#203
Anya Fernald - Regenerative Farming and the Art of Cooking Meat
Fri, Jul 23, 2021 ·
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Anya Fernald is the co-founder of Belcampo farms, chef, and regenerative agriculture expert.
Timestamps
- 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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