Owens Farms Piedmontese

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

Your health determines the quality of your time. Protect it like your future depends on it.
07/08/2026

Your health determines the quality of your time. Protect it like your future depends on it.

06/24/2026

A steak is more than a collection of numbers.

46 grams of protein. 880 milligrams of potassium. Over 10 grams of omega fatty acids.

Those values tell us what is present.

The more interesting question is what it costs the body to access them.

Fassone has long been celebrated for tenderness, a characteristic born from unique genetics that shape muscle architecture itself.

Great nutrition is not merely about what a food contains, but how effortlessly the body can unlock it.

Performance Begins on the Plate.

Fassone isn’t just lean. It’s structurally built for efficiency. Smaller fibers. Fine collagen. Low fat.These traits su...
06/23/2026

Fassone isn’t just lean.

It’s structurally built for efficiency.

Smaller fibers. Fine collagen. Low fat.

These traits support faster digestion and better nutrient delivery.

Swipe to see why this matters →

05/29/2026

Lightning from the beginning of the storm

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.

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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