Roam, Roam on the Range
By Lorrie Baumann
When Jonathan Sepp left the Air Force after completing his obligation to Uncle Sam for his U.S. Air Force Academy college education, he rediscovered a dream that had been with him since he first saw bison grazing on South Dakota rangeland during a cross-country vacation trip with his parents. “That animal in particular had a magnetic draw,” he says. “After my commitment was done, I could have stayed in the Air Force, but it’s not what I wanted to do.”
That dream is now being realized as a Montana bison ranch and a brand of bison jerky that he launched in July with a cross-country tour of his own, this time pulling an Airstream trailer that he’s decked out as a kind of tiny museum on wheels. The museum is a small series of multimedia exhibits that explain how bison help regenerate a landscape by trampling down encroaching sagebrush, leaving behind hoof prints that act as small catchment basins that trap small amounts of moisture to water the seeds of the surrounding grasses. Since no museum is really complete without a gift shop, at the end of his line of exhibits, there’s a rack on which he’s offering packages of his Roam Free bison jerky for sale.
While the bison jerky is brand new, the Roam Free ranch, situated on 240 acres on the Flathead Reservation in western Montana, is nearly four years old. “The only place we could afford to start was on the reservation and in a gulch,” he says.
Even though he recognized that the scrubby, overgrazed land he could afford wasn’t the best, he didn’t start out knowing much about how to fix that. “I thought, ‘Oh, it’s just ground. You just turn the animals out,’” he says. He didn’t know how to look at grass; he didn’t know much about water; but he figured out in a hurry that he’d better learn or he wasn’t going to last. “Weed education is where I started,” he says.
He started talking to experts in bioregenerative agriculture – the people who could tell him how to take an overgrazed piece of grassland and increase its productivity. “It’s a science. It really is a science,” he says. “We run into a problem and talk to experts, and they help us fix that – and you get better next year.”
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The small successes he’s having on his own ranch made him passionate about sharing what he’s learning with others. Spreading the word is key to ensuring that the market for bison meat stays strong, he believes. The roaming museum in the Airstream is the result of that kind of thinking. It’s been nine months in development. “There has to be education in a simple context, and you have to educate people to understand what they’re eating and why it’s healthier,” Sepp says. “We took every cent we had in the ranch to do this.”
The Roam Free jerky that’s for sale at the end of the row of exhibits is offered in four flavors: Wood-Fired Pizza, Original, Thai Chili Ginger and Moroccan Heat. Another two flavors, Sweet Berry BBQ and Morning Maple, are coming soon. The jerky is made from 100 percent bison meat and organic flavoring ingredients. There’s no artificial nitrates, and it’s sugar free, gluten free and carbohydrate free. “Whether you’re diabetic or just looking for ways to be healthier, we wanted to cater to that with our brand,” Sepp says. A package, which is two servings, provides 24 grams of protein.
The jerky is produced in a family-owned processing facility that’s local to the ranch. It’s USDA-certified under the state of Montana, so the jerky can be sold anywhere in the U.S.
In the fourth quarter of this year, the line will be extended with varieties fortified with medium-chain triglycerides derived from coconut, to appeal to Paleo eaters who are working on their healthy fat intake. The new MCT varieties will be offered in each of the six flavors.
For more information, email info@goroamfree.com, which will reach Sepp whether he’s home on the range or out on the road. “We would love to distribute outside of driving in a trailer,” he says. “But if we don’t get there, we’re not going to be upset.”
Rogue Creamery Showcases Raw Milk, Organic Blue Cheese at Bra
Rogue Creamery is exhibiting its award winning raw milk, organic Rogue River Blue® and Smokey Blue® cheeses at the world’s largest cheese festival, Cheese, a biennial event held in the Northern Italy city of Bra.
This is the 20th Anniversary of Cheese; this Slow Food® event is expected to draw more than 270,000 visitors with its 300 plus exhibitors representing 23 nations. Rogue Creamery is exhibiting at Bra for the fifth time in a row; the creamery was the 1st American Cheesemaker to ship raw milk cheese to the European Union in 2007, leading the way for a select few other American cheesemakers.
Raw milk, organic Rogue River Blue has won more than a dozen national and international awards over the last 14 years including World’s Best Blue at the World Cheese Awards in London. It was recently recognized both as Best American Cheese and as one of the Top 16 Cheeses in the World at the 2012 World Cheese Awards. It also won Best in Show at the American Cheese Society Awards in both 2011 and 2009.
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Raw milk, organic Smokey Blue won first place at both the 2015 and 2009 American Cheese Society Competition, Best American Cheese at the World Cheese Awards, the Innovation Award at the 2006 SIAL Paris Awards and Outstanding New Product at the 2005 Summer Fancy Food Show. A long gentle cold-smoking, over Oregon hazelnuts shells infuse Smokey Blue with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a smooth blue cheese reminiscent of candied bacon.
Rogue Creamery’s international award winning handmade cheese is produced from USDA Certified Organic milk from its own organic dairy and made using sustainable practices. Earlier this month, Rogue Creamery celebrated its 2017 Best for the World recognition by meeting the highest standards of verified, overall social and environmental performance, public transparency and accountability as judged by the nonprofit B Lab. The Creamery’s cheese is carried in Whole Foods Market, Neal’s Yard Dairy, London and Fromagerie Laurent Dubois, Paris.
Pyure Brands LLC Focuses on Rebuilding Southwest Florida
Due to Hurricane Irma and its direct hit on Naples and southwest Florida, Pyure Brands LLC headquartered in Naples, Florida, will not be attending Natural Products Expo East. Despite the storm, Pyure Brands remains operational and open for business. However, rather than attending the show, the team will remain in the area to help those in need and rebuild its community.
As a part of its efforts, Pyure will be donating $5000 to the Harry Chapin Food Bank. The Harry Chapin Food Bank, an affiliate of Feeding America and a United Way partner agency, is the leading hunger-relief organization in southwest Florida.
The organization has been setting up mobile pantry distributions throughout the devastated parts of the region. Just yesterday they fed over 700 families in Lehigh Acres, one of the hardest hit areas, and over 300 families in Immokalee, the poorest area of Collier County. These families stood on line for more than two hours in 100-degree heat to get food. Harry Chapin is trying to set up six mobile pantries a day over the next few weeks. However, much more supplies are needed.
“The food bank is in desperate need of protein bars, granola bars, water, ice, and any other non-perishable items,” said Benjamin Fleischer, Founder and CEO of Pyure Brands LLC. “Harry Chapin Food Bank needs supplies to help thousands of people.”
Pyure would appreciate any support the Natural Product Industry community would lend to provide for these families that have been without water, food, gas, and electricity for days.
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Brands looking for the best way to help those impacted by Hurricane Irma maycontact Melisa Tropeano, melisa@mtlcommunications.com.
The timing of the storm is unfortunate as Pyure is very excited to share new innovative products with the industry. Fleischer will be attending the NPEE and is available for meetings to discuss the brands’ new business developments. Call 347.573.2796 to set up a meeting.
Pyure Brands’ warehouses are safely located in California, Illinois, and New Jersey. Pyure Brands will continue to ship to all retail and commercial customers during the recovery period with no disruptions. Customer service and other business functions will be executed remotely.
Hurricane Irma was disastrous for the southwest Florida area. The recovery will be challenging, but not insurmountable. Pyure Brands is fortunate to have wonderful customers and amazing consumers and is very appreciative of all their support.
