Episoder
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Saying there is a thing called ābetter meatā suggests that there is something that is of lesser quality or worse, right? Or even that there might be a ābestā meat.
Of course, this is all subjective. But what makes meat good or bad? We all have preferences and price expectations, monetary constraints and values that govern our decision making. We often try to choose what is in our best interest, but we also have to choose trade offs, which are based on some of these microeconomic factors.
We could argue all day every day about what is better, but there will always be tradeoffs that produce different outcomes. Then the question becomesā¦what outcomes do we desire? In our personal lives and in society. What percentage of those outcomes can we really control? And no matter what we decideā¦we must always consider, cui bono? Who benefits?
We can assume the answer to that, but we still have to eat. Many of us want to eat better food and what "better" means to each of us might be different, but maybe we can find common ground and quit lumping all meat into a good or bad category.
Thanks for listening and sharing this episode with someone you love! Happy Belly Year!
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In this episode, we're talking about antibiotic resistance (and a host of other fascinating and entertaining things) with a frequent, and one of my favorite guests, Dr. Tanei Ricks.
If you are a science fan like me, or you're wondering why antibiotics are in our food, water and soil, or why our bodies are resisting them (and ultimately creating "super bugs" that set out to kill us) then you'll love listening to this episode. :)
P.S. We are all grown folk, but I figure I should warn you. There's a cuss word or two in here and the episode is a little long, but it's fun and informative so I hope you enjoy it!
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Mangler du episoder?
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In this episode, I'm talking about demystifying good meat with Camas Davis, the founder of the Good Meat Project, published author of her memoir, Killing It and also the founder of the Portland Meat Collective.
If you're someone who wants to know where their meat comes from, and you need a little clarity about buying meat in bulk (like buying herdshares) then this is the episode for you!
Camas and I sit down in my farm truck and talk about the benefits of buying good meat in bulk, from local farmers and ranchers, what to do with it, how to cook and store what you get, and we talk about the real cost per pound and how buying direct from producers helps your local economy.
Thanks for listening and sharing this episode with someone you love.
Chow!
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In this episode, we're talking about seeds. Yeah, the little things we (meaning farmers) use to grow the entirety of our food supply.
Seeds are interesting because seed genetics contain information that helps the plants thrive, produce fruit and even more seeds. However, thanks to corporate consolidation, seeds have become a commodity, ripe for manipulation, control and economic gain...but for whom?
We all know "whom"...but seeds are also intrinsically connected to family legacies, food sovereignty, food history and culture.
So, what happens to all that when more than 70% of the global seed market is controlled by just 10 corporations?
Listen and find out. Thanks for sharing this episode with someone you love!
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We've all heard, "The canary in the coal mine", right?
The canary in the coal mine idiom refers to an early warning sign that danger is afoot. In this sense, the canary may or may not be dead but it has definitely left the building. Weāve been warned and danger is ahead.
If we stay in the coal mine (meaning, if we keep doing what weāre doing), thereās a higher likelihood we wonāt make it out or endure what the CEO of Chase JP Morgan warned us about last week, what he called an "economic hurricane".
Whether that sounds ominous to you or not, the reality is, we should all be preparing for the worst. Not just preparing for continuing food shortages, but preparing for much, much more that is already on the horizon.
That saidā¦I hope you are motivated to take action, and thanks for listening to this episode and (definitely) sharing it with the people you love.
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Call it a coincidence or call it intentional. The choice is yours, but the facts are the facts. In less than 18 months, 30 food production facilities (including manufacturers, distributors and food banks) have been impacted by fire.
Why?
That's the question. There's inflation, bird flu, global events, and more debt at our doorstep...what's to worry about? World leaders would like us to just turn the other way, "nothing to see here" and would rather keep us distracted by erroneous social events. It's all a conspiracy, they say. Maybe they're right?
Maybe not. You decide. And thanks for listening and sharing this episode with someone you love.
(To access the list of articles referenced in this episode, visit https://foodslain.com.)
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So many stories about vegans behaving badly are emerging. There have been several very high profile vegans that have been caught stealing, manipulating their followers and flat out lying to investors and people all over the world while promoting a so-called "healthy lifestyle".
People like Belle Gibson, The Vegan Teacher on TikTok and Sarma Melngailis have been caught up in scandals, have made a lot of bad decisions, and have turned their backs on the people who supported them, exposing deep hypocrisy, theft and deception.
I used to be a "vegan", worked as an Executive Raw Food Chef back in the early 2000's and even wrote a book about raw food. I eventually realized veganism wasn't the nutritionally ideal diet for me. But this episode isn't about me.
It's a kind of sad story of vegan influencers that makes me questions the moral high ground that many vegans stand on. Because, if not eating meat helps you live (supposedly) healthier and more "pure" life, why are vegans behaving so badly? T'is a pickle.
Thanks for listening and sharing this episode with someone you love.
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Inflation. It can be complicated for all of us. We have to navigate through rising prices and the declining value of the dollar, simultaneously. And the outcomes can be serious.
The reality is, we are in an inflationary cycle right now. Global food prices are up 47%* and here in the U.S., food prices are up 7.4%** within the past 12 months, with some foods increasing in price by double digit percentages. It's crazy.
But, why?
Well, part of the reason is debt. The increase in Federal interest rates just went up and the other part of the reason is the dollar just doesn't buy as much as it used to. Oh, and let's not forget...food distribution and supply chains are impacted by high fuel costs, and fertilizers have doubled or tripled in price, making the production of food for farmers even more expensive.
Inflationary cycles happen in debt based economies, but the last time we were facing this kind of "across the board" inflation was 40 years ago in 1982.
There's still hope, and some time before things all fall apart, so make sure to listen in to find out how you can "beef up" your resilience and make a valiant effort at making it through the storm.
Thanks for listening to the Season 8 Finale, and sharing with someone you love.
WARNING : There may be parts of this episode that are upsetting to some of you...
*UN Global Food Price Index
**U.S. Bureau of Labor Statistics
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Parasites. Most people never even think about them, but we all have them. I have them. You have them and there are many, many types of parasites that live inside of us. Think malaria, ticks, worms and one of the most common, toxoplasmosis.
Some are active some are like sleeper parasites. Some we see and most we donāt. But they are there, messing with our heads. Rest assured.
It's not likely that we can get rid of them, so the best we can do is make the environment inhospitable.
Covered in this episode are :
Toxoplasmosis - Cats & NeurotransmittersHow Toxoplasmosis Alters Human BehaviorEating More Bitter FoodsWhy we need to breakdown the biofilmCooperative communities & the cycle of germ terrain theoryWeāll never get rid of them allā¦and they wonāt leave willinglyElectrical charging and breaking up the crystals inside usCreating an inhospitable environmentThanks for listening and sharing with someone you love.
WARNING : There may be some parts of this discussion that teeter on the edge of uncomfortable.
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In the past decade, some of us go walking around town with a green drink or smoothie in hand, hoping weāre getting rid of the gunk.
Wellā¦thatās only half the story. Truth is, weāre probably getting the water soluble gunk outā¦but most of the toxins we think we are getting rid of, arenāt water soluble.
That's why in this episode, I'm talking to Spencer Feldman. He's the creator of Remedy Link, and he's created products and protocol for the effective detoxification of water AND fat soluble toxins.
He will be back next week talking about parasites. :(
Thanks for listening and sharing with someone you love...
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Why is food waste even a problem? Most of us know that food waste IS a problem, but in this episode weāre going to talk about why itās a problem, for whom and what we can do about it.
Food waste is apparent up and down the food supply chain from the farmer all the way to your plate - and itās pretty staggering how much food waste contributes to greenhouse gasses, but interestingly, fruits and vegetables are THE most wasted foods.
The sad part it, weāre throwing perfectly good food away - to the tune of over $300 billion dollars worth every year - is dumb. And also very complex. This is perfectly edible food that feed millions of people who face food insecurity, everyday for one year.
This is one of my all time pet peeves, and I will caution you...there are a lot of numbers swirling around in this one...but I pull it all together in the end.
Thanks for listening and I'll see you on the other side of the plate! Chow.
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In this week's episode, we're talking pork, and the Olympics. Well, to be honest, we're talking about a lot of different adulterated foods that we should all be leery of, not just those eating and competing at the Olympics.
There are a lot of reasons to be concerned about this, the least of which is, we have no idea whether we can REALLY trust food being grown, produced and imported from China, into countries around the world.
It's not to say that the food can't be better, because we know it can. The issue is, it's difficult to identify good, pure (uncontaminated) food - especially for the almost 3,000 athletes competing at the apex of their athletic career...because this isn't the first time adulterated food has been discovered there.
So, that begs the question...how can we trust that what they are reporting is true? Listen in to find out, and thanks for sharing this episode with someone you love!
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In this episode, weāre talking about The "Science", with one of my favorite podcast guests who has earned a PhD in Bio Organic Chemistry.
Heās been to the show before, first talking about corn and also talking about fluoride (which if you havenāt listened to either of those episodes, you should) and this time, weāre talking about āthe Scienceā...something that is ever present in our lives now for the past two years.
Thanks for listening and share this episode with someone you love.
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This week, we find ourselves navigating a lie that has been told for 50 years, thanks to some of our designated government letter agencies and a guy named Ancel Keys.
Our quality of life, economic prosperity, the health of our land and water and our wellbeing has all diminished as a result of this big fat lie and in this episode Iām going to share the science that supports this discovery and share some of the history and corruption behind how we got to this point and what we can do about it.
Weāve heard for decades that the problem with obesity is our fault. And no matter what we do or change in our diets and habits, weāre still getting diabetes, gaining weight and dying from these horrible diseasesā¦slowly and painfully.
So, after learning about how this lie has cost us in healthcare, cost people their lives and to this day, costs people thousands of dollars in prescription medications, yet we are still burdened with poor health outcomes, how can we believe anything we're told? That's the question.
Thanks for listening.
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In this episode, weāre talking about the controversial issue of how prison labor is used by multinational corporations to bring some of your favorite products and foods to your table.
What Iād like to share with you in this episode is what is behind the curtain. What the food products are that use convict labor to bring these foods to market, what are the benefits and costs are on both sides of the issues to determine whether this is a good thing for our food and our people.
Itās definitely a complicated issue that has been controversialā¦I mean, have you ever read the back of any product that said, "Made In the US by prisoners"? Probably not.
And if you did, would you still buy that product? Thatās the question.
Thanks for listening and I hope you share this episode with someone you love.
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In this week's episode, we're talking to Ethan Brown, from The Sweaty Penguin podcast about chocolate...and some other not so sweet things.
More specifically, we're diving into some of the major issues in the chocolate industry pertaining to the destruction of rain forests, the ongoing perpetuation of slave labor and price fixing.
This is Part One of two episodes this season on chocolate, because there is so much to cover. We had a "spirited" conversation about climate change and solutions, only to realize that the issue is nuanced and very complicated.
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You may or may not know who owns what is on your plate, but rest assured...it probably isn't who you think it is. There's a big chance that the brands you trust and have been buying food from for years, are now owned by a handful of corporations, giving us the illusion of choice.
Welcome to the Season 8 Premiere. In this episode we're diving into a few food industries where three or four corporations control upwards of 80% of the marketshare. They rake in billions in profits every year, often subsidized by lobbyist, government aid and by us, taxpayers.
Even though we're paying for these companies to control almost every part of our food supply chain, we're not getting better quality, nor safer food. We're not healthier and all of us, animals and wildlife and ecosystems included, are paying the price.
Share this episode with someone you love, and thanks for listening.
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Hey Food Slayers!
It's the end of the year and I figured I'd make a Year In Review BONUS episode. We talked about a lot of food, and talked to some amazing people this season.
So, what did we learn from it all? Well, you tell me what you learned, but in this episode I'll share what I learned. At the end of the day, there are good and bad actors in the food industry. Without one another, neither would exists.
There's a Nietzsche quote that says, "Only great pain is the ultimate liberator of the spiritā¦.I doubt that such pain makes us ābetterā; but I know that it makes us more profound."
It is my hope that through the deep dives into the food supply chain on this podcast, among the bad, the ugly and the pain that is felt by what we learn, that we realize we have become more profound.
Wishing you and yours happy, healthy holidays. I appreciate you listening and sharing with people you love! See you in Season 8 in January.
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In this episode, we're talking about one of the world's most prolific biohazards that is found up and down the food supply chain, and it cannot be eradicated, only controlled.
Meet the fungi you probably never heard of, Ochratoxin A. It's a mycotoxin that is found in 25% of our food globally, it can cause acute and chronic illnesses, it cannot be destroyed by most heat or pH fluctuations, and it is causing havoc inside our pets and our bodies.
The thing is...by the time you figure out it's on your plate, it's probably already too late.
Enjoy this Season Seven Finale, and I'll see you on the other side of the plate! Chow.
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In today's episode, we're talking about where our food comes from and the laws that are designed to protect the interests of consumers - Country of Origin Labeling Laws.
These laws are designed to help educate consumers about the healthfulness and nutritional benefit of food products, and they contribute to the building of trust between consumers and brands.
Sadly, there are a few billion pounds of vulnerable products exempt from these laws and the impacts are changing markets, increasing economic divide and deceiving consumers at the table.
Enjoy this episode and please share it with someone you love. Chow.
- Se mer
