Local Meat, Lower Impact

Local Meat, Lower Impact

Update: 2020-01-22
Share

Description

Did you know that pasture-raised beef can be carbon-negative? Neither did we! Charley Cummings, the founder and CEO of Walden Local Meat, started his business to help New England farmers bring their best cuts right to customers’ doors. His model shows that regenerative agriculture can benefit animal welfare, local economies and the environment, all at the same time. 

To kick off the second season of The Stories Behind Our Food, we traveled to snowy Billerica, MA to record this episode and find out how the folks at Walden do what they do – and why. Charley believes the industrial food system contributes to an estrangement between rural and urban, but our growing interest in good food pushes back against that. Can high-quality, sustainably raised meat bring neighbors closer together?

Visit Walden Local Meat online: https://waldenlocalmeat.com/

And remember to share this episode with a friend who might enjoy it. 

This episode was produced by Gary Goodman with host Kate Chess. For additional information about this podcast, please visit https://blog.equalexchange.coop/category/podcast/

Comments 
00:00
00:00
x

0.5x

0.8x

1.0x

1.25x

1.5x

2.0x

3.0x

Sleep Timer

Off

End of Episode

5 Minutes

10 Minutes

15 Minutes

30 Minutes

45 Minutes

60 Minutes

120 Minutes

Local Meat, Lower Impact

Local Meat, Lower Impact

Charley Cummings of Walden Local Meat