Wild Idea Buffalo Company, LLC and Dan O’Brien were recently featured in the April 19th, 2015 edition of the Rapid City Journal in an article titled From Birds To Bison.The article examines the genesis of Wild Idea Buffalo Company and why Dan O’Brien shifted his focus from endangered birds of prey to bison. Click Here to read more.
The Tragedy of Phiney Flat
The north end of our ranch is part of a many thousand acre, level piece of ground known as Phiney Flat. By the county soil maps I know that the Flat is a fertile place for this part of the world and, in the places where the native, perennial grass still grows, it does extremely well. But people have been trying to farm other parts of the Flat since homesteading began in the early part of the twentieth century. For the most part, the efforts of these farmers were not successful. When we moved to this area, the neighbors with farming tendencies joked sheepishly that they only got a crop every three or four years, but that the federal government paid out for these “disasters” and so farming was profitable. Some of them would not meet your eyes when they talked like this but some actually winked. We are not crop farmers, we are farmers of grass. We know that plowing up native grasses destroys an ancient ecosystem of plants, animals, birds, and insects that have evolved here for thousands of years. Along with the plants, animals, birds, and insects goes the unique system that pulls CO2 from the air and, with the help of some microbes in healthy soil, splits the carbon (C) away from the oxygen (O2) and deposits it in the ground where it can’t create havoc in the atmosphere and cause climate change. As a happy side effect, the native grasses expire those two atoms of oxygen and make them available for us to breath. The reason that the native, perennial grasses do such a good job of this nifty trick is that sometimes 90% of a perennial plant’s mass is below the surface of the soil. It keeps growing every year and carbon builds with the root system. Of course, when someone plows up such a plant and root system and replaces it with an annual plant, which only lives for one year and has no time to build an extensive root system, the ability to sequestering carbon is reduced by a huge percentage. The fertility of the soil is hauled away in grain trucks each fall and the carbon is released into the atmosphere. Many people would disagree, but one of the lucky things about the American Great Plains is that, for the first hundred years of settlement, there was seldom enough rain to grow grain. The Great Plains was always considered one of the world’s greatest grasslands, but a poor place to farm. From the time of the buffalo right up through the era of the cowboy it has nourished countless herbivores. The buffalo, elk, antelope, cattle, and sheep grazed on the renewable grass and the fertility and the carbon stayed in the ground where it belongs. But now, in the first quarter of the twenty-first century all that is beginning to change. To get the whole picture you have to understand a few things about farming: Farming is about nurturing a single kind of plant and destroying all other plants that can compete with that chosen plant. In places where moisture is in short supply a farmer’s job is to make sure that the crop that he chooses to grow gets as much of the rainfall as possible. On most of the Great Plains, crops like corn, beans, wheat, and sunflowers do not get enough water to grow unless all the competition is killed. We call the other plants that try to grow in a farmer’s field weeds, and for generations the only way to get rid of them was to mechanically …
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!
DREAMING LIKE A BUFFALO
I watched my paint horse, Camo, stretch his nose out and sniff the nose of a young bull buffalo. They sniffed deeply and then, in unison, turned to look across the Cheyenne River and into infinity. It was hard to tell what was in their minds but I want to think that their daydreams are like mine: an enormous blue sky and rolling grasslands to a distant horizon. There is a steady breeze bringing the scent of possibilities. There are no restraints, no boundaries, and no limits. History merges with the present and the past. I don’t think that my daydreams are unique. I think that, many Americans dream like horses and buffalo. It is as if we can stand in their skins, stare with their beguiling dark eyes, and let the rare prairie rains drip benignly from our sturdy coats. We imagine ourselves as country boys or strong, young women with long smooth muscles – solid bodies, and steady hands. We feel a kind of innocence, tempered with confidence and power. There is the thousand-yard stare of wisdom, patients, and endurance. When we dream like horses and buffalo we can imagine ourselves as the center of the world. Yet the horse stands a little taller than the buffalo and there is something sad about the buffalo. They have long been misunderstood, exploited, commoditized, mystified, and abused. Even their identity has been hijacked by a succession of cultures. They are the animal with two names, buffalo and bison. The first name stems from the confusion of the Europeans who landed their puny boats on the eastern shore of America. Those crude men thought they were on a different continent and that the large, shaggy animals they found were a variant of the water buffalo they knew from Asia or the Cape buffalo they had heard of in Africa. It was centuries later that stuffy European taxonomists decided that the American bovine was a unique specie and named it Bison bison. A better name might be Tatonka, the name given by the nomadic natives of the Great Plains that, at least for a time, knew the buffalo best. It is a word that embodies not only the animal but also the habitat and the spirit of the animal. There is nothing erroneous or taxonomical about the name Tatonka. The buffalo that we know have been the center of a huge, continent-wide drama for perhaps 5,000 years but, before them, there were several other varieties. The first buffalo were native to what is now Asia and Europe and crossed into North America on the famous Baring land bridge. It is hard for us to imagine how different the world was back then – the continents all ajar, molten rock surging up from below, and sea levels rising and falling as a result of ice caps varying in thickness from mere ice sheets to gigantic water repositories many miles thick. But there was a window of about 50,000 years that all sorts of creatures made the trek across the land bridge. Hundreds, perhaps thousands of species moved. They traveled both ways – the ancestors of animals like camels and cheetahs heading for Asia and mammoths, ground sloths, and like on their way to America. Later, a few wretched humans trailed along behind the mammoths. I like to think of the tiny, eight inch tall great-grandmother of the modern horse moving carefully beside the giant ancestor of our buffalo, Bison antiquus. Did they size each other up in a long grassy valley between two mountain ranges somewhere in what is now Alaska? The ancient …
Pasta alla Carrettiera with Italian Buffalo Meatballs
Pasta alla Carrettiera with Italian Buffalo Meatballs (serves 4) This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner! Ingredients: 1 – 1 pound package Wild Idea Italian Buffalo Sausage 3 – tablespoons olive oil 3 – cloves garlic, about 1 tablespoon ½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper) ½ – cup basil, finely chopped 2 – tablespoons parsley, finely chopped 1 – tablespoon mint, finely chopped 1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best 1 – teaspoon salt 2 – teaspoons sugar 1 – lemon, juiced, about ¼ cup 1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese 1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water Preparation: 1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil. 2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes. 3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute. 4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated. 5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned. 6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat. 7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate. 8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!
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 …
The Day I Fell In Love With Mesquite
Three weeks ago, we packed the car up and headed south on a road trip. It was a warm winter morning and the wildlife seemed to be everywhere. Our first sighting was a herd of antelope, followed by a couple of white tail bucks, and we weren’t even off the ranch yet. The bucks jumped the fence in front of us, as I kicked myself for not bringing my camera gear. A recycled cell phone would have to do. The wildlife parade continued with turkeys, a porcupine, coyote’s, a Merlin eating a mouse on a post, and hawks. Dan called the specs in the sky out by name, Ferruginous, Rough-Legged, and so on, as if they were only feet away. By the time we hit highway 79 and swung south, the sightings became more random, but the scenery remained beautiful. It wasn’t until we crossed over into the northeastern part of Colorado, via highway 385, that my interest was lost. Years ago we had nicknamed this stretch of road, “feedlot row”. The irrigated, naked corn and soybean fields that provide feed for the surrounding cattle yards greeted us, along with the unpleasant aroma that overwhelmed us anytime we departed our vehicle. As a result, stops were made only if needed. At one of those needed gas stops, I said aloud to myself, “geez it stinks”. To which another man at the pump said, “That’s the smell of money”. I nodded, clicked my cheek with a wink, and said, “right”. With Dan at the wheel and the windows secured tightly, I fluffed my pillow, closed my eyes, and let the rhythm of the road take over. When not in semi-conscious sleep, our conversation flowed from one topic to the next; family, business, politics, more sleep, food, wars, love, more sleep, endangered species, lost prairie, books, more sleep. My mind unreeled and the cobwebs cleared with every passing mile, slowly unpacking the tensions that I had brought along with me. South 385 continues through the pistol tip of Oklahoma and on into the panhandle of Texas. Somewhere around Leveland Texas we hang a right onto a county road, and head west to just inside the New Mexico boarder. Our first stop and the main headquarters for most of our trip, was our friends ranch. The Weaver ranch is managed for conservation and wildlife. It is an oasis amongst the fracking rigged, irrigated cotton fields, and CFO dairies. (The landscape changes to this once inside Texas.) We arrived just as the sun was turning the dried grass to spun gold, and stepped out into the clean air, lightly perfumed with mesquite from their wood-burning stove. “Wow”, Dan said. “Mm”, I replied. A few days later we continued on to south Texas to another friends ranch, for some serious quail hunting. On this trip there were many stops, as Dan & I are suckers for any hole in the wall joint that proclaims “Best B.B.Q.”, or “Best Tamales”. At each stop the mesquite filled air intensified. I remained awake for most of the trip down, but on the return trip back to the Weaver ranch, I fell back into my “in and out of sleep pattern”, only this time, I dream of mesquite grilled Buffalo Tenderloins with an earthy mushroom compote. By the time we got back to the Weaver sanctuary I had a recipe on my mind and was looking forward to trying it out on our friends. Although I have had mesquite-grilled steaks before, I had never tried it for myself. When dinner was over, our friend Jim, whose wife is an …
Resolutions 2015
Resolution for 2015: throw out the health/diet shake meal replacement that’s occupying prime, cupboard real estate. I fell for this product when I started my indoor T-25 exercise regime last winter. Fit bodies drank it down in an advertisement before the workout began. I thought it might be a good plan for when I was in a rush or on the go, like the ad suggested. It might be a good product and it may even work, but when I became hungry I wanted to sink my teeth into food, real food, and I wanted it to taste good. An apple or banana covered in peanut butter was a lot more tasty, satisfying and convenient. I knew better than to order such an item, as 30 years ago during one of my chubby phases I tried “Slim Fast” and soon after renamed it “Slim Slow” as I found that the frothy, chocolate shakes were terrific with cheeseburgers. I know what it takes to be healthy, “eat right and exercise”. But – like many people (100 million), I was looking for a short cut, or a “jump start”. And, if I’m to be honest, I was looking for anything that would reduce the torture of the T-25 workout. Initially it was brutal, so I kept the phone close at hand, with 911 on speed dial, in case resuscitation would be needed. According to Businessweek, Americans spend over 20 billion dollars a year on diet/ weight-loss programs. 20 BILLION DOLLARS! Holy molly! My contribution to the 20 billion dollars was $130.00, plus $15.00 shipping, for a 30-day supply. My two servings used from the bag cost $72.50 each. If I’d used the whole bag (I feel terrible for wasting it), each serving would have cost me $4.83. $145.00 would have bought a lot of apples and bananas. I also could have purchased a lot of ready to grill, Wild Idea Buffalo Burgers for my $145.00. To be exact, with our current annual January special price, I would receive 50 quarter pound buffalo burgers for $2.65 a serving! Now that’s something to sink your teeth into, and unlike the cheeseburgers mentioned above our 95% lean ground buffalo products are good for you, and it taste great! So tonight, I’m going to slow down and make a delicious, sustainable dinner for my family. It’s the first of the monthly family dinners, we’ve promised to make time for. On the menu, “Buffalo Ranchers Pie”, nutritious comfort food, to warm the heart and soul. Happy, healthy New Year to you all! Jill Buffalo Ranchers Pie (Shepherd’s Pie) The other morning I woke to Jamie Oliver taking on the radio about Shepard’s Pie, and I’ve been craving it ever since. He had me at “encased cheesy potato crust”. It sound so good, that I had to try it. Other than swapping out bison for the lamb, for the most part I followed his ingredient list, but changed the preparation steps. It was a huge hit with my family, and all went for a second helping. This recipe should serve 8, but for my family it served 3 regular appetites and 2 hearty ones. Ingredients: 1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry 3 – pounds golden potatoes, washed, leave skins on 1 – large sweet yellow onion, chopped 1 – turnip, peeled & diced 6 – carrots, peeled, halved & sliced 4 to 6 – celery stalks (depending the size), sliced 1 – cup + 2 tablespoons salted butter 4 – ounces Irish cheddar, grated 2 – tablespoons olive oil …
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 …
Eighteen Years
We are having a wonderful autumn on the Northern Great Plains. The temperature has dipped below freezing only a couple nights and the days have been balmy with light southerly winds. For the last two days the gaggling sound of sand hill cranes has drifted down from thousands of feet above. They are laughing at those of us who do not fly south. Last year the cranes looked down on hundreds of our buffalo, black against three feet of snow. Eighteen years ago they looked down on only a couple dozen buffalo, a beat-up pickup truck, and a small group of friends who figured out how to field harvest the first crop of purely grass-fed/grass-finished Wild Idea buffalo. That beginning herd had helped bring a level of bio-diversity to our tiny ranch, and with this process we did not contribute to the expansion of corn farming across the Great Plains, and the five buffalo we harvested in our pastures that first year did not have to spend the last months of their lives standing in the squalor of a feedlot. We had the carcasses processed at a local meat plant and we sold the meat to mostly family and friends. Eighteen years ago there was no model for grass-fed, field-harvested buffalo. Until that autumn, all commercially sold, buffalo meat came out of feedlots where the animals were forced to eat grain and other by-products of industrial agriculture. They were all hauled to slaughter plants to be killed and processed without dignity. Eighteen years ago, the Wild Idea was something brand new. That first year our operation impacted the thousand acres of our little ranch and whatever prairie would have been plowed up to grow enough corn to fatten those five harvested buffalo in a feed lot. It was a wholly insignificant, postage size piece of the Great Plains but this year we impacted over three hundred and fifty thousand acres. This year the animals were harvested from our pastures, the pastures of Lakota herds, and the herds of other like-minded buffalo producers. Every buffalo was certified grass-fed and field harvested. The beat-up pickup truck has been replaced by a semi-truck and a harvest trailer manned by four Wild Idea employees. The carcasses are cut, packaged and frozen in our own plant by artisan butchers. Our hot dogs, sausage, and jerky are prepared and smoked by our trained charcuterie specialist. The building in Rapid City, South Dakota sizzles with activity. The mobile harvester unloads carcasses at one freight dock and FedEx trucks load boxes at another dock. An informative website – with creative recipes and first class photography – hums away behind it all. Jill and I would like to take credit for making healthy, honorable buffalo meat available to the American public but we can’t. A lot of the credit goes to the workers at Wild Idea who believe in letting buffalo remain buffalo. But most of the credit goes to the customers of Wild Idea Buffalo Co. who have demanded that their meat be raised and handled, from birth to death, with the same honesty and deep respect we have for the landscape and the other animals that live there. We thank you for your support and promise to continue to work and fight to supply you with a delicious red meat that does no damage to our environment or the people who consume it.
Thanksgiving Reflections
The golden leaves of the surrounding cottonwoods have mostly settled to the ground. Lingering behind are a few dried brown ones that cling to the branches and rattle like lonely wind chimes. The emptying out of fall has a stillness that gently settles into the human soul and quiets it, allowing time for reflection and contemplation. Because time truly does fly, I welcome the slowing effect that this time of year brings and because it’s November, I start my list of the many things I am thankful for. Always included on this list are our Wild Idea Buffalo Co. customers and supporters. Not only do you allow us the opportunity to continue our work, but you also enrich our lives and energize us with your passion. An example of how awesome you all are can be found in the many of your comments, notes, e-mails and photos that we receive, which we are always knocked out by. Here are a few excerpts: From Jane: “I still have the smell of the Great Prairies in my nose, the (freezing) wind in my hair, the purring of the bison in my ears, and the color of their fur. My eyes are still full of… empty spaces (which doesn’t mean full of nothing!). Oh yes, my heart belongs to those memories. Most of all, my heart beats better since I’ve met you. Thanks to people like you, my life is easier because you make me dream, so it softens reality. Dan, the way you write and talk, with easy words to say deep thoughts, and Jill, the way you welcome and make people feel important. Oh yes, my heart belongs to people like you.” From Alissa: “As a former hotshot (wildland firefighter) I have a deep connection to the land I serve. I can truly connect with your life story. As a tough gal, I used to cite The Cheeseburger as my favorite food, until I found out what really happened to the donor, and until I noticed what was happening to some lands I was working on that were grazed. I had to go vegetarian a few years ago on principle. It’s been difficult. This fall while I was working a prescribed burn in NE, putting fire back where it belongs in a grasslands ecosystem, I was introduced to Wild Idea Buffalo Co. over beers after work. When I got back home to Denver, I looked you up, went to Natural Grocers and got some of your Wild Idea Ground Buffalo, made some spaghetti with MEAT SAUCE and read your first book. BOTH, were so good. This may sound overly dramatic, but my heart bursts to eat with a cause. A good, and beautiful, and noble cause. To eat meat again with joy and purpose, as opposed to with guilt and trepidation, makes my heart happy. THANK YOU. I’m real glad I found you.” From Ed N. – A poem, “Helping Mama Die” Dan had led 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. Read full poem: CLICK HERE Wow! Right. We feel so fortunate to have the opportunity to share our part of the world with you. We also have had the pleasure of meeting some of you through summer tours or when traveling and so enjoy our visits with you. The swirling of coffee, wine, and conversation, reinforce our efforts and our commitment to the land, the animals, and to …
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
THE WAGGING TAILS OF FALL
In addition to working to make ends meet, some people work for the weekend, others work for the annual family vacation, but Dan O’Brien works for the fall. The fall season is a favorite for all around the ranch, but no one is happier than a man with a pack of bird dogs and a falcon, during hunting season. The dogs have been in training for over a month, and tails wag rapidly in anticipation for the opening day of grouse season, which somehow they know. The active dogs bound to the truck bed and enter their traveling kennels with minimal command, while the two older dogs stand by the passenger door, secretly calling shotgun to each other, as they wait to be lifted into the cab. With the falcon safe in her carrier or on the fist, the whole load heads down the road into the crisp morning or mild early evenings to see what they can find. Although Dan is a great sportsman, for him it’s not so much about the shooting, as it is about watching the dog’s work and the falcon soar and stoop. I tag along occasionally for the same reasons and for exercise, and although the above is true, there is nothing like seeing a hunter with a happy bird dog that has a grouse in its mouth. Or, a point, a flush and a 100 mile an hour stoop, ending with a grouse in the falcons talons. Praise is sung, pets are given and tails continue to wag. The birds bagged from the hunting outings, are shared by all; falcon, dogs and humans. Erney and Dan clean the birds and hand them off to me. We celebrate the first hunt with a simple dinner of grouse breast seared medium rare in butter and olive oil, deglazed with a little whisky and plum preserves. There is also the promise of Prairie Harvest Green Chili Stew if successful hunting continues. Like the fall, the stew is a favorite, and is often served to guests. But by every coming fall, our wild fowl supply will have been out for months. All wait with anticipation for the first simmering pot. Out on the prairie this is our harvest, as bison and game birds are what we grow best. Although I have posted this recipe years ago, it has long been lost in web updates. So, here it is again, better than ever – I hope you enjoy it too. Any wild fowl will work for the stew, and if you don’t have a hunter in the family, organic chicken can be substituted. I promise it will wag a few human tails too! Happy fall everyone. Jill Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.) The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. Ingredients: 2 – pounds Wild Idea Buffalo stew meat 1 – pound pheasant, grouse or chicken breast, cut into cubes 2 – tablespoons butter 2 – tablespoons olive oil 1 – …
EXCERPT FROM DAN'S NEW BOOK
Dear Friends – I have neglected my duties as a blogger, as I have been traveling around to book stores and conferences doing readings from my new book. It is a memoir about the last ten years of our lives and the life of Wild Idea Buffalo Company. It is peopled with folks that many of you know from your connection to Wild Idea. Here are the first few pages from chapter one. Very Best – Dan WILD IDEA Buffalo & Family In a Difficult Land CHAPTER ONE Some nights, when I step out onto my ranch house porch, I am met by the immense, roiling waves of color from the northern lights. But in other seasons I find coiled rattlesnakes or perhaps a wind so cold that skin can freeze in minutes. By any economic ciphering, choosing the Great Plains for my home has caused me to slip behind my contemporaries who chose New England, or California, or the hills of Georgia. Still, like loving a drunk, I had little choice. For over forty years the prairies have been my home and I’ve shared them willingly with all of the species that also called them home. It took many years for me to understand that this place is not only a chaotic jumble of species clawing at each other to assert themselves, but a complex web of life clawing to keep its balance. I love the wind that stokes me as I sit on my front porch, even when it is too cold to endure. It is the wheezing breath of a single, huge, living thing, and I am a part of it. For the years between 1972 and 1990 I worked as a biologist, first for the State of South Dakota and then for the Peregrine Fund, based at Cornell University’s famous Ornithology Laboratory. I had no formal training in biology so my duties were really the work of a technician, always seasonal, always in the mountains and plains of the Intermountain West. The focus was on helping to reestablish the endangered peregrine falcon to the cliffs along the Rocky Mountain Front, but my mind always wandered to the entire ecosystem that the birds depended upon – the rolling, untold miles of grass that we call the Great Plains. The falcons were raised from captive parents, first at Ithaca, New York, then Fort Collins, Colorado, and finally at Boise, ID. My colleagues in the labs hatched the chicks and I picked them up at about one month of age. My job was to get the chicks to one of several dozen release sites, then to do my best to see that they learned to fly and hunt for themselves. It was wonderful work, freewheeling and physically challenging. I traveled by pickup, horseback, helicopter, and on foot to a different site every day. Almost everyone who helped in the effort to reestablish peregrine falcons was young, but it was more than youthful exuberance that kept us going. We were driven by the conviction that we were doing something of real value. Early soldiers in the environmental struggle that is still searching for definition, we sensed that our lives were under siege by immense forces beyond our control. DDT, used aggressively for decades by agri-business, is a powerful insecticide that increased crop yields around the world. But it was clear to most of us that the benefits were grossly outweighed by the harm. The toxic chemical quickly spread into the entire food chain and did damage to all sorts of species, from soil microbes to human beings. In 1972, DDT was …
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!
UNNOTICED CHANGE
They say that the only thing we know for sure is change (and death and taxes). Often change can be abrupt, knowingly, or surprisingly, for better or for worse. And then, sometimes, change can be slow, so slow and subtle that we may not even notice, again – for better or for worse. Being still enough to notice subtle change is rare for me, but the other day when I was out filming the buffalo, I noticed that the birds were mostly quiet. After thinking more on it I realized that, with the exception of the invasive ring-neck dove screeching, the ruckus of the blue jays, and the occasional piercing sound of a red tail hawk, the sky had been quieting for some time. I wondered why and so I took my question to Dan. Me: “Tonight I only heard one call of a meadowlark and come to think of it, I haven’t heard the meadowlarks and the red winged black birds for a while. Are they leaving earlier?” Dan: “They’re still here, but once the mating season is over and their babies have fledged there’s no reason for them to be singing.” Me: “Ah, right, makes total sense. I can’t believe I’m just noticing that now. I see some birds bunching up but mostly lark buntings.” Dan: “Yeah, they are gathering up for their fall migration.” This I know, but I didn’t realize how early the silence came until this year. It made me wonder what other changes I had missed, while engrossed in my own bubble. Then, the other day, I was listening to Krista Tippet‘s show “On Being” on NPR. Her guest was Dan Barber, renowned chef and sustainable food/environment advocate. She asked a question that went something like this: “Dan, do you ever sympathize with those who have jobs, families, activities to attend?” It is so much easier and more affordable to pick something up in a box or package – do you think that’s ok?” There was laughter and then Dan Barber replied with something like this: “No, I really don’t. If someone were to tell you that X amount of years ago people would pay for cable TV and would spend an average of 4 hours in front of it, would you have believed them? Now add Internet and I-phones to this. People not only found the time, they found the money.” W-O- W, I thought, they found the time and the money. Dan and I often get similar questions. Although we empathize with the busy working families, we offer our viewpoints on the environmental effects and economics of it all, in addition to the flip-flop in income spent on food VS income spent on healthcare from years past. We had not, however, thought of what Dan Barber had mentioned. A change, that crept up on us, for better or for worse, for richer or poorer. This time of year, change is in the air and most of us are aware of it. The temperature starts to slide to “more comfortable” in most regions. Folks with gardens are reaping the slow benefits of their homegrown produce. Kids are heading back to school and summer vacations are coming to a close. We become more focused on work, children’s education and for some, the shuffling of them to and fro from one activity to the next. But even when life gets busy, we should try to slow ourselves and remind ourselves of our greater environment. As consumers we all have a choice, we can be part of the problem or part of the solution. Everyday we …
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!
Buffalo Italian Sausage & Mushroom Pizza
Italian Buffalo Sausage & Mushroom Pizza (3 medium or 6 small pizza) Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe. Ingredients: 1 – 1 lb. Wild Idea Buffalo Italian Sausage 1 – recipe, pizza crust ½ – cup basil pesto 1 – cup pizza sauce *Mezzetti 1 ½ – cups mushrooms, sliced ¾ – cup caramelized onions 12 – ounces fresh mozzarella or substitute chevre with fennel pollen 9 – ounces parmesan, grated salt, pepper & chili flake to taste flour & cornmeal Preparation: Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place. In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes. Spread pizzas with basil pesto, followed by the pizza sauce. Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese. Baking: Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking. Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat. Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes. Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired. Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart. This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking. Ingredients: 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour) 1¾ – teaspoon salt 1 – teaspoon quick yeast 2 – tablespoons olive oil 1¾ – cup water, very cold Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer …
Employee Spotlight: Amy Benson
Employee Spotlight – WIB is proud to introduce Amy Benson. Amy has been with the company since August of 2013. Her hard work, enthusiasm and attention to detail, not to mention her great customer service, has earned her the position of our lead Sales Associate. Amy has worked in every position within the Sales Department. She has built up our Wholesale Accounts, streamlined our internet sales processes, and manages our Retail Sales and Customer Service. Amy is originally from Montana and attended Montana State University in Billings. Amy loves the outdoors and is a strong advocate for the family farmer, restoring the native grasslands, and supporting the sustainable agriculture movement. Amy is an expert on all aspects of the Wild Idea Buffalo Co. Got a question? Contact Amy: 866-658-6137 or info@wildideabuffalo.com
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
Buffalo Bacon Caprese Salad
Buffalo Bacon Caprese Salad with Sweet Basil Vinaigrette (per salad) Fresh garden tomatoes and fresh mozzarella are a dynamo combination, but I miss the lettuce. And since I’ve added lettuce, why not Buffalo Bacon! *A big thanks to my friend Pam for her assistance with the food photography. Sweet Basil Vinaigrette Ingredients: 2 – cups basil leaves, packed 1 – cup rice vinegar 1/3 – cup sugar 1 – teaspoon salt 2 – teaspoons black pepper ¾ – cup olive oil Salad Ingredients: 2 – Buffalo Bacon strips 1 – tablespoon oil 1 – cup lettuce, washed dried and torn 8 – cherry tomatoes, halved (or tomato slices) 2 – ounces fresh mozzarella, torn or sliced 8 – small fresh basil leaves, whole and julienned Sweet Basil Vinaigrette Balsamic Glaze *try Gia Russo brand Preparation: 1) Place all of the vinaigrette ingredients in blender, except olive oil and blend until incorporated. With blender running slowly add the olive oil. Transfer to a jar or sealed container. 2) In a frying pan over medium high heat, heat oil. Add Buffalo Bacon and cook for two minutes each side, or to your desired crispiness. Remove from pan and place on a paper towel. 3) Toss lettuce with a tablespoon of vinaigrette and arrange on a plate. 4) Top with tomatoes, mozzarella and fresh basil leaves. 5) Add bacon to the plate, and pour an additional tablespoon or desired amount of the dressing over the whole salad. 6) Drizzle with Balsamic Glaze.
Prairie Garden
This year we have been very fortunate in receiving an abundance of rainfall. As Dan once stated, “In good years like this, a rancher is tempted to sell the whole place to the first lost tourist.” So, with the prairie in its full glory, I thought I would give nature photography a try and document what a good year looks like. First, I should explain that I am not a nature or wildlife photographer and I do not pretend to be. This requires patience and waiting, and patience and waiting are not in my makeup. I do try though to rise early, pre-dawn, to be in position for the sunrise and all the other creatures that are awakening. But when the alarm rings at 4:30am and I stretch to look out the window, I ask myself the question: “I wonder if I could get a shot from the comfort of my bed?” Simultaneously, I force my feet to hit the floor. The pre-dawn is a sacred time to be out alone in nature. I am a bit of a “scaredy cat” for things that slither, so I give thanks when the mornings are cool. Then turning my focus to the camera and light, my fear resolves. There is a freedom when you are caught in the spell of nature’s beauty and for that period of time all seems right with the world. By late afternoon I head out again, looking and seeking for evenings mysteries. I try to stalk animals, but they are too quick and their senses are too keen to have me go unnoticed. I talk to them and ask them to be still while I try to adjust my settings. The non-captured shots are perhaps the best, and I play them back in my memory fondly. Until I figure out how to capture the “wild things” I rely on the more domesticated for photo ops. In addition to the prairie’s beauty, this year, most home gardens are glorious too. Gardening on the prairie is usually a crap shoot, between the rain (or lack thereof), or wind or the destructive grasshoppers. But this year, no one is complaining. For now all is well on the prairie and in our gardens. The lettuce and snap peas have been enjoyed, the herbs are plentiful and the harvesting of tomatoes has just begun. This month’s recipe is for a Caprese Salad with a Buffalo Bacon twist! A great pairing that I hope you enjoy too. Thank you for letting me share my photos of the Wild Idea Buffalo, Cheyenne River, and Conata Basin ranches with you. This is where our buffalo roam, and we remain committed in helping to keep our prairies intact and wild. Happy August everyone! Jill Buffalo Bacon Caprese Salad with Sweet Basil Vinaigrette (per salad) Fresh garden tomatoes and fresh mozzarella are a dynamo combination, but I miss the lettuce. And since I’ve added lettuce, why not Buffalo Bacon! *A big thanks to my friend Pam for her assistance with the food photography. Sweet Basil Vinaigrette Ingredients: 2 – cups basil leaves, packed 1 – cup rice vinegar 1/3 – cup sugar 1 – teaspoon salt 2 – teaspoons black pepper ¾ – cup olive oil Salad Ingredients: 2 – Buffalo Bacon strips 1 – tablespoon oil 1 – cup lettuce, washed dried and torn 8 – cherry tomatoes, halved (or tomato slices) 2 – ounces fresh mozzarella, torn or sliced 8 – small fresh basil leaves, whole and julienned Sweet Basil Vinaigrette 2 – teaspoons balsamic glaze *try Gia Russo brand Preparation: 1) Place all of …
A Look Inside Food
In addition to naming people, pastures and animals at the ranch, we also have a tendency to name things, especially if they have a personality. So as the construction took shape of Jilian’s new moveable chicken house and firecracker red was selected for it’s exterior color, the name “Loretta” seemed only appropriate. Loretta made her grand entrance onto the prairie a few days ago. She looked beautiful in the green grass and against the blue prairie sky. Farmer Jilian, along with her assistants, baby Lincoln and the Shepherd Ivan, gathered the chickens around their new roost to make the introduction. The purpose of Loretta is to move it around the pastures, allowing the chickens to have new forage, while simultaneously fertilizing the ground through its wire mesh floor. And perhaps the best part is for Jilian, with time saved in not having to clean out the stationary chicken coop. It’s a win-win situation all the way around. Not to mention the eggs, which are a “burst of sunshine” delicious! Often, when asked about the quality, sustainability and difference of Wild Idea Buffalo meat vs other meats from a potential new customer, I give them as much information as I know. Highlighting the other positive impacts that sustainable raised proteins can have on the land and the environment, as well as the health of the animals. But making the switch to sustainable food choices is a big step and it can also be more expensive. So, when I feel that I have covered all the information and people are still hesitant, I ask them to spend $10.00 to $15.00 to do the egg test. Purchase the cheapest eggs you can find (from chickens raised in cages that never see outdoors) and the most expensive cage-free eggs (from chickens raised in a crowded barn with access to the outdoors, which is rarely used) and then eggs from a co-op or farmer whom you might know (from chickens that run around outdoors and are free to forage.). Crack one of each of the eggs open, allowing you to see for yourself the quality difference in proteins raised in a proper environment, being fed a natural diet, and given the room required to forge. Seeing – is often believing. I’m not certain how many folks I talk to ever take the time or spend the money to do the egg test, but when I have done it for students, visitors or new interns they are always shocked at the difference. They also have the opportunity to see the chickens running around the great outdoors in all kinds of weather, and to collect the still warm eggs from the nesting boxes. Often it takes an up close and personal experience for people to make the connection and for the light bulb to go on. Oh! Wow! Got it! With the 4th of July just around the corner, this month’s recipe is for Red, White & Blue Buffalo Bacon Burgers! Plus with any purchase this month you will also receive my recipe for Potato Salad, which always gets rave reviews. You will need ORGANIC potatoes and you got it…FARM FRESH HAPPY EGGS! Happy summer everyone! Jill Red White & Blue Buffalo Bacon Burgers The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy! Ingredients: 2 – 1 lb. Ground Buffalo 3 – tablespoons olive oil, plus a little more 1/2 – teaspoon mustard 2 – teaspoon ketchup 1/2 – teaspoon thyme …
The Case For Selling Bison Meat
The Great Plains are enormous – about 32 million acres – but they are not limitless. In fact, the vast majority of the land that was once a healthy, bio-diverse buffalo range is now taken up by industrial agriculture – crop production, feedlots, and cattle grazing. There are only a few places where large-landscape, free-roaming buffalo husbandry is possible and the cost of that land exceeds its value when figured on a production analysis basis. No entity – non-profit conservation groups, wealthy individuals, or government agencies – has enough money to expand the modern buffalo range to a meaningful size. Those of us who are interested in that goal must turn to a realistic economic model that can create a cash flow that is up to the tasks of 1) operating large-landscape buffalo ranches and 2) gathering the necessary capital for expansion to the limits of the realistically available land. The huge buffalo herds of the pre-European Great Plains were kept in balance by large predators – mostly grey wolves and Native Americans – but also grizzly bears and mountain lions. All of those natural culling forces are gone. In their absence, and without the advent of new forces, modern buffalo herds would over populate their range to the point of ecosystem destruction in a few years – long before enough capital could be accumulated to acquire new land. The thoughtful and humane harvest of the excess buffalo mimics the effect of those natural forces. Selling the healthy red meat that would have gone to the large predators to modern people in search of healthy, truly grass-fed buffalo meat is the best, and perhaps the only, way to finance the recovery of America’s great buffalo herds.
Red, White & Blue Buffalo Bison Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy! Ingredients: 2 – 1 lb. Ground Buffalo 3 – tablespoons olive oil, plus a little more 1/2 – teaspoon mustard 2 – teaspoon ketchup 1/2 – teaspoon thyme 2 – teaspoon salt & pepper 1 – 10 oz. package Buffalo Bacon 6 – ounces blue cheese ½ – cup chokecherry or plum preserves, warmed 6 – hamburger buns Preparation: 1.) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together. 2.) Mix above with Ground Buffalo until well incorporated. 3.) Divide into 6 portions and at pat out into bun size patties. 4.) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time. 5.) Preheat grill to high heat, 500 degrees. Insure grill grates are clean. 6.) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes. 7.) Remove burgers from heat, and allow too rest for a few minutes. 8.) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!
Wild Idea Buffalo Kabobs
Wild Idea Buffalo Kabobs (serves 4) Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or have on hand. Kabob Ingredients: 1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces 2 – duo colored bell peppers, cut into meat size pieces 1 – large onion, quartered & separated 12 – cherry tomatoes wooden skewers, soaked in water Marinade Ingredients: ¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime) 2 – tablespoons sugar 1 – tablespoon Emeril’s Essence 1 – teaspoon garlic powder 1 – tablespoon black pepper 1 – teaspoon salt Preparation: 1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan. 2) Mix all marinade ingredients in a blender and flash process to incorporate. 3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed. 4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat. 5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare. 6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes. Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Orange Balsamic Brisket
Ingredients: 1 – 2.5 lb. Buffalo Brisket ¼ – cup balsamic vinegar ¼ – cup Worcestershire Sauce ¼ – cup olive oil ¼ – cup brown sugar 1 – tablespoon liquid smoke 1 – tablespoon garlic powder ½ – tablespoon black pepper ½ – tablespoon salt 1 – small sweet onion, quartered 1 – orange, peeled Preparation: 1) Rinse Buffalo Brisket and pat dry. Place in a glass dish or gallon size baggie. 2) Mix remaining ingredients in a blender and flash pulse until fully incorporated. 3) Pour marinade over Buffalo Brisket and rotate brisket to coat. Cover or seal and marinade for 4 to 24 hours. Removing form refrigeration 2 hours prior to cooking. 4) Place two sheets of heavy foil one on top of the other, on a work surface and curl edges. 5) Remove Buffalo Brisket from marinade and place on foil. Pour ½ cup of the marinade over the brisket. 6) Seal foil tightly. 7) Pre-heat gas grill to 500 degrees. After heated turn two of the burns to off and place brisket above off burners. Close grill lid and allow too cook for 4 hours, maintaining a 375-degree temperature. 8) Remove brisket from grill and allow to rest in foil container for 15 minutes. 9) Open foil and place brisket on cutting board and carve as desired. Reserve pan juices and pour over carved brisket. For a little extra sweetness mix 1/2, 10 oz. jar orange marmalade with 1/2 cup jan juices and heat to incorporate. Pour over sliced briskets. Serve with slabs of grilled sweet onions. This recipe received the super delicious stamp from fathers & grandfathers! Enjoy.
The Village Fathers
On May 21st, Jilian and Colton became the proud parents of Lincoln Hosler Jones, and Dan and I became first time grandparents. Although it took awhile for Lincoln to enter into this world, (my 6 year old great nephew attributed this to the food being too good in Jilian’s tummy, so he didn’t want to come out), baby and mom are both doing fine. It’s been a long time since I’ve thought about babies, but at one glance I knew he would become a part of my everyday thoughts and living. With his mother as the nurturer of all things, four legged and feathered included, and with grandmothers waiting in the wings for their turn at spoiling their new grandson, he will have plenty of love and care. But with a handle like Lincoln Hosler, he will need a village of fathers to guide him into adulthood and into his name. Lucky for Lincoln he is in good hands, (although his momma might have a hard time to keep him from being a cowboy). The head village father is Colton. The first time I saw Colton pick up his son, he slid one big hand under his head and the other under his butt and lifted him gently to his face for a kiss. A sweet kiss that as time goes by will turn into a hug and then eventually a firm handshake. It will be great fun to watch their relationship evolve. The other village ranch fathers are of course Grandpa Dan, who’s kind voice will introduce him to so many places and ideas. Dan has also volunteered as the nap coach, which he insists takes a lot of practice. These precious jobs he has been looking forward to almost as much as searching for a new pony. Then there is Uncle Erney, who will no doubt influence, too. He will teach him that cleanliness is not necessarily godliness, and that it’s better to enjoy the day than to work too much. He will be wrapped in love by Uncle Gervase’s hand sewn quilt made from his old pocketed work shirts that hold love letters to Lincoln and his parents. And, he will get plenty of playtime from his Uncle Lucas and Uncle Tyler, who have been looking for an excuse to once again play with Tonka Trucks. There are other grandparents, family and friends too, who will add their special gifts to Lincoln’s life journey. The diverse group of ranch fathers will gather this father’s day to celebrate their new, privileged responsibilities. They will be treated like kings with a delicious spread of food, for being champions to all children big and small. On the “mixed grill” menu is a Smokey Balsamic Orange Brisket, which will fill the air with wonderful aromas and fill hearts through well-fed tummies. Happy Fathers Day celebrations to you all! Cheers! Jill Orange Balsamic Brisket (6 entrée servings or 12 sandwiches) Ingredients: 1 – 2.5 lb. Buffalo Brisket ¼ – cup balsamic vinegar ¼ – cup Worcestershire Sauce ¼ – cup olive oil ¼ – cup brown sugar 1 – tablespoon liquid smoke 1 – tablespoon garlic powder ½ – tablespoon black pepper ½ – tablespoon salt 1 – small sweet onion, quartered 1 – orange, peeled Preparation: 1) Rinse Buffalo Brisket and pat dry. Place in a glass dish or gallon size baggie. 2) Mix remaining ingredients in a blender and flash pulse until fully incorporated. 3) Pour marinade over Buffalo Brisket and rotate brisket to coat. Cover or seal and marinade for 4 to 24 hours. Removing form refrigeration 2 …
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.
Celebrating The Earth From The Ground Up
Spring is the easiest time of year to celebrate the earth because burgeoning beauty is everywhere. Our connection to our environment is heightened. For the first time in many months there is color in our gardens and in the trees. Birds flit between branches like sparks of blue, red, and yellow. Warmth and the promise of plenty begin with the newly powerful sunshine being absorbed by Earth. Energy from a hundred million miles away is being gathered by our planet and stoking the incubator of life. As a sort of an Earth Day prayer, we like to get down on our knees, dig our fingers into the warm April soil, and feel life regenerating in our hands. The riot of gold finches buzzing around the house distract us momentarily from the sensual feel and scent of Earth. It is the commonest of wonders but without it there is nothing. The dirt in our gardens is fueling those gold finches. The dirt is stimulating the micros that create fertility. It is nourishing and supporting the roots of our grasses. Out here on the Great Plains the roots and root hairs of plants sometimes burrow twenty feet deep and amount to miles in total length. The mass of unseen roots is the part of our perennial grasses and make up nearly 70% of the plant’s living volume. They pump the sun’s energy into the soil. They suck carbon dioxide from the atmosphere and sequester it inside the earth. They move water from below, sort the oxygen from hydrogen, and give us the very air that we breathe. The respirator of all the Wild Idea Buffalo ranches is the soil and the grasses that the buffalo walk upon. We take dirt very seriously out here. We work with Mother Earth to keep it healthy because the health of our buffalo and the meat that they produce depends on it. So turn you face to the April sun, breath deep, and know that you have a reason to celebrate Earth Day. It is your mother’s special day. She is watching out for you! Celebrate with us from the Ground Up, and take advantage of our 25% off Ground Earth Day Special! Plus receive “free shipping on all packages” to your door, all at a neutral carbon footprint.
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.
Grilled Hanger Steaks with Green Garlic Butter
Grilled Hanger Steaks with Green Garlic Butter (serves 2 to 3) Ingredients: 1 – 1 lb. Hanger Steak ¼ cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 stick salted butter 4 green onions, chopped green partly only ½ tablespoon black pepper Preparation: 1) Rinse Hanger Steak and pat dry. Using a sharp filet knife run knife along one side of the sinew that runs down the center, creating two filets. Remove sinew from filet that it remains attached to with knife. 2) Rub steaks generously with olive oil, salt, and pepper. Cover and allow to rest at room temperature for 2 hours. 3) For Green Garlic Butter; melt 1 stick butter in pan and add chopped green onions. Allow to heat through for a couple of minutes. 4) Transfer butter to a blender and process until smooth. Place butter in dish and allow to chill, this will allow solids to separate to the bottom and butter to settle on the top. 5) Remove butter from refrigerator and remove solids from butter. Slicing through with a knife works well. 6) Heat grill to high heat, 500° +. Insure grill grates are clean and oiled. 7) Place Hanger steaks on grill and sear for 3 minutes each side, closing grill lid during cooking time. Transfer grilled meat to plate and cover with foil allowing too rest for 5 minutes before serving. Cut into desired pieces. Serve with Green Garlic Butter and *Celery Root Puree. *Recipe included with purchase. Leftover Green Garlic Butter will keep for a couple of weeks in the refrigerator.
R&R and April Showers
Before springs craziness set in, I escaped the cold and snow to sunny Arizona for a little R&R. The 80° weather that greeted me was a warm welcome, as well as the “out door” grilling. We are year around grillers at the ranch, but this winters sub zero temperatures kept us in the kitchen. My sister Susan owns a restaurant called, “The Gilbert House”. It is just a few blocks from her home, which is very handy for visitors. Open for breakfast and lunch 7 days a week, with delicious home-style meals prepared whenever one was hungry, including a fantastic Wild Idea Buffalo Burger. No cleanup required and they also provided an occasional poolside delivery. Pretty nice – huh! All this came with one small pay back, to be the guest chef for their once a month “evening date night”. After 5 days of lounging in the sun and reading, I was ready for a little hard work. But, cooking with my sisters is so much fun, it takes the hard out of work. We offered a delicious selection of entree’s; I prepared Walleye Cakes with Polenta Fritters and Grilled Wild Idea Buffalo Hanger Steak with Green Garlic Butter & Celery Root Puree (this months recipe). My sister created a lovely pasta dish, a fantastic salad, plus a selection of homemade pie’s. If you happened to eat at the Gilbert House that night, you were treated to some of the best food in the valley. So thank you sister Susan – for everything – I had a fabulous time. I returned home via Casper Wyoming, as we were having another snow storm and the plane couldn’t land due to the severe snow and wind. A small inconvenience in a pretty good life. It snowed off and on for a few days. By weeks end the snow was gone and our first baby buffalo calf was born! The momma buffalo allowed me to get pretty close for this photo. What a treat! The storm clouds rolled in on Sunday and even with our significant snow fall, the prairie is always in need of “April Showers”. This shower, like so many thunderheads – are more show than go, which worked out well, as I was hosting a baby shower at the ranch for daughter Jilian. The rain cleared away as the baby shower began, complete with double rainbows, needed gifts, and good friends who offered sage advice, humor, and lots of laughs. There were “farm themed” baby decorations with chicks, ducks and lambs. Of course we had delicious food, including; Buffalo Carpaccio, Blue Cheese Shortbread, Citrus Salad, Pasta Salad, Orange Chicken, and Lemon Curd Pavlova’s. This will be the first Grandchild for both Jilian and Colton’s families. Parents and Grandparents are all very excited. I’m looking forward to all of it’s gifts ; the smell of its hair, the grip of its hand, and the many, many lessons it will teach me. We are going to have so much fun! After we had worn out the expecting mother, a switch to more comfortable clothes was necessary. Nice basketball belly Jilian, you are just adorable! Not only adorable, but you and Colton will be terrific parents! Lucky baby Jones, lucky you. Spring is such a magical time of year, but also very hectic, with so much to do, in so little time. So, don’t forget to stop and appreciate the little things in life! I know we will be doing plenty of that in the months to come. Happy spring everyone! Grilled Hanger Steaks with Green Garlic Butter Ingredients: 1 – 1 lb. Hanger Steak …
Bluebird Days
My Sibley’s Field Guide to the Blue Bird says that there are three kinds of bluebirds in North America: Eastern, Western, and Mountain. The first bluebird that I remember seeing had to have been an eastern. It was standing on an Ohio fence post in the late 1950’s. Two posts down there was one of twenty-five bluebird house that I had helped build. It was a controversial grade-school project dreamed up by my biology teacher. Looking back over the last fifty-five years it is hard to imagine, but the idea of increasing the population of songbirds by supplying them with nesting boxes was a new concept. Those were different times. Bird watching was not an industry when I was a boy. I had heard of only one person who had a bird feeder in his backyard. He was a kooky, bespectacled, old guy named Mr. Price who had a low-level job at a local newspaper. He was thin like Ichabod Crane and he had gained renown as a whacko for approaching a group of high school kids who were picnicking in their car and throwing all their trash out the windows. Another thing that is now difficult to believe – littering was perfectly accepted. There was no such thing as a trash bag in a car, no roadside waste receptacles, and no such thing as a ticket for littering. The road ditches of nineteen-fifties Ohio looked a lot like the highways in many third world countries – bottles, cigarette butts, hamburger wrappers, and steel beer cans strewn with abandon. Mr. Price was ahead of his time. He had a big, brown, paper bag and walked all the way around the teenager’s car, picking up the trash. When the bag was full he went to the driver’s window, leaned in, and dumped the whole mess in the kid’s lap. Our little community went ballistic. Who was this guy that thought he could infringe on other people’s rights? What gave him the right to impose his views on the youth of our community? Complaints were aired on the Ed-op page of the newspaper where Mr. Price worked. His job was on shaky grounds. The sheriff’s department interviewed him and he got off with just a warning. Besides the biology teacher, Mr. Price was the only adult who helped us build the bluebird houses. By the time I graduated from high school and was on my way to spend the rest of my life on the Great Plains, eastern blue birds lined the roadsides of most of Ohio’s neat and tidy roads. From then on bluebirds were scares in my life. The distribution map in Sibley’s Field Guide indicates that there are eastern bluebirds in South Dakota, but the South Dakota Ornithologist Union says they are uncommon, especially in the western half of the state. I’ve never seen one out here. But on the grasslands, in mid-April we have an invasion the subtle, powder-blue cousin of the eastern bluebird, the mountain bluebird. They are common nesters in the high meadows of the Black Hills and farther west in the Rockies, but I have never seen one nest on our ranch. It is frustrating that every spring, for the past thirty-five years, a day comes in April when they are suddenly everywhere – ten or twelve to the mile, flitting iridescent blue along our fence lines. I want them to nest on our ranch but, when I look closely at Sibley’s distribution map I see a thin but ominous crescent of yellow arching from extreme southwestern South Dakota up and into central North Dakota. …
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.
Bison Carbonara
Buffalo Carbonara (serves 4) This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! Ingredients: 10oz. package Wild Idea Buffalo Bacon, chopped 1 tablespoon olive oil 2 cloves garlic, minced 2 eggs + 1 yolk, room temperature ½ lemon, juiced & warmed 1½ to 2 cups Parmesan or Pecorino Romano, grated 1 teaspoon black pepper + 1 pound spaghetti, cooked el dente 1 to 2 cups reserved pasta water *optional: asparagus tips or frozen peas, cooked el dente salt to taste Preparation: 1) Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain. 2) In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done. 3) Remove bacon/garlic from pan and set aside. 4) Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender. 5) Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired. 6) In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil. Add pasta to the water and cover for 1 minute or until pasta is hot. Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan. 7) Drizzle egg & cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again. 8) Season to taste and garnish with shaved Parmesan or Pecorino.
Buffalo Blue Potato Pie
Buffalo Blue Potato Pie (serves 6 to 8) Ingredients: 1 – 1 lb. Wild Idea Buffalo Breakfast Sausage 2 – tablespoon olive oil 1 – tablespoon butter 2 – onions, chopped 1 – tablespoon maple syrup 6 to 8 – potatoes, par-boiled and sliced thin 2 – teaspoons rubbed sage 6 – eggs ½ – cup cream 1 – cup blue cheese, crumbled salt & pepper Preparation: 1) In oil rubbed heavy skillet over medium high heat, crumble in buffalo breakfast sausage. Stirring occasionally to brown. About 5 minutes. Remove sausage from pan, lightly cover and set aside. 2) Return pan to stovetop and add 1 tablespoon, olive oil and butter. When butter is melted add onions. Stir in maple syrup. 3) Reduce heat to medium and allow onions to caramelize, stirring occasionally. About 20 minutes or until onions are amber colored. 4) While onions are caramelizing, slice potatoes into thin slices, keeping slices close together. Remove odd shaped pieces and ends, and coarse chop. 5) Using remaining oil, generously oil a spring-form pan or skillet. Fan potatoes to cover the bottom and lower sides of pan. Season the potatoes with salt, pepper and rubbed sage. 6) Layer in the following order; browned buffalo sausage, crumbled blue cheese, and caramelized onions. 7) Mix eggs with cream together and add a pinch of salt & pepper. 8) Pour egg mixture over the onions, and sprinkle with chopped potatoes. 9) Place in 400* oven and bake for 45 minutes to an hour, or until potatoes are golden brown and center feels firm. 10) Remove from heat and let rest for 10 minutes before serving. Serve with a citrus green salad, whole grain toast and Prosecco.
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 …
100% CERTIFIED
Last month I mentioned that Dan and I had been to a Sustainable Food Summit, where we were educated on what other companies are doing to be sustainable and how to identify sustainable actions with label certifications. We heard from Safeway, Nature Valley Farms, and Coca Cola, just to name a few. You may be asking yourself, “What was Coca Cola doing at a sustainable food summit”, right? Well, they are using re-usable materials to make their bottles and a couple of other things that I have since forgotten. There was a marketing expert and several companies that do third party certification. The certifying companies gave several presentations as many specialize in specific certifications, such as: palm oil, humane treatment, rainforest, grass-fed, organic, non-gmo, and such. These third party certifiers were on deck to help producers find the best certification or certifications that would help their consumers know what was in, or not in, the products they produce. We were swimming in options, and felt that the certifiers should all get together and establish ONE certification that stated the food produced was clean, and caused no/minimal harm. I realize this is an over simplification and I do feel that labels are a way of educating the consumer and identifying some truths, but the truths are sometimes a little muddied. For instance, we were certified with one of the “humane treatment” certifications listed here, and some of the questions we had to answer in the numerous pages of paper work , were: 1.) How many months do your animals have access to pasture? 2.) How many months are your animals confined to a feed yard during the non-growing season? 3.) Do you provide birthing sheds for you animals? I’m certain this criterion was written for beef cattle, but still, I was surprised. Another example would be grass-fed. When we think of grass-fed or organic, we think of wide-open pastures, but animals can be confined and fed grass or organic feed and still be considered grass-fed or organic. Do not get me wrong, I am supportive of many of these labels, and believe that the perfect should not stand in the way of the good. We were very proud of our humane certification, as we believe in it and practice it whole-heartedly. But certifications can be expensive and our previous one had become cost prohibitive with the collections of annual fees and percentages of annual sales. We are currently seeking out a different humane certification, which does not have such excessive fees, to add to our state inspected claims of: “100% grass-fed, Raised Without Antibiotics, and 100% Humanely Field Harvested”, (no fancy state logo’s). All of this attention to certification, got me thinking: “Why do the folks that are really trying to produce clean, healthy, sustainable products have to go through all of the certifying?” Why isn’t it reversed? Shouldn’t many processed products, or products produced with chemicals, come with a skull and cross bones? How about proteins from CFO’s (Confined Feeding Operations), perhaps they should have a stamp of a sad/sick animal, and a green house gas admission certification? Alcohol and tobacco companies are regulated and their products come with warnings, why don’t other products that are harmful to human health, harmful to animal health, and/or harmful to environmental health come with regulations or warnings? In addition to them not having regulations or warnings, they can actually use claims that can be confusing to the consumer. Hormel Hams are “100% Natural”, Orange Juice is now “Gluten Free”, and so on. I think we may all have a pretty good idea on …
Buffalo Comfort Food
Although the days are getting longer and the sunlight’s warm glow gives the illusion that winter is loosening it’s grip, the single digit temperatures remain. These are the days we turn to comfort food! Whether you are working outdoors in the cold or wrapping up a long day inside, the savory aroma of a hearty casserole melts the winter blues away. You’ll want to keep this tasty recipe handy throughout the year. It is a simple recipe for a full flavored dish that will become a family favorite for eaters and chefs alike. Cheers! Jill Buffalo Chorizo Red Sauce & Fusilli Pasta This recipe only took 15 minutes to make. The Fusilli pasta has a nice firmness and will withstand additional time in the oven to melt the Parmesan and bring out the naturally nutty flavor and add additional texture. Ingredients: 1 – tablespoon olive oil 1 – 1 lb. Wild Idea Buffalo Chorizo 1 – onion, coarse chopped 1 – teaspoon salt 1 – teaspoon black pepper 1 – tablespoon basil, finely chopped 2 – gloves garlic, chopped 1 – 28 oz. can tomatoes, flash processed Fusilli Pasta, cooked firm ½ – cup Parmesan, grated Preparation: 1) Cook pasta, to a firm al dente. Reserve 1-cup of pasta water. 2) In a large saucepan over medium high heat, heat the oil. Crumble Chorizo Sausage into the pan and add the chopped onion and spices. Sauté, stirring occasionally, until the meat is browned. 3) Add garlic and tomatoes and stir. Bring the sauce to a full simmer. 4) Adjust seasoning to taste. 5) Over medium-high heat, heat half of the pasta water in a pasta pot. Add al dente Fusilli and more of the pasta water if needed. Cover, allowing for pasta to reheat, for about one minute. Toss gently and remove the pot from heat. 6) Pour the desired amount of Sauce into the pasta and gently stir. 7) Add most of the grated Parmesan and toss into the pasta. 8) Portion into heat proof serving dishes or dish and sprinkle with the remaining cheese. 9) Place in the middle of the oven under the broiler and allow the top to become slightly browned, about 7 minutes. Serve with crusty bread and a green salad.
Artisan Butchers: Employee Spotlight
Employee Spotlight – We are proud to introduce Chris White Eagle. Chris is our lead meat cutter and floor supervisor. Chris is a highly skilled expert and artisan butcher with over 15 years of experience in meat production. Our artisan butchers make the best possible use of each bison and waste as little of that animal as possible. And that’s exactly what Chris and his team do every production day at our processing facility in Rapid City. Chris started working with the Sustainable Harvest Alliance, specializing in the humane harvesting of our 100% prairie grass-fed buffalo and then shifted to full time employment with the Wild Idea Buffalo Co. He has worked every job in our bison meat production facility and now leads a team of five artisan butchers. Chris and his team begin the week with 16 freshly harvested bison carcasses and within three days, those carcasses are turned into high-quality premium-grade bison meat products ready for shipment to our customers around the country. Chris is a Native American and proud member of the Lakota Tribe. Chris and his team honor the sacred and majestic bison, ancestral traditions and cultural heritage, and ensure quality in every cut of bison meat they prepare. We know you’ll enjoy it! Read more about our butchers at: http://wildideabuffalo.com/about-us/butchers/
Wild Idea & Dining Around
Dan & Jill O’Brien recently made a trip out to San Francisco to attend the annual Sustainable Food Summit. During their time in San Francisco they were invited to participate in Joel Riddelle’s Dining Around radio show. It was a fantastic opportunity to share the Wild Idea story with listeners in the San Francisco area. Our segment starts at 17.15 (about halfway through)…Listen Here
Buffalo Parmesan
Buffalo Parmesan (serves 2) Note: My Valentine asked if I could make Buffalo Parmesan for our Valentines dinner, and my answer was, “of course”. I started researching recipes, but they all seemed a bit too heavy for the slightly sweet grassiness of Wild Idea Bison steaks. So I went about piecing a few recipes together to get a true Buffalo Parmesan, without masking the clean flavors of the meat. I prepared the dish using both the 12 oz. Round Heal Steak, which I cut into medallions and lightly pounded out, and also an 8 oz. Tenderloin, which I sliced in half, creating two equal round steaks. Any tender steak cut would work. Adjust pan- frying time based on desired thickness. The late Marcella Hazans simple tomato sauce was the key in keeping the dish light. For best results, purchase high quality canned tomatoes and Parmesan cheese. Lastly for the pasta, I made a Parmesan Pesto and tossed it with the pasta, which coated it nicely and gave the pasta a little crunch while under the broiler. A real restaurant style meal, that is super easy to prepare! Enjoy. Ingredients: For Sauce: 1 28 oz. canned diced tomatoes 1 onion, peeled and cut in half 5 tablespoons butter salt to taste For Pasta: 2 cups (or desired amount) fettuccini, cooked el dente 1 cup pasta water, reserved from cooking ¼ cup olive oil ½ cup grated Parmesan ½ teaspoon salt ½ teaspoon black pepper For Steak: 8 to 12 oz. Bison Steak 1 teaspoon salt 1 teaspoon pepper ½ cup flour 1 egg, beaten ½ cup panko crumbs ½ cup grated Parmesan cheese 2 tablespoons vegetable oil Preparation: 1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes. 2) Remove onion, and season with salt to taste. Set aside or reheat for later use. 3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside. 4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside. 5) Arrange top oven rack to the middle of the oven. Preheat broiler to high. 6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper. 7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate. 8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs. 9) Heat two tablespoons of oil in heavy sauté pan over medium heat. 10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside. 11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto. 12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes. 13) Transfer to plates and garnish with chopped parsley or green onion. For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!
Sustainable Practices?
I am sometimes astounded by how little people know about agriculture. But when I stop to think about the immense demographic changes in the United States since its founding, I begin to see how such a tragic loss of human knowledge could come about. From a country of nearly all farmers we have become a nation of 83% city dwellers. Our rural population declines by about 1.5% every year and with that decrease comes an erosion of the intimacy with land that makes us human. Before 1960, most farms were small, integrated operations growing a garden and some small grains with a few cows, hogs, chickens, maybe a couple turkeys and sheep. Those animals would roam around the farm all summer, choosing their diet from the vegetative biodiversity offered up by the land. They ate a diet that they had evolved to eat – a lot of grasses, forbs, and sedges that came ripe depending on the weather in that particular year and at that particular location. They ate leaves, and seeds, and insects, and nuts, and berries they found growing on their farm. In the winter they ate forage, mostly in the form of dried grasses that the farmer called hay. The forage was cut from local fields during the growing season. The animals ate excess or waist grain that the farmer couldn’t sell or use for food for his family. They didn’t eat much grain; they did not get terribly fat. The animals moved around their farm and spread their manure (sometimes with the help of the farmer) across the land so that the sun and rain could break down nutrients and dissolve them back into the soil. Energy from the sun worked its way through the plants and animals on the farm, from the microbes in the soil to the final product the farmers ate or sold. Things staid in a rough equilibrium and the biodiversity of the farm was not threatened. That is the way grazing operations like Wild Idea still work. All that should be common knowledge, but we have visitors to the Wild Idea ranches who ask where the buffalo’s food comes from. Do we replant the grass every year? What do all the birds, prairie dogs, antelope, and deer eat? Of course the only additives to our ranches are sunlight and the nitrogen that the plants pull from the atmosphere. Everything on the place evolved to eat the grass or something else that eats the grass. Our brand of agriculture could be described as the maintenance of the natural biodiversity of the landscape. Then came the use of the technologies that made industrial farming possible. For the most part those technologies had to do with ways to manipulate the natural flora and fauna. Suddenly farmers had powerful tractors to plow up the ground and alter it from a bio diverse farm to a field, where only one species could grow. All other plants, animals, or insects could be destroyed with chemicals or mechanical cultivation. If the natural fertilization systems were destroyed in the process, they could be replaced by chemical fertilizers. Fertile farms became monocultures where tremendous amounts of one crop were grown. Driven by the machinery and chemical companies, legislation was passed to make this transition from fertility to sterility easy and profitable for farmers. They were able to exchange the lifestyle of farming for the businesses of industrial agriculture. The age of the row crops was born. Row crops can be about any plant that is planted in rows with space left between for cultivating out the wild competitors that steal water and …
Food For the Love of Land & Sea
A couple of weeks ago Dan and I were in San Francisco attending a Sustainable Food Summit, which disappointingly was mostly about getting certifications to put on your products. In short certifications have become their own multimillion-dollar industry. Although some of this work is very important, and certifications can be very helpful, we prefer hanging with the front line doers. More on certifications, to follow at a later date. Luckily we had other business to attend too, which brought a group of like-minded foodies and environmental conservationist together for a dinner. This was a dinner that would make any food lover giddy! It was held at the Renaissance Forge, a Black Smiths welding shop owned by artist, hunter – gather, foodie extraordinaire, Angelo Garro. The address to the Forge led us to the end of a back alleyway. Not knowing quite what to expect, we entered through a heavy door, below the metal works sign. In the middle of the room, illuminated by candles, was a long table laid with linens, crystal and a centerpiece of tangerines and artisan baked bread. The warm glow provided just enough light to take in the workshop details of shelve lined walls, filled with leftover iron parts and pieces that may be needed someday. It was beautiful! We continued through, carefully walking on old, buckling, wooden planks. The worn wood floor stopped and we stepped down onto a polished dirt floor. There we found Angelo, with Yvon & Malinda Chouinard, talking about the wild caught Sockeye Salmon that was grilling on a large open grill, over amber colored, wood coals. A cutout in the roof served as the exhaust system. The Chouinards are the founders of Patagonia and continue to be business leaders for environmental change. They also started 1% for the planet. Dan & Yvon had met years ago during the Peregrine Falcon DDT crisis. Beyond that was a wonderful cluttered commercial style kitchen full of people, including Wes & Dana Jackson. Wes Jackson is a long time environmentalist and is the founder of “The Land Institute”. He is currently developing a perennial grain called Kernza. This perennial grain, with a deep carbon sequestering root system, would require only harvesting and milling. A giant step, in the right direction! Around the corner coming out of the walk in closet, which had wild boar hocks, and homemade sausages hanging from the rafters, was Alice Waters with an arm load of Angelo’ homemade Pinot Noir. We made our introductions and helped her with the bottles of wine. Alice is the owner of the world famous restaurant Chez Panisse and is the Vice President of Slow Food International. She also started the Edible Schoolyard, which has taken on nationally. The meal was a collaboration of sustainably produced foods, simply and artistically prepared by Angelo and friends. The first coarse was handmade Kernza Pasta with Truffles, which was earthy, rich and wonderful. This was followed by grilled, wild caught, Sockeye Salmon with a hint of citrus. But the showstopper was the Wild Idea Bison Tenderloins, simply seared with herbed salt and pepper. The wine, the bread, and the freshly picked tangerines, were all fantastic as well. Words of encouragement were shared, glasses were raised and waning spirits were renewed by the shared passions. The setting, the food and the company made for a memorable, magical night. The long seminar days that followed joyfully ended with good meals as we ate our way around San Francisco. There is a heightened environmental awareness in the city, and it is often reflected in the food. Food choices for the love …
Winter Springs & Healthy Resolutions
Last night I dreamt of Polar Bears. In my dream the Polar Bears were in my bedroom at the ranch, only it was the bedroom that I had as a child. My childhood room was decorated with a single poster of a momma Polar Bear and her cub. The momma Polar Bear in the poster had a tear in her eye. I can’t remember the caption, but for some reason I loved that poster. It reigned over my room like a guardian. In my dream I felt in danger from the Polar Bears, but when they saw the poster, they gave me a look, a look that said, “She’s cool, you’re safe, don’t worry” and then they left. It felt so real when I awoke with my hand resting on Henry’s furry head and the subzero temperatures breezing through the cracked window over my head. I’m not sure why I dreamed of Polar Bears? Maybe it was because of a documentary I watched on how their world is becoming more fragile and how their days without change are numbered. Or maybe it was because the ranch is currently on an ice cap, or maybe a little bit of both. The current ice cap status of the ranch is due to the wonderful little springs that bubble up out of the ground throughout the draws. Dan calls these places “the female parts of the ranch” which I think is wonderful. These special giving springs add to the specie diversity of our place, as all living things need water and flock to wherever it is. Even in a drought, there is usually some kind of mud hole, which is usually found right in the middle of our driveway. But last year’s moisture has been a game changer, with every dip in the earth already filled with water the springs have fingered down onto the bottom ground in a sheet of ice. The accumulated moisture feeds the underground springs and they continue to percolate to the surface hitting the “this years” artic temperatures in ice sculpture form, creating a slippery, frosted surface all over the ranch. Yet, on warm days when the sun and the earth have thawed the ice you can find little pools of water lined with a carpet of new green grass. These findings trigger a tiny glimmer of “hope for spring” inside of me. I imagine the buffalo back in their winter pasture, walking and grazing on dried native grasses and then “Nirvana,” a pocket of juicy green goodness! Although we are surrounded by 24,000 acres of hearty winter forage, I wonder after months of eating the stuff if the buffalo wouldn’t prefer the spring mix instead? As for me and my always over indulgence in all things hearty holiday edible, I too could use a few more greens! This month’s recipe celebrates both winter and the promise of spring, and hopefully will be a satisfying meal that helps with your possible “health” resolutions. So happy New Year everyone and best wishes to a healthier you, healthier landscapes and a healthier environment for all creatures great and small! Jill Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2) Ingredients: 4 to 6 – strips Wild Idea Buffalo Bacon 2 – Tb. olive oil 1 – yam or sweet potato, par cooked, skinned and diced ¼ – cup walnuts ½ – tsp. salt ½ – tsp. black pepper ¼ – tsp.+ cayenne *optional 1 – cup canned black beans, rinsed 1 – orange, segments only 4 – red onion slices, thin 2 – eggs, coddled 2 …
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
December Hors d'oeuvres
This month’s recipe’s will hopefully help in the above, as well as eliminate hors d’oeuvre worries. To the rescue is the loveable meatball. Not just one, but three different options, that are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill Curried Buffalo Meat Balls (Makes16 to 20 meat balls) Ingredients: 1 lb. Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes. 5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Pour curry sauce over meatballs and garnish with green onions. Asian Style Meat Balls with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs) Ingredients: 1 lb. Ground Buffalo 1½ tablespoons fish sauce 1 tablespoon sesame oil 1 teaspoon lemon zest 1 tablespoon lemon juice ½ cup shallots, finely diced 3 cloves garlic, minced ½ cup cilantro, finely chopped 1 tablespoons mint, finely chopped ¼ teaspoon salt ½ teaspoon black pepper Preparation: 1) Mix all ingredients together, except buffalo. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. 3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs. 4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 5) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice. Cilantro Yogurt Sauce (Makes 1 ½ cups) Ingredients: 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt 1 cup whole milk or low-fat yogurt, room temperature Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use. Italian Buffalo Meat Balls (Makes 20 to 24 meatballs) Ingredients: 1 lb. Buffalo Italian Sausage ¼ cup basil, chopped ¼ cup sundried tomatoes, chopped 2 cloves garlic, minced 4 oz. mozzarella cheese, shredded 2 teaspoons olive oil 1 medium onion, diced 1 tablespoon sugar 1 teaspoon fennel Preparation: 1) Mix basil, sundried tomatoes, garlic and cheese together. 2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before …
Nature's Gifts
One of my favorite things to do when the temperature drops below 50 is to go for cross country walks with our 6 pack of bird dogs. When it’s warmer out, I have the tendency to stick to the roads to avoid unseen rattlesnakes. Nothing spoils a walk like a snake with a bite! I use to venture out with just one dog, Tootsie, (our little Springer Spaniel and ferocious pheasant hunter), but after an eerie, hair raising feeling that something was watching me while I was on the open prairie, I added the other 5 ferocious bird dogs for protection. A few days after that particular walk, a deer hunter reported a mountain lion sighting. In all of Dan’s and my years living and working in the country, we have unfortunately never seen a mountain lion. Yet another potential walk spoiler…. These walks are sacred to me, so I risk the hazards, as without them my cheery disposition is greatly effected. On my walks I have time to think freely, allowing random thoughts to come and go, cleaning the cobwebs slowly from my mind. This is a great gift in itself, but there’s more. The best part is witnessing nature’s glorious gifts. As I wind aimlessly through the cottonwood littered bottom ground, along the Cheyenne River, and up the hilly draws, I see eagles and porcupines in the upright trees, antelope watering next to the buffalo on the river and deer that have eluded the hunters in the draws. Awesome gifts of nature everywhere. All along the dogs stay fairly close until we flush a snow white jackrabbit from a frost covered shrub. Rabbits of any kind cause temporary insanity in our “bird” dogs and calling or whistling is pointless; there is no bringing them back. They will run and run until the rabbit has safely taken refuge in one of the fallen cottonwoods, and then exhaustedly they find their way back to me. I feel so privileged to live in an area that gives so much, and in return asks for only care and respect. We are able to stay true to our part of the deal, because of your demand for sustainable, healthy red meat. Without your support, our ranch would be just another series of corn and wheat fields, with many of its gifts depleted. By sustaining the land that sustains the animals that sustains us, we share in a beautiful gift that keeps giving and giving and giving. So thank you everyone for bringing Wild Idea Buffalo meat to your table. I hope it delights you, nourishes you and gives you strength. This month my gift to you is not one, but three recipe’s that will hopefully help in the above, as well as eliminate hors d’oeuvre worries for your holiday entertaining. They are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. …
Buffalo Export Prime Rib Roast with Au jus Gravy
Wild Idea Buffalo Export Prime Rib Roast with Au jus Gravy I prepared a 10 pound export roast, and it fed 10 hungry people, with left overs for fabulous prime rib sandwiches. I also prepared all of the traditional thanksgiving fixings of memories past. There are many new fangled recipes, but nothing beats backed yams with marshmallows, sausage stuffing, and mashed potatoes. Recipes included with any roast order! Ingredients: 1 – Export Prime Rib Roast 1 – lemon juiced2 – tablespoons Worcestershire sauce 1 – tablespoon olive oil 1 – tablespoon onion powder 1 – tablespoon garlic powder ½ – tablespoon rosemary½ – tablespoon thyme ½ – tablespoon savory ½ – tablespoon black pepper 1 – teaspoon rubbed sage 2 – onions quartered 4 – stalks celery cut 1½ – cup diced tomatoes 1 – cup water 2 – cups buffalo or beef stock 1 – cup red wine 1 – tablespoon arrow root or corn starch ½ – cup wine or broth Instructions: 1) Rinse prime rib and pat dry. Place on large tray. 2) In bowl mix lemon juice, Worcestershire, olive oil and spices together. Rub into prim rib roast. Lightly cover and allow to rest at room temperature for 2 hours. 3) Position oven rack to middle and preheat oven to 500*. 4) Arrange onions and celery on large roasting pan. Place rubbed buffalo rib roast on top of vegetables, insert a meat thermometer in thickest part of roast and place in 500* oven for 15 minutes. 5) Add diced tomatoes and water to pan. Reduce heat to 350* and continue roasting for 10 minutes per pound, for medium rare. Check meat thermometer occasionally. Shapes of roasts will vary and will effect cooking time. When thermometer reaches 135* remove from oven, place on cutting board and cover with foil. Allow to rest. 6) Place roasting pan on stovetop over medium high heat, scraping up bits from bottom of the pan. Add stock and wine and bring to a full boil. Reduce and let simmer for 10 minutes. 7) Strain au jus into saucepan. Bring au jus to boil and whisk in arrow root mixture slowly, stopping when desired thickness is reach. You may want to add more or less. *I made it fairly thin, which was great on the roast and the side dishes. 8) Carve prime rib roast into desired thicknesses. Serve with buttered onions and mushrooms and pass with Au jus gravy. Buttered Onions & Mushrooms: Slice 2 onions into wedges and cut 10 ounces of crimini mushrooms in half. Melt one stick of organic butter in large sauté pan over medium heat. Add onions; increase heat to medium high, and sauté for about 4 minutes. Add mushrooms and sauté until just heated through. Do Not cook to long, as you want moisture stays in vegetables. Remove from heat and season lightly with salt & pepper. Arrange around carved roast. Simply delicious!
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.
You Are What You Eat
Michael Pollen coined the phrase, “You are what you eat and you are what you eat eats too”. I don’t think this is something that many of us think about everyday, or maybe we choose not to think about it because it makes shopping and eating harder. Or maybe if we do, we think about how it used to be when we were young. At least that’s what I thought, up until a visit to a feed yard 15 years ago. Growing up on a dairy farm, our cows grazed over a few hundred acres. We also put up some crops of, wheat, corn and hay. We would spread the cows manure on the crops for fertilizer, and we would supplement the cows feed in the winter with a mixture of the above crops. We called that mixture “silage”. It had a smoldering earthy kind of aroma that would permeate the cold air as we filled the feed troughs. It is a fond memory that comes to me still, complete with all the smells. It wasn’t until much later that I learned that cows weren’t meant to eat grain or corn, and it wasn’t until that trip to the feed yard that I learned what animals are really eating, that are being raised for our current food supply. My Dad loved cows and in his later years, with our farm long in the review mirror, he worked for a small dairy – feedlot operator in North Dakota, by the name of Enoch. On a visit to see my Dad, he gave us a tour of the operation. We started off at the office headquarters, which was oddly decorated in topless girly calendars. We met Enoch, who got a few bible quotes and insults in before our short visit ended. His insincerity and disrespectfulness, offended both Dan and me, so we got out quick. We jumped in my Dads truck and drove through the muck and the large uddered cows, finally winding our way to the “silage” mound for feeding time. We hopped out of the truck and stood at the base of the feed pile. Instantly a rancid odor penetrated my nose. This was not the smell I remembered. I bent down to get a closer look at the silage before the large frontend loader lowered its big scoop. My mouth fell open as I asked, “What is this Dad”? Quickly followed by, “Why are there French fries, hot dog buns, potato-ole’s, wriggle’s gum – yes, still in the wrapper, doing in the “silage”? My dad explained that the feed yards have contracts with the feed companies, such as Simplot, who have contracts with fast food joints and other food companies to pick up all of their in-edibles at a cheap price. I saw sadness in his eyes at my obvious disapproval. I offered, “A big difference in the silage that we fed, huh dad”. He gave his head a nod, and a half smile broke in the corner of his mouth. Every time I go grocery shopping I think of the food that I’m going to put on our table. Where did it come from, how was it raised, what did it eat, is it endangered, does it have pesticides, and so on, and try to make the best choices that are available, or the best of the bad choices available. We also shop directly with other sustainable companies. It takes more effort, but it’s always worth it. During these shopping moments I think of all of you, and all of your efforts in picking up the phone or …
National Bison Day Keynote
Keynote given at the National Museum of the Bison on National Bison Day – Nov. 2, 2013 It’s an honor to speak to you here at the National Museum of the Bison. Good to see old friends and colleagues in the audience. It’s like a homecoming: federal and state biologists, TNC folks, bison producers and supporters that I’ve known for decades. Good to see you all. And a special tip of the hat to Susan Ricci who started the museum here in Rapid City – what a year and half ago. It took a lot of guts and she’s done a great job of explaining the Bison’s story. If you haven’t already looked around at all this information, do it before you leave. Thanks Susan, this is a real service to all of us who are connected to bison. National Bison Day is a special day for all of us here, but also for the entire country. This is not a day honoring just another animal or kind of meat. This is not like national chicken day. This day honors, yes, an animal but also a spirit, an idea, a way of life that is uniquely American. We are here to honor an integral part of our North American ecosystem – an emblem of wildness, the Great Plains, and the very life of North America. Bison have always been the connective tissue between the humans and the rugged land where we all live. Some nights, when I step out onto my ranch house porch, I am met by the immense, roiling waves of color from the northern lights. But in other seasons I find coiled rattlesnakes or perhaps a wind so cold that skin can freeze in minutes. By any economic ciphering, choosing the Great Plains for my home has caused me to slip behind my contemporaries who chose New England, or California, or the hills of Georgia. Still, like loving a drunk, I had little choice. For over forty years the prairies have been my home and I’ve shared them willingly with all of the species that also called them home. It took many years for me to understand that this place is not only a chaotic jumble of species clawing at each other to assert themselves, but a complex web of life clawing to keep its balance. I love the wind that stokes me as I sit on my front porch, even when it is too cold to endure. It is the wheezing breath of a single, huge, living thing, and I am a part of it. For the years between 1972 and 1990 I worked with endangered peregrine falcons and we were successful in helping to bring them back to the midsection of the US. In the mid 1990’s, after a summer of releasing captive raised baby falcons into the wild I came back to my little ranch on the northern edge of the Black Hills and took stock of my life. I sat on my front porch and looked southeast toward where Bear Butte rises up from the prairie floor like a sentinel guarding the Black Hills. The butte looked lonely and the sight of it made me wonder what I would do with my life from that day forward. It would be five years before the wheels of the US Fish and Wildlife Service worked through the red tape and removed the peregrine falcon from the endangered species list, but it was already clear that the peregrines that lived on the eastern shoulder of the Rocky Mountains …
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.
Buffalo Kielbasa Au gratin Casserole
Buffalo Kielbasa Au gratin Casserole (serves 6 to 8) A perfect casserole for family diners or easy entertaining. Ingredients: 1 – rope Buffalo Kielbasa, sliced 3 to 4 lbs. potatoes, par-boiled and chopped ¼ cup olive oil 1 small cabbage, sliced thin 1 onion, sliced thin 2 apples, peeled, cored and chopped 2 cups white cheddar cheese, finely grated ¼ cup vinegar 1 tablespoon coarse mustard 3 teaspoons salt 3 teaspoon black pepper 2 eggs, beaten 1 pint heavy cream 2 teaspoons caraway 2 cups dark rye crackers crushed Preparation: 1.) Preheat oven to 475* Rack positioned on middle rack. 2.) Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss. 3.) Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven. 4.) Allow potatoes to brown, turning as needed. 5.) Remove from oven. Turn oven temperature down to 375* 6.) Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese. 7.) Top with sliced Buffalo Kielbasa. 8.) Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole. 9.) Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes. 10.) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes. 11.) Remove from oven and allow too rest for 5 minutes. Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.
Pioneer, Water, Walking Woman
Early last week temperatures were in the 90’s. By late Thursday evening we were in the 30’s and had received 2 inches of rain. We awoke Friday morning to sleet covered windows and a deck that was a treacherous sheet of ice. A good indication of what the black top roads might be like. Dan’s brother Scott was visiting, for their annual grouse hunt. Instead of hunting the two of them set out getting needed machinery in place, should we become snowed in. By noon the sleet had turned to snow and whirled in complete whiteness, with the help of the intolerable prairie winds. We lost power shortly thereafter. Although we often wish to be snuggled up at home, unplugged from the world, we acted like rats in a cage, moving from windowed wall to windowed wall, looking for a possible way out. No power, meant no heat, so we gathered in the main room of the house, which consists of the the kitchen/dinning/living area. We kept comfortable with the help of the gas top range and finally settled in with books. The wind howled through every crack in the house. At night we trolled around in the candle lit house and took our meals around the stovetop. The next day’s white morning brightness filled the kitchen with enough light to show that housekeeping was in order. Although we had quickly become familiar with faucets not working and toilets not flushing, we had not yet started hauling water. That changed quickly and by afternoon I had things cleaned up and an organized water hauling system in place: fill water buckets from the spring fed horse tank spigot, for drinking and cooking, dip water buckets in the horse tank for cleanup, sponge bathing and toilet. Out of habit, we continued to turn on light switches without effect. Late Saturday afternoon when the snow and wind finally ceased, we stepped outside and viewed the immediate damage. We were seriously snowed in and broken trees lay scattered everywhere. In the distance we could see part of the buffalo herd on the bottom ground that had escaped the storms cruelty, but we needed to get up on top to check on the buffalo that we couldn’t see and to assess fence damage. Dan & Scott got busy putting chains on the skid steer to get tree’s removed to start the dig out. As an avid walk/jogger, I was ready to put some miles on, so volunteered to walk out and get a first report to bring info back to Dan. After a mile or so I could see where the buffalo went through, and as I moved closer to see what materials would be needed for fence repair, I saw black blotches in the snowdrifts. I was loosing light, so started back, before it got dark. Dan was still in the skid steer moving heavy wet snow. The tiny machine looked like a Tonka Truck in comparison to the mountain of white he faced. I reported the news, and received a “NO, NO!” in reply. It was time to stop for the day – but Dan insisted on working into the night. I returned to my night water hauling chores, and the preparation of a light supper. We ate our Pheasant & Vegetable soup in almost darkness that night, and sipped Buffalo Trace bourbon neat, from our newly assigned cups. Dan and Scott were back at it before first light the next day. After morning water chores were complete, I headed out to continue assessing animal and fence damage. On my way up the hill …
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
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans (serves 6 to 8) A great family dinner that says goodbye to summer and hello to fall! Recipe by Jill, but prepared by Dan with easy Crockpot cooking instructions! 1 – 3 pound chuck roast 1 – tablespoon olive oil 2 – teaspoons salt 1 – tablespoon pepper 2 – teaspoon thyme 2 – teaspoon basil 2 – teaspoon oregano 1 – onion, cut into wedges 2 – pounds tomatoes, 2/3 diced, 1/3 quartered 4 – cloves garlic, coarse chopped 4 – cups vegetable stock 1 – pound fresh green beans, washed and clipped 1.) Preheat crockpot to high setting. 2.) Rinse and pat dry Buffalo Chuck Roast, leaving netting on. 3.) Rub with, 1 tablespoon olive oil and season with salt, pepper and seasonings. 4.) Place onions in the bottom of crockpot, place buffalo roast on top of onions and cover with diced tomatoes and garlic. 5.) Add 4 cups vegetable stock. 6.) Seal crock pot and cover with foil and a heavy towel. *I think this helps keep the heat in. Allow to cook on high for 1 hour. 7.) After 1 hour reduce heat to medium to medium low (depending on your crock pot) and set for 6 hours. 8.) Turn crock pot to medium high again, and turn buffalo chuck roast. Add quartered tomatoes and fresh green beans. Pushing beans into juices. Cover and allow too cook for 15 to 30 minutes, based on how you like your green beans. 9.) Remove buffalo roast and place on platter. Using a knife, cut netting away. Slice or pull apart into desired portions. Remove Green beans and place around roast, pouring stewed tomatoes over all. Season with finishing salt. Garnish with fresh herbs and pass with baked potatoes, wild rice or couscous.
Real Food
Each day I awake to the sounds of the ranch; birds, dogs, an occasional horse whinny and the morning news. I drift in and out of consciousness between tweets, barks and the sound of David Greenes voice on NPR. My attention hones in to the radio voices, reporting on the horrific wars. I am relieved when the stories change to children heading back to school. Now fully alert, I’m shocked by the statistics coming from the small black box: “The average child spends 4 minutes a day outside and ten hours in front of a screen”. “This is creating disconnect with the natural world”, the voices say. They go on talking about the ramifications this will have. If intimate relationships are not cultivated with mother earth, who will we pass the baton to too care for her? Where will children think their food comes from? Water? And so on. Last Sunday we were featured on the Food Networks, “Great Food Truck Race,” a reality competitive food show. Although we were thrilled to be featured, we learned that there is not a lot of reality in reality TV. My favorite “stand out line” from one of the producers during the week that they spent on the ranch was, “This is a food show, it’s not that critical if we don’t get a good shot of the buffalo”. What’s that you say??????? I guess it’s not only our children that have a disconnect. The night of the airing of the “Great Food Truck Race”, a group of Wild Idea Buffalo employees and friends gathered to watch the show, including my friend Mason. Mason is 12 and has just started junior high. He is quiet, a bit shy and very thoughtful. Before we sat down to view the show, we went out to visit the buffalo and to offer them thanks for helping us get on national TV. We took a rawhide buffalo drum, as we have learned from our Native American friends, that if you beat the drum and have an open heart, the buffalo will come to you. I explained this to Mason as he started our heartfelt concert. Within minutes, we were circled by 300 buffalo. They stood around us as if they were thoroughly enjoying themselves, offering their soft grunts for applause. As we headed back for our buffalo feast before the show, we stopped along the way for grass tutorials from Jilian and Colton. We watched prairie dogs and burrowing owls. We rolled in the soft sand of a Buffalo wallow and talked about what happens when the wallows fill with rain. Tight on time and Mason now behind the wheel, we drove a little fast, back to the ranch. Smells of braising buffalo meat greeted us from the kitchen. We filled our plates with cucumber, melon salad, and buffalo stewed in garden tomatoes and green beans, from Jilian’s garden. We ate on the deck and watched the golden light fall on the hillside. At last it was show time. We headed inside and turned on the TV, putting our faces in front of a screen to watch an unreal, reality food show. This month’s recipe is Buffalo Chuck Roast Stewed in Tomatoes with Green Beans. Dan loves this cut and also this recipe, as when necessary he can get dinner on the table! A real treat in more ways then one! Enjoy! Jill Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans (serves 6 to 8) A great family dinner that says goodbye to summer and hello to fall! Recipe by Jill, but prepared by Dan with …
Conversations with the Vegetable Guy
This is a short keynote address given to the Mill City Farmer’s Market in Minneapolis on Sept. 8, 2013. A dozen years ago, during a semester when I was teaching at Carleton College, I wandered down to the Co-op to see what it was all about. I had never been inside a food co-op and I was curious to know what drove the people who worked there. I found the vegetable guy way in the back stocking the coolers. He had been one of the founding members and he knew a lot about food, the food industry, and how tough it was to compete with the factory farms. He was an older, hippy-type that barely raised his head to look at me as he stocked the lettuce, green beans, squash, and rutabagas. He wore his graying hair in a ponytail with a hair net. “The big food companies just do everything as cheaply as they can,” he said. “That’s kind of the idea isn’t it?” I’d been thinking a lot about business lately and I was sincere in what I said, but he looked up at me with deep exasperation in his grey eyes. “Your view of business is the standard party line: Markets will work everything out.” My comment had touched a nerve. “That idea only works if you add in ALL the costs.” He had a rutabaga in his hand and tossed it up and down like a pitcher contemplating a fast ball. “At the top of Monsanto’s list of crimes, misdemeanors, sins, and oversights is the accounting error of grabbing profits while pushing the costs down the line.” “Like to the next generation.” “Like to the next generation. Bull’s eye.” He was still tossing the rutabaga up and down. “Now take this humble vegetable. It was grown about six miles from here. No pesticides, herbicides to worry about cleaning up. No water stolen from some imperiled fish.” He stopped tossing the rutabaga, held it in front of his eyes like Hamlet considering the skull of Yorick. “This is a rutabaga that comes with no I.O.Us. It is what it appears to be. A simple rutabaga. No future medical bills attached. No animals, plants, or microbes have been abused in its production. The world has not changed because it has come to be.” He tossed it into the air one more time, caught it neatly, and placed it on the growing pyramid of rutabagas. The vegetable guy told me that he had been in the sustainability business since the late sixties when he dropped out of college to join a commune in New Hampshire. “Been at it a long time,” he told me. “Composting, biological controls, organic, free range, local, polycultures, CSA’s, farmer’s markets.” He waived his free hand to indicate there were a lot more labels that he just couldn’t think of right then. “You name it, I’ve been there.” His eyes went wistful and his arms stopped moving. “Started off working with Caesar Chavez. I ran the mimeograph machine.” He gently picked up another rutabaga and I knew that he was thinking back over the years since he had first peeled himself away from the direction that American agriculture was heading. I wondered how he thought of himself and the choices he’d made. “Are you doing any good?” I asked. He was dreamy again and it took a moment for him to come back to our conversation. When his eyes finally found mine, they could not quite latch on. “I don’t know,” he said. There was a tiny shake of his head. “It depends on the …
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.
Southwest Burger
Southwest Burger *The winner and favorite in our buffalo burger cook off! (makes 3 to 4 burgers or 8 to 10 sliders) Ingredients: 1 1 lb. Wild Idea Ground Buffalo 1 Tb. olive oil + 1 tsp. salt 1 tsp. black pepper 1 tsp. cumin 1 tsp. garlic powder 1 cup pepper jack cheese, small cubes ½ cup (2) green chili’s, roasted, peeled coarse chopped Pico de Gallo Jalapeno Hollandaise Buns of choice Preparation: 1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size. 2.) Refrigerate for ½ hour to assist with binding. 3.) Preheat clean grill to 500*+. 4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed. 5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust. Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase. Pico de Gallo (makes 2 cups) Ingredients: 1¼ cup finely diced cherry tomatoes ½ cup finely diced onion, white, red or green ¼ cup finely chopped cilantro 1 Tb. sugar ¼ tsp. cardamom ½ tsp. each: coriander, cumin, salt & pepper Juice of 1 – Lime *optional: pinch of cayenne Toss all ingredients together. Season to taste. Jalapeno infused Hollandaise Ingredients: 2 organic eggs, yolks only ½ teaspoon coarse mustard ½ teaspoon garlic, chopped 2 tablespoons lemon juice ½ teaspoon black pepper 1 Jalapeno, roasted, peeled and seeded 1 stick salted organic butter, melted 1.) Place all ingredients in blender and puree. 2.) With blender going, slowly add melted butter. Blend until mixture becomes thick. Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.
Updates from the Office
A year ago due to staffing changes, I found myself back in the trenches of Wild Idea Buffalo Company. And what a year it has been! We have: increased our production to keep up with demand, established and launched delicious smoked products that are ALL nitrite free, and have started to create a heat and eat entrée line from the Wild Idea Buffalo Kitchen to make eating healthily easier for folks that already have too much on their plate. All the above validates that more consumers care about where their food comes from, and that sustainable food is moving forward, one bite at a time! It also means that we were able to put a few more people to work! Our new additions to the Wild Idea Buffalo team bring new talents to the table assisting us in continuing to offer you the best red meat on the planet. I would like to take the opportunity to introduce the whole plant crew to you. Back left: Kevin Marshall, Cliff Allen, Cyril White Eagle, Roberto Rodriquez, Chris White Eagle, Shane Brown. Front left: Valerie Flanagan, Mia Fast Horse, Nancy Kungel and Zech Brown. With such a talented crew, I have started to transition back to some of the projects that I had put on hold, with the main one being “the cookbook”. I’m looking forward to being back in the kitchen testing new recipes and refining old ones, and then making the cut of what stays and what goes. I will be relying on many of you to assist with that process, by being recipe testers. This month’s recipe will definitely make the cookbook. It takes a little more effort then a quick burger on the grill, but I think you will find the results worth it! Wishing you all a delicious summer. Jill Southwest Burger *The winner and favorite in our buffalo burger cook off! (makes 3 to 4 burgers or 8 to 10 sliders) Ingredients: 1 1 lb. Wild Idea Ground Buffalo 1 Tb. olive oil + 1 tsp. salt 1 tsp. black pepper 1 tsp. cumin 1 tsp. garlic powder 1 cup pepper jack cheese, small cubes ½ cup (2) green chili’s, roasted, peeled coarse chopped Pico de Gallo Jalapeno Hollandaise Buns of choice Preparation: 1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size. 2.) Refrigerate for ½ hour to assist with binding. 3.) Preheat clean grill to 500*+. 4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed. 5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust. Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase. Pico de Gallo (makes 2 cups) Ingredients: 1¼ cup finely diced cherry tomatoes ½ cup finely diced onion, white, red or green ¼ cup finely chopped cilantro 1 Tb. sugar ¼ tsp. cardamom ½ tsp. each: coriander, cumin, salt & pepper Juice of 1 – Lime *optional: pinch of cayenne Toss all ingredients together. Season to taste. Jalapeno infused Hollandaise Ingredients: 2 organic eggs, yolks only ½ teaspoon coarse mustard ½ teaspoon garlic, chopped 2 tablespoons lemon juice ½ teaspoon black pepper 1 Jalapeno, roasted, peeled and seeded 1 stick salted organic butter, melted 1.) Place all ingredients in blender and puree. 2.) With blender going, slowly add melted butter. Blend until mixture becomes thick. Place leftover hollandaise in container and store …
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.
The Strenuous Life
We harvested buffalo just north of the small southwestern North Dakota town of Bowman. It was our first time harvesting in North Dakota and we drove up the night before to meet the Director of North Dakota’s Meat Inspection Program and her Senior Inspector. Though a lot of paperwork had passed between my desk and theirs, it was the first time they had actually walked through the Mobile Harvester. They liked what they saw and we spent an hour and a half ironing out the slight differences between South Dakota’s meat inspection regulations and North Dakota’s. The whole crew was tired when we hit the sack but we were up at five o’clock to get out to the buffalo ranch by six o’clock and be set up at seven. The inspectors were there by seven-thirty and we checked and cross checked to be sure that everything was just right. Before Jerry and the Senior Inspector drove out to shoot the first buffalo we all stood at the rear of the Mobile Harvester and went through the safety procedures. Shane went down the list. “Always be thinking safety. We got sharp knives, guns, slippery floors, and heavy buffalo on high rails. Steady is better than fast. Everybody think.” Jerry drove the semi and carefully shot the buffalo, Shane and Cory were on the skinning floor, and my brother, Scott, and I were there to move the heavy offal barrels, hides, and heads away from the Harvester as the animals were processed. By the end of the day we had moved over two tons of not very pleasant material to sanitary places. It was hot, dirty, and windy work but the day sped by. By three o’clock eight perfect buffalo carcasses hung cooling in the refrigeration room of the Mobile Harvester. The inspectors were gone for the day but they would be back the next day to do it all again. We finished sterilizing the harvester and pulled it out of the pasture. Everyone was tired and needed a bath, but the skinners were the most tired and ready to go into town to eat and get some serious rest for the next day of harvest. But Scott and I weren’t ready to quit and it occurred to me that we were only sixty miles from one of America’s most interesting historical sites. “You every been to Medora?” I asked. “What’s Medora?” he asked. “Medora was just an old cow town. But the area is all about Theodore Roosevelt. The national park is named for him and he had two ranches in the Little Missouri River badlands.” “How far? “Hour by the asphalt and maybe two by the gravel.” We took the gravel and as soon as we turned west the land changed from huge islands of grain fields to rolling prairie that soon became the breaks of the Little Missouri River. Our gravel road converged with the deep and beautiful portion of the badlands near where Deep Creek and Sand Creek snake down from the south. In a matter of a few miles we left the grain fields behind and burst onto the high ground overlooking the hundreds of square miles that were the domain of Theodore Roosevelt between 1882 and 1887. Here, not forty miles from where we had harvested that day, was the site of Roosevelt’s first meeting with the last of the great herds of buffalo that for centuries have defined the Great Plains. Roosevelt arrived here when buffalo numbers were at their lowest ebb. The remnants of the millions had found temporary refuge in the rugged badlands …
Taking Time For Summer
We are having a glorious summer. The rains have been very kind to us and as a result the prairie is vibrantly green, dotted with bouquets of wildflowers. It’s the kind of summer where you can’t get enough of the great outdoors. There is so much to do, so much to enjoy, leaving little time for writing a newsletter story and barely time to cook. That’s why this month’s story is short and this month’s recipe is for a simple summer meal! A couple of months ago I posted my first “Crock Pot” recipe, this is my second. Although you start and finish by searing shank steaks on grill, which gives the meat a nice smoky, sweet, char flavor, the braising process is done in a Crock Pot (which I set up outside to keep the house cool), allowing you time to enjoy your summer! If you are a gardener, most all of your other ingredients for this recipe should be ready to be harvested. If not the farmers markets are really starting to have a nice selection of fresh garden vegetables. Hope you are all having a wonderful summer. Cheers! Jill Grilled Basil Shank Steaks with Pesto Pasta and Cucumber, Tomato Salad Serves 4 (Active time: ½ hour) Shank Ingredients: 4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart). 1 Tb. olive oil 1 tsp. salt 2 tsp. black pepper 4 cups organic apple cider 1 cup packed fresh basil leaves *pasta, cooked el dente Basil Pesto Ingredients: 2 cups packed fresh basil leaves 1 clove garlic (adjust to your liking) 2 tsp. black pepper 1 tsp. salt ¾ cup freshly grated Parmesan ¼ cup pine nuts (optional) 1 cup olive oil Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use. Preparation: 1.) Preheat grill to 500*. 2.) Rub shank steaks with olive oil, and season with salt and pepper. 3.) Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting. 4.) Place shank steaks on hot grill and sear for two minutes with grill lid shut. 5.) Turn shanks and brush grilled side with 1 Tb. each basil pesto. Close grill lid and sear other side for 2 minutes. 6.) Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat. 7.) Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours. 8.) Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices. 9.) Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional. 10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto. Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer! Sweet Basil Vinaigrette Ingredients: 1 cup packed fresh basil leaves ¼ cup sugar 1 Tb. Black pepper 1 tsp. salt 1 cup rice vinegar ¾ cup olive oil Salad Ingredients: 4 cups leafy greens, divided between plates 1 cucumber, diced 1 cup grape tomatoes, halved ¼ red onion, diced ½ tsp. each salt and pepper 1.) Mix all …
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
Grilled Buffalo Meatball Salad with Mint Vinaigrette
June’s Recipe of the Month: Grilled Buffalo Meatball Salad with Mint Vinaigrette (Inspired by Food & Wine recipe). Serves 4 Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy. Meatball Ingredients: 1 – 1 lb. Ground Buffalo 2 – cloves garlic, minced 2 – green onions, minced 1 – tablespoon soy sauce 2 – tablespoons hoisin sauce 1 – teaspoon salt 2 – teaspoons black pepper 2 – tablespoons olive oil 24 -cherries, pitted 8 – mushrooms, halved 8 wooden skewers, soaked in water foil Vinaigrette Ingredients: ½ – cup rice vinegar ¼ – cup honey ¼ – cup sesame oil 1 – tablespoon pickled ginger ¼ cup fresh mint leaves ½ – teaspoon salt 1 – teaspoon black pepper Salad Ingredients: 4 – handfuls mixed greens 1 – cup prepared quinoa ½ – cucumber, diced *optional garnish: cherries, sesame seeds or Marcona Almond Instructions: 1.) In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands. 2.) Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour. 3.) Mix all Vinaigrette ingredients in blender a pulse until mixed. 4.) Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers. 5.) Wrap exposed wooden tips with foil. 6.) Place skewers over medium high grill, about 400* and grill for 3 minutes each side. 7.) Remove skewers from grill and cover with foil, allowing to rest for 5 minutes. 8.) Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates. 9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup viniagerette. 10.) Divide prepared quinoaand sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired. Serve with grilled flat bread.
"FIFTY" (This got a little long, but you only turn 50 once.)
It’s been said that life is about the journey and not the destination. I’ve always been kind of a destination girl myself and am often accused of burning the candle at both ends. As a friend of mine once said, “You are always trying to pack ten pounds of shit into a five pound bag”. I do not dispute either charge, they often remind me of a Jack London poem that I am fond of. “I would rather be ashes then dust! I would rather that my spark burn out in a brilliant blaze than it should be stifled by dryrot. I would rather be a superb meteor, every atom of me in magnificent glow, than a sleepy and permanent planet. The proper function of a man (woman) is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time”. My natural talents are in creating, in making people happy and in entertaining. Since I was a kid, I have been a participator. I knew that I would be a part of something, and hoped it would make a difference. After a brief unfulfilling modeling career, I turned my attention to what I knew best, food (now you know why my modeling career was so short); and started learning the in’s and outs of the hospitality business. For research and pleasure, I dined at some of the fanciest of restaurants where the food was marginal and ate in some of the dirtiest beer joints, where the food was exceptional, and vise versa. My entrepreneurial spirit caught fire and I soon took off trying to create/make my own life. Although it was often at my expense, it was a great ride. I have had the opportunity to cater all kinds of events, from Baby Showers to Weddings to Film Sets, for Senators, Actors and Cardinal’s. I have owned/operated 3 (at the time), cutting edge restaurants, each with their own successes and failures. All of this seemed to fit with my plan. What I did not ever think, was that at the age of 50 I would wear a hairnet, a hardhat and butchers frock. But don’t let the outfit fool you – this is important stuff. Being a dairy farmers daughter, big landscapes and hard work were part of my genetic make-up, so it was easy to join Dan in his quest to restore/preserve our ranch back to health, and hopefully impact others to do the same. Although this too has often been at our expense, it has been worth every penny and has also been quite a ride! I’ve had the opportunity to: move buffalo on horseback, assist in creating a moveable harvester that would provide humane harvest of animals, develop cooking techniques for grass-fed meat, open a processing plant, get to know some of the coolest conscious carnivores on the planet, and watch the transformation of what care of environment and of animals can do for a landscape. It’s good work – if you can get it! In addition to all the above, I have a great family, a handful of good friends, two kids and a son in-law that I’m crazy about and who are crazy about me too. And, I’ve had the great adventure of running around with Dan O’Brien. Dan has also loved my children and has been a true father in every sense of the word. Thank you Dan. This Father’s Day, on the 16th I will turn 50! Woop, Woop! And before I blow out the brilliant blaze of 50 birthday candles, I will …
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.
Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup) Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible. Ingredients: 1 Tb. olive oil 1 3 lb. pkg. Wild Idea Buffalo Short Ribs 2 tsp. salt 2 tsp. black pepper 2 tsp. cumin 2 tsp. coriander 1 tsp. cardamom 3 cloves garlic, minced 1 quart water 1 10oz. can diced tomatoes 2 cups buffalo stock or organic chicken broth ¼ cup fresh lime juice ½ cabbage, chopped ½ onion, chopped 4 carrots, peeled and sliced 6 to 8 new potatoes, par-boiled and quartered 2 small zucchini, quartered and sliced 1 16oz. bag frozen corn Preparation: 1.) Pre-heat Crock Pot to highest temperature. 2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece. 3.) Mix all of the dry spices together and divide into two dishes. 4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil. 5.) Reduce heat to low and set Crock Pot for 8 hours. 6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.) 7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck. 8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden. 9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas. Wine Pairing: Clos du Bois Fume Blanc
My Favorite Spices
May 2013, Story and Recipe: By Jill O’Brien As spices go, my quintessential favorite trio, are the three C’s, cardamom, coriander and cumin. These spices compliment the sweet grassiness of 100% grass-fed bison beautifully. With the upcoming Cinco de Mayo celebrations and other springtime fiestas, it’s the perfect time to incorporate them into your recipes. Using this trio of C’s I have down, but there is another C word that frightens me; it is not a spice, but a cooking device, called the “Crock Pot”. It frightens me because I know nothing about cooking with them, except for warming something up that has already been cooked. A couple of weeks ago, I was helping a customer who was ordering for the first time and he was selecting items that he could prepare for his family using a “Crock Pot”. Ribs were a favorite of his boys, and asked that I enclose recipes for Crock Pot cooking. After hanging up, I quickly called my sister Teresa for some tips and modified other recipes that I thought would work well. Then I made a resolution to master the Crock Pot, or at least provide you with a handful of solid recipes. The warmer temperatures this time of year move us outside for most all cooking as we are an air condition free household. And although I enjoy the grilling season, there are many nights when I arrive home that I wish there was a hot meal waiting. The below recipe is the first in a series of Crock Pot recipes to come. It is easy to prepare and like many other recipes included with our May Special, it incorporates the quintessential trio of C’s, light citrusy flavors – perfect for spring! Salud! Jill Caldo de Bisonte (Bison Soup) Crock Pot Notes: The first rule is, know your Crock Pot heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables are often left in larger pieces and corn still on the cob, I think mostly for presentation. For eating convenience I have made them spoon size edible. Ingredients: 1 Tb. olive oil 1 3 lb. pkg. Wild Idea Buffalo Short Ribs 2 tsp. salt 2 tsp. black pepper 2 tsp. cumin 2 tsp. coriander 1 tsp. cardamom 2 tsp. oregano 3 cloves garlic, minced 1 quart water 1 10 oz. can diced tomatoes 2 cups buffalo stock or organic chicken broth ¼ cup fresh lime juice ½ cabbage, chopped ½ onion, chopped 4 carrots, peeled and sliced 6 to 8 new potatoes, par-boiled and quartered 2 small zucchini, quartered and sliced 1 16oz. bag frozen corn Preparation: Pre-heat Crock Pot to highest temperature. Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece. Mix all of the dry spices together and divide into two dishes. Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil. Reduce heat to low and set Crock Pot for 8 hours. Skim off any visible fat or foam from the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue. Turn heat to high. Add additional stock and remaining spices and allow it …
Frog Symphony
I have heard Chorus Frogs every spring for my entire life, but I never saw one until the May of 2008. I was following Mike Forsberg around southeastern Montana in search of stories and photographs for Mike’s book, GREAT PLAINS, America’s lingering wild. I can’t remember what our objective was but we were in the middle of an enormous pasture and we were walking. It takes a long time to walk anywhere with Forsberg because he stops and looks at everything. When you walk with any good photographer what you are really doing is wandering. So I was wandering around southeastern Montana with Mike Forsberg on a beautiful spring afternoon taking pictures of flowers, clouds, rusty barbed wire fences, and windmills when the faint sound of Chorus Frogs drifted over a hill. The vocalization of a Chorus Frog is a little like a variety of small frogs known collectively as “tree frogs and their allies.” The Chorus Frog must be an “ally” because they are often found where there are no trees for miles. That was the case that day in Montana – no trees, just grass and a little wind. The sound of the frogs blended in with the rustle of the wind and the songs of prairie, ground nesting birds that were newly back from their winter migration. Male Meadow Larks, Bobolinks, and Buntings were setting up territories and serenading the females with all their hearts. Probably the singing of the Chorus Frog had been blending with the ambient sounds for a while before we even noticed it, but as the afternoon wore on, the sound intensified until Mike couldn’t stand it. “Have you ever seen one of those little devils?” I shrugged. “No. I’ve never even looked for one.” In fact, Chorus Frogs are such a commonfeature of the Great Plains that I had never even thought much about them. Since I could remember, they were a constant in the soundtrack of my spring existence. When we walked over the hill and found a small stock-pond created by adikebuilt across a little draw. Spring runoff had filled the pond and the Chorus Frogs were doing the amphibious version of what the birds were doing. Their shrill voices seemed to rise from the water’s edge of the entire pond. My Peterson Field Guide to Western Reptiles and Amphibians describes the sound of the Chorus Frog as prreep, prreep, but that description does not do it justice. It is an insistent sound when you concentrate on it but has the ability to recede in your consciousness until it is barely noticeable. The pond was alive with singers and we crept, shoulder to shoulder, up to the water where one particularly boisterous frog was sounding off. We moved like a pair of blue herons, very slowly, raising high and planting gently one foot at a time. When we got to the edge of the pond the sound was gone and I looked carefully, expecting the frog to leap into the water and disappear. There was no leap and splash so we bent over and squinted along the grassy edge. Still nothing. He must have heard us and took off, so we split up and started off in search of the next frog. But we had only gone a few feet when the first frog started up again – exactly where we had been looking. We went back but still saw nothing. Other frogs were singing just a little way along the water’s edge so we moved off again in opposite directions. I was intent on sneaking up on one before …
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.
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.
Bison Tenderloin Steaks at the White House
Because South Dakota bison steaks were the center of the plate for the 2013 Inaugural Luncheon, I was asked by a local newspaper to re-create the Bison portion of the menu. After reviewing the menu and the recipes, I decided to give the whole menu a try. Below are 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 allow to rest for 5 minutes prior to serving. Wild Huckleberry Reduction I made my own demi glace, used blueberries instead of huckleberries (very close to the same), but otherwise followed the recipe. The recipe states to use the blueberries when cooking and when finishing, I used them when cooking, but would add a few at the end for presentation. In making other like fruit sauces, I have found that tarter fruits such as chokecherries or plums, complement the grassiness of the meat a bit better, allowing the real meat flavor to shine through. I would also omit finishing the sauce with butter and chocolate. Although the sauce was very good, I might save it for a fuller bodied roast or cut. Ingredients 4 ounces veal demi glace, can be purchased at gourmet markets or online 1 cup huckleberries, fresh (when in season) or frozen 1 teaspoon bitter chocolate 1/2 tablespoon butter 2 cups port wine 1 cup mirepoix, (medium dice of carrot, celery, onion and leek) 1/2 tablespoon extra virgin olive oil Preparation In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. Add the port wine, 1 cup of the huckleberries and demi glace allowing this to reduce by half. Strain through a sieve and return to a clean sauce pot. Prior to serving bring sauce to simmer and add the chocolate, huckleberries and butter. Serve Pureed Butternut Squash This dish turned out very nicely. I followed per instructions and seasoned with a little more salt and a squeeze of lemon juice to …
Organic Gardening on the Great Plains Comes With It's Challenges
In addition to the beating prairie wind, lack of moisture, and this year’s triple digit temperatures, the grasshoppers have found their way to Jilian & Colton’s country garden. Dressed in their colorful suits of armor, they can destroy your garden or yard in a couple of days. The chickens and young Guinea’s do their best to keep up, but we are looking for preventive ways to manage for next year. Any suggestions (other then eating them) on how to organically rid or keep grasshopper populations down would be greatly appreciated. Even with the grasshopper infestation, we are starting to reap the benefits of our gardens. We make batches of Basil Pesto, and keep a jar on hand to jazz up salads, pastas, and sandwiches. Below is my recipe for non-pine nut, but extra cheesy Basil Pesto. Great to use on Buffalo Salami Anti Pasto Pasta Salad! See recipe. Basil Pesto: Ingredients: 2 cups fresh basil leaves, packed 2 cups shredded parmesan cheese 3 garlic cloves, chopped 1 tsp. salt 1 tsp. pepper (I like a little more) 1 Tb. lemon juice (I like a little more) 1 cup olive oil Place all ingredients in blender and puree until smooth. Refrigerate. Buffalo Antipasto Pasta Salad Substitute ingredients according to what you have on hand or what you like. A great summertime meal! Ingredients: 1 lb. Buffalo Salami, cut into pieces 1 cup, fresh mozzarella, shredded or cubed 1 each red, yellow and orange bell peppers, diced 1 bunch green onions, chopped 1 can artichoke hearts, drained & chopped 1 cup pepperoncini, sliced ½ cup olives, sliced (prefer Kalamata) ¾ cup sundried tomatoes, julienned ½ lb. pasta, cooked el dente and drained ¼ cup basil pesto ¼ cup olive oil ¼ cup rice or cider vinegar 2 tsp. ground fennel salt & pepper to taste. Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving. We continue with our weekly tours at the ranch, with some repeat guests/friends (Kathy, Bill and family, the Peach preserves were delicious!), and new guests/friends. Alsion & Mile brought their young family, including their cute little cowgirl, and friends to checkout “where their buffalo meat comes from”. Even though it was hotter then a pistol, the buffalo stayed cool with a dip in the playa, and we took refuge under an old cottonwood for lunch. On the menu, “Pulled Buffalo B.B.Q.”! Click here for recipe. The later part of July has kept the sky full of thunder and lightening. Which brought, beautiful magic light, many grassfires, and finally rain. This morning, for the first time in over a month, the ceiling fans are quiet. We stepped outside and gratefully watched the early morning light color the newly dampened prairie grasses with hues of green, while steam from our hot coffee mugs drifted into the slightly chilly air. Cheers! Jill
In 5 days my little girl will become Mrs. Colton Jones
Months ago, Jilian came to us and asked if we would both give her away. Although we were both touched, I declined. “It would make me so happy and proud to watch you and Dan walk down the aisle”, I said. Dan has been a part of Jilians’ life for the past 14 years. Since they first met, his world would stop for hers. I know few fathers that are as attentive, loving and giving. He has been a wonderful father figure in all aspects, and has earned the right of walking his little girl down the aisle. The emotions are building, and in between final ranch beautification projects we take timeouts and have “tears of joy” sessions, in hopes to get it all out before the big day. Wish us luck on that one. The wedding dinner preparation has begun, and after preparing this month’s recipe this morning at 8:00am, I officially closed the kitchen. We have a delicious menu planed, leaving no time for “normal” cooking. Jilian and Colton’s Wedding Dinner June 9th, 2012 Hors d’oeuvres: Pheasant & Mushroom Croustades Vegetable Spring Rolls Savory Short Bread with Maytag Blue & Apricot Walleye Croquettes with Green Chili & Tomatillo Dinner: Creamy Watercress Soup Strawberry, Asparagus & Chevre Terrine, with Mixed Greens & Sweet Basil Vinaigrette Artisan Bread Cider Braised Chuck Roast with Cabernet Sauvignon Sage Sauce Red Skinned, Garlic Mashed Potatoes Roasted Vegetables Dessert: Lemon Cake with Lemon Curd Filling & Butter Cream Frosting Chocolate Cake with Chocolate Mousse Filling and Sour Cream Ganache The next day, with the stresses removed, we will have a casual gathering and fire up the grill for BBQ Buffalo Burgers with Firecracker Coleslaw. A terrific recipe for graduation celebrations and fathers day! For recipe go to: http://wildideabuffalo.com/2012/b-b-q-buffalo-burgers-with-firecracker-coleslaw/ Best wishes to grads and thank you to dads! Cheers! Jill
The upcoming wedding plans are coming together
With many of the larger upcoming wedding plans in place, we are down to the details. As a caterer, I have been a part of many weddings, and have taken care of the “food” details. But, with the wedding at the ranch, the “other” details seem endless. In the last few weeks, I have traveled with Dan to the Cheyenne River Reservation to harvest buffalo at Rocky & Pam Afraid of Hawks. I bring my camera, snap a few pictures or video, ask a few questions and try to be quiet. I watch Rocky bring subtle actions to his nephew’s attention. Dan and I leave the ranch at 5:00 a.m. and by the time we are headed home around 1:00 p.m., I feel at peace, my body is heavy, and I am in a deep sleep after 5 minutes of being in the car. When we arrive home the sedation lingers. I chalk it up to a day in the outdoors. The next week we return to the Afraid of Hawks, and by the time we are ready to go home, the same sedation comes over me. This time I give it more consideration, and wonder if I’m under a buffalo spell, or if it’s the simplicity and slow pace of life on the reservation. I start assessing my current world of crazy details. Rocky approaches me and I am snapped out of my daydream. “Dan said you had some questions?” I inform him that a TV food show has contacted us, that they would like to film a harvest at his place, and possibly have a traditional Lakota meal after. He nods his head up and down as I speak. I ask if he would be ok with that. He stops nodding and seriously says; “Yeah, that should be ok. We could have a pizza party at the community center”. I pause for a second, thinking about what to say next. Rocky starts laughing, and puts his hand on my shoulder and says “I’m just kidding; I think Pam could cook something up.” I start laughing too. We say our goodbyes, and head for home. Moments later I am fast asleep in the car, only this time I dream of pizza. This month’s recipe is…you got it: pizza. I use Piadina, an Italian flatbread, as the crust. The flatbread is delicious on its own, but topped with our artisan Buffalo Italian Sausage, and freshly grated cheese, it becomes a quintessential Italian masterpiece. Salute! Jill Click here for Jill’s Buffalo Piadina Recipe Buffalo Piadina ( Serves 8 ) Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own! Piadina Dough Ingredients: 1 pkg. quick yeast ½ cup warm water ½ cup flour 3 ½ cups flour 1 teaspoon salt 1 cup cold water 2 tablespoons olive oil Buffalo Piadina Toppings: 8 oz. fresh mozzarella, sliced 1 portabella mushroom, sliced 1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed 4 Roma Tomatoes, sliced, sprinkle with salt & pepper 1 cup fresh basil, julienned 4 oz. parmesan, grated + more for passing Mix yeast, water and ½ cup flour together. Cover and let rest for 20 minutes. Mixture will be double in size and bubble. Add remaining flour, salt, water and olive oil, knead together for 5 minutes. Place …
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.
A very satisfied client
Dear Jilian, I am a returning client and a very satisfied one. I just finished cooking the last of my (first) shipment from October, and I had to restock immediately. I am very impressed with how well your products are prepared. For example, I have never seen cleaner stew meat – there wasn’t a single piece of silverskin or fat to remove. I look forward to my next shipment. Kirsten
My twin girls love your buffalo meat
Thanks so much Jilian, My twin girls love your buffalo meat, knowing they are eating something that is healthy and nutritious gives me peace of mind, especially in today’s day and age, with most everything being corn fed, not to mention all that needs to be put into the animal to keep it healthy. Jim, RI
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.
Buffalo Chorizo Sausage Stuffing
I just finished reading the book “Mayflower”. I must admit that I had to take a break from it, as I became aggravated in the Pilgrims dying, as they did not know how to hunt for their food, and the food was plentiful. This of course improved with time and with the help of the Native peoples. Their first Thanksgiving was sometime in late September or October, and consisted of foods form their successful harvest, migrating ducks and geese, the Natives provided the deer, and in addition there was fish and wild turkey. It said nothing about stuffing! Our Thanksgiving table will be a variety of buffalo, wild turkey and I’m betting on pheasant. But none of it would be complete without the stuffing! Below is my mother’s recipe, modified with Buffalo Chorizo Sausage. Cheers!
Buffalo Shank Potjiekos "African Bush Stew"
Recently we had the opportunity and pleasure of visiting Namibia, Africa. One of our favorite meals was offered at a place called Damaraland. We were led on a short walk to a windbreak shelter lit by lanterns and an open fire. Approaching we were greeted by the service staff (all were native’s), who were singing greeting songs & dancing. The open fire was doted with 3 legged pots – (potjies), which contained our bush stew. The greeting brought us to tears – but we were soon seated and served piping bowls of Potjiekos (bush stew), Pinotage filled our glasses, and the toasting of thanks began. There are many versions of Potjiekos, so feel free to substitute any ingredient with what is available to you. Enjoy!