Transitioning to Regenerative Farming and Meat Consumption

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The chapter explores the shift from factory farming to regenerative farming practices, emphasizing the importance of sustainable agriculture for animals, health, and the environment. It discusses the speaker's journey from a plant-based household to a meat-based one, highlighting the benefits of consuming grass-fed, grass-finished meat and organ meats. The conversation also touches on the misconceptions surrounding diet choices, extreme dietary practices like pure carnivoreism and veganism, and the speaker's perspective on humane meat production.

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

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