November 2, 2016
Tim Jefferies hands off a choice cut of meat to a longtime customer at Hood River farmers’ market.
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Long before the patty hits the bun, ranchers in the Columbia Gorge region work hard to raise their cattle with a gentle touch, hoping their daily toil — and compassion — will pay off down the road. The resulting naturally raised beef finds its way to plates on tables throughout the Gorge in a variety of ways. Here, we take a look at two of them.