As we produce grass-fed meat that was properly managed, we also sequester carbon. As we increase our soil organic matter by only 1 percent, we gain 20,000 gallons of water-holding capacity per acre. This is a real game changer in the West certainly, and in all environments.
In Episode 1, we interview Abbey Smith with the Savory Institute and ask her about her life as a teacher, rancher and world traveler. She’s spent years studying and practicing wholistic grazing methods, and is trying to help the Savory Institute reach their goals of creating and protecting 1 billion hectares of sustainable grazing land around the world.
Then, we turn back the clock and present a talk from Acres U.S.A. founder Charles Walters. He details the challenges facing eco-farmers, which is still applicable today, and how those challenges increase in the face of the popularity of conventional farming.