Hello my friends happy Sunday. Okay, I'm going to make this really quick before today's episode

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code cyber 20.20 for 40% off. Hello, my friend, you were listening to the episode 281, where we're chatting

all about Meats.

The title of today's podcast episode kind of gave it away right?

Well we're going to be delving really deep into the environmental impacts on

conventional versus traditional systems and why it matters hugely to the world that we have here.

Signs of poor quality protein, you know all these signs you've had them before,

that livery, grass-fed beef taste

well gross white bubbles on your chicken or salmon

that dull color to your steak not great and sometimes we are

spending oodles and oodles of money on grass-fed,

grass-finished animal protein that really isn't and kind of tastes disgusting.

So we're going to be going through why that is, how grocery works, the key words to look for when you're shopping for meat.

The use of the whole animal, why having bone broth that's high quality is really, really important,

how to prepare organ meats. I I mean we go through it all

our guest today is Anya Fernald she's a co-founder and CEO of Bel Campo

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