Raw Milk & Grass-Fed Meat: A Health Game-Changer | Kevin Muno DSH#1315

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They have these artisan, you know, confined feeding things and they do the massage and this and that and the A5,

Speaker 1 but it's still not healthy. It tastes great, don't get me wrong.

Speaker 1 I do like the taste of a grain-finished animal, but I believe that we can get the genetics and the finishing down on the grass-fed side of things to equal the eating quality of grain-finished.

Speaker 1 That'd be amazing.

Speaker 1 All right, guys, we got Kevin from Perennial Pastures here today. We're We're going to talk cows.
We're going to talk soil. Thanks for coming on, man.
Let's do it. It's great to be here.
Yeah.

Speaker 1 So I ordered my first cow from you. Yeah.
It's been a fun experience, man. Yeah.
60 pounds of meat showed up to my door. It took us a couple hours to get it all like situated in the freezer.

Speaker 1 Yeah, for sure. Yeah.
Bulk beef's really blowing up these days for folks that, you know, want to order and get a good discount, you know, and.

Speaker 1 get food sovereignty for their family. And it's just a huge trend right now.
We're seeing a big uptick and interest in bulk beef. So great to have you as a customer.
Yeah, dude.

Speaker 1 It's a win-win situation because like you said, you save on the price like a lot of money. Yeah, totally.
Because I order food a lot. So I'm spending, you know, a quarter of cow is 2,000.

Speaker 1 I'm spending 2,000 a month just ordering food. Yeah, totally.
And then secondarily, the health aspects. There's stuff grass-fed, pasture raised, right? Yep, for sure.

Speaker 1 Grass-fed, pasture-raised, regenerative. So we have a regenerative certification through Regenified is one of our big deals that we have.

Speaker 1 Really great certification. It's pretty, pretty new to the market, the regenified certification.
There's only three

Speaker 1 big certifications that are out there right now. And yeah, I mean, it's a huge trend, you know, really regenerative agriculture.

Speaker 1 It's a beautiful movement when you really can come back to the soil, to the nutrient density of the food. Yeah.
You know, there's... There's something special about that connection to the land.

Speaker 1 Absolutely. Yeah, for sure.
So what qualifies the regenerative labels? What do you need to do for that?

Speaker 1 Really, you know, the definition of regenerative agriculture, you know, is really mimicking nature with your agricultural practices.

Speaker 1 You know, what we try to do is mimic how the bison and buffalo used to move across the grassland plains for thousands and thousands of years.

Speaker 1 That dung and urination effect and that constant moving is really what's created the world's deepest soils. You know, you look across the Midwest where, you know, it's a breadbasket of the U.S.

Speaker 1 and

Speaker 1 the animal impact that the bison created during that time frame is what has created like four feet deep worth of topsoil, right?

Speaker 1 Yeah, I mean, you in some areas in the Midwest, you can even get deeper than that, right? Holy crap. Yeah, I've taken soil cores on some of the most advanced farms in the country.

Speaker 1 You might have heard of Gabe Brown. He's one of the big regenerative ranchers in the country.
I had the privilege to go to his ranch and take four foot deep soil cores across his whole property.

Speaker 1 And we weren't even going deep enough to see the soil A horizon, right? Damn. Yeah.
And so the guy who was there doing the monitoring

Speaker 1 was kicking himself that he didn't get a deeper soil core because we're really starting to measure this stuff now to a high level. And so we really don't know what the possibilities are, to be frank.

Speaker 1 I mean, nature is perfect in its design. God has designed nature in a way that,

Speaker 1 again, it's perfect. And so we're just at the early stages of the regenerative movement, figuring out how to get the genetics right, how to get the grazing right.

Speaker 1 It's really only been around for about 40 years. Some of these pioneers who put together a lot of different things to kind of come up with what we now call regenerative agriculture.

Speaker 1 But there's so many different things involved with it, like permaculture. I mean, organic was kind of early on on that.

Speaker 1 There's so many things when you talk about regenerative and a lot of different definitions.

Speaker 1 But again, to bring it back, Sean, at its core, it's mimicking nature to produce food with less inputs, more outputs, and have nutrient density really at the forefront of all that. Right.

Speaker 1 Because a traditional farm is contained, right? They're containing the cows in a certain area. Well,

Speaker 1 all ranches start out on grass. So even conventional ranches start out on grass.
That's a beauty of beef, actually, is that the animals do start out on grass,

Speaker 1 whereas conventional chicken and

Speaker 1 pig farms, they spend their whole life in a barn. So the beauty of beef is even conventional animals start out on grass.
That nutrient density is in the grass, and that'll correlate to

Speaker 1 the end product, even if it goes through a feedlot. So that's what most of the beef in our country today

Speaker 1 is.

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Speaker 1 This is how it's produced is in a feedlot or finished in a feedlot. Got it.
So CAFO, you've probably heard the term CAFO, confined animal feeding operation.

Speaker 1 That's what that is. You know, they confine them in a small area, feed them grain, fatten them up very quick.
The nutrient density levels considerably drop when they're in a feedlot. Really?

Speaker 1 Is that because of the grain-fed food they're getting? Yes, correct. Yeah.

Speaker 1 Cows and herbivore, it's meant to eat forage.

Speaker 1 When you pump it full of grains, it makes the rumen acidic. It can no longer break down the nutrients as well as it can, and

Speaker 1 it gets sick. And so you have to give it antibiotics.
Antibiotics are big in the confined animal feeding operations because it's not natural.

Speaker 1 They're meant to be out roaming the pastures, out on grass, and

Speaker 1 living the right life.

Speaker 1 And we've kind of broken that cycle, though, too, by just having the animals out out in pasture.

Speaker 1 There is such a thing as just kind of conventional rotational grazing where they're outside moving around, but not in a high density mechanism.

Speaker 1 The key to regenerative ranching and grazing is having high density, short duration periods where they knock the grass down, they pee and poop in one area.

Speaker 1 That stimulates the grass to grow and given enough time to recover that pulsing, eating, and then the recovery in the deep soil part.

Speaker 1 That's really what's building the soil so that's how there's kind of three different ways to graze there's well to of ranching there's kind of the conventional uh way where they just set the cows out in the pasture they graze in that area for the whole year or maybe they loosely rotate so maybe they have like seven pastures but there's really no density to it so you're over grazing some plants and overresting other plants that's 99 of the ranches and farms in the country today

Speaker 1 when you move to the regenerative side, you're starting to get tighter grazing and you're moving more frequently throughout the day. So you're harvesting more material.
You're harvesting

Speaker 1 evenly across the pasture, which doesn't give preference to some grasses over others.

Speaker 1 If the cows have the choice, they're going to go back to that ice cream plant

Speaker 1 over and over again. That's the overgrazing.
Overgrazing is a function of time. So when you go back to that plant over and over again, it's going to die.

Speaker 1 And then you have less desirable plants in that pasture time as you overgraze the good ones and over-rest the other ones. Dangerous.

Speaker 1 That's kind of a key function of the balance of where you're putting them and when. Exactly.
Yeah. For sure.
Yeah. And the soil quality is the lowest it's been, apparently.
Yeah, for sure.

Speaker 1 I mean, there's really great studies on all the nutrient density levels declining in food. So you can even eat a pretty healthy diet.

Speaker 1 And if it's not from a regenerative operation, whether it's vegetable or grains or what have you,

Speaker 1 you're really not going to get those nutrients transferred into the food. The biology of the soil is what makes the minerals available to the plant.

Speaker 1 And then the plant obviously gets consumed by the animal. We consume the animal and then we ourselves can become nutrient dense.

Speaker 1 So that's what we like to really talk about these days is the nutrient density. So, and it's really hard to find these days.

Speaker 1 That's, you know, what we at perennial pastures are trying to do is make this nutrient-dense nutrient-dense food available to folks. Make it easy.
It's really hard, right?

Speaker 1 Like people have all these diets that they're trying to chase, whether it's carnivore or

Speaker 1 organic or, you know, whole food or keto, whatever the diet is. But if nutrient density is not at the foundation of that, you're really not optimizing whatever diet that you're on.

Speaker 1 If you're eating, you know, strictly meat, you know, why not eat nutrient-dense meat if you can, right? So

Speaker 1 find a regenerative rancher. And that's what we're doing again, is aggregating from a bunch of different regenerative ranchers in the West to make these products more available, easy to buy, right?

Speaker 1 You got your bulk beef shipped straight to your door

Speaker 1 from us in San Diego, right? So

Speaker 1 yeah, I got the meat side covered.

Speaker 1 So when it comes to vegetables, because I shop at Whole Foods and Sprouts, which are like considered one of the top stores, what are the chances they use regenerative vegetables and fruits in those stores?

Speaker 1 It's a good question. I think Whole Foods is definitely making a big push to regenerative foods in general.

Speaker 1 They see it and have marked in a bunch of different articles as the number one trend in food today. Wow.

Speaker 1 At the same time, regenerative is very early on in its life cycle, right? So

Speaker 1 to get into these grocery stores, you really have to

Speaker 1 be

Speaker 1 of a certain scale to make it.

Speaker 1 Right, because they're serving so many people. Exactly.
Yeah.

Speaker 1 So progeny farms probably aren't big enough yet to order at grocery stores probably not yet but they're growing and it is more of a profitable way to farm and ranch so i believe that the the long-term macroeconomics are going to work out into oh it's more profitable it's more profitable oh wow i thought it'd be less no it's more profitable because when you work with the soil and you build your soil up you're going to have less inputs that you have to put in whether those are fertilizers or chemicals or whatever you're doing right Yeah.

Speaker 1 Interesting. So that's the beauty of the economic side of things as well.

Speaker 1 And what we're trying to do too with our company is show that to our investor base, you know, other investors that we're looking to recruit. You know, we want to scale.

Speaker 1 We're really building a supply chain, Sean, is what we're doing, you know, and it's, and it's hard because there's not a ton of supply of it right now.

Speaker 1 So we're having to work with Regenified, which is our certification group, to go out and source those ranches, right?

Speaker 1 And so

Speaker 1 at this, you know, again, but that's tough work, right? It's tough work to go and find these folks. They're having a tough time sourcing cattle for us right now.
Really? Yeah.

Speaker 1 And we produce some of our own cows.

Speaker 1 We're ranching on 16,000 acres in San Diego County. We recently lost one lease, one 8,000 acre lease.

Speaker 1 So we're going to kind of pair back on the beef side and work with our aggregation network to bring beef to the people. Did China buy that lease? You know, it's an interesting story, actually.

Speaker 1 It was on water district property, which uh there's over 2 000 water districts in california you know it's the folks that bring you your water to the water yeah yeah and uh i was telling them all these beautiful stories of the water cycle and hey when we you know can increase uh soil organic matter by one percent we can store an extra 23 000 gallons of water per acre wow in the soil right and nobody's talking about this in california right all of these conversations around turn the water on you know and and bring it down well how do we keep the water that falls there, right?

Speaker 1 Right? If you can actually store the water in the soil, the aquifers are going to get recharged, the springs are going to come back, and we're going to rehydrate California, right?

Speaker 1 So, I'm all for getting water to the farmers, but if the farmers are not practicing regenerative agriculture, and if you've ever been to the Central Valley in California, you're going to think it's Mordor from Lord of the Rings.

Speaker 1 Damn, it's not dry, it's dry, like there's dust in the air. You know, that's where all the fruit grows, right? That's where all the fruit trees grow.

Speaker 1 Like, I think 80% of of the world's almonds, a ton of nut crops, a ton of veggies.

Speaker 1 So that, you know, so we have to get that right in California before we just say, hey, let's send the water. Cause yeah, we can send it to the farmers and the ranchers.

Speaker 1 But if not, they're not doing their job making it sure that it stays in the soil. If you have bare soil, 80% of that evaporates back up into the atmosphere.
Wow.

Speaker 1 And what a lot of people are not talking about too, with, you know, whatever you want to call it, you know, climate change, climate weirding, I think it's definitely been co-opted by the left to push their agenda.

Speaker 1 But I do believe that we have a soil health crisis, right? 100%.

Speaker 1 And water vapor in the atmosphere is actually the number one driver for that. Everyone's talking about carbon, carbon, carbon.
It's actually water vapor.

Speaker 1 So water from rainfall hitting the ground, going back up into the atmosphere and not staying in the soil.

Speaker 1 If we could build in-soil reservoirs through our farming practices, we wouldn't have to have all these storage jams, right?

Speaker 1 And that's another big conversation in California, too, is all of the dam and infrastructure. You know, we passed this bill in California for this bond to build more infrastructure.

Speaker 1 And I believe it has to get into the common language that we actually need

Speaker 1 soil infrastructure. If we had four feet deep topsoil in California, it would stay there, not go back up into the atmosphere, and there'd be much more of it.

Speaker 1 It wouldn't go out to the oceans, you know, like it currently is. Damn, I did not know that.

Speaker 1 So I wonder if farming played a role in the, um, like how you guys didn't have enough water in the fire hydrants? Yeah, potentially, you know, a lot of our water comes from northern

Speaker 1 California through the aqueduct

Speaker 1 and then from the Colorado River. So in Southern California, we get 80% from those two sources.

Speaker 1 The better we do with watershed management and in-soil reservoir management, the more the whole state is going to have, right?

Speaker 1 The more Northern California is going to be able to send that down to us, right? So, um, I would love for that, you know, and that's the great thing about coming on podcasts such as yours.

Speaker 1 You know, you have this massive audience, you know, and you got Grant coming on here. He's a big force in California.
If we can get this, you know, into the

Speaker 1 local lexicon, I think it becomes an amazing story because it's supporting farmers, it's supporting regeneration, it's supporting nutrient density, it's supporting water in California.

Speaker 1 Oh, by the way, we can use livestock to mitigate the fire risk as well. Really? Oh, yeah.
Get goats and sheep up in those hillsides. You know, I'm from, I'm from Southern California.

Speaker 1 You know, originally I was born in L.A. Yeah.
I'm a first-generation rancher.

Speaker 1 Went to school in downtown L.A., played baseball, grew up, you know, playing baseball in Southern California. And I'm very familiar.
with that whole situation.

Speaker 1 You know, my, my uncle was on the front lines. He's a

Speaker 1 captain with the LA County Fire Department. Oh, wow.
And I think, I believe it or not, I think he was the firefighter pictured with a fire hose

Speaker 1 putting out fires at Grant's house. Wait, what? At Grant's house, yeah.

Speaker 1 I think his wife posted a photo. That's the only house that survived on that street.
Okay. Yeah.
So maybe he was part of that effort. Oh, shout out to him.
Yeah, that'd be great.

Speaker 1 But, you know, we talk all the time because he's a rancher too. He's got a, he's got 40 acres in central California.

Speaker 1 And we're like, we need more, we need more livestock in those hills, reducing the fuel load to mitigate those fires.

Speaker 1 It's a, it's a great tool oh so they'll eat all the debris and stuff yeah exactly yeah wow yeah that's needed in a brittle ecosystem it's crucial to have livestock in it because

Speaker 1 the ruminant their stomach their rumen is the only human environment for that vegetation to break down right so grasses grow and if they don't get eaten if the if the nutrients don't cycle they oxidize in the sun and just stand there forever right that oxidation also emits carbon into the atmosphere.

Speaker 1 So, the brittle ecosystems in the West, you know, I mean, Vegas could be included. There's stories of

Speaker 1 antelope and herbivore species all throughout these deserts in the West, like large herds. How do those, how are those large herds there, right? The Sahara used to be a grassland, right?

Speaker 1 So, we're going through this process of desertification right now, where

Speaker 1 the rumen of the animal and livestock are crucial, are the crucial tool to bring that back, right? Wow. Yeah.

Speaker 1 So if we were able to cycle those dead forages, they would be removed and no longer be a fire hazard. Yeah.
Yeah. Yeah.

Speaker 1 If Cali turns into a desert, that would be bad for a lot of people because Calais supply a lot of food to the country. Yeah, for sure.

Speaker 1 I mean, we've brought some leaders in regenerative agriculture to that valley and they said that Central Valley is the most degraded place that they've ever seen in the world.

Speaker 1 And these folks travel the world giving agricultural seminars on soil health. Damn.
So it's bad. It's a bad situation.

Speaker 1 I mean, to the point our water table in Fresno, if you see some photos of telephone poles, the whole land has subsided about 25 feet, you know, from over the last 30 years.

Speaker 1 Yeah. So like, so it's getting, it's getting lower, the whole land.
Like there's famous telephone pole photos where like, hey, here was our soil level

Speaker 1 in 1980. And then it's down here.

Speaker 1 Well, there was always rumors of Cali going underwater. And I never thought like the soil was dropping.
I thought the water would just get hotter. Well, yeah, that's the coastline,

Speaker 1 you know, where

Speaker 1 we have, you know,

Speaker 1 the glaciers are melting or whatever, and we're going to get more water. So they're saying the coasts are going to rise, you know, which I think is or isn't a problem.

Speaker 1 You know, I never know what to believe. Yeah.
On the news, I never know. Yeah.
Well, that's what's cool about what you do, though, is you bring the experts in and you get to talk to them. Yeah.

Speaker 1 You get to

Speaker 1 pick their brains. I would, I I want to be a podcaster.
You should, dude. It's a lot of fun.
Yeah. With what you do, too, if you need it, because these messages aren't on the news.
Yeah.

Speaker 1 It comes from guys like you, like on the front lines. Yeah, yeah.
And it's great.

Speaker 1 I mean, I think we're coming into this new age of media where podcasting is getting more popular than the mainstream channels you're seeing now with Rogue. Yeah.
Right.

Speaker 1 You know, and you're kind of getting up to that level where,

Speaker 1 you know, these messages are getting out to the people that need to hear it. And it's straight from the horse's mouth, literally.

Speaker 1 Dude, I think I'm getting like not to brag or anything but like i think i'm getting more views than like cnbc that's awesome it's nuts that's awesome just off instagram alone congratulations yeah it's been a crazy month yeah that's great how long you've been doing this two years okay but yeah times are changing i think people just want authenticity and you don't get that on the news anymore so they want people like you coming on yeah because i'm really passionate about the truth around the food industry and these figure houses and i i believe there's an energy energetic component to the food you eat yeah for sure and people aren't taught that at all growing up 100 so when you're eating shit quality meat like that affects you.

Speaker 1 Yeah. How old are you? 27.
Nice. That's awesome, man.
Yeah, I'm glad I found it out at a somewhat younger age. For sure.
This stuff messes with you, man. Yeah, it really does.

Speaker 1 I mean, we're sicker than we ever have been, right? I can't even eat at a restaurant anymore. I know.
It's true. Yeah.
You get seed oil. It's like, where's the grass? I know, right? Yeah.

Speaker 1 Where are we going to go to? Dave, I couldn't find anywhere in Vegas. Really? Yeah.
Just even searching it, huh? Grass-fed. I mean, there's a couple, but like,

Speaker 1 it's tough. Yeah.
So I hope so. Maybe we should start a steakhouse here, Sean.
We might have to.

Speaker 1 I remember when I first got Seed Oil Scout here, there was like one restaurant on the whole lap in Vegas. Oh, boy.
That didn't use seed oils. Now there's like maybe 30, 40.
Okay.

Speaker 1 How long has that been? Like two years. Okay.
But they're growing.

Speaker 1 Yeah. That's awesome.
Yeah. We got you guys should get on there, actually.
Yeah, we should. Yeah.
There's a few restaurants that cook with our product shout out to my buddy Darren.

Speaker 1 Well, they have a products tab now, too. Oh, okay.
So on there. Oh, cool.
I didn't know that. Yeah.
Okay. I buy my raw milk on there.
Oh, nice. Yeah.
Are you big on raw milk? Dude, huge.

Speaker 1 I like you, man. We're going to start producing it.
I can't even drink regular milk. I feel so bad.
Even regular cheese now, because I'm getting more and more sensitive the healthier I get.

Speaker 1 Yeah, for sure. And that's the one downside, I guess.
Like I can't eat fast food anymore. Yeah, for sure.
You just eat that every day. Yeah.
Your microbiome just rejects it, right?

Speaker 1 It's like, hey, I'm a finely tuned machine. You know, get this, get this junk out of there.
Yeah. And that's the beauty of cultivating that system now.

Speaker 1 You know, we were probably used to it back when we were, you know, I don't know about you, but i grew up on you're you're 10 years younger than me but i grew up on cinnamon toast crunch and i call it that

Speaker 1 kids yeah so fruit loops yeah yeah lucky charms was big for me yeah exactly and now there's glyphosate and all of them oh yeah totally yeah yeah so coming back to the raw milk deal i mean i think grass-fed and finished regenerative beef and raw milk are just powerhouses for transforming your health because let's be honest you know you can put that at the middle of your plate you know, at any meal.

Speaker 1 I mean, you got the glass of milk, it's off to the side.

Speaker 1 They're just such caloric powerhouses,

Speaker 1 nutrient-density powerhouses. And yeah, I hope raw milk grows.
Grass-fed and finished beef is kind of having its time in the sun. I believe it's here to stay once

Speaker 1 once you find out about it. I mean, even vegans now, you know, we like a bunch of our customers are vegans.
Really? Yeah.

Speaker 1 I mean, they get sick eating all the processed stuff, and then they want meat and food and sustenance that has a story and is also good for the animal, right?

Speaker 1 That's their biggest concern. That's their issue.

Speaker 1 So,

Speaker 1 you know, you don't get any better as far as animal welfare goes with regenerative agriculture. I agree.
I think it's really hard to be a healthy vegan right now.

Speaker 1 There's guys like Brian Johnson doing it, but he's spending a ton of money. He's getting the highest quality ingredients.
Okay. Not everyone can afford that.
Yeah.

Speaker 1 What's like, what's he eating on a daily basis? He eats like, he has it all published, actually. We'll link it below.
I can't even describe it, but just the highest quality vegan stuff. Yeah.

Speaker 1 But if you're just going to the grocery store and buying non-organic vegetables, I mean, there's chemicals on there, right? Pesticides and everything. Yeah.
So to be a vegan is really hard these days.

Speaker 1 I mean, I would argue that. We're designed to eat animals, you know, and to be in optimal health, you know, you really need to have some form of animal products.

Speaker 1 Yeah, that's where I guess the spiritual side would differ, right? Yeah, for sure. Yeah.
Yeah. For sure.
And genetics come into play there too, you know, so

Speaker 1 I'm with you. I think there's, there's an extreme amount of connection that can come, though, from.
from having a relationship with what your animals do to the land. Oh, yeah.

Speaker 1 If it's ethically sourced, that's why I like Force of Nature. Sure.
They're pretty good too. Yeah.

Speaker 1 Yeah. Because they actually hunt their animals, right? Something like that.

Speaker 1 Well, you know, I believe, I don't know actually too much about them.

Speaker 1 I do know that they source a lot of their stuff from New Zealand. Oh, really? Yeah.
Oh, I thought it was U.S. base.
Maybe I'm mixing up a brand. They have Rome Ranch, which is their local ranch.

Speaker 1 And then they got

Speaker 1 some of their New Zealand. They talk all about it on their website.
I know there's one brand where they ethically hunt their own meat. I think they do do that.
They have a buffalo ranch on Rome Ranch.

Speaker 1 They'll do field harvesting. Yeah.
Yeah, that's like

Speaker 1 that's pretty cool. I mean, that's like as good as it gets in terms of animal wealth.
Exactly.

Speaker 1 Because I used to be actually against hunting growing up, but now when I talk to hunters on the podcast, it's one of the quickest and easiest ways for the animal to die, actually. For sure.
Yeah.

Speaker 1 I know.

Speaker 1 A good shot to the heart. You know, they're, they're.
Yeah, because a lot of these animals are starving to death. They're getting hunted by other animals.
Oh, right. Die from disease.

Speaker 1 Oh, yeah, exactly. Yeah.
So you're kind of thinning and culling the herd and

Speaker 1 providing room for the genetic winners to grow for sure. And they're grateful for the meat and everything.
They eat the meat. So it just seems like hunters are amazing conservationists.

Speaker 1 And, you know, they do a lot for, they know a lot. You know, I went hunting in northern Nevada actually recently.
Really? What's out there?

Speaker 1 Chucker? Chucker? It's a bird. Oh, bird.
Yeah. Yeah.
They're like overpopulated over there? No, it's been a good season because the last few years have been

Speaker 1 good rain.

Speaker 1 But,

Speaker 1 yeah, it's an up one bird. So you hunting with dogs.
Really? Yeah. So you send the dog out to catch it German short-haired pointers go out and they'll point before

Speaker 1 like they'll smell the bird They'll go out. They'll point so they like get on point with their nose and they're just like look and they've seen a video cartoon of that.

Speaker 1 I didn't know that was a real thing though. Yeah, it's amazing.
Yeah. Wow.
And then you kind of sneak up on it. You're like walking out on the field in these gorgeous hills in the northern Nevada.

Speaker 1 And, you know, and then when you tell them to flush, they'll flush, get them up in the air and blast away. That's a tough shot.
Yeah, yeah. I mean, you can get up pretty close, though.

Speaker 1 You know, yeah, because like they, they'll stay down to the very last second. And if you know where the birds are, you can kind of position yourself upwind, wow, downwind, yeah.

Speaker 1 And so, yeah, it's it's uh, it's a really fun time. I highly, you know, if you ever want to go up in northern Nevada, yeah, yeah, I got it, I got a good connection.

Speaker 1 Was it like chicken and it tastes good? Yeah, it's like chicken, okay, yeah, yeah, it's it's a good company. That's the go-to comparison whenever I, someone tries a new meat.

Speaker 1 It's like they say chicken, I know, right? Yeah, crocodile crocodile snake

Speaker 1 what's the most exotic thing you've consumed me that's a good question um

Speaker 1 probably bull testicle bull testicle yeah that's what liver king used to eat right yeah for sure was it raw or what did you cook it uh we cooked it i've had it raw i've taken a well During a branding, you know, you have a place where you heat your branding irons, you know, and there's usually like, I don't know, we use like a 50-gallon drum.

Speaker 1 Yeah. And so when you're castrating, you know, your bulls and turning them into steers, you know, you take some of those and put them right on top and then they pop.

Speaker 1 And when they pop, that's how you know they're ready. So I've had them straight off off the fire before.
Wow. But it's good when you cook them just with onions and garlic and butter.

Speaker 1 And my mom did a whole bunch for us on our last branding. And I mean, that's some powerful stuff.
It raises your testosterone. It really does.
Yeah. Yeah.

Speaker 1 Some of my buddies, you know, I'm like, hey, you got to come out. You know, if you got low tea, get out to the branding, you know, and get out here.
I would try it. Yeah.

Speaker 1 I've had some interesting stuff too yeah you know i mean soladino will tell you i think uh paul saladino he'll tell you that uh you can actually test positive on it on a drug test for um performance enhancing drugs

Speaker 1 yeah he he had like some post and uh and he said you know like some college kid had way too many of of uh the bold testicle supplement that they had and he tested positive for testosterone no way yeah

Speaker 1 and And you feel it. Like I had, I don't know, maybe 30 or 40 that day because there wasn't.

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Speaker 1 Not many of us branding, and we branded, I don't know, maybe 200 or 300 head in that day. So you got like a whole bucket full of,

Speaker 1 I had a bunch. Yeah, I had a bunch.
Crap. Yeah.
It's a lot of balls, man. Yeah, yeah.
Good thing, you know,

Speaker 1 my wife and I, we already had our two kids, you know.

Speaker 1 Jeez. Yeah, we, we, uh, we, we,

Speaker 1 yeah, we probably would have made another baby then.

Speaker 1 I like Paul's stuff stuff a lot. Yeah.
She actually got in some beef with Brian Johnson. I don't know if you saw that.
Brian is the vegan guy. Okay.
He's a guy that's trying to live forever.

Speaker 1 You've probably seen him. He's like super pale.
Okay. Yeah.

Speaker 1 I think I've heard of him. But yeah, Brian was saying how meat's like really bad for you, but Paul stood up and it was a whole ordeal.
That's good. I saw him

Speaker 1 talk to Matt Walsh, too, at the Maha.

Speaker 1 ball, Gala Ball or whatever.

Speaker 1 And he, because Matt Walsh is tweet, you familiar with him? I know who he is. Is he vegan or something? No, he's not a vegan.
He's the guy that put together that documentary, What is a Woman?

Speaker 1 Oh, yeah, for Daily Wire, right? For Daily Wire. Yeah.
Yeah.

Speaker 1 And he's tweeted a bunch of times about how raw milk is not

Speaker 1 healthy and we should be drinking pasteurized milk. And Paul sort of went up to him and they filmed it at this mall.
He was like, hey, dude, like, let's, let's, you know, let's talk about raw milk.

Speaker 1 Like, you know, it's like, here's the studies.

Speaker 1 And then Matt was like, all right, dude, I'm at the ball, but, you know, like, send me the papers i'm open to you know talk about it or whatever so hopefully they have a podcast and have a good that'd be cool a good argument about it because i i again you know raw milk is is one of those things my wife and i have been drinking it now i've been drinking it a little bit longer than her but then we got her on it and we've been drinking it maybe like six years now yeah our two kids drink it so a three-year-old and a one-year-old and we're really lucky in california because we got raw farm who's mark mcafe who's the leader in raw milk alone in all the world He's the largest raw milk dairy in the world.

Speaker 1 And that's one good thing about California: we're pro-dairy. So we're looking forward to

Speaker 1 launching our raw milk brand here shortly. And because there's a huge demand for it, we're in 15 farmers' markets in San Diego, and it's probably the number one request that we get.

Speaker 1 Oh, it's like, hey, we love your beef, but do you have raw milk? And we're like, no. So this downsizing on our lease

Speaker 1 is a huge,

Speaker 1 I think it was kind of a sign from God for us, you know, to like, all right, let's focus on the D to C, let's build that, you know, and maybe move move some energy over here to this raw milk.

Speaker 1 I think you'll make way more off the raw milk

Speaker 1 because you can't buy it in grocery stores. Yeah.
Maybe in Cali you can, right? You can in Cali.

Speaker 1 Nevada is actually, I think, the only state. There's like two or three left where it's illegal.
Yeah. Like you can't even do like a herd share.
Oh, it's yeah.

Speaker 1 Sprouts has like raw kefir, but they say for dogs or something. Yeah, okay.
Other than that, you can't buy it anywhere.

Speaker 1 Even farmers markets here should look into setting up there because there's no raw milk, okay? So, I wonder if you would allow that at the Summerlin farmers market, which is a pretty big one.

Speaker 1 It's a good one here, yeah. Yeah, do you shop there? Yeah, every weekend.
I get uh, Dubai Chocolate. Have you had that yet?

Speaker 1 No, oh my god, yeah, it's so good, but yeah, I love the energy at farmers markets, even though I'm paying double the price out behind it. Yeah, because I like supporting local businesses.

Speaker 1 Well, it's great to actually talk to your farmer rancher too, you know, and ask them questions about what they do, you know, exactly.

Speaker 1 And yeah, we want to come out with like some like a template on what questions to ask because

Speaker 1 there can be a little bit of greenwashing and lying, you know, at the farmers' markets, you know, because you know, they're like, oh, yeah, we're organic, but we just, you know, we don't pay for this certification or we don't use pesticides.

Speaker 1 Right. They all say that.
Yeah. It's like, okay, well, tell me, hey, what's your soil health management plan? You know, how are you building soil? Right.

Speaker 1 You know, and if they don't have a good plan for that or don't have a good answer,

Speaker 1 then, you know, it's, it's, I don't know. Like, we, I think just as as a species, we have to get more educated around food.
We don't really go too deep.

Speaker 1 And if they had a regenerative label at the, at their, at their stand, I would love that. Yeah.
See Dole Scouts doing that now on food labels. Oh, okay.
So they just partnered with Costco, I think.

Speaker 1 We're going to start doing that on food labels. That's awesome.
There's so many ingredients people don't know what to look for for sure. I mean, they keep renaming stuff too.
Yeah.

Speaker 1 They just renamed all the food dyes. So you got to look for the new name on that.
Okay. It's nuts, man.
Yeah. Dodging landmines when you're at the grocery store.
Yeah. That's awesome.
That's so cool.

Speaker 1 Yeah. I mean, technology, I think, is

Speaker 1 so great for stuff like that, for the transparency. And

Speaker 1 I think that's the key, really, is the transparency, like just opening up. We do farm tours and ranch tours.
We sold out in 2023, I think, 12 farm and ranch tours. And we had about 50 people.

Speaker 1 We're lucky. We're blessed because we're in California.

Speaker 1 So you could fall out of bed and sell beef to

Speaker 1 20 million people. But

Speaker 1 they're craving for experiences like that and connection. And that's what we're really trying to do at Perennial Pastures is build that connection.

Speaker 1 You know, our, our mission is enriching life by restoring connections, healing land, and nourishing people, you know, so there's a spiritual element to that too, right?

Speaker 1 And so getting those folks out to to see the soil, to kick the dirt, to see the animal, to see the relationship between the rancher, you know, the horse, the movement of the cattle.

Speaker 1 It's kind of like a symphony of of life out there on the ranch. And when people see it, some people that have come to the ranch have never even seen a cow in their life.

Speaker 1 And when they see the cow and they see much less two or three hundred in a herd all mobbed together,

Speaker 1 it's kind of like a profound experience for them.

Speaker 1 And you have a customer for life as long as you have a good product

Speaker 1 to sell.

Speaker 1 Yeah, it's a beautiful experience. I've been to a couple cow farms and they're just so pure.
Yeah, yeah.

Speaker 1 You got some good ones here in Nevada, northern Nevada, actually. You got some great cowboys here, too.
This This is Buckaroo country here. Interesting.
I got to get up there to Reno.

Speaker 1 I've never been up there. Yeah, yeah.
You got to get to Reno north of that. And Winnemucca is big cowboy country, too,

Speaker 1 all the way up to Elko up there. So the Buckaroo is kind of a version of the Vaquero, which was the California cowboy.
So the Spanish came up.

Speaker 1 through Mexico, settled California, trained the indigenous folks on horsemanship. The vaquero horse tradition, this natural horsemanship tradition, was a melding of the local natives and the Spanish.

Speaker 1 And then

Speaker 1 that kind of went through its cycle. And then

Speaker 1 the white settlers kept coming west and they developed kind of their own culture here in Nevada. And they anglicized the word vaquero to mean buckaroo, or they just kind of changed the pronunciation.

Speaker 1 So it actually comes from California, that tradition. And the tradition is like working with the horse, horse, working with the cow.

Speaker 1 We use long ropes. It's all very low stress livestock handling, right? Yeah.
That's what it's about.

Speaker 1 When you have low stress with the animal, when you're kind of at a point of center and you're one with the horse, like the cow can feel that, right?

Speaker 1 And it's a big part about producing beef, too, because you don't want a cow that's that's high stress.

Speaker 1 If you're, you're, you know, pushing it too hard, if you're, you know, shocking it with a cattle prod, prod, that's going to show up in the meat flavor, right?

Speaker 1 If you got this super tranquilo, you know, cow that's just relaxed. It's, you know, it's like, hey, this guy comes, he, he moves me to fresh pasture, you know, every day.

Speaker 1 Good things happen every time I see this person.

Speaker 1 He's just going to, you know, his last day is going to be, you know, they have one bad day is what we like to say, you know, and, and I, you know, to be honest, I wouldn't mind coming back as a, as a cow on one of these regenerative occasions.

Speaker 1 You know, you just, you just chill and eat grass. Yeah.
Yeah. Is that why Wagyu tastes so good? They're, they're so like carefree.
Well, yeah, it's a good, that's a good point.

Speaker 1 I mean, Wagyu tastes so good because they feed them a lot. So, and that's why it's so expensive.

Speaker 1 I mean, it's, it's a confined feeding deal, too. And I know that that's a big trend right now is a wagyu beef, but um,

Speaker 1 when you look at the nutrient density side of that, it's not too good of a picture. Yeah, yeah.
It's really fatty. Very inflammatory.
Yeah.

Speaker 1 It's like, it's like a diabetic, obese, obese cow It's just got

Speaker 1 very unhealthy fat. And that comes back to the omega-6 to omega-3 ratio, kind of optimal for human beings is three to one.
So three omega-6 to one omega-3.

Speaker 1 Some of that Wagyu beef is testing north of 18 to 20 omega-6 to holy. So it's very inflammatory to the system.

Speaker 1 And it's not natural, again, to like confine an animal and feed it. Now, in Japan, they do it great.

Speaker 1 They have these artisan, you know, confined feeding things and they do the massage and this and that and the A5, but it's still not healthy. It tastes great.
Don't get me wrong.

Speaker 1 I do like the taste of a grain-finished animal, but I believe that we can get the genetics and the finishing down on the grass-fed side of things to equal the eating quality of grain finish.

Speaker 1 That'd be amazing. And that's where we're headed with our genetics, but it takes a while to build a supply chain, especially when a supply chain has been built for grain finishing, right?

Speaker 1 We used to have these smaller framed, framed animals that were made to finish on pasture. They just finished easier on pasture.

Speaker 1 Now we have these mega cows that put on tons of weight in the feedlot because that's how the feedlot gets paid. They get paid per pound of weight gain.

Speaker 1 So they want these ranchers producing these heavy framed animals because they get paid more on the rate of gain, right?

Speaker 1 That's bad for the rancher because these larger framed animals aren't as efficient and you can carry less of those animals on the land.

Speaker 1 If you have smaller, more medium medium framed animals, you can carry more of those animals on the land, and that's more profitable for the rancher.

Speaker 1 But it also comes through if you're direct marketing that meat, it finishes better on grass purely, right? These larger framed animals need that extra energy, need that feedlot to finish properly.

Speaker 1 So it's our goal, again, at perennial pastures to develop something like that, you know, that finishes well. We're on our way.

Speaker 1 We're working with all of our partner ranches and our ranch as well to like, you know, come up with this genetic hybrid, you know.

Speaker 1 And when I say that, you know, it's not like a bad word, like a GMO or anything. It's just we're using different bulls from different places.

Speaker 1 And we follow Johan Zietzmann's breeding philosophy, this guy from Africa, who's really revolutionized the cattle industry.

Speaker 1 And he mixes kind of these American breeds with actually some African breeds, and they come together. All these cattle in Africa, they survive the Tetsi fly, lions, hyenas.

Speaker 1 They're super adapted, right? Yeah. We kind of got these soft cows in America, these Angus that just, you know, have these nice ones.
Black and white ones.

Speaker 1 yeah yeah that's the holstein ones uh there's there's black and white uh the angus mixed with the hereford cows has black baldy those can be black and white they have white faces yeah um and the brown ones i've seen yeah there's brown ones there's all sorts of different colors you know but um angus for some reason has just become the main popular cow in the states because you know it finishes well on a feedlot um but it's not you know if you think about it where angus originally came from is aberdeen scotland there's a lot of areas in the in the U.S., I'd argue, that are that are much different than Aberdeen, Scotland.

Speaker 1 Super temperate, wet, cold environment. You put that cow from Aberdeen right here in Las Vegas and it's going to have a tough time, you know, like earning its living on a ranch here in Nevada.

Speaker 1 You know, so we're trying to, we're trying to build these composite breeds that finish well and have just as good eating quality and more nutrient density straight off the grass. I love it.
Yeah.

Speaker 1 Have you ever been to a slaughterhouse? I've had a guest come on here and talk about her.

Speaker 1 Yeah, for sure. A ton of them.
We work with about four right now across the country as we build this supply chain. Yeah.
What was that like seeing the inside of that?

Speaker 1 I've been to a few. I've been to some that are better than others.
We only work with really top quality operations that really take animal welfare into account.

Speaker 1 The one I'll tell you about is run by a good friend of mine, Eric Brandt, down in the Imperial Valley. And he does a great job.
It's called One World Beef.

Speaker 1 And they had this gal, Temple Grandin. Have you heard that name?

Speaker 1 Okay.

Speaker 1 She might be an interesting interview, too. She's still around.
She's later in her years, but she's the guru of low-stress livestock handling. Oh, nice.

Speaker 1 She actually has autism and she's high-functioning Asperger's. I believe that's how you say it.
Yeah.

Speaker 1 And she kind of was raised on a ranch and just

Speaker 1 found out, you know, some ways of handling cows because she's extra sensitive to sort of light and feeling and kind of touch.

Speaker 1 She found out a way to develop a whole method for making sure that the cow is comfortable in these facilities. Really? Yeah.

Speaker 1 She actually built herself, and there's some really good documentaries on her because she would have these episodes.

Speaker 1 She went to college and highly trained professor doctor. And she would have tough times sometimes in college to have these episodes.
She built herself a cattle chute, right? Because

Speaker 1 observing cows on this ranch in Arizona, we actually know the ranch. She grew up, Boot and Racket Ranch in Sonoya, Arizona.
I've been to it.

Speaker 1 She observed these cows and these certain chutes, when they would get their heads stuck in them, they would rattle around and, you know, they'd be very, you know, agitated.

Speaker 1 Well, she found out that when you squeeze the sides of them, they totally chilled, right? So she was kind of the one that came up with

Speaker 1 the cradling of the cow. And when they're nice and tight, they totally chill and they relax.
Oh, wow. So she built herself a chute.

Speaker 1 Holy college, you know, because she wanted to feel the same feeling, right? She's like, hey,

Speaker 1 I'm kind of, you know, I'm in tune with these cows. And so she built herself a homemade deal.
And that's how like she kind of got through a lot of her early, you know, stage.

Speaker 1 But it's, it's all in the documentary.

Speaker 1 And so this facility we use in Imperial Valley in Southern California that was designed by Temple Grand and it's all about the, you know, until the very last moment, you know, like they have misters because it's kind of in the desert.

Speaker 1 They got misters for the cows. They got rubber floors for the cows when they first come out.
All the lanes are designed in a way that are curved because cows like curves rather than straight lines.

Speaker 1 They don't use any cattle prods. So the cattle production deal to like move them up, no cattle prods.
And you have to sign an affidavit.

Speaker 1 Even the truckers that truck into there have to sign an affidavit that says, I won't use and we exclusively say that with all of our truckers don't use this don't use that oh wow yeah yeah so

Speaker 1 occasionally you'll get one animal that's like the really stubborn and no matter what you do and it's holding up your operation you you give them one little one little you know shock to get them going you know massive animals it doesn't really hurt them but continuous shocking really you know raises the cortisol levels drops the glycogen levels glycogen is what you want at a high frame

Speaker 1 at a high level before you slaughter. That's what's going to create your tenderness, your flavor.

Speaker 1 I've seen documentaries on how smart pigs are.

Speaker 1 Have you seen this? No. So apparently they're really smart.
Super smart. What's the name of the documentary? I forget.

Speaker 1 I'll find it and link it in the video, but just like ethically, seeing them at slaughterhouses, I don't know. I know some of it's programming, too.
They're trying to.

Speaker 1 The pig deal is terrible, you know, to be honest, how we produce it, you know, and kind of who owns China just bought Smithfield, you know, and the pig and chicken deal is 10 times worse than the beef side.

Speaker 1 At least we have a ton of independent American ranchers still, you know, running their own operations.

Speaker 1 A lot of these chicken and pig producer contracts, they're almost like indentured servitude to produce for Tyson and Smithfield and all these, you know, confined feeding operations.

Speaker 1 And yeah, they're terrible. They never see outside.
Yeah. So coming back to the spiritual point, right, you've had Zach Bush on here.
I think he talks about this.

Speaker 1 Like if you've had a confined chicken, you know, sometimes like you feel different afterwards and he'll he'll i think he's got descriptions of women having a chicken salad at lunch and all of a sudden afterwards they get an anxiety attack holy crap yeah because that's all that that chicken knew right and its whole life was a confined deal right they lived in a cage its whole you know so that's imagine eating that energy right i mean i know i used to eat bacon every morning i can't eat bacon anymore yeah yeah this is like the highest quality you there are good pastured pig operations it's really hard to find a regenerative one though because pigs can be pretty tough on pasture they eat everything right yeah and they they root and and they like till the ground with their noses and that's a big kind of no-no in regenerative agriculture we don't till the soil right that oxidizes the organic matter and and i didn't know they did that yeah that's what i'm saying though they're pretty smart like people think they're smarter than dogs yeah they're super smart i love pigs we want to start a pig operation on our place.

Speaker 1 My wife and I had the blessing of going to Spain and they have this special special pig out there hyperico right yeah yeah i had it at a restaurant here yeah uh jose andreas restaurant of bankers yeah yeah and he's done he was a guy that did uh some anthony bourdain a lot of yeah stuff with him right yeah so they have this region in spain called the de gesa

Speaker 1 and uh it's all oak savannah kind of grasslands they do till underneath there but we went actually to the homona barico i dragged her to the homona barico museum we're the only ones there they had to turn the lights on for us wow and uh that you know that was part of our vacation no one was used to this

Speaker 1 what's that no one went there well it's in a small village like north of sevilla about an hour you know and like i specifically searched it out i was like babe i want to learn about homona barico you know yeah so we go to this we go to this small museum and it was awesome i mean they tell you about the whole process all the aging how they're finished on acorns and all that nice and uh

Speaker 1 yeah and so um

Speaker 1 So I think that could be a product. It's very hard to pull off, like I said, though, in a regenerative manner.
You have to constantly move the pigs. And in nature, that's what pigs would do.

Speaker 1 They would just go from one area to the next, you know, so in a pastured situation, you just got to be really on top of your fencing and move them a lot.

Speaker 1 So you can find those operators, but like you would have to order Sean from like somebody like Joel Salatin from, you know, Swoop, Virginia.

Speaker 1 There's like, I don't know, there's like five to ten, you know, good regenerative pig producers that I could, yeah, I could name. I saw Joel's farm on a video.
Oh, cool. Looks pretty good.

Speaker 1 Yeah, he just did this new documentary of like Angel's Acres or something. Oh, yeah.
But yeah, he's got a ton of documentaries out there. Yeah, he's doing some God's work right there.
Oh, yeah. Yeah.

Speaker 1 He's one of the pioneers. And guys like me, the next generation, we're standing on his shoulders, Alan Sayre's shoulders, Will Harris, both Will and Joel Ron Joe's podcast, which I think has really

Speaker 1 risen the awareness around regenerative agriculture. Yeah, man.
Yeah, I hope big food doesn't buy him out because that's what happens with these ranches, right? Yeah.

Speaker 1 I think the beauty of,

Speaker 1 you know, both of those operations is

Speaker 1 the next generation loves what the whole operation is about. You know, Joel's got his son, Daniel, who's going to take over.
I think he's my age, maybe a little bit older.

Speaker 1 And then Will has his daughter, Jenny, and she's awesome too.

Speaker 1 So like, you know, Will's farm, he's fifth generation. I think Joel's third or fourth.

Speaker 1 So when you make it fun and you're profitable and you're producing a product for customers that rave about you, what's not to like?

Speaker 1 Like, there's no, I think there's no better life in this world than the life of a regenerative farmer that's doing amazing work. I agree.
You're in touch with nature. You're eating great food.
Yeah.

Speaker 1 Making a living for your family. It's like a win-win across the board.
100%.

Speaker 1 Yeah. Yeah, I'm with you on that.
I actually want to get a ranch when I'm older, like on the side. Cool.
I like how Ty Lopez lives in three spots a year. Oh, yeah.
That's great.

Speaker 1 One of them's off the grid. One of them's in a city and then one in a suburb.
There you go. Perfect.
Good balance, like the business. Yeah.
Off the grid. I like that.
Yeah. Yeah.
Yeah.

Speaker 1 My wife and I have been talking about that because we live on five acres in between two of our leases, right? So that's kind of our like suburban, kind of like homestead spot. Yeah.

Speaker 1 But definitely want a big ranch, you know, someday. And then maybe like a beach house would be awesome.
That's the way to do it. Yeah.

Speaker 1 But hopefully regenerative keeps building, you know, and taking off. And that's what we need.

Speaker 1 I think if we have regenerative ranchers you know being successful you know on the land profitable i think that's what's gonna that's what it's gonna take to like move this behemoth that is our food system you know we're driving down the road here in vegas and just seeing kind of all the strip malls and i was joking to my wife dina um about we were driving through tiny chinatown

Speaker 1 oh yeah yeah i live right behind yeah yeah and i was like

Speaker 1 What are the odds made that there's any seed oil-free, you know, non-shots in Chinatown? Chinatown, I eat there, I feel like shit.

Speaker 1 I was like, I was like, we'll know we've made it when Chinatown is cooking with tallow. Like all the restaurants are cooking with some sort of tallow or lard from Virginia.

Speaker 1 That's, that's when we'll made it. Well, it's starting.
Steak and shake. Okay, cool.
Just announced they're using tallow. That's great for their fries.
Yeah. Nice.

Speaker 1 Fries, which is the first, I believe the first fast food to make that change. Yeah.
Now you got Chipotle announcing they're going to get away from Ceda Wolos. That's great.
Which is huge.

Speaker 1 I see Chipotle every day. I see.

Speaker 1 Yeah, they use Cedars. Yeah.

Speaker 1 I mean, in college you know i played baseball and that was like our protein stuff same yeah i was a distance runner oh nice 10 bucks you could get a thousand calories that's cool pretty good deal what was your event uh mile okay

Speaker 1 oh sweet yeah did you ever run no my mom did she was uh track and field for ucla oh nice yeah she was like iron man kind of damn yeah she's a beast i come from a family of athletes my brother played professional baseball for the new york mets my dad played football for for notre dame um let's go on tampon that's my favorite school nice notre dame really i'm half Irish, baby.

Speaker 1 You are sweet. Yeah.
I figured Sean Kelly. Super Irish.
I'm Kevin Patrick, dude. Yeah.

Speaker 1 My cousin's name, Patrick. I've been to Ireland.
Okay. It's pretty cool.
Yeah, it's beautiful. A lot of farms out there.
Let's have a dairy farm in Ireland. That's what we do.
It would do well.

Speaker 1 It rains a lot there, man. I don't know if that's good or bad.
It's great. Oh, it's great.
It's so mild there, too. You know, Dean and I have been there as well, and it's super mild.

Speaker 1 And it's a great grass-growing environment. I mean, like anywhere, you know, like Ireland or the UK is like amazing grass growing.
Yeah. I know a guy in the UK, he's got a mobile dairy operation.

Speaker 1 He's running, he's milking 400 cows in a mobile situation, moving them around, not like with the, because most dairies have these like sedentary milking parlors where the cows have to go back to every day.

Speaker 1 Yeah. This guy's got a mobile operation, so he's able to do the high density rotational grazing.
Wow. Yeah.
With a mobile milking thing.

Speaker 1 So he's got two full-time, two and a half full-time equivalents milkers. And he's, you know, he's got an extremely profitable operation right there out of London.

Speaker 1 So we were talking recently because that's the next step for us with our four because we're going to start a 40 cow dairy this year and the next step would obviously to 10x it and to do 400 so he's got this specific parlor that he's designed that's a double herringbone and it's it's an awesome system so that's beautiful it probably helps keep the cows not stressed out too if if they're not going forced to be somewhere to milk for sure yeah the milk will go up because they have to walk a lot less they can just hang out right in the pasture yeah How much milk can you get out of a cow?

Speaker 1 I'm curious. It depends.
I mean, certainly these big Holsteins that are in these massive confined dairies, I think upwards of eight. Eight gallons? Eight gallons a day.
What? Yeah.

Speaker 1 They're releasing that much. Yeah.
But when you milk them that hard and for that, for that young and it's all about production,

Speaker 1 they only produce two to three years of their life and then they really start slowing down.

Speaker 1 And then they turn them into meat.

Speaker 1 so like all the in-and-out burger that that you've, I'm sure you've had enough. I love it.
Yeah, that's my guilty pleasure. I love it.
I know, like, I'm all about regen and see, but like,

Speaker 1 I just, I just, you know, they're using those cows that are. I wish they were, I hopefully they, they go to, yeah, but they're using the dairy cows.
Yeah, yeah.

Speaker 1 So those are cows that no longer can even produce milk. Yeah.

Speaker 1 They just grind them up. Yeah.
Yeah. Oh, yeah.

Speaker 1 Yeah. But it's all right.
I mean, you're not, you know, like, you got to have something. I eat it like once a month.
It's so fast. I'm with you.
I'm with you. Yeah.
Yeah.

Speaker 1 My other guilty pleasure is this all-you-can-eat A5 waggy spot.

Speaker 1 Yeah. Yeah.
My gut. Yeah.
Like a hundred bucks, all you can eat. Okay.
Dang. But last time I, uh, I almost threw up.
Everyone else threw up. I was with, we went way too hard.
Yeah.

Speaker 1 Like if you eat too much of that, it's like so rich. Yeah.
For sure. I mean, yeah.
And it's just so rich and your body's not used to that level of richness. I mean, you can, you can really, uh,

Speaker 1 yeah, it's like your microbiome gets used to eating all this clean, great food and the bacteria and everything that and fungi that's in your gut. It's just like, hey, yeah, keep giving me that.

Speaker 1 And then when you switch it up so hard. That's why traveling's tough for me.
Yeah. My travel, especially to other countries, but even within the U.S.

Speaker 1 Yeah, I like to eat something and I feel it immediately. Yeah.
Because of the gut microbiome statement. When did you go to Ireland? I went five, six, maybe six years ago.
Okay. Yeah.

Speaker 1 I ran the whole time I was

Speaker 1 going to Dublin. Obviously, yeah.
And then where else? Dublin and we went to like random villages that had like 100 people living there. They had five bars.
Yeah, totally. Yeah.

Speaker 1 That's the best part about Ireland. And I think we need some of that in our culture is like the pub culture.
Like we've lost this like local village.

Speaker 1 You know, I think you're starting to kind of see it come back in the food system where like you're connected and then there's these meeting spots.

Speaker 1 But like that whole pub culture where you have these super low alcoholic, you know, Guinnesses and Murphys, you know, 3% ABV, you know, and you're just there really for the conversation with

Speaker 1 your friends. Yeah.
Yeah. I think that's a huge part, you know.

Speaker 1 That's what I love what you're doing too is you're bringing an awareness, I think, to not only the health side of things, but the spiritual side

Speaker 1 as well.

Speaker 1 Because my wife's a clinical psychologist and, you know, that's, I mean, that's what we're doing. Like, I'm healing the land and she's healing the mind.
Oh, I love that. Yeah.
That's perfect.

Speaker 1 So like we're like, we're like this power couple, you know, and it's needed, right? Because you can't have one without the other. Like you, you, you can't be anxiety free if you're eating like crap.

Speaker 1 Right. I've never seen that.
Yeah. Yeah.
No one can pull that off, I think. Yeah.
It just messes with your body. Yeah, for sure.
Yeah.

Speaker 1 And so I think, you know, it's, it's important

Speaker 1 to have that connection.

Speaker 1 There's something about the food connection that's great for the brain where I mean, that's, that's what mental illnesses are, right? They're, they're, they're isolation sort of illnesses, right?

Speaker 1 That you get so caught up in your, in your mind pattern and your thoughts and

Speaker 1 you just think you're

Speaker 1 all on it on your own. Well, in reality, you're connected to this larger organism and this larger being, you know, and you have a role to play in the stewardship of that.

Speaker 1 And when you have that realization, it just, I don't know, it brings, it brings forth this

Speaker 1 abundance, this relaxation, this like, okay, I'm part of a larger whole, which is so important, I think, for mental health, just to realize, you know, whether whether you do meditation or whether you pray or whatever you do it's all about you know like we're all part of this this one oneness in the world you know we're all trying to to inch it and make it better and enhance the vibration and all that so i don't know i think i think it's a cool

Speaker 1 you know both of those fields are dealing with complexity too. Like psych, the mind is so complex and nature is so complex.
Yeah. So managing both of those things, it's really interesting.
It is.

Speaker 1 Yeah. We're just scratching the surface on it.
We know a little about the brain. It's crazy.
Yeah. Do you meditate?

Speaker 1 Depends on your definition, not like your traditional meditation where I close my eyes and like hum for 15 minutes. But I had practices.
Yeah. Yeah.
Yeah.

Speaker 1 Did you do anything like pre-events or anything when you were competing as track and fancy? No, I wish I knew what I knew now, especially about nutrition.

Speaker 1 Oh my god, I probably would have been a professional attal. I knew what I knew now.
Oh, I bet. I was eating the shittiest food.
Oh, yeah, yeah. And I was still really good.
Muscle milk. Yeah.

Speaker 1 They were pushing on that as hard and college.

Speaker 1 Yeah, lunchables oh yeah french fries yeah unhealthy stuff and i was still running a 440 mile eating like that's awesome so if i ate amazing and i had the mindset stuff i have now for sure i could have ran a four minute mile that's awesome yeah that which that's like pretty world class right if you're under size yeah well back in the day it was now it's a lot of people have done it but it's still impressive yeah yeah that's awesome four minute yeah you got a good frame for for running yeah i got the length yeah yeah well dude it's been cool uh for sure we'll find out more about you and perennial pastures Perennial Pastures Ranch is our website.

Speaker 1 That's the main deal. You can follow us on social.
We're on Instagram too, Perennial Pastures Ranch, and we're on X as well, Regen Ranching on X. So yeah, give us a try.

Speaker 1 We got a Regen sampler box going right now, which is $79. Good entry point.
We send you a steak and a roast and a piece of ground beef. And it's a good entry point.
You know, if you're not used to.

Speaker 1 beef in bulk or you're not ready for that yet, just give it a try. And then hopefully, you know, you migrate to that.

Speaker 1 That's where we'd like everybody to is just have a freezer at home, and you know, that you got all this sustenance for your family. You don't have to go to the grocery store, you know, every week.

Speaker 1 You can just pull a steak out of the freezer. But if you're not ready for that, we got all sorts of great boxes.
Yeah, it's been saving me so much time, man.

Speaker 1 I literally bought a freezer just for the cow. That's it, and I haven't been to the grocery store since.
I used to go like twice a week, yeah, for sure.

Speaker 1 So, it saves you a lot of money up front, and then also money with the time you're supposed to do. Yeah, we got that free freezer deal going too.

Speaker 1 So, if you don't have a freezer, we could ship you a freezer anywhere in the country. Oh, wow, that's a good one.

Speaker 1 So, if that's a yeah, if that's an impediment to you getting, you know, some sustenance and nourishment for your family, then we can take care of that for you. Smart, yeah,

Speaker 1 well, dude, thanks for coming on. That was awesome! Yeah, check them out, guys.
I'll see you next time.