Owens Farms Piedmontese

Owens Farms Piedmontese Seedstock Piedmontese breeders located on the Palouse, south of Spokane, WA. Seedstock Piedmontese Breeder

03/15/2026

It's going down, and the steaks couldn't be higher
⛳🥩🏌️

Lauren and I had so much fun with Chef Cara Anthony at her first cooking class of the year. It was especially rewarding...
02/27/2026

Lauren and I had so much fun with Chef Cara Anthony at her first cooking class of the year. It was especially rewarding doing the class with our own Fassone. We loved our time with Chef Cara, we loved our time in the kitchen learning Piemonte style cuisine, and we know we'll be back! The only question is, who is going with us next time?!

Ever since delving into the culinary world as a historically picky eater, I've wondered how many chefs are aware of supe...
01/14/2026

Ever since delving into the culinary world as a historically picky eater, I've wondered how many chefs are aware of supertasters. Here's a short explainer on what that term really means

Supertasters are individuals with a higher density of fungiform papillae (taste buds) on the tongue and functional variants of bitter taste receptors, most notably TAS2R38. This amplifies taste, texture, and oral sensation.

How common is this?

~25% of adults meet criteria for supertasting.

~15–25% of the population has notably higher papillae density.

Women, on average, have slightly higher density than men.

Density declines with age.

Bitterness perception

TAS2R38 heightens detection of bitter compounds (e.g., PTC/PROP, cruciferous vegetables, dark chocolate).

Bitterness can dominate the flavor profile and drive avoidance of otherwise healthy foods.

This response is biological, not learned or cultural.

Fat perception

Higher papillae density increases oral tactile sensitivity.

Fat can feel heavier, greasier, or coating rather than smooth.

Satiety may be reached sooner due to heightened sensory input, not caloric load alone.

Sweet and salty perception

Sweetness and saltiness are often perceived more intensely.

Lower absolute concentrations may be sufficient for satisfaction.

Over-seasoning can quickly become unpleasant.

Carbonation

Carbonation increases trigeminal nerve stimulation.

For supertasters, this can read as sharp, aggressive, or irritating rather than refreshing.

Alcohol and to***co

Ethanol activates both bitter receptors and trigeminal pain pathways.

Alcohol may feel burning or noxious even at low exposure.

To***co bitterness and irritation are amplified, contributing to lower usage rates in some supertasters.

Bottom line
Taste is not purely subjective preference alone.
It is constrained—and shaped—by sensory biology.

Fassone noodle soup is my new daily staple. Next step is to start making broth with our bones.
01/13/2026

Fassone noodle soup is my new daily staple. Next step is to start making broth with our bones.

10/30/2025

Calm, quiet, foggy morning at the ranch.

Coming from farming and ranching, this quote truly resonates with me:"I know firsthand, that my work is not about me. Ra...
10/30/2025

Coming from farming and ranching, this quote truly resonates with me:

"I know firsthand, that my work is not about me. Rather it is about and for someone else. Someone I don't know or have ever met, but someone with whom I have an intimate relationship"

My thoughts often go to the final eating experience someone has with our Fassone. What they are experiencing in the moment, how they feel afterwards, and what they might reflect on. Was it a fleeting moment, or will it become a core memory?

For the meat that is being served, I know that I have done everything possible to allow for the best meat-eating experience possible. But for the meat that is in production, I always want to improve in such a way that sets a new benchmark for excellence. Where the combined passion, effort, and knowledge of the many people contributing can shine like a beacon, drawing more to enthusiastically get involved, and leading others by example.

'A work of art that no one ever saw or understood but the workman himself.'Craftsmanship is the quality that comes from ...
10/23/2025

'A work of art that no one ever saw or understood but the workman himself.'

Craftsmanship is the quality that comes from creating with passion, care, and attention to detail. It is honed, refined, and practiced over the course of a lifetime.

10/10/2025

Lomo Saltado de Manzo courtesy of
Such a fun evening getting to experience Peruvian cuisine with Fassone!! Thank you and

This Sunday, Sunday, SUNDAYYYY!!! We're moving the herd in our annual July Cattle Drive. I'm usually in heavy preparatio...
07/19/2025

This Sunday, Sunday, SUNDAYYYY!!! We're moving the herd in our annual July Cattle Drive. I'm usually in heavy preparation mode and forget to share. If anyone wants to come watch, message me for details.

Address

11010 S. Sharon Road
Spokane, WA
99223

Opening Hours

Monday 9am - 9pm
Tuesday 9am - 9pm
Wednesday 9am - 9pm
Thursday 9am - 9pm
Friday 9am - 9pm
Saturday 9am - 9pm
Sunday 9am - 9pm

Telephone

(509) 953-1151

Website

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