Anya Fernald is the co-founder and CEO of Belcampo Inc., a group of innovative, agricultural ventures in California and Belize, which strives to make good food both the old fashioned way and on a larger scale than ever before. Belcampo employs over a hundred people in total, with plans to grow awareness, availability, and production of sustainably farmed food through its operations of organic farms, butcher shops and restaurants, as well as unique, luxury agritourism destinations. Anya has been recognized as one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, appeared in a lengthy profile in The New Yorker’s Food Issue in 2014, and served as a regular judge on Iron Chef America on the Food Network for the 2009, 2010, and 2011 seasons. Anya’s cookbook, Home Cooked, was released in spring 2016 with Ten Speed Press. Anya is an avid consumer and producer of almost everything fermented, and spends her spare time with her young children - daughter, Viola, and son, Theo

Anya Fernald is the co-founder and CEO of Belcampo Inc., a group of innovative, agricultural ventures in California and Belize, which strives to make good food both the old fashioned way and on a larger scale than ever before. Belcampo employs over a hundred people in total, with plans to grow awareness, availability, and production of sustainably farmed food through its operations of organic farms, butcher shops and restaurants, as well as unique, luxury agritourism destinations. Anya has been recognized as one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, appeared in a lengthy profile in The New Yorker’s Food Issue in 2014, and served as a regular judge on Iron Chef America on the Food Network for the 2009, 2010, and 2011 seasons. Anya’s cookbook, Home Cooked, was released in spring 2016 with Ten Speed Press. Anya is an avid consumer and producer of almost everything fermented, and spends her spare time with her young children - daughter, Viola, and son, Theo

Do you know where your food comes from? Specifically, have you actually met the farmer who produced it? Chances are better than even that you have not, and unless you live in a very rural area, or happen to be a city-dwelling farmers market aficionado- you never will. Your meat and produce will continue to appear at your local grocers magically, and you will buy it, eat it, and likely have very little connection to where it came from.

As we as a society become more conscious about our health and food choices, it's more important than ever that we become increasingly discerning about not only the quality of our food, but also its origins. 

In this episode, our guest Anya Fernald takes us deep into the heart of the 'Farm to Table' food movement, by walking us through the fascinating process of how she went from chef to farmer, to restaurateur with her company Belcampo Meat Co.

Anya is not only an inspiring thought leader, and entrepreneur but a bonafide expert when it comes to how to not only produce the healthiest food on the planet, but also how to avoid many of the inhumane and ultimately toxic practices present in our current industrial farming model. You will be shocked to find out some of the dirty trade secrets, and shady food-labeling scams currently used by the mega-farms, and restaurant industry.

This is not only a highly educational episode, but also one of true inspiration for anyone interested in breaking the mold and creating a new business model that makes a positive impact on the world, and all of it's inhabitants - animals included.

Don't forget to share this episode with anyone who loves to eat, and wants to learn how to find the healthiest, and highest quality food available.

To your health,

Luke

It’s such a wild west out there (concerning labeling integrity), and there are so many claims and ways to smudge the truth, you gotta be an activist to figure out where you’re buying your stuff and where it’s coming from.
— Anya Fenald

If you missed PART ONE, catch it here


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 EPISODE BREAKDOWN

  • Gruesome conventional beef farming model, and the stench 
  • Hormonal changes and premature sexual maturity around puberty
  • Animals not ready for harvest: the conventional approach vs. grass-fed beef maturation
  • The paradigm of government subsidies explained, and how farmers get hosed by them in a way that does not serve the farmers, the environment or the consumer
  • Commodities, economic mechanisms and conventional farming liabilities
  • GMO Roundup, soil death, erosion and flooding: the systemic uprooting of the entire food ecosystem
  • Labeling regulation: discerning true and false 
  • Don't be fooled by "grass-fed" labeling! Learn why "grass-finished" matters
  • What does "organic" beef mean? 
  • What's worse for the environment: monocrops of vegetables or rotating herds of livestock? 
  • Eggs labeling: decoding free-range, pasture-fed, cage-free and organic 
  • The dirty little secrets of chicken farms and factory farming
  • Pork husbandry, breeds, and what to look for on the label 
  • Lifestyle recommendations

Here's PART ONE


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RELATED SHOWS

  • Episode #2: Daniel Vitalis: Farming and the Fall of Man
  • Episode #29: The Jingslingers: Hacking Health Food
  • Episode #36: Greg Bernett: Praize The Graze - The Bone Broth Revolution 
  • Episode #52: Breaking The Chains Of Human Domestication, Part One
  • Episode #53: Breaking The Chains Of Human Domestication, Part Two
  • Episode #56: Anya Fernald: The Future Of Food: Farm To Table Living, Part One

COACHING WITH LUKE

You asked, here it is! Customized lifestyle recommendations via phone or Skype with yours truly. 


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CREDITS

Intro music: Jeordie White
Show producer: Tatiana Melo
Sound editing: Dustin Smith


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