Lex Fridman Podcast
#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
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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/
PODCAST INFO:
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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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