In this podcast episode, Dr. Anthony Gustin sits down with Anya Fernald, co-founder and CEO of the largest regenerative farming operation in the United States, Belcampo, to see her take on why this is a better way to raise meat sustainably.

Anya has an incredible background that ranges from growing up on a dairy farm in Bavaria to eventually traveling and living in Greece and other parts of Europe to learn more about how they cook, bake, and raise animals.

It was this insider’s look that made her realize that how we do things here in the States needed a major overhaul, which is exactly what she did.

When you tune into the episode, you’ll learn more about Anya’s background, why she got involved in this space, and how she transformed her own life from living on a Standard American Diet (SAD).

You’ll also discover the differences between grass-fed and grass-finished meat, why regenerative agriculture is a better, more sustainable solution, and the problems with our dairy industry today.

Anya also chats about using your body’s own intuition to heal itself with food, why cravings can be a good thing when you know how to use them, and how we’ve turned off natural satiety mechanisms and what you can do to get them working again.

Anya Fernald’s name may sound familiar to you -- not only is she the co-founder and CEO of Belcampo, but she’s also served as a judge on Iron Chef America between 2009-2011.

Anya has been recognized for being a top 40 under 40 by Food and Wine, she’s appeared in The New Yorker’s 2014 Issue, and she’s co-authored two books, including a cookbook of her own.

Anya has also founded the Food Craft Institute, a non-profit that puts out an annual Eat Real Food Festival each year in Oakland.

Tune into the episode now to learn more!

109: Anya Fernald - Why Regenerative Farming is the Future of Meat

The Natural State with Dr. Anthony Gustin

109: Anya Fernald - Why Regenerative Farming is the Future of Meat