130 PUNCHMAGAZINE.COM raised beef and pork are sold online and at farmers markets in Half Moon Bay, Saratoga, Fort Mason and Mountain View as well as at local retailers and restaurants, including Pescadero's beloved Duarte's Tavern and Half Moon Bay’s Ritz-Carlton. The second impact of this mindful approach is what has happened to the land. “These cows are a tool to fix the ground,” Chris says. The result has been better grass diversity. “We're seeing more perennial grass improvements,” he adds. “We're seeing more carbon stored in the soil. We're seeing more water infiltration rates going up.” What Chris is doing to restore the land is working. “You have good soil, you have good animals, you have good food,” he smiles. “That's been my thing for pretty much my whole life.” We’ve just got to figure out where that balance is.” The results are twofold. The first is in the meat the farm produces. The meat is tender because the weight goes on slowly. Pomponio’s cows aren’t being pushed to gain as they would in a feedlot. Furthermore, the cows are finished on native grasses, oats and brewers' grain from microbreweries in San Francisco for the last 120 days, which brings out a mellow flavor to the beef. Chris says that is also a reflection of the herd not being stressed. Plus, he adds, “It's proven that it's more nutrient-dense to have cows on grass.” Today, the ranch's pastureBack to the Land
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