#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 checking out our sponsors:
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EPISODE LINKS:
Anya's Instagram: https://www.instagram.com/anyafernald
Belcampo's Instagram: https://www.instagram.com/belcampomeatco
Belcampo's Website: https://belcampo.com/

PODCAST INFO:
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SUPPORT & CONNECT:
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- Medium: 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