The Appropriate Omnivore with Aaron Zober

For Aaron's latest podcast, he welcomes on Hart Dairy marketing manager Mandy Schulz. Hart Dairy is another brand he discovered at the Natural Products Expo West last month. Being a new company, they exhibited for the first time at the show. Mandy explains to Aaron everything that Hart Dairy has to offer in terms of how they do dairy right. Hart Dairy is a farm in the ever expanding arena of regenerative agriculture. They also have their cows grazing outside on the grass 365 days a year. Additionally, Hart Dairy is non-GMO and humane certified. Mandy tells Aaron the details about all of them and makes him extremely pleased at how they're raising the bar for dairy standards.

For the latest episode of The Appropriate Omnivore, Aaron welcomes on Big Picture Foods co-founder Sotiris Kitrilakis. Big Pictures produces on Aaron's favorite things to eat — olives. These are olives different from what we typically see on the market. Most of the olives available in supermarkets aren't fully fermented and have chemical products added into them. Sotiris tells the stories of how each of the different types of olives go through the traditional fermentation process. In addition to being truly fermented, the olives are also grown using regenerative agriculture. More recently Big Picture Foods has expanded into regenerative and fermented peppers and capers, two foods also long overdue. Plus Sotiris tells the listeners what other products Big Picture Foods has in development.

Aaron's guest for this episode of the Appropriate Omnivore is Rich Pauwels, founder of Rich Nuts. Rich begins with his story of going from being a firefighter to selling sprouted nuts. Rich talks about the health benefits of sprouting nuts, how they improved his health and how they can improve yours. In addition to the nuts being sprouted, they're also certified organic and sourced from regenerative farms. Rich concludes with telling Aaron what it means for Rich Nuts to be a triple bottom line business.

Aaron welcomes author Alex Lewin to the Appropriate Omnivore podcast. Alex recently released the second edition of his book Real Food Fermentation. Real Food Fermentation is both a book about fermentation and a cookbook with many recipes of popular ferments. Alex delves into the books he read which led him to learning about fermentation. He discusses how with the pandemic, many people turned to fermentation. Alex even talks about the possibility of a certain ferment being able to help with COVID. Aaron and Alex then discuss how to ferment correctly, their favorite types of ferments, and foods that many don't realize are fermented.

For the latest episode of The Appropriate Omnivore podcast, Aaron Zober does something a little bit different. As Aaron attended the Natural Products Expo West in Anaheim last week, he recaps the highlights. No guests. Just Aaron talking about the takeaways he discovered in terms of natural food trends and new products. What's in and out in the sustainable food world? How does the show rank in terms of meat products vs. plant products? And how does Aaron feel about all of this? Plus while no main interview, Aaron does play sound bites taken on the floor of Expo West with his favorite exhibitors saying what they thought of the show.

For his latest podcast, Aaron Zober welcomes Lisa Steele to The Appropriate Omnivore. Lisa is a fifth-generation chicken keeper and runs the blog Fresh Eggs Daily. She's also the author of the recently released “The Fresh Eggs Daily Cookbook”. Aaron and Lisa discuss everything people should know about eggs: why they're good for you, what labels to look for when buying, what shell and yolk colors mean, and why you should raise backyard hens. Aaron and Lisa also talk about their favorite types of egg dishes, including some dishes you might not have heard of and foods you wouldn't necessarily think to put eggs in.

Aaron Zober welcomes olive oil professional David Neuman to The Appropriate Omnivore podcast. David has a career in the natural food industry in numerous areas from supermarkets to cereal to his long and current involvement in olive oil. David sells his olive oil through EVOOGuy.com and authored the upcoming book "Extra Virgin Olive Oil: The Truth in Your Kitchen". Extra virgin olive oil is one of the foods which is most often defective. Aaron asks David all of the question about what makes your olive oil rancid from the production of it to when it gets into your kitchen. Aaron also asks David about the labels we often see. Do they help at all in choosing better olive oil? Are some of them meaningless? Are there labels we need which aren't on the olive oil bottles? David then gets into how to find real extra virgin olive oil, including tasting it for yourself.

Aaron welcomes Dr. Nakisa Nowroozi to The Appropriate Omnivore podcast. Naskisa has a PhD is in cell and molecular biology and masters in biochemistry. She currently teaches anatomy and physiology at Orange Coast College. She also founded Nourishality, which produces grain free nutrition bars and energy balls. Nakisa gets into how she makes her treats to be the most nutrient dense by using sprouted nuts, natural sweeteners, and organic ingredients. In addition to making the bars and balls with real food, Nourishality also strives to be as environmentally friendly as possible. The products have green and net zero certifications. And Nakisa is very transparent about everything that goes into her foods. She openly tells Aaron the sources of her ingredients. All of this plus what Nakisa and Aaron see for the future of better snack food.

It's the first Appropriate Omnivore podcast of the 2022 season. Aaron Zober kicks off the new year as one of his favorite holidays is soon approaching - Super Bowl Sunday. The day is also observed as National Pork Rind Appreciation Day, being that the football is referred to as the pig skin and pork rinds are the perfect Super Bowl snack. To discuss this wonderful carnivorous food, Aaron brings on Field Trip co-founder Tom Donigan. Tom gets into how Field Trip got started, what he looks for in terms of farmers and ranchers to partner with, and how they decide on the right ingredients for all of their products. In addition to pork rinds, Field Trip also produces jerky, meat sticks, and chickpea butter. All of their foods, both meat and veggie, make for perfect Super Bowl treats. Tom also discusses how the business has changed now that all of the co-founders have families. Plus Aaron and Tom state their choices of who they'd like to see win the Super Bowl.

For the last podcast of 2021, Aaron Zober welcomes Scott Lively to The Appropriate Omnivore podcast. Scott was working in IT before getting into the organic grass fed beef industry. He founded Dakota Grass Fed Beef and now runs the grass fed beef company Raise American. He also recently released the book "For the Love of Beef: The Good, the Bad and the Future of America's Favorite Meat". His book covers everything about beef from the different cuts to the benefits of being grass fed. Aaron asks Scott about what inspired him to write it. Aaron then has Scott get into the parts of the book which intrigued him the most, such as if we need to worry about E. coli, the importance (or lack thereof) of all the different labels, the roles processing plants play, and what are the underrated cuts of beef. Aaron and Scott conclude things with what they see as the future of grass fed beef.

With the UN Climate Change Conference (COP26) having just occurred, Aaron Zober welcomes Seth Itzkan of Soil4Climate (https://www.facebook.com/groups/Soil4Climate) to The Appropriate Omnivore podcast. Seth is an environmental futurist advocating for holistic land management in order to reverse climate change. He makes a visit to the show having just been to the U.N. Food Systems Summit where he and his team presented a paper on regenerative agriculture. After the Food Systems Summit he also attended COP26 and was able to address people there about holistic management. As he's on a program called The Appropriate Omnivore, Aaron has him address the meaty issue of why animals are needed for regenerative agriculture and reducing carbon emissions. Seth then gets into what foods we need to eat less of and what he'd like to see as the theme for next year's Climate Change Conference.

Aaron Zober welcomes Leah Segedie of the blog Mamavation to The Appropriate Omnivore podcast. Leah runs a successful blog reaching millions of American women annually about the hormone-disrupting chemicals their families are exposed to and how reduce that exposure. Recently, Leah has been focusing perflurochemicals or PFAs as they're commonly referred to. They're also known as forever chemicals because they build in up in your body from consuming products with them and remain in your body for several years. The first type of food Leah discovered often contains PFAs is ketchup. She then gets into other products were PFAs are found. This includes products used in food preparation or cooking, such as parchment paper and water filtration systems. Leah mentions what other types foods she's looking at examining for PFAs. Plus with Halloween having recently taken place, Aaron and Leah share what they see as better candy to hand out to trick-or-treaters.

Aaron Zober welcomes back Pam Schoenfeld of Women and Family Nutrition to The Appropriate Omnivore podcast. Pam talks about vitamin A, a vitamin which has been overlooked in terms of its importance. She gets into all of the health benefits of vitamin A, especially with vision and pregnancy. Pam says liver is the best source of vitamin A. As many people are afraid to try liver, Aaron and Pam share ways to make it taste better. Pam then talks about other animal based foods which are good sources of vitamin A and if plant foods can provide all of the needs of it. Aaron also asks Pam about getting vitamin A through supplements, whether it's through the desiccated liver capsules or the vitamin supplements themselves.

Aaron Zober brings on Tim Richards to The Appropriate Omnivore podcast. Tim recently rebranded The Philosopher's Stoneground as Philosopher Foods. Philosopher Foods makes organic craft almond and coconut butters. Tim talks about everything almond farming. Conventional almond farming is one of the most unsustainable types of agriculture with its heavy use of water and pesticides. Tim explains though that we don't need to give up our love for almonds as they can be grown sustainably. He then gets into how almonds have many health benefits. Philosopher Foods also produces coconut butter. While the coconuts currently used come from regenerative agriculture, Tim gets into his quest to use regenerative almonds. Plus Tim talks about issues related with using truly raw almonds and what products we can expect from Philosopher Foods in the future.

With Halloween soon approaching, Aaron Zober brings on Sweet Apricity founder Tonya Butts. Tonya had been following the paleo diet for several years. After creating a caramel which her friend on the autoimmune protocol (AIP) diet could eat, Sweet Apricity was born. Tonya has since expanded into other caramel product along with marshmallows using grass fed gelatin. Tonya talks about how she's been able to make the cleanest sweets without using refined sugar, grains, dairy, or even any emulsifying agents such as guar gum or xantham gum. Tonya then explains what she looks for in terms of sourcing her ingredients. Tonya talks as well about future plans for sourcing to make the products even more sustainable. Aaron and Tonya then discuss Halloween, the best options for eating real sweets, and what to hand out to trick-or-treaters.

Aaron Zober welcomes on Dave Greening, chief executive and general manager of the Organic Meat Company to The Appropriate Omnivore. The Organic Meat Company is one of the first organic companies and one of the companies which inspired Aaron to first get into sustainable food, especially sustainable meat. Dave shares his experiences from having several generations in his family farming in Wisconsin to working for various food companies in Wisconsin to where he is now at OMC. OMC is one of the largest providers of organic pasture raised beef, poultry, pork, and dairy through its labels Organic Prairie and Organic Valley. In addition to being organic, they also have prided themselves on being grass fed, pasture raised, and regenerative. Dave talks about the how being organic, pasture raised, and regenerative all work together. He gets into what Organic Prairie is doing to become more regenerative and more overall sustainable in their practices. Plus Dave talks about what kind of future products they're looking at developing and what he sees as the overall future of regenerative and organic agriculture.

On this episode of The Appropriate Omnivore, Aaron Zober delves into how restaurants are becoming more sustainable. To discuss sourcing regenerative, organic, and natural ingredients for a restaurant, he welcomes Brad Kent to the program. Brad previously founded Blaze Pizza and Olio Wood Fired Pizzeria. His upcoming restaurant Bagel + Slice will also feature pizza, but will differ with serving bagels as well and its focus on sustainability. Brad talks about how he got into the restaurant industry in the first place and how his upcoming venture is all about caring for the environment from the ingredients sourced to the energy used in the operation to the use of Ozone treatment for the restaurant. In addition, Brad stresses the importance of paying employees well, charging affordable prices for his food, and serving the Highland Park community of Los Angeles.

On The Appropriate Omnivore, Aaron Zober stresses the importance of knowing your farmer. Now Aaron makes the case to know your baker so you know the ingredients they source and the processes they take in making the baked goods. To demonstrate how to know your baker, Aaron welcomes Lisa McCullough Roark. Lisa is the founder of the Topanga Grain Company, which she sell at Aaron's local farmers market. Lisa stresses the importance of using organic ingredients and whole grain in her bread. She goes through all of the steps in making it from milling the fresh grains to the fermentation process. Lisa also delves into the successful health stories she's seen with her family and her customers from eating her sourdough creations plus how it's important for her to make the sourdough taste great along with being natural and healthy.

Aaron Zober welcomes back Farm and Ranch Freedom Alliance (FARFA) founder and executive Judith McGeary for her third visit to The Appropriate Omnivore. As FARFA supports common sense agricultural policies, Judith weighs in on California's Proposition 12. Prop 12 goes into effect at the beginning of 2022. The initiative will prohibit farm owners and operators from knowingly causing any covered animal to be confined in a cruel manner. Judith is here to answer any questions about how the proposition will affect the livestock industry. How do the big meat producers feel about it? Will it have any effect on small pasture based farms? Will we really be having meat shortages like we're hearing about? Judith McGeary address all of these issues and more.

For this episode, Aaron Zober welcomes Sharon Brown of Bonafide Provisions onto the program. Aaron first met Sharon back in 2012 at the Wise Traditions Conference. At that time, Sharon was just launching her bone broth business. Bonafide Provisions' frozen real bone broth is now sold at supermarkets nationally. Sharon shares her experience of going from healing her son's health issues to becoming a clinical nutritionist to launching a bone broth business. Sharon talks about Bonafide's recently launched shelf stable broths. She explains why her company expanded into that area as well as releasing their first veggie broth. Sharon then gets into what plant based really means and why it's important we all need to include a good amount of plants in our diet. Sharon mentions other important foods and supplements to consume and how her family has maintained a healthy lifestyle by eating real food.

Aaron Zober welcomes registered dietician Laura Poe Mathes to his podcast. Laura explains how she sees benefited having learned both conventional nutrition and the functional nutrition with traditional foods which she practices now. A major principle of her current nutritional counseling is maintaining good gut health. She explains why she focuses a lot on the gut and how introducing foods you may not be consuming are a big part of healing it. Aaron and Laura discuss making nutrient dense foods yourself vs. buying them. They both agree we're seeing better options of real foods at supermarkets. Laura recommends eating all kinds of fermented foods, broths, organ meats, and digestive bitter. In the show, she delves into how all of these are key in your journey to a healthy gut.

Aaron Zober welcomes registered dietician Laura Poe Mathes to his podcast. Laura explains how she sees benefited having learned both conventional nutrition and the functional nutrition with traditional foods which she practices now. A major principle of her current nutritional counseling is maintaining good gut health. She explains why she focuses a lot on the gut and how introducing foods you may not be consuming are a big part of healing it. Aaron and Laura discuss making nutrient dense foods yourself vs. buying them. They both agree we're seeing better options of real foods at supermarkets. Laura recommends eating all kinds of fermented foods, broths, organ meats, and digestive bitter. In the show, she delves into how all of these are key in your journey to a healthy gut.

Aaron Zober is joined by fourth generation farmers Blake & Stephanie Alexandre of Alexandre Family Farm to talk about all things dairy. Blake & Stephanie discuss the breakthrough in the dairy industry known as A2 milk, which many have found easier to digest. Like many real foods, this is going back to what food used to. Traditionally, only the A2 protein was found in dairy until mutation occurring over the years and creating the A1 protein. The majority of people diagnosed with lactose intolerance are actually A1 intolerant. Blake & Stephanie then get into busting other dairy myths, such as claims about methane and saturated fat. Along with A2 milk, Alexandre Farm is also known for its excellent pasture raised eggs under the label Alexandre Kids. Blake & Stephanie explain just why it's called that plus more about what we can expect from Alexandre Family Farm now and in the future.

Aaron Zober welcomes author Nicolette Hahn Niman to his program. Nicolette recently released the second edition of her groundbreaking book "Defending Beef", which blew the lid off against all the myths surrounding the environmental and health claims against beef. Nicolette explains the reason she's released a new version of her book with updated information. She then gets into the details debunking claims of cattle and methane, insufficient land, and intensive water use. Nicolette talks about how cattle are important to soil science, which there's a growing focus on. In addition to letting people know about all of the environmental benefits of beef, Nicolette also delves into the importance of beef to human health and even the ethics of eating meat.

Aaron Zober celebrates National Ice Cream Month on his podcast by bringing on Alec Jaffe, founder and CEO of Alec's Ice Cream. Alec gets into how he made ice cream in the first place and what led to forming his business. Aaron and Alec both agree that grass fed ice cream still largely untapped market in the natural foods world. Alec makes his grass fed ice cream stand out from the other by targeting the more demanding customers of premium ice creams whereas other ice creams are devoted to kids. Alec explains what he looks for in farms to partner with, all the ways his company is sustainable, and what we can expect from Alec's Ice Cream in the future.

Aaron Zober is joined by clinical nutritionist Sara Keough of Eco Nutrition. Sara's practice focuses on having her clients be healthy by eating food which is both nutrient dense and environmentally sustainable. Aaron and Sara both see grass fed pasture raised meats as important for a person's health and for the health of the planet. Yet some are confused by their messages and ask both of them if they recommend these fake meats such as Impossible Burger and Beyond Meat. While Aaron and Sara see that there's no one size fits all diet and are okay with people being vegetarian or vegan if it works for an individual, they break down why these fake meats aren't the correct way to do a plant based diet. Sara shares her take as both a nutritionist and a consultant on regenerative agriculture as to why the fake meats are bad both for in terms of health and sustainability.

One of Aaron's favorite foods has always been eggs. Like all foods, Aaron looks for the most sustainable. He brings on Ryan Miller, co-owner and president of Farmers Hen House, which is one of Aaron's favorite pasture raised eggs. Farmers Hen House is sustainable in many ways from its eggs being organic and pasture raised to the solar power on the farms to even its compostable cartons. Another amazing feature of Farmers Hen House is its QR codes on the cartons, which uses a blockchain technology to trace where the eggs came from. Plus Ryan lets the listeners know all about the different certifications Farmers Hen House and what we can expect from them in the future.

The Appropriate Omnivore podcast reaches its 100th episode. To celebrate this momentous occasion, Aaron Zober brings back to his most frequent guests, Hannah Crum of Kombucha Kamp and Monica Ford of Real Food Devotee. The three have a round table discussion on the past, present, and future of real food. All three of them now live in Los Angeles and have attended many events in person, but they all lived in other places before moving west. They each share their stories of what brought them to Southern California, how they first learned about real food, and how their businesses have evolved. They then get into how they see their businesses and the world of real food currently. Aaron, Hannah, and Monica conclude with what types of organic and sustainable practices they'd like to see more of and predictions for what real food will be like 10 years from now.

For National Dairy Month, Aaron Zober is joined by Nicola O'Connell of the excellent Irish dairy farm Truly Grass Fed. Truly Grass Fed is known for its cows grazing outside on the lush green grasses of Ireland. They produce two of Aaron's favorite dairy products, butter and cheese. Nicola explains how the company is a coop of small family dairy farms. She lets Aaron know what they look for in terms of farms to be part of the coop. Nicola then gets into what it means for Truly Grass Fed to be 95% grass fed and what's involved with their Certified Animal Welfare Approved label by A Greener World. Aaron hears from Nicola about what we can expect from Truly Grass Fed in the future in terms of new products, new certifications, and new research studies on dairy.

One of the grow trends in sustainable meat are butcher shops. Eagle Yu of the upcoming Los Angeles butcher shop Meat and Essentials joins Aaron on the Appropriate Omnivore podcast. Eagle tells the listeners all about how he got into butchery in the first place and what people can expect at his shop. Eagle delves into where he'll be sourcing his meats from. Aaron and Eagle share in what they think makes meat sustainable in terms of local and regional farms, practices of how the livestock is raised, and regenerative agriculture certifications. Aaron and Eagle then get into what they hope will be the future of sustainable meats and butcher shops where you can buy them.

It's Valentine's Day on The Appropriate Omnivore, so Aaron brings on Moksha Chocolate co-founder Michael Caines to talk about the amazing food associated with this holiday. Moksha Chocolate is made in Colorado from the farm collective they own Peru. Michael discusses the sustainability of his farm and how it operates as a collective. Moksha has many different types of chocolate. This is includes their CBD chocolates. Michael explains what's wonderful about CBD and how it differs from cannabis. Another popular chocolate of Moksha is their white chocolate, but this isn't the typical processed white chocolate you're used to seeing at the checkout line in supermarkets. Michael gets into how the Moksha white chocolate uses real ingredients. Plus Michael recommends which Moksha's offerings are the best to get your loved one for Valentine's Day.

The Appropriate Omnivore is all about sustainability in food, but reducing food waste is also a major part of sustainability. Aaron welcomes Dinesh of Incredible to the program. Incredible makes spoons, which instead of throwing away, you eat at the end. Dinesh discusses the growth of his company. Incredible's original focus was on restaurants and now they're targeting the consumer. Their spoons come in several different flavors and they're looking at expanding into other types of silverware. Dinesh then gets into all of the ways his business is sustainable, which foods work best with the different flavors of the spoons, and the shelf life of Incredible products. Dinesh explains how does also recommend reusable silverware when you can.

For the first Appropriate Omnivore podcast of 2021, Aaron Zober is joined by Shannon Brescher Shea. Shannon is author of the book "Growing Sustainable Together". Shannon's book is all about having children learn more about sustainability. The second chapter of her book focuses specifically on teaching kids how to garden. Shannon talks both about how children in general can be more in touch with the planet by knowing where their food comes from and how it has specifically impacted her own two sons. Experience shows that kids are likely to eat a larger variety of fruits and vegetables if they're involved with growing the food themselves. For children who aren't able to have a garden at their home or their schools, Aaron and Shannon delve into other ways kids can be more in touch with what they eat with options such as CSAs or farmers markets.

The latest episode of the COVID-19 subseries of The Appropriate Omnivore focuses on baking. While sheltering at home, many have learned to bake during the pandemic. Even better, many are baking sourdough and using ancient grains. So Aaron Zober brings on Montana farmer Bob Quinn, who introduced the ancient wheat known as khorasan to the world and trademarked it as KAMUT. Bob gets into the problems modern wheat has which makes it unable to digest it for many. He then discusses KAMUT's practices to produce healthy and sustainable grains. KAMUT is not only organic, but also uses regenerative agriculture. Bob then mentions the various brands which use KAMUT. Aaron brings up how he loves the Eden Foods KAMUT pasta. In addition to KAMUT, Bob Quinn sells a cold pressed organic safflower oil under the name The Oil Barn. Bob explains the advantages of safflower oil and why it needs to be cold pressed. Bob also lets the listeners know what bakeries we can find in Montana with KAMUT baked goods. Aaron ends the program having Bob talk about some KAMUT products available overseas which he'd like to see available in the United States.

The Appropriate Omnivore subseries on the COVID 19 pandemic continues, this time discussing food delivery. Food delivery has seen huge a growth during the pandemic. Aaron brings Monica Ford of the Los Angeles delivery service Real Food Devotee back to the program. Monica's has been thriving in the delivery business long before everybody was talking about it. Monica gets into which menu items of hers have seen in an increase since the pandemic. Aaron talks with Monica about the correlation between people being concerned about the pandemic and people wanting to eat healthier, which is a big benefit for Real Food Devotee with its offerings such as bone broth and sauerkraut. Aaron and Monica then get into what this new popularity for delivery services means for the future of supermarkets, restaurants and any other food related delivery business. Will this be the new normal? Additionally, Monica talks about how she's taking the precautions to make sure everything in her facilities is sanitary. This is something she was also ahead of the curve on before the pandemic as hygiene is extra important when it comes to fermentation.

The Appropriate Omnivore continues its coverage of access to real food during the COVID-19 pandemic, Aaron turns to the topic of meat shortages. One way meat shortages can be avoided is a bill proposed in Congress a while back called the Processing Revival and Intrastate Meat Exemption (PRIME) Act. The PRIME Act allows farms access to custom slaughterhouses, which currently only people such as hunters and homesteaders can legally use. Aaron brings on Judith McGeary, an attorney, activist, and sustainable livestock farmer in Texas. Judith is also founder and director of the Farm and Ranch Freedom Alliance, which supports common sense agricultural policies such as the PRIME Act. FARFA has been pushing for the PRIME Act since it was first introduced by Congress in 2015. Judith explains the problem with the current system of meat processing plants and how things would be changed by passing the PRIME Act. As a farmer herself, Judith has witnessed the long waits to get her livestock into the processing facilities. Aaron and Judith delve into the general safety concerns with meat processing. With overall concerns of safety during the pandemic, that's another reason to pass the PRIME Act. Aaron also takes some time to ask Judith her thoughts on the Farm System Reform Act, which would ban factory farms.

In the second Appropriate Omnivore podcast during the time of the pandemic, Aaron Zober brings on Mac Anderson, a co-founder of Cleveland Kitchen. Aaron is pleased to see a successful natural foods business from his hometown. Mac tells the story of how the business came to be as it was originally called Cleveland Kraut and how they made the transition to it becoming Cleveland Kitchen. Mac and the other co-founders felt after making krauts, they wanted to be the first to make truly fermented salad dressings. And the news of the name change and the salad dressing launches all happened as everybody was quarantining. Mac shares his experience of how he's been able to promote Cleveland Kitchen over the Internet and social media as the food conventions have all been cancelled. He then gets into describing the precautions Cleveland Kraut is taking with their employees to stay safe. Aaron and Mac discuss how with health being the top priority of people right now, more people are becoming interested in natural foods and many to sauerkraut specifically. Aaron and Mac also share their thoughts on grocery and restaurant delivery. And they get into what the future of the food and restaurant industries could be like post pandemic.

For the first Appropriate Omnivore podcast since we've all been quarantined at home, functional medicine physician Dr. Deborah Gordon from Ashland, OR makes a return to the program. Aaron asks her all of the questions in building immunity to the coronavirus during the time of this pandemic from nutrition to supplements to exercise to vaccines. Dr. Deborah talks about the importance of animal protein to stay immune, but also emphasizes the importance of fruits and vegetables, especially vegetables. Aaron and Dr. Deborah agree that one of the most important types of vegetables are the cruciferous ones. They talk about how roasting them is both a way to consume the optimal nutrition out of them and make them taste better. Aaron shares how he didn't like eating them until discovering the wonders of roasting. Deborah also stresses not to consume too many sugars and avoid all if possible. Additionally, Dr. Deborah gets into how social distancing and sheltering at home have been changing her medical practice.

The Appropriate Omnivore welcomes actor, producer, and adventurer David Moscow to the program. David Moscow hosts the series From Scratch on the FYI Network. On each episode, he literally makes his food from scratch. David doesn't just buy every ingredient to cook, but he travels all over the world to hunt, gather, dive, forage, and grow the ingredients and then cooks and prepares the meal. David discusses what inspired him to make the episode from what's happening in the world to going to back to how his grandfather got his meals. Some of the most interesting discoveries David had were learning about apples being used as a sweetener and how salt was once used to preserve food. He tells Aaron how hunting his own food has changed him. David and Aaron discuss if his show can change the way we look at food and get more people to make things from scratch. They delve into how this can be done for those who like living in the city. And David gives a little preview of topics he'd like to cover if there are more seasons of From Scratch.

Hannah Crum returns once again to The Appropriate Omnivore, being the first of any guest to be in the interview seat for a total of five times. This time she's here to promote World Kombucha Day, a holiday taking place on February 21 to celebrate the wonderful beverage of kombucha. Hannah gives an update as to how the world of kombucha has evolved since she first started Kombucha Kamp. Hannah now has additionally created the Kombucha Brewers International, a trade association for commercial kombucha brewers. Plus she holds an annual KombuchaKon for the kombucha industry. Aaron and Hannah discuss how the market continues to expand with more kombucha options available at stores, kombucha taprooms, and even kombucha being served at sports stadiums. Hannah tells the listeners how they can take part in World Kombucha Day. And Hannah gets Aaron to do something no other guest has done before - sing. All of this and more in this new Appropriate Omnivore KombuchaKast.

As January is known as Hot Tea Month, The Appropriate Omnivore devotes its first podcast of 2020 to organic tea. Aaron invites Casino Opte, founder of META, to discuss all the health benefits of tea. Casino explains why tea, especially organic tea, is a constantly growing beverage in the natural foods market. He explains how META began, where it is now, and what we can expect from them in the future. META also mentions how he came from the sustainability end into the organic tea business. Because of this, META is not only sustainable with its sourcing of organic tea, but also by selling all of its tea in customized glass jars and recyclable tins in order to keep the oceans plastic free.

Pamela Schoenfeld, author of the book "The Collagen Diet", makes an appearance with Aaron Zober to discuss everything about the hot product on the natural foods market which is collagen and all of its health benefits. Pamela explains that people don't necessarily need to consume the collagen protein powders in order to get the needed amount of collagen in their diet and mentions some of the foods they can consume instead. But if they decide collagen powders are the way to go, Aaron asks Pamela about her thoughts on what to look for and some questions on specific collagen products currently available. Additionally, Pamela lets the listeners know more about her practice Women and Family Nutrition and The Weston A. Price Foundation where she serves on the board handling government relations.

Glen Burrows of the upcoming grass fed meat delivery service The Ethical Butcher joins Aaron Zober as they discuss their thoughts on the recent documentary The Game Changers, which athletes supposedly say they thrived on a vegan diet. Glen breaks down all of the major arguments in the documentary, proving how flawed each and every one of them is. Starting with discussing the trailer which says Roman Gladiators were vegetarians, he explains what the gladiators were really like. Glen points out that the documentary is careful not to say vegan, but plant based instead. But what does plant based really mean? Glen talks about how he researched all of the athletes in Game Changers and found out which ones of them are still on a vegan diet. He gets into the ridiculous studies in the film. And Glen and Aaron talk about how The Game Changers is wrong by saying all meat is bad for the planet and why we should be eating grass fed beef instead products like Beyond Meat or The Impossible Burger.

As the fall season is about to start and people will soon return to the normal schedules, many have trouble maintaining and living healthy lifestyles. That's where this month's guest Ellen Jaworski of Triple Peak Wellness comes in. Ellen is a holistic health coach who helps busy, successful women with losing weight. Ellen tells her personal story of going from working long hours in the entertainment industry and eating healthy to then transforming her life and become a health practitioner so that she can help other women in return. Ellen shares with Aaron some tips when first transitioning to real food and then how people can continue eating clean as a lifestyle. Ellen and Aaron also discuss the many different types of diets and lifestyles within the ancestral health community. Plus they talk about the merits of different labels and terms we give to healthy eating and if they're appropriate or not.

August is known as National Sandwich Month. As today's modern bread has so many problems, Aaron Zober interviews Monica Ford to talk about how einkorn sourdough bread offers both the traditional way of fermenting dough and uses the ancient grain einkorn which even some people with gluten sensitivity can handle. Einkorn sourdough bread is one of the many items on Monica's extensive menu for her home delivery service Real Food Devotee. Monica talks about her health story success of eliminating her allergies plus coming from a family in the restaurant business and how she's now paying it forward and offering everybody a chance to have real food delivered to their homes. Aaron gives Monica a chance to also bring up her other offerings which would go well with her einkorn bread to make the perfect sandwich. And if you're paleo or can't digest any wheat, she's got a gluten free bread made of almond and coconut flour Monica then closes the show out talking about her bone broths and how you can buy them in stores and even in a cafe where you can order it just like coffee.

San Diego will soon be having its first kombucha festival known as Boochfest. Boochfest will be open to the public allowing people to learn more about this wonderful probiotic beverage and to have the opportunity to taste various flavors from over 20 brands all based on the west coast. Aaron Zober interviews Boochfest creators Nick Angulo and Ivory Melone. Nick and Ivory tell their stories about how they discovered kombucha, leading to the birth of the upcoming festival. With Aaron, they let the listeners know some of the highlights to expect at Boochfest, such as the hard booch lounge with high alcoholic content kombucha. They also discuss why kombucha is so successful and what the future holds for one of everybody's favorite ferments.

Aaron Zober continues the All About the Beef series as he know talks about the rise of the sustainable butcher shop. He brings on the show, Jeff Perez and Ruben Perez, who opened a shop right in his Los Angeles neighborhood. Jeff and Ruben discuss how they got into starting up a butcher shop and how they go about sourcing sustainable meat. Aaron, Jeff, and Ruben all get into how we're changing as a society to eat meat that's healthier and better for the planet and what needs to be done to transition. Jeff and Ruben also bring up what else you can find at Chops, including sustainable seafood and even shelves and freezers filled with many organic, sustainable options.

The Appropriate Omnivore podcast is back after a long hiatus. Aaron Zober returns doing the series a little bit different this time as he releases several episodes at once with a common theme throughout all of them. His first series is devoted to his favorite protein -- beef. Aaron kicks off the series with Meredith Bell, founder of Autonomy Farms. They talk about why it's important to know your farmer and where your food is coming from. Meredith talks about how she got into farming, all of the different animals she raises, as well as the crops she grows at Autonomy Farms.

Aaron Zober concludes his All about the Beef series with a show devoted to bone broth. In the previous episodes, he focused on the meat. Aaron now reminds people that part of being an appropriate omnivore is using every part of the animals. And using bones from sustainable animals allows you to make healthy, nutrient dense, and flavorful bone broth. He brings on Lance Roll, founder of The Brothery to discuss everything broth related. Lance talks about his training under Paul Chek in the C.H.E.K. Institute and how he became known as The Flavor Chef. All of this led to him beginning his broth business. Aaron and Lance also talk about how the Weston A. Price Foundation has done a lot to bring bone broth to the forefront.

Aaron Zober continues with the All about the Beef series. After talking about fresh meat in the first two episodes, he now switches the focus to frozen meals. Aaron recently discovered that it's possible to find frozen meals that use grass fed beef and other pastured animals, as well as are free of sugar and hard to read ingredients. He talks with Angela Mavridis, the founder and CEO of Tribali Foods. Angela talks about how she got into starting a company which makes frozen grass fed beef patties. It involved her going to Greece and learning about how there they cooking from scratch — using only real organic, local, and heirloom foods. In fact, paleo is a Greek work. Angela talks about all of this led to where she is today and what we can expect from Tribali Foods in the future.

Aaron Zober brings on C.J. Hunt, who wrote, directed, and narrated the documentary "The Perfect Human Diet", which talks about his experience after going into cardiac arrest and searching for the perfect human diet. C.J. had dabbled in vegetarianism and veganism for discovering optimum health with the paleo diet. C.J. Hunt talks about the top professionals he interviewed in his film in the areas of archaeology, anthropology, nutrition, and medicine about how saturated fat has played in an important role in human evolution and why it's still needed for optimum health. C.J. and Aaron get into the studies of Dr. Weston A. Price and why the WAPF and paleo communities are more similar than what recent articles have said. Aaron and C.J. also discuss why everyone needs to have saturated fat, even if it's hard to get access to truly pastured meat where you live.