#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat

Anya Fernald is the co-founder of Belcampo farms, chef, and
regenerative agriculture expert. Please support this podcast by
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Instagram: https://www.instagram.com/anyafernald Belcampo's
Instagram: https://www.instagram.com/belcampomeatco Belcampo's
Website: https://belcampo.com/ PODCAST INFO: Podcast website:
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https://medium.com/@lexfridman OUTLINE: Here's the timestamps for
the episode. On some podcast players you should be able to click
the timestamp to jump to that time. (00:00) - Introduction (09:04)
- Cooking is an art and a service (10:43) - Food is health (12:45)
- Anticipation makes food taste better (14:36) - Lex on breaking
the 72 hour fast (18:47) - Falling in love with cooking (20:28) -
Alienation during the diet (23:09) - Cooking advice for minimalists
(29:14) - Complexity of coconut oil (32:35) - Anya's favorite meal
(39:17) - Sources of heat (41:46) - Why do people freak out about
barbecue (44:58) - Does the origin of the meat itself make a
difference? (47:06) - What is regenerative farming? (51:16) - AI
will be a better farmer than humans (55:17) - Carbon negative
farming is possible right now (57:04) - Certified Humane (1:00:34)
- Evolutionary diet of animals (1:03:17) - Neuralink can help us
understand animals (1:07:13) - All grass-fed meat made the same?
(1:11:57) - Health benefits of grass-fed beef (1:16:29) - What does
it take to be a woman CEO of a meat company? (1:23:57) - Making
cheese for Italian mafia (1:27:56) - How to judge a good meal?
(1:29:58) - The best meal in the world (1:37:48) - Anya played oboe
in the Sicily municipal band (1:39:23) - Hunting has inspired
regenerative farming (1:44:07) - Meaning of life (1:45:27) - Advice
for young people: grow through discomfort