Have you ever wondered where your food comes from? Welcome to the Pederson's Farms podcast. Our goal is to lift the curtain on all aspects of the food industry, so you know more about what you eat. Hosted by our VP, Neil Dudley, a man with over 20 years of experience in the business, that worked his way from the ground up. We look forward to discussing agriculture, sustainability, transparency, diversity, philanthropy, and animal welfare from the perspectives of our consumers, customers, vendors, employees, and peers. You never know what you don't know until you listen. How to raise pigs without gestation crates? What company made no sugar bacon first? What is the carnivore diet? What is the Keto diet? How to raise third party verified humanely raised pork? What is Whole 30? How to cook turkey bacon? Be sure to check us out at https://pedersonsfarms.com The Pederson's Natural Farms Podcast is produced by Johnny Peterson (notice the "t") and Root & Roam.
In this engaging episode, Neil discusses ancient food practices and the evolution of human diet and health with Dr. Bill Schindler, a food archaeologist and primitive technologist. Dr. Schindler highlights the importance of connecting with our food sources and shares insights into how our ancestors thrived through dietary practices. He explores the evolution of human anatomy and diet, emphasizing the significance of nutrient density and bioavailability. The conversation also touches on the Blue Zones, the impact of disconnection from food, and the overwhelming nature of modern dietary information. Dr. Schindler encourages a return to instinctual eating and provides practical insights into creating nourishing meals and lifestyle choices as seen in his restaurant and educational initiatives. Links https://pedersonsfarms.com/ https://eatlikeahuman.com/ Dr. Schindler on IG: @drbillschindler Topics 00:00 Introduction to Dr. Schindler 02:47 The Evolution of Human Physiology 04:10 The Role of Food in Human Development 09:14 Challenges of Modern Lifestyle 22:32 The Disconnect from Our Food 26:50 Exploring Apple Varieties and Consumer Choices 27:47 The Power of a Truly Nourishing Meal 29:46 Instincts and Modern Nutrition 30:54 The Role of Senses in Nourishment 31:48 Evolutionary Perspectives on Diet 32:59 Challenges of Modern Eating Habits 33:57 Reconnecting with Natural Instincts 35:39 Steps Towards a Healthier Lifestyle 38:03 The Complexity of Food Choices 48:12 Promoting a Nourishing Food Culture 51:46 Final Thoughts and Encouragement
10/14/24 • 52:33
The guest is Shawn Wells, a renowned nutrition expert and entrepreneur. Shawn has extensive background in biochemistry, his insights on biohacking and nutrition, and his experiences within the health community. Key topics include the impact of processed foods, the importance of whole foods, and the role of supplements. Shawn also shares his personal health journey, detailing the challenges he faced with obesity and autoimmune diseases, and how these experiences fueled his passion for nutrition. Additionally, they touch on the societal issues related to food education and the benefits of staying connected to the source of our food. The conversation is an insightful deep dive into health, wellness, and the food system. Links https://shawnwells.com/ IG: @shawnwells Visit us online: https://pedersonsfarms.com/ Topics 02:14 The Biohacking Community 03:55 Vitamin Myths Debunked 05:28 The Impact of Modern Diets 11:02 The Best Diet Debate 17:29 Personal Health Journey 21:50 The Power of Passion and Curiosity 34:37 Food System Misunderstandings 36:57 Conclusion and Resources
9/24/24 • 37:52
In this episode of the Peterson's Farm podcast, Tony Bartleson, also known as Meat Dad, shares his journey and expertise as a butcher, educator, and content creator. Tony talks about the cultural significance of butchery, the benefits of buying whole cuts of meat, and how learning to cut meat at home can lead to better quality and cost savings. He also discusses his background, how he transitioned from various jobs to becoming a butcher, and the importance of genuine, hard-earned skills. Additionally, Tony highlights his mission to make quality food accessible to everyone while encouraging healthier lifestyles. The episode also touches on the role of butchers and the challenges faced by the profession today, along with Tony's involvement in charity events like Bacon Bash, Texas. Links https://www.themeatdad.com/ IG: @meatdad1 Visit us online: https://pedersonsfarms.com/ Topics 00:13 Introducing the Meat Dad 01:11 The Importance of Food Education 02:01 Saving Money with DIY Meat Preparation 07:42 The Journey to Becoming a Butcher 11:19 Lessons from the Butcher Shop 13:17 Corporate Life vs. Personal Fulfillment 15:25 Earning Respect and Success 20:33 Knife Sharpening Techniques 21:18 Understanding Bacon Production 23:43 The Value of Healthy Eating 26:28 The Importance of Teaching Kids 27:45 Challenges of Promoting Health 31:23 Supporting Type 1 Diabetes 36:16 Reviving the Butcher Profession 40:41 Consumer Power in the Grocery Industry 41:53 Conclusion and Final Thoughts
9/7/24 • 42:32
In this episode, representatives from Forum Meat, Todd Winn and Jennifer Tyson, discuss their backgrounds and experiences in the meat industry. They share insights on where meat comes from, the challenges and intricacies of meat processing, and the importance of quality and safety regulations in meat distribution. They also emphasize the value of small businesses in providing customized services and how the pandemic affected their operations, leading to unexpected growth in new business areas like serving ranchers. The conversation underscores their dedication to delivering high-quality, all-natural products to customers. Links https://www.forummeat.com/ Visit us online: https://pedersonsfarms.com/ Topics 00:00 Introduction to Todd Winn and Jennifer Tyson 01:28 Jennifer's Journey in the Meat Industry 03:57 Todd's Background and Passion for the Meat Business 08:22 Challenges and Misconceptions in the Meat Industry 13:22 Forum Meat Company's Unique Approach 24:18 Impact of COVID-19 on Forum Meat Company 27:58 Conclusion and Final Thoughts
8/22/24 • 28:36
In this episode of the Pederson's Farms podcast, Neil Dudley interviews Carnivore Ray, who follows a carnivore diet consisting of only meat, eggs, and seafood. Ray shares his journey of how he started the carnivore diet and the positive effects it had on his physical and mental health. He experienced weight loss, improved mental focus, and the disappearance of chronic knee pain. Ray also discusses his perspective on food addiction and the importance of not comparing oneself to others. He emphasizes that while the carnivore diet may not be for everyone, it can be a beneficial option for many. In this conversation, Carnivore Ray and Neil Dudley discuss the benefits of the carnivore diet and the misconceptions surrounding it. They touch on topics such as the importance of understanding different perspectives, the potential impact of food on our health, and the role of alcohol in a carnivore diet. They also discuss the preference for lean meats among women and the affordability of the carnivore diet. The conversation ends with a discussion about their favorite steaks and the reasons behind their career choices. Takeaways The carnivore diet, consisting of only meat, eggs, and seafood, can have positive effects on physical and mental health. Following a carnivore diet can lead to weight loss, improved mental focus, and the reduction or elimination of chronic pain. Food addiction is a real struggle, and it is important to understand that individuals are not solely to blame for their addiction in a society that promotes hyper-palatable and addictive foods. It is crucial not to compare oneself to others and to focus on what works best for one's own body and health. While the carnivore diet may not be suitable for everyone, it can be a valuable option for those looking to improve their overall well-being. Understanding different perspectives can lead to more effective communication and understanding. Certain foods may have adverse effects on our health that we have deemed as normal. The carnivore diet can help alleviate conditions like gout and regulate hormones. Alcohol is best avoided on a carnivore diet due to its negative impact on sleep and metabolism. Women's preference for lean meats may be influenced by societal norms and misconceptions. The affordability of the carnivore diet is a topic worth exploring. Ribeye is a favorite steak among carnivore enthusiasts. Career choices in the agriculture industry can be influenced by personal experiences and values. Chapters 00:00 Introduction and Background of Carnivore Ray 01:22 Reasons for Adopting a Meat-Only Diet 07:39 Addressing Mental Health and Depression 09:57 Challenges of Food Addiction and Cravings 15:28 The Concept of 'Not Giving a Rip' 24:35 Exploring the Benefits of the Carnivore Diet 26:55 Understanding Different Perspectives and Ideas 29:57 Gout and the Carnivore Diet 33:15 The Role of Butter in the Carnivore Diet 36:27 Alcohol and the Carnivore Diet 40:47 Preference for Lean Meats Among Women 41:41 Favorite Steaks in the Carnivore Diet 44:04 The Affordability of the Carnivore Diet 47:50 Being Open-Minded and Exploring Dietary Approaches
7/1/24 • 48:46
Recorded at the World Food Championships, Neil interviews Lee Ann Whippen, a seasoned pitmaster with over 25 years of experience in competitive barbecue and the restaurant industry. Whippen shares her journey from growing up on a hog farm to becoming a successful restaurant owner and brand ambassador for Pit Boss Grills. She discusses the importance of high-quality ingredients, animal welfare, and practice in mastering barbecue. Whippen also touches on the growth of the World Food Championship, the dynamics of being a woman in the barbecue scene, advice for aspiring pitmasters, and her advocacy for Pellot grills as a convenient option for both beginners and seasoned chefs. Additionally, Whippen promotes Trim Tabs Pig Powder, a unique rub developed by her late father, emphasizing personal stories woven into brand identity. Links www.pigpowder.com Lee Ann on Instagram: @leeannwhippen Visit us online: https://pedersonsfarms.com/ Topics: 00:27 Diving Into the Life of a Pitmaster 01:18 The Journey from Hog Farm to Barbecue Champion 02:24 Understanding the Importance of Animal Welfare in Food Quality 03:31 Experiencing the Growth of the World Food Championship 04:33 The Competitive Spirit and Community of Barbecue 06:21 Tips for Aspiring Competitors and the Role of Quality Ingredients 08:43 Breaking Barriers: Women in the World of Barbecue 12:45 The Versatility and Appeal of Pellet Grills 15:33 Connecting with Lee Ann and a Tribute to Trim Tabs Pig Powder
5/1/24 • 17:03
Recorded live at the 2023 World Food Championship, Neil welcomes Brylee Johnson, the current Miss Rodeo Texas who is preparing to compete for the Miss Rodeo America title. She shares her journey in rodeo queening, her background in ranch life including rodeo participation and livestock showing, and her role as a judge in the Championship's vegetarian category. The discussion delves into her experiences with food, both in her personal life and at rodeo events, highlighting the significance of food in family and community gatherings. Brylee also touches on her understanding of agriculture and food sourcing, influenced by her upbringing and responsibilities as Rodeo Queen. Additionally, the conversation explores Brylee's personal growth, faith, and her perspective on competition and camaraderie within the rodeo community. The dialogue underscores the intertwining of food, rodeo culture, and personal values, offering insights into the multifaceted world of rodeo queening. Links: Miss Rodeo Texas: https://missrodeotexas.com/royalty/miss-rodeo-texas/ Brylee on Instagram: @brylee_lark Visit us online: https://pedersonsfarms.com/ Topics 00:27 Miss Rodeo Texas: Dreams and Aspirations 01:39 A Rodeo Queen's Food Judging Debut 02:26 Family, Food, and Rodeo Traditions 06:03 From Rodeo to Representing: A Queen's Journey 10:47 Navigating Success and Setbacks in Rodeo Queening 16:43 Faith, Family, and Finding One's Path 19:19 Reflecting on the Journey and Looking Ahead
4/22/24 • 19:50
Neil interviews Molly Blakely, a remarkable cookie maker from Alaska, who shares her inspiring journey of starting her business with just her last $150 and transforming it into a million-dollar product. Molly candidly recounts the early days of hand mixing cookies in her kitchen with her 10-year-old son, gradually building up her business while facing challenges and seizing opportunities along the way. She highlights the pivotal moment when her business gained nationwide recognition after being featured on Buzzfeed, leading to exponential growth and prestigious accolades. Through her story, Molly emphasizes the importance of perseverance, faith, and resilience in the face of adversity. She opens up about the role of her faith in guiding her entrepreneurial path and how her cookies serve a greater purpose by supporting various ministries and community initiatives. The conversation delves into Molly's mission to make a positive impact through her businesses and her future plans, including her goal to sell her cookie company and focus on other ventures. Listeners are treated to insightful discussions on entrepreneurship, faith, and the power of perseverance. Links: mollybz.com Molly on Instagram: @mollybzcookies Visit us online: https://pedersonsfarms.com/ Topics 00:00 Kickoff: Introducing the Unlikely Duo 00:41 Molly's Incredible Journey: From Last $150 to Walmart Success 02:59 The Science and Secrets Behind Molly B's Cookies 05:35 Navigating Business Growth and Embracing Change 06:59 Faith and Business: How Spirituality Guides Molly's Success 11:37 Expanding Horizons: The Alaskan Love Company 13:56 Overcoming Adversity: Molly's Personal and Professional Rebirth 17:31 A Concluding Note on Faith, Business, and Life
4/3/24 • 19:00
Chef Brian Duffy, a seasoned chef with extensive experience in the culinary world, shares insights on the food industry and its various dynamics in an interview at the World Food Championship. Having graduated from culinary school in 1995, Duffy has witnessed the evolution of the industry over the years. He has appeared on television shows like Bar Rescue and Opening Night and now operates a consulting firm, aiding in the opening of restaurants globally while also engaging in speaking engagements and entertainment ventures. Duffy delves into various topics, shedding light on the intricacies of the hospitality and restaurant business. He addresses the common misconception about food pricing, attributing the rising costs to factors like increased food prices and elevated labor wages, particularly in the wake of events like COVID-19. Duffy emphasizes the importance of supporting local businesses, especially smaller restaurants that often struggle to compete with larger chains. The interview also touches upon broader issues such as sustainable farming practices, the impact of dietary choices on health, and the significance of consumer influence in shaping the food landscape. Duffy advocates for a balanced approach, acknowledging the diversity of perspectives and the need for open dialogue in today's polarized society. He underscores the power of consumer choices in driving change within the industry, urging individuals to prioritize quality and sustainability in their food preferences. Links: https://chefbrianduffy.com/ Find Chef Duffy on social media at @chefbriduff Visit us online: https://pedersonsfarms.com/ Topics: [00:00] Chef's background and culinary journey [01:00] Evolution of the food industry [02:00] Impact of TV appearances and consulting work [02:00] Misconceptions about food pricing [03:00] Effects of COVID-19 on restaurant economics [03:30] Importance of supporting local businesses [06:00] Dietary choices and health implications [07:00] Role of consumer influence in shaping the food landscape [08:00] Advocacy for quality ingredients [09:00] Challenges faced by small restaurants [11:00] Polarization and open dialogue in society [12:00] Power of consumer choices [15:00] Influence of social media and media consumption patterns
3/20/24 • 17:30
Paul Newnham joins the show to discuss food advocacy, sustainability and dietary diversity. The topics include beans as a nutritious food source, the importance of biodiversity in agriculture, and the impact of dietary choices on health. Paul believes in the need for informed food decisions and understanding food production processes. Links: www.gainhealth.org/paul-newnham Find Paul on social media at @PaulNewnham Visit us online: https://pedersonsfarms.com/ Topics: [01:00] The World Food Championship, a unique food sport event. [02:00] Advocacy for beans, peas, and lentils and their benefits. [04:00] Paul describes his flexitarian diet and the importance of dietary diversity. [06:00] The microbiome, fiber, and gut health. [09:00] The importance of diversity in farming practices for resilience. [10:00] Exploration of the impact of food choices on health and well-being. [19:00] Small-holder farmers' significant role in global food production. [21:00] The importance of biodiversity in the food system for resilience. [23:00] How dietary choices can impact overall health and well-being. [24:00] The role of food as preventive medicine and its influence on health outcomes. [24:30] Emerging trend of prescribing food for health management. [25:00] The importance of understanding food production before criticizing it.
3/6/24 • 03:37
Neil chats with food enthusiast Danyel Buie about the profound significance of food memories, her culinary journey, and experiences as a judge at the World Food Championship. From childhood cake recollections to recommendations for Dallas eateries, they explore the joy and diversity of food culture. Links: https://danyelbuie.com/ Visit us online: https://pedersonsfarms.com/ Topics: [01:00]: How food intertwines with cherished memories and family gatherings. [02:13]: Memories of a birthday cake with Easter egg decorations. [03:00]: Danyel's role as a master judge at the World Food Championship in Dallas. [04:00]: A passion for food blogging and exploring Dallas's culinary scene for over seven years. [04:47]: The significance of visual content in today's social media landscape for engaging audiences. [06:00]: The beauty of simplicity in cooking and the value of quality ingredients. [10:36]: Noteworthy dishes: boudin-stuffed green peppers and blue pasta with ribs. ][12:00]: A love for cooking, tracing back to childhood and family influences. [13:00]: Mindful cooking, considering dietary preferences and nutritional aspects of ingredients. [15:00]: Danyel's French heritage influences her love for Cajun and Creole cuisine, including unique dishes like turtle sausage. [16:00]: Exotic foods like caviar, oysters, octopus, and escargot. [16:55]: Crawfish holds a special place in Danyel's heart, representing her favorite dish and a nod to her Louisiana roots.
3/5/24 • 16:49
An ambassador for the culinary culture, Chef Jernard Wells is an inspiration for other chefs and someone for people to look up to. Links The book: Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours: https://a.co/d/dGSq6zk https://www.hautecuisine.store/ https://www.threads.net/@chefjernard https://www.instagram.com/chefjernard/ Topics [00:19] Introduction of Chef Wells and discussion about the importance of food. [00:39] The cultural and ambassadorial role of chefs. [00:55] The influence of his father, who was also a chef, on his career. [01:40] His role in supporting and mentoring other chefs in the entertainment and competition world. [02:01] Impact of COVID-19 on the restaurant business and the chef's personal experience. [02:50] Challenges faced by high-end and gourmet restaurants in adapting to takeout orders during the pandemic. [05:00] Discussion on the ever-changing landscape of cooking styles and food preferences. [06:00] TV show "New Soul Kitchen" and the idea of making recipes unique to individuals. [08:00] Importance of cooking at home as a bonding activity with family. [09:00] Background growing up on a farm in Mississippi and the influence of his father. [10:00] Chef Jernard's family, including his wife and nine children, and their involvement in the culinary business. [11:00] Recognition and award for Chef Jernard's culinary skills at Horseshoe Bay Resort in Texas. [12:00] Chef Jernard's new book, "Southern Inspired, My American Table," and the inspiration behind it. [13:00] Discussion on the perception of Southern food and the nutritional value it offers. [14:00] Appreciation for claims-based products like those from Pederson's Farms, emphasizing quality over cheap alternatives.
2/7/24 • 16:51
Jay Ducote joins the show recorded live at the World Food Championships to discuss his appearance on Master Chef and much more. Links: www.jayducote.com Facebook & Instagram @jayducote Visit us online: https://pedersonsfarms.com/ Topics 01:31 Jay's Background: Baton Rouge, Louisiana, and Sugarland, Texas 03:00 Transition to Food World: Blogging, Social Media, Podcasts, Radio, TV Shows 03:37 Participation in MasterChef Season 2 on Fox 04:33 Winning against Bobby Flay with a Crawfish Boil 06:00 Cooking Experience with Gordon Ramsay 07:45 Life Lessons from TV Competitions and Set Experiences 10:55 Reflection on the Journey and Building Success Locally 13:29 Challenges of Offering High-Quality but Costly Products 15:43 Jay's Appreciation for Sustainable and Humane Agriculture 17:49 Sausage Making and Importance of Texture 22:05 Germans' Influence on Sausage Making in South Louisiana 23:23 Exploration of Cajun-Style Smoked Meats
1/17/24 • 27:58
The Walk-In Talk Podcast is hosted by Carl Fiadini, combining his culinary expertise and experiences to provide an insightful and engaging exploration of the food industry. Links https://www.thewalkintalk.com/ https://www.thewalkintalk.com/walkin-talk-podcast IMDb imdb.com/title/tt27766644/reference Instagram intagram.com/WalkInTalkShow TikTok tiktok.com/@thewalkintalk Twitter twitter.com/thewalkintalk Facebook facebook.com/WalkInTalk.the.restaurant.lfe Topics 00:48 The concept of Walk and Talk Podcast 01:53 The importance of gaining experience working in a restaurant 02:16 Challenges of catering to sick and hungry individuals 02:48 Carl's experience in the food service industry and changes over the years 03:27 Expansion into food entertainment and video production 04:47 Reaching a million downloads 05:48 Challenges and excitement of the World Food Championship 07:21 Advocacy for mental health awareness in the food industry 08:36 Opportunities for collaboration and mutual learning in the podcasting world
1/3/24 • 13:10
World Food Championships Founder Mike McCloud joins the show in a conversation recorded live at the WFC in Dallas earlier this year. Links: https://worldfoodchampionships.com/ Visit us online: https://pedersonsfarms.com/ Topics: [34] Recap of the bacon category judging at the World Food Championship. [01:01] The resilience of Jack McMurray, a former bacon champion [01:27] Dedication of competitors and the camaraderie in the food industry. [02:00] The intense competition and the incredible dishes presented. [03:00] Balancing the fine line of judgment in an uber-competitive setting. [04:00] The three dimensions of judging: appearance, execution, taste (EAT). [4:47] The difficulty of being objective [05:00] The grand prize and the journey to becoming a bacon ambassador.
12/20/23 • 13:10
Howard Brauner and Rock Sun join the show to talk about exporting food. The conversation as usual covers where food comes from, how it gets from here to there, and the relationships it requires. Links: https://www.globalresourceproducts.com/ Visit us online: https://pedersonsfarms.com/ Topics: [00:46] China's need for foodstuffs [2:45] The importance of whole carcass utilization [4:31] Chinese market is strict on food safety control [6:43] Less sweet is better [10:53] The specter of wire fraud. [12:58] Sourcing for everything natural and safe [15:56] Wrap-up
10/4/23 • 16:10
Recorded live at KetoCon 2023, it's a conversation with Jennilyn Griffiths, an expert in gut health and a lot of other things. Not to mention a really high energy person. Links: www.jennilynfit.com Instagram: @jennilynfit https://www.facebook.com/jennilyn.griffiths/ Visit us online: https://pedersonsfarms.com/ https://www.ketocon.org/ Topics: [1:13] Childhood gut issues [3:43] IBS is a syndrome, not a disease [5:22] What an antibiotic does to your gut [8:46] Doctors don't know everything [9:22] A passion for exercise [14:25] How you can you keep a good mindset [18:49] 'Just 'cause you saw someone on the internet lose 50 pounds, it doesn't mean that's gonna be you' [20:14] Managing carbs [24:09] Compete with your own potential
9/20/23 • 26:46
Dr. Lisa Wiedeman, optometric physician and a carnivore, joins the show to explore whether a carnivore diet is sustainable. Links: Visit us online: https://pedersonsfarms.com/ Dr. Wiedeman: www.CarnivoreDoctor.com On Instagram: @mycarnivoredoctor YouTube: @carnivoredoctor https://www.ketocon.org/ Topics: [00:56] Is carnivore sustainable? [3:32] 'It's not a diet. We're eating to live.' [4:25] 'Don't eat anything that comes in a box, a bag, a bottle, or a jar.' [6:33] A daughter who knows she's doing her body good. [8:05] Don't you get sick of meat? [9:07] No need to be monitored by the medical profession [10:18] Crisco and processed food [11:40] The slow suicide of dementia, Alzheimer's, cancer, diabetes, hypertension, stroke. [14:00] Lift, with all your body parts. [17:34] Carnivore cooking videos
9/6/23 • 24:15
Today, recorded live at KetoCon 2023, a conversation with Chef James Barry about organ meat, a seasoning derived from organ meat, and generally where food comes from. Links: Visit us online: https://pedersonsfarms.com/ Pluck Seasoning: https://eatpluck.com/ Instagram: @chefjamesbarry Twitter: @chefjamesbarry https://www.ketocon.org/ Topics: (0:30) Dinner was ready 'when the smoke detector went off' (1:12) Making comfort food healthy (1:31) Cooking for Tom Cruise George Clooney[00:03:08] Make that accessible (3:08) Organ meats: nutrient dense food (4:46) 'Empire of the Summer Moon' (8:32) The magic pill is the whole animal (9:53) Our pallets are the way to adventure eating. (13:53) Our human body will do what it needs to do to survive (15:34) A passion for improving the world (17:29) Keto and other labels (19:49) 'if I bring it into my house, I'll eat it.'
8/23/23 • 23:47
J Gulinello is a health & wellness specialist and the founder of Perpetual Health. Links: Visit us online: https://pedersonsfarms.com/ Perpetualhealth.com Instagram: @perpetualhealthco https://www.ketocon.org/ Topics [00:56] From classic pianist to biologist [01:29] A decade of independent research [02:24] What is mitochondria? [04:47] The illusion of the grocery store [05:57] 'Food sovereignty' [09:12] Convenience may be killing us .[13:04] The FDA: 'they're human' [16:24] Eggs, fish and more [17:02] Balance between diet and fitness [21:05] 'the door is open for the conversation' [22:15] Allowing blood sugar to regulate
8/9/23 • 29:21
Today, recorded live at KetoCon 2023, a conversation with Nathalie Niddam, an expert in biohacking, health optimization and maximizing life. As Nathalie says, since the beginning of time, humans have been obsessed with not dying. But while we don't want to die, we also don't wanna be old and feeble. She joins the show to talk about this concept of health span over lifespan. Links: Visit us online: https://pedersonsfarms.com/ Nathalie Niddam: https://www.natniddam.com/ Her podcast: https://www.natniddam.com/podcast Facebook: https://www.facebook.com/groups/biohackingsuperhumanperformance/ Instagram: @nathalieniddam Twitter: @nathalieniddam https://www.ketocon.org/ Topics: (1:30) What is biohacking? (3:56) A passion for peptides (6:33) Nathalie's origin story (9:06) Misconceptions about food (11:21) Life is a pendulum: looking back on fallacies (13:32) Teaching kids about health and food (15:06) The meat in the freezer (16:42) Podcasting and inspiration
7/26/23 • 04:25
Today, recorded live at KetoCon 2023, a conversation with Dr. Robert Kiltz, a fertility doctor who runs one of the largest IVF centers in America. The doctor discusses a host of issues around fertility, including inflammation as the real cause of infertility. Links: Visit us online: https://pedersonsfarms.com/ Dr. Kiltz: https://www.doctorkiltz.com/ Instagram: @doctorkiltz Facebook: doctorkiltz https://www.youtube.com/user/DrRobLive https://www.cnyfertility.com/ https://www.ketocon.org/ Topics: 0:48 The real cause of infertility 1:46 'I went into medicine to help people' 3:21 The specter of propaganda 4:31 The natural nutrition plan: Carnivore 6:49 We've been duped about fruits, seeds and nuts 8:27 Learning from each other 10:51 The declining population 11:52 Bacon, eggs, butter and beef 15:30 'Nobody has to fail for me to succeed'
7/12/23 • 13:43
Recorded live at Keto-Con 2023 in Austin, Texas, the guest is Dr. Ken Berry. He's a doctor who wants to help people. The discussion is: Why carnivore? What's important about nutrition? And what is the real human diet? Links: Visit us online: https://pedersonsfarms.com/ https://drberry.com/ https://www.ketocon.org/ Topics: 1:27 What is the real human diet? 4:56 Is it food or not food? 6:12 Becoming a doctor 9:21 Humans are different 10:02 Being ignorant about food 12:47 What is pre-diabetic? 16:07 Type 1 vs. Type 2 diabetes 20:36 Slow death vs. quick death 24:00 Your word matters, your reputation matters 28:00 The doc embraces Keto 35:00 Changing the diet, and side effects
6/28/23 • 36:30
Dave Greening joins the show to discuss where food comes from. Dave has spent more than 25 years in the food industry and the last five with CROPP Cooperative, the co-op that has Organic Valley and Organic Prairie Brands. Links: Visit us online: https://pedersonsfarms.com/ More on Dave: linkedin.com/in/dave-greening Topics: (2:01) - Dave's backstory (5:25) - What the co-op does (11:05) - The concept of regeneration (14:06) - Manure lagoons (15:57) - Where food really comes from (17:21) - Why organic is so expensive (23:49) - Preserving the planet
6/14/23 • 26:35
Links: Pederson's Natural Farms cupcakesbyjordanjames.com Topics: (0:30) - Introducing Jordan and her experience placing 2nd in the World Bacon Championships (3:36) - How on earth do you make 2,000 cupcakes for one event? (4:53) - Jordan's family dynamic (7:19) - Why do you bake cupcakes for a career? (9:25) - How do you feel about animal protein? (12:25) - Learning the ropes of the cupcake business (18:19) - What is your biggest lesson in running this businss? (21:46) - What's misunderstood about where food comes from? (23:59) - What do you do outside of making cupcakes? (28:44) - How do you sell someone? (33:06) - How do you approach intimidating situations?
2/21/23 • 38:51
Does food safety and quality truly matter to consumers, and should it matter? This week on Pederson's podcast, Neil Dudley is joined by Richard Atkin, the Vice President of Quality Assurance at Tendergrass Farms to discuss where food comes from and the processes used to determine if food is meeting standards of safety and quality. They discuss the changes they've seen in the industry, the importance of third party verification, and the rise of regenerative agriculture. This episode is packed with valuable perspectives from two men who know the industry well! Links: Visit us online: https://pedersonsfarms.com/ Tendergrass Farms Tompkin Paper Nick Vos Topics: (0:30) - Introducing Richard (2:00) - Why do you think consumers care? (13:47) - What is the most important thing about where your food comes from? (20:28) - How do we talk to people to make them understand the truth of animal agriculture? (23:35) - Richard's work in making sure medications & antibiotics aren't being given to the wrong animals or accidentally leaked into food, etc.
2/14/23 • 36:39
Have you ever thought about the energy used in food production and what that means for you when you eat that food? Joe Koran joins Neil for a discussion about where our food comes from and why that's important for our health. Neil and Joe talk about everything from Joe's decision to stop pursuing a teaching degree in order to learn about the seafood industry to reversing his heart disease and Type 2 Diabetes by changing his eating and lifestyle habits. This episode is full of ideas and insights you do not want to miss! Visit us online: https://www.PedersonsFarms.com Links: Buena Vista Seafood Land-based aquaculture Recirculating Aquaculture System (RAS) Topics: (0:30) - Introducing Joe (1:20) - Who are you, why do you do what do you do? (7:51) - Veganism, processed foods, and the seafood industry (21:35) - What was your process for achieving this diet? (28:43) - Do you agree that transparency is more productive in one's industry than throwing shade on competitors? (34:52) - Wrapping up
2/7/23 • 38:04
What does it take to steward the land and build up a profitable ranch like Big Bluff Ranch? This is something Tyler Dawley knows well. Tyler joins Neil to discuss the importance of and the benefits of regenerative agriculture. They discuss their passions, the changing nature of the ag industry, their experiences in the industry, and the power the consumer has on their businesses. Visit us online: https://www.PedersonsFarms.com Links: bigbluffranch.com HolisticManagement.org TED talk by Alan Savory Regenerative Agriculture 101 Power Steer by Michael Pollan Big Bluff Ranch Organic Chicken Delivery Topics: (0:41) - Introducing Tyler (4:02) - How long until you saw the rewards of regenerative farming? (9:38) - Did you go to school for agronomy? (11:13 ) - How do you feel about meat consumption? (15:20) - What kind of animals are on your farm? (21:21) - Do you adhere to any 3rd party raising standards? (29:12) - The power is in the consumer's hands & the real experience of life in this industry (39:53) - Any last comments you'd like the listeners to know?
1/31/23 • 41:45
What is the least understood thing about the agriculture business? And can you really be sure about where the food on your plate comes from? This week, Neil Dudley is joined by John Saunders, Founder and CEO of Where Food Comes From, and Spencer Lomax, Director of Market Development at Where Food Comes From. They discuss the ag business in depth, third party verification, and possibly the most overlooked piece of the ag industry: the people. Links: Where Food Comes From Cody Land on The Cowboy Perspective Topics: (0:30) - Introducing John Saunders (1:26) - Where did you come up with the business plan? (3:22) - Introducing Spencer Lomax. (6:02) - What is the most important thing about Where Food Comes From? (8:42) - How do you get paid? (10:59) - What is the least understood piece of where your food comes from? (18:57) - How is it working with your wife? (20:41) - What's your most recent education or failure or win? (30:05) - what was the first company you founded? (36:25) - Question from GUEST: how does a cowboy end up selling bacon?
1/17/23 • 41:21
Can your biggest strength also be your biggest weakness? For Jodi Taffel, the answer is yes! Listen in as Neil is joined by Jodi - multiple time winner of the bacon category of the World Food Championship. They talk about her competition wins, as well as her acting career, and being unafraid to try things until they work. The conversation doesn't end there; Neil and Jodi offer some great insights into the food industry among other things. Listen in! Links: Jodi's IMDb Jodi on Instagram Topics: (0:30) - Introducing Jodi (8:58) - Jodi's award-winning bacon dish (10:52) - Where did you learn to cook and what motivates you to do this? (13:19) - How closely do you pay attention to your ingredients and where they come from? (17:45) - How do you deal with failure? (19:50) - What do you think is the least understood thing about where food comes from? (23:11) - Are you from the West Coast? (24:43) - Jodi's acting background (29:33) - The difficulty of gaining attention and the importance of doing hard things
1/10/23 • 33:45
