Exploring the Interconnected Nature of the Food System

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The chapter delves into the speaker's personal experiences with agriculture, discussing daily tasks like moving cows, goats, and sheep, witnessing animal harvesting, and educating their children about food sources. They discuss the interconnected nature of the food system, from cattle production to plant-based alternatives like Impossible Burgers, and highlight the benefits of grass-fed, grass-finished beef and raw milk. The chapter also addresses controversial topics like the ethical implications of consuming different animal proteins and stresses the importance of supporting farmers and choosing high-quality, organic foods to avoid exposure to toxins.

Mollie Engelhart is a chef, farmer, and founder of Sage Regenerative Kitchen, formerly known as Sage Vegan Bistro.

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