Happy Bison Month Friends!
We made it to National Bison Month, and we are gonna have some fun with this! Here is the plan for the next 31 days, we are going to do one of these daily... will have a bison story, a bit about a bison ranch, and bison recipie every day. Just want to share our friends, what they do and why they do it.
Going to keep it short, quick and easy, I know it's a workday and there is stuff to be done, but I wanted to celebrate this month...It's kind of what we do. The real question is, can I actually do 31 days of this? Odds are about 70/30 on that.
If this is too much bison for you, I get it, just ignore them, and scroll past, will go back to the once a week thing as soon as National Bison Month is over. There might be a test at the end of this though... maybe some fun bison prizes too.
In a bit of good news, our new sock mill, Nester Hosiery has communicated that we have about 8000 pairs of socks ready, Yellowstone, Kenai, Pro-gear and our new Lounge Socks, and we just got the prototypes in for the new "Sport Sock". We have a truck picking them up today, and as soon as we have them in hand, will restock the website.
Hope you have a great day!
Ron & T and the crew here at the BWC
Expanded habitat for Delta Junction Bison Range
Alaska Fish and Game is dropping $4 million to give the Delta Junction bison a massive glow-up so they’ll finally stop treating local farms like an all-you-can-eat salad bar.They’re clearing 1,000 acres of forest, planting better grass, and adding new water sources in hopes the herd will think, “Why raid the neighbors when we’ve got state land with better vibes?" The plan is supposedly going to help keep bison off ranchlands and hopefully improve the wild herds rangeland.
Original Story here
Today's Ranch: Cross Timbers Bison, Sulpher OK.
I know a lot of you probably watch Dusty's videos, he is really good at them.
Dusty Baker is a former school teacher and coach, first-generation bison rancher and the owner of Cross Timbers Bison. He is also a really great guy, and the president of the Oklahoma Bison Association. Together with his wife Marisa, he launched the ranch in 2018 with just six bison and has since grown the herd to more than 50 head across two locations. A former history teacher and coach, Baker brings a deep passion for the American bison’s ecological and cultural significance, viewing these animals as living Ice Age history that nearly went extinct before their remarkable recovery.
The ranch emphasizes sustainable practices that support soil health and long-term conservation. Cross Timbers Bison produces premium, lean bison meat—including ribeye, tenderloin, sirloin, and KC strip steaks, ground bison, burger patties (including bacon-infused varieties), and short ribs—along with value-added products such as traditionally smoked jerky and a variety of flavored snack sticks. Customers can purchase these ranch-to-table goods directly through the official online store at crosstimbersbison.com, where snacks, jerky, and merchandise ship nationwide, or via convenient local pickup of frozen meat cuts at Martin House Country Store in nearby Davis, Oklahoma.
Through his popular YouTube channel Cross Timbers Bison (nearly 390,000 subscribers), Baker creates engaging educational videos that document the realities of bison ranching. His content covers herd management, you really can tell he is primarily an educator... teaches about regenerative grazing and soil-health practices, conservation techniques like prescribed burning, daily ranch life, and the fascinating story behind the animal (including why it’s commonly called both “bison” and “buffalo”). He started the channel after struggling to find reliable information on raising bison and decided to film their own journey to help others learn how these majestic animals can be successfully raised while promoting sustainable practices and healthy bison products from the ranch.
Servings: 6 Prep Time: 15 minutes Cook Time: 21 minutes
A savory, one-pot Instant Pot version of pasta with ground bison and vegetables in a light tomato-wine sauce. Top with fresh basil and shaved Parmesan if desired.
Ingredients
- 12 oz ground bison
- 1½ cups diced onion
- 1½ cups diced red bell pepper
- 2 Tbsp olive oil
- 8 oz package sliced baby portobello mushrooms
- ½ cup chopped fresh basil
- 4 cloves garlic, chopped
- 1 Tbsp dried oregano (or Italian herb mix)
- 1 bay leaf
- 2 (14.5 oz) cans diced tomatoes
- 1 cup water
- ½ cup red wine
- 1 Tbsp tomato paste
- 16 oz package trottole pasta (or similar shape)
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder (roasted garlic powder preferred if available)
Optional toppings: Chopped fresh basil, shaved Parmesan cheeseInstructions
- Turn on the Instant Pot and select Sauté. When it reads “Hot,” add bison, onion, red bell pepper, and olive oil. Cook until bison is browned and crumbly, 5–7 minutes. Add mushrooms and sauté 1–2 minutes until slightly softened.
- Stir in basil, garlic, oregano, and bay leaf. Add diced tomatoes, water, red wine, and tomato paste. Turn off Sauté. Add the dry pasta and stir until well coated. Stir in salt, onion powder, and garlic powder.
- Secure the lid. Set to Manual/Pressure Cook on High for 5 minutes. Allow 10–15 minutes for pressure to build.
- Quick-release the pressure (about 5 minutes). Carefully unlock and remove the lid. Stir well. If pasta is too firm, replace the lid and let it sit 1–2 minutes.
If you need help finding bison meat... we have a little directory of some friends at the bottom of our website, or you can check out www.nationalbison.org they have a much larger ranch directory.
Well, I did manage to get a bunch of the new bison/silk stuff dyed this past weekend, and a friend sent me this... cracked me up
Got black bison/silk balaclavas, gaiters, and scarves done, as well as a bunch of the slouchy bison beanies in a few colors.
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