Turning Goals into Results
Last year Erika and I set off on an adventure of a lifetime driving from Hudson’s Hope to Costa Rica; it was a 10,300 km road trip through the western US, Mexican Baja and then through Central Mexico, Guatemala, Honduras and Nicaragua. It was a goal we set when we got married and thanks to our kids and crew we were able to make it happen. Goals are what guides our lives, family and business. When we started ranching 20 plus years ago we came up with a mission statement that was short, simple and effective; “Turning Goals into Results:” This motto is not just etched in our brain it is branded in the brains of our kids and now our staff. This winter we are on phase 2 of that adventure… exploring Costa Rica and then driving further south into Panama with the eventual goal in the future of driving to Tierra Del Fuego at the southern most tip of Argentina and then turn our adventure Landcruiser “Snatch” around and drive north again.
Supporting farmers by buying direct
To have a break from the ranch and to recharge the body with lots of Vitamin D, C, new experiences and adventures is an understatement. Traveling gives perspective and its important to look at your business from afar; time to look back as to how it all started and set the direction going forward. No matter what country we have traveled through the story is always the same; there is a huge disconnect from the farmers to the consumers. The producer has all the risks and is at the mercy of the middle men and retailers to etch a living for himself and his family. With ever increasing regulations and grocery consolidation the disconnect between the farmer and consumer becomes ever wider. From Mexico to the UK to Canada the trend is not slowing and worse the bureaucracy is rampant adding a hurdle that is herculean to overcome. Seeing this reality and time again and then realizing how we have been able to buck this trend through an online platform and our parking lot delivery model makes us very proud! Keep it simple is also a motto that we like to follow and I would say it does not get simpler than that. Farmer and Customer connected with no filter!
We are 2 weeks away from our next delivery and this delivery run will be managed by our boys Pasco (20) and Oro (16) with the driving done by my good friend Kurt from South Peace Hutterite Colony. We ask that if you intend to order please do so early. We have good stocks of all products however there’s a lot for Mandy to organize when she makes the delivery schedule and manifest and getting orders in early really helps to make everything more manageable for her. If you plan on paying by E-transfer please do so by the 11th of Feb and as always we take cash at pickup.
A childhood friend of mine from Nelson will be doing an Osoyoos to Nelson backhaul. So yes there will be another West Kootenay run. We will do the East and West Kootenays in April; however you are welcome to order and pickup in Nelson for this run if you would like.
Last but not least we welcome the feedback that we get if there are issues with any of our products. Our goal is to provide the best most flavorful, nutritious grass fattened beef and bison in BC and Spencer our plant manager is always eager to get feedback on how we can improve things. Please don’t be shy to send us an email. It does not get better than being directly connected to the people that consume to help our business “Turn goals into results”!
By Luna Weder and Spencer Berry
The Flank Steak, coming of course from the flank of an animal, resides along the lower abdomen. The flank is a larger round shaped cut that requires little processing and is an easy one to prep for your meal as it has very thick muscle fibers. Slicing this very thin against the grain and making sure not to over cook will ensure best results for a tender bite! Being a lean and highly used muscle, it may be tricky to think of a good way to use this cut. But with Luna’s guidance you will end up with a VERY delicious and healthy new family favorite!
Ingredients:
3lb beef or bison flank steak
3 carrots
2 peppers
1 broccoli
½ onion
Salt and pepper for taste
1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water
Directions:
Slice up your steaks very thin and then place in a frying pan with your oil and onions. Season with salt and pepper, then cook on low-medium until the meat is almost cooked through. While your meat is cooking, slice all your vegetables very thin as well and then mix together. In a medium pot mix together your soy sauce, brown sugar, honey, ginger, and garlic powder together and let simmer on medium heat for 2 minutes. In a small bowl mix together your corn starch and ½ cup cold water combine and then mix in with your soy sauce mixture. Stir the mixture on medium heat consistently until it makes a thick sauce. Mix your sauce into your meat and vegetable mixture and then let simmer until your vegetables are cooked through about 25 minutes. Serve warm and enjoy!
