2017 Brown's Ranch Interns

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May 2, 2017

Spring is in full swing and we welcomed two interns to help us out throughout the growing season. They went through a rigorous application process and came out on top! We love the opportunity to help young people gain practical ranching experience and bring new minds into the agricultural industry. We have asked them to introduce themselves to our customers in this blog. Without further ado, meet our interns: Kase Wheatley and Jazmin Jordan!

Kase Wheatley

I grew up in LA suburban-sprawl between some freeways, a power plant, a military base, and a horse-racing track. During college, I experienced open space which opened my mind; I learned about the disparity between how I thought the world ought to be and how the world actually is. Agriculture touches everyone and everything; it seems like we ought to to do it in a way that doesn't just sustain the damage and devastation we've inflicted upon the Earth but actively regenerates it. Rather than selectively poisoning the ground I choose to selectively promote life. As Pardot Kynes, the first Planetologist of Dune, said "Life improves a system's capacity to sustain life. Life--all life--is in the service of life."

Jazmin Jordan

I grew up in Southern California, loving the sunshine but always having the itch to live out in the country and work on a ranch. I studied Animal Science at the University of California, Davis, hoping someday to make it through vet school and become a veterinarian. However, agriculture proved to be a big part of the Animal Science curriculum and fascinated me with the many processes, methods and outlooks different producers have for making our food. One day, one of my professors showed me a video of Gabe Brown speaking and that was when I knew it was something that I wanted to be a part of. After spending some time traveling the U.S. and working in a vet clinic, I applied to Brown's Ranch and was accepted! Aside from the ranch, I really enjoy playing ultimate frisbee, reading, and [when I'm in California] going to the beach.

How to Grill the Perfect Steak (According to Paul) 🥩🔥

Summer is in full swing, which means grilling season is too! If you're craving a juicy, tender steak but don't feel confident preparing it yourself; look no further! I sat down with Paul to share some of his favorite tips for grilling the perfect steak.👌 We hope these simple tips help you make the most of your next steak night! Step 1: Be PreparedPreparation is key! Make sure your steak is completely thawed (we like to thaw in a bowl of water in the sink) and preheat your grill to 350–375°F. Step 2: Generously SeasonSeason both sides generously with salt and pepper (or your favorite seasoning). Don't be afraid to handle the raw meat—it helps ensure an even coating. Step 3: GrillPlace the steak on the grill, positioning it carefully. This might actually be the most important tip. Every grill has a hot spot, and if you don't know where it is, you'll want to figure that out. If you're grilling steaks with varying thicknesses, be sure to put the thickest cuts closer to the hot spot and the thinner ones farther away. Rotate the steak ¼ turn halfway through on each side to create those classic crosshatch grill marks. (They're mostly for looks, but they sure look good!) Cooking time depends on the thickness of your steak and how hot your grill runs: Flat Irons & Flank Steaks: about 3–4 minutes per sideRibeyes & New York Strips (1¼–1½ inches thick): about 5 minutes per sideFlip the steak and repeat the ¼ turn on the second side. Step 4: Check for DonenessRather than relying solely on time, use the hand firmness test and cook to your audience's ACTUAL preferred level of doneness. (Some people say they like it medium rare but they actually want it medium well 😅). Another helpful indicator: If the juices on top are still deep red, the center is still quite rare.As the juices become clearer, the steak is getting closer to your desired doneness. Step 5: RestRemove the steaks from the grill and let them rest for a few minutes before slicing. Step 6: ServeIf you're slicing the steak, always cut against the grain for the most tender bite. Then sit back and let everyone compliment you on your steak-grilling greatness. 🥩🔥 Steaks are one of our favorite meals because they're easy to cook, incredibly delicious, and packed with nutrients. If you're firing up the grill this summer, we've got several of our favorite cuts included in our Summer Grilling Favorites collection.

Want to Learn More About Regeneration? Start Here.

Curious about regenerative agriculture? We've gathered a few of our favorite books, documentaries, and videos that have shaped our family's journey and do a wonderful job explaining the principles behind regenerative farming. Whether you're just getting started or want to learn more, these are great places to begin.

The Egg Shortage- "It's like toilet paper during Covid!"

If you live in the US, you've probably been affected by the egg shortage in some type of way. Whether you had to go out of your way to find eggs, pay double the normal price, or had to buy the carton of egg whites at the store because that was the only thing they had, it would be fair to say that you've "been affected in some sort of way". If you're someone who normally doesn't eat eggs then you've managed to come out of this whole thing relatively unscathed. The latest report as of Wednesday, Feb 20th 2025 stated that there have been 23.51 M birds affected by the highly pathogenic avian influenza. There is an asterisk by the word "affected", and below it says:*number of birds on confirmed infected premises. The USDA has a specific outlined protocol for any confirmed cases of HPAI. Below is the document that outlines how even just one positive case can lead to the "depopulation" of hundreds of thousands- and even millions in some cases- of birds. Please note the difference between "depopulation" and "euthanasia". I don't really think anything else needs to be said about this protocol. Whether you agree with this protocol or not, I just wanted you to be aware of what is happening right now with regards to the bird flu and egg shortage.Many people have said to me "Oh! It's like the toilet paper during covid situation!" While that's fun to joke about and the fact that there is indeed a shortage is true, the cause is actually very different. The current egg crisis is simply a decrease in supply due to the "depopulation" of millions of laying hens. The toilet paper shortage during covid was due to rigid supply chains that couldn't adapt quickly enough to the change in consumer demand. Demand for industrial toilet paper typically used by restaurants and hotels (the really rough stuff) plummeted due to forced closures while demand for home tp- like Charmin and Angel Soft- sky rocketed. Supply chains for the two different kinds could not adapt and while there was plenty of industrial toilet paper, there was no way to get it into grocery stores and that's not what home consumers are looking for anyways. Manufacturers were found scrambling, unable to adapt and the end consumer, [us], suffered the consequences. All of that being said, we are doing our best to keep our hens happy and healthy throughout the winter. That means providing them with apple cider vinegar for gut support, oyster shell for added minerals and calcium, straw bedding so they can keep warm, and finally a wood ash/compost dust bath so they can stay dry and manage their feathers and skin health naturally. For those of you outside of our pickup location range, we are able to safely ship egg bundles from May through October. Outside of that time frame, I'd recommend going on the Eat Wild site that has producers listed by state and category. All you have to do is find your state and search for eggs in your area. We've found the Eat Wild website to be a great resource for consumers like you to find food sources they can trust in their area.

2017 Brown's Ranch Interns

More from the blog

How to Grill the Perfect Steak (According to Paul) 🥩🔥

Want to Learn More About Regeneration? Start Here.

The Egg Shortage- "It's like toilet paper during Covid!"

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