🐮 On Wellness Force episode 393, Co-Founder and CEO of Belcampo Meat Co., Anya Fernald, shares with host, Josh Trent, her mission to revolutionize the meat industry from the inside out. 👩‍🌾 Tune in and discover how ethically raised meats can boost your immunity while also helping the planet plus our spiritual and emotional connection to food. 🎧 Listen to the full episode at wellnessforce.com/393 🎁 Get 20% off your first order of Belcampo Meat Co. with the code 'WELLNESSFORCE' at wellnessfor
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🐮 On Wellness Force episode 393, Co-Founder and CEO of Belcampo Meat Co., Anya Fernald, shares with host, Josh Trent, her mission to revolutionize the meat industry from the inside out. 👩‍🌾 Tune in and discover how ethically raised meats can boost your immunity while also helping the planet plus our spiritual and emotional connection to food. 🎧 Listen to the full episode at wellnessforce.com/393 🎁 Get 20% off your first order of Belcampo Meat Co. with the code 'WELLNESSFORCE' at wellnessfor
16.7K viewsApr 20, 2021
FacebookWellness Wisdom
Ep#1- Anya Fernald and Belcampo Meat Co, System Disrupters
59:44
Ep#1- Anya Fernald and Belcampo Meat Co, System Disrupters
1 views2 months ago
YouTubeRoots of Change
Anya Fernald: Regenerative Farming and the Art of Cooking Meat | Lex Fridman Podcast #203
1:44:54
Anya Fernald: Regenerative Farming and the Art of Cooking Meat | Lex Fridman Podcast #203
153.1K viewsJul 23, 2021
YouTubeLex Fridman
Anya Fernald joined me on The Doctor’s Farmacy to discuss why grazing animals are essential for carbon sequestration and reversing climate change, despite what the anti-meat movement might tell you. We should all be anti-feedlot meat but we can eat responsibly raised meat and help our health and the planet in the process. ⁣ ⁣ Anya Fernald is the co-founder and CEO of Belcampo. Belcampo operates 27,000 acres of organic farmland in California and processes its own livestock for sale in its own but
1:26
Anya Fernald joined me on The Doctor’s Farmacy to discuss why grazing animals are essential for carbon sequestration and reversing climate change, despite what the anti-meat movement might tell you. We should all be anti-feedlot meat but we can eat responsibly raised meat and help our health and the planet in the process. ⁣ ⁣ Anya Fernald is the co-founder and CEO of Belcampo. Belcampo operates 27,000 acres of organic farmland in California and processes its own livestock for sale in its own but
7.6K viewsFeb 25, 2021
FacebookMark Hyman, MD
The Dish: Chef Anya Fernald shares her signature recipes
5:43
The Dish: Chef Anya Fernald shares her signature recipes
Aug 24, 2019
CBS News
Revolutionizing the meat supply industry with Belcampo CEO Anya Fernald
1:21:43
Revolutionizing the meat supply industry with Belcampo CEO Anya Fernald
1.6K viewsJul 2, 2020
YouTubeBen Pakulski - Muscle Intelligence
The Magic of Fat - SUET Spotlight with Anya Fernald
6:09
The Magic of Fat - SUET Spotlight with Anya Fernald
9.4K viewsMar 30, 2021
YouTubeMike Salemi
6:13
Grass-Fed Meat Explained | Anya Fernald and Lex Fridman
13.1K viewsJul 25, 2021
YouTubeLex Clips
58:30
Anya Fernald EXPOSES the Darkest Farm SECRETS You Never Knew
479 viewsAug 15, 2024
YouTubeNiklas Gustafson
41:38
Andrew Zimmern Cooks: Bone Marrow
147K viewsMar 19, 2021
YouTubeAndrew Zimmern
2:21
The Cost Of Our Cheap Meat
2.2K viewsFeb 28, 2021
YouTubeMark Hyman, MD
2:31
Does grass-fed meat taste better? | Anya Fernald and Lex Fridman
5.8K viewsJul 27, 2021
YouTubeLex Clips
1:15
Beef ribs on the open fire are a delicious labor of love. I used grass fed and finished ribs from @tangendraw. Here are the steps: 1. Build your fire: I use oak and let my logs burn for 2 hours to create a strong coal bed and then let it burn down until I have steady, glowing embers. You want medium-low heat, absolutely no flames. 2. Prep the ribs: Trim excess fat and membrane. Rub generously with salt and pepper. Let rest at room temp for 30 minutes. 3. Cook slowly: Place ribs on a grate over i
476 views6 months ago
FacebookAnya Fernald
4:43
Anya Fernald on Making Slow Food Accessible
16 viewsJan 1, 2015
DailymotionFORA TV
2:56
Secrets to small business success for a California-based butcher
4.7K viewsJul 6, 2020
YouTubeABC News
4:48
Anya Fernald - School Lunches Teach Bad Habits
1 viewsFeb 1, 2012
DailymotionFORA TV
1:03
Chef Okay Inak taught me to make kebab - I learned his method of finely mincing short ribs, pairing them with minced and slightly squeezed red bell pepper and seasoning with salt, paprika, and a chili flake. Okay’s restaurant just was included in the top 25 new restaurants in America from @esquire magazine and this recognition is so deserved. He is an incredible chef and knows so much about Turkish cuisine and traditional ingredients. Okay uses spices from Turkey that are milder and sweeter vers
2K views5 months ago
FacebookAnya Fernald
5:41
Quest for World's Best BBQ: From Intestines to Slow-Cooked Steak
52.5K viewsJul 3, 2015
YouTubeABC News
3:04
How to achieve mastery in cooking | Anya Fernald and Lex Fridman
5.2K viewsJul 26, 2021
YouTubeLex Clips
4:22
Anya Fernald on Slow Food and Elitism
11 viewsDec 5, 2012
DailymotionFORA TV
0:43
Anya Fernald on Instagram: "Whole grilled slices of eggplant fit so well in to a half gallon mason jar. This dish has the gratification of completing a beautiful aesthetic task with the added benefit of being able to eat it. I slice the eggplant about a third of an inch thick and put them directly on the grill. They come off grill after they’re nicely browned in both sides and I’ve cooked them total of about eight minutes. Next, I stack them in a mason jar inter-layered with more salt and aromat
56.7K viewsSep 22, 2023
Instagramanyafernald
0:49
Anya Fernald | Tri tip jerky made from grassfed beef seasoned with chili/cumin, tamari, rice vinegar and honey is a sweet/savory high protein treat. Tri... | Instagram
20.7K views4 months ago
Instagramanyafernald
1:06
Anya Fernald on Instagram: "Whole wood-fire lamb with my friend Chef Okay Inak. We smoked the lamb first over low heat for 2 1/2 hours then we hung from an asado cross and finished it with a couple more hours of direct heat on the @seaislandforge professional kettle. Beautiful, simple flavors finished with paprika and smoked chili that Okay imports from Turkey, salt, and a splash of red wine vinegar. The smoke does most of the work on the seasoning of a whole carcass like this, as does the delic
25.5K views5 months ago
Instagramanyafernald
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Porchetta Open Fire
1.7K views1 month ago
YouTubeAnya Fernald
1:11
Anya Fernald | To make 12 lbs of hot dogs exactly as I did in this recipe, start by chilling 9 lbs of lean beef (top round - I sourced it from... | Instagram
52.1K views8 months ago
Instagramanyafernald
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Anya Fernald on Instagram: "Dungeness crab tossed with a marinade of olive oil, fennel seeds, red chili flakes, salt, pepper, fresh, parsley, and spring onions is a great way to serve this wintertime West Coast treat. Crack the crabs and toss in the marinade, grill on a very hot fire until the exoskeleton of the crab is nicely browned. Serve with fresh lemon and a little more salt. There’s a wonderful version of this recipe available online from the late great @camino_oakland. That cool knife is
58.5K views2 months ago
Instagramanyafernald
6:22
Food Craft Basics - "Sausage"
1.3K viewsJul 2, 2011
YouTubeeatrealfestival
0:21
Anya Fernald on Instagram: "More fun stuff from @ineos_grenadier shoot for tik tok. We shot this on Shelter Island last month and it was cold and this warm taco tasted so good! #anyafernald #ineosgrenadier"
3.2K views5 months ago
Instagramanyafernald
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Anya Fernald on Instagram: "This is it, guys! @getshakewell - the company I started with @thelukecook - has a big sale this weekend and you should take advantage of the discount of 20.69% and try the new fresh-whey based protein shakes with a handful of clean ingredients that you can 100% pronounce. We developed Shakewell with perseverance over 3 years (forever!!!) but we’ve only been selling it for 5 months and for now it is only being sold direct to consumer. Making this super simple and clean
8.8K views5 months ago
Instagramanyafernald
0:46
Anya Fernald on Instagram: "Fresh pressed apple juice tastes incredible. It’s surprisingly easy to make - it’s no wonder that this was the favorite base for alcohol for centuries in much of Northern Europe and the US. Simply chop the apples, press them, and then pack the juice in quart jars, to ensure the juice does not spontaneously ferment, process the jars in a boiling water bath for 10 minutes. Honestly, this gets drunk very quickly in our house so the canning might be unnecessary. #apples #
18K views4 months ago
Instagramanyafernald
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