Regenerative is the new Organic — Joel Salatin
02/08/22 • 47 min
1 Listener
Joel Salatin, 64, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.
He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore’s Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers’ market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he’s not on the road speaking, he’s at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.
In this episode, Joel shares how his family turned the worst piece of land into one of the most biodiverse farms in the country, why we ended up with a chemical-based agriculture system post-WWII, and what it will really take (logistically, financially, personally) to shift to a large-scale carbon-based food system.
Connect with Joel:
Polyface Farms: https://www.polyfacefarms.com/
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
Joel Salatin, 64, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.
He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore’s Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers’ market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he’s not on the road speaking, he’s at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.
In this episode, Joel shares how his family turned the worst piece of land into one of the most biodiverse farms in the country, why we ended up with a chemical-based agriculture system post-WWII, and what it will really take (logistically, financially, personally) to shift to a large-scale carbon-based food system.
Connect with Joel:
Polyface Farms: https://www.polyfacefarms.com/
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
Previous Episode
The Chef Who Couldn't Taste Her Own Food — Michelle Nicole Gerard
Michelle Nicole Gerrard is a poet, chronic illness warrior, food stylist, and vegan chef. She believes in the power of thriving with organic whole foods, and living a life in alignment with nature. She also firmly believes that the more we care, the more we give and the more we show up for people, the more powerful we become.
In this episode, Michelle shares her journey with Mast Cell Activation Syndrome and the challenges (and joys) of cooking without the sense of taste. Plus, we discuss what she learned living (and eating) in Kenya, and some of her favorite recipes in her latest cookbook, Olfactory.
Giveaway!!! Enter to your copy of Olfactory :
Connect with Michelle
Website: https://michellenicolegerrard.com
Instagram: https://www.instagram.com/michelle.nicole.gerrard
Pinterest: http://pinterest.com/chellemarriott
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
Next Episode
Can you afford "sustainable" on food stamps? — Alex & Miguel from Fern Mill Farm
Alex and Miguel are "two brown guys starting a sustainable farm" (in their words, mostly). They're transforming a 158 acre wooded property in Connecticut into an agroforestry farm.
Alex Eitland has been working in relation to the industrial meat industry for the past 5 years. After graduating with a political science degree, it was the last thing he expected. His love for the woods — and food — has been around since his childhood growing up in rural Connecticut, and his first job being working in a greenhouse.
Miguel Figueroa moved from the island Saint Croix at the age of 11, and his understanding of food, grocery stores, and where unhealthy food ends and healthy food begins has always been blurry. He's constantly in pursuit of the ideal meal, and his love for the land and agriculture is primarily driven by his stomach. Along with a desire to help the communities who struggle (himself included) to find genuinely good food.
Fern Mill Farm aims to engage, educate and encourage people to understand what good food tastes like, smells like, and looks like when its grown in a sustainable way. Going beyond standard permaculture or restorative agriculture, they aim to prove that sustainable food can also be financially viable using agroforestry.
Connect with Alex & Miguel
Instagram: https://www.instagram.com/fernmillfarm/
Facebook: https://www.facebook.com/fernmillfarm
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
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