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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EPISODE LINKS:
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PODCAST INFO:
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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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