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David and I are getting our hosting groove down. The technical glitches are less and we are finding our footing together. Not bad when it's only been 19 shows to date.
It REALLY helps when we have great and patient guests. This interview will have you thinking differently about the beef you eat and how you want it to be raised and prepared for you. Could it be that cattle raised "the old fashioned way" can heighten the appreciation you have for what you place on your table? Find out here.
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