Busting myths about beef
Nicolette Hahn Niman never thought that she would have anything positive to say about animal agriculture. An environmental lawyer and a committed vegetarian who had seen the horrors of industrial livestock production up close, her life changed when she married a rancher and began to perceive the complexities of both animal and crop production. She’s author of the book, Defending Beef: The Ecological and Nutritional Case for Meat, and we talk about the new and updated edition of the book, in which she makes the case that well-raised livestock can be part of the climate solution–and that good meat can improve human health.
You can get 35% off the book if you visit chelseagreen.com and enter the code POD35. Many thanks to Chelsea Green, a terrific publisher of many environmental and agriculture books!
Jesse Smith‘s work aims for the opposite of planned obsolescence—the goals at Jalama Canyon Ranch are resilience and perennial productivity, through restoration of ecosystems and a truly regenerative vision of agriculture.
Getting certified for grassfed meat can be challenging–but the American Grassfed Association supports producers in regenerative practices that are good for the earth, the farmer, and the eater.
Native Americans used fire and other methods to cultivate food on the prairie. In the 20th century it was plowed under for endless rows of monocrops. Omar de Kok-Mercado is part of a team that is working to make prairie land ecologically–and economically–sustainable.