Even though farming became part of my DNA! Growing up in a family with a century-long farming history, makes me a farmer by default. By the time I come back from work it's already to be served alongside a nice spring salad. I add 1/2 cup of water, 1/4 cup of Worcestershire sauce, 1/4 cup of red wine vinegar, 2 Tablespoons of salt, and turn the croc pot on low. Before I head off to tend the animals, I throw my roast into the croc pot (this recipe can be used with chuck roast or beef shank as well). Coming out of winter, I've gotten to cook several croc pots full of arm roast, which I love. Personally, I try to enjoy the whole animal. These partnerships are what allows a young'n like myself get started farming. This is from partnerships with public entities and private individuals. My business doesn't own a single acre of land and yet we steward close to 500 acres. Operating as a first generation rancher in Boulder County, I am extremely fortunate to build relationships with a variety of landowners. My business aims to replicate the historic relationship between the bison and the prairie by working with our cattle to heal land. Having gone to school at the University of Denver, I was drawn back to the West, where native grasslands and ruminant animals like buffalo belong. It needs to be raised while regenerating the land not while abusing the land's resources. As I learned more about food, I realized that food is a part of an ecosystem. To learn more, I traveled all the way to Spain to work on farms and get my hands dirty. As my love for food developed, I became curious about where our food comes from. I loved cooking it, I loved trying new restaurants, and overtime I grew to love farming it. I'm Andy Breiter, a first generation rancher, born in the suburbs of Chicago.
0 Comments
Leave a Reply. |