Full Circle Bison Ranch- Williams, OR by Diane

August 7, 2007

Full Circle Bison Ranch (FCBR) was stop no. 3 today. We’re happy to report they’re listed in the EWG, and, as mentioned yesterday, our pizza last night had FCBR pepperoni on it – and the winning pie at today’s Iron Pie contest used their meat also.

Abby and Tobias Hatfield own FCBR – Abby and farm manager Ray took us on a flatbed truck tour of their ranch, which included driving into the pasture with their herd of 90 bison. The pasture there is organic, and the animals are raised without antibiotics or hormones, and are always out on pasture, as they should be.

Although this might sound a little gross to some of you, the most unique thing about the ranch is that they slaughter the animals right there in the field at the farm with a state inspected mobile processing unit. Usually, farm animals are herded onto trailers and transported sometimes hundreds of miles to be slaughtered. The animals arrive stressed and terrified, and even if you aren’t concerned about animal welfare, meat from stressed animals can change color and will be tougher. After the animals are harvested, they’re shipped to the Hatfield’s butcher where the meat is cut up and packed for sale to consumers.

Another heartening thing about Tobias and Abby is that they’re young compared to the average age of farmers (which is the late 50’s), which means that there are younger people getting into or still into farming (and they only started farming in 2001). Apparently, a large part of the problem with young farmers is finding land to farm so let’s hope there are groups out there working on this problem – we desperately need farmers in this country, so there should be a way to match potential farmers up with land that can be farmed.

The ranch is located in the Williams Valley in southwestern Oregon, so when you drive out into the fields, you’re surrounded by beautiful tree-covered mountains. While we were out amongst the bison, someone made the comment that it was a bit like a safari. Bison are large, majestic animals who are not domestic like dairy cows are, and you can’t help but have respect for their power and strength. (We were told that if we got out of the truck and walked up to them, they’d put us in their pecking order, which basically means we’d get gored – you have to respect that!) (And, needless to say, I stayed well within the car, hands in at all times….)

The Hatfield’s have such passion for what they do and are so committed to their animals and the land upon which they work that it was inspiring to be around them. I think that’s something I’m noticing with everyone we’ve met – there’s this passion among people in the sustainable food world – real passion and enthusiasm that, fortunately, is contagious. And if you don’t know what I’m talking about, I urge you to go to a farmers market and speak with some of the farmers – ask them how they grow their crops and what their specialties are. Ask them for suggestions on how to cook what they sell – you’ll see their eyes light up and you’ll feel the true passion they have for what they do.

Everyone knows that you don’t go into farming to get rich – but people with that much passion for their work and concern over the world around them should at least be able to make a living at what they do. So go support a farmer!

Want to read more about our events today?

Pennington Farms
Iron Pie Competition
Siskiyou Crest Dairy

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