184: Cliff Pollard - Fixing the Missing Middle of Regenerative Farm To Fork

The Natural State with Dr. Anthony Gustin

Dr. Anthony Gustin

Regenerativefarming, Regenerative, Lowcarb, Nutrition, Fitness, Holisticnutrition, Ketogenic, Keto, Meat, Intermittentfasting, Health, Healing, Ketosis, Weightloss, Carnivore, Ketogenicdiet, Hormones, Health & Fitness, Sauna

4.7 • 2.8K Ratings

🗓️ 28 August 2023

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

Cliff Pollard is the CEO and founder of Cream Co. Meats, which distributes, markets, and directly invests in over 20 small producers and sustainable, regenerative, family-owned farms.

He chats with Dr. Anthony Gustin about what it takes to even the playing field between mainstream and farm-direct distribution.

Many of us don’t like to think about what happens to an animal after it leaves a farm and before it winds up on our plates. But as Cliff explains, this middle step is a huge challenge for small, regenerative producers across the country.

They discuss how this “missing middle” infrastructure for farmers to get their products to the consumer has changed over time and how Cliff’s team is working to fix our broken system.

You’ll also hear about Cream Co.’s exciting Beef-to-Institution program that’s bringing grass-fed and finished meat from regenerative farms to 30 public schools in California.

Transcript

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0:00.0	Hello and welcome to the Natural State Podcast. I'm your host Dr. Anthony Guston. It is
0:10.2	my belief that the natural state of penny living organisms' health and that our artificial
0:14.5	habitat has forced us into having artificial health problems. This show is my attempt to
0:18.7	dive deep and learn about using nutrition, sleep, movement, relationships and more to help
0:23.8	you reclaim your natural state of health in a modern world and show you how to thrive
0:27.8	in an environment that's stacked against you. If you enjoyed today's show, you can find
0:31.3	out more details and information at Dr. AnthonyGuston.com.
0:35.2	Do you know what happens to your meat after the animal leaves the farm and before it gets
0:40.9	to your plate? This is what we talk about today on the Natural State Podcast with Cliff
0:45.0	Pollard, who is a CEO and founder of Creamco Meets, who handles basically the middle man
0:50.7	that happens from when the animal leaves the farm to when it gets on your plate. So that
0:55.1	looks like the slaughtering, processing, packaging, and then distribution. So that way you
1:00.7	can eat meat at restaurants, schools, hospitals, grocery stores, storage consumer, all this
1:05.7	type of stuff. There is a lot of stuff going on here that must be able to not know about.
1:10.5	They think that generally it just comes from the farm and then goes on your plate and we
1:14.9	dive into way more here and a lot of cool projects that Creamco is up to including
1:20.2	getting regenerative meat into school districts in California. So if you don't know much
1:24.6	about what happens to your meat in between the farm and in between the plate, your fork
1:30.9	tuning into this one and I hope you guys enjoy.
1:35.4	Before we get into the show, I'd like to introduce equip foods if you guys haven't heard
1:39.2	about it. It's a brand that I started many years ago at this point, have kind of been
1:43.5	off and on with it throughout the years, but we're starting to revive a lot of the principles.
	...

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