Happy Bison Month, it's Day 2 Friends!
Got some more fun stuff for you today... gonna keep it brief, I know you probably have things you need to do... I know I do.
Started making a list of rancher friends to share, got some great folks coming up.. and there are quite a few of them. This is the fun part for me, so many great people doing great things.
Hope you enjoy what we got in here today!
Bison coming back to Highlands Ranch
After more than 150 years bison are finally moving back into Highlands Ranch in Sedalia, Colorado. The Daniels Park herd (descendants of some of the last wild bison in North America) will now seasonally graze about 150 acres of native prairie in the Backcountry Wilderness Area. It’s all part of a noble conservation effort to restore the land through their very enthusiastic grazing, seed-spreading, and general “I do what I want” behavior.Locals: Prepare for “fluffy cows” sightings.
Just remember — they’re not pets, they’re 2,000-pound lawnmowers with attitude.
Today's Ranch: Riffle Farms, Terra Alta WV.
Liz is just a flipping amazing person... love what she does and how she does it.
Liz Riffle of Riffle Farms: Bringing Bison to the Hills of West Virginia. Liz is a U.S. Navy Nurse Corps veteran, former bedside nurse, and lifelong animal lover who has become a pioneer in regenerative agriculture as the owner and primary operator of Riffle Farms in Terra Alta, West Virginia. Liz is currently the Eastern Bison Association President, and I really enjoyed working with her during her tenure on the National Bison Assn board of directors. She is a true powerhouse person.
After years caring for wounded warriors, Liz sought a more peaceful, meaningful life centered on land stewardship and producing nutritious food.
In 2017, she and her husband Jimmie (also a Navy veteran) launched Riffle Farms on 64 rolling acres in Preston County—the first commercial bison operation in West Virginia. Drawing on her deep connection to animals (rooted in her equestrian background), Liz raises a herd of 30–40 grass-fed and grass-finished American bison using Holistic Management and regenerative practices verified by the Savory Institute.
The farm stands out not only for being the first of its kind in the Mountain State but also for pioneering on-farm field harvesting for state-certified commercial meat sales. This innovative approach led Liz to create her second business, The Honest Carnivore – A WV Meat Collective, focused on transparent, high-quality meat processing.Liz, a Savory Accredited Professional, teaches Holistic Management and emphasizes working with nature to build soil health and ecological abundance.
She describes the land as “a community to which we belong,” choosing bison because they help teach sustainable stewardship while providing exceptionally healthy meat.Today, Riffle Farms welcomes visitors through agritourism experiences including farm tours, tastings, and camping at The Pointe at Riffle Farms. A highlight of the year is the Annual Bison Roast, a festive community event where guests gather to celebrate the farm’s harvest with delicious bison dishes, live music, and family-friendly activities in a beautiful mountain setting. ( would love to see more of these happening around the country... have done one at RoamRanch last fall) Through these experiences and her commitment to regenerative practices, Liz is redefining meat production in Appalachia
Wild West Bison Sloppy Joes
Ingredients
2 lbs. ground bison meat
2 jalapenos seeded and diced
1 yellow onion finely chopped
Salt and Pepper.
Spicy Mustard or yellow mustard
½ cup of your favorite bbq sauce or maybe 1 to 3 chopped chipotle peppers in adobo sauce,
2 cups shredded pepper jack cheese
6 to 8 Hamburger Buns
Directions
Brown the meat in a large cast iron skillet over medium-high heat. When the meat begins to brown, stir in the jalapenos, onion and seasoning. Continue cooking until the meat has fully browned and the onions soften.
Drain any excess grease if needed. Stir in the mustard, BBQ sauce or Chipotle peppers. Turn the heat to low and simmer for about 5 minutes.
Stir in the pepper jack cheese and cook just until the cheese melts. Spoon onto hamburger buns, sprinkle with additional cheese if desired and serve warm.
This is a big part of how and why our bison socks work so well in summer heat as well as winter cold. Insulation works to keep you cool as well as wick moisture and keep you dry.
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