Wednesday is raw milk day. Come get your milk. Then ask what else we got at the counter. Bet you won't walk out with just the milk!

This is why we do what we do.

We were in Alaska last summer when a chef at the Lodge at Well Pass handed me a jar. She had poured live sourdough starter into it that morning. She told me to put it in my checked luggage. Said it's cold in the bottom of the plane, it'll be fine. The starter was a hundred years old. A gold miner's family had been feeding it since the 1920s. The chef kept it alive after them. I had tried sourdough before this. Ordered a dehydrated starter, tried to grow it, it didn't work. This one was alive when she gave it to me and it's still alive now. I feed it every night before bed. Eight loaves a day, five days a week. It has not missed once. Now a piece of it can come home with you. Link in bio.

Every morning before sunrise, we get up together, brew a fresh pot of coffee, sit and talk, and read our Bibles. As I get ready for work, my wife begins her work with a grateful heart and bakes eight loaves of sourdough bread using a 100-year-old starter. The night before, she stretches and folds the dough by hand. This is our tradition—a simple, faithful rhythm that reminds us every day of God’s faithful provisions. She does it for our thirteen grandchildren, our dear friends, and the customers who count on her bread. Occasionally she makes a batch of buttermilk sourdough biscuits from my grandmother’s old recipe, and every warm bite feels like a blessing straight from the Lord. Some folks will read this and roll their eyes, calling it archaic or chauvinistic, but they don’t know my wife. She’s college-educated with a degree in accounting, a successful business owner, a seasoned bridge player, well-read, and she can still saddle her own horse and ride with the best of them. This is simply who we are—grateful, grounded, and blessed.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​ 2SRanch.com

Four companies process roughly 85% of the beef in this country. The ranchers raising the cattle take home a shrinking slice of what the steak sells for at retail. That's the math behind "ranching loses money." Somebody's making it. It just isn't the people doing 99% of the work.

Next time you're at the grocery store, look at the "grass-fed" steaks in the meat case. Then look at the ones without the sticker. If the fat is the same color, the sticker didn't change anything about the cow. It just changed the price.

“I’ll be going live tomorrow at 6pm and talking about how we have transitioned to a 100% regenerative operation in an area where we were the first to do so. If you want to learn more about what regenerative ranching really means, sign up to join the virtual event at intheroom.localbzz.com/on-th… Hope to see you tomorrow!

Join @SimmonsBart and his son, Trent, as they host a live virtual event tomorrow at 6pm to talk all about their experience transitioning their ranch to a 100% regenerative operation. We expect lots of stories to be told. Click the link below to sign up for this free virtual event! vist.ly/4xm5s

Before we head out for the holiday, we wanted to let you know that we will be closed this Friday, Saturday, and Sunday. If you need to stock up for your own Easter celebrations, come see us Thursday!

Now open Saturdays from 10am to 2pm. Stop by and see us tomorrow!

His son was diagnosed with Crohn's at 13. Twelve ulcers, anemic, underweight. Doctors recommended a $6,000/month medication. They chose food instead. Changed everything about his diet and he got healthier, but he still couldn't eat gluten. Then they found freshly milled bread. Adam gets his wheat berries from a four-generation organic farm in Oklahoma with over 2,500 acres that haven't been sprayed in over a decade. He mills the berries into flour and bakes the same day so the nutrients don't have time to oxidize. No preservatives, no additives, just pasture-raised eggs, grass-fed butter, filtered water, and sea salt. It's bread the way it used to be made before the food industry stripped everything good out of it. Their son eats it. The kid who was gluten intolerant eats this bread every week. Adam from Five Loaves was at the Provision House on Milk Day letting people try it for themselves. You can buy it at vist.ly/4uypx

The best things on a ranch aren’t just raised, they’re passed down. Knowledge, responsibility, and a deep respect for the land.

Avoid the traffic and stop by this Saturday from 10am to Noon!

Fresh-milled sourdough in the house tomorrow. Kristina from @SimplyGrainsCo is setting up at The Provision House this Friday, 12-3pm. She's bringing sourdough loaves, milk bread, cookies, and cinnamon rolls, all made with flour she mills herself. Come taste it. If you've never had fresh-milled bread, you'll get it the second you try it. 13619 Inwood Rd, Suite 320, Farmers Branch

What we offer is simple: honest, grass-fed beef raised the right way, with respect for the land, the animals, and the generations who came before us. Come see what real ranch provisions look like.

The great outdoors and organic beef. Name a better combo.

It’s raw milk day every Wednesday at The Provision House.  Let us know if you wanna get on the order list!