• BJ

A Project I Have Been Working On for Over A Year!

The first month of 2022 is drawing to a close, and I want to know-

how are you feeling about this year so far?

I hope you have kept promises to yourself and have made choices that have improved your health and happiness so far!

How has it been for us?

Well, it has been nothing short of an amazing year for Taste of the Wind so far!

I have gotten to do quite a few of the things I have wanted to for SO long already.

One of those things was to create my first ever podcast episode, and with the help of Ed Sigel (owner/operator/the man-on-the-horse/boots-on-the-ground at Centennial Valley Grass Finished Beef) and some friends, we did just that!

Ed and Chris bringing the herd into the corral for a health-check.

Join Ed, Moxie (Ed's daughter), Bree (one of the hired hands), Chris, and me, for some dinner conversation, beers, hot tea, and Centennial Valley Grass-Finished Beef Steaks as we talk about Ed's 'WHY' for his dream and operation raising Highland/Galloway Cattle and direct-selling beef to folks like you in Centennial, Wyoming.

Check it out on the three following Podcast Hosting Platforms:

Stitcher​ ​ ​Spotify​ ​ ​Apple Podcasts​ ​ The editing is not amazing by any stretch of the imagination, but I hope you enjoy this Rancher Interview as much, if not more, than I did!

Ed and his son Gus work their steers in their family's corral.

I had so much fun with this! I learned so much and I have more to learn when it comes to audio editing and recording, and I look forward to hosting more episodes in the future.

And as always, I would absolutely love to hear your feedback and your input for these future episodes.

What do YOU want to hear about and learn about when it comes to local agriculture?

Ed and Chris head out with coffee-in-hand for another important day of moving cattle.

Whose voices do YOU want to hear and what would YOU love to know about your food?

Comment below to let me know!

Remember that the deadline to place your Bulk Beef Deposit for 2022 is March 1st at Midnight.

We have a limited number of cattle we raise every year with our producers. Unlike big-industry, we cannot ship in more steers to meet our growing demand, because we want to make sure they were raised and treated the right way for their whole lives. This means when you place your bulk beef deposit by March 1st, you will have the highest quality and healthiest grass-finished beef available for you and your family in 2022, no matter what.

Your deposit directly helps these ranchers plan for their production year.

Planning your beef purchase ahead of time not only guarantees that you will have access to high-quality beef in 2022, it also helps folks like Blake Balzan from last week's interview, and Ed Sigel from this week's interview, afford the up-front costs for their operations.

Your Bulk Beef Purchase helps guarantee that Ranchers who care about ecosystem health, and who care about your family's ability to access pure, healthy, and natural beef, can keep doing what they do best: raising happy, healthy, cattle and feeding folks who care about the future!

Thank you for supporting our team of ranchers in this mission.

We couldn't do it without your support!

Here is the link to place your bulk beef deposit for 2022:

It's time for another down-home, Taste of the Wind recipe!

With our nutrient-dense giveaway that we are offering this month, comes a package of beef tallow (from Rardin Beef) and pork lard (from Taste of the Wind) and I can't stress the incredible value of these items!

Our CSA membership got some of these as well and I hope they are excited to use them!

Lard seems to be coming back into favor in our culture lately and I have just been baffled at the price of rendered lard and tallow at the grocery store... sheesh!

A fun "Fat-Factoid" for you: Bear Fat was used as a type of currency in the West, because of it's many uses and thus it's value. But the use of animal fat to support many aspects of life, dates back to prehistoric times. Animal fat has even been credited with the success of the human race by some historians!

Up until recently, animals fats were used to preserve metal tools; condition leather boots; make tents waterproof; tan hides and skins; keep lamps burning; it was used as skin lotion and hair conditioner; and it was used to feed the families of Native Americans, pioneers, hunters, and trappers like Daniel Boone and Davy Crockett.

BBC News even rated pork lard the 7th most nutritious food and called it "a good source of B Vitamins and Minerals." Our society seems to be realizing the true value and versatility of this "waste" product yet again.

If you are an avid follower of my Instagram/Facebook stories you may have noticed my split lip that I could not get to go away for months! I talked about it a couple of times and I got several comments asking me what animal I had gotten into a fight with HAH!

I had so much trouble getting this lip split healed, mainly because of the dry winds we get almost year-round here. I tried every type of lip balm I could get my hands on, to no avail, until I realized I hadn't tried rendered pork lard...

Voila! Lip-split healed in less than a week...

Duh! Why did it take me so long to think of this???

Interested in rending your own lard at home for much less money than what it costs to purchase at the grocery store?

Check out my blog post with instructions on how to render your own lard HERE.

And here is my all-time favorite recipe to use lard in. (I use it as a straight-across substitute for butter because I'm lactose intolerant and cannot digest cow milk from the grocery store).

Chris's "Marry-Me" Biscuits.


Wait, did I just hear you ask if I married my husband for his baking ability?

Chris's famous home-made Biscuits and Gravy- a great breakfast to keep us full and happy for a long day's work on the ranch or farm!

No! Of course not!

....well, not only for his baking at least, haha....

Maybe it was a good portion of why it was so easy to say 'yes' when he asked me...

You should definitely give his recipe a try though- then you will understand exactly where I am coming from.

I think you will agree that Chris puts the Pillsbury dough boy to shame...

but keep in mind, Chris is allllll mine! Haha!

Next week I will share my interview of Bridger Rardin with Rardin Beef- in Laramie, Wyoming.

This will wrap up our Beef Rancher interviews, so make sure to tune in next Tuesday to catch the last one!

It is truly amazing what these ranchers do. I have so much respect for their hard-work and their passion for raising cattle this way and I am so grateful for the opportunity to share what they do with you!

If you know anyone else who you think would enjoy hearing from these amazing Wyoming Ranchers- share this post with them, so they can hear our next interview as well!

What others are saying about Taste of the Wind:

"Dear BJ, I very much enjoyed reading your email this morning. I love seeing you young people getting involved in local ranching. We just love your products, Mollee's Fresh Cream is so rich and wonderful, and so are your eggs! We look forward to these amazing treats always. What a difference you're making in our world. God bless you."

-Kathleen W.

"Good morning BJ, Thank you for your emails and your work. We so dream of living like you... and are grateful for your work and care for the animals and nature. We are so excited to get our portion of beef through the Bulk Beef Program!"

-Danielle P.

"Dear BJ- Completely delightful. This all fills my heart with such the feeling of goodness! This good food and knowing where and who it comes from plus learning about young people who care so much and work so hard make me feel so happy. I can't wait to get my bulk beef package this year! Thank you"

-Marilyn A.

Thanks for being here. Thanks for your amazing responses to my emails every week!

I love hearing from you and I thoroughly enjoy getting to know you and a little piece of your world every week as well.

Keep up the good work!

Until next week...

-BJ, Chris and the Taste of the Wind Crew

8 views0 comments

Recent Posts

See All

Often-times people don't want to think about the last day their food lived. I get it. It's heavy and it can leave us feeling guilty for sustaining ourselves as meat-eaters. AND it often-times leaves p