How Our Cattle Spend Their Winter
I discuss how we now winter our cattle and compare it to how we used to many years ago.
Farewell to the Flock
In this post, I discuss our decision to sell the breeding flock of ewes.
Introduction to Chef Dee
Chef Dee gives us some insight about her culinary history and passion for food.
Make your own Bone Broth!
The delicious taste of bone broth and its many benefits make it a MUST HAVE in our diets! After purchasing high quality marrow/soup bones from us, there's surprisingly little time and effort on your part to make bone broth in your own home.
Why Pasture-Raised Pork?
Curious why our pigs are ‘pasture raised’, and what exactly that entails? Hopefully this will help!
Calving in Sync with Nature
In this post I discuss why we changed our calving season and the positive effects it has had on our ranch.
What does Grass-Finished mean to us and for you?
In the following post, I explain how not all grassfed beef and lamb is not raised equal and the measures that we take to provide you with nutrition.
2017 Brown's Ranch Interns
Meet the 2017 Brown's Ranch interns!
Green Earth Wholesome Foods
In this post, Chef Erika with Green Earth Wholesome Foods will explain her passion for home-cooking as a personal chef.
Current Relationship with the BisMan Food Co-op
In this post I explain our reasons for discontinuing to sell to the BisMan Food Co-op until further notice.
Meet the interns: Ruth Saunders
Introduction to our in Ruth Saunders, a dietitian from Northern California.
Introductions and a weekly intern blog
A way for our customers to meet the Brown's Ranch interns. Each week one of our interns will post about their experiences around the ranch.