Communications and Events
This spring, as I’ve been recognizing that grass is not everything for our cattle, I’ve been realizing that the term “grassfed” itself does not completely define our work or goals.
I’ve been known as a vegetarian because of a restaurant I started in San Francisco about 40 years ago: Greens. It is still going strong today, but I’ve never really related well to the vegetarian label.
There are no upcoming events at this time.