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 foursigmatic.com/max to save 15 percent off of everything!
Resources from this episode:
Belcampo Meat Co. (use code GENIUS for 20 percent off!)
Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald and Jessica Battilana
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
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
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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