Join veteran butcher Peter Sudan at PT Ranch in a butchery and grilling workshop May 15th. You will learn how to break down a whole lamb, ending with an opportunity to grill your own lamb burger from our pasture-raised lamb on a wood grill alongside expert chef, Emily Taylor.
Ticket price includes ranch-fork lunch and a butchery & grilling workshop.
Daniel Salatin is the son of Joel Salatin, innovative farmer, writer and speaker. As the third generation on Polyface farm in Swoope, Virginia, he has grown up in the family business.
Polyface services more than 3,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products through relationship marketing. Daniel has gone from carrying freshly processed chickens while in diapers, to running and over-seeing the day-to-day workings of Polyface. As a seven-year old he started a pastured rabbit enterprise, which has had its ups and downs but continues today. Starting the rabbit business gave him first hand experience with marketing, processing, research and development, and the costs of a new business.
Today Daniel is fully employed by the farm and spends his days orchestrating animal movement, scheduling daily tasks and apprentice training. At thirty-one, Daniel is married to wife Sheri and has two sons Travis and Andrew and one daughter Lauryn.
Gabe Brown is one of the pioneers of the current soil health movement which focuses on the regeneration of our resources.
Gabe, along with his wife Shelly, and son Paul, own and operate Brown's Ranch, a diversified 5,000 acre farm and ranch near Bismarck, North Dakota. The ranch consists of several thousand acres of native perennial rangeland along with perennial pastureland and cropland. Their ranch focuses on farming and ranching in nature's image.
The Browns holistically integrate their grazing and no-till cropping systems, which include a wide variety of cash crops, multi-species cover crops along with all natural grass finished beef and lamb. They also raise pastured laying hens, broilers and swine. This diversity and integration has regenerated the natural resources on the ranch without the use of synthetic fertilizers, pesticides, and fungicides.
The Browns are part owners of a state inspected abattoir which allows them to direct market their products. They believe that healthy soil leads to clean air, clean water, healthy plants, animals, and people.
Over 2,000 people visit the Brown's Ranch annually to see this unique operation. They have had visitors from all fifty states and twenty-one foreign countries. Gabe and Brown's Ranch have received many forms of recognition for their work, including a Growing Green award from the Natural Resource Defense Council, an Environmental Stewardship Award from the National Cattlemen's Beef Association, and a Zero-Till Producer of the Year Award, to name a few.
Gabe has also been named one of the twenty-five most influential agricultural leaders in the United States. He spends much of his time sharing with others the importance and power of healthy,functioning ecosystems
Student Tickets are $75 and available on the Ranch Pantry page.