Marin Sun Farms

"Organic Erosion"
San Francisco Chronicle Magazine, Sunday January 28, 2007

Marin Sun Farms, in Point Reyes, is a collection of ranches on more than 2,000 acres of rolling, certified organic pasture. All year long, cattle and chickens speckle the hills, free to roam and graze at their leisure.

The Hereford and Angus cows, in fact, are never confined. They are grass-fed, except during winter, when they also eat hay and silage. The chickens' typical diet of plants and insects is supplemented with organic grains..... click here

"Back to the Ranch"
San Francisco Chronicle, Wednesday September 20, 2006

Jeff and Katie Hagan are never stuck wondering what's for dinner -- not with 80 pounds of beef in the freezer.

The San Francisco couple buy a quarter of a pastured steer at a time, frozen and neatly wrapped as roasts, steaks and burgers, plus oddball cuts never seen in an American supermarket -- once they've learned the hard way whether to give a long braise or a fast sizzle. click here

"Chicken Slaughter: Killing them softly"
The Point Reyes Light, Thursday September 21, 2006

Only five percent of the animals slaughtered in the United States are currently protected by humane slaughtering regulations, leaving 8 billion birds slaughtered yearly unprotected. click here

"TRENDS Grass-Fed for the Greater Good "
San Francisco Chronicle Magazine, Sunday February 8, 2004

Before the first case of mad cow disease was reported in the United States, Marin County rancher David Evans was proclaiming his determination to change the way cattle are raised and sold for beef.

From his family's 2,400-acre ranch in the rolling, verdant hills of Point Reyes, the 32-year-old Evans represents a new generation of ranchers who want to protect the land and improve the quality of beef and the life of farm animals. In Evans' model, which differs from that of his parents, grandparents and many peers, there are no cages, antibiotics or hormones. There is no feed containing rendered animal protein, the suspected cause of mad cow disease. The land is without pesticide and is sustained by the grazing of animals.
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"High Stakes"
San Francisco Chronicle, June 19,2002

Bay Area at the forefront of the big-bucks battle between proponents of grass-fed beef and traditional cattlemen .

Those grass-chomping steers sprawled along the hills of West Marin might look peaceful enough, but they are at the center of a war being waged on your dinner plate. Call it the battle of the beef.
For much of the spring, the virtues of beef raised on Northern California pastures have been the talk of the Bay Area's top chefs. They argue that grass- fed beef is better for your health, easier on the environment and tastes better than what most Americans eat -- beef fattened on corn and soy in huge feedlots in the Midwest.
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"Grass Roots Revolution"
San Francisco Chronicle, June 19, 2002

Will the new beef put corn-raised cattle out to pasture?

If the Bay Area food scene were a cotillion, grass-fed beef would be its newest debutante.
Although Northern California's history with cows fattened on nothing but local pastures goes back more than a century, it was only this spring that a serious retail alternative to classic American grain-fed beef hit town. So far, suppliers of the new beef can barely keep up with demand. That's because chefs like Laurence Jossel of Chow and Park Chow find the taste as well as the politics of grass-fed beef appealing -- so much so that he decided to use only grass-fed beef in the approximately 100 hamburgers he sells every day at his two restaurants.
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"Grazing their way to market"
The Press Democrat, May 4, 2002

Three Sonoma and Marin ranchers build niche for natural, grass-fed beef

Three cowpokes from Marin and Sonoma counties are joining the herd of livestock entrepreneurs targeting consumers who want to feel less guilty about eating beef. The partners, two of them fifth-generation North Coast ranchers, are challenging conventional cattle feeding methods while seeking a niche market with natural, grass-fed beef.
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