Podcasts about sustainable meat production

Join us as we welcome Jock Gibson from Edinvale Farm in northern Scotland, who shares his inspiring journey into grass-fed beef farming amidst the region's challenging climate. Jock reflects on his unexpected return to the family farm in 2015 after the loss of his parents, a transition that marked a shift in the farm's focus towards highland cattle. Explore the evolution of Edinvale Farm, from its beginnings in the mid-70s under George's father to its current operations, and the benefits and challenges of raising highland cattle. Discover how the farm's connection to their butchery business adds value to their produce, alongside their commitment to being "Pasture for Life" certified, which guarantees a grass-only diet for their cattle.Our discussion highlights the transformation towards sustainable farming practices, emphasizing the strategic integration of Edinvale Farm and the butcher shop to produce premium products that meet consumer demands. We discuss the introduction of Shorthorn genetics to improve carcass confirmation and finishing times while maintaining winter hardiness, as well as the importance of consumer feedback in shaping farm practices and breed choices. The balance between maintaining high-quality beef and meeting the economic challenges posed by the UK's beef market is a focal point, demonstrating the farm's resilience and adaptability.Jock also offers insights into optimizing cattle nutrition and grazing in northern Scotland's unique environment. Listen as he explains the decision to integrate Luing cattle, adapting breeds to fit specific systems and comply with regulations. The conversation touches on reducing chemical use, shifting grazing strategies, and tackling issues like low selenium affecting pregnancy rates. The episode culminates in exploring sustainable beef production strategies, underscoring the significance of resilience and adaptability in farming practices amidst a challenging political and economic climate. Join us for a thoughtful exploration of Jock's journey and the broader themes of sustainable agriculture and meat production.Links Mentioned in the EpisodeEdinvale FarmMacbeth ButcheryVisit our Sponsors:Noble Research InstituteRedmondKencove Farm FenceGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Original Music by Louis Palfrey

Vale a pena a certificação orgânica para a pecuária? Por que não temos certificações como a Regenified, do Gabe Brown e associados, a do Rancho Niman, do esposo da Nicolete que escreveu Defending Beef: The Case for Sustainable Meat Production ou mesmo do Instituto Savory? Meus alunos e eu tivemos essa conversa há umas semanas atrás na Comunidade I.P. e expliquei que acredito que se o recurso, o tempo e a energia empregados no processo de certificação for empregado no estudo para melhorar a produção e na melhoria da comunicação para venda direta, a certificação se torna obsoleta. O Mister Peebles carinhosamente aceitou o convite para conversar sobre o tema e trouxe uma alternativa que se adequa muito melhor para as pequenas e médias propriedades, o Selo Arte. A conversa que segue foi em torno das vantagens e desvantagens dos processos de certificação e como o Selo Arte abriu uma alternativa para produtores artesãos escoarem seus produtos por todo o pais. A necessidade da comercialização também foi reforçada pelo Mister Peebles, mas mais interessante ainda foi a fórmula de valor que ele compartilhou: V=ECO3+BP=DN Quer entender como essa fórmula pode te ajudar a ser um melhor pecuarista ecológico? Só assistir ou ouvir o podcast ;) #seloarte #pecuáriaecológica

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

Did you know that cattle are not the “climate change killers” they've been made out to be? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Marianne Landzettel, journalist and author of Sustainable Meat Production and Processing: Local, Profitable and Humane. Landzettel describes differences in agriculture in the EU, UK and US, and presents evidence supporting the benefits of livestock, and in particular cattle, raised in a regenerative fashion, to help mitigate climate change, and protect soil health. Landzettel explains the climate impacts of feedlot cattle fed grain vs. those responsibly grazed on grasslands.  She discusses the benefits of the “livestock” below ground, organic-rich soil, and humane slaughter.Related website:  www.londoncowgirl.com

Episode Description: We get into the innovative world of cellular programming, exploring its potential in revolutionizing meat production with companies like Meatable at the forefront. We also touch upon the controversial Oxycontin epidemic, shedding light on Purdue Pharmaceuticals' aggressive marketing strategies. Mark Kotter, offers invaluable insights into the transformative work at Bit Bio, bridging the gap between fundamental science and real-world applications. Join us for a journey that spans from the intricacies of stem cells to the broader implications on society. Grow Everything brings to life the bioeconomy when hosts Karl Schmieder and Erum Azeez Khan share stories from the field and interview leaders and influencers in the space.  Life is a powerful force and it can be engineered. What are we creating? Learn more at www.messaginglab.com/groweverything Topics Covered: 00:00:00 Introduction:From Spinal Taps To Cellular Apps: Programming Life 00:06:42 Future of Biotech: Collaborative Ventures Between Giants Like Ginko and Google 00:11:33 The Cutting Edge: Mark Kotter on Microbiome, Cellular and Gene Therapies 00:13:58 Journey of Innovation: Transitioning from Neurosurgery to Biotech Entrepreneurship 00:19:39 Harnessing the Power of Genes: Unlocking Brain Cell Creation in Synthetic Biology 00:25:19 Solving the Drug Discovery Enigma: Addressing Challenges in Alzheimer's Research 00:27:31 Revolutionizing Pharma: Bit Bio's Innovative Cellular Models 00:34:20 Exploring Two X Technology: Advancements in Stem Cell Differentiation 00:39:33 Feeding the Future: The Promise of Stem Cells in Sustainable Meat Production 00:44:07 Safe Genetic Editing: Understanding Genomic Safe Harbors 00:49:03 Reviving the Past: Can Stem Cells Resurrect Extinct Species? 00:52:00 Decoding Aging: The Role of Epigenetic Noise in Cellular Lifespans 00:54:40 Turning Back the Clock: Stem Cell Strategies for Rejuvenation 01:01:20 The Oxycontin Debate: Exploring Pain Management Concerns from a Listener's Viewpoint Episode Links: LinkedIn Twitter Bit Bio Clock.Bio Meatable Have a question or comment? Message us here: Text or Call (804) 505-5553 Instagram / TikTok / Twitter / LinkedIn / Youtube / GrowEverything website Email: groweverything@messaginglab.com Support here: Patreon Music by: Nihilore Production by: Amplafy Media --- Send in a voice message: https://podcasters.spotify.com/pod/show/messaginglab/message

DEFENDING BEEF, WITH NICOLETTE HAHN NIMAN For time immemorial, we have been taught that beef is bad for you and that cattle are bad for the land, the water and the climate. Nicolette Hahn Niman bought into that thinking and became a vegetarian as a college biology major active in environmental issues. As an environmental lawyer working for Waterkeeper Alliance, she explored the impact of concentrated animal feeding operations on water quality, while also getting to know “good” ranchers, one of whom, Bill Niman, she married. While still a vegetarian, she wrote the first edition of “Defending Beef: The Case for Sustainable Meat Production.” In this episode, we talk about the ecological and health reasons why beef can be good for you and cattle can be good for our environment, positively impacting water quality, as well as habitat for pollinators and birds.

Nicolette Hahn Niman is a California rancher, lawyer, and writer. She has authored two books about sustainable livestock farming: Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms, and Defending Beef: The Case for Sustainable Meat Production. This episode is hosted by Dr. Shawn Baker MD. Find him at https://shawn-baker.com Donate to the Carnivore Diet Clinical Trial: https://gofundme.com/f/carnivore-research

Welcome back everyone! So sorry for the little break in the action. I’m doing a lot of things these days - some might say too many. We got back from filming on the east coast and an amazing event with Dr. Bill Schindler at his food lab. You can catch the presentation by Dr. Cate Shanahan on the Food Lies youtube channel. For new listeners I’m Brian Sanders and this was for my documentary Food Lies and this film tour should be our last. We still don’t have a release date for the film, but we’re in post-production and working on it daily. My guest today is the great Nicolette Hahn Niman who is a California rancher, lawyer, and writer. She has authored two books about sustainable livestock farming: Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms, and Defending Beef: The Case for Sustainable Meat Production. I read her book years ago, but she’s just releasing a new and improved version that I got a pre-release copy of. It is available July 13th but you can pre-order it on https://www.chelseagreen.com/product/defending-beef/ (find the link in the show notes) She’s a really interesting person who is a great voice sticking up for beef and sustainable ag. She also has an interesting story about her own relationship with beef that we cover at the end! It’s cool to hear her take coming from her background as an environmental lawyer. All of her peers are definitely on the other side of this issue! But guess what, they happen to be wrong! And she’s a beef producer herself, so she knows the full story.  I also happen to be somewhat of a beef producer with my company Nose to Tail. Years after learning of the superior nutrition of red meat and other animal foods I decided to partner with some great ranchers and get quality products out to the united states. You can find us at http://NoseToTail.org Our most popular product which is in very high demand is the primal ground beef with liver, heart, kidney, and spleen mixed in. Such an easy and delicious way to get the extra nutrition from the organ meats in your diet. Hopefully we’re not sold out when you check us out.  We also added a liver stick to our product line which is under the biltong tab. Biltong is a traditional South African way of curing meat without any preservatives or sugar. The stick version of this is called droewors. We just ran a 2nd batch of this with liver mixed in. It’s way better than our first test batch. It tastes really good and has a nice texture. It’s almost impossible for me to come up with a healthier product you can eat on the go. This is another limited run so get it while you can at http://NoseToTail.org Check out the superb body care products made from beef tallow there as well along with our freshly ground seasonings to go with the meat! In other news, the Cows 4 Kids campaign is ending soon. Go to http://Cows4Kids.com to pitch in some money for us all to buy some cows for some of the villages in Africa we visited. Mary talked to the director of the Maasai school and he was ecstatic to hear about the funds we are raising. He is going to make a whole event of it and is contacting some media outlets.  There’s also http://sapien.org for everything else. We have the program for people ready to change their life with diet & lifestyle, the Sapien Tribe, and more information on the Sapien diet. I’ll stop talking about it - just go to Sapien.org to check it all out. You can link to everything there including the Food Lies film website. Now onto the show!   GET THE MEAT! http://NosetoTail.org GET THE FREE SAPIEN FOOD GUIDE! http://Sapien.org   SHOW NOTES [0:45] Her book “Defending Beef” and what it is all about. [2:45] Her background and how she got into her line of work. [7:10] How cattle started to get a bad name in most households.  [10:00] Profit in the ‘processing’ of food. [17:40] How reports and studies about pollution from cattle and livestock were overblown and off figure. [27:45] The Importance of being familiar with the messiness and danger of nature. [37:20] How cattle/livestock are NOT the cause of poor health and pollution that many try to claim. [42:10] Processed foods such as refined grains and sugars are the true problem. [50:30] Importance of soil, no till for crops, and carbon sequestration in regenerative agriculture. [56:00] Food is more nutrient rich when growing in more biologically diverse and healthy soil. [1:01:00] How the bartering system of animals, plants, and soil all work together.  [1:05:50] How we make our food systems full of life again. [1:15:10] Her backstory of how she did not eat meat for 33 years but now she does.   GET THE MEAT! http://NosetoTail.org GET THE FREE SAPIEN FOOD GUIDE! http://Sapien.org   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg  

In this third lecture of Environmentality. Brendon addresses one of the hottest topics in climate change and sustainability today, the question of, "should we be eating meat?" and if so, "from why kind of production system?"In short, the issue with animal agriculture, and in particular the production of beef, is not the cow itself, but the production system it is raised in; in other words, the "how." Industrialized animal agriculture, in it's segregated form, relies heavily on fossil fuels for the transportation of feed and manure, uses lots of antibiotics, maintains low biodiversity on the farm and contributes heavily to pollution and greenhouse gas emissions.The solution? Producing animals in an integrated fashion on grasslands, where they can be rotated frequently to reduce overgrazing, promote carbon sequestration of grasslands, and to ultimately mimic natural ecosystems. Beef raised in this way is more sustainable, can be more profitable (as inputs decrease in a circular production system) and at times even more productive, as multiple products can be generated on one piece of land (e.g. hay, chicken and beef in Joel Salatin's model at Polyface Farms).To learn more about the pioneers in regenerative agriculture and holistic management of cattle, check out: The Savory Institute (Alan Savory): https://savory.global/ Joel Salatin and Polyface Farms: http://www.polyfacefarms.com/ Michael Pollan's Texts: The Ominvore's Delimma and In Defense of FoodGabe Brown's Text: Dirt to Soil Mark Hyman’s Text: Food FixTo learn more about Brendon's thoughts visit: https://impakter.com/in-defense-of-cows/

Welcome to the Human Performance Outliers Podcast with hosts Dr. Shawn Baker and Zach Bitter. For this episode, Nicolette Hahn Niman joined the show. Nicolette is a rancher, attorney, and writer. Much of her time is spent speaking and writing about the problems of industrialized livestock production, including the book Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms  , Defending Beef: The Case for Sustainable Meat Production, and four essays she has written on the subject for the New York Times.  Episode Sponsor: Butcher Box - https://butcherbox.com Promo code "HPO" at checkout for 20% off. Consider supporting us: - https://www.patreon.com/HPOpodcast or https://www.paypal.me/hpopod ***DR. SHAWN BAKER'S BOOK*** "The Carnivore Diet" Amazon and Barnes and Noble Instagram handles: @shawnbaker1967, @zachbitter, Twitter handles: @SBakerMD, @zbitter, @DefendingBeef  Facebook handles: Shawn Baker, @zach.bitter, Website URLs: http://zachbitter.com , https://shawn-baker.com, and https://nicolettehahnniman.com  YouTube: Zach (https://www.youtube.com/c/ZachBitterUltra) Shawn (https://www.youtube.com/channel/UC5apkKkeZQXRSDbqSalG8CQ) If you would like to set up a consult call with either Zach or Shawn, you can schedule with Zach at https://calendly.com/zbittercoaching and with Shawn at https://shawn-baker.com/consultation/. If you would like to contact the show, please send your emails to hpopodcast@gmail.com

Would you like to increase your chances of living to a ripe old age in good health? What is it that centenarians do to live to 100 and beyond? Let’s dive into some of the insights from Dan Buettner’s book, The Blue Zones, and talk about some of the common traits that centenarians have in these particular places. Visit https://www.bodyshotperformance.com/podcasts-blog for the complete show notes of every podcast episode. Topics Discussed in this Episode: Centenarians and the blue zones The 9 common traits among centenarians across the blue zones Natural movement and Animal Flow The 80% rule The power of belief Key Takeaways: The 5 places that have been identified as blue zones with the highest number of centenarians are Sardinia, Ikaria in Greece, Costa Rica, Loma Linda in California, and Okinawa in Japan. The 9 things centenarians have in common across the blue zones They move naturally. They have a very strong sense of purpose. They have a downshift. The 80% rule: Eat until you’re 80% full and then stop. They include lots of plants, especially beans, into their diet. Vegetables constitute a very big part of their diet and they eat only a very minimal amount of meat. They have moderate alcohol consumption. They belong to a faith-based community. For these people, the family came first. They belong to a tribe, meaning they have real social networks. Our bodies are designed for natural movement. The more we move our bodies naturally, the better our fitness, the better our musculature, the denser our bones, and the more freshly oxygenated blood get distributed throughout our body. Certain genetic predispositions can mean that you have a gene that allows you to convert very small amounts of alcohol into good cholesterol, but that’s not the case for everyone. Contribution and helping others are hugely beneficial for the nervous system, and therefore, for our overall health. We’re now coming to understand that loneliness is really impacting people’s health in a very significant way. Action Steps: Consider one or two (or more, if you can) of the traits that centenarians have and see if you can weave that into your lifestyle. Leanne said: “We want to live a full, happy, energetic, and vital life for as long a possible, rather than just living for as long as possible but perhaps not being useful or vital or having movement of our limbs, and be able to be mobile and sharp cognitively and all the rest of that stuff.” “Looking after, mentoring, guiding the younger generations was another thing that really made these older people, the older generation, feel vital and feel alive and feel useful. All of which, I think, is essential for overall wellbeing.” Thanks for listening! If you’re interested in finding out what your health IQ is, take the Health IQ test to find out, and get a free 39-page report built around our six signals, which are sleep, mental health, energy, body composition, digestion, and fitness. If you’ve enjoyed what you’ve heard on this episode and it’s added value to you, share the episode with someone you think could benefit from it. And don’t forget to leave a rating or a review and subscribe on Apple Podcasts. Links to things I discuss in the show: Dan Buettner The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest by Dan BuettnerDefending Beef: The Case for Sustainable Meat Production by Nicolette Hahn Niman The Biology of Belief by Bruce H. Lipton Previous episodes mentioned that you shouldn’t miss: 88 | The Big Health & Fitness Trends for 2019 with the Bodyshot Team 90 | We Are Not the Puppets of Our DNA with Dr. Kenneth Pelletier – Part 1 92 | We Are Not the Puppets of Our DNA with Dr. Kenneth Pelletier – Part 2 More from Leanne Spencer: Bodyshot Performance Bodyshot Performance Limited Facebook page Remove the Guesswork BOOK by Leanne SpencerRise and Shine BOOK by Leanne Spencer   Leanne’s Email

Guest Nicolette Hahn Niman, author, Defending Beef: The Case for Sustainable Meat Production, describes her manifesto of an environmental lawyer and vegetarian turned cattle rancher.Nicolette Hahn Niman

Even amidst the concerns about the impact of cattle on global warming, the disgrace of industrialized farming and slaughterhouses, and the increased worldwide population that has sworn off beef, it’s still very much a part of our diet.  And perhaps it should be.  But is there a better, more sustainable, more humane way to process that beef and bring it to market? In what too often seems to be world of black and white thinking, can we find a middle ground?  A way in which beef is healthy, sustainable, humane and actually good for us and the environment?  Nicolette Hahn Niman thinks so. Her book about what she has discovered is Defending Beef: The Case for Sustainable Meat ProductionMy conversation with Nicolette Hahn Niman:

This week on The Farm Report, host Erin Fairbanks welcomes Nicolette Hahn Niman, author of “Defending Beef: The Case for Sustainable Meat Production” to the show. Kicking off the show talking about Nicolette’s background and how she became involved with ranching cattle, she elaborates exactly why beef is in need of defending. Nicolette’s take is that for decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. She asks if the matter really so clear cut? In “Defending Beef,” Nicolette argues that cattle are not inherently bad for either the Earth or our own nutritional health. In fact, she discusses with Erin that properly managed livestock play an essential role in maintaining grassland ecosystems by functioning as surrogates for herds of wild ruminants that once covered the globe. Grass-fed, small-scale farms can and should become the basis for American food production, replacing the factory farms that harm animals and the environment. While no single book can definitively answer the thorny question of how to feed the Earth’s growing population, Nicolette explains that, whatever the world’s future food system looks like, cattle and beef can and must be part of the solution. Tune in for an interesting discussion! This program was brought to you by Whole Foods Market. “There are many wonderful water intensive foods but that suggestion you hear over and over again that beef is some water guzzler and some outlier, that’s just not true.” [20:00] “I think the reason why beef has been the favorite target of sensational journalism because it was the most consumed meat in the United States and considered the most desirable.” [23:00] —Nicolette Hahn Niman on The Farm Report

This week on What Doesn’t Kill You, host Katy Keiffer is talking beef and welcomes guest Nicolette Hahn Niman to the program. Nicolette is a rancher, attorney, and writer. Much of her time is spent speaking and writing about the problems of industrialized livestock production, including the book Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms and four essays she has written on the subject for the New York Times. She has written for Huffington Post, CHOW, and Earth Island Journal. Previously, she was the senior attorney for the environmental organization Waterkeeper Alliance, where she was in charge of the organization’s campaign to reform the concentrated livestock and poultry industry, and, before that, an attorney for National Wildlife Federation. She joins Katy today to talk about her newest book, Defending Beef: The Case for Sustainable Meat Production. This program was brought to you by Whole Foods Market. “When you plow the Earth, that is the single most damaging thing you can do.” [11:57] “There’s nothing that makes the soil more water retentive than in well managed grazing.” [14:14] —Nicolette Hahn Niman on What Doesn’t Kill You

This week on What Doesn’t Kill You, host Katy Keiffer is talking beef and welcomes guest Nicolette Hahn Niman to the program. Nicolette is a rancher, attorney, and writer. Much of her time is spent speaking and writing about the problems of industrialized livestock production, including the book Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms and four essays she has written on the subject for the New York Times. She has written for Huffington Post, CHOW, and Earth Island Journal. Previously, she was the senior attorney for the environmental organization Waterkeeper Alliance, where she was in charge of the organization’s campaign to reform the concentrated livestock and poultry industry, and, before that, an attorney for National Wildlife Federation. She joins Katy today to talk about her newest book, Defending Beef: The Case for Sustainable Meat Production. This program was brought to you by Whole Foods Market. “When you plow the Earth, that is the single most damaging thing you can do.” [11:57] “There’s nothing that makes the soil more water retentive than in well managed grazing.” [14:14] —Nicolette Hahn Niman on What Doesn’t Kill You