Pederson's Farms - Powered by Protein

In this engaging episode, Neil discusses ancient food practices and the evolution of human diet and health with Dr. Bill Schindler, a food archaeologist and primitive technologist. Dr. Schindler highlights the importance of connecting with our food sources and shares insights into how our ancestors thrived through dietary practices. He explores the evolution of human anatomy and diet, emphasizing the significance of nutrient density and bioavailability. The conversation also touches on the Blue Zones, the impact of disconnection from food, and the overwhelming nature of modern dietary information. Dr. Schindler encourages a return to instinctual eating and provides practical insights into creating nourishing meals and lifestyle choices as seen in his restaurant and educational initiatives. Links https://pedersonsfarms.com/ https://eatlikeahuman.com/ Dr. Schindler on IG: @drbillschindler Topics 00:00 Introduction to Dr. Schindler 02:47 The Evolution of Human Physiology 04:10 The Role of Food in Human Development 09:14 Challenges of Modern Lifestyle 22:32 The Disconnect from Our Food 26:50 Exploring Apple Varieties and Consumer Choices 27:47 The Power of a Truly Nourishing Meal 29:46 Instincts and Modern Nutrition 30:54 The Role of Senses in Nourishment 31:48 Evolutionary Perspectives on Diet 32:59 Challenges of Modern Eating Habits 33:57 Reconnecting with Natural Instincts 35:39 Steps Towards a Healthier Lifestyle 38:03 The Complexity of Food Choices 48:12 Promoting a Nourishing Food Culture 51:46 Final Thoughts and Encouragement  

The guest is Shawn Wells, a renowned nutrition expert and entrepreneur. Shawn has extensive background in biochemistry, his insights on biohacking and nutrition, and his experiences within the health community. Key topics include the impact of processed foods, the importance of whole foods, and the role of supplements. Shawn also shares his personal health journey, detailing the challenges he faced with obesity and autoimmune diseases, and how these experiences fueled his passion for nutrition. Additionally, they touch on the societal issues related to food education and the benefits of staying connected to the source of our food. The conversation is an insightful deep dive into health, wellness, and the food system.  Links https://shawnwells.com/ IG: @shawnwells Visit us online: https://pedersonsfarms.com/ Topics 02:14 The Biohacking Community 03:55 Vitamin Myths Debunked 05:28 The Impact of Modern Diets 11:02 The Best Diet Debate 17:29 Personal Health Journey 21:50 The Power of Passion and Curiosity 34:37 Food System Misunderstandings 36:57 Conclusion and Resources  

In this episode of the Peterson's Farm podcast, Tony Bartleson, also known as Meat Dad, shares his journey and expertise as a butcher, educator, and content creator. Tony talks about the cultural significance of butchery, the benefits of buying whole cuts of meat, and how learning to cut meat at home can lead to better quality and cost savings. He also discusses his background, how he transitioned from various jobs to becoming a butcher, and the importance of genuine, hard-earned skills. Additionally, Tony highlights his mission to make quality food accessible to everyone while encouraging healthier lifestyles. The episode also touches on the role of butchers and the challenges faced by the profession today, along with Tony's involvement in charity events like Bacon Bash, Texas. Links https://www.themeatdad.com/ IG: @meatdad1 Visit us online: https://pedersonsfarms.com/ Topics 00:13 Introducing the Meat Dad 01:11 The Importance of Food Education 02:01 Saving Money with DIY Meat Preparation 07:42 The Journey to Becoming a Butcher 11:19 Lessons from the Butcher Shop 13:17 Corporate Life vs. Personal Fulfillment 15:25 Earning Respect and Success 20:33 Knife Sharpening Techniques 21:18 Understanding Bacon Production 23:43 The Value of Healthy Eating 26:28 The Importance of Teaching Kids 27:45 Challenges of Promoting Health 31:23 Supporting Type 1 Diabetes 36:16 Reviving the Butcher Profession 40:41 Consumer Power in the Grocery Industry 41:53 Conclusion and Final Thoughts    

In this episode, representatives from Forum Meat, Todd Winn and Jennifer Tyson, discuss their backgrounds and experiences in the meat industry. They share insights on where meat comes from, the challenges and intricacies of meat processing, and the importance of quality and safety regulations in meat distribution. They also emphasize the value of small businesses in providing customized services and how the pandemic affected their operations, leading to unexpected growth in new business areas like serving ranchers. The conversation underscores their dedication to delivering high-quality, all-natural products to customers. Links https://www.forummeat.com/ Visit us online: https://pedersonsfarms.com/ Topics 00:00 Introduction to Todd Winn and Jennifer Tyson 01:28 Jennifer's Journey in the Meat Industry 03:57 Todd's Background and Passion for the Meat Business 08:22 Challenges and Misconceptions in the Meat Industry 13:22 Forum Meat Company's Unique Approach 24:18 Impact of COVID-19 on Forum Meat Company 27:58 Conclusion and Final Thoughts  

In this episode of the Pederson's Farms podcast, Neil Dudley interviews Carnivore Ray, who follows a carnivore diet consisting of only meat, eggs, and seafood. Ray shares his journey of how he started the carnivore diet and the positive effects it had on his physical and mental health. He experienced weight loss, improved mental focus, and the disappearance of chronic knee pain. Ray also discusses his perspective on food addiction and the importance of not comparing oneself to others. He emphasizes that while the carnivore diet may not be for everyone, it can be a beneficial option for many. In this conversation, Carnivore Ray and Neil Dudley discuss the benefits of the carnivore diet and the misconceptions surrounding it. They touch on topics such as the importance of understanding different perspectives, the potential impact of food on our health, and the role of alcohol in a carnivore diet. They also discuss the preference for lean meats among women and the affordability of the carnivore diet. The conversation ends with a discussion about their favorite steaks and the reasons behind their career choices. Takeaways The carnivore diet, consisting of only meat, eggs, and seafood, can have positive effects on physical and mental health. Following a carnivore diet can lead to weight loss, improved mental focus, and the reduction or elimination of chronic pain. Food addiction is a real struggle, and it is important to understand that individuals are not solely to blame for their addiction in a society that promotes hyper-palatable and addictive foods. It is crucial not to compare oneself to others and to focus on what works best for one's own body and health. While the carnivore diet may not be suitable for everyone, it can be a valuable option for those looking to improve their overall well-being. Understanding different perspectives can lead to more effective communication and understanding. Certain foods may have adverse effects on our health that we have deemed as normal. The carnivore diet can help alleviate conditions like gout and regulate hormones. Alcohol is best avoided on a carnivore diet due to its negative impact on sleep and metabolism. Women's preference for lean meats may be influenced by societal norms and misconceptions. The affordability of the carnivore diet is a topic worth exploring. Ribeye is a favorite steak among carnivore enthusiasts. Career choices in the agriculture industry can be influenced by personal experiences and values. Chapters 00:00 Introduction and Background of Carnivore Ray 01:22 Reasons for Adopting a Meat-Only Diet 07:39 Addressing Mental Health and Depression 09:57 Challenges of Food Addiction and Cravings 15:28 The Concept of 'Not Giving a Rip' 24:35 Exploring the Benefits of the Carnivore Diet 26:55 Understanding Different Perspectives and Ideas 29:57 Gout and the Carnivore Diet 33:15 The Role of Butter in the Carnivore Diet 36:27 Alcohol and the Carnivore Diet 40:47 Preference for Lean Meats Among Women 41:41 Favorite Steaks in the Carnivore Diet 44:04 The Affordability of the Carnivore Diet 47:50 Being Open-Minded and Exploring Dietary Approaches

Recorded at the World Food Championships, Neil interviews Lee Ann Whippen, a seasoned pitmaster with over 25 years of experience in competitive barbecue and the restaurant industry. Whippen shares her journey from growing up on a hog farm to becoming a successful restaurant owner and brand ambassador for Pit Boss Grills. She discusses the importance of high-quality ingredients, animal welfare, and practice in mastering barbecue. Whippen also touches on the growth of the World Food Championship, the dynamics of being a woman in the barbecue scene, advice for aspiring pitmasters, and her advocacy for Pellot grills as a convenient option for both beginners and seasoned chefs. Additionally, Whippen promotes Trim Tabs Pig Powder, a unique rub developed by her late father, emphasizing personal stories woven into brand identity. Links www.pigpowder.com Lee Ann on Instagram: @leeannwhippen Visit us online: https://pedersonsfarms.com/ Topics: 00:27 Diving Into the Life of a Pitmaster  01:18 The Journey from Hog Farm to Barbecue Champion 02:24 Understanding the Importance of Animal Welfare in Food Quality 03:31 Experiencing the Growth of the World Food Championship 04:33 The Competitive Spirit and Community of Barbecue 06:21 Tips for Aspiring Competitors and the Role of Quality Ingredients 08:43 Breaking Barriers: Women in the World of Barbecue 12:45 The Versatility and Appeal of Pellet Grills 15:33 Connecting with Lee Ann and a Tribute to Trim Tabs Pig Powder

Recorded live at the 2023 World Food Championship, Neil welcomes Brylee Johnson, the current Miss Rodeo Texas who is preparing to compete for the Miss Rodeo America title. She shares her journey in rodeo queening, her background in ranch life including rodeo participation and livestock showing, and her role as a judge in the Championship's vegetarian category. The discussion delves into her experiences with food, both in her personal life and at rodeo events, highlighting the significance of food in family and community gatherings. Brylee also touches on her understanding of agriculture and food sourcing, influenced by her upbringing and responsibilities as Rodeo Queen. Additionally, the conversation explores Brylee's personal growth, faith, and her perspective on competition and camaraderie within the rodeo community. The dialogue underscores the intertwining of food, rodeo culture, and personal values, offering insights into the multifaceted world of rodeo queening. Links: Miss Rodeo Texas: https://missrodeotexas.com/royalty/miss-rodeo-texas/ Brylee on Instagram: @brylee_lark Visit us online: https://pedersonsfarms.com/ Topics 00:27 Miss Rodeo Texas: Dreams and Aspirations 01:39 A Rodeo Queen's Food Judging Debut 02:26 Family, Food, and Rodeo Traditions 06:03 From Rodeo to Representing: A Queen's Journey 10:47 Navigating Success and Setbacks in Rodeo Queening 16:43 Faith, Family, and Finding One's Path 19:19 Reflecting on the Journey and Looking Ahead

Neil interviews Molly Blakely, a remarkable cookie maker from Alaska, who shares her inspiring journey of starting her business with just her last $150 and transforming it into a million-dollar product. Molly candidly recounts the early days of hand mixing cookies in her kitchen with her 10-year-old son, gradually building up her business while facing challenges and seizing opportunities along the way. She highlights the pivotal moment when her business gained nationwide recognition after being featured on Buzzfeed, leading to exponential growth and prestigious accolades. Through her story, Molly emphasizes the importance of perseverance, faith, and resilience in the face of adversity. She opens up about the role of her faith in guiding her entrepreneurial path and how her cookies serve a greater purpose by supporting various ministries and community initiatives. The conversation delves into Molly's mission to make a positive impact through her businesses and her future plans, including her goal to sell her cookie company and focus on other ventures. Listeners are treated to insightful discussions on entrepreneurship, faith, and the power of perseverance. Links: mollybz.com Molly on Instagram: @mollybzcookies Visit us online: https://pedersonsfarms.com/ Topics 00:00 Kickoff: Introducing the Unlikely Duo 00:41 Molly's Incredible Journey: From Last $150 to Walmart Success 02:59 The Science and Secrets Behind Molly B's Cookies 05:35 Navigating Business Growth and Embracing Change 06:59 Faith and Business: How Spirituality Guides Molly's Success 11:37 Expanding Horizons: The Alaskan Love Company 13:56 Overcoming Adversity: Molly's Personal and Professional Rebirth 17:31 A Concluding Note on Faith, Business, and Life

Chef Brian Duffy, a seasoned chef with extensive experience in the culinary world, shares insights on the food industry and its various dynamics in an interview at the World Food Championship. Having graduated from culinary school in 1995, Duffy has witnessed the evolution of the industry over the years. He has appeared on television shows like Bar Rescue and Opening Night and now operates a consulting firm, aiding in the opening of restaurants globally while also engaging in speaking engagements and entertainment ventures. Duffy delves into various topics, shedding light on the intricacies of the hospitality and restaurant business. He addresses the common misconception about food pricing, attributing the rising costs to factors like increased food prices and elevated labor wages, particularly in the wake of events like COVID-19. Duffy emphasizes the importance of supporting local businesses, especially smaller restaurants that often struggle to compete with larger chains. The interview also touches upon broader issues such as sustainable farming practices, the impact of dietary choices on health, and the significance of consumer influence in shaping the food landscape. Duffy advocates for a balanced approach, acknowledging the diversity of perspectives and the need for open dialogue in today's polarized society. He underscores the power of consumer choices in driving change within the industry, urging individuals to prioritize quality and sustainability in their food preferences. Links: https://chefbrianduffy.com/ Find Chef Duffy on social media at @chefbriduff Visit us online: https://pedersonsfarms.com/ Topics: [00:00] Chef's background and culinary journey [01:00] Evolution of the food industry [02:00] Impact of TV appearances and consulting work [02:00] Misconceptions about food pricing [03:00] Effects of COVID-19 on restaurant economics [03:30] Importance of supporting local businesses [06:00] Dietary choices and health implications [07:00] Role of consumer influence in shaping the food landscape [08:00] Advocacy for quality ingredients [09:00] Challenges faced by small restaurants [11:00] Polarization and open dialogue in society [12:00] Power of consumer choices [15:00] Influence of social media and media consumption patterns

Paul Newnham joins the show to discuss food advocacy, sustainability and dietary diversity. The topics include  beans as a nutritious food source, the importance of biodiversity in agriculture, and the impact of dietary choices on health. Paul believes in  the need for informed food decisions and understanding food production processes. Links: www.gainhealth.org/paul-newnham Find Paul on social media at @PaulNewnham Visit us online: https://pedersonsfarms.com/   Topics: [01:00] The World Food Championship, a unique food sport event. [02:00] Advocacy for beans, peas, and lentils and their benefits. [04:00] Paul describes his flexitarian diet and the importance of dietary diversity. [06:00] The microbiome, fiber, and gut health. [09:00] The importance of diversity in farming practices for resilience. [10:00] Exploration of the impact of food choices on health and well-being. [19:00] Small-holder farmers' significant role in global food production. [21:00] The importance of biodiversity in the food system for resilience. [23:00] How dietary choices can impact overall health and well-being. [24:00] The role of food as preventive medicine and its influence on health outcomes. [24:30] Emerging trend of prescribing food for health management. [25:00] The importance of understanding food production before criticizing it.

Neil chats with food enthusiast Danyel Buie about the profound significance of food memories, her culinary journey, and experiences as a judge at the World Food Championship. From childhood cake recollections to recommendations for Dallas eateries, they explore the joy and diversity of food culture. Links:  https://danyelbuie.com/ Visit us online: https://pedersonsfarms.com/   Topics: [01:00]: How food intertwines with cherished memories and family gatherings. [02:13]: Memories of a birthday cake with Easter egg decorations. [03:00]: Danyel's role as a master judge at the World Food Championship in Dallas. [04:00]: A passion for food blogging and exploring Dallas's culinary scene for over seven years. [04:47]: The significance of visual content in today's social media landscape for engaging audiences. [06:00]: The beauty of simplicity in cooking and the value of quality ingredients. [10:36]: Noteworthy dishes: boudin-stuffed green peppers and blue pasta with ribs. ][12:00]: A love for cooking, tracing back to childhood and family influences. [13:00]: Mindful cooking, considering dietary preferences and nutritional aspects of ingredients. [15:00]: Danyel's French heritage influences her love for Cajun and Creole cuisine, including unique dishes like turtle sausage. [16:00]: Exotic foods like caviar, oysters, octopus, and escargot. [16:55]: Crawfish holds a special place in Danyel's heart, representing her favorite dish and a nod to her Louisiana roots.  

An ambassador for the culinary culture, Chef Jernard Wells is an inspiration for other chefs and someone for people to look up to. Links The book: Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours: https://a.co/d/dGSq6zk https://www.hautecuisine.store/ https://www.threads.net/@chefjernard https://www.instagram.com/chefjernard/ Topics [00:19] Introduction of Chef Wells and discussion about the importance of food. [00:39] The cultural and ambassadorial role of chefs. [00:55] The influence of his father, who was also a chef, on his career. [01:40] His role in supporting and mentoring other chefs in the entertainment and competition world. [02:01] Impact of COVID-19 on the restaurant business and the chef's personal experience. [02:50] Challenges faced by high-end and gourmet restaurants in adapting to takeout orders during the pandemic. [05:00] Discussion on the ever-changing landscape of cooking styles and food preferences. [06:00] TV show "New Soul Kitchen" and the idea of making recipes unique to individuals. [08:00] Importance of cooking at home as a bonding activity with family. [09:00] Background growing up on a farm in Mississippi and the influence of his father. [10:00] Chef Jernard's family, including his wife and nine children, and their involvement in the culinary business. [11:00] Recognition and award for Chef Jernard's culinary skills at Horseshoe Bay Resort in Texas. [12:00] Chef Jernard's new book, "Southern Inspired, My American Table," and the inspiration behind it. [13:00] Discussion on the perception of Southern food and the nutritional value it offers. [14:00] Appreciation for claims-based products like those from Pederson's Farms, emphasizing quality over cheap alternatives.

Jay Ducote joins the show recorded live at the World Food Championships to discuss his appearance on Master Chef and much more.  Links:  www.jayducote.com Facebook & Instagram @jayducote Visit us online: https://pedersonsfarms.com/ Topics  01:31 Jay's Background: Baton Rouge, Louisiana, and Sugarland, Texas 03:00 Transition to Food World: Blogging, Social Media, Podcasts, Radio, TV Shows 03:37 Participation in MasterChef Season 2 on Fox 04:33 Winning against Bobby Flay with a Crawfish Boil 06:00 Cooking Experience with Gordon Ramsay 07:45 Life Lessons from TV Competitions and Set Experiences 10:55 Reflection on the Journey and Building Success Locally 13:29 Challenges of Offering High-Quality but Costly Products 15:43 Jay's Appreciation for Sustainable and Humane Agriculture 17:49 Sausage Making and Importance of Texture 22:05 Germans' Influence on Sausage Making in South Louisiana 23:23 Exploration of Cajun-Style Smoked Meats

The Walk-In Talk Podcast is hosted by Carl Fiadini, combining his culinary expertise and experiences to provide an insightful and engaging exploration of the food industry.    Links https://www.thewalkintalk.com/ https://www.thewalkintalk.com/walkin-talk-podcast IMDb imdb.com/title/tt27766644/reference Instagram intagram.com/WalkInTalkShow TikTok tiktok.com/@thewalkintalk Twitter twitter.com/thewalkintalk Facebook facebook.com/WalkInTalk.the.restaurant.lfe Topics 00:48 The concept of Walk and Talk Podcast  01:53 The importance of gaining experience working in a restaurant 02:16 Challenges of catering to sick and hungry individuals 02:48 Carl's experience in the food service industry and changes over the years 03:27 Expansion into food entertainment and video production 04:47 Reaching a million downloads 05:48 Challenges and excitement of the World Food Championship 07:21 Advocacy for mental health awareness in the food industry 08:36 Opportunities for collaboration and mutual learning in the podcasting world

World Food Championships Founder Mike McCloud joins the show in a conversation recorded live at the WFC in Dallas earlier this year. Links:  https://worldfoodchampionships.com/ Visit us online: https://pedersonsfarms.com/ Topics: [34] Recap of the bacon category judging at the World Food Championship.  [01:01] The resilience of Jack McMurray, a former bacon champion  [01:27] Dedication of competitors and the camaraderie in the food industry. [02:00] The intense competition and the incredible dishes presented. [03:00] Balancing the fine line of judgment in an uber-competitive setting.  [04:00] The three dimensions of judging: appearance, execution, taste (EAT).  [4:47] The difficulty of being objective  [05:00] The grand prize and the journey to becoming a bacon ambassador.   

Howard Brauner and Rock Sun join the show to talk about exporting food. The conversation as usual covers where food comes from, how it gets from here to there, and the relationships it requires. Links:  https://www.globalresourceproducts.com/ Visit us online: https://pedersonsfarms.com/ Topics: [00:46] China's need for foodstuffs [2:45] The importance of whole carcass utilization  [4:31] Chinese market is strict on food safety control  [6:43] Less sweet is better [10:53] The specter of wire fraud.  [12:58] Sourcing for everything natural and safe  [15:56] Wrap-up  

Recorded live at KetoCon 2023, it's a conversation with Jennilyn Griffiths, an expert in gut health and a lot of other things. Not to mention a really high energy person. Links:  www.jennilynfit.com Instagram: @jennilynfit https://www.facebook.com/jennilyn.griffiths/ Visit us online: https://pedersonsfarms.com/ https://www.ketocon.org/   Topics: [1:13] Childhood gut issues  [3:43] IBS is a syndrome, not a disease [5:22] What an antibiotic does to your gut [8:46] Doctors don't know everything  [9:22] A passion for exercise  [14:25] How you can you keep a good mindset [18:49] ‘Just 'cause you saw someone on the internet lose 50 pounds, it doesn't mean that's gonna be you' [20:14] Managing carbs [24:09] Compete with your own potential

Dr. Lisa Wiedeman, optometric physician and a carnivore, joins the show to explore whether a carnivore diet is sustainable. Links:  Visit us online: https://pedersonsfarms.com/ Dr. Wiedeman: www.CarnivoreDoctor.com On Instagram: @mycarnivoredoctor YouTube: @carnivoredoctor https://www.ketocon.org/ Topics: [00:56] Is carnivore sustainable?  [3:32] ‘It's not a diet. We're eating to live.' [4:25] ‘Don't eat anything that comes in a box, a bag, a bottle, or a jar.' [6:33] A daughter who knows she's doing her body good.  [8:05] Don't you get sick of meat?  [9:07] No need to be monitored by the medical profession [10:18] Crisco and processed food  [11:40] The slow suicide of dementia, Alzheimer's, cancer, diabetes, hypertension, stroke. [14:00] Lift, with all your body parts. [17:34] Carnivore cooking videos  

Today, recorded live at KetoCon 2023, a conversation with Chef James Barry about organ meat, a seasoning derived from organ meat, and generally where food comes from. Links:  Visit us online: https://pedersonsfarms.com/ Pluck Seasoning: https://eatpluck.com/ Instagram: @chefjamesbarry Twitter: @chefjamesbarry https://www.ketocon.org/ Topics: (0:30) Dinner was ready ‘when the smoke detector went off' (1:12) Making comfort food healthy (1:31) Cooking for Tom Cruise George Clooney[00:03:08] Make that accessible  (3:08) Organ meats: nutrient dense food  (4:46) ‘Empire of the Summer Moon' (8:32) The magic pill is the whole animal (9:53) Our pallets are the way to adventure eating.  (13:53) Our human body will do what it needs to do to survive  (15:34) A passion for improving the world  (17:29) Keto and other labels (19:49) ‘if I bring it into my house, I'll eat it.'  

J Gulinello is a health & wellness specialist and the founder of Perpetual Health. Links:  Visit us online: https://pedersonsfarms.com/ Perpetualhealth.com Instagram: @perpetualhealthco https://www.ketocon.org/ Topics [00:56] From classic pianist to biologist [01:29] A decade of independent research  [02:24] What is mitochondria?  [04:47] The illusion of the grocery store [05:57] ‘Food sovereignty' [09:12] Convenience may be killing us .[13:04] The FDA: ‘they're human' [16:24] Eggs, fish and more [17:02] Balance between diet and fitness  [21:05] ‘the door is open for the conversation' [22:15] Allowing blood sugar to regulate  

Today, recorded live at KetoCon 2023, a conversation with Nathalie Niddam, an expert in biohacking, health optimization and maximizing life. As Nathalie says, since the beginning of time, humans have been obsessed with not dying. But while we don't want to die, we also don't wanna be old and feeble. She joins the show to talk about this concept of health span over lifespan.   Links:  Visit us online: https://pedersonsfarms.com/ Nathalie Niddam: https://www.natniddam.com/ Her podcast: https://www.natniddam.com/podcast Facebook: https://www.facebook.com/groups/biohackingsuperhumanperformance/ Instagram: @nathalieniddam Twitter: @nathalieniddam https://www.ketocon.org/   Topics: (1:30) What is biohacking? (3:56) A passion for peptides (6:33) Nathalie's origin story (9:06) Misconceptions about food (11:21) Life is a pendulum: looking back on fallacies (13:32) Teaching kids about health and food (15:06) The meat in the freezer (16:42) Podcasting and inspiration  

Today, recorded live at KetoCon 2023, a conversation with Dr. Robert Kiltz, a fertility doctor who runs one of the largest IVF centers in America. The doctor discusses a host of issues around fertility, including inflammation as the real cause of infertility. Links:  Visit us online: https://pedersonsfarms.com/ Dr. Kiltz: https://www.doctorkiltz.com/ Instagram: @doctorkiltz Facebook: doctorkiltz https://www.youtube.com/user/DrRobLive https://www.cnyfertility.com/ https://www.ketocon.org/ Topics: 0:48 The real cause of infertility 1:46 ‘I went into medicine to help people' 3:21 The specter of propaganda 4:31 The natural nutrition plan: Carnivore 6:49 We've been duped about fruits, seeds and nuts 8:27 Learning from each other 10:51 The declining population 11:52 Bacon, eggs, butter and beef 15:30 ‘Nobody has to fail for me to succeed'  

Recorded live at Keto-Con 2023 in Austin, Texas, the guest is Dr. Ken Berry. He's a doctor who wants to help people. The discussion is: Why carnivore? What's important about nutrition? And what is the real human diet?  Links: Visit us online: https://pedersonsfarms.com/ https://drberry.com/ https://www.ketocon.org/ Topics: 1:27 What is the real human diet? 4:56 Is it food or not food? 6:12 Becoming a doctor 9:21 Humans are different 10:02 Being ignorant about food 12:47 What is pre-diabetic? 16:07 Type 1 vs. Type 2 diabetes 20:36 Slow death vs. quick death 24:00 Your word matters, your reputation matters 28:00 The doc embraces Keto 35:00 Changing the diet, and side effects

Dave Greening joins the show to discuss where food comes from. Dave has spent more than 25 years in the food industry and the last five with CROPP Cooperative, the co-op that has Organic Valley and Organic Prairie Brands. Links: Visit us online: https://pedersonsfarms.com/ More on Dave: linkedin.com/in/dave-greening Topics: (2:01) - Dave's backstory (5:25) - What the co-op does (11:05) - The concept of regeneration (14:06) - Manure lagoons (15:57) - Where food really comes from (17:21) - Why organic is so expensive (23:49) - Preserving the planet

Links: Pederson's Natural Farms cupcakesbyjordanjames.com Topics: (0:30) - Introducing Jordan and her experience placing 2nd in the World Bacon Championships (3:36) - How on earth do you make 2,000 cupcakes for one event? (4:53) - Jordan's family dynamic (7:19) - Why do you bake cupcakes for a career? (9:25) - How do you feel about animal protein? (12:25) - Learning the ropes of the cupcake business (18:19) - What is your biggest lesson in running this businss? (21:46) - What's misunderstood about where food comes from? (23:59) - What do you do outside of making cupcakes? (28:44) - How do you sell someone? (33:06) - How do you approach intimidating situations?

Does food safety and quality truly matter to consumers, and should it matter? This week on Pederson's podcast, Neil Dudley is joined by Richard Atkin, the Vice President of Quality Assurance at Tendergrass Farms to discuss where food comes from and the processes used to determine if food is meeting standards of safety and quality. They discuss the changes they've seen in the industry, the importance of third party verification, and the rise of regenerative agriculture. This episode is packed with valuable perspectives from two men who know the industry well! Links: Visit us online: https://pedersonsfarms.com/ Tendergrass Farms Tompkin Paper Nick Vos   Topics: (0:30) - Introducing Richard (2:00) - Why do you think consumers care? (13:47) - What is the most important thing about where your food comes from? (20:28) - How do we talk to people to make them understand the truth of animal agriculture? (23:35) - Richard's work in making sure medications & antibiotics aren't being given to the wrong animals or accidentally leaked into food, etc.

Have you ever thought about the energy used in food production and what that means for you when you eat that food? Joe Koran joins Neil for a discussion about where our food comes from and why that's important for our health. Neil and Joe talk about everything from Joe's decision to stop pursuing a teaching degree in order to learn about the seafood industry to reversing his heart disease and Type 2 Diabetes by changing his eating and lifestyle habits. This episode is full of ideas and insights you do not want to miss! Visit us online: https://www.PedersonsFarms.com Links: Buena Vista Seafood Land-based aquaculture Recirculating Aquaculture System (RAS)   Topics: (0:30) - Introducing Joe (1:20) - Who are you, why do you do what do you do? (7:51) - Veganism, processed foods, and the seafood industry (21:35) - What was your process for achieving this diet? (28:43) - Do you agree that transparency is more productive in one's industry than throwing shade on competitors? (34:52) - Wrapping up

What does it take to steward the land and build up a profitable ranch like Big Bluff Ranch? This is something Tyler Dawley knows well. Tyler joins Neil to discuss the importance of and the benefits of regenerative agriculture. They discuss their passions, the changing nature of the ag industry, their experiences in the industry, and the power the consumer has on their businesses. Visit us online: https://www.PedersonsFarms.com Links: bigbluffranch.com HolisticManagement.org TED talk by Alan Savory Regenerative Agriculture 101 Power Steer by Michael Pollan Big Bluff Ranch Organic Chicken Delivery Topics: (0:41) - Introducing Tyler (4:02) -  How long until you saw the rewards of regenerative farming? (9:38) -  Did you go to school for agronomy? (11:13 ) - How do you feel about meat consumption? (15:20) - What kind of animals are on your farm? (21:21) - Do you adhere to any 3rd party raising standards? (29:12) - The power is in the consumer's hands & the real experience of life in this industry (39:53) - Any last comments you'd like the listeners to know?

What is the least understood thing about the agriculture business? And can you really be sure about where the food on your plate comes from? This week, Neil Dudley is joined by John Saunders, Founder and CEO of Where Food Comes From, and Spencer Lomax, Director of Market Development at Where Food Comes From. They discuss the ag business in depth, third party verification, and possibly the most overlooked piece of the ag industry: the people. Links: Where Food Comes From Cody Land on The Cowboy Perspective   Topics: (0:30) - Introducing John Saunders (1:26) - Where did you come up with the business plan? (3:22) - Introducing Spencer Lomax. (6:02) - What is the most important thing about Where Food Comes From?  (8:42) - How do you get paid? (10:59) - What is the least understood piece of where your food comes from? (18:57) - How is it working with your wife? (20:41) - What's your most recent education or failure or win? (30:05) - what was the first company you founded? (36:25) - Question from GUEST: how does a cowboy end up selling bacon?

Can your biggest strength also be your biggest weakness? For Jodi Taffel, the answer is yes! Listen in as Neil is joined by Jodi - multiple time winner of the bacon category of the World Food Championship. They talk about her competition wins, as well as her acting career, and being unafraid to try things until they work. The conversation doesn't end there; Neil and Jodi offer some great insights into the food industry among other things. Listen in! Links: Jodi's IMDb Jodi on Instagram Topics: (0:30) - Introducing Jodi (8:58) - Jodi's award-winning bacon dish (10:52) - Where did you learn to cook and what motivates you to do this? (13:19) - How closely do you pay attention to your ingredients and where they come from? (17:45) - How do you deal with failure? (19:50) - What do you think is the least understood thing about where food comes from? (23:11) - Are you from the West Coast? (24:43) - Jodi's acting background (29:33) - The difficulty of gaining attention and the importance of doing hard things  

In this episode of Powered by Protein, host Neil Dudley interviews Diego Diverde, the Sales Director for Greener Pastures Chicken. Diego shares how their farm raises organic, grass-fed chickens using regenerative farming practices. Find out what regenerative farming is and how it helps improve soil health and sustainable food production with Diego Diverde. Links: Greener Pastures Chicken Virtual Kitchens Rebel without a Crew by Robert Rodriguez www.PedersonsFarms.com Topics: (1:03) - Introducing Diego and GPC (4:40) - How many people do you think understand the nuances about chicken in our country? (6:35) - How can you leverage the claims GPC makes? (10:02) - Eating for a goal vs. eating for experience (14:22) - The Sales role for Farmers and Ranchers (17:11) - Virtual Kitchens (19:43) - Why did Von Miller join GPC? (22:44) - What's your approach to branding? (25:19) - Is there a specific breed of chicken you use? (26:48) - How is the drought affecting you? (27:11) - Certified Human claims

Did you know that it is possible to make hot ice cream or snow out of food? At the World Food Championship it is! This week, host Neil Dudley is joined by James Murray. Murray has 40 years of experience in the industry, works for the National Pork Board, and is a professional chef. They discuss the incredible innovations seen at the World Food Championship, how Murray became a chef, and the importance of continually educating ourselves, consumers, and producers in the pork industry. Links: Pork.org Porkcares.org Porkcheckoff.org The American Culinary Federation The Research Chefs Association Jim on LinkedIn National Pork Board World Food Championships   Topics: (0:44) - Introducing Jim (3:09) - What's the secret to a great pork chop? (7:30) - Trickonosis in wild pigs (9:15) - How is the Pork Board funded? (10:55) - Why is pork #1 in consumption globally but only #3 in the United States? (13:34) - Claims-based pork (18:57) - What's your journey to becoming a chef? (20:41) - What gives you your drive? (23:24) - The science behind cooking at the chef level (25:08) - What resources does the Pork Board offer? (27:25) - What advice would you give someone to connect with the culinary community?

The commitment to living a healthy life is not an easy one. But Jordan Graham can attest that it is worthwhile. Listen this week as Neil Dudley is joined by coach and weight loss specialist Jordan Grahm to discuss the mindset behind living a healthy life, and the importance of doing it for yourself. Jordan shares his story and the changes he made in his life to lose over 200 pounds and become a healthier person physically and mentally. Links: The Fit Boss on YouTube The Fit Boss on Instagram Jordan's Website FitExpo LA '23   Topics: (0:30) - Introducing Jordan (2:15) - Jordan's weight loss and mental health journey (5:25) - What is your advice to people who want to approach people in their life about getting healthier? (11:08) - Do you ever think about quitting? (12:51) - When did you start choosing to change your life? (19:58) - Are people in your family obese? (22:00) - What was your mental approach to losing weight? (24:34) - Mentors & Failure (37:19) - Thoughts on different diet approaches (43:40) - The Whole 30 Reset & 75 Hard (49:18) - Wrapping up

Are you wondering what it takes to truly be successful as an entrepreneur? Caroline Fausel would say never giving up is key, along with a few other ingredients. Listen as Caroline joins host Neil Dudley to discuss Caroline's Olive You Whole blog and podcast. The conversation covers healthy living, regenerative agriculture and the role animals play in it, and Caroline's path from vegetarianism to Paleo. You don't want to miss it! Links: Olive you Whole Podcast PaleOMG Danielle Walker - Against All Grain Nom Nom Paleo Neil on the Olive you Whole Podcast - Episode 38 Topics: (0:30) - Caroline and her background (2:01) - The Vegetarian Perspective (6:37) - The world of a content creator (9:20) - What would be the key to succeeding in this field? (12:46) - What's something surprising you've learned about food in your conversations with people in this space? (16:25) - Why did you get into podcasting? (18:49) - Can we allow imperfection? (26:32) - How do you reconcile with someone who thinks negatively about what you do? (29:32) - Parenting

What does it take to turn your company's good reputation into a strong brand? Hard work is a good starting point. Listen as Michael Kiolbassa of Kiolbassa Smoked Meats joins Neil Dudley to discuss how Kiolbassa has become what it is today and the changing nature of the business. They discuss the ins and outs of the meat business and the priceless things they've learned in their years of experience working in the industry. Links: Kiolbassa Smoked Meats Kiolbassa on Twitter Kiolbassa on Facebook Kiolbassa on Instagram Kiolbassa on TikTok Visit us online: www.PedersonsFarms.com Topics: (0:30) - Introducing Michael (1:53) - Michael background and his company: Kiolbassa (2:53) - Why do we as an indsutry try to soften the term ‘slaughter'? (7:19) - Why did you decide to go into banking? (10:44) - How did you build your brand? (18:09) - Would you prioritize marketing or sales? (20:22) - Why sausage? (21:14) - How do you keep the VC money out of your business? (23:51) - Sausage as a sustainability play (27:29) - How do you build a team?

Do you know where your food comes from, and does that matter to you? Owner of Nutrition with Judy and author of The Carnivore Cure, Judy Cho joins host Neil Dudley on the podcast to explain why it definitely should matter to you! They also talk about the power of our habits and fueling our bodies with the right kind of fuel. This is a discussion you don't want to miss! Links: Nutrition with Judy Nutrition with Judy on YouTube Nutrition with Judy Podcast Neil's appearance on Nutrition with Judy The Carnivore Cure by Judy Cho Dr. Natasha Campbell's episode of Nutrition with Judy Melissa Urban on the PNF podcast The Magic Pill The Power of Habit by Charles Duhigg Visit us online at www.PedersonsFarms.com Topics: (0:30) - Introducing Judy (2:20) - The Carnivore Cure (4:28) - What were you doing before all of this? (6:49) - Chasing shiny new ideas in the wellness space (8:13) - How do you feel about the importance of knowing where your food comes from? (14:53) - Gut and Psychology Syndrome Protocol (16:56) - Diets are an elimination protocol (20:24) - Dieting and Autism (23:20) - Where does your drive come from?

Have you ever heard of the term “greenwashing?” Nurse practitioner Cynthia Thurlow joins Neil Dudley on the podcast this week, and they discuss the greenwashing of product labels, as well as metabolic health, intermittent fasting, and nutrition. Cynthia has expertise and explains the science behind intermittent fasting in her book Intermittent Fasting Transformation. Links: Cynthia's TEDtalks Intermittent Fasting Transformation by Cynthia Thurlow Cynthia's Website Everyday Wellness Podcast Paleo Valley Intermittent Fasting: Transformational Technique Beth Lipton The Intermittent Fasting Podcast Dr. Jason Phung Robb Wolf Dr. Ben Bikman JJ Virgin Dave Asprey Dr. Gabrielle Lyon Ben Azadi Topics: (0:30) - Cynthia's background and career (7:23) - Thoughts on Doctor's spending more time working toward nutrition solutions vs. pharmaceutical solutions for health issues (17:41) - The limiting belief that women gain weight as a normal function of aging & the Processed Food Industry (26:56) - Cynthia's book & Intermittent Fasting (30:40) - Wrap up

n this episode, the creator of Keto Savage, Robert Sikes, joins host Neil Dudley for a discussion about running businesses, transparency for consumers, and the importance of breaking out of the status quo in everything from nutrition to business practices. Robert has been a natural bodybuilder for fourteen years, half of which have been in a ketogenic state. Listen to hear more about his story and a “behind the scenes” chat about both businesses. Links: - Keto Savage - The Keto Savage Podcast - Global Animal Partnership - Pederson's Natural Farms - Cowboy Ethics by James Owen Topics: (1:06) - Carnivore Snacks & Robert's Keto Brick (3:21) - Robert's Marketing secrets (5:03) - How Robert became a sought-after speaker (6:48) - How to not be mediocre (9:29) - What's next for Robert (11:48) - 75 hard (14:45) - Introducing Neil & his career with Pederson's (22:04) - Staying ahead of the curve with marketing, social media & podcasting (27:27) - Pederson's Products (28:13) - The life cycle for a Pederson's raised Pig (36:59) - Ethically raising & killing animals (47:01) - Robert on becoming KetoSavage (53:05) - The Cowboy Perspective & What Neil wants to instill in his children (1:03:01) - You can't have bad bacon! (1:06:02) - Trickinosis and Pseudorabies in Hogs (1:08:19)- The Grocery Shop Conference (1:12:25) - Wrap up

What is it like working at Pederson's? This week, Pederson's Lead Support Representative Jeff Hackett joined Neil Dudley on the podcast. They discussed Jeff's experience working at Pederson's, how he joined the Pederson's team, and his Whole30 experience! Links: Visit us online www.PedersonsFarms.com Topics: (0:30) - Introducing Jeff & life working at Pederson's (8:02) - Jeff's work, hobbies and life (17:42) - Learning to navigate pandemic changes (20:03) - Jeff's favorite Pederson's products (22:03) - Do you feel pressured to do a Whole30 working for Pederson's? (25:58) - Talkin' product! (30:37) - Are you strict with your kid's diets? (31:08) - Does being a pet owner make you think about eating meat? (33:31) - Wrap Up The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

What exactly is an NFT and what does it have to do with bacon? Listen as Neil Dudley is joined by Ritchie McCord and Andrew Evans of Bacon Club. They discuss and explain what NFTs are, the simplicity of using them, and the partnership between Pederson's and Bacon Club. Links: Visit us online at www.PedersonsFarms.com Andrew on Twitter Richie on Twitter  Join the Bacon Club! https://baconclub.io/ Topics: (1:39) - Introducing Andrew & Richie  (9:58) - NFT's &  interfacing Web3 with Web2 (14:48) - When can people start buying our NFT and why should they care about it? (20:59) - The hierarchy of the NFT's & goals for Bacon Club (32:00) - Attempting to explain Ethereum and Bitcoin mining (38:17) - Wrap Up The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

What does it take to run Denver's oldest sausage manufacturer? Listen as siblings Melodie Harris and Steve Polidori join host Neil Dudley and discuss the ins and outs of family run Polidori Sausage. They talk about what it means to run a certified green facility, working with family, and the importance of hearing what customers are saying. Links: Visit us online: www.PedersonsFarms.com Polidori Sausage Topics: (1:22) - Introductions (3:11) - The work that goes into building a company focused on sustainability (8:43) - What's it like working together as siblings? (12:17) - How did you evolve out of being a mom & pop business (17:00) - How do you approach your marketing efforts? (24:19) - Why should consumers choose your product? (27:50) - Are there any new products you have coming out? (29:57) - How confident are you in your plant-based sausages? (32:02) - Wrap up The Pederson's Farms podcast is produced by Johnny Podcasts & Root and Roam.

Can the food we eat be life-changing? If you ask Abby Scott, the answer is absolutely yes. Abby started the ketogenic lifestyle in 2017 and saw major positive changes. Now, her whole family is on the keto path and are all the better for it. In this episode, Neil and Abby talk about House of Keto, what led her to the ketogenic life, and, most importantly, what adopting the ketogenic diet has done for Abby's family. Visit us online at www.Pedersonsfarms.com Links: House of Keto Website House of Keto on YouTube House of Keto on Instagram House of Keto on Facebook The Magic Pill movie Topics: (1:00) - Introducing Abby (2:38) - Abby on completely changing her son's life with Keto & her approach to a family Keto diet (25:11) - Thoughts on public school lunches, processed foods, changing diets & parenting styles (32:15) - Wrap up The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

Beatriz Aranda How often do you learn about the people behind the products you purchase? Well, that's just part of the culture at Pederson's. The desire for transparency doesn't end at what goes into the products or even how the animals are raised. It's the people that really tell the story. People like Beatriz Aranda. Neil sits down for a chat with Beatriz, a 15-year employee, to discuss the work she does every day. Beatriz shares how she takes pride in what she does and her joy in working with others from her neighboring town, with a population of just 200. She's the one that takes the time to make sure the product you purchase looks good on the store shelf, and she does it with pride. Listen to her story and learn a little more about where your food comes from and the people who make it all possible. Links: www.PedersonsFarms.com Topics: (0:30) - Introducing Beatriz (4:03) - What is your job? (9:12) - How has Pederson's changed since you came to work here? (12:02) - What's your favorite product we have? (12:45) - Beatriz's family (14:12) - Thoughts on Pederson's chorizo (15:54) - How do you like working in a cold environment? (18:09) - Final thoughts The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

Dr. Mindy Pelz What if you could reset your body's health without spending a dime? Dr. Mindy Pelz firmly believes that our bodies can do just that through intermittent fasting. Listen as she leads Neil through the journey of what happens to your body after 13 hours, 17 hours, 24 hours, and beyond. But don't think you can just jump in and stop eating, folks. That's not a healthy way to approach anything. As Dr. Mindy says, “If you want to run a marathon, you don't start at 26 miles.” So how does one start, and what are the benefits of this way of fueling your body? Listen and find out. Links: Fast like a Girl by Dr. Mindy Pelz Dr. Mindy Pelz on YouTube Dr. Mindy Pelz Website Dr. Mindy Pelz on Instagram Everything else from Dr. Pelz! Visit us online at www.PedersonsFarms.com Topics: (0:46) - Mindy's background, Intermittent Fasting, ketosis & coffee (4:37) - Why it's important to delineate between men & women when talking about fasting (7:13) - What is fasting? (12:42) - The importance of sleep (14:47) - What starts a fast? (17:07) - Do you think about things in a holistic way? (19:05) - 36-72 hours into a fast: What happens to your body (23:11) - Assessing Neil's health (26:01) - Fixing your cravings via fasting (28:00) - Can you fast too often? How long should you space out each fast? (32:19) - Should one intermittent fast for the rest of their lives? (33:52) - Thoughts on protein cycling (38:11) - Breaking a fast (39:53) - Wrap up The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

James Peisker What happens when a trained chef is dissatisfied with the quality of the meat on offer? In the case of James Peisker, the answer is simple: If want something done right, sometimes you just have to do it yourself. Neil talks to James about how he came to co-found Porter Road, a company where flavor, quality, and freshness come first. The conversation ranges from logistical to philosophical and everything in between. With sage advice from an entrepreneur that started with nothing more than an idea and $500 in a bank account and now runs a successful cutting-edge business—this is an episode you won't want to miss. Links: Porter Road Butcher The Story of Porter Road Visit us online at www.PedersonsFarms.com Topics: (2:20) - The reality of being a business owner (3:53) - The Meat industry is Smoke & Mirrors (12:38) - Understanding the circle of life when it comes to eating animals (17:10) - Fitness & Nutrition (19:27) - What challenges do you face getting products to consumers? (29:10) - We need more butchers in America! (40:28) - Wrap up The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

Dr. Anthony Chaffee What if eating carnivorous could help cure you of chronic pain, lower your risk of cancer, heart disease, and obesity and run your body more efficiently? Well, that's precisely what Dr. Anthony Chaffee, a physician that specializes in neurosurgery, believes. Neil explores how Dr. Chaffee came to this belief through medicine and nutrition to his personal experience trying to find the most efficient fuel for his body as a professional rugby player. His insights have helped numerous others discover how a carnivorous diet can improve their health too. And he's all about helping others, as you'll hear from his extended stay in Bangladesh helping Myanmar refugees. Intelligent conversation and potential solutions for a better life abound in this episode. Links: Visit us online at www.PedersonsFarms.com Alone Series Thomas Sowell Milton Friedman Topics: (0:30) - Introducing Dr. Anthony Chaffee & the Carnivore diet history (7:41) - How do we reconcile differences between people who pursue different diets? (14:11) - Does your physique help grow your audience and bolster your argument for Carnivore? (15:41) - How Dr. Chaffee approaches debating anti-Carnivore people (19:22) - Do you like the stance of the fact that it's a Doctor's responsibility to get people off medication? (23:25) - The Legalization of Drugs (30:22) - Dr. Chaffee's service in refugee camps in Myanmar (40:41) - Final Thoughts The Pederson's Farms podcast is produced by Johnny Pdocasts & Root and Roam.

Have you ever felt that if you just lost weight, everything else would fall into place? Dennis Pridgen is here to tell you there is much more to it. Looking good doesn't always equal feeling good. Dennis is the owner of Get Lean Journey, offering customized keto plans and fitness and lifestyle coaching. Neil talks to Dennis about the most crucial factor in his 195-pound weight loss journey, and it's much bigger than just nutrition and exercise. Find out how Dennis left his depression behind and continues to push forward daily to be the best version of himself. If you're looking for inspiration, this episode has it. Get Lean Journey on Instagram

Robby Sansom Get ready to dive deeply into the world of animal welfare, regenerative agriculture, and the realistic scalability of the sustainable food movement. Listen as Neil speaks with Robby Sansom, co-founder of Force of Nature, a company formed to accelerate the creation of a global regenerative supply network. As the former CFO/COO of EPIC, Robby understands the value of providing consumers with healthier animal proteins while benefiting the communities that produce them and the environment. If you care about what you eat and want to know more about how animal agriculture can provide a carbon benefit to the planet, this is the episode for you. Links: Robby on LinkedIn Force of Nature Epic Protein ‘Alone' Reality series @ForceofNatureMeats on Instagram   Topics: (3:37) - How'd you come up with the name Force of Nature? (4:58) - Robby's career background (9:23) - Why do you keep going through the punishment of startups? (11:47) - Has it been easier building a team the second time around? (14:34) - How do you educate a potential customer to justify a higher price? (18:06) - What would you say to someone who says you're chasing money for selling your first company? (23:19) - What're your thoughts on food products not being affordable for everyone? (31:03) - Is Bison your number one product? (33:09) - Final thoughts The Pederson's Natural Farms Podcast is produced by Johnny Podcasts & Root and Roam.

Jim Ondrusek  There are as many opinions on what humans should eat as there are ways to make food. Of course, not everyone chooses to eat animal proteins, but if you do, you might also care about how the animals are raised and the process behind getting that pork chop to your plate. And if there's anyone qualified to answer those questions, it's Jim Ondrusek, the VP of Pederson's fresh pork. Jim's been in the meat industry for 46 years, and his family has for 110 years. In this episode, Neil and Jim discuss the details of humanely raising pigs in a way that genuinely shows Pederson's appreciation for the lives behind the food they make and the lives of the people that make it possible. Links: www.PedersonsFarms.com Southwest Meat Association USDA Topics: (1:19) - Jim's Background (4:53) - Using the whole animal (8:28) - Thoughts on Price Fixing in the meat industry & becoming a trustworthy vendor (18:29) - What makes Pederson's Pork the best? (28:42) - Why aren't our pigs pasture-raised? (38:03) - Final thoughts The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

Anne Malleau In this episode, Neil speaks with Anne Malleau, Executive Director for Global Animal Partnership (GAP). GAP has paved the way for third-party, independent animal welfare certification, but they also work behind the scenes to help the farmers that make it possible to succeed in the consumer-driven market for more humane animal agriculture. Is regenerative agriculture next on the horizon? Listen as the two discuss the evolution of animal agriculture and how the GAP Step process works to improve the lives of the animals, help producers achieve their goals, and improve the quality of the food for everyone it serves. Links: Global Animal Partnership Anne on LinkedIn   Topics: (3:21) - Anne's background and work with GAP (8:09) - What is GAP and why does it matter? (13:48) - Thoughts on Regenerative Certification (18:30) - Anne's Sales Philosophy (21:00) - Is blockchain tied to any of the technology you're building? (23:10) - How do you feel about Pederson's GAP progress? The Pederson's Farms Podcast is produced by Johnny Podcasts & Root and Roam.

Ed Cifu Quality doesn't just happen. It takes constant concentrated ongoing effort. And as Market District Director of Fresh & Specialty, Ed Cifu knows about quality. In this episode, Neil and Ed discuss what happens behind the scenes to make Market District not just another grocery store but a destination and epicurean experience for foodies. From challenging his team of culinary-trained chefs to create new recipes to building long-lasting relationships with vendors and suppliers, Ed's focus on the human connection provides insight into how to run a business right. Links: The Market District Giant Eagle Whole Foods Wawa Topics: (3:40) - Ed's background (5:56) - How are you able to juggle all of this responsibility? (10:41) - How much parallel is there in your stores and Giant Eagle? (11:56) - Ed's ability to be nimble in trying new products (17:13) - Product planning and purchasing methods (18:40) - What makes a great vendor? (25:44) - Ed's buying philosophy The Pederson's Farms Podcasts is produced by Johnny Podcasts & Root and Roam.