Podcasts about Meat industry

Have you ever realized mid-fall... that there's no ground below—and that's the freedom? Ashli Blumenfeld—co-leader of the 90-year-old Standard Meat Company—takes us behind the curtain of a business renaissance grounded in emotional intelligence, bold risk-taking, and the messy middle of personal transformation. From navigating imposter syndrome to building a company culture that breathes creativity and connection, Ashli shares what it's really like to let go of old identities and trust the fall. You'll hear how a “mad scientist chef,” a surprise ice business, and wisdom from powerful coaches helped her rewrite her own story—and how her leadership is helping others do the same.   Meet Ashli Blumenfeld: President of Standard Meat Co. and 4th generation industry disruptor The journey from NYC fashion to Texas beef—and why coming full circle changed everything What it's like winning Ernst & Young Entrepreneur of the Year and still doubting yourself Rewriting identity in your 40s: reflections on parenthood, perfectionism, and permission The “Dragon's Gap” and why Ashli believes in falling with no parachute Building an ice business in 45 minutes (literally) The ugly duckling metaphor that changed everything How Standard Meat is integrating personal growth into a 1,100-person operation The acorn theory: planting legacy for the next 90 years Why the biggest competitive advantage in business is still the human mind   ****   Release details for the NEW BOOK. Get your copy of Personal Socrates: Better Questions, Better Life   Connect with Marc >>>  Website | LinkedIn | Instagram | Drop a review and let me know what resonates with you about the show! Thanks as always for listening and have the best day yet! * A special thanks to MONOS, our official travel partner for Behind the Human! Use MONOSBTH10 at check-out for savings on your next purchase. ✈️ * Special props

Erin Borror, U.S. Meat Export Federation vice president for economic analysis, explains that the impact is being felt throughout the red meat industry.See omnystudio.com/listener for privacy information.

The maple syrup season is drawing to a close. Always dependent on the weather, this year's season ended up a little shorter than Cedric Boettcher had hoped. He's a fourth generation maple syrup operator in Cadott who explains the diversity of the industry to Bob Bosold.Warmer today, with sunshine this weekend. Stu Muck holds out weather hope on a Friday. Ag suppliers are getting product in place, and out the door these days. Pam Jahnke talks to Steve Bailie, market manager at the Monroe location for Helena Agri. He says they're pretreating seed right now, and focused on gathering any information that will help minimize risk on a field-by-field basis, to save money. Paid for by Helena Agri. Two meat industry legends were inducted into the Wisconsin Meat Industry Hall of Fame on Thursday night. Dan Sutherland who started his career at Johnsonville in 1982, and Fritz Usinger who is the fourth generation of the Fred Usinger, Inc. company - known as Usinger brats. Both share what they think their legacy is to the industry with Pam Jahnke.Likewise, plans are ramping up for the 78th annual "Alice in Dairyland" finale. Hosted for the first time by Crawford County, committee member and former "Alice", Kaitlyn Kesler, tells Pam Jahnke about what they're doing to prepare. She believes that Crawford county will draw good sized crowds for their events since people may have never experienced the piece of paradise before.If I say "Girl Scout" I'm guessing you'll immediately think of the flavor of cookie you prefer. That's expected since cookie sales are a hallmark of the Girl Scouts. Today some of those young women are working on a badge with a different distinction. A Wisconsin agriculture badge. Stephanie Hoff explains that what started as a badge focused exclusively on dairy has now branched out to involve all Wisconsin agriculture. Dane County dairy producer, John Haag, has helped with that and shares the story.See omnystudio.com/listener for privacy information.

Farmers are pushing back against a new probe into the chicken meat industry. The are fears the independent ABARES inquiry will delay solve market power imbalances identified in a separate, government funded report -- which recommended a mandatory code of conduct to protect producers. Rural Reporter Dusty Fitzpatrick caught up with New South Wales Farmers Association Spokesman Sam Miller about how producers are feeling about a new probe.See omnystudio.com/listener for privacy information.

An independent review has been commissioned to probe the relationship between growers and producers in the country's chicken meat supply chain. The inquiry will look into whether there is evidence of market failure within the industry. It will also consider evidence from a number of other inquiries which have been undertaken into the industry. Rural Editor Emily Minney caught up with ABARES Executive Director Jared Greenville to discuss the move. See omnystudio.com/listener for privacy information.

David Kay shares his experience as the first employee at Upside Foods, offering a deep dive into the cultivated meat industry's challenges, successes, and political landscape. As an animal advocate who entered the alternative protein space, he provides unique insights on depolarising the conversation around cultivated meat and building bipartisan support.›• Difference between focusing on environmental/health versus animal welfare messaging• David's journey from animal advocacy to becoming the first employee at Upside Foods• How cultivated meat differs from plant-based products as "real meat" grown from cells• Where hundreds of millions in investment funding goes in cultivated meat startups• State-level bans on cultivated meat and fighting political polarisation• How industry is organising through trade associations like AMPS Innovation• Importance of elite institutions in normalising animal advocacy• Recent FDA approval for Mission Barns' cultivated pork fatAdd David on LinkedIn to follow his work and learn more about his perspectives on the alternative protein industry.Resources:Animal liberation bookGFI website State of the industry reports AgFunder – Elaine WatsonMission Barns FDA ApprovalDavid Kay LinkedInIf you enjoy the show, please leave a rating and review us - we would really appreciate it! Likewise, feel free to share it with anyone who you think might enjoy it. You can send us feedback and guest recommendations via Twitter or email us at hello@howilearnedtoloveshrimp.com. Enjoy!

Join Paul Shapiro and Glen Merzer as they explore the future of food with ethical innovations in meat alternatives and beyond. Discover how these advancements are revolutionizing the food industry and promoting sustainability and animal welfare. #FutureFoods #EthicalEating #Sustainability

How does a brand like Teton Waters Ranch find equilibrium and thrive in today's highly volatile, highly competitive meat industry? In this episode, Adam Torres interviews Kevin Pallaoro, President & CEO at GrassFed Foods, explore Kevin's journey as an entrepreneur and GrassFed Foods. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, I sit down with fitness expert Alex Crockford to explore the real truth behind discipline, strength, and sustainable fitness. We uncover the biggest fitness myths holding men back, the mindset shifts needed for lasting health, and how fatherhood reshapes a man's body, purpose, and self-discipline. Alex Crockford is on a mission to help you get fitter, healthier and happier! Alex is the creator of his own app, has millions of followers across platforms, and is also an actor.    KEY TOPICS:   ⭐ Transforming Challenges - Pushing Yourself Beyond Limits  ⭐ The Lessons Of Fatherhood - Life Balance, Time Management & More ⭐ Embodiment Practices To Increase Focus and Be More Present ⭐ The Importance Of Self-Care Into Taking Care of Others ⭐ The Myths About A Plant Based Diet And Protein Intake ⭐ The Prejudices, Pressure & Negativity in Social Medias ⭐ How To Break The Patterns Of Dark Motivation ⭐ Rooted Truth And Its Link To Successful Manifestation ⭐ How To Integrate Physical Health, Emotional Well-Being & Personal Growth ⭐ Expanding Your Career Path With Mindfulness    Chapters: 00:00 - Introduction – Meet Alex Crockford & what this episode is about 01:09 - The 24-Hour Burpee Challenge – Pushing physical & mental limits 03:26 - Lessons in Discomfort & Resilience – What extreme endurance reveals 05:02 - Fatherhood & Identity – The emotional shift into fatherhood 06:29 - Balancing Work & Parenting – Navigating time, presence & priorities 08:45 - Preparing Emotionally for Fatherhood – Breaking generational patterns 10:46 - Providing for Family While Staying Present – The modern father's challenge 13:02 - Building a Business Around Family – Avoiding the traditional 9-5 model 16:44 - Overcompensating in Parenting – Finding the right balance 18:17 - Masculine Concerns in Fatherhood – Provision, stability & responsibility 19:13 - Unexpected Lessons from Fatherhood – Structure, priorities & self-discipline 21:35 - A Love That Changes Everything – The deep emotional transformation 25:34 - How Fatherhood Affected Fitness – Sleep, training & nutrition shifts 31:06 - Recalibrating Morning Routines – Adapting to new realities 35:08 - Challenging Fitness Industry Myths – Protein, plant-based diets & truth 39:53 - Meat Industry vs. Plant-Based Living – Myths, marketing & ethics 44:37 - Social Media & Speaking Your Truth – Navigating backlash & authenticity 46:23 - Breaking Out of the "Fitness Box" – Expressing a fuller identity 49:03 - The Emotional Cost of Public Criticism – Handling judgment online 53:34 - Discipline, Motivation & Dark Drive – Moving beyond shame-based fitness 56:12 - Why Quick Fixes Fail – Finding sustainable, purpose-driven motivation 01:03:35 - Mental Health & Fitness – A holistic approach to well-being 01:08:20 - Manifestation, Embodiment & Acting – How belief creates reality 01:14:54 - The Truth About Manifestation – Why it's more than just visualisation 01:18:18 - Merging Fitness & Embodiment – The deeper connection to self 01:20:35 - Closing Reflections & Where to Find Alex – Links, insights & next steps   Connect With David - The Authentic Man:  

In this episode, we are honored to welcome Dr. Ruth Woiwode, a distinguished expert in Animal Behavior and Welfare, as well as Nebraska's Animal Care and Handling Specialist. Dr. Woiwode serves as an Assistant Professor and is actively engaged in leading animal welfare research and comprehensive outreach initiatives throughout the state. She holds certification from PAACO in animal welfare auditing for dairy, swine, poultry, meat processing plants, and feedlots. Dr. Woiwode is committed to enhancing practices across various sectors to ensure the well-being of animals. We invite you to join us as we explore her significant contributions to the advancement of animal welfare.

Lucie Morris-Marr was a fit and healthy 44 year old, mother of two when she received a shock diagnosis of invasive stage four bowel cancer. She had no family history, was a non smoker, had a varied diet, a good weight and wasn't a heavy drinker. Lucie had just published her first non fiction book into the secret trial and conviction of Australian Catholic Cardinal George Pell. As her treatment began, all publicity events for that book were cancelled, and she defaulted to her journalistic instincts - digging deeper into other possible links to bowel cancer. What she discovered was a wealth of scientific studies linking regular consumption of processed meats with bowel cancer. Her new book Processed, draws on this science, and her own experience, to make the case for much better understanding of the risks to human health from processed meat.

At the IPPE Show in Atlanta at the end of January, we caught up with Nicole Johnson-Hoffman, who recently took over as chief operating officer for the Meat Institute for longtime executive Mark Dopp, who is retiring. Johnson-Hoffman shares with us her goals in the role and what she's already working on just about a month into the job. She also discusses how the Institute plans to work with the new presidential administration to help the industry move forward and gives her thoughts on how the industry still can improve its efforts to keep food safety at the forefront at all times.

In this episode, Erick Mittenthal, the Chief Strategy Officer at The Meat Institute, joins us to discuss the organization's long history and its efforts to support education within the meat industry. He explains the role of the Protein PACT, their work with small businesses, and the institute's various collaborations. Mittenthal emphasizes the importance of consumer data on key issues that build consumer trust, such as animal welfare, environmental impact, food safety, nutrition, and food security. He also highlights the significance of effective communication in creating a positive impact on both the meat industry and consumers.

Humans are not morally superiorIs the meat industry a monstrous tyrant?Join YouTuber Alex O'Connor for a thought-provoking talk on the ethics, or lack thereof, of eating meat. From a horrifying look at the practices of the meat industry to provocative analogies and compelling arguments, Alex doesn't hold back as he holds up a mirror to our modern dietary culture.Alex O'Connor, also known by his YouTube alias ‘CosmicSkeptic', is a prolific philosopher, YouTuber, public speaker and animal welfare activist. His YouTube channel has amassed over 1 million subscribers and discusses issues relating to free speech, free will, animal rights and the philosophical arguments against religion.To witness such talks live buy tickets for our upcoming festival: https://howthelightgetsin.org/festivals/And visit our website for many more articles, videos, and podcasts like this one: https://iai.tv/You can find everything we referenced here: https://linktr.ee/philosophyforourtimesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summary:  In some industries, new players try to shake things up by breaking them down. But in sectors like food, where traditions run deep and habits are hard to change, collaboration can be a far more palatable strategy and can be leveraged to create scalable, sustainable solutions. Today's guest is doing just that, using decades of industry expertise to partner with key players, tackle global challenges, and redefine what's possible for the future of food. Jeff "Trip" Tripician is the CEO of Meatable, a Dutch biotech company dedicated to the development of cultivated meat products. Trip is an industry veteran with more than 25 years of experience in the organic and natural meat industry in the U.S.  He most recently served as CEO of Grass Fed Foods and, prior to that, as President of Perdue Premium Meat Company. Trip also brings extensive experience across the U.S. meat market with deep expertise in the U.S. supply chain, marketing of sustainable meat products, fundraising, and M&A. In fact, at Grass Fed Foods, Trip orchestrated a successful merger between Teton Waters Ranch and SunFed Ranch, which positioned the company as the foremost regeneratively focused grass-fed beef platform in the U.S.During his time at Perdue Premium Meat Company, he spearheaded the company's growth and premium meat brands, such as Niman Ranch and Coleman Natural, among others. Notably, he oversaw the acquisition and integration of Panorama Organic Grass-fed Meats and Alexander & Hornung. In this episode, Trip shares how his background in the traditional meat industry shaped his work at Meatable. We dive into the cultivated meat-making process and the nuances of producing different cuts and types of meat. Trip also discusses the challenges the industry is facing, from scaling production and licensing to food security and navigating regulatory hurdles. Highlights:Trip's history in the meat industry and journey into cultivated meat (3:34)Trip describes what drew him to his role at Meatable (4:51)Population growth and the increasing global demand for meat (6:40)How investor mindset in cultivated meat has changed over time (7:49)The science behind cultivating different cuts of meat (9:53)Current cultivated meat projects and innovations at Meatable (12:04)Meatable's business model and how it has evolved (14:26)Public reception to cultivated meat and industry hurdles (17:57)Trip describes the value of spreading awareness and education about cultivated meat (22:39)Future scalability and current field economics (25:16)Links:Jeff Tripician on LinkedInMeatable on LinkedInMeatable WebsiteICR LinkedInICR TwitterICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

RMIT University researchers analysed photographs of the working conditions and interviewed workers on the Pacific Australia Labour Mobility Scheme. They've found participants were sent to isolated Rural towns, and were often expected to work overtime. Rural Editor Emily Minney spoke with Professor Shelley Marshall about the findingsSee omnystudio.com/listener for privacy information.

Gert Blignaut, CEO of the Beefmaster Group, explains why SA beef producers remain upbeat about 2025 prospects.

Today we discuss The Coming Underground Meat Industry and how inflation and regulations are driving small producers to the gray market with quail, chickens, and more. Learn how and why producers are adapting even on small properties. As inflation drives up the cost of meat and regulators make it harder for small producers to sell legally, a growing number of people are turning to the gray market. This isn't just about survival; it's about resilience, innovation, and finding ways to provide local, high-quality food without jumping through endless bureaucratic hoops. In this episode, we'll explore the types of animals best … Continue reading →

It's the world's largest annual poultry, feed and meat technology exposition and it's coming up January 28-30 in Atlanta, Ga. Known as the International Production and Processing Expo, it offers a vast show floor highlighting the latest in technology, products and services, along with extensive networking and education opportunities for all. Joining us to talk about IPPE 2025 is Sarah Novak, Chief Operating Officer of the American Feed Industry Association. For more information, visit https://www.ippexpo.org

Nosipho Radebe is in conversation with Dr Phillip Oosthuizen, Chief Operational Officer at Red Meat Industry Services See omnystudio.com/listener for privacy information.

According to the Freedom Food Alliance, the meat and dairy industries spend millions to influence public opinion on and discredit plant-based diets.

Jared and Justin are back again chatting about more things related to the U.S. food industry. This week they focus more on the meat industry as a whole, covering both a little bit of the history and future outlook. Hear how certain health and political trends can affect production and consumption across the country. Also hear the two tell some funny stories about college and their careers. You don't want to miss this one!

It's the Ranch It Up Radio Show Herd It Here Weekly Report!  A 3-minute look at cattle markets, reports, news info, or anything that has to do with those of us who live at the end of dirt roads.  Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC' by subscribing on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 57 DETAILS   Meat Industry Organizations React To USDA Leadership & McDonald's McRib Is Back Meat Industry Groups React To Trump's USDA Selection The meat industry welcomes Brooke Rollins, President-Elect Donald Trump's nominee for USDA Secretary. National Cattlemen's Beef Association's Ethan Lane praised her commitment to rural America, highlighting hopes for reduced regulations and stronger support for family farms. The National Pork Producers Council and Meat Institute expressed readiness to collaborate, urging a swift confirmation. U.S. Meat Export Federation's Dan Halstrom emphasized the need to sustain red meat export growth, crediting prior Trump policies for industry gains. Leaders are optimistic Rollins will champion agriculture and rural values. McDonald's McRib Is Back For Limited Time The McRib is back! Starting Dec. 3, McDonald's will serve the fan-favorite sandwich nationwide for a limited time. This year, fans can also snag a half-gallon jug of McRib sauce for $19.99, available online starting Nov. 25 while supplies last. To celebrate, McDonald's is releasing a holiday jingle inspired by the McRib on YouTube and streaming platforms. The McRib has recently made international comebacks in the UK and Canada, cementing its status as a cultural icon. SPONSORS Trans Ova Genetics https://transova.com/ @TransOvaGenetics American Gelbvieh Association https://gelbvieh.org/ @AmericanGelbvieh Allied Genetic Resources https://alliedgeneticresources.com/ @AlliedGeneticResources Clear Springs Cattle Company https://www.bredforbalance.com/female-sale Axiota Animal Health https://axiota.com/ @MultiminUSA Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat Ranch Channel https://ranchchannel.com/ @RanchChannel   Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/   Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming   REFERENCES https://www.meatingplace.com/Industry/News/Details/116943 https://www.meatingplace.com/Industry/News/Details/116879

6pm: People are still without power - Sam Campbell is live in Esat Renton Highlands // WSDOT: Massive project will disrupt traffic for 3 years as crews work to repair I-5 // Seattle deputy mayor: New SPD chief to be appointed before 2024 ends-This broke on the show last week, might not be a ton to discuss, but in case you want to react to this news // No More Meat Industry Malarkey! PETA Pushes President Biden to End Shameful Turkey Pardon Before Oval Office Exit // John’s Parade Story // John finishes his Macy's Parade Story

Hello there!Join us for the fourth episode of the Animal Protein Sustainability Series, where Julie Anna Potts, President & CEO of the Meat Institute, explores the importance of sustainability in the meat industry. From food safety to environmental impact and animal welfare, Potts discusses the comprehensive efforts the Meat Institute is spearheading to meet evolving consumer expectations. Tune in to learn about the industry's commitment to transparent, sustainable practices to ensure a responsible future for animal protein. Listen now on all major platforms!"There's room for us in each of these areas—food safety, animal welfare, environmental impact, nutrition, and labor practices—to connect with consumers and ensure everyone in the chain is doing a good job."Meet the host: David Dayhoff is the North America Sustainability Director for Animal Nutrition & Health at DSM-Firmenich. With over two decades of experience, David specializes in sustainability, strategic business development, and international business. He holds an MA from Johns Hopkins and a BA from Princeton University. His expertise includes improving sustainability in agriculture and fostering global partnerships.Meet the guest: Julie Anna Potts, President and CEO of the Meat Institute, brings a wealth of experience in agricultural policy and industry leadership. Since 2018, she has led the Meat Institute, including its efforts to enhance sustainability and consumer trust in animal protein. Previously, Potts served as Executive Vice President at the American Farm Bureau Federation and held key legal and policy roles with the U.S. Senate Committee on Agriculture, Nutrition & Forestry.What you'll learn:(00:00) Highlight(01:20) Introduction(01:59) Overview of the Meat Institute(08:05) Key sustainability priorities(12:07) Building consumer trust(24:55) Building trust economic benefits(31:00) Collaborative messaging(33:51) Closing thoughtsThe Dairy Podcast Show is trusted and supported by an innovative company like:dsm-firmenich

Texas Wants to Kill Innocent Man, While Meat Industry Wants to Kill You Karel Cast 24-147 A Texas man is scheduled to be executed for the 2002 murder of his child..from shaken baby syndrome. The problem? Experts have now conceded that that diagnosis isn't reliable; in fact, many cases have been overturned because we now know that the syndrome isn't just caused by abuse but can have bacteriological and other biological components to it making the person completely innocent. So why won't they stop it? It's Texas. Listeria is running amok in pre-packaged chicken, and deli meats. Hundreds of millions of pounds of meat is being recalled. And yet, the nation refuses to go Vegan. We know how much damage meat does to the body; we know the next pandemic will probably come from meat or dairy...but...we line up to eat it. Death Wish 2024. It's the weekend. Does this even have any meaning any more? Do you recreate? Or do you do all the things you don't have time to do during the week because you're too exhausted. Watch the Karel Cast M-F at reallykarel.com or / reallykarel and listen on all your favorite streaming services including Apple Podcasts, Spotify, iHeart Media and more. Support the show at patreon.com/reallykarel The Karel Cast is supported by you at patreon.com/reallykarel Please donate even just $5 a month to help keep the antics of this big gay guy and his little dog Ember going strong in Las Vegas. https://youtu.be/pUaz9hx1-pc

Following the final show of his tour with Mortiis, Roger Karmanik sat down with us for a great discussion covering Brighter Death Now, Cold Meat Industry, and all things in-between. For multiple decades Roger has created a world that has inspired countless artists and labels up to this very day. Obviously Roger has been someone we've wanted to talk to since Noisextra's inception and we're incredibly grateful he sat down with us. Pull up and chair and enjoy this absolute supper. For the ExtraNoisextra segment on the patreon, Tara gives her thoughts on the BDN show since she was unable to be in the regular episode.

A bleak outlook for the meat export industry with jobs and plants likely to go from next year.  Affco is predicting the loss of hundreds of meat processing jobs due to the country's shrinking livestock numbers.  The industry's forecasting 1 million fewer lambs to be available for processing next season.  Federated Farmers meat and wool industry group chair Toby Williams told Mike Hosking there's a couple of factors contributing to low lamb numbers.  “There's a slowdown in China who aren't taking as much sheep meat as they were. We've also got Australia – Australia's slaughtering record numbers of lambs at the moment, so there's just too much sheep meat in the world.”  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Discover how Sean Christopher transformed his life in just four months! Join the Digital Social Hour with Sean Kelly as we dive into Sean Christopher's powerful journey of losing 90 pounds and overcoming health challenges.

Chris Leonard, former agribusiness reporter for the Associated Press, discusses his book, The Meat Racket: The Secret Takeover of America's Food Business.

Welcome to Episode 2 of the FreeMind Local series! In this episode, we have the pleasure of speaking with Steve Cabalar, the co-founder of Cabalar Meat Co. Steve shares his journey of establishing Cabalar Meat Co, focusing on high-quality, locally sourced meats and sustainable practices. Discover the secrets behind crafting exceptional meats and the dedication it takes to build a reputable meat company.Music - “Horns at the Funeral” by Chill Moody, nicethings In this episode, Steve Cabalar covers:- The story behind Cabalar Meat Co and its founding principles.- The importance of sourcing local and sustainable meats.- Challenges and successes in the meat industry.- Insights into running a successful local business.Join us for an insightful conversation that sheds light on the art and business of meat production.0:00: Introduction- 3:28: Technical Difficulties and Setting Up- 4:34: Conversation Begins- 7:01: Introduction to Steve Cabalar and Cabalar Meat Co- 9:49: Founding Principles of Cabalar Meat Co- 13:03: Sourcing Local and Sustainable Meats- 20:02: Challenges in the Meat Industry- 25:06: Successes and Growth of Cabalar Meat Co- 30:29: Running a Successful Local Business- 36:12: Future Plans for Cabalar Meat Co- 40:49: Advice for Aspiring Entrepreneurs- 45:25: Closing Remarks and Contact Information#SteveCabalar #CabalarMeatCo #LocalMeat #SustainableMeat #MeatIndustry #EntrepreneurialJourney #LocalBusiness #FreeMindLocalBecome a supporter of this podcast: https://www.spreaker.com/podcast/freemind-network-unveiling-the-grit--5189978/support.

Welcome back to the MeatsPad podcast! Our hosts are joined by Dr. Christi Calhoun and Dr. Robert Maddock from AMSA to discuss the Meat and Poultry Processor Technical Assistance Network. This initiative, supported by a billion-dollar USDA grant, aims to enhance the meat supply chain in response to recent shortages. Tune in to learn about the new Meat Locker website, which will offer a wealth of resources from basic FAQs to in-depth scientific research. Discover how AMSA is working to support small and mid-sized meat processors with accessible, vetted, and up-to-date information.

Episode 39: Hi guys!! Today we're chatting with Autumn Smith. She's a holistic nutritionist, co-founder of Paleovalley + Wild Pastures, and host of the Optimize Paleo podcast. Autumn's story is so inspiring. She suffered from debilitating digestive issues and crippling anxiety for most of her life. After specialist told her nothing could be done, but as one final attempt at a life free of health issues, Autumn decided to harness the power of whole foods. In this episode we talk about all the changes she made that helped heal her IBS symptoms in 30 days. Her experience led her and her husband to start a company dedicated to helping people get essential nutrients they need without added sugars, grains, and other harmful ingredients. After learning about the healing powers of grass fed, pasture raised meat, Autumn and her husband Chas started their next venture. In 2018, they launched Wild Pastures, a regenerative meat delivery service that sends 100% grass fed pasture raised meat directly to your doorstep. In this episode she exposes the meat industry and shares all the things we should be looking for on our labels when purchasing meat. She also talked about the importance of a high protein diet, easy ways to increase protein intake, and she even shares some of her favorite cycle syncing tips at the end of the episode. I think there are so many of you that are going to not only relate to her story but learn so much from everything she shares in this episode. PRODUCTS MENTIONED: You can learn more about PaleoValley HEREYou can learn more about Wild Pastures HEREYou can shop PaleoValley products for 15 percent off HERECONNECT WITH ME:Follow Wellness Her Way on Instagram for podcast updates: HERE Connect with me on TikTok: HEREConnect with me on Instagram: HEREProduced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Food is all-around better in Italy than everywhere else in the world... or is it? Pablo D'Ambrosi, Director of Food For Profit, exposes the meat industry in a way you've probably never heard before. An Italian living in London and an American living in Italy start the chat by getting into reactions when telling people you live in a different country, whether or not Pablo will say he's Italian at 100 years old still living in London, and how Milan (Italy) has changed over the years. Then, join host Catrin Skaperdas and guest Pablo as they have an entertaining and educational chat about Italian culture inclusive of: Debunking the myth of Italy being all pasta and pizza Where the largest fish market in Italy is What "Slow Food" is The dark side of Europe's meat industry When in history people started eating meat more The Italian-made documentary that 1.5M have watched already What animals Italy sees as food or as pets Medicine culture (US vs Italy) Why most of the US meat is banned to be sold in Europe -- For more information about Food For Profit, click here https://foodforprofit.com/. This interview is also available to watch on YouTube. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us as we welcome Amy Steward from Tyson Foods to discuss the meat science community's role in supporting Ronald McDonald House Charities. Amy will highlight how AMSA members donate high-quality protein and prepare meals to help families during tough times. This episode emphasizes the importance of community involvement and charitable efforts in the meat industry.

How the Meat Industry Hooks Children by Jennifer Molidor at the Center for Biological Diversity at TakeExtinctionOffYourPlate.com  Original post: https://www.biologicaldiversity.org/programs/population_and_sustainability/food-x/food-x-issue-33.html     Related Episodes:  772: When Big Agriculture Funds University Experts by Abby Steketee at Faunalytics.org   The Center for Biological Diversity is a non-profit working to secure a future for all species, great and small, hovering on the brink of extinction. We do so through science, law and creative media, with a focus on protecting the lands, waters and climate that species need to survive. Why is the Center for Biological Diversity focusing on reducing meat consumption? When it comes to the causes of environmental destruction and overconsumption of resources, the meat industry is at the top of the list. Meat production uses massive amounts of water and land, and leaves behind devastating amounts of pollution and greenhouse gases. America's livestock industry — particularly through grazing on public lands — is one of the greatest threats to endangered species and habitat.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop      Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #bigbeef #propaganda #climatechange    

 “This isn't just a purchasing decision. This has huge and sweeping ramifications. As consumers, we dictate the food system; our choices pull a lever that directly dictates how all this works.” —Marshall Bartlett     Sustainable meat production is about more than just the end product— it's also about supporting a holistic farming system that nourishes both people and the land. When consumers make the conscientious choice to purchase meat from farms practicing this kind of care, it solidifies a food system that will continue nourishing communities for many years to come.   This week, Justine sits down with Marshall Bartlett, the co-founder and CEO of Home Place Pastures, a fifth-generation family farm in Mississippi that has transformed over the past decade to practice regenerative agriculture through rotational grazing of grass-fed beef and pastured pork. Marshall aims to improve soil health, support ethical animal welfare, and make locally grown, sustainable meat accessible in his community.   Tune in as Justine and Marshall talk about the challenges of conventional agriculture, how regenerative practices like rotational grazing can improve soil health and sequester carbon long-term, and the importance of education and storytelling to help consumers understand labels and make informed choices that support small, local producers. Meet Marshall:   Marshall grew up in the Home Place and fell in love with the farm and his hometown throughout his childhood. After graduating from the Mississippi School of Math and Science, Marshall left the South to attend Dartmouth College for undergrad. After college, he spent time in Montana, completed an AmeriCorps term in New Orleans rebuilding houses destroyed in Katrina, and eventually ran operations for a small business specializing in sourcing local meat for New Orleans chefs.   In 2014, at the age of 24, Marshall returned to the Home Place with a new vision for the family farm and has worked for the last 10 years to bring this vision to reality. You can usually find him on the Home Place Monday through Saturday somewhere between the meat plant, the farming operation, and the Farm Store. He often gives farm tours and butcher classes at the Home Place. He spends his off-farm time with his wife Katie and daughter Joan or traveling to help learn from other farmers and meat processors.   Website Facebook Instagram LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 02:33 Farming Challenges and Opportunities for Sustainable Practices 12:44 Financial Viability Concern  16:13 Connecting Food with Health and Planet   21:56 Manipulated Label Claim in the Meat Industry  25:17 Local and Sustainable Meat Production  28:44 Local Foods and Consumer Impact  34:05 Animal Welfare and Regenerative Agriculture  36:46 Supporting Local Agriculture   

According to the Freedom Food Alliance, the meat and dairy industries spend millions to influence public opinion on and discredit plant-based diets.

Ed speaks with Paul Shapiro, co-founder and CEO of The Better Meat Co., a food company that makes meat through fermentation. They discuss how Paul's career in animal advocacy led him to start a company, his advice on fundraising, and why he believes saving animals can help save the planet.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

With the bird flu affecting cattle, is it safe to drink milk and eat beef? The couple that accidentally returned their cat to Amazon, and a new plastic that could largely biodegrade in just five months. Plus, on This Week in History, Washington DC is incorporated. Bire Flu/Cattle (Gizmodo) Cat Shipped (CNN) Biodegradable Plastic (GNN) TDIH - Washington DC (History) (Famous Daily) Contact the show - coolstuffcommute@gmail.com Instagram - Facebook

Pet food is a £120bn industry, with vast resources spent on working out how best to nourish and delight our beloved charges. But how do we know if we're getting it right? By Vivian Ho. Help support our independent journalism at theguardian.com/longreadpod

Steven McBee comes to the show to talk about greenwashing and issues with the meat industry, APPLY TO BE ON THE PODCAST: https://forms.gle/D2cLkWfJx46pDK1MA BUSINESS INQUIRIES/SPONSORS: Jenna@DigitalSocialHour.com SPONSORS: Deposyt Payment Processing: https://www.deposyt.com/seankelly LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Digital Social Hour works with participants in sponsored media and stays compliant with Federal Communications Commission (FCC) regulations regarding sponsored media. #ad Learn more about your ad choices. Visit megaphone.fm/adchoices

Steven McBee comes to the show to talk about greenwashing and issues with the meat industry, APPLY TO BE ON THE PODCAST: https://forms.gle/D2cLkWfJx46pDK1MA BUSINESS INQUIRIES/SPONSORS: Jenna@DigitalSocialHour.com SPONSORS: Deposyt Payment Processing: https://www.deposyt.com/seankelly LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Learn more about your ad choices. Visit megaphone.fm/adchoices

According to the Freedom Food Alliance, the meat and dairy industries spend millions to influence public opinion on and discredit plant-based diets.

Jamie Ager builds community through agriculture as a fourth-generation farmer from Hickory Nut Gap Farm. We go deep into Hickory Nut Gap's dedicated drive towards regenerative farming and ethical treatment of animals to produce high-quality foods. We shed light on farming's significant role in climate change, highlighting the importance of diversified farming methods in transforming the food system. The conversation also encourages listeners to appreciate the contributions made by local ranchers, farmers, and growers within the food and beverage industry.   Further, this episode suggests exploring the topic of regenerative farming more with Jamie Ager and refers to the episode Stop Plowing and Save the World With Regenerative Agriculture with Dr. Allen Williams here   This podcast is available on all platforms.   00:05 Introduction to the North Carolina Food and Beverage Podcast 00:48 The Hosts' Passion for Ethically Raised Animals and Regenerative Farming 01:02 Guest Introduction: Jamie Ager from Hickory Nut Gap Farm 02:27 The History and Evolution of Hickory Nut Gap Farm 07:08 The Impact of Education and Sustainable Agriculture on Farming Practices 15:29 The Challenges and Rewards of Grass Fed Beef Production 26:47 The Role of Regenerative Farming in Addressing Climate Change 29:15 The Vision of Hickory Nut Gap: A Community Partner Model 30:26 Stakeholder Capitalism and the Food System 30:49 The Paradox of Success in Capitalism 31:22 The Impact of Capitalism on Sales 33:39 The Role of Big Corporations in the Food Industry 34:44 The Importance of Local Food Sources 37:44 The Challenges of the Meat Business 38:16 The Importance of Education in Changing Food Systems 38:41 The Need for Paradigm Shifts in the Food Industry 43:14 The Impact of Amazon's Acquisition of Whole Foods 50:07 The Challenges and Opportunities of Grass-Fed Beef 52:45 The Future of Regenerative Farming 57:08 The Role of Processing Plants in the Meat Industry 59:34 The Potential of Grass-Fed Beef in the Food Industry 01:04:25 Conclusion: The Need for Change in the Food System Listen to our previous episode on Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Enjoy Duke's Mayo - It's Got Twang!

On today's episode of Digital Social Hour, Jeff Smith talks about the corruption in the beef industry, how he plans on growing Colorado Craft Beef, and addresses if grass-fed beef is healthier. APPLY TO BE ON THE PODCAST: https://forms.gle/qXvENTeurx7Xn8Ci9 BUSINESS INQUIRIES/SPONSORS: Jenna@DigitalSocialHour.com SPONSORS: Opus Pro: https://www.opus.pro/?via=DSH Deposyt Payment Processing: https://www.deposyt.com/seankelly Digital Social Hour works with participants in sponsored media and stays compliant with Federal Communications Commission (FCC) regulations regarding sponsored media. #ad LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of Digital Social Hour, Jeff Smith talks about the corruption in the beef industry, how he plans on growing Colorado Craft Beef, and addresses if grass-fed beef is healthier. APPLY TO BE ON THE PODCAST: https://forms.gle/qXvENTeurx7Xn8Ci9 BUSINESS INQUIRIES/SPONSORS: Jenna@DigitalSocialHour.com SPONSORS: Opus Pro: https://www.opus.pro/?via=DSH Deposyt Payment Processing: https://www.deposyt.com/seankelly Digital Social Hour works with participants in sponsored media and stays compliant with Federal Communications Commission (FCC) regulations regarding sponsored media. #ad LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Sander Van Stee is a passionate farmer in the trenches who experienced his own health issues at 25 years old. His ailing health at a young age sparked his interest in regenerative agriculture, seeking for answers his own family farm could incorporate to better animal welfare and farming. He is the owner of Moral Eats, a company that sources and delivers clean and ethical animal meat in Canada. In this episode we cover regenerative agriculture and how this affects the health of the animals and the humans, who consume their meat.  [3:58]- My FREE and LIVE webinar, Why You Should Eat Dinner for Breakfast, is being offered December 27th, 28th, and January 2nd! I will cover why the first meal coming off a fast is so important, how muscle is so valuable for blood sugar regulation, and the best time and types of exercise for longevity.  [5:08]- Low Insulin Academy LIVE registration is opening January 2nd! Make sure you are on the waitlist as this is my last session offered with group coaching for a while. [8:30]- Sander's story of what led him to pursue a professional career in regenerative agriculture.  [13:11]- What is regenerative agriculture? [17:21]- Is growing and farming nutritionally dense foods free of toxins and chemicals possible?  [24:24]- What is keeping all farmers from practicing regenerative agriculture?  [28:23]- How is the nutrition for pasture raised vs commercially raised animals different?  [34:48]- How does the stress an animal may experience at the time of slaughter impact the meat's nutritional value? [42:04]- Why does Sander choose to farm the animals he does? What does he do with them during the Canadian winters when they can't graze outside?  [50:05]- What are the regulations regarding hormonal use for farm animals?  [58:32]- How can one access regeneratively raised meat in large cities?  Special thanks to L'BRI for sponsoring this episode. To order your free samples from this clean and purposeful skin care company, use the link here!  FOR MORE INFORMATION FROM SANDER VANSTEE:  Website: https://www.moraleats.com/  Instagram: @moraleats  Facebook: Moral Eats  YouTube: Sander Van Stee  FOLLOW ME ON: Instagram: @shana.hussin.rdn Facebook: Fast To Heal With Shana Hussin Website: https://www.fasttoheal.info/ ADDITIONAL LINKS: ENROLL in LIA ON-DEMAND HERE! FREE Starting Guides 10-Day Low-Insulin Jumpstart  Metabolic Makeover Starter Course Low Insulin Academy On-Demand Course Low Insulin Academy Live WAITLIST BE ON THE PODCAST by emailing support@fasttoheal.info and sharing your story of how Fast to Heal Services have changed your life!

Rip welcomes Colleen Patrick-Goudreau, “The Joyful Vegan,” to the PLANTSTRONG Podcast for a long overdue celebration of the massive growth and interest in all things plant-based - especially in the 15-20 years. An empath and advocate her whole life, Patrick-Goudreau, first began her life's purpose and awakening at age 19 after reading John Robbins' Diet for a New America and then later, Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry by investigative journalist Gail Eisnitz. This awakening led to her life's work, which now includes multiple books, podcasts, radio/TV appearances, cooking classes, and group vegan trips around the world. She and Rip discuss:Her Awareness, Sensitivity, and Compassion toward animal suffering as a young girlFinding a Balance in Activism and Emotional Well-beingBeing a Joyful Vegan: Finding Wonder and Gratitude in VeganismStruggles and Difficulties of Coming Out as Vegan to FamilyDeveloping Empathic Communication SkillsManaging Emotions and Compassion in Difficult InteractionsThe Power of Openness, Vulnerability, and Compassion in ConversationsFinding a Balance between Belonging vs. Staying True to ValuesOvercoming Challenges in Relationships with Different DietsEffective Advocacy and Communication in Relationships“Eating the Rainbow” and Exploring Different Phytochemicals and Their ColorsExploring Culinary Delights in France and Italy with her Joyful Vegan TripsHer Passion for History and What it Can Teach Us About the Present If you're a fan of Colleen's, then, of course, you'll love this episode. If you're not familiar with Colleen and her work, prepare to be impacted by her deep, deep compassion and empathy for all of life, and especially how to help others in their own transitions. Colleen Patrick-Goudreau, affectionately known as the joyful vegan, is a recognized expert and thought leader on the culinary, social, ethical, and practical aspects of living compassionately and healthfully. A long-time animal advocate and vegan, Patrick-Goudreau is a bestselling author of seven books, an acclaimed speaker, producer of one of the longest-running podcasts, a regular contributor to National Public Radio, and the host of luxury vegan trips around the world. She can be found at JoyfulVegan.com.Visit PLANTSTRONG Foods and stock up on all of our latest products:https://plantstrongfoods.com/ Join our PLANTSTRONG Sedona Retreat - October 9-14, 2023:https://plantstrongfoods.com/pages/2023-sedona-retreat Purchase Tickets to our 12th Annual Plant-Stock - September 22-24, 2023https://plantstrongfoods.com/pages/plant-stock-landing-page-2023 Follow PLANTSTRONG on Facebook for tips, recipes, and the chance to see Rip live each weekhttps://www.facebook.com/GoPlantstrong PLANTSTRONG Instagram - Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong

The history of the hot dog is the history of America. The humble hot dog bun holds not just a tube of delicious-yet-dubious meats, but a long lineage of entrepreneurial effort, regional expressions, and immigrant stories. Comedian and author Jamie Loftus has written the literal book on hot dogs, and joins Adam to discuss the myths, merits, and hard truths about America's favorite food. Find Jamie's book at factuallypod.com/booksSUPPORT THE SHOW ON PATREON: https://www.patreon.com/adamconoverSEE ADAM ON TOUR: https://www.adamconover.net/tourdates/SUBSCRIBE to and RATE Factually! on:» Apple Podcasts: https://podcasts.apple.com/us/podcast/factually-with-adam-conover/id1463460577» Spotify: https://open.spotify.com/show/0fK8WJw4ffMc2NWydBlDyJAboutHeadgum: Headgum is an LA & NY-based podcast network creatingpremium podcasts with the funniest, most engaging voices in comedy toachieve one goal: Making our audience and ourselves laugh. Listen to ourshows at https://www.headgum.com.» SUBSCRIBE to Headgum: https://www.youtube.com/c/HeadGum?sub_confirmation=1» FOLLOW us on Twitter: http://twitter.com/headgum» FOLLOW us on Instagram: https://instagram.com/headgum/» FOLLOW us on TikTok: https://www.tiktok.com/@headgumSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.