Subscribe to our mailing listSign Up!
pastured pork, bacon, Surprise Valley

The Reality of Local Food

By Leah Larsen The reality of local food year is setting in. We are not eating 100% local food and it is not because of availability. Our cool room is filled with winter squash, pumpkins, potatoes, onions, leeks, and apples. We have goat milk from our mama goat Melina and we are regularly making cheese.


Spencer discusses the benefits of E.O.V. with guests Andrea Malmberg and Dallas Hall Defrees. Today we’re going to be talking about EOV. EOV is the scientifically robust monitoring protocol that captures ecosystem function in an easy to collect and transfer form. EOV looks not just at overall carbon sequestration, but aggregate stability in soil, water holding capacity infiltration rate, and then

Isidora’s Visit

We hear from our latest guest, Isidora Molina, on her stay at the Jefferson Hub! Isidora and her family wanted to have a family adventure, improve their English, and experience life on a ranch, so we were so excited to have them come out and visit. We did lots of things including moving cows, building

REP Provisions Taste Test

This week, we try the new REP Provisions beefstix and pecan butter with the help of our Ranch Field Day attendees! Learn more about how this product regenerates the land (and pick up a box!) at We had the pleasure of serving attendees at our Ranch Field Day a special treat from REP Provisions!

Holistic Planned Grazing, forage production, livestock gains

Meeting with Michal Pretorius

Abbey talks with a visitor from the South Africa Hub and discusses the benefits of traveling in the Savory Global Network. My name is Abbey Smith and I am a part of the Jefferson Center as well as a Savory Global Network coordinator. I’m so excited to introduce you to my friend Michal Pretorius from