Podcasts about pastured

Farm and Forest Schooling for Kids Guest Kelly McNiff, Founder, Farm and Forest Education Center at Pat's Pastured Our food purchasing choices impact both our physical health and environmental sustainability. We can empower children and families by teaching how real food is produced. Fresh fruits, vegetables, eggs and chickens that are regeneratively grown by local farms are far more nutritious and more sustainable than highly-processed food products shipped thousands of miles to distant markets. The Farm and Forest Education Center at Pat's Pastured is a local non-profit that helps students explore how good food is grown, giving them the opportunity to observe and care for farm animals and their surrounding environment. Pat's Pastured is a local Rhode Island Farm with more than 150 acres of green pasture and woodlots. Humanely-raised livestock moves through rotational pastures with plenty of space to roam free. In 2016, Kelly McNiff, who co-runs the farm with her husband, began running a summer camp in partnership with her sister, Stacy Gale. Kelly is a certified elementary teacher with over 15 years of classroom experience. She earned her undergraduate degree from Northeastern University and pursued her graduate studies at the Teton Science School in Wyoming, where she discovered her passion for place-based learning and outdoor education. Kelly brought her fourth grade students from Providence to experience hands-on learning at the farm, and she talks about her observations and the tremendous benefits to her students. The Farm and Forest Education Center now offers afterschool programs and facilitates school field trip experiences. Join us for this episode to hear more. INFORMATION RESOURCES Visit the Farm and Forest Education Center – https://farmforesteducation.org/ Shop Pat's Pastured - https://www.patspastured.com/ Download the “Cultivating Joy and Wonder” - https://shelburnefarms.org/cultivating-joy-wonder-educating-for-sustainability-in-early-childhood-through-nature-food-and MORE BOOK RECOMMENDATIONS Wonder Walkers by Micha Archer Tops & Bottoms by Janet Stevens E-I-E-I-O: How Old MacDonald Got His Farm with a Little Help from a Henby by July Sierra Secrets of the Garden by Kathleen Zoehfeld The Little Red Hen (Makes a Pizza) by Philomen Sturges Living Sunlight by M. Bang and P. Chisholm What If There Were No Bees? by Suzanne Slade Pick, Pull, Snap! by Lola Schaeffer Wiggling Worms at Work by Wendy Pfeffer Errol's Garden by Gillian Hibbs RELATED PODCASTS Forest School Learning - https://dreamvisions7radio.com/forest-school-learning/ Why Eating Organic is Crucial to the Future of the Planet - https://dreamvisions7radio.com/eating-organic-crucial-future-planet/ Kids Gardening - https://dreamvisions7radio.com/kids-gardening/ Soil Science and Bionutrition - https://dreamvisions7radio.com/soil-science-and-bionutrition/ Farm to School - https://dreamvisions7radio.com/farm-to-school/ Pesticide-Free Parks, Lawns and Gardens - https://dreamvisions7radio.com/pesticide-free-parks-lawns-gardens/ Food Forest Gardening - https://www.podbean.com/media/share/pb-f56t7-1296ecc Read about DIPG: Eternal Hope Versus Terminal Corruption by Dean Fachon begin to uncover the truth about cancer - https://dipgbook.com/ Learn more at https://netwalkri.com email storywalkerwendy@gmail.com or call 401 529-6830. Connect with Wendy to order copies of Fiddlesticks, The Angel Heart or Storywalker Wild Plant Magic Cards. Subscribe to Wendy's blog Writing with Wendy at www.wendyfachon.blog. Join Wendy on facebook at www.facebook.com/groups/StoryWalkingRadio

In this episode, I talk with James Cornwell of Nine Pines Farm in Pennsylvania. James and his wife farm full time on 3 different parcels of land - some owned and some leased. Pastured pigs make up a portion of his farming enterprise and he has learned to maximize acreage and profit potential with his setup. You can learn more about his farm at https://www.ninepinesfarm.com/ SPONSOR: Red Tool House Web Store - https://store.redtoolhouse.com/ Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

In this episode, I talk with Dr. Talita Resende (PhD) and Kara Flaherty from Ohio State University Extension. They are researching parasite loads in Pastured Pigs and are offering FREE testing on farms who raise pigs outside of confinement areas. The data they are collecting will be very helpful for producers of any size who want to learn more about potential parasite load in their pastured herd. You can access all of their information as well as data release so far at this link: https://porkinfo.osu.edu/home SPONSOR: Giltek EDC knives - https://gil-tek.com/?wpam_id=2 Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

John Hays, a consultant with Understanding Ag, joined me to discuss the journey he and his family have been on to diversify and market the products raised on their farm. We discuss the necessary education, connections, and infrastructure to succeed in direct marketing pastured proteins. We also discuss his ability to compete for leases in...

Join us for an inspiring episode of OTTB On Tap as we continue our OTTB Aftercare Series with a deep dive into Pastured Place, a 501(c)(3). Special guest Ali Rawles shares the mission and impact of this incredible organization, which is dedicated to the retirement, rehab, retraining, and rehoming of OTTBs for second careers.We explore:How Pastured Place began and the milestones they've achieved in rehoming and retiring thoroughbreds.Their commitment to adopter support, including lifetime return policies and assistance with training or veterinary needs to ensure lasting partnerships.Collaborations with trainers and programs like Work to Ride.Highlights from their team's participation in the RRP Makeover and goals for future events.Success stories that showcase the resilience and versatility of OTTBs.Ali also provides insight into their adoption process and shares ways you can get involved—whether through donations, volunteering, or adopting your next OTTB partner.Don't miss this opportunity to learn how Pastured Place is paving the way for thoroughbred aftercare and making a lasting impact on the breed.

In this episode, I sit down with Austin Unruh to take a deep dive into silvopasture and the benefits of incorporating it into the farm. Austin and his team are expanding their consulting and design services to venture into the pastured pig world. We have a great conversation on the benefits of this practice. For more information on his business, visit https://treesforgraziers.com/ Interested in our featured product/sponsor? Check out the ROCKPOT at https://www.rockpotusa.com/?ref=emrrtukj   Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

On This Podcast Episode Join Rachel as she interviews Charles Mayfeild of Farrow Skincare about the health and wellness benefits of pastured fats. The Modern Homesteading Podcast, Episode 252 – August 18, 2024 Find the show notes and links mentioned at https://redemptionpermaculture.com/health-and-wellness-benefits-of-pastured-fats/⁠⁠⁠⁠⁠ Support the Modern Homesteading Podcast and get the perks of membership: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://redemptionpermaculture.com/what-is-the-modern-homesteading-membership/

Rebecca Husted published the first textbook on Technical Large Animal Emergency Rescue (Wiley-Blackwell) in 2008. She is a decorated combat veteran, retired Signal Officer, US ARMY, holds BS (Biology) Wofford College, Ph.D. (Animal Physiology) Clemson University. She provides training in Technical Large Animal Emergency Rescue (TLAERTM ) techniques across the US and internationally. She has published numerous critiques, techniques, and journal articles on a variety of technical subjects in large animal disaster and emergency rescue, horse barn fires, and heavy rescue of large animals. She is a Principal/SME member of the Technical Committee of the NFPA Standard 150 – Animal Housing and contributes to equine/livestock welfare committees and others defining technical competencies for large animal response around the world.

There is a lot of content in today's interview.  I was first drawn to this guest because of a referral by one of our listeners, Dave Lehman, because our guest was selling products to assist people with raising and processing chickens.  However, during the interview I found out a lot more about this guest. Mike Badger has worked in corporate America, and he grew up believing that was the way that life worked.  However, he later decided that it did not have to be that way.  He and his wife decided to farm right then and there.  

Rebecca Husted published the first textbook on Technical Large Animal Emergency Rescue (Wiley-Blackwell) in 2008. She is a decorated combat veteran, retired Signal Officer, US ARMY, holds BS (Biology) Wofford College, Ph.D. (Animal Physiology) Clemson University. She provides training in Technical Large Animal Emergency Rescue (TLAERTM ) techniques across the US and internationally. She has published numerous critiques, techniques, and journal articles on a variety of technical subjects in large animal disaster and emergency rescue, horse barn fires, and heavy rescue of large animals. She is a Principal/SME member of the Technical Committee of the NFPA Standard 150 – Animal Housing and contributes to equine/livestock welfare committees and others defining technical competencies for large animal response around the world.

In this episode, I speak with Jordy Buck from Michigan. He is exploring a niche marketing with Asian Heritage Hogs (Potbellies) on his farm. It is interesting to hear how he is raising out these smaller pigs with very little inputs. Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig We made it to 20 patrons on Patreon which allows us to expand the Pasture Pig Podcast to include a website and other digital presence.  Help us reach our next benchmark at 40 patrons. To learn more visit: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

. Connect With Katie Krejci: Katie Krejci brings her experience as a dietitian and a homesteader together as "The Homesteading RD" where she helps others become more self-sufficient, cook from scratch, and enjoy wholesome REAL food. She recently moved from a 5-acre to a 240-acre homestead in the north woods of Minnesota with her husband where they have a large garden, raise their own egg chickens, meat chickens, tap maple trees, hunt, forage, and more! Katie grew up in the city, so she is self-taught (you can do it, too!) and loves sharing her knowledge with others via social media and her website. Instagram  Website Shop the Store As an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design.   Shop now and get 5% off your first order. Get Our Books Looking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live! He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots. Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead!  Order signed copies of Kevin's books, plus more of his favorite titles in our store. More Resources Looking for more information? Follow us: Our Blog YouTube (Including our Epic Homesteading and Jacques in the Garden channels) Instagram (Including Epic Homesteading, and Jacques) TikTok Facebook Facebook Group Discord Server

When I started planning our move to our new property a couple of years ago I decided pretty early that pigs would probably not be the right fit for our homestead. My main concern is their voracious appetites and that they typically require a lot of purchased feed compared to ruminants like cows and sheep. I loved the idea of raising my own pork, but just didn't want the feed bill. Then a friend introduced me to today's guest Troy McClung. Troy has converted a neglected, trash filled 100 acre property in W. Virginia into a productive and profitable homestead producing, among other things, lumber and pasture raised pork. His ‘Pastured Pig Podcast' is an amazing resource where he shares his experiences and talks with pastured pork producers of every size and scale. TOPICS DISCUSSED: * How he and his wife ended up on their 100 acre property out of a desire to get away and live in peace * The massive cleanup they had to do on their property which had been used as a dumping ground for the local community * How after having children and learning more about the modern food system they began their homesteading journey which was about 10 years after moving onto their land * Their challenges early on making ends meet as they expanded their homesteading efforts as well as started homeschooling their children * The development of their homestead from providing just the needs of his family to actually farming and providing food for his community * How pigs came to be the perfect fit for his heavily wooded property * His advice for how to start with three pigs to start your pig operation * Some of the accounting and business considerations that helped move them scale up their operations * How he manages his woodlots to produce usable lumber and leave behind protein producing trees for his pigs * His advice for those who are looking to pasture pigs without a woodlot on their property * His current breeds on his homestead which are Tamworth-Large Black mix and Red Wattle * How important movement and breed choice are in the amount of damage pigs will do to your pasture * Considerations for getting water to your pastured pigs * The “Wagon Wheel” concept for a permanent arrangement for pastured pigs * His reasons why processing on farm is ideal for homesteaders * Ideas for establishing infrastructure for proper control and movement of pigs * How important it is to have a plan in place for how to get the pig off the farm when it's time for processing * Tips for how to train pigs to electric fencing Go check out all that Troy is doing at one of the below links. https://thepasturedpig.com/ https://redtoolhouse.com/ VISIT THE PLANS AND PROVISIONS WEBSITE: ⁠https://plansandprovisions.com⁠ INTRO/OUTRO VOICEOVER PROVIDED BY: ⁠https://www.sweetteafilms.com

Producers lose over a billion dollars a year to horn flies alone. On the Sioux Nation Podcast today, David Boxler talks about the importance of fly control.

Do you have to have woodland to pasture pigs? What does it look like to raise pigs on the prairie? And can you really use lard on your face? I'm joined by Charles Mayfield of Farrow Skincare for this enlightening podcast episode. My pastured-pork paradigm will never be the same!Learn more about Charles Mayfield here: https://farrow.life/Learn more about the Modern Homestead Conference here: https://modernhomesteading.com/ Have a message you want to share with the world? Apply to be a guest on the Old-Fashioned on Purpose podcast here: https://www.theprairiehomestead.com/podcast-guest-applicationWeekly musings from my homestead: http://theprairiehomestead.com/letterMy essays on an old-fashioned life: www.prairiephilosophy.comMy homesteading tutorials & recipes: www.theprairiehomestead.comOur Wyoming-raised, grass-finished beef: http://genuinebeefco.comJill on Twitter: http://twitter.com/homesteaderJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomestead

In this episode of Voices from the Field, NCAT Agriculture Specialist Mike Lewis talks about pastured hogs based on his experience on his Kentucky farm, where he raises farrow-to-finish heritage hogs on pasture and in the woods.  NCAT Livestock Specialist Linda Coffey poses questions to Mike asked by her beginning farmer son, John, who plans to raise pastured hogs in Arkansas. Mike shares valuable tips about reducing feed cost, making the enterprise labor efficient, taking good care of the land, and starting small to figure out what your niche will be.  Many other practical topics are covered in this episode, which is the first of a series called “In the Pigpen with Mike and Linda.” If you would like Mike and Linda to do more episodes and maybe connect with them about a topic for the series, you can reach them at mikel@ncat.org or lindac@ncat.org.    Related ATTRA Resources: ·        Hogs: Pastured or Forested Production·        Farrowing on Pasture·        Looking for On-farm Diversification? Consider Pastured Pigs·        The Life and Death of Lucy the SowPlease complete a brief survey to let us know your thoughts about the content of this podcast.You can get in touch with NCAT/ATTRA specialists and find access to our trusted, practical sustainable-agriculture publications, webinars, videos, and other resources at ATTRA.NCAT.ORG.

In this episode of Voices from the Field, NCAT Agriculture Specialist Mike Lewis talks about pastured hogs based on his experience on his Kentucky farm, where he raises farrow-to-finish heritage hogs on pasture and in the woods.  NCAT Livestock Specialist Linda Coffey poses questions to Mike asked by her beginning farmer son, John, who plans to raise pastured hogs in Arkansas. Mike shares valuable tips about reducing feed cost, making the enterprise labor efficient, taking good care of the land, and starting small to figure out what your niche will be.  Many other practical topics are covered in this episode, which is the first of a series called “In the Pigpen with Mike and Linda.” If you would like Mike and Linda to do more episodes and maybe connect with them about a topic for the series, you can reach them at mikel@ncat.org or lindac@ncat.org.    Related ATTRA Resources: ·        Hogs: Pastured or Forested Production·        Farrowing on Pasture·        Looking for On-farm Diversification? Consider Pastured Pigs·        The Life and Death of Lucy the SowPlease complete a brief survey to let us know your thoughts about the content of this podcast.You can get in touch with NCAT/ATTRA specialists and find access to our trusted, practical sustainable-agriculture publications, webinars, videos, and other resources at ATTRA.NCAT.ORG.

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/  

New Jersey farmer Jeff Tober talks farming for ecological and community health, pasture-raised pigs, farm planning, and more with host Lisa Munniksma in this episode of Hobby Farms Presents: Growing Good. Hear about how a potato growing in a compost pile in the Philadelphia suburbs sparked a curiosity in Jeff as a young person that put him on a winding path to farming and eventually to the Pinelands Preservation Alliance's Rancocas Creek Farm. Learn about the Pinelands Preservation Alliance's work to preserve the 1.1-million-acre, ecologically important Pinelands National Reserve, including how they came into the 72 acres that is now their Rancocas Creek Farm.  Jeff talks about developing this farm from essentially a blank slate into a thriving natural space in a way that is chemical-free, involves diverse communities, restores soil health, mitigates stormwater flow, supports pollinators and wildlife, is economically sustainable, and brings in constituents new to PPA. Learn about getting federal Natural Resources Conservation Service and New Jersey's State Agriculture Development Committee funds for your farm projects and other ideas to “chase every dollar,” as farmers often have to do. Have your pastured-pig curiosity piqued and consider the ways they can fit into farm ecosystems. Dive deeper into farm planning, from observation to implementation. Get a great idea for engaging the community and getting more organic material for your farm with Rancocas Creek Farm's Project Pizza Box. Hear also about the New Jersey Agricultural Society, the Farmers Against Hunger program (and how to get your farm involved), and the role of County Agricultural Development Boards in New Jersey.  Pinelands Preservation Alliance PPA on Instagram PPA on Facebook Rancocas Creek Farm Rancocas Creek Farm on Instagram Email Jeff Tober New Jersey Agricultural Society New Jersey Farmers Against Hunger

Today, Liz and Rachel discuss pastured poultry and what to look for in a Thanksgiving turkey. Why are pastured turkeys so expensive? How do you tell if a farmer is being deceptive? And just as importantly, how do you cook these amazing pieces of meat for a fancy meal? Rachel gives us an update on diesel prices and what it means to hungry Americans. Will we see inflation continue to rise due to diesel prices? What does diesel mean on a farm? Can farmers operate without it? Local food supply chains remain the best option for secure food systems. Be sure to visit NourishingLiberty.com for more information and to stay connected. We love to hear from you! Send all email and questions to NourishingLiberty@gmail.com _______________________________________________ Join us to learn about our food systems, and how to grow and prepare your own food. We'll discuss tips and tricks for time management for families so YOU can fully participate in your food system from start to finish. We will talk about how to stay healthy and balanced in body, mind and spirit. Find the guide to local farms here Participate in our food systems and learn to grow your own food with permaculture principles. This course guides you through what you need to grow your own food.

Get the Heart of Freedom III Replay here: https://hof3replay.thefuturegen.com/hof3recording Join the Future Generations Community here: https://community.thefuturegen.com   Remember to Rate, Review and Subscribe on iTunes and Follow us on Spotify Follow us on Instagram: @futuregenpodcast   San Diego area residents, take advantage of our special New Patient offer exclusively for podcast listeners here. We can't wait to experience miracles with you!   As you will hear in this episode, we are teaming up with Perennial Pastures for a giveaway! The winner will receive access to the replay of our Heart of Freedom III event AND $160 worth of Perennial Pastures Ancestral ground beef blend. You can enter to win here. Good luck!   Show your eyes some love with a pair of daylight or sunset (or both!) blue-light blocking glasses from Ra Optics. They have graciously offered Future Generations podcast listeners 10% off any purchase. Use code FGPOD or click here to access this discount, and let us know how your glasses are treating you!   Are you a fan of cold plunges? Did you know you can get your hands on a PORTABLE ice bath? Check out the Edge Theory Labs website to learn more about the benefits of cold plunges. Future Generations podcast listeners can enjoy $150 off any tub by using code THEFUTUREGEN. Happy plunging!   This episode, especially if you are in the San Diego area, is not to be missed! Dr. Stan interviews Kevin Muno, a regenerative beef rancher who oversees 16,000 acres and 420 cows in San Diego county. In this episode, Kevin speaks about how he became a rancher and how regenerative farming practices – and the consumption of regeneratively farmed beef – are so healing for both humans and the planet. Enjoy!   Kevin is the owner/operator of Perennial Pastures Ranch (Southern California and Northern Montana). He oversees all aspects of the business from the grazing and fencing plans all the way to the marketing strategy and farmers markets.   Stay Connected with Kevin Muno:  Instagram: https://www.instagram.com/perennialpasturesranch/  Website: https://perennialpasturesranch.com/    __________________________________________________________   Stay Connected with the Future Generations Podcast:  Instagram: @futuregenpodcast, @thefuturegensd  and @drstantonhom_  Facebook: Future Generations Podcast and Future Generations | Clinic of Chiropractic  Website: Future Generations | Clinic of Chiropractic  Remember to Rate, Review and Subscribe on iTunes and Follow us on Spotify!

In this episode, I talk with Michael Peach with Petiti Farm in New Zealand. Micheal explains some of the issues with pasturing hogs in his area and the challenges he has been able to overcome. I think you all will enjoy this different perspective on pigs from the other side of the world. Check out the NEW Pastured Pig website that is live!  https://thepasturedpig.com/ Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig We made it to 20 patrons on Patreon which allows us to expand the Pasture Pig Podcast to include a website and other digital presence.  Help us reach our next benchmark at 40 patrons. To learn more visit: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

In this episode, we sat down with Primal Pastures and Pasturebird founder Paul Grieve to discuss his revolutionary large-scale chicken production model.  After years of innovation, Paul has solved one of the largest issues American chicken farmers have faced for the last five decades–getting birds out of stationary houses (CAFOs) and back on pasture. With the help of several industry icons, Paul and the regenerative agriculture movement are now working towards a better farming model for the future. Tune in to hear Paul's transformational story, starting with 50 birds in his in-law's backyard to operating the largest pastured chicken production in the country. Find Paul and his family:Pasturebird.com -- pastured poultry at an affordable costPrimalpastures.com  -- 100% organic, pastured meatsPrimalypure.com -- tallow-based skincareUse the code: HOMEGROWN to get 10% off your order at Pasturebird.comShop the GROW coloring book featuring Paul's farm and 15 other farms, ranches, and growing spaces across the U.S. Find us on Instagram: @Homegrown_education and @joeyhaselmayer

In episode #5 of the Grassfed Marketing™ Podcast we have a conversation with Jordan Green of JLGreenFarm.com and FarmBuilder. He warns that “the United States needs a hundred thousand new farmers every year to replace the kind of attrition of the older generation retiring off or dying off. And we get into the fight and help people start. Because that's really the biggest area of farm growth; it's startups, which also have the highest failure rate.” This episode was both informational and inspirational. Jordan's passion for the businesses he and his wife Laura have crafted is contagious. I hope you will connect with them below. Tell them Cam at Grassfed Marketing™ sent you. How To Connect with Jordan Green & FarmBuilder: Website: https://farmbuilder.us YouTube: https://www.youtube.com/c/FarmBuilder FB Group: https://www.facebook.com/groups/Farmbuilder Jordan's FB: https://www.facebook.com/farmbuilderjordan Jordan's Insta: https://www.instagram.com/farmbuilder_1/?hl=en The Farrow To Finish & School - September 27-29, 2022 https://register.farmbuilder.us/products/farrow-to-finish-marketing-school

If you read my posts on the health benefits and the environmental benefits of pastured meats, then – if you weren't already – hopefully now you're planning to source more of your proteins from pasture-raised animals. Fortunately, finding high-quality grass-fed meats is getting easier, with more and more options popping up all the time. What follows is a list of my top picks!View full transcript on my website. 

As a follow-up to my article, Is Grassfed Meat Good For The Environment, I wanted to share some exciting new science on this topic!View full transcript on my website. 

If you read my posts on the health benefits and the environmental benefits of pastured meats, then – if you weren't already – hopefully now you're planning to source more of your proteins from pasture-raised animals. Fortunately, finding high-quality grass-fed meats is getting easier, with more and more options popping up all the time. What follows is a list of my top picks! View full transcript on my website. 

As a follow-up to my article, Is Grassfed Meat Good For The Environment, I wanted to share some exciting new science on this topic! View full transcript on my website. 

With all the recent and growing hype about grass-fed meats, do you sometimes wonder:Is pastured meat really better for you?Particularly when the meats from pastured animals are more expensive than “regular” supermarket meats, this is an important question to consider.Is it worth the extra cost? What really are the differences between them?That's what we're going to talk about today!View full transcript on my website. 

With all the recent and growing hype about grass-fed meats, do you sometimes wonder: Is pastured meat really better for you? Particularly when the meats from pastured animals are more expensive than “regular” supermarket meats, this is an important question to consider. Is it worth the extra cost? What really are the differences between them? That's what we're going to talk about today! View full transcript on my website. 

Today regenerative farmer Charles Mayfield returns this time to discuss raising pastured meat at a homestead to farmstead scale. With the current “war on food” and specifically the attack on meat this topic is more important than ever. Charles is … Continue reading →

ep. 109: Dan Barber of Blue Hill BUILDING A COLLECTIVE CONSCIOUSNESS w/ host: Aaron Niederhelman In a far-reaching 40 minute conversation, chef, advocate, writer and businessman Dan Barber joins host Aaron Niederhelman to discuss the future of food and production.  From alternative proteins, the environmental brass-tacks of regenerative, how seeds rule the way we use the world, the mission of a well suited food system and the potential to stabilize the planet by tapping into our hedonistic self - it all gets airtime. - So, tune-in and be empowered to be part of a global environmental & social movement that asks you to partake by feeding your pleasures, vanity and soul some super-duper delicious, healthy, and responsible real foods! “What we need is a food system that is an engine for the improvement of ecological systems and the environment. Having to sacrifice the health of the environment for food production is a false choice.”   – ep. 109 guest, Dan Barber - SMOOTH LIKE (Margarine) The dialogue begins by evaluating the current state of alternative meats. You see, sales of alternative proteins reached $7 billion last year. The market value is predicted to hit $25 bl. by 2030. The cultured and lab-grown arena is obviously big business with a lot of capital behind it, but come on! Are these growth expectations realistic? Are new folks really buying it?! Based on what we know now, can the trend be sustained? And, should it?! Comparing it to the adoption of the butter-alternative margarine by cutting-edge families of the 1970s, Barber says that current day consumers of animal protein alternatives have been given equal parts false hope, and false advertising. He explains, “It's a technology that supposedly does it better than how nature does it!” - HEDONISM SPAWNS GREAT CONSCIOUSNESS  When asked what it'll take to create real change in food, Dan says that it's all about deliciousness. “The practices that produce the best environmental conditions – are the same practices that produce the most delicious, hedonistic food experiences,” explains Barber. - PLEASURE PRINCIPLE The more you look into food systems – the more layers, reasons and rationale for change that you'll find. For some of you eco-warriors who are just tuning in – check this out – the environmental food movement isn't just for vegetarians and vegans anymore. In fact, it's just the opposite. Pastured ruminants (hoofed herbivores) are the most elegant approach on the board to balance complex energy, nutrient and carbon cycles found in food production. Hey, even anti-meat agencies & NGOs are now stating that, “it's not the cow, it's the how.” Barber continues: “We will have to make sure that whatever we put in our mouth is an agricultural product that won't degrade the environment, but instead improve it! Part of that is eating meat. If you are eating grass-fed meat from a cow that was truly raised on pasture, than you're erasing the carbon footprint of the animal. You are eating net-positive. You're not just doing less bad to the earth, you're improving the environmental function of pastureland and the ecosystem.” - SEEDS DETERMINE HOW THE WORLD IS USED Conventional agriculture has long-since used breeding and genetic modifications to optimize seeds for intervention. Effectively, these are seeds that marry with treatments to address problems which arise only when managing large plots of monoculture crops. The impact and environmental degradation of this conventional seed playbook is well past an unsustainable threshold. And, the proliferation this approach has been so successful that we've reached a point in which how we grow food from these conventional seeds determines how the planet is being used. Today, the molecular scalpel of modern seed science can eliminate many of the environmental & human health externalities tied to this conventional production. Consumers seem interested in the change, the industry is evolving to a biological toolkit to adapt, and the appetite of big food has been whet. Is it progress?! Well, maybe?! Barber thinks that we need to look at it all differently. Tapping into that pleasure principle found in us all, he says that once again change will come down to deliciousness of food. As an example of how to leverage this hedonism and drive change through focus on taste over treatment or shelf-life, Dan shares the development story of the Row 7 honeynut squash. If that's the future of organic & non-GMO – sign us up! - “Seeds have been bred for yield; bred for shelf-life; and they've been bred for long-distance travel – because our food travels thousands of miles. Flavor was not one of the criteria used for picking when to propagate a seed.” - Dan Barber - A HOPE & POTENTIAL FOR GENERATION NEXT “I'm pretty much a cynic through & through, but I tend to be an optimist when it comes to genZ & millennials. They know their stuff, and the bullshit quotient is very high,” Barber describing his lens on the future of the food & environmental movement.   feeding the planet ✔️ employing communities ✔️ stabilizing the climate ✔️   REGIONAL FOOD WILL AGAIN HAVE ITS DAY “I do think that in light of COVID, and in light of some of the distribution challenges faced over the past couple years, that a regional food system is going to become more and more prevalent. To me, it's deliciousness, it's healthcare and it's more responsible to the environment,” says chef, activist, author and businessman Dan Barber. - KINGFISH: Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (2014). He opened Blue Hill restaurant with family members David and Laureen Barber in May of 2000 and two years later he was named one of the country's “Best New Chefs” by Food and Wine magazine. Since, he has been addressing food issues through op-eds in The New York Times and articles in Gourmet, Saveur, and Food and Wine. Dan has been featured on CBS Sunday Morning, The New Yorker and Martha Stewart Living.  Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world. - FOOD SYSTEMS CHANGE As part of the Core Food Systems Change series, in this episode you'll hear that when we're empowered as eaters to become the solution – good things will happen.  

On today's episode of Farm Life, Blaine and Bruce dive into sharing some practical tips for wintering pastured laying hens. 

A recent human trial demonstrated that eating wild meat (kangaroo) caused lower levels of post-meal inflammation than eating conventionally-raised beef.  In other words, how the animal was raised may have affected the level of inflammation in the body after eating it.  When people ate wild meat they had lower levels of inflammation and when they ate meat raised in confinement, they had higher levels of inflammation.  And while we don't yet know exactly why this happened, Dr. Fred Provenza, acclaimed author, professor and researcher believes it may have a lot to do with underrated, yet powerful nutrients called secondary compounds.  In fact, though you don't hear much about them, secondary compounds have been shown to… Reduce inflammation Provide antioxidant protection Protect against cancer Improve mood Reduce the risk of diabetes Help control appetite And so much more! Most importantly, the levels of secondary compounds change dramatically in meat depending upon what the animal ate and how it was raised.  Tune in to this week's fascinating podcast with Dr. Provenza to learn about the little-known, yet important, differences in grass-fed and conventionally raised meats and what it means for your health. Here are some of my favorite takeaways… The benefits of secondary compounds for human health The nutritional difference between pastured meats and CAFO meat The demonstrated changes in human health when you eat CAFO vs. pastured meat The difference between plant-based burgers and grass-fed beef The environmental issues with plant-based burgers Why (and how) animals benefit environmental health Simple ways to get more secondary compounds in our diet And much more! Dr. Provenza is one of my favorite people I've ever interviewed!  He's passionate, educated, humble, kind and way ahead of his time!  Please share this podcast with anyone you think it may benefit.    Valuable Resources: Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom  >>> Learn more about Fred Provenza's book HERE! Paleovalley 100% Grass Fed Beef Sticks >>> Reduce post-meal inflammation with Paleovalley Grass Fed Beef Sticks HERE!

Can pastured poultry be raised at a price point that is affordable and accessible to the average consumer?

On this episode, Holly interviews Evan Kiggen and Norman Morton, also known as The Pasture Brothers, who raise pasture-farmed chickens on a plot of land in Apopka, Florida.  They discuss how they got started farming pasture-raised chickens, how Joel Salatin's organic farming philosophies have inspired their journey, and why it's important to know where our food comes from. Subscribe for more thought-provoking discussions with today's culinary tastemakers! 

With 6 weeks to go until the Weston A. Price Foundation's 2012 Wise Traditions conference, The Appropriate Omnivore continues its series of Wise Traditions speakers. The speaker for this episode is Tara Smith of Tara Firma Farms in Petaluma, CA. Tara talks about how she went from being an executive in the long term care insurance industry to becoming a beyond organic farmer in both meat and produce. She explains how eating food that's farmed sustainably is both healthy and good for the environment. Tara also explains what she defines as beyond organic.

Aaron brings on Jason Jones, President of Vital Farms, which produce some of the most sustainable eggs available in supermarkets across the country. Jason and Aaron share their views on why pastured eggs are the best eggs to eat and what the difference is between pastured and free range. Jason also talks about how Vital Farms being located in Austin has been the perfect city for his business.

Graham Meriwether, director of the documentary American Meat, speaks of his experiences going across the country visiting farms with pastured animals. He also talks about how his film is unique as far as content and the way it's been released without going the festival route. In addition, Graham lets people know about his organization Leave It Better, which provides community gardens to the youth and documents people with environmental solutions.

Still not sure about what to do with your Thanksgiving leftovers? The Appropriate Omnivore brings in its go-to chef, Tender Grassfed Meat author Stanley Fishman, to talk about all the types of foods you can cook with the leftover items from the big Thanksgiving meal. Stanley starts off saying what he served for Thanksgiving dinner and then gets into all types of meals you can make with the leftover turkey and other dishes. One of the best things you can make with leftover turkey is a nourishing turkey bone broth. But there are many other great dishes you can turn the leftovers into, including many great ethnic meals. Stanley and Aaron also go into why they keep the tradition a Turkey Day and not a Tofurkey Day.

Graham Meriwether makes a return visit to The Appropriate Omnivore. Since his last time on the show, his documentary American Meat has been playing all across the country, starting out at farms and community and now at universities, colleges, and other educational institutions as part of the Young Farmer Screening Series. Graham and Aaron discuss how the film covers the topic of pastured meats by being solutions oriented. The two also discuss how pastured meats are now becoming more available to the public and what the future holds for beyond organic farming. Graham also gives the listeners a little info on his next project, which will be about young farmers.

The effect of sprouting on the folate concentration of legumes is incredible. It peaks on the fourth day of sprouting, though, according to a recent study. But is it always the fourth day in every legume under any condition sprouted in a home kitchen? Are the sprouted legumes on the store shelf four-day sprouts? Right now there are more questions than answers, but I believe that opting for sprouted legumes is a good way to supercharge your folate status as long as you still make an effort to get 2-3 servings of folate-rich foods per day. I cover this and another way to supercharge your folate status — eating egg yolks from pasture-raised chickens — in today's Chris Masterjohn Lite video. If you'd like to share the public version of this episode with non-Masterpass holders, you can find it here.

How to pasture pigs... the easy way. Don't have 100 acres? Don't want to bother with electric fencing? Can't spend all day supervising your pig herd? Ya, me either! In this episode we discuss how to raise grassfed pork, without all the hastle. All you need is 2 paddocks and a call. Listen to find out the secret to easy pig farming.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Ori Hofmekler is a fellow renaissance man. Not only is he a world renowned artist, but he is also the author of the ground breaking Warrior Diet and many other health and fitness books. With a tagline like “Not actively surviving... is passively dying!” this guy is no joke, and is a wealth of information and knowledge. In today's show we talk about: Why human are nocturnal eaters How not eating food can improve health and performance What it's like to be a bonafide renaissance man And the critical difference between grass-fed & pastured dairy