Episode 2: Paul Grieve

Farm like it’s one hundred years ago, yet deliver like it’s two years from now.
— Paul Grieve

Paul Grieve calls himself a grass farmer. But, Pasturebird- the company he cofounded with his family in 2012-  has rapidly become the largest pastured poultry operation in the nation. Pasturebird is a company to watch because it challenges the idea that pasture-raised, sustainable, humanely-handled meat can't be done on a large scale. Paul and his family are out to prove that it can, and that it can be done well, yielding the best tasting chicken around.

In this episode, Paul and I talk about:

  • his first chicken slaughter
  • the start of Primal Pastures
  • his decision to build Pasturebird and thoughts on wholesale
  • the argument that sustainably raised meat can't feed a growing population
  • his thoughts on the future of sustainable agriculture

Not to miss moments:

  • I get Paul's opinion on the quantity of meat consumed by the paleo community
  • Paul does a mini speed round explaining the true meaning behind federally regulated chicken labels that consumers encounter at the store

Episode 1: Sean Lenihan

Honest Bison Sean with bison herd.jpg

Sean Lenihan is a man on a mission to change the meat industry from the inside out. Moving from a successful career in experiential marketing to one in sustainable meat was not an obvious transition. Nevertheless, after discovering how difficult it was to find 100% grassfed bison in the U.S., Sean decided to partner with some of the best bison ranches in the country to provide truly grassfed, sustainably raised bison to the public.

In this podcast, we talk about Sean's marketing career, his mission as the founder and CEO of The Honest Bison, and the factors that led him to change careers. We get into the nitty gritty of bison rearing, field slaughter, and grassland conservation, and we talk about holistic management, an approach that guides the growth of The Honest Bison. 

Sidebar: I couldn't resist getting Sean's opinion on the whole "bone broth" controversy, and Sean couldn't resist getting real with the idea of "local food." 

This episode is a must-listen. Sean has an infectious energy and real passion that permeates the way he talks about The Honest Bison. If you have any questions or comments on the podcast after you've listened, feel free to leave your comments below. We'll get back to you as soon as possible. 

For more information on some of the topics we discuss on the podcast, see the following resources:

The Honest Bison website: https://thehonestbison.com/

The Savory Institute: http://savory.global/

Holistic Management International: https://holisticmanagement.org/