Podcasts about animal welfare approved

Rogue Farm Corps grew out of the age-old network of farmer-led apprenticeships, to help make the apprenticeship system compliant with modern labor laws and fulfil its educational component, while continuing to give people real-world farming experience on the way to starting their own farms. In the process they've added many opportunities in addition to traditional apprenticeships, forming a robust training program to the benefit of beginners and current farmers alike.Geoffrey Van and Kait Crowley tell us about Rogue Farm Corps on this week's pod, a non-profit that trains and equips the next generation of farmers and ranchers in Oregon. RFC's Farmer Training Program seeks to train an inclusive and diverse next generation of farmers through on-farm training and mentorship; classes, farm tours, and discussions; networking in the agricultural community; and connecting with other beginning farmers. RFC's Future Farms Program addresses systemic barriers to accessing land, capital, and other resources by providing the education and networking for farmland leasing and transfer; farm business technical assistance; and resources and assistance on collaborative models of farming.Both Geoffrey and Kait have many years of involvement in farming. Before becoming current RFC's Farmer Training Program Manager Kait completed an advanced apprenticeship with Rogue Farm Corps in 2018. Kait also co-founded PK Pastures, a certified organic and Animal-Welfare-Approved pastured livestock operation. Geoffrey was born and raised in Hong Kong. After school, he began working on farms in New Mexico and Oregon. In 2017, Geoffrey and four friends started Spoon Full Farm in Thorp, Washington, where they primarily raised livestock, grew vegetables, and made value-added products. In late 2020, Geoffrey began working at Rogue Farm Corps where he is Director of the Future Farms Program.Connect With Guest:Website: www.roguefarmcorps.orgInstagram: @roguefarmcorps Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support:Since 1972 Ohio Earth Food has been the go-to source for soil testing, consulting as well as the highest performing and most cost effective granular and liquid fertilizers, seed starting soils, foliar sprays and disease and insect controls. All approved for use on organic farms. Start seeds in The Seed Catapult soil with mycorrhizae and put Re-vita Pro fertilizer in the soil before you plant. Learn more at ohioearthfood.com.Farmhand is the only ready-to-ride assistant made by and for farmers. Through a simple text or email to Farmhand, you can offload admin tasks, automate your CSA, update your website, and sell more to your customers. Learn more and take one of our many time-saving tasks for a test drive to see firsthand how Farmhand can help you earn more, and work less at farmhand.partners/gfm.Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com. If you're an experienced vegetable farmer, don't miss out on the 2025 Organic Vegetable Production Conference! In its 9th year, this conference fills that "expert-level" niche you're looking for. With online sessions on January 23rd and 24th for only $75 and in-person sessions on January 31 and February 1, in Madison, Wisconsin, you can plug in no matter where you are. Register today at bit.ly/ovpc-2025Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

Learn what consumers find the most compelling reason to join a CSA, what a CSA guest token is, and how changing weather is making farming more difficult for Megan Larmer and Nicole Scott at the Glynwood Center for Regional Food and Farming. Megan and Nicole are both part of the large team of people supporting the work of Glynwood, a food and farming non-profit located on a 225-acre farm in New York's Hudson Valley. They have a wide range of programs fulfilling their missions of training farmers and supporting future farmers, providing local food for every table, educating stakeholders to advance regional food, and building producer coalitions. And they do all this work with a guiding value of equity and inclusion. Megan Larmer is the Senior Director of Programs for Glynwood. She leads projects that convene food and farming professionals to execute training, collective efforts, and creative projects that further the development of a regional food system in the Hudson Valley. Primary amongst these are Glynwood's Cider Project, the Hudson Valley CSA Coalition, and the Food Sovereignty Fund. Nicole Scott first joined Glynwood in 2017 as a Livestock Apprentice, then returned in 2019 as the Assistant Livestock Manager and is now the Director of Livestock Operations and Farm Outreach. She is responsible for all aspects of Glynwood's diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system.  Connect With Guest:Email: info@glynwood.orgEmail: @glynwood.orgWebsite: www.glynwood.org Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: Tired of admin work and technology trouble? You need Farmhand on your team. Farmhand is the all-in-one software platform and virtual assistant built by and for independent farmers. Through a simple text or email to Farmhand, you can offload admin tasks, automate your CSA, update your website, and sell more to your customers. Learn more and take the quiz to see how much you can save at farmhand.partners/GFM BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com. Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

“One of the things you learn when farming is that it's really hard to leave because someone has to be there all the time. So, in our first decade here we were always hosting people no matter what. And we came to really love that and became good at it. Feeding a crowd was really easy. You have this bounty of food - milk and cheese and vegetables and apples and honey - just so much bounty that it's sad not to share it. You want to bring people in.” We're in great company with Louisa Conrad, who with her husband Lucas Farrell, both artists by trade, started a small hillside goat dairy and farmstead confectionery and creamery located in southern Vermont, which over the years has produced award-winning goat milk caramels and farmstead cheeses.  Today, they blend their artistic craft and storytelling creativity with their passion for their place and products, inviting guests to stay and experience their Animal-Welfare-Approved farmstead firsthand, cozying up to 40 happy and healthy goats and other furry farm friends.  In this episode, Louisa shares how her love for seasonal sweets goes beyond the tasty treats themselves - nurturing the land and animals that provide this bounty and being the welcoming host who shares them with her worldly guests. Top Takeaways [1:55] Having grown up in Paris, surrounded by some of the world's best cheese, little did Louisa know her career as an artist and teacher would turn into a confectionery and cheesemaker… [3:30] What started as a side hustle - staying on a farm, tending to the sheep, and selling goat milk caramels at the farmer's market - turned into multiple phases of purchasing the farm and building a family business.  [13:05] Stay on Big Picture Farm and listen to a soundtrack of roosters crowing, goats bleating, barn cats meowing, dogs barking, and frogs croaking from dawn to dusk.  [15:10] Why the story behind the name Big Picture Farm is a picture worth a thousand words. [18:00] A day in the life of tending to goats has moments of excitement and ease…and a steady sweet smell of award winning and sustainably made, caramel cooking in the distance.  [23:25] Whether you're coming for a family reunion or a couple's getaway weekend, there's a quiet place for you to stay, sip a cocktail, and smile at some friendly goats. [31:25] From sea salt vanilla to golden milk latte flavored caramels, from fresh chevre cheese to goat cheese soufflés, from warm crepes to goat nog around the holidays, Louisa is always crafting up something creative with goat milk. Notable Mentions Nearby small ski towns to visit in Vermont: Brattleboro Stratton Mount Snow Bromley Mountain Magic Mountain Okemo Mountain  Visit For Yourself Big Picture Farm Website Stay at Big Picture Farm @bigpicturefarm  @bigpicturefarmstays Stay In Good Company Website 

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Lower-suffering egg brands available in the SF Bay Area, published by mayleaf on January 31, 2024 on The Effective Altruism Forum. (Disclaimer: I am not an animal welfare researcher or expert. I got all of my information from publicly-available certification standards, farm websites, and emailing individual farms.) I'm not a vegan, but I've long felt troubled by the fact that eggs have such a high suffering-to-calorie ratio - higher, by some calculations, than beef[1] . I like eating eggs, and it seems possible to raise laying hens in a humane and low-suffering way, so I looked into whether I could purchase eggs from brands that treat their chickens well (or at least, less badly). TL;DR: See here for egg brands I recommend that are sold in the Bay Area. If you're not based in the Bay Area, I recommend Cornucopia's Egg Scorecard tool and the Animal Welfare Approved store locator to find low-suffering eggs in your market area. What does "lower-suffering" mean? I don't know how to tell whether a hen's life is "overall happy" or "net-positive" (or if that's even a coherent way to think about this question). Instead, I looked into common industry practices that are harmful to laying hens, and tried to find brands that avoid those practices. To do this, I used the qualifying criteria for A Greener World's Animal Welfare Approved (AWA) certification, which I've personally heard animal welfare researchers speak highly of. Unfortunately, very few egg brands (and none available in my current city) have an AWA certification, so rather than relying on certification status, I evaluated each brand on a per-criteria basis. Based on the AWA standards for laying hens, my criteria included: No physical mutilation. This includes debeaking (removing the whole beak), beak trimming (removing the sharp tip of the beak that the hen uses to forage and groom), toe-trimming (removing the hen's claws), etc. The AWA certification forbids all physical alterations. No forced-molting. This involves starving hens for 1-2 weeks, which forces them into a molt (losing feathers), resetting their reproductive cycle so that they can restart egg production with higher yields. AWA forbids this. Access to outdoor space and foraging. AWA mandates that outdoor foraging is accessible for at least 50% of daylight hours, and that housing is designed to encourage birds to forage outdoors during the day. The outdoor space must be an actual nice place to forage, with food and vegetation to provide cover from predators, and not just a dirt field. Indoor confinement is prohibited. Age of outdoor access for pullets (young hens). Many farms keep pullets indoors for their safety even if adult hens forage outdoors. If you keep pullets indoors for too long, it seems that they became scared to go outside. AWA's standard is 4 weeks; many standard farms don't allow outdoor access until >12 weeks (if outdoor access is provided at all). Indoor space. The hens' indoor housing or shelter must have at least 1.8 square feet per bird, unless they only return to their indoor housing to lay and sleep and spend the rest of the time outdoors. Smaller flock size. AWA has no strict requirements here, but recommends a flock size of

Join Coach JVB and Sunday Farms founder Charlie Iscoe for round 2 of understanding meat jargon and decoding the butcher counter. Learn why meat terms are relevant for your health, how to understand why pasture-raised + grass-fed and organic practices are important, and more on all things meat! Links for this episode:Use the code STRONG for 25% off each of their first 2 orders with Sunday Farms Check out Sunday Farms on IG: @sundayfarmsco  Get Your Perfect Sports 20% Discount here by using coupon code JVBSave $100 off Your MAXPRO Fitness hereApply for the STRONG Formula Certification Program WORK WITH A TEAM STRONG GIRLS COACHSTRONG Fitness Magazine Subscription Use discount code STRONGGIRL  If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox.  Resources:STRONG Fitness MagazineSTRONG Fitness Magazine on IGTeam Strong GirlsCoach JVB Follow Jenny on social media:InstagramFacebookYouTube 

On this week's episode, we will continue talking about sustainable product labels. We intended to talk about food as a broad category, however we this plan changed once we realized how many labels were involved with eggs alone. Who knew?! We will dive into Certified Humane, Animal Welfare Approved, Global Animal Partnership, UEP Cage Free Certified, and more.  Check out our social media @sustainabiliME.pod Sources: https://www.vox.com/future-perfect/2019/1/30/18197688/organic-cage-free-wild-caught-certified-humane  https://certifiedhumane.org/ https://uepcertified.com/wp-content/uploads/2021/07/uep-certified-info-graphic-1.png 

This week on the podcast Mikki speaks to Diana Rodgers about a range of topics related to nutrition, the health of children, the health of the planet, and everything in between. We discuss how Diana got into the field of nutrition and then move on to the importance of diet for children and the disconnect between what constitutes a nourishing diet versus commonly eaten (and available foods). They talk about navigating the line between educating people about what is healthy and this idea that this then calls into question someone's parenting approach. We discuss the misconceptions people have around eating meat and the health of the environment. healthy foods and the food supply. They also discuss the recent COP27 meeting and the politics behind such meetings.Diana Rodgers, RD, is a “real food” nutritionist and sustainability advocate near Boston, Massachusetts. She's an author of three books, runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and has served as an advisory board of numerous nutrition and agriculture organizations including Whole30, Animal Welfare Approved and Savory Institute. She speaks internationally about the intersection of optimal human nutrition and regenerative agriculture. Diana is co-author of, Sacred Cow: The Case for (Better) Meat and the director, producer of the companion film, Sacred Cow. Her new initiative, the Global Food Justice Alliance, advocates for a nutritious, sustainable and equitable worldwide food systemDiana and her books and courses can be found https://sustainabledish.com/  Contact Mikki:https://mikkiwilliden.com/https://www.facebook.com/mikkiwillidennutritionhttps://www.instagram.com/mikkiwilliden/https://linktr.ee/mikkiwillidenSave 20% on all NuZest Products with the code MIKKI20 at www.nuzest.co.nzCurranz supplement: MIKKI saves you 25% at www.curranz.co.nz

In this episode, we sat down with Kris Gosney of John's Farm.  Kris shares how her family's centennial farm has experienced virtually every wave of agriculture—from traditional farming in the late 1800s to conventional, chemical farming through the late 1900s, and today as an organic regenerative farm raising grass-fed beef and organic wheat. John's farm is the only family owned/operated, Real Organic Project and USDA Organic Certified, Animal Welfare Approved, and USDA Verified Grass-Finished Farm In Oklahoma.  This conversation is full of learnings and takeaways from Kris' many decades in agriculture. She is generous with her knowledge as she shares her family's unique transition into organic farming after decades of conventional. You don't want to miss it. Find John's Farm:website // https://www.johnsfarm.com/Instagram // @johnsfarmokFind Homegrown:website // https://www.homegrowneducation.org/Instagram // @homegrown_education, @lizhaselmayer, @joeyhaselmayer

Have you wondered how food competitions work? Max & Matt take you inside their judgement of the Our State Magazine Made In NC Food Awards. Understand how, what, where and why one food item is chosen over another?   Food Category WINNER! Lamb Salami by Sun Raised Foods Based in Cornelius, Sun Raised Foods was started in 2018 based on the belief that smart people care where their meat comes from and what's in it. They produce delicious dry-cured salami that is made from lamb raised on the green pastures of North Carolina solar farms. The farmers Sun Raised Foods works with are required to be Animal Welfare Approved and cannot use antibiotics or artificial growth hormones on their lambs. The lambs are domestic breeds, which have more of a mild, less gamey flavor. Family-owned North Carolina companies process the lamb before the cuts are sent to one of the highest quality dry-curing facilities in the country. Sun Raised Foods has two flavors of lamb salami: The Finocchiona salami has a robust flavor with a hint of fennel to balance the pepper, and the Sweet Soppressata salami has a slight cherry note that is complemented by cracked red pepper, which creates a mildly sweet and spicy flavor. Honorable Mentions Butter Toffee Popcorn by Andia's Ice Cream in collaboration with Ella's Popcorn, Durham Toffee, and Chocolatay Confections Drovers Road by Looking Glass Creamery Support our Sponsors: Drink Joe Van Gogh Coffee! Learn about Bordeaux wine with Matt at Triangle Wine Company The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

Welcome to Protecting Your Nest with Dr. Tony Hampton. Diana Rogers is a “real food” nutritionist and sustainability advocate near Boston, Massachusetts. She's an author of three books, runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and has served as an advisory board of numerous nutrition and agriculture organizations including Whole30, Animal Welfare Approved and Savory Institute. She speaks internationally about the intersection of optimal human nutrition and regenerative agriculture. Diana is co-author of, Sacred Cow: The Case for (Better) Meat and the director, producer of the companion film, Sacred Cow. Her new initiative, the Global Food Justice Alliance, advocates for a nutritious, sustainable and equitable worldwide food system. In this discussion, Dr. Tony and Diana talk about: (00:02:19) Diana's experience of living on and running a farm for eighteen years (00:08:47) The value of having the life experience of working in a food-processing plant and on a farm (00:14:30) How raising animals without chemicals and industrial agricultural processes can be profitable (00:19:19) Regenerative farming vs Monocropping (00:26:38) Wether emissions and waste from cows are harming the environment (00:39:25) The nutritional value of animal products vs plant based food (00:41:58) The food compass study (00:49:58) The Global Food Justice Alliance Thank you for listening to Protecting Your Nest. For additional resources and information, please see the links below.    Links:   Diana Rogers: Instagram Sustainable Dish Global Food Justice   Dr. Tony Hampton: Linktree Instagram Account LinkedIn Account Ritmos Negros Podcast

This episode is brought to you by Rupa Health and Athletic Greens. There's no doubt that factory farming should be illegal, but that is a far cry from stating that all meat is bad. Grass-fed beef is extremely different from conventionally raised beef. In other words, the way your meat is raised matters. In today's episode, I talk with Chris Kresser, Robb Wolf, Diana Rodgers, and Nicolette Niman about the myths and stigmas surrounding red-meat consumption, how to choose sustainably raised meat, and much more. Chris Kresser M.S., L.Ac., is the codirector of the California Center for Functional Medicine, founder of the Kresser Institute, creator of ChrisKresser.com, and the New York Times bestselling author of The Paleo Cure and Unconventional Medicine. He is one of the most respected clinicians and educators in the fields of Functional Medicine and ancestral health and has trained over 1,500 clinicians and health coaches in his unique approach. Robb Wolf, a former research biochemist, is the two-time New York Times and Wall Street Journal bestselling author of The Paleo Solution and Wired to Eat. Robb is the cofounder of The Healthy Rebellion, a social movement with the goal of liberating 1 million people from the sick-care system. Robb is the executive producer of the film Sacred Cow. Diana Rodgers, RD, is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts. She's an author, runs a clinical nutrition practice, hosts the Sustainable Dish podcast, and is an advisory board member of Animal Welfare Approved and Savory Institute. Her new book, Sacred Cow: The Case For Better Meat, and the film she directed and produced, also called Sacred Cow, are available. Nicolette Hahn Niman is a writer, attorney, and livestock rancher. She has authored the books Defending Beef and Righteous Porkchop, as well as numerous essays for The New York Times, The Wall Street Journal, and the Los Angeles Times. Previously, she was Senior Attorney for the environmental organization Waterkeeper, where she focused on agriculture and food production; before that, she was an environmental lawyer for the National Wildlife Federation. Today, she lives in Northern California with her two sons and her husband, Bill Niman, founder of the natural-meat companies Niman Ranch and BN Ranch. This episode is brought to you by Rupa Health and Athletic Greens. Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com. Right now when you purchase AG1 from Athletic Greens, you will receive 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman. Full-length episodes of these interviews can be found here:Chris KresserRobb Wolf and Diana RodgersNicolette Niman See acast.com/privacy for privacy and opt-out information.

Diana Rodgers is on a mission to bring balance into the universal debates consumers, media and policy-makers are having about sustainable and healthy food systems. Which is why Diana has launched the Global Food Justice Alliance (from her HQ in Boston, USA) to advocate for the right of all people to choose nutrient-dense foods such as meat, which are critical for nutritious, environmentally sustainable, and equitable food systems that can sustain both human life and the planet. In this episode, Diana talks specifically about pork and how our Australian pork sector can leverage the work she's championing across the globe. Diana Rodgers, RD, is a “real food” nutritionist and sustainability advocate near Boston, Massachusetts. She's an author of three books, runs a clinical nutrition practice, started the Sustainable Dish Podcast, and has served as an advisory board of numerous nutrition and agriculture organizations including Animal Welfare Approved, Savory Institute, and Whole30. She speaks internationally about the intersection of optimal human nutrition and regenerative agriculture. Diana is co-author of, Sacred Cow: The Case for (Better) Meat and the director, producer of the companion film, Sacred Cow. Her new initiative, the Global Food Justice Alliance, advocates for a nutritious, sustainable and equitable worldwide food system.

Diana Rodgers is on a mission to bring balance into the universal debates consumers, media and policy-makers are having about sustainable and healthy food systems. Which is why Diana has launched the Global Food Justice Alliance (from her HQ in Boston, USA) to advocate for the right of all people to choose nutrient-dense foods such as meat, which are critical for nutritious, environmentally sustainable, and equitable food systems that can sustain both human life and the planet. In this episode, Diana talks specifically about pork and how our Australian pork sector can leverage the work she's championing across the globe. Diana Rodgers, RD, is a “real food” nutritionist and sustainability advocate near Boston, Massachusetts. She's an author of three books, runs a clinical nutrition practice, started the Sustainable Dish Podcast, and has served as an advisory board of numerous nutrition and agriculture organizations including Animal Welfare Approved, Savory Institute, and Whole30. She speaks internationally about the intersection of optimal human nutrition and regenerative agriculture. Diana is co-author of, Sacred Cow: The Case for (Better) Meat and the director, producer of the companion film, Sacred Cow. Her new initiative, the Global Food Justice Alliance, advocates for a nutritious, sustainable and equitable worldwide food system.

In just a moment you'll meet Louisa Conrad, Co-Founder of Big Picture Farm.  Big Picture Farm is a Vermont farmstead goat dairy and confectionery whose award-winning caramels have won over a dozen national awards...and while these candies are undeniably decadent, there is more to Big Picture than just the goat dairy…   After leaving their careers in academia, Louisa and her husband Lucas founded the farm in 2010. Their vision was to help their customers understand the rich context that surrounds the milk, cheese, and candies produced on the farm.  They aspired to tell consumers the story behind the food in hopes that they might, well, understand the “big picture” of how, what, and who made the treats they consumed.     But Lousia and Lucas dreamed of taking things a step further...what if they could invite folks to experience the dairy?  Could this be a vehicle through which they might expand their mission and help underwrite the cost of their Animal-Welfare-Approved farm?   Tune in to hear the story behind how Louisa and her husband Lucas built three bespoke residences on the farm that they now rent out on Airbnb. 

In this episode, we will be talking about what are certified food labels and which ones to look for. We are also going to discuss healthy snack bar choices, some examples, and which ones you should grab in the snack aisle. When it comes to what snacks or even foods to eat the first thing you should always look at is the nutrition label and ingredients. There are a variety of choices in grocery stores so there is no excuse for the inability to find one that fits you. You just need to watch out for their marketing and what they actually promote. Cup of Nurses: https://fanlink.to/CONsite Frontline Warriors: https://fanlink.to/FWsite Youtube https://fanlink.to/CONYT Apple https://fanlink.to/Applepodcast Spotify https://fanlink.to/Spotifypodcast Cup of Nurses Store https://fanlink.to/CONshop Frontline Warriors store https://fanlink.to/FWshop Interested in Travel Nursing? https://fanlink.to/TravelNurseNow Free Travel Nursing Guide  https://fanlink.to/Travelnursingchecklist Nclex Guide https://fanlink.to/NCLEXguide Cup of Nurses FB Group https://www.facebook.com/groups/cupofnurses Frontline Warriors FB group https://fanlink.to/FWFBgroup   0:00 Introduction 2:09 Episode Introduction 2:30 Food Labels Explained 3:19 Organic 4:41 Certified Naturally Grown 7:50 Fair Trade 8:40 Animal Welfare Approved 11:59 American Humane Certified 12:20 Non GMO Project Certified 15:34 Grassfed 18:40 Non-certified Food Labels 10:06 Hormone-free / RBGH-free 20:11 Raised without Antibiotics 20:54 All-natural 21:43 Free-range 23:30 Healthy Snack Bars 23:50 Ingredients 24:18 Protein Content 26:05 Fiber 27:02 Sugar Content 28:59 Most Popular Snack Bars

David Bronner is the CEO, or Cosmic Engagement Officer, for Dr. Bronner's. Family-owned and run, Dr. Bronner's makes socially & environmentally responsible products of the highest quality—all while dedicating their profits to help make a better world. David and the rest of the Bronner family are leaders that set an example of being human, and supporting humanity, at the core of everything they do. You can learn more and keep up with what Dr. Bronner's is doing by visiting their website. In this episode we discuss How Dr. Bronner's instigated a fight with the DEA over hemp, and won Why organic certification doesn't go far enough The most effective tool we have for fighting climate change The cultural norm we'll look back on as “cruel and unusual punishment” What Patagonia's founder believes is required reading for those who are serious about transforming business to help save our home planet Key Takeaways: I'm reminded by the Margaret Mead quote “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has.” It's incredible to see the impact this one company, Dr. Bronner's, has made by committing to drive social and environmental change. Just imagine what the world would look like, if we all behaved as trusted stewards of the planet and humankind. As consumers, we can start demanding more than just organic. We can go further in our expectations of the food and products we bring into our homes. The ROA created the Regenerative Organic Certification by combining the best standards across soil health, animal welfare, and social fairness into a single certificate. With the objective to heal a broken system, repair a damaged planet, and empower farmers and eaters to create a better future through regenerative organic farming. Look out for the Regenerative Organic Certification on products you buy. The immense healing power in psychedelic therapy for PTSD, depression, anxiety and addiction. I'm very grateful for the support Dr. Bronner's has put behind advocating for this cause.  I'm also immensely grateful for the healing power psychedelic therapy had on me. Never forget the power of your own voice, to share your own story as a way to help shift the cultural conversation around psychedelic therapy or any other taboo topic. Also, never forget the power of your vote, to support causes you care about and create change. References Bronner's Six Cosmic Principles This case study examines codifying “steward-ownership” in Germany All-One or All-None: A Conversation with David Bronner and Gero Leson. Article in Los Angeles Review of Books by Ayize Jama-Everett. June 21, 2021 Regeneration International's page on Regenerative Agriculture Regenerative Organic Certification Rodale Institute Patagonia Demeter biodynamic certification Compassion in World Farming animal welfare organization Fair World Project fair-trade organization A Greener World page on Animal Welfare Approved certification Global Animal Partnership animal welfare certification Honor Thy Label: Dr. Bronner's Unconventional Journey to a Clean, Green, and Ethical Supply Chain by Gero Leson Multidisciplinary Association for Psychedelic Studies The Compassionate Use Act (California Proposition 215) The Emperor Wears No Clothes by Jack Herer FDA page on Breakthrough Therapy designation Psilocybin Program Initiative (Oregon Measure 109) Campaign to Decriminalize Nature DC Drug Addiction Treatment and Recovery Act (Oregon Measure 110) Bronner's Magic All-One Chocolate Theo Chocolate Maestrani Connect & Share: If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading them! If this episode resonated with you, I ask you to send it to a friend. Help bring even more visibility to these leaders that are using business as a force for good! Subscribe to the podcast to make sure you don't miss future episodes. This podcast is for you, the listener. I'd love to hear what resonated with you, or if you have a suggestion on who would be a great guest for this show. Please send me a note at info@KathyVarol.com. If you want to work with me to embed purpose into your business, go to www.KathyVarol.com

Learn about cooking, selecting, and raising lamb with two experts: Chef Wilson da Costa of Misto and Nicole Scott of Glynwood. Nicole Scott is the Livestock Manager at the Glynwood Center for Regional Food and Farming. She is responsible for all aspects of Glynwood's diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system. Nicole began farming on a small hog operation in the Finger Lakes Region. Nicole moved to New Zealand in 2018 to work on different sheep, beef, and deer operations that ranged in size from 1,000-hectare lowland to 18,000-hectare high country stations throughout the North and South Islands. https://www.glynwood.org/ Chef Wilson da Costa, who was born in Brazil, felt a passion for food at an early age and, when he moved to New York at 11, spent much of his youth watching cooking programs with his grandmother and learning from her. After a stint working as part of a pit crew for an import car racing company, he dove headfirst into New York's restaurant scene. He started at Neuville-Sur-Seine, a French restaurant in Long Island, then hopped to Manhattan Bistro in SoHo. Wilson and his wife Nadia presently run the wildly popular Hudson Valley popup restaurant and catering company, Misto. Misto is a new culinary project that focuses on their unique cultural heritages and wood-fired food. Learn more https://www.misto-eats.com/ Lamb preparation ideas: One of the many ideas Wilson shares is milk braised lamb. Here is one recipe. KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming

Diana Rodgers, RD, LDN is a “real food” Licensed Registered Dietitian Nutritionist living on a working organic farm in New England. She runs an active nutrition practice where she helps people with weight, metabolic, and intestinal issues recover their health through diet and lifestyle. She's also an author, host of The Sustainable Dish Podcast, and the mom of two active kids. She speaks at universities and conferences internationally about nutrition and sustainability, social justice, animal welfare and food policy issues. She's also working on a new book and film project, Sacred Cow, exploring the important role of animals in our food system. Diana is the Consulting Dietitian to several gyms and also to: Nom Nom Paleo, Whole30, Robb Wolf, Savory Institute, The Farm to Consumer Legal Defense Fund, and is a board member of Animal Welfare Approved, Chris Kresser's Adapt Health Coach Training Program, and Mark Sisson's Primal Health Coach Program. She contributes regularly to several blogs and her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, Mother Earth News and MindBodyGreen. You can find her at Website: https://sustainabledish.com/ Instagram:https://www.instagram.com/sustainabledish/ Twitter:https://twitter.com/sustainabledish This episode is hosted by Dr. Shawn Baker MD. Find him at https://shawn-baker.com Donate to the Carnivore Diet Clinical Trial: https://gofundme.com/f/carnivore-research

Diana Rodgers has recently co-authored and launched her book, Sacred Cow: The Case for Better Meat and in an incredible feat of hard work, she is about to release the companion film which she also directed and produced. With her background as a “real food” nutritionist and sustainability advocate, Diana presents clear and impactful arguments for the place of meat diving straight into the environmental, nutritional and ethical debates. Diana lives near Boston, Massachusetts and is an author of two other books, runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and is an advisory board member of Animal Welfare Approved and Savory Institute in the US.

Diana Rodgers has recently co-authored and launched her book, Sacred Cow: The Case for Better Meat and in an incredible feat of hard work, she is about to release the companion film which she also directed and produced. With her background as a “real food” nutritionist and sustainability advocate, Diana presents clear and impactful arguments for the place of meat diving straight into the environmental, nutritional and ethical debates. Diana lives near Boston, Massachusetts and is an author of two other books, runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and is an advisory board member of Animal Welfare Approved and Savory Institute in the US.

Sustainable bison ranching and how private ranchers helped save the bison from extinction is the topic for this week's Backyard Bounty Podcast with Nicole and her guest Pierre of Bison du Nord.What You'll LearnHow sustainable bison ranching is done.How Pierre and his family began their journey as bison ranchers.The difference between sustainable bison ranching and traditional cattle ranching stylesOur GuestEstablished in 1972, Bison du Nord is proud to be among the oldest sustainable bison ranching operation in Canada and the largest in Eastern Canada. Pierre and his son Charles work on the ranch side by side sharing a love of nature, hard work, and adventure. Their commitment to the well-being of bison and sustainable farming practices, including rotational grazing and soil health optimization, is integral to their ranching philosophy. Bison du Nord has a strong and healthy herd of 300 animals that graze freely in large open pastures year-round and have never treated with hormones and are antibiotic-free. Their simple feed protocol: plentiful pasture in summer months and quality hay or hay silage in wintertime produces healthy grass-fed animals, raised the way nature intended. The ranch recently became Certified Grassfed and Animal Welfare Approved by AGW. A Greener World’s (AGW) certification highlights their commitment to high animal welfare, respect for the environment, and sustainable farming practices, including rotational grazing and soil health optimization. Pierre and his family take great pride in these certifications and in being good stewards of the land. All Bison du Nord bison meat, is exclusively grass-fed and grass-finished on the farm, offering a naturally, extra-lean meat with fewer calories, more protein and iron than other red meats. Making it one of the most nutritious (and tasty!) meats available on the market. Resources & Links MentionedBison Du Nord WebpageBison Du Nord Facebook PageBison Du Nord InstagramBook a Bison du Nord educational tour The difference between Bison and BuffaloSupport the show (http://paypal.me/heritageacresmarket)

In Edible-Alpha® podcast #73, Tera chats with Leslie Cooperband and Wes Jarrell, Ph.D., co-founders of Prairie Fruits Farm & Creamery in Champaign, Illinois. The Animal Welfare Approved farm and farmstead is home to an organic fruit orchard and more than 100 milking goats that graze and browse on a diverse landscape. They also make and sell goat cheese and gelato onsite and run a thriving agritourism business. Both soil scientists, Leslie and Wes left Madison, Wisconsin, in 2003 to pursue their dream of sustainable farming. They purchased seven acres of soybean and corn land in central Illinois and transformed it to organic fruit orchards, pastures and hay fields. Starting a goat farm and creamery from scratch was challenging, as Illinois doesn't have the dairy culture or expertise that America's Dairyland does. But the resourceful duo made it happen. They became the state's first licensed farmstead dairy in 2005, beginning with just four goats and growing their herd as they expanded acreage. In 2008, Leslie and Wes added a commercial kitchen to the farm, plus a 15-acre grass-legume-forb pasture. And because goats are natural browsers that love choices, they restored one piece of land as prairie and turned another into a woody browse filled with silver maple, honeysuckle, honey locust, willow, poplar and a diverse understory. The property is a work in progress, but once finished, Prairie Fruits Farm & Creamery will have close to 20 acres and 16 paddocks for the herd to rotate through. This is definitely not the easiest way to raise goats for dairy. But Leslie and Wes aren't interested in easy. Their commitment to silvopasture, a type of agroforestry that intentionally integrates trees, pasture and rotationally grazing livestock, is rooted in doing what's best for their animals, for the quality of milk they produce and for the planet. Along with giving the goats a nutritionally varied diet, this regenerative farming method helps enrich the soil, sequester carbon and prevent erosion. While other progressive farmers are adopting silvopasture, Leslie and Wes don't know of anyone else doing it with goats. This is all an experiment. Over the coming years, they will monitor the soil health, track which tree and plant species the herd responds to and see how the landscape evolves. They are hoping their project attracts other researchers and entrepreneurs to join in. Prairie Fruits Farm & Creamery practices total transparency in everything they do. That's a big reason why they invite people onto their farm for tours, classes and farm-to-table dinners and to enjoy fresh-made cheese and gelato. The COVID-19 pandemic has halted the dinners and events for now, but the farm and creamery remain open and they still sell their products at farmers' markets and wholesale. Tune into the full podcast to learn more about these silvopasture pioneers and how regenerative agriculture can yield business opportunities.

In Edible-Alpha® podcast #73, Tera chats with Leslie Cooperband and Wes Jarrell, Ph.D., co-founders of Prairie Fruits Farm & Creamery in Champaign, Illinois. The Animal Welfare Approved farm and farmstead is home to an organic fruit orchard and more than 100 milking goats that graze and browse on a diverse landscape. They also make and sell goat cheese and gelato onsite and run a thriving agritourism business. Both soil scientists, Leslie and Wes left Madison, Wisconsin, in 2003 to pursue their dream of sustainable farming. They purchased seven acres of soybean and corn land in central Illinois and transformed it to organic fruit orchards, pastures and hay fields. Starting a goat farm and creamery from scratch was challenging, as Illinois doesn’t have the dairy culture or expertise that America’s Dairyland does. But the resourceful duo made it happen. They became the state’s first licensed farmstead dairy in 2005, beginning with just four goats and growing their herd as they expanded acreage. In 2008, Leslie and Wes added a commercial kitchen to the farm, plus a 15-acre grass-legume-forb pasture. And because goats are natural browsers that love choices, they restored one piece of land as prairie and turned another into a woody browse filled with silver maple, honeysuckle, honey locust, willow, poplar and a diverse understory. The property is a work in progress, but once finished, Prairie Fruits Farm & Creamery will have close to 20 acres and 16 paddocks for the herd to rotate through. This is definitely not the easiest way to raise goats for dairy. But Leslie and Wes aren’t interested in easy. Their commitment to silvopasture, a type of agroforestry that intentionally integrates trees, pasture and rotationally grazing livestock, is rooted in doing what’s best for their animals, for the quality of milk they produce and for the planet. Along with giving the goats a nutritionally varied diet, this regenerative farming method helps enrich the soil, sequester carbon and prevent erosion. While other progressive farmers are adopting silvopasture, Leslie and Wes don’t know of anyone else doing it with goats. This is all an experiment. Over the coming years, they will monitor the soil health, track which tree and plant species the herd responds to and see how the landscape evolves. They are hoping their project attracts other researchers and entrepreneurs to join in. Prairie Fruits Farm & Creamery practices total transparency in everything they do. That’s a big reason why they invite people onto their farm for tours, classes and farm-to-table dinners and to enjoy fresh-made cheese and gelato. The COVID-19 pandemic has halted the dinners and events for now, but the farm and creamery remain open and they still sell their products at farmers’ markets and wholesale. Tune into the full podcast to learn more about these silvopasture pioneers and how regenerative agriculture can yield business opportunities.

Are Cows The Cause Or Cure For Climate Change? | This episode is brought to you by Tushy, ButcherBox, and chiliIf you’re confused about meat and its relationship with the climate, human health, and animal welfare, this is the podcast for you.These topics have been extremely conflated and many have turned to veganism as an answer. Unfortunately, it’s not so simple. And a black and white approach to diet can be dangerous not only for our individual nutritional needs, but it can slow much-needed progress when it comes to truly supporting and protecting our environment. There’s no doubt that factory farming should be illegal, but that is a far cry from stating that all meat is bad. Today on The Doctor’s Farmacy I’m thrilled to sit down with Diana Rodgers and Robb Wolf to talk about the nuances of regeneratively raised meat and how it can reverse climate change, support better health for those that eat it, and provide natural and caring conditions for the animals it involves. Robb Wolf, a former research biochemist, is the two-time New York Times and Wall Street Journal bestselling author of The Paleo Solution and Wired to Eat. Robb is the co-founder of The Healthy Rebellion, a social movement with the goal of liberating 1 million people from the sick-care system. Robb is the executive producer of the film Sacred Cow. Diana Rodgers, RD, is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts. She’s an author, runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and is an advisory board member of Animal Welfare Approved and Savory Institute. Her new book, Sacred Cow: The Case For Better Meat, just launched, and the Sacred Cow film she directed and produced will be out later this summer. This episode is brought to you by Tushy, ButcherBox, and chili.The Tushy bidet is a sleek attachment that clips onto your existing toilet and connects to the water supply behind your toilet to spray you with clean, fresh water. And it’s really affordable, starting at only $79. Right now Tushy is offering Doctor’s Farmacy listeners 10% off, too, so it’s a better time than ever to make the switch to a bidet. Just go to hellotushy.com/HYMAN. ButcherBox makes it super easy to get humanely raised meat that you can trust delivered right to your doorstep. ButcherBox is now gradually welcoming new customers due to increased demand, but only if you’re on the waitlist! So reserve your spot today at ButcherBox.com/farmacy, and you’ll get an email when they’re ready to take your order. One of the easiest and most effective ways to get better sleep every single night is through temperature regulation, which is why I was so relieved to discover the transformative products from chili. The chiliPAD and OOLER system are two really cool gadgets that fit over the top of your mattress and use water to control the temperature of your bed—which helps lower your internal temperature and trigger deep relaxing sleep. Right now chili is offering my audience a really great deal. Get 25% off the chiliPAD with code hyman25 or 15% off OOLER with code hyman15, just go to chilitechnology.com/drhyman.Here are more of the details from our interview (audio): Is now the time to end meat? (6:32)Death is part of life and part of farming and agriculture (9:35)Robb’s personal experience eating a vegan diet (16:28)Cattle and climate change (23:43)Understanding the nuance of greenhouse gas and methane production (27:56)Can we feed the world using regenerative agriculture? (34:24)How much water does it take to raise cattle? (40:17)Is meat bad for your health? (45:12)Supporting food sovereignty (54:13)Should we reduce our meat intake overall, even if it is quality meat? (55:37)Find more information at www.sacredcow.info Find more information about Diana Rodgers at www.sustainabledish.com. Follow Diana on Facebook @sustainabledish, on Twitter @sustainabledish, and on Instagram @sustainabledishFind more information about Robb Wolf at https://robbwolf.com/. Follow Robb on Facebook @robbwolfonline, on Twitter @robbwolf, and on Instagram @dasrobbwolf See acast.com/privacy for privacy and opt-out information.

Diana Rodgers, RD, LDN is a “real food” Licensed Registered Dietitian Nutritionist living on a working organic farm in New England. She runs an active nutrition practice where she helps people with weight, metabolic, and intestinal issues recover their health through diet and lifestyle. She's also an author, host of The Sustainable Dish Podcast, and the mom of two active kids. She speaks at universities and conferences internationally about nutrition and sustainability, social justice, animal welfare and food policy issues. She's also working on a new book and film project, Sacred Cow, exploring the important role of animals in our food system. Diana is the Consulting Dietitian to several gyms and also to: Nom Nom Paleo, Whole30, Robb Wolf, Savory Institute, The Farm to Consumer Legal Defense Fund, and is a board member of Animal Welfare Approved, Chris Kresser's Adapt Health Coach Training Program, and Mark Sisson's Primal Health Coach Program. She contributes regularly to several blogs and her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, Mother Earth News and MindBodyGreen. Her new book, Sacred Cow is available now for presale. It will be released July 14th. You can find Diana Rodgers at https://sustainabledish.com/, Twitter: @SustainableDish, IG: @sustainabledish, & FB: https://www.facebook.com/SustainableDish/ This episode is hosted by Dr. Shawn Baker MD. Find him at https://shawn-baker.com

Join Nicole and Emily from A Greener World as they talk about resources for farmers and consumers during the Covid-19 pandemic, the truth behind food labels and Animal Welfare Approved certifications from A Greener World. WHAT YOU'LL LEARNWhat is A Greener World?How A Greener World is helping farmers and consumers during the Covid-19 coronavirus pandemicCommon misconceptions behind food labelsAnimal Welfare Approved certifications and why they matterBenefits and marketing services for producers that join A Greener WorldOur GuestEmily is the Director of Communication and Outreach for A Greener World. A Greener World (AGW) is an independent, non-profit farm certifier that works to support farmers and ranchers by helping their high-welfare and sustainable products stand out in a crowded marketplace through trusted and meaningful farm certifications. Certifications by AGW guarantee that animals are raised outdoors on pasture or range for their entire lives on an independent farm using truly sustainable, high-welfare farming practices. It is the only label in the U.S. to require audited, high-welfare production, transport and slaughter practices, and has the highest impact on consumer purchasing of any food label, according to a nationally representative survey conducted by The Hartman Group.Resources & Links MentionedCOVID-19 Resources for Farmers & ConsumersFood Labels ExposedDirectoryOnline Shopping OptionsFarm Health OnlineGrassfed & Non-GMO Comparison Charts (not discussed but super helpful)A Greener World on InstagramA Greener World on FacebookA Greener World on TwitterA Greener World WebsiteEmail us! Ask@HeritageAcresMarket.com*Denotes affiliate linksSupport the showYour support helps us continue to provide the best possible episodes!View Our Favorites on Amazon*Shop HeritageAcresMarket.comFollow us on Facebook and InstagramJoin our Hens & Hives Facebook GroupJoin our VIP Text ClubCall our podcast message line and leave a question or comment! 719-647-7754Sign up and be the first to know about future episodes and updates!- http://bit.ly/2CMza8m#backyardbountypodcast #heritageacresmarketSupport the show (http://paypal.me/heritageacresmarket)

It's a dream farm story...Holly and Andy met on a farm, were married on a farm, started a family on a farm and make their living on a farm. When Holly and Andy purchased land in 2013 to begin their dream farm, they realized that the initial focus was going to be rehabilitating the soil. They decided that biodynamic agriculture would be the way they would address their soil building needs, and went on to create a vibrant farm system that nourishes so many in the community. Holly Whitesides, along with husband Andy Bryant, and their two daughters, farm on 35 acres in western NC, where they raise certified Biodynamic and Organic vegetables on about 2 acres of crop land and Animal Welfare Approved pork, chicken, beef and turkey on the rest.  Holly and Andy have been studying and practicing Biodynamic agriculture since 2013 and feel passionate about raising nutritious food for their community. "No matter how small your property is, you can engage with it in a co-creative way...a way that builds relationship and allows you to be a voice for your farm."   In this episode... About Against the Grain Farm What led Holly to embark on the farming journey Why biodynamic? Early challenges, how our values inform our actions Being fully present while working the land Nourishing the local community High-quality, nutrient-dense food is a basic human right What surprised Holly about this work   Resources Nonviolent Communication: A Language of Life: Life-Changing Tools for Healthy Relationships by Marshall B. Rosenberg The No-Till Market Farmer Podcast Jesse with Farmer Jesse Online Biodynamic courses taught by Cory Eichman Spikenard Honeybee Sanctuary Earth Legacy Agriculture Josephine Porter Institute for Applied Biodynamics

In this episode of The Dr. Hedberg Show, I interview dietitian Diana Rodgers in a discussion about plant-based diets, meat, and her upcoming documentary and book project Sacred Cow.  Speaking to Diana was a breathe of fresh air among all the misinformation out there about plant-based diets and meat.  We discussed the potential pitfalls of plant-based diets including protein and micronutrient deficiencies.  Diana covered important information about the true environmental impact of meat and how important grazing cows are to the environment.  You should come away from this interview with a better understanding of plant-based diets, meat, and it's environmental and socioeconomic impact.  I urge you to support Diana's Sacred Cow project and to look out for the upcoming documentary. Full Transcript of the Interview: Dr. Hedberg: Well, welcome everyone to "The Dr. Hedberg Show." This is Dr. Hedberg and I'm really looking forward to my conversation today with Diana Rodgers. She's a registered dietitian. And she's known as a real food nutritionist. And she actually lives and works on an organic farm near Boston, Massachusetts. She's an author. And she runs her own clinical nutrition practice. Her work has been featured in the "Los Angeles Times," "The Boston Globe," and "Outside Magazine." Diana writes and speaks internationally about the intersection of optimal human nutrition and environmental sustainability. And she's the producer of the Sustainable Dish Podcast, which I highly recommend. And Diana is an advisory board member of Animal Welfare Approved, the Savory Institute, and Whole30. And her new film and book project "Sacred Cow" examines the environmental, nutritional and ethical case for better meat. And her website is sustainabledish.com. So Diana, thanks for joining us. Diana: Yeah. Thank you so much for having me. Dr. Hedberg: So I was really looking forward to this because there's this kind of avalanche of plant-based propaganda out there. There's been some Netflix documentaries, and some well-known movie stars, and medical doctors, putting a lot of information about this. And it's become a little frustrating and a little extreme. And so I wanted to bring you on to put the brakes on this a little bit and educate people. In fact, I saw this commercial the other day for Raid bug spray. And their big thing is that the insecticides are plant-based. So you're seeing this all over the place, plant-based this, plant-based that. So why don't we begin by just talking about some of the main dietary deficiencies in a plant-based diet? So I'm mainly seeing iron and iodine, B12. So can you talk a little bit about the micronutrient deficiencies, and potential protein issues with plant-based diet? Diana: Yeah. I mean, I'd love to start with protein actually. I'm a huge protein advocate. And I looked into the recommendations for protein. Where did they come from? Why does everyone think we only need about 50 grams of protein per day, a little less for women, a little more for men? Like, where did that all come from? And turns out that they're really wrong, they're really low. And the recommendations for protein are based on the minimum that we need for basic survival. And they're also based on an ideal body weight of women at about 125 pounds, I think, and men at 154 pounds. And so if we look at the average weight of our population, it's way higher than that. And so the 0.8 grams per kilogram of body weight is at, you know, where people think that we only need about 45 grams of protein for women, and about 54 for men are based on way thinner people than the average population. So in my clinical practice, I always start people at about 100 grams of protein, and nobody is eating that much protein. And it's really hard to get your protein from a plant-based diet for a few reasons. One is it's really hard to get it from plants, just because they're lacking in certain amino acids.

So many food labels proclaim their eco-virtues these days — organic. Pasture-raised. Cage-free. Non-GMO. What do they actually mean? Here are six ways to make sense of it all.- "Natural" or "sustainable" labels have no legal standard.- "Organic" means it's better for the planet, but may not be better for you.- Non-GMO is not organic. The food was still grown with pesticides.- Labels like "Animal Welfare Approved" mean the animals got to live outdoors.- "Fair Trade" products deliver a little extra money to small farmers in cooperatives.- Don't let labels stress you out. When it comes to solving the world's problems, your shopping decisions aren't nearly as important as your political decisions.

So many food labels proclaim their eco-virtues these days — organic. Pasture-raised. Cage-free. Non-GMO. What do they actually mean? Here are six ways to make sense of it all.- "Natural" or "sustainable" labels have no legal standard.- "Organic" means it's better for the planet, but may not be better for you.- Non-GMO is not organic. The food was still grown with pesticides.- Labels like "Animal Welfare Approved" mean the animals got to live outdoors.- "Fair Trade" products deliver a little extra money to small farmers in cooperatives.- Don't let labels stress you out. When it comes to solving the world's problems, your shopping decisions aren't nearly as important as your political decisions.

Join Nicole and Katie with Cloverworks Farm as they discuss raising sheep for lamb and wool!WHAT YOU’LL LEARNHow Katie began raising sheepMarketing techniques for lamb and wool separately, and how to appeal to both customer groupsHow Katie uses all parts of the animal to minimize waste and maximize profitPasture based sheep husbandry focusing on animal welfareOUR GUESTIn todays episode we are joined by Katie, owner of Cloverworks Farm. Katie left her desk job to start her sheep farming enterprise. Along the way she overcame several challenges, including learning how to market sheep and lamb separately.Cloverworks Farms raises pasture based sheep for wool and lamb that is Animal Welfare Approved.RESOURCES & LINKS MENTIONEDCloverworks Farm OnlineCloverworks Farm on FacebookCloverworks Farm on InstagramCloverworks Farm Kitchen on FacebookCloverworks Farm Kitchen on InstagramOmnivore’s Dilemma by Michael Pollan*Animal Welfare ApprovedEmail us! Ask@HeritageAcresMarket.com*Denotes affiliate linksSUPPORT THE SHOWYour support helps us continue to provide the best possible episodes!View Our Favorites on Amazon*Shop HeritageAcresMarket.comFollow us on Facebook and InstagramJoin our Hens & Hives Facebook GroupJoin our VIP Text ClubCall our podcast message line and leave a question or comment! 719-647-7754Sign up and be the first to know about future episodes and updates!- http://bit.ly/2CMza8m#backyardbountypodcast #heritageacresmarketSupport the show (http://paypal.me/heritageacresmarket)

If you're like me, you've read or heard of reports and news accounts talking about the negative consequences of producing beef, with greenhouse gas emissions, heavy water use and the welfare of the animals leading the list of concerns. But just when it seems like producing and consuming less beef might be a health and environmental bonanza, along comes an alternative way of doing things. One that uses a fundamentally different approach to things. About Nancy Ranney Nancy Ranney manages the Ranney Ranch in Corona, New Mexico. In 2003, she began a restorative grazing plan based on planned rotational grazing, and started the Ranney Ranch Grass Fed Beef Program and is committed to running the ranch on the soundest, most humane and the most ecologically resilient principles. Nancy works with Melvin Johnson, ranch manager, to develop grazing plans and conservation programs. She also coordinates ranch workshops and retreats. She is on the board of the Quivira Coalition and is president of the southwest grass fed livestock alliance. Nancy has a master's degree in landscape architecture from Harvard University and a background in land planning. Interview Summary I first learned of your work through your husband David Levy. He was dean of the Duke Law School. At the same time I was dean of the School of public policy at Duke. You mentioned the innovative work you were doing with your family ranch in New Mexico. And then when I looked into it I found out just how innovative your approach is and how you were ahead of your time. So you do regenerative agriculture. Can you explain what this means? Regenerative agriculture refers to those land management practices which build soil health, increase biodiversity, improve water cycles, and generally build nutrient density in soil. Keywords are regenerate, meaning bringing new life and vigor, and resilience, that capacity to survive and flourish even in difficult conditions. And of course, such practices do increase the productivity on the land and hence economic production. In my own world of ranching, generally these regenerative practices are linked to grazing practices on the land. And these do promote resilience and build soil and biodiversity. We have seen this happen over the past 18 years and interestingly, very much so during a period of deep drought in the southwest. From the mid-1990s to 2012 in Mexico. These practices are known variously as short-duration, high-intensity, rotational grazing. Another term is adaptive multi-paddock grazing, also holistic-managed grazing and perhaps my favorite Poop and Stomp. They promote nutrient cycling in the soil. But the real key is the need to have a grazing animal and in the West, that's the cow, to reinvigorate the landscape. So Nancy, explain how it works. So know I've seen pictures of your land and it's beautiful and lush and rich and right next to it is land that looks like complete desert. I mean, you can't imagine anything growing. So what happens that that makes this cycle occur? What do you actually do? Well, the key is a shift in management from continuous grazing - and most of the West has been grazed continuously - that means animals on the land all the time. And that's a very conventional approach. When I took over the ranch, when my family started managing it after my father died in 2002, the big shift was from running 18 herds in 18 pastures to condensing down to one herd. Now we move one herd across our ranch across 34 pastures as we've subdivided some of those pastors to get better usage. And it means that they are on the land, on each pasture for a much shorter period of time. And those grasses then have a chance to recover over a minimum of six months, sometimes up to a year or even more. And we have seen remarkable recovery with that change. So as I understand it the cows hooves churn the soil that allows the soil to retain water better. Then the grasses grow. The animals fertilize the soil, and you get this nice cycle going. But my knowledge about this is pretty naive. Is that kind of how it works? That's really basically how it works. What's interesting is that there is an incredible seed bank in the soil. And this is true really across the country and particularly in the semi-arid West that these seeds can survive for over a hundred years. And what we have discovered is that with this new form of grazing, with absolutely no artificial seeding, no extra fertilization except from the cows, no irrigation - we have seen the emergence of seeds that were in the ground. We had no idea. We went from a monoculture of a very nice grass, blue gamma grass, a very palatable and healthy for the animals. Nonetheless, a monoculture. Now we have close to 50 native grasses that have emerged. So if you began this process on some acreage next to yours, that now it doesn't look like much of anything could grow, would there be grasses that are there lying dormant? That would then take root and become like your property if you began this process? Yes, there would definitely be. How is this good for the environment? Well in many ways. Any biodiversity is excellent for creating resilience and productivity, really in all landscapes. What we have seen is much higher organic content in our soils. Greater potential for permeability of the rainfall, water storage, healthier root systems of our grasses. When we dig into our soils, we see that our roots go down 30 inches into the soil compared to two on our neighbors. And significantly increased soil organic carbon. In five years with this pasture management, we saw an increase of 25% increase in soil just on our ranch. Also they cools the soil temperatures, which inevitably cool the air temperatures. So when you mentioned the, carbon in the soil. From what I understand, the grasses sequester carbon into the soil and that helps offset the effect on greenhouse gas emissions cattle might otherwise have, is that right? That's correct. It's actually that the grasses are the conduit and the carbon is actually stored in the soil itself. But what has been found and increasingly, and this is really just in the last 10 years, that there has been more focused scientific analysis of what's going on here. There have been people talking about this for decades, but really most of the work has been dismissed as anecdotal. But just recently there's new evidence which really documents how much carbon has been sequestered and I have a few figures here if you're interested in them. It's impressive. This form of grazing accrues 1.4 to 2.4 tons of carbon per hectare per year over that accrued by continuous grazing. In fact, continuous grazing generally releases carbon into the atmosphere. And interestingly, it also is able to sequester the methane that is produced by cows grazing on the land. One might wonder why during the earlier centuries here in our own country with the vast herds of bison, why we weren't releasing more methane as a greenhouse gas. Which as far as scientists can tell, did not happen, with many more grazing animals than we have today. And that is because the methane actually is real-time sequestered in the soil when animals are out on grasslands. What does the history of how this model developed? Well, it's an age old pattern on the ground and an age old model. As I mentioned, the herds of bison in this country and the great migrating herds in Subsaharan Africa moved across the land in just this fashion. And they were responding to a seasonal variation, grow grass growth cycles and importantly the action of predators who keep herds moving. And in the 1950-60s, a young game biologist working in what was then called Rhodesia (now Zimbabwe), Allan Savory, noticed some of these patterns. And at that time, interestingly ,as a game warden, his project was to limit or reduce the herds of elephants in Rhodesia because they were seen as so destructive. But what he noticed was that where animals were allowed to move, to migrate, the numbers were not the problem. It was the amount of time that they stayed in any one place and that was destructive to the environment. So over the years he developed this approach, which he calls holistic planned grazing. This is essentially what we're doing on the ranch. A grazing model that mimics nature and, if done well, can reverse these really negative processes on the ground. For our listeners who might be interested in learning more about that history, I know that Allan Savory has a Ted talk on this. It's really quite good. But let me ask you another question. I know that you're interested in the intersection of soil health and human wellbeing. Can you explain this? Well, yes. I'm really fascinated by this. And obviously I'm not a soil scientist or a food scientist, but what I've seen over the last number of years is this really interesting intersection between soil health, or the health of our food, and the health of our own human gut, the microbiome. And it seems almost every week I read an article about new discoveries of what's going on in the microbiome and how important it is that we feed this in significant ways. And that all starts with having healthy microorganisms in the soil which is what we're seeing right here on the ground. Are there standards for best practices for this regenerative approach? Are there things like certifications? Well, that's a difficult question. We need lots of attention in this area. Currently there are no federal standards for these regenerative practices or grass fed production, and/or for healthy livestock products. Increasingly, our agricultural agencies and land grant universities are seeing that such approaches are helpful to both to land health, and to meat health, and are helping increasingly to recommend these practices. There are elective certifications and for those who are interested, they can look these up. Our ranch, for example, has three certifications. One is with the American Grass-fed Association. We have an annual visit with by an independent certifier and you are certified if you are a domestic USA producer using only grass and forage and no antibiotics or growth hormones. We also have a certification with Animal Welfare Approved administered by a Greener World. This is an independent nonprofit and consumer reports rates it as the really the best indication of animal welfare if you're interested in looking for that. And most recently we have a certification with the Audubon Conservation Ranching Program. We're certified. Our beef is certified as grazed on bird-friendly land and this focuses on healthy land management practices that encourage biodiversity and grassland bird habitat. Would consumers notice differences in taste with the meat products that are produced this way versus conventional agriculture? Well, interestingly meat products are very much like wine and there is a terroir associated with different products. So we will notice different tastes and textures between products all across the country. You will see that in general grass-fed product is leaner and what is produced from our conventional grain-fed system. Leaner and more tender. And in the early years of grass-fed, I think it developed a reputation of being tough and I believe that that was because people didn't know how tender it was and cooked it the same amount of time they were cooking conventional beef. It really only requires about half the amount of time. We market our beef as very young. This is not veal, but it is young beef. So it's particularly tender and we're very proud of that. And are you hopeful about how things look with future generations of farmers and ranchers? I am very hopeful. I'm really thrilled actually. I want to recognize this cadre of young people who are joining the world of agriculture. This includes farmers, ranchers, processors and marketers of healthy product. And I think it's precisely because they recognize agriculture as an entry into dealing with our environmental health and our human help and even their own personal health. There are some truly wonderful, beautiful writers among these young agrarians. And I think maybe it's because in our crazy world they have a contemplative space to think about relationship and write about it. I've been for many years on the board of the Quivira Coalition, which offers an apprenticeship program for young people coming into agriculture, both farming and ranching. We've had three apprentices at our ranch and just wonderful people from all across the country. And my sense is if anyone can heal our environment, it will be this next generation. They understand good land management and they're also very committed to developing the relational skills that we need to make all these things successful.

The cheese dames sit down with Rynn Caputo, head of the amazing Caputo Brothers Creamery! Their frozen cagliata curd and 95% whey ricotta — made with local milk from a neighboring Animal Welfare Approved dairy — have changed how we think about Italian-style cheeses and what “fresh mozzarella” really is.We want your feedback! If you listen, please take our brief survey about the podcast: https://www.surveymonkey.com/r/V7LDT29

Do you know how to navigate food labels in the marketplace? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Andrew Gunther, Executive Director of A Greener World. Gunther defines food label terms to better enable consumers to navigate the marketplace. An outspoken critic of industrial farming systems, Gunther was the senior global animal compassionate product procurement and development specialist for Whole Foods Market, leading the team that designed and launched the company’s five-step welfare program in the United Kingdom. He  routinely exposes the negative impact of industrial agriculture on farm animals, the environment, and society as a regular contributor to Huffington Post. He also works closely with restaurants groups and retailers to increase the availability of Animal Welfare Approved meat, dairy and eggs in traditional retail settings. Related website:  https://agreenerworld.org/solutions-and-certificates/what-food-labels-really-mean/

249: Andrew Gunther on Humanely Raised Farm Animals  Labeling for meats to show how the animal was cared for and prepped for consumption. In this podcast: We learn about how the way an animal is raised can make a difference, not only in the taste, but in how healthy the meat is for us as consumers.  Andrew Gunther explains why it is important to know this distinction and how to recognize it when making your buying selection at the store.  Don't miss an episode! Click here to sign up for weekly podcast updates Andrew is the Executive Director of A Greener World where he spearheaded the growth and development of the “Animal Welfare Approved”, or AWA, certification into what Consumer Reports calls the only “highly meaningful” food label for farm animal welfare, outdoor access, and sustainability. Andrew works to increase the availability of Certified AWA meat, dairy and eggs in traditional retail settings. He is currently a member of the U.S. delegation for the International Standardization Organization who is responsible for development of standards related to Animal Welfare. Go to www.urbanfarm.org/AGreenerWorld for more information, photos and links on this podcast and to find our other great guests

On this episode of the Sustainable Dish podcast, I speak with Andrew Gunther of Animal Welfare Approved and A Greener World about animal welfare practices, the meat industry, and the importance of consumer choice.

This episode is covering an emotional topic. Is there such a thing as a humane butchering day?I never thought so until I read Misty's blog post last week. It brought tears to my eyes, hurt my heart, but gave me a new and very different perspective on butchering day. I don't know about you, but I have a tough time even thinking about the concept. I know, I know it's all part of the food chain and putting food on our tables.Leading the discussion is Misty Langdon from Our Green Acre Farm. She is the owner of Our Green Acre in Newton County, Arkansas. She has earned the Animal Welfare Approved certification, as well as "Newton County Farm Woman of the Year." These two awards were earned as a result of Langdon's dedication to sustainable agriculture. Discover more at: http://ourgreenacre.com

Jack & Heather talk to Brigid Sweeney of Animal Welfare Approved about standards and third party certification. For more information check www.animalwelfareapproved.org