Reginaldo Haslett-Marroquin - is the co-founder of Tree Range Farms – a Minnesota-based company – which provides regeneratively-raised chickens, hazelnuts, maple syrup and more…..by growing an ecosystem instead of a crop. A native of Guatamala, Regi has worked with farmers there and in many other countries…..but for the past several years, he has been focusing his energy within the state of Minnesota. I met Regi years a few ago at a regenerative agriculture conference and was immediately impressed by his deep knowledge, his message about the need transform the food industry – and the authenti ..read more

Wouldn’t it be fantastic if you could apply some of the same regenerative principles from the farmers we profile……to your backyard garden?    Get ready to start growing the best-tasting fruits and vegetables with these tips and the newly created Indigenous Micro Organism Solution - or IMOS educational system. It turns out you can use the same principles that large-scale farmers do to bring more life to your garden or yard.  In our feature interview in this episode - you’ll get some great tips for creating your own regenerative garden – as well as the ability to sign up for an in ..read more

It turns out that you owe a LOT to fungus. Specifically, you get more health and flavor in your food than you ever imagined from something called mycorrhizal fungi.  In this episode, we dive into the following: What are these magical fungi? Why is it so crucial for creating healthy soil and flavorful food? What kind of farming disrupts it? What kind of farming enhances it? How do these fungi change the flavor of food? We dive into the topic using the following resources: A clip from a presentation from Dr. Jill Clapperton on soil health Farmer Gail Fuller from Kansas Book: What Your F ..read more

When was the last time you were blown away by a blueberry?  If you found some that taste out of this world, it might be the healthy soil that is making the difference. In this episode, we learn all about this topic from Hugh Kent with King Grove Farms in Florida.  Hugh is a blueberry grower who has impressed top chefs and children alike with the incredible taste that come from his Real Organic Project blueberries. In this interview with Hugh, learn about the regenerative practices he uses, how this is a big differentiating factor in the taste of his berries compared to hydroponic ber ..read more

One of the top trends in food for 2023 is buying foods that have a simple ingredient list with a transparent supply chain.  Turns out....that's exactly what you get when you buy your food directly from the regenerative farmers that made it! Check out an article talking about top trends that we refer to in this episode by clicking here. --- In this episode, we go back to some of the farmers and food companies in our online network – The Global Food & Farm Community – and hear from them about their top-selling products and more about what makes them so unique in today’s food system Yo ..read more

You’ve probably heard that grass-fed beef is better for you than corn-finished beef.  But….it turns out that the benefits that come from grass-finished beef depend a lot on what’s in “the grass” they were finished on….. If the cows that became beef were eating a wide variety of different plant species….they were not just a lot healthier than corn-finished beef – they are significantly healthier than beef raised on only one type of grass! These and many other fascinating facts are being learned from the work of Dr. Stephan van Vliet - a researcher at Utah State University leading the bigge ..read more

Happy New Year!  Welcome back to Season 2.  This year we will be releasing new episodes every OTHER Monday. In this episode, we share with you our new format, a soil health clip from Dr. Jill Clapperton and our feature interview with soil health guru Nicole Masters from New Zealand discussing her great book,  For the Love of Soil. In this interview, we cover a wide range of topics from how regenerative farming cuts fertilizer prices for producers to why it is so important for consumers to understand the holistic approach behind creating healthier food vs focusing on the latest ..read more

Did you know that your body can tell the difference - and get more benefit - from food that comes with it's natural fiber vs food stripped of its fiber but replaced with a supplement? How about the fact that ultra-processed foods -- like fake meat and cheese -- can't compete with their real counterparts when it comes to providing nutrients your body knows what to do with?? These are just a few take-aways from our new favorite book, What Your Food Ate by David Montgomery and Anne Bikle.  This week, we feature an in-depth interview with the authors shedding light on everything from how f ..read more

Announcing our first Finding Regenerative Food Free Consumer Webinar – Dec. 1st at 11am eastern – featuring farmers, chefs and food companies on the regenerative journey…… from our Global Food & Farm Online Community.  Sign up for this and future webinars on our new website: globalfoodfarm.com   In our first webinar - again, coming up on December 1st at 11am eastern….…., you will get to meet producers of ancient whole grain flour and pasta, gluten free rice flour and pizza crusts……snack foods…. Made from sorghum and millet……Vegetables like onions and squash……. and grass-fed, rege ..read more

Discover a world of “oddball grains” like millet and sorghum.  It turns out that these gluten free ingredients can offer us all a lot – from a flavor and texture boost in our bread and crackers…..to health benefits….and also…..positive contributions to the health of the soil that grows our food.  This week - we are taking a closer look at some of the lesser-known ingredients being embraced by the natural food industry by continuing our conversation with Snacktivist Foods co-founder, Joni Kindwall-Moore.   We also discuss the role these ingredients play in enhancing both soil and ..read more