Nate Pontius

And then so fast forward to the way that I do it now on an open pasture where I use the pigs to destruct my land and then overall regenerate it in the long term.

It's like, it's completely, completely different product that you're getting.

Like my animals are out in the sunshine, rolling in mud, rooting, wallowing, doing exactly what they're supposed to do.

And so like,

whenever I get my pork back from the abattoir,

The very first time I got it back and I didn't really know what I was getting, I called them because I thought they gave me somebody's beef order.

My pork was so dark red.

I'd never seen pork that red before, but that's the difference in how they're raised.

The quality and the sourcing is very important to me.

What about beef?

Did you ever buy beef from a store?

Not now.

I mean, even when I was living in Los Angeles, I went to like the small mom and pop butcher joints.

And even when I couldn't afford to buy the good cuts, I would buy organs and eat those.

Well, yeah.

I mean, you look at the grocery store, you look at the size of these chicken breasts and if you were to like proportionally put one of those chicken breasts on a chicken, it's like, they're huge.

Like they can't even stand up with that amount of weight.

I mean, I've been eating some iteration of a farmer's bowl for over a decade now.

I mean, I started doing this when I got out of the Marine Corps and I was riding a bicycle around Los Angeles, just hustling.

My initial farmer's bowls started as just a giant pot of spaghetti noodles, some ground beef, meat sauce, eggs, and cottage cheese.