"$70? For pork??! You dumb bunny!" This, I suspect, is what my grandmother would have told me, had…read moreshe witnessed the scene. I stopped by the Holding Ranch (http://www.holdingranch.com/) booth at the market and came away $70 poorer, but rich beyond my wildest dreams in smoked maple bacon (cured nitrate-free with salt, brown sugar, dried maple syrup, & a concentrate of lemon, green tea, and celery), pork tenderloin, and Canadian-style back bacon (more on this later). So, if my grandmother were alive to judge, all I could do is invite her to dine with us this week, so that we could demonstrate the wonders of cooking with humanely-butchered farm-to-table products raised with supreme care, love, and attention. Does it solve all the ethical dilemmas of eating meat? Hardly. But I drive a car, too, even if I feel guilty for leaving behind a carbon footprint in my wake. At times like these, I feel the need for some pop cultural wisdom that only a Pig and a Rat engaged in Waiting for Godot style dialog can provide. I call, in other words, on Stephan P. of Santa Rosa, CA, for help. Here's the rat-pig exchange* in question, with the accompanying illustration here (http://media2.px.yelpcdn.com/photo/bUxF5ZzwOAZdPwk_Rn3Trg/l): Pig: Were you ever thrown out of a club? Rat: Plenty, why? Pig: Because that "Society of Cultured Pigs" group just booted me. Rat: They got word of the bacon thing, huh? Pig: ... But B.L.T.'s taste so darn good. Rat: They're too judgmental. I agree, Rat, I agree. That's the issue. Taste! Don't judge!! It is San Mateo on a Saturday. It's only a few minutes after 9 AM, but already the farmers' market is in full swing. Crowds line up by their favorite vendors, hoping to score something delicious and nutritious for their next week's worth of meals. We hadn't been to this particular market for several months, so I made a beeline for the Holding Ranch stand. They are from Shasta, and they raise some of the best cattle, lambs, chickens, and pigs in the world. But because they are a relatively modest-sized operation, and because their products are in such demand, they sell out fast. Especially the bacon and tenderloin, which they only bring to market after the Berkshire Hogs have lived a full life outdoors and are ready to be slaughtered (http://www.holdingranch.com/pages/pork.html). So I was shocked - shocked! - to discover that both bacon (in 2 styles) and tenderloin (a 2.5 lb. piece) were available. Price played second fiddle to a chance to indulge using a porkish palate to provide protein and taste variation in our largely vegetarian diet. Grandma, all I can say is that it was worth it. I'm with the Pig on this one! They DO taste so darn good. I present to you exhibits A(i), A(ii), B, & C: A(i): Grilled pork tenderloin dry rubbed with applewood smoked sea salt, cracked multicolor peppercorns, and fresh cinnamon, basted with pumpkin oil, apple cider and tarragon vinegars, lemon juice, Canadian Grade B maple syrup, and blue agave nectar; A(ii): Sourdough asiago cheese and rosemary corn-kernel biscuits sliced in two and filled up with thin-sliced cold tenderloin, fresh horseradish, Dijon mustard, radicchio, and frisée (eat your dirty sauce little heart out, Ike's!); B: Farmers' market BLTs with sprouted wheat whole grain toast, red, green, and yellow heirloom tomatoes, and microgreen mesclun; C: Winter wheat penne pasta with diced Canadian bacon "pancetta," baby spinach, rainbow chard, chopped tomato, garlic, Madeira cooking wine (from CA), Sonoma chevre, and grated Italian Parmesan. Mr. Pastis, I rest my case. Holding Ranch is guilty. Guilty of being so darn GOOD! That's some pig you've got there, my friend. Dedicated to Wilhelm Y., for his love of pork, and of 21st century Californian small farm culture, in all its many forms. (*) From the 2003 anthology, "Pearls Before Swine: BLTs Taste So Darn Good," Andrews McMeel Publishing, page 13.

I purchased 1/4 beef from Holding Ranch about two months ago. I couldn't find anyone else to go in…read morewith me on a full carcass. I selected them after comparing prices at the four closest ranches and talking to each of them on email to find out about their operation. Prices for a quarter are $5.99/lb cut and wrapped. For a half, the cost is $5.49/lb cut and wrapped and, for a whole, the cost is $4.99/lb. There was a complete selection of cuts, all wrapped, vacuum sealed, and frozen. The only bones were the shanks, soup bones and ribs. No others. There was no porterhouse with a bone, instead it was cut and packaged separately as the New York and the fillet. I think it was about 350 lbs in total, with about a third being ground beef. Took up almost exactly a top freezer space. I'm very happy with the cuts, quality and taste, although you really do need to learn how to cook grass fed beef differently than corn fed. They also sell into farmer's markets in the bay area. They are good people! If you want to find others to go in with on locally grown, humanely and sustainably raised beef and other products join this: http://bamcsa.ning.com Culinary Hatchet www.culinaryhatchet.com http://culinaryhatchet.ning.com http://twitter.com/CulinaryHatchet

Grew up coming to the R-Ranch. While it's not a Forbes 5 star resort, it is a great opportunity for…read morefamilies to have a multitude of activities at an affordable rate where they can go year round.

I LOVE R Ranch. Helpful staff and just a well run place. Activities are fun and casual. Loved the…read moregymkhana series! So fun. Highly recommended

My girls had the MOST amazing horseback riding experience of their lives today thanks to Rockin…read moreMaddy Ranch! I highly recommend it.

Laura, Scott and her staff were absolutely amazing to us from the moment we arrived til the moment…read morewe left. I felt at home, at ease and had the best time while we were visiting the area. We will be coming back for sure!!! The property is very clean, horses are very calm and taken care of. Our group consisted of 4- all beginners (ages 9 and 15), our guide was very patient, knowledgeable of the area and was an amazing leader! We couldn't be more happy and pleased with our experience! Thank you for everything! Kim & family

bought there in 1971 and it was well run,now it is gone way downhill with very poor management and…read morerising cost and getting less. Stay away.so many members leaving its just a matter of time before its gone.

great place with lots of opportunities like hunting, fishing, atv riding, horseback riding and many…read moresights to see

One of my favorite late summer activities is visiting the ranch to pick peaches! They offer a wide…read morevariety, and the peach trees stretch across a vast expanse of land. It's a beautiful walk through the farm and the orchards. They seem to have dozens of peach varieties because every time I visit, there's something new to pick. Unlike other U-pick farms, their prices are very reasonable, around $1.50 per pound, and they decrease later in the season. They have such an abundance of peaches that they just want to clear them out! In addition to peaches, they also sell other fruits and vegetables depending on the time of year. This time, they had massive zucchini and loads of corn! I always grab some local honey too, which is both reasonably priced and delicious. I'm amazed that more people don't know about this local gem! I go every year and highly recommend a visit!

From the owner: local 165 Acre Southern Oregon Farm offering Grass fed beef, sold in 1/4, 1/2, or full…read more U-Pick Peaches, boxed Peaches, and Fresh Sweet corn, and other great local Produce

Everything! Gorgeous setting. View from the porch of Shasta is breathtaking! Each room is…read moreexquisitely furnished in antiques and the bed was the most comfortable ever. Large game room and guest kitchen for an evening glass wine. The breakfast,which we take on the porch, is gourmet. David and Chris are so accommodating and kind. This is our fifth stay and not our last!

We have stayed with Kris and David (and their adorable little senior dog, Cork) four times over the…read morelast few years. We make it a point to stay at Mt Shasta Ranch when we drive to the Bay Area from Seattle. Each and every time we have been warmly welcomed with fresh homemade cookies, coffee and tea, as well as wine in the afternoon. They are kind, hardworking people living their dream of offering a top notch bed and breakfast in their lovely home. I especially enjoy sundown on the front veranda with blankets, our beverage of choice, a wonderful view of Mount Shasta and the beautiful countryside. The mansion, built in 1923, is well kept and spotless. There is a large dining room with a billiard table and many windows where one can read and watch finches and other birds at the bird feeders. There's also a cozy living room with a fireplace and a lovely wood fire when it is chilly outside. Each time they have offered our choice of rooms when available and been treated like family. The bedrooms, each one tastefully decorated with antiques, feature comfortable beds and thoughtfully curated amenities. There are two separate lodges for families behind the house itself. I also appreciated seeing a pair of horses in the pasture next door. Kris and David are always happy to recommend local restaurants, hikes and other activities. But most of all the this B&B is a quiet and peaceful respite. I know they also host various groups for retreats. We have especially enjoyed meeting other guests at the Mt Shasta Ranch as well. Lastly, a highlight of our stay is Kris's gourmet breakfasts, delicious and varied, served by David who is charming and accommodating. This place is an absolute gem. We highly recommend it.

Back in 1961, my husband and I came for a week, and I l learned to ride horseback for the first…read moretime with your very patient staff and horses. I still remember our breakfast rides in the beautiful surroundings. On a whim, I googled Coffee Creek Ranch and was delighted to see you are still there and delighting guests.

We loved our time at the ranch. We did not stay at the property but will in the future. We set up a…read morehalf day ride and Ruth the Owen was kind enough to invite us to a Steak Fry the night before and meet everyone. Ruth was great as was our wrangler Duffy and all the staff were super friendly. The grounds are great with so much to keep the kids occupied. Food was great and we could not have had a better time !

This is the place you go to get a sense of Oregon's full beauty and peace. The lodgings were divine…read moreand comfortable. Rustic but still chic. The owner was very kind and helpful when we struggled to figure out how to work the woodstove without getting smoke everywhere. Beautiful scenery and comfortable lodging. It is on the pricey side, so certainly a splurge. But you won't walk away disappointed.

Was a beautiful place to hold the wedding. It is high on a mountain. It opens up to meadows in…read more valleys. The people are wonderful. Our camp host, Emily was very helpful and right there when needed. The commercial kitchen had everything we needed. Clean and well appointed. We stayed in Meadow House. It is a beautiful farm house. They owner brought us eggs, fresh goat milk, and butter. We were able to watch Sandhill Cranes, a doe, with 2 tiny fawns, other deer. Go see baby goats,19 in all. Baby pigs. I would go there again, just to relax.

Wonderful place to visit! The Alpacas are so adorable and the other animals are just as cute and…read moresweet. The lady showing us around was very kind and very informative. So glad we stopped in

Fun experience for the whole family. Rach tours available…read moreby calling. Beautiful, hand crafted, local art; needle felted creatures, pet portraits, hand and machine spun and dyed yarn, rovings, and batting, all made from alpaca fiber, hats and socks to keep you warm in the coldest weather. Creative hand drawn cards for all occassions, inspired by the creatures out here. Unique wire wrapped gemstone jewelry. Alpacas, mini horses, donkeys, dogs ,cats, a mini mule and a big old mini pig named Merle. So call or visit the website to come out and meet Merle and the rest of the crew. Guaranteed a wonderful experience! 530)859-1994