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Naysayers suggest that organic, regenerative farming is impractical, expensive, and less productive than conventional farming methods. Farmer Bob Quinn has been at it for over 40 years and he is convinced that not only is organic and regenerative farming possible, it produces greater yields and can be more profitable.
He tells numerous stories today from his own experience and from the farmers he’s mentored over the years. He highlights how regenerative agriculture is a better way to farm, producing food that is better to eat. He talks about trends in farming, and his “four main pillars for turning food into medicine”.
Visit Bob’s websites: quinninstitute.org and realorganicproject.org
Register for the Wise Traditions conference at wisetraditions.org
Check out our sponsors: Paleovalley and Harvest Right
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Watch the episode here
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Episode Transcript
Within the below transcript the bolded text is Hilda.
Some people say that organic regenerative farming is impractical, expensive, and less productive than conventional methods. Our guest begs to differ. This is episode 542. Our guest is Bob Quinn. Bob is the founder of the Quinn Institute. He has also been farming organically and regeneratively for over 40 years. He shares, in effect, what he calls the good news of a better way to farm and a better way to eat. His experience and expertise suggest that regenerative farming can be profitable, possible, and productive in countless ways.
Before we get into the conversation, I want to invite you to the Wise Traditions Conference in October in Salt Lake City, Utah. Bob Quinn, our guest, will be there, in addition to Sally Fallon Morell, Tom Cowan, Drs. Mark and Sam Bailey, the Bigelsen Brothers, and more. Why don’t you join us, too? This is definitely the conference that nourishes in every way. Go to Wise Traditions to sign up. I look forward to seeing you there.
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Welcome to Wise Traditions, Bob.
Thanks for inviting me. It’s great to be here.
Farming Without Artificial Chemical Inputs
I heard that you were downtown in D.C. at some roundtable with representatives. They were talking about whether it is possible to farm without artificial chemical inputs. What did you tell those folks that day?
It was a roundtable that took place in the Capitol building, hosted by Senator Marshall from Kansas. He is the chairman of a senatorial committee. He had as his guests Secretary Kennedy and Secretary Brooke Rollins, as the Secretary of Agriculture. He had invited ten other people. I was one of them. I was the only farmer outside of Kansas. Most of the folks there were from Kansas, and most of them were farmers or people who worked with agriculture. They crossed the whole gamut. What the roundtable was trying to get to is the future. What should we do in the future to make our food healthier and more nutritious?
I’m all about that. We started a regenerative organic research education and health institute we call the Quinn Institute. Our whole focus is on healing the earth by growing food as medicine. That’s what we do. That’s what I’m focusing on. I was thrilled to get a chance to come to Washington and be at the table, at least, because most of these guys were chemical guys. Some had also helped with some organic programs, precision agriculture, for example, that crosses all boundaries. You can do that organic or chemical, whatever you want. There is one guy there who is a research scientist and said that he didn’t believe organic could work, and that it could be possible.
A lot of them had in their neighborhood large farms that were dabbling in organic on the side, a few acres out of 1,000 or something like that. It is a small percentage. I was able to share my story. In 1988, at least after two years of experimentation, dabbling in how these regenerative organic systems even work, I gave up all my chemicals. I thought that this was a better path to follow. We became 100% organic at the end of 1988. We’ve been that way ever since. It is getting close to 40 years without any chemicals.
What gave you the strength or vision to even go in that direction?
I wasn’t raised organic. I was raised as a chemical guy because that’s all there was. That’s what we were taught when we went to school. That’s what I was taught in graduate school. I came back to the farm in 1978, following in my father’s footsteps. We farmed together. At that time, we had 2,400 acres in Montana. That’s an average-sized farm. We can only grow one crop every two years because we only have 12 inches of annual precipitation. We save the water from one year to grow the crop the next year. We do that with summer fowl.
Now, they deal with chem fowl. They spray poisons like glyphosate to kill all the weeds. Nothing grows for a year. They then plant a crop for the next year. Our farm was 2,400 acres, as I said. It was just right for one family, but a little small for two. I started to sell my grain directly to whole grain bakers in Southern California and started a company called Montana Flour & Grains. There was an effort to increase the value of what we’re growing. We grew high-protein wheat that was great for bread. The second year after I started, in 1984, my customer, Jim Torres from Food for Life, who is still in business in Southern California, called me. He said, “I love your wheat. Do you think you can find some organic grain like that?”
I said, “Sure, Jim. Don’t worry about a thing. I’ll have a load for you in ten days or so.” I hung up the phone. I thought, “What did I just tell this guy? I don’t even know any organic farmers.” I didn’t believe in this stuff because I’ve been taught all my life that a plant couldn’t tell the difference between a molecule of nitrogen coming out of a manure pile and then coming out of a compost, I mean ammonium sulfate, a chemical source of nitrogen. That’s what I believe. I didn’t want to let my prejudices stand in the way of giving my customers what they wanted. I went looking for organic wheat. There wasn’t much in 1984 in Montana. There was some. I found some in the northeast corner, about 300 miles from where we were in North Central Montana.
I drove my truck out and got loaded. I signed a little document saying it was organic, according to California standards. That was certification in those days. That’s all there was. I shipped it off. Jim Torres said, “This is great. I’ll take another load and another.” I was scouring the state. What happened is I made a whole new group of friends. They started inviting me to their gatherings in the winter. I’ve been used to going to grain growers and farm bureau meetings and stuff. A lot of it was just, “Woe is me. The price is in the toilet. The government programs aren’t helping us,” and on and on. When I went to this organic meeting, there was none of that talk.
They talked about how they could walk over their field and feel the tilth, the softness of their field soil increasing under their feet after a few years of organic production. They talked to me about how they can control weeds, diseases, and insects with rotating their crops, and breaking up disease and insect cycles. They talked to me about how they could raise their own nitrogen with legumes as cover crops that they would then work into the soil and feed the soil. The soil became healthy and vibrant. It fed the plant. I was very intrigued. Even though I didn’t believe this stuff, I was very curious because this was sounding like it’s almost too good to be true.
I went home. We worked up 20 acres of alfalfa. It’s been an alfalfa for three years. Right beside the alfalfa field, we planted our chemical winter wheat and then organic winter wheat. We worked down the alfalfa in the fall. The next year, at harvest time, both of those fields yielded almost the same. There was not more than a bushel difference. There are 35 and 36 bushels. There’s nothing. No difference. The protein, which is also very important for us as wheat farmers for bread, was at mid-15%. My father was astounded.
I was excited because my experiment had worked. My father couldn’t believe it. This young whippersnapper son of his had come back from California. He’s been spending tens of thousands of dollars every year on all these chemical inputs. With none of that expense, we had equaled what he was doing, both in quantity and quality. You always hear about, “Your yields are terrible.” The yields were not terrible.
I want to review what you’ve said. The organic farmers were able to see their soil thriving and have a similar yield without all of that expensive chemical input. You were astounded. Your father was astounded. I guess that was the beginning of something beautiful.
We didn’t believe it at first, to tell the truth, until we saw it ourselves. We did it on our own farm. That made me a believer. The next year was a drought year. We had terrible crops. We had grasshoppers. The chemical choice for grasshopper control is malathion. I had a spray plane come down. They sprayed the whole field. Everything was dead in a few minutes. Within ten days or so, the grasshoppers were back. I couldn’t afford to spray it twice because it was already a poor crop.
The organic field, I asked my friends, “What do you do for grasshoppers?” They said, “Calm down. There’s a great product called Nosema locustae. It’s a protozoan, a little smaller than bacteria. You put it on wheat bran. You spread it around the field. You have to get there early before the grasshoppers when they’re first coming in, and they eat it. Their friends all come and eat them as they’re lying there dying. It spreads through the whole group of grasshoppers.” I tell my friends, “They eat their friends. It’s like politics in America now.”
At the end, when I combine that field, it wasn’t a great harvest, but there was something to harvest. There were no grasshoppers. Meanwhile, I crossed the creek where my chemical field was. We only sprayed it once with malathion. The grasshoppers came again. There are more grasshoppers in the combine tank than the kernels of wheat. All of our organic fields have at least some yield. It wasn’t a big yield. It was all less than 10 bushels an acre. It was a terrible yield, but it was something. A lot of my chemical fields were zero. They had zero yield. After those two years, I was a believer because in those two years, the organic did equal or better than the chemical stuff. That was the last year we used chemicals.
How Pesticides Work The Same Way As Drugs
Equal or better, that is powerful to hear. As you’re talking about that spray to get rid of the grasshoppers, it makes me think a little bit about drug use. Let me explain what I mean. I’ve heard that when you try a drug, it will often give you a particular high. In other words, a dopamine release in the brain, but you need to get more supply to get that same level. That’s how people become addicted, because to stay up there, you need to have more of it. I wonder if pesticides work the same way, these artificial inputs. Do you need more and more of it because the bugs become resistant to it?
Yes. Also, weeds are the same way. They can become resistant. You need not only more, but also different, more powerful chemicals. In the case that we saw that one year, it wasn’t a case of having a more powerful, but more. We had to spray more than once. We could have sprayed every ten days, but that’s so expensive. It would have cost more than the little grain that we had in the field to harvest would have paid for. That’s why we stopped. The biological control kept on working because it was contagious. The grasshoppers that ate the dying ones were then infected themselves. It went on spreading through the whole horde of grasshoppers so that it was a very effective management tool.
Why Switching To Organic Farming Is A Bit Hard
This is the thing, Bob. This is what’s confusing to me. Why would conventional farmers stick with their program, which is more expensive and produces smaller yields, then switch to organic, which is less expensive, less artificial inputs, and better yields?
There are only smaller yields in drought years. To answer that part of the question and to clarify that, at least in North Central Montana, for wheat, because there are all kinds of statistics for that, and it’s easy to talk about, we have a nine-year rotation now. We grow a lot more crops than wheat, but wheat is the most common. I can tell you that in an average year, our organic wheat averages about the same as the county average. In 2025, for example, it was a very good year. We averaged on our winter wheat 50 bushels. That’s high. That’s good.
I haven’t heard what the county average is, but in 2024, it was also 50 bushels, which was a very good yield. That’s what our yield was in 2024. The average was also right at 50 yield, although we had a few test plots. In 2025, we had a 70-acre field, so it was significant. Because it’s a good year, I’m sure there’s going to be much higher yields than that by the chemical guys. On average years, we’re both about the same. They’re not 50 on average years. They are maybe 35, 40, or less.
We’re better than the chemical guys in poor years. They’re under stress already, and then the extra chemicals wipe the plants out. Why do they continue using them? They’re told on every street corner, they’re told every hour they listen to the radio, they’re told in every magazine, and they’re told in every newspaper, how wonderful all these chemicals are. They can’t live without them. They’re afraid to try because most of them are financially right against the wall. They’re afraid to try something new for fear that if it doesn’t work, they’re going to go broke.
What the chemical industrial complex has them on and their extraction model is a way for them to go broke anyway, only it takes a little longer. For many years, if you have an average year and average prices, most farmers are not able to afford the inputs that they are putting on it. They’re always looking for those big banner years where they’re going to make a bucket load of money with high yields. That’s what the chemical people keep pushing. “We can make high yields for you. Organic can’t do that.”
They’re promising that and stretching the farmer’s budget. It sounds almost like a gambling addiction. They’re hoping this will be the year.
It is. Farmers don’t need to go to Las Vegas. I’ll tell you that. They gamble at home every year that they plant a crop. That’s our gamble.
Farmers do not need to go to Las Vegas to gamble. They are already gambling at home while taking care of their crops.
I understand because it’s dependent on the weather, and there are so many variables in the market. How does organic help farmers opt out of that system to a degree, Bob?
It’s not to a degree. It is completely. They can opt out completely. I don’t encourage people to do that in the first year. I say start small. Take 10%. Take 20%, no more than that. In 20% conversion of your land in five years, you can be completely converted. You’ll have enough experience that it will not be a shock. If you have a misstep or something the first year or so, it’s not the whole farm. That’s how I encourage people to do. Start with crops you’re already familiar with. Don’t change your system and all your cropping at once. Take one thing at a time and see how it goes, particularly if you’re in a new area.
I don’t try to advise people who are outside our region, or the short grass prairie, the Northern Great Plains. I don’t tell them how to farm, but I tell them to find good organic, successful organic farmers in their region, in their state, or in their neighborhood. They will help you for sure. I don’t know a single organic farmer who wants to hide under his light or under a bushel of what he has done. They’re anxious to share the good news of a better way to farm and a better way to eat for our customers, too.
Every single organic farmer is anxious to share the good news about a better way to farm and eat.
Is there momentum in this direction, Bob?
Yes. It’s the fastest-growing segment of agriculture in America. It doesn’t mean it’s on fire and it’s going to take over the world tomorrow. At the current rate of growth, we’re crossing over 6% of the entire market is organic right now. It has taken 35 years to get from near 0% to 6%. The takeoff is always the hardest, the beginning. We’re now growing about 8% a year. At that current rate of growth, in another 35 years, it is projected to reach 100%. I don’t know if we can wait that long, but people can speed that up if they eat more organic and buy more organic. That’s what’s driving it, the customer and the homemakers, the mothers who are putting food on the table for their children. That’s what’s driving it. They see the difference.
What’s causing the pushback, if that’s there at all? I’ve heard some arguments. Some people say, “If we go organic, we won’t be able to have the yields we need to feed the world.” What do you say to those people?
That’s Monsanto’s favorite line. Bayer is now continuing it because they bought them. They’re owned by a foreign company. That’s their favorite line. “We are here to feed the world.” I believe that we should help the world feed itself. I’m willing and able to have gone to many countries all over the world to help farmers convert to organic and be successful and organic. We don’t need to destroy their local agriculture by sending them all the food they need to eat. We need to help them preserve, advance, and increase their own agriculture. In my opinion, that’s what we need to do. That doesn’t hold water for me.
Again, we get back to the yield. For us, wheat is a very big crop in America for export and for eating. Bread is our staple. It comes from wheat. I can tell you that organic wheat production, the average production is about the same as average chemical production. It is about the same as average organic production for wheat. Rodale, where they are in Pennsylvania, where they get more rain than we do, they’re showing that for many years, their organic production exceeds their chemical production. They’ve got two or three sites now. Iowa has a long-term study comparing organic and non-organic. California does, but not as long as some of them. They are starting to pop up almost all over the country. The results are almost all the same.
Why Organic Food Doesn’t Need To Be Pricey
One thing that’s coming to my mind right now is that people are concerned about quantity, but also about price. Some people say that if a lot of farmers grow organic, it makes food too expensive for the regular consumer to afford. What do you say to folks with that question about the people who want food to be cheap?
I’m glad you brought that up because that’s the other thing that they always hit us with. No one can afford this. First of all, there’s not enough. Everybody is going to starve. Those who don’t starve can’t afford to buy what there is, so they’ll starve too. Those are the double whammy arguments against this. First of all, they say, “How are people going to pay for all this expensive food?” I say, “How do they pay for being sick?” When they eat cheap food, that’s what happens. They get sick. How do they pay for that?
I would suggest that maybe the same way they pay for that be used to help them pay for food, so they can avoid being sick and save billions of dollars by not being sick. Sixty percent of the entire population of this country has at least one chronic disease. We are the sickest country in the world. That is a question that is often omitted. You cannot talk about the price of food without talking about the cost of healthcare because they are inseparably linked. How are the people who have less money paying? I would suggest that they could grow some of their food themselves. That’s what we do.
Not everybody has access to gardens, but you can grow a little bit in your backyard, your patio, or whatever. You can buy food that’s a little less processed. It’s cheaper. Buy potatoes instead of frozen French fries. Buy grain instead of flour. Buy vegetables instead of frozen vegetables. Buy fresh vegetables from the farmer’s market or out of the produce stand in the interlocal store. Buy them in season. Don’t buy stuff that’s come up from South America in the middle of winter.
Eat the storage vegetables at that point, carrots, cabbage, potatoes, and things that can be stored and things that we can eat fresh through the winter, but they aren’t shipped in from across the ocean. Those are generally a little cheaper. If people could make their own casseroles and make their own dinners that they could freeze and eat throughout the week, they’d be saving a lot of money. The kamut that we grow, or the ancient wheat that we grow, we pay farmers $21 a bushel. It’s all organic. That’s about twice the organic charge for regular wheat, but almost four times the cost of what the farmers receive if they’re selling chemical wheat that’s not organic.
What do they do with that? When you get to the store, it’s pretty high-priced. If you take that grain home, crack it, flake it, and make hot cereal with it, one quarter cup makes all you can eat. A quarter cup costs you, even at the high prices we’re paying farmers and everything, $0.17. You can feed a family of four a very hearty breakfast for less than $0.50. How does that figure? That’s very cheap. You can’t do that on chemical cold cereal, for example. That’s very expensive. Organic cold cereal is even higher. That’s what I say.
I’ll never forget a friend of mine. Years ago, she was miffed with her husband because he ate cereal every night when he was watching TV. She’s like, “It’s more expensive per ounce than meat. He would be much better served eating something that’s more nutrient-rich than that silly processed cereal.
Some of it is processed to death. Some of them are made for kids with all these colors and everything that they shouldn’t be eating at all. Thankfully, we’re turning a corner on that and starting to talk about additives that harm us and should be taken out of food. That’s part of the process. We can skip ahead to organic, which doesn’t allow those in the first place, and have more nutrition right away.
Using Natural Occurring Pesticides
Speaking of that, I wanted to talk to you a little bit about pesticides. I know this has been a hot topic lately, too. I understand that Bayer and some other pesticide companies have joined forces, trying to get a certain provision passed in an appropriations bill that would give them some shield of liability so that if their pesticides cause any harm or illness to people, they can’t necessarily be successfully sued. Are pesticides used on organic produce and on organic meats?
Not chemical pesticides. They use naturally occurring pesticides, plant materials that either repel or can make insects sick. That’s allowed. Those kinds of pesticides normally break down because they are natural products and not chemical products. They’re much less powerful. They’re not poisonous to the human system the way the chemical ones are. They should be used sparingly. You don’t want to be overusing that stuff either. The more vitality the soil has to make that plant healthier, the less you’re going to need those kinds of things.
The other thing is the more you grow plants in their area where they’re less stressed, where they’re more native. We could grow bananas in Montana, but imagine the artificial environment we would need to be successful. That’s an extreme case. There are some plants growing in places where they shouldn’t be growing. The way they get those to work is to artificially pop them up. Why don’t we let loose of some of that stuff? Eat more regionally and locally in season, of what does best there and provides the most nutrition. Let loose of some of the stuff shipped.
It’s nice that for us in Montana, we can grow watermelon. It gets ripe in September. We can’t have watermelon for the 4th of July unless we get it from Georgia. I don’t have a problem with that. Having a watermelon or two once in a while from across the country that has a different season than we are in. That’s not our main staple. People drink coffee. A lot of people drink coffee for breakfast and throughout the day. We don’t grow coffee. That’s an extra. That’s not their main staple. Look what you’re eating for your main staples. Are those produced locally? Are those organic? Are those giving you the nutrition you need to keep your body healthy and strong?
That’s so beautiful. I don’t know if you know this, but I was in Colombia, South America. When I was talking to some indigenous people, especially these wisdom keepers, I asked them, “What’s the best way to restore harmony with nature and with one another?” They were like, “Food. Eat local.” I was like, “What? How are they so aware of this?” There’s an appreciation and a profound connection with your place in space if you are aware of what’s seasonal.
I believe that implicitly. We grow something easy to transport and easy to store. You can ship wheat around. You don’t have to worry about spoiling your shelf life or any of that stuff. You know what you have to worry about? You have to worry that it’s made into white flour more than anything else. You’re throwing away a third of the nutrition when you do that. It’s too bad that we got into that rut. We’re working on producing a hard white winter wheat that it’s much lighter in color. Some people say, “It’s too dark. The kids don’t want to eat it.”
This white winter wheat we’re growing has a little bit of a yellowish tan. The bread comes out golden. It’s very appealing to the eye and yummy to the tongue and your taste buds. Those are the kinds of things. We don’t have to be extreme, but we can massage things. We can choose crops that have more appeal. They don’t have to be foreign, from the other side of the world. They could be crops that do well in our own locale. Maybe look at some heirlooms. Heirlooms have lots of potential. There are seed banks.
USDA has seed banks all over the country with thousands of different types, lots, and seeds that you can experiment with, or you can try some out of the catalogs, this heirloom stuff. There are all kinds of varieties. See what works best for you and your garden if you’re able to grow it yourself. If you can’t grow it yourself, support the local farmers who are trying to do that. You’re here to buy flavor because you know what? Flavor is tied to nutrition. Normally, the better something tastes and the nicer aroma it has, the more nutrition you’re eating and serving to your family.
I can’t help but notice the difference when I get a tomato from the local farmer’s market and compare it to the lack of flavor in the tomato from the supermarket. Who knows how long that thing has been refrigerated, transported, and picked before it was ripe? There’s so much strange stuff that goes on.
Four Pillars Of Turning Food Into Medicine
We think there are four main pillars to turning food into medicine. The first one is to start with a good seed. We’re not going to be able to turn GMO seed generally into medicine. It may produce high yields and all this other stuff, but nutrition is not normally one of the things we are looking at in GMOs. The second one is to plant it in healthy soil. We’re talking about regenerative organic soil that has no pesticide burden, that has a lot of vitality and nutrition already in the soil.
The third that you referred to is to pick the harvest at peak nutrition. You pick the tomatoes when they’re ripe, not when they’re green, so you can ship them from California to New York. You support the guys. If you live in New York, support your folks in New York and their tomatoes, and what they’re doing. They’re picked fresh. They’re shipped very small overnight or that afternoon. They show up in your store. They’re at the farmers’ market, and they’re fresh. They’re fresh-picked at the peak of nutrition, the peak of goodness and flavor.
The fourth thing is minimal processing. You don’t process it to death. There are two important things to remember with processing. Don’t take out what’s good, like we do with white flour. Don’t put in what’s bad, like food colorings. If you follow those two things, “Don’t take out what’s good. Don’t put in what’s bad,” then you’re going to have the same type of nutrition that left the field. The farmer spent all this time and effort to try to produce for his end customers, but how it’s processed can ruin all that or can preserve and augment that.
There are two important things to remember with processing: do not take out what’s good, and do not put in what’s bad.
Going Back To The Future For Farming
I feel like I’ve been at the Quinn Institute. You’ve given us practical tips if we want to farm or homestead, and also, as consumers, some ideas on how to make sure our food is our medicine and avoid the healthcare/sick care system. As we start to wrap up, I have maybe one or two more questions. I want to reiterate, Bob, or have you reiterate, your experience after nearly 40 years of organic regenerative farming, your experiences that it can be profitable and productive. Is that right?
That’s right. When we first started to convert, our farm was going behind almost every year and getting more and more debt. Over the last 50 years, 75% of our neighbors have gone. They’ve gone broke. They sold out and told their kids, “Don’t even think about coming back here.” Seventy-five percent, you can’t call that success. This is not successful agriculture in America. This is an extraction program. We’re extracting the wealth from rural America for the benefit of a few. That’s really important.
That’s what saved our farm. It’s turned it into a profitable operation. In three years, we didn’t even have to have a note from the bank for the operation. We didn’t have an operating note anymore, which is all the money that most chemical farmers borrow in the spring to pay all their chemical bills. They hope they have a crop in the fall worth enough to pay it back. We eliminated that. We were reducing our input costs and increasing the value of what we’re selling. The net was a profit and a profitable situation for our farm. That was an awakening for me.
That pushes me. I get a chance to go all over the world and speak. I wrote a book about all this called Grain by Grain, which people can read for themselves and get a lot more details than we’re able to talk about here in a few minutes. That was a new chapter in my whole life. It was an amazing awakening. It is the future of agriculture. It’s a future that has been followed in some countries for centuries and has been very successful. We need to get back to that. We need to get back to the future, back to the future of food and back to the future of farming.
Bob’s One Tip To Improve Your Health
I love it, back to the future for food and farming. This is beautiful. I can’t wait to see you at the conference in the fall. I’m going to wrap up, Bob, with the question I love to pose at the end of the show. If our audience could do one thing to improve their health, what would you recommend that they do?
Buy organic. If you can’t afford the frozen pizza, buy the ingredients and make it yourself.
I love it, Bob. Thank you so much. On behalf of The Weston A. Price Foundation, it has been a pleasure.
My honor. Thank you very much. I look forward to seeing you in Salt Lake in the fall.
I’ll see you there.
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Our guest was Bob Quinn. You can visit his website, Quinn Institute, or Real Organic Project, to learn more. I am Hilda Labrada Gore, the host and producer of this show on behalf of The Weston A. Price Foundation. I’m going to invite you once again to be a member. I’m going to tell you my personal reason for becoming one. I hardly know where to begin. The Weston A. Price Foundation has helped me on my health journey in so many ways. They are about food, farming, and the healing arts. You’ve heard that before, but it translates to supporting a regular person’s choices by informing them about the dangers of some and the benefits of others.
I had no idea early in my life how important butter was. The fat-soluble activators, bone broth, liver, and so many foods that have nourished people since the beginning of time, I would turn my nose up at. I thought, “Surely, Country Crock is better than butter.” No. I was so confused. Thank you, Weston A. Price Foundation, for illuminating my mind and helping me understand that good health is rooted in wise traditions that have stood the test of time. I’m a member because I want other people to know about this information. Every membership counts.
It’s so ridiculously low. It only costs $40 for the year, $30 if you use the code POD10, and you’re helping continue The Weston A. Price Foundation’s work of education, research, and activism. The show is a part of this initiative. I’m so happy that we’re getting the information out in this way. Their journal is fabulous. I call it nutrient-dense because it’s so packed with important information that you won’t find anywhere else.
Become a member now. Go to Weston A. Price Foundation. Click on the Why Become a Member or Why Join. I’ve already told you why I have. Do it. Go ahead and comment on the reviews or write a letter to the editor and tell the foundation what they mean to you. This is our 25th year. Help us celebrate by telling us your story. You can email us at Weston A. Price Foundation and put “Letter to the Editor” in the subject line.
Go to Apple Podcasts. Leave us a bunch of stars on ratings and reviews. Tell us why you’re a member. I am personally gratified to have been a member for over ten years, certainly, because I’ve been doing the show that long. I started back in the day. I’m incredibly grateful for their work and happy to be a part of it. I hope you are, too. Thank you for tuning in, my friend. Stay well and remember to keep your feet on the ground and your face to the sun.
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The content on this show is provided for informational purposes only and is not intended to substitute for the advice provided by your doctor or other healthcare professional. It is not intended to be, nor does it constitute, healthcare or medical advice.
About Bob Quinn
Bob Quinn was raised on a 2400 acre wheat and cattle ranch his grandfather started in north central Montana near Big Sandy in 1920. He received a BS in botany and a MS in plant pathology from Montana State University and a PhD in plant biochemistry from UC Davis. He then returned to the farm in 1978. In 1983 he started Montana Flour & Grains to direct market his own high protein wheat to whole grain bakeries in California. In 1986 he introduced ancient grain to the organic marketplace as Kamut brand wheat. That year he also started converting his whole farm to a regenerative organic system. He started several businesses on his farm to add value to his crops. He leased out his farm in 2018 and in 2023 he created the Quinn Institute on 700 acres of his farm for regenerative organic agricultural research, education, outreach and health.
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This was the best podcast! I’d heard of Bob Quinn and his work with Kamut (khorasan wheat) but never knew the story behind the story. I’m going to get his book . I grew up on a wheat ranch where we relied on chemicals and that toxic relationship (literally) with the government . It always seemed that organic grain production was impractical and actually impossible.
I’m hoping to have the opportunity to visit with my family who are still farming about the possibility of breaking free from the chains that bind.