Meet My Ranchers: Freestone Ranch | Chris Kresser

Meet My Ranchers: Freestone Ranch


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Freestone Ranch
Freestone Ranch offers quality meat products.

I’ve written previously about the importance of choosing locally raised animal products whenever possible. It’s better for your health, for the animals, for local economies, and for the planet.

My family buys a quarter of beef and side of pork every 6-9 months from Freestone Ranch, a sustainable ranching operation about an hour and fifteen minutes north of San Francisco. Their beef and pork are far superior to anything we ever bought in the store (including very expensive grass-fed beef and pastured pork), and we love the convenience and cost savings that comes from purchasing directly from the ranch.

But more than that, we feel great about supporting local, sustainable food production and giving our money to a family-owned operation that shares our values around food and health. I thought it would be interesting for you to get a behind-the-scenes peek at how a sustainable ranch operates, so I asked Misty to answer a few interview questions.

How Did You Get Started in Sustainable Ranching?

Jon and I met in software, believe it or not. We were both working for Macromedia during the tail end of the Internet boom. Jon was a bit of a celebrity at the time, as he and a very small team down in San Diego wrote the animation and graphics engine that would become Flash. Flash made sound, beautiful graphics, and animated motion and video easily accessible online and made the Web that much more compelling. I had started out in technical writing, and got into the Web as it grew.

His family was from San Diego, and both his parents were teachers. His Dad’s focus was science education, and he is still a driving force behind the huge Greater San Diego Science & Engineering Fair every year. His family had come from big Organic dairy farming in Ohio, and farming was still deeply in his blood, along with architecture, art, design, and of course programming. He got into programming as a teenager on the first Macintosh, and he paid his own college tuition with earnings from writing Dark Castle, the first Mac game with really beautiful music built into the game, better than MIDI. After college, he went full time with Silicon Beach Software, and got seriously into writing graphics software.

I remember playing Dark Castle as a kid; my sister was completely addicted. My Dad was a semiconductor chip designer, and my mom was a teacher; we always had soldering irons and chips and circuit boards in the garage. I learned BASIC from my ever-hopeful Dad at 10, but never really got into programming. His side of the family came from Utah farmers; my Grandfather had worked as an Agriculture Specialist for the United Nations, spending his career and a big chunk of my Dad’s childhood traveling the world teaching modern farming techniques to tribesmen all over the world. That seems like a mixed thing to me now, but he was a profoundly good guy. He had some wild stories, and when he finally retired, he kept a beautiful organic vegetable garden and fruit orchard at home, and my grandmother canned fruit and jam and veggies every year.

Jon and I knew we wanted to grow our own vegetables, and he knew he wanted to build a house in the country. Due to health problems and chronic stress in my twenties, I had been on a big learning journey, and I became a bit of a health activist. I had been vegetarian off and on, and vegan for about six months. While both of those choices helped me clean out and learn more, they didn’t fit my body or what I had learned for the long haul. Jon’s system was cleaner to start with, and he was always extremely focused on clean, fresh, healthy food. His palate is amazing – he can taste anything, and tell you what’s in it, what kind of care went into growing and preparing it, and how fresh it is. I’m pretty sensitive, but he’s just off the charts as far as sensitivity to food energetics. Together we learned an enormous amount about cooking and food, and when I left my career to focus on getting ready for parenthood, I went into high gear on researching everything I could and experimenting on us with lots of healing modalities, diets, supplements, and everything I could think of to find our way. Always, I landed on clean, healthy meats, cheese, yogurt, and of course, lots of veggies. Omnivore, and deeply skeptical of overbaked claims, hype, and obfuscating language. Occam’s Razor seems deeply at home in food: the simpler, the better.

The way life flows, we found our home in Western Sonoma County, totally beautiful foggy hilly goodness. Our land is too dry for a larger-scale veggie operation, and our health journeys had led us soundly back to omnivory. The real estate people said grapes of course, but we don’t drink, and the idea of devoting our lives and land to making wine didn’t sit right with us. We want to nourish our community.

We geeked out on native grasses and plants, attending workshops and joining groups dedicated to preserving and rebuilding the local native bunchgrasses. There were conferences for a while dedicated to teaching ranchers the benefits of grazing to actually restore their land. We loved the idea of letting grazing animals actually restore the land, and it made sense intuitively that grasses eaten just enough – not too much or too little – would be stimulated to grow even more.

Our ranchland was thankfully in far better condition than many, but that just whetted our appetites for healing the land even more. So it became obvious: we had to be ranchers. Our families have yet to recover from the shock, but they love the meat.

How Is Your Farm Operation Different Than Other Ranches? Are There Any Special Techniques You Use to Make Your Farm More Sustainable?

We are real grass geeks, not afraid to make mistakes and learn.

Our Ranch Manager is Jon’s sister Susan, an amazing equestrian whom we’re very lucky to have. She and her sons Justin and Jacob – our amazing Ranch Hands – move the herd on horseback, which is easier on the animals and the land, and lets them really get to know the animals, observing their personalities and habits. They are deeply intuitive animal people who love the herd and take the responsibility seriously. Cows who live in overcrowded conditions in mud, just eating hay or corn on feedlots, will never quite behave like normal cows, because the stress makes them crazy. Our herd is free to be smart and mellow, really expressing their animal brilliance. They teach us about the grass.

It seems that the best way for us to run things sustainably is to ask our customers to dive into regional economics a little, buying by the quarter or side directly from us. We do sell cuts individually at two local markets in Sebastopol and a local butcher shop in Berkeley, and we may branch out a bit more, but selling direct suits us best. It asks a bit more of our customers in terms of logistics, but then they get all the cuts in quantity at a really good price, and I like to think it helps them in the kitchen, researching recipes and ways to prepare cuts that are new to them, because there it is in the freezer. We also hope it helps our customers learn to think in terms of meal planning for health – making simple rotation plans and thinking ahead a little to be sure they cover all their bases nutritionally, using food as much as possible for that, and avoiding the what’s-for-dinner panic so common in our culture.

What Makes Your Meat Products Unique? Are There Any Particular Health Benefits Your Meat Provides?

Our meat is amazing – no need for special preparation or different ways of approaching grass-fed vs. corn-fed. Just cook it – sear it rare even – and enjoy. Tender and tasty and wonderful.

You will see yellow fat on our beef, which is a great thing. It’s yellow from beta carotene, acquired from eating the good grass. There was a crazy hype campaign in the sixties to try to convince eaters that white fat from the then-new corn-fed beef was ok; we’re recovering from that now.

You will see white fat on our pork, with an amazing almost fruity flavor. The pork gets that glorious bouquet from organic veggie scraps, whey, and beer mash from Lagunitas in Petaluma. Lucky pigs and lucky eaters.

I often refer people to Chris’ site for questions on health benefits of this or that, and myth-busting. Soon I will start doing cooking consults via Skype, but I will focus more on cooking. I studied midwifery and worked as a doula for a while, but really, I’m a home cook.

Who Are the Farmers That Inspire You?

Allan Savory’s work in Africa with Holistic Grazing to heal desertified land could make anybody cry with relief. He used simple, meticulous rotational grazing with cattle to bring grassland – and the wildlife that goes with it – back from the sands. It’s one of the everyday miracles that keep us inspired – and it keeps happening in more places, every day, around the world, thanks to his shining light. We are not quite so meticulous, but we are very lucky here: we started out with good grass. We just want to see our land flourish and heal and grow ever better for our being here.

Joel Salatin’s work with multi-species grazing and myth-busting is a great inspiration. I love his impassioned plea to stop treating farmers like chumps, get past the city assumption that if somebody stayed out in the country, it’s because they couldn’t make it in the city. Say what? Come to the country sometime, bring that intellect with you, and watch it flourish in the grass.

The Permaculture Movement inspires me with its reintegration of intellect, body, heart, and land. Bring that cleverness and bury it in the soil; watch what flourishes. It will be you.

Michael Pollan’s work with ethics, food politics, and transparency about the industrial food system is another inspiration. I don’t think absolutely everybody needs to grow their own food but absolutely everybody needs to take an active interest in what they put in their bodies. How did we ever arrive at a cultural moment where marketing trumps intuition? Descartes has been dead for a long time, people. Body and mind are one. And the gut is almost entirely neural tissue!

Mark Bittman’s work with simple, straightfoward cooking at home is another favorite. There are a few things that differ from my approach, but I love his emphasis on the home cook’s absolute ability to do it right and make it delicious. No need for mixes or dependency on industrial shortcuts and takeout, and really no obfuscation or dishonesty at the market. And I love the way he goes after the Farm Bill every time it comes up.

Sally Fallon’s work with the Weston Price Foundation and the Farm to Consumer Legal Defense Fund is another inspiration; she has done so much to revive time-honored cooking techniques and break out of the professionalization of food preparation. I am making my own kraut and pickles, jam, yogurt cheese, and kombucha, and you would be blown away at how easy and delicious it is. Seriously. Not. That. Hard. And SO delicious. Grandma would be proud.

Are There Any Important Topics in the World of Sustainable Farming and Ranching That You Think My Readers Should Know About?

I really want people to know that the industrial food system simply isn’t necessary. The feed-the-world question is so fraught with politics and pain, and so focused on export markets for commodity crops that it’s almost not even about food.

Corn, soy, and wheat are the main commodity crops of interest to international markets; increasingly you see fruit traveling, but veggies are condescendingly called “specialty crops” because they’re hard to commoditize. Let’s celebrate that rather than try to obliterate it in the interest of the capital markets. Feeding people is an intimate thing best suited to local systems and expressions of love.

We can and we must relocalize our food systems – not as an act of revolution, but as a simple act of taking responsibility for our health and our land. We are way past the era when the Tragedy of the Commons sufficed as an excuse. It’s time to step up and heal our land and ourselves – and enjoy the journey! This is an act of pleasure and joy, not violence or revolution. Eat and be nourished. Just walk away from what you don’t need. You can do it. Every day.

About Freestone Ranch

Freestone Ranch is a small, family-owned, ecologically sound collaboration with the land in Western Sonoma County, CA. The Gay and Brady families are replanting our farm-family roots from Ohio and Utah in northern California for the next generation and beyond. Our human sources of inspiration include Allan Savory, Wes Jackson, Joel Salatin, Michael Pollan, and all the eaters, cooks, chefs, and parents we know, who feed their families every day.

We raise Black Angus beef and pastured pork with good grassland genetics on gorgeous fog-kissed hills just inland from the Pacific Ocean. We don’t use antibiotics, vaccines, or growth hormones.

The primary food for the cows is grass, supplemented with top-quality alfalfa, kelp meal, and sea salt for minerals. Many of our customers say our beef is the best they’ve tasted.

Our pork is a heavenly mix of Duroc, Hampshire, Berkshire, and a touch of Old Spot for optimal performance on pasture and outstanding flavor.

The pigs get an organic feed mix to supplement their rooting adventures on pasture, along with whey from a local cheesemaker, organic veggie scraps from Bill’s Farm Basket, and veggie treats from our own tables.

Our beef is available by the quarter or half (side) for pickup in Santa Rosa or Petaluma.

Our pork is available by the half or whole for pickup in Santa Rosa or Petaluma.

We can ship individual cuts or family packs via UPS 2-day or overnight.

Freestone Ranch

Gay & Brady Families
PO Box 314
Valley Ford CA 94972

(707) 876-4610

[email protected]

  1. Jack, could you tell me the name (and website) of the farm. I am in the Vancouver area a couple of times a year visiting family and usually stay a month at a time. It would be great to have a source delivered directly to where I am staying. Is there a minimum?

  2. Can you recommend a farm in the Boston area that produces grass fed beef and pasture raised pork and chicken?

  3. excellent source here on Oahu North Shore for Molakai grass fed no hormone-free beef, chicken and eggs. On Kam highway ironically across from McDonalds.

  4. Great interview! Gonna buy my first quarter cow something this fall/winter, and I will have to look more into Freestone.

    One thing I would like to comment on is the point about how easy it is to make fermented foods. THEY ARE COMPLETELY DEAD ON. Before I found this whole paleo thing, I used to joke that Del Taco did my cooking (cause they kinda did). I’ve learned a thing or two about cooking since then, but making kefir is probably the easiest thing I have learned. 5 minutes prep, 10 minutes straining, and just a lot of waiting in between. And it’s so tasty! I’ve done saurkraut and pickles too. Fermenting foods is probably the coolest thing I’ve come across since I switched up my diet.

    • Are you using a fermenting vessel that allows for a 100% anaerobic environment? If not, you’re getting mold and some other nasties. I’m a member of Weston Price, but they are flat out dispensing dangerous advice about fermenting methods. We’ve discussed this with Sally
      Fallon, she agrees somewhat, but she refuses to change the recommendations. But yes, properly fermented foods are amazing “superfoods”. And the taste is so much better when done correctly and without whey.

        • Colleen,
          I use Pickl-it jars. I have recommended them to many people and they all like them.
          I know the owner/developer of the jars, Kathleen, and she makes a beautiful product and IMO is on a Chris Kresser level of knowledge about nutrition/”health”.
          I’d recommend going to the website and look around. If you’re interested and have questions, call Kathleen. There’s no sales pitch at all. I have no financial interest in the company, although I wish I did.
          There may be other jars of the same quality out there, but these are the ones I trust.
          Good luck.

  5. Chris do you freeze your meat? If not how do you store it. What’s your take on freezing meat and it’s effects on the nutrients? Thanks

  6. Holy cow! While Jon was writing Airborne and Dark Castle, I was developing my program for the same company in the mid-80s. What a pleasant surprise to find him in this excellent enterprise.

  7. Love reading about sustainability & other farms! I really think people should know some of their farmers – you can eat grass-fed meat shipped in from New Zealand these days, but I’d rather eat local meat. I just picked up 10 pastured chickens (and half a cow coming soon!) from my uncle yesterday. I trust him, I know what he fed the animals, that they really did eat pasture, and the only “shipping” involved was the 10 mile drive from my house to his.

  8. Chris, Misty, or anyone else in the know,

    Are their certain breeds of cattle that are better than others when searching for good grass fed beef? This could be in terms of flavor, tenderness, nutrition, other health effects, etc. I know that Jersey cows produce a healthier milk than Holsteins (forget the two classification names) and am wondering if anything similar exists in the beef world??


    • My understanding is that one of the few breeds that hasn’t been modified over the years and is fairly true to it’s original breeding is the Corriente; it’s virtually unchanged since it was first introduced in the America’s by Columbus.

      See FAQ #12 ->

      • I should also note, I buy my Corriente from that source. It is much leaner than what you are used to. It is also, for lack of a better word, “gamier”. But I haven’t met anyone yet that doesn’t like it, and some say they like the flavor better than standard Big Beef.

    • Hi Rodney,
      To my understanding it’s not as much a question of breed as one of degree of overbreeding. Think of modern show dogs with bad hips, or modern fruit trees that can’t even hold their branches up under the weight of all that (flavorless) fruit. We raise Black Angus, which is a pretty standard breed, but the particular seedstock we chose came from a neighbor with a closed herd. We chose them for moderate frame size, which is key for a good grass finish, good mothering, and hardiness on pasture. Had we chosen a really huge breed – as one other rancher did recommend to us at first – they would’ve had a hard time navigating the hills, and they would’ve been lazy, just hanging out in the valley. We like a bit more zip and pasture savvy. Holsteins are overbred to overproduce – but I bet you could find a traditional dairyman somewhere with lots of summer rain (midwest?) raising good Holsteins. There’s no easy answer here; if you’re talking to ranchers in your area, ask them about their pasture, and how the herd gets around. You want to know how they handle their grazing rotation and their grass.

      • Thanks for the detailed reply Misty! That really helps give me a way to start to evaluate the limited number of ranchers that I live relatively close to. I suppose the ultimate proof is in whether I like the beef I purchase, how it cooks up AND how it tastes. All the best to you, and I wish you continued success…

  9. Thanks for this great article and introducing us all to another great farmer! We are lucky to be able to eat from Polyface farm (Joel Salatin) and have visited their farm in Swoope, VA as well. I keep telling people that the meat they buy in the supermarket is not really meat and may not be compared to the nutritional powerhouse meat from farmers like Freestone and Polyface!

  10. Good read. I can’t believe how frequently I read of these new farming startups looking for local/organic/grassfed/etc solutions… and how many of them are ex software developers.

    As a fellow software developer wanting to make the switch, I find these stories excellent to hear!

    Problem is, it seems most of these guys got started a while ago and made their fortunes to buy their land with. I just got started a few years back and work for my local uni, so I have relatively no money… enough to buy a small family farm (maybe an acre or two), but not enough to make a serious go of it.

  11. I am so fortunate to live in Northern California. THANK you for this resource! Between you and Michelle Tam (Nom Nom Paleo), I have the best hooks ups around!

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