Lex Fridman Podcast
#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
Conversations that explore technology, history, philosophy, physics, mathematics, biology, chemistry, engineering, AI, robotics, programming, music, film, art, sports, psychology, neuroscience, geopolitics, business, economics, religion, astronomy, and the human condition with people from all walks of life.
Show Notes
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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.
() – Introduction
() – Cooking is an art and a service
() – Food is health
() – Anticipation makes food taste better
() – Lex on breaking the 72 hour fast
() – Falling in love with cooking
() – Alienation during the diet
() – Cooking advice for minimalists
() – Complexity of coconut oil
() – Anya’s favorite meal
() – Sources of heat
() – Why do people freak out about barbecue
() – Does the origin of the meat itself make a difference?
() – What is regenerative farming?
() – AI will be a better farmer than humans
() – Carbon negative farming is possible right now
() – Certified Humane
() – Evolutionary diet of animals
() – Neuralink can help us understand animals
() – All grass-fed meat made the same?
() – Health benefits of grass-fed beef
() – What does it take to be a woman CEO of a meat company?
() – Making cheese for Italian mafia
() – How to judge a good meal?
() – The best meal in the world
() – Anya played oboe in the Sicily municipal band
() – Hunting has inspired regenerative farming
() – Meaning of life
() – Advice for young people: grow through discomfort
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