Genasci Ranch Podcast

Today I'm joined by Nicole Buckley Biggs, a natural resources social scientist tackling climate and conservation challenges related to working lands. In this conversation we discuss Nic's current research investigating the array of benefits that working lands provide, and how they are mediated by different types of landowners with varying interests and management goals.

I'm joined by Raymond Irwin, the Chief Champagne Officer at Fizz Champagne and Bubbles Bar, located in California's Capital City of Sacramento. When the pandemic struck, Raymond like so many entrepreneurs had to reimagine and adapt his small business. In this episode we explore how Fizz was able to uniquely pivot and launch worldwide.

For this second episode, I'm joined by Andrea from Balance Made Simple who is reimagining the way we eat by encouraging more simplicity & balance. We will dig into changing our mindset around food from scarcity to abundance in order to create true sustainable health. I enjoyed this conversation as it addresses many of the problems consumers in the American food system face, yet provides a balanced, simple, & practical solution forward for optimal health. 

"We were consumers before we were producers." In this first episode I explore with the Sales & Ranch Manager, Molly Taylor, the ways PT Ranch is bringing new life to old ranching traditions. We discuss their many innovative enterprises that are stewarding and reconnecting people back to the land and their food.