#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat

Lex Fridman Podcast

Lex Fridman

Technology, Society & Culture, Philosophy, Science

4.7 • 13.6K Ratings

🗓️ 23 July 2021

⏱️ 111 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

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/

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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

Transcript

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0:00.0	The following is a conversation with Anya Fernald, co-founder of Belcampa Farms that was
0:05.0	founded with the purpose to create meat that's good for people, the planet, and the animals,
0:10.4	specifically treating their animals as ethically as possible.
0:15.0	In this, she sought to revolutionize the meat industry from the inside out.
0:19.7	She's also a scholar and practitioner of regenerative agriculture, and she's a chef who has
0:25.8	appeared many times as a judge on ironchef.
0:28.7	Plus, she has one of my favorite food-related Instagrams.
0:32.9	On top of that, she's also a longtime friend of Andrew Huberman, which is how we first
0:36.9	got connected.
0:38.6	Quick mention of our sponsors.
0:40.4	Gallagames, athletic greens, four-sigmatic, and fun derives.
0:45.6	Check them out in the description to support this podcast.
0:48.8	As a side note, let me say that I got the chance to visit and spend a few days with Anya
0:53.8	at Belcampa Farms in Northern California.
0:56.8	I met many animals there from cows to pigs, and saw the amazing land on which they
1:01.9	grazed.
1:03.1	I butchered meat, I washed Anya cook many amazing meals, I ate raw meat and cooked meat,
1:10.7	and spent long hours at the bonfire talking with friends and listening to the sounds
1:15.4	of nature.
1:16.8	I hiked, swam in a cold mountain lake, and slept in a tent underneath the stars.
1:22.8	It was an amazing eye-opening experience, especially in my first ever visit to a slaughterhouse.
1:29.9	The term slaughterhouse is haunting in itself.
	...

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