Ranchers attentively work two years to sustainably raise grass-fed beef. The meat is on a diner’s table for 10 minutes. “And in those 10 minutes, our months of work come down to how well (a chef) prepares that meal. So, handle it with care.” Australian Rancher Paul Crock
By Thomas Smith
It takes pecan trees seven years from planting to finally produce nuts. Farmers need to plan – sometimes 35 years ahead - and that is just what the Ivey family did in west Texas.
By Thomas Smith
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Blake Shook, owner of Desert Creek Honey, started beekeeping at the age of 12. Now, with over a billion honey bees under his care, he has become an expert beekeeper, knowledgeable in honey-inspired dishes as well as the dwindling honeybee population.
By Lisa Parrish, GMC Editor
Tiny mustard seeds creating condiments to medicinal applications.
By Thomas Smith
One year in the life of a sheep flock complete with a shepherd and working dogs.
By Lisa Parrish, GMC Editor