The Regenaissance Podcast

Alexandre Family Farms has become a well-known dairy in America, providing A2/A2 Vat Pasteurized dairy in grocery stores nationwide.

We talk about:
- All things dairy
- Raw v pasteurized
- Family history behind the farm,
- Why their milk tastes so dang good
- Why plastic?
- Making America Healthy Again

Alexandre Family Farms IG
Alexandre Family Farms Website

Continuing the conversation with Justin Pettit from Santa Carota Beef, also sat down with Wesley from Frozen Logistics, which aims to provide a digital farmer's market through DeliveredCold. We talked about how farmers and ranchers can work together with Welsey as a way to provide your goods direct to consumer. Frozen Logistics/Delivered Cold is an incredible opportunity for a consumer to go online to their digital farmer's market, getting produce, meats, prepackaged foods, breads and baked goods, BBQ and cooked meats delivered straight to your door. It gives you a way to see full transparency, avoiding buying beef from the grocery store without a clue where it's from.

Santa Carota Website
Santa Carota IG
Frozen Logistics
Delivered Cold

I sat down in person with Justin Pettit of Santa Carota Beef, which has a wild back story including grandfather moving out west in the early 1900's, sleeping in a tent and starting his farm, dealing with Mexican cartels, leading up to the present day and much much more to the story.

Santa Carota finish their cattle on....carrots. You read that right, carrots! They are next to some of the largest carrot producers in the world, upcycling the waste to feed Santa Carota Beef. We talk about how that works, the health of the animals and beef, the regenerative agriculture movement, and making America healthy again!

Santa Carota Website
Santa Carota IG

Siete was all over the news recently when they sold their company to Pepsi Co for $1,200,000,000. This episode is about all things food manufacturing as it is a very messy industry, especially in America. 

Ingredients that are allowed in America but not anyone else, what do companies do to cut corners and increase their profit margins, and how can we trust a brand after selling? Cover all of that in this episode.

This conversation was all about supporting regenerative agriculture locally. How can we support our local farmers and ranchers while also providing a meal delivery service that does just that plus the meals actually taste amazing? That's SeasonsATX.

Founders Jason & Jeremiah wanted to provide a meal delivery service that sources ingredients locally from regenerative farms and ranches. We dive into how they started the business and how we can better support the regenerative agriculture movement moving forward.

"Regenerative, Artisanal, Local Food

We source our ingredients from local Texas farmers and ranchers who tend to their land and livestock using traditional techniques that support the environment, rather than degrade it. Once their harvest is in our hands, we strive to tend to it with as much care as they do. We make all of our dishes from scratch using nutrient-rich ingredients like fresh herbs, in-house rendered fats, sea salt, and slow cook bone broths. We choose to cook with filtered water and no seed oils."

SeasonsATX
SeasonsATX IG

Had the pleasure of sitting down in person with Kevin Silverman where we got to talk about all things carbon, utilizing modern technologies to enhance agriculture, regenerative agriculture principles, and hope for the future in agriculture.

Kateri carbon - "We’re producers & stewards implementing scientifically-backed grazing techniques that enhance soil health & carbon storage."

Kateri website

America's total beef heard is now the lowest its been since 1949. AJ Richards came back on the show to talk about how that has happened and everything he is doing with From the Farm, which just recently launched with the aim of connecting producers and consumers in a digital farmer's market.

From the Farm
From the Farm IG
AJ Richards IG

I sat down with Ecologist and Author, Mark Easter to discuss his new book, The Blue Plate. 

"Ecologist Mark Easter offers a detailed picture of the impact the foods you love have on the earth. Organized by the ingredients of a typical dinner party, including seafood, salad, bread, chicken, steak, potatoes, and fruit pie with ice cream, each chapter examines the food through the lens of the climate crisis. Gathered like guests around the table, here are the stories of these foods: the soil that grew the lettuce, the farmers and ranchers and orchardists who steward the land, the dairy and farm workers and grocers who labor to bring it to the table. Each chapter reveals the causes and effects of greenhouse gas emissions, as well as the social and environmental impact of out-of-season and ar-from-home demand."

Amazon The Blue Plate

Dan Kittredge is the founder of The Bionutrient Institute, an incredible organization studying soil health and nutrient density. He also grew up on a farm and has been involved in agriculture for most of his life. This was a great conversation talking about his journey leading up to starting The Bionutrient Institute, traveling the world visiting farms and ranches, food as medicine, soil health, and his research on nutrient density and what that entails.

The Bionutrient Institute

Chef Mollie Engelhart is the founder of Sage Regenerative Kitchen & Brewery, formally known as Sage Vegan Bistro. She made the decision to switch from a fully vegan restaurant to a regenerative kitchen, including meats. In this episode we talk about her journey with all of this, the challenges she has faced and is currently facing, starting Sovereignty Ranch, and the current reality of regenerative agriculture. Is it working?

As a former vegan myself, this was a conversation I have been really looking forward to. There is an alternative to factory farming, using and abusing animals and that is regenerative agriculture.

Chef Mollie Engelhart IG
Sage Regenerative Kitchen & Brewery
Sage Regenerative Kitchen & Brewery IG
Sovereignty Ranch
Sovereignty Ranch IG