Rancher Daniel Sinton of Avenales Ranch & Winery (Instagram: @avenalesranch) and Jensen Lorenzen of Larder Meat Co. (Instagram: @lardermeatco) come on the podcast to talk about their personal experiences with the imminent unsustainability of the nation’s meat supply chain, and what we as consumers can do to move markets.
From Jensen and Daniel:
What can be done now by everyone who hears this episode in three practical steps:
Education.
Website: The Sustainable Dish
Book: “The Sacred Cow” by Diana Rogers
Podcast: “Beyond Labels with Joel Salatin and Dr. Sina McCullough”
Podcast: “The Daily: Who Do You Want Controlling Your Food?”
Buy local.
Start with meat and vegetables by going to farmers’ markets or by supporting online food delivery businesses that align with these principles. Note: Consumers should be aware of brand “greenwashing” and look for transparency in sourcing. Links to suppliers are a key indicator of sourcing transparency above profit-driven motive.
Course-correct in other actionable areas.
Continue to invert your “personal supply chain” out of the grocery store and into your local food-shed. Beyond meat and vegetables, start sourcing local bread, cheese, coffee, wine and beer, grains, etc.
Put your money where your mouth is and move markets.
Vailia From, winemaker and owner, Desparada Wines, Paso Robles
Brigit Binns, cookbook author, teacher and owner, Refugio Paso Robles
Bill and Barbara Spencer, farmers, Windrose Farm, Paso Robles
Dan Berkeland, baker and owner, Backporch Bakery, SLO and Atascadero
Damian Camacho, server at Novo Restaurant, SLO
Emilie Goldstein, chef, Trumpet Vine Catering, and gastric bypass alum, Atascadero
James Ontiveros, vigneron, Ranchos de Ontiveros, Santa Maria
Jenna Congdon, sommelier, consultant and wine rep, SLO
Feben Teffera, pop-up restaurateur, Ebony, SLO
Jensen Lorenzen, chef and owner, Larder Meat Co, SLO
Trailer: CONSUMED with Jaime Lewis
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