#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat

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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Here’s the timestamps for the episode. On some podcast players you should be able to click the timestamp to jump to that time.
(00:00) – Introduction
(09:04) – Cooking is an art and a service
(10:43) – Food is health
(12:45) – Anticipation makes food taste better
(14:36) – Lex on breaking the 72 hour fast
(18:47) – Falling in love with cooking
(20:28) – Alienation during the diet
(23:09) – Cooking advice for minimalists
(29:14) – Complexity of coconut oil
(32:35) – Anya’s favorite meal
(39:17) – Sources of heat
(41:46) – Why do people freak out about barbecue
(44:58) – Does the origin of the meat itself make a difference?
(47:06) – What is regenerative farming?
(51:16) – AI will be a better farmer than humans
(55:17) – Carbon negative farming is possible right now
(57:04) – Certified Humane
(1:00:34) – Evolutionary diet of animals
(1:03:17) – Neuralink can help us understand animals
(1:07:13) – All grass-fed meat made the same?
(1:11:57) – Health benefits of grass-fed beef
(1:16:29) – What does it take to be a woman CEO of a meat company?
(1:23:57) – Making cheese for Italian mafia
(1:27:56) – How to judge a good meal?
(1:29:58) – The best meal in the world
(1:37:48) – Anya played oboe in the Sicily municipal band
(1:39:23) – Hunting has inspired regenerative farming
(1:44:07) – Meaning of life
(1:45:27) – Advice for young people: grow through discomfort