Farming's Dirty Secrets: Lobbyists, Fake Farms, & Our Transparent Meat Empire Fix
Barn Talk
Tork and Sawyer Whisler
4.6 • 1.4K Ratings
🗓️ 15 August 2025
⏱️ 69 minutes
🧾️ Download transcript
Summary
Welcome back to Barn Talk! In today’s episode, Sawyer and Tork are opening up the barn doors and getting real with a good old-fashioned Q&A session. From farm life to local politics—and even makeup tips—nothing’s off the table. The guys kick things off with a lively market update, diving into the latest prices and trends for corn, beans, livestock, and more, before shifting gears to tackle your burning questions.
You’ll get a behind-the-scenes look at the realities of running a family farm, supporting a direct-to-consumer meat business, and what makes their farm-to-table operation unique. Sawyer and Tork also take a hard look at the bureaucracy plaguing small-town America, candidly sharing a recent situation in their own community that left their heads shaking. Plus, find out just how many weaner pigs, fat hogs, and tons of feed you can fit on a semi, and why truckers are truly the backbone of American agriculture.
If you’ve ever wondered what it takes to stick to your core values as a business owner, when to pivot or power through a tough idea, or the real story behind meat labeling and marketing in the U.S., this episode is for you. Sprinkle in some classic Barn Talk humor, relationship advice, and serious takes on AI’s impact on our lives, and you’ve got an episode that’s just as entertaining as it is thought-provoking.
So pull up a seat, grab a cup of coffee—or maybe a ribeye—and join us for an episode full of honesty, laughs, and some straight talk from inside the barn.
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00:00 "Barn Talk Growth & Call-Ins Coming"
09:25 "Lab-Grown Meat Skepticism"
13:56 Outsider Hired as City Administrator
19:29 Cherished Employee vs. Failing Administrator
24:28 Unexpected Reunion Humble Job Reveal
27:13 Transporting Wiener Pigs Explained
36:39 "Leadership Through Embodying Core Values"
40:40 Navigating Business Challenges at 25
43:31 Balancing Persistence and Adaptability
52:12 AI Development: Race or Restraint?
57:06 "Debate Over Meat Origin Labeling"
01:03:38 Disconnected Meat Production Perception
01:05:34 Misleading Farm-to-Table Claims
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Transcript
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| 0:00.0 | I've ruled out uni because I want to live at home. |
| 0:02.0 | I've ruled out uni because I want to earn money. |
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| 0:23.6 | future with the degree you didn't think was possible. The Open University. The future is open. |
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| 1:05.4 | All of the food we eat and much of the clothing we wear comes from plants and animals that are raised on farms. |
| 1:21.9 | Farms are different in type, in size and even in name. Welcome to Barn Talk. What happens at the barn stays in the barn, but not today. |
| 1:26.3 | We're going to let it all out for you guys |
| 1:28.4 | today is going to be a q and a episode thank you to all that uh submit your questions and email them to |
| 1:34.7 | us at barn talk show at gmail.com that's where you can get you guys can send your questions in to |
| 1:39.7 | get them answered on the show we're working on getting a call-in feature. We're working on that. |
| 1:45.0 | We're trying to figure it out, but that's going to be coming soon, hopefully. So that'd be a |
| 1:48.7 | pretty fun thing to do. Some things that you can do to help us out here at Barn Talk to grow this |
| 1:54.8 | show is if you get any value from the show, please share it out with the people that you know. |
| 1:59.2 | The more that you guys do that, the more that this show grows. The more guests we can get on, the more episodes we can make. |
| 2:05.8 | It's kind of the ticket to admission to watch or listen to the show. Another thing you can do |
| 2:10.5 | to help support us here at Barn Talk is leave a review on Spotify or Apple. The more that you guys |
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