Bison. It's What's For Dinner 


The line was 10 people deep at noon on a Saturday.  


"Have you got any more kidneys?" one customer asked.


"Nope, all gone," the vendor replied.


"What about liver?" 


"No, sorry. Sold out." 


Held at Charles H. Wilson Park (map)  2200 Crenshaw Blvd. (between Sepulveda Blvd. and Carson St.) on Tuesdays and Saturdays, Torrance Farmer's Market plays host to dozens of vendors selling everything from fruits and vegetables, cheese, salsa, nuts and just-baked cobblers. 


While there are booths aplenty, the focal point of the fair is none other than a small white stand near the far southwest corner of the parking lot. On this particular Saturday, the booth is staffed by Ken Lindner, the mild-mannered, passionate owner of Lindner Bison. 


Week after week, he consistently sells out of his grass-fed, sustainably farmed buffalo meat. 


According to the Lindner web site, "studies show grassfed and grass-finished meat contains more betacarotine, a natural cancer fighter; more omega 3s, more CLA’s, more natural Vitamin E (rather than vitamin injections or artificial feed supplements). In addition, grassfed bison has less fat and cholesterol than it’s feedlot counterpart." The result is a taste similar to beef, but a little sweeter and a lot leaner. 


He's apparently on to something. Every week, customers come from miles around to get the choice selections. 


If you can't find the Lindner Bison booth - just look for the line.