27: Farming's Future with Force of Nature Founders Robby & Taylor

The Primal Kitchen Podcast

Mark Sisson & Morgan Zanotti

Fitness, Entrepreneur, Sisson, Parenting, Health, Wellness, Weightloss, Primal, Paleo, Nutrition, Health & Fitness

4.4 • 717 Ratings

🗓️ 18 April 2022

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

Join Morgan this week as she sits down to talk regenerative farming with Robby Sansom & Taylor Collins, the founders of Roam Ranch and Force of Nature. Collins and Sansom met in middle school and reunited as adults to start their first entrepreneurial venture with Epic Provisions. After selling Epic in 2019, the pair dove into regenerative farming, developing Roam Ranch and Force of Nature.

Collins and Sansom discuss the important role biodiversity plays in an agricultural setting and the power of working with wildlife instead of against it. They discuss how the soil impacts their products, how meat quality can change with regenerative farming versus conventional farming, and the importance of reintroducing bison to its natural habitat in the Americas and their impact on biodiversity.

In this in-depth discussion, these three entrepreneurs talk about how they see the industry evolving, reconnecting to the legacy of ancestors, and the co-evolution with land and nature.

Use Code PRIMALKITCHEN on forceofnature.com for $15 off your first order!

Transcript

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0:00.0	You have the creativity and the liberty and the freedom to try stuff.
0:04.0	And the ignorance.
0:05.1	I mean, you don't even know what you don't know.
0:08.7	Hey, everyone.
0:09.7	I'm Morgan, co-founder of Primal Kitchen and host of the Primal Kitchen podcast.
0:13.5	Today I'm sitting down with Force of Nature founders, Robbie Sansom and Taylor Collins,
0:18.3	as we discuss the impact regenerative farming has on the environment,
0:21.9	the meat we eat, and our own health. Force of nature is the first of its kind, a regeneratively
0:26.6	sourced meat company based in Austin, Texas. They have a wide variety of animal products that
0:31.1	they sell and distribute from grass-fed bison, cattle, elk, and venison to pasture-raced chicken,
0:36.2	and even wild-caught boar. My personal favorite
0:38.7	thing about them is their inclusion of organ meats in their ground products. Before we dive into
0:43.5	today's conversation, I want to mention that any and all opinions of views shared by hosts and guests
0:47.4	on this podcast are the speaker's own and do not represent the view of Primal Kitchen or its
0:51.3	affiliates or parent company. Hi, guys. How's it going? Good.
0:57.3	I know. So good to have you. We were just reminiscing about the early days when you guys were with
1:03.1	epic provisions and now here we are. It's all coming full circle. So welcome.
1:09.5	Happy to be here. Thanks for having us.
1:11.4	Yeah. So, okay, give everyone the background who's listening just on how you guys got here,
1:15.2	how you met, where you come from, and where you are now.
1:21.1	I'll take a stab at that. You know, Robbie and myself and my wife, Katie, we go way back.
1:28.0	We go back to the days of teenage years.
	...

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