MFL Bison Ranch Ltd.

Regenerative Plains Bison ranch in Northern Aspen Parkland. DNA tested herd. AMP grazing, Ancestral Paleo diet. HM & RFP alumni. 23yr Tac Avn Vet. Christian.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

1/ A cow eats 9125lb of dry matter forage each year. That's 50% pure carbon, or 4562.5lbs of pure carbon. 80% of that is processed in her gut and is deposited on the soil.

That's 3650lb or 1659kg of pure carbon being added to the soil, carbon that came out of the atmosphere.

[Sama Hoole @SamaHoole]

Two brothers from the same croft on the Isle of Lewis, photographed in the 1930s, and the one on the right had discovered the shop.

Weston Price was an American dentist who spent the decade before the war sailing to the last places on earth the modern diet had not reached, to look in people's mouths. The Outer Hebrides was one of them. Crofters in thatched houses black with peat smoke, living on oats and fish and the liver of the cod, mutton off the hill, milk from the house cow, and not a bag of sugar between them. Their teeth were straight, tight, and without a single cavity, in a place that had never seen a dentist.

Then the boat started calling.

White flour, sugar, jam, tinned meat, sweets for the children, all of it shipped in from Glasgow, and the crofts nearest the harbour took to it first. The brothers in the photograph are the result. One kept eating what the island had always eaten. The other had moved onto the food that came in a packet, and his mouth had fallen apart in a few years: rampant decay, teeth gone, and the face already starting to pinch and narrow around a jaw that had stopped being fed.

Same parents. Same house. Same rain, same peat, same island, same blood. One variable, and it is standing in the photograph with its mouth open.

We were later told all of this was genetics. Bad teeth run in families. Some people are just prone. Price stood on a hundred shorelines with a camera and watched the same thing happen in the same generation everywhere the flour and sugar landed, and the profession he belonged to buried the book.

Ninety years later a child in Britain is more likely to go into hospital for tooth extraction than for anything else, and the sweet aisle is the first thing you see in the shop.

The brother on the left is what you look like on the old food. The brother on the right is what the boat did.

The boat still comes in. It just has a loyalty card now.

[Rise Of Alberta @RiseOfAlberta]

More than $600 billion has been extracted from Alberta’s economy and redistributed across Canada.

Meanwhile, voters in Eastern Canada continue electing federal governments that impose policies directly against Alberta’s interests.

[Concerned Citizen @BGatesIsaPyscho]

“I couldn’t afford to buy a house - so I bought this field instead”

“To run this house for a couple years costs less than someone’s rent for one month”

“I get free power for 10 months of the year”

“The Government makes it so difficult to do what I’ve done”

This Guy is every Totalitarian Western Governments worst nightmare - this is the way.

[Sama Hoole @SamaHoole]

Food fraud is not a scandal. It is the business model, on every continent.

Olive oil: the most faked food on earth. A California lab tested the imported "extra virgin" and 69% failed. Much of the rest was seed oil with a Tuscan label.

Honey: second most faked. Nearly half the honey tested at the EU border in 2023 was suspected sugar syrup.

Manuka honey: New Zealand makes around 1,700 tonnes a year. The world buys around 10,000.

Fish: about 1 in 5 sold worldwide is a different fish. Your "wild" salmon was farmed and your "snapper" was whatever was cheap.

Parmesan: a US supplier was caught selling cheese that was 0% parmesan. Wood pulp is legal up to 4.

Oregano: a British test found a quarter of jars cut with olive leaves and myrtle.

Vanilla: almost all of it is vanillin, made from wood pulp or petroleum. The pod is a rumour.

Beef: Europe's 2013 lasagne was horse. Britain's "British" burgers were Polish. Australia ships "grass-fed" that spent its last months on grain.

Kobe beef: for years, more Kobe was sold in America than Japan exported. Nearly all of it wasn't.

Milk: China cut infant formula with melamine in 2008 to fake the protein test. 300,000 babies. 6 dead.

Cooking oil: Spain, 1981, industrial rapeseed oil sold door to door as olive oil. Over 600 dead, 20,000 poisoned.

Chocolate: seed oil in place of cocoa butter, legal up to 5%, and the label still says milk chocolate.

"Free range": a shed with a door the hen never finds.

And the pyramid the whole thing sits on was drawn by the department that sells the grain.

It would be a great deal simpler to buy steak and eggs off the farmer up the road, who has one name, one field, and nowhere to hide.

[Sama Hoole @SamaHoole]

"A McDonald's burger doesn't rot. That's how you know it's not food."

Every few years the photograph goes round. A ten-year-old burger, still looking like a burger. Proof of chemicals.

It is proof of a thin patty and a dry room.

Mould needs water. A McDonald's patty is small, thin, cooked on a griddle at high heat, and salted. Leave it out and the water is gone in a day. Nothing grows on a thing with no water in it. That is the entire science of jerky, biltong and the ham hanging in a Spanish bar.

Do the same with a home-made burger of the same size and it does the same thing. People have. The photographs are less popular.

Put the McDonald's burger in a bag with the moisture kept in and it rots in a week like any other meat.

The chemical the internet is looking for is salt. The preservative is air.

A beef patty is beef. It dries out the way beef has dried out since before there were fridges, and a nation raised on "use by" dates has forgotten that dried meat was how humans got through every winter for a hundred thousand years.

The burger did not fail to rot because it is fake.

It failed to rot because it is meat, and meat, left alone, becomes the oldest preserved food on earth.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

Moving a bison herd this morning.

Plus some thoughts on side-by-sides for ranch work, and a cheaper, tougher, road legal and longer lasting alternative.

Which is also better in really rough ground.

[Sama Hoole @SamaHoole]

The puddle of fat in the pan after you brown the ground beef is the most nutritious thing in the kitchen, and you are about to pour it down the sink.

Stir it back in.

That fat is where the vitamins A, D, E and K2 live. It is what makes the protein usable, what makes the meal last until evening, and what your body has spent two million years learning to run on.

Drain it and you have made 20% beef into the lean stuff, at the fatty price, with the goodness in the U-bend.

"But it's greasy."

Yes. That was the point of buying the animal.

The instinct to drain it is about forty years old. It was installed by a leaflet, a magazine and a man on television, all of whom were paid by somebody selling something to put on the plate instead.

The instinct to keep it is as old as fire. Every kitchen before 1980 cooked in it, served in it, and kept the rest in a tin under the sink for the next meal. Your great-grandmother would have taken the colander off you.

The fat is the food. The lean is what is left when you take the food out.

You drained it, ate the dry remainder, and were back at the fridge by nine.

Then you blamed the beef.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

Some manure, grass and soil health geekery for the nerds out there.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

@Watchdog_MP But now Canada is allied with fascist dictatorships, not against them.

The vets of the original 1st Division would not approve.

[Sama Hoole @SamaHoole]

A pound of ribeye is a good dinner. A pound of brisket is the last thing you eat that day.

Same animal. Same weight. A third of the price. Different job.

The ribeye lay along the spine holding nothing up. Marbled, tender, gone in 12 minutes, and back on your mind by 9.

The brisket carried the front half of a 700 kilo animal every day of its life, and the animal wired it with collagen so it would not tear.

That collagen is why it fills you, three ways.

It has to be chewed. A ribeye is swallowed in 12 minutes. A brisket takes 30, and the brain's fullness signal runs on a 20-minute delay. You finish the ribeye before you know you are full. You finish the brisket after.

It turns to gelatin. Slow cooked, the collagen melts into a gel that sits in the stomach, holds water, and leaves slowly. Gelatin has beaten every other protein in the trials that measure how long a meal keeps you full.

It is denser. More protein per bite, less water, and a fibrous grain the gut has to work through rather than wave past.

So the rule every farmer's wife knew and every steakhouse charges you to forget: the cuts that did some work fill you longer than the cuts that did none. Brisket, shin, cheek, oxtail, chuck, neck.

They cost a third of the ribeye, because the tender crowd never learned to cook them. They carry the glycine and the gelatin the muscle meat cannot. They keep you out of the fridge until morning.

The ribeye is dinner.

The brisket is dinner, and the reason you skip breakfast.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

@MargTokar Why would she greet a fascist dictator who only came to get more funds to feed his bloodlust and coke habit?

[MFL Bison Ranch Ltd. @MFLBisonRanch]

@OckersM He's a fascist technocrat who works for the Rothschild cartel and ECB. He's signing Canada up to closer links with an authoritarian fascist technocracy (EU).

44,000 Canadians died between 1939 and 1945 fighting people like Zelenskyy.

So take your treasonous lunacy elsewhere!

[MFL Bison Ranch Ltd. @MFLBisonRanch]

@Elizabeth71729 A fascist technocrat who works for the London based banking cartel is not our 'goalie'.

He's the coach who is deliberately throwing the game because he's paid to by a gambling syndicate.

[Cary Kelly @CaryKelly11]

Big Food didn’t accidentally create snacks you can’t stop eating.

They studied bliss points.
They engineered mouthfeel.
They optimized salt, sugar, fat, crunch and dopamine hits.

They funded science that blamed your lack of willpower instead of their products.

They sold us calorie counting and knew we’d blow our budget.

Then they preached “everything in moderation” while manufacturing foods specifically designed to defeat moderation.

Check mate!

[AJ Rockatansky @AjRockatansky]

If your gums ever bleed, for sure you are eating sugar, grains, vegetables and fruit.

Gums hate that noise.

They protest with blood.

Gums rock. LOVE those guys.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

This applies to many 'weeds' and 'pests'.

Although the purely biological solution to Absinthe Wormwood continues to elude even AMP grazers.

[Homesteading4sovereignty @sovernTranch]

Have a pasture that is full of fire ant mounds?

I can help

Properly managed cattle are the most effective and eco friendly fire ant control

Why? How?

I’m glad you asked

Properly managed cattle(that aren’t dewormed) add fertility and create a more balanced fungal to bacterial ratio in the soil.

Fire ants prefer low fertility, bacterial dominant soils. In fact, certain types of fungi in the soil actually kill the queen.

Properly managed cattle create an ecosystem that is inhospitable to fire ants

For every “PEST” there are 1700 beneficial insects. If your pasture is full of fire ants, you don’t need to put out poison that kills the good guys. You need to ditch dewormers and start rotating your cattle

Adopt a biology over chemistry mindset

[MFL Bison Ranch Ltd. @MFLBisonRanch]

@Vets4FreeCanada Whatever happened to an administrative discharge after failing a BFT three times in a row? That was policy in HM Forces when I retired.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

All true, but the biggest hit on brain capacity hit about 3000 years ago (slightly earlier in Egypt), with the domestication of wheat and the widespread adoption of early forms of wheat based breads.

This was exacerbated by the development of the mechanically powered stone mill in 5th century BC Greece, and the commercial production of yeast 250ish years later by the Babylonians. Combined they allowed 'bread' to become a staple in human society for the first time in history.

This even changed language, the Hebrew word 'lechem' meant 'meat' in ancient Hebrew, but means 'bread' in modern Hebrew.

The Arabs, being nomadic pastoralists who speak a derivative of ancient Hebrew, never adopted this change, so lechem retains it's original meaning in Arabic Classic.

Bethlehem, the town Jesus was born in, literally means 'House of Meat'.

[Sama Hoole @SamaHoole]

The human brain hit its biggest size when we were hunting the fattest animal on the plain, and it has been shrinking since we started planting.

Two million years ago: a fist-sized brain, a stone flake and a carcass, and the brain starts growing.

300,000 years ago: Neanderthals, meat isotopes above the hyena, brains around 1,450cc.

30,000 years ago: Cro-Magnon Europe, mammoth on the menu, the caves painted, brains averaging 1,500cc and some at 1,600. The peak of the whole run.

10,000 years ago: grain, the first fields, the first bread.

Today: about 1,350cc.

That is a tennis ball of brain gone in an evolutionary eyeblink, measured in skulls from Europe, China, South Africa and Australia, and it is grey matter that went.

Eight hundred thousand years of slow growth on marrow and fat, then a 10 per cent loss in the exact window the diet swapped a fat-hunting predator for a farmer chewing porridge.

The scientists cannot agree on why. Six theories in print and counting.

Not one of them has been allowed to be the obvious one.

Your ancestor painted Lascaux on a brain bigger than yours, with a mammoth in him.

You are reading this on a smaller one, with a cereal bar.

[MFL Bison Ranch Ltd. @MFLBisonRanch]

Absolutely! Half our society's health problems, both physical and mental, can be found rooted here.

[Sama Hoole @SamaHoole]

There were six chairs, one serving dish, and one cook, and everybody in that house ate the same dinner at the same time whether they liked it or not.

The table was where you sat when you were called, and you were called twice, the second time in a different voice. Dad's chair was Dad's chair. The dish went down in the middle, whatever it was that night, and it went round, and you took what you were given and you asked for more if there was more, and the last helping was negotiated across the table in a way that would have impressed a lawyer.

Nobody had a separate meal. Nobody had a plate made to order. There was no menu and there was no option, and a child who did not like what was in the dish had a choice between that and nothing, and learned to like it, which is how every child in that generation came to eat liver, cabbage, mackerel and a great many other things their grandchildren have never had in front of them.

It was not always harmonious. There were rows at that table, sulks, plates pushed away, a father who read the paper and a mother who had been on her feet since five. It was a family. But it happened every night, in one room, with one dish, and that was the machine that ran a household's food.

Because one shared dinner does several jobs at once. One cook, one shop, one pan. Leftovers from a single dish go into the next one, so the Sunday joint becomes Monday's cold and Tuesday's soup without anybody having to plan it. Every child at that table learned what a dinner was by eating a few thousand of them in a row, and took that into their own kitchen without a lesson.

Now walk into the same house on a Tuesday evening.

One person eats at seven, out of a box, in front of a screen. One had a thing from the microwave at six. One is waiting for a delivery from an app and one has grazed since four and will not be eating at all. Four people, four purchases, four sets of packaging, nobody cooked, and nobody learned anything.

The trade loves that house. A family meal is one transaction. A household of individuals is four, plus the snacks in between, plus the delivery fee. The dinner table was the single biggest obstacle to selling food to a family, and it did not have to be attacked. It only had to be made optional.

Your mother was the reason it was not optional. She decided what was for dinner and when, and everybody sat down to it, and the whole of what a child came to know about food was decided at that dish.

Put the dish in the middle of the table this week. Same food for everybody, same time, phones somewhere else. It is the oldest food policy in the world and it is the only one that ever worked.