Anya Fernald, named one of The New York Times' Nifty 50, is a sustainable food expert, the co-founder and CEO of Belcampo Meat Co. (use code GENIUS for 20 percent off!), and the co-author of Home Cooked: Essential Recipes for a New Way to Cook.

What you'll learn from this episode:

  • Why Anya, who was a vegetarian for nearly a decade, now runs one of the largest meat production companies in the regenerative agriculture space.

  • What life is like for cattle in the factory farm system, and why these animals are often fed plastic.

  • The health benefits of going for 100 percent grass-fed meat versus grain-fed (or even grass-fed, grain finished).

  • Why meat production doesn't have to be bad for the environment if it's done right, and how Belcampo pulls out all stops to be sustainable in its practices.

  • The surprising reason you've been misled about the dangers of eating raw meat and eggs.

  • How Anya cooks the ultimate burger.

  • And much more!

This podcast is sponsored by my friends at Four Sigmatic (check out my interview with founder Tero Isokauppila in episode 12), who make a wide range of coffees, elixirs, and teas using mushrooms like chaga, reishi, lion's mane, and more. Go to to save 15 percent off of everything!

Resources from this episode:

Belcampo Meat Co. (use code GENIUS for 20 percent off!)

Belcampo Meat Co. at Instagram

Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald and Jessica Battilana

Anya at Instagram

Anya at Twitter

Belcampo Meat Camp: Go Glamping and Grilling at This Chef-worthy Barbecue Getaway, Visit California

Raw Pork: Tasty Delicacy or Too Gross to Contemplate? by Andrew D'Cruz, The Globe and Mail

Five Surprising Things We Feed Cows by Alex Park, Mother Jones

Legal Plastic Content in Animal Feed Could Harm Human Health, Experts Warn by Harriet Grant, The Guardian

Cow-Calf Operation, Wikipedia

Beef Facts 101: What Sets Belcampo Apart from the Industrial Farming Industry? Belcampo Meat Co.

Ex-Vegetarians Tell Why They Began Eating Meat Again by Wil Fulton, Thrillist

Study: White Oak Pastures Beef Reduces Atmospheric Carbon, White Oak Pastures

Livestock Grazing Helps California Tackle Wildfire by Jeannette E. Warnert, Green Blog from UC Division of Agriculture and Natural Resources

Digestive Anatomy in Ruminants by Richard Bowen, Colorado State University

Great Bison Belt, Wikipedia

Are Mock Meats Safe? Vegan Bits

What 'No Antibiotics' Claims Really Mean by Trisha Calvo and Rachel Meltzer-Warren, Consumer Reports

Effect of Probiotics/Prebiotics on Cattle Health and Productivity by Yutaka Uyeno, Suguru Shigemori, and Takeshi Shimosato, Microbes and Environments

Are You Eating "Woody Breast" Grilled Chicken? by Brittany Smith, Men's Journal

Chicken Has Changed for the Worse—and the Proof Is in the Stripes, Compassion in World Farming

How to Decipher Egg Carton Labels: The Truth Behind What "Cage-Free," "Free-Range" and Other Common Terms Mean (and Don't Mean) for Animal Welfare, The Humane Society of the United States

Grass-Fed vs. Grain-Fed Beef—What's the Difference? by Kris Gunnars, Healthline

How to Enjoy Raw Meat Safely by Jessie Kissinger, Esquire

Doctors Sue USDA for Ignoring Concerns Over Fecal Contamination of Chicken, Physicians Committee for Responsible Medicine

Eat Chicken Sashimi at Your Own Risk, Experts Warn by Rachel Hosie, The Independent

Yes, It's OK to Eat Raw Cookie Dough by Brian Zikmund-Fisher, The Conversation, CNN

How to Buy the Best Extra-Virgin Olive Oil | Nicholas Coleman, The Genius Life 31

Where to Find Grass-Fed Butter by Kristen Michaelis, Food Renegade

Six Surprising Benefits of Green Garlic by John Staughton, Organic Facts

The Truth About 'Meat Sweats,' According to Science by Brandon Specktor, Live Science

A Closer Look at Anchovies by Justin Demetri, Life in Italy

Italian Parsley: What It Is and How to Use It by Danilo Alfaro, The Spruce Eats

Why You Need Bone Broth (With Recipes) | Marco Canora, The Genius Life 40

Why You Probably Need to Eat More Salt | James DiNicolantonio, PharmD, The Genius Life 7

Organic Certification and Accreditation, USDA

Erewhon Natural Foods

Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life by Max Lugavere and Paul Grewal M.D.

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