Reading Kim Severson’s piece on bison this morning reminded me of the single finest piece of meat I’ve ever tasted. It came from my friend Sam Hurst, an environmental reporter for the Today Show, who became so enamored of the idea of free-range bison that he moved to South Dakota in 1993. His ranch did not conform to the Turner school of bison-raisers; his animals were left to roam free, were never taken to a feed lot, and they met their end not in a slaughterhouse, but on the open range. When it was time to harvest the bison, Sam employed a sharp shooter. One moment the bison were munching on the wild grasses; the next they were dead.
Go Bison!
Go Bison!
Go Bison!
Reading Kim Severson’s piece on bison this morning reminded me of the single finest piece of meat I’ve ever tasted. It came from my friend Sam Hurst, an environmental reporter for the Today Show, who became so enamored of the idea of free-range bison that he moved to South Dakota in 1993. His ranch did not conform to the Turner school of bison-raisers; his animals were left to roam free, were never taken to a feed lot, and they met their end not in a slaughterhouse, but on the open range. When it was time to harvest the bison, Sam employed a sharp shooter. One moment the bison were munching on the wild grasses; the next they were dead.