53 min
195: Cole Mannix - Vertically Integrating Pasture-To-Plate The Natural State with Dr. Anthony Gustin
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- Nutrition
Cole Mannix, President and Founder of Old Salt Co-op, chats with Dr. Anthony Gustin about creating a vertically integrated pasture-to-plate ecosystem.
Cole’s meat company brings together ranchers to support land stewardship, fix the local food system in Montana, and make regenerative more sustainable.
They’ve integrated everything from processing, sourcing, distribution, and marketing to running their own farm-to-table restaurants.
Though his family’s been ranching in Montana’s Blackfoot Valley since the 1880s, Cole holds degrees in biology, philosophy, and theology and worked in wildlife and natural resource conservation.
His unique perspective makes for an interesting conversation. Tune in to hear Cole and Dr. Gustin discuss:
What inspired Cole to tackle this challenge
How the co-op works and whether it can be replicated
International food policies that harm US farmers and ranchers
Why it’s impossible to industrialize sustainable food production
The “impact” of cattle emissions on climate change
How solely plant-based farming devastates ecosystems
Why international meat costs less than domestic
Creating the seed oil-free Old Salt Outpost, a burger joint sending out tallow-cooked french fries
The Old Salt Festival, Outside magazine’s #2 ranked climate-forward festival
Resources mentioned in this episode:
Cole Mannix’s company: Old Salt Co-op
Outside magazine’s article: “9 Best Climate Forward Festivals in 2024“
Wendell Berry’s book: The Unsettling of America: Culture & Agriculture
E. F. Schumacher’s book: Small Is Beautiful: Economics as if People Mattered
Visit HVMN.com/AG to get 30% off your first subscription order of Ketone-IQTM
Cole Mannix, President and Founder of Old Salt Co-op, chats with Dr. Anthony Gustin about creating a vertically integrated pasture-to-plate ecosystem.
Cole’s meat company brings together ranchers to support land stewardship, fix the local food system in Montana, and make regenerative more sustainable.
They’ve integrated everything from processing, sourcing, distribution, and marketing to running their own farm-to-table restaurants.
Though his family’s been ranching in Montana’s Blackfoot Valley since the 1880s, Cole holds degrees in biology, philosophy, and theology and worked in wildlife and natural resource conservation.
His unique perspective makes for an interesting conversation. Tune in to hear Cole and Dr. Gustin discuss:
What inspired Cole to tackle this challenge
How the co-op works and whether it can be replicated
International food policies that harm US farmers and ranchers
Why it’s impossible to industrialize sustainable food production
The “impact” of cattle emissions on climate change
How solely plant-based farming devastates ecosystems
Why international meat costs less than domestic
Creating the seed oil-free Old Salt Outpost, a burger joint sending out tallow-cooked french fries
The Old Salt Festival, Outside magazine’s #2 ranked climate-forward festival
Resources mentioned in this episode:
Cole Mannix’s company: Old Salt Co-op
Outside magazine’s article: “9 Best Climate Forward Festivals in 2024“
Wendell Berry’s book: The Unsettling of America: Culture & Agriculture
E. F. Schumacher’s book: Small Is Beautiful: Economics as if People Mattered
Visit HVMN.com/AG to get 30% off your first subscription order of Ketone-IQTM
53 min