MEAT: The Ultimate Podcast

Bryan Mayer has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Centre for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. He lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company.Ask Your ButcherSustainable Farming in the USA

Tom Bull is an award-winning farmer from Holbrook in southern NSW, who is part of a new guard committed to changing the way farming is conducted, viewed and rewarded. Farmer of the YearLessons from a Livestock LeaderHolding up Genetics

Sarah Wilson is a multi-New York Times bestselling and #1 Amazon bestselling author. She’s a former journalist and editor of Cosmopolitan Australia and was the host of MasterChef Australia. She’s the founder of the I Quit Sugar movement and has published 15 sugar-free cookbooks which sell in 131 countries. The latest, Simplicious Flow, is the world’s first zero-waste cookbook. Her international bestseller first, we make the beast beautiful, reframes anxiety and bipolar disease through a philosophical and spiritual lens and became both a #1 Amazon bestseller and New York Times bestseller. Sarah ranks as one of the top 200 most influential authors in the world (2017 and 2018) and has a combined digital audience of 3 million. Sarah WilsonThe Guardian AustraliaThe Guardian USAClimate CouncilEmily AtkinMother JonesThe on being ProjectThrive GlobalHuffington Post HighlineThe New York TimesInsidersRadio National

Peter Doyle is to hospitality, what Tom Hanks is to acting; legendary and renowned as a gentleman, a truly good guy. From 1974 to 2018 he was widely recognised as one of the best chefs in the country. Now entrusted with developing the next generation of food pioneers, as head of Merivale’s Apprenticeship Program, his influence reigns supreme. But this humble family man and surfer from the northern beaches of Sydney shuns a legacy that will be enduring. 

Maxx Puharich is the grandson and son of Victor and Anthony Puharich respectively, doyens of the Australian meat industry. Growing up in a large loving family and the luxury of elite private schools, world travel and a famous father, served to confuse as much as it cajoled him about his future. But a decision to step outside his comfort zone and spend a year Jackarooing in the harsh Australian outback, infuse this young man with a genuine sense of purpose. 

Alessandro Pavoni is the god father of the Italian food mafia, credited with pioneering Italian cuisine in Australia. This larger than life mountain man has conquered cancer more than once, fought off open heart surgery and more recently, abolished crippling rheumatoid arthritis. From dirt biking, snow-boarding and jujitsu at one end, and yoga, meditation and love at the other, this is a beautiful balance of yin and yang. OrmeggioChiosco

In the final episode of Season One, we have another entertaining and raw conversation with Vic’s Meat founder and CEO Anthony Puharich about why 2019, has been the toughest and most challenging year of his life.Vic’s MeatVictor ChurchillVic’s Meat MarketMeat the Ultimate Companion

Dr Ron is one of Australia’s leading holistic health advocates, educators, a podcaster and an author, with over 35 years of clinical experience and a deep passion for people and the planet. Dr Ron Ehrlich

Tammi Jonas was a vegetarian for a decade, but like many, health issues resulted in her returning to a balanced, omnivore diet. That of itself isn’t that interesting but Tammi is now a butcher on her pasteurized pig farm in Victoria. Now that’s a story worth telling. Tammi Jonas

Aaron McKenzie is a renowned and deeply respected functional movement and wellness icon, and a strict carnivore! It sounds like madness until you experience his strength, health, kindness and compassion. He’s a force of nature and this conversation is balanced and profound. 

Charlie Arnott is an award-winning Grazier from Boorowa, New South Wales, Australia, an educator and passionate advocate for Regenerative Farming practices. Charlie Arnott

Jacqui Challinor is head chef of the much-loved and critically acclaimed Surry Hills restaurant, Nomad. This is a deep conversation about happiness, health, glass ceilings, food, fires and powerful and amazing women. Nomad Up the RoadInstagram

Andy Fenner is the most unlikely butcher. This highly educated, former property developer, turned food blogger, turned ethics crusader and meat merchant, is as unique as he is refreshing. A bone fide influencer and force for good. Andie FennerFrankie Fenner Meat Merchants

Dr Paul Mason, is metabolic specialist, and also a proponent of a protein dominant diet for living with optimal health. He obtained his medical degree with honours from the University of Sydney, and also holds degrees in Physiotherapy and Occupational Health. Dr Mason has experience in treating both members of the general public, and elite athletes across a number of sports. 

Morgan Kelly is the head of hospitality restructuring, insolvency and turnaround at KPMG. In an industry where more fail than survive and very few thrive, this is an important conversation for anyone thinking about getting into the industry, getting out of the industry or just wanting insights on how to get more out of your venue. 

Sarah Davis is no ordinary human. Following years of meticulous preparation and intense training, on 27th October 2018, paddles finally hit the water, in her attempt to be the first woman to paddle the length of the Nile. What was to come was an adventure of epic proportions involving everything from near-death hippo attack, being arrested and detained in Burundi, running crazy rapids, paddling through a country on the brink of civil war and so much more. This episode may not be about MEAT per se, but rather about the spirit that drives people to be pioneers, to be first, to make an indelible mark on the world and to utilise ever last ounce of their talent and life. Paddle the NileRed Bull

Joel Salatin calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson.  Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate. We had him on the MEAT podcast today, and he’s incredible, inspiring, generous and without doubt one of the most influential-thinker in agriculture. Polyface farmsSavory InstituteRob TuncksDr Christine Jones

Mark Best is the epitome of enduring culinary excellence. This sharp witted, feisty and passionate human did the unthinkable, running a successful restaurant for 17 years, holding three hats for 10 years running, before closing the doors on his terms, midway through 2016. An insanely talented chef and perhaps, an equally talented photographer. No nonsense – No beg your pardons – No regrets. Mark BestBig Lessons

Matt Ringrose is an acclaimed Vedic Meditation teacher, who you wouldn’t naturally expect to find on a podcast about MEAT. But we work in an industry where pressure is intense, depression and suicide are a clear and present dangers. RUOK, Beyond Blue and others do a great job, but like many things, if you don’t fix the root cause, any treatment is a Band-Aid. I am absolutely convinced teaching everyone to meditate and baking it into our daily habits, will move the needle on mental health in hospitality. In this episode we unpack meditation and its benefits in greater detail. Bondi MeditationMeditation has Real BenefitsMental Health in Hospitality

Dr Aduli Malau-Aduli is Associate Professor of Animal Genetics and Nutrition in Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences at James Cook University. The over-arching aim of Aduli's research is to enhance the genetic, nutritional, and sustainable production of meat, milk and cheese with superior eating and drinking qualities and healthy composition without compromising animal health, performance and welfare. In this regard, Associate Professor Aduli Malau-Aduli is a world-class, internationally recognised researcher, teacher and academic leader with cutting-edge expertise in genetics-nutrition interactions in omega-3 fatty acids influencing sensory traits associated with meat and milk quality Dr Aduli Malau-AduliEnhancing Omega-3s with Dr Aduli Malau-Aduli - VideoEnhanced Omega-3 Polyunsaturated Fatty Acid Content – Research PaperOmega-3 Fatty Acids – Fact Sheet for Health ProfessionalsThe Role of Red Meat in the Diet: Nutrition and Health Benefits