The Appropriate Omnivore is hosted by environmentalist and meat lover Aaron Zober. Breaking the myth that eating meat is bad for the environment, Aaron talks about how meat, as well as the other food groups, are best when they're local, organic, and sustainable.
Each week, Aaron brings on a guest to share experience and wisdom about what's good to eat. Think you know what foods are good for you and the planet? What you hear may surprise you and get you on a shopping spree for a new diet.
Episode 102: Evaluating the Impact of Fake Meats with Sara Keough of Eco Nutrition
Aaron Zober is joined by clinical nutritionist Sara Keough of Eco Nutrition. Sara's practice focuses on having her clients be healthy by eating food which is both nutrient dense and environmentally sustainable. Aaron and Sara both see grass fed pasture raised meats as important for a person's health and for the health of the planet. Yet some are confused by their messages and ask them if they recommend these fake meats such as the Impossible Burger and Beyond Meat. Aaron and Sara each see that there's no one size fits all diet. While they’re okay with people being vegetarian or vegan if it works for an individual, they break down why these fake meats aren't the correct way to do a plant based diet. Sara shares her take as both a nutritionist and a consultant on regenerative agriculture as to why the fake meats are bad both for in terms of health and sustainability.
Episode 101: A Chicken Farm Good for the Chickens & the Planet with Ryan Miller of Farmers Hen House
One of Aaron’s favorite foods has always been eggs. Like all foods, Aaron looks for the most sustainable. He brings on Ryan Miller, co-owner president of Farmers Hen House, which is one of Aaron’s favorite pasture raised eggs. Farmers Hen House is sustainable in many ways from its eggs being organic and pasture raised to the solar power on the farms to even its compostable cartons. Another amazing feature of Farmers Hen House is its QR codes on the cartons, which uses a block chain technology to trace where the eggs came from.
Episode 100: The Past, Present, & Future of Real Food with Guests Hannah Crum & Monica Ford
The Appropriate Omnivore podcast reaches its 100th episode. To celebrate this momentous occasion, Aaron Zober brings back to his most frequent guests, Hannah Crum of Kombucha Kamp and Monica Ford of Real Food Devotee. The three have a round table discussion on the past, present, and future of real food. All three of them now live in Los Angeles and have attended many events in person, but they all lived in other places before moving west. They each share their stories of what brought them to Southern California, how they first learned about real food, and how their businesses have evolved. They then get into how they see their businesses and the world of real food currently. Aaron, Hannah, and Monica conclude with what types of organic and sustainable practices they'd like to see more of and predictions for what real food will be like 10 years from now.
Episode 099: Nicola O'Connell: Truly Grass Fed
For National Dairy Month, Aaron Zober is joined by Nicola O’Connell of the excellent Irish dairy farm Truly Grass Fed. Truly Grass Fed is known for its cows grazing outside on the lush green grasses of Ireland. They produce two of Aaron's favorite dairy products, butter and cheese. Nicola explains how the company is a coop of small family dairy farms. She lets Aaron know what they look for in terms of farms to be part of the coop. Nicola then gets into what it means for Truly Grass Fed to be 95% grass fed and what’s involved with their Certified Animal Welfare Approved label by A Greener World. Aaron hears from Nicola about what we can expect from Truly Grass Fed in the future in terms of new products, new certifications, and new research studies on dairy.
Episode 098: Eagle Yu: Meat and Essentials Butcher Shop
One of the grow trends in sustainable meat are butcher shops. Eagle Yu of the upcoming Los Angeles butcher shop Meat and Essentials joins Aaron on the Appropriate Omnivore podcast. Eagle tells the listeners all about how he got into butchery in the first place and what people can expect at his shop. Eagle delves into where he'll be sourcing his meats from. Aaron and Eagle share in what they think makes meat sustainable in terms of local and regional farms, practices of how the livestock is raised, and regenerative agriculture certifications. Aaron and Eagle then get into what they hope will be the future of sustainable meats and butcher shops where you can buy them.
Episode 097: Michael Caines: Moksha Chocolate
It’s Valentine’s Day on The Appropriate Omnivore, so Aaron brings on Moksha Chocolate co-founder Michael Caines to talk about the amazing food associated with this holiday. Moksha Chocolate is made in Colorado from the farm collective they own Peru. Michael discusses the sustainability of his farm and how it operates as a collective. Moksha has many different types of chocolate. This is includes their CBD chocolates. Michael explains what’s wonderful about CBD and how it differs from cannabis. Another popular chocolate of Moksha is their white chocolate, but this isn’t the typical processed white chocolate you’re used to seeing at the checkout line in supermarkets. Michael gets into how the Moksha white chocolate uses real ingredients. Plus Michael recommends which Moksha’s offerings are the best to get your loved one for Valentine’s Day.