The following is a conversation with Anya Fernald, co-founder of Belcampa Farms that was

founded with the purpose to create meat that's good for people, the planet, and the animals,

specifically treating their animals as ethically as possible.

In this, she sought to revolutionize the meat industry from the inside out.

She's also a scholar and practitioner of regenerative agriculture, and she's a chef who has

appeared many times as a judge on ironchef.

Plus, she has one of my favorite food-related Instagrams.

On top of that, she's also a longtime friend of Andrew Huberman, which is how we first

got connected.

Quick mention of our sponsors.

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As a side note, let me say that I got the chance to visit and spend a few days with Anya

at Belcampa Farms in Northern California.

I met many animals there from cows to pigs, and saw the amazing land on which they

grazed.

I butchered meat, I washed Anya cook many amazing meals, I ate raw meat and cooked meat,

and spent long hours at the bonfire talking with friends and listening to the sounds

of nature.

I hiked, swam in a cold mountain lake, and slept in a tent underneath the stars.

It was an amazing eye-opening experience, especially in my first ever visit to a slaughterhouse.

The term slaughterhouse is haunting in itself.

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