And I'm and Welcome to Food for Thought. My name is Colleen Patrick Edro. I am your host. Today's

episode is Beef is Bull. the environmental impacts of meat labeled grass-fed,

local or regenerative.

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This topic has been in the queue for years.

Ever since, I was told by a random stranger a few years ago.

This is how these topics happen.

You're getting a behind the scenes peak at how it happens. A stranger told me a few

years ago that he saw the documentary, The Biggest Little Farm, and he stopped

being vegetarian and he started eating meat and I thought oh yeah this

is a topic I want to delve into for my own awareness for my own education and so that I'd be able to share my findings with you.

So here we are.

So while this topic has been in the queue for quite some time. I decided to bump it up to the top of the queue

when I saw the announcement from Sage Beastro, a vegan restaurant in Los Angeles, I've been to several times, announced on Earth Day that

they were no longer going to be sage vegan bistro, but would now be sage regenerative kitchen. I thought, oh, maybe they're sourcing

all their produce from regenerative farms? No. It means that they would not be a vegan restaurant anymore because they are now going to include beef and bison and cheese and eggs from regenerative farms into all of their locations in LA.

Quote, when Sage flips to its new menu,

they plan to serve beef and bison that are all grass fed and grass finished on partner farms via mob

grazing or the practice of moving the animals daily and chickens at sage.

...