Brittany Cole Bush
BCB Shepherdess, Working in the land stewardship with livestock realm and purvey leather work and pelts
My first job in food was:
What brought me to San Francisco:
City life and pursuing my education
My one-year goal:
Profitable consulting and education business and bringing a stable goat meat supply to San Francisco.
My five-year dream:
Viable sheep and goat operation in Northern California and a developing Shepherding School of the West.
My mentor, and the most important lesson I learned from him or her:
Olivia Tincani. She has coached me in business since 2013 and has been an excellent advisor in how to negotiate in a male dominated realm of ranching and meat.
What I can teach other people in this group:
Connections between production of high quality protein that has been managed with regenerative land managed practices and how these animals can participate in carbon sequestration.
My favorite thing to cook:
Lamb with chimichurri sauce
Expresso with sparking water, a fine glass of red wine
How I relax:
Watch my animals graze
I am proof that the ancient profession of a shepherdess can be viable as a modern-day authentic livelihood.