Anya Fernald is the co-founder and CEO of Belcampo.
Belcampo operates 27,000 acres of organic farmland in California and processes its own livestock for sale in its own butcher shops and restaurants.
Anya has two decades of leadership and entrepreneurship experience in high-quality, organic and premium foods. Anya has been recognized as one of Inc Magazine’s 100 Female Founders, one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, has been profiled in The New Yorker, and has served as a regular judge on Iron Chef America since 2009. Anya’s debut cookbook, Home Cooked, was released in spring 2016 with Ten Speed Press.
4:36 Start of Podcast
5:52 Anya’s story
11:30 Are our culinary icons healthy?
14:36 How is Belcampo different ?
19:56 Clustered animal feeding operations
20:48 Grass finished vs grass fed beef
29:46 You can’t shortcut your diet.
31:36 Factory farmed chicken
35:06 What happens when you give chicken antibiotics?
36:16 What does Anya feed her chicken?
39:16 Biodiversity/rotational grazing/regenerative farming techniques.
44:31 Pictures of Belcampo. (https://belcampo.com/ourpractices/)
47:41 How to incorporate organ meats into your diet.
54:51 Anya’s diet.
1:01:36 How to deal with the stigma of eating red meat as a woman.
1:05:36 The most radical thing Anya has done recently.