Podcast appearances and mentions of Anya Fernald

Clarice is about to go on a date with a fellow flugelhorn player, but she's nervous AF! How can she make the first move? Plus, Anya Fernald stops by to talk about her new album and how it deals with grief.

In this episode, Lexman speaks with Anya Fernald, a Phosphatide researcher who has been working on creating a more efficient and effective Mariana asphyxiation system. While her work is promising, it has come at a cost - her son, Sauls, has been suffering from severe Asphyxia ever since he was born. In this heartbreaking episode, Lexman and Anya discuss the difficulty of balancing science with family, and how they are hoping to find a cure for Sauls' condition.

In this episode, Lexman interviews Anya Fernald, a biologist and assistant professor at Yale University. They discuss the uredospore, a fungal structure found on trees.

Anya Fernald Entrepreneur CEO Co-founder of Belcampo Meat Company

lawyer fails in her attempt to purchase cinnabar from an army surplus store.

In this episode, Lexman interviews Anya Fernald about her new EP, Arcadianism. They discuss lyricism, telphrasing, and the biases behind songwriting.

Lexman's newest guest is Anya Fernald, a molecular biologist who has made some groundbreaking discoveries in the field of pontifical credit.

Lexman discusses the latest news in the world of yolks and shrifts.

Lexman chats with Anya Fernald, founder and CEO of chechako, about the augmented intelligence platform and how it is changing the way we learn.

Anya Fernald is a writer and performer who uses performance art as a way to examine family dynamics and the ways they are interpreted through cultural norms. In this episode, Anya shares her story of growing up in a traditional middle-class familist family. Her experiences FSA (fun, but also aggravating) and growing older into an adult within that family have taught her a lot about the power dynamics that exist within them.

The Lexman Artificial Podcast is back with another amazing episode. This time, the hosts talk to Anya Fernald about her love of gauffers and drivellers. They also take a look at the bullfights in Spain, and find out just how dangerous they can be.

Patience is a virtue, says Anya Fernald, and it comes in handy when dealing with a stubborn cooker. As Patience Patient, she was able to coax her appliance into working perfectly again after it refused to cooperate for the previous tenant. Now that she's living alone, she's grateful for the appliance's reliability.

Anya Fernald discusses her experience with Jest,Irritancy and Crocodiles. She tells us about the challenges of writing for a humorous podcast, and shares some of her own experiences with irritants in life.

Anya Fernald hangs out with repiners and carks immediately. She has a lot to share about her new hobby and the challenges she's faced so far.

Episode 1936 - On this Friday episode, Belcampo's very own Anya Fernald joins Vinnie to discuss her company, transparency and integrity in meat marketing, lies about alternative meat, and more. PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods Belcampo Villa Cappelli ANYA FERNALD Anya is the co-founder and CEO of Belcampo, one of the fabulous sponsors of this show. She has worked in animal agriculture. Anya loves animals and wants to improve livestock outcomes. She started her own company because she believes in better treatment of livestock. This is not only better for the animals but it's also better for the environment and the people. Small, smart farming is good for the soil. Factory farmed meat is the problem, not family farm meat. You can shop her store online! She was vegan for some time and vegetarian for 10 years. But she began to play offense on defense. Further, meat is important and healthy in our diets. INTEGRITY IN MEAT This is where Vinnie gets his high quality but affordable meat. A little bit ago, there was some drama with the company. A former employee appeared to have ordered from a different company than was listed. The company found out at the same time as the public. Belcampo ran a full audit on purchasing in 2019 and 2020 and published the results. They took accountability for the issues, but believe this will not happen again and they will provide more transparency moving forward. There is a level of rigor on everything with respect to compliance. Belcampo's labels match the product -- they make sure. She wants to be part of the change in meat production and selling. They'd love to be a bigger community with integrity and accountability. WATCH THIS EPISODE ON YOUTUBE FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the Amazon link (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the iTunes Link. And the Google play link. https://amzn.to/3rxHuB9 PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH! FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. Here is the link to the iTunes page https://vinnietortorich.com/iTunes If you don't have iTunes, find it at Vimeo here! https://vinnietortorich.com/vimeo You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! https://vinnietortorich.com/PRIMEFAT RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com Https://www.bit.ly/fatdocumentary https://www.belcampo.com https://www.villacappelli.com

#388: On today's episode we are joined by Anya Fernald. Anya is the co-founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert. She has appeared as a judge on the Food Network's Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. This is Anya's second appearance on the show and today we discuss healthy options in a world of unhealthy options, nutrition advice, and her journey as an entrepreneur carving out a new path for sustainable meat and farming. To connect with Anya Fernald click HERE To connect with Lauryn Evarts click HERE To connect with Michael Bosstick click HERE Read More on The Skinny Confidential HERE For Detailed Show Notes visit TSCPODCAST.COM To Call the Him & Her Hotline call: 1-833-SKINNYS (754-6697) Check Out Lauryn's NEW BOOK, Get The Fuck Out Of The Sun HERE This episode is brought to you by The Skinny Confidential  The Hot Mess Ice Roller is here to help you contour, tighten, and de-puff your facial skin and It's paired alongside the Ice Queen Facial Oil which is packed with anti-oxidants that penetrates quickly to help hydrate, firm, and reduce the appearance of fine lines and wrinkles, leaving skin soft and supple. To check them out visit www.shopskinnyconfidential.com now.  This episode is brought to you by Joovv. Experience the benefits of red light therapy by one of the best in the business; JOOVV! To experience the Joovv and receive a free gift with purchase go to joovv.com/skinny This episode is brought to you by Better Help We want you to start living a happier life today. Get connected online to licensed therapists at accessible prices to make sure yu are taking care of your mental health. As a listener, you'll get 10% off your first month by visiting our sponsor at www.BetterHelp.com/skinny This episode is brought to you by RITUAL Forget everything you thought you knew about vitamins. Ritual is the brand that's reinventing the experience with 9 essential nutrients women lack the most. If you're ready to invest in your health, do what I did and go to www.ritual.com/skinny  Your future self will thank you for taking Ritual: Consider it your ‘Lifelong-Health-401k'. Why put anything but clean ingredients (backed by real science) in your body? Produced by Dear Media 

Is it possible to produce a higher quality of meat while reducing the impact farming and the meat industry have on the environment? And, taking it a step further, what if it was possible to sequester enough carbon to reverse climate change? While it sounds almost too good to be true, it's exactly what happens with regenerative agriculture. If you don't know the term or this method of farming, this podcast episode with Belcampo's co-founder and CEO Anya Fernald will help you understand all about this growing model of farming. In the episode, Anya dives into what regenerative farming is, what makes it so special, and how it produces a higher quality of meat while reversing and reducing its environmental impact. Anya also chats about why meat gets a bad rap and where this initially came from, how Belcampo, a 30,000+ acre regenerative agriculture farm, is transforming the industry, and what it's going to take to make regenerative ag more accessible and available. Anya and Chris Irvin, The Ketologist and Education Manager at Perfect Keto, also jump into other topics like their experience with the carnivore diet, the best ways to prepare meat, the difference between conventional meat and regenerative agriculture meat, and so much more. Whether you're new to regenerative agriculture or you already have an understanding of it, this episode will shed some light on why this farming method is so beneficial to people, the planet, and the environment. On top of being Belcampo's CEO and a co-founder, Anya Fernald is also an entrepreneur, chef, agriculture expert, and she's appeared as a judge on Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. Tune in now to learn all about regenerative agriculture and so much more!

Anya Fernald is the co-founder of Belcampo farms, chef, and regenerative agriculture expert. Please support this podcast by checking out our sponsors: – Gala Games: https://gala.games/lex – Athletic Greens: https://athleticgreens.com/lex and use code LEX to get 1 month of fish oil – Four Sigmatic: https://foursigmatic.com/lex and use code LexPod to get up to 60% off – Fundrise: https://fundrise.com/lex EPISODE LINKS: Anya's Instagram: https://www.instagram.com/anyafernald Belcampo's Instagram: https://www.instagram.com/belcampomeatco Belcampo's Website: https://belcampo.com/ PODCAST INFO: Podcast website: https://lexfridman.com/podcast Apple Podcasts: https://apple.co/2lwqZIr Spotify: https://spoti.fi/2nEwCF8 RSS: https://lexfridman.com/feed/podcast/ YouTube Full Episodes: https://youtube.com/lexfridman YouTube Clips: https://youtube.com/lexclips SUPPORT & CONNECT: – Check out the sponsors above, it's the best

Wonder what the difference is between grass-fed and grass-finished meat? Curious to learn about regenerative farming? Interested in how the omega 3:6 ratio matters in your meat? Tune in as Anya deciphers the world of meat. Starting off with her story and how her transition from eating vegetarian to eating meat, she speaks from within as she explains what drove and still drives her passion to produce quality meat. Then, Anya explains the fundamentals of regenerative farming and how it relates to farm legacy and soil nutrients for health. Soon after, she shifts into talking about the environment and ethics, discussing her perspectives on overpopulation and the meat industry, the cheap meat paradox, as well as food wastage. Finally, she breaks down all our questions about labels, clarifying the difference between grass-fed, grass-finished, organic, cage-free, farm-raised, and pasture-raised. With that comes her top recommendation in choosing the best sources of meat, depending on ruminant versus non-ruminant animals, according to its labels. Listen in as Anya talks you through the meat industry, and how Belcampo meat might be your best bet!. What You Will Learn In This Interview with Anya Fernald : 3:05 – What drove Anya's passion? 8:40 – From vegetarian to farm foods. 11:54 – Food Italy. 15:58 – Regenerative Farming. 17:30 – Regenerative Farming in America. 19:30 – Benefits of slow-growing meats. 20:59 – Can regenerative farming feed overpopulation? 22:59 – Cheap-Meat paradox. 25:58 – Subsidization & Meat. 27:30 – Battling Alternative Meats. 28:23 – Different labels in the meat industry and what they mean. 30:30 – How to source the best quality meat. 36:40 – E-commerce & Grocery Stores for Belcampo 38:56 – Learn more & How you can order Belcampo. 40:00 – Rights & Meat. About Anya Fernald: Anya Fernald brings 15 years of experience building and growing food businesses to Belcampo. Her first job after college was to launch a cooperative of cheesemakers in rural Sicily, from there she moved to direct international micro-investments for the Italian Slow Food Foundation. Upon returning to the US in 2005, she built and ran a produce distribution company and launched Slow Food Nation and Eat Real. Anya then developed business plans via her own company, Live Culture, where she first began working with partner Todd Robinson as a client. Anya has been a regular judge on the Food Network's Iron Chef since 2009 and also serves as the founding board chair of the Food Craft Institute. Items mentioned in this episode include: Belcampo Website: https://belcampo.com/ Belcampo Youtube: https://www.youtube.com/channel/belcampo Anya's Instagram: https://www.instagram.com/anyafernald/ To learn more about Anya and view full show notes, please visit the full website here: https://www.docjenfit.com/podcast/episode115/ Thank you so much for checking out this episode of The Optimal Body Podcast. If you haven't done so already, please take a minute to subscribe and leave a quick rating and review of the show! --- Send in a voice message: https://anchor.fm/tobpodcast/message

Anya Fernald is the co-founder of Belcampo, a farm-to-table supply chain complete with regenerative farm, full service butcher shops, and restaurants. She is an entrepreneur, chef, and agriculture expert. And when we say “entrepreneur” there isn't enough time in the day to go over all of the incredible things Anya had founded and done in her career prior to Belcampo. From founding a cheese co-op in Italy that led to micro-financing and investing in small family businesses, to founding Live Culture, Eat Real, Slow Food, to being asked by Alice Waters to serve as the Executive Director of Slow Food Nation in the bay area.   She also managed to write a cookbook called Home Cooked, and serve as a judge and sustainable food expert on Iron Chef from 2009-2015. She was named Food and Wine 40 Under 40, and one of the top 100 female founders in INC Magazine. She also runs “Meat Camp”. Which might be the single greatest thing we have ever heard.   We get into all the details of Anya's past that have led up to her success today, proving that Belcampo and regenerative farming is a model that can work and even thrive in our world of industrial meat and confinement farming.   For more info on Anya, check out the Belcampo website and follow her and Belcampo on their Instagram channels. • This episode of The Ready State Podcast is sponsored by Paleovalley Beef Sticks. Made from 100% organic grass-fed beef and organic spices, these are hands down our favorite on-the-go protein snack. They are naturally fermented making them shelf stable without chemicals or questionable ingredients, for when you find one in a backpack you haven't used since last summer. For more info and 15% off, go to thereadystate.com/beefsticks • This episode of The Ready State Podcast is sponsored by Kabuki Strength. Kabuki designs, engineers, and manufactures novel strength equipment, provides research-based education, world-class coaching services, and gives back by serving others in the community. The Kadillac Bar has been so crucial to Kelly's training that he keeps one at work and at his home gym. To check out all of their innovative products go to thereadystate.com/kabuki

Anya Fernald is a serial entrepreneur, world renowned restaurateur, Iron Chef Judge on The Food Network, and the CEO and co-founder of Belcampo, a group of groundbreaking agricultural ventures in California and Belize, in sustainably farmed food through its organic farms, butcher shops and restaurants, as well as unique, luxury agritourism destination. What started as one mom’s desire to feed her family the healthiest meat possible became a mission to revolutionize the industry from the inside out. Founded with a purpose: Belcampo creates meat that are good for people, planet and animals. Anya is one of the leading experts on regenerative agriculture, its importance for our planet and our health and has become a pioneer in the meat industry through founding one of the country's largest regenerative animal agriculture farms. On this episode of Marni on the Move, Anya and I sync up about the less than ideal realities of the meat industry, and how Belcampo is working to bring the highest quality, optimally nutritious meats to tables all across the country. She shares how working on farms in rural Europe sparked her passion for clean protein, and how eating meats without preservatives or antibiotics completely changed her health for the better. Anya sheds light on the importance of regenerative farming, what you need to know about meat and understanding labels and overall industry issues and factory farming Anya dials us into to where her career in the farming, food, and cooking began, she shares her invaluable entrepreneurial wisdom and key lessons she has learned along the way, and she shares the exercise and wellness routines that fuel her for success. CONNECT Belcampo on Instagram Marni On The Move Instagram, Facebook, or YouTube Marni Salup on Instagram and Spotify SUBSCRIBE Sign up for our weekly newsletter, The Download for Marni on the Move updates, exclusive offers, invites to events, and exciting news! TRAIN Meet me on Zwift, Strava, or Peloton OFFERS Belcampo is offering MOTM listeners 20% Off from May 11th, 2021 through June 25th, 2021 with code MARNI on their website, Belcampo.com Take control of your health and wellness journey with InsideTracker, the ultra-personalized nutrition platform that analyzes your blood, DNA, and lifestyle to help you optimize your body from the inside out. Transform your body's data into meaningful insights and a customized action plan of the science-backed nutrition recommendations you need to optimize your health!  Get twenty percent off today at InsideTracker with our code THANKYOUMOTM. Lifepro is offering MOTM listeners 10% off products with the code MOVE10. Art of Tea is 0ffering MOTM listeners 15% off (excluding gift cards, Tea of the month, subscriptions, and any wholesale orders) through July 2021. Use this code at checkout MARNIONTHEMOVE15 Head over to our SHOP page for additional offers from Marni on the Move partners, sponsors, and guests including Navitas Organics, Sun Potion, Amrita Health Foods and more. SHARE Leave us a review on Apple. It's easy, scroll through the episode list on your podcast app, click on five stars, click on leave a review, and share what you love about the conversations you're listening to. Tell your friends to what you love on social. Screenshot or share directly from our stories the episode you're listening to, tag us and the guests, and use our new Marni on the Move Giphy! SPECIAL THANKS Emma Steiner for help with show notes, guest research, and social media. Skye Menna for help with guest research and outreach, social media, and public relations  

In this Mother's Day episode, Guest Anya Fernald, Co-Founder, and CEO of Belcampo joins Neka Pasquale in a conversation about being female founders in the food space, while raising children as single mothers.

Anya Fernald is the co-founder of Belcamo Farms in Northern California. This farm focuses on regenerative practices which is better for the animals, the soil, the planet. This is one of my favorite farms to support and I learned a lot from this conversation with you, as you will to! Support Belcampo farms CODE DRHALIE Get my BLOATING AND DIGESTIVE HEALTH MASTERCLASS 20% OFF MY online hormone course with code PODCAST Shop cleaner beauty. skincare and makeup-Beautycounter Let's Connect: Instagram: @drhalieschoff Instagram: @alpha.chiro.health.wellness Email: drhalieschoff@gmail.com Book a free discovery call on my website Website: www.drhalieschoff.com

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When you look at immunity, you're looking at wellness. Immunity is about peak optimal performance; that your needs are met, you're not stressed or anxious, and you're able to focus. I think animal wellness supports that in terms of providing optimally nutrient dense food and with minimal inflammation. Our immune system is compromised when we're inflamed and inflammation comes primarily from junk that's in our food. Eating whole, high nutrient dense, and anti-inflammatory foods is so important for boosting immunity. - Anya Fernald   Get 15% off your CURED Nutrition order with the code WELLNESSFORCE   ---> Get The Morning 21 System: A simple and powerful 21 minute system designed to give you more energy to let go of old weight and live life well.   JOIN THE FACEBOOK GROUP | *REVIEW THE PODCAST* Wellness Force Radio Episode 393 Co-Founder and CEO of Belcampo, Anya Fernald, shares her mission to revolutionize the meat industry from the inside out, explains how ethically raised meats can boost your immunity while also helping the planet, and explores our spiritual and emotional connection to food.   How do we create and consume animal products that are good for people, the planet, and the animals themselves?     Join us as Anya shares her mission with Belcampo to revolutionize the meat industry by farming meat the right way with regenerative agriculture and positive climate practices.   Belcampo Farms Get 20% off of your first Belcampo order with the code WELLNESSFORCE Belcampo was founded with a purpose: to create meat that’s good for people, planet and animals. What started as one mom’s desire to feed her family the healthiest meat possible became a mission to revolutionize the industry from the inside out. Belcampo is the pioneer of hyper-sustainable, organic, grass-fed and -finished, Certified Humane meats, broths, and jerkies. The company is on a mission to revolutionize the meat industry for the well-being of people, the planet, and animals by farming meat the right way – with Certified Humane, regenerative, and climate-positive practices, which means it’s better for you, the planet and the animals. Conventionally raised animals are confined to feedlots and eat a diet of inflammatory grains, but Belcampo’s animals graze on open pastures and seasonal grasses resulting in meat that is higher in nutrients and healthy fats.     Listen To Episode 393 As Anya Fernald Uncovers:   [1:30] Meat You Can Feel Great About Eating Anya Fernald Belcampo Food Network | Anya Fernald What Belcampo and its mission means to her. Her background in food and how she came to be a artisanal cheesemaker in Italy. Obstacles and changes she faced as an expat in Italy for 8 years. The ambitious drive that led her to get out of her comfort zone and seek work outside of the US. Her own personal health shift in Italy compared to how she felt when she lived in the US and had struggles with moodiness, dry skin, split ends, and cavities. Unpacking the slow food movement that Italians live by compared to other countries. What food actually means for our physical, emotional, and spiritual health. Why good food doesn't necessarily mean it's been prepared by a professional chef but that it is clean and both whole ingredients and methods have been used. The importance of slowly growing our food, using micronutrient rich soils, and being mindful about consumption. How she has become such a strong leader for Belcampo by tuning into her intuition, speaking her truth, and being driven by their mission.   [19:00] Revolutionizing Meat: People, Planet & Animals 357 Robb Wolf The fundamental ethics that Belcampo stands behind with the treatment of their animals including raising them outdoors to support their customer's wellness. Why it's so important to raise animals in a way that is aligned with their own evolutionary context. Unpacking this fight between ethical consumption of meat and people who don't believe in eating meat. How PETA harassed her for two years including one time when she was giving a talk while also 9 months pregnant. Why PETA's question to her, "Would you eat your dog?" doesn't even make sense from a pathogen perspective as dogs are carnivores. The empathy that she has for people in PETA and why she believes their success is her success because they are fighting for the same thing: the end of animal confinement in agriculture. Belcampo's positive impact on agriculture yet the amount of grass-fed and finished farms is still less than 1%. Why many of the vegan movement messages are correct when it comes to confinement agriculture.   [27:30] Food's Connection To Spiritual and Emotional Health 376 Mike Salemi  How humans have lost the instinct to seek out whole foods as our sense of smell has decreased with the use of food packaging, processed ingredients, and marketing. Her mission to give people a product that smells amazing, has a great story and you can both connect with and feel good about purchasing. The challenge that she has for the health and wellness movement now with the simplification that food is fuel or that protein is protein powder to the point that it's playing the agroindustrial game. Why adding mindfulness to food can help us win against the agroindustrial game of processed and poorly raised, grown, or created food. Unpacking the fact that the most uncommon food to eat comes from pigs because of it being an omnivore and fear of getting sick from something such as trichinosis. Why it doesn't make sense for humans to eat carnivorous animals because they have a very similar microbiome to us and any parasites they may carry could then live in our guts. Her life as a vegetarian and experiencing poor skin conditions, low energy, weight gain, and depression  for almost 10 years before adding meat back into her diet when she moved to Italy. How she got into artisanal cheese making after being a traditional baker using whey. Why she's not anti-vegetarian and believes it works great for some people, it just didn't work well for her body.   [32:30] Healing Energy From Ethical Meats The fact that a lot of raw meat is often eaten in northern Italy and thus it became a regular part of her diet while she lived in that area and felt great because of it. How her health got worse when she came back to the US as she gained a lot of weight, felt lethargic, was grumpy, and had brain fog. Exploring how her focus on better health for herself helped launch the start of Belcampo. The real cost of food and why it's affordable to eat grass-fed and finished meat such as that from Belcampo. Unpacking the truth about organic and the hidden costs of not eating organic food. Her own rules for buying organic foods for own household. Why cows are able to process and filter out toxins such as GMOs unlike fruits and vegetables. Exploring the slow movement of grass-fed, organic meat and why the health of these animals are important for your health too. How the amount of protein in her animals differs compared to conventionally raised meat. What meat labels you should look for at the grocery store: grass-fed and grass-finished, 100% grass-fed, and pasture-raised.   [40:30] The Issues With Raising Conventional Chickens Joel Salatin 362 Zach Bush MD The fact that most common medicine in the US is antacid and most people have GI issues. Why it's so important to pay attention to what our bodies are telling us if we eat foods that make us feel sick. How eating meat again was an important piece of Anya's gut feeling better again. The fact that the third largest greenhouse gas emitter is meat that we throw away as we overproduce meat that is raised in extremely poor conditions. Why pricing is an important factor in being mindful of what we buy and put into our bodies. Exploring the impact of raising chickens either the conventional or natural way Morgan Spurlock - SUPER SIZE ME 2 Official Trailer - Holy Chicken The fact that conventional chickens can be processed by being bathed in chlorine and pumped up to be sold at higher prices with less nutrient value.   [47:30] How Conventional Chicken Is Raised In Stressful Environments Why chicken can be really complex as we our meat consumption of it is 60% and it is the most changed as far as pricing and perceived cultural value in the past 6 decades. How the high-stress environment that chickens are raised in and continuous exposure to antibiotics suppresses their microbiome and leads to rapid weight gain. The fact that some chickens are under so much stress from being kept to lay eggs to forced molting in their environment. The Meat Racket: The Secret Takeover of America's Food Business by Christopher Leonard The horrible conditions that some people work in and how it can also impact those who live nearby the farms. Why you should go for pastured, organic, air-chilled chicken if you are going to buy it. What happens when you degut an animal and why contamination is low for beef but high for chickens. The fact that on average even USDA approved chicken, 48% of them have some fecal matter on them. Doctors Sue USDA for Ignoring Concerns Over Fecal Contamination of Chicken How to know if your chicken has been dunked in a bleach bath because a gooshy, white liquid solution will come out.   [53:30] Ethical Meats & Immunity How to build and boost your immunity with ethical meat consumption. Why a lot of our gut health issues have to do with a the glyphosate, antimicrobials, and bleach that is in our food. The fact that all flour is now treated with antimicrobials because of the issues with E.coli. Why you might not be intolerant to gluten but have a strong reaction to antimicrobials in your food. How the strong antiviral and antimicrobial sprays on planes while traveling has affected her gut health lately. The power of nutrient dense foods to boost our immunity and wellness. Why bloating and holding onto water is a sign that there is inflammation in the body. 365 Dr. Paul Saladino The fact that most people who start eating higher amounts of animal proteins reduce their inflammation and physically look less puffy. Anya's experience following a strict carnivore diet and the healthy benefits she received from it but why she isn't following it in the long term. Why not everyone's body can handle a ton of fruits and vegetables and so they find that a meat-based diet is better for their bodies. The problem the US is facing with land that is not sustainable for growing crops yet animals can still graze on them and help redistribute seeds. Historical records of agriculture and the planting of crops that have succeed and failed such as from the Great Depression and the Dust Bowl eras. The Worst Hard Time: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan   ] [1:06:30] How Anya Has Become A Leader For Women In Business The biggest trigger that Anya has faced: Being dismissed as somebody who is good at marketing. Why she doesn't waste her time worrying about the other competition. How they've determined their prices based on their cost and allocation of resources. Why she focuses on spending every single moment of the day taking care of herself or making things better for her company and employees. Words of wisdom she wants to pass on women who also work in the world of business. How social media has helped her rediscover herself as an authentic leader. The feminine characteristics she is proud of in addition to being a boss. Why eating ethical meats helps us balance our masculine and feminine energies. Breaking down why healthy animal protein does allow you to have more vital femininity. What wellness and self-care practices she has invested in for personal growth and self-discovery. The benefits she has received from having a mentor to help and guide her path. Start With Why by Simon Sinek breathwork.io M21 Wellness Guide Wellness Force Community   Power Quotes From The Show Clearing Out GMOs, Bleach, & Antimicrobials In Our Food   "A lot of the issues that we have with digestion have to do with the glyphosate, bleach, and antimicrobials that are in our food. For example, all flour is now treated with antimicrobials because of the E.coli issues so you don't get sick if you eat raw cookie dough. So, when people think they're intolerant to gluten, they may actually be reacting to a strong antimicrobial that their food is infused with. From an immunity perspective, clearing out glyphosate, bleach, and antimicrobials in our food is the number one thing to do." - Anya Fernald   The No. 1 Rule About Eating Organic Foods "There are certain things I will never eat if they are not organic and that is anything that has a very thin skin and no protective exterior membrane. So, something like a blueberry, a strawberry, zucchini or lettuce. Avocado? No problem; I'll eat a non-organic avocado. Corn occasionally? Sure; It has a husk. If there's a cabbage that's not organic, I'll peel off the exterior sections before eating it but that's not my everyday choice. Be rational - the thinner the membrane as well as the sweeter it is inside, the more careful you need to be about organic foods. What about meat? These animals have all these organs that make them great at processing and filtering out toxins. Will you get glyphosate from a cow that ate GMOs? No way; you can't make a better machine that is able to filter out toxins than a cow but eating organic animals is more about being the change that you want to see in the world." - Anya Fernald   Human Wellness Is Supported By Animal Wellness   "From a fundamental integrity perspective, the most important factor of ethical meat is to raise the animals outdoors. This is a key piece to human health. Evolutionarily, human wellness is supported by animal wellness. We need to look at systems that allow animals to live in an evolutionary context; in systems that are aligned in a way with their own evolution." - Anya Fernald     Links From Today's Show  Food Network | Anya Fernald 357 Robb Wolf 376 Mike Salemi  Joel Salatin 362 Zach Bush MD Morgan Spurlock - SUPER SIZE ME 2 Official Trailer - Holy Chicken The Meat Racket: The Secret Takeover of America's Food Business by Christopher Leonard Doctors Sue USDA for Ignoring Concerns Over Fecal Contamination of Chicken 365 Dr. Paul Saladino The Worst Hard Time: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan Start With Why by Simon Sinek Leave Wellness Force a review on iTunes breathwork.io M21 Wellness Guide Wellness Force Community Anya Fernald Facebook Instagram LinkedIn Belcampo Facebook Instagram Twitter YouTube   About Anya Fernald Anya Fernald is the Co-Founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert, appearing as a judge on the Food Network's Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. After experiencing the positive effects that eating clean meats had on her own health–and recognizing the impact of the quality of life of the animals we eat–she set out on a journey to produce the highest-quality meats there are, both in the ethics of how they’re raised as well as pure deliciousness. Fernald was born on a raw-milk dairy farm outside Munich, Germany, while her parents were teaching and researching abroad. When she was 3 years old, her family moved back to the United States, eventually settling in Palo Alto, California. After graduating from Wesleyan University with a degree in political science, she received a Thomas J. Watson Fellowship, leading to work as an itinerant cheesemaker in Europe and North Africa. In November 2012, the first Belcampo Meat Co. storefront opened its doors in Marin County, California, following the opening of Belcampo Butchery, a 20,000 square foot, USDA-approved multi-species slaughter facility designed by animal welfare expert Temple Grandin, and a nearby 27,000-acre (11,000 ha) farm. It has butcher shops and restaurants in Los Angeles, Marin, Santa Monica, San Francisco, San Mateo, Oakland, and New York. Belcampo also sells meat in Erewhon Grocery Stores. Fernald co-founded the company and serves as its CEO.   Build Immunity. Breathe Deeply. A simple, powerful 21 minute morning system designed to give you more energy to let go of old weight and live life well. Get Your Calm Mind + Immunity Building Guide  *6 science based morning practices guaranteed to give you more energy and less weight in 21 Minutes. *7 day guided B.R.E.A.T.H.E breathwork included.   More Top Episodes 226 Paul Chek: The Revolution Is Coming (3 Part Series) 131 Drew Manning: Emotional Fitness 129 Gretchen Rubin: The Four Tendencies  183 Dr. Kyra Bobinet: Brain Science 196 Aubrey Marcus: Own The Day 103 Robb Wolf: Wired To Eat Best of The Best: The Top 10 Guests From over 200 Shows Get More Wellness In Your Life Join the #WellnessWarrior Community on Facebook Tweet us on Twitter: Send us a tweet Comment on the Facebook page Watch full interviews on YouTube

Anya Fernald runs arguably the best farm in the world. She cares about her animals lives from the moment of birth until the moment of death. Everything from soil management, herd management, and quality of life is considered. And the difference is palatable! Belcampo farms makes hands down the best meat I have ever tasted. This is a really interesting and surprising podcast that will change the way you think about meat production.    Get %20 off your first order of Belcampo Meats by using the code AMP at checkout    Connect with Anya Fernald Belcampo | https://belcampo.com/ Instagram | https://www.instagram.com/anyafernald/ Twitter | https://twitter.com/anyafernald   This episode is sponsored by: BLUblox Get 15% off BluBlox blue light glasses by visiting  https://www.blublox.com/AMP and enter the code AMP at checkout   Vivobarefoot Get 20% off Vivo footwear and 100 day Free Trial by visiting Vivobarefoot.com/AMP and using the code “AMP”   Onnit Get 10% off Onnit products |  https://www.onnit.com/Aubrey/   Connect with Aubrey: Website | https://www.aubreymarcus.com/ Instagram | https://www.instagram.com/aubreymarcus/ Twitter | https://twitter.com/aubreymarcus Facebook | https://www.facebook.com/AubreyMarcus/ YouTube | https://bit.ly/2DLctpk   Check out  Own The Day Own Your Life by Aubrey Marcus|  https://bit.ly/2t6x4hu   Subscribe to the Aubrey Marcus Newsletter:  https://www.aubreymarcus.com/pages/email   Subscribe to the Aubrey Marcus Podcast: iTunes | https://apple.co/2lMZRCn Spotify | https://spoti.fi/2EaELZO Stitcher | https://bit.ly/2G8ccJt IHeartRadio | https://ihr.fm/397Msh0 Google Podcasts | https://bit.ly/3nzCJEh Android | https://bit.ly/2OQeBQg  

Anya Fernald is co-founder and owner of Belcampo Meat Co, a regenerative farm raising beef, pork, and chicken. Belcampo hopes to revolutionize meat for the wellbeing of people, the planet, and animals through their method of regenerative agriculture. Whether you're vegan, keto, vegetarian, flexitarian, whole 30, or just want to source better meat, you'll want to hear about Belcampo's organic, carbon-positive farm. Their Northern California ranch is home to 2,500 heritage-breed animals that are grass fed and grass finished. Fernald addresses some of the messaging issues about raising beef and climate change, meat consumption, carbon footprints, and greenhouse emissions, and how these things can be countered with their method of farming.

Why Eliminating Meat From Our Diet Isn’t The Solution To Climate Change | This episode is brought to you by BiOptimizers, Thrive Market, and BLUBloxHuman health is dependent on planetary health. A healthy planet coincides with healthy animals; when we look at the way public health and our climate have changed with the industrialization of agriculture, animals are a key focus. We often hear the argument that in order to solve climate change we need to stop eating meat. What these people aren’t realizing is that animal agriculture done right is actually part of the solution. That is a big stipulation because the methods used to raise meat can make or break our climate crisis and our health. I’m thrilled to sit down today with Anya Fernald to discuss the ins and outs of regenerative farming and animal practices. Anya Fernald is the co-founder and CEO of Belcampo. Belcampo operates 27,000 acres of organic farmland in California and processes its own livestock for sale in its own butcher shops and restaurants. Anya has two decades of leadership and entrepreneurship experience in high-quality, organic and premium foods. Given her expertise on meat and leadership within the meat industry, Anya has been profiled in The New Yorker and The New York Times, and has served as a regular judge on Iron Chef America on The Food Network since 2009. She has been recognized as one of Inc. Magazine’s 100 Female Founders, one of the 40 under 40 by Food & Wine, and was named a Nifty Fifty by The New York Times.This episode is brought to you by BiOptimizers, Thrive Market, and BLUBlox.Right now you can try BiOptimizers Magnesium Breakthrough for 10% off, just go to bioptimizers.com/hyman and use the code HYMAN10 at checkout.Thrive is offering all Doctor's Farmacy listeners an amazing deal. You will receive an extra 25% off your first purchase and a free gift when you sign up for Thrive Market. Just head over to thrivemarket.com/Hyman. Right now BLUblox is offering Doctor’s Farmacy listeners 20% off. Just go to blublox.com/hyman and use code HYMAN20. BLUblox also offers free and fast shipping globally.Here are more of the details from our interview: Anya’s childhood love of cooking, her early career in the culinary world, and experiences working in Europe (8:19)Anya’s transition away from vegetarianism (12:16)The value of low and slow animal farming (15:44)How beef came to be villainized and why it isn’t the enemy (21:05)Animal wellness and its connection to human wellness (30:38)Why animal agriculture is needed to restore our ecosystems (36:25)Is a regenerative burger better or worse for the climate than an Impossible burger? (42:44)Why over a third of meat is thrown away in the United States (44:34)Scaling regenerative agriculture (49:09)The top policy recommendations Anya would make to improve agriculture (1:01:25)For a limited time, Belcampo is offering Doctor’s Farmacy listeners a 20% discount for new customers using the code FARMACY20 at belcampo.com (exclusions do apply).Follow Belcampo on Facebook @belcampomeatco, on Instagram @belcampomeatco, and on Twitter @BelcampoMeat.Follow Anya on Facebook @anyaf, on Instagram @anyafernald, and on Twitter @anyafernald. See acast.com/privacy for privacy and opt-out information.

: Episode 1781 - On this Friday show, Anya Fernald of Belcampo joins Vinnie to wood fire cooking outdoors, high quality meat, the meat vilification movement, grass-fed animals, the story of Belcampo, and more. Https://www.vinnietortorich.com/2021/02/wood-fire-cooking-great-meat-anya-fernald-episode-1781 PLEASE SUPPORT OUR SPONSORS ANYA FERNALD Anya has been on the show once before. She is the woman behind Belcampo! Check out her instagram here: https://www.instagram.com/anyafernald/?hl=en Anya had her first "wow" moment with cooking meat in Sardinia when her host cooked her a sausage. The next, she saw a woman cook on the street. Since, she has really cultivated her love for outdoor cooking. So much wellness can be gained through food. This ranges from health benefits of what you eat and the power of a family meal. WOOD FIRE COOKING Using a wood fire is Anya's preferred method of cooking. Skill cooking is great because you really take it all in. You can smell it, hear it, see it when it's on the grill, you can feel the heat. With wood fire, you have to pay more attention. It's a whole new level of cooking that is particularly satisfying. If you're a foodie, learn all the different ways to cook something. This is a wonderful way to stay outdoors. It's beautiful in the ways that it's simple and interesting in the ways that it is complex. Anya now teaches others how to cook this way. MEAT VILIFICATION MOVEMENT There is definite movement against meat for environmental reasons.  Meat farming can be environmentally sustainable. There are ways to farm (which Belcampo focuses on) that are simply not bad for the environment. We need ruminants to save the soil Responsible farming is the future.  How do we get more Belcampos and Polyfaces? Hopefully people invest more in this high quality, regenerative meat. If you are concerned about the environmental impact, buy from places like Belcampo! FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the And the https://amzn.to/3rxHuB9 [the_ad id="17480"] PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH!   FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. You can also buy hardcopy   or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com Https://www.bit.ly/fatdocumentary http://villacappelli.com http://villacappelli.com https://vinnietortorich.com/2020/09/the-importance-of-meat-belcampo-anya-fernald-episode-1666/

Anya Fernald is the co-founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert.  She has important wisdom to share about farming while providing Meat You Can Trust. Use Code OPTIMAL20 for 20% off incredible meat products.  •Debunking the criticisms about animal based food production •Belcampo meats growth along side the paleo, keto, carnivore popularity •The importance of protecting and recovering soil. •The importance of regenerative farming to the planet. •How important is the integrity of soil to a healthy civilization. •Whats the process of sequestering carbon? •Pastured eggs have three times the protein as a battery egg. •How does Belcampo pull off sustainable meat at a competitive price and still stay open •10-25 companies have been involved in mass produced meat from the grocery store. •Is there a place in the world for meat alternatives? Impossible burger, Beyond meat etc? •Cricket protein, maggots and more. •Everyone would benefit from knowing how to tap into their intuition around food, eating and satisfying your cravings.

In today's episode I get to have a wonderful conversation with Anya Fernald, co-founder of Copalli, and CEO of Belcampo. We get to talk about how she got her start into making her own cheeses, breads, and other food items. She had worked in small scale foods in Europe for several years which allowed her to have a unique value proposition moving onto her next section of life. We get to talk about her serial entrepreneurial spirit up to the point of her being CEO of Belcampo, the importance of not holding onto things longer than your peak of value, lessons Anya got to learn while starting Copalli in Belize and the slowing down that came along with that business, and working on yourself. Belcampo Copalli Linkedin Anya Fernald --- Support this podcast: https://anchor.fm/the-reset-podcast/support

I finally got to chat with one of my favorites, Anya Fernald of Belcampo Meat Co, and she knocked this one out of the park. We get a little of her origin story, some science behind the benefits of Regenerative Farming, as well as a few tactics for some preparations of many of her great products.  Give their IG and YouTube a follow for some great culinary content as well.  BONUS Anya gave us all 20% off if you use “kingsbury20” at checkout on belcampo.com Connect with Anya and Belcampo:   Belcampo’s Website: belcampo.com Instagram: @anyafernald - @belcampomeatco Facebook: Belcampo Meat Co. Twitter: @anyafernald - @belcampoinc YouTube: Belcampo Meat Co. Show Notes:   The Soil Will Save Us - Kristin Ohlson   The Biggest Little Farm  Amazon - YouTube   Kiss the Ground  Netflix   Scientific American Article - Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? Sponsors:   Silentmode has coupled a great sensory deprivation mask and high quality on-ear headphones to bring you an incredible medium to deliver both their Breathonics as well as binaural beats technology. Use code KKP for 15% off the product and 6 months of Breathonics for free. silentmode.com/kkp  PowerDot is an incredible company used by top athletes across all major sports, but it’s not just for elite athletes. Their app has great interface and even gives tips to help you take your game to the next level. Enter code KKP at checkout to receive $25 and an additional 20% off their Pro-Bundle - powerdot.com/kkp  LMNT is the best electrolyte drink on the planet developed by Robb Wolf. http://drinklmnt.com/kyle  Head to www.silentmode.com/pages/KKP for 15% off POWERMASK and 3 months free subscription to Breathonics. This can teach you proper breathwork and get meditation dialed in! Discount code KKP  Head to https://sovereignty.co/kyle/ to grab my favorite CGN/ Nootropic. There is nothing like this product for energy and cognitive function! Also grab my new favorite sleep aid, DREAM. To get the ’Magnesium Breakthrough‘ deal exclusively for fans of the podcast, click the link below and use code word KINGSBU10 for an additional 10% off. https://bioptimizers.com/kingsbu  Sports Betting Dime Is your one stop shop for insight into odds on all your favorite events. They’re basically the Obscure Sports Quarterly for betting odds, covering all major leagues, politics and beyond. Just go to www.sportsbettingdime.com Go to www.dryfarmwines.com/Kyle for your wine subscription PLUS an extra bottle for a penny ($.01 Connect with Kyle:   Instagram: @livingwiththekingsburys   Parler: @livingwiththeKingsburys Youtube: Kyle Kingbury Podcast  Kyles website: www.kingsbu.com    Like and subscribe to the podcast anywhere you can find podcasts. Leave a 5-star review and let me know what resonates or doesn’t.

On this week's episode, Ben and Phil talk about how cool it is being in a cult, announce the Great THC Holiday Contest, and solve a listener's duck hunting dilemma. In the interview portion of the show, Ben talks with Belcampo Farms CEO Anya Fernald about positive emotional eating, honesty in the meat business, and so much more. Enjoy.    Connect with Ben and MeatEater Ben on Instagram MeatEater on Instagram, Facebook, Twitter, and Youtube Shop The Hunting Collective Merch See omnystudio.com/listener for privacy information.

We're breaking down the essential things you NEED to know if you are consuming animal protein. This goes beyond the conversation of keto, and into basic nutrition principles that you and your family need to understand in order to make proper decisions for your nutrition. RESOURCES Keto Program Cyber Sale CYBER2020 for 40% off, expires Nov 30 21-page guide to achieve weight loss on your keto diet FREE guide on how to start keto Keto question? Need help? Send me a message KDP for 20% off your first BELCAMPO order (valid until end of 2020, excludes sale items) PARTNERS 20% off + free shipping + free nut butter with Perfect Keto by using the code KDP

Anya Fernald is the CEO of Belcampo, a 27,000 acre organic farm in NorCal. She's a world-renowned meat and farming expert and chef. 

Welcome to Jon Gordon’s Positive University Podcast. Today, Jon is joined by Anya Fernald. Anya is the co-founder and CEO of Belcampo. Belcampo was founded with a purpose to create meat that’s good for people, the planet and animals. What started as one mom's desire to feed her family the healthiest meat possible became a mission to revolutionize the industry from the inside out. And that's exactly what she’s doing. This is a fascinating conversation that not only reveals a ton about the meat industry but also how grass fed and finished meat impacts your overall health. During the convo Anya shared how a typical commercial burger at a popular fast food chain has been found to have meat from over 100 cows! One burger with meet from over 100 cows in it!! That's staggering, not just from the sheer number but the inability to trace where it comes from. Traceability is one of Anya's big points. But you’ll hear more about that as you listen. Take advantage of Anya's 20% OFF offer for Belcampo products by entering JONGORDON20 at checkout https://belcampo.com/ Like always, if you enjoy this podcast, let us know by leaving a review and sharing on social. Our featured resource this week is Coffee Bean for Kids. It's a beautifully illustrated short story to help kids realize that their circumstances don’t have to define them. That they can help create change from the inside out. Go to CoffeeBeanKidsBook.com to order it now. Alright, let’s join Jon and Anya.

We had the pleasure of hosting Anya Fernald on the podcast this week. Anya is a Co-founder and the CEO of Belcampo, a vertically integrated meat company founded with the purpose to create meat that's good for people, planet, and animals. Belcampo owns and operates its very own farm, processing facility, full-service butcher shops, and restaurants.In this episode, Anya and Matt discussed things like their athletic careers, health and wellness interests, and cultural eating habits. The two also talked about how Belcampo got started, the differences between regenerative and industrial agriculture, and the economics of farming.Find Anya:InstagramTwitterBelcampoFind Momentous:LiveMomentousInstagramFacebookTwitterYoutube

Anya Fernald is a former cheese maker turned regenerative farmer. Anya is the co-founder of Belcampo, a company centered around creating meat that is good for the planet, good for our bodies, and safe for the animals. Anya started the company as a single mother who was just looking for a way to feed her family, and is now a 27k acre farm with it’s own FDA-approved processing facility, full-service butcher, and restaurants. Subscribe to the Podcast on on Platforms! ➢ https://lnk.to/PowerProjectPodcast Special perks for our listeners below! ➢LMNT Electrolytes: https://drinklmnt.com/powerproject Purchase 3 boxes and receive one free, plus free shipping! No code required! ➢Freeze Sleeve: https://freezesleeve.com/ Use Code "POWER25" for 25% off plus FREE Shipping on all domestic orders! ➢Piedmontese Beef: https://www.piedmontese.com/ Use Code "POWERPROJECT" at checkout for 25% off your order plus FREE 2-Day Shipping on orders of $99 ➢Sling Shot: https://markbellslingshot.com/ Enter Discount code, "POWERPROJECT" at checkout and receive 15% off all Sling Shots Follow Mark Bell's Power Project Podcast ➢ Insta: https://www.instagram.com/markbellspowerproject ➢ https://www.facebook.com/markbellspowerproject ➢ Twitter: https://twitter.com/mbpowerproject ➢ LinkedIn:https://www.linkedin.com/in/powerproject/ ➢ YouTube: https://www.youtube.com/markbellspowerproject ➢TikTok: http://bit.ly/pptiktok FOLLOW Mark Bell ➢ Instagram: https://www.instagram.com/marksmellybell ➢ Facebook: https://www.facebook.com/MarkBellSuperTraining ➢ Twitter: https://twitter.com/marksmellybell ➢ Snapchat: marksmellybell ➢Mark Bell's Daily Workouts, Nutrition and More: https://www.markbell.com/ Follow Nsima Inyang ➢ Instagram: https://www.instagram.com/nsimainyang/ Podcast Produced by Andrew Zaragoza ➢ Instagram: https://www.instagram.com/iamandrewz #PowerProject #Podcast #MarkBell

I think we all know the feeling of being overwhelmed and confused when standing in the egg aisle trying to decipher the difference between all the different labels. Anya Fernald of Belcampo Meat and I break down what all these different labels mean and what eggs you should be buying if you want healthy eggs that came from humanely treated animals.  If you want to know more about Anya Fernald & Belcampo Meat, make sure you check out our episode with her all about grass fed meat! : “EP. 6 Why We should Care About Organic Grass Fed Meat with Anya Fernald of Belcampo” Show Note/Links: https://belcampo.com/ https://www.instagram.com/belcampomeatco/ Sponsor: www.paragonvitamins.com (http://www.paragonvitamins.com/)   CODE REALFOOD15 saves you 15% off your metabolic assessment 

On this weeks episode of The Realfoodolgy Podcast, I speak with Anya Fernald of Belcampo Meat about factory farming, the kind of meat you want to be buying and why, the difference between grass fed and grass finished, climate change, how cows are fed plastic and why (!) and so much more! Show Note/Links: https://belcampo.com/ https://www.misfits.kitchen/ - Local LA bakery, but they do nationwide shipping! @belcampomeatco https://www.instagram.com/belcampomeatco Sponsor: www.paragonvitamins.com (http://www.paragonvitamins.com/)   CODE REALFOOD15 saves you 15% off your metabolic assessment 

In today's Q&A episode, Ben gives you the details on how he is approaching his 12-week transformation and the aspects you should consider when attempting a transformation - whether it be with a client or for yourself. He covers topics such as the importance of aerobic fitness, his personal daily walking and breathing practice, his nutritional approach and top 10 supplements, the trilogy of a good training program and why 100% commitment in necessary to achieve excellence. Ever wondered how to select exercises that are right for YOUR body? The mission of the Muscle Intelligence brand is to give you the knowledge to train YOUR body the right way – not the way you see someone else doing it and today, Ben walks you through what to consider when it comes to selecting exercises. And finally – in order to achieve a transformation, you need to get clear on your values. Ben shares his top 4 values and how they play a role in his day-to-day decision making.   If you enjoyed this episode, please leave us a review on ApplePodcasts and if you'd like to submit a question for the next Q&A, send us a DM on instagram @muscleintelligencepodcast   Sponsor Thank you to our sponsors Bioptimizers. Use code MUSCLE10 for 10% off any order. If you’re struggling with getting enough deep sleep, cravings, slow metabolism, anxiety and stress, you may be deficient in magnesium. 80% of the population is deficient in magnesium and while many products on the market either contain synthetic forms or 1-2 forms of magnesium, your body needs ALL 7 FORMS of this essential sleep mineral. Check out Bioptimizers Magnesium Breakthrough http://www.bioptimizers.com/muscle10 - this magnesium before bed helps you relax and wake up refreshed and energized. Use code MUSCLE10 for 10% off any order.   Mentions Podcast with Sally K. Norton on Oxalates Podcast with Anya Fernald, CEO of Belcampo Podcast with Dr. John Demartini   Nutrion and Supplements Olive Oil - Fresh Pressed Olive Oil Electrolytes - Redmon Real Salt use code INTELLIGENCE for 15% off Fish - Wild Alaskan Seafood Box use code BEN for $25 off your first order Billings Seafood Guys Meat - Belcampo use code BPAK10 for 10% off Supplements - Bioptimizers use code MUSCLE10 for 10% off   ⏱Timestamps [00:19] – Today’s Topics [01:20] – Ben’s target and objective with a transformation [02:00] – The goal of a sustainable transformation [02:22] – Ben’s approach for his own 12-week transformation [03:00] – Stress and Recovery [03:55] – 360° approach to health – the 6 pillars of a lean, healthy and muscular body [04:50] – Aerobic Fitness – daily morning walk [07:15] – Functional Movements – walking and breathing [07:44] – Ben’s focus on an intentional walking and breathing practice. [08:36] – Diaphragmatic breathing [09:27] – Dieting – the first 4 weeks [10:55] – Protein intake [11:32] – Vegetables at every meal [12:01] – Minimising inflammation [13:58] – Anti-inflammatory foods [16:52] – Ben’s top 10 supplements [19:20] – How mobility plays a big role in building muscle. [20:36] – Trilogy in training [21:32] – Ben’s training split [22:00] – Diet considerations for your transformation [22:23] – 100% commitment – or nothing [23:12] – Exercise selection [24:07] – What are you capable of doing? [25:18] – Training with intelligence [26:45] – How to set up for your body. [27:52] – Mindfulness in order to thrive [30:03] – Stability [30:38] – What to do next time you step into the gym. [32:08] – How to look at exercise selection. [34:10] – The 4 Hubs of Stability [35:00] – What are your values? Ben shares his top 4 values. [38:51] – Today’s Sponsor – Bioptimizers

Anya Fernald (@anyafernald) is the co-founder and CEO of the largest regenerative farming operation in the United States, Belcampo (@belcampomeatco), and believes it is a better way to raise meat sustainably. She’s also served as a judge on Iron Chef America between 2009-2011.   Anya has been recognized for being a top 40 under 40 by Food and Wine, she’s appeared in The New Yorker’s 2014 Issue, and she’s co-authored two books, including a cookbook of her own. She has also founded the Food Craft Institute, a non-profit that puts out an annual Eat Real Food Festival each year in Oakland.   Anya was kind enough to offer Carnivore Cast listener's a discount on their delicious grass-finished, pasture-raised meats including steaks like ribeye and tritip, organ meats like suet, bone broth, liver, and more! Go to Belcampo.com and use code "CARNIVORECAST10" to save!   This episode is brought to you by Optimal Carnivore. Do you struggle to eat organ meat? Optimal Carnivore was created by Carnivores for Carnivores. They created a unique organ complex from grass-fed animals in New Zealand. It includes 9 different organs -  Liver, Brain, Heart, Thymus, Kidney, Spleen, Pancreas, Lung etc.  Taking 6 capsules is the same as eating an ounce of raw organ meat from the butcher. Get 10% off your order by going to https://amzn.to/3hSXXtu and using the code: carnivore10 at checkout! (currently only shipping within the US)   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

: Episode 1666 - Anya Fernald, Co-founder and CEO of , joins Vinnie on this Friday show and the two talk sustainable agriculture, the importance of meat, vegan lies, small farming and soil, the facts behind organic meat, and more. Https://www.vinnietortorich.com/2020/09/the-importance-of-meat-belcampo-anya-fernald-episode-1666 PLEASE SUPPORT OUR SPONSORS Anya is located in Northern California. She is the co-founder and CEO of Belcampo Restaurant and Butcher Shop. She worked in animal agriculture. Anya loves animals and wants to improve livestock outcomes. She started her own company because she believes in better treatment of livestock. This is not only better for the animals but it's also better for the environment and the people. Small, smart farming is good for the soil. Factory farmed meat is the problem, not family farm meat. You can shop her store online! She was vegan for some time and vegetarian for 10 years. But she began to play offense on defense. Anya drinks a quart of bone broth a day. She's a huge believer in it. She thinks getting vitamins and nutrients from the source is the best thing. Absorption is better.  Anya has been on lots of cooking TV shows, too!   THE IMPORTANCE OF MEAT With respect to fertility, those who eat meat as children seem to fare better later on. The mother's access to high quality animal protein was most related to offspring health. She also feels that her kids are healthier and better off because they are big carnivores. Back in 2006, she felt healthier when she began to eat more, higher quality meat. Her company's product focuses on animal wellness. The company kills all of the animals and stores them itself. Organic is not always better. Organic can mean that the animals don't get antibiotics when they might need it for comfort. Anya will sometimes sacrifice organic status to make sure her animals are better cared for. FAT DOC IS OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Please also share it with family and friends! Available for both rental and purchase. You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com https://www.evamor.com https://www.villacappelli.com Https://www.nsngfoods.com Https://www.crowdcow.com/vinnie Https://www.bit.ly/fatdocumentary https://belcampo.com/ourstory/

In this podcast episode, Dr. Anthony Gustin sits down with Anya Fernald, co-founder and CEO of the largest regenerative farming operation in the United States, Belcampo, to see her take on why this is a better way to raise meat sustainably. Anya has an incredible background that ranges from growing up on a dairy farm in Bavaria to eventually traveling and living in Greece and other parts of Europe to learn more about how they cook, bake, and raise animals. It was this insider’s look that made her realize that how we do things here in the States needed a major overhaul, which is exactly what she did. When you tune into the episode, you’ll learn more about Anya’s background, why she got involved in this space, and how she transformed her own life from living on a Standard American Diet (SAD). You’ll also discover the differences between grass-fed and grass-finished meat, why regenerative agriculture is a better, more sustainable solution, and the problems with our dairy industry today. Anya also chats about using your body’s own intuition to heal itself with food, why cravings can be a good thing when you know how to use them, and how we’ve turned off natural satiety mechanisms and what you can do to get them working again. Anya Fernald’s name may sound familiar to you -- not only is she the co-founder and CEO of Belcampo, but she’s also served as a judge on Iron Chef America between 2009-2011. Anya has been recognized for being a top 40 under 40 by Food and Wine, she’s appeared in The New Yorker’s 2014 Issue, and she’s co-authored two books, including a cookbook of her own. Anya has also founded the Food Craft Institute, a non-profit that puts out an annual Eat Real Food Festival each year in Oakland. Tune into the episode now to learn more!

Today’s guest is the brilliant co  founder of Belcampo Anya Fernald. She shares her personal journey from female cheese maker, entrepreneur, single mom, and  taking the road less traveled.  Her unwavering passion and conviction is infectious, and  she is so focused  on doing things the right way  you realize it keeps her from having the opportunity to notice what the competition is up too. As we move forward and looking at the ways that we have gotten it right and wrong in business and food, Anya is a shining example of what the future hopefully looks like. Enjoy!   Go to ​oseamalibu.com/​gabbyreece for $10 off your first purchase of $50 or more. Free shipping for US orders orders of $75+, and free samples with every order.   The Michelle Obama Podcast is out now! Listen free at Spotify.com/MichelleObama   Produced by Dear Media. 

In Episode 080 of the D&D Fitness Radio Podcast, we meet with Any Fernald of Belcampo to talk about high quality meat products and the formation of good eating habits and food preparation around meat. Anya goes into great detail to tell us about how Belcampo takes special care to provide a humane and health environment for their multi-species facility approved by the USDA. We cover other topics including grass versus grain versus corn fed livestock, hygiene around the handling of meat products and the popularity of plant-based meat alternatives on the market. Anya also discusses the health implications of factory farmed livestock, processed meats and plant-based diets that are not managed properly.Anya Fernald is the co-founder and CEO of Belcampo Meat Company. She has appeared many times on Iron Chef America as a judge and sustainable food expert. Anya has also been featured in the New Yorker and New York Times Magazine, as well in commercials for Toyota and Trager Grills. Belcampo has butcher shops and restaurants in cities all over the United States, including Los Angeles, Marin, Santa Monica, San Francisco, San Mateo, Oakland and New York. You can find out more information on Anya Fernald and Belcampo via the following links:Website: https://belcampo.com/Instagram - Anya: https://www.instagram.com/anyafernald/Instagram - Belcampo: https://www.instagram.com/belcampomeatco/Facebook: https://www.facebook.com/anyafThe D&D Fitness Radio podcast is available at the following locations for downloadable audio, including: iTunes – https://itunes.apple.com/us/podcast/d-d-fitness-radio-podcast/id1331724217iHeart Radio – https://www.iheart.com/podcast/dd-fitness-radio-28797988/Spreaker.com – https://www.spreaker.com/show/d-and-d-fitness-radios-showYou can reach both Don and Derek at the following locations: Don Saladino: http://www.DonSaladino.com Twitter and Instagram - @DonSaladino YouTube - http://www.youtube.com/donsaladino Derek M. Hansen: http://www.SprintCoach.com Twitter and Instagram - @DerekMHansen YouTube - http://youtube.com/derekmhansen

In Episode 080 of the D&D Fitness Radio Podcast, we meet with Any Fernald of Belcampo to talk about high quality meat products and the formation of good eating habits and food preparation around meat. Anya goes into great detail to tell us about how Belcampo takes special care to provide a humane and health environment for their multi-species facility approved by the USDA. We cover other topics including grass versus grain versus corn fed livestock, hygiene around the handling of meat products and the popularity of plant-based meat alternatives on the market. Anya also discusses the health implications of factory farmed livestock, processed meats and plant-based diets that are not managed properly.Anya Fernald is the co-founder and CEO of Belcampo Meat Company. She has appeared many times on Iron Chef America as a judge and sustainable food expert. Anya has also been featured in the New Yorker and New York Times Magazine, as well in commercials for Toyota and Trager Grills. Belcampo has butcher shops and restaurants in cities all over the United States, including Los Angeles, Marin, Santa Monica, San Francisco, San Mateo, Oakland and New York. You can find out more information on Anya Fernald and Belcampo via the following links:Website: https://belcampo.com/Instagram - Anya: https://www.instagram.com/anyafernald/Instagram - Belcampo: https://www.instagram.com/belcampomeatco/Facebook: https://www.facebook.com/anyafThe D&D Fitness Radio podcast is available at the following locations for downloadable audio, including: iTunes – https://itunes.apple.com/us/podcast/d-d-fitness-radio-podcast/id1331724217iHeart Radio – https://www.iheart.com/podcast/dd-fitness-radio-28797988/Spreaker.com – https://www.spreaker.com/show/d-and-d-fitness-radios-showYou can reach both Don and Derek at the following locations: Don Saladino: http://www.DonSaladino.com Twitter and Instagram - @DonSaladino YouTube - http://www.youtube.com/donsaladino Derek M. Hansen: http://www.SprintCoach.com Twitter and Instagram - @DerekMHansen YouTube - http://youtube.com/derekmhansen

Anya Fernald went from being a vegetarian to co-founding Belcampo Regenerative Farms. Anya studied food around the world and wanted to find a better way to farm that could help the planet and be humane to animals. This former Iron Chef judge talks about the 3 foods you should never buy from the grocery store, if "organic" is truly organic, hormones in food, and so much more!For 20% off of Belcampo, use code: FADORFUTURE20 for 20% off of any order on belcampo.com until 8/27/20. Belcampo's Instagram https://instagram.com/belcampomeatco?igshid=gyfb37bfcjrdAnya's Instagram https://instagram.com/anyafernald?igshid=1u2fg2aaz3ahdFad or Future / Joey's LinksFadorfuture.com Joeythurman.com Instagram.com/Joeythurmanfit

Eric chats with spirits expert and Copalli Rum Global Brand Ambassador Elayne Duff about a new Belizian cane spirit she's helping to bring to the US spirits and cocktail scene. Some of the topics we discuss include: The story of Copalli Rum as a philanthropic project by marine conservationist Todd Robinson - and how he teamed up with Chef Anya Fernald to create Copal Tree Lodge. How Elayne and her fellow Global Brand Ambassador Julie Reiner are educating bartenders and home consumers about the magic of Copalli rum here in the US. Which cane varietals, fermentation decisions, and sustainable distilling practices influence the flavor of Copalli rum. Some thoughts on the perfect Daiquiri - and how you can modulate the booze and sugar in the drink to achieve the ideal wash line and flavor profile for you. A cautionary tale about the utter folly of comparing spirits aged in different climates Why Eric thinks we need to coin the term “monkey’s share.” And much, much more

I am super excited to bring you today's guest, businesswoman and chef Anya Fernald. We chatted all things from her story, the "in's and out's of the meat industry and why she started Belcampo. We also discuss how Anya is using the pandemic to reshape her company and use this time to her advantage.  Anya is the co-founder and CEO of Belcampo. Belcampo operates 27,000 acres of organic farmland in California and processes its own livestock for sale in its own butcher shops and restaurants. Anya has two decades of leadership and entrepreneurship experience in high quality, organic and premium foods. Anya has been recognized as one of Inc. Magazine's 100 Female Founders, one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, has been profiled in The New Yorker and The New York Times, and has served as a regular judge on Iron Chef America on The Food Network since 2009. Anya's debut cookbook, Home Cooked, was released in spring 2016 with Ten Speed Press. Connect with Anya and Belcampo Website - https://www.belcampo.com Facebook - https://www.facebook.com/belcampomeatco/ Twitter - https://twitter.com/anyafernald Instagram - https://www.instagram.com/anyafernald/                   - https://www.instagram.com/belcampomeatco/ Connect with Doug Website - www.dougbopst.com Instagram - www.instagram.com/dougbopst We believe in eating only the best organic, humanely and high quality meat there is. That is why we LOVE LOVE Belcampo! Checkout www.belcampo.com and use code “bopst20” at checkout to receive 20% off each order.

On this episode: farmers, foodies, and entrepreneurs. Visit Discover Siskiyou for more information! https://discoversiskiyou.com/ Many thanks to our guests Anya Fernald, Hannah Smith, and Jon Dally. Anya Fernald: belcampo.com Hannah Smith and Jon Dally: thewheelhousedunsmuir.com

Anya Fernald is the co-founder and CEO of Belcampo Inc., a group of innovative, agricultural ventures in California and Belize.  She is leading the charge and revolutionizing meat for the wellbeing of people, the planet and animals.   Under Anya’s leadership, Belcampo strives to grow awareness, availability, and production of sustainably farmed food through its operations of organic farms, butcher shops, and restaurants, as well as unique, luxury agritourism destinations.   In this episode we discuss the story behind her passion for delicious and nutritious foods and how Belcampo came to be.  Anya also shares incredible insights on nutrition, habits, mindset, business building and more.   Listen as we discuss: How Anya has used the pandemic to build positive new habits. [3:09]    Why she says looking and feeling great is all about what you eat.  [11:00] What is the difference between grass-fed and grain-fed meat?  [16:28] Are you eating stress?  [22:18] The real reasons to eat antibiotic-free chicken…. They’re NOT what you think.  [25:54] The differences between traditional farming and Belcampo’s regenerative farming practices.  [28:04] Is meat an essential superfood?  [32:22] Why she says going vegan wrecked her health.  [38:24]  Can a high fat meal help you feel calm, cool and collected?  [43:34] Why taking a casual approach to what you eat will hurt your health.  [47:02] How a few key shifts in business have helped Belcampo survive the pandemic. [52:09] This episode is brought to you by Athletic Greens. With 75 ingredients working together to help with 11 different areas of health, Athletic Greens helps detoxify your body, boost your energy, and strengthen your immune system. Get all your vital nutrition in 30 seconds or less at www.AthleticGreens.com/Jay to claim your Renegade Radio special offer. This episode is also brought to you by Cured Nutrition.  CBD is a game changer when it comes to reducing inflammation and improving sleep quality. Cured Nutrition makes CBD-infused products from Colorado-grown organic hemp. Their spices and nut-based cookie dough are delicious and so easy to incorporate into any well-rounded health and fitness program. For deep relaxation and ultimate recovery try their concentrated oils and gel caps. Click HERE to get yours today and use the coupon code, “Renegade” for a 15% discount. Also, Anya and Belcampo have been kind enough to extend a special discount only for listeners of Renegade Radio.  When you go to Belcampo.com/JAY and use the coupon code “JAY10” you’ll get 10% off your order!

Today I’m chatting with Anya Fernald, Co-Founder of Belcampo, a sustainable farm and restaurant operation. Anya is an expert on meats, which is a topic that has caused a ton of confusion for most of us. We discuss everything from what to look for when shopping for meat, to cow farming and environmental implications, to farming practices at Belcampo, and so much more. If you’re a meat eater, this is a great episode to understand health implications and ethics around this industry. To connect with Anya, click HERE To find out more about Belcampo, click HERE To connect with Siff, click HERE To learn more about Arrae, click HERE To learn more about Icing & Glitter, click HERE

Our food is getting cheaper and cheaper, but at what cost? Not only are our current farming and food processing practices and systems deteriorating our health, but it's causing even more harm to our ecosystem. The question at play in this episode is how can we create food for ourselves in such a way that actually restores the health and vitality of the soil of which we are producing our food? In this episode, I am joined by Anya Fernald who has the asnwer. She is the founder and CEO of Belcampo Inc., a family of companies that encompasses Belcampo farms where they humanely raise organic meat (which I believe produces the highest quality meat I have ever come across in my life). Belcampo focuses exclusively on regenerative farming practices, which means it restores the land it uses rather than deteriorate it. Anya is a brilliant woman and I was in complete awe throughout the entire interview learning from her about our food, where it comes from, and the impact it has on our environment. What we discuss: How we have “perfected” nature 5:00 The interconnectedness of nature (How we solve one problem but create another): 13:00  The different roles of animals: 18:30 How animal digestive systems work and how it’s integral to our ecosystem: 21:30 Eating non-socially acceptable parts of animals 23:30 Shocking foods fed to animals: 29:00 Animals in Confinement vs. Pasture-raised: 30:00 Why cow farts are harmful to the environment: 32:00 What is regenerative farming: 33:00 What happens when you farm on marginal land: 40:00 Is regenerative farming scalable?: 41:00 The shift in mentally that needs to happen in the value we place on meat in our diet: 47:00 Anya’s tips for what our first steps should be 53:00 Check out Belcampo here. Follow Anya on IG here.

GET TRANSCRIPT AND FULL SHOWNOTES: MelanieAvalon.com/belcampo 2:30 - Use The Code AVALON20 At Belcampo.Com To Get 20% Off Your Order! 2:45 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 3:00 - Ancestral Supplements: Use the link melanieavalon.com/ancestral with the code melanieavalon to get 10% off!! 4:30 - BiOptimizers: Get A Bottle Of Masszymes - The Most Potent Digestive Supplement On The Market - For FREE!!! Go Masszymes.com/melaniefree For A FREE Bottle Of Masszymes 8:35 - Anya's Personal Story 13:00 - Europe Vs The US, A2 Vs A1 Milk And Digestibility 14:45 - The Tradeoff: Food Efficiency & Productivity Vs Quality And Nutrition Food Today 17:00 - Calorie Vs Nutrients 17:45 - Satiety Triggers (Calories, Nutrients, Fiber) 20:15 - Do We Have To Supplement? 20:40 - Navigating The US Grocery Store 21:00 - Glyphosate Problems 22:15 - Glyphosate And Glycine 22:45 - The Role Of GMO's 24:50 - Conventional Vs Regenerative Agriculture 27:20 - The Problem With Grain Fed Cows 28:50 - The Problem with High Fat, Prime Marbled Meat 31:45 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At Beautycounter.Com/MelanieAvalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beauty Counter Email List At MelanieAvalon.Com/CleanBeauty! For The Month Of July, New Customers Get 20% Off With The Code CLEANFORALL20 34:10 - Is Conventional Meat For You? Broad Category Assumptions 35:45 - Increasing Carbon In The Soil 37:10 - The Role Of Carbon In The Environment 37:50 - The Problem With Tilling 40:00 - Methane Emissions 43:00 - The Decimation Of The Prairies And Need For Ruminants 45:10 - Lab Grown Meat And Price Point Issues 47:00 - Is There A Meat Shortage? 50:10 - How To Store Meat? What Causes Freezer Burn? 51:20 - Ordering Meat Online 52:30 - Refreezing Meat 53:00 - What Causes Rubbery Chicken? 56:00 - The Contamination Potential Of Chicken 56:45 - Bleaching Chicken, And Air Chilled Benefits 58:50 - Amyloid Proteins In Stressed Animals 59:30 - Stress Hormones And Sex Hormones In The Animals 1:02:00 - Dairy Vs Beef Cows 1:06:30 - Changing The Price Of Meat: The Role Of Subsidies 1:11:45 - JOOVV: Red Light And NIR Therapy For Fat Burning, Muscle Recovery, Mood, Sleep, And More! Use The Link Joovv.Com/Melanieavalon With The Code MelanieAvalon For A Free Gift From Joovv, And Also Forward Your Proof Of Purchase To Contact@MelanieAvalon.Com, To Receive A Signed Copy Of What When Wine: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine! 1:13:50 - "Conventional" Organic Vs Local Vs Grass-fed 1:15:15 - What To Look For As A Grocery Store Shopper 1:17:25 - Picking Chicken And Chicken Scandals 1:08:25 - Things To Consider With Grocery Delivery 1:20:15 - The Practicality Of At Home Farming 1:22:20 - Backyard Chickens, Pigs, Goats Use The Code AVALON20 At Belcampo.Com To Get 20% Off Your Order!

With all the unhealthy, unethical meat being produced and distributed in the US, the time is ripe for people to start doing things differently. Enter Belcampo, a company that is revolutionizing meat for the wellbeing of people, animals, and the planet. Today we have their co-founder and CEO, Anya Fernald, on the show to talk about her life story and the evolution, ideals, and practices of Belcampo. We kick things off by hearing some context behind Anya’s philosophy. She details her childhood influences and hobbies, and how she fell in love with essential eating and sustainable farming while traveling through Europe learning to make cheese as well as about the practices of traditional agricultural societies. We hear about how this contrasted with her experience of the terrible food culture back in The U.S., leading her to start practicing regenerative farming and eventually founding Belcampo. Anya gets into the practices that make Belcampo different from conventional factory farms, also talking about how they are sequestering carbon, and spreading their approach to farming by partnering with local ranchers. Next up, Anya shares more about the evolution of the company from its roots as a restaurant and butcher evangelizing for wellness, also getting into the exciting new avenues for growth that lie ahead for them! For all this and much more from a true visionary in the field of sustainability, be sure to tune in! Thank you to our awesome show sponsor, makers of Ben’s favorite grass-fed collagen and powdered MCT: BUBS, a company making just a few extremely high-quality products and giving back a whopping 10% of their sales to charity. Ben uses their powdered collagen and MCT in his coffee every morning. Use the code INTELLIGENCE for a full 20% off your purchase HERE.   Timestamps   The value of exercising to uplift mindsets in this difficult time. [0:15] Introducing Anya Fernald, Belcampo, and today’s sponsor, BUBS Naturals. [1:35] How Anya and Ben adjust their carnivore diets with olive oil, avocados, and more. [4:47] Learn how to make pemmican, and what goes into making different cuts of meat. [7:51] The role of Anya’s farming childhood and love of domestic crafts in her career. [15:23] Moving from culinary training into essential eating and sustainable farming. [18:48] Anya’s training making bread, cheese, and exploring links between place and food. [21:46] How great Anya felt traveling and working in Europe on a diet of meat and cheese. [23:30] Shifts in Anya’s view of food while living in a traditional agricultural society in Sicily. [25:14] Moving back to the US and becoming unhealthy due to the poor state of meat there. [31:07] Getting the idea to source high-quality meat by deciding to self-rear cows for food. [31:15] Launching Belcampo in 2012 after realizing there was a gap in the market for sustainable beef. [34:30] Challenges selling sustainable meat due to high costs and low-profit margins. [38:58] How much simpler good quality meat is to cook and make taste great. [42:12] The difference between cruel factory farming processes and those at Belcampo. [44:10] How Belcampo’s rearing process sequesters rather than emits large carbon amounts. [50:38] Belcampo’s empowerment project outsourcing their farming style to local ranchers. [56:48] Growth areas for Belcampo: e-commerce post COVID and stocking grocery stores. [1:03:50] Building the Belcampo brand from its days as a restaurant evangelizing for human and animal wellness. [1:06:38] Problems with wellness food powders and the culinarian glorification of poor health. [1:10:33] That we are disconnected from our food and how to experience more vitality. [1:13:22] Traditional food pairings and how this concept feeds into recipes in Anya’s cookbook. [1:16:14] The point of cravings and how being attuned to them can make you healthier. [1:17:18]

The second edition of The Carnivore Code (new cover and index!) is available for pre-order now!  www.Thecarnivorecodebook.com release date is August 4th 2020 in ebook, print, and audiobook formats.    Anya Fernald is the co-founder and CEO of Belcampo. Belcampo operates 27,000 acres of organic farmland in California and processes its own livestock for sale in its own butcher shops and restaurants.   Anya has two decades of leadership and entrepreneurship experience in high- quality, organic and premium foods. Anya has been recognized as one of Inc Magazine’s 100 Female Founders, one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, has been profiled in The New Yorker, and has served as a regular judge on Iron Chef America since 2009. Anya’s debut cookbook, Home Cooked, was released in spring 2016 with Ten Speed Press.    Time Stamps:  4:36 Start of Podcast 5:52 Anya's story 11:30 Are our culinary icons healthy?  14:36 How is Belcampo different ? 19:56 Clustered animal feeding operations  20:48 Grass finished vs grass fed beef  29:46 You can't shortcut your diet. 31:36 Factory farmed chicken 35:06 What happens when you give chicken antibiotics? 36:16 What does Anya feed her chicken? 39:16 Biodiversity/rotational grazing/regenerative farming techniques. 44:31 Pictures of Belcampo. (https://belcampo.com/ourpractices/) 47:41 How to incorporate organ meats into your diet. 54:51 Anya’s diet. 1:00:51 Collagen. 1:01:36 How to deal with the stigma of eating red meat as a woman. 1:05:36 The most radical thing Anya has done recently.   To subscribe to my newsletter visit: carnivoremd.com   My contact information:   Book: www.thecarnivorecodebook.com   PATREON: https://www.patreon.com/paulsaladinomd   SOCIAL MEDIA  Instagram: @carnivoremd Website: carnivoremd.com Twitter:@carnivoremd  Facebook: Paul Saladino MD email: drpaul@carnivoremd.com

The conventional agricultural system, with its focus on efficiency and mass scale, is harmful to animals, the environment, and humans. Belcampo is the only fully vertically integrated meat supply company in the US with a carbon positive impact and fully regenerative processes, and they are a shining example of a business that is moving the needle in healthy and sustainable directions. Anya Fernald, its CEO, joins us today, and her passion for the industry, healthy living, and conscious consumption is palpable. We begin the episode by getting to know Anya and the Belcampo founding story. After spending several years in Italy, where high-quality food is prioritized, Anya realized that the US paradigm was an entirely different one. This prompted her to take matters into her own hands. From there, look at Anya’s ‘radical’ approach to food, which includes nose-to-tail and seasonal eating. We then take a deeper dive into Belcampo’s holistically sustainable approach where Anya sheds light on the cascading benefits of their regenerative practices. Along with this, we also hear about some of the challenges Anya has faced going against the industry norms, positive COVID-related changes that she has noticed both in her business and her personal life, and what it’s like being a woman in the male-dominated meat game. This was an incredible conversation that we learned so much from, and we know you will too. Tune in today! Want to connect, ask questions for the podcast, or offer feedback? Drop me a note on Instagram @themusclemaven, send me an email at ashleighvanhouten@gmail.com, and sign up for my weekly newsletter at ashleighvanhouten.com Thanks to our show sponsor Ancestral Supplements for providing animal-based superfoods in capsule form: try their grass-fed beef organs or beef liver supplements for 15% off with the code MUSCLEMAVEN at ancestralsupplements.com Key Points From This Episode: Learn more about Anya’s background, her company, Belcampo, and what they do. What Anya’s time working and living in Italy taught her about food quality. Anya’s return to the US and the different ventures that led to founding Belcampo. Why the current consumption paradigm has to shift for the food system to be sustainable. What we can learn from our ancestors about seasonal and nose-to-tail eating. Find out why the industrial agricultural system produces bad offal. Insights into Belcampo’s regenerative approach to agriculture and what it entails. Belcampo’s species-specific ethos: Evolutionary diet, natural mothering, and natural mating. The biggest challenges Anya has encountered when getting her message out there. Why Anya has chosen to steer clear of focusing on her competition. How COVID — through the challenges it brings — will teach us all much-needed lessons. Some of the positive changes COVID has brought for Belcampo. Encouraging shifts around food waste, slowing down, and conscious consumption. Belcampo Meat Camps: Why they started, what they are, and their goal. What it’s been like as a woman in a male-dominated industry for Anya.   Tweetables: “My heart is in revolutionizing meat and changing the system for the better.” — @anyafernald [0:14:16] “We make choices every day that support a certain style of meat eating.” — @anyafernald [0:19:29] “I really do think of Belcampo as an animal wellness company trying to create a system where animals thrive and that’s to the benefit of human wellness and to the benefit of our animals’ quality.” — @anyafernald [0:35:13] “From my perspective, nothing good comes from reflecting on your competition.” — @anyafernald [0:50:46]   Links Mentioned in Today’s Episode: Anya Fernald on Instagram Anya Fernald on Twitter Belcampo Inc Belcampo Meat Camps Ancestral Supplements Ancestral Supplements on Instagram Ashleigh VanHouten Ashleigh VanHouten Email Ashleigh VanHouten on Instagram

Gut. Joints. Brain.Handle those three things and we can continue to thrive. Life is such a wonderful experience, but without health, we won't be able to enjoy all that it has to offer. Recently, I released a supplement line with my name on it, you can check us out at: Hardwick Life We, as in my family and I, have been taking these supplements for many years now, and excited to share it with you guys finally.We can't wait for you guys to share the benefits and the experience as well and building a strong immune system especially for dire times like now.Along with a workout plan, healthy diet and supplement line, you will ensure you are at your healthiest for a vibrant health.You can find out more about Hardwick Life at:www.Hardwick.LifeThis Podcast Episode is Sponsored by BUBS NaturalsAs you already know, I post all the foods, my gym regime etc. on a daily on my instagram stories, and you probably have seen BUBS naturals on my posts.Since 2017 I have been consuming BUBS naturals Collagen Protein and MCT Oil Powder, one way or another, I have been using BUBS Naturals religiously daily.I wouldn't have stuck with this regime if my body didn't like the way it was reacting with the products, but they are all natural and needless to say, my body loves it.If you are in the San Diego region, GOOD NEWS! BUBS Naturals is available at ALL Baron's Markets or you can check them out at www.bubsnaturals.com where you can find recipes, blogs that teach you more about the product and everything you need to know.PLUS if you use the code: HARDWICK20You will get 20% off your BUBS Natural purchase online.Again, visit www.bubsnaturals.com and enter code HARDWICK20 for 20% off your purchase.Now off to the PodcastJoining us today on the Finding Center Podcast is @anyafernald, the co-founder and CEO of @belcampomeatco, a company that is revolutionizing the meat industry.We talk about what exactly regenerative farming is and what it can mean for the wellbeing of people, planet & animals.Is it possible to get wins on all fronts? Can the animals have stress-free existences, as close to their ancestral nature as possible, while at the same time helping to create farmlands that help reduce the amount of carbon in the air and nurture the surrounding natural habitat, and provide us with meat products that are healthier for us to consume.Is it possible to consume meat products and also be conscious of the environment?Give this podcast a listen and you will learn how some farms are changing the world for the better. You can find Anya & Belcampo Meat Co at:Website:https://belcampo.com/?fbclid=IwAR3YmdP9-uOwkG0fbkfxdDVXG6W5AsKLNh4NXAuLhLXxWM8VzIwy9kaZ-iMInstagram: https://www.instagram.com/anyafernald/https://www.instagram.com/belcampomeatco/Facebook:https://www.facebook.com/anyafhttps://www.facebook.com/belcampomeatco/?eid=ARARZkx9-Isb4uOuxvC8L4v7gjgYH7kIv2djFlscTD5QROHNyb6CwbJyAWS7APLptjeay9CmTMTjgFNc&timeline_context_item_type=intro_card_work&timeline_context_item_source=636633740&fref=tagYou can follow Nick and Finding Center Podcast at:Instagram: https://www.instagram.com/nickhardwick/andhttps://www.instagram.com/findingcenterpodcast/Did you guys know I love speaking...besides the Podcast that is, I love Public Speaking.I have a few engagements these coming months in fact to speak to groups of all sizes, from Real Estate, Athletes and Service Industry.If you want to talk to me about speaking at your event, or to a particular group of people on lessons I've learned with High School Wrestling, NFL Pro Ball, Family Matters, Business Endeavors...let me know!You can reach out to me in my Instagram page or go directly to:www.letsengage.com/talent/nick-hardwick

In this episode, we get a true schooling in the fine arts of meat cultivation, preparation and its place in a healthy society. Anya Fernald is revolutionizing meat for the wellbeing of people, planet and animals. Under her leadership at Belcampo, she is driving transparency and accountability from start to finish in where their meat comes from and how it is raised. As an influence in meat culture, her social media profile on Instagram provides detailed tips on how to prepare meat in the best possible way, showing the mastery Anya has learned across decades of experience. We discuss those experiences from her time abroad to returning home during this episode. Listen in - you're bound to learn something, as we all did from our conversation with Anya.Follow Anya on Instagram @anyafernald and @belcampomeatcoPromotional consideration for this episode was provided by Swarovski Optic. You can learn more by visiting their website here.

Anya Fernald of Belcampo Meat Co. Chris Sayer from Petty Ranch, Don Cameron from Terra Nova Ranch Inc. and Judith Redmond from Full Belly Farm share how they are adapting, learning and finding opportunities in this crazy COVID time.

Anya Fernald, co-founder and CEO of Belcampo, shares her company's experience thus far as the novel coronavirus (COVID-19) pandemic. Belcampo's premium products have experienced a surge in popularity similar to the overall meat retail marketplace, showing consumers are still spending on higher-end products to prepare in their own homes.

Anya Fernald is the CEO and Co-Founder of the Belcampo food empire of restaurants, butcher shops, food wholesale and e-commerce. She’s also a badass chef and nutrition guru. Find out how Belcampo is handling the coronavirus, get tips on staying sane and healthy at home, and learn why you can feel safe about eating take-out and delivery from your favorite restaurants during the pandemic. See acast.com/privacy for privacy and opt-out information.

A look at the recipes on my blog shows that I consider meat to be an important part of a healthy diet. I realize this stance can be highly controversial given the poor diet, environment, and climate impact of commercial meat-raising practices. This is why I asked Anya Fernald — a leader in the high …

A look at the recipes on my blog shows that I consider meat to be an important part of a healthy diet. I realize this stance can be highly controversial given the poor diet, environment, and climate impact of commercial meat-raising practices. This is why I asked Anya Fernald — a leader in the high …

A look at the recipes on my blog shows that I consider meat to be an important part of a healthy diet. I realize this stance can be highly controversial given the poor diet, environment, and climate impact of commercial meat-raising practices. This is why I asked Anya Fernald — a leader in the high …

Today’s guest is a female entrepreneur who’s really inspired me on my own entrepreneurial journey, both because she is an incredible leader and for her devotion to transparency and decency in an industry marred by unhealthy and immoral practices.  Anya Fernald is a pioneering sustainable food expert and the co-founder and CEO of Belcampo, a wellness adjacent wellness meat brand that truly cares about the health of their animals and how it affects your health. They built their own supply chain founded in 25,000 acres of pristine farmland at the base of Mt Shasta, with full ownership of our own processing facility right through our own retail shops — a glimpse at what a better meat supply system for our country and the world can look like. You will learn about... (01:00) When Anya’s worldview shifted and she decided to start Belcampo (04:55) Regenerative farming practices (09:30) How beef is usually farmed in the USA Vs. How beef is farmed at Belcampo (12:05) Anya’s keto chicken cutlet (13:40) Doing everything with integrity to succeed (20:05) Animal wellness and human wellness are a single continuum (22:35) The life cycles of the animals at Belcampo farms (27:40) Why your health quickly starts to deteriorate when you eat low-quality meat (31:40) Why food guidelines ask us to cook meats to a higher internal temperature than should be necessary + why properly-grown raw meat isn’t dangerous (35:15) Non-negotiables at Belcampo (that you might not know about) (40:10) What is a heritage breed? (42:50) Entrepreneur tips: how to get everything done + take care of yourself (57:35) Creating systems for self-care — because that should be non-negotiable for all of us, even CEOs (01:06:55) What’s the future of Belcampo? Resources: belcampo.com (https://belcampo.com/) Anya on Instagram: www.instagram.com/anyafernald (https://www.instagram.com/anyafernald/?hl=en) Belcampo on Instagram: www.instagram.com/belcampomeatco (https://www.instagram.com/belcampomeatco/?hl=en) (https://www.amazon.com/Home-Cooked-Essential-Recipes-Cook/dp/1607748401) by Anya Fernald and Jessica Battilana Belcampo Meat Camps (https://belcampo.com/meatcamp/) Connect with Kelly: kellyleveque.com (https://kellyleveque.com/) Instagram: @bewellbykelly (https://www.instagram.com/bewellbykelly/) Facebook: www.facebook.com/bewellbykelly (https://www.facebook.com/bewellbykelly/) Be Well By Kelly is a production of (http://crate.media)

#233: On this episode we sit down with Anya Fernald. Anya is the co-founder and CEO of the Belcampo Meat Co. and on the show today we are diving in to the truth about red meat and sustainable eating. We are also discussing sustainable farming and viable diets for the human body. For those of you who are interested about learning more about how to integrate animal protein into your diets, this is the episode for you.  To connect with Anya Fernald click HERE To learn more about Belcampo Meat Co. click HERE To connect with Lauryn Evarts click HERE To connect with Michael Bosstick click HERE Read More on The Skinny Confidential HERE For Detailed Show Notes visit TSCPODCAST.COM To Call the Him & Her Hotline call: 1-833-SKINNYS (754-6697) This episode is brought to you by THRIVE MARKET. We use Thrive for our online grocery delivery on a weekly basis and we also now get our wine at Thrive! They provide the highest quality products and ingredients delivered straight to our door with unbeatable prices.  Be sure to grab our deal by going to to https://thrivemarket.com/skinny to receive up to $20 shopping credit when you join today! This episode is brought to you by BETABRAND and their Betabrand dress pant yoga pants. To try these pants go to betabrand.com/skinny and receive 20% off your order. Millions of women agree these are the most comfortable pants you’ll ever wear to work.  Produced by Dear Media 

Co-founder and CEO of Belcampo Meat Co., in Marin County, Anya Fernald is inspired by local food production, Temple Grandin, and artisanal butchering. Today she joins the Primal Edge Health Podcast to discuss meat advocacy, slow food, and sustainable agricultural systems.

Anya Fernald is a sustainable food expert and the co-founder and CEO of Belcampo.

Anya describes her company’s revolutionary approach to delivering healthy, humane and sustainable meat

As we as a society become more conscious about our health and food choices, it's more important than ever that we become increasingly discerning about not only the quality of our food, but also it's origins.  In this episode, our guest Anya Fernald takes us deep into the heart of the 'Farm to Table' food movement, by walking us through the fascinating process of how she went from chef to farmer, to restaurateur with her company Belcampo Meat Co. Anya is not only an inspiring thought leader, and entrepreneur but a bonafide expert when it comes to how to not only produce the healthiest food on the planet, but also how to avoid many of the inhumane and ultimately toxic practices present in our current industrial farming model. You will be shocked to find out some of the dirty trade secrets, and shady food-labeling scams currently used by the mega-farms, and restaurant industry. This is not only a highly educational episode, but also one of true inspiration for anyone interested in breaking the mold and creating a new business model that makes a positive impact on the world, and all of it's inhabitants- animals included. Don't forget to share this episode with anyone who loves to eat, and wants to learn how to find the healthiest, and highest quality food available. To your health, Luke  Episode Breakdown: Gruesome conventional meat farming model, and the stench  Hormonal changes and premature sexual maturity around puberty related Animals not ready for harvest: the conventional approach vs. grass-fed beef maturation The paradigm of government subsidies explained, and how farmers get hosed by it in a way that does not serve the farmer, the environment or the consumer Commodities, economic mechanisms and conventional farming liabilities GMO Roundup, soil death, erosion and flooding: the systemic uprooting of the entire food ecosystem Labeling regulations: discerning true and false  Don't be fooled by "grass-fed" labeling! Learn why "grass-finished" matters What does "organic" beef mean?  What's worse for the environment: monocrops of vegetables or rotating herds of livestock?  Eggs labeling: decoding free-range, pasture-fed, cage-free and organic  The dirty little secrets of chicken farms and factory farming Pork husbandry, breeds, and what to look for on the label  Lifestyle recommendations If you missed PART ONE, here it is.  Products mentioned: Visit guest page here.  THIS SHOW IS BROUGHT TO YOU BY:  ORGANIFI. This product has changed the green juice game for me. A green powdered superfood that comes in portable packets perfect for travel, keeping in your car or bag. On-demand instant green juice that is alkalizing, energizing and gives you mental clarity. What else is so special about it? Zero glycemic index & comes with all 11 most important superfoods: turmeric, chlorella, wheat grass, spirulina, mint, moringa, ashwagandha, lemon, beets, coconut, matcha green tea. Awesome stuff! Save 20% using coupon code "LIFESTYLIST" FOUR SIGMATIC:Melt away stress, boost immunity, relax & sleep deeper, improve productivity, increase brain power, get stimulation without jitters. Sound like all the good stuff you want? Welcome to the medicinal fungi kingdom with Four Sigmatic's highest quality mushroom & herbs in little packets of magical power that you can add to your coffee or warm drink. Your discount hookup is 15% off when you use "THELIFESTYLIST" coupon code.  HELP SUPPORT THIS SHOW! Starting and growing a podcast requires a ton of time, energy, and money. Do you appreciate this information, and want to support my mission to deliver as much life enhancing information as possible to as many people as possible? The easiest, and most effective way you can help is to do this: 1. Go to Lukestorey.com/support and donate towards show production costs 2. Subscribe to the show by clicking “subscribe” in iTunes 3. Write us a review in iTunes 4. Share this show with 1 friend right now You’d be amazed how much these four simple steps do to help us grow! Here’s the magic link for reviews. Thank you from the bottom of my heart for listening, and joining me on this journey we call life.

As we as a society become more conscious about our health and food choices, it's more important than ever that we become increasingly discerning about not only the quality of our food, but also it's origins.  In this episode, our guest Anya Fernald takes us deep into the heart of the 'Farm to Table' food movement, by walking us through the fascinating process of how she went from chef to farmer, to restaurateur with her company Belcampo Meat Co. Anya is not only an inspiring thought leader, and entrepreneur but a bonafide expert when it comes to how to not only produce the healthiest food on the planet, but also how to avoid many of the inhumane and ultimately toxic practices present in our current industrial farming model. You will be shocked to find out some of the dirty trade secrets, and shady food-labeling scams currently used by the mega-farms, and restaurant industry. This is not only a highly educational episode, but also one of true inspiration for anyone interested in breaking the mold and creating a new business model that makes a positive impact on the world, and all of it's inhabitants- animals included. Don't forget to share this episode with anyone who loves to eat, and wants to learn how to find the healthiest, and highest quality food available. To your health, Luke   Episode Breakdown: How Anya started in the restaurant business, and as an entrepreneur Tasty, easy-to-do recipes for incorporating organ meats into your diet Why pastured animals taste so much better Eggs 101: biology, fertilization, longevity, yolk color difference, to refrigerate or not Cracking the code on food labeling for beef, pork, lamb, eggs and bacon The logic behind cravings, and the intelligence of the body The great taste of bland foods: using quality products as key to simple recipes The math behind feeding animals their native diet, and keeping integrity of the process as organic, certified, non-subsidized farmer The wastage issue of consumer meat and restaurant in general Weather and how it influences soil and yield Don't miss out on PART TWO this Friday! Products mentioned: Visit guest page here.  THIS SHOW IS BROUGHT TO YOU BY:  ORGANIFI. This product has changed the green juice game for me. A green powdered superfood that comes in portable packets perfect for travel, keeping in your car or bag. On-demand instant green juice that is alkalizing, energizing and gives you mental clarity. What else is so special about it? Zero glycemic index & comes with all 11 most important superfoods: turmeric, chlorella, wheat grass, spirulina, mint, moringa, ashwagandha, lemon, beets, coconut, matcha green tea. Awesome stuff! Save 20% using coupon code "LIFESTYLIST" FOUR SIGMATIC:Melt away stress, boost immunity, relax & sleep deeper, improve productivity, increase brain power, get stimulation without jitters. Sound like all the good stuff you want? Welcome to the medicinal fungi kingdom with Four Sigmatic's highest quality mushroom & herbs in little packets of magical power that you can add to your coffee or warm drink. Your discount hookup is 15% off when you use "THELIFESTYLIST" coupon code.  HELP SUPPORT THIS SHOW! Starting and growing a podcast requires a ton of time, energy, and money. Do you appreciate this information, and want to support my mission to deliver as much life enhancing information as possible to as many people as possible? The easiest, and most effective way you can help is to do this: 1. Go to Lukestorey.com/support and donate towards show production costs 2. Subscribe to the show by clicking “subscribe” in iTunes 3. Write us a review in iTunes 4. Share this show with 1 friend right now You’d be amazed how much these four simple steps do to help us grow! Here’s the magic link for reviews. Thank you from the bottom of my heart for listening, and joining me on this journey we call life.

A holiday special with Anya Fernald ‘98, sustainable food expert and CEO of artisanal food-and-agritourism company Belcampo. “We’re looking to set a precedent for how you can do the right thing and make money at it. And I’m hoping that the precedent that we set is going to inspire a lot of people…Come on world, let’s fund something that’s really real. Let’s invest in the fundamentals. Let’s invest in good agriculture."

On this episode of the Sustainable Dish Podcast, I speak with Anya Fernald about raising animals humanely, vegan and vegetarianism rhetoric and Anya’s cookbook, Home Cooked.

Anya Fernald is a judge on the Food Network’s Iron Chef, founder of the world’s largest sustainable meat company, and author of the new cookbook Home Cooked. Also, Dr. Stanton Glantz was the first to expose the tobacco industry’s deceptive practices, and now he’s working to expose the the sugar industry. And an update on the toxic chemical BPA in canned food. 

This week on The Main Course, hosts Alexes and Phil are joined in the studio by Anya Fernald, a sustainable food expert and the co-founder and CEO of Belcampo. She has appeared as a judge on the Food Network's Iron Chef America and The Next Iron Chef. Her new book, Home Cooked: Essential Recipes for a New Way to Cook, is available now.

Anya Fernald started Belcampo Meat Company to raise the quality and locality of the meat we eat.

This week on The Main Course, Patrick Martins checks in on the Eat Real Festival on the west coast with festival organizers Renato Sardo and Anya Fernald, formerly of Slow Food International. Renato and Anya discuss what it took to get real, healthy and delicious food to the fourth annual Eat Real Festival in Jack London Square in Oakland. Later on in the show, Nicolette Manescalchi, sous chef at A16 Restaurant, checks in and gives some insight into back of the house culture. Learn more about processing, butchering, pasta making and ordering schedules. Finally, host of The Mike & Judy Show Mike Edison previews his upcoming Fifth Annual Banned Book party and talks politics, censorship, hot librarians and more! This program was brought to you by Tekserve. “I want somebody to be able to walk around and feel safe with whatever their kids want to eat.” —Anya Fernald of Eat Real Festival on The Main Course “Having to saw through all the limbs on a pig is a workout!” “I like the cuisine of Southern Italy because it focuses on using fresh ingredients and letting those flavors shine through.” — Nicolette Manescalchi, Sous Chef of A16 restaurant. “The real heroes are the librarians – they are the ones who keep [banned] books on the shelves.” –Mike Edison on The Mike & Judy Show

Anya Fernald, director of Live Culture Company, gives the closing keynote speech of the Stanford School of Medicine Food Summit. (November 3, 2010)