In this episode, Shannon and Eric Jorgensen from ⁠Forage and Feast Farm and Tim and Sophia Eng go behind the scenes from pasture to plate of their abattoir, Overhome Meat Processing. We pull back the curtains on what really happens in the world of farming and meat processing. They delve into the intriguing comparison between the health and quality of meat from grass-fed and finished cattle versus conventionally raised beef. Listen and discover the behind-the-scenes insights that might just change the way you look at the meat on your plate. Tune in now and join the ⁠Call to Farms⁠!

Pre-order ⁠The Nourishing Asian Kitchen⁠ cookbook!

If you're interested in watching Tim and Sophie's food and farming journey, follow along on ⁠⁠⁠Instagram⁠⁠⁠, ⁠⁠⁠YouTube⁠⁠⁠, ⁠⁠⁠Substack Newsletter⁠⁠⁠, and their ⁠⁠⁠Website⁠⁠⁠.

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