YouSaid · the spoken record

Lisa Poncia

lines on the record: 25
first: 2021-01-28
most recent: 2021-01-28
sittings or episodes: 1
sources: podcast

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“That's an excerpt for my conversation with Lauren and Lisa Poncha, the owners of Stemple Creek Ranch in Marin County, California, to see our full live interview, you can go to facebook.com slash how I built this. And if you want to see all of our past live interviews, you can find them there or at youtube.com slash NPR. And don't forget, you can join our live conversations every Thursday at 9 a.m. Pacific, noon Eastern. If you want to find out more about the How I Built This Resilience series or other virtual NPR events, you can go to nprents.org. This episode was produced by Liz Metzger with help from Farah Safari, JC Howard, Bruce Grant, Elman, Gianna Cappadona, John Isabella, Julia Carney, Neva Grant, and Jeff Rogers. I'm Guy Ros, and you've been listening to how I built this resilience edition from NPR.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“I mean, it's almost like we're going back to the 50s where you got your dairy products delivered to your door and your eggs delivered to your door. Now, I mean, we could be going back to that.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“What are your sort of plans for the post pandemic era with your business? Where are you looking to focus your energy first when you can?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Are starting to see huge meat companies getting into the organic and natural, and they've been doing that for a while. You know, do you think that's a good thing for the industry that these huge producers of meat are coming in and buying up these small organic natural ranches, or does that concern you?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“To be clear, I eat beyond meat. I eat impossible burgers. I eat your meat too. I mean, I eat all of them. There are some extremely compelling arguments, obviously, that people like Pat Brown and Ethan Brown and others who are making plant-based meats would argue counter to what you're saying. But we'll leave it at that and say, I understand your point of view. I want to get to another question. This is a very technical question, but I love this question because I think they all appreciate it. Dan Reed asks this question via Facebook. Do you have any knowledge or experience with nitrogen fixing plants that have deep tap roots? I don't entirely understand the question, but I think you might.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“There's a question from Karthik via Facebook. Karthik asks, There are a lot of meatless alternatives, right? We've done Ethan Brown, we've done Pat Brown and Possible Foods on the show really interesting person. I mean, Pat Brown has a vision that people will stop eating meat, animal meat, because it does contribute to global carbon emissions. A lot of that has to do with deforestation. And so he's trying to create meatless alternatives with impossible meat. I mean, do you think that meatless alternatives could eventually replace animal meat? I mean, do you think that's a plausible possibility?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“How much can you expand as a business? I mean, if regenerative farming by its nature means that you can't have hundreds of thousands of cattle like a huge factory farm, where are there opportunities for your business to grow?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“I know that you have a diversified business because it's not just ranching, lamb and pork and beef, which is your main business, but it's also restaurants that are customers. You've got grocery stores all over the Bay Area. There's direct-to-consumer. But you also have on the farm an event space, a beautiful event space and conference center, which presumably hasn't been active this year. Given that you're so diversified, do you think that was the key to kind of keeping you guys in the black? And actually, from what I understand, you had a profitable year.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“As a husband wife team make it work. He says his wife and he are in the same profession and 2020 has made it really challenging to find a work-life balance.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Hey, welcome back to how I built this resilience edition. And I'm talking with Lauren and Lisa Pancha. They're the owners of Stemple Creek Ranch in Marin County, California. Lauren and Lisa met in college, and neither of them expected to be running a thousand acre family farm. In fact, Lauren had once vowed never to run the family business. Now they are juggling all of this while raising their family during an extremely challenging year. And obviously, it hasn't been easy. Here's a question from Vivek Sinha, and before I ask this question, I want to preface it by saying the story of the two of you, because you work together, you run the business, your story is also fascinating because I know you both met at college at Cal Poly, San Luis Obispo. Lauren, you were studying veterinary science, and Lisa, you were intending to become a lawyer. You did become a lawyer. I don't think you had any intentions of ever working as a farmer. You grew up in Los Angeles, and you are a husband and wife team. Vivek asks, how do you?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“When we come back in just a moment, more of my conversation with Lauren and Lisa Pancha and how they navigate being partners in life and in business, stay with us, I'm Guy Ross, and you're listening to How I Built This Resilience Edition from NPR.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Getting a lot of questions in, so I'm going to go to some of them now. This is Megan Brunner via LinkedIn. Megan asks, do you have any predictions to when regenerative agriculture will become mainstream? You know, kind of like how organic and non-GMO have become mainstream.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“So, I mean, is there a world where, because I love this idea of eating less meat, eating it mindfully, right? You might pay a little bit more, but you're not going to eat it every day. Because right now, grass-fed organic sustainable carbon neutral meat that you make, which is still very rare in the United States, it's expensive compared to a McDonald's burger for sure. Is there a world where it could be produced and sold at a lower price point, or is that just an impossibility?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Yeah. You know, I remember when I was a kid, beef was expensive. Like when we had a steak dinner, it was a big deal. My dad would come home with a T-bone steak from Ralph's and lose a big deal. And now, like, the price of meat is so low.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Right. By the way, I mean, I assume that you can only do what you do on a small scale. I mean, is that right? I mean, could you do this at like a factory farm that produces thousands of tons of meat a week? Like what you do, how you raise animals?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“I wonder, Lisa, around that time we had Gary Erickson of Cliff Bar on the show, and he was saying it's crazy. We can't keep him on the shelves. Presumably the restaurant side of your business, you sound immediate decline, but did you start to see an uptick in direct-to-consumer orders through your website?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Want to talk about what happened in March, right? Because March of 2020 hits the pandemic, it's clear that it is here. Everything starts to shut down. I mean, your business depends on restaurants, on grocery stores. Were you worried that the bottom was going to fall out?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Lauren, you are a fourth generation California rancher, and I know that as a kid, you watched your parents struggle to make ends meet while they were raising cattle that they would sell to larger cattle ranches. And you even vowed never to go into the family business. You were in the veterinary pharmaceuticals for a while. But you did come back and you and Lisa decided to transform the family farm into an organic grass-fed farm. How did you come to that decision and why?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Lauren, we featured you on a segment we did on the show a couple years ago called How You Built That Unfortunately we had to put on pause this year because of other things we're doing and I had a chance to visit your ranch as you know and it was amazing to see some of the things that just blew me away for example you plant chicory Plants because I guess they have deep roots and they aerate the soil, and you've got worm farms, so the worms like dig into the soil, things like that. Can you explain that?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“From what I understand, I mean, one of the things that releases carbon into the atmosphere is when soil is churned, right? And you aerate it. So what do you do to avoid doing that?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Are you able to actually measure it? We think of cows, for example, as creating methane, and that contributes, of course, to carbon pollution, but are you able to actually measure how you're able to sequester that carbon and offset the methane that they release?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“Today, they sell their grass fed meat to restaurants and grocery stores across the Bay Area and also directly to consumers across the US. So my first question to Lauren was, how do you make such a carbon intensive product like meat carbon neutral?”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“And when you're ready to launch, you offer code built to save 10% off your first purchase of a website or domain. Loans issued by Celtic Bank and serviced by Stripe. All loans subject to credit approval. Hey everyone, welcome to How I Built This Resilience Edition from NPR. I'm Guy Raz, and on these episodes, we're hearing from entrepreneurs and business leaders about how they've been building resilience into their businesses during this very challenging time. And today, my conversation with Lauren and Lisa Poncha, owners of Stemple Creek Ranch, Stemple Creek Ranch produces beef, pork, and lamb on more than a thousand acres in Marin County, California. It's one of the only carbon neutral livestock ranches in the United States. Lauren is a fourth generation rancher, and he and his wife Lisa transform Stemple Creek into an organic regenerative farm fifteen years ago.”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
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2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT
“You know, one of my favorite parts of traveling is getting a feel for a neighborhood, the way locals do. A few summers ago, I was in Rome and stayed in an apartment I booked on Airbnb. It was tucked in a quiet neighborhood just outside the Roman forum. Every morning I'd walk to the corner cafe, grab an espresso, and just watch the world go by outside. I even managed to chat with the owner about the neighborhood he lived in for nearly forty years. And he got me thinking about my own neighborhood. There are incredible hiking trails and great restaurants and, of course, the beach. And when I'm traveling this summer, listing my own place on Airbnb could be a really smart way to let someone else experience the area the way I do, like a local. Listing your home on Airbnb while you're traveling is a great way to make some extra money. You could put the money toward your next trip. Your home might be worth more than you think. Find out how much”
2021-01-28 · How I Built This with Guy Raz · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · IDENTIFIED FROM THE TRANSCRIPT