The Regenaissance Podcast

Farm tour #5 baby. This one was really cool. Julie has great energy and speaks to some of most important issues surrounding regenerative farming. Enjoy!Follow the tour liveJulie Friend is a first-generation farmer who left city life in Chicago to return to her family’s land in western Maryland and build a regenerative livestock operation from the ground up. Her journey began with a personal health shift and quickly evolved into a deep commitment to ecological farming and ethical animal care.Wildom Farm raises grass-fed beef and lamb, forest-raised pork, pastured poultry, and produces small-batch lard-based skincare. Focused on land regeneration, nutrient-dense food, and whole-animal use, the farm serves its local community through direct sales, farm dinners, and hands-on education.Key Topics:Julie’s transition from urban business to regenerative farmingThe emotional complexity of raising and processing animalsWhole-animal use and on-farm value-adding (bone broth, lard, hides)The economics and realities of small-scale food productionWhy local sourcing and consumer education matterTimestamps:00:00:00 Why “normal” meat is expensive—and what feedlots distort 00:06:30 Discovering regenerative agriculture through Whole30 00:08:30 Leaving Chicago and returning to steward family land 00:17:00 First animal slaughter and why it never gets easier 00:21:00 Whole-animal use: skincare, hides, and broth 00:27:00 The slow economics of beef and forecasting challenges 00:35:00 How to talk to your local farmer and ask good questions 00:43:00 The cost of organic feed vs. conventional operations 00:52:00 Why lard is uniquely suited for skincare 01:04:00 Advice for women in agriculture or looking to join 01:08:00 The emotional toll of farmingConnect with JulieWebsiteLardRegenerative MeatInstagramFollow the tour on YouTube

Farm tour #4. Hoo Rah!We enjoyed this one - Michael is a 1st gen farmer and quite literally started his operation boots on the ground. We get into it... Follow the tour on YouTube Michael Greco is the founder of Little O Ranch & Livestock, based in Saugerties, New York. A first-generation livestock producer, he leads a regenerative, holistic sheep operation in Hudson Valley. We unpack his philosophy, practices, and why he believes small-scale, community-connected farming is the future.Key Topics:Starting a first-gen livestock farm in the Hudson ValleyHolistic grazing practices and land stewardshipRaising sheep without grain, antibiotics, or chemical inputsBuilding a direct-to-consumer meat businessReconnecting people to land, food, and seasonal rhythmsTimestamps: 00:00:00 Michael’s background and how he got into farming 00:07:10 Starting Little O Ranch and farming in Saugerties 00:14:22 Why he raises sheep and how he manages them holistically 00:22:40 Grazing strategy and avoiding grain, antibiotics, and chemicals 00:30:18 What regenerative means to him on a practical level 00:36:47 The business model: lamb shares, community dinners, selling direct 00:44:35 The emotional and philosophical side of land stewardship 00:50:10 Lessons from farming alone and the importance of observation 00:57:23 Long-term vision and thoughts on food systems 01:04:00 Final reflections on connection, trust, and land careConnect with Michael:WebsiteInstagramFollow the tour on YouTube

Farm tour #3. Wow. This episode is a must, must listen. An incredible perspective on farming, legacy, and what it takes to keep a farm in today's day and age. Enjoy, and share with a friend if this impacted you as well. Follow the tour on YouTube Brad Wiley is a fifth-generation farmer at Otter Creek Farm in Pittstown, New York. He grew up working alongside his grandparents, parents, and sister, and today he stewards the land with a focus on diversification, sustainability, and family continuity. Brad is also a passionate local historian, with deep knowledge of his family’s roots and the surrounding region.Otter Creek Farm is a 440-acre multigenerational farm in Pittstown, NY, with 200 tillable acres, 100 pasture acres, and 140 woodland acres. A former dairy farm (1937–2018), it now raises pastured poultry, pigs, grass-fed cattle, and turkeys, and hosts a 20-acre chestnut orchard run by Breadtree Farms.Key Topics:Brad’s early memories on the farm and changes across generationsThe decision to end dairy and shift toward grass-fed/regenerativeNavigating family legacy, land succession, and identityThe role of history, community, and storytelling in farm lifeThe deeper “why” behind keeping Otter Creek alive and resilientTimestamps:00:00:00 Brad’s roots: five generations on Otter Creek 00:06:15 The end of dairy and what came after 00:11:45 Transitioning to diversified livestock and pasture 00:17:30 Navigating family dynamics and succession 00:31:40 Balancing conviction with economic reality 00:37:00 What stewardship means in practice 00:47:30 What drives him to keep farming 00:54:20 The daily grind: routine, rhythm, and responsibility 01:01:10 Supporting the next generation without control 01:10:40 Climate, weather, and shifting environmental patterns 01:18:30 What “regeneration” means—and doesn’t mean—to Brad 01:50:40 Final thoughts: continuity, hope, and what enduresConnect with Brad:WebsiteFollow the tour on YouTube

Elizabeth Collins is a first-generation farmer co-running Otter Creek Farm with Brad Wiley. Originally from Cincinnati, she moved from Lexington, KY, and now leads the farm’s livestock, regenerative operations, and Graceful Acres Farmstay.Otter Creek Farm is a 440-acre multigenerational farm in Pittstown, NY, with 200 tillable acres, 100 pasture acres, and 140 woodland acres. A former dairy farm (1937–2018), it now raises pastured poultry, pigs, grass-fed cattle, and turkeys, and hosts a 20-acre chestnut orchard run by Breadtree Farms.Alrighty, ranch 3!Today we speak to Elizabeth Collins. Elizabeth has an amazing story of how she battled the odds to become a farmer at age 40. We discuss:How Elizabeth became a farmer in her 40s after a life in business and food advocacyThe role of grants and how they enable regenerative agriculture to surviveWhy she opposes USDA slaughter rules and advocates for humane, on-farm killsThe legacy of Temple Grandin and how autism helped redesign slaughter systemsWhy she nearly became vegan—and how Cowspiracy gets regenerative farming wrongAre co-ops viable, and what lessons she learned from working with oneWhat regenerative ranching really means to her, and how she's living itTimestamps00:00:00 Why Elizabeth rejects USDA slaughter and does on-farm kills 00:00:30 Her awakening to food, fat, and the broken health narrative 00:11:15 Selling a business and moving north: the midlife pivot 00:15:30 Lessons from a failed co-op and how the system is broken 00:19:40 The visceral moment she knew she needed to farm 00:26:15 Interning at 40 and what the 22-year-olds taught her 00:40:30 Grants as a lifeline for regenerative farms—and why they're vanishing 00:45:00 Legal barriers and values behind her small-scale slaughter model 00:50:40 Temple Grandin and the redesign of humane slaughter 01:09:00 'Cowspiracy' and why it's irrelevant to regenerative farming 01:20:30 Why she can’t legally sell her own meat in her farm store 01:26:15 What regenerative ranching truly means to ElizabethConnect with Elizabeth!Website Come Stay At Otter Creek...InstagramFollow the tour on YouTube

Ranch tour #3. Onto the 2nd ranch of our U.S Ranch and Farm Tour, where we are on a on a 6-month tour across America, we're visiting regenerative farms to podcast with ranchers, tour their land, document their work, and shake the hand that feeds us. Today's episode is with Maple Syrup rancher, Jacob Powsner. Jacob is great value. He absolutely loves maple syrup, which just makes the conversation that much better. He's living his dream. Alas, we do a total expose on everything Maple Syrup - super fascinating stuff. Enjoy!Jacob Baird is part of the fourth generation running Baird Farm, a 560-acre maple syrup operation in Vermont. In this episode, Jacob and Ryan dive into the full story behind maple syrup—how it’s made, what separates the real from the fake, and why so many food labels today are built on confusion. From the misuse of terms like “natural” and “regenerative,” to the nutritional power of real syrup and the policies shaping food transparency, this is a candid conversation about what honest food really takes.Key topics:- How real maple syrup is made—from forest to sugarhouse- The difference between real and fake maple products- Why “natural,” “organic,” and “regenerative” labels often mislead- The nutritional and environmental case for real maple syrup- Small farms vs big food: marketing, policy, and system captureTimestamps:00:00:00 “When you eat good food, you connect to the land” 00:03:30 The 100-year family history of Baird Farm and the shift from dairy to maple 00:06:00 How 15,000 trees are tapped and managed across the Vermont woods 00:09:00 What makes real maple syrup: process, purity, and organic practices 00:12:30 The truth about fake syrup, flavoring loopholes, and deceptive labels 00:16:00 The “natural flavors” problem and how big food co-opts language 00:19:00 Why regenerative is at risk of being greenwashed 00:22:00 Health benefits of real maple syrup: minerals, glycemic load, and antioxidants 00:25:00 Why maple syrup protects land from development and deforestation 00:28:00 How big players are consolidating the maple industry and what’s at stake 00:31:00 Jacob’s vision for small, intentional growth and honest food systemsConnect with Jason & Baird Farm:WebsiteInstagramFollow the tour on YouTube

We thought it would be silly whilst on Gunthorp Farms to not interview Greg's son, Evan, who is not only carrying the torch when it comes to regenerative farming for the next generation, he's driving the fire truck, saving the babies from balconies, and putting out the fires that conventional meat processing (meat arsonists) create every day.  Evan's incredibly smart and I learnt a tonne in this hour. If you want to hear from one of the bright young ranchers thinking clearly on how to sustain & grow a regenerative farming culture in America, and the good bad and the ugly that comes with that mission, I couldn't recommend this pod enough.Follow the tour on YouTube Evan Gunthorp is the son of Greg Gunthorp and part of the next generation stewarding the legacy of Gunthorp Farms—an independent, pasture-based livestock operation in Indiana. In this episode, Evan shares his firsthand experience growing up immersed in regenerative agriculture, from raising thousands of chickens as a child to managing their USDA-inspected processing plant and pioneering solar grazing operations. This is a candid look at what it takes to sustain a farm across generations, the realities of small-scale meat production, and the cultural forces shaping our food future.We cover:- Growing up on a regenerative farm: chickens, responsibility, and early exposure to death and food- Running a USDA processing plant and the emotional, ethical, and logistical complexities of meat production- The labor crisis in farming and processing: challenges, insights, and systemic reflections- Solar grazing as an ecological and economic solution for land-locked farmers- What keeps Evan going despite the industrialization of agriculture and cultural disconnection from foodTimestamps:00:00:00 Growing up Gunthorp: childhood on a working farm 00:04:30 Killing animals young: what that teaches about food and respect 00:10:00 Early responsibility: raising 3,000 chickens at age 7 00:14:30 Running a USDA processing plant as a teenager 00:20:00 Why most Americans shouldn’t be allowed to eat meat 00:25:30 Labor, dignity & depression inside meat processing 00:32:00 The promise and pitfalls of solar grazing 00:39:30 Can pasture-raised pigs scale across the U.S.? 00:45:00 Pork, parasites & why store-bought meat makes people sick 00:50:00 What keeps Evan going in a system stacked against himConnect w Evan & Gunthorp farms:WebsiteInstagramFacebookFollow the tour on YouTube

ˇConnect w Greg & Gunthorp Farms:WebsiteXInstagramLinkedinFollow the tour on YouTube

Ann & Weldon Warren are regenerative ranchers and founders of Holy Cow Beef, a Texas-based operation producing 100% grass-fed, grass-finished beef with a focus on clean food, animal welfare, and soil health.They share their powerful journey from suburban Dallas and high-stress finance to a regenerative ranching life rooted in clean food, community, and faith. After a health crisis forced them to reevaluate everything, the Warrens rebuilt their life around ancestral practices—raising grass-finished cattle, stewarding land, and helping others reconnect with where their food comes from.Key topics:A stroke that sparked their move from city life to ranchingTheir shift from chemical-heavy ag to regenerative cattle ranchingHealing through clean food and ancestral practicesUSDA label corruption and the collapse of the grass-fed standardWhy food security starts with knowing your rancherWebsiteInstagramBuy Holy Cow BeefX

Radius Butcher & Grocery is one of the most ambitious grocery experiments in America—blending beauty, transparency, and ethical sourcing into a bold new model for local food systems.Kevin, the founder of Radius, joins me today to discuss transforming the grocery store experience by combining the abundance of farmers markets with everyday convenience. Radius sources locally from Texas farms, prioritizing nutrient-rich, flavorful, and sustainably produced foods.I loved this episode, and learned a heap. Hope you all do to. We discuss on the podcast:How Radius is redefining grocery shopping with fresh local produce available daily.Overcoming the limitations of traditional farmers markets through consistent availability and comprehensive product offerings.The hidden complexities and innovations behind sourcing genuinely local, high-quality foods.Navigating customer expectations around price and educating consumers on the value of sustainably farmed produce and meats.Why embracing seasonal diversity and high standards for animal welfare and farming practices is crucial to the future of food systems.Radius WebsiteRadius InstagramKevin X

Daniel Spitzbergen of Sustainable Natural Foods joins me today to debunk myths around Wagyu beef, share the reality of ranch life, and reflect on faith, fatherhood, and food sovereignty. Based in Oregon, Sustainable Natural Foods is a family ranch raising full-blood Wagyu with a focus on land stewardship, animal welfare, and world-class genetics.Key Topics:Wagyu beef myths, health claims, and breed misconceptionsWhy hands-on experience matters more than viral misinformationDaniel’s journey from missions work to running a Wagyu operation in OregonInvolving kids in ranch life and building character through real workFaith, family, and the deeper meaning behind food productionWebsiteInstagram