A longform magazine article from Edible Santa Barbara’s Summer/Fall 2020 issue offering an in-depth, personal account of Cuyama Lamb founders Jack Thrift Anderson and Jenya Schneider. Covers the operation’s three pillars — land management grazing, meat production, and wool — as well as the semi-nomadic lifestyle of shepherding, the role of working dogs, and the sheep’s impact on local preserves and fire-prone landscapes.
