November settles the dust. The heat breaks, the air sharpens, and the work shifts from pushing through summer to setting the table for winter. Out here, the rhythm slows just enough to notice things again — the way cattle graze heavier ahead of a cold front, the sound of birds moving south, the comfort of a kitchen running on broth and cast iron.

This month: in Back to Basics, Doc shares what the shift into winter looks like on the ranch. In our News Roundup, meet a new neighbor expanding outdoor life here in Iberia Parish. Health & Wellness takes a deeper look at winter fats and why your body actually wants them this time of year. And in Chef’s Corner, we keep it simple with tallow-roasted winter vegetables — the kind of cooking that warms you from the inside out.

Let’s get into it. The season is changing, and so are we.

The cool weather finally showed up, and it feels good. November is one of our favorite times of year — cattle are content, pastures are strong, and the pace shifts from heavy summer work into winter preparation.

Right now, we’re busy baling hay and staging it across pastures so our cows have what they need when winter fully sets in. We’re also getting ready to plant ryegrass and other winter forages. It’s been a dry month, so we’ll be timing our planting with the next round of rain to make sure seed hits soil at the right moment.

Overall, the herd looks excellent and the land is holding well. We’re heading into winter in great shape, and excited for what this season brings.

Thank you for supporting our ranch.

Sincerely,

Dr. Shannon Gonsoulin

 

Want the full story?
Watch more for a deep dive into the land, the herd, and the people behind GLC.

▶️ Second Cutting on YouTube

 

Teche Lake Outfitters

South Louisiana doesn’t just feed people — it grows a way of life. Right here in Iberia Parish, a new outdoor experience is opening the gate for folks to reconnect with the land in a real way.

Teche Lake Outfitters has officially launched in Loreauville, offering guided quail hunts along our local waterways. No big-box tourism, no plastic versions of the outdoors — just honest Louisiana landscape, experienced with people who know it.

Fall and winter bookings are now open, with customizable day trips and corporate group outings. Whether you’re a lifelong sportsman or someone who just needs to step back into nature for a day, this is the place to do it.

▶️ Book a hunt
337-940-1869

Winter Fat, Real Fuel

When the temperature drops, nature shifts gears — and so do we. Animals build reserves, forage changes, and the work of staying warm becomes real. Humans used to live the same way, and our bodies still remember it. Winter isn’t a “cut calories and survive on salads” season. It’s a fuel and build strength season.

For generations, families here saved and prized fat in the colder months — marrow, tallow, suet. Not because it was trendy, but because it worked. Grass-fed fat is dense nutrition: omega-3s, CLA, vitamins A, D, E, K, and real energy for real work. It’s the slow-burning fuel your body prefers when days shorten and metabolism naturally ramps up.

Modern food culture swapped tallow for seed oils, and traded broth and marrow for processed quick fixes. You can feel the difference when you go back. Meals stay satisfying longer. Energy steadies. Skin and joints thank you. And the kitchen smells like home again.

Start small and intentional:

• Cook eggs or winter greens in beef tallow
• Add roasted marrow bones to Sunday supper
• Keep a jar of rendered fat like your grandparents did
• Use broth as your base for soups and stews

This isn’t nostalgia — it’s physiology and common sense. Real food fuels winter better than anything from a factory line. Eat like someone preparing for work, warmth, and long days. Your great-grandparents weren’t wrong.

Strong winter bodies are built with real fat, real broth, and real food.

Try it: roast marrow bones + fresh bread or rice, spoon warm marrow over the top, finish with salt, lemon, and parsley. Simple and rich.

Slow Heat, Deep Flavor

November is when kitchens get serious again.
Broths simmer. Cast iron stays warm. Fat turns to flavor.

If you want to cook like a ranch kitchen — start with the basics done exceptionally well:

Tallow-Roasted Root Vegetables

You need:

• 2 tbsp grass-fed beef tallow
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 sweet potato, cubed
• 1 onion, quartered
• Salt, cracked pepper, fresh thyme

How to:

1. Preheat oven to 400°F
2. Melt tallow, toss vegetables until lightly coated
3. Roast 35–45 minutes, until edges blister + caramelize
4. Finish with flaky salt and a squeeze of lemon

Why it works:
Tallow cooks hotter and cleaner than seed oils — you get crispy edges, richer flavor, and nutrient-dense fat that actually belongs in a kitchen.

Pair with:
A chuck roast, braised low and slow, or ladle warm bone broth over everything.