We recently had the opportunity to visit Rancho San Jaulian in Lompoc. What a great time we had seeing where our flank steak is born, raised and slaughtered! I was able to get really up closed and learn all about the methods of this historic Rancho.
It was a cool day and had rained all night so it was muddy, the air was crisp and we did not realize untill after we left there no smell of animals….
Our parsley also comes from just down the road at Amapolla Farms, I was able to pick-up a load directly from the fields !!