Cole Mannix was featured in the New York Times a couple of months ago as part of a series called ‘Making It Work’, about ‘small-business owners striving to endure hard times’. The title read: Montana Has More Cows Than People. Why Are Locals Eating Beef From Brazil? The by-line followed: ‘Cole Mannix, [co-founder] of Old Salt Co-op, is trying to change local appetites and upend an industry controlled by multibillion-dollar meatpackers.’ And it seems local appetites are ready for it too – with both eaters and producers lining up for a taste of things, apparently just in need of a model that works.

It’s early days, but with a family legacy steeped in stewardship, some hard lessons from past efforts, and Cole’s personal journey from the ranch to theology and other revelations, the co-op is off to a rocking start. Literally. Soon after it formed in 2021, The Old Salt Outpost burger shop was set up in a famous old bar in downtown Helena. Though when I visited Cole, we started in the cruisier country vibes of the new restaurant and retail outlet across the street, called The Union. And we culminate back there with four of my favourite minutes ever on this podcast.

They happened to be prompted by Fred Provenza's presentation at the Old Salt Festival, a gathering to bring the whole lot together. So many essential aspects of systemic, regenerative change. Though as I was to learn, with one critical piece of the puzzle to come. And just the right sources of finance to make it happen.

This episode has chapter markers and a transcript, if you’d like to navigate the conversation that way (available on most apps now too).

Recorded 20 July 2024.

Title slide: Cole & AJ entering the Old Salt Outpost burger shop (pic: Olivia Cheng).

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Music:
Green Shoots, by The Nomadics.

Regeneration, by Amelia Barden, from Regenerating Australia.

The RegenNarration playlist, music chosen by guests (thanks to Josie Symons).

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Pre-roll music: Heartland Rebel, by Steven Beddall (sourced from Artlist).

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