Nick Mendoza grew up in a cattle ranching family in New Mexico, but when he moved to San Diego he fell in love with the ocean and got hooked on fish and marine science. Taking the lessons from regenerative cattle production to the oceans, he studied Environmental and Marine Resources at Stanford University, and earned a graduate degree in graduate degree in Sustainable Aquaculture. But eventually he veered away from a career in science when he realized that he could make more of a difference by actually doing science-informed fish production. He founded Neptune Snacks, which produces four types of fish jerky––with more products on the way. Balancing transparency, science, health, sustainability, and flavor, he's part of a new generation of entrepreneurs working to transform the food system from the inside.
Saving seeds, saving ecosystems
Investing in regenerative ag
From suburban Chicago to rural Montana: the journey of a bison rancher
A matter of conscience
The robber barons of today's food corporations
Farm Aid: Food, festivity, and fighting for farmers
The Carbon Credit Conundrum
At The Table: Chefs advocating for a better food system
The six-legged livestock: Bees
Bonus episode: Ask Me Anything!
Photographing grasslands: beauty, community, life
Land, sheep, and the inefficiency of being too efficient
Transforming 40 million acres of lawns into thriving ecosystems
Sheep and goats for healthy land, thriving businesses, and fire reduction
Words of wisdom from a holistic veterinarian and regenerative dairy farmer
Funneling federal ag money to the people who most need it
How to have family business meetings that are productive––and short
Weathering global change on an Oregon sheep ranch
From mountaintops to farm fields: Landscape scale restoration
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