YouSaid · the spoken record

Anya Fernald

lines on the record: 124
first: 2021-07-23
most recent: 2021-07-23
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“And I just like this seems incredible and have a place where you can, you know, people seem interesting, the food seems good, and let's just try this and see what I can learn. And that like putting yourself out of your comfort zone in a place where you have a chance to learn and grow is the secret because you grow through discomfort. You know, people think that you grow when you get into this environment where everything's like kind of sailing along, but like growth actually comes through pain. Know it's like growth comes from being cut down and beat down and having to regrow and double down. And so that kind of opportunity you have to seek it out. You have to put yourself in the line of fire a bit”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And I'm like, why didn't I get a job doing something that all my friends are doing And I didn't speak the language yet. I had to learn foreign language and learn how to function. It was very lonely and very challenging. But then that's where my resilience started to grow. So the things I learned there ended up just being about resilience and understanding the language's subtlety and meaning. So that's something that's carried me through my life. But it was a curiosity about cheesemaking and about like just living in a village that was there. I'm like, wouldn't it be amazing just live in a really rural village?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Growing elements that give me joy through that. So I also, you know, for people who are starting out in their careers and want to do something different too, it's like get out of your comfort. Go to a place that you've got something to learn from and let it teach you that. And you'll get beat up. Like I got beat up by that experience. Like it was really hard. You know, I laugh about now working for in Sicily for cheese making. I mean, like, and the funny experiences I had there, but it was hard. I was lonely and cried a lot. It was stressful. It was like, it was hard. It was really hard.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And that's something that in the times when I've strayed from that, my life has been harder. So it's fundamentally what are we on earth to do to live and thrive and So pursuing Things that are curious and satisfying and interesting and joyful and allow me to grow. Made a number of choices to do things Were more complicated and kind of not considered cool at the time, although now it's cool to work on farms it wasn't when I started my career in animal agriculture. And it was like, but just deeply interesting to me. And I felt like there was just lots to learn. And so that's been the path for me is like going for something that's curious and hard and kind of sticking with it and being open to it.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I mean, thriving, reducing suffering, creating goodness. I mean, those are the things I see in animals' behavior. They're mostly interested in reducing suffering and nurturing, right? Those are the things that I think evolutionarily.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“So, if you wonder why these practices are good, talk to hunters. You're talking about animals that have lived in their evolutionary capacity, right, who have played their role in the ecosystem, who've lived their meaning of life, right? And that's a very powerfully different kind of role than livestock production. So I think if we can make our livestock production as similar to wild as possible, then we're a lot of steps closer.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“If you look at, like, you know, we're talking about people use the sort of marketing language of like happy cows or that kind of thing. If you're talking about the happiest animals, it's wild animals, right?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“That's not a very short road. And that's, I think, a lot of the health problems we have now is because we're masking flavors and basically trying to get ourselves to move down this path of the same way we behave around all hyperprocessed foods. And that gets us into a mess with our health. So if we can get things like game where people love the flavor out of the gate, but it's natural, simple, minimally processed, like that's a win.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Need to revisit what you're starting from because if you have to put a bunch of things to mask flavor onto anything you're eating, you're trying to basically fool your palate into doing what's not best for your body. We're trying to tell our palates, like, just make it through this plate so you can get the calories in, and we're masking the fact that we don't actually find it very appetizing. So we're kind of teaching ourselves to overcome our instinct with food. Saying here's this kind of bland base substrate, not very interesting. I'm not like sparking to it. Awesome. Put sugar and salt on it. Is up the hyperprocess flavor profile. Great, done. And then you're sparked to”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And that creates an even slower growth for musculature that's going to create even more unique flavor and characteristics. And so that's why there's that extra in the hunted meat. But you can come a lot closer with regenerative traditional farming to that flavor and health than with any other type of farming I know. So that's where I see it on the spectrum. I love that people are getting excited about game because it's better for your health. It's got all the same characteristics as regenerative farm meat and it gets people turned on to like simple, delicious food You shouldn't have to cover food with sauce that's got corn syrup and soy, a bunch of junk in it to make it palatable. If you got to put sauce on your food, you need to look at your ingredients.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“It's because they're eating, I mean, 99% of meat in America is made in a very specific way. And it's in a way that is pretty inflammatory, not incredibly delicious. And when you're on that extreme and then you toggle to having this totally different style of product, it feels radically different in your body. So of course you're like, I'll never go back. So when I talk about us being on that spectrum, it's like, well, hunted meats. I mean, I can never on any commercial operation create the variety of biodiversity of species that an elk gets when it's wandering around of its own. I mean, there's no way you can do that on a farm. So there's always going to be that extra 5 or 10% that those wild animals are going to have, you know. And those wild animals also fast for longer. So they go through periods of starvation.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“But that's not achievable for most of us. And I do think that talking to hunters about their experiences, what they love about it, many of them are just outdoors, and I say that because most of them are men, but most of them love the outdoors aspect of it and being out in the wild. But a lot of them, it's because of how they feel when they eat the meat.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Amazing, 100% pro hunting. I think the reason that hunting flips a switch for so many people is because it's the first and they've had clean meat. Their lives Okay, so I think that the hunter's journey, when people get so turned on by hunting, they're just like, oh my God, I'm never going back. I'm saying that's great if you got access to that or if you know the guy who'll give you the backstrap. Awes”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“So, I love music, but I also, you know, any, there's any number of enjoy a food, being able to pitch in and help in the kitchen. When you're dealing with getting into farming communities and stuff, that stuff really helps. So I basically have cultivated tools that let me drop into places where I can learn. And so those are all kind of a piece.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“With all the funerals. I get like 50 euro every time I'd like to march in a funeral playing my oboe. So it's given me, I like that because I like to, like you were talking about going to farms, like what I quested for was experience and connection, right? In places where I could learn things. That's been the through line of my learning journey. I've learned things and sought knowledge that I can't get in any conventional learning environment. And so what are the tools that let me do that? It was like. Being adaptable and comfortable in different cultures, but also having common ground points, right? That allow you to connect with people. So music is one of those things.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I love artistic expression. And that's always had a role in my life in the same way I love to paint and draw and all the different things. I was a professional musician when I lived in Sicily. Definition technicality because I played in the municipal band. So I would march around the town.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Don't drink very much I like red wine, but I just don't really love red wine with good food. And I also co-founded a rum business that's an organic rum, so I love that product. But for me, it's like I'm more interested in the food, I'd say.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“It's something like fishy yummy, probably be really good fresh berries too. There'd be a steak or pork chop or something like median. Delicious and savory. There'd be some cheese, just a bunch of different things that I love to eat that all kind of check boxes for me is probably what would make me happiest”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Oh, definitely. That definitely be steak there too. I'm just imagining not like there isn't a specific dish, it's like eight or ten things, right? It's the fresh bread”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And there isn't, like, for me, there's not like a big cake or something super like that. It's like really yummy things that I love, like really fresh crusty, delicious bread that's warm and it's got a bunch of butter on it and I can put some salt on it. Eat a big slab of that. That's just where I'm at.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“For me, like it's the ingredients that I associate with indulgence, like be fresh bread with like my favorite cultured butter on it, be food of my childhood. I grew up in Oregon. We always had salmon. And I smoked salmon or salmon eggs, like really good salmon eggs. I love cheese. I love goat cheese. I love all kinds of cheese. There'd be cheese. I love meat, obviously. I'm imagining it's sort of like. An abundance of like 10 things I love. It's not a dish. It's like all the young.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“You know, like they have incredible farms, right? Where it's not you're going to get any fancy restaurants there, but you're probably going to have some amazing little cheeses and cured meats. And you might go to some, you know, have some experience and end up in a place with like four things on the plate and each of them blows your mind or Japan is another place like that. I think Vietnam, Laos, like, I mean, those are countries where there's like these incredible niche ingredients and this essentialism around food.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I'm envisioning it on a farm for you. And I'm envisioning it in a place that's really into ag and food, you know, like even a place like Romania.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Alexa levels up, right? That's the journey for you. It has to be, I think, from understanding you like a combination. Of that pushing yourself into something about this”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, absolutely. Completely analogous. I get that. I mean, you also, though, there's elements of comfort and love and those different pieces for you. But I think you got to look at where would you go somewhere? Like, would you go to a place where you could, you know, hike in Japan and then end up in a little place where you'd eat something? That's where I would think you were going to have that magic moment. Maybe someplace you go to Mangolia and you're in a really extreme environment for three or four days and then you come back and you're in a farm and you get something on the table that's a surprise and you're hungry. Like that's going to be the moment where you're going to explode in the sense of like the culinary level.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“There's that sense of anticipation, right? So if it's the best meal, I'd say for you, it would need to be on the heels of something where you'd pushed yourself With a fast or with an athletic event, right? Or something like you would be coming into it with a sense of anticipation because of deprivation. Would be hungry for it in the bigger sense of the word, like hungry for deep nutrition on your soul level as well as your belly. So I'd say that you'd have to think about it as a phase of things, like multiple things. And then I also think you love me, you love cheese. You have to have some things that come together, right? Like there's got to be some specific elements of just your favorite flavors in that.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Right. I mean, that's the simplicity, just the best thing. And it was the fact that it's in terracotta, and I'd had this amazing day. And all of these things come together, but I still remember that feeling. And I think most of us have those really great sensual memories of food. And they're not about necessarily that one fancy over-the-top restaurant or something. It's really about the cold context of enjoyment.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“When I was learning as an apprentice cheesemaker in Greece, the one of the best meals of my life is like a bowl of cold sheep milk yogurt with like a crust of cold fat on top. So like the way that these fatty sheep milk can have. Double the percentage of fat than cow milk. So there's the yogurt, and then there's this crust of fat, and then they pour the fresh honey over the top. And you just eat like this bowl of probably top five meals of my life.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I mean, I go on experience and think about how many of your most memorable, fantastic meals are like three star michelin meals. It's more about the experience, right? It's more about that slowdown who are you with, and some of our best meals are like the most simple things. So Iron Chef, you know, those are fun experiences. It's a lot of soused, though. It's a lot of sauces. It's a lot of powders. I mean, it's kind of like magic food. So that's not, I mean, it's incredible to watch it as science, but I don't know if those are my most memorable meals.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I think it's because it was the first time that I had amazing food quality. Okay, because where I grew up, there wasn't that crude quality. Like, I had some stuff from my garden and things that were great. But that's the kind of place where when artichokes and season all of a sudden there's guys selling artichokes on their bicycles in the street and they're just fresh picked and you'd get that one thing or the torpedo onions or they like so there's a seasonality and celebration of things in their peak moment and you would just have that one thing and that was the first time I'd ever eaten in that way”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Better, right? Like this sort of sense that healthy food isn't in a tiny packaged granola bar, lots of labels, lots of powders. It's like the more simple essential, closer to the land can actually lead to optimal health.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Was to take that type of very small scale cheese, get them exported, help them scale, and we did it. And it was really challenging. And I learned a lot about the safety issues and collaboration issues and creating groups of farmers for scale. So it's kind of been doing the same thing again and again. But Sicily, it was also just the first place where I would regularly forage for food. Know like there I'd go to friends' houses and we'd like go out and pick nettles or go out and pick wild asparagus. So every season there was stuff that you would be gathering. And that was just part of how you lived. And it was part of your health. So that was, I just learned a ton in that time about simple eating and really. That healthy food, the simpler it is”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Like that level of stuff where nothing happened directly. I'm like, what are we talking about afterwards? I'm like, what happened at lunch? It's like, oh, I just, you know, I told him this by ordering that whatever. You know, that kind of thing. So understand that there's different ways of communicating. But it was also interesting to see, and I think it's kind of the struggle that I've lived again and again in my life, fundamentally what we were doing in that operation was there's a very traditional cheese called the Raguzano cheese in southeastern Sicily where I lived, Raguza. And it was about scaling that operation. So it was European Union money that my boss was also unfortunately using for other things. But fundamentally”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Nice way to put it. I couldn't have asked for a better way to kind of get with life and understand how things happen in the world, though of. Learning as somebody who tends to be super direct and not very subtle, it was amazing to be in this world where like everybody communicates in multiple levels. Like my, we're going to lunch with my boss with somebody we're going to do a business deal with. And by the they ordered a glass of wine and with that order communicated like disappointment. Because the father, the person who had made that wine, had offended that other guy's.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“But I went to work for them, and my boss from that time. Did end up in federal prison for corruption. Many years later, embezzlement primarily. So I was definitely in an environment that was answering to multiple masters.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And that competency for Anya Fernald at the time was cheese expert. So it was like stupid American girl being like going to the consulate. So I already knew that it was like there was something wobbly about this organization.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“It's far enough in the rearview mirror. I mean, I was hired by this group in Sicily on, and this is. I was all of like 21 years old, and to get a permit to work there, you have to show that you have a competency that nobody else in Italy has.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And that all just changed. And granted, I was also like living on a farm in Italy and getting up with the sunlight. And there were lots of great aspects of my life as well that happened at that time. But I was just immersed in this diet that I realized like, man, this is so simple. And I also loved that I had, like, you know, you'd have dinner and it was just like some ricotta cheese with some olive oil, some bread, and like a bowl of fava beans. Like, that's dinner. And it kind of broke down my assumptions too about dinner always has to be this, you know, a protein and a vegetable and, you know, being more fluid and more seasonal was exciting for me. So I just learned kind of a lot about paying attention to food, simple preparation. Vibrancy of health that I personally experienced kind of made me double down on that.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“So I loved working in that environment because I got to eat lunches and dinners and everything with the farm that I lived on and just very traditional simple way to eat. The other piece of it is, you know, I went to high school in the 90s, child of like the low fat generation, right? And it was just really liberating and amazing to eat tons of super fatty foods and olive oil all over the place and bleak slabs of bread and salami and being this like vibrant health, like be leaner. Happy no skin stuff, you know, stop getting split ends. I stopped having flaky nails. Just stuff that had. Including like just moodiness.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I moved to Europe right after my early 20s and I worked as a cheesemaker. And I lived in really small rural farms in the countryside. And I got up early and milked animals, made cheese. And I got to live in a traditional agricultural society and learn how they ate. So it shaped me as a cook Chance to have incredible ingredients, learn how to cook very simple food. I had been immersed in thought that I wanted to be like a chefie chef, right? Because I love food and I love cooking. And I was just drawn to that world But I don't like the experience of that sort of like fancy food experience is not my exciting for me about it”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“That I can imagine. I did it in the most old fashioned way. So it's been super complex. And then I also look at it and I'm like, yeah, and it's been messy and it's going to continue to be hard. But I'm proud of having tackled the hard problems.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I cook and teach people to cook and taste and talk about flavor and all the sensual aspects of it that I that are my fire. Like, thank goodness I did that stuff because otherwise it was just such a beating. So there were parts of it where I got to feed my fire. And then now in the, you know, the past year since resigning, I've been, I do all the recipe development. I shoot all the content. Taste product, I'm developing all of our new products. I launched our meatballs. I'm just about to launch our chicken meatballs. I'm doing a high protein bone broth. That's why I did this was to be able to build this great product that I could build on. So, I'm kind of at that place now, but it's taken a lot longer. And I think looking at the landscape of what to do in food, this is definitely. We tackled the most complicated problem.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“On the mission, you know, and it's in the joy of it, and the part where it's gotten fun for me has been returning to what I love about it. And I've only had the privilege of doing that pretty recently. So I think for me personally, starting, I hosted these events on the farm called Meet Camps.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And then secondary to that, it's the environment. But I want healthy food to be a joy to eat, right? That's creating innovation in the space for this company has been about building a brand that people understand and as transparent and that people believe in in an industry that's broadly perceived as pretty corrupt. So those are things I feel enormously proud of.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“To be a female running a meat and livestock operation. It felt very alone. Lot for a long time. I felt very like everybody waiting for me to fail Watching and assuming that I was like just good at marketing or whatever else. And so it's taken me a while. To not internalize that. I think the only reason I am here is we have our own supply chain and slaughterhouse. And I think had I really been playing in the broader meat industry, it would have been a shorter journey. It would have been very hard to make it even get to this phase. But I do, you know, I think The mission is my life's work, the mission of cleaner ingredients that taste so amazing. You don't need to do too much to them. You know, I like creating food that's in support of good health.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I think, in my experience, there's just more complex flavor and things that taste more complex. This is science backs this up. They fill you up faster. So if you're looking to limit, to eat for fullness, but not eat as many calories, more complex foods are the way to do that. And that hit, you hit your satiety, help you hit that satiety. So things like, I mean, all the key amino acids that help you feel full, mostly from meat, right? So that's part of it. But all meats have those. Then there's other kind of micronutrients and things around that complex flavor that help you feel full faster.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Now, you know, the magic in animals is that they're incredibly efficient processors. And in the same way that the body can protect, can process and take out tons of things that are toxic out of the environment. I mean, animals' bodies can do that too. So the beauty of meat is that it can be pretty clean. You know, things like Roundup and stuff don't end up in the meat when we have antibiotics in our meat. We're not worried about getting like tetracycline from the chicken breast. What we're worried about is the workers getting tetracycline, the chicken growing faster than it should, the meat being chewier and not as high quality, but the actual antibiotics, the animals great at filtering that, right?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Omega 6s are a big part of that in the case of the bee. You eat a lot of beef You love beef. And so in a conventional beef product, it's a one to 30 ratio of omega-3s to sixes. And it can sometimes 1 to 20, one to 30, but that's the wrong direction. In our beef, it's as low as one to one. Somega 6s are what's part of inflammation.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Yes. And this is where the kind of focus on the joy and animals doing yoga and all this sort of like cynical stuff about this type of agriculture. Say just like set that aside. You know, it really is better for your health Got a better fat ratio, it's less inflammatory, it's got higher protein, it's just a better product. In the case of beef, it's lower in fat, and that fat is a better quality and it's higher in poultry and pork is also higher in protein. So all the nutritionals are better. It's got higher density of vitamins, got higher density of minerals. And none of this stuff is radically different than, you know, it's not like it's the product is black and white, but every metric meaningfully is better in the right direction. Across the board. So, why wouldn't you?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Ratio of omega-3 to 6s, it changes in like a week on grain. So, it's radically different. Unfortunately, it's the same thing for you and me. You could eat clean for a month, you eat junk for three days, you're garbage, right? It's not like you can just like coast on that. Right? We know what that's like Same thing for animals, our physiology changes. Food's the number one way we interact with our environment. And our body changes really rapidly and dramatically.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source