Our story begins in the rugged Andes Mountains of Patagonia, on the Argentinian side of the border between Argentina and Chile.

Meet Ethan

A US Army veteran with 22 years of experience in the 1st Ranger Battalion, 1st Special Forces Group, and Army Special Operation Command. He has received numerous awards for his valor and leadership; including the Silver Star, Bronze Star, and Purple Heart.

​After retiring from the military and sale of a successful cryotherapy business, he went on to work during the COVID-19 pandemic as Clinical operations site lead at several alternate care facilities.

Despite these accomplishments, Ethan felt a lingering sense of unfulfillment and sought a spark to ignite his next chapter.

ORIGINS OF AN IDEA

Unsure of his next move, Ethan decided to embark on a Misogi – a Japanese tradition of self-purification and renewal – and had chosen a solo pilgrimage through one of the most challenging trekking circuits in the world, deep in the heart of Patagonia.

While planning this adventure, he encountered an obstacle: the lack of suitable food options.

The military MREs (Meals Ready-to-Eat) that had sustained him during his service days held no appeal. He sought a more natural, nourishing alternative, but the available dehydrated options were bulky and lacked the caloric density needed to fuel his planned 15-mile daily treks.

Drawing on inspiration from the past, Ethan recalled a book about the Lewis and Clark expedition. He remembered reading that the explorers had relied heavily on pemmican, a traditional Native American food made from dried meat, fat, and berries. It was a compact, calorie-rich source of sustenance, perfect for long journeys in the wilderness.

After harvesting an elk, he decided to make his own pemmican, but his first attempt fell flat. Determined to improve the recipe, Ethan experimented by adding nuts, berries, and honey, creating a flavorful, energy-packed version that perfectly suited his needs for the upcoming 62-mile trek through Patagonia.

Inspired by the feedback from friends and family who loved his recipe, Ethan envisioned a world where adventurers and health-conscious individuals could access convenient, sustainable, animal-based protein snacks. Ethan knew, life's journey is not just about personal transformation; it is also about sharing one's gifts with the world.

A TEAM WAS BORN

Set on his vision to bring his newfound pemmican recipe to the public, Ethan realized he needed help to make this dream a reality. Several months after the Patagonia trek, Ethan found himself on the Western side of Oahu, Hawaii, at a men's leadership retreat where he met Scott Wells.

The only two participants hailing from Austin, Texas; Ethan and Scott had hit it off during the transformative weekend focused on building one's character and developing life and career goals.

Scott was passionate about nutrition, nature and wellness and had senior experience in marketing leading health-focused brands like Clean Juice and mindbodygreen. He loved Ethan's pemmican concept and after syncing up back in Austin, the duo began to share the vision Ethan had conceived and decided to partner together to found Wild Horizon.

Ethan and Scott both believe in the benefits of eating pasture-raised, grass-fed meat: one of the most nutrient dense foods on the planet. And also one of the foods that can help save the planet, through regenerative agriculture.

Wild Horizon's mission is to empower people to live a healthier lifestyle in greater harmony with nature.

Whether you're an explorer, athlete, grass-fed foodie, regenerative rancher or just a friend, we look forward to seeing you on the horizon.