Hello and Good Morning friends!

We hope all is well in your part of the world. If you didn't get last Saturday's missive, the short answer is, It's my fault and you really didn't miss anything too exciting.

the long explanation is that our email service has jacked up their pricing quite a bit... there are now about 70k of you wonderful people receiving this, and I tried using the email service built into our Shopify website, very clunky and awkward, but got something together and hit send... well, it only sent 10% of them and decided to take the rest of the day off.... now, to be completely fair, it wasn't the greatest newsletter ever... mostly stuff about the Homestead conference and the new baby piggies we have. You can read last weeks newsletter here, and because many of you have asked, we will try and put each one of these on the site so they are easier to share with friends (and we are extremely grateful that you want to share our silliness with your friends)

The NBC piece on us and The Knitting Mill aired last week, but you can watch it here.

This past week has brought some new fun stuff too... recently made a new manufacturing friend who can help us make some new things we haven't been able to do before, and working on some new plans for this fall. The weaving mill has done some samples of the BWC Trade blanket fabric, and we have gotten the 50/50 yarn spun for our Advantage gloves etc.. Fox River delivered a truckload of socks, OTC compression socks are back in stock in Medium, Kenai and Casual Crew in all sizes... everything is up online and available to order if you need anything.

Other than that, just plugging away, trying to keep the wheels on the wagon and get things done, which is difficult when you have 14 of the cutest baby piggies right out side waiting to be played with, and just being hysterical... No photo description available.

Hope you have a wonderful day

Ron, T and the BWC Crew.

T is currently planning out the NANACamp Schedule... there will be gardening for sure.

From The National Bison Association

These photos were all taken on the same day in early Spring. While the bison calf is cute and apparently had a good time in the mud, the real lesson from these photos is to clearly see how bison shed their winter coat.

Looking closely, you can see the clumps of winter fur that are slipping off in favor of the lighter summer coat. It can take several months for a bison to shed out completely, and by then, the winter coat is already starting to grow back!

The bison's short coat will still feature the cape of heavier fur around the front quarters and neck. But the rest of the heavy fur will shed off. If you look around where the bison have been, you may find clumps of fur stuck to trees, bushes, or any object they can find to rub on and loosen the fur.

From The Herd Bull: Cecil's Art Collection up for discussion.

Lip Balm

$6.00

Bison tallow is loaded with nutrients such as vitamins A, B12, D, E, and K and fatty acids (palmitic, steavic, oleic, alpha lineoic, and conjugated leneoic [CLA]), which all promote skin health. Ingredients: Our handmade lip balms are made from rendered bison tallow, coconut oil, Rosehip oil, and beeswax.

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Socks In Stock!

O.T.C. - Advantage Gear Compression Sock

$45.00

Kenai - Ultralight Gear Boot Sock

$45.00

Yellowstone - Advantage Gear Crew Sock

$42.00

Casual Crew 2.0 - Ultralight Gear Crew Socks

$34.00

Pro Gear Boot Socks

$45.00

The B.O.S.S. - Ultralight Gear Short Sock

$32.00

Rojo Bison Pozole by @KiowaFoodie

Do you stockpile dried peppers? Or pass them in the grocery store and wonder what to make with them? Trust me, you can do more with dried peppers than just make chili. One of their better uses is pozole––a hearty Mexican stew that is healthy and nourishing year-round. This traditional stew features a paste made from peppers and toothsome hominy, and it works well with bison cuts braised to tender perfection.

Visit Kara's pages for more incredible and indigenous inspired recipes @KiowaFoodie & @KiowasBakery

From our friends at Benjamin Lee Bison

Rojo Bison Pozole

Kara's take on this traditional stew features bison meat, a paste made from peppers and hominy that cooks down into a tender and flavorful dish. @KiowaFoodie creates dishes by combining tradition and inspiration drawn from her indigenous roots. Find more by following her recipe and bakery pages @KiowaFoodie and @KiowasBakery

Author:

Kara - The Kiowa Foodie

Ingredients

1 lb. bison stew meat
4-6 cups of chicken stock
3 ancho chiles (remove stems and seeds)
3 guajillo chiles (remove stems and seeds)
2 tablespoons neutral oil
5 sage leaves, finely chopped
2 limes, juiced and zested
1 (25 oz.) can of hominy
1 (8 oz.) can of hominy, reserved with juices for thickening purée (optional)
2 tablespoons of garlic paste
3 tablespoons of tomato paste
1/4 teaspoon of clove powder
Garnishes: 1 bunch of cilantro and 1-2 fresh limes, sliced

Directions

Add your prepared chiles to a sauce pot with 4 cups of stock and simmer on medium for an hour. Remove from heat and add in five finely chopped sage leaves and let steep as it cools.
Prepare 1 lb. of bison stew meat by draining the excess liquid and patting it dry. Toss with salt and pepper to evenly coat. Leave in the fridge for an hour while the peppers simmer.
Blend your chiles with some of your stock water, until you form a loose paste. Add additional chile stock water or chicken stock as needed. This will be the flavor base of your pozole.
Sear your bison stew meat in a hot pan to develop color and set aside.
Combine tomato and garlic paste, hominy, seasonings, bison, rojo paste, and stock in a medium sauce pot. Add additional stock as needed. Remember it will reduce and thicken as it cooks. Puree the reserved 8 oz. can of hominy to help thicken your pozole. Bring all of your ingredients to a gentle boil, then reduce to a simmer for 2 to 2 ½ hours, stirring occasionally.*Wait until you are close to your desired consistency before adding more salt. Too much salt will cause your stew to become overly salty as it reduces.
When the bison is tender and sauce has thickented, remove from heat, taste for salt, and adjust seasoning accordingly. Stir in the juice and zest from a lime. This will add a little brightness. Serve hot, adding sprigs of cilantro, and an additional squeeze of lime juice.