What is holistic pasture management? Biologist Allan Savory introduced the concept in 2013, and since then his techniques have been adopted around the world. Through holistic pasture management, ranchers aim to improve their land with the goal of bringing it closer to what was here before the advent of modern agriculture. It is believed that these methods will improve the nutrient content of soil, trap carbon and have other lasting impacts on our environment
In nearby Weston, Rob and Cheryl Cosner have adopted Savory’s methods at Upper Dry Creek Ranch, where they raise sheep, goats and cattle. They will talk about how these practices and the unique characteristics of their property impact the flavor of their dry pastured lamb. People usually think of terroir in the context of growing grapes, but it’s not just for wine!
Following our visit to the Cosners’ ranch, a smaller group will adjourn to the home of Chris Lueck and Laurie Mitchel for a spectacular lamb tasting. Chris is a classically trained Culinary Institute of America chef, and he will present his lucky dinner guests with dry foraged lamb from Upper Dry Creek Ranch alongside irrigated, pastured lamb from western Washington. It will be a feast to remember as we consider the nuances in these differently sourced meats, all enhanced by local wines. For more information about this event, please contact Lauren Platman at lauren@bmlt.org or 509-525-3136.
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This event is made possible by the generous support of Narum Concrete Constructions, Inc.
Suitability: Tour open to ages 12+. Must be 21+ to attend the dinner.
Difficulty: Involves hiking and standing for short periods of time.
Things to Bring: Sturdy walking shoes, suitable hiking attire, rain jacket, hat with a brim, sunglasses and sunscreen, refillable water bottle, camera, journal, and sense of adventure.