo Sauce and Fresh Sweet Corn Buffalo Bacon, Tomato, Lettuce Cups with Basil Aoli Buffalo Tenderloin Tartare in Mushrooms with Wojapi Braised Chuck Roast in Potato Cups with Mirepoix and Cabernet Sauvignon Sage Sauce Buffalo Sliders with Sweet Potato Fries Apple Cake with Burnt Sugar Carmel and Fresh Cream
Uranium Mining
We love the Black Hills region of South Dakota. Anyone in touch with their senses is struck with the majesty and enchanting charm of these hills and prairies. The land and water are precious, and should be cherished and honored. Some, however, see this beauty and only think about what they can take – what is in that water and ground that can be extracted – how much money is it worth? A foreign-owned corporation, Powertech (one of 8 known uranium companies prospecting the region), is posed to start new uranium mining in the Black Hills near Edgemont. Powertech has applied for the first ever in-situ leach (ISL) uranium mining permits in the state of South Dakota. They seek (and very close to getting) permits for 12.96 million gallons of water per day ($0 per gallon) from Black Hills aquifers. To put that into perspective, this is much more than Rapid City (second largest in the state) uses daily. South Dakota remains in long-term drought. Our water is precious and finite. It should not be given away. The waste-water from this operation would be disposed by both pumping it back into the ground and spray irrigation over 1,000+ acres of prairie. Powertech has applied for exemption from the EPA Safe Drinking Water Act because the water cannot be returned to baseline conditions. Though they would “treat” it, the water would still contain elevated concentrations of dissolved uranium daughter products like radium, arsenic, selenium, etc., which are harmful to wildlife, grazing animals and humans. You may be interested to note that two years ago, in response to Powertech’s lobbying, the SD Legislature abdicated the state’s responsibility for underground water regulation. In addition, Powertech’s project plans also include two on-site processing plants to serve as regional processing mills to concentrate uranium into yellowcake. The Black Hills would then become a hub for trafficking uranium product. Accidents on these sites are expected, not to mention natural disasters. A little about ISL uranium mining: ISL uranium mining is a process of pumping a solution through numerous bore holes to dissolve the uranium and other heavy metals, leaching it out of ore-bearing rock. It is then pumped to the surface to be processed. Uranium mining is a boom and bust business, prioritizing short-term extraction and exploitation for foreign gain, over the lives of people and resources. We can live without uranium. We cannot live without clean water. If ISL uranium mining is allowed to take root in the Black Hills, the process would deplete local resources with little or no benefit to our local economy, community, energy production, and agriculture – while ultimately posing risks to all mentioned. It threatens natural resources, quality of life, public health, local economy, tourism, and agriculture. -Dakota Rural Action, Black Hills Chapter Campaign Statement It would seem like a no-brainer to deny permits allowing a corporation with no history of uranium mining to open the first ISL mine in South Dakota. However, they are very close to being granted, and would have been already if hundreds of people didn’t object. The Large Scale Mine Permit hearings start on Sept. 23 and the Water Permit hearings start Oct. 7, 2013 at the Ramkota Hotel in Rapid City. Please help us protect the water and life in the Black Hills. Sign the tourism petition (you don’t have to be local) and learn more at DakotaRural.org. http://org2.salsalabs.com/o/5706/p/dia/action/public/?action_KEY=13710 If you are local, attend the hearings. The board will hear public comments the morning of Sept. 23 – be there and make it clear this is a very bad idea. DRA is a grassroots …
Wild Idea Buffalo and The Great Food Truck Race
Food Network to Give Wild Idea Buffalo Company, LLC Its Biggest Audience to Date 100% Grassfed Wild Idea Buffalo™ to be Featured on The Great Food Truck Race RAPID CITY, S.D.—Aug. 29, 2013—Wild Idea Buffalo (www.wildideabuffalo.com), the nation’s biggest e-retailer of 100% grassfed buffalo, will receive unprecedented attention Sun., Sept. 8 at 9 p.m. EDT/7 p.m. MDT when its award-winning cuts of meat will be featured on the Food Network. The company derived its name from the “wild idea” of improving the Great Plains eco-system through grassland restoration and careful animal management. In addition, Wild Idea Buffalo is incredibly lean and low in calories, fat and cholesterol but high in Omega-3s. The animals are antibiotic and hormone free, non-confined, free-roaming and humanely, field-harvested. All of these elements will be on the table when the Food Network’s “The Great Food Truck Race” show rolls into the Wild Idea Buffalo ranch outside of Rapid City. The food truck teams will see which one can create buffalo meals and then sell the most items in town from their trucks. Wild Idea’s Jill O’Brien, who creates original buffalo recipes of her own, is part of the show. “I can’t give away any secrets but I can tell you we were very excited to have had the opportunity to take part in the show as we hope to spread the word about buffalo being a delicious, healthy, sustainable red meat alternative,” she says. Jill will be “live tweeting” her reactions to what is on the screen during the airing of the program. The tweets will be available on Wild Idea’s Twitter channel @WildIdeaBuffalo. Employees, friends and fans will be gathering to watch the show as well. Wild Idea Buffalo is a Cooking Light Taste Test Winner and Bon Appetit has said it’s “faintly sweet, thoroughly meaty, and utterly delicious.” Buffalo is the only red meat recommended by the American Heart Association. The results from the buffalo competition, along with other stops during the show, will determine the wining food truck. The victorious team will earn $50,000.
Moving Buffalo
This past June we moved the Buffalo from one pasture to the next. Buffalo are roamers and have come to understand what an open gate means – new digs to roam and fresh grass. We believe in a gentle approach of simply opening a gate, offering a little incentive with cake (a small cube of pressed alfalfa with some minerals), and having a subtle presence on the back end. When babies are little we are very careful to guide in a very slow manner. The lead herd cow is usually the first to approach and once she has moved through the herd will start to follow. The babies stay close to their mothers and instinctively shoot to the outside. The wind was blowing on the day we moved them, which added extra excitement for the babies who frolicked, leaping through the air, bucking and kicking. A few stragglers held up the back end with the largest herd bull completing the move. They quickly joined up with the herd, and found their way to their new pasture. They other day we moved the buffalo again. What struck me, was not only their calmness with the babies now two months older, but the beautiful healthy pastures, still green and plentiful with grass, thanks to continued summer rains. The baby buffalo are now kids, in a varying stages of golden to black, with sprouting new horns. They are gaining independence, but will stay close to their mothers and remain in the family group until they are two years of age. They vocalized their happiness with their soft grunts and grazing noises. Listening to 300 buffalo eating grass is pretty amazing! We wrapped up our task under a pink sky of a setting South Dakota sun.
A Day on the Fence Line
Heading east leaving Rapid City, High Way 44 shoots through the middle of a valley that lies at the base of the Black Hills. There are driveways every half mile that are accompanied by little houses with big green yards. The road ditch is kept mowed and the grass around the mailboxes that line the asphalt is always kept neatly trimmed around. Continuing down the highway past the turn off for the airport, the houses become more scarce, as do the driveways, big green yards and mailboxes. Instead, the landscape is punctured by a different kind of man made contrivance. A line of fence that races the blacktop extends beyond the horizon. In 1892 the birth of barbed wire fence sculpted today’s ranching practices. Consequently it also became a physical representation of private ground versus public ground, one individual’s property versus his neighbor’s property. For over a year now I have been working on a fencing crew that consists of two other gentlemen. Dusty Smith, a shy soft spoken kind of guy that stands about 6 foot tall and 200 lbs. His teeth glow white (when he actually does smile) due to his darkened sun tanned face that border his ivories. Terrance, Jill’s nephew, is the elder of the crew as he is nine years older than Dusty and me. He and I share a similar stature of about 6′ 2″ 220 lbs. He has jet black hair and a friendly face which is composed of jaw bones chiseled from stone. He is responsible for turning Dusty and me into his “competitively efficient” two thirds of a three man crew. We all wear the same apparel to work this time of the year, cowboy hat, white t-shirt, jeans, boots, and leather gloves. The three of us are currently tearing out miles of old barbed wire fence and replacing it with standard 5 strand barbed wire buffalo fence. Before the pretty new wood posts, shiny steel posts and tight wire are sunk in the ground and clipped up; the splinters of the old wood posts must be detached from the rusty wood staples in order for the kinked and tattered wire to be rolled up. We work down the fence line from one H brace too another in a consistent frog leap pattern that ensures that every steel and wood post is freed from the wire for removal. As we move parallel with the three strands of drooping roan colored wires, we read a sort of story put together over generations from members of each side of the fence. Rusty old style Hamm’s beer cans, Copenhagen lids tacked into the tops of wood posts, and an old steel tractor wheel that someone had tied to the fence to pull the wire down in a steep draw.These are all signatures of multiple generations contributing to the effort of keeping the fence erect. The process is tedious and tends to get boring. About the time we get to the quarter mile H brace I realize how silent the three of us have been so I usually try to implement a joke; “Terrance, why don’t we use fancy clips like these? I asked holding up a piece of old telegraph wire that undoubtedly ran the width of this country at one point and time but was currently being used to hold up a single strand of old barbed wire. They both look up at me with sweat weeping out of their bronze foreheads, they smile and chuckle and then return to their hunched over position of removing the wire from the post. All three …
Naturally Raised vs Organic
Nowadays when we peruse the aisles of our local grocery store we are hit by an onslaught of labels and tags. Two of these labels, which are appearing more and more frequently, are “Naturally Raised” and “Organic.” Both of these terms sound very appealing and should help steer the consumer towards a better product, but what do these terms really mean? A deeper look at these buzzwords is no doubt merited. Naturally Raised In 2009 the USDA defined the term Naturally Raised with respect to animals in the following way:1) No Growth Hormones 2) No Antibiotics –other than to prevent parasitism- and 3) no animal by products can be fed to the animals. USDA “Naturally Raised” Definition What the USDA has chosen to include in their definition of Naturally Raised is great; however, there is a problem with what’s left out of the definition. The standard leaves out discussions of confinement and what the animals are fed – it seems everything goes as long as it’s not animal byproduct. So while this standard is certainly a step in the right direction and has closed a lot of doors that prevent producers from using certain practices, it has unfortunately still left a few windows wide open. Organic The definition of Organic, as it pertains to animal products, covers many of the same issues that Naturally Raised does, but once again doesn’t complete the full spectrum of animal health/best practices. According to the standard, four items must be met: 1) producers meet health and welfare standards 2) hormones and antibiotics are not used, 3) all feed must be 100% Organic, 4) animals must have access to the outdoors. USDA “Organic” Definition Certainly the organic seal is a step in the correct direction for the food we consume, but once again it is what’s left out, or the grey areas, that present a problem. It’s great that our animals are being fed a 100% Organic diet, but is it the diet they would have chosen themselves and evolved to consume? Also, access to the outdoors is an awfully vague phrase; how often to the animals have access, what are their living conditions indoors, what type of space outdoors do they have access to? So here once again with the term Organic, we are presented with a term that doesn’t necessarily mean what we all hope it would. At Wild Idea Buffalo Co. we are often asked about how are animals are raised and whether or not we slap such labels on our product. We do not currently label our products this way because, truth be told, we go beyond these requirements and hold ourselves to our own standards. Our buffalo is always 100% Grass-fed, 100% Free-Roaming on the land and grasses they evolved to graze 5 million years ago, 100% Hormone and Antibiotic Free, and 100% Humanely Field Harvested. We strive to treat our animals with the dignity and respect they deserve as a result end up with a exquisitely delicious and healthy meat you can enjoy with a clear conscious.
Buffalo Sunset
Some days I get caught up in the everyday hustle and bustle, and find that at the end of the day I need to center myself. A drive through the buffalo herd usually does the trick. It is incredible what being in the center of a healthy ecosystem can do for the health of a person. Last night I did just that and brought my video camera in hopes to share it with you. The sun was setting, putting all in a warm glow. Slowly it worked it’s magic on me, reminding me of all that is right with the world. I hope you enjoy it too. Warmest Wishes – Jilian
Wild Idea Buffalo & Celebrities in Washington D.C.
Every Sunday millions of Americans tune into to CBS to watch Bob Schieffer anchor “Face the Nation.” So you can imagine our excitement when Bob recently told us he loves buffalo as we all enjoyed some buffalo burgers with him from Wild Idea Buffalo, which is 100% grass-fed buffalo. Wild Idea Buffalo and Bob’s band, Honky Tonk Confidential, came together with The Occidental restaurant in D.C. (www.occidentaldc.com) to benefit the MicroGreens Project. MicroGreens is a non-profit that helps families shop for, prepare and enjoy healthy foods within the confines of a government supplemented budget. The summer barbeque raised valuable funds and attention for this great initiative. Bob is also the author of a book containing commentaries about America. “My objective has never been to convert someone to my way of thinking, but merely to provoke thought, to explain a complicated subject, or to call attention to a human foible. The greatest compliment to me is not when viewers write to say they agree with my conclusion, but when they say, ‘I really never thought of it that way before,’” Bob has said. Well, maybe with this picture some of Bob’s viewers will think about adding healthy, American buffalo to their diets. – Adam Shapiro
Father's Day Reflection
I imagine most first time fathers remember the exact moment when they learned that their significant other was expecting. My experience was certainly not a Hollywood moment, but it was memorable nonetheless. I had just finished coaching an evening youth program when I received “the phone call” from my wife. She was saying something about something turning blue – my mind was elsewhere and it took an embarrassingly long time to register what was going on. “Oh my god, are you sure?” –stupid question it turns out. I don’t recall the rest of the conversation, but I do remember what happened next. From seemingly nowhere one of my oldest friends appeared. He had been grilling with a few other athletes, and handed me a hotdog. It was your standard, cheap mystery meat covered in ketchup and mustard hotdog. Now I am not one to turn down food, and since stress-eating is a habit of mine I immediately accepted. But, as I scarfed back that hotdog, I thought about how the food we eat, and the eating habits we pass on to our children, are some of the most important lessons we teach. So there it was – the moment I learned I would be a father, and I chased that beautiful and special moment with a cheap factory farm hot dog. A couple years later when I told my friend the story and asked him to be a godfather, he sincerely apologized for not handing me something more fitting. As the dust settled from the initial impact of impending fatherhood, I decided that it was important to reassess the food that my family and I were eating. This is not to say that we used to eat badly, but I believe we owe it to ourselves, and our future children, to take it a bit further. It is all too easy in our fast paced lives to let food slide to the bottom of the ever-lengthening list of priorities. Fast-forward two years or so and we now have an incredible 18-month-old son. When it comes to food for our family the questions of sourcing, use of hormones or antibiotics, and how the animal was raised continue to play a central role in the decisions we make about our diet. While I am still relatively new at the whole parenting game and no doubt have an immense amount to learn, I am confident that consuming ethically and responsibly raised, and sustainable foods will continue to remain a family value. This summer as “dad” gets predictably overly excited and fires up the grill again, we will be dining with a clear conscience on Wild Idea Buffalo hot dogs, burgers, and steaks that help not only promote the health and well being of our family, but also of this great and fragile world we inhabit.
10 Facts about Bison
1. Bison are the largest land animal in North America. A male bison, or bull, can reach a weight of 2400 lbs. A female bison, or cow, weighs between 900-1200 lbs. Bison range in heights between 5 and 6.5 feet tall. 2. All bison have horns, not just the males, which they use to help forage for food and for defense. 3. Bison can live up to 25 years old. 4. Bison consume approximately 30 lbs. of roughage a day. 5. Bison need approximately 30 acres per animal to roam and feed on. They are not stationary while feeding, but rather continually move as they consume prairie grasses and roughage thus preventing overgrazing. 6. Female bison, or cows, typically begin calving at 3 years of age. They will have on average 1 calf per year for up to 17 years, with a gestation period of 9½ months. A calf will stay with its mother for 2 years if possible. 7. Bison spend time in family units within the herd, usually numbering between 12-24 individuals. Bulls, however, are only typically found in the herd during breeding season. 8. Bison on average can run up to 30mph. Their speed along with their incredible size can make bison a formidable force for predators. 9. Bison will grow a new coat annually. Their coat is made up of course outer guard hairs and a soft undercoat. Bison need their thick coats to help protect them from severe weather during long winters. 10. Bison are a keystone species of the Great Plains and critical to the health of the prairie ecosystem. Their presence in an area allows the land and other species to thrive.
What is Grass-fed
The term “grass-fed” is being used more and more often now days when discussing how certain animals are raised. Unfortunately, there is a lot of ambiguity with the use of this term and what it actually means for consumers. In addition to loose official standards around the use of the term, many ranchers also have different opinions as well on how it should be used as well. Grass-fed: Traditionally – grass-fed means: an animal that has been raised their entire life feeding strictly on a diet of natural grass and forage. However, this is not currently the standard use of the term grass-fed and as a result has created a fair bit of confusion for consumers. Many producers use the term grass-fed, but then go on to “finish” them on grain in order to increase the animals overall weight. Finishing: the concept of “finishing” an animal is when a producer raises their animals on a particular diet until a certain date at which point the animals are finished on grain for the last few months to help fatten them for slaughter. This has led to the use of terms such as grass-finished vs. grain-finished. An animal that is grass-finished feeds on a diet grass and forage right up until slaughter and is not fed grain during that time. 100% Grass-fed: A few producers, including Wild Idea Buffalo, choose to use the phrase 100% Grass-fed. This phrase is used to help distinguish animals that are 100% Grass-fed, because they feed exclusively on, natural grasses and forage. While 100% Grass-fed is not a universally adopted term, it is meant to help clarify exactly what the animal has consumed during its life up until the date of slaughter. Animals that are raised strictly on a natural all grass and forage diet not only live a healthier and more humane life, but also pass on significant health benefits to the consumer. For more information about the benefits of a grass-fed diet please refer to the following article discussing the impacts in our buffalo: Wild Idea Grass-fed Buffalo vs Feedlot Buffalo.
Buffalo vs Bison
One question that we hear a lot of is: “What is the difference between Buffalo and Bison”. Quite simply, in the United States, there is no difference, both names refer to the same animal and this has caused a lot of confusion for people. To make matters worse both terms are widely used and accepted – so not helping with the confusion. The name “Buffalo” is thought to have originated from European settlers who confused the American Bison with African Buffalo or Asian Water Buffalo (“Buffalo”) from other countries. All three animals are very distantly related, but actually quite different. Over time, however, the name began to stick even though it was a misnomer. Today the word Buffalo is a widely accepted term for American Bison. The name “Bison” comes both from the scientific name for the genus and also then the species. In North America today we have the species, which is known as the American Bison (Bison bison) of which there are two remaining sub-species. The first are the Plains Bison primarily found in the United States and Canada and the second is the Wood Bison, which are generally found only in Canada. It is from these scientific roots that we get the additional name for the same animal. At Wild Idea Buffalo Co. we raise 100% Grass-Fed Bison that roam freely on the Great Plains of South Dakota much like their ancestors did for generations and long before the names got muddled.
Spring Time Chorus
Last Saturday evening my parents, Colton and I took the time to drive through the buffalo herd. Words cannot describe how incredible that hour and half was. Little buffalo calves were scattered throughout the pasture. It is always a joy to see those little orange balls of fluff running and bucking at their mother’s side. We sat in silence to take it all in. The setting sky, soft buffalo grunts, and the actions of the little calves could easily hypnotize someone for hours. One thing that was out of the ordinary was an amplified chorus of frogs from the nearby dam. It caught me by complete surprise as spring has just finally settled in at the Ranch. Much needed moisture has filled the dam and has in turn, brought life back to it. This dam sat silent all of last year due to lack of moisture which left it dry. The noise coming from the community of frogs was a symphony of spring arrival. In talking with Dan we believe that the Western Chorus Frog (no bigger than a thumb nail) made up the spring symphony. Below is a short video – meant more for audio and a picture of this incredibly tiny but vocal frog.
Face to Face with America’s Food Chain
By my nature and professional training, I tend to be a skeptical person when claims are made. This comes to about everything except food. If I read something on a menu or see it on a label, I’m likely to take it at face value. I think part of this relates to the fact I have no connection to the food chain. The farm-to-table movement is the big thing right now but I wouldn’t even be able to find my way to a farm to start the journey. My eyes have been opened. I recently visited the Wild Idea Buffalo ranch as guests of Dan and Jill O’Brien. I love wildlife but have never been as up close-and-personal as I was with the herd of bison on their ranch including the very intimidating male buffalo (I don’t recommend such a personal encounter unless you have a great guide like Dan). The trip helped me understand that there is a difference between “grass-fed buffalo” and “100% grass-fed buffalo.” The former is what any producer can say even if the buffalo has had just a few weeks of grass before going off to the feedlot. The latter means literally the animal has spent all its life living and eating off of the Great Plains. What about taste? Jill was kind enough to share her incredible cooking with me and I can vouch for the fact their buffalo does taste better and healthier. This was my first trip to South Dakota and to the Great Plains. Back home in Washington, D.C., it’s easy to think one has a handle on America and what makes it tick. But this country is more than just big cities, suburbs and highways. It’s also the places a bit off the beaten path that play an incredibly important role in our history and in the sustainability of our fragile planet. I’m grateful to have had the opportunity to visit the ranch because it taught me a lot about our country and has made me more questioning of what’s in my diet. -Adam Shapiro
Baby Buffalo & Blizzards
Last week we were lucky enough to get a blizzard. It’s very dry here and at this point we aren’t too particular in how moisture comes. We were also expecting to see our first calf at anytime and although we received 20″ of snow we weren’t too concerned. Bison evolved in this country and are well adapted to weather extremes. There is a theory that bison can hold off giving birth until after a storm has passed. We’re unsure if this is fact, but the morning after last week’s blizzard, we got our first glimpse of this year’s first baby. Mother and baby are doing well. Dan brings hay to supplement the lack of grass. I tag along to get photos of the herd and a glimpse of the new babies. The new mom’s remove themselves from the main herd and set up what we call “the maternity ward”, complete with new and expecting mothers. Within a few days we had 5 baby calves, and another blizzard on the way. The snow came heavy last night without wind, frosting the landscape all the way to the horizon. I grabbed my camera gear this morning and headed out with Dan for the morning hay feeding. The weight of the snow quiets the ranch to where all you can hear is your heart beat and the soft grunts of the buffalo. They seem undisturbed in their warm down, wooly coats. While Dan rolls out 2 tons of hay, I go off in search of the maternity ward to insure that all is ok. I find them content in a shallow wooded draw. Babies close to their mothers, until the little ones take off, leaping occasionally on their new wobbly legs! The mothers stay close behind, nudging them further into the draw and out of my view. A great morning!
Free Roaming Buffalo
Two weekends ago, I took these pictures while a group of us were guiding a respectably sized herd of buffalo back to pastures that lie between the Cheyenne River Ranch and the Cheyenne River itself. For the last five and a half months these animal’s temporary home has been an ever changing landscape, comprised of windy creeks, badland buttes and open prairies surround by walls of steep hills that are peppered with cedar trees. As we moved the herd, we watched them float across the landscape. They knew where every creek crossing and green patch of grass was. Although some of the older cows didn’t seem to be in a hurry to head back to the other side of the river, they still moved at a pace that showed purpose. These cows will soon begin to gather in maternity wards in preparation for spring calving. The new calves will spend the early months of their life in pastures that lack the buttes, creeks, and steep draw banks. Instead, they will take their first shaky steps on land that seems to extend to the horizon. As spring turns to summer, the new calves will venture around the wide open country as they follow the rest of the herd. Just as they start to become familiar with the terrain, the time will come for them to head out with the rest of the herd for life on the other side of the river.
A Visit With Dan O'Brien: by Lindsay Wilson
This Months visiting writer: Lindsay Wilson, journalist for Natural Grocers by Vitamin Cottage In its commitment to offer customers the highest-quality products available, Natural Grocers by Vitamin Cottage® continually strives to partner with family-operated, small-scale, sustainable producers. The following article is about a sustainable buffalo ranch that meet, or exceed, our standards for naturally-raised meat. Natural Grocers is proud to support these ranches, their owners, and their products. In this article, we are happy to introduce Wild Idea Buffalo Company. There is a saying among the Native Americans of the Great Plains that buffalo will offer themselves to those who have a pure heart. If that’s the case, then Dan O’Brien must have a heart of gold. A wildlife biologist, falconer, writer, and buffalo rancher, O’Brien’s deep respect for the grasslands of the Great Plains and the wildlife that thrives there led him to buffalo, or depending on how you look at it, led the buffalo to him. It all started with a little herd of thirteen orphaned runts that O’Brien bought from a neighboring ranch after helping with the annual roundup. You could say that it was an impulse buy, as O’Brien had been a cattle rancher for twenty years and hadn’t thought much about raising buffalo, although he had struggled to make ends meet as a cattle rancher and his intuition told him that cattle just weren’t suited to the grasslands of South Dakota. But in this little derelict herd, O’Brien saw salvation. “I was desperate to rediscover purpose in my life…and those thirteen imperiled packages of fur and sinew seemed kindred souls. I wanted us all to move on to a better life, I wanted my ranch to be as balanced and healthy as it could be,” O’Brien recalls in his memoir Buffalo for the Broken Heart: Restoring Life to a Black Hills Ranch. And so it began with those thirteen pint-sized buffalo, dubbed the “Gashouse Gang.” That was twelve years ago, and now O’Brien’s herd has grown to more than 600 and his business, Wild Idea Buffalo Company, is thriving. As much a conservationist as he is rancher, O’Brien’s philosophy is to “take care of everything out there, not just the product, because it’s all connected. The reason we’re doing this is for the grass. When the grass is healthy, the whole ecosystem is healthy.” To O’Brien, the buffalo are more than a commodity; they are the key to bringing the grasslands he loves back to their native state. Where the Wild Things Are When I arrived on his South Dakota ranch in early summer, it was clear that O’Brien’s mission was not that of a venture capitalist, but one of a preservationist. Nestled between the Black Hills and Badlands National Park and bordered by Buffalo Gap National Grassland, O’Brien’s Cheyenne River Ranch is more than just a buffalo ranch; it has become a nature preserve. During my tour of the ranch, I saw the prairie through a wildlife biologist’s eyes. As we passed through the sea of rippling grass, O’Brien pointed out a flock of baby grouse; a red tail hawk; a pair of white pelicans (which, to my surprise, are native to the Plains); two golden eagles; and a prairie dog town where we saw four burrowing owls emerge from the tunnels, which O’Brien explained don’t eat the little burrowing rodents, but cohabitate with them. The prairie was teeming with life. And then there were the buffalo. In a small open-air, all-terrain vehicle, O’Brien drove us into the midst of the herd, so close I could smell their sweet musky smell. There’s something quite …
Wilderness Designation by Gervase Hittle
Earlier this morning I read a letter to the Editor in the Rapid City Journal commending SD Governor Dennis Daugaard for his appreciation and support of South Dakota’s heritage of outdoor activities. Terry Mayes, author of the above-mentioned letter, concludes by encouraging the governor: “your support for a wilderness designation would be appreciated.” The reference to “wilderness designation” applies specifically to U.S. Senator Tim Johnson’s proposal for a ‘wilderness designation” to be approved in part for a relatively small, specified area of the Buffalo Gap National Grasslands. That area, which includes the Indian Creek portion of the Big Corral Grazing Unit, governed by the US Forest Service is presently South Dakota’s only USFS grazing unit to permit summer grazing (May-September) for cattle, when the land is verdant and winter grazing (November-April) for buffalo when the land is dormant. The USFS determines annually the grazing capacity of the unit and establishes the number of “animal units per month” (AUMs) that the permit holders can use in any given year. This quota is established by surveying the grazing area in relation to the availability of grass and water, which varies each year relative to the weather conditions. This grazing situation came about through an agreement with Dan O’Brien, owner of the Cheyenne River Ranch, and the USFS. The agreement could take place only if certain conditions were met. First, the old cattle fencing had to be replaced or beefed up and modified where applicable, to accommodate buffalo. Allof the new fence is a five strand fence, replacing the former three and four strand fences. Second, the buffalo that would be grazed on the unit had to be identifiable and, therefore, marked. Ear-tagging was accepted as the method for identification. It took us about ten months with a crew of up to five people to complete the fencing project, which came to be about twenty six miles of fence. That November a few of us, men and women, on horseback gathered the herd and moved it toward the Ralph Draw gate. On a neighboring hillside there was gathered a group of invited viewers, a Native American drum group with singers who welcomed the herd into a small portion of the Buffalo Gap National Grasslands where they had not been for about one hundred and fifty years. The buffalo flowed through that gate with the energy and look about them as if their genetic memory had kicked in and told them they were going home–even after such a long absence. There were more than a few shouts and tears of joy among the riders, the welcoming drum group, and observers to see the last of the herd move over the hill and out of sight. As the human observers filed through the gate in a procession toward the ranch and the last horseman latched the gate, we knew that we had accomplished something extraordinary, significant, and historical. That Winter Dan and I travelled that country often to assure ourselves that the buffalo had accommodated themselves into the area and to insure that the fence remained intact. We built a good fence. In the spring, just before the buffalo began calving, Dan, Jill, and I rode out to gather the herd and bring them back to the private lands of the ranch. The herd had calved on these lands before; so it was not too difficult to return them to the brushy draws and springs along the bluffs on the north side of the Cheyenne River. Since that first year a similar scenario has taken place. The buffalo live as free as we can possibly …
Advantages of Vitamin E: By, Dr. Kevin Weiland
Each month we will be featuring a guest writer to share their views and stories. This month it is a great honor to bring you nutritional information from Dr. Kevin Weiland. As I was researching nutrition and health for my book The Dakota Diet, Basic Health Publication, 2007, I came across this impressive article on why the meat from a grass-fed animal stays fresher longer than from the traditional feed-lot beef. We know that meat from grass-fed buffalo is higher in omega-3 fatty acids, although healthier; it is a highly unsaturated fat and can oxidize very quickly. (Oxidation of cells is the reason why a banana will turn brown or an apple slice turns yellow after a period of time when exposed to the air.) People have long assumed that grass-fed meats have a shorter shelf life than grain-fed meats because of their fat profile. In a 2001 study, researchers from the Institute of Grassland and Environmental Research in Canada selected steaks from a grain-fed (Concentrate) animal and a grass-fed (forage) animal. They packaged them in standard wrapping and kept them in a refrigerator for 14 days. At the end of the two week period, they were impressed to see the bright red color of the grass-fed meat and noted the brown, unattractive meat from the other cut of meat. The reason is this, grass-fed meats are high in vitamin E, and this potent antioxidant kept the meat from spoiling. Vitamin E levels in grass fed animals are four times higher than their counter part from the feed lot. Even when supplementing the feed with extra vitamin E, they were only able reach levels of vitamin E at 50% to what is contained in the foraged meats. To sum this up, Wild Idea Buffalo is a nutrient dense, low calorie, low fat product that I recommend for good health to my patients.
Bison at the Inaugural Luncheon
With the American Bison being considered as the official country mammal, it seems only right that bison be the center of the plate for the 2013 Inaugural Luncheon. We were delighted when we heard that Buffalo Tenderloin from South Dakota had been selected, but disappointed that the White House did not call us to procure some of our 100% grass-fed, 100% antibiotic free, and 100% humanely harvested, delicious buffalo meat. Our local newspaper called and asked if I would be interested in re-creating the bison portion of the second course, which I agreed to. Upon looking over the whole menu, my first response was; “Wow! That’s a lot of food”. In addition to the steak and the sauce, the second course has four side accompaniments! After reviewing, I thought it seemed busy, lacked texture, and had flavors that would overpower the subtle flavor of 100% grass-fed buffalo tenderloin. I am uncertain if they will be using grass-fed bison, but even with that, I didn’t think it was my place to question the Executive Chef of the White House! I decided to make all the dishes as the recipes indicated, and see if my hunches were right. During the preparation, I started to wonder how I would plate all of the dishes into one lovely presentation. There was not a plating recommendation, so after a few plating set up’s, I landed on one that I liked and made sense to me. Also, from a photography perspective I was concerned how to include the squash, as the orange color would distract from all other items. It was not until after I had plated, and photographed the course, that I found a link that showed a plate presentation. Darn it! Below is my photograph, followed by each of the recipes in their original form, with my notes in italics. It was great fun and a wonderful learning experience. I hope you enjoy some of the recipes too and have the opportunity to create your own Inaugural Meal, presidential or otherwise. Cheers! Jill Bison Steaks (serves 4) Due to a blizzard, outdoor grilling was not an option. I prepared steaks as listed below, but replaced minced garlic with garlic powder, because it will burn. I seared the tenderloin steaks in a 500*+ cast iron skillet for 3 minutes each top & bottom, and seared the sides until just brown, about a minute total. Remove steaks and cover, allowing to rest for 5 minutes before serving. I did not use hickory, as indoor cooking did not allow. Although I have not tried hickory smoked tenderloin, with the other flavors would not probably use. Ingredients 4 each bison tenderloin, 5 oz 1 tablespoon extra virgin olive oil 1/4 tablespoon garlic, minced 1 tablespoon rosemary, fresh, rough chopped 1 tablespoon kosher salt 1 teaspoon cracked black pepper 1 quart hickory wood chips, for grilling Preparation Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and …
November: Elections and Holiday Gifting
November: Elections and Holiday Gifting When you say “November,” the first thing that comes to most people’s minds is Thanksgiving. But close behind as #2 and 3 would be “elections” and “beginning of the holiday season.” Every year, each of those seasons seems to extend longer and longer. As the Political ads saying “Vote for Me”, or “Don’t Vote for Him (Her)” come to an abrupt halt, (which we are all thankful for), we are sure to be inundated with ads saying “Buy Me” or “Shop Here” for the Holidays. When I think of this time of year, I often think of Chae – a woman I used to work with at General Mills. Chae was a hard-working administrative assistant who supported about 15 people and would do whatever was asked efficiently and with a smile. She came from a very traditional Korean family and had extremely conservative views. Whoever was running for political office – she did not like them because they were not conservative enough. Let’s just say, my political views were sharply different than hers. During election season, we both knew where the other one stood and we would keep relatively quiet about politics around elections – not wanting our vastly divergent views to damage our working relationship. While the election would always seem to divide us, holiday gifts would bring us back together. There were two advertising agencies that would give people in marketing at General Mills gifts at the holiday season. One always gave a card saying that they had made a donation to a charity in my name. I really liked that one. The other agency every year gave an angel Christmas ornament. I hate to sound ungrateful, and my mom taught me that you should appreciate every gift. However, when I first got the angel ornament, I have to admit I was a little upset – not because I thought I deserved a gift or was wanting for something specific, but I hate when people spend money on me, and I feel it is totally going to waste. And frankly, this ornament was going to waste – I am Jewish so I do not collect ornaments and I did not find the “art” of it particularly attractive. The day after I got my first angel and it was sitting on my desk (I did not have the heart to throw it out), Chae came into my office and complimented the angel saying how much she loved it. I asked her if she would like to have it. She said, “I couldn’t take it from you,” and I said “No, I would like you to have it.” And thus the ultimate re-gift was born. For the next four years when I would receive my annual Christmas angel ornament, I would go straight to Chae’s desk (even after I had moved divisions) and give her my angel, and her face always lit up. And while I am not claiming to be generous because of a re-gift, I was always happy that it found a wanted home. Last week, Wild Idea Buffalo launched our corporate gift program for 2012. While I cannot promise that everyone loves buffalo, I am pretty confident that anyone who receives one of our three delicious holiday gift boxes will be pretty excited and not be looking to re-gift it. We have: 1) the Great Plains Gift Box with Top Sirloins and Ground, 2) the Prairie Gourmet Gift Box with Tenderloins, Ground, Salami, and Italian Sausage, and 3) my personal favorite – the Cowboy Gift Box – with 4 Bone-In Ribeye Steaks. …
Wild Idea – More to Love
The best part about being CEO of Wild Idea Buffalo is the adoring fans. To be clear, not fans of me, but of the company. I get such joy from reading consumer comments on our web site, in e-mails, and our Facebook page about how much they love the way we raise our buffalo and how great it tastes. Here are a couple favorites from the past week: “I received my box of pure and delicious Buffalo. I cooked two ribeyes. All I can say is this is the best meat I have ever tasted. I will order every month.” “Just had your Top Sirloin Buffalo Steak – 5 Stars! Tender with fantastic flavor.” However, there are two things that consumers have made clear to me in my 21 months with the company that they do not love: the shipping prices and the order process on our web site. For those of you who have commented on either of those things (or at least thought those things), you are in luck! About three weeks ago we launched a new web store that features among other things (drum roll, please)…..flat rate shipping! To be honest, on our old site, I personally never knew how much an order was going to cost to ship, and I run the company. With our new flat rate shipping, you pay the same rate whether you are buying 2 steaks or a quarter buffalo. If you live within a 2-state radius of South Dakota your shipping is $19 and if you live further away, your shipping price is $29 (see web site shipping information for exact shipping price list by states: http://buy.wildideabuffalo.com/pages/shipping-information). Then for an extra $20 you can request next day shipping for rush orders – otherwise, we will find the best method for shipping your meat to you that ensures quality delivery. It is that sample! When we were kicking around our flat rate shipping idea and talking with some consumers about it, we were asked about free shipping. To make that work even with pretty substantial discounts we receive from FedEx and UPS, we would have to make significant increases in meat prices, cut significant corners in how we produce our meat (which we would never do), or we would go out of business very quickly. Just as there is no such thing as a free lunch, there is no such thing as true free shipping. As a team, we looked at a bunch of scenarios and felt the plan we devised did the best job of balancing our customers’ shipping needs and significantly simplifying things. At the same time, we streamlined the shopping and ordering process on our web store. We heard our customers’ comments about needing an easier way to find favorite items, how they wished they could see pictures of the products they are buying, and they wanted to get through the check-out process easier and more quickly. I believe we accomplished an improved experience for consumers on all of those fronts. But don’t take my word for it, please go see for yourself. Visit our new on-line store, buy.wildideabuffalo.com/, and let us know what you think. If you have any questions/comments about our new shipping rates or the new web store, please do not hesitate to contact me at josh@wildideabuffalo, or through the web site. Happy shopping and happy shipping!
Cooking Light Names Wild Idea Buffalo Taste Test Award Winner in Third Annual List
RAPID CITY, SD, SEPTEMBER 12, 2012 – Wild Idea Buffalo’s bone-in ribeye steak was named a Taste Test Award Winner as part of Cooking Light’s third annual Taste Test Awards, also known as “The Tasties,” which name the best-tasting and healthiest grocery store products and stand-out artisanal treats from across the country in 19 categories. The feature appears in the October issue, on newsstands Friday, September 14 and available online at CookingLight.com/TasteTestAwards. For the artisanal category, the Cooking Light editors, along with a team of regional food experts, sampled everything from wild chokecherry jelly to smokehouse brisket. In the three years since Cooking Light began giving these awards, the number of small-batch food producers has grown deliriously, and so has the quality of their product. Twenty-seven winning products were chosen across six categories: Condiments, Sweets, Cheese, Booze, Meat, and Best of the Rest. “It has is a huge honor to win this award. There are so many great artisan food products in America today, so we feel this is a great recognition of the quality of our buffalo meat,” said Josh Resnik, CEO of Wild Idea Buffalo. “We always say that our buffalo are raised better to taste better.” “We raise our buffalo on only native grass, water, and sunshine,” said Jill O’Brien, owner of Wild Idea Buffalo. “The result is a sweeter, earthier taste. Also, since our buffalo are 100% grass-fed, they are much leaner and are low in calories, fat, and cholesterol, but high in Omega-3s.” “Cooking Light’s Taste Test Awards illustrate exactly what we’ve been telling consumers for the past 25 years—healthy is delicious,” says Cooking Light editor Scott Mowbray. “From kitchen staples and lunch bag snacks in the grocery category to decadent cheeses and indulgent sweets in the artisanal category, this year’s winning products are stand-outs in the ever-growing world of food products.” Check out Wild Idea’s Artisan Award Sampler! About Cooking Light At 25 years, Cooking Light is the nation’s leading epicurean magazine brand with the largest audience and most epicurean editorial. Cooking Light is the only epicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, Web site, and portfolio of cookbooks; across all tablets; through the highly-acclaimed Cooking Light Quick and Healthy Menu Maker app; and on social media platforms including, Facebook (Facebook.com/CookingLight), Twitter (@Cooking_Light), Pinterest (Pinterest.com/CookingLight) and Instagram. Cooking Light is part of the Time Inc. Lifestyle Group, a division of Time Inc., the largest magazine media company in the U.S.
South Dakota Seoul Food
What do you get when you cross South Dakota and South Korea? A delicious meal! Last night (and many nights this summer) I made grilled buffalo and topped it with Korean sauces – it has been my go-to meal of the summer of 2012. While not a dish you would find in a bar in Murdo or a restaurant in Seoul – it is wonderful “Seoul” food. It is a beautiful melding of cultures – taking the best meat of the South Dakota prairie and finishing it with flavors of South Korea. The back story behind this dish has two levels. My initial inspiration came a couple years ago in New York City when I first tried the wildly popular restaurant, Momofuku Ssam Bar (http://www.momofuku.com/restaurants/ssam-bar/). In my mind, it is everything a restaurant should be: big bold flavors, reasonable prices, comfortable and casual vibe, and absolutely delicious food – no wonder it is so popular. Until Momofuku, Korean food was one of the few cuisines I was not a fan of, but the combination of vinegar, soy, and chilies has gotten me hooked. Chef David Chang crafts amazing Korean-inspired dishes from to-die-for pork belly buns to the best ever Brussels sprout with fish sauce and mint leaves to delicious pork sausage with rice cakes. But their signature dish is bo ssam (the Korean word for wraps) which includes an 8 hour slow cooked pork shoulder, oysters, dipping sauces, rice, etc. all wrapped in bibb lettuce. I was always curious, but the $200 price tag and the fact it was for parties of 6 or more meant I never tried it. Fast forward to this spring when a group of friends I have done a cooking club with for almost a decade decided to re-create the ssam dinner – with the help of some recipes in the New York Times – http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html (also included below). One of the ideas of the cooking club is to make a more involved and complex menus than anyone one of us would typically do on our own. With a big thanks to chef Chang’s recipe, I have to say the results were spectacular. The only problem is that I was craving this again a couple days later. While I love to cook, it is not often I have 8-hours to slow roast a whole pork butt for a week night dinner. But I realized the flavors could translate very well with an easy grilled steak sliced thin. Voila! The sweet earthy taste of the buffalo is an amazing match with these sauces. I go outside to the grill, and grill up a buffalo ribeye or NY Strip or top sirloin or flank steak – all have worked great. I cook it to medium rare, bring inside and slice thin. I then use that as the basis for a Korean-style rice bowl. I like to use Japanese style short grain rice (also called sushi rice). I fill a bowl with that and then place the thinly sliced buffalo on the rice. For toppings, I always will use the ginger scallion sauce – which takes less than 5 minutes and uses standard ingredients in any kitchen. The quick pickles I do about 80% of the time with it – and they provide a nice crunch and flavor contrast. The ssam sauce requires 2 ingredients you would find at a good Asian grocery, but once you have those it take about 3 minutes to make and provides some nice heat to the dish. I continue to be amazed at how well buffalo fills in with popular dishes from …
Marinades are Magic
If you look at most classic French cookbooks, they will tell you that stocks are the lifeblood of good cooking. I would argue that the right marinade is the true lifeblood of good cooking. There are some cuts of meat (whether buffalo, beef, chicken, or pork) that just come to life with the right marinade. With a tenderloin or a ribeye – why bother? But if I am cooking flank steak, skirt steak, even top sirloin, the right marinade can make a good piece of meat, absolutely delicious. With a good marinade, not only can you enjoy the flavors of the marinade, but it also helps bring out the true flavors of the meat. When I started experimenting with cooking in college (for most people “cooking” is not the word at that point in the sentence), I remember a breakthrough my senior year when I developed my first marinade. Basically I was in the kitchen and I started adding my favorite flavors to a blender – I thought “I like the taste of ginger, garlic, scallion, soy sauce, etc.” and each one went into the blender. Out came a chunky marinade that did a really nice job of tenderizing the meat and infusing a delicious flavor. That was the birth of a dish I called “Josh’s chicken” that has garnered compliments from spring 1992 at a cookout for a favorite Minnesota band to a family gathering earlier this year. To this day, I still love playing around with marinades and testing them with different meats – this past weekend I did a twist on my original marinade with Wild Idea Buffalo flank steak. A little olive oil, soy sauce, rice wine vinegar, Mirin, brown sugar, and of course the ginger and scallion. Each time it is a little different. While it is relatively easy to make marinades, there are some days where I do not have the right ingredients, do not want to dirty my kitchen, or just want to save 10-15 minutes (plus the couple hours of marinating time) in putting them together. That is why I am so excited about the new line of ready-to-grill marinated buffalo steaks that we introduced a couple weeks ago. I have had the pleasure of eating a number of meals at the Cheyenne River Ranch, and enjoying Jill’s outstanding cooking. Eating her food is like eating at a four-star restaurant. Earlier this year, I asked Jill to create her best marinades and we would sell different cuts of the meat in her marinades. These marinade recipes are the result of years of experimenting by Jill to find the right flavors to pair with each cut of meat. I love this new item, because it is like eating a dinner prepared by Jill at the ranch – right in your own home, or on your back deck. I was amazed the first time I made one of these how easy and delicious it was – I literally lit my grill, went outside with the thawed bag of meat (in marinade), cut it open with a scissors and placed it right on the grill; it could not have been any easier or more delicious. We introduced this line with 4 delicious flavors (picking a favorite is the only difficult thing): Rosemary Dijon Sirloin Steaks Balsamic Flat Iron Steaks Cilantro Lime Skirt Steaks Pineapple Jerk Top Sirloin Kebabs Order one (or all four) today, and please let us know what you think. We would love your feedback on these. Also, I think Jill has a few more recipes up her sleeve, so look for more …
Wedding Pictures!
Below are a series of photo’s from Jilian & Colton’s wedding that we wanted to share with you. It was a fabulous ceremony and reception, but certainly not without it’s glitches or unexpected events, (like the 70 mile an hour wind that came through). Luckily we had mostly everyone in the barn by then, and carried on into the early morning hours. The pictures capture a few of the highlights, including the ominous sky that brought the wind. Photo Credits: Bonny Fleming – BonzEye Photography and Jessica Hanson
Back At It, After The Wedding
The wedding is over and we are starting to get back on track, (wedding photos to come in July’s newsletter). To unwind from it all, I got out and stalked the wild things that live on the ranch with us. The below photos are of a Carolina Sphinx Moth and of a Screech Owl that fledged a week ago from the bird box just beyond the house. This same bird box has housed Wood Ducks, and Kestrel’s. We also celebrated my almost 50th birthday, with a small dinner party, cooked by son Lucas. A good time was had by all! Some may have over birthday caked? Back at it, means back to work. My favorite part of working at the office in town, is drive home. In the photos below I am 7 miles from the ranch. One is looking west and the other is looking south east to the ranch. It always takes my breath away. Toward the end of the month we entertained a group of 16. All had a wonderful time. Our evening included; a drive through the buffalo herd, a sundowner on the bluff overlooking the ranch, and a delicious Wild Idea Buffalo dinner to end the evening. A big thanks to the kids (Lucas, Jilian & Colton) for all their hard work in helping make it a success. I am back to a little food photography, Dan is back to writing, training a new falcon and eating the food photography! Wishing you all a wonderful weekend and a red, white and buffalo 4th of July!
Grilling with Dad
I am not sure what it is with grills and dads, but there is something timeless and memorable about dad going outside and cooking meat. Perhaps it is ingrained in us from our ancestors going back to the caveman days cooking meat over open fires. Whenever I fire up the grill, it just makes me happy and I think: “Meat….Good!” said in a caveman voice. In the household my dad grew up in in New Britain, Connecticut, it was your traditional 1950s home. His mother, Ruth, did all the cooking, cleaning, gardening, and tending to everything else in the home, and his dad, Ed, worked outside of the home and made the money. However, during the summer at special events Ed became the chef. I still have an image as a little kid of my grandfather leaning over a little hibachi grill about 8 inches off the ground and cooking steaks. They were a thing of beauty; I can still taste those thick, juicy, delicious steaks. My dad, uncles, and I share a fair amount of cooking skills, but we all agree we cannot top the steaks that Ed used to make on that little hibachi grill. My dad kept the tradition going on his classic Weber charcoal grill that he would ignite with a heating coil that looked ancient the day he bought it, and still scares the bejesus out of me every time I plug it in 30 years later. My dad’s magic was in the form of his burgers. I have never gotten his special recipe (it was never the same), but he would put in a little of this and a little of that, sear them over high heat and they came out perfectly every time. I have to admit that few things make me happier than when I ask my older son, Max, what he wants for dinner and he asks me to fire up the grill and make some grilled buffalo steaks or burgers. I love it because I know he will eat (I mean devour) his meal. And I love it because I feel part of a chain of Resnik men passing grilling down from generation to generation. Wild Idea’s June monthly special has a ton of grill-ready delights from T-bones to burgers, from ribeyes to flank steaks that would make the perfect gift for Dad on Father’s Day, or an aspiring young griller celebrating a graduation. With Wild Idea’s (very) good meat, a hot grill, and a summer night, they will be saying, “Meat Good” too.
Spring is Farmers Market Season
Spring brings so many great things: flowers and the planting of new crops for the season, longer days and warmer weather, baseball season, and farmers markets. After months of buying spinach pre-washed, pre-trimmed, and pre-who knows what else in plastic bags, it was great to get out to the Minneapolis Lyndale Farmers Market last weekend and buy a basket of stem-on, dirt-on spinach direct from my farmer. I love farmers markets! There is a great buzz of activity with so many amazing sights, sounds, and smells. But perhaps my favorite thing about shopping at farmers markets is getting to know the people who grow my food. When I bought that spinach, I knew exactly where it came from and could ask any questions I wanted and have a real person explain it to me, instead of sifting through fine print on the back of the package. On top of the traceability, I appreciate the personal connections – knowing not just where the food comes from, but who is growing it. It was great catching up yesterday with Jesse, the guy I have bought trout and eggs from for the past dozen years. We see each other practically every week from May to November and chat for 5-10 minutes each week, but then I go six months without seeing him. When I asked, “How was your winter?” I got more of a response than I expected. His partners’ brother died in a car crash the week before Christmas, a close friend has Lyme’s Disease, and he tried to stop someone from robbing his business and got dragged on the hood of the robber’s car before jumping off – a scene straight from an action movie. I really felt for him and all he had gone through over the winter. Hearing these stories, was a reminder of what you miss when you buy groceries at your Wal-Mart Super Center, or even Whole Foods for that matter. When I decided to leave General Mills a year and a half ago and come to Wild Idea Buffalo one thing that really attracted me was that direct connection to the consumer. As someone who loves food, I really like knowing the story behind my food and the people who grow it. Buying food at the farmers market, I love that connection with the farmer or rancher – understanding not only how and where my food was grown, but also learning about life growing the food. Similarly, working for Wild Idea Buffalo it has given me greater connection to the consumers who are buying the food that I am selling. Our model of selling directly to the consumer is much like a farmers market on-line. It allows for us to have a close connection with our consumers, and learn best what is important to them. I hope you feel that same connection buying from Wild Idea that I do when I buy trout or spinach at my farmers market. While unfortunately we do not get to talk to all of our consumers face-to-face every week, we do our best to create a similar personal connection. When you call the office, a real person (Jilian, Cyd, or Pete) who knows our products inside out is there to answer the call. They enthusiastically share tips on good cuts for different occasions and the share cooking tips and recipes so your buffalo will turn out perfectly. The pride in the product carries through to the butchering room where Roger, Shane, and the rest of the team carefully cut and trim each piece to perfection. With Dan and Jill’s blogs …
Ranch Beautification & Beauty
Our annual spring clean up has been pushed into overdrive with the upcoming wedding. We’ve been busy moving dirt, tilling weeds, planting grass seed and trimming trees. Dan kids me and says; “It’s a good place for a country club!” Erney pitched in too, with Henry as his assistant.”] —— —— —— —— —— ————***————With the ranch beatification in full swing, I’ve taken little time to cook. This is when I rely on methods that take little effort and the results are delicious! Below is my Recipe for Faux Smoked Buffalo Brisket. Smoked Buffalo Brisket Serves 6 – Active time 10 minutes I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches. Ingredients: 1 3 lb. Buffalo Brisket 1 tablespoon liquid smoke 2 tablespoons olive oil 1 tablespoon paprika or smoked paprika 2 teaspoon black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon cider vinegar Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up. Mix liquid smoke, olive oil and spices together. Rub the seasoning into the brisket. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling. For Char Grill: Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored. Place roast on grill rack opposite coals, and cover leaving vent open. Grill for 1 hour, and close vents. Continue to grill for 3 more hours. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time. Remove roast from grill and let rest for 10 minutes. Uncover and slice. Serve with juices that have accumulated in foil. For Gas Grill: Allow grill to come to 400*. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart. Serve with juices that have accumulated in foil.
April Showers to Earth Day
The last week was a whirlwind of celebration, business and entertaining. Our week started with a bridal shower for Jilian. The event was hosted by co-worker Cyd Evans (Not only is Cyd a wonderful WIB sales associate, she is also a gifted potter.) and Jilian’s future mother in-law, Kim. Jilian was showered with many lovely gifts and a lot of womanly advice. The work week began with a business meeting at the ranch. All day business meetings can be exhausting and usually need the infusion of copious amounts of coffee, and sweets. We were guilty of the coffee and pastries, but broke for a nice lunch of Grilled Buffalo Steak and Potato Salad, which carried us through the afternoon. Buffalo, Green Bean & Potato Salad Serves 4 to 6 Ingredients: 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced 2 small or fingerling potatoes per person, boiled until tender, halved or quartered 12oz. Green Beans, steamed till al dente ½ cup Cherry Tomatoes, halved Instructions: Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy. Rosemary, Dijon, and Lemon Marinade A delicious marinade for Bison Steaks and Roasts Ingredients: 1 tablespoon Dijon mustard 2 cloves garlic, chopped (1 Tb.) 1½ tablespoon fresh rosemary, chopped fine ½ teaspoon sea salt 2 teaspoons black pepper 1 teaspoon sugar 1/3 cup lemon juice 1/3 cup olive oil Instructions: Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo! The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo! Our week wrapped up with two sets of guests. First group for burgers on the deck with good friends Tom & Jess Whillock (Tom’s band Groove Daddy will be the Band for the Wedding Dance), and friend Wally Van Sickle, who is the director of “Idea Wild”, a non-profit that supports conservation efforts all over the world. The sky provided us with some great lighting for photography. Our second group of guests were friends Tom Lee and Cheryl Rudel, who brought along Cheryl’s father Rudy 90, and friend Polly Donaldson 91! They joined us for an Earth Day Brunch, which included many great stories! A tour through the buffalo wrapped up our day, and a baby buffalo put on a great show. A good time was had by all! Polly brought a jar of her homemade Peach Almond Conserve, vintage 2011. She hoped that it would still be good. Not only was it good, but decadent! I am hoping she will share the recipe, or better yet invite me to her kitchen to make along with her!
We Celebrate Earth Day 365 Days a Year
A couple months ago in this column, I called Valentine’s Day a “Hallmark holiday.” At the risk of sounding like the Grinch for all holidays, I wanted to rant for a minute about Earth Day. For the record, I love most holidays…really I do! I even like some elements of Valentine’s Day and Earth Day as well. My rant though is about how some corporations take actions 364 days a year that put tons of pollutants into the environment and make decisions to save a few pennies for them, but come with great environmental costs for society, but then tout their greenness because they throw an Earth Day party on April 22. Over the last few days I have been reading about how companies from Kaiser Permanente to Delta Airlines to Radio Shack are doing one day or one week “green” initiatives in celebration of Earth Day. I am glad that green practices are becoming more a part of American business. But I wonder about the motives of companies that have questionable environmental records during the year and decide to be Earth friendly for a day or a week. I envision corporate task forces and brainstorming sessions to discuss how they can appear more earth friendly. One particularly clever video took clips from Lockheed Martin, a leading weapons manufacturer, and showed the stark dichotomy between the “green” efforts of their employees and then promotional clips of Lockheed Martin’s products: http://www.youtube.com/watch?v=uRfGzFMypIk One of the great things about coming to work for Wild Idea Buffalo is that we celebrate Earth Day every day of the year. Our mission is restoring the Great Plains by putting buffalo back on the land. Grassland conservation and the preservation of healthy bio-diverse ecosystems are at the core of all of our efforts. By partnering with like-minded ranchers on the reservations, Nature Conservancy land, and private property, we have helped had a positive impact of 150,000 acres and counting. When you ask Dan and Jill O’Brien how we are doing as a company, they measure the results in acres of land positively impacted, not dollars of profit or cases sold. This is not something we talk about for one week a year. Dan and Jill do not call me and say – “what is our Earth Day promotion?” or “I think we need to write a corporate sustainability statement.” Environmental responsibility is part of everything we do; it is a subject in almost every meeting we have as a company. And while we feel very good about our overall practices and great about the fact we are actually carbon negative (better than carbon neutral), we are constantly asking, “how can we do better?” So while it is nice that some companies decide to give $1 on every purchase on Earth Day to an environmental cause, I wonder whether they can be doing more. Please know that every dollar spent on Wild Idea Buffalo meat goes back to supporting the Earth 365 days a year. It is a beautiful model – more buffalo sold means more land that we are raising 100% grass-fed buffalo on which means more land that is turned back to native prairie grasses, which means more carbon sequestered and fewer fossil fuels in transporting grain to the farm, or animals from farms to feedlots. There are NO compromises. At Wild Idea Buffalo, every day is Earth Day. Wishing you 365 Happy Earth Days. Josh
Buffalo return to the Cheyenne River Reservation
Wild Idea Buffalo Company has been working with Pam and Rocky Afraid Of Hawk on bringing buffalo back to their ranch on the Cheyenne River Reservation for over a year. After a lot of groundwork, paper work and fence building, the buffalo have returned. We were able to do our first harvest there this week, a very special time for us all. This is a very homemade video, complete with the constant interruption of the prairie wind. In the video you will hear from Dan & Rocky, and you will be able to watch the details that occur with an actual harvest. You will also see Rocky cleansing the riffle with ceremonial sage and he and his nephew offering a song of thanksgiving. The short video ends with Rocky and Pam’s grandchildren, whose cultural future just became a little brighter. It was an honor for us to participate. At this special time of renewal, we wanted to share a little of what gives us hope, what humbles us, and what gives us a clear vision of our work yet to be done. However you are celebrating this holiday weekend – we wish you peace. (We apologize for the shakiness of the video, a glitch transpired during transport, we are w-w-w-w-wo-o-o-o-o-or-r-r-r-rk-k-k-k-k-king on correcting it.)
Modern Storytelling: Introducing Wild Idea’s New Web Site
At its core, Wild Idea Buffalo is a company of stories. How many meat companies are founded by an author who has written eight novels and has been called one of the most powerful literary voices of the Great Plains? When I first met Dan O’Brien 15 months ago, I was totally captivated by his story, or should I say stories. The story of how he first got into buffalo ranching, the story of how he humanely raised his animals, the story of how his red meat was actually healthy, and the story of the colorful characters involved with the ranch and company over the years. In many ways web sites are a modern form of storytelling. For better or worse, web sites have become a window to our world – where we learn about a political candidate’s background and positions, where we learn about the opening of a hot new restaurant, where we learn how our coffee beans were hand-picked. Being CEO of Wild Idea Buffalo is about a lot more than analyzing balance sheets and finding efficiencies in the plant. In many ways I serve as a curator and broadcaster of the great stories that Dan and Jill have created over the years. One of the most challenging tasks for me has been creating a new web site. While there was a lot we all admired about the old site we wanted to find a very visual and compelling way to weave together these incredible stories about the company in a manner that was unique, authentic, and informative both for people new to the company and for people who had been loyal customers and fans for over a decade. At the end of the day a web site is really about telling a story – the story of your company. With good reason there was a lot of passionate debate along the way about what we included in the web site – we wanted to make sure we were doing the best job in capturing the rich stories of the company. After a several month journey of numerous re-writes and re-designs, we went live a few days ago with our new web site. I am excited to share it with all of you, and hopefully it reflects what you know and love about the company, but also teaches you some new things about us. If we were a restaurant or a bricks and mortar store, we would have a grand opening party and invite all of you to share a toast. Since it is a web site, we would like to invite you to the virtual “grand opening party” of our new site. Please take a few minutes to visit the site, look around, and share your comments. We are always looking to improve and make it a better experience for you. As a “party favor” at our grand opening party we are offering a special discount on any purchase made between today and March 15. With any order, type in “Newsite10,” and we will take 10% off of your purchase price as a thank you for stopping by.
I have to admit
… around Valentine’s Day I have always been a bit of a curmudgeon. I have long claimed that it was a “Hallmark” holiday that was created by the gift card industry and flower industry as a marketing tool. I imagine long hours of therapy could answer where I developed my views. Perhaps it is due to growing up in a fairly unsentimental household. Perhaps it is due to being kind of cheap – “How much do the dozen roses cost?!? Are you kidding me?” In college, in lieu of buying my girlfriend flowers, I made her a “nature box,” where I went out into the woods and gathered pine cones and leaves and whatever one could muster in a Minnesota winter, and made a collage of it in a shoe box. It was actually the best received Valentine’s gift I ever gave. So perhaps the message is that creativity and thoughtfulness are all that count. But just in case, I am not taking any chances this year. I am celebrating my first Valentine’s Day with my girlfriend who has made it clear she does not share my “Hallmark Holiday” view of Valentine’s Day. I would give her one of our Wild Idea February Sweetheart Deals, but she gets to eat a fair amount of buffalo by being in a relationship with me. I would love to hear readers’ suggestions – so please post a comment with the best Valentine’s gift you have ever given or received. In fact, I will throw in a gift of a steak on the next order for the reader who has the best one. One result of the growing popularity of Valentine’s Day, aside from increased sales for Hershey’s and other chocolate makers, was the beginning of “American Heart Month.” Congress started it in 1963 with the purpose of promoting awareness of heart and cardiovascular diseases to make people aware that it is the #1 source of death in the U.S. As someone with a family history of both Valentine’s Day curmudgeoness and heart disease, I certainly think about these things. I do like thinking about Valentine’s Day and Heart Health month together in the context of being healthy and being around for the ones you love. A couple years ago to kick off Heart History month, Obama made a speech that said that cardiovascular disease is one of the most widespread and costly problems in the U.S. and it is one of the most preventable. He acknowledged that obesity is a leading cause of the disease and that a combination of quitting smoking, exercise, and healthy eating is a great way to prevent it.
Malpia Borderlands
We recently returned from our trip to the Malpia Borderlands in southeastern AZ and southwestern NM. The Malpia Borderlands, was formed by a group of ranchers that did not want to see their collective properties of over 1,000,000 acres subdivided. We spent 3 days bouncing around in a van touring big, beautiful open country and talking to ranchers who call it home. All of who were wonderful characters. Below is a photo journal of our trip.
Beatrice Peltre
Having Beatrice Peltre, (a food blogger, cookbook author, food stylist and photographer), on the ranch, made for an interesting six days. In addition to intense photography, food styling, and set design lessons, she was curious about everything on the ranch. I had heard of Bea a couple years back and started to follow her food blog, La Tartine Gourmand, and she was good – really good. Making delicious, beautiful food has kept me employed for most of my adult life, but I knew nothing of food photography. I would set my camera on automatic and hope for the best – if I was lucky – there might be a shot. I needed some help. The connections were made and Beatrice arrived on the ranch a few weeks later. She was joyful, passionate about her work and honest. We hit it off right away. We worked diligently, but allowed ourselves outdoor timeouts. “Stop, I want to take a picture of that. Stop, stop I want to take a picture of that”, Bea would say, while on our adventure breaks. She quickly connected that we were not ranchers that raised meat, but we were ranchers that were environmental stewards of the land and that buffalo meat was a by-product of caring for the land. I prepared real food for our food shots, which meant that we ate a lot of Buffalo. Even Dan complained – no more Buffalo! We escaped to town that night for fish dinner at Tally’s Silver Spoon. Beatrice’s posting on her blog last week was a re-cap of her time at the ranch, and includes beautiful photographs. It’s definitely worth a read. Her new cookbook is also available and is a must have! It is still unknown if I am capable of taking successful pictures without Beas’s help. But the camera and magic lens are on order… Wish me luck, and thanks Bea. Click here for Beatrice’s story.
The Caring of Buffalo
On December 28th, 15 buffalo arrived at the ranch. There was one older cow, nine just turned yearlings, and five orphaned orange calves. The youngest was only a couple of weeks old. They had come from a farm that kept them as a novelty item to their operation. The prices were high for their mothers, so they sold them off, leaving the babies and yearlings motherless. Our friend Duane Lammers had heard about them, and told Dan. And as if it were 15 years ago, Dan said “I’ll take em’.” (Dan started his herd 15 years ago with 13 baby buffalo). Much like before the large trailer pulled up to the corrals and the buffalo, trickled out one by one. They looked real tough, a few emaciated. The yearling’s coats were scruffy, and their bones stood out from beneath their prematurely shedding fur coats. It would be a big job to keep them alive, and offering them a chance at life on the prairie.
Wild Idea Buffalo Featured on NPR
After a long hiatus, we are bringing back the Food and Land blog on the Wild Idea Buffalo site. Please come back and visit this space regularly and we promise to entertain and enlighten you with news from the Great Plains, photos from the Cheyene River Ranch, relevant stories in the news on food politics, and some delicious recipes. The first post we wanted to share in the re-launched blog was about a story that NPR did right before Christmas. South Dakota Public Radio did a story on the booming buffalo market, which featured Wild Idea Buffalo with interviews of Dan and Jill. The story ended up being picked up by NPR nationally, and we started getting calls from around the country from old customers congratulating us, and new people who wanted to learn more of the story about the little buffalo company on the prairie. For those of you who did not hear the story, here is a link to it on the NPR web site. South Dakota Buffalo Farmers Relish Bison Meat Boom
A New Year’s Resolution that is Healthy and Tasty
Minutes after the ball drops in Times Square, the ads on TV start. You have seen them – touting every diet and weight loss product under the sun. They are as much a part of the New Year’s ritual, as Dick Clark is a part of the New Year’s Eve one. The most common New Year’s resolutions are to lose weight and eat healthier, but only 12% of Americans keep their resolutions. And no wonder – different web sites tout everything from the cabbage soup diet to the tapeworm diet as miracle ways to lose weight. I don’t know about you, but any diet where I have to eat a tape worm, or even a “delicious shake” twice a day does not sound appealing. I am much more a believer in moderation and eating simple healthy foods. And this can begin with some simple changes in our staples. The average American eats about 65 pounds of beef per year (most of which is grain-finished). By switching from beef to 100% prairie grass-fed Wild Idea Buffalo, he or she would annually save: 3,000 grams of fat 25,000 calories 4,000 grams of cholesterol But grass-fed buffalo is not just about the absence of negatives – it is about the presence of positives. With grass-fed buffalo, you also get a lot more Omega-3s because the buffalo’s diet is rich in native prairie grasses. As a kid I learned that “you are what you eat,” as I get older I am learning that you also “are what you eat eats!” Grass-fed meat has 2-4x the Omega-3s of their grain-finished counterparts. I have often heard grass-fed buffalo called the “salmon of the prairie.” There are tons of nutritionists and doctors out there with all kinds of theories about the secrets to healthier eating. Working in the food industry for 15 years, I have seen a lot that make a ton of sense and others that seemed like a bunch of garbage. But one of the best I have seen is Dr. Kevin Weiland, and his no nonsense, no gimmick approach. With our January Special we are offering a free copy of his popular book, “The Dakota Diet.” I wish all of you a happy and healthy new year. And if you are looking to begin or maintain healthier eating habits in 2012, Wild Idea Buffalo would like to be there to help – and I promise it will be more delicious and sustainable than cabbage soup! Best, Josh
Holiday Traditions with a Twist
Braised Buffalo Brisket When we turn our calendars to December, we all have an image of the Holidays. The image of the Norman Rockwell Christmas with sleigh bells and chestnuts roasting over the open fire has been played over and over in the popular media. However, as a melting pot of a country, the truth is that we are a nation of an incredible diversity in our holiday traditions. In my first job out of college, I remember a fascinating conversation a week before Christmas where four of us — an African-American woman from Mississippi, a polo-playing preppy guy from New Canaan, Connecticut, a woman from a large, traditional Italian family, and me and my Jewish background — shared our own stories about the foods we celebrated the holidays with. For my family, Christmas typically meant Chinese food and a movie. But right around Christmas we would go to my Grandmother’s house to celebrate Hanukkah. It is hard to say which I looked forward to more, seeing a mountain of presents for the 8 grandchildren, or the smell and taste of my grandmother’s brisket. While I still love my grandmother’s brisket, in creating my own Hanukah tradition I have taken the liberty of a couple twists on her traditional brisket recipe. First, I now use buffalo to make brisket. In fact it is one of my favorite cuts from Wild Idea Buffalo, not as fatty as beef brisket, but every bit as rich and delicious. Second, I have adapted a delicious recipe (see below) from Gourmet Magazine for braising to use with buffalo brisket. It comes out almost like a stew, and is great with mashed potatoes or even on gnocchi. Whether you celebrate Hanukkah, Christmas, Kwanzaa, Festivus, or none of the above, I am pretty confident you will enjoy this brisket recipe. I have gotten rave reviews from friends, family, and even when I cooked it for 100 people at a fundraiser for Mill City Market this spring. Enjoy, and Happy Holidays!
Introducing my kids to Buffalo
Some parents wish for their 5-year olds to play the oboe or speak five languages at 5. As a foodie, I wish my 5-year old would eat pad Thai and be open to try new foods. My 5 and 3 year old sons love eating pasta, but only with butter and a dash of garlic salt. Olive oil – eeew; a homemade sauce- fuhgedaboutit! In the March Wild Idea newsletter Jill had a recipe for buffalo stew. It sounded delicious so I ordered some chuck roast and cooked it up for some friends. Everyone loved it…except my kids. The best negotiator in the world could not even get them to try it. In fact, my 5-year old, Max, declared it the second most disgusting sounding food – behind only pickled pigs’ feet.
Another Great Book Review for "Stolen Horses"
Minneapolis Star Tribune November 14, 2010 STOLEN HORSES By Dan O’Brien (University of Nebraska Press, 328 pages, $20, trade paperback) Author Dan O’Brien is well known for his 2001 memoir, “Buffalo for the Broken Heart,” about a life-changing conversion of his Black Hills cattle ranch to raising buffalo. His other books include two historical novels set in the West. Now, he is out with a contemporary novel, “Stolen Horses,” set in a small fictional Nebraska town. This book establishes him as an important literary voice of the West, and deserves a place on the bookshelf next to the works of Annie Proulx, Thomas McGuane and Wallace Stegner. “Stolen Horses” is a tale of simmering conflict between the old and new West. The town of McDermot, Neb., has become a magnet for people escaping the big city, and some of the newcomers bring fresh greed and opportunism to a community with a nearly forgotten history of horse thievery and murder. When a small-town journalist tries to expose the new wrongs, the conflict erupts with deadly consequences. DAVID SHAFFER, Business reporter/editor
NPR Reviews "Stolen Horses"
August 30, 2010 Alan Cheuse reviews Dan’s latest novel “Stolen Horses”. http://www.npr.org/templates/story/story.php?storyId=129535114
Now available at Wild Idea Buffalo Co. – Dan O'Briens latest novel "Stolen Horses"
Jacket description: McDermont, Nebraska is a pleasant, scenic western cattle town situated in the Pawnee River valley-just the place for people seeking refuge from their hectic city lives. It is also just the place for those who have made their homes on this haunting prairie since the late 19th century. Ideal for both the native inhabitants and for those looking to escape the city life. As the native residents wrestle with the arrival of outsiders, a local journalist uncovers a medical scandal epitomizing the problems facing the divided community. After the death of two men, it falls to the ancient but powerful district attorney to mediate a resolution between the clashing interests of the new and old West.And the Thurston family, descended from the town’s first citizen, sets out in their own way to fight the forces threatening to destroy it. This is a story of new and old interests colliding, of small western plains towns confronting the forces of “progress.” Buy the book now!
Dan O'Brien asked to testify as a proponent for the proposed Indian Creek Wilderness area
Testimony of Dan O’Brien South Dakota rancher Hermosa, South Dakota Before the Senate Energy and Natural Resources Subcommittee on Public Lands and Forests Regarding S. 3310 The Tony Dean Cheyenne River Valley Conservation Act of 2010 June 16, 2010 – Washington, DC Mr. Chairman, it’s an honor to speak to the committee today in support of S. 3310. My name is Dan O’Brien and I live on and operate a ranch adjacent to the Indian Creek area. My wife and I run both cattle and buffalo and hold the largest grazing permit in the Indiana Creek area. My livelihood is dependent upon the grasslands that surround my home, so I have a huge stake in this legislation. I bought my first cattle in 1974. I have long been a member of the South Dakota Stockgrowers Association and am an avid hunter. I have lived on the Great Plains all of my adult life. I have weathered the winters and the droughts. I have experienced the violent swings in cattle prices and the stresses of severe credit crunches. While I am a proud member of the community that will be most directly affected by wilderness, I have always had an interest in western South Dakota as it relates – historically, socially, economically, and environmentally – to the rest of the nation and, indeed, to the larger world. In addition to ranching, I have worked as a biologist, a teacher, and a writer. My area of consuming interest is the northern Great Plains and I have researched and written a dozen books on the subject. In addition to my point of view of an in-the-trenches rancher, I bring a unique perspective to the question of Great Plains wilderness. It is my considered opinion that no American grassland better fits the spirit of the Wilderness Act than Indian Creek Visitors to Indian Creek are uniformly awestruck by the beauty and the silence. From many of the high spots you can see Mount Rushmore. It is too far away to see the faces but I can feel Teddy Roosevelt staring down at me. I know that good Republican president, war hero, and self proclaimed “Dakota Man” would approve of this bill. He was one of the first men of power to recognize that “increasing population, accompanied by expansion of settlement and growing mechanization” were grave threats to the silence and solitude that helps keep us all sane. It is unfortunate that the debate over managing public lands has become so divisive that testifying is uncomfortable. Though the majority of South Dakotans are in favor of the Indian Creek Wilderness, some are adamant in their opposition. Acrimonious disagreements between neighbors are particularly unproductive. They can be intimidating in a close- knit community and they tend to tamp down valuable debate. The fact is that nearly all South Dakotas share the desire to keep our land wild, healthy, free, quiet, and grazed. The rub comes in management of our lands. I am a believer in American and in the democratic government we are participating in today. The Forest Service is part of that government and I believe that, considering the present low profile of the Buffalo Gap National Grasslands, they do a good job. Is it perfect? Of course not. Would I like to see it done better? Absolutely. I appreciate the language that Senator Johnson has inserted into S. 3310 concerning the management of invasive species, fire, prairie dogs, as well as other issues important to ranchers. I believe management problems do not stem from a lack of Forest Service expertise or from complacent staff, …
First Cheyenne River Ranch Guests
Our first group of Eco-tourism guests were a group of 5 women with SD roots. These ladies have known each other for 40 to 60 years, and once a year for the last 18 years they have taken a trip together. Our connection to these remarkable women was our dear friend Fee Jacobsen, who agreed to be our first Eco-tourism test customer. We had a wonderful time. Below are a couple of comments and a few photographs. Dear Dan and Jill – I know I speak for everyone when I say – it was a wonderful adventure. I can’t thank you enough for your warm hospitality and care of us. Every detail, from the fresh flowers to the fantastic meals to the 4-wheeling on the range, met and exceeded our expectations. Hearing Dan’s writings was very special. And the bison….I feel choked with emotion! Dear Dan & Jill – I don’t want to delay telling you what a fabulous time we had staying with you, learning from you, and enjoying your hospitality, including the gourmet food! Upon entering the Denver metro area, it all seemed surreal. I am glad, too, we have some good photos to prove we were there.–I also realized I am watching the birds and listening for their calls more alertly!
Driving through South Dakota
I left the ranch early Sunday morning for my trip across the state to join Dan in Northfield MN, where he is teaching at Carleton College. Driving out I took in the latest of what spring had brought to the ranch, the scent of plum blossoms, 3, 2” tulips and a bunch of yellow daffodils waved goodbye. The buffalo were close to the road, and it gave me on more chance to glass them to check for the first baby buffalo. There were none in sight. The morning light was spectacular though on the Cheyenne River Breaks and through the Bad Lands. A stop at Wall Drug for the best donuts ever, (I am very serious about my donuts), and I was off on I-90 were the road flattens and the prairie stretches out for miles. The snow fall and the rains have been good to the prairie grasses, and the animals grazing in them looked quite content. Just as you become satiated with the prairie, you are treated to the intermezzo of the great Missouri River. My god, this is beautiful country, I thought. Dropping back down into the mixed grass prairie, the landscape becomes a patchwork quilt of farming and grass, still beautiful in the colors it offered. The grasslands lessened the closer I got to Minnesota. Farm ground had taken over, leaving only .1% of the native tall grass prairie intact. But, Minnesota can really grow stuff. Although the crops are not yet up, this is evident in the 3’ high tulips. We have settled into the charming little town of Northfield and the peaceful Carleton Campus.We communicate daily with Wild Idea Buffalo and ranch happenings. Our latest update …….5 baby buffalos! Can’t wait to get home!
Buffalo are Back
Fifteen years ago I spent most of my time with rattling, smelly farm machinery, either being severely jarred as I drove up and down the fields or lying under it trying to fix something. Our South Dakota ranch supported a couple hundred beef cattle and all summer long we rolled hay into huge, round bales in the blistering heat, and all through the freezing winter we rolled the bales back out on the ground so the cows wouldn’t starve. The smell of diesel fuel permeated my clothes and the skin beneath my fingernails was tattooed with axle grease. One cold, snowy day, just after Christmas in 1996, as I lay under a tractor that wouldn’t start, it occurred to me that what this ranch really needed was an animal that could thrive without my help. I rolled out from under the tractor and rocked up onto my knees. Squinting against the brilliant snow, I tried to imagine our ranch before Europeans came to the Great Plains. I saw buffalo moving silently across the horizon, turning grass to healthy, red meat with no clattering of engines or fog of diesel fumes. The Great Plains is the heart of our country. But like a human heart that has been stressed by abuse, it has been weakened and is in need of restoration. When Europeans first arrived here they found lean and healthy native people. They found seemingly endless pastures of indigenous grasses, huge skies darkened by migrating birds and about 60 million buffalo. American buffalo, also known as bison, were slaughtered in massive numbers in the late 1800s. By 1900 they were near extinction with only about 400 animals remaining. With conservation, their population has slowly rebounded and now there are about 350,000 on public and private lands. Today the Plains are broken up by fences that hold cattle destined for feedlots. Most of the native prairie has been plowed under, leaving the land bare to the ravages of wind and water erosion. Native grasses have been replaced with government-subsidized commodity crops, such as corn, cotton and wheat. These crops grow with the aid of petroleum-based fertilizers, pesticides and herbicides that run off into the water. With less available habitat, native animals and birds are being squeezed out. To complete the circle, most of the subsidized corn is fed to the cattle that replaced the buffalo.
SONNET FOR THE PRONGHORN
Hale the Prince of western sage Hale the Princess too Imagine them not inside a cage Or prisoners inside a zoo Imagine the world seen through their eyes Their gaze, like a sailor’s stare Of distance and birds and endless skies Of cheetah and elk and bear Think of a link between eagle and you With feet on the ground but speed Lodged between Earth and endless blue Stuck between knowledge and need Blend your colors of tawny and white With background and foreground and fade out of sight
The Evolution of Grandma's T.V. Dinners
I think a lot about food. Recently I was reflecting about the transformation of food in my life. Growing up on a dairy farm and with a mother that was a fabulous cook, good fresh food was always available. In addition to our endless supply of raw milk, we had a huge vegetable garden and occasionally we would butcher a cow to fill our freezer. Everything was homemade. As kids watching the ads on TV, we longed for Chef Boy R Dee Ravioli instead of Mom’s Goulash, French’s Au Gratin Potatoes instead of Mom’s Scalloped Potatoes and more then anything else, we wanted the famous Swanson TV dinners! We thought the nifty tray’s they were packaged in were super cool, and you could eat them while watching TV, which was not allowed in our home. Our Grandparents lived in a small town 30 miles away. We would visit at least once a week, where a candy dish awaited our arrival. After receiving our treat, we were immediately sent outside to play. Although they were strict, they loved us and often filled our wishes as a sign of their affection. One week-end, we had a sleep-over at their home, a huge treat in itself. At dinner time we were instructed to wash-up, get our pajamas on and then come down for dinner. This was not the usual protocol, but you never questioned. When we came down for dinner there were our TV trays with our TV dinners set atop! All this, complete with the “Lawerence Welk Show”! We were elated! The next time we visited our grandparents and many times thereafter, we were treated to TV Dinners! This was not in keeping with our grandparents frugal beliefs. Gradually the shinny silver trays faded and their sturdiness lessened. It took awhile before we caught on to fact that – Grandma was washing the trays. She would then make one of her many delicious dishes, complete with all the trimmings and fill each individual compartment, cover with foil and freeze. Pretty smart grandma. Packaged foods have come along way since I was a kid. There actually was nutritional food value in some of the earlier packaged products. Today the food value is printed on the outside of the box with; “Daily supply of Vitamin C”, ” Extra Vitamin D”, leaving the food ingredients as an unpronounceable filler. This is evident in the price too, a chicken pot pie for $0.99 – really? In 1960 Americans spent 18% of their income on food and 5% on health care. Today we spend 9% on food and 17% on health care. Hmmmm. My mother and grandmother new better, and although they were frugal they knew where to put their money. I am so grateful for the importance they taught me on using fresh ingredients, the real taste of homemade, and the irreplaceable value of the family meal, individually compartmentalized or otherwise.
Writing the Great Plains – Carleton College class members
Read their essays in the comments section of ‘The Red River Runs North’ post below.
Understanding Buzz Words
As a healthy red meat company, we answer a lot of questions regarding how our buffalo are raised, what they are fed, and how they are harvested. Our customers are looking for more then what’s on a label, they want real answers. Many producers, including ourselves, use words to explain there products such as; sustainable, grass-fed, free-range, organic, natural, and humanely treated. Many of these labels have guidelines behind them. But to a consumer, what do they all really mean? Are these labels just marketing tools or do they have truthful value? To help shed some light on these labels, and to help answer questions you might have on Wild Idea Buffalo Co. products, as well as to satisfy our own curiosities, I sat down and did some investigating. As a producer we do our best to be completely transparent with our customers. It can not however be summed up into a word or two, it requires an explanation. The explanation goes something like this: Wild Idea Buffalo meat is; 100% antibiotic & hormone free, 100% pastured/free roaming, 100% grass-fed only, 100% non-confined, 100% humanely treated, and 100% humanely harvested. (And we are 100% telling the truth.) This explanation is followed by many detailed footnotes. Does that make us sustainable buffalo ranchers and meat producers? Yes. If you consider the condensed explanation of sustainability related to ranching and agricultural practices, your definition would be; From Wikipedia: Sustainability is the ability of an ecosystem to maintain ecological processes, functions, biodiversity and productivity into the future. From the Commission on Environment & Development: In short, sustainability is “to meet the needs of the present without compromising the ability of future generations to meet their own needs”. We participate in sustainability by; putting abused lands back to native grass, returning the native buffalo back to its homeland, which in turn rejuvenates the ecosystem, as well as other native species, and we use limited fossil fuels in our ranch operation. It is our attempt at leaving our small piece of this world a little better then what we found it. Are we grass-fed? Yes, 100% grass-fed, in a free roaming non-confined environment. From grass-fed 101: There is currently no USDA-standardized definition of grass fed. This makes the term grass-fed misleading, as many producers use the term grass-fed but forget to tell you that their animals have been “finished”. Finishing is a process of fattening the animal for the last 90 to 160 days on an un-natural diet of corn, grains and other. What is other you ask? My father’s last job was for a small feed-lot operator in North Dakota. During a visit, he gave Dan and me a tour. It was my first time on a feed-lot, and even though it was small by factory feed-lots, it was still awful. I could see that my father felt similarly by the look in his eyes. Our last stop on the property was the feed storage area. At our feet were piles of silage. Not a silage of chopped up corn and hay, but an other type of silage consisting of French fries, potato ole’s, hamburger buns, chewing gum still in the foil wrapper, (I guess no one was willing to peel the wrappers off for the cows), and other discarded fast food items. Our disgusted silence was soon interrupted by a tractor. The driver lowered the bucket on his front end loader, scooped up a big shovel full and then moved off to feed the cows. So even if you are trying to avoid fast food, you could very well be eating …
Buffalo Nightmare
I dreamed there was a website Where a citizen poet posted Two origninal poems every hour. They appeared like clockwork on the 8’s and He’d been posting for forty days and fourty nights. I got on the internet and Tried to stop him. But I didn’t know how.