Podcasts about sustainable meat

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

This week, as the Oxford Farming Conference and the Oxford Real Farming Conference open their doors to discuss the role of farming in modern British life, Gilly talks sustainable meat with Pipers Farm's Abby Allen.The Pipers Farm Sustainable Meat Cookbook came out in 2022 but is one of Gilly's favourite reads and recipe resources. It's a manifesto for the role of family farms in climate change and a reminder of all the principles that guide Gilly's world, with some of the most delicious ways to enjoy the food that comes from them. Abby and her husband Will took over his father, Peter Greig's vision of how farming can be 14 years ago, and have continued to raise his bar, stimulating a conversation about sustainable meat that has made them important changemakers as we rethink food and farming.Head over to Gilly's Substack for Extra Bites of Pipers Farm with recipes of Abby's food moments. Hosted on Acast. See acast.com/privacy for more information.

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Lovedeep Kaur is an Associate Professor at Massey University in New Zealand. Her specialties include sustainable food processing technologies, circular food systems, and innovative food processing. She joins The Drip to unpack the cutting-edge innovations she is seeing that are transforming the way we process and enjoy meat. In this episode, you'll hear about:Understanding new technologies like high-pressure processing and microwave-assisted thermal sterilizationHow enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteinsCombining plant and animal proteins with 3D food printingHow less popular cuts like brisket are getting a makeover … and how these innovations will be able to lower the cost of meatJump to:(00:53) How sustainable technology boosts efficient, waste-free meat processing.(03:46) The ways of enhancing meat flavour, texture and safety.(07:22) Key technologies that improve protein digestibility and nutrient preservation.(11:53) Factoring in food safety and public health.(14:37) This episode's song recommendation.(15:28) This episode's mantra.Featured Artist and Song:Run Wtih Me by KaivonLinks mentioned in this episode:‘High pressure processing of meat: Effects on ultrastructure and protein digestibility' (2016) by Lovedeep Kaur et al.Massey UniversityHass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep KaurConnect with the showAQUALABZachary Cartwright, PhD00:00 New tech aids sustainable meat processing practices.03:46 Innovative technologies enhance food flavor and texture.07:22 Advanced technologies improve protein digestibility and nutrient preservation.11:53 Technologies improve health, nutrition, and food safety.13:47 AQUALAB helps the meat industry with moisture control.

In this episode of the Soul Summit Podcast we have an insightful episode featuring Sierra Jepsen, founder of Butcher Solutions. Sierra is a mobile butcher and meat scientist from Three Forks, Montana, who's on a mission to educate hunters about field processing and sustainable meat practices. In this episode, Courtney and Sierra cover everything from field dressing techniques, meat aging, and innovative cuts, to the best tools for butchery—including knife sharpening tips. Sierra shares practical insights for handling game meat, from the moment it's on the ground to preparing it in your kitchen. Plus, we're excited to announce that Sierra will join us for hands-on butchery demonstrations at the 2025 HOJ Women's Summit in Montana! Don't miss this engaging conversation that's packed with tips and resources, including a knife sharpening guide available in the resources below, or highlighted on our Instagram page. Dive in and elevate your butchery skills with Sierra Jepsen!   SOCIALS: @heroutdoorjourney_ @soulsummitpod_  @butcher_solutions_llc RESOURCES Knife Sharpening Resource Butcher Solutions Keep up with us online! Or tune into our YouTube Channel to take the journey together!  Today's episode was brought to you by:  MAVEN: If you're ready for premium optics without the premium price tag, check out Maven Optics. This consumer direct company is turning heads and winning awards for their top quality products. From binoculars, rangefinders, rifle scopes and spotting scopes- they've got it all.  Head on over to www.mavenbuilt.com and use promo code SOULSUMMIT-GIFT  for your next purchase to get a discount just for listening to this podcast!  BAKCOU: Elevate your life and your hunts with one of Bakcou's top of the line E-bikes! Whether you use them on your hunting and fishing adventures, for a hand on the farm, or to commute around your local area, Bakcou bikes are not only reliable, but they add a whole lot of fun to life as well! Find their full line of products at www.bakcou.com. Use the code SSP200 to save at checkout. HOYT: There are some awesome bows on the market, but if you ask me, I'd say Hoyt has some of the best bows around. Built tough to withstand the wear and tear of hard hunts, this bow ensures reliability in your shot so you can focus on the hunt. Not to mention, the dead in the hand feeling that keeps you coming back for more! Head over to www.hoyt.com and check out their new custom bow builder!   SAWYER: If you're serious about the outdoors, be sure to see what Sawyer has to offer. From water filtration, to sunscreen and insect repellent, Sawyer has you covered. Their commitment to giving back, helping fight global issues, and bringing clean water to more people around the world truly sets them apart from the rest. Head over to www.sawyer.com to see all they have going on!   ONX: When it comes to hunting and exploring the great outdoors, there are endless tools, gizmos and gear, but something I never leave home without is my onXMaps. Knowing I have access to land owner information, property lines, topographic layers, historical and wildlife data are all reasons this app takes hunters to the next level and leaves you feeling confident in the woods. Grab your free trial today at www.onXmaps.com.  Did you enjoy this episode? We'd love to hear from you! Please take a minute to leave a review on the show. Tell us what you think OR what you want to hear next! We appreciate this community of outdoor junkies and we're looking forward to what the future holds! Now go get after it! Tag us in your adventures #SoulSummitPodcast #HerOutdoorJourney  TAGS: Meat Science, Butchery, Hunting Education, Meat Processing, Field Dressing, Meat Care, Aging Meat, Butcher Solutions, Sierra Jepsen, Sustainable Meat

Join us on this episode of the Grazing Grass Podcast as we welcome William Vogl from Vogl Homestead. Listen in as William shares his incredible journey in regenerative grazing, discussing his experiences in grass-based livestock production and the unique challenges of farming at high elevation with variable weather conditions. From raising sheep to managing forest understories, William provides insights into his diverse operations and how he maximizes the use of small acreages. He also reflects on his family's influence, transitioning from a homestead garden to a comprehensive regenerative farming operation, and his future plans, including setting up a sawmill while balancing a full-time job as a firefighter.In our conversation, William and I explore the nuances of starting a sheep farm, focusing on the benefits and challenges of raising White Dorpers in Colorado. We discuss his preference for hair sheep, the selection process, and the advantages they offer over cattle for smaller acreages. William also shares his experiences with electric fencing, predator control using Colorado Mountain Dogs, and the initial skepticism from his cattle-rearing family. He highlights the ease of managing sheep compared to cattle, emphasizing their lower risk of injury and simpler handling requirements.Additionally, we touch on practical aspects of grazing management, the role of livestock guardian dogs, and the benefits of prescribed grazing. William provides valuable tips for beginner farmers, stressing the importance of starting small and taking care of oneself to avoid burnout. We also discuss innovative composting techniques for pasture improvement and the significance of marketing sheep as a sustainable meat option. Whether you're a seasoned farmer or just starting, this episode offers a wealth of knowledge and inspiration for anyone interested in regenerative farming practices.Links Mentioned in the Episode:Vogl Homestead on FacebookVisit our Sponsors:Noble Research InstituteKencove Farm Fence

Picture this: You sit down at a gourmet restaurant. The candelight is warm. The…

Picture this: You sit down at a gourmet restaurant. The candelight is warm. The atmosphere is posh. And your dinner plate holds the entrée that's been the talk of the...

The meat industry produces 7 million pounds of excrement EVERY MINUTE. Jamie and Justina have a lively discussion about whether that feels like too much (it does), how desperate the meat industry is to pretend it's more sustainable than it is (pretty desperate), and whether you can be a meat-eating environmentalist (probably not, folks).

Can sustainable, short food chains work in Metro Detroit, Michigan and America? Many know Marrow as one of Detroit's best restaurants in the city's West Village neighborhood; but owner Ping Ho and Chef Sarah Welch have big plans ahead. They include a sustainable meat market in Eastern Market (as well as a Birmingham location) - and helping build out supply chains and practices that focus on local and quality. In an interesting conversation the the Daily Detroit studio at Techtown, the pair sit down with Jer and Norris to talk about all of it; as well as Backbone Hospitality that also includes The Royce wine bar and Mink, which focuses on seafood.  More on Marrow: https://www.marrowdetroit.com/  You're part of this conversation! Feedback as always - dailydetroit - at - gmail - dot - com or 313-789-3211 Follow us on Apple Podcasts: https://lnk.to/dailydetroitonapple  Or Spotify: https://lnk.to/dailydetroitonspotify  Thanks to our members: http://www.patreon.com/dailydetroit  Or those who do a one-time contribution: http://www.buymeacoffee.com/dailydetroit  

Dr. Ali Khademhosseini, CEO of Terasaki Institute and Omeat, talks about advances in 3D bioprinting, organ-on-chip systems to lower drug development costs, entrepreneurship, Terasaki incubator, and how his cultured meat startup, Omeat, is going to revolutionize the food industry. Thanks to the sponsors: Audible: Use my link for a 30-day free trial: http://audibletrial.com/diamondgoat Newsly: https://newsly.mepromo code to receive a 1-month free premium subscription: EARLYMORNING Libysn https://libsyn.compromo code: DG Dubby Energy https://www.dubby.ggpromo code for 10% off: DIAMONDGOAT spikeview https://www.spikeview.comhttps://www.instagram.com/spikeview Swift Grips https://swiftgrips.netPromo code for 10% off: Diamondgoat ---------------------------------------------------------------------------------- Listen on: Podcast website: https://anchor.fm/diamondgoat Spotify: https://open.spotify.com/show/0EuhA6WyuerHtVAqcFrFeO Google Podcast: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy80NzE4MzM5MC9wb2RjYXN0L3Jzcw== RadioPublic: https://radiopublic.com/dg-earlymorning-show-WoML4r Breaker: https://www.breaker.audio/dg-early-morning-show Podcast YT channel clips: https://www.youtube.com/@dgearlymorningshow Reason: https://reason.fm/podcast/dg-earlymorning-show Apple Podcast: https://podcasts.apple.com/us/podcast/dg-early-morning-show/id1575451533 Amazon Music: https://music.amazon.com/podcasts/f050b86c-1dad-4bc3-b12f-6aa5fa62438c Tiktok: @dgearlymorningshow -------------------------------------- Check out my other stuff: Instagram: @itzdiamondgoat Twitter: @lildiamondgoat Main YT channel: youtube.com/diamondgoat Tiktok: @lildiamondgoat Soundcloud: @Lil Diamondgoat Spotify: @Lil Diamondgoat Merch store: https://diamondgoat.creator-spring.com --- Support this podcast: https://podcasters.spotify.com/pod/show/diamondgoat/support

Jake Ryan (aka Jake 'Steaks'), a grass-finished beef provider, shares his entrepreneurial journey from starting his business in July 2022 to successfully distributing quality beef to 45 U.S. states. He emphasizes on the importance of consumers knowing the source of their meat and provides insights on sustainable and regenerative farming methods. Jake delves into the benefits of grass-fed beef and bison, highlights the potential financial incentives for farmers adopting these methods, and communicates his future plans to start shipping frozen beef and set-up nodes nationwide. He also offers tips on buying and storing locally sourced beef in bulk and shares how customers can connect with him to access quality meat products. We have a ton of laughs in this one. Enjoy!Connect with Jake SteaksWebsiteInstagramSPONSORS CrowdHealth provides an alternative to traditional health insurance by allowing members to crowdsource their medical expenses. PaleoValley is on a mission is to help people reclaim vibrant health. Check out their Gut-Friendly Beef Sticks. NOBLE ORIGINS Complete and simple, animal-based protein powder with an organ blend for additional nutrition! Use Code: MEATMAFIA at check out! AFFILIATES LMNT - Electrolyte salts to supplement minerals on low-carb diet The Carnivore Bar - CODE MAFIA for 10% OFF - Delicious & convenient Pemmican Bar Perennial Pastures - 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & Montana Farrow Skincare - Use the CODE 'MAFIA' at checkout for 20% OFF Heart & Soil - CODE ‘MEATMAFIA10' for 10% OFF - enhanced nutrition to replace daily vitamins! Carnivore Snax - Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA. Pluck Seasoning - 10% OFF - Nutrient-dense seasoning with INSANE flavor! CODE: MAFIA We Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! CODE 'MEATMAFIA' Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us!

To stay up to date checkout ⁠⁠⁠⁠⁠⁠thestartupproject.io⁠⁠⁠⁠⁠⁠ & follow Nataraj on twitter: ⁠⁠⁠⁠@natarajsindam⁠ and on LinkedIn at ⁠https://www.linkedin.com/in/natarajsindam⁠ Join us in this captivating episode as we sit down with Joe Heitzeberg, a multifaceted entrepreneur who has navigated the world of technology and business with remarkable success. From his early days in the tech industry to founding his acclaimed venture Crowd Cow, Joe shares his incredible journey and valuable insights on various topics. 1. Joe's Entry to Technology 2. Working for Paul Allen 3. Import Furniture Business 4. Opportunity Cost of MBA 5. Building Viral VoIP App for MySpace 6. Selling Media Piston to Upwork 7. Starting Crowd Cow 8. Problems with Chicken in the U.S 9. Fundamental Shifts from AI 10. AI Tinkerers Follow Joe on LinkedIn at https://www.linkedin.com/in/joeheitzeberg To stay up to date checkout ⁠⁠⁠⁠⁠thestartupproject.io⁠⁠⁠⁠⁠ & follow Nataraj on twitter ⁠⁠⁠@natarajsindam and on LinkedIn at https://www.linkedin.com/in/natarajsindam --- Send in a voice message: https://podcasters.spotify.com/pod/show/startupproject/message

Join us on the Sustainability Nuggets podcast as we speak with Drew Arentowicz, CEO and co-founder of 5050 Foods, the company behind BOTH burgers. We discuss Drew's journey in the sustainability field and how his passion for the environment inspired the creation of BOTH burgers. Drew shares insights on the science behind BOTH burgers, the selection of Angus beef, and how the company ensures ethical and environmentally-friendly sourcing. We also delve into the company's operational and production methods that reduce carbon footprint. Listen in to learn about 5050 Foods' plans for growth and how BOTH burgers contribute to reducing meat consumption and the impact of animal agriculture on the environment. Finally, find out where you can purchase BOTH burgers and get exciting updates on Drew's personal projects and news about BOTH. Tune in now to learn how you can be a part of the sustainable food movement! Watch the video podcast: https://youtu.be/CWka3DcLxUw Check out the "5050 Foods" website: https://5050foods.com/ Support this podcast with a small monthly donation to help sustain future episodes: https://podcasters.spotify.com/pod/show/rarosue-amaraibi/support Read our blog: https://www.greenclubnigeria.com/blog/ Follow us on Instagram: @sustainabilitynuggets If you want to be interviewed on the channel, send an email to info@rarosueamaraibi.com or greenclubnigeria@gmail.com. #SustainabilityNuggets #5050Foods #BothBurgers #SustainableMeatAlternative #ReducingMeatConsumption #EnvironmentallyFriendly #EthicalSourcing #ReducingCarbonFootprint #FoodSustainability --- Send in a voice message: https://podcasters.spotify.com/pod/show/rarosue-amaraibi/message Support this podcast: https://podcasters.spotify.com/pod/show/rarosue-amaraibi/support

Firstly, as with all shows we've done on food - I'm not here to tell you what to eat. I'll leave that to the doctors to guide you through, but what I am passionate about, is guiding big picture, grey area thinking in this polarised world trying to oversimplify things in black and white narratives which we all end up fighting each other over. No thanks. Not productive and I truly believe there's room for every type of eater to do better for their health and our planet and animals - whether you eat animals or not. To that end, this week we're talking about the impact of wild animals on the landscape - both the wild, native landscape and the farms where food is grown and ask: Could this be the most ethical, environmental meat solution yet? During the pandemic, Billy Staughton & Tara Medina (Discovered Wildfoods) launched their brand of wild-harvested Sambar venison. Coming from diverse backgrounds in events, music festivals, bars, management consulting and even stints as a jackeroo, a wild game near business seemed the logical next step. It posed many challenges but after years of getting the supply chain right, they've not only found a solution to help restore pristine native habitats being threatened by invasive wild game but deliver an ethically harvested, incredibly nutritious meat to Australians. Enjoy the show and head to the show notes for more details over at lowtoxlife.com/podcast See omnystudio.com/listener for privacy information.

2-17-22 AJ DailyCAB Insider: Market UpdateAdapted from a release by Paul Dykstra, Certified Angus Beef LLC Starting the Succession Planning Conversation Adapted from an article by Sara Gugelmeyer for Angus Journal Author and Registered Dietitian Diana Rodgers to Dish on Sustainable Meat at 2022 Stakeholders Summit Adapted from a release by the Animal Agriculture Alliance Livestock & Forage Systems Field Day Edisto Research and Education Center Adapted from a release by Clemson University Extension Compiled by Paige Nelson, field editor, Angus Journal. For more Angus news, visit angusjournal.net. 

What is eco-citizenship and what does it entail? These are the overarching questions that guide this episode's discussions with Manvi Bhalla, Graduate Student and Co-Founder of Shake Up The Establishment & missINFORMED, and Kimberly Nicholas, Associate Professor of Sustainability Science at Lund University. From an introduction to intersectionality and its importance in climate justice action, to the Eat Lancet Report's rough guidelines for how to reduce one's carbon footprint, this wide-ranging discussion explores all the facets of what it means to be an eco-citizen, and who bears the most responsibility for taking action to slow climate change.

Today's guest is Patricia Bubner, Co-Founder & CEO of Orbillion Bio, Inc.Patricia is a founder and the CEO of Orbillion Bio, Inc. The company is on a mission to accelerate the broad availability of a variety of healthy, nutritious, and flavorful cultivated meat products. Orbillion recently graduated from renowned Y Combinator's Winter 21 batch. Originally from Austria, Patricia is a scientist and engineer working to build a future of ethical and sustainable food. Before Orbillion, she co-founded an agriculture & food systems project, The Millet Project, that aimed at diversifying agriculture and our diet by cultivation and consumption of lesser-known grains such as millets. Patricia did her postdoc at the Energy Biosciences Institute at UC Berkeley, where she studied the expression of glycoproteins in filamentous fungi and plants.In this episode, Patricia walks me through Orbillion Bio Inc, the company's origins, and how the ethics of traditional meat production motivated her to co-found the startup. We dive into the key phases of bringing the company to market and how to scale the cell-based meat industry. Patricia also explains the impact food systems have on the environment and why wide-scale adoption of alternative meats is essential for addressing climate change. Patricia is a fantastic guest!Enjoy the show!You can find me on twitter @jjacobs22 or @mcjpod and email at info@myclimatejourney.co, where I encourage you to share your feedback on episodes and suggestions for future topics or guests.Episode recorded August 6th, 2021To learn more about Orbillion Bio Inc., visit: https://www.orbillion.com/To learn more about this episode, visit: https://myclimatejourney.co/ctss-episodes/orbillion

In this episode, I visit Lee Moreton on his farm in Cranborne, head butcher at From Salt to Smoke, who are doing incredible things with local meat and farmers to help us make conscious meat choices.    Here we discuss the response from the meat industry to the growing Veganuary trend with the new concept ‘Reganuary' (Regenerative Agriculture January), which focuses on being truly sustainable. In this episode we look at making the dairy industry more sustainable and how this can benefit the meat industry and the best cuts of meat and seasonal vegetables for a summer BBQ.    Keep updated with the work From Salt to Smoke https://www.instagram.com/fromsalttosmoke/?hl=en  https://fromsalttosmoke.co.uk/   To try James' recipe mentioned in the episode, check out https://www.maplefromcanada.co.uk/recipes/james-goldings-maple-cured-trout-tartare/   You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration 

The meat and dairy industry accounts for 15% of global greenhouse gas emissions. What would it take to reach net-zero? Here & Now's Dean Russell visits a sustainable livestock farm to find out. And, reaching President Biden's emission goals could mean retiring most or all of the nation's coal-fired power plants. Stanford University Mark Thurber joins us.

My guest today is Sean Lenihan, founder of The Honest Bison, a direct to consumer bison meat company. This is an amazing interview as Sean and I talk about his background, why he chose Bison as the focus of his company, how transforming the payout to farmers would help the industry and consumer health, and how to create a valuable brand. https://thehonestbison.com/ https://thefarmtraveler.com/ Subscribe to the Newsletter. Receive a free guide on how YOU can help farmers! Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

#76: Grass-fed. Grass-finished. Pasture-raised...hormone-free...antibiotic-free, humanely processed. When it comes to meat, what does it all mean? Self-proclaimed “rogue dietitian” Diana Rodgers joins me for an interview to talk about what it means to select sustainable meat.   For families who do eat animal products, these foods represent important nutrient, taste and texture opportunities for your baby. But Diana takes meat considerations a few steps further: looking at the ethical and environmental implications of how we select and incorporate animal foods, especially beef, into our family diets.   Diana Rogers is a Registered Dietitian and host of the Sustainable Dish podcast. She's also the author of the book Sacred Cow: The Case for (Better) Meat and producer of the just-released film Sacred Cow: The Nutritional, Environmental and Ethical Case for Better Meat. I hope you'll enjoy this spirited conversation with Diana about the pros and the potential drawbacks of choosing different types of meat for your baby to eat.   If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop?utm_source=Shownotes&utm_medium=Podcast&utm_campaign=Episode%20Link   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/76 Learn more about your ad choices. Visit megaphone.fm/adchoices

#76: Grass-fed. Grass-finished. Pasture-raised...hormone-free...antibiotic-free, humanely processed. When it comes to meat, what does it all mean? Self-proclaimed “rogue dietitian” Diana Rodgers joins me for an interview to talk about what it means to select sustainable meat.   For families who do eat animal products, these foods represent important nutrient, taste and texture opportunities for your baby. But Diana takes meat considerations a few steps further: looking at the ethical and environmental implications of how we select and incorporate animal foods, especially beef, into our family diets.   Diana Rogers is a Registered Dietitian and host of the Sustainable Dish podcast. She’s also the author of the book Sacred Cow: The Case for (Better) Meat and producer of the just-released film Sacred Cow: The Nutritional, Environmental and Ethical Case for Better Meat. I hope you’ll enjoy this spirited conversation with Diana about the pros and the potential drawbacks of choosing different types of meat for your baby to eat.   If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop   FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/76

Locally hunted game has the smallest environmental footprint of all meat. The downsides of factory farming don’t apply to animals roaming free in the forest. This is why huntress Alena Steinbach won’t eat meat unless it’s killed in the wild. The former vegetarian with a degree in green business management takes Neil and Gabe deep into Europe’s largest forest for a hunt. What will they discover?

COVID-19 has made the simple act of grocery shopping a life and death decision. In-person shopping and delivery both offer their own unique set of ethical and safety concerns. There are however, other options out there.In this episode, we're exploring one model of contactless retail as a case study and asking: are vending machines the future of food shopping? We speak with butcher and entrepreneur Josh Applestone of Applestone Meat Company, based in New York's Hudson Valley, about his newest venture. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Our current agricultural system only has 60 years left before it collapses. Conventional farming plays a huge role in the most significant global crises we’re facing today, including climate change, food scarcity, and human health decline. Now, I’m not a farmer, and I know very little about farming, but this episode is so important because not only is it extremely educational, it shows there is a solution that can change the trajectory we’re on. Robby Sansom, CEO of Force of Nature Meats, joins us to talk about the harmful effects of conventional agriculture, what regenerative agriculture is and the benefits it has for us and future generations, as well as things you can do as a consumer to make better-informed choices about the food you eat.  Episode Highlights:  3:28 Robby’s personal discovery of our degrading agricultural systems 5:41 The problem with conventional agriculture and how it negatively impacts our natural ecosystems 7:24 What is regenerative agriculture and why is it beneficial? 10:00 Digging deeper into the difference between conventional and regenerative agriculture 12:38 The economic benefit of regenerative agriculture for farmers and taxpayers 15:56 How conventional farming is decreasing nutrients and increasing toxins in our food 18:30 What’s causing the greatest extinction event we’re currently living in 20:16 The impact conventional agriculture has on water resources 23:40 How conventional farming contributes to climate change, global warming, and the decline of our food system 28:17 Why a vegan diet isn’t necessarily an environmental solution 33:36 Conventional farming’s looming expiration date and what it’s going to take for farmers to make the switch to regenerative agriculture 37:20 The undeniable benefits from switching from conventional farming to regenerative farming  41:58 “Grass-fed” and “All Natural”: How to not fall victim to misleading marketing claims around food 43:54 Tips for consumers to find transparency from food companies and to make better purchasing decisions 46:43 How Force of Nature is trying to bridge the gap between farmers and consumers and help them grow sustainable businesses 49:02 The heroic job of farmers and how we rely on them every single day 50:36 How you can positively impact the environment with your backyard garden 52:27 Robby’s favorite resources for learning more about regenerative agriculture 54:50 Why “organic” is a stepping stone but no longer the gold standard for where we need to go Links and Resources:  Force Of Nature Meats Website Force of Nature Meats on Instagram EPIC Provisions Roam Ranch Savory Institute  Defending Beef: The Case for Sustainable Meat by Nicolette Han Niman Dirt to Soil by Gabe Brown Sacred Cow by Diana Rodgers and Robb Wolf Kiss the Ground Documentary Guest Bio Robert (Robby) Sansom is Co-Founder & CEO at Force of Nature, a regeneratively sourced meat company based in Austin, TX. Robby’s roots run deep in the natural food community. Previously, as CFO/COO at EPIC, Robby spent much of the last decade studying regenerative agriculture at ranches all over the world. Through this education, Force of Nature was co-founded with the intention to accelerate the creation of a global regenerative supply network. Force of Nature works in partnership with land stewards, ranchers and farmers committed to creating a positive return on the planet. With Force of Nature, consumers now have the ability to invest in environmental regeneration by consuming meat that is good for the planet. Born and raised in Austin, TX, he received both a bachelor’s degree and a master’s degree from the University of Texas. When he’s not building businesses aimed at saving the planet, Robby can be found on a trail, ocean, mountain or field, always making time to appreciate nature and explore his surroundings. Robby is also a land steward at ROAM Ranch where he owns regeneratively managed bison.

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

Asparagopsis, a little known species of red algae native to Australian coastal waters, offers the opportunity to tackle two of the greatest challenges currently facing global agriculture – fighting climate change and producing more food with fewer resources.Livestock contribute 16% of global anthropogenic methane emissions - more than the entire global transportation sector.Extensive research done by CSIRO via its Future Feed program has found that the Asparagopsis strain of seaweed significantly reduces the methane emissions of livestock when fed as a feed supplement to animals such as cattle and sheep.Sea Forest founder Sam Elsom, together with a team of experts, are pioneering the development of the world’s first commercial production of the methane-reducing seaweed Asparagopsis armata in southern Tasmania, where the specific strain of seaweed can be found naturally in abundance year round.This episode is a must listen for anyone who eats meat or is associated with the production and farming of livestock.

Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers. HRN On Tour is powered by Simplecast.

Today we will continue our Sustainable Leaders series and have a Talk Story with Jessica Rohr the owner of Forage Hawaii. We will chat more about locally sourced meats, her pathway into this unique market and some of the hot topics that come up with meat today! Jessica Rohr is the owner of Forage Hawaii, a local meat purveyor. A passionate foodie, she has an endless curiosity of all things food related and has spent the last 15+ years connecting to food sources. Jessica is also an avid fisher, water-woman, and new mother. NOTE: A small disclaimer for all those listening…this podcast and all our podcasts are purely intended to share information about how we can be more sustainable with the choices we have. Smart Living Hawaii strives to be a sustainable resource and everyone has the freedom to make their own sustainable choices. We love to share what others are doing to contribute to their sustainable initiatives and hope we can all respect one another regardless of our personal differences. If you choose a plant-based protein diet or a meat protein diet or a combination of both, this podcast will definitely be an interesting listen. Forage Hawaii's Resource Links: http://www.foragehawaii.com/resources.html Locations to buy Forage Hawaii Meats: http://www.foragehawaii.com/locations.html Jessica Rohr | 808-594-2119 | info@foragehawaii.com Instagram: @foragehawaii | Facebook: @foragehawaii | Website: www.foragehawaii.com You can reach Smart Living Hawaii at: Website: www.SmartLivingHi.com Instagram: @smart_living_hawaii Facebook: @SmartLivingHawaii All purple highlights are clickable links.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Nadia Arumugam, co-founder and editorial maven for the new cookbook subscription service ckbk.com. They discuss the "Spotify for Cookbooks" and how they picked the top 1,000 cookbooks in the world. As always, Nadia shares her Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Karen Goodlad and Christopher Nicholson, instructors from the City Tech Wine Blending Project supported by the Foundation. They discuss the collaboration between a New York City winery and a technical college and how it helps switch students on to exploring the wine industry. Inside Julia's Kitchen is powered by Simplecast.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Heritage Foods and Heritage Radio Network founder and all-around innovator Patrick Martins. They discuss the network’s origin story and debate the merits of slow verses local and how meat eating can become more sustainable. Plus, Patrick shares more than one Julia Moment. Photo courtesy of Patrick Martins. Inside Julia's Kitchen is powered by Simplecast.

I. Lies, Damn Lies, and Statistics Meat, we are told, is bad for the planet. It causes global warming, destroys forests, diverts substantial proportions of the world’s grain for feed, all to produce meat which only wealthy Westerners can afford. The iniquity of the situation led George Monbiot to declare in 2002 that “Veganism is the only ethical response to what is arguably the world’s most urgent social justice issue.” Monbiot later recanted but, since then, we are told with increasing regularity that to save the planet we must radically reduce our consumption of meat. In the face of what seems to be universal agreement on the sins of meat eating, is there really a green argument for meat? I think there is, and I think we should be talking about it. Not only is the public discourse heavily one-sided, but the anti-meat message risks destroying the very environment is claims to be protecting. Let’s start with one of the most repeated statistics used to argue for reduced meat consumption: the claim that 100,000 litres of water … The post The Case for Sustainable Meat appeared first on Quillette.

The head of Protein Industries Canada discusses the potential spinoffs of its supercluster win for the western Canadian economy, a California author and environmentalist speaks up in defence of beef, and former Prime Minister Brian Mulroney recalls how some some tough posturing by Canada won key concessions in the first NAFTA agreement on […]

In this episode, Sal, Adam & Justin speak with Dr. Shawn Baker, a board-certified orthopedic surgeon, multi-sport world record who has eaten only meat for over a year. No veggies or fiber? Is that even healthy? Dr. Baker goes into detail why he has had so much success on this diet and makes a very compelling argument for giving it a try. You can find Dr. Baker @Shawnbaker1967 on Instagram, Sbakermd  on Twitter, World Carnivore Tribe on Facebook and at Meatheals.com and carnivoretrainingsystems.com This is not your average doctor. Shawn talks about being a natural athlete and his previous feats. (4:48) Nutrition plays a role in medicine. Shawn explains his title and what he currently does for a living. (8:02) Found that he craved steak more. The process how he came to be on the carnivore diet. (9:25) Have the mindset that red meat and cholesterol are bad. How our current Western Medicine system doesn't treat the root cause. (14:02) Humans have been eating meat for 300 million years. Why other diets in the past didn't work for him and if leaky gut syndrome played a part in his switch to the carnivore diet? (24:50) We are all thinking it…What are his bowel movements like? (38:55) Most animals in the wild are not supplementing. Does he take any supplements? (44:25) Nutrition should be simple. What does his meat rotation look like? (48:40) I don't care what you eat; eat what makes you feel better. Shawn gives his personal opinion towards Vegans and their opposition towards himself. (56:00) Invest too much time and energy into one number. Shawn breaks down how people need to stop looking at cholesterol as the end all be all in their health. (1:03:20) Orthopedic manifestation of chronic disease. How doctors don't want to put in the work to get to root cause and simply want to operate. (1:08:00) Environmental impact and sustainability. Can the average person afford to eat on this diet and is the quality of the meat you eat important? (1:25:15) Blue zones and longevity. The guys go into deep discussion on these subjects and go down the religion/dogma rabbit hole. (1:39:00) You got to make your own damn fire. We do not live in the same world. Shawn gives his opinion on fasting and if he does it. (1:50:15) Final thoughts on eating what makes you feel good. (1:54:40) Links/Products Mentioned: Joe Rogan Experience #1050 - Dr. Shawn Baker – (YouTube) Ep 620-Chris Kresser - Mind Pump Media Hunter-gatherer diets—a different perspective How to Really Eat Like a Hunter-Gatherer: Why the Paleo Diet Is Half-Baked [Interactive & Infographic] What are chimpanzee digestive systems like compared to humans'? The Inuit Paradox – High Protein & Fat, No Fruits/Vegetables and yet Lower Heart Disease and Cancer Molar Macrowear Reveals Neanderthal Eco-Geographic Dietary Variation Caloric Restriction in Humans: Impact on Physiological, Psychological, and Behavioral Outcomes THE IMPLICATIONS OF LOW CHOLESTEROL IN DEPRESSION AND SUICIDE Cholesterol and suicide attempts: A prospective study of depressed inpatients Why We Get Sick—and How To Get Well - Chris Kresser RHR: Three Reasons Why Conventional Healthcare Is Destined to Fail The sugar conspiracy Trends in meat consumption in the United States Polyface Farms Joel Salatin responds to New York Times' ‘Myth of Sustainable Meat' Iceland and Japan top the global life expectancy league, which reveals we're all living six years longer on average Eating To Break 100: Longevity Diet Tips From The Blue Zones THE Fasting Mimicking Diet Page Featured Guest/People Mentioned: Shawn Baker (@shawnbaker1967) Instagram (@SBakerMD)  Twitter World Carnivore Tribe Public Group | Facebook Meat Heals - Revitalizing health and performance through carnivory Carnivore Training System Robb Wolf (@robbwolf)  Twitter Chris Kresser (@chriskresser)  Twitter Dave Asprey (@bulletproofexec)  Twitter Joel Salatin Vinnie Tortorich (@VinnieTortorich)  Twitter Valter Longo Would you like to be coached by Sal, Adam & Justin? You can get 30 days of virtual coaching from them for FREE at www.mindpumpmedia.com. Get our newest program, MAPS Prime Pro, which shows you how to self assess and correct muscle recruitment patterns that cause pain and impede performance and gains. Get it at www.mindpumpmedia.com! Get MAPS Prime, MAPS Anywhere, MAPS Anabolic, MAPS Performance, MAPS Aesthetic, the Butt Builder Blueprint, the Sexy Athlete Mod AND KB4A (The MAPS Super Bundle) packaged together at a substantial DISCOUNT at www.mindpumpmedia.com. Make EVERY workout better with MAPS Prime, the only pre-workout you need… it is now available at mindpumpmedia.com Also check out Thrive Market! Thrive Market makes purchasing organic, non-GMO affordable. With prices up to 50% off retail, Thrive Market blows away most conventional, non-organic foods. PLUS, they offer a NO RISK way to get started which includes: 1. One FREE month's membership 2. $20 Off your first three purchases of $49 or more (That's $60 off total!) 3. Free shipping on orders of $49 or more You insure your car but do you insure YOU? If you don't, and you are the primary breadwinner, you will likely leave your loved ones facing hardship and struggle if you die (harsh reality). Perhaps you think life insurance is expensive, but if you are fit and healthy, you can qualify for approved rates that are truly inexpensive and affordable. To find out if you qualify for the best rates in the industry, go get a quote at www.HealthIQ.com/mindpump Have Sal, Adam & Justin personally train you via video instruction on our YouTube channel, Mind Pump TV. Be sure to Subscribe for updates. Get your Kimera Koffee at www.kimerakoffee.com, code "mindpump" for 10% off! Get Organifi, certified organic greens, protein, probiotics, etc at www.organifi.com Use the code “mindpump” for 20% off. Go to foursigmatic.com/mindpump and use the discount code “mindpump” for 15% off of your first order of health & energy boosting mushroom products. Add to the incredible brain enhancing effect of Kimera Koffee with www.brain.fm/mindpump 10 Free sessions! Music for the brain for incredible focus, sleep and naps! Also includes 20% if you purchase! Please subscribe, rate and review this show! Each week our favorite reviewers are announced on the show and sent Mind Pump T-shirts! Have questions for Mind Pump? Each Monday on Instagram (@mindpumpmedia) look for the QUAH post and input your question there. (Sal, Adam & Justin will answer as many questions as they can)

If you choose to eat meat, and you care for the environment and care for your own health, I bet you’ve wondered “what is the best meat to eat”? It’s a question I’m asked a lot, particularly by my Self Sufficiency in the Suburbs members, and it’s a question I’ve also contemplated. I mean if you walk into a typical supermarket meat section you’re faced options such as organic, free range, grass fed, grain fed, no added hormones, antibiotic free, pasture raised and more! It can be hard to make an informed choice! If you’re keen to discover once and for all what the most sustainable meat is, this post is for you. I’m chatting with Peri McIntosh from Borderpark Organics and we uncover what is the best meat to eat from an environmental and health perspective. Before you dive in though, you may like to also listen to Episode 49 –Regenerative Farming and It’s Role In Healing Our World (with Joel Salatin from Polyface Farm), and Episode 51 – 7 Ways To Smarten Up Your Meat Consumption. But in this episode we dive into what all those different terms for meat mean, what are some of the common additives included in conventional meats, and how you can better ensure less waste from the animal (i.e. tip to the tail eating). This episode is a meaty one (ha ha!) but I hope you get a lot out of it. Because if you do choose to eat meat, I really want to help you make the most sustainable choice for you and the environment.

Bacon, bratwurst, bangers, barbecue: these are just a few of the many ways people around the world enjoy feasting on pigs. Of all the domesticated animals humans consume, Sus scrofa domesticus is the most fascinating, the most divisive, and, arguably, the most delicious. In this in-depth conversation with author and historian Mark Essig, author of the book Lesser Beasts: A Snout-to-Tail History of the Humble Pig, Gastropod discovers the evolutionary source of the pigs’ intelligence (scientists have judged them the cognitive equal of a human three-year-old), and why the animals’ physiology so closely resembles our own. We also uncover the real reason Jews originally eschewed pork, and how pigs were the essential but forgotten weapon, alongside guns and germs, that allowed the Spanish and English to conquer and colonize the Americas. Plus, we read and review Barry Estabrook’s book, Pig Tales: An Omnivore’s Quest for Sustainable Meat, which picks up the porcine tale in the present, where Mark Essig leaves off. From helicopter hunting to manure spraying and more, join us and pig out!

Welcome to Access Utah. The new book "Pig Tales: An Omnivore's Quest for Sustainable Meat" will make you think twice about eating bacon. Author Barry Estabrook investigates the pork industry from the big factory farms to the small heritage pig farms, where pigs are raised on pastures instead of slaughterhouses. He reveals the intelligence of pigs through stories about pigs using computers and he writes about their emotional side as well.

Barry Estabrook joins Katy Keiffer for this week’s episode of What Doesn’t Kill You to discuss his latest book, Pig Tales: An Omnivore’s Quest for Sustainable Meat — an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his keen investigative reporting, Estabrook shows how these immensely intelligent creatures are too often subjected to lives of suffering, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. It doesn’t have to be this way, and Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, proving that it is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative and richly informed, Pig Tales is bound to generate conversation at dinner tables across America. This program was brought to you by EscapeMaker.com. “97 percent of pigs raised in this country live in these horrific crammed confinement buildings where their feet never touch the ground and they never breathe fresh air or see sunshine.” [15:00] “Gestation crates will be relics of past — they will be goners.” [44:00] –Barry Estabrook on What Doesn’t Kill You

Barry Estabrook joins Katy Keiffer for this week’s episode of What Doesn’t Kill You to discuss his latest book, Pig Tales: An Omnivore’s Quest for Sustainable Meat — an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his keen investigative reporting, Estabrook shows how these immensely intelligent creatures are too often subjected to lives of suffering, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. It doesn’t have to be this way, and Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, proving that it is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative and richly informed, Pig Tales is bound to generate conversation at dinner tables across America. This program was brought to you by EscapeMaker.com. “97 percent of pigs raised in this country live in these horrific crammed confinement buildings where their feet never touch the ground and they never breathe fresh air or see sunshine.” [15:00] “Gestation crates will be relics of past — they will be goners.” [44:00] –Barry Estabrook on What Doesn’t Kill You

Zack Langlois is the cofounder of Northern Raised, an Ontario-based meat delivery service that sources high-quality, local, and sustainably-raised meat and seafood. Today's conversation explores how our broken food system impacts our health, and how to be more sustainable with our meat consumption. Zack unpacks the 4 pillars they use at Northern Raised — natural, sustainable, local, and ethical — and how we can use these to develop a more conscious connection with our food.In this episode of The Wellness Witch Podcast:How our broken food system affects our healthDeveloping a more conscious connection with our foodHow to be sustainable with red meatHealth standpoint of red meat & its nutritional densityThe entrepreneurial journey of creating Northern RaisedYou can find all the info and links about this episode at holisticwellness.ca/episode209.This show is sponsored by:Eversio | Go to eversiowellness.com and use the code WELLNESSWITCH for 15% off.Resources:Business Mentorship: samanthagladish.com/mentorship Northern Raised: www.northernraised.ca (Save $25 off your first 4 orders with code WELLNESSWITCH)Follow Zack: @zack.nuc Sacred Cow: www.sacredcow.info Where to find Samantha:Instagram: @holisticwellnessfoodieWebsite: holisticwellness.caYouTube: Samantha GladishFacebook: Holistic Wellness FoodieThis show is produced by Soulfire Productions