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Joe Rogan welcomes Will Harris and his daughter Jenni to discuss regenerative farming and the stark differences between industrial and regenerative agricultural practices. Will introduces their soil samples, highlighting the rich, dark soil from their regenerative farm compared to the light, degraded soil from industrial farming, which has been managed poorly over the years. They discuss the environmental impact of agricultural runoff, particularly how it has polluted local waterways like Apalachicola Bay, affecting local communities and wildlife. Will explains that while construction sites are regulated under stormwater management laws, agricultural lands are not, leading to unchecked pollution. Jenni notes that the agricultural system is subsidized, allowing for significant pollution without accountability. They emphasize the need for consumers to understand the origins of their food and the consequences of industrial farming practices, which often prioritize profit over environmental health. The conversation shifts to the challenges of transitioning from industrial to regenerative farming, which initially results in lower yields and financial strain. Will shares his experience of moving away from industrial practices, which involved a painful learning curve but ultimately led to a more sustainable and fulfilling farming operation. They discuss the importance of consumer choice and the potential for grassroots movements to drive change in food production. Jenni highlights the irony of how much of the grass-fed beef marketed in the U.S. is now imported, despite their farm being one of the first to sell American grass-fed beef. They express frustration over misleading labeling practices that allow imported beef to be labeled as "Product of the USA." The discussion touches on the broader implications of food production, including health issues related to processed foods and the rise of chronic diseases linked to poor diets. Will and Jenni emphasize the need for a cultural shift in how food is perceived and consumed, advocating for a return to traditional, nutrient-dense foods. They discuss the growing awareness among consumers about the benefits of animal fats and organ meats, which were previously discarded but are now sought after for their health benefits. The podcast concludes with reflections on the importance of educating consumers about food sources and the environmental impact of their choices. Will expresses hope that more farmers will adopt regenerative practices, leading to healthier communities and ecosystems. He acknowledges the challenges ahead but remains optimistic about the potential for change driven by informed consumer choices.

Adam Perry Lang discusses the challenges facing restaurants during the pandemic, emphasizing the overwhelming nature of the situation. He has focused on cooking for first responders and hospitals, maintaining his staff despite significant cutbacks. His steakhouse, APL, located in Hollywood, faced closure coinciding with the premiere of "Hamilton," highlighting the unpredictable nature of the current climate. Lang expresses concern for small businesses that have been performing well but are now forced to shut down due to circumstances beyond their control. He collaborates with Jimmy Kimmel to donate meals to frontline workers and emphasizes the importance of comfort food during this time. He prefers curbside service over third-party delivery apps, which charge high fees. The Paycheck Protection Program has provided limited assistance to restaurants, with only a small percentage of loans going to the industry. Lang shares his experience of working long hours with a reduced team, finding fulfillment in helping others. He reflects on the future of the restaurant industry, acknowledging that many may not survive the ongoing uncertainty. Lang also delves into the intricacies of dry-aging meat, explaining the process and its impact on flavor and tenderness. He describes the environmental factors that affect dry aging and the unique flavors that can emerge from different aging environments. He emphasizes the importance of high-quality beef and ethical sourcing, discussing his relationship with ranchers and the significance of humane treatment in meat production. The conversation shifts to the art of cooking, with Lang comparing it to martial arts in terms of discipline and dedication. He notes the shift in motivation among chefs since the rise of food shows, suggesting that many now seek fame rather than focusing solely on the craft. He shares insights on various cooking techniques, including the use of sous vide and the importance of crust development in cooking meat. Lang expresses hope for the future of restaurants and the need for a balanced approach to public health and economic recovery. He advocates for the freedom to make choices while protecting vulnerable populations. The discussion concludes with reflections on the challenges of maintaining a restaurant during the pandemic and the resilience of the culinary community.

Anya Fernald, co-founder of Belcampo, discusses the benefits of high-quality, regeneratively farmed meat. Belcampo focuses on organic, carbon-positive meats, emphasizing animal welfare and soil health. Anya highlights the importance of understanding cravings as signals for nutritional needs, advocating for intuitive eating that prioritizes deep nutrition over hyperpalatability. She shares her cooking practices, including making bone broth with collagen-rich ingredients like tongue and shiitake mushrooms, and stresses the nutritional value of using all parts of the animal. The conversation also covers the economics of meat production, particularly the price discrepancies between conventional and regenerative farming. Anya explains that slower-growing animals yield better quality meat and emphasizes the importance of cooking methods that maximize flavor and nutrition, such as braising tougher cuts. She encourages consumers to explore less popular cuts, which can be more nutritious and economical. Anya also discusses the use of animal fats in cooking, advocating for suet and ghee over processed oils. She shares tips on salting meat for optimal flavor and the benefits of using fresh herbs and simple sauces to enhance dishes without masking the meat's natural taste. The episode concludes with Anya highlighting Belcampo's growth during COVID, expanding their e-commerce offerings and connecting directly with consumers to promote health through quality meat.

John Mackey did not start Whole Foods with a formal plan so much as a stubborn belief that food could be better and that great companies begin with people who care. I spent seven hours with him and read his autobiography twice, tracing a life that begins in 1970s Austin where a shirtless, long‑haired hippie roams the streets and the library becomes his classroom. In The Prana House, he meets Renee, and together they imagine a store. He emphasizes two truths: he loves entrepreneurs, and he resists being boxed into one label. He practices meditation, embraces veganism, and wears hiking shorts, yet he defends capitalism and serves all stakeholders. These tensions drive his early dreams and set the tone for what follows. From a modest Victorian house in Texas, the first SaferWay store becomes a stepping stone to Whole Foods Market when three co‑founders—Craig, Mark, and John—foresee a larger future. The early chapters stress his relentless curiosity, guided by his father’s example and by Renee’s belief. He devours Alfred Sloan and Rockefeller biographies and builds a network of allies among rival stores to negotiate better terms. The first store’s 1980 opening proves expansion is possible, even after a 100‑year flood drowns the building. Afterward, suppliers lend credit and a local banker personally guarantees a loan. The team survives by improvising—selling apple juice to fill shelves, sleeping in the office, and keeping faith with new co‑founders who will become Whole Foods’ core. As growth accelerates, Mackey navigates expansion and control, merging SaferWay and Clarksville stores into Whole Foods and, with Craig and Mark, launching a distribution network that turns competitors into allies. A string of acquisitions—Mrs. Gooch’s among them—cements the playbook: build scale, leverage relationships, and map the industry through purchasing power. But the road is not linear; disputes erupt, including a romantic rift with Renee and strategic clashes with Mark over pace and capital. The IPO in 1991 becomes a turning point he calls the second happiest day of his life, then private‑equity financing and activist pressures follow. In 2017, Whole Foods is sold to Amazon, after which Mackey enters years of reflection, therapy, and the realization that business is an infinite game guided by love and discipline.

Dr. Autumn Smith grew up in Montana with digestive issues starting at age 10. After doctors offered little help, her husband urged a diet change. In 30 days of cutting out processed foods, her digestion improved dramatically. She left her Tracy Anderson fitness role to study food as medicine, co‑founded Paleo Valley, and launched Wild Pastures. She pursued holistic studies at Hawthorne University and the American College of Healthcare Sciences, choosing programs that challenged traditional calorie‑centric nutrition. Gluten and processed foods were major culprits; she also reduced dairy for a time, beans, caffeine, and other processed items, adopting a paleo framework that prioritized whole foods and stabilized blood sugar. She describes a history of anxiety, depression, and an eating disorder that improved over roughly a year after dietary changes, with digestion stabilizing first within 30 days. Meat‑centered eating became a pillar guiding their products, notably fermented beef sticks designed to be tender through fermentation rather than artificial preservatives. Fermentation breaks down meat and avoids gluten‑containing additives. They note that encapsulated citric acid is used in many sticks for shelf stability, which their sticks avoid. Regenerative farming features as an alternative to conventional agriculture. Three models exist: conventional, sustainable, regenerative. Regenerative aims to rehabilitate soil health, biodiversity, and water holding capacity, using least disturbance, soil armor, animal integration, and biodiversity. They cite soil desertification and argue for carbon sequestration benefits, including a White Oak Pastures analysis showing net positive environmental impact. They note regulatory gaps in grass‑fed labeling since 2016 and favor American Grass‑fed Association certification for verification. Nutritionally, grass‑fed beef increases omega‑3s, lowers the omega‑6 to omega‑3 ratio, and raises minerals such as selenium. Glycine‑rich bone broth supports gut health, sleep, and inflammatory control, with studies showing insulin sensitivity benefits and collagen’s role in connective tissue. The team plans product development, including a sleep formula and savory bone‑broth blends, while maintaining focus on gut health and regenerative supply chains.