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For Sale: Working Kelpie Pups

Having a working cowdog is essential to me. They are worth their weight in gold. I joke that having a good pack a dogs is far better than hiring an extra cowboy. I pay them in kibble, never worry about them quitting on me, hitting on me, or questioning me (at least out loud). Having a good working dog is something I need on this ranch.

Kelpie pups that are available

Kelpie pups that are available

Our first Kelpie, Ranchie, retired this year after almost 15 years of stellar cowdogging. She had been a gift to my Dad, and quickly became one of our best dogs in the history of ranch dogs. Before Ranchie, we had Queensland Heelers and Border Collies or a mix of the two. I was a diehard border collie fan for years and years. Until Ranchie, then Boo.

My girl Boo dog. I spend more time with her than any other animal or person.

My girl Boo dog. I spend more time with her than any other animal or person. (photo courtesy of Rob Eves).

Boo was originally meant to replace Ranchie, she was supposed to be my Dad’s dog. But we like to say cowdogs pick their own owners, and Boo picked me. I’ve been her person and she’s been my righthand girl for two years now. This spring I found Boo a boyfriend in hopes of getting a litter out of her. Most people who have met Boo wanted a little copy of her because she is such an amazing little dog. I wanted one too! Unfortunately, it didn’t work out. I did, however meet the Martin’s, Tim and Abbey.

You want this pup. Trust me.

You want this pup. Trust me.

Tim and Abbey are seriously cool. We have a lot in common including an intense passion for these dogs. They have an excellent breeding and working pair. Check them out in the video below! Since Boo didn’t get pregnant, I was able to buy a pup from Tim and Abbey. Of course, I didn’t get to keep it. My Dad pointed out that I did get the last dog, so it was his turn for a new working dog. I’m going to give it a few more weeks then I’m totally going to steal her. The animals like me more these days anyway (but shhhhhhh, don’t tell him).

 

Kelpies are perfect for cattlepeople like us because they are tough, smart, have short hair (keeps the stickers out of their coats), they are suited for heat, and they are intensely loyal. I love this breed so very much, it’s all I’ll ever have for the rest of my life. Just like heritage hogs, they need more people to champion them. So I intend to promote this breed as much as I can.

My Dad got a pup and an IN-N-OUT burger on the same day. It's good to be the boss.

My Dad got a pup and an IN-N-OUT burger on the same day. It’s good to be the boss.

If you are a working ranch looking for an excellent pup to start, buy one of these pups. Trust me, this will be the best dog you’ll ever have the pleasure of working with. I will personally vouch for these dogs because we are now the proud owner of 3 different kelpies! I’d love to see these dogs become more widespread. Right now, it is challenging to find good pups.

Phee the new ranch dog, already trying to work!

Phee the new ranch dog, already trying to work!

 

The ad below is from Tim, he is selling the littermate to Phee the wonder pup. Again, I cannot stress enough how good these dogs are. Get one.

Quality Kelpie pups for sale, both parents pure breed and used daily. Father of pups registered in N.S.W Kelpie stud book of Australia. Trial or the ranch these pups have proven to be top hands and very trainable, they make a great transition on cattle to sheep and very willing to get a job done. 2 females, 3 males $600 a pup all Black and Tan. Call (530) 945-3403

 

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Wordless Wednesday: Brockle Baby 

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Wordless Wednesday: Zucchini is Good 

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Wordless Wednesday: My Office 

  

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Giveaway: Stubb’s BBQ Products

Growing up a rancher, delicious grilled steaks and burgers were often on the menu. After all, my life pretty much revolves around breeding, raising and caring for the meat in our food supply. Grilling was common, especially in the summer. However, I was rather sheltered from the art and science of cooking with fire. It was always my Dad’s job.

But then, as fate would have it, I started dating a vegan. Well, he didn’t like it when I cooked meat in the house because it smelled good and upset him, so I was banished to the patio grill to cook my protein. As an awesome result, I got more than proficient at grilling. I started grilling all the things, a skill that turned out to be very useful at cow camp (although, maybe not, now that I think about it, I have to cook all the time now!).
I also was able to enact my catch and release program. As an ambassador to my industries, I date a vegan or vegetarian. I expose them to my way of life, to cattle and pigs. I let them experience what these animals are really like in real life. The new perspective, combined with my cooking, rehabilitates them back to their omnivorous ways. Then I release them back into the wild where they thrive. It’s been a very successful program!

Anyway, in an opposite swing of the pendulum, I dated a Southerner and learned grilling, BBQing and smoking are three very different things and it is very important to get it right! It was kinda embarrassing to learn this in my 30’s, actually. Basically, BBQing is low heat (200-300) for 4-12 hours. Smoking is super low heat (70-180) for up to a few weeks! And grilling is high heat for just a few minutes. I also learned that exceptional BBQ sauce and seasonings do makes a huge difference, however you cook your meat.

I BBQ'ed chicken with dry rub for pulled chicken sandwiches. Amazing!

I BBQ’ed chicken with dry rub for pulled chicken sandwiches. Amazing! I’ll be posting my recipe soon.

Since I experienced The South I have a whole new appreciation for good BBQ. In fact, like all things I love, I tend to get just a whisper obsessive about for a little while. So when Stubb’s BBQ Sauce contacted me about doing a giveaway on the Beef Jar, I peed my pants a little because I’m still in my obsessive phase with BBQ. This is a legitimate reason for me to fire up my grill and eat something delicious!

Stubb’s is from Austin, Texas so it’s authentic! Stubb’s Legendary Bar-B-Q is the maker of Stubb’s. Rocky Stubblefield, grandson of the original Stubb, is their current BBQ expert. He was gracious enough to share some of his tips:

  • Create over–the-top burgers by coating each patty with Stubb’s Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat! Before you throw them on the grill, make a thumbprint in the middle of the patty to get a flat, evenly cooked burger instead of a plump, rounded one that is undercooked in the middle.
  • For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks in water for 1 hour, or chips for 30 minutes, then drain before using. Burn two wood chunks for each hour of smoking, and 1 cup of wood chips for an hour or less of smoking. Try a variety of wood – hickory, mesquite or applewood – to experiment with flavors.

Stubb’s is available in 85 percent of grocery stores nationwide. It’s convenient because you don’t have to fly back to The South to get it! Which, I’m not saying that is something I would do but….. good sauce and spices are worth it. Stubb’s sauces, marinades and rubs are a great way to add flavor to your meats and vegetables for all cookouts, I know because I use it! It is an excellent product.
In honor of cookout season, Stubb’s is doing a giveaway here on theBeefJar.com. It will include a Stubb’s grilling spatula, Stubb’s hat and t-shirt, and coupons for free Stubb’s products!!! 


All you need to do click on this link Rafflecopter Giveaway Link!

Good luck!

 

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Throwback Thursday: May 4, 1947 “Shirley”

This is another photo from the envelope labeled “Sammie’s Friends”. This photo has “To Sammie, A swell guy, Sincerely, Shirley May 4, 1947” written on the back of it, no last name, no place.

Shirley

Shirley

This looks like a high school prom or graduation picture. Look at her beautiful hair and dress and the corsage. Also how badass is that car? Also I can tell by the trees it’s in Plumas County. I went ahead and looked up all the “Shirley’s” that could have gone to school with Sammie.  This lead me to a Shirley Benson (class of 1947).

The back of the photo

The back of the photo

 Ms. Benson’s trail has gone cold. If anyone has anything to add or offer with this photo, I’d really appreciate your help! Thanks!

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Wordless Wednesday: A Cow Named Floppy Ear 

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Blueberry-Meyer Lemon Jam

Recently, our local blueberry farm opened their gates to the U-pick crowd. Well, being the foodie I am, I had to go. My friend and I loaded up and spent a scant hour picking a bucket of blueberries. I was then faced with the daunting task of making several pounds of blueberries into stuff before they went bad. I succeeded. I ate a whole bunch, then I pickled a whole bunch, then I made this wonderful jam, and the rest I froze for pancakes.

This is what a blueberry farm in Northern California looks like.

This is what a blueberry farm in Northern California looks like.

I think this is now my third favorite jam I make. Which is really saying something since I think I make close to 30 different kinds (I don’t have a problem). I used Meyer Lemons because we have several trees here on the ranch, so they are free in addition to being delicious.

The spoils of my picking! Glorious!

The spoils of my picking! Glorious!

Blueberry Meyer Lemon Jam*

  • 3 cups blueberries, mashed to make about 2 1/2 cups
  • 3 1/2 cups sugar
  • 1.5 tsps. Meyer Lemon zest, grated
  • 1 Tbsp. Meyer Lemon juice
  • A whisper of butter (to prevent foaming)
  • 1 package (3 oz) liquid pectin
Blueberries, lemon zest and juice ready to be made into jammy goodness.

Blueberries, lemon zest and juice ready to be made into jammy goodness.

Add blueberries, sugar, lemon zest, butter and juice in a jam pot. Bring to a roiling boil, stirring to prevent sticking. Add pectin and boil hard for one minute.  Remove from heat. Add to sterilized jars and process in a boiling water canner for 10 minutes.

This jam would be breathtaking on a scone, cheesecake or even on toast. It’s light, crisp with a hint of tart. It’s lovely and I ended up making two batches because it’s going to make great gifts.

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*based on Southern Living’s recipe

You also might wanna try:

Blueberry Jam with Mint

Blueberry Mojito Jam 

 

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Wordless Wednesday: Piglet Love

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ONE Alltech Ideas Conference: Part II

This is part two of my blog about Alltech’s Idea Conference. Please see the first installment here.

I got to meet fellow bloggers that I have been friends with for years, but never met IRL. These women are amazing and I am so honored to call them friends!

I got to meet fellow bloggers that I have been friends with for years, but never met IRL. These women are amazing and I am so honored to call them friends! This was our pre-conference felfie. Mom at the Meat CounterDairy Carrie, Tales of a Kanas Farm Mom, High Heels & Shotgun Shells, Dirt Road Charm, AgInfo.net, The Magic Farm House.

It was then time. Time to see Captain Lovell, Mr. Naam and THE Woz. Interesting side note, earlier in the week I was on the same elevator as Steve Wozniak. He was super nice and I couldn’t make words come out of my mouth in an order that made sense. I’m sure I scared him a whisper. I did almost the same thing with Ramez Naam when I met him. He asked my name and instead of saying it, I told him I was a blogger. This is why you can’t take me anywhere.

Having seen the movie Apollo 13, I knew who Captain Jim Lovell was and was very much looking forward to hearing him speak. It was almost a surreal experience to have him tell you his story. “Always expect the unexpected” is a mantra I use here on the ranch and hearing him say that live gave me chills. Captain Lovell received a standing ovation after giving a charming, inspiring and funny speech ended with ‘we are all astronauts. We’re all flying through space with limited resources”.

My favorite felfie from the week. @AMagicMama @ramez and myself! Mr. Naam was so kind and personable, thank you Sir!

My favorite felfie from the week. @AMagicMama @ramez and myself! Mr. Naam was so kind and personable, thank you Sir!

Ideas never get chipped, or dented, or worn down, or broken. Ideas only accelerate.Ramez Naam was our next speaker. He is somewhat of a renaissance man, his ideas and points of view have intrigued me for sometime and it was a stunning opportunity to see speak. His talk started out serious, scary at times, “March 2016 was the warmest month on earth ever”. But contained so much information, given in such a hopeful and positive manner, my expectancy for our future skyrocketed. “You can innovate your way out of a problem” and “learn to learn” were quotes that stayed with me. Look him up if you get the chance, read his book, follow him on twitter.

Mr. Wozniak and Dr. Lyons, thank you for such a wonderful chat.

Mr. Wozniak and Dr. Lyons, thank you for such a wonderful chat.

To someone in my generation, who uses Apple products almost constantly, Steve Wozniak is a myth, a legend, an enigma. He helped change how I live my life or as my Dad says “put that phone down!”. He was honored with the Alltech Humanitarian Award because he is so much more than the ‘guy that started Apple’. He was a teacher, a student, Rocky Raccoon, a scientist, a dancer, well the list goes on. Listening to him and Dr. Lyons banter on stage was a highlight of my trip. Learning about all the different endeavors he has had his hands in was fascinating. The Woz knew his audience well threw out such gems as “Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad”. Mr. Wozniak is a great speaker and tied this convention all together for me.

Prof McLoughlin was the sleeper speaker for me. I wasn't familiar with his work before this point, but now I'm a raving fan. Probably because he said "the best students in his classes are females" (it's funny because it's true!).

Prof McLoughlin was the sleeper speaker for me. I wasn’t familiar with his work before this point, but now I’m a raving fan. Probably because he said “the best students in his classes are females” (it’s funny because it’s true!).

The final speaker was Prof Damien McLoughlin, again someone that was new to me. He spoke about a book called Blue Ocean Strategy: How To Create Uncontested Market Space And Make The Competition Irrelevant. Professor McLoughlin asked the question, “do you dare to be different?” which is music to someone like me ear’s. He again reminded me Mary Shelman’s points, where the successful brands are the ones that break free of “rules”.

Dr. Lyons giving Ms. Alonna Wright the Young Scientist Award. Ms. Wright congratulations! I know you are going to do amazing things.

Dr. Lyons giving Ms. Alonna Wright the Young Scientist Award. Ms. Wright congratulations! I know you are going to do amazing things.

Dr. Aoife Lyons then brought out and presented awards to Alltech’s Young Scientist Finalists. The undergraduate winner is offered a fully funded PhD at an University of their choice and the graduate winner will be offered a two year fully funded post doctoral at Alltech in US or Ireland. Alonna Wright was the undergrad winner and Richard Lally was the graduate student winner. What better way for Alltech to show their support in the future of agriculture than give a gift like this?

I have a crush on Riverdance.

I have a crush on Riverdance.

Finally to cap it all off Padraic Moyles the Associate Director of Riverdance took the stage. He spoke about the history behind Riverdance and told us, we do the same thing every night in order to do better, none of us have perfected what we do. Which after you’ve seen it, I find hard to believe, they are breathtaking. He also said that after 5,500 performances they still treat everyone like opening night. Then they put on an epic show that made me cry a little. I know I must have had a really let’s say, jaw on the floor interesting, look on my face because at one point he looked down at me and laughed. But this show was an awe-inspiring show. 

Riverdance.

Riverdance.

Usually after three days of conference, you hit your conference wall, and you want to go home, you’ve had enough. Not with Alltech. I was ready to go three more days. This is by far the most inspiring, engaging and positive conferences I’ve ever attended. I loved that Alltech exposed agriculturalists to ideas, experiences and cultures, outside our normal comfort zones. That is something I am critical of agriculture over, we tend to stay in our same molds. Dr. Pearse Lyons was a stellar master of ceremonies, he kept things entertaining while imparting wisdom.

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I appreciated how Alltech went out of their way to include social media creators. They provided a stipend for me to attend. By giving me the opportunity to attend, I was able to share this new information with thousands of people that normally would never have access to it; they learned with me, they shared my excitement and passion in real time. It helps producers like myself reach “beyond the industry choir” as we say.

Hey Alltech may I please come back and learn more about this please?

Hey Alltech may I please come back and learn more about this please?

To sum up my ONE experience agriculture needs to start pushing the envelope and searching for ways to innovate and change our industry. This is something we should be placing more emphasis on. Alltech is doing a great job of being a leader in that aspect. The other key issue I took away is we need to be ONE. If we want our future to be bright there needs to be an ONE degree of separation between us all. We need to work hard together for the greater good like Mr. Mulally and Coach Cal and Mr. Moyles advised, we need to plan for the unexpected innovatively, and differently, like Mr. Naam, The Woz and Prof. McLoughlin told us. Simply put, because we are ONE. One people, and one planet and we need to realize and remember that.

 

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