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Home > Bulletproof Radio > Meat, Interrupted: How Radical Transparency is Saving Our Bacon – Grass Roots Farmer’s Cooperative with Dave Asprey : 699
Podcast: Bulletproof Radio
Episode:

Meat, Interrupted: How Radical Transparency is Saving Our Bacon – Grass Roots Farmer’s Cooperative with Dave Asprey : 699
Category: Health
Duration: 01:04:44
Publish Date: 2020-05-14 13:00:00
Description:

In this episode of Bulletproof Radio, I’ve invited two guests to talk about a different perspective on the current disruptions in the U.S. meat supply. Covid-19 has turned a spotlight on problems within industrial meat processing. But there’s another way that keeps workers safe and product quality high for consumers. 

There are small-scale farmers and meat processors providing total integrity throughout the value chain. Preserving natural ecosystems, respecting animals, and protecting the environment are simply the way they do business. Plus, they’ve got science on their side proving why grass-fed, pasture-raised livestock is both the healthiest—and most humane—meat choice.

Cody Hopkins is a physicist who decided to be a farmer, then founded Grass Roots Farmers’ Cooperative in Arkansas and serves as its CEO. He and the Grass Roots partner farms are changing the way meat is produced and consumed across the U.S. He’s focused on regenerative agriculture, animal welfare, sustainability and blockchain technology.

“There is a growing awareness of the vulnerability of our meat supply chain, especially at the processing level,” Cody says. “When one company or one plant produces 130 million servings every week, it's producing 5% of the country's pork. That is a scary position to be in and I think people are really waking up to that right now.”

Andy Shaw, CEO of Cypress Valley Meat Company in Arkansas, has more than 20 years of experience in all aspects of meat processing. He oversees multiple USDA-inspected processing plants that service Grass Roots, major retailers and farmers, and private label products for renowned restaurants. 

“When you look at what people have said in the past of being too big to fail, we're seeing quite the opposite now,” Andy says. “I think they're [industrial meat processing plants] too big to stay continually in motion while all this is going on. When you’ve got that many employees concentrated in one location, it's almost impossible to keep everybody healthy and at work. We're seeing the repercussions of having a centralized food system right now.”

Enjoy the show! And get more resources at https://blog.daveasprey.com/category/podcasts/
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