Farmer Paul Grieve, of Primal Pastures in Southern California peels back the curtain on how life on the farm affects our own lives. We all want to be healthy and eat real, nutrient-dense food. This becomes a reality when we begin cooperating with nature and regenerating the soil. When we help the land heal, we heal ourselves.
On today’s episode, Paul describes what regenerative agriculture looks like and why it’s important. It’s healthy farming at its best–restoring the soil, the air quality, ground water, and wildlife, while at the same time providing nutrient-dense food for people.
He also talks about how challenging it is to come by. He describes how labels like „organic,“ „cage-free,““antibiotic-free,“ etc. don’t tell the whole story. He explains why organic food costs producers and consumers more. In sum, he describes the how and why behind sustainable, regenerative agriculture and how it is worth the effort–since it benefits us, our children, and grandchildren.
Highlights from the conversation include:
- how Paul’s health issues as a young man led to “accidentally” starting a farm
- how labels like “pasture-raised” and “antibiotic-free” didn’t meet those promises when push came to shove
- how Joel Salatin was an inspiration for Paul and his brother-in-law when starting the farm
- how factory farming is actually a byproduct of the industrialization of food and treating these farms as manufacturing facilities
- how this started our current food crisis
- how being a vegan still impacts the environment, animal health and nutrient-density
- what regenerative farming looks like
- how this not only does the least amount of harm, but does the most amount of good
- how it restores the soil, air quality, ground water and wildlife, while also providing nutrient dense food
- how labels are not what they seem and there are many loopholes for them
- how “antibiotic-free,” for example, only measures antibiotic residue in the meat
- how we need to step away from labels and get in a relationship with our farmer to really know how they practice
- why quality meat and poultry is more expensive
- how the interest on pasture-raised, quality meat and poultry is growing quickly and how this increasing demand will eventually lower prices