Whether or not you’ve chosen to find yourself a home where the buffalo roam, there’s good reason at least to visit. Take Wyoming for example. Here winter may be long and distances between major population centers longer still but Wyoming boasts not only stunning national parks and world-class ski resorts but also big herds of grass-fed bison, which, in case you haven’t heard, make for mean buffalo burgers.
Clearly, things are much easier then they were back in the day when Fort Laramie’s “army bread” was a dietary staple for the hungry homesteaders, trappers, traders, cowboys, indians and other assorted folk passing through; modern travelers can have a taste during Independence Day festivities at the historic fort before hitting the trail in search of a real meat meal and a cup of joe, done cowboy style. For something a little stiffer, try a shot or two of Koltiska Orginial (or if you’re really brave, KO 90), sure to put hair on your chest. Sheep and Cattle are also big business in this neck of the range, so for those who have a beef with bison, well, there are plenty of jerky, steak and chop-style alternatives.
Hungry travelers with a truly wild appetite take note: the equally appropriate alternative is a succulent serving of rainbow trout, or a hearty cut of elk, courtesy of your local sportsman.
When the time comes to wash it all down with your Jove’s nectar of choice, bear in mind that Wyoming’s microbreweries are relatively few and far between, but don’t let that lead you to believe there’s any shortage of watering holes in towns like Jackson or Casper, and when push comes to shove you can always (still) make Cheyenne.