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REPLAY! Most people think "grass-fed" tells the full story. According to Cloe Parker, it often does not, and that changes everything about how you shop for meat.On this episode of Wellness Junkies, host Amy Sherman sits down with Cloe, who runs Parker Pastures, for one of the most practical wellness conversations the show has had. Cloe returned home after her mother was diagnosed with cancer and officially took over Parker Pastures right before she turned 20. Her mission since then has been simple. Help families understand what they are eating and why it matters.The wellness tips she shares here are not about supplements or skincare routines. They are about the food most of us buy every week without thinking twice. Cloe breaks down why the "grass-fed" label lost its regulatory meaning in 2016, what grain finishing does to the omega-3 to omega-6 ratio in beef, and what fat color and meat color actually tell you about quality. She also gets into chicken processing, including the bleach bath most commercial chicken goes through before it hits the shelf.These are not wellness hacks you will find in a listicle. They are honest wellness conversations about the food system itself, the kind of relatable wellness conversations that make you rethink your next grocery run. Cloe also shares her wellness routines, from clean food and protein to faith, time in nature, and staying grounded in something real.Whether you are searching for the best wellness products or want better wellness tips for everyday life, this episode gives you a clear framework for both.Episode Breakdown:00:00 How Cloe Parker Took Over Her Family's Meat Company03:32 The Truth About Grass-Fed Labels and What They Actually Mean05:42 How to Tell If Your Meat Is Really Grass-Fed, Grass-Finished13:04 The Truth About Grocery Store Chicken and Bleach Baths13:43 How to Order From Parker Pastures and Buy Meat in Bulk18:19 The State of the Food Industry and Why Small Farms Need Your Support23:01 Wellness Tips From a Rancher: Nature, Clean Food, and Daily GroundingConnect with Cloe Parker:Follow Cloe on InstagramFollow Parker Pastures on FacebookVisit the Parker Pastures websiteUse code "WELLNESS" at checkout for 10% off at ParkerPastures.com, other links on prior episode page on website For More on this Episode: Read the full show notes here
On today's Good Day Health Show - ON DEMAND…Dr. Jack Stockwell, a NUCCA Chiropractor and GAPS Practitioner in SLC, UT (866.867.5070 | ForbiddenDoctor.com | JackStockwell.com), shares a holistic perspective on health news today. Dr. Jack starts with a rise in injuries due to pickleball. Dr. Jack encourages his senior citizen patients to get more exercise, he's also seeing them pick up new workout fads (ie pickleball) and just get out there without stretching or taking precautions to keep their body safe. This leads to rolled ankles, twisted knees, and more. On the topic of stretching, it's not only something to be done before exercising or a morning walk. Stretch once you get out of bed. Shifting focus to food, Dr. Jack addresses a misconception that meat is bad for us. The reality is that most of the processed meats are unhealthy for us. These are animals that have been grain-fed and are loaded with hormones and antibiotics. Healthy meats are animals that have been able to graze, they are grass-fed in pastures in big fields, developing stronger bones and healthier meat, which gives us the concentrated form of what they have been eating.All this and more in this episode of Good Day Health. For more on Good Day Health…Website: GoodDayHealthShow.comSocial Media: @GoodDayNetworks
Tony Eash runs Triple E Farms in West Virginia with his brother Phil - a raw dairy and pasture-raised operation built from bare land, rooted in regenerative principles and faith in community.Farmer Stories pulls the best conversations from The Regenaissance archive - real voices from American farmers on the systems, economics, and communities shaping food and land in the US.Timestamps:0:00 — Why farmers not making money is everyone's problem1:00 — What on-farm milk testing actually costs2:00 — Building a farm from scratch while working full-time5:00 — Quitting time: 10:30pm. Wake up: 3:30am6:30 — Why they walked away from pigs and chickens8:00 — How the Amish moving in changed everythingConnect with Triple EWebsiteInstagramWatch full episodeFollow the tour on YouTube
Food labels can feel overwhelming—and in many cases, misleading. In this episode, I sat down with Cloe Parker of Parker Pastures to break down the truth behind common meat labels like “grass-fed,” “pasture-raised,” and “air-chilled,” so you can shop with confidence. They unpack how greenwashing shows up in the grocery store, why an animal's diet directly impacts the nutritional quality of your food, and how to prioritize high-quality protein without overspending. You'll also learn why buying meat in bulk can be one of the most cost-effective ways to nourish your family with nutrient-dense, properly raised meat. Click HERE to access the show notes for this episode and learn more about Cloe and where you can find all things Parker Pastures.
In this episode of Off the Mat, Tyler Kasak joins the show and opens up about growing up on a farm, raising goats, and building a passion outside wrestling that's just as competitive. From catching goats as a kid… to breeding high-level livestock worth thousands… this is a side of Penn State wrestling you've never seen.Tyler shares how farming helped shape his mindset, the surprising connection between wrestling and livestock, goat genetics, and life outside of wrestling. Chapters:0:41 Meet Tyler Kasak 1:00 Growing Up on a Farm2:15 Catching Goats at Age 63:12 Why Farming Feels Like Wrestling4:48 Building a Goat Business in College6:30 Goat Genetics12:02 Grass-Fed vs Grain-Fed Debate24:38 How Life Outside Wrestling Keeps Him SaneFOLLOW STATE MEDIA HERE:► TWITTER | https://twitter.com/StateMediaPSU► TIKTOK | https://www.tiktok.com/@statemediapsu► INSTAGRAM | https://www.instagram.com/statemediapsu/► YOUTUBE | https://www.youtube.com/@StateMediaPSU?sub_confirmation=1► FACEBOOK | https://www.facebook.com/profile.php?id=61558183472272
Nurse Doza doesn't always eat lunch — but he never skips protein and animal fat. In this episode, he breaks down why he reaches for clean, 100% grass-fed beef jerky as his go-to midday snack, how the ingredients in Lineage Provisions meat sticks — grass-fed beef, organic apple cider vinegar, and salt — actively support blood sugar, reduce inflammation, and help with weight management. Because what you snack on matters more than you think. Featured Partner: Lineage Provisions Lineage Provisions delivers exactly what Nurse Doza looks for in a snack: 100% grass-fed beef made with just three clean ingredients — grass-fed beef, organic apple cider vinegar, and salt. No fillers, no seed oils, no inflammatory junk that undoes the work you're already putting into your health. Their grass-fed beef jerky and liver meat sticks are the snack Nurse Doza trusts when he skips lunch and still needs to keep his blood sugar stable, energy up, and inflammation down. If you vote with your dollar, vote for ingredients that actually work for your body.
Welcome back to Grass-Fed Shark, our new comedy quiz show that explores wellness trends that have jumped the shark… like a grass-fed shark. Join in and play along for: The Shark Jump: Four bizarre wellness products or services. Only 1 is fake. 1800s or 2000s: Is the medical claim from the 1800s or the 2000s. You decide. Jayden Smith or Zen Master Linji: Is the saying a tweet from Jayden Smith, son of Will Smith or an aphorism attributed to the founder of Rinzai Zen from 1400 years ago. Do you have a suggestion for Grass-Fed Shark? Email us at grassfed@onecommune.com. This show is made possible by: Stemregen: Get 20% off your first order at stemregen.co/commune with the code COMMUNEPOD Bon Charge: Get 15% off when you order at boncharge.com and use promo code COMMUNE Timeline: Go to Timeline.com/COMMUNE to claim a special offer for Commune listeners. LMNT: Get a free 8-count Sample Pack of LMNT's most popular drink mix flavors with any purchase at drinklmnt.com/commune. CBDistillery: Go to CBDistillery.com and use code COMMUNE for 25% off.
He's the head "butcher" at Grass Fed on Monroe Avenue in Rochester, and having grown up in New Jersey, this man knows delis! Rob Nipe came to Rochester in 2007 and after working a couple of regular gigs, the entrepreneur itch needed to be scratched as he set out to solve a problem he was experiencing as a recently converted vegan - how do I still get the satisfaction I used to get from my pre-vegan era comfort foods? Grass Fed, was born.Mentioned in this episode:Joe Bean Coffee - Coffee that lifts everyone.Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.comConnections PodcastConnections with Evan Dawson - Subscribe wherever you get your podcastsConnectionsNights and WeekendsStay connected to Rochester's local music scene with Nights and Weekends! https://feeds.captivate.fm/nightsandweekends/Getting Real with Bossy: For Women Who Own BusinessCheck out Getting Real with Bossy: For Women Who Own Business on Lunchador! https://feeds.captivate.fm/gettingrealwithbossy/
Storytelling, direct-to-consumer beef sales, animal behavior, grass taxonomy, beavers, water, and wolves. Glenn Elzinga has tried to tackle it all raising cattle in the Pahsimeroi Valley and nearby mountains of south-central Idaho. Alderspring is a 100% grass-fed and certified organic ranch that's been raising cattle on wild rangelands for over 30 years. Glenn, Caryl, and their seven daughters use herding movements they call 'in-herding' to optimize grazing effects as part of a healthy ecosystem. Glenn maintains a colorful ranch blog where he tells many of these stories. The Art of Range Podcast is supported by the Idaho Rangeland Resources Commission and the Western Extension Risk Management Education Center. Visit the episode page at https://artofrange.com/episodes/aor-179-glenn-elzinga-alderspring-ranch-grassfed-beef-wild-open-spaces for links to resources mentioned in this episode. Music by Lewis Roise.
Welcome to Grass-Fed Shark, our new comedy quiz show that explores wellness trends that have jumped the shark … like a grass-fed shark. Join in and play along for: The Shark Jump: Four bizarre wellness products or services. Only 1 is fake. Celebrity Matchmaking: Which celebrities are endorsing which supplements? (Just the fact that this feels totally normal says something about the moment we are in.) Is It Still Food? (Our final lightning round.) Do you have a suggestion for Grass-Fed Shark? Email us at grassfed@onecommune.com. This show is made possible by:CBDistillery: Go to CBDistillery.com and use code COMMUNE for 25% off. Timeline: Go to Timeline.com/COMMUNE to claim a special offer for Commune listeners. Stemregen: Get 20% off your first order at stemregen.co/commune with the code COMMUNEPODVivobarefoot: Try Vivobarefoot risk-free with a 100-day return guarantee, and get 15% off your order at vivobarefoot.com/commune.Bon Charge: Get 15% off when you order at boncharge.com and use promo code COMMUNE
Grass-fed beef always has yellow fat… right?Not always.In this episode of The Meat Dudes, we chat with returning guest Andrew Shirley of River Valley Wagyu (Olympia, Washington) — a 100% grass-fed, no-grain-ever, full-blood Wagyu rancher — to break down what “grass-fed” actually means and why the yellow-fat test can be misleading.We dig into what really drives fat color (forage, beta carotene, age, breed, and region), why Washington grass-fed can look different than Florida, and how “terroir” shows up in beef the same way it does in wine.We also cover:• Can grass-fed Wagyu consistently hit prime-level marbling?• Genetics vs feed — and why marbling genes matter more on grass• Regenerative / adaptive multi-paddock grazing (AMP) explained• Why the grass-fed vs grain-fed debate gets oversimplified• Favorite cuts, roasts, and solving the “whole cow” problemIf you care about transparency, flavor, nutrition, and understanding beef beyond the labels — this one's for you.Stay meat curious.Find River Valley Wagyu: rivervalleywagyu.com
Get Goat Wise | Homestead Livestock, Raising Goats, Chickens, Off-grid living
The goat industry doesn't look like the beef industry — and that difference may be an advantage. For years, many producers have viewed the lack of centralization and formal structure in the goat industry as a weakness. But recent history has shown that highly efficient systems can also be fragile. In this episode, we look at what decentralization actually means and why flexibility may be more valuable than uniformity. We'll talk about how centralized beef systems function, what 2020 exposed, the realities of direct marketing beef versus goats, and why goat meat requires intentional market alignment. We also discuss grass-finished misconceptions, genetic alignment, and how predictable seasonal demand can be used strategically — whether you sell direct or at the sale barn. The goal isn't to criticize one system or elevate another. It's to think clearly about structure, resilience, and producer choice. If you've ever wondered whether the goat industry is behind — or simply operating differently — this episode will give you a steadier perspective. In This Episode, I Cover: What centralization actually means in livestock production How efficiency and fragility can exist in the same system Why beef is broadly marketable — and goat requires targeted marketing Grass-finished realities and genetic alignment Seasonal goat market rhythms and sale barn timing Different ways producers can market animals Key Takeaways: Flexibility and consolidation are different strengths Goat markets are specific but predictable Grass-finishing requires management, not just ideology Genetics must match the production system Producers have meaningful choices in how they build their operation Related Episodes: 21 | Seeking Sustainability? How to Evaluate Options and Make Decisions with a Sustainability Mindset 22 | What Is the Perfect Meat Goat? How to Choose the Right Breed for Your Farm or Homestead PART 1 45 | Health Benefits of Ruminant Red Meat, Grass-Fed vs Grain-Fed, and Special Characteristics of Goat Meat 66 | What's Happening in the Beef Market, What It Means for Consumers, and What You Can Do About It Now All the Best, Millie Resources & Links: Leave a review on Apple Podcasts + grab the free Kidding Due Date Chart: https://www.getgoatwise.com/kidding-chart Get Dry Creek meat: https://drycreekheritagemeats.com Join my insider email list: https://www.getgoatwise.com/insider Join the free community: https://www.getgoatwise.com/community Email me: millie@drycreekpastures.com See ranch life on Instagram: https://www.instagram.com/drycreekpastures/ Disclaimer: The information shared in this episode is for educational purposes only and should not be considered veterinary advice. Always consult a licensed veterinarian for animal health guidance.
What makes the food you eat healthy? Turns out it's a pretty complicated question that goes way beyond the four food groups. In this episode, Amy visits Starry Nights Farm in Burlington to learn about some groundbreaking research—involving beef raised right here in Wisconsin—that's changing the way we look at food and nutrition. Host: Amy Barrilleaux Guests: Paul Maggio and Marisa Wiewall, Starry Nights Farm Resources for You: Nutritional Comparisons Between Grass-Fed Beef and Conventional Grain-Fed Beef Defining Nutrient Density in Beef Starry Nights Farm Defender Episode 57: Wisconsin's Forbidden Fruit Defender Episode 45: Cows, Tall Grass and Wind Turbines
Each week, Paul Foster & Simon Alexander catch up for coffee. This week: The Michelin Awards UK & Ireland 2026. New 1 stars and 2 new 2 stars - Paul and Si review this years winners, plus - Paul's Grassfed closure, boxing training update and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices
Send a textBlaine Wagner and his wife, Marina, are first-generation ranchers and the owners of Wagner Frontier Ranch, where they raise high-quality beef and sell directly to consumers. Their approach centers on ethical, regenerative agricultural practices that prioritize animal welfare, land stewardship, and nutrient-dense food.Their cattle are raised on open pasture and grass-fed, then grain-finished to ensure both exceptional flavor and optimal nutrition. Blaine and Marina are also passionate about educating consumers on where their food comes from and what modern ranching truly looks like, sharing insights into ranch life and the beef industry through their social media platforms.They've expanded their operation to ship beef nationwide through their online store, connecting families across the country with responsibly raised beef—and today, they're excited to share their program and philosophy with our audience!Find Blaine and Marina at-https://wagnerfrontierranch.com/FB- @Wagner Frontier RanchFind Boundless Body at- myboundlessbody.com Book a session with us here!
In this episode of Essential Ingredients, Justine Reichman speaks with Thomas Odermatt, founder of Roli Rotisserie, about his journey from Switzerland to the Bay Area as a third-generation butcher. They discuss the importance of local sourcing, quality ingredients, and the impact of health and nutrition on food choices. Thomas shares insights on sustainability in food production, the role of allergens, and the significance of mindful eating and community engagement. The conversation emphasizes making informed choices about food and building relationships with local farmers. Takeaways Thomas Odermatt is a third-generation butcher from Switzerland. Roli Rotisserie focuses on local sourcing and quality ingredients. Grass-fed and organic practices are essential for health. Sustainability in food production is a priority for Thomas. Mindful eating fosters connection and community. Local food is often fresher and more nutritious than corporate organic. Building relationships with farmers enhances food quality. Eating less processed food can reduce allergens. Cooking at home allows for healthier choices. Community engagement is vital for a sustainable food system. Sound bites "I have zero allergens." "Buy local ingredients." "Talk to your farmer." Chapters 00:00 Introduction to Roli Rotisserie and Thomas Odermatt 02:58 The Journey of a Butcher: From Switzerland to the Bay Area 05:46 The Importance of Local Sourcing and Quality Ingredients 08:47 Health and Nutrition: The Role of Grass-Fed and Organic Practices 11:49 Sustainability in Food Production and Packaging 15:08 The Impact of Allergens and Food Processing on Health 17:44 Mindful Eating: The Importance of Connection and Community 21:02 Local vs. Organic: Making Informed Choices 24:01 Practical Tips for Healthier Eating 27:07 Building Relationships with Farmers and Food Sources 29:45 Conclusion: The Future of Food and Community Engagement
Segments & Timestamps7:51 -Pop Trash 16:28 -Super Stupid Spelling Bee30:23 -Redneck Report35:50 -Deep Fried DebatesFollow Dave & Mahoney everywhere:Instagram: @daveandmahoneyTikTok: @daveandmahoneyFacebook: @daveandmahoneyYouTube: @daveandmahoneyAgree? Disagree? Want to yell at us?Voicemail: 833-YO-DUMMY Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
→ My one stop shop for quality supplements: https://theswellscore.com/pages/drg Episode Description Is the most popular whey protein in America actually good for you? Or are you building muscle while unknowingly stressing your gut, spiking inflammation, and loading up on hidden ingredients? Dr. Christian Gonzalez breaks down Optimum Nutrition Gold Standard Whey—the protein powder stuffed in gym bags across the country—ingredient by ingredient, cross-referencing each one with the best available human studies. The problem: NSF certification sounds reassuring, but it doesn't give you access to actual test results. No heavy metal data. No pesticide levels. No certificate of analysis for the tub sitting in your kitchen right now. In this episode, Dr. G reveals: • Why factory-farmed whey spikes omega-6 fatty acids 2.5x more than grass-fed sources • The processing method that destroys up to 90% of cocoa's therapeutic benefits • Which ingredient requires 28% more insulin than regular table sugar • The "natural flavors" loophole hiding potentially hundreds of undisclosed chemicals • 6 cleaner whey protein alternatives that actually publish their third-party testing Timestamps: 0:00 - Introduction 1:36 - When Whey Protein Is Actually Incredible 2:14 - Grass-Fed vs Factory-Farmed Whey 3:29 - Breaking Down Every Ingredient 4:46 - The Hidden Danger in Chocolate Flavoring 5:23 - Maltodextrin, Artificial Sweeteners & Gut Health 7:25 - The Bottom Line on Optimum Nutrition 8:14 - 6 Better Whey Protein Brands Learn more about your ad choices. Visit megaphone.fm/adchoices
At Maia, they believe that great yogurt is about more than just flavor—it's about texture. Their commitment to crafting the perfect yogurt results in a thick, creamy consistency that stands out from the rest. Each cup of Maia spends its final hours of production settling into its rich, velvety texture, right in the cup. For the ultimate experience, they recommend enjoying Maia's thick, creamy texture by gently scooping into it rather than stirring. This way, you savor every smooth bite, just as we intended. Founder Hamilton Colwell joins Justin to unpack this delicious yogurt brand!
The steak on your plate might just be scraps glued together with "meat glue." In episode 849 of the Savage Perspective Podcast, host Robert Sikes sits down with Brett Peterson from Homestead Meat Company to expose the shocking truths of the meat processing industry. They discuss how foreign beef is falsely labeled "Product of USA," the myth of grass-fed beef, and how microplastics end up in your food. Brett shares how his family-owned business is providing a solution with complete farm-to-table traceability, offering high quality, locally raised beef without the misleading labels and industrial shortcuts. This conversation reveals what you're really eating and how to find meat you can trust.Want to build a strong, healthy body from the inside out? Learn the system to properly fuel your workouts and optimize your health in Robert's FREE Bodybuilding Masterclass. Sign up and start your transformation today. https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - Why the US Beef Herd is at a 50-Year Low 0:45 - How an Instagram DM Led to This Podcast 1:52 - Why I Bought a Meat Company to Feed My 7 Kids 3:25 - How to Buy Farm-Fresh Beef Without a Giant Freezer 5:58 - The Processing Plant That Changed Everything 6:33 - The Biggest Bottleneck for Small Cattle Ranchers7:36 - How a Small Processor Competes With the 6,000-Head-a-Day Giants 9:18 - State Inspected vs. USDA: What's the Difference for Consumers? 11:16 - Why Direct-to-Consumer is the Future of Quality Meat 12:24 - Why Are Beef Prices Skyrocketing? The Foreign Import Problem 15:21 - The "Grass-Fed" Lie: Is Your Beef Really What You Think It Is? 16:23 - Greenwashing: How Labels Deceive Health-Conscious Buyers 18:08 - Our Goal: Complete Farm-to-Table Traceability for Your Beef 19:39 - Grass-Fed vs. Grass-Finished: A Crucial Distinction 21:25 - Can You Choose Non-GMO Grain-Finished Beef? 23:05 - The Shocking Truth About What Factory Hogs Are Fed 25:14 - How Tech & Traceability Will Revolutionize the Beef Industry 28:03 - What Do USDA Beef Grades (Prime, Choice, Select) Actually Mean? 30:21 - Meat Glue: Is Your Steak Pieced Together From Scraps? 32:52 - How Microplastics Are Getting Into Your Store-Bought Meat 36:22 - The "Pink Slime" Scare: What Was It Really? 38:18 - What Preservatives Are In Your Sausage? 40:03 - Why Does Meat from Big Box Stores Make Me Sick? 42:00 - A Message From the Host, Robert Sikes 43:40 - The Celery Powder Trick: A Hidden Source of Nitrites 45:30 - How We Keep Our Ingredient Labels Clean & Honest 48:46 - Why You Shouldn't Skimp on Quality Food 50:50 - How Eating Clean Food Can Transform Your Health 52:32 - Why You Should Stop Eating Margarine Immediately 54:03 - The Truth About Canola (Rapeseed) Oil 55:24 - Why You Should Be Cooking With Tallow 59:09 - How Quality Food Leads to Effortless Weight Loss 1:01:23 - The Life-Changing Benefits of Building More Muscle 1:02:21 - How to Lock In Your Beef Price & Avoid Volatility 1:03:04 - The Nightmare of Shipping Frozen Meat 1:06:06 - Why Packaging Equipment Dictates Product Options 1:07:25 - The Humane Slaughter Process: An Inside Look 1:09:55 - Temple Grandin's Impact on Humane Animal Handling 1:11:39 - What is a HACCP Plan and Why Does It Matter for Food Safety? 1:18:00 - What a High-Quality Processing Plant Actually Looks Like 1:19:56 - Nose-to-Tail: How We Use the Entire Animal 1:22:25 - The Surprising Delicacy of Cow Tongue (Lengua) 1:23:24 - The Hunter's Code: Why You Should Respect the Animal 1:26:09 - Where to Find Homestead Meat Co. & Get a Discount
Join us for an enlightening discussion on the carnivore diet and its potential health benefits. In this episode, we dive into various aspects of meat-based eating, weight loss, and gut health, backed by research and personal experiences.⏱️ Episode Chapters[00:04] Grass-Fed vs. Grain-Fed Beef: Nutritional Differences[02:05] Weight Loss & Joint Pain Relief on Keto Diets[05:50] Nine Years on the Carnivore Diet: Personal Outcomes[07:43] How Meat Became Demonized in Nutrition Science[11:41] Obesity, Cancer Risk, and Dietary Correlations[13:37] Religious & Ideological Influences on Nutrition Guidelines[17:22] Diet Change vs. Medication: Where Real Healing Begins[18:57] Meat-Based Diets & Eating Disorder Recovery[22:15] Gut Adaptation During Dietary Transitions[23:45] Human Flexibility: Carnivore vs. Plant-Based Survival[27:17] Evolutionary Evidence for Meat-Centered Diets[29:00] Historical Emphasis on Meat in Human Nutrition[32:23] Vitamin C Needs on a Carnivore Diet[34:08] Nutrient Absorption & Bioavailability[37:43] Gut Health, Fiber, and Microbiome Myths[39:32] When Fiber Helps—and When It Doesn't[42:55] Lifestyle Foundations for Optimal Health[44:42] A Decade of Red-Meat-Focused Living[48:10] Flexibility Within the Carnivore Framework[49:45] Electrolytes, Training, and Performance[52:50] Cooking Meat: Health Implications[54:24] Gut Health Without a Colon[57:43] Encouraging Dietary Diversity When Appropriate[59:08] Diet, Brain Size, and Breastfeeding Evolution[1:02:23] Optimal Complementary Foods for Infant Growth[1:03:52] Defining Health: How You Feel vs. How You PerformTune in for insights that challenge traditional dietary beliefs and explore the science behind the carnivore lifestyle!
Join David, Michael, and Jesse as they review their 2025 and list their most anticipated games in 2026.2026 Most Anticipated (in no particular order): The Game Makers, Raas: A Dance of Love, Sanibel, 14ers, Rove: Anchorpoint, Inferno 1348, Grassfed, Kalypso, Grifoni: Blades for Hire, HanamiJoin our Discord Server at THIS LINKFollow us on Instagram with THIS LINK
In this episode of The Loco Experience podcast, I sat down with Kevin Pallaoro, the CEO of Grass Fed Foods. Kevin shares his journey from growing up on a ranch in Salida, Colorado to becoming a leader in the natural beef industry. Did you know that Salida was heavily settled by Italian immigrants? - well you do now. We delve into the history and operations of Grass Fed Foods and its brands Teton Waters Ranch and Sun Fed Ranch. Kevin's passion for healthy, sustainable food is evident as he discusses challenges in the industry, including the economics of beef production and honoring commitments to animal welfare and environmental sustainability. Did you know that most “grass fed beef” in the US is fed pelletized grass in a feedlot?! We also explored Kevin's family and career path, from financial roles in various food companies, including a season in Germany - to his current leadership position and how he ascended to the role. Kevin emphasizes the importance of balancing work and family, and drawing wisdom from experience and from mentors. Overall, it's a rich conversation about values, business strategy, and the drive to make a difference in the food industry. So please join me in enjoying my conversation with Kevin Pallaoro. The LoCo Experience Podcast is sponsored by: Purpose Driven Wealth Thrivent: Learn more
If you're going through a season of darkness, or a loss of meaning, purpose, identity, direction, fulfilment --or even any kind of intense discombobulation-- I've got you. I'm reporting from the thick of a existential crisis, as grounded and centred as possible; to rechart a map of the territory to know that there is a way through, and to hopefully provide something useful for those standing at a similar threshold. We'll explore the hallmarks of an existential crisis, the collapse of the old, the initiatory descent, some insight into my private struggles, confronting the wounds in the underworld, the early beginnings of reorientation and re-emergence, and how to navigate it all with as much awareness, honesty and care as possible. --- CONNECT WITH CAIYUDA If you're curious about our 2026 initiatory thresholds, please send us an email introducing yourself and we'll open the thread about getting you more information.
In this episode of the American Grassfed Association Podcast, we sit down with Tim Peterson, founder of Arizona Grass Raised Beef, to talk about what it takes to produce truly grassfed and grass-finished beef in the Southwest.Tim shares his journey as a rancher, the challenges of operating in Arizona's unique climate, and how transparency, sustainability, and animal welfare drive every part of his business.We also explore how independent producers like Tim are helping shape the future of American beef—proving that integrity and innovation can go hand in hand.
Join us for a thoughtful discussion with representatives from the American Grassfed Association and BetterFedFoods. We explore grassfed standards, animal welfare, regenerative practices, and the innovations shaping the future of responsible food production. A must-watch for producers, consumers, and anyone in the food and ag space.
Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3227: Kris Gunnars breaks down the nutritional and ethical differences between grass-fed and grain-fed beef, revealing how a cow's diet impacts everything from fat content to antioxidant levels. While grass-fed beef offers some added health perks like more omega-3s and CLA, the overall benefits may not justify the higher cost for everyone. Read along with the original article(s) here: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef Quotes to ponder: "You are what you eat applies to cows too." "Though grass-fed beef contains higher amounts of certain nutrients, there is currently no compelling evidence that it's significantly healthier than grain-fed beef." "At the end of the day, the choice depends on your preferences and values." Episode references: Veterinary Feed Directive: https://www.fda.gov/animal-veterinary/development-approval-process/veterinary-feed-directive-vfd Learn more about your ad choices. Visit megaphone.fm/adchoices
Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3227: Kris Gunnars breaks down the nutritional and ethical differences between grass-fed and grain-fed beef, revealing how a cow's diet impacts everything from fat content to antioxidant levels. While grass-fed beef offers some added health perks like more omega-3s and CLA, the overall benefits may not justify the higher cost for everyone. Read along with the original article(s) here: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef Quotes to ponder: "You are what you eat applies to cows too." "Though grass-fed beef contains higher amounts of certain nutrients, there is currently no compelling evidence that it's significantly healthier than grain-fed beef." "At the end of the day, the choice depends on your preferences and values." Episode references: Veterinary Feed Directive: https://www.fda.gov/animal-veterinary/development-approval-process/veterinary-feed-directive-vfd Learn more about your ad choices. Visit megaphone.fm/adchoices
Transform Grassfed Farming Forever | Phil Forbes of Kalona SuperNaturalJoin us for an in-depth conversation with Phil Forbes of Kalona SuperNatural as we explore the future of grassfed farming. From innovative practices to sustainable solutions, Phil shares insights on how the industry is evolving and what it takes to make a real impact.
Confused by grass-fed, Prime, or Wagyu labels at the meat counter? In this episode, Evan sits down with Desi Cicale of the Triple Crown Steak Challenge to break down exactly what these terms mean, how to tell them apart, and how to buy beef with confidence.Desi has spent the last seven years researching beef quality, carcass merit, and running scientific taste panels at UC Davis. She brings real data and real experience to help you understand what you're actually paying for.In this Episode:What “grass-fed” really means—and why true grass-fed beef has yellow fatHow to visually identify USDA PrimeThe difference between F1 Cross, Purebred, and Full-Blood WagyuWhy Wagyu often outperforms Prime in marbling, flavor, and tendernessHow some beef labels can mislead consumersTips for choosing steaks at the butcher counterWhy supporting U.S. ranchers matters more than everWhether you're shopping for holiday steaks, learning how to spot real Wagyu, or just want a better understanding of the beef world, this episode gives you a practical blueprint for making smarter choices.Learn more about Desi Cicale's Beef Studies: https://www.triplecrownsteakchallenge.com
Confusion around omega-3, seed oils and the omega-6:3 ratio has fuelled major misconceptions. In this episode, Angela speaks with leading researcher Dr William Harris to clarify what the evidence really shows about omega-6 fats, seed oils and long-chain omega-3s - and why much popular advice is outdated. They explore why the omega-6:3 ratio doesn't predict inflammation, why EPA/DHA deficiency is so common, and how omega-3 status affects mental health, pregnancy, cognition and cardiovascular resilience. WHAT YOU'LL LEARN • Why omega-6 isn't inherently inflammatory • What research shows about seed oils & chronic disease • How the Omega-3 Index works • Why adults, kids & athletes are often low in EPA/DHA • Omega-3 links to mood, postpartum recovery & cognition • DHA needs in pregnancy, breastfeeding & childhood • EPA/DHA effects on triglycerides & heart health • Fish oil vs algae vs krill - key differences • The truth about oxidation, mercury & microplastics • How much EPA/DHA is needed • Omega-3 for children's learning & behaviour • Early findings on omega-3 and skin hydration Timestamps0:00:00 Introduction0:00:19 Debunking Omega-3 & Omega-6 Myths 0:05:38 Seed Oils & Omega-6/Omega-3 Fatty Acid Ratio: Health Implications 0:11:47 Grass-Fed vs Grain-Fed Meat 0:14:18 Health Benefits of Omega-3 0:19:23 Omega-3 for Depression & Postpartum 0:22:36 Is Omega-3 Safe for Pregnant Women & Children? 0:29:39 Dosing Guide & Best Sources of Omega-30:37:28 Is Mercury in Fish Really Harmful? 0:43:22 How to Choose a High-Quality Omega-3 Supplement 0:49:34 Omega-3 for Heart Health, Blood Sugar & Diabetes Risk 0:52:59 Omega-3 for Brain Health0:55:50 Omega-3 for Skin & Beauty 1:02:17 Omega-3 for Dysmenorrhea & Menopause Hot Flashes VALUABLE RESOURCES A BIG thank you to our sponsors who make the show possible:• Hormone Harmony – Go to https://lvluphealth.com/angela | Use code ANGELA for an exclusive 15% off • Ozlo Sleepbuds® – Fall asleep faster and stay asleep longer | Use code ANGELA at https://ozlosleep.com/angela for your exclusive discount.• Kineon MOVE+ – Relieve joint pain, reduce inflammation, and improve mobility with clinically backed red light therapy | Use code ANGELA at https://kineon.io/angela for $50 off ABOUT THE GUEST Dr William Harris is one of the world's leading researchers in omega-3 fatty acids and co-inventor of the Omega-3 Index, the globally recognised biomarker for long-term EPA and DHA status. He has published over 300 scientific papers on omega-3s, cardiovascular health, cognition and inflammation, and is the founder of the Fatty Acid Research Institute (FARI), advancing clinical understanding of fatty acids and health.
In this episode of Wellness Junkies, we're diving into a topic we've never covered before: the truth about meat.We're joined by Chloe Parker, CEO of Parker Pastures — a Colorado rancher who took over her family's business at just 19 after her mother's cancer diagnosis. Chloe is passionate about nutrient-dense meat, transparent farming practices, and helping families understand where their food really comes from.This conversation breaks down everything you think you know about buying meat, including:What We Cover:Why the labels “grass-fed” and “organic” are often misleadingThe real difference between grass-fed vs. grass-finishedWhat color and fat can tell you about qualityHow grocery store meat stays bright red (hint: it's not natural)Why most chicken is dunked in bleach bathsWhat to look for when buying beef and chickenHow long meat can stay frozen and why flash-freezing mattersWhy buying directly from ranchers supports American farmersThe decline of nutrient density in modern foodThe future of farming and why we need more young ranchersChloe's personal story, lifestyle on the ranch, and her top wellness habitsIf you've ever stood in the meat aisle confused by labels (same!), this episode is going to change how you shop forever.Use code "WELLNESS" at check out for 10% off at ParkerPastures.com Brands/Mentions + Shop this episode: Shop here For More on this Episode: Read the full show notes hereJoin the community:Follow us @wellnessjunkiesofficial on InstagramSubscribe to our newsletterShop this episode + our faves on ShopMyShopNEW! Follow us @wellnessjunkies on YouTube and TikTokFollow Amy @amynicolle on TikTokVisit www.wellnessjunkiesofficial.comSay hi: press@wellnessjunkiesofficial.comPlease subscribe, rate, review + share to help us grow the community
This is the opening chapter of a new program that I've been sitting on for a while now, which I call: Anchoring The Vision... which is a step by step guide of how to ground your vision into tangible reality. A lot of people have peak experiences and catch a glimpse of future timelines; of what could be (the greater vision), but have extreme difficulty in staying committed AND in knowing how to ground this vision into the physical world. If you want to learn how to do so with time-tested systems, frameworks, structure and more, drawing from ancient wisdom and modern mindset, consider this your program to learn exactly how to do it. If you want access to the entire first Module for free, punch your email into the link below and I'll send it out as soon as it's released. ⏩ https://www.caiyudakiora.com/vision See you in there. --- CONNECT WITH CAIYUDA
Hickory Nut Gap is a century-old family farm in Western North Carolina, now run by Jamie and Amy, who shifted the operation toward grass-fed beef, pastured poultry, and regenerative grazing. Their model connects soil health, animal welfare, and community resilience - from rotational grazing that builds biodiversity to supplying local restaurants and retailers. This tour looks directly at how they raise animals, manage land, and keep farming viable in the Appalachian mountains.Key Topics How Hickory Nut Gap transitioned from an old dairy to a regenerative livestock operationRotational grazing, biodiversity, and carbon-building in mountain pasturesThe economics of grass-fed beef versus grain-fed systemsHow the farm navigated the 2023 Cane Creek flood and community recoveryWhole-animal butchery, pet food production, and reconnecting consumers with real foodWhy Listen To This EpisodeA real-time look at how a regenerative livestock farm actually operatesClear explanation of rotational grazing, pasture rest, and soil-buildingPractical insight into animal welfare, handling, and daily farm managementFirsthand account of flood recovery and community resilienceStraightforward breakdown of grass-fed vs grain-fed economics and tasteCuts through marketing claims by showing the real work behind regenerative agricultureWebsiteInstagramTimestamps00:00:00 — History of Hickory Nut Gap and returning to the family farm00:02:00 — Discovering direct-market pasture farming in the early 2000s00:04:00 — Grass-fed movement and building a farmer-supported food system00:06:00 — Taste, nutrition, and why fresh, local food matters00:10:00 — Flood impacts and land recovery after the Cane Creek disaster00:12:00 — Rotational grazing explained: density, rest, carbon, biodiversity00:15:00 — Grass-fed vs grain-fed: economics, animal health, taste00:17:00 — Talking with vegans and the ethics of reducing harm in ecosystems00:19:00 — Regrowth after grazing and how mountain pastures respond00:23:00 — Daily welfare checks: water, feed, injuries, antibiotics policy00:26:00 — Whole-animal use, pet food demand, and underrated cuts
Chris Lindstrom chats with Rob Nipe, the owner of Grass Fed (@grass_fed_rochester), a vegan butcher shop. Grass Fed has been nominated for VegNews (@vegnews) Best of 2025 awards and would appreciate your vote. As they gear up for the holiday season, Rob shares insights on the busy Thanksgiving period and the preparations for Christmas, emphasizing the significance of inclusivity for vegan options during family gatherings.Links referenced in this episode:grassfedrochester.com - vegnews.com - Lori's (@lorisnaturalfoods) - Abundance (@abundancecoop)Mentioned in this episode:Joe Bean RoastersJoe Bean Coffee - Coffee that lifts everyone. https://shop.joebeanroasters.com
In this episode, Brad and Elizabeth of Otter Creek Farm share their journey transitioning a multi-generation New York farm from a conventional model to a diversified, regenerative, fully grassfed operation. The episode explores how they rebuilt their systems around animal welfare, soil health, transparency, and community connection, and why direct marketing became the heartbeat of their business. Brad and Elizabeth walk through the decisions that shaped their operation — from abandoning commodity markets to developing a robust meat share program, pursuing Animal Welfare Approved and Certified Grassfed certifications, and introducing farm stays to deepen customer relationships. Their story highlights the practical realities, challenges, and rewards of regenerative farming in a cold-weather climate.
Get Goat Wise | Homestead Livestock, Raising Goats, Chickens, Off-grid living
Hi friends! Today we're talking about the transition from conventional agriculture and livestock production to a regenerative or restorative system. I spent two days in the truck, listening to Will Harris' book, A Bold Return to Giving a Damn, and it gave me some great insights into the decades-long journey of White Oak Pastures, as well as a look into the future of our ranch. If you're considering a production system that is closer to nature's design or if you're in the messy middle like we are, this episode will help you see the possibilities, problems, and the beautiful potential. Let's get to it! All the Best! Millie Related Episodes: 53 | Livestock and Land Management that Works WITH Your Environment and Resources, Not Against Them 45 | Health Benefits of Ruminant Red Meat, Grass-Fed vs Grain-Fed, and Special Characteristics of Goat Meat 21 | Seeking Sustainability? How to Evaluate Options and Make Decisions with a Sustainability Mindset 08 | When Animals Aren't Working Out on the Homestead: How to Evaluate Your Livestock Projects and Decide to Keep or Sell Leave a review on Apple Podcasts, then grab your FREE Kidding Due Date Chart here: https://www.getgoatwise.com/kidding-chart Get your farm fresh meat here: https://drycreekheritagemeats.com Join our email list and be first to get updates and special offers: https://www.getgoatwise.com/insider Join the FB Community: https://www.getgoatwise.com/community Connect with me: Email: millie@drycreekpastures.com See what's happening on the ranch: https://www.instagram.com/drycreekpastures/ Disclaimer: The information shared in this episode is for educational purposes only and should not be considered veterinary advice. Always consult a licensed veterinarian for animal health guidance.
It's a cliché critique: that there's too many cowboys in the medicine space. And sure, the immature uninitiated cowboy has a lot of shadow. But what if that's not the full picture though? Because as we know, all archetypes have their dark and light qualities. And that's exactly what I explore with you here in this four chapter episode:
Joel Salatin is a pioneer of regenerative agriculture. He shares how farming shapes health, freedom, and the future of food. Joel has been featured on Joe Rogan's podcast and he's here today to uncover grass-fed myths and even best gardening practices.New episodes of Welcome to Wellness released every Friday!Not listening on Spotify? Show notes at: https://www.ashleydeeley.com/w2w/joelsalatinEpisode brought to you by: ARAZA BeautyEpisode brought to you by: VieLight - Code: DEELEY103:15: Joel's Farming Journey13:13: The Importance of Soil Health and Human Impact21:28: Starting Your Own Garden: Tips and Tricks25:52: Gardening Wisdom:28:40: Heritage Skills: Reconnecting with Our Roots32:55 : The Importance of Grass-Fed 35:54: Understanding Grass-Fed Labels39:57: Cooking with Real Food45:04: Food Freedom: The Need for Change45:56: Crockpots (my favorite stainless steel brand!)Where to find Joel & Polyface Farm:Website InstagramFacebookAddress:43 Pure Meadows Ln, Swoope VA 24479Where to find Ashley Deeley:WebsiteInstagramFacebookYouTubehello@ashleydeeley.com
Some beef labels that simply say “grass fed” often still involve grain finishing; only “100% grass fed” and “grass-finished” with certification ensure a lifetime forage diet The American Grassfed Association (AGA) sets the strongest standard, requiring pasture raising, no feedlot confinement, and independent audits Organic beef is not the same as grass fed — organic animals can still be finished on organic grain Grass-finishing improves nutrient density, boosting omega-3s, CLA, and phytochemicals, while grain finishing reduces these health-promoting compounds Shoppers can avoid fake grass fed beef by using a 10-point checklist, asking butchers direct questions, and checking the AGA producer directory
USE CODE: Murphy15 for 15% off your order at: https://joburgmeats.com/fitnessbeginnerIn this episode of The Fitness Beginner Podcast, I sit down with Jon Engelson, Chief Strategic Officer at Joburg Air Dried Grass Fed Steak Snacks. With over 30 years of experience in marketing, business development, and holistic health coaching, Jon shares practical advice on how to cut through the confusion of fitness and nutrition.We talk about how to make healthy eating simple, the power of a food-first approach, and how to build sustainable habits that actually last. Whether you're just starting your fitness journey or looking to clean up your diet, this episode is packed with straightforward, real-life tips to help you stay consistent and feel your best.USE CODE: Murphy15 for 15% off your order at: https://joburgmeats.com/fitnessbeginner
Artist-anthropologist Nicole and musician Theo share how ditching carbs transformed their health, pregnancy, and parenting—plus why processed food and cultural myths are sabotaging your vitality.Join Dr. Kiltz for a casual meat-up dinner in Tampa on Nov 14 at Terra Gaucha—RSVP now to save your seat!
In this episode, Kody sits down with Jennifer Wheeler, co-founder of Grass Fed Skin, to share the inspiring story of how she and her husband, Eric, followed God's calling to leave their established healthcare careers and build a family-run, faith-led skincare business. Jennifer opens up about the moment she felt led to start something new, the early days of crafting tallow balm at home, and how their simple, natural product has transformed lives by helping people heal their skin and reduce toxins in their homes. Episode Links Use code "WelcomeGFS" at checkout to get 10% off! Website- https://mygrassfedskin.com/ Instagram- https://www.instagram.com/grassfedskin Facebook- https://www.facebook.com/profile.php?id=61550030956702 Kody Links Website: https://www.thehomesteadeducation.com/ Shop Curriculum: https://www.thehomesteadeducation.com/shop Speaking Events: https://www.thehomesteadeducation.com/events Facebook: https://www.facebook.com/thehomesteadeducation Instagram: https://www.instagram.com/homestead_education Watch episode on YouTube: https://www.youtube.com/@homesteadeducation
Parece que hoje em dia estamos envelhecendo mais rápido, não é verdade? Tem um bom motivo por trás disso. E isso tá motivando muita gente a tentar FREAR este processo e tentar se manter com uma aparência jovem o máximo possível e de preferência naturalmente, sem procedimentos cirúrgicos arriscados. Por isso, a suplementação com colágeno hidrolisado se tornou algo muito popular nos últimos anos e nós vemos pessoas por aí de todos os tipos jurando de pés juntos que o colágeno mudou o jogo pra elas com resultados visíveis no espelho e na forma como se sentem... Em questão de poucas semanas de uso, as pessoas têm reportado que a pele fica mais densa, mais hidratada naturalmente, mais bonita, fazendo com que as rugas diminuam naturalmente com a volta natural da elasticidade natural da pele. Seja na testa, nos olhos, no pescoço e no rosto no geral, os resultados aparecem no espelho dando uma aparência mais jovem e saudável, o que é bem legal. Tudo isso é ótimo, no entanto, é isso mesmo? A suplementação funciona mesmo ou é simplesmente placebo? tem base científica pra que isso aconteça mesmo? Como funciona de fato? Se sim, qual o tipo de colágeno mais indicado? Qual a dose mais indicada de se tomar e a frequência? Como tomar e onde misturar para maiores resultados? Em quanto tempo já se pode ver resultados aparentes? Tem algum colágeno específico que eu mesmo tomo? Hoje vou responder todas estas perguntas aqui, então, vamos em frente! - Colágeno Hidrolisado 100% Puro e Grass Fed da Terra Original: https://terraoriginal.com.br ▶️ Vídeo aula gratuita sobre como emagrecer acelerado com substituições alimentares: https://lp.aceleradoremagrecer.com.br/web4 ▶ ️ Minisérie da Dieta do ATP: https://youtube.com/playlist?list=PL0ZwP-OIgrSxlLgg0wJsViiPLRWhUTvW1&si=WyLQ46doh6IYrrpt
Is the beef you're eating helping—or hurting—your health?In this episode of The Holistic Health Adventure, Dr. Tom and Marissa Nixon break down the surprising differences between grass-fed and conventional beef. From nutrition and cooking tips to the importance of knowing your farmer, they uncover why grass-fed beef isn't just a trend—it's a step toward better health and more sustainable farming. You'll also hear a personal story about their local farmer who practices regenerative farming and provides a model for how our food systems can support both people and the planet.You'll learn about:The nutritional edge of grass-fed beef, including omega-3s and CLA for inflammation and fat burningThe hidden risks of conventional beef, from hormones to antibioticsWhy building a relationship with your local farmer ensures better quality and peace of mindSimple tips for cooking leaner grass-fed beef without losing flavorWhether you're making your first switch or already sourcing grass-fed meats, this episode gives you the tools and confidence to make smarter, healthier choices for your family.Recommended Tools & Support: Get professional-grade supplements and wellness tools we trust: Fullscript Store – Twin City Health Explore our FREE protocols, guides, and courses: Visit Our Stan Store Want 1:1 Functional Medicine coaching? Book a free discovery call with Dr. Nixon https://calendly.com/twincityhealth/functional-medicine-discovery-call Thanks for adventuring with us! For more free resources, check out our Instagram @twincityhealth or visit our website at: twincityhealth.com If this episode was helpful, please share this podcast with a friend, leave a kind review, and subscribe for more holistic health insights.
In this episode of the Rooted Agritourism Podcast, host Dr. Liz Fiedler Mergen speaks with her father, JT Weber, about their experiences in value-added agriculture and the beef industry. They discuss the evolution of their family business, from dairy farming to focusing on elite genetics in Angus and Sim Angus cattle. JT shares insights on the intricacies of raising club calves for show, the importance of muscle, skeletal width, and other attributes in cattle, and his journey from South Dakota State University to becoming a successful cattle buyer and auctioneer. They also touch on topics such as the impact of drought on cattle supply, the controversy around grass-fed versus grain-fed beef, and the vital role of family support in achieving their business goals. The episode provides a deep dive into rural entrepreneurship and agritourism, emphasizing direct-to-consumer sales and adding value to agricultural products.00:00 Introduction to Rotted Agritourism00:19 Meet the Special Guest: My Dad01:28 Dad's Journey in Agriculture03:48 The Beef Industry and Club Calf Business08:40 The Evolution of Our Business17:15 Connecting with Ranchers and Seed Stock19:34 Understanding the Beef Industry: Ranchers vs. Feeders20:15 The Process of Finishing Cattle22:06 The Debate on Grass-Fed vs. Grain-Fed Beef24:39 Pricing and Market Trends in the Beef Industry27:12 Challenges and Opportunities in Cattle Ranching28:54 Order Buying and Building Customer Relationships31:18 Rapid Fire Round: Insights and Personal Reflections34:25 Conclusion and AcknowledgementsPodcast Website: https://www.sunnymarymeadowcoaching.com/rootedagritourismPodcast Instagram: https://www.instagram.com/rootedagritourism/Business Coaching: https://www.sunnymarymeadowcoaching.com/Farm Website: www.sunnymarymeadow.comFarmerstoFlorists: https://www.farmerstoflorists.com/Farm Instagram: https://www.instagram.com/sunnymarymeadow/Podcast Facebook group: https://www.facebook.com/groups/888196709178852
Welcome to episode 230 of Growers Daily! We cover: grassfed vs feedlot meat, how much cold storage do you REALLY need for a market garden, and what gives with paper mulches. We are a Non-Profit!
In this conversation, Jason Burke, founder of New Primal, shares his journey of building a purpose-driven business from the ground up. He shares how growing up poor influenced his mindset, the importance of resilience, how he overcame his challenges with fundraising, and that authenticity wins in entrepreneurship. He also reflects on the evolution of his brand and the importance catering to an underserved consumer segment — in his case, women and children. The discussion concludes with insights on personal growth and his vision for a better world through access to wholesome food.Takeaways:Jason Burke founded New Primal to change the course of his family tree.Resilience and grit are essential in entrepreneurship.Purpose-driven businesses are more likely to succeed in tough times.Many entrepreneurs quit due to financial constraints.The evolution of a brand is crucial for survival in a competitive market.Fundraising in the CPG industry has become increasingly challenging.Authenticity is key to building a successful brand.Building for the long term is more beneficial than seeking quick exits.Women and children are often overlooked in the protein snack market.Pivoting can prevent the need to quit.Sound bites:“When you start from nothing there's really not a lot to lose.”"I made a commitment to myself many years ago, even before I started New Primal, that I was gonna change the course of my family tree forever.""I've never once thought, God, this is too hard. I'm going to quit.""You have to have something you're aiming for."“The last couple of years, the wells of CPG fundraising ran dry.”“Confidence and conviction are the are two key pillars of fundraising.”“The people who show up authentically in the world are the most successful people I know.”“Sometimes those pivots help you find your new focus.”Links:Jason Burke - https://www.jasonburke.co/Jason Burke on LinkedIn - https://www.linkedin.com/in/burkejason/Jason Burke on Instagram - https://www.instagram.com/jasonmichaelburke/Jason Burke on TikTok - https://www.tiktok.com/@jasonmichaelburkeNew Primal - https://newprimal.com/New Primal on LinkedIn - https://www.linkedin.com/company/new-primal/New Primal on Facebook - https://www.facebook.com/thenewprimal/New Primal on Instagram - https://www.instagram.com/thenewprimal/New Primal on Pinterest - https://www.pinterest.com/thenewprimal/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Jason Burke and New Primal04:48 The Grit of Entrepreneurship13:45 Common Reasons Entrepreneurs Give Up21:57 Evolution of New Primal33:07 Targeting Women and Kids in the Protein Market39:11 Finding Opportunities in Saturated Markets42:57 Overcoming Self-Doubt in Entrepreneurship51:03 The Journey to Authenticity53:43 The Evolution of the Podcast60:47 Giving Back Through Mentorship01:07:27 Building for the Long GameSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode we chat with Aleks Rybchinskiy, co-founder of Berski organ meat sticks, about why organ meats are among nature's most nutrient-dense foods and how they can support overall health. Aleks explains the impressive macronutrient and micronutrient profiles of liver, heart, and other organs—rich in vitamin A, vitamin B12, iron, and choline—nutrients essential for energy, mental clarity, fertility, and immune strength. He shares how Berski incorporates organs, primarily beef liver from regeneratively raised cattle, into convenient, flavorful meat sticks, offering an easy way to get ancestral nutrition without relying solely on supplements. The conversation also unpacks the truth behind food labels like “pasture-raised,” “grass-fed,” and “grass-finished,” exposing industry loopholes and emphasizing the importance of asking farmers the right questions to ensure ethical, regenerative sourcing. Beyond nutrition, Aleks weaves in a holistic perspective on health, encouraging listeners to reconnect with ancestral wisdom, simplify their approach to wellness, and embrace foods and practices that truly nourish body and mind.Aleks Rybchinskiy is the co-founder of Primal Fusion Health, specializing in wellness education and primal integration to live well. As a Master CHEK Practitioner, Neurosomatic & Holistic Therapist with over 15 years of clinical experience working with celebrities, pro athletes, and all walks of life, Aleks guides clients and students globally to live in harmony with themselves and others - mentally, physically, emotionally and spiritually.SHOW NOTES:0:40 Welcome to the show!3:38 Aleks Rybchinskiy's bio4:22 Welcome him to the podcast!5:17 Pottenger's Cats study8:03 How animals prefer organ meats10:33 Palate & taste changes12:23 Benefits of organs15:05 Comparison to bioregulators19:13 Micronutrient density of organs21:14 Conventional vs Organic vs Grass-Fed vs Regenerative27:32 Renee's story about Regenerative farms29:35 *MIMIO HEALTH*31:27 Animal feeds35:08 Berski macronutrients & nutrition38:13 Thyroid, airways, kidneys & cortisol44:01 Organ correlations45:47 Eating feedlot animals51:02 Local farmers, chickens & eggs57:55 About Berski!59:59 Vitamin A toxicity1:04:15 His final piece of adviceRESOURCES:EatBerski.com - code: BIOHACKERBABES to save 20%Primal Fusion HealthBodhi Building InstituteMIMIO HEALTH - code: BIOHACKERBABES to save 20%PUORI - code: BIOHACKERBABES to save 20%Support this podcast at — https://redcircle.com/biohacker-babes-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands
Dr. Tony Ebel interviews Joe Wanda, founder of Wanda Farms in Harvard, Illinois, about his transformation from conventional dairy farming to regenerative agriculture. Joe shares his journey from managing a 1,400-cow industrial operation to discovering Joel Salatin's principles and starting his own grass-fed operation.This conversation reveals the striking parallels between Big Agriculture and Big Pharma - both industries that shifted from natural approaches to chemical-dependent systems. Joe and Dr. Tony explore why grass-fed meat matters most for family health, the hidden costs of conventional farming, and how regenerative practices restore soil, animal welfare, and human health.Listeners will discover practical steps for accessing quality food and learn why this movement is essential for future generations. The episode perfectly combines Dr. Tony's "50% Iowa Farm Boy and 50% neuroscience health nerd" perspective with Joe's real-world farming expertise.Key Topics & Timestamps([00:05:00]) - Joe's Origin Story: From Chicago parents to Harvard, Illinois farm life([00:08:00]) - The 7-Year-Old Entrepreneur: Shining shoes at car dealerships with dad([00:14:00]) - College Agriculture Awakening: Conventional training meets early skepticism([00:20:00]) - Getting Shut Down: Questioning hormones and chemicals in agricultural school([00:26:00]) - Industrial Dairy Reality: Managing 1,400 cows and the daily grind([00:27:00]) - Discovering Joel Salatin: First hearing "regenerative" changes everything([00:31:00]) - Regenerative Agriculture 101: Nutrient density over mass production([00:36:00]) - Why Grass-Fed Meat Matters: The science behind cleaning up your meat first([00:40:00]) - The True Cost Analysis: Hidden costs of conventional farming([00:44:00]) - Action Steps for Families: How to access Wanda Farms and support regenerative agriculture([00:48:00]) - Farmer Values for Kids: Why future generations need farm character and work ethicGet Connected with Wanda Farms/Place an Order:www.wandafarms.comUse code PWC15 for $15 off youy order of $160 or more (one per customer)Follow on instagram: @wandafarmsfamily-- Follow us on Socials: Instagram: @pxdocs Facebook: Dr. Tony Ebel & The PX Docs Network Youtube: The PX Docs For more information, visit PXDocs.com to read informative articles about the power of Neurologically-Focused Chiropractic Care. Find a PX Doc Office near me: PX DOCS DirectoryTo watch Dr. Tony's 30 min Perfect Storm Webinar: Click HereSubscribe, share, and stay tuned for more incredible episodes unpacking the power of Nervous System focused care for children!
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