Guest: Nels Wroe, Founder of Dryland Distilling

Overview:
In this episode, Joni Kindwall-Moore sits down with Nels Wroe of Dryland Distilling to discuss his unique journey from starting a craft distilling business to pioneering innovative, regenerative agricultural practices in the production of spirits. Wroe shares insights into the challenges and rewards of creating a localized, regenerative supply chain that supports the environment and community.

Key Points Discussed:

• Origins and Philosophy: Nels Wroe details his path from a small magazine project on craft distillers to founding Dryland Distilling, driven by a desire to create spirits that truly represent the American West using locally sourced, regenerative ingredients.
• Challenges of Local Sourcing: Wroe discusses the difficulties faced by craft distillers in sourcing local ingredients and how Dryland Distilling navigates these challenges to produce authentic, high-quality spirits.
• Impact on Local Food Systems: The conversation highlights the importance of spirits and beer in the local food system, focusing on how Dryland Distilling's efforts contribute to a sustainable model that uses regenerative farming practices.
• Innovations in Regenerative Agriculture: Wroe elaborates on the strategies employed by Dryland Distilling to foster regenerative agricultural practices among local grain producers, emphasizing the environmental and economic benefits of these methods.
• The Future of Craft Distilling: Nels Wroe shares his vision for the future, which involves expanding the reach of regenerative practices beyond local boundaries and creating an educational platform for consumers and other producers in the craft distilling industry.

Call to Action:

• Visit Dryland Distilling's website (drylanddistillers.com) to learn more about their unique spirits and the story behind each bottle.
• Engage with the distillery on social media to follow their journey and support regenerative practices in the spirits industry.

Closing Thought: This episode serves as a profound reminder of the potential impact small businesses can have on both local economies and environmental sustainability. Nels Wroe's dedication to regenerative practices offers a blueprint for others in the industry, proving that ethical considerations and business success can go hand in hand.

Regenerative by Design is hosted by Snacktivist. Snacktivist is a food innovation company transforming nutrition with climate-smart crops, regenerative, and data-connected supply chains. We specialize in novel product development, sustainable ingredient sourcing—from “genetics to plate”—and strategic value chain design to build a healthier, more resilient food system. Visit snacktivistfoods.com to learn more.

Summary:

In this insightful episode of the Regenerative By Design Podcast, host Joni Kindwall-Moore sits down with regenerative farmer and rancher Gregg Deponte for an enlightening conversation about pasture-raised pork and its unexpected benefits for environmental health and community economies.

Gregg, who transitioned from his tropical horticulture roots in Hawaii to regenerative farming in Colville, Washington, shares his unique journey. He explains how pigs, traditionally considered nature's bulldozers, can actually serve as powerful tools for rehabilitating land, managing invasive species, and improving soil health. The conversation delves into the challenges and opportunities of regenerative pork production, the intricacies of feed quality, and the need for more accessible processing infrastructure to support smaller farms.

The discussion also touches on broader issues, including the health benefits of pasture-raised pork, especially concerning inflammatory diseases, and the difficulties faced by small-scale farmers in accessing markets due to industry consolidation. Gregg proposes innovative solutions, like community-supported cooperative models and diversified product lines that cater to both high-end and economically accessible markets.

This conversation offers fresh perspectives on sustainable agriculture, the complex dynamics of local food systems, and practical steps toward creating healthier food options while addressing critical ecological issues.

Website: www.olaainafarms.com

Key Takeaways

Here are the key takeaways from Joni Kindwall-Moore’s interview with Gregg Deponte on the Regenerative by Design Podcast:

1. Pigs as Ecological Tools:

Gregg highlights pigs' surprising ability to manage invasive weeds, rehabilitate damaged land, and create healthier forest understories, particularly useful in wildfire-prone regions.

2. Economic Challenges of Regenerative Farming:

Gregg shares the difficulties faced by small farmers in accessing processing facilities and markets due to industry monopolization, limiting their economic viability and growth opportunities.

3. Health Benefits of Pasture-Raised Pork:

Pasture-raised pork fed with locally-grown, chemical-free grains significantly reduces harmful omega-6 fatty acid ratios, providing healthier meat options compared to conventionally farmed pork.

4. Cultural & Culinary Influence:

Gregg’s Hawaiian heritage and Asian culinary traditions influence his approach to regenerative farming, demonstrating how cultural roots can shape sustainable agricultural practices.

5. Community Solutions and Food Accessibility:

Gregg emphasizes the importance of community-driven solutions, such as cooperative processing facilities and shared resources, to democratize access to high-quality regenerative products, bridging the gap between premium and affordable options.

6. Addressing Processing Infrastructure Gaps:

The podcast addresses significant hurdles small-scale farmers face in accessing affordable meat processing, emphasizing the need for cooperative, community-based solutions to democratize food markets.

7. Resiliency Through Community:

Joni and Gregg underline the community's critical role in overcoming financial and logistical obstacles in regenerative agriculture, particularly in times of economic turbulence and funding cuts.

8. Environmental Context and Regional Specificity:

They emphasize the necessity of matching agricultural practices with regional climatic conditions, stressing the importance of context when selecting crops and livestock strategies for maximum ecological and economic benefit.

Regenerative by Design is hosted by Snacktivist. Snacktivist is a food innovation company transforming nutrition with climate-smart crops, regenerative, and data-connected supply chains. We specialize in novel product development, sustainable ingredient sourcing—from "genetics to plate"—and strategic value chain design to build a healthier, more resilient food system. Visitsnacktivistfoods.com to learn more.

Summary: In this enlightening episode of Regenerative by Design, host Joni Kindwall-Moore talks with Alison Patt, who spearheads transformative initiatives in institutional food service. Alison shares her personal journey and professional experiences that led her to advocate for high-quality, real food. She discusses her son's health challenges, which were significantly ameliorated through dietary changes, sparking her passion for improving food quality. This episode delves into how her personal insights have been integrated into her work, transforming food service practices in hospitals and other institutions to promote health and well-being through nutrition.

Show Notes:

Host: Joni Kindwall-Moore

Guest: Alison Patt, a leader in institutional food service reform

Topics Covered:

• Alison's background in luxury hospitality and her evolution into a food quality evangelist.
• The personal health challenges her son faced and how dietary changes dramatically improved his condition.
• The impact of real food on health and how Alison's professional life reflects her personal discoveries.
• Thomas Cuisine's mission to revolutionize institutional food services by focusing on quality, real ingredients, and sustainable practices.
• The introduction of high-quality beef supply chains and other initiatives to improve food standards in hospitals and beyond.

Key Takeaways:

• The profound impact of diet on health, particularly in managing conditions like autism through reduced processed food intake.
• Institutional roles in promoting health through better food quality can lead to systemic changes in health care and food service industries.
• Success stories and challenges in shifting institutional food practices towards health-promoting models.

Links:

LinkedIn: https://www.linkedin.com/in/alison-patt-878a759/

Thomas Cuisine: https://thomascuisine.com/

Call to Action: Listeners are encouraged to think about the source and quality of the food they consume and advocate for better food practices in their local institutions.

Closing Thought: The episode underscores the potential of regenerative practices not just in agriculture but in everyday health and community well-being, highlighting food's pivotal role in shaping a healthier future.

Regenerative by design is hosted by Snacktivist. Snacktivist creates baking mixes and finished products that are allergy-friendly, soil, water, and carbon-focused, all while radically impacting human nutrition by transforming staple foods into something more than just empty calories. Visit snacktivistfoods.com to learn more.