How Restaurants Are Surviving Climate-Fueled Price Spikes | Eater
"A fourth-generation regenerative ranch outside Asheville that partners with 22 regional ranches and is accredited by the Savory Institute, supplying grass-fed, grass-finished beef touted for its animal-welfare and climate resilience benefits. The ranch is valued by restaurant partners for relatively consistent pricing during feed shortages, though its costs have risen in recent years due to higher operating, labor, and forage expenses." - Hannah Wallace
