Latest / Hardiness with Dr Paul Taylor / Unveiling Agriculture: Insights from a Cattle Rancher

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Unveiling Agriculture: Insights from a Cattle Rancher · Hardiness with Dr Paul Taylor

• 0:08
  Speaker 1: Natalie Kavoriic, Welcome to the podcast.
• 0:12
  Speaker 2: I'm so excited to be here. Thank you.
• 0:14
  Speaker 3: Now, I am this is this is an interesting well,
• 0:19
  Speaker 3: you're an interesting guest for me.
• 0:21
  Speaker 1: Right.
• 0:22
  Speaker 3: You are the first cattle rancher that I have had
• 0:25
  Speaker 3: on the podcast, and you.
• 0:27
  Speaker 1: Work very closely with a dirty farmer.
• 0:31
  Speaker 3: Now, before we get into that, my knowledge on cattle
• 0:35
  Speaker 3: ranching all comes from Yellowstone, and I'm sure lots of
• 0:39
  Speaker 3: the listeners will be in the same boat with Kevin Cooster.
• 0:43
  Speaker 1: So how realistic is that?
• 0:47
  Speaker 2: Yeah, you know, we are in the Yellowstone movement.
• 0:51
  Speaker 4: I cannot believe how many people have come back to
• 0:53
  Speaker 4: kind of Western culture and agriculture and just rural living
• 0:57
  Speaker 4: from that movie and they do.
• 1:00
  Speaker 2: An okay job. So I actually grew up.
• 1:02
  Speaker 4: In Montana, and maybe we'll get into this more, but
• 1:04
  Speaker 4: the operation, the cattle ranch I live on now is
• 1:07
  Speaker 4: in Nebraska. So it's fun to watch Yellowstone because that
• 1:11
  Speaker 4: is based in Montana, and so a lot of the towns,
• 1:14
  Speaker 4: you know, the different places they're filming is kind of
• 1:16
  Speaker 4: the area I grew up in. So that's always fun
• 1:20
  Speaker 4: for me. But as far as you know, the practicality
• 1:22
  Speaker 4: and the reality of cattle ranching, it's a spectrum. I
• 1:26
  Speaker 4: think Sheridan did well representing agriculture to the masses. Right,
• 1:32
  Speaker 4: it has to be a drama, it has to be
• 1:34
  Speaker 4: entertaining to watch. So I think he hit some things
• 1:38
  Speaker 4: on the head, did it correctly? And then there are
• 1:40
  Speaker 4: definitely some things that if you were a cattle rancher,
• 1:43
  Speaker 4: you're watching and you're kind of, you know, shaking your
• 1:45
  Speaker 4: head saying that that's not exactly what how that would
• 1:48
  Speaker 4: look or look on an actual cattle.
• 1:50
  Speaker 3: So, so, do you have the place where you hide
• 1:51
  Speaker 3: the dead bodies as well?
• 1:54
  Speaker 4: Yeah, no, no, we do not have that safe to say.
• 1:59
  Speaker 4: Have you to say our ranch is free? You know
• 2:02
  Speaker 4: from what they I think they call it the train
• 2:04
  Speaker 4: tracks or train station train station. Yeah, we're we're a
• 2:08
  Speaker 4: zone free train station ranch.
• 2:11
  Speaker 3: So and tell me this has it got has the
• 2:15
  Speaker 3: the job and the industry got harder or easier over
• 2:20
  Speaker 3: the last couple of decades.
• 2:23
  Speaker 2: Oh, that's such an interesting question.
• 2:24
  Speaker 4: I don't think I've ever been asked that before. It
• 2:27
  Speaker 4: would be so interesting to hear a generation above me
• 2:30
  Speaker 4: answer that kind of gone through some maybe technological changes
• 2:34
  Speaker 4: or different things, you know, in the agriculture industry. I
• 2:39
  Speaker 4: think that uh, you know, one thing that is probably
• 2:43
  Speaker 4: consistently hard, and I would say that generations above us, uh,
• 2:48
  Speaker 4: you know, battled or fought the same challenge is you know,
• 2:51
  Speaker 4: market pricing, right, so there's just a lot that is
• 2:53
  Speaker 4: out of our control.
• 2:54
  Speaker 2: As farmers and ranchers when it comes to the market.
• 2:57
  Speaker 4: And then you know, mother nature is like a huge
• 2:59
  Speaker 4: challenge for us, and I imagine that has always been
• 3:02
  Speaker 4: a battle. You could kind of get into people who
• 3:05
  Speaker 4: you don't want to argue the climate change and different
• 3:07
  Speaker 4: things that have you know, maybe affecting farming.
• 3:10
  Speaker 2: That from that perspective, so I think we have it
• 3:13
  Speaker 2: pretty good.
• 3:14
  Speaker 4: I think that you know, there are technological advances that
• 3:16
  Speaker 4: have you know, been good for our industry. And then
• 3:20
  Speaker 4: I think some of those challenges are just will just
• 3:22
  Speaker 4: always be there. They're just kind of built into your
• 3:24
  Speaker 4: lifestyle if you're a farmer.
• 3:26
  Speaker 1: D yeah, absolutely. And certainly the weather.
• 3:28
  Speaker 3: I mean there's if you look at Australia where I
• 3:31
  Speaker 3: live right now in Victoria, the state of Victoria, there's
• 3:35
  Speaker 3: pretty much a drug going on and then other states
• 3:38
  Speaker 3: are completely underwater, so it could go from one extreme
• 3:43
  Speaker 3: to the other. Now we are The whole idea of
• 3:46
  Speaker 3: this podcast is that yourself and your business partner, Tara
• 3:50
  Speaker 3: vander Duson, and you guys have created a podcast and
• 3:54
  Speaker 3: a spin off TV series called discover IG. So tell
• 4:00
  Speaker 3: us what's that all about. Where did the idea come from?
• 4:04
  Speaker 3: And what's the eem of the podcast and the TV series.
• 4:09
  Speaker 4: Yeah, so Tara and I started sharing online kind of
• 4:13
  Speaker 4: accidentally a handful of years ago, by you know, education basis.
• 4:17
  Speaker 4: She's actually an environmental scientist and I'm a pharmacist, and
• 4:20
  Speaker 4: so this, you know, media, social media, all of this
• 4:25
  Speaker 4: was not kind of in our future. If you had
• 4:27
  Speaker 4: asked us ten years ago, would we be doing this?
• 4:30
  Speaker 4: Not very you know not, we did not see it.
• 4:32
  Speaker 2: We had professional careers, both very very happy in it.
• 4:36
  Speaker 4: You know, social media is a gift. I think it's
• 4:38
  Speaker 4: a double edged sword. You can get into pros and
• 4:40
  Speaker 4: cons but as far as that culture industry.
• 4:42
  Speaker 2: I do think it's a gift.
• 4:43
  Speaker 4: It enables us to connect with our consumers, connect with
• 4:47
  Speaker 4: people who are interested and removed from the farming way
• 4:50
  Speaker 4: of life, which, you know, going back historically, you usually
• 4:54
  Speaker 4: had a family member or someone that you knew that
• 4:56
  Speaker 4: had a farm, and so your touch points were much more.
• 4:58
  Speaker 2: Frequent than they are now.
• 5:01
  Speaker 4: So being able to open up our farms and ranches
• 5:03
  Speaker 4: and share with people who are interested in farming and
• 5:06
  Speaker 4: food is for free is such a gift. And so,
• 5:09
  Speaker 4: you know, kind of organically, she ended up sharing in
• 5:12
  Speaker 4: the dairy space, kind of about dairy sustainability with her
• 5:15
  Speaker 4: you know, environmental science background, and I ended up sharing
• 5:19
  Speaker 4: kind of in the beef sector and just kind of
• 5:21
  Speaker 4: sharing more of our ranching and you know, lifestyle, our
• 5:24
  Speaker 4: family a little bit. And we cross paths online. That
• 5:27
  Speaker 4: is actually how you know we first met. Is like
• 5:30
  Speaker 4: every good social media friendship or sorry, millennial friendship started
• 5:34
  Speaker 4: on social media. So we cross paths and we're like, hey,
• 5:38
  Speaker 4: you're kind of doing what I'm doing. We're both sharing
• 5:40
  Speaker 4: online as women in agriculture, which isn't you know, at
• 5:43
  Speaker 4: the time seven eight years ago, wasn't super popular. So
• 5:46
  Speaker 4: we kind of became quick friends, and then we kind
• 5:49
  Speaker 4: of realized that we both had this mission to share
• 5:51
  Speaker 4: agriculture in kind of a different light. We really want
• 5:55
  Speaker 4: to you know, show it through the perspective of millennial female.
• 5:58
  Speaker 2: Tone and kind of i don't know, make it like
• 6:01
  Speaker 2: fun and cool to to.
• 6:03
  Speaker 4: Be reconnected to agriculture again, and so we decided to
• 6:06
  Speaker 4: launch the podcast. Another you know, origin of our mission
• 6:10
  Speaker 4: was really that we were kind of tired of hearing
• 6:13
  Speaker 4: so many other people talk about farming and ranching that
• 6:17
  Speaker 4: had you know, never stepped foot on a farm and
• 6:20
  Speaker 4: ranch before you open up you know, the New York Times,
• 6:22
  Speaker 4: or you see a real go viral of someone talking
• 6:25
  Speaker 4: about farming practices, and it's a wellness influencers, you know,
• 6:28
  Speaker 4: someone that maybe I'm not saying they can't speak on
• 6:32
  Speaker 4: that and have an interest in it. But we just
• 6:34
  Speaker 4: felt that there needed to be representation from within our industry.
• 6:37
  Speaker 4: And so knowing that we both wanted to kind of
• 6:39
  Speaker 4: share agriculture in the same manner and highlight in the
• 6:43
  Speaker 4: same way, it just really made sense.
• 6:44
  Speaker 2: For us to join forces. And so we launched Discover.
• 6:46
  Speaker 3: Ag And so you em to connect consumers with the
• 6:51
  Speaker 3: origins of their food right and also explode some myths,
• 6:55
  Speaker 3: give us the give us the general gist of what
• 6:58
  Speaker 3: you're trying to do from an educational perspective.
• 7:02
  Speaker 4: Yeah, So we're a once weekly podcast every Thursday, and
• 7:06
  Speaker 4: what we do is we actually take the top it's
• 7:08
  Speaker 4: usually fourish articles so the top trending news articles, and
• 7:12
  Speaker 4: that could be traditional media, so like I said, it
• 7:14
  Speaker 4: could be something that you know, the New York Post,
• 7:16
  Speaker 4: rights or The Atlantic, or you know, some sort of
• 7:19
  Speaker 4: magazine or newspaper article, or it could be a real
• 7:22
  Speaker 4: that's gone viral or a podcast episode. So we cover
• 7:26
  Speaker 4: the top four things that are kind of almost going
• 7:28
  Speaker 4: viral that week that are topics within Western culture, agriculture
• 7:33
  Speaker 4: or the food space, and then we talk about them.
• 7:35
  Speaker 4: So it's kind of like a food news kind of
• 7:39
  Speaker 4: podcast that you're getting straight from people within agriculture.
• 7:43
  Speaker 2: And we think it's kind of a.
• 7:43
  Speaker 4: Unique spin because, as we said, like just last week,
• 7:46
  Speaker 4: there was a real going viral talking about chemicals being
• 7:49
  Speaker 4: sprayed on your McDonald's fries and how you should be
• 7:53
  Speaker 4: afraid of the farming practice because you know, the farmers
• 7:56
  Speaker 4: are doing the potato farmers are doing xyz that are dangerous,
• 8:00
  Speaker 4: and we debunked that and we talked about you know,
• 8:02
  Speaker 4: we actually interviewed potato farmer and you know, a will
• 8:06
  Speaker 4: talk to him about that reel and had him give
• 8:08
  Speaker 4: you know, actual information of how people are raising and
• 8:12
  Speaker 4: growing potatoes. And that's what we do every week. So
• 8:15
  Speaker 4: depends on the topic. We'd be talking about a range
• 8:18
  Speaker 4: of different things. It's actually like a wild wide spectum
• 8:21
  Speaker 4: that we talk about on the podcast. But we just
• 8:24
  Speaker 4: want to take those things that are the foremost of
• 8:26
  Speaker 4: a consumer that they're seeing online and give an actual
• 8:30
  Speaker 4: farmer's perspective on it. Sometimes we agree with it and
• 8:33
  Speaker 4: sometimes we're debunking it.
• 8:35
  Speaker 3: Okay, so give us some myths about the agriculture and
• 8:39
  Speaker 3: food production. Maybe maybe something about diry farming, and then
• 8:43
  Speaker 3: something about cattle.
• 8:45
  Speaker 1: Farming and whatever order you want.
• 8:47
  Speaker 3: What would be the big thing that you if you
• 8:49
  Speaker 3: could just grab consumers and go this is horseshit and
• 8:52
  Speaker 3: this is the truth, what would it be in those
• 8:55
  Speaker 3: respective industries?
• 8:56
  Speaker 1: Do you reckon?
• 8:58
  Speaker 2: Yeah, so I think I can.
• 8:59
  Speaker 4: I can give one that I think speaks touches on
• 9:02
  Speaker 4: both of them, and it is you know that big
• 9:04
  Speaker 4: is bad. So factory farming, you know, is a common
• 9:08
  Speaker 4: term you'll hear quite frequently, and not that there isn't
• 9:12
  Speaker 4: a spectrum of agriculture practices, and not that you can't have,
• 9:15
  Speaker 4: you know, small scale farming versus you know, a very
• 9:19
  Speaker 4: large scale production ranch or farm that will look maybe
• 9:23
  Speaker 4: look different and probably look different, but for the most part,
• 9:26
  Speaker 4: we just had this conversation on the podcast last week
• 9:29
  Speaker 4: that was a really good reminder that behind your food
• 9:32
  Speaker 4: is a person. You know, it is a family growing
• 9:34
  Speaker 4: the food. And yes, the operations are going to be
• 9:37
  Speaker 4: different sizes, but it really is not true to just
• 9:41
  Speaker 4: say that a bigger operation is bad and small is better.
• 9:45
  Speaker 4: You know, sometimes bigger operations have sustainability practices that they
• 9:48
  Speaker 4: can implement that smaller operations can't, you know, when it
• 9:52
  Speaker 4: comes with management, when it comes with people you can hire,
• 9:54
  Speaker 4: when it comes with dollars, infrastructure, all sorts of things.
• 9:57
  Speaker 4: And so like any business, you know, scale isn't a
• 10:01
  Speaker 4: bad thing. Sometimes it comes with efficiency and productivity and
• 10:04
  Speaker 4: different things that are good, right because even scaling efficiency
• 10:10
  Speaker 4: for sustainability can come with you know, you can have
• 10:12
  Speaker 4: that better on bigger operations. And so we love to
• 10:14
  Speaker 4: just hound that like big isn't bad and you really
• 10:19
  Speaker 4: need to just you know, understand the food operation before
• 10:23
  Speaker 4: you judge them and their practices. And it's interesting, you know,
• 10:27
  Speaker 4: going to myths that you kind of just want to
• 10:30
  Speaker 4: shake people about. I feel like we were been on
• 10:33
  Speaker 4: a pendulum swing and I'd be curious to see if
• 10:34
  Speaker 4: you've noticed this at all as a consumer.
• 10:37
  Speaker 2: But you know, ten years ago it was like the
• 10:39
  Speaker 2: vegan movement.
• 10:40
  Speaker 4: It was plant based and every you know, it was
• 10:42
  Speaker 4: just a very different conversation around the food. There was
• 10:45
  Speaker 4: a lot of like climate conversation about cattle killing the planet,
• 10:48
  Speaker 4: you know, methane, carbon footprint, all of that. And I
• 10:51
  Speaker 4: feel like when we are on podcasts three years ago,
• 10:54
  Speaker 4: those were the questions we were getting. People really wanted
• 10:56
  Speaker 4: to know, like what are cow is bad for the planet?
• 10:59
  Speaker 2: Do we need to sell eating meat?
• 11:01
  Speaker 4: And I don't we don't get that anymore. Really think
• 11:04
  Speaker 4: the pendulum has swung No, I think. I mean we're
• 11:06
  Speaker 4: in a proteins food landscape. Everyone is talking about protein,
• 11:11
  Speaker 4: everyone is talking about animal protein.
• 11:14
  Speaker 2: I think people have.
• 11:14
  Speaker 4: Come a long way and understanding how beneficial a cow
• 11:18
  Speaker 4: is for the planet, a grazing animal.
• 11:21
  Speaker 2: And so it's interesting.
• 11:22
  Speaker 4: I think one of those the big I want to
• 11:24
  Speaker 4: shake and say, you know, cattle are actually amazing for
• 11:27
  Speaker 4: the planet. I don't have to, you know, debunk that anymore.
• 11:31
  Speaker 3: I think we've I think, sorry and athlete to jump
• 11:34
  Speaker 3: in there, but I think for a lot of a
• 11:37
  Speaker 3: lot of my listeners and I completely agree with you
• 11:40
  Speaker 3: on the protein movement that has swung.
• 11:42
  Speaker 1: But still there is this big.
• 11:45
  Speaker 3: Chat about kais being bad for the planet and the
• 11:49
  Speaker 3: worst polluter are source of pollution on the planet. So
• 11:53
  Speaker 3: talk to us about what is actually the reality. And
• 11:58
  Speaker 3: you talked about how cars can be good. So taught
• 12:01
  Speaker 3: us through that a little bit. Just educate our listeners
• 12:03
  Speaker 3: on both sides of the story.
• 12:06
  Speaker 4: Sure, I'd love to so. Our ranch is actually a
• 12:08
  Speaker 4: really great example of this. We ranch in Nebraska, and
• 12:11
  Speaker 4: there is a very large portion of the straight state
• 12:14
  Speaker 4: called the Nebraska Sandhills. Not a lot of people know
• 12:17
  Speaker 4: about it. I mean I grew up in the US
• 12:19
  Speaker 4: and I had never even heard of this beautiful ecosystem,
• 12:22
  Speaker 4: but it really is. It is actually the world's largest,
• 12:25
  Speaker 4: most intact ecosystem. Still to this point it is just
• 12:28
  Speaker 4: lush rolling grasslands. I mean, it is beautiful, beautiful landscape
• 12:32
  Speaker 4: and it is that way because of a grazing animal. Right,
• 12:35
  Speaker 4: so it is not good. It is not good ground
• 12:37
  Speaker 4: for cropping. You would not be doing that. It is
• 12:40
  Speaker 4: truly meant for an animal to be out there grazing.
• 12:43
  Speaker 4: And when you have an animal grazing in grasslands like that,
• 12:46
  Speaker 4: it's part of you know, just a natural ecosystem cycle.
• 12:50
  Speaker 2: When you talk.
• 12:51
  Speaker 4: About regenerative agriculture and one of the most important things
• 12:53
  Speaker 4: we can be doing as ranchers and farmers for you know,
• 12:57
  Speaker 4: the land, the world, essentially the planet, it's soil health.
• 13:01
  Speaker 2: That's really what it comes down to.
• 13:02
  Speaker 4: Like when people are talking about regenerative practices and sustainability,
• 13:05
  Speaker 4: you can use all sorts of words, but at the
• 13:07
  Speaker 4: end of the day, usually what they're talking about is
• 13:09
  Speaker 4: like they're wanting to have the best soil health they
• 13:11
  Speaker 4: can have on their farm and ranch, and they're actually
• 13:14
  Speaker 4: like if you went through educational you know, a program
• 13:17
  Speaker 4: or curriculum, there are like five components to soil health,
• 13:21
  Speaker 4: and a grazing animal is one of them. I mean,
• 13:23
  Speaker 4: they're so beneficial when it comes to they're hoofprints, like
• 13:27
  Speaker 4: aerating the soil. Obviously, they're manure as natural fertilizers. You know,
• 13:31
  Speaker 4: they're mowing down on the grass, they're doing grazing. That
• 13:34
  Speaker 4: is really great. And so it's just when you have
• 13:37
  Speaker 4: a grazing animal in the right environment, you can truly
• 13:41
  Speaker 4: see how beneficial they are to all the different grasses,
• 13:45
  Speaker 4: the native grasslands, but also the different animals, Right, You're
• 13:48
  Speaker 4: going to have that thriving ecosystem where everything is just
• 13:51
  Speaker 4: working together.
• 13:52
  Speaker 3: And then I guess the contra to that is the
• 13:57
  Speaker 3: wide scaled monocropping that happens with these huge areas that
• 14:03
  Speaker 3: are you know, it's just one crop produced on them.
• 14:07
  Speaker 3: Talk about the effects of that on the environment, and
• 14:12
  Speaker 3: not just in terms of the soil health, but the
• 14:16
  Speaker 3: overall environment, insect populations, all of those sorts of things.
• 14:20
  Speaker 3: What's the things that we don't really think about as consumers.
• 14:24
  Speaker 4: Yeah, so I'm not like the best expert on this
• 14:28
  Speaker 4: because on our ranch we actually do minimal farming. You know,
• 14:31
  Speaker 4: we are very cattle heavy, and so we aren't planting
• 14:35
  Speaker 4: really anything like we don't I've never you know, driven
• 14:39
  Speaker 4: a tractor and planted anything into the ground. And so
• 14:41
  Speaker 4: I'm like, I'm just gonna, you know, coveyat this conversation
• 14:44
  Speaker 4: that I won't go probably too in deep on a
• 14:48
  Speaker 4: layer of my answer here, but you're absolutely right. And
• 14:50
  Speaker 4: I think that's one of the frustrating things is you know,
• 14:52
  Speaker 4: when you have people who are anti meat, a lot
• 14:56
  Speaker 4: of times they don't realize that, you know, the option
• 14:58
  Speaker 4: they are promoting is usually from a mono monoculture source.
• 15:02
  Speaker 4: And when we say monoculture, think of like when you
• 15:04
  Speaker 4: see rose and rows of corn, or you see rose
• 15:06
  Speaker 4: and rose.
• 15:07
  Speaker 2: It could even be rose and rose of strawberry.
• 15:08
  Speaker 4: It's essentially the same plant over and over and over
• 15:11
  Speaker 4: again a monoculture. And you're just you know, basically, the
• 15:15
  Speaker 4: lack of diversity is not good for the soil. You
• 15:19
  Speaker 4: really need the different You should be you know, doing
• 15:22
  Speaker 4: crop rotation. We should doing cover crops. Those are you know,
• 15:25
  Speaker 4: again going back to soil health. Those are some of
• 15:27
  Speaker 4: the practices that are good for soil health, and those
• 15:29
  Speaker 4: are some of the things that you can lose when
• 15:31
  Speaker 4: you're doing that monoculture farming.
• 15:33
  Speaker 3: Yeah, okay, and so getting getting back to the cattle farming,
• 15:38
  Speaker 3: what what are some of the improvements in sustainability that
• 15:43
  Speaker 3: you've seen over your time farming.
• 15:49
  Speaker 2: Like on our operations specific yes.
• 15:51
  Speaker 1: Or generally.
• 15:54
  Speaker 4: Yeah, you know, I mean I feel like so maybe
• 15:57
  Speaker 4: I'm struggling answer this question because I feel like, you know,
• 16:01
  Speaker 4: within again going back.
• 16:02
  Speaker 2: To you know, where we are right now in society.
• 16:05
  Speaker 4: The last five years, you've seen that surgence of the
• 16:08
  Speaker 4: word regenerative sustainability, like it's kind of like a new term, right, like, oh,
• 16:13
  Speaker 4: we've got regenerative farming before, and we've never really had that,
• 16:17
  Speaker 4: and that's not true, like farm I mean, we have
• 16:19
  Speaker 4: been planting cover crops on our operation for over thirty years, right,
• 16:23
  Speaker 4: So we were doing this practice a long long time
• 16:26
  Speaker 4: ago before people started just kind of finding out about
• 16:28
  Speaker 4: it and making a thing on social media within the
• 16:30
  Speaker 4: last five.
• 16:31
  Speaker 3: Could you explain, sorry for the uninitiated, what a cover
• 16:34
  Speaker 3: crop is.
• 16:36
  Speaker 4: Yeah, So, again, one of the things that's really really
• 16:39
  Speaker 4: good for the soil is you don't want it bear, right,
• 16:41
  Speaker 4: So you think of.
• 16:42
  Speaker 2: Like the dust bowl. Right, If you have that that.
• 16:45
  Speaker 4: Bare dirt that's just blowing in the wind and you're
• 16:47
  Speaker 4: losing those top layers of soil, it's not good for it.
• 16:51
  Speaker 4: So obviously you're not planting something all the time. You know,
• 16:56
  Speaker 4: you have planting season, harvest season, right, We're doing it
• 16:58
  Speaker 4: in seasons, and so in those off seasons, farmers will
• 17:01
  Speaker 4: put in what is a cover crop, and they'll use
• 17:03
  Speaker 4: it to cover the soil essentially and protect it in
• 17:06
  Speaker 4: the off season of when you're not actually.
• 17:08
  Speaker 3: For gotcha, you know, you know why this has not
• 17:12
  Speaker 3: clicked for me because about a month ago I went
• 17:16
  Speaker 3: to rural Victoria to do a talk and the guys
• 17:20
  Speaker 3: I was doing to talk for and they owned an
• 17:22
  Speaker 3: allied health business, but they also own a farm and
• 17:26
  Speaker 3: my plan was delayed for about five hours because there
• 17:28
  Speaker 3: was a massive dust storm. And when I got there
• 17:32
  Speaker 3: and the guy picked me up, he was the farmer,
• 17:35
  Speaker 3: and he said, yeah, that dust storm, that was my
• 17:38
  Speaker 3: top layer of soil getting taken up into the earth.
• 17:42
  Speaker 1: So obviously the weather in.
• 17:44
  Speaker 3: The season was a bad combination because he was trying
• 17:50
  Speaker 3: to get all the grass or the plant or whatever
• 17:51
  Speaker 3: it is, and that just came in and just blew
• 17:54
  Speaker 3: all of it away. So that's the value of the
• 17:56
  Speaker 3: cover crop then, right, So tell me this about the
• 18:04
  Speaker 3: actually I wanted to talk about. You were mentioned these
• 18:06
  Speaker 3: rails that go viral. Right, So some of the stuff
• 18:09
  Speaker 3: that I personally have seen in Australia is around American
• 18:13
  Speaker 3: cattle farming and you see miles and miles of these
• 18:18
  Speaker 3: massive feed lots with cais eating green and not a
• 18:22
  Speaker 3: single blade of grass around whatsoever.
• 18:26
  Speaker 1: Right, So taught me.
• 18:28
  Speaker 4: Through that, yep, yep, and so kind of you know,
• 18:32
  Speaker 4: earlier when I was talking about that grazing animal. You know.
• 18:35
  Speaker 4: That is why I say, when you have the cow
• 18:37
  Speaker 4: and the right environment, they're so beneficial. Because this kind
• 18:40
  Speaker 4: of comes the counter argument where people say, well, what
• 18:42
  Speaker 4: about when they're in you know, feed lots, right, they're
• 18:44
  Speaker 4: not doing some of those things that there's not grass there,
• 18:46
  Speaker 4: they're not out grazing.
• 18:48
  Speaker 2: And you're absolutely right.
• 18:50
  Speaker 4: So you know, there's pros and cons to the conventional scale,
• 18:53
  Speaker 4: you know, conventional model, let's say, of beef.
• 18:56
  Speaker 2: Production in the United States.
• 18:59
  Speaker 4: Those images are correct, that is, you know, probably a
• 19:02
  Speaker 4: feed lot that they are showing. They are going to
• 19:04
  Speaker 4: be animals that are kind of you know, more corraled.
• 19:06
  Speaker 4: They're going to be you know, closer, all in the
• 19:09
  Speaker 4: same vicinity, right, You're not out in pasture land at all.
• 19:12
  Speaker 2: That is what a feedlot's going to look like.
• 19:14
  Speaker 4: I think the interesting thing about the feedlot conversation that
• 19:17
  Speaker 4: is often missed in those reels and often missed in
• 19:19
  Speaker 4: those conversation is that the feed lot model in conventional
• 19:25
  Speaker 4: agriculture only takes place in the last few months of the.
• 19:29
  Speaker 1: Whole entire lice the finishing.
• 19:32
  Speaker 2: Absolutely yep.
• 19:33
  Speaker 4: So before that our ranches like ours, where cows are
• 19:36
  Speaker 4: out grazing. They are out on pasture. You know, the
• 19:39
  Speaker 4: mom and the caff are together. You know, they're consuming grass.
• 19:42
  Speaker 4: That is their diet. And that is how even in
• 19:45
  Speaker 4: the conventional scale of agriculture, that is how the beef
• 19:49
  Speaker 4: cycle begins and it goes up until you know, usually
• 19:52
  Speaker 4: a certain weight of the animal. And at that time
• 19:55
  Speaker 4: the farmer a rancher will then sell the animal off
• 19:58
  Speaker 4: to the feed lot and then they'll have that finishing
• 20:01
  Speaker 4: ration of grain here in the US because we like
• 20:03
  Speaker 4: that more mal or the animal. But it's usually only
• 20:06
  Speaker 4: for you know, three to four months, and then they go,
• 20:09
  Speaker 4: they're sold off to the processor.
• 20:11
  Speaker 3: So that so they sorry to jump in athlete to
• 20:14
  Speaker 3: they are completely different businesses, right, So there's the yeah, right, okay, gotcha.
• 20:20
  Speaker 4: So and that's interesting people don't understand that. So poultry,
• 20:24
  Speaker 4: chicken is what we call vertically integrated. So Tyson will
• 20:28
  Speaker 4: own the animal from the beginning to the end and
• 20:32
  Speaker 4: the farmer is almost actually contracting usually to Tyson. Same
• 20:37
  Speaker 4: with pork.
• 20:38
  Speaker 1: I'm sorry for our listeners in Australia.
• 20:40
  Speaker 3: Tyson, I believe is the biggest producer of chicken in
• 20:43
  Speaker 3: the United States, like the bohemous business.
• 20:45
  Speaker 4: Sorry, I thought maybe that would be a safe one
• 20:47
  Speaker 4: to use down there.
• 20:48
  Speaker 3: I don't, I guess I've heard of it and and
• 20:52
  Speaker 3: some some some other ones will, but I just wanted
• 20:55
  Speaker 3: to clarify that. So it's people listen thinking this is
• 20:57
  Speaker 3: one dude like Mike Tyson's cousin.
• 21:00
  Speaker 4: Oh no, no, not one dude, one big company.
• 21:04
  Speaker 2: Yeah.
• 21:04
  Speaker 4: So there, it's owned by you know, corporation, and the
• 21:07
  Speaker 4: former kind of is contracted by that corporation, and the
• 21:10
  Speaker 4: corporation owns the animal from the very beginning to the
• 21:13
  Speaker 4: very end.
• 21:14
  Speaker 2: That is not how the.
• 21:14
  Speaker 4: Beef industry is. The beef industry is segmented. So my
• 21:18
  Speaker 4: husband and I will own the animal at the very beginning,
• 21:20
  Speaker 4: and then we sell that to the feed lot. The
• 21:21
  Speaker 4: feed lot will own that animal, and then they sell
• 21:24
  Speaker 4: it to the packer, and then the packer owns it
• 21:27
  Speaker 4: before they sell it to the consumer. So it is segmented,
• 21:30
  Speaker 4: and I honestly don't ever think it will go as
• 21:33
  Speaker 4: vertically integrated as the other protein channels.
• 21:38
  Speaker 2: It's just not easy. Easy to do it.
• 21:40
  Speaker 4: In the beef industry because we're talking you know, chicken
• 21:42
  Speaker 4: life scale is like six weeks. You know, cow is
• 21:45
  Speaker 4: like twenty four months, right, So it's just they're just
• 21:47
  Speaker 4: completely different means of growing out an animal. Yeah.
• 21:50
  Speaker 3: Interesting, And so the TV series, right, how did the
• 21:54
  Speaker 3: idea come about to transform or to add on a
• 21:59
  Speaker 3: TV series to the podcast And what are you able
• 22:02
  Speaker 3: to do in the TV series that you're not able
• 22:04
  Speaker 3: to do in the podcast in terms of educating listeners?
• 22:08
  Speaker 4: Yep, So our TV series is actually still in the
• 22:11
  Speaker 4: like pilot stage, but it came because when we were
• 22:14
  Speaker 4: talking about you know, food production. It's such a visual theme, right,
• 22:19
  Speaker 4: so being able to fully understand it's like you can
• 22:22
  Speaker 4: talk about it and kind of describe it, but when
• 22:26
  Speaker 4: you get out there and you actually see some of
• 22:28
  Speaker 4: the methods that people are using to produce and grow food,
• 22:31
  Speaker 4: it just like you said earlier, it clicks. You know,
• 22:33
  Speaker 4: you just have much much better picture of what it
• 22:36
  Speaker 4: takes and how people are doing it. And so we
• 22:38
  Speaker 4: knew we wanted to take you know, that verbal conversation
• 22:41
  Speaker 4: we were having in people's ears through the podcast and
• 22:44
  Speaker 4: somehow bring it to them for a visual component where
• 22:47
  Speaker 4: instead of us talking about, you know, interviewing the potato
• 22:50
  Speaker 4: farmer and saying like this is how we do it,
• 22:53
  Speaker 4: you know this is what's not true. This is what's true.
• 22:56
  Speaker 4: We could actually go out into the field and we
• 22:58
  Speaker 4: could bring people along and they could see the equips
• 23:00
  Speaker 4: and they could see the soil, they could meet the
• 23:01
  Speaker 4: farmer and just have it's almost, you know, one layer
• 23:04
  Speaker 4: deeper of that connection to food for people.
• 23:06
  Speaker 3: So let's not talk about post food production and getting
• 23:11
  Speaker 3: in into supermarkets and food labels because I know you
• 23:15
  Speaker 3: guys focus a for a bit on food labels.
• 23:19
  Speaker 4: Yeah, I have a love hate relationship with food labels
• 23:24
  Speaker 4: because I think they're kind of right now, at least
• 23:26
  Speaker 4: where we are in society. They're a huge disservice to
• 23:29
  Speaker 4: people who are trying to just grocery shop at the
• 23:32
  Speaker 4: end of the day. I think they started out with
• 23:34
  Speaker 4: like really good intentions of people being like, I need
• 23:37
  Speaker 4: to know what is on this package of beef, how
• 23:40
  Speaker 4: was it raised? How you know which package do I
• 23:42
  Speaker 4: choose in the grocery store, And so it makes sense
• 23:44
  Speaker 4: that we put a food label on there and we explain,
• 23:47
  Speaker 4: you know, what that food product is and why you
• 23:50
  Speaker 4: should choose it.
• 23:51
  Speaker 2: But I feel pretty strongly and I feel like we.
• 23:53
  Speaker 4: End up having this conversation quite a bit on our
• 23:55
  Speaker 4: podcast just because it is so relevant today with different
• 24:00
  Speaker 4: and I don't know, conversations I guess around the food landscape.
• 24:04
  Speaker 2: But food labels have.
• 24:05
  Speaker 4: Really become, you know, a marketing scheme almost by companies
• 24:08
  Speaker 4: of how can we just get people to choose our product.
• 24:11
  Speaker 2: There's a lot of greenwashing with labels that are really frustrating.
• 24:16
  Speaker 4: You can use labels and words and terms on products
• 24:19
  Speaker 4: that aren't federally regulated. Right, so you're you think you're
• 24:22
  Speaker 4: getting a better product. You're going to put money into
• 24:24
  Speaker 4: that premium product you think you're getting, but it's not
• 24:26
  Speaker 4: even you know, all natural not regulated, family raise not regulated.
• 24:30
  Speaker 4: Like there's all these little fancy words that these marketers.
• 24:33
  Speaker 4: It's truly the marketing company of the the marketing team
• 24:37
  Speaker 4: of the company sitting down and saying, how can we
• 24:39
  Speaker 4: make our package look pretty? Use words that connect with
• 24:42
  Speaker 4: the consumer to get them to choose ours. And it's
• 24:45
  Speaker 4: just really really frustrating because people's dollars are going to
• 24:47
  Speaker 4: something that really isn't even different if you did package
• 24:50
  Speaker 4: AVer's package beach.
• 24:51
  Speaker 3: So give me some of the good, the bad, and
• 24:53
  Speaker 3: the ugly that you see on food packages, right, So
• 24:57
  Speaker 3: what's what's the.
• 24:59
  Speaker 1: Benefit of them to consumers.
• 25:01
  Speaker 4: And the good and that's the that's the problem too,
• 25:04
  Speaker 4: because there are some that I'm like, if you care
• 25:07
  Speaker 4: about your food, you know this is you need to
• 25:10
  Speaker 4: look at the labels, right. I always say here, here's
• 25:13
  Speaker 4: what I'll start with. I always say, in my personal opinion,
• 25:16
  Speaker 4: if you care about your food and you really want
• 25:19
  Speaker 4: to know how it was made, and you want to
• 25:20
  Speaker 4: try and get the best food product you can, and
• 25:22
  Speaker 4: you have the financial means to do that, that is
• 25:25
  Speaker 4: when you're going to go direct to the farmer ranch, right,
• 25:28
  Speaker 4: So buy your meat from a rancher online, go to
• 25:30
  Speaker 4: your farmer's market. You know you can pay that little
• 25:33
  Speaker 4: bit of difference to skip all the middleman that you
• 25:36
  Speaker 4: know cheapens our food a little bit, and get it
• 25:39
  Speaker 4: directly from the food source, because that's the best way
• 25:43
  Speaker 4: to get the product that you know how it was
• 25:47
  Speaker 4: raised and raised in the manner you care about. GMOs
• 25:50
  Speaker 4: is a really frustrating one for me because you'll see
• 25:53
  Speaker 4: not that it's like, again, it's a helpful label. There
• 25:56
  Speaker 4: are GMOs, but I think there's only eleven or there
• 25:58
  Speaker 4: is either eleven or thirteen GMOs.
• 26:00
  Speaker 1: That's it.
• 26:00
  Speaker 4: Those are the only GMO crops that exist, and so
• 26:04
  Speaker 4: if you want to avoid those, it's good to know.
• 26:06
  Speaker 4: I want a non GMO. I'm trying to even think
• 26:10
  Speaker 4: of what the list is.
• 26:12
  Speaker 1: It could be so beans or something like that.
• 26:14
  Speaker 2: Right, yeah, I don't I don't let me see.
• 26:17
  Speaker 1: But but for but for the most.
• 26:19
  Speaker 4: Part, they're just putting non GMO and everything because it is.
• 26:22
  Speaker 4: But it's it's tricking people to think that if they
• 26:26
  Speaker 4: don't get the product that has non GM on it,
• 26:29
  Speaker 4: then the other one has GEMO And it's like that
• 26:30
  Speaker 4: doesn't even exist. There isn't an even a GMO tomato.
• 26:33
  Speaker 4: Tomatoes is a good one. There are not There are
• 26:35
  Speaker 4: no GMO tomatoes. So you don't need to look or
• 26:38
  Speaker 4: pay for a non GMO tomato because it doesn't exist.
• 26:42
  Speaker 4: And so I think that's like an abuse of the
• 26:44
  Speaker 4: labeling system where people are very afraid. Speaking to dairy
• 26:48
  Speaker 4: Tarro would probably bring this up, but I don't know
• 26:51
  Speaker 4: if rBST is like a concern down in Australia.
• 26:54
  Speaker 3: No, don't even tell us what it is, Okay, So
• 26:58
  Speaker 3: it is very rare in the US around the dairy industry.
• 27:02
  Speaker 2: People are very fearful of it.
• 27:05
  Speaker 4: Consumers are they want to make sure they get a
• 27:07
  Speaker 4: dairy product that says non you know, no RBS tree
• 27:11
  Speaker 4: on the outside of the package.
• 27:12
  Speaker 2: What it is is.
• 27:13
  Speaker 4: A hormone that the dairy industry, I don't know rolled
• 27:16
  Speaker 4: out thirty years ago. I think it was like in
• 27:18
  Speaker 4: the seventies or eighties, and very quickly when it was
• 27:22
  Speaker 4: rolled out, dairy pharmas realized they didn't like it, and
• 27:24
  Speaker 4: consumers said like, we don't want this, and so the
• 27:27
  Speaker 4: dairy industry stopped using it. It is like currently not
• 27:30
  Speaker 4: in practice right now in the United States, but you
• 27:32
  Speaker 4: will still see no rBST, not rBST tree to cattle
• 27:37
  Speaker 4: on you know, dairy products everywhere.
• 27:39
  Speaker 2: Like it's still being marketed.
• 27:40
  Speaker 4: Around because people think if they don't get the cart
• 27:42
  Speaker 4: and that says not no rBST, that it's in there,
• 27:46
  Speaker 4: and it's like it's not even in practice, right.
• 27:48
  Speaker 2: So I just think we really need to.
• 27:52
  Speaker 4: Have some which is really hard because then you get
• 27:54
  Speaker 4: into the conversation of governmental regulation. But there needs to
• 27:58
  Speaker 4: be regulation around these food label because we need to
• 28:01
  Speaker 4: get the ones off that are just like green Washington
• 28:04
  Speaker 4: consumers and go back to beneficial ones that are actually
• 28:08
  Speaker 4: you know, practical differences that you should be putting your
• 28:11
  Speaker 4: dollars towards.
• 28:11
  Speaker 3: Yeah, yeah, absolutely. And the government regulation thing is interesting, right.
• 28:17
  Speaker 3: I don't know if you have it over in the States,
• 28:20
  Speaker 3: but over here there is a star system that goes
• 28:24
  Speaker 3: onto products and that star system, so I'll give you
• 28:29
  Speaker 3: an example, right, So there is a breakfast cereal over
• 28:34
  Speaker 3: here that has four and a half stars on it
• 28:39
  Speaker 3: and it got the I think it was that the
• 28:43
  Speaker 3: fourth star, or it went from three to four and
• 28:46
  Speaker 3: a half because they reduced the sugar in the content
• 28:51
  Speaker 3: from thirty two grams per hundred grams to twenty nine
• 28:55
  Speaker 3: grams per hundred grams.
• 28:56
  Speaker 1: Right. And the other.
• 28:58
  Speaker 3: Misleading thing about that star is that it is comparing
• 29:02
  Speaker 3: all foods in a category against each other and not
• 29:07
  Speaker 3: against all foods. So people look at and they'll look
• 29:10
  Speaker 3: at certain breakfast cereals and I'll have four stars, yet
• 29:13
  Speaker 3: it's nearly thirty percent sugar.
• 29:15
  Speaker 1: Right.
• 29:16
  Speaker 3: That's the issue when big food then lobbies the government
• 29:21
  Speaker 3: around these And I'm sure you'll have seen similar things
• 29:25
  Speaker 3: in the United States.
• 29:26
  Speaker 2: Right, Yep, yep.
• 29:28
  Speaker 4: We actually covered it on the podcast because there was
• 29:30
  Speaker 4: was going viral. You know, there were reels being made
• 29:33
  Speaker 4: about it and was talked about online that you know,
• 29:36
  Speaker 4: it wasn't lucky Charms, but they were saying, like, you know,
• 29:39
  Speaker 4: they were using lucky Charms in place of it to
• 29:41
  Speaker 4: make that you know, clickbait sound bite. But they that cereal.
• 29:45
  Speaker 4: So let's say the lucky Charm cereal had a better
• 29:47
  Speaker 4: rating than beef, and so they were like, you know,
• 29:50
  Speaker 4: lucky Charms is more healthier for you than a steak, right,
• 29:53
  Speaker 4: And so yeah, you don't again a consumer, I just
• 29:56
  Speaker 4: feel I just my heart really goes out to consumers.
• 29:59
  Speaker 4: One thing to Tarr and I talk about a lot
• 30:00
  Speaker 4: on the podcast is that like when you're in the
• 30:03
  Speaker 4: industry of raising food agriculture, you have a trust built
• 30:07
  Speaker 4: into the system of food and a little bit obviously
• 30:10
  Speaker 4: you know more understanding of it than the general consumer
• 30:13
  Speaker 4: going into the grocery store. And so I feel so
• 30:17
  Speaker 4: I don't know, I just I hate thinking about the
• 30:19
  Speaker 4: consumers going in trying to make good choices, trying to
• 30:22
  Speaker 4: understand what that labels telling them what they should be
• 30:24
  Speaker 4: paying for, because I really think like the grocery stores
• 30:27
  Speaker 4: are just set up to make them fail when it
• 30:29
  Speaker 4: comes to trying to eat healthy on you know, a
• 30:31
  Speaker 4: limited budget, or whatever that looks like, just eat healthy
• 30:34
  Speaker 4: in general, it's just so confusing.
• 30:36
  Speaker 3: Yeah, And I think the thing that a lot of
• 30:39
  Speaker 3: people don't understand is that there is a lot of
• 30:43
  Speaker 3: ultra processed food products. Right I am, I'm on a
• 30:47
  Speaker 3: crusie against ultra processed food products. But not only are
• 30:51
  Speaker 3: they ridiculously unhealthy, but the reason or one of the
• 30:56
  Speaker 3: reasons why so much of them are consumed. And I
• 30:59
  Speaker 3: know in in the United States it's about sixty six
• 31:02
  Speaker 3: percent of all calories consumed or from ultra processed foods.
• 31:05
  Speaker 3: These are processed at large scale industrial processing using food
• 31:14
  Speaker 3: substances and food buy products that may already exist in
• 31:19
  Speaker 3: the food chain, and they're highly profitable for the organizations
• 31:25
  Speaker 3: and they're also highly profitable for the supermarkets, so they
• 31:28
  Speaker 3: get lots of shelf space where people are buying, and
• 31:33
  Speaker 3: then there's these misleading food labels on them that people
• 31:36
  Speaker 3: actually think they're healthy and they're just buying ultra processed
• 31:40
  Speaker 3: shit that isn't real food.
• 31:44
  Speaker 4: Yeah, So I have hope I can remember all three
• 31:46
  Speaker 4: things I want to say about this that you just
• 31:48
  Speaker 4: because they're kind of different talking points, but that brings
• 31:51
  Speaker 4: me to you know, going back to labels that are
• 31:52
  Speaker 4: frustrating to me. Organic is one of those because you
• 31:55
  Speaker 4: will see a lot of people say, you can only
• 31:57
  Speaker 4: eat organic, you have to look for an organic label,
• 31:59
  Speaker 4: and it's like an organic granola bar is going to
• 32:02
  Speaker 4: be worse for you that processed organic. You know, it's organic,
• 32:06
  Speaker 4: but it's a processed food. It's going to be worse
• 32:08
  Speaker 4: for you than it worse for you than if you
• 32:10
  Speaker 4: went and just bought the non organic strawberries, blueberries and
• 32:13
  Speaker 4: ground beef.
• 32:14
  Speaker 2: You know.
• 32:14
  Speaker 4: So I really hate when people get so hung up
• 32:17
  Speaker 4: on that organic label because I believe, personally my philosophy
• 32:21
  Speaker 4: is a whole food diet, right, I agree with you,
• 32:23
  Speaker 4: like I think that like we have a battle and
• 32:26
  Speaker 4: a problem with ultra processed food, which is my second point.
• 32:30
  Speaker 4: Maha make America Healthy Again is quite a popular thing
• 32:34
  Speaker 4: here in the United States. I don't know, you know,
• 32:36
  Speaker 4: how okay, how much of your you know, listeners will
• 32:39
  Speaker 4: be familiar with that, but pros and cons to it.
• 32:42
  Speaker 4: But one of the things I do love that I
• 32:44
  Speaker 4: think the Maha conversation, the Maha movement kind of brought
• 32:48
  Speaker 4: to light for people to help them understand is that
• 32:51
  Speaker 4: the person the potato farmer is not responsible for the
• 32:57
  Speaker 4: lays the potato. Yes, And I think before that you
• 33:01
  Speaker 4: saw that as kind of one problem, and now I
• 33:04
  Speaker 4: think people are realizing there's there's two processes. There's two
• 33:08
  Speaker 4: there's two, you know, there's the farmer and then there's
• 33:11
  Speaker 4: that everything that happens to the food afterward. And a
• 33:14
  Speaker 4: lot of our problem isn't actually with how the farmer
• 33:16
  Speaker 4: is growing things like you know, yes, we can always
• 33:20
  Speaker 4: do better on agriculture, and yes, we're always trying to
• 33:22
  Speaker 4: do better, but a lot of the problems we're seeing
• 33:24
  Speaker 4: with like the health and the food system is in
• 33:26
  Speaker 4: that those manufacturing steps of getting that ultra process food.
• 33:30
  Speaker 4: And so it has been nice to kind of see
• 33:32
  Speaker 4: the farming agriculture portion pulled out of conversation. Yes, and
• 33:37
  Speaker 4: people more going for the food manufacturers, as you said,
• 33:41
  Speaker 4: are putting in those ultra process steps that are doing
• 33:43
  Speaker 4: all the you know, preservatives and additives that people don't want,
• 33:48
  Speaker 4: you know, that's not happening on the farm. And so
• 33:50
  Speaker 4: that has been like I think, a really positive thing
• 33:52
  Speaker 4: to come out of the Maha movement.
• 33:54
  Speaker 1: Yeah, and it is interesting the Maha movement.
• 33:58
  Speaker 3: I mean that the Obviously there's a whole heap of
• 34:01
  Speaker 3: controversy around Kennedy and on different things, But the thing
• 34:05
  Speaker 3: that I was excited about is that he is anti
• 34:09
  Speaker 3: ultra process food and there is just I think people
• 34:14
  Speaker 3: don't realize how much of their normal shopping basket is
• 34:20
  Speaker 3: just really not real food at all.
• 34:23
  Speaker 1: And there is such.
• 34:25
  Speaker 3: A strong link now, such strong evidence between the consumption
• 34:29
  Speaker 3: of ultra processed foods and a ridiculous amount of poor
• 34:34
  Speaker 3: health outcomes, everything from depression, anxiety, obesity, diabetes, cardiovascular disease,
• 34:41
  Speaker 3: and and you know, my general overview for people guidance
• 34:46
  Speaker 3: around diet is to eat a low hitchy diet, which
• 34:49
  Speaker 3: means low human interference and and and eat mostly food
• 34:54
  Speaker 3: that you can see has been alive recently. It's either
• 34:56
  Speaker 3: walked around on two or four legs, grown out of
• 34:58
  Speaker 3: the ground or off of bout and it's been minimally
• 35:01
  Speaker 3: processed by humans. But there's just huge amounts of our
• 35:06
  Speaker 3: food that do not fit into that category right now.
• 35:10
  Speaker 2: Mhmm. Yeah.
• 35:11
  Speaker 4: And one of the things we talked about on the
• 35:12
  Speaker 4: podcast too is how we know this but you know
• 35:15
  Speaker 4: all that the.
• 35:18
  Speaker 2: Processing happened to it.
• 35:19
  Speaker 4: It is chemically designed to be a yes to, you know,
• 35:22
  Speaker 4: for us, and it is like it's like, you know,
• 35:24
  Speaker 4: that's why I'm like, we just can't buy chips for
• 35:26
  Speaker 4: our house because if we do, we eat the whole
• 35:28
  Speaker 4: bag of chips. Right. It's like it's there's the bliss
• 35:32
  Speaker 4: point between the carbohydrates, the sugar, and the foot yes
• 35:35
  Speaker 4: to chemically make our bodies just want more and more
• 35:38
  Speaker 4: and more. And so it's yeah, it's it's it's you're
• 35:41
  Speaker 4: up against a lot because it's like, you know they're
• 35:43
  Speaker 4: bad for you, but you know chemically you want them.
• 35:47
  Speaker 4: And one thing I don't think a lot of people
• 35:49
  Speaker 4: recognize either, is that those big companies they're paying for
• 35:54
  Speaker 4: in the grocery store, at least here in the United States,
• 35:56
  Speaker 4: you can pay for you know, your placement. I guess
• 36:00
  Speaker 4: you're where you're at in the grocery store, and you know,
• 36:03
  Speaker 4: the the ultra process foods, the big companies, the Pepsi Co,
• 36:07
  Speaker 4: the kel Loogs, the general mills, those are the people
• 36:09
  Speaker 4: that are going to be able to pay to put
• 36:11
  Speaker 4: their ultra processed foods right where the consumer are, right
• 36:14
  Speaker 4: at the checkout. I was right on the ends, like
• 36:16
  Speaker 4: right when you walk in the grocery store, the big
• 36:18
  Speaker 4: you know, at least in our American grocery stores, you'll
• 36:20
  Speaker 4: have a big food landscape at the beginning, you know,
• 36:22
  Speaker 4: and it's like the small farmer or the whole food,
• 36:27
  Speaker 4: you know, they're not getting that placement.
• 36:29
  Speaker 2: It's the ultra processed food that's getting that that.
• 36:32
  Speaker 3: This is a really important point for people to understand
• 36:36
  Speaker 3: is around product placement. And I actually worked with a
• 36:40
  Speaker 3: company in New Zealand who they made They made brand right,
• 36:44
  Speaker 3: but I was working with their leadership team and they
• 36:47
  Speaker 3: were walking through a problem that there was a big
• 36:50
  Speaker 3: supermarket over there. And this maybe opens up a conversation
• 36:54
  Speaker 3: about the supermarkets and the buyers and their influence on
• 36:58
  Speaker 3: the manufacturers and the farmers as well. But basically, the
• 37:03
  Speaker 3: big supermarkets had gone to them and said, we want
• 37:07
  Speaker 3: a white loaf to be able to sell at less
• 37:10
  Speaker 3: than a dollar, and we want you to create that
• 37:14
  Speaker 3: for us our own brand for the supermarket. And if
• 37:18
  Speaker 3: you do that, if you will will create that for us,
• 37:21
  Speaker 3: we will give your other products price placement right. And
• 37:26
  Speaker 3: they were having to then make breads, so there was
• 37:29
  Speaker 3: this big discussion do we do it or do we not?
• 37:31
  Speaker 1: Because if we do it.
• 37:33
  Speaker 3: We're actually making bread for the supermarket and selling it
• 37:36
  Speaker 3: at a loss so that we can get our other products,
• 37:40
  Speaker 3: premium products placed at the ends and at eye level
• 37:44
  Speaker 3: and all of this stuff. So talk to us about
• 37:47
  Speaker 3: some of the shenanigans that both the supermarkets and those
• 37:54
  Speaker 3: ones that are further down the track, and what sort
• 37:58
  Speaker 3: of practices and negative influences they have around pricing and
• 38:02
  Speaker 3: manufacturing and all sorts of stuff.
• 38:04
  Speaker 4: Yeah, you know, one thing that I guess comes to
• 38:06
  Speaker 4: mind for me again because it's a little out of
• 38:08
  Speaker 4: this is a little out of my wheelhouse. But I recall,
• 38:11
  Speaker 4: oh gosh, it was a while ago, probably six seven
• 38:14
  Speaker 4: months ago, on the podcast we were actually talking about
• 38:16
  Speaker 4: asparagus because there was an article that came out talking
• 38:18
  Speaker 4: about the decline of the sparagus industry in California, you know,
• 38:22
  Speaker 4: and we're not growing asparagus in like a ton of
• 38:24
  Speaker 4: states in the United States, right, and so you know,
• 38:28
  Speaker 4: that article really highlighted how the declining industry in California
• 38:31
  Speaker 4: is really going to if we lose that, right, we're
• 38:34
  Speaker 4: going to be losing a main source of asparagus growth
• 38:37
  Speaker 4: at least if you want you know, USA product grown,
• 38:40
  Speaker 4: and part of it was that they had conversations about
• 38:42
  Speaker 4: the grocery store who they have market you know, margins
• 38:46
  Speaker 4: they need to hit as well profit loss. And it's
• 38:49
  Speaker 4: like this actually kind of segues an entire different conversation
• 38:52
  Speaker 4: that maybe want to go into. But basically, what was
• 38:54
  Speaker 4: happening in California is that Mexico could grow asparagus much
• 38:59
  Speaker 4: more a than they could here in the United States,
• 39:02
  Speaker 4: and so we were getting edged out by all the
• 39:04
  Speaker 4: importations that were coming in for Mexico by the grocery stores.
• 39:08
  Speaker 4: But at the end of the day, the grocery store had,
• 39:10
  Speaker 4: you know, product margins that they had to hit, and
• 39:12
  Speaker 4: so they were going to opt to go for Mexico
• 39:14
  Speaker 4: instead of the USA California ground. And so it was
• 39:18
  Speaker 4: this whole kind of chicken before the egg. But essentially
• 39:20
  Speaker 4: it was a cycle of like, if this continues to happen,
• 39:23
  Speaker 4: we're going to see these farmers who cannot afford to
• 39:26
  Speaker 4: continue to grow.
• 39:26
  Speaker 3: Asparagus, and that does open up by a conversation around sustainability,
• 39:33
  Speaker 3: right so, and I get a little bit frustrated about
• 39:36
  Speaker 3: this conversation, particularly for people who are in the anti
• 39:40
  Speaker 3: meat movement and talk about the impact on the environment,
• 39:45
  Speaker 3: but then they're eating grapes in Australia that are produced
• 39:49
  Speaker 3: in the USA or Israel that are have been flown here,
• 39:53
  Speaker 3: and the amount of greenhouse gases that go into the
• 39:57
  Speaker 3: transport of food that's non local, well, it's just it's ridiculous.
• 40:01
  Speaker 4: Right, yep, yeah, it's I mean, you can think of
• 40:04
  Speaker 4: sustainability as like you know, prongs and different columns that
• 40:07
  Speaker 4: make up for it.
• 40:08
  Speaker 2: And eating seasonally eat is a huge one.
• 40:10
  Speaker 4: Right, So if we're having to import from you know,
• 40:13
  Speaker 4: at least here in the United States, a lot of
• 40:14
  Speaker 4: that out of season fruit vegetables are coming from Mexico, right,
• 40:18
  Speaker 4: our southern neighbors who can grow it year round where
• 40:21
  Speaker 4: we can't. Well, as you said, transportation costs all sorts
• 40:23
  Speaker 4: of different things. So eating out of season, eating locally
• 40:26
  Speaker 4: with the transportation causes another thing. A lot of people
• 40:30
  Speaker 4: aren't a again just generally you don't think of. But
• 40:35
  Speaker 4: we'll have this conversation we've talked about on the podcast before.
• 40:37
  Speaker 4: Because the EU, you know, has really strict regulations when
• 40:41
  Speaker 4: it comes to farming and especially methane reduction. Right, So
• 40:44
  Speaker 4: there's been a ton of articles come out how they're
• 40:46
  Speaker 4: pushing to you know, decrease cattle and cold cattle because
• 40:49
  Speaker 4: they're trying to hit their methane right for their green
• 40:51
  Speaker 4: climate number like whatever, you know. But it's like they'll
• 40:56
  Speaker 4: they'll restrict their farmers in their country through those policies
• 41:01
  Speaker 4: so that they can hit their methane measure, but they're
• 41:06
  Speaker 4: importing from other countries that don't have those sustainability regulations.
• 41:10
  Speaker 4: So essentially, what you're doing is offsetting the carbon impacts
• 41:15
  Speaker 4: or the methane impacts, the climate impacts, just as somewhere
• 41:18
  Speaker 4: else globally, So it's like you're not actually doing anything
• 41:20
  Speaker 4: to benefit the planet. Alls we're doing is offsetting so
• 41:24
  Speaker 4: that Brazil who is now importing everything to you, or
• 41:27
  Speaker 4: whatever country it is who doesn't have as tide of
• 41:30
  Speaker 4: regulation instrictions, they're just doing it more down there, and
• 41:33
  Speaker 4: we're just seeing all of the numbers rise there. But
• 41:36
  Speaker 4: you know, now, whatever nations that are under that that
• 41:39
  Speaker 4: Climate Agreement, that Climate pac they get to feel good
• 41:41
  Speaker 4: that they hit their markers, and it's like you just
• 41:43
  Speaker 4: off You've just.
• 41:45
  Speaker 3: Moos the chess pieces around the board. You haven't actually
• 41:48
  Speaker 3: taken any off the board.
• 41:50
  Speaker 1: Yep, exactly, And so let's then talk.
• 41:53
  Speaker 3: About and the whole methane production in Keuis. I was
• 41:58
  Speaker 3: reading some interesting stuff few months ago about mixing in
• 42:03
  Speaker 3: seaweed into feed lot for cattle and how it dramatically
• 42:07
  Speaker 3: reduced methian. You're probably a bit more over that than
• 42:11
  Speaker 3: I am. Is is that is that real?
• 42:14
  Speaker 1: And or and what.
• 42:16
  Speaker 3: Other practices are are there to reduce the methian And
• 42:21
  Speaker 3: is the methian from cattle as bad as it talks about?
• 42:25
  Speaker 3: You know, I've heard about it being sequestered back in
• 42:28
  Speaker 3: and so give us a bit of education because I
• 42:31
  Speaker 3: am clearly talking very limitedly here.
• 42:36
  Speaker 4: Okay, hopefully I don't hope I can keep this a
• 42:38
  Speaker 4: train of thought. But yes, cattle are part of the
• 42:40
  Speaker 4: carbon life cycle. So carbon and carbon out right, because
• 42:43
  Speaker 4: they're a part of like the carbon through the plants,
• 42:46
  Speaker 4: and so it's a little bit different than like carbon
• 42:48
  Speaker 4: coming out of like the pipe your tailpipe on your car. Right,
• 42:51
  Speaker 4: they're different conversations, but a lot of time they're actually
• 42:54
  Speaker 4: measured the same or thought of the contain for the consumers.
• 42:57
  Speaker 4: There is a there's a ton of work being done
• 43:00
  Speaker 4: around methane reduction in cattle because when methane. It is
• 43:03
  Speaker 4: true cattle do have you know, produce methane. They are
• 43:07
  Speaker 4: I don't know what percentage of top but I know
• 43:10
  Speaker 4: they rank, you know, close up there. I don't think
• 43:12
  Speaker 4: they're number one, Like landfills are actually a huge producer
• 43:14
  Speaker 4: of methane. There's like termites, like rice. I think there's
• 43:17
  Speaker 4: a couple of things that are like major methane promoters,
• 43:20
  Speaker 4: and cattle is you know, right up there with some
• 43:22
  Speaker 4: of them. Because when they belch, cattle have ruminants their
• 43:27
  Speaker 4: stomach they actually have four stomachs, and so through their
• 43:29
  Speaker 4: whole process when they end.
• 43:30
  Speaker 2: Up belching, methane is released.
• 43:33
  Speaker 4: The interesting thing about methane and carbon conversations is people
• 43:36
  Speaker 4: will like consider it's like apples to apples, and it's not.
• 43:39
  Speaker 4: Carbon has a very very long half life, So carbon
• 43:43
  Speaker 4: will be in the environment for like one hundred years,
• 43:46
  Speaker 4: whereas methane has about a ten ten to fifteen year
• 43:49
  Speaker 4: probably lifeline. So one of the reasons why cattle where
• 43:54
  Speaker 4: they're looking aggressively at methane reduction is one because you know,
• 43:58
  Speaker 4: we are amid of it, but two because if you
• 44:02
  Speaker 4: could decrease methane production, you could almost be net zero,
• 44:08
  Speaker 4: whereas that's really hard to do with carbon. Like if
• 44:10
  Speaker 4: you think a good way to think of it is
• 44:11
  Speaker 4: like if you're filling up a bathtub and you put
• 44:16
  Speaker 4: a stopper in the bathtub. Carbon is the water you
• 44:19
  Speaker 4: know that's filling up because it's just in the air
• 44:22
  Speaker 4: in the environment for one hundred years, is not going anywhere.
• 44:25
  Speaker 4: Methane is almost if you remove the drain, it's like
• 44:28
  Speaker 4: methane we put into the environment because we can get
• 44:30
  Speaker 4: rid of it so quickly in the ten years. It's
• 44:33
  Speaker 4: almost like the water's just running through where we could
• 44:35
  Speaker 4: be neutral. And so they are focusing heavily on that
• 44:38
  Speaker 4: methane reduction because it comes with that lower life span,
• 44:41
  Speaker 4: which is such a benefit for it. And yes, seaweed
• 44:44
  Speaker 4: is one of the options. There is actually a university
• 44:48
  Speaker 4: you see Davis, California and Sacramento is doing huge work
• 44:53
  Speaker 4: in this showing reductions in methane. The interesting part of
• 44:57
  Speaker 4: this conversation is how does the consumer perceive that, because
• 45:03
  Speaker 4: there have been a couple times where different organizations companies
• 45:06
  Speaker 4: now have rolled out It was actually done in the
• 45:10
  Speaker 4: dairy industry we covered on the podcast, and it was
• 45:13
  Speaker 4: a while ago, but I think it was called beauvaire.
• 45:15
  Speaker 2: I think is what the name of it was. You'd
• 45:18
  Speaker 2: have to fact check me.
• 45:19
  Speaker 4: But consumers didn't like it because what they feel like
• 45:23
  Speaker 4: is it's this another additive, another product that the animal
• 45:26
  Speaker 4: is getting. You know, whether it was being fed to them,
• 45:29
  Speaker 4: they don't like that, or whether it was a shot
• 45:30
  Speaker 4: that the animal was getting that they don't like. So
• 45:33
  Speaker 4: there is such a focus, I personally believe on some
• 45:37
  Speaker 4: of these advancements we are having when it comes to
• 45:39
  Speaker 4: our food system, we have to make sure that we
• 45:43
  Speaker 4: are almost marketing them and rolling them out to the
• 45:47
  Speaker 4: consumer in a way that they understand so that they
• 45:50
  Speaker 4: don't prevent consumer fear and misunderstanding doesn't prevent some of
• 45:55
  Speaker 4: that advancement from taking place. Because there was major, major
• 45:58
  Speaker 4: kickback when that dairy company rolled out their methane reduction.
• 46:03
  Speaker 4: Consumers did not want there's actually ads going out that.
• 46:06
  Speaker 2: Are like our cattle or bova free.
• 46:08
  Speaker 4: Like. At the end of the day, it was a
• 46:10
  Speaker 4: good thing, right because you're getting the methane reduction, but
• 46:13
  Speaker 4: consumers didn't want something that they felt was unnatural being
• 46:16
  Speaker 4: used in the process.
• 46:17
  Speaker 3: Of interesting and very very complex topic right, and now
• 46:22
  Speaker 3: let let's talk about now.
• 46:23
  Speaker 1: Grass fed versus green fed.
• 46:26
  Speaker 2: Right, Yeah, because you guys have a ton of grass
• 46:30
  Speaker 2: We do.
• 46:30
  Speaker 1: Have a ton of grass fed down here.
• 46:32
  Speaker 3: And it's always tighted that that that you know that
• 46:35
  Speaker 3: Australian beef is more quality, more natural because it is
• 46:40
  Speaker 3: grass fed. Now I believe that some of that grass faed,
• 46:44
  Speaker 3: I'm led to believe that some of that grass fed
• 46:46
  Speaker 3: is green finished, and so that I think there's another
• 46:50
  Speaker 3: terminology that means grass fed all the way. So in
• 46:55
  Speaker 3: the United States, is there is there any or much
• 46:58
  Speaker 3: beaf that is grass fed? And does grass fed mean
• 47:03
  Speaker 3: grass fed the whole way you know taught us.
• 47:06
  Speaker 2: Through this, Yeah, yep.
• 47:08
  Speaker 4: So grass fed is when you will see companies that's
• 47:11
  Speaker 4: another one of those labels that's not like regulated.
• 47:14
  Speaker 2: Yep. So going back to the label.
• 47:17
  Speaker 4: Conversation we were coming off of a I don't know,
• 47:19
  Speaker 4: twenty minutes ago. Yes, grass fed is one of those
• 47:21
  Speaker 4: ones that is not actually regulated. And I feel like
• 47:23
  Speaker 4: companies do take advantage of a little bit because you
• 47:26
  Speaker 4: need to technically you can call at least you'll see
• 47:29
  Speaker 4: some people promoting that their beef is grass fed, because again,
• 47:33
  Speaker 4: those first you know, let's say fifteen months of the
• 47:36
  Speaker 4: cattle's life, they were grass fed technically, right, they were
• 47:39
  Speaker 4: just finished on the grain. And so people have started
• 47:43
  Speaker 4: to look for like grass fed and finish yes, then
• 47:47
  Speaker 4: you know yes, and then you know that the animal
• 47:49
  Speaker 4: was fed you know, grass the entire time and that
• 47:52
  Speaker 4: is the only thing that they were fed.
• 47:54
  Speaker 2: As far as here in the US, yeah, we don't
• 47:56
  Speaker 2: have at least that like.
• 47:57
  Speaker 4: Large scale production. You're not going to see major grass
• 48:00
  Speaker 4: fed operations. I think actually ninety per seven percent of
• 48:04
  Speaker 4: like grass fed beef and our grocery stores does come
• 48:06
  Speaker 4: from like you guys and New Zealand, Like we're importing
• 48:09
  Speaker 4: a majority of our grocery store grass fed. There are
• 48:13
  Speaker 4: a lot of like direct consumer grass fed operations because
• 48:16
  Speaker 4: they're going to be smaller and they're just shipping to
• 48:18
  Speaker 4: people that want to buy directly from them online. And
• 48:21
  Speaker 4: so you'll see a lot of people who want to
• 48:23
  Speaker 4: get grass fed grass finished beef kind of going that
• 48:26
  Speaker 4: direct to consumer route to get it. They will, like
• 48:28
  Speaker 4: I said, get it from the grocery store, but it's
• 48:30
  Speaker 4: not going to be from a US producer. It's going
• 48:32
  Speaker 4: to be from you guys, because we're just not set
• 48:35
  Speaker 4: up in the United States to have for whatever reason,
• 48:38
  Speaker 4: whether you know it's a lamb conversation or an infrastructure conversation.
• 48:43
  Speaker 4: You know, somewhere along the beef production scale, we just
• 48:46
  Speaker 4: I guess made the decision to the grain finished. Yep.
• 48:49
  Speaker 4: And so that is how most of our model is
• 48:52
  Speaker 4: set up, is to be grain finished.
• 48:55
  Speaker 3: And it's much more efficient, isn't it to do the
• 48:58
  Speaker 3: great absolutely?
• 48:59
  Speaker 2: Yep.
• 49:00
  Speaker 4: Actually, it's really funny because people hate to hear this,
• 49:02
  Speaker 4: but when you get into that methane conversation, feed lots
• 49:05
  Speaker 4: will have a lower footprint than a grass fed animal
• 49:08
  Speaker 4: because of the timeline, because it is such an efficient
• 49:11
  Speaker 4: process that if you were going to go, you know again,
• 49:14
  Speaker 4: like that feels like a little unfair to me because
• 49:17
  Speaker 4: I believe in like a grazing animal, and I believe
• 49:18
  Speaker 4: in like an ecosystem conversation we had earlier. But if
• 49:22
  Speaker 4: you wanted to go like number for number and like
• 49:24
  Speaker 4: just have tunnel vision goggles on, you could see better
• 49:28
  Speaker 4: sustainability measures coming out of a feedlot animal because it
• 49:31
  Speaker 4: is such an effective, you know, efficient productive process.
• 49:36
  Speaker 3: And that efficiency does that come because the animal gets fatter, quicker,
• 49:43
  Speaker 3: and puts some with quicker, right, uh huh, yep.
• 49:45
  Speaker 4: So you will harvest a grain finished animal, oh gosh,
• 49:50
  Speaker 4: maybe four six months earlier then you would finish a
• 49:53
  Speaker 4: grass finished animal, they'll be out grazing.
• 49:56
  Speaker 2: Yep. For that there, it takes longer to finish a
• 49:58
  Speaker 2: grass fed So that.
• 49:59
  Speaker 1: Is in interesting.
• 50:00
  Speaker 3: So a grain fed animal is better for the environment ostensively,
• 50:05
  Speaker 3: ostensibly ostensibly right now, and I'm sure there's caveats, but
• 50:10
  Speaker 3: if you were to just look at without without looking
• 50:14
  Speaker 3: at everything, without looking at where the greens coming from
• 50:16
  Speaker 3: and stuff like that, But if you're just thinking Kai two,
• 50:19
  Speaker 3: kais all right, kaya and KaiB Kia is grass fed
• 50:24
  Speaker 3: all the way and grass finished, and KaiB is grass
• 50:29
  Speaker 3: fed for a while and then green finished. Technically KaiB
• 50:35
  Speaker 3: is going to produce less methian because that Kai gets
• 50:40
  Speaker 3: to a certain way quicker. And when you look at
• 50:43
  Speaker 3: that weight and you cut open that steak, there's much
• 50:45
  Speaker 3: more marbling because it's an obese car, right, because it's
• 50:50
  Speaker 3: been fed and just basically gone into the feed lots
• 50:54
  Speaker 3: to become obese.
• 50:55
  Speaker 1: And then so so so give us the counter argument
• 51:00
  Speaker 1: to that.
• 51:03
  Speaker 3: Too, well, well, so I said, like it is ostensibly
• 51:08
  Speaker 3: it's a better animal for the environment.
• 51:10
  Speaker 4: Yeah, well, it's that conversation had earlier that you need
• 51:13
  Speaker 4: an animal to be a part of the ecosystem, you
• 51:15
  Speaker 4: need them to be out in the grasslands. Like the
• 51:17
  Speaker 4: benefit of grazing animal has you know, out when it's
• 51:22
  Speaker 4: out at pasture is so healthy for the environment. Right,
• 51:26
  Speaker 4: That's that set conversation of like you're not getting those
• 51:29
  Speaker 4: environmental positive impacts from the feedblat animal that you are
• 51:32
  Speaker 4: when you have that cow grazing out a pasture.
• 51:34
  Speaker 3: Yeah, it's the nuance in the conversation, isn't it when
• 51:37
  Speaker 3: you really have to understand everything that's going into the equation.
• 51:43
  Speaker 3: And so, what's your preference grass fade or green fit
• 51:46
  Speaker 3: because I know a lot of people who prefer green
• 51:49
  Speaker 3: fed because there's more marbling, there's more fat in it.
• 51:51
  Speaker 3: And and I go say, I like a fatty bit
• 51:54
  Speaker 3: of steak. I prefer a scotch. Do you call it
• 51:58
  Speaker 3: scotch over a scotch Philip and are a ribbi? But
• 52:02
  Speaker 3: give me a grass fed rabbi over a grain fed rabbi.
• 52:07
  Speaker 2: Yeah, rabbi is actually my favorite cut as well. I
• 52:10
  Speaker 2: love a good rabbi. So we eat our own beef.
• 52:13
  Speaker 4: Obviously, even the ranch I grew up on, you know,
• 52:16
  Speaker 4: we were we're eat I don't even know the last
• 52:19
  Speaker 4: time I ever bought a package.
• 52:20
  Speaker 2: Of hamburger or steaks from the grocery store.
• 52:22
  Speaker 4: I am very spoiled and lucky in that way that
• 52:24
  Speaker 4: you know, it's a freezer full of a whole animal.
• 52:26
  Speaker 4: We harvest from our ranch, and we do. We're the
• 52:30
  Speaker 4: ranch my husband and I have is part of the
• 52:33
  Speaker 4: conventional beef system, right, so we are again growing up
• 52:38
  Speaker 4: the animal and then we sell them off to the
• 52:40
  Speaker 4: to the feed lot, and so we will finish our animal.
• 52:43
  Speaker 4: We obviously don't you know, sell it to the feed
• 52:45
  Speaker 4: lot and then buy it back ourselves. But we will
• 52:49
  Speaker 4: essentially that point that we are growing the animal to
• 52:52
  Speaker 4: to sell to the feed lot, we'll hold back one
• 52:54
  Speaker 4: or to ourselves and then do a grain finished diet
• 52:57
  Speaker 4: it with them on the our ranch where they just
• 52:59
  Speaker 4: you know, stay with us here.
• 53:00
  Speaker 2: But we do do a grain finished diet.
• 53:02
  Speaker 4: So I guess you could say I prefer a grain
• 53:04
  Speaker 4: a grain fed animal versus.
• 53:05
  Speaker 3: And is that do you do the finishing because of
• 53:08
  Speaker 3: the efficiency or because you preferred the taste of the
• 53:11
  Speaker 3: of the grain fed finished.
• 53:13
  Speaker 2: Probably bold okay, Yeah, probably both okay.
• 53:18
  Speaker 3: And and then last question, what what do you envision
• 53:23
  Speaker 3: for the future of farming in terms of what what
• 53:28
  Speaker 3: do you see coming across the horizon that's good and
• 53:31
  Speaker 3: what is a bit scurry that's coming across the horizon,
• 53:34
  Speaker 3: both in terms of cattle diry and other farming that
• 53:38
  Speaker 3: you guys are covering in the podcast.
• 53:41
  Speaker 4: Yeah, there actually isn't like a ton that I find fearful.
• 53:45
  Speaker 2: You know. I believe we're in like an.
• 53:47
  Speaker 4: Industry that thankfully people need our products three times a day,
• 53:50
  Speaker 4: every single day for their entire life, right And I
• 53:55
  Speaker 4: do think it's like a really exciting time to be
• 53:57
  Speaker 4: in agriculture. The technological advances are great. I think there
• 54:01
  Speaker 4: has been never been more conversation about like what can
• 54:04
  Speaker 4: we do to not only have a healthy product, but
• 54:06
  Speaker 4: like a healthy product that's good for you know, the planet,
• 54:10
  Speaker 4: the land that it's been growing on too. So I
• 54:13
  Speaker 4: you know, I'm very hopeful for the food conversation. I
• 54:16
  Speaker 4: always say that I feel like right now again coming
• 54:18
  Speaker 4: off of the Maha conversation and everything that kind of
• 54:20
  Speaker 4: politically happened here in the United States this past twenty
• 54:23
  Speaker 4: twenty four, and kind of right now in twenty twenty five,
• 54:26
  Speaker 4: and even COVID twenty twenty, I feel like really reconnected
• 54:29
  Speaker 4: people back to being like I want to know more
• 54:31
  Speaker 4: about my food. I am willing to pay a little
• 54:33
  Speaker 4: bit more for my food if it comes at you know,
• 54:35
  Speaker 4: a better outcome for my health or a better outcome
• 54:38
  Speaker 4: from the land. I think some of those shift have
• 54:41
  Speaker 4: put us, like in a really great perspective position in
• 54:44
  Speaker 4: agriculture that our consumers are wanting to know more about
• 54:47
  Speaker 4: their food. They're really wanting to maybe pay a little
• 54:50
  Speaker 4: bit more for their food to have those premium products,
• 54:52
  Speaker 4: which I think is really exciting as a farmer and
• 54:54
  Speaker 4: rancher because it obviously means a lot when people are
• 54:59
  Speaker 4: willing to who you know, back the processes they want
• 55:03
  Speaker 4: financially because you know, there's a cost to farmers and
• 55:05
  Speaker 4: ranchers having to make some of those changes in.
• 55:07
  Speaker 2: The food system.
• 55:07
  Speaker 4: So I'm really excited about the future of agriculture, and
• 55:10
  Speaker 4: I think this this conversation we're in right now, hopefully
• 55:13
  Speaker 4: we're going to come out of it in like twenty
• 55:14
  Speaker 4: twenty six and like a really good place where like
• 55:17
  Speaker 4: we are seeing some health impacts, you know, made across
• 55:20
  Speaker 4: the nation here at least in the United States, where
• 55:22
  Speaker 4: we do have some pretty bad numbers when it comes
• 55:25
  Speaker 4: to our health. And we're seeing that, you know, support
• 55:28
  Speaker 4: of the agriculture industry for farmers and ranchers to be
• 55:30
  Speaker 4: a part of that.
• 55:30
  Speaker 1: Yeah, very cool.
• 55:31
  Speaker 3: So where can people go, Natalie to find out more
• 55:35
  Speaker 3: about what you and Tara do?
• 55:38
  Speaker 1: Podcast, TV series, any other stuff? Social media? Give me
• 55:42
  Speaker 1: the whole lot.
• 55:43
  Speaker 2: Yep.
• 55:44
  Speaker 4: Yeah, Well, if you're turning into this year, obviously a
• 55:46
  Speaker 4: podcast person, so you can hop over to our podcast.
• 55:49
  Speaker 2: It's called Discover ag We are.
• 55:51
  Speaker 4: You can find us anywhere you listen to podcasts. Our
• 55:53
  Speaker 4: cover art is two girls and We're clad and Denham
• 55:56
  Speaker 4: head to toe. We have, you know, Denham tuxedo and
• 55:58
  Speaker 4: I'm holding a chicken and Tara is holding a hot dog.
• 56:01
  Speaker 4: And so that is your That is when you know
• 56:04
  Speaker 4: you landed in the right space for the food conversation
• 56:07
  Speaker 4: that you you know you want to have every week.
• 56:10
  Speaker 4: And then social media you can find me at my
• 56:12
  Speaker 4: I'm on a couple different platforms and it's just under
• 56:14
  Speaker 4: my name Natalie Kovorik. And then you can also find
• 56:17
  Speaker 4: us on social for the podcast. You know, YouTube, Instagram,
• 56:21
  Speaker 4: under discover AGAs.
• 56:22
  Speaker 3: Cool, and we will get all the links and stick
• 56:25
  Speaker 3: them in the show notes. So, Natalie, thank you very
• 56:28
  Speaker 3: much for your time in educating our consumers on all
• 56:32
  Speaker 3: things agriculture. And keep doing your work because it's important stuff.
• 56:37
  Speaker 2: I am so honored be connected. Thank you so much
• 56:39
  Speaker 2: for having me on