Chris Edwards

Chris grew up in Laramie, WY and worked his way into Agriculture when he started working his first ranch job in 2016. Chris specializes in raising broiler chickens, mechanicing, engineering and fixing pretty much everything. He loves the ranching lifestyle and the opportunities that farming and ranching provide to use his creative, problem-solving mind.

"I base my life's work on how it effects the environment. If my job isn't something that leaves the world better than it was when I started, then it isn't worth doing to me. At the end of each day I can sleep well knowing that what I have done with TOTW has helped others and has helped our world." 

BJ Bender

Since she was 11 years old BJ raised all types of livestock from rabbits to beef cattle with her local 4-H Club. She grew up in the suburbs of Southern California and moved to Wyoming to attend UW in 2012. BJ started working on ranches in college and hasn't stopped farming and ranching ever since. Her favorite aspect of Taste of the Wind is raising sheep- she believes they are the perfect animal to raise in Southeast Wyoming's unique climate.

 "I started Taste of the Wind because I wanted to be able to eat without feeling like I was making a negative impact on our world. Not only this, but I wanted to know that by eating, I was doing something good for the future of my generation and generations to come." 


Our Fuzzy Team


We raise a combination of Mangalista and Berkshire Hogs. Both breeds are known for their natural hardiness and mothering abilities. They are both also refereed to as the "Kobe Beef" of pork with dark, rich, flavorful, and nutrient-dense meat.

Because Mangos and Berks are both heritage breeds, the product they produced has remained untainted by the white-meat-pork era of big industry pork production.

Our pigs are true food upcyclers, producing meat with profound flavor and tenderness from slop, garden  waste and grocery-store discards.


Our sheep are a heritage breed called Icelandic that is able to utilize poor forage while enduring harsh, cold, and windy conditions.

This breed is triple purpose: great for fiber, meat and milk. They yield a mild and smooth lamb flavor and are known to be especially hardy and good mothers, and not to mention lovely to look at!

These sheep quite enjoy finding odd plants to munch on in between spoiled produce loads and some supplemental hay in the winter.

We are very excited to have this fantastic heritage breed on our operation.

Layer Chickens

We raise a large variety of laying chickens to give you a large variety of eggs! At any given time we have a minimum of ten different breeds and we are always searching for the optimal combination of egg variety and efficiency. This means we have heritage breeds and hybrids in our flock and we are always trying new breeds as well.

Meat Chickens

We raise a mixture of Cornish Cross broilers and Red Rangers. Hardiness is our goal with these chickens so we raise the slower-growing varieties. This allows for more nutrient accumulation and a higher-quality product in the long-run.

These chickens are the best fertilizers we have on the farm. Everywhere these little guys go turns bright green with the nitrogen they are putting down. These chickens also love to scratch up the matted down grasses from last year and find bugs and worms to add to their varied diet of food waste. This process is what creates the amazing flavor and tenderness that characterizes our pastured poultry products.


The average age of ag producers in the US is 57.5 years.

- 2017 USDA Farm Census

In the US alone, food waste was estimated at 30% to 40% of the food supply, which equated to 133 million pounds annually in 2010.

- USDA Food Waste FAQs

41 million people in the US face hunger, almost 13 million of them are children.

- 2017 world

As young folks in the field of agriculture surrounded by these statistics, everywhere we worked, we were dismayed for the future of our field and our country. We found ourselves asking questions we didn't like the answers to.

Why is it that our country produces a surplus of food yet so many people are going hungry?

What does the future of our community look like in the face of so much waste and hunger?

How will our nation produce food in way that conserves resources and for future generations?

These are the questions that sparked the creation of Taste of the Wind.

Here at TOTW we take locally-produced waste products (food and garden waste) and turn it into quality food products pastured-pork, grass-fed lamb, pastured poultry, free-range pastured eggs, and goodies like bone broth, jerky, offal products and more, to nourish our local community.



Produce food that is healthy and tasty for us and our community, eliminate local waste and hunger, and improve our environment with a process that is ethical and transparent.

We value consumer education as the main vein of influence for the future of agriculture. Joel Salatin of Polyface Farm said, "You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit."

We believe the power to change how our food system works lies in our choices as consumers.

What we do is not profit-based, but sustainability based. We make it our main priority to keep our team members happy and healthy and that includes you!

If you value the future of eating in our community and our country, and you want to build a food system that is sustainable for the future - join us!

Check out our mission to learn more, and feel free to reach out to us with any questions you may have.