One Bite is Everything

Dana DiPrima

We talk about food like it's just dinner. It never is. One Bite is Everything explores the people, practices, policies, and power that shape what's on your plate. Through 150+ conversations with farmers, chefs, scientists, historians, and policy thinkers, each episode pulls back the curtain on a food system most of us navigate without really understanding. Real stories, real stakes, no lectures. These conversations don't stop at your headphones. They ripple outward through the For Farmers Movement, a weekly letter, and a community of eaters who are connecting more deeply with the farmers who make their food possible. One Bite is Everything airs every Thursday.

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#168
June 11 · 38 min
Getting Closer to the Source with Chef Gary Podesto
What happens when people step out of the grocery store and onto a working farm? In this episode of One Bite is Everything, Dana sits down with chef and educator Gary Podesto of Climate Farm School, an organization that brings people directly to farms to learn about food systems, soil health, climate resilience, and regenerative agriculture. Through immersive, week-long experiences on farms around the world, participants gain a deeper understanding of where food comes from and the people responsible for producing it. Gary shares what draws people to these experiences, from health concerns and climate anxiety to parenthood and simple curiosity. Together, Dana and Gary explore why so many people feel disconnected from their food, what happens when they reconnect with the land, and why understanding food systems often changes the way people think about everything from farming to community to personal responsibility. The conversation also examines the unique role chefs play in our food system. With more than half of America's food dollars spent in restaurants, chefs have an opportunity not only to feed people, but to help consumers understand the farms, farmers, and choices behind every meal. Gary reflects on how food can become a powerful tool for education, storytelling, and connection, helping bridge the gap between the people who grow our food and the people who eat it. In This Episode What Climate Farm School is and how it works Why people are seeking a stronger connection to the land The role of soil health in food, climate, and resilience How regenerative agriculture differs from conventional systems Why local food systems matter The challenges and realities facing today's farmers How chefs can help reconnect consumers with agriculture The power of food as a tool for education and community About Gary Podesto Gary Podesto is a chef, educator, and facilitator with Climate Farm School. Drawing on decades of culinary experience, he helps participants explore the connections between food, farming, ecology, and community through immersive learning experiences on working farms. About Climate Farm School Climate Farm School is an educational nonprofit that helps people reconnect with the land through immersive learning experiences on working farms. Participants spend time with farmers, educators, and food system leaders exploring topics such as soil health, regenerative agriculture, climate resilience, local food systems, and the challenges facing modern agriculture. Operating on partner farms in the United States and internationally, Climate Farm School combines hands-on learning, discussion, and community-building to help participants better understand how food is produced and how farming intersects with environmental, economic, and social issues. The program brings together people from diverse backgrounds who share a curiosity about food, farming, and the future of our food system. Through its courses and alumni network, Climate Farm School seeks to shorten the distance between consumers and producers, creating opportunities for meaningful connection, practical education, and informed action. Learn more here: https://www.climatefarmschool.org One Bite is Everything One Bite is Everything explores the connections between food, health, community, the environment, and the economy. Through conversations with farmers, chefs, researchers, advocates, and food system leaders, host Dana DiPrima examines how food touches every aspect of our lives and why understanding our food system has never mattered more. OBIE Facts Top 3% of all podcasts globally Top 100 food podcasts (22) Top 100 agriculture podcasts (87) More engagement than more than 88% of all podcasts on Spotify Five-star rating average Part of Heritage Radio Network, home of the top voices in food Connect Follow Dana at @xoxofarmgirl and learn more about the For Farmers Movement at forfarmersmovement.com.
#167
June 4 · 41 min
What $200 Billion in Cuts Means for Hungry Kids
What happens when food assistance programs lose funding? For millions of children and families, the effects can be immediate. Fewer meals. More strain on household budgets. More difficult choices between food, housing, healthcare, and transportation. In this episode of One Bite is Everything, Dana welcomes back Rachel Sabella, Director of No Kid Hungry New York, to discuss how recent and proposed funding cuts could impact children, families, schools, and communities. Together, they explore why hunger remains a persistent challenge in America and why many organizations are concerned that the problem could worsen in the months ahead. Rachel explains how programs that help feed children work behind the scenes, why schools play such an important role in food security, and what happens when support systems are reduced at a time when many families are already struggling with higher costs. The conversation also looks at the broader consequences of childhood hunger, from health and educational outcomes to long-term impacts on communities and the economy. Food is more than what's on our plate. It's opportunity. It's stability. And for millions of children, it's the foundation that makes everything else possible. In This Episode Why child hunger remains a growing concern What recent and proposed funding cuts could mean for families How schools help close the hunger gap The connection between food security, health, and education Why rising household costs are putting pressure on parents Common misconceptions about food assistance programs What No Kid Hungry is doing to help How listeners can get involved About Rachel Sabella Rachel Sabella is the Director of No Kid Hungry New York, where she works to ensure that every child has access to the food they need to learn, grow, and thrive. Her work focuses on strengthening school meal programs, expanding access to nutrition assistance, and advocating for policies that help families put food on the table. About OBIE Top 3% of all podcasts globally Top 100 food podcasts (22) Top 100 agriculture podcasts (87) More engagement than more than 88% of all podcasts on Spotify Five-star rating average Part of Heritage Radio Network, home of the top voices in food Connect Learn more about No Kid Hungry and the work being done to end childhood hunger. Follow Dana at @xoxofarmgirl and learn more about the For Farmers Movement at forfarmersmovement.com.
#166
May 28 · 45 min
The Invisible Work Behind Great Food | Chef Chris Stam of Alchemy
What does it actually take to create a truly great restaurant experience — not just once, but every single night? In this episode of One Bite is Everything, Dana sits down with Chef Chris Stam of Alchemy on Martha's Vineyard to talk about the invisible systems, relationships, and standards behind great food. Chris’s path took him from culinary school outside Boston to some of the most intense kitchens in the country, including Spice Market and the restaurant groups of Jean-Georges Vongerichten and Daniel Boulud. Along the way, he learned not just how to cook, but how to lead teams, maintain quality at scale, and build systems that can deliver excellence under pressure. But this conversation goes far beyond restaurant culture. Dana and Chris explore the connection between chefs and farmers, what sourcing looks like on an island shaped by conservation land, and how local food systems are strengthened through long-term relationships. Chris shares the story of working with farmer Jo Douglas of Fork to Pork, whose farm collects vegetable scraps from restaurants to feed pigs that eventually return to the menu — creating a deeply local, circular food relationship most diners never get to see. This episode is about craftsmanship, consistency, mentorship, hospitality, and the reality that every plate of food carries an entire network of people behind it. Because food is never just food. It’s relationships and labor. It’s land, standards, and it’s trust. And sometimes, it’s a chef and a farmer building something together one meal at a time. Visit Alchemy on Martha's Vineyard and follow them on IG @alchemymv Connect & Support Learn more about the For Farmers Movement at For Farmers Movement Read Bite Sized on Substack Follow Dana on Instagram at @xoxofarmgirl If you enjoyed this episode, please rate and review One Bite is Everything on Apple Podcasts. It helps more people find the show and supports independent food storytelling that connects the dots between farming, food, and the bigger systems shaping both.
#165
May 21 · 11 min
The Surprise of What Small Farmers Really Need
What do small farmers actually need? After reviewing nearly 900 farmer grant applications through the For Farmers Movement — along with 45 new project submissions from the Friend of a Farmer Choice Awards — a very different picture of American farming begins to emerge. One you might not expect. In this solo episode of One Bite is Everything, Dana pulls back the curtain on the hidden infrastructure quietly holding small farms together and explores what farmers are actually asking for help with. Because it’s probably not what most people think. Consumers often imagine small farms needing better marketing, more exposure, prettier packaging, or social media support. But the applications reveal something far more practical — and far more revealing about the state of food in America today. Farmers are asking for water systems, fencing, walk-in coolers, irrigation, processing equipment, high tunnels, rotational grazing infrastructure, feed systems, and the operational tools that make survival possible. Again and again, the applications point to one thing: small farms are often operating one missing piece of infrastructure away from real vulnerability. Dana shares what surprised her most after reading hundreds and hundreds of applications from farms across nearly every state in the country — and why these requests reveal a much bigger story about resilience, climate adaptation, local food systems, and the invisible mechanics behind the food we eat every day. The conversation explores the disconnect between the romanticized version of farming and the operational reality behind it. It looks at why water keeps showing up as one of the biggest issues farmers face, how farmers are quietly adapting to climate pressures without necessarily calling it “climate work,” and why so many projects center around systems that consumers rarely see but rely on constantly. The episode also examines how fragile local food systems can be, how isolated many farmers feel while trying to build infrastructure in systems that weren’t designed for small farms, and why seemingly modest projects can have ripple effects throughout entire communities. At the center of this episode is a bigger realization: food is not just food. It’s infrastructure, labor, weather, logistics, land, economics, and resilience — all held together by people solving problems most of us never even realize exist. And through these applications, farmers are giving us an unusually honest window into what it actually takes to keep producing food in America right now. The For Farmers Movement is a national movement supporting small farmers through storytelling, nominations, direct grants, and community connection. Since 2022, the movement has funded projects across 48 states and Puerto Rico while helping connect eaters more directly to the people producing their food. If you enjoyed this episode, please rate and review One Bite is Everything on Apple Podcasts. It helps more people find the show and supports independent food storytelling that connects the dots between farming, food, and the systems shaping both.
#164
May 14 · 34 min
Land Isn’t Enough: How a Goat Farmer Built a Farm From Scratch
Show Notes What does it actually take to become a farmer today if you didn’t grow up on a farm, inherit land, or have a roadmap? In this episode of One Bite is Everything, Dana sits down with first-generation goat farmer Emma Smalley to talk about the reality of building a farm from scratch in modern America. Emma’s path into farming started with a Craigslist ad and an aging goat farmer named Roger who needed help caring for his herd. What followed was mentorship, loss, land searches, commuting hours to support the farm with an off-farm job, and eventually building a goat operation of her own in rural New York. But this conversation goes far beyond goats. It explores the growing crisis around farmland access, succession planning, first-generation farming, and the emotional complexity behind keeping land in agriculture. Emma shares what it feels like to compete with developers for farmland, why so many farms depend on off-farm income to survive, and how isolation has quietly become one of the defining realities of farming today. Dana and Emma also discuss: why land can be “available” but still inaccessible how mentorship shapes new farmers the hidden emotional side of farmland transitions rotational grazing and regenerative practices why goat meat demand is growing in immigrant communities the role of community in keeping farmers going how organizations like American Farmland Trust are helping support land access and transition planning why farming today often depends on people operating at their absolute limit At the center of this episode is a bigger question: If millions of acres of farmland are expected to change hands in the coming decades, who actually gets the opportunity to farm? Emma’s story offers a deeply personal look at that question—and at the people trying to build a future inside a system that often wasn’t designed for them. In This Episode Emma’s unexpected path into goat farming The reality of first-generation farming Competing with developers for land Farming while working a full-time job Goat farming, halal markets, and immigrant food systems Why community matters more than people realize The emotional weight of farmland succession Building a farm that can outlast you About Emma Smalley Emma Smalley is a first-generation goat farmer in New York State raising meat goats on a former dairy farm in Allegheny County. She manages her farm while also working full-time off-farm and has been involved in farmer community-building efforts including the Good Farmers Guild of Western New York. Emma also worked with American Farmland Trust to navigate land access and farm transition planning. About American Farmland Trust and Farmland for a New Generation Farmland for a New Generation New York (FNG-NY), coordinated by American Farmland Trust in partnership with New York State and regional organizations, helps connect farmland seekers with landowners looking to keep land in agriculture. Through a statewide network of Regional Navigators, the program provides guidance, resources, and transition support for both new farmers and retiring landowners. https://farmland.org/farmland-for-a-new-generation-new-york Connect & Support Learn more about the For Farmers Movement at For Farmers Movement Read Bite Sized on Substack Follow Dana on Instagram at @xoxofarmgirl If you enjoyed this episode, please rate and review One Bite is Everything on Apple Podcasts. It helps more people find the show and supports independent food storytelling that connects the dots between farming, food, and the bigger systems shaping both.
#163
May 7 · 1 hr 4 min
Farmers Markets Aren’t as Simple as You Think
Inside the hidden systems, rules, economics, and realities shaping America’s farmers markets. Most people think they understand farmers markets. You show up. You buy produce, eggs, cheese, meat, flowers, or honey from a farmer. You support local food. Done. But behind every stand is an entire system most consumers never see. In this episode, Dana sits down with Catt Fields White for a fascinating conversation about what’s really happening behind the scenes at farmers markets across America and why the details matter far more than most of us realize. Catt has spent decades managing markets, training vendors, advising market managers nationwide, and helping shape conversations around farmers markets both nationally and globally. What emerges in this episode is a much more complex, and much more important, picture of local food than the charming Saturday morning version many people imagine. Together, Dana and Catt unpack: why farmers markets operate so differently from state to state the surprising history of farmers markets in America how regulations quietly shape what foods and businesses survive the hidden labor of managing a farmers market why some markets allow resellers and others ban them entirely how convenience influences consumer behavior more than we admit the tension between purity, practicality, access, and survival what “local food” actually means in different settings why farmers can earn dramatically more selling directly to consumers how policy and economics shape the food system in ways most people never see The conversation also explores a deeper question underneath all of it: What happens when the systems shaping our food become invisible to the people eating it? Because food is never just food. It’s economics. It’s regulation. It’s labor. It’s land. It’s culture. And it’s community. It’s also a set of decisions quietly shaping what survives and disappears from our food system every day. Whether you shop at farmers markets every weekend or only stop by a few times each summer, this episode will change the way you think about what’s happening behind the tables. In This Episode Why the same tomato can create completely different outcomes depending on where you buy it The difference between “local” at a grocery store and “local” at a farmers market Why many consumers misunderstand how farmers markets work The economics behind direct-to-consumer food systems The role of resellers, aggregators, and producer-only markets How market managers juggle safety, permits, logistics, politics, and farmer relationships Why some foods can legally be sold in one county but not another The hidden pressures facing small farmers and local markets Why taste may be one of the most powerful tools for reconnecting people to local food About the Guest Catt Fields White is the co-founder of Farmers Market Pros and a longtime farmers market manager, consultant, educator, and advocate. She works with markets and vendors across the country and participates in broader conversations shaping farmers markets nationally and internationally. Connect & Learn More Find Farmers Market Pros here and on Substack. Learn more about the For Farmers Movement at For Farmers Movement Follow Dana on Instagram at @xoxofarmgirl or Substack/Bite Sized Listen to this and more episodes of One Bite is Everything wherever you get podcasts If this episode changed the way you think about farmers markets, share it with someone who shops one. Or someone who should.
#162
April 30 · 39 min
Best Available: Sam Sifton on What We Eat and Why
What does “best available” actually mean when it comes to food? In this conversation, Dana sits down with Sam Sifton of The New York Times to unpack how we got here. Not just what we eat, but why we eat the way we do, and how much of that is shaped by systems most of us never see. Sam has spent more than two decades helping shape how Americans cook, think about ingredients, and make decisions in their kitchens. Through his work at The New York Times and his role building New York Times Cooking, he has influenced behavior at a scale few people ever reach. That perspective makes this conversation different. It moves beyond trends and into the mechanics of how habits actually form. At the center of it is a simple but complicated idea: most of us are not choosing the best possible food. We are choosing the best available. And what is available is determined by a system built for consistency, scale, and convenience. That system has improved in real ways. Access is broader. Ingredients that were once hard to find are now standard. In some places, people are closer to their food than they have been in decades. But at the same time, the underlying structure has not changed as much as it appears. Much of what we eat still moves through centralized networks that prioritize sameness, making it difficult for better food to reach more people in a meaningful way. This is where the tension lives. Because once people experience something different, something that tastes better, behaves differently, or comes with a clear sense of where it came from, their expectations begin to shift. And once that shift happens, it is hard to go back. The challenge is that the system is not designed to make those experiences easy, consistent, or widely accessible. The conversation moves through that tension. From the real progress we have made in how we eat, to the limits of a system that still prioritizes efficiency over connection. From the role of cooking in building confidence and changing behavior, to the way restaurants can either reinforce sameness or act as a bridge between farmers and eaters. From the friction between chefs and small farms trying to work together, to the reality that better food does not always scale cleanly. What emerges is not a simple answer, but a clearer understanding of the trade-offs. We have built a system that delivers food reliably and at scale. At the same time, we are seeing a growing desire for something more connected, more specific, and more reflective of where food actually comes from. Understanding that gap is the first step. If you want to take that one step further, start by finding a farmer near you. Even just knowing who they are changes how you see what’s on your plate. A simple way to do that is here. And if you already have someone in mind, nominate them through the For Farmers Movement. It’s one of the most direct ways to support the people doing this work: Nominate here. If you enjoyed this episode, take a moment to rate and review One Bite is Everything. It helps more people find these conversations and become part of the shift. And next steps for going deeper into food systems issues from an easy starting place, try Bite Sized on Substack. A new one drops on Mondays. No fire hose, but just a snack to get you thinking. --- One Bite is Everything connects the food on your plate to the bigger system behind it—health, community, environment, and economy. Through the For Farmers Movement, those connections turn into action, supporting small and mid-sized farms across the country. And on Bite Sized, Dana breaks down what’s actually happening behind the food we see every day. Because food isn’t just food. And the more you understand it, the more everything changes. Learn more at www.forfarmersmovement.com
#161
April 23 · 15 min
Earth Day, Reconsidered: What Farmers Actually Do
In honor of Earth Day, this episode takes a closer look at something often missing from the environmental conversation: the role farmers actually play. We tend to hear about agriculture in broad strokes—greenhouse gas emissions, water use, soil erosion. And those concerns are real. But agriculture is not one thing. It varies widely depending on how it’s done, and that difference matters more than most people realize. Drawing from nearly 300 farm projects funded through the For Farmers Movement, a different picture starts to emerge. One that isn’t theoretical or ideological, but grounded in what farmers are actually doing on the ground. Across these farms: 134 are investing directly in soil health 80 are improving pastures through rotational grazing 54 are extending growing seasons with protected infrastructure 31 are strengthening water systems 11 are rebuilding after climate disasters Most of these farmers didn’t set out to “do climate work.” They set out to run viable farms. But in doing so, many are strengthening the land itself. This episode looks at: Why agriculture has a reputation problem The difference between farming systems and why it matters What small and mid-size farms reveal about environmental stewardship Why farmers are often the first to see environmental change How everyday food choices connect back to land, water, and resilience Because food is not just food. It reflects the condition of the land it comes from. Call to Action: If this episode changes how you think about food, take the next step: Nominate a farmer → Here Support a farmer grant → Here Follow along → Instagram @xoxofarmgirl Rate and review this podcast on Apple podcasts
#160
April 16 · 36 min
The Hidden Work of Keeping Farmland in Farming
There are about 2 million farms in the United States. Every year, a significant number of the farmers running them are approaching retirement age with no clear plan for what happens to their land when they're done. Farmland doesn't just disappear when a farmer retires. It gets sold, subdivided, converted, or absorbed into larger operations. And in a lot of cases, that means the end of a working farm, a community food source, and sometimes four generations of family work. In this episode, Dana sits down with Molly Johnston Heck and Olivia Fuller from American Farmland Trust's Farmland for a New Generation program, a New York State initiative that connects retiring farmers with the next generation of land stewards. Olivia isn't just a program staffer. She's a fourth-generation farmer who used AFT's own tools to navigate her family's transition out of dairy and into direct-to-consumer beef, pork, and sheep. She knows this story from the inside. They cover: What conservation easements actually do (and what they don't) The Farmland Protection Implementation Program and how it puts real money in a farmer's hands Preemptive purchase rights and why they matter in high-pressure real estate markets like the Hudson Valley The land-linking platform connecting farmers who have land with farmers who need it Why a "bad match avoided" counts as a success The invisible crisis of farm transitions that wait until there's a foreclosure to begin The role of navigators, mediators, and social workers in the hardest conversations farm families face This episode is a companion to a fuller story Dana is building. If you're a farmer thinking about what comes next, or a landowner who wants to see your land stay in production, this conversation is for you. Resources mentioned: Farmland for a New Generation: farmlandforanewgeneration.org American Farmland Trust: farmland.org NY Farmland Protection Implementation Program (FPIG) Agricultural Conservation Easement Program (ACEP) – federal Farm Net (New York farm counseling and financial support) New York State Agricultural Mediation Program AFT's current advocacy action alert (linked at farmland.org) Production credits: Co-produced by Sonia Dhillon with sound design and original music by Russell Chapa. Your Support for the Show Matters 1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything
#159
April 9 · 58 min
The Sioux Chef: Restoring Indigenous Food Ways with Sean Sherman
What would American food look like if the story had not been interrupted? That's the question at the center of this conversation with Chef Sean Sherman — an Ogala Lakota chef who grew up on Pine Ridge Reservation in South Dakota and has spent his career restoring the indigenous food knowledge that colonization, displacement, and forced assimilation nearly erased. Sean is the founder of the Indigenous Food Lab and the award-winning restaurant Owamni in Minneapolis. His latest book, Turtle Island, maps the full tapestry of indigenous food across North America — erasing colonial borders to reveal the regional diversity, plant knowledge, and food sovereignty that existed long before European settlement. In this conversation, we talk about what was lost when indigenous food systems were dismantled — not centuries ago, but within just a few generations. We talk about the government commodity food programs that replaced traditional diets on reservations, the 90% unemployment rates Sean grew up around, and the moment in Mexico when he realized he knew hundreds of European recipes but nothing about Lakota food. And we talk about what becomes possible when that knowledge is restored — for health, for culture, for land, for local economies, and for the future of American food. Because long before regenerative agriculture and farm to table were trends, they were the foundation of indigenous food systems across North America. This conversation asks what it would look like to build from that foundation instead of ignoring it. Key themes: Turtle Island and the erasure of colonial borders in food Growing up on Pine Ridge Reservation and the USDA Commodity Food Program How Sean became a chef before he became an indigenous food advocate The moment in Mexico that sent him back to Lakota food knowledge Owamni restaurant and the Indigenous Food Lab in Minneapolis Native Wise and Dream of Wild Health — indigenous food producers and youth programs Food sovereignty, biodiversity, and what regional food systems could look like The connection between indigenous food knowledge and the future of American farming Connect with Sean Sherman: Owamni restaurant: owamni.com Indigenous Food Lab: indigenousfoodlab.org Instagram: @seanjsherman Production credits: Co-produced by Sonia Dhillon with sound design and original music by Russell Chapa. Your Support for the Show Matters 1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything
#158
April 2 · 49 min
Meat You Can Trust: Regenerative Agriculture, Rising Tides, and the Messy Middle with Robby Sansom of Force of Nature
How do we produce meat in a way that works for farmers, animals, the land, and the people who eat it? Right now, that conversation happens in extremes. On one side: a highly industrialized system designed for efficiency and low prices. On the other: a growing movement toward regenerative agriculture and animal welfare. Somewhere in the middle is a complicated reality that rarely makes it into the headlines. Robby Sansom lives in that middle. He's the co-founder of Force of Nature, a company building a national network of ranchers, processors, and retailers to produce meat raised with regenerative principles and higher animal welfare standards without further centralizing or industrializing the system. He calls it a rising tide approach. The goal isn't to corner the market. It's to lift it. In this conversation, Dana and Robby get into what regenerative agriculture actually means and why the word is already being stretched. The tension between what consumers want and what farmers can economically deliver. Why transparency in food systems is harder than it sounds. How protocols for animal welfare evolve in practice (including why pork is so hard). Why scaling better systems is both necessary and incredibly difficult. And how consumers, whether they realize it or not, are shaping the future of agriculture with every purchase. This one is honest, nuanced, and worth getting into. Key topics: Force of Nature origin story, from Epic Provisions to meals & pounds The rising tide model: why they chose not to vertically integrate 700+ ranches and 17+ regional processors & how the network works How protocols evolve year over year (beaver analogs, cover crops, rotational grazing) The regenerative label problem, greenwashing and why momentum still matters Why pork is so hard, and what one farm visit revealed Consumer behavior as a market signal, not just a preference The organic cautionary tale and what regenerative can learn from it Resources mentioned: Force of Nature Meats: forceofnaturemeats.com Your Support for the Show Matters 1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

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