Anya Fernald is the co-founder of Belcampo farms, chef, and regenerative agriculture expert. Please support this podcast by checking out our sponsors:
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– Athletic Greens: and use code LEX to get 1 month of fish oil
– Four Sigmatic: and use code LexPod to get up to 60% off
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OUTLINE:
0:00 – Introduction
3:04 – Cooking is an art and a service
4:43 – Food is health
6:45 – Anticipation makes food taste better
8:36 – Lex on breaking the 72 hour fast
12:47 – Falling in love with cooking
14:28 – Alienation during the diet
17:09 – Cooking advice for minimalists
23:14 – Complexity of coconut oil
26:35 – Anya’s favorite meal
33:18 – Sources of heat
35:46 – Why do people freak out about barbecue
38:58 – Does the origin of the meat itself make a difference?
41:06 – What is regenerative farming?
45:16 – AI will be a better farmer than humans
49:18 – Carbon negative farming is possible right now
51:05 – Certified Humane
54:34 – Evolutionary diet of animals
57:17 – Neuralink can help us understand animals
1:01:13 – All grass-fed meat made the same?
1:05:58 – Health benefits of grass-fed beef
1:10:30 – What does it take to be a woman CEO of a meat company?
1:17:58 – Making cheese for Italian mafia
1:21:56 – How to judge a good meal?
1:23:58 – The best meal in the world
1:31:49 – Anya played oboe in the Sicily municipal band
1:33:23 – Hunting has inspired regenerative farming
1:38:07 – Meaning of life
1:39:27 – Advice for young people: grow through discomfort
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