Podcasts about pasture raised

In this personal and down-to-earth episode, Rip Stalvey shares why poultry nutrition isn't just about feed—it's about the food we ultimately serve our families. When we raise backyard chickens, their health, egg quality, and meat flavor are a direct reflection of what we put in their feeders. That's why we say: We are what we eat, eats.You'll learn how intentional poultry feeding choices—like balanced amino acids, calcium, high-quality fats, and grit—make all the difference. We'll explore why pasture access isn't enough without a complete feed, how to improve egg yolk color and shell strength, and how feeding for each bird's purpose (layers, broilers, or breeders) leads to better outcomes.Whether you're feeding laying hens, raising broilers, or managing a dual-purpose flock, this episode provides real-life guidance on how to make smarter, more sustainable feed choices—even on a budget.This conversation is for anyone who wants healthier birds, better eggs, and more flavorful meat. Because feeding your chickens isn't just farm work—it's food work.Visit https://www.thepoultrykeeperspodcast.com to leave a voice message, get more resources, and join our growing community of intentional poultry keepers.#PoultryKeepersPodcast, #BackyardChickens, #ChickenNutrition, #IntentionalFeeding, #WeAreWhatWeEatEats, #LayerHenCare, #BetterEggs, #FeedForFlavor, #BackyardBroilers, #PoultryHealth, #ChickenFeedingTips, #FarmToTable, #PastureRaised, #FeedMatters, and #SustainablePoultry You can email us at - poultrykeeperspodcast@gmail.comJoin our Facebook Groups:Poultry Keepers Podcast - https://www.facebook.com/groups/907679597724837Poultry Keepers 360 - - https://www.facebook.com/groups/354973752688125Poultry Breeders Nutrition - https://www.facebook.com/groups/4908798409211973Check out the Poultry Kepers Podcast YouTube Channel - https://www.youtube.com/@PoultryKeepersPodcast/featured

What does it take to build a thriving farm business while raising a family and stewarding the land for the next generation? Today on the Thriving Farmer Podcast, Michael is joined by Kyle Becker, owner of Becker Farms in Moorland, Indiana. Since 2007, Kyle and his wife, Emily, have grown their farm from a small freezer beef operation into a diversified livestock farm offering beef, pork, chicken, turkey, eggs, and local milk. In addition to running the farm, Kyle works as a food animal veterinarian, serving dairy and beef farms across Indiana and Ohio. With a deep focus on soil health, responsible stewardship, and producing nutrient-dense food, the Beckers are committed to providing safe, high-quality products to their community. Tune in to hear how Kyle balances farming, veterinary work, and family life — and why soil health is at the root of it all.   In This Episode, You'll Hear:  Farm beginnings: Kyle shares the story behind Becker Farms and their mission to raise safe, healthy meats [1:32] Land and livestock: How they manage their acreage and raise multiple animal proteins [11:50] USDA challenges: Kyle's perspective on the regulatory hurdles farmers face [18:53] Indiana regulations: The specific rules that impact their farm operations [27:52] Bird flu impacts: How Becker Farms navigated the challenges of avian influenza outbreaks [28:38] Turkey production: What raising and marketing turkeys looks like on their farm [36:34] Marketing strategies: How Becker Farms connects with customers through farmers markets and online sales [39:56] Words of wisdom: Kyle's advice for beginning farmers and lessons learned along the way [49:53] Don't miss this episode if you're curious about building a diversified livestock operation and creating a meaningful connection with your community through high-quality, local food! Connect with Becker Farms:

Send us a textIn this eye-opening episode of Security Halt!, host Deny Caballero sits down with Patrick Samuels — veteran entrepreneur, farmer, and advocate for sustainable agriculture — to unpack the hard truths behind the modern food industry.From misleading “pasture-raised” labels to the decentralization of food production, Patrick shares his journey from Special Forces to regenerative farming — and why local food systems may be the key to community health and resilience.This conversation dives deep into:Entrepreneurship in agriculture and lessons learned from failureThe shocking realities behind food labeling and marketingWhy transparency matters in the food industryHow local farming builds stronger communitiesFair wages for farmers and the broken food economyThe healing power of nature and reconnection to our foodThe rise of Honest Booths and new ways to connect consumers directly with farmersIf you care about entrepreneurship, community support, food transparency, or rebuilding sustainable food systems — this episode is for you.

Summary:In this insightful episode of the Regenerative By Design Podcast, host Joni Kindwall-Moore sits down with regenerative farmer and rancher Gregg Deponte for an enlightening conversation about pasture-raised pork and its unexpected benefits for environmental health and community economies.Gregg, who transitioned from his tropical horticulture roots in Hawaii to regenerative farming in Colville, Washington, shares his unique journey. He explains how pigs, traditionally considered nature's bulldozers, can actually serve as powerful tools for rehabilitating land, managing invasive species, and improving soil health. The conversation delves into the challenges and opportunities of regenerative pork production, the intricacies of feed quality, and the need for more accessible processing infrastructure to support smaller farms.The discussion also touches on broader issues, including the health benefits of pasture-raised pork, especially concerning inflammatory diseases, and the difficulties faced by small-scale farmers in accessing markets due to industry consolidation. Gregg proposes innovative solutions, like community-supported cooperative models and diversified product lines that cater to both high-end and economically accessible markets.This conversation offers fresh perspectives on sustainable agriculture, the complex dynamics of local food systems, and practical steps toward creating healthier food options while addressing critical ecological issues.Website:  www.olaainafarms.com Key TakeawaysHere are the key takeaways from Joni Kindwall-Moore's interview with Gregg Deponte on the Regenerative by Design Podcast:1. Pigs as Ecological Tools:Gregg highlights pigs' surprising ability to manage invasive weeds, rehabilitate damaged land, and create healthier forest understories, particularly useful in wildfire-prone regions.2. Economic Challenges of Regenerative Farming:Gregg shares the difficulties faced by small farmers in accessing processing facilities and markets due to industry monopolization, limiting their economic viability and growth opportunities.3. Health Benefits of Pasture-Raised Pork:Pasture-raised pork fed with locally-grown, chemical-free grains significantly reduces harmful omega-6 fatty acid ratios, providing healthier meat options compared to conventionally farmed pork.4. Cultural & Culinary Influence:Gregg's Hawaiian heritage and Asian culinary traditions influence his approach to regenerative farming, demonstrating how cultural roots can shape sustainable agricultural practices.5. Community Solutions and Food Accessibility:Gregg emphasizes the importance of community-driven solutions, such as cooperative processing facilities and shared resources, to democratize access to high-quality regenerative products, bridging the gap between premium and affordable options.6. Addressing Processing Infrastructure Gaps:The podcast addresses significant hurdles small-scale farmers face in accessing affordable meat processing, emphasizing the need for cooperative, community-based solutions to democratize food markets.7. Resiliency Through Community:Joni and Gregg underline the community's critical role in overcoming financial and logistical obstacles in regenerative agriculture, particularly in times of economic turbulence and funding cuts.8. Environmental Context and Regional Specificity:They emphasize the necessity of matching agricultural practices with regional climatic conditions, stressing the importance of context when selecting crops and livestock strategies for maximum ecological and economic benefit.Regenerative by Design is hosted by Snacktivist. Snacktivist is a food innovation company transforming nutrition with climate-smart crops, regenerative, and data-connected supply chains. We specialize in novel product development, sustainable ingredient sourcing—from "genetics to plate"—and strategic value chain design to build a healthier, more resilient food system. Visitsnacktivistfoods.com to learn more.

Learn how conventional, processed and ultra-processed foods can damage your digestive system and gut microbiome, leading to cascading negative health consequences. Hear about the benefits of organic, pasture-raised and minimally processed foods for a healthy gut and body. Lindsey Parsons, your host, helps clients solve gut issues and reverse autoimmune disease naturally. Take her quiz to see which stool or functional medicine test will help you find out what's wrong. She's a Certified Health Coach at High Desert Health in Tucson, Arizona. She coaches clients locally and nationwide. You can also follow Lindsey on Facebook, Tiktok, X, Instagram or Pinterest or reach her via email at lindsey@highdeserthealthcoaching.com to set up your free 30-minute Gut Healing Breakthrough Session. Show Notes

In Episode 47 of DineDrinkCLE: The Podcast, hosts Alex Darus and Josh Duke are joined by guests Paris Wolfe and Peter Chakerian to discuss the benefits of pasture-raised turkeys for Thanksgiving, a new local holiday called "Mealsgiving" aimed at sharing food with the community, and Ohio's beloved chocolate and peanut butter treat, buckeyes.

A broadly-supported new definition for “pasture-raised” poultry proposed by USDA this fall could help level the playing field for small, independent farms and brands competing in the increasingly important, crowded and confusing humanely-raised chicken category.

Send us a textWelcome to Episode 44 of A Place to Call Home.This week we chat to Jemma Dingle from Blue Sky Heritage Eggs and we chat about her land ownership journey as well as all things chickens and pasture raised eggs.We also chat about- Her journey working in the mines- Share investing- Building up their real estate investments- Buying a piece of land- Starting a pasture raised egg business, and working with chickens- What she has learnt starting a business- Her journey towards finding "A Place to Call Home" If you are looking for more information about what Jemma mentioned, check out the links below.Pasture Raised Meat Direct from the Farmer - Piggy in the MiddleYou can find out more about Jemma and Blue-Sky Heritage eggs belowhttps://www.instagram.com/blue_sky_heritage_eggs/https://www.facebook.com/blueskyeggsIf you enjoy the episode, please share with your friends and family.For more information check out our socialsA Place To Call Home | Hughenden QLD | FacebookA Place To Call Home (@aplacetocallhomepodcast) • Instagram photos and videoshttps://www.linkedin.com/company/a-place-to-call-home-podcast/https://www.aplacetocallhome.com.auThis episode of A Place to Call Home, is brought to you byAgForce QueenslandSupport the show

We had a lot to share this coffee time. Grab your Wild Rivers Coffee and join us as we dive into the world of conservation and agriculture and laughter.   theprairiefarm.com (for backyard pollinator mixes) hokseynativeseeds.com (for CRP mixes) wildriverscoffeeco.com (to save the earth while drinking coffee)

Paul Greive is a regenerative farmer, entrepreneur, investor, and the founder of Pasturebird, the world's largest pasture raised poultry producer, Paul's team invented the automated range coop, which autonomously moves blocks of 6,000 broiler chickens to fresh pasture daily using a hundred percent solar power. Pasturebird is one of the fastest growing brands in American retail meat. Join Paul in conversation with Analisa Winther to discuss Pasturebird's startup journey, how they collaborated with Purdue to scale and have one of the largest exits in regenerative agriculture to date, as well as how they grew a family business into a movement to scale regenerative agriculture and pasture raised poultry in America and beyond. What we cover: Paul's unique background: from Marine Corps sniper school to regenerative farming. The health journey that led Paul to discover the benefits of a paleo diet. The inception of Primal Pastures and the rapid growth of Pasturebird. Explanation of pasture-raised poultry and its role in regenerative agriculture. Paul's collaboration with Purdue and scaling regenerative agriculture. The importance of building strong company cultures anchored in values and vision. How regenerative agriculture serves as a patriotic act for future generations.   Related Links   Get Real Chicken Tour of Pasturebird Top 50 Farmers Future food revolution keynote Leadership coaching   Connect with Pasturebird Want to connect with Paul? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now! About Analisa WintherAnalisa Winther is an ecosystem developer, consultant, and executive coach for leaders working on food system transformation. For more information on working together visit: Website: www.analisawinther.com Newsletter: www.analisawinther.substack.com Instagram: @analisa.winther Show Host: Analisa Winther Hashtags: FutureFood, RegenerativeAgriculture, Sustainability, Collaboration, InnovationLeadership

Curious about what's really behind that carton of eggs? In our latest podcast episode, we dive deep into the hidden truths of the egg industry, unravel the myths around "free-range" eggs, and explore the reality of their living conditions. Plus, we'll tackle the ethical considerations of keeping hens as pets and eating their eggs. Join us as we shed light on these important issues and offer healthier, more compassionate alternatives to egg consumption. Tune in to learn how you can make informed choices that align with your values and improve your health. —————— Join our awesome community and support this podcast through Patreon or as an Apple Subscriber for bonus material, early access to episodes, and other perks, depending on the option you choose.  Support this podcast today at JoyfulVegan.com/Donate Visit my website: JoyfulVegan.com Join me on an all-inclusive vegan trip: JoyfulVeganTrips.com AFFILIATE PARTNERS: Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer. Plaine Products — Use this link and coupon code "compassion" for 15% off my favorite zero waste bath and body products. Complement — Use this link and coupon code "joyfulvegan" and get 10% off my favorite supplements. Thank you for listening.  

Happy Friday, everyone! We are wrapping up the week with some essential health tips! Have you ever asked yourself, ‘What really makes a healthy diet?' Today, we uncover the answers to healthy eating, the key B vitamins you need, the secret to a long, healthy life, and the best plant-based protein sources. Plus, we reveal the recommended minimum water intake you should aim for and the number one reason for dry scalp! Tune in to hear: Can vegan diets be healthy? (2:37) The importance of amino acids (4:52) The easiest way to get Omega 3s (9:00) Are organic eggs as great as you think? (11:40) Solutions for chronic dry scalp (15:10) Solving uterine polyps naturally (18:20) Head to www.paulabenedi.com/episode234 for the show notes Join our newsletter: www.synergised.info/newsletter Follow Synergised on Instagram: @synergiseduk Follow Paula on Instagram: @paulabenedi . P.S. This podcast and website represent the opinions of Paula Benedi. The content here should not be taken as medical advice and is for informational purposes only, and is not intended to diagnose, treat, cure, or prevent any disease. Please consult your healthcare professional for any medical questions.

Have you ever wondered how traditional oxen power can transform modern farming? In this episode of the Thriving Farmer Podcast, Michael welcomes Melanie Cunningham of Shakefork Community Farm in Northern California. Along with her husband, Kevin, they grow a variety of vegetables, strawberries, and pasture-raised livestock using permanent raised beds, low-till methods, and draft oxen power. Tune in to hear about this oxen-powered and diversified regenerative market & CSA farm! Episode Highlights: Melanie's Farming Journey: Hear how Melanie found her passion for farming [1:36] Shakefork Farm: How they run the farm [8:22] Draft oxen power: Learn more about how they incorporated oxen [11:04] No-till: More about their bed preparation process [15:04] Sales Outlets: Some of the places that Shakefork markets their products [23:17] Strawberry Success: Learn more about their growing strawberry process [27:30] Tips for New Farmers: Hear Melanie's advice for new farmers [35:47] Tool Time: Melanie's favorite tool on the farm [36:37] About the Guest: Melanie Cunningham farms 85 acres in the Van Duzen River floodplain in far Northern California with her husband, Kevin, 10 year old son, Clyde and a crew of committed farmhands. Shakefork Community Farm is a highly diversified CSA and market garden AND pasture based operation, growing a variety of vegetables and strawberries, pasture raised eggs, chicken and turkey, grass-fed beef and a home dairy.  Melanie moved to Humboldt County in 2004 to learn to farm, and within a week landed her first farm job. Shakefork was launched in 2008 and has become an anchor of their thriving rural farming community.   Connect with Shakefork Community Farm: Website: Visit Shakefork Community Farm Instagram: Follow on Instagram Facebook:  Like on Facebook YouTube: Subscribe on YouTube   Don't miss this episode on the innovative practices and inspiring journey of Melanie Cunningham and Shakefork Community Farm, from using draft oxen power to achieving strawberry success.   The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Farmhand! When it comes to buying a truck, you don't look for parts and try to build it yourself. You want something ready to ride. So why settle for parts when it comes to your farm management? In a world filled with parts vendors, Farmhand is the only all-in-one virtual assistant built by and for independent farmers. With one single platform, Farmhand helps ensure that even small, local farms can access the same level of support and technology typically reserved for larger factory farms. The best part? Farmhand's ready-to-ride platform comes with zero startup costs or long-term commitments. Learn more and take the quiz to see how much you can save at farmhand.partners/podcast.

Today, the expertise of the American cattle rancher has masterfully blended the purebred Japanese Wagyu with traditional American cattle breeds to produce what's proven to be a superior product for the typical American's budget and palette. The wonderfully marbled, healthier richness from the Wagyu breed combined with the full and meaty beef flavor Americans love – that's American Wagyu. At Ozark Valley Beef company, we raise our American Wagyu cattle to be a breed apart from the rest and give you a more affordable and enjoyable beef eating experience. We call it Ozark Wagyu, and we're sure you'll find it's among the very best of the American Wagyu product on the market.TO WATCH ALL FLYOVER CONTENT: www.flyover.liveJeremiah and Amy Harris - Ozark Valley Beef CoWEBSITE: www.ozarkwagyu.comPROMO CODE: FLYOVER (15% off)The Benefits of the Carnivore Diet: https://rumble.com/v47nuu2-the-benefits-of-the-carnivore-diet-jeremiah-and-amy-harris.html-------------------------------------------SPONSORS FOR TODAY'S VIDEO► ReAwaken America- text the word EVENTS to 40509(Message and data rates may apply. Terms/privacy: 40509-info.com)► Kirk Elliott PHD - http://FlyoverGold.com ► My Pillow - https://MyPillow.com/Flyover► Z-Stack - https://flyoverhealth.com ► Dr. Jason Dean (BraveTV) - https://parakiller.com ► Patriot Mobile - www.patriotmobile.com/flyoverWant to help spread the Wake Up • Speak Up • Show Up -https://shop.flyoverconservatives.com/-------------------------------------------Follow our Social Media so we can be best friends

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!

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Contrary to popular belief, pasture-raised poultry and pork may not be inherently healthier than conventionally raised options, despite the common belief that their natural diets and lifestyles lead to more nutritious meat.   In today's episode, Dr. Anthony Gustin and I dive into the misconceptions surrounding poultry and pork, debating the merits of pasture-raised versus conventionally-raised meat. We also explore the contrasting fatty acid compositions in monogastric and ruminant animals, decode misleading meat marketing terms, discuss the evolutionary shifts in chicken size, and provide practical tips for making informed choices about the meat you eat.   Anthony Gustin is the founder of Equip, with a background in sports rehab and functional medicine. As a founder, investor and farmer, he has carved a unique path in the wellness industry and was one of the original founders of Perfect Keto.    If you'd like to try Equip -- kids love chocolate milk made with the company's Prime Protein -- use code MK15 for 15% off at https://michaelkummer.com/go/equip   In this episode, we discuss: 03:03 - Exploring fatty acid and health disparities between ruminant animals (cows, goats, sheep) and monogastric animals. 09:00 - How has the conventional chicken we consume today transformed? 16:19 - Comparing the health implications of fatty acids in animal products, such as chicken, versus highly processed industrial seed oils 20:06 - Discovering sources for chicken with a balanced omega-3 to omega-6 ratio 25:54 - Practical advice for a healthier approach to incorporating chicken and pork into your diet   Learn more from Michael Kummer: Use code “primalshift” to save 15% on your order at https://shop.michaelkummer.com/ Website: https://michaelkummer.com/ Instagram: @mkummer82   Learn more from Dr. Anthony Gustin: Instagram: https://www.instagram.com/dranthonygustin/ Podcast: https://dranthonygustin.com/category/podcasts/ Newsletter: The Feed is one of the most educational newsletters and the only one I regularly read: https://dranthonygustin.com/thefeed/  

When it comes to shopping for food and supplements, one crucial skill is the ability to decipher nutrition labels. Despite ridiculous labeling laws, it's like the Wild West out there, making it incredibly difficult to understand nutrition labels.   In today's episode, I dive into the top 14 marketing claims on product labels that are often meaningless and misleading. Plus, I'll share tips on what you should keep an eye out for when navigating the grocery and supplement aisles.   In this episode, I discuss: 01:25 - All Natural Label Claims 02:07 - Fat Free or Low Fat Labels 03:34 - Fortified with Vitamins and Minerals 04:37 - Gluten Free 05:33 - Great Source of Vitamins 07:50 - Grass-Fed and Pasture-Raised 10:25 - Heart Healthy 11:18 - No Sugar Added 13:54 - Non-GMO 14:59 - Organic 17:36 - Plant-Based and Vegan 18:54 - Sugar-Free 20:30 - Artificial Sweetener 21:06 - Vegetarian Fed 23:14 - Tips for Healthier Grocery Shopping   Learn more from Michael Kummer: Use code “primalshift” to save 15% on your order at https://shop.michaelkummer.com/ Website: https://michaelkummer.com/ Instagram: @mkummer82   Resources for label claims: All Natural The term “all natural” is completely meaningless and does not signify whether a product or its ingredients are healthy. Examples of “all natural” compounds you wouldn't want in your diet include arsenic, E. coli, lead, gluten, linoleic acid and phytoestrogens.   When I see products with this label, I view it as an indication that the brand is trying hard to make an unhealthy product look healthy. As a result, I recommend you steer clear of such products unless you're an experienced label reader. Fat-Free (or Low Fat) The terms “fat-free” and “low fat” are misleading labels that many people associate with healthy products because there is still a misconception that fat (particularly saturated fat and cholesterol) is terrible for your health.    As discussed in this article, saturated fat is actually good for your health. It doesn't clog your arteries, and it doesn't increase your risk of cardiovascular disease.    While I have no issue with certain (naturally) fat-free foods, such as sweet fruits, I recommend staying away from most processed foods that are labeled as fat-free.    After all, removing fat from a product almost always means adding sugar — fat-free yogurt being a prime example.    I recommend buying plain, full-fat products made with A2 milk if you like yogurt. We make our own yogurt using full-fat milk from 100% grass-fed cows. Fortified (Cereals, Crackers) Many parents feed their kids fortified foods in an effort to ensure they get an adequate amount of micronutrients. The problem is that junk food that has been “fortified” with synthetic vitamins (that the body can't absorb) is still junk food. I'm specifically referring to cereals or crackers.   In other words, if the food you feed your kids isn't naturally nutrient-dense, you shouldn't be providing it in the first place. Remember, most processed foods contain inflammatory ingredients, such as grains, nuts, seeds and vegetable oils that can damage the delicate lining inside the gut and cause chronic inflammation among other issues. Additionally, the body poorly absorbs synthetic minerals and vitamins added to fortified foods and most of them end up in the toilet.   Meat, fat and organs from responsibly raised and wild-caught animals, pastured egg yolks and raw dairy are naturally rich in nutrients and do not require fortification. But if your kids are like mine and don't like the taste of organs or are sensitive to dairy or eggs, consider sneaking them into meatballs or patties (we have been successfully doing that with ours) or offering them freeze-dried beef liver capsules.    Our six and eight-year-olds get a whole serving of liver every day in the form of freeze-dried liver capsules.  Gluten-Free None of the products I consider to be fit for human consumption — responsibly raised animals, pastured eggs, raw honey and sweet fruits — are natural sources of gluten. In other words, you'll likely only see that label on processed products you shouldn't be eating on a regular basis anyway.    Regardless, a “gluten-free” designation can be helpful for those who suffer from celiac disease. The problem is that many people who don't have celiac disease equate “gluten-free” with healthy, which is often not the case.    For example, gluten free cookies that contain almond flour and vegetable oil aren't any healthier than those made with wheat flour and butter. In fact, I'd argue that wheat flour is healthier (though not healthy) than a combination of almond flour and vegetable oil, since the latter combo has twice the potential to irritate your gut and negatively impact your metabolism.   Of course, like I said above: if you have celiac disease and even trace amounts of gluten can set off an allergic reaction, the label gluten-free is meaningful. But even in that case, I'd argue that buying only products that are naturally gluten-free is the better (and healthier) option than buying products that were made gluten-free. Great Source of Vitamins While gut microbes can produce certain micronutrients, we need to obtain many of them from the food we eat. As a result, consuming nutrient-dense foods is vital for optimal health.    However, many micronutrients exist in various forms in nature, and not all of those forms are readily absorbable.   For example, meat (and in particular, organ meat such as liver) contains retinol, a highly absorbable and bioavailable type of preformed vitamin A.    Plants, on the other hand, have beta carotene and other precursors of vitamin A that are poorly absorbed and not very bioavailable. The same goes for iron, vitamin K and other micronutrients.   So if you see products at the grocery store that claim to be an excellent source of certain vitamins or minerals, know that there's a good chance the body will poorly absorb the nutrients contained in those foods.    Examples include spinach (non-heme-iron, Vitamin K1) and carrots (beta carotene).   The best source of vitamins and minerals is organ meat from ruminant animals and, in particular, liver. That's why I decided to launch a line of freeze-dried organ meat supplements to offer readily-absorbable nutrients to those who don't like the taste or texture of fresh organs. Grass-Fed When we buy beef or meat from other ruminant animals, we try to find grass-fed options because grass (as opposed to grains) is those animals' appropriate diet.    The thing is that all cows are fed grass at some stage of their life. For example, after being weaned from their mother's milk, calves have to eat grass to properly develop. But after that developmental period, most of them are moved to a feedlot to fatten up on grains.   As a result, brands can claim their products — including meat, milk and cheese — are grass-fed, despite the fact that the animal was eating GMO grains (including corn and soy) for the majority of its life.   Kerrygold — a popular brand that sells “grass-fed” butter and cheese — uses this misleading tactic. A judge recently ruled that the company can continue using the grass-fed label because they're not saying their products are 100% grass-fed.   The moral of the story is that the term grass-fed doesn't mean much. Instead, look for products that come from 100% grass-fed, grass-finished and pasture-raised animals. My 100% grass-fed beef liver capsules fall into that category.   The brands we trust for 100% grass-fed products include White Oak Pastures, Maple Hill, Alexandre Family Farms (not all their products are 100% grass-fed) and a bunch of local farms here in the Atlanta area. If you live near me, reply to this email and I'll hook you up with some names. Healthy Ingredients (heart healthy) The USDA says whole grains are healthy. Advocates of plant-based diets claim that eating plants is healthy. And some people think that “everything in moderation” is a good adage to live by.    I don't agree with any of those assessments, but it illustrates that the word “healthy” on a food label may not mean anything because there is no universally accepted definition of what healthy means.   I'd say that most products that claim healthy ingredients on their label are trying to appeal to an audience that doesn't know what “healthy” means.   I recommend being critical of products that use terms like “healthy ingredients” on their label. Chances are the product actually contains unhealthy ingredients. No Added Sugar Added sugar (together with seed oils) is one of the main factors contributing to the deteriorating health of our society. As a result, products that contain no added sugars are often (but not always) better than those that have them.   However, it's essential to understand that a bag of potato chips made with inflammatory vegetable oils is bad for you, even if it doesn't contain added sugars.    The same applies to fruit juices.    For example, apple juice — with or without added sugar (much like most other liquid carbohydrates) — is unhealthy because it raises your blood glucose levels aggressively while providing relatively limited nutritional value.    Additionally, there's a trick that some brands use to add sugar without having to declare it as such. I'm referring to the use of fruit juices, which don't count as “added sugars” as far as labeling laws are concerned, but are still sugar. Non-GMO For produce, the label “non-GMO” means that the seeds of the plants used to make the product weren't genetically modified (e.g., for better resistance to pests). However, it doesn't mean that the plants weren't modified using traditional cross-breeding techniques or selection.   For example, the wheat we grow today (even the few non-GMO varieties that are left) has very little in common with the ancient grains our ancestors may have consumed thousands of years ago. The problem is that with every genetic change we make, we also introduce new types of proteins that our bodies are not accustomed to. As a result, we increase the likelihood of allergic reactions or sensitivities.   The same principle applies to other plants, including fruits and starchy tubers. Tubers that grew hundreds or thousands of years ago were less sweet and much more fibrous, so they were undoubtedly not the staple that modern tubers are.   The bottom line is that “non-GMO” is a step in the right direction, but it's not the holy grail of food. Also, non-GMO junk food is still junk food.   On a side note, if a food is labeled as organic, it's automatically non-GMO as well. Organic We buy organic fruits and vegetables whenever possible because we want to limit our exposure to chemicals. However, most people don't know that organic doesn't mean “chemical-free.”    The USDA maintains a list of allowed chemicals farmers can use to grow organic produce, and many of them aren't good for your health.    In other words, by buying organic produce you get exposed to fewer chemicals than when buying conventionally grown produce, but you won't escape those toxins completely.   The other trick some organic brands use is to grow fruits (especially berries and leafy greens) in water rather than soil to reduce the need for pesticides. Unfortunately, healthy soil is one of the most important factors in growing nutrient-dense food, and replacing that with liquid plant food isn't the same thing.    As a result, you can expect the organic berries you find at Costco, Whole Foods and other places to be significantly less nutrient-dense than those organically grown in soil.   Here's the thing: we like berries but we don't eat them because of their nutrients (we get those from organ meats). We just eat them because we like how they taste. And as long as they're free of most toxins, we're OK with that.   On a side note, we grow a good portion of the berries we eat in our backyard without using any chemicals (organic or otherwise). Pastured/Pasture-Raised Until a few years ago, I thought that pasture-raised also meant 100% grass-fed. Unfortunately, that's not always the case. Some brands make pasture-raised claims even if the animals didn't spend their entire lives on a pasture. But even 100% pasture-raised animals may have had access to grain-based feed.   For products containing the meat or milk of ruminant animals, it's best to look for 100% pasture-raised and 100% grass-fed labels.    For pork and poultry, the label pastured is a good indication of appropriate living conditions. However, it doesn't mean that the animals weren't fed a diet that may negatively impact your health (and that of the animal).    For example, virtually all pigs and chickens in this country are fed a diet heavy in corn and soy, increasing the inflammatory omega-6 polyunsaturated fatty acid ratio in their fat tissue.    That's the main reason we limit our pork and chicken intake.   On a side note, White Oak Pastures (where we buy a lot of the beef and chicken we consume) recently stopped feeding their chickens corn and soy, and their pigs are next on the list for this welcome upgrade! Plant-Based/Vegan Unfortunately, many people still believe that consuming plants is good for our health. As a result, plant-based products are considered healthy.    The truth is that the opposite is usually the case, because many plant-based processed foods (e.g., cooking oils, sausages or fake meat patties) are filled with unhealthy ingredients, including seed oils.    Just compare the ingredient list of a Beyond Burger patty (25 ingredients) with a regular pattie (one ingredient), and you'll realize what I'm talking about.   As a result, I avoid processed foods that are labeled vegan or plant-based. Instead, I always choose 100% grass-fed meat over fake meat; animal fats (such as tallow or butter) over vegetable oils; raw honey over maple syrup; and raw milk over nut, soy or oat milk.   PS: Maple syrup is OK to consume but isn't better or healthier than raw honey. Sugar-Free If you follow a low-carb diet or try to avoid sugar, the term “sugar free” might sound appealing. Unfortunately, it doesn't always mean you're buying a healthy product.   For example, FDA labeling guidelines allow brands to claim the product has no sugar if it has less than one gram per serving. While that may not sound like a big deal, it could mean that the three packs of “zero sugar” sweetener you pour into your coffee have, in fact, almost three grams of sugar. That's almost a tablespoon.   The second problem with sugar-free products is that brands often substitute sugar for artificial sweeteners, such as sucralose, that are known to negatively impact both the microbiome in your gut as well as your glucose metabolism.   The bottom line is that not all sugar-free products are good for your health, and you need to read the label carefully to understand what sugar substitutes were used instead. Vegetarian Fed (Chickens, Pork, Eggs)  Seeing the label “vegetarian fed” on a carton of eggs makes me giggle, because it's an honest admission that the chickens were fed a diet that's inappropriate for the species.    Chickens are insectivores, and while they can also extract nutrients from plants, it's not their ideal diet.   Unfortunately, there aren't any commercial alternatives (that I know of) regarding chickens, pork and eggs.    In other words, the best you can do is look for eggs that were fed a corn and soy-free diet.  

In this episode, Dr. Will Cole is joined by his brother-in-law, regenerative farmer and owner of HEAL Farms, Adam Mason. After years of living and farming in southern California, Adam made the move to Pennsylvania on a mission - to establish a regenerative farm that will help heal the earth and your health. Adam shows us what it really means to be a regenerative farmer, how it differs from conventional and organic farming, and how you can find a local farmer you can trust. From the importance of soil health, how to decipher food labels (what does free range really mean?), and why no one should be vegan, this episode will give a whole new meaning to the phrase "meet your meat." For all links mentioned in this episode: www.drwillcole.com/podcast. Visit www.healfarms.com/drwillcole and use code DRWILLCOLE for 15% off your order.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:DrinkAG1.com/willcole for a free one year supply of vitamin D and 5 free travel packsBuy 1 JuneShine package and get the 2nd for only $0.01 by visiting JUNESHINE.com/WILLCOLE - text them a photo of your receipt, and they'll Venmo you immediatelyhopwtr.com/willcole for 20% off your first purchasePuori.com/willcole code willcole for 20% off site-wideProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dairy or planted based milk? The question isn't really which one you prefer, it's if you're actually drinking clean milk that is healthy + safe for you and your family. In today's episode I talk about the top 3 most common milks + how to find clean options.  I pray you find this episode helpful and empowers you to make the best informed decisions for you + your family.  Love, -Mary   LINKS MENTIONED IN TODAY'S EPISODE: Join my FREE Facebook Group Listen to Episode 8 | Do You Love Coffee? Find Out How To Make Your Morning Coffee Good For You! Listen to Episode 13 | Confused By All The Buzz Words When Picking Out Meat? Grass-Fed, Pasture Raised, Organic, Wild Caught - What Does It All Mean? Listen to Episode 15 | Top 3 Ingredients To Avoid In Your Food | BEST-OF EPISODE

Welcome to this week's episode of Fast. Feast. Repeat. Intermittent Fasting for Life, with Gin Stephens and Sheri Bullock.To make a submission for the podcast, go to fastfeastrepeat.com/submit. We are a community-driven podcast, and we look forward to sharing your questions, success stories, non-scale victories, IF tweaks, motivational quotes (and more!) on each episode of the podcast. Resources used in today's episode:Wild Pastures Grass Fed, Pasture Raised, Free Range Meat: https://wildpastures.com/refer/signup?invite_code=JNBHURHYZXWI41A5 Go to fastfeastrepeat.com to see Gin's and Sheri's favorite things, and to shop with us. Every purchase you make through links on our website help to support this podcast so we can keep bringing you episodes each week. Are you ready to take your intermittent fasting lifestyle to the next level? There's nothing better than community to help with that. In the Delay, Don't Deny community we all embrace the clean fast, and there's just the right support for you as you live your intermittent fasting lifestyle. Connect with both Gin and Sheri in the community, as well as thousands of other intermittent fasters who are there to support you along your journey. If you're new to intermittent fasting or recommitting to the IF lifestyle, join the 28-Day FAST Start group. After your fast start, join us for support in The 1st Year group. Need tips for long term maintenance? We have a place for that! There are many more useful spaces beyond these, and you can interact in as many as you like.Visit ginstephens.com/community to join us. An annual membership costs just over a dollar a week when you do the math. If you aren't ready to fully commit for a year, join for a month and you can cancel at any time. If you know you'll want to stay forever, we also have a lifetime membership option available. IF is free. You don't need to join our community to fast. But if you're looking for support from a community of like-minded IFers, we are here for you at ginstephens.com/community. This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5913143/advertisement

Welcome to Color Me Green, a podcast focused on making the world a greener place. Every week we are going to be discussing topics about sustainability, climate change, and more. The goal for this show is for you to learn something new and hopefully take something away and implement it into your daily routine. Even just the simple act of sharing this podcast with your friends and family, is an act of making a difference.In today's episode, we are learning about the lives hens and production processes of the egg industry.  Support the showbuzzbox cocktails - http://shop.buzzbox.com/colormegreen - Save 20% with code COLORMEGREENSupport the show here: https://www.buzzsprout.com/2025990/supportSave 10% on your order at Plastic Free Pursuit with code COLORMEGREEN - www.plasticfreepursuit.com/colormegreenShop sustainable phone cases with PELA - https://tinyurl.com/5n6z8xexFollow along on IG @colormegreenpodcastListen on other platforms: https://colormegreen.buzzsprout.com

Are you not sure you're picking out the best meat for your family? Do you find the labels confusing or misleading? In todays episode we're talking about meat and the difference between grass-fed, organic, pasture raised, wild caught + conventional. I hope you find this episode helpful and feel more confident the next time you purchase meat! xoxo, -Mary P.S. I'd love to have you join my FREE Facebook group. This is a community for women, like you, to continue on this low-tox journey together! Join at learntolivelowtox.com

In this week's podcast, we uncover the truth behind the labels you see on chicken & eggs. We answer the questions you need to know:- Are chicken and eggs actually healthy?- What to look for and AVOID when buying chicken and eggs?- Do labels like 'free-range' offer more than just a marketing gimmick?- What is regenerative farming?- How does chicken compare to beef?Plus, our take on the latest trend: Cell Grown Meat!Links:15% Off + Free Shipping on Branch Basics Starter Kits (Code: CLEANKITCHENNUTRITION)www.branchbasics.com15% Off Primally Pure (Code: CLEANKITCHEN)https://primallypure.com/CLEANKITCHENOrganic Egg Scorecard:https://www.cornucopia.org/scorecard/eggs/ Find Local Farmers:https://www.eatwild.com/products/index.htmlHot Shot:https://prosoccerwire.usatoday.com/2023/06/26/nwsl-cooper-thompson-hotshot/https://teamhotshot.com/pages/scienceCell Grown Meat Article: https://apnews.com/article/cultivated-meat-lab-grown-cell-based-a88ab8e0241712b501aa191cdbf6b39a(0:00:00) - Intro(0:01:20) - Benefits of Chicken and Eggs(0:03:17) - What Chicken to Avoid(0:09:08) - The Best Type of Chicken(0:12:30) - Regenerative Farming(0:17:35) - Guidelines for Pasture Raised (0:22:15) - Rotisserie Chicken(0:24:30) - Chicken vs. Beef(0:29:08) - How to Buy Eggs(0:32:43) - Nutrition News RoundupWatch this episode on Youtube: https://youtu.be/97R-tWCk3RsDisclaimer: The Clean Kitchen Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast or materials linked from this podcast is at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard or delay in obtaining medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions.

We're back with another conversation between Corinne and Elliana Araujo to break down the nuts and bolts of the meat we produce at Late Bloomer Ranch. This episode is a compilation of questions we get frequently— wether it's at the farmer's market, our email inbox, or over social media. If you've ever wondered exactly how our meat is raised, this episode is for you. Today's conversation is centered around rotational grazing, heritage breeds, supplemental grains and other feedstuffs, and the delicious and nourishing products that come from animals raised this way. Corinne and Elliana discuss:What it means to have “pasture-raised” pork at Late Bloomer RanchA brief description of the Late Bloomer Ranch grazing system The additional feed that LBR livestock consume, besides the organic pasturesWhich core heritage breeds make up the livestock at the ranchThe reasons for raising animals this way Health benefits of well-managed livestockThe best Late Bloomer Ranch cuts, and how Corinne and Elliana love to cook themThe significance of eating meat, and reverence for all life And more! You can find all of the Late Bloomer Ranch products, newsletter, podcast and blog at latebloomerranch.com Stay tuned for shipping launching August of 2023!And as always, we'd love to hear from you. Did you love this episode? Did it make you think? Let us know. Reach out via email hello@latebloomerranch.com or on Instagram @latebloomerranch Please subscribe, rate and review the show. See you next time.

Paul Greive is a USMC War Veteran and the co-founder of Pasturebird, the world's largest daily-move pastured poultry operation. He also helped launch Primal Pastures, a direct-to-consumer regenerative organic farm in southern California.   Paul chats with Dr. Anthony Gustin about how he got into farming, why he credits Lyme disease for kicking off his interest in regenerative agriculture, and how his startups were born.    They also discuss the importance of raising animals in their natural pasture habitat, both for the environment and the added nutritional benefits.    Paul then explains the difference between pasture-raised, cage-free, and free-range chickens. Then he and Dr. Gustin talk about why geese are totally underrated in the US.   You'll even hear how Pasturebird uses the largest land-based electric vehicles in the world to help their chickens automatically move a full spot every 24 hours.   Tune in to the episode to discover more about: The challenges of scaling pasture-raised poultry The major cost drivers of getting chicken from the pasture to your table Biomimicry and the next big wave in ag tech A better financing model for regenerative farming, including tokenization and fractional ownership of farmlands Paul's thoughts on the Farm Bill and other government programs and regulations   Resources mentioned in this episode: Paul Greive's direct-to-consumer regenerative organic farm Primal Pastures Paul's pasture-raised poultry company Pasturebird Paul's LinkedIn Paul's mentor Joel Salatin Find your local pasture-raised farm at Getrealchicken.com

A conversation with Will Harris, owner of White Oak Pastures, six generations, 156-year-old family farm in Bluffton, Georgia, about being in the space for 25 years but barely making money, new people wanting to get into the space, the unfairness built into the highly chemical, fossil fuel, extractive agriculture systems and a lot more.White Oak Pastures take pride in farming practices that focus on regenerative land management, humane animal husbandry, and revitalizing our rural community. They know radically traditional farming creates products that are better for our land, their livestock and their village. They are proud of their zero-waste production system that utilizes each part of the animals they pasture-raise and hand-butcher on their farm.What does it tell us when leaders who have been in the regenerative space for 25 years is barely making any money? What does it tell us if it is one of the leaders in the regenerative space not only in terms of operation, scale, highly diversifies, mostly vertically integrated, probably one of the biggest pasture raised and slaughtered companies and in the US?What does it teach us? Not that he is complaining, they are doing fine, 180 FTE, he is able to pay the bills. But they are just making it with large operational loans every seasons.What does it tell us about the sector now? What does it tell us about new people wanting to get into the space and what does it tell us about the incredible unfairness built into the highly chemical fossil fuel extractive agriculture systems? Big questions in the conversation with Will Harris of White Oak Pastures. We hope it gives you some food for thought and energises you even further to get to work for the transition we need.---------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture----------------------------------------------------More about this episode on https://investinginregenerativeagriculture.com/will-harris.Find our video course on https://investinginregenerativeagriculture.com/course.----------------------------------------------------The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the showFeedback, ideas, suggestions? - Twitter @KoenvanSeijen - Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!

Get in-the-know with Coach Jenny, as she sits down with meat expert and founder of Sunday Farms Charlie Iscoe to learn how to decode meat jargon so you can make informed decisions on buying and consuming meat in Canada. Tune in to learn what to look for when buying and sourcing your meat products, as this in-depth and educational talk helps you learn how to understand the language, laws and labels around all-things MEAT!Get 25% off your first two orders from Sunday Farms by using the code: STRONG Follow Sunday Farms on Social Media:InstagramFacebook Register for the 21-Day Accelerator Challenge HEREGet Your Perfect Sports 20% Discount here by using coupon code JVBSave $100 off Your MAXPRO Fitness hereApply for the STRONG Formula Certification Program WORK WITH A TEAM STRONG GIRLS COACHSTRONG Fitness Magazine Subscription Use discount code STRONGGIRL  If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox.  Resources:STRONG Fitness MagazineSTRONG Fitness Magazine on IGTeam Strong GirlsCoach JVB Follow Jenny on social media:InstagramFacebookYouTube 

Join me on today's journey as I interview Tyler Dawley, who has lived in one spot his entire life. That spot is Big Bluff Ranch, the family ranch.   Since he was a kid, driving the ranch truck looking through (not over) the steering wheel, he has found purpose and passion in working with the land and animals.   Since 2000, Tyler has been driving innovations on the ranch. Everything from farmer's markets to grass-fed beef to pasture poultry to direct marketing over the internet.   Currently, Big Bluff Ranch is one of the largest producers of organic, pasture-raised, no corn/soy chicken on the west coast.   Now raising the 4th generation of Dawleys on the ranch, Tyler knows way more about raising chickens on pasture than a normal person should. Ask him what's going on, and the answer is always the same - "Just raising chickens and kids.".   To learn more about Tyler, Big Bluff Ranch, and to try his tasty chickens, please visit: Website: www.bigbluffranch.com Email: tyler@bigbluffranch.com Blog: https://www.bigbluffranch.com/blog

How to Buy Healthy Eggs In the grocers, look for eggs labeled PASTURE-RAISED, such as Vital Farms. Pastured hens live outdoors in movable coops. In a Farmer's Market, ask the seller "what do you feed these chickens?" Eggs that are colored, speckled or slightly dirty don't mean the birds were pastured. They may have been raised in a fenced dirt area with no access to bugs or forage. Eating GMO corn and soy - not a natural diet for birds. Pastured chickens' natural diet is bugs, green plants and seeds. When insects and seeds decline in the winter, they need a grain mix in addition to most any food products from the farm. Chickens are NOT vegetarians. Subscribe to the Newsletter Liberate meal time w. my FREE eBook! Opt-In to my Newsletter for once-weekly Sales, Podcasts & Blog Posts to empower your health. 10% Coupon for your first Supplement purchase! Get the ebook and 10% Coupon Now! Full Notes at https://www.ondietandhealth.com/healthier-ways-to-buy-and-eat-eggs/  

You all know I'm a big supporter of healthy, ethically raised animal proteins – and today we get another serving of the good stuff.Today's guest is Farmer Paul Grieve. Paul is the founder of Pasturebird, the largest pasture-raised chicken operation in the world, focused on making true pasture-raised, nutrient-dense chicken, more accessible and affordable to you and me.Paul never set out to be a farmer. His journey began after contracting Lyme disease from a tick bite during his marine corps training, a seemingly innocuous event that would shape the rest of his life. Going Paleo as a means to treat his symptoms, he identified a glaring gap in the market for natural, pasture-raised chicken – especially in Southern California.Soon, his backyard-based business maintained wholesale accounts with both the Los Angeles Lakers and the Dodgers. He was onto something big, and hasn't slowed down since.I'm so inspired by Paul, his wife Lynsey, the community they've created, and all the good they're putting into this world. It's such a pleasure to introduce you to Pasturebird in the hopes that this knowledge empowers you with a better way of taking care of your family, and the planet as well.We also cover…00:02:55 — Catching Up With Farmer Paul GrieveReliving happy memories at Pasturebird's farmRemaking the land from 50 years of soil depletion A surprising shift from the marines to farmingContracting Lyme disease from a tick bite and his resulting symptoms How Paleo changed his outlook on health and nutrition Identifying a gap in the market for pasture-raised chickenThe 50 tiny baby chicks that started it allCreating Pasturebird and Primal Pastures thanks to the help of Joel Salatin 00:13:45 – Paul's Shift in Diet & Mindset around Nutrient-Dense Food Paul's delicious local diet as a Marine in IraqAmerica's lack of nutrient-dense foods and recommendations Indigenous wisdom around regenerative farmingInspired by the work of Joel SalatinSoil quality over the generationsRoaming vs. stationary livestockKiss The Ground (film)Harms of monocropping and factory farming00:24:34 — Scaling A Regenerative FarmMission to be widely available and affordable Pasturebird is at Sprouts!The key to scaling an eco-friendly chicken business Welcoming technological solutions to inefficiency problems Inventing the Automated Range Coop to support 6,000 chickens00:35:10 – How Healthy Soil Grows Healthy FoodAllowing chickens to forage on pesticide-free landBugs, not drugs – raising clean poultryThe ‘flaws' in a conventional chicken operationFind Real Chicken Near YouCarbon sequestration in plants, water infiltration, & biodiversity from regenerative farmingSupporting an evolving ecosystem with the reintegration of crops and animalsReimagining and reinventing the future of our food system00:57:54 — Paul's Health & Home HacksPaleo-forward family diet Education pods and garage learning for their kidsLiving amongst a large family support...

We connect with Darienne Frickson of Frickson Family Farms, we chat about how the farm got its start, what products they offer, how they are 100% committed to a stress free environment for their animals and we dig into Heritage Pork and where people can pick up their goods. https://www.fricksonfamilyfarms.comYou can find more conversations, food reviews, live music and events on our website https://lacrosselocal.com.

What we put in our bodies greatly affects our overall health and wellness. With the industrialization of food production, healthy food has become harder and harder to come by. Fortunately, people like Blaine Hitzfield and his family are bringing humane and nutritious farming values to the world when it seems to need them most… Blaine oversees daily marketing and distribution activities at Seven Sons Farms, a farm started by his parents in the late 1980s. What began as a strictly conventional agricultural operation turned into a regenerative pasture-based farm – with an emphasis on nutrient-dense and ethically raised foods. Blaine is the second of seven sons, and he plays a critical role in the functionality of Seven Sons Farms. Spending most of his time managing and communicating the high-level vision of Seven Sons Farms to the founders and leadership team, Blaine is a driving force behind his family's business practices.   Offer: Intelligent Threads, the most advanced wearable technology on the market. This revolutionary product releases the engaged muscles holding your body out of structural balance. The results are legendary, improving posture, sleep, and relaxation while decreasing pain. It produces results within seconds of wear. Tested over the past 7 years for maximum effectiveness in quality of life improvements. Think about an 80% better REM and Deep Sleep per night. Try a patch, last for 7 days, and see for yourself. Visit intelligentthreads.com. For more discussions on Intelligent Threads please listen to the podcast “ It's a Body Structure Thing” on Spotify and YouTube In this episode, we discuss: What inspired Seven Sons Farms' transition to ethical farming methods. The basis of industrial agriculture, and why it is generally unhealthy to consume. The role farmers play in the health of society.  Why it is so critical for animals to be adapted to an individual farm's environment. You can find out more about Seven Sons Farms by clicking here now! Episode also available on Apple Podcast: http://apple.co/30PvU9C

On today’s Fifteen on a Friday Lexi Khattar, MS discusses tangible ways to improve your food choices when grocery shopping. Lexi graduated from The Institute for Integrative Nutrition, and holds a Masters Degree in Human Nutrition from Drexel University. For the past 5 years, Lexi has been providing corporate health coaching and educating corporations on nutrition, health and wellness. Topics Discussed: What kind of eggs should I buy? Organic, Pasture Raised, Free Range, or Vegetarian? Milk alternatives Coffee creamers Grass fed beef To contact Lexi lexi@nutritionin2ition.com To visit Lexi's Instagram To visit Lexi's Website Where Lexi buy’s her eggs from https://dutchmeadowsfarm.com/ For questions about today's podcast you can contact Amy Stuttle at podcast@amystuttle.com Click here to learn more about Victory Men's Health

In the past decade, demand for eggs has grown, but the kind of eggs we are looking for has changed during that time, too. Consumers are eager to know if the chickens had enough space to move around. Were they cage-free? Free-range? Pasture-raised? Organic? In response to those questions about where those eggs come from and how those hens lived out their lives, egg cartons and the labels and claims on them are working overtime to tell us a story. On today's episode we look at the many labels on your carton of eggs and dig into what they mean and what they definitely don't mean.Follow @foodprintorg on Instagram, Facebook, and Twitter . Stay Informed. Get the latest food news, from FoodPrint.

If you are concerned with feeding your family the best nutrition, and knowing where it comes from, CJW Pino Ranch is your new best friend! Their mission is to raise and provide the best possible meat for our customers, to improve the land that God has provided us with through our management choices, and to connect with people that want to know where the food they are feeding their family comes from. Nutrition and fitness are a huge part of my life, and I had no idea that I could get a box of NON GMO fed beef, pork, and chicken shipped directly to my front door! CJW PINO RANCH DOES JUST THAT! Use my code : Jordanjo15 to save on your first purchase!Cameron and Jacquelyn Whetten consider it as more than just a small ranch and job, it truly is a way of life, and the way we want to raise our children.Our mission is to raise and provide the best possible meat for our customers, to improve the land that God has provided us with through our management choices, and to connect with people that want to know where the food they are feeding their family comes from. Join our Ranch Club and become an exclusive member of our Ranch and get a box of CJW meat shipped to your door every 30, 60 or 90 days!With this subscription, you will receive a custom box of your choice of:  4 Variety Options ; You can change your box size, frequencies and make special request anytime you like with FREE SHIPPING . We personally pack these boxes with the intention of making it the best delivery of your month! I went all in and did the Family Deluxe package & Jacquelyn helped me to hand pick the meats of my choice. Use my code : Jordanjo15 to save on your first purchase!https://cjwpinoranch.net/collections/ranch-clubListen to this whole episode now!Join the Breakaway Roping Community TODAY! Visit our website at https://www.thebreakawayropingpodcast.com/Like us on Facebook | https://www.facebook.com/intheloopbreakaway Tag us on Instagram | https://www.instagram.com/intheloopbreakaway/You can listen to our podcast on Apple Podcasts, Google Podcasts, Spotify, or any other podcast channel. You can also visit our website www.intheloopbreakaway...

Welcome to the inaugural Bales Farms podcast!  Barry and Aliceson Bales operate Bales Farms, a 6th generation farm in Mosheim, TN.  We raise grass fed & grass finished beef, as well as pasture raised pork and chicken using regenerative agricultural methods.  Listen in as they introduce themselves and tell you about the farm!Thanks a bushel! Follow us on Facebook, Instagram & YouTube.

We are all taught that eggs are healthy, but did you know that the type of eggs you buy matters? In this video, I crack open everything you need to know about eggs from free range to pasture raised, and get you to live a healthier lifestyle. This episode was extracted from Dr. Livingood's YouTube channel. Click here to subscribe: https://bit.ly/3xUx8kl Or, click here to view the original video and any links referenced in this podcast: https://www.youtube.com/watch?v=evKUnzEsBZs

Episode SummaryHow many eggs do you think the average American eats? The answer might surprise you. It's 250 eggs per year.If you calculate 250 eggs per year and multiply by the average water footprint of one egg, which is 23 gallons of water the total is 5,750 gallons of water per year per person.   The largest share of water to produce eggs flows to the fields of grain.  According to the USDA, chickens are a major feed grain user. Chickens, whether raised for meat or raised for eggs eat, approximately 100 billion pounds of feed every year. My goal for this episode is for you to have all the information you need to purchase your next carton of eggs that saves water. I will walk you through the difference between organic and conventional eggs and decide whether or not you believe they are worth the extra cents. I will break down the difference between cage-free and plain old eggs, in other words when no label of cage-free, free-range, or pasture-raised is listed.And finally, in this episode, I break down the difference between free-range and pasture-raised eggs and why discerning true pasture-raised eggs take a little effort on your part because the USDA does not currently offer any clear guidelines for egg laying hens. In the episode, I mention Coyote Creek Farms as a great model for true pasture-raised eggs. They offer a guide on what to look for when you search the websites of farms near you. Links and resources:Download FREE the TEN TIPS to EAT LESS WATER SUMMER PARTY PLANNING GUIDE for all the tips, steps, and info on how to celebrate like a kitchen activist with your friends and family.Find gifts designed to serve well-being at the Eat Less Water Shop.Get a copy of the EAT LESS WATER bookCelebrate summer with DRY FARM WINE. They curate delicious, low-sugar, organic wine from biodynamic farms around the globe. Learn more in my podcast episode HOW TO BUY YOUR NEXT BOTTLE OF WINE.Sign up with this link to receive an extra bottle for one penny with your first order!Make sure you hit SUBSCRIBE so you don't miss out on future episodes released every Monday and (water) Wednesday.

What is the true cost of chicken? You could be paying $3 for your chicken right now, but you could actually be paying for that chicken in other ways.  Communities around Concentrated Animal Feeding Operations (CAFOs) have been shown to have higher rates of cancer. And if that happens to be an impoverished community, then guess what? You're basically paying for the Medicaid bills as well.  Today on the show, we chat with Pasturebird Founder and CEO Paul Grieve. He shares the story of how Pasturebird started with just an idea and a few chickens and how they now have mobile chicken coops to raise over 5,000 pasture-raised chickens.  Find out what you need to be looking for when buying chicken and discover the unfortunate truth about conventionally raised chicken. Be sure to listen and you are going to want to buy your chicken locally or from Pasturebird itself from now onwards! In this episode, you will hear: How conventional chickens are raised Understanding the true cost of chicken The value of nutrient density What to look for when buying the highest quality chicken  How to get to know your farmer A look into Pasturebird's 6,000-bird mobile coop design Subscribe and Review Have you subscribed to our podcast? We'd love for you to subscribe if you haven't yet.  We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Supporting Resources: www.getrealchicken.com www.pasturebird.com Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know I sent you.

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Let's debunk another common food myth! The question we always here is: "Is butter really bad for me?"We've been told for generations to avoid butter like the plaque but we dare to argue that point in this episode! Join us as was share the true benefits of butter, why the goldness is better and how we missed the mark as Americans and got this one all wrong.CONTACT US:Ciara @oranutrition + www.oranutrition.comKristen @nhhnutrition + www.nhhnutrition.comFHP @thefiercelyholisticpodcast + fiercelyholistic@gmail.com

Jumpstart Grant spotlight: This episode features Rachel Wagoner who is the owner of Tall Pines Farms in western Pennsylvania. Rachel and her husband raise grass-fed pasture-raised beef and lamb along with breeding stock, and hay. Listen in to hear more about what it takes to raise and finish beef and lamb on grass and some of the management practices they utilize on their farm.

Taking a deep dive into meat and eating a meat lifestyle is a tricky subject to talk about, therefore we are going to give you the base knowledge that you need to know. We are not going to sit here and tell you what to eat but instead let you build your own reputation with food and do your own research. let us help you figure out what works best for your lifestyle!

The guys are joined by Bushel Billy and Farming Sumbitch to discuss old equipment, christmas trees and why anywhere is better to farm than West Texas.

Hey There! Today we are chatting all about EGGS! Have you ever just stood in the aisle at the store staring at a million options and then just going with the cheaper ones bc you don't know why you would spend more money on the other eggs? I was totally you and now that I have learned some things I can't unlearn it or un-see it. I can't buy the conventional eggs anymore, I physically can't pick them up haha! I know too much now, so now I am passing my knowledge on to you so you can make the best informed decision for your family.    I am all about informed decisions and never telling anyone this is the way or the right way because I recognize not everyone cares or prioritizes the same things I do. But, what I have found to mostly be true is that people just didn't know and after knowing or learning something would actually choose differently. That's why I do what I do so that I can help make a long lasting impact on you and your family's health and wellbeing.    With that said we are breaking down the difference between: Conventional (caged, given antibiotics, NO space, sit in their own poo!) Organic (no cages, fed an organic feed, not guaranteed much space or outdoor access) Cage Free (aren't caged but are often packed together indoors, no diet regulations, regulated by the USDA) Free Range (Same as cage free but just have the option to go outside) Pasture Raised (Free Roaming, full outdoor access whenever they want, not regulated by the USDA, more nutritional value) Whew! That is a lot to navigate, so tune in and maybe take some notes if you feel so inclined. We will dive a bit deeper in to each, what brands to look for, and where to find them. I hope this is eye opening and encouraging for you. If you found this helpful PLEASE share it with someone you know and leave a review on the show. I am SO grateful for all the support.   Facebook - Gabriella Flater Rooted In Health Facebook Community  Instagram - @gabby.getrootedinhealth Show Instagram - @getrootedinhealthpodcast Website - Rooted In Health, LLC Email - gabby.flater@getrootedinhealth.com     May this bless you,  Gabby 

I love eggs. Egg salad, fried eggs, eggs-in-the-hole. You name it - I'll eat it. That doesn't mean I know why some eggs are blue and some are white. Today we debunk all of the myths around eggs. Are dark yolks actually healthier? Does "hormone-free" mean anything? Listen and find out! 

Entrepreneurs need to stay on top of their game by mentally, spiritually, and physically upgrading their health. Max Lugavere is just the person to make it happen. He is a health and science journalist and the author of the New York Times best-seller Genius Foods, published in 8 languages around the globe. Max is also the host of the #1 iTunes health podcast, The Genius Life. Lugavere appears regularly on the Dr. Oz Show, the Rachael Ray Show, and The Doctors. He has contributed to Medscape, Vice, Fast Company, CNN, and The Daily Beast, has been featured on NBC Nightly News, The Today Show, and in The New York Times and People Magazine. Dive in and learn how to live a genius life by starting with adopting an ethical, optimal, and informed diet culture. Things you will learn in this episode:[00:01 - 07:35] Opening Segment I welcome Max to the show referencing our previous interviewMax dispels some common myths about health and health trendsThere is no one size fits all diet or regiment Realize that everyone is different and not everything works for everyone Your diet is not your identity The only reason to go vegan is if you don't like or can't have meatYou can be an “ethical omnivore.” [07:36 - 12:27] How to Live a Genius Life: The Ethical and Optimal Diet CultureMax gives his perspective on shifting food culture towards ethical standardsWe need to move towards ethics, not completely remove key nutrientsSound science still dictates that animal products are optimal for health How to know which meat products are ethical to buy Organic vs. GMO products Look for Free Range and Pasture Raised meat Grass-fed and grass-finishedMax explains key distinctions in his book Genius Kitchen[12:28 - 22:11] Build Genius Health by Starting Now Max gives us insight into his life and career before the success of his first book Max's venture into health and especially fitness Marrying a passion for health with his skill in writing and storytelling Max's turning point and realizations after his mom's diagnosis We have the opportunity now to prevent future diseaseBe a good model for your kids Instead of being restrictive make healthy food a positive experienceA quick word from our sponsor[22:12 - 44:02] Best Strategies for Genius HealthHow to get a hold of more resources from Maxhttps://geniuskitchenbook.com/ The health benefits of regular home cooking How to learn more about healthPubMedGet acquainted with science and research for yourself ScienceDaily - press releasesMedicalXpressHow to start finding the best fitness and diet plan for you The hidden importance of auditing your sleep first Make sure to celebrate “non-scale wins” Max challenges the soundness of Food Sensitivity Tests The importance of focusing on looking for signs of a Leaky Gut Recommendations on how to heal and improve your gut A look into some of the adverse effects of GlutenThe incredible importance of taking care of your gut first Max shares his opinion of “Detox diets” The unhealthy relationship with “toxing” followed by “cleansing”Detoxify as naturally as possible The benefits of heat and cold stress[44:03 - 46:19] Closing Segment ThE RaNDoM RouNd Want to connect with Max? You can follow him on Instagram, Twitter, and Facebook. Upgrade your life and your health by checking out https://www.maxlugavere.com/. Start hiring right now with a $75 sponsored job credit to upgrade your job post at indeed.com/network. Offer valid through March 31st, 2022.Check out squarespace.com/travis for a free trial, and when you're ready to launch, use code: TRAVIS to save 10% off your first purchase of a website or domain.Right now, Thesis is offering our listeners 10% off your first starter kit when you visit take thesis.com/TRAVIS.Did you love the value that we are putting out in the show? LEAVE A REVIEW and tell us what you think about the episode so we can continue putting out great content just for you! Share this episode and help someone who wants to connect with world-class people. Jump on over to travischappell.com/makemypodcast and let my team make you your very own show!If you want to learn how to build YOUR network, check out my website travischappell.com. You can connect with me on Facebook, Instagram, and Twitter. Be sure to join The Lounge to become part of the community setting up REAL relationships that add value and create investments.Tweetable Quotes: “You can be an ethical omnivore… It's my perspective that we don't change the system by opting out entirely, we change the system by voting with our dollars for the system that we want to see.” - Max Lugavere“Get acquainted with science and research, I think that's super important. I think we lack as a population, scientific literacy - that's a big problem…” - Max Lugavere Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

When buying eggs at the super market you will see terms on the box like cage free, no hormones, and large brown eggs but do you know what each of those terms mean? Let us help you know these hot words so that buying eggs is a simple look and grab at you local store.

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