Mentioned 5 times on 2 shows.
“It's like 8,000 words. But I made a point to like, well, what are the alternatives? And I learned about grass-fed, grass-finished beef, which at the time was a tiny little market. And I had a couple paragraphs on this. There's another way to do it. There's another. So I was making the point that the food chain from which most of us are eating beef is floating”
“And, you know, my editors were like, hey, this piece is already at 8,000 words. You've got four paragraphs about grass fed beef. Which no one knows anything about it and doesn't know where to get, you know, we got to cut that. And I said, no, we have to leave that. That just shows the hope that we can grow our food using sunlight, not oil.”
“I walked into a butcher shop on College Avenue in Oakland. And I just, I was kind of curious, I wonder if they have grass fed beef. And so I asked the butcher, do you have grass fed beef? And he goes, what is grass fed beef? What's going on? You're the sixth person this week who asked me for grass fed beef.”
“I realized that the American foods have never been healthy. Like people talk about how they eat in Europe and my dad's from Argentina and how they eat the grass-fed beef. That was all they had, right? You know, there's some unhealthy elements about the diet there too, when they eat heavy meals late.”
“Didn't know it back then. I consumed sourdough, heirloom, whole grain Camut bread, grass-fed beef, grass-fed. But how were you able to even just even put anything into the system? Did you start just by like sipping on raw dairy?”