Jul 2, 2020
With all the unhealthy, unethical
meat being produced and distributed in the US, the time is ripe for
people to start doing things differently. Enter Belcampo, a company
that is revolutionizing meat for the wellbeing of people, animals,
and the planet. Today we have their co-founder and CEO, Anya
Fernald, on the show to talk about her life story and the
evolution, ideals, and practices of Belcampo. We kick things off by
hearing some context behind Anya’s philosophy. She details her
childhood influences and hobbies, and how she fell in love with
essential eating and sustainable farming while traveling through
Europe learning to make cheese as well as about the practices of
traditional agricultural societies. We hear about how this
contrasted with her experience of the terrible food culture back in
The U.S., leading her to start practicing regenerative farming and
eventually founding Belcampo. Anya gets into the practices that
make Belcampo different from conventional factory farms, also
talking about how they are sequestering carbon, and spreading their
approach to farming by partnering with local ranchers. Next up,
Anya shares more about the evolution of the company from its roots
as a restaurant and butcher evangelizing for wellness, also getting
into the exciting new avenues for growth that lie ahead for them!
For all this and much more from a true visionary in the field of
sustainability, be sure to tune in!
Thank you to our awesome show
sponsor, makers of Ben’s favorite grass-fed collagen and powdered
MCT: BUBS, a company making just a few extremely high-quality
products and giving back a whopping 10% of their sales to charity.
Ben uses their powdered collagen and MCT in his coffee every
morning. Use the code MUSCLE for a full 20% off your purchase
- The value of exercising to uplift
mindsets in this difficult time. [0:15]
- Introducing Anya Fernald,
Belcampo, and today’s sponsor, BUBS Naturals. [1:35]
- How Anya and Ben adjust their
carnivore diets with olive oil, avocados, and more.
- Learn how to make pemmican, and
what goes into making different cuts of meat. [7:51]
- The role of Anya’s farming
childhood and love of domestic crafts in her career.
- Moving from culinary training into
essential eating and sustainable farming. [18:48]
- Anya’s training making bread,
cheese, and exploring links between place and food.
- How great Anya felt traveling and
working in Europe on a diet of meat and cheese. [23:30]
- Shifts in Anya’s view of food
while living in a traditional agricultural society in Sicily.
- Moving back to the US and becoming
unhealthy due to the poor state of meat there. [31:07]
- Getting the idea to source
high-quality meat by deciding to self-rear cows for food.
- Launching Belcampo in 2012 after
realizing there was a gap in the market for sustainable beef.
- Challenges selling sustainable
meat due to high costs and low-profit margins. [38:58]
- How much simpler good quality meat
is to cook and make taste great. [42:12]
- The difference between cruel
factory farming processes and those at Belcampo.
- How Belcampo’s rearing process
sequesters rather than emits large carbon amounts.
- Belcampo’s empowerment project
outsourcing their farming style to local ranchers.
- Growth areas for Belcampo:
e-commerce post COVID and stocking grocery stores.
- Building the Belcampo brand from
its days as a restaurant evangelizing for human and animal
- Problems with wellness food
powders and the culinarian glorification of poor health.
- That we are disconnected from our
food and how to experience more vitality. [1:13:22]
- Traditional food pairings and how
this concept feeds into recipes in Anya’s cookbook.
- The point of cravings and how
being attuned to them can make you healthier. [1:17:18]