He gave us a tour of his ranch in the beautiful coastal hills of West Marin while teaching us about his carbon ranching operation. This regenerative type of ranching captures carbon from the atmosphere and stores it in the soil, in turn reducing greenhouse gases that contribute to climate change.
In short, Frosini's environmentally friendly ranching is all about the grasses. His grazing technique strategically moves his cattle around the ranch where they feed off the grass and fertilize the soil, allowing perennial grasses to thrive even in the current drought.
As we've mentioned before, this all gets very science-y. Lucky for us, one of the results of all this science is the tastiest grass fed Black Angus and California Kobe beef you'll find anywhere.
At our event on October 30, Chef Chris Kiyuna of The Perennial, Chef Tu David Phu will be serving up several dishes featuring grass- from Stemple Creek Ranch and True Grass Farm. We're also screening our short film, drinking cocktails and and using media installations to provide our guests with a comprehensive understanding of all the requisite hard work that goes into feeding us and, in this case, the planet.