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Farmers’ Market Report: Where the Buffalo Roam

Kathy Lindner’s great grandmother was the Montana Cattle Queen in the late 1800s and cattle runs in her blood. She and her husband, Ken, humanely raise all natural grassfed bison in Northern California. They have seventy heritage plains bison, from the same lineage identified with Native Americans that were nearly extinct at the turn of the century, and expect that number to double in the future.

The Lindners practice sustainable agriculture and farm as close to nature as possible. Although they do farm organically, they choose not to become certified organic purely due to cost. Their bison are only grassfed; bison have four stomachs intended to digest grass. Also, alfalfa is too rich for bison and corn and grain bump up cholesterol and fat content.

They sell all parts of the animal and have over 40 different cuts of meat. Bison has a wonderful taste similar to beef, but is slightly sweeter and has a fuller flavor. It is hormone and antibiotic free, has significantly less fat than beef and has as many omega 6’s as salmon. Studies show that Bison has about 25 percent more protein, less cholesterol (especially when grassfed and grass-finished) and more iron than beef. Bison has even less fat and cholesterol than turkey. Bison has been recommended by the American Heart Association and Weight Watchers.

Recently, the Lindners had samples of Kathy’s mom’s delicious bison chili recipe. This is a perfect recipe for the novice or experienced bison chef. Be sure to visit Lindner Bison at the Santa Monica Wednesday and Saturday Downtown Farmers’ Markets or lindnerbison.com.

Bison Chili


1 lb. grassfed bison bulk burger

1-28 oz. can all natural whole tomatoes

1-4 oz. can all natural tomato paste

1-15.5 oz. can dark red kidney beans

1 cup water

1/2 cup sliced mushrooms

1/2 cup chopped onions

1/2 cup green peppers

2 tsp chili powder

1/2 tsp cumin

1 Tbsp brown sugar, or to taste

1-2 bay leaves

Dash cayenne pepper

Dash Tabasco

Salt to taste


Crumble meat into large fry pan and lightly brown. Drain and rinse dark red kidney beans. Dice onions, green peppers, mushrooms. Combine in large crockpot or saucepan. Add whole tomatoes and break apart with fork. Add browned chunks of meat. Add remaining ingredients and gently stir. Cover and simmer on low heat for 3-4 hours, adding water as desired for consistency. Serve with fresh warm bread or rolls. Even better the next day.

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