December 2025
Winter doesn’t arrive all at once in Louisiana—it creeps in with mud, gray skies, and the steady rhythm of rain on tin roofs. The pastures green up, the cattle settle, and the ranch shifts from summer hustle to winter management. It’s a slower pace, but not an easier one. Cold weather asks more of everything: the land, the herd, and the people caring for both.
This month, Doc breaks down how the ranch transitions into true winter mode. Our News Roundup highlights a new local vendor and launches our December raffle—your chance to bring home a quarter cow, a bundle, or GLC gear. Health & Wellness dives into inflammation and why joints fire up when the weather turns. And Chef’s Corner makes the case for bone broth as the ultimate winter staple.
Let’s step into the season together.
Rain finally hit the pastures after a long dry spell—though, as usual, we got a little more than we ordered. The dry grass has flushed green, and the ranch is still in strip-grazing mode for the next few days before shifting to hay. We’re right on schedule to begin grazing ryegrass in February.
The herd is holding up well for this time of year. Even the mama cows with calves are maintaining condition through the swings in weather. The only complication now is mud: deep ruts, messy access routes, and tougher hay placement. That’s winter ranching—Mother Nature sets the conditions, and we adapt.
From our family to yours, Merry Christmas and Happy New Year. Thank you for another year of support.
Sincerely,
Dr. Shannon Gonsoulin
Want the full story?
Watch more for a deep dive into the land, the herd, and the people behind GLC.
Vendor Spotlight: Gabrielle Acres
Holiday Ranch Raffle — How It Works
To celebrate the season and give back to the community that keeps us going, we’re launching the GLC Ranch Raffle:
- For every $20 you spend on GLC beef, you earn one stamp.
- Collect 10 stamps and your name is entered into the raffle.
- On December 22, we will draw three winners:
1st Place: Quarter Cow (grass-fed, beautifully marbled, freezer-ready)
2nd Place: Curated Beef Bundle
3rd Place: GLC Gear Pack (hat, t-shirt, hoodie, and more)
Your support keeps us ranching. This is our way of saying thank you.
Want the full story?
Watch more about this month's Vendor Spotlight here
Inflammation and Winter Arthritis Flare-Ups
Cold snaps and wet weather don’t just move cattle—they move your joints, too. Seasonal inflammation is a real pattern for many people, especially in the winter months when barometric pressure drops and tissue stiffness increases.
Here’s what’s useful to keep in mind:
- Lower temperatures can slow circulation, increasing joint pain in hands, knees, and hips.
- Inflammation tends to spike when the body works harder to maintain warmth.
- Nutrient-dense foods (like grass-fed beef, rich in omega-3s and conjugated linoleic acid) offer natural anti-inflammatory support.
- Hydration matters more than people realize—cold weather often masks thirst signals.
Practical Tip: A warm mug of bone broth once or twice a day can help ease stiffness, restore minerals, and support joint health. Which brings us to…
Bone Broth for Winter Strength
Bone broth is foundational food. It’s simple, nutrient-dense, and built from parts of the animal that deserve to be honored and used well.
A basic GLC winter bone broth:
Ingredients:
- 2–3 lbs GLC marrow bones or knuckle bones
- 1 onion, halved
- 2 carrots
- 2–3 cloves garlic
- 1–2 tbsp apple cider vinegar (pulls minerals from the bone)
- Salt + pepper
- Optional: bay leaf, thyme, parsley stems
Steps:
- Roast bones at 425°F for 20–25 minutes until browned.
- Add bones + vegetables to a stock pot or slow cooker.
- Fill with water, add vinegar, bring to a simmer.
- Let it go low and slow: 12–24 hours for maximum collagen extraction.
- Strain, cool, and skim.
- Sip daily—or use as a base for soups, sauces, or rice.
Why it matters:
Bone broth supports joint health, gut health, hydration, and recovery. It’s one of the simplest ways to “eat for resilience” during Louisiana’s wet winter season.
Pair with:
A chuck roast, braised low and slow, or ladle warm bone broth over everything.