Will Harris: COWS WERE BORN TO ROAM AND GRAZE, BUT IN THE INDUSTRIAL CONFINED SYSTEM, WE DEPRIVE THEM OF THOSE ABILITIES TO EXPRESS THAT INSTINCTIVE BEHAVIOR.

AND IT'S WRONG.

IT'S JUST WRONG.

Bob Jackson: WE JUST WANTED TO RAISE 'EM SO THAT WE COULD SEE ALL THE VITALITY AND THE SPIRIT THAT THESE ANIMALS HAD THAT I COULD SEE IN YELLOWSTONE.

WE'RE DOING SOMETHING THAT-- I DON'T KNOW OF ANYBODY ELSE IN THE WORLD.

Aimee Danch: HARVESTING AN ANIMAL IS A COMPLICATED THING.

YOU ARE TAKING A LIFE.

THERE'S NO TWO WAYS ABOUT IT.

Anya Fernald: I THINK WE DO NEED TO EAT LESS MEAT IN AMERICA, AND I THINK WE NEED TO EAT BETTER MEAT IN AMERICA.

male narrator: AMERICANS EAT A TON OF BEEF, BUT DO WE REALLY KNOW WHAT'S IN OUR MEAT?

AND IS IT REALLY THAT GOOD FOR US?

IN THE 20TH CENTURY, WE TOOK COWS OFF OF GRASS AND PUT THEM INTO COMMERCIAL FEEDLOTS.

WE FED THEM CORN, GROWTH HORMONES, AND ANTIBIOTICS.

NOW MORE THAN 80% OF ALL ANTIBIOTICS ARE USED ON LIVESTOCK DUE TO UNSANITARY CONDITIONS, CREATING DANGEROUS SUPER BUGS THAT CAN HARM PEOPLE.

FEED LOTS ALSO PRODUCE MASSIVE AMOUNTS OF WASTE TURNS OUT, CHEAP MEAT IS ACTUALLY VERY COSTLY FOR THE ANIMALS, THE ENVIRONMENT, AND OUR HEALTH.

FORTUNATELY, THERE'S A NEW BREED OF RANCHERS IN SEARCH OF GREENER PASTURES AND A MORE RIGHTEOUS HAMBURGER.

[cows mooing] Aimee Danch: I PROBABLY EAT EVERY PLANT THAT'S OUT HERE.

YOU CAN TASTE THE SWEETNESS IN ALFALFA.

I FEEL PRETTY BLESSED TO LOOK OUT AND SEE THIS SORT OF PINNACLE ACHIEVEMENT OF GRASS-FED BEEF.

WHAT WE REALLY TRY AND BALANCE IS ENERGY AND PROTEIN, AND IT ALL STARTS IN THE SOIL AND COMES UP THROUGH THE PLANTS, GOES INTO THE ANIMALS, AND THEN COMES INTO US.

THERE'S MORE LIFE BELOW GROUND THAN THERE IS ABOVE IT, AND THAT'S A HARD CONCEPT FOR PEOPLE TO GET.

THIS IS WHERE IT ALL STARTS.

AND OUT OF THIS COMES...

YOUR HEALTHY, NUTRITIOUS, AND BALANCED GRASSES, 'PHORUMS, LEGUMES-- FOOD FOR THE CATTLE.

[cows mooing] OF COURSE THEY WANT TO EAT THIS.

- FOR US, THE CHALLENGE IS GETTING THE WATER TO STAY IN THE GROUND AS LONG AS POSSIBLE.

THE KEY TO DO THAT IS, GETTING PERENNIAL GRASSES WITH DEEP ROOT SYSTEMS THAT HOLD ON TO MOISTURE.

AND THE ABILITY FOR THE PASTURE TO RECUPERATE IS SO CRUCIAL TO A REALLY LONG-TERM PERSPECTIVE TO PASTURE MANAGEMENT.

- CAN YOU BELIEVE THESE GUYS?

CAN YOU BELIEVE THESE GUYS?

THE LAST THING WE WANT TO SEE AS GRASS FARMERS IS BARE DIRT OF ANY KIND.

SO THE COWS COME DOWN, THEY PUT DOWN SOME LITTER, AND THEN THE PIGS WILL COME THROUGH.

YOU KNOW, THEY'LL DISTURB THAT FLAT SOIL SURFACE.

AND IN THAT, A SEED WILL LODGE, WATER WILL POOL THERE, AND POOF, GERMINATION.

AND THEN WE GIVE THE FIELD REST.

THAT'S THE BEAUTY OF A MULTISPECIES OPERATION.

THEY ALL CHOOSE DIFFERENT PLANTS AND THEY ALL LEAVE SOMETHING A LITTLE BIT DIFFERENT BEHIND IN THEIR URINE AND THEIR MANURE.

Anya Fernald: WE'RE TRYING TO USE THE ANIMALS THEMSELVES TO IMPROVE THE QUALITY OF THE GRASS AND THE NUTRITION IN OUR LAND.

THERE'S A LOT OF VERY GOOD REASONS WHY PEOPLE HAVE NOT DONE SOMETHING LIKE BELCAMPO BEFORE.

IT'S EXTREMELY EXPENSIVE.

IT'S EXTREMELY INEFFICIENT.

AND IT'S EXTREMELY TIME-CONSUMING.

IT'S REALLY IMPORTANT PEOPLE UNDERSTAND WHY WE DO THINGS THE HARD WAY.

THEY'VE GOT TO BE BELIEVERS IN OUR CAUSE.

Aimee Danch: MONDAY WE TAKE OUR ANIMALS TO THE PLANT, AND THAT'S THE HARDEST DAY OUT OF THE WEEK.

EVEN THOUGH I KNOW THEY'RE GOING INTO THE BEST HANDS POSSIBLE, BUT IT'S ALSO INCREDIBLY DIFFICULT.

TO BE ABLE TO DRIVE ONLY 20 MINUTES TO OUR OWN PLANT IS UNHEARD OF AT THE SCALE THAT WE'RE WORKING TOWARDS.

IF YOU CHOOSE TO EAT MEAT, THEN YOU ARE TAKING A LIFE.

THERE'S NO TWO WAYS ABOUT IT.

ALL WE CAN DO IS BE CONSCIOUS ABOUT EVERY SINGLE ANIMAL THAT WE KILL TO EAT.

- WE GO TO A HIGH EXTREME TO MAINTAIN ANIMAL WELFARE.

LOW STRESS ACTUALLY TRANSLATES TO BETTER FLAVOR.

THESE ANIMALS GET FROM POINT "A" TO POINT B WITH AS LITTLE AMOUNT OF STRESS POSSIBLE.

WE HAVE A TEMPLE GRANDIN DESIGNED SLAUGHTER FACILITY.

THE CHUTE IS A SOLID WALL THROUGHOUT, AND IT FUNNELS TOWARDS THE KNOCK BOX.

THAT FUNNELING ACTUALLY PROVIDES A SENSE OF SECURITY TO THE CATTLE, AND THAT WAY, BY THE TIME THEY REACH THE KNOCK BOX, THEY ARE QUITE COMFORTABLE.

[gate slams] [gentle instrumental music] ♪ ♪ THE FOUR-QUARTERED BEEF IS BROUGHT DOWN FROM YREKA OUT OF OUR SLAUGHTER FACILITY.

IT'S ABOUT 40 TO 50 DAYS AGED.

WE ARE SLAUGHTERING AT A BIT OF AN OLDER AGE, BECAUSE WITH GRASS-FED, GRASS-FINISHED, IT TAKES TIME TO PUT ON THE PROPER INTRAMUSCULAR FAT.

WHAT REALLY MAKES US DIFFERENT IS, WE CAN OFFER THAT MARBLING IN GRASS-FED BEEF THROUGHOUT THE ENTIRE YEAR.

IF PEOPLE ARE OPEN TO IT, WE ARE OFFERING THE STARTING POINT FOR PEOPLE TO TAKE STUFF HOME THAT THEY'VE NEVER TRIED BEFORE.

- ANYTHING YOU HIGHLY RECOMMEND THAT'S FRESH AND GOOD TODAY?

- ARE YOU GRILLING, BRAISING?

DO YOU HAVE TIME TO COOK?

MEAT'S NOT SOMETHING YOU SHOULD EAT EVERY DAY.

PAY FOR QUALITY.

JUST EAT IT LESS.

[fire crackling] Anya Fernald: MY VISION IS THAT BY PRODUCING QUALITY MEATS WITH QUALITY AGRICULTURE AND RESPONSIBLE HUSBANDRY, WE'RE GONNA HAVE A VIABLE, SCALABLE, PROFITABLE BUSINESS THAT'LL BE AROUND IN 100 YEARS.

IT ACTUALLY LOOKS GORGEOUS.

CAN YOU SEE THAT?

ISN'T THAT AWESOME?

SO I MAKE THIS A LOT AND EAT IT A LOT.

IT'S PRETTY MUCH MY BABY'S FAVORITE MEAT DISH.

SHE EATS A LOT OF CARNE CRUDA.

IT'S JUST A RAW MEAT.

I THINK IT WAS PROBABLY HER FIRST OR SECOND FOOD.

IT'S A GREAT SOURCE OF EASILY DIGESTIBLE IRON EARLY ON.

BOOP, BOOP.

AND SHE JUST LOVES IT.

SHE ALWAYS HAS LOVED MEAT, THOUGH.

BUT I THINK IT'S-- YOU KNOW, I CAN SEE THE SQUEAMISHNESS OF IT.

IF YOU WERE BUYING MEAT FROM A GROCERY STORE AND DIDN'T KNOW WHERE IT CAME FROM, IT'S NOT A SAFE THING TO DO.

[laughter] IN ANY TRADITIONAL CULTURE, YOU SEE BEAUTY AND DIGNITY AND RESPECT IN FOOD, AND IT'S SOMETHING YOU VERY RARELY SEE IN THE UNITED STATES WITHOUT SEEKING IT OUT.

[glasses clink] [laughter] [upbeat folksy guitar music] ♪ ♪ Bob Jackson: THIS AREA THAT WE HAVE OUR FARM, A LOT OF THIS LAND'S NEVER BEEN PLOWED, WHICH IS PERFECT FOR OUR BUFFALO.

I WAS A BACK-COUNTRY RANGER FOR 30 YEARS IN YELLOWSTONE PARK.

YELLOWSTONE WAS RAW.

IT WAS ADVENTURE.

IT WAS SOMETHING THAT I'D NEVER, EVER THINK, "COULD IT BE DUPLICATED BY ME HERE?"

THE FURTHER WE GET AWAY FROM THE NATURAL SYSTEMS, WHAT I SEE IN THE CATTLE INDUSTRY, THEY'RE DICTATED FROM THOSE THAT ARE BUYING SO THEY CAN'T DO WHAT THEY NEED TO DO.

UNIFORM AND CONSISTENT, THEY CALL IT.

TO ME, I CALL THAT AN EXERCISE IN COMPROMISE.

WHAT WE HOPE TO DO IS SHOW PEOPLE THAT YOU CAN ACTUALLY DO A LOT BETTER WITH EXTENDED FAMILIES.

IF THEY DIDN'T HAVE SOCIAL EXTENDED FAMILY, THERE'S NO WAY THAT THEY COULD HAVE SURVIVED AS A SPECIES.

AND SO WHAT I THINK OF IT AS, IF WE TAKE THAT AWAY, WHAT KIND OF STRESS ARE WE MAKING ON THESE ANIMALS?

WE JUST WANTED TO RAISE THEM SO THAT WE COULD SEE ALL THE VITALITY AND THE SPIRIT THAT THESE ANIMALS HAD THAT I COULD SEE IN YELLOWSTONE.

THESE ARE FAMILIES JUST LIKE ELEPHANTS.

THEY'RE WITH THEIR MOTHERS AND THEIR GRANDMOTHERS, AND THE SUPPORT SYSTEM OF THE OLDER BROTHER, THE OLDER SISTER.

ANY HERBIVORE, WHETHER IT'S ELK, BUFFALO, CATTLE, THEY CAN EAT GRASS WHEN THEY'RE WEANED OFF, BUT TO EAT FROM THE BROADLEAF COMMUNITY WHERE THERE IS ACTUALLY HARVESTING, WHERE THE TOPS, THE SEED HEADS, THE FLOWERS, DIFFERENT WHORL OF LEAVES, THAT'S A LEARNING EXPERIENCE.

SO YOU GET ALL THIS INTENSE GRAZING WITHOUT A FENCE.

ANY GRAZER OUT THERE, THEY ALL EVOLVED THAT WAY.

WE CAN SEE A HUGE DIFFERENCE IN THE WAY OURS ACT, AND THEY'RE A LOT MORE PEACEFUL.

AND ECOLOGICALLY, IT MAKES A HUGE DIFFERENCE.

THIS IS GOING TO BE SOMETHING THAT'S WORTH IT.

IT'S A LOT LESS STRESS ON THAT ANIMAL.

AND NOW THEY'RE THINKING ABOUT MAYBE TRYING TO DO THIS WITH CATTLE.

OKAY, SCOTT, I'LL GET THE TRACTOR.

OKAY, YOU HAVE THE GUNS, AND I'LL GET THIS ONE FROM YOU OVER THERE.

- SOUNDS GOOD.

- OKAY.

MY SON SCOTT HAS, YOU KNOW, GONE TO COLLEGE, GOT HIS DEGREE, AND HE'S COME BACK.

HE REALLY HAS AN INTEREST IN THE BUFFALO.

THIS IS WHAT HE WANTS TO DO.

Scott: RIGHT NOW WE'RE TRYING TO GET THIS ONE BULL.

HE CAME OVER HERE AFTER GETTING BEAT OUT DURING THE RUT, WHICH IS THE MATING SEASON.

BUT WITH OUR FARM, IF THEY GET BEAT OUT AND THEY LEAVE THE REST OF THE HERD, THEN WE JUST HAVE TO TAKE 'EM INTO THE MEAT LOCKER.

[ringtone plays] YUP.

- YEAH, RIGHT NOW HE'S JUST RUBBING AGAINST THE TREE, AND HE MAY STAY THERE FOR FIVE MINUTES OR SO, BUT I THINK HE'LL COME ACROSS.

HE'LL PROBABLY COME OUT THE SOUTH END OF THAT POND.

- HE'S PROBABLY DOWN IN THOSE TREES.

YOU MAY HAVE TO JUST GO ON FOOT AND GET HIM TO COME ON UP OUT OF THERE.

- OH, THERE HE IS.

I SEE HIM.

- HE'S IN THESE TREES RIGHT ABOUT STRAIGHT-- STRAIGHT AWAY FROM US, AND WE'RE GONNA HOPE THAT HE WALKS UP THIS WAY.

WE'RE IN THE CREEK BOTTOM.

Bob Jackson: I'VE ALREADY PRETTY MUCH SAID MY PRAYER TO HIM.

- YEP.

- SO GO AHEAD AND TAKE THE SHOT.

- ALL RIGHT.

- OKAY, SCOTT.

DON'T RUN, DON'T RUN.

[gunshot] - [panting] IT'S EITHER RIGHT AT THE EAR OR RIGHT BEHIND.

YEAH, I THINK I GOT HIM JUST BEHIND THE BRAIN.

- YEAH, I THINK SO.

Scott: THE WAY WE'RE DOING IT WITH THE RIFLE AND SHOOTING THEM IS VERY LOW STRESS.

IT'S VERY HUMANE.

IT'S VERY QUICK.

I HOPE I CAN DIE THAT QUICKLY WHEN I GET OLD, I GUESS.

Bob Jackson: WE DO KILL, AND WE DO EAT.

IT'S IMPOSSIBLE TO NOT GIVE IT A PRAYER.

YOU TRY TO MAKE IT IN A PLACE THAT'S WHERE IT'S LIVED AND WHERE IT DIES.

I THINK I UNDERSTOOD IT A LITTLE MORE BECAUSE I WAS ON THE FARM.

COME ON, GUYS!

THIS IS HOW WE PRETTY MUCH PROCESS A BUFFALO, WHICH ISN'T MUCH DIFFERENT THAN BEEF, EXCEPT THAT THE BONE IS STRONGER, THE HIDE IS HARDER TO CUT LOOSE, SO IT REALLY HELPS TO HAVE SEVERAL PEOPLE AT THE SAME TIME DOING IT.

WE TRY TO SAVE ALL THE ORGAN MEATS.

LIKE, HE'S GOT THE HEART THERE AND THEY TOOK THE TONGUE OUT EARLIER.

WITH MOST BEEF COMING OUT OF FEED LOTS, YOU WON'T EVEN SEE ANY OF THE MUSCLE.

YOU'LL JUST SEE PURE WHITE.

TONIGHT WE'RE GONNA HAVE A LITTLE BIT OF NATURE HERE.

I ALWAYS THINK WE'RE HAVING PART OF THE LIFE OF OUR HERD.

HAVE YOU GOT EVERYTHING IN?

- WE GOT EVERYTHING IN THERE.

- LET ME JUST MIX IT ALL UP.

- DO YOUR MAGIC.

- WE'RE ALSO GONNA HAVE A SALAD, BUT ON TOP OF THIS FRESH SALAD, WE'RE GONNA HAVE NATURAL BUFFALO STICKS.

HEALTHY ALTERNATIVE TO COMMERCIAL BACON BITS.

FOOD, TO ME, IS REALLY IMPORTANT.

- LET'S GET THESE ON THE GRILL.

- YEP.

WHAT COMES INTO US TONIGHT, THOSE BUFFALO THAT HAVE A VERY GOOD LIFE, IS A SHARING OF PEACE AND HARMONY.

Will Harris: THE COWBOY CULTURE ORIGINATED HERE.

AS I AM THE DESCENDANT OF MY GREAT GRANDFATHER WHO STARTED THIS FARM, THESE COWS ARE THE DESCENDANTS OF HIS CATTLE HERD THAT HE BROUGHT WITH HIM.

THIS IS WHITE OAK PASTURES.

THIS IS OUR FAMILY FARM.

BEEN IN MY FAMILY FOR ALMOST A CENTURY AND A HALF, AND MY DAUGHTERS ARE THE FIFTH GENERATION OF MY FAMILY TO FARM THIS PROPERTY.

MY FATHER TOOK OVER THE FARM RIGHT AFTER WORLD WAR II.

I FEEL SORRY FOR MY FATHER A LITTLE BIT, BECAUSE IT WAS ON HIS WATCH THAT THE POST-WORLD WAR II INDUSTRIALIZATION OCCURRED.

THE CENTRALIZED, COMMODITIZED, INDUSTRIALIZED PRODUCTION SYSTEM THAT MY FAMILY AND MY INDUSTRY WENT TO WAS WILDLY SUCCESSFUL.

THE STATED PURPOSE WAS TO MAKE FOOD CHEAP AND ABUNDANT AND SAFE.

YOU KNOW, PEOPLE DON'T NEED TO GO TO BED HUNGRY.

UNFORTUNATELY, THERE WERE UNINTENDED CONSEQUENCES.

CONSEQUENCES THAT OCCURRED ON THE BACKS OF THE ANIMALS, FOR ANIMAL WELFARE, AND ON THE ENVIRONMENT.

GOOD ANIMAL WELFARE MERELY MEANT THAT THE PRODUCER DIDN'T INFLICT PAIN AND SUFFERING AND DISCOMFORT ON THE ANIMAL, AND THAT'S JUST NOT RIGHT.

GOOD PARENTING DOES NOT MEAN SHUTTING YOUR CHILD UP IN A ROOM THAT'S 72 DEGREES.

GOOD PARENTING MEANS YOU LET THEM EXPRESS INSTINCTIVE BEHAVIORS.

THE RADICAL TRANSITION THAT WE MADE, WHAT WE'RE DOING NOW WAS REALLY NOT DIFFICULT IN TERMS OF PRODUCTION.

IN FACT, IT WAS FUN.

YOU KNOW, WE REALLY ENJOYED RETURNING TO THE OLD WAYS.

BUT THE FINANCIAL PART WAS THE DIFFICULT PART.

WE WERE VERY, VERY FORTUNATE IN THAT WE HAD ENOUGH BLOOD TO GO THE DISTANCE, AND THE BUSINESS HAS BEEN PROFITABLE SINCE.

WHAT I DO HERE IS FAR LESS EFFICIENT...

BUT I ALSO KNOW THERE'S NO COMPARISON IN THE ANIMAL WELFARE AND THE IMPACT ON THE ENVIRONMENT.

NO, THERE WAS NO BURNING BUSH.

I DIDN'T GET SPOKEN TO FROM ABOVE.

THE FIRST THING I DID WAS, I MADE UP MY MIND TO GIVE UP CONFINEMENT FEEDING OF CORN TO CATTLE, I GAVE UP SUBTHERAPEUTIC ANTIBIOTICS, AND I GAVE UP HORMONE IMPLANTS.

BUT I NEEDED TO DO MORE.

I REALLY NEEDED TO GIVE UP CHEMICAL FERTILIZERS AND PESTICIDES.

BUT AFTER I GAVE UP THOSE TOOLS, I REALIZED HOW VALUABLE A POLYCULTURE IS.

NATURE ABHORS A MONOCULTURE.

NATURE WANTS A SMORGASBORD OF ANIMALS AND PLANTS LIVING IN A SYMBIOTIC RELATIONSHIP WITH EACH OTHER.

TODAY, WE RAISE FIVE DIFFERENT MAMMAL SPECIES AND FIVE DIFFERENT POULTRY SPECIES, PLUS PASTURED EGGS, PLUS CERTIFIED ORGANIC VEGETABLES.

WE'VE COME ABSOLUTE FULL CIRCLE TO THE PRODUCTION PRACTICES OF MY GREAT GRANDFATHER.

IN ALL THE SPECIES THAT WE PRODUCE, WE ENDEAVOUR TO EMULATE NATURE.

I REALLY DO ENJOY SEEING MY ANIMALS AND THINKING, "THIS IS A GOOD PLACE TO BE A HOG," OR, "THIS IS A GOOD PLACE TO BE A COW" OR A GOOD PLACE TO BE A DOG OR A GOOD PLACE TO BE AN EMPLOYEE.

WE'VE GOT A VERY STRONG LOCAL COMMUNITY, AND WE HAVE A RESTAURANT.

WE COOK IT HERE ON THE FARM.

[indistinct chatter] - TWO 1866s MEDIUM RARE WITH AMERICAN CHEESE AND NO ONION.

- OKAY.

1866 BURGERS ARE OUR SIGNATURE ALL-BEEF PATTY.

WELL, WHEN YOU HAVE GRASS-FED BEEF, THE MEAT'S A LITTLE BIT LEANER.

WELL, IT'S A LOT LEANER, ACTUALLY.

WITH THE REGULAR BEEF YOU GET IN THE STORE, IT'S GONNA HAVE A LOT MORE FAT IN IT.

WHAT YOU PUT INTO IT IS WHAT YOU'RE GONNA GET OUT OF IT.

Will Harris: I WANT TO PRODUCE IT HERE, PROCESS IT HERE, COOK IT HERE, SERVE IT HERE, EAT IT HERE.

IT'S CERTAINLY MY GOAL, AND THEREFORE, A BIG PART OF MY VISION.

Man: ♪ SUN IS SHINING WHEN I STEP OUTSIDE ♪ ♪ I LOOK AROUND AND I CLOSE MY EYES ♪ ♪ FEEL THE WARM BREEZE ON MY FACE ♪ ♪ REALIZE THAT I LOVE THIS PLACE ♪ ♪ AND I LOVE YOU ♪ ♪ ♪ ♪ YOU KNOW I DO ♪ ♪ ♪ ♪ LOOK OUT AT THE COTTON IN BLOOM ♪ ♪ SEE MY SON BAREFOOT RUNNING LOOSE ♪ ♪ I SEE HIS EYES, THEY LOOK LIKE MINE ♪ ♪ A SMILE LIKE MAMA'S BROUGHT HIM IN SUNSHINE ♪ ♪ AND I LOVE HIM TOO ♪ ♪ ♪ ♪ YOU KNOW I DO ♪ ♪ ♪ ♪ IT'S TIMES LIKE THESE I REALIZE ♪ ♪ I'VE ALREADY GOT MY PEACE OF MIND ♪ ♪ TAKE MY HAND AND DON'T LET GO ♪ ♪ AND WE'LL SEE HOW FAR THIS DIRT ROAD GOES ♪ ♪ AND I LOVE YOU ♪ ♪ ♪ Will Harris: EVERY TIME ANOTHER 100 CONSUMERS EDUCATE THEMSELVES, ANOTHER FARM CAN GO IN BUSINESS.

Bob Jackson: I GREW UP WITH ALL THESE FARMERS AND RANCHERS, AND THERE ISN'T ANY ONE OF THOSE THAT DON'T WANT TO MAKE IT THE BEST THAT IT CAN BE.

Aimee Danch: TO GO DOWN NOW AND TO SEE OUR MEAT AND OUR BEAUTIFUL BUTCHER CASE AND RESTAURANT, I MEAN, I KIND OF FEEL-- I FEEL LIKE A ROCK STAR.

Anya Fernald: WE'RE GOING TO TAKE WHAT IS NOW AN ALTERNATIVE PRODUCT AND MAKE IT ACCESSIBLE TO THE MAINSTREAM.

- MY EARLIEST RECOLLECTION OF FOODS IS... - I MUST HAVE BEEN SIX OR SEVEN YEARS OLD, AND I BAKED STRAWBERRY MUFFINS FOR MY MOM IN THE GARDEN.

- THERE WAS A BRICK COLUMN THAT SAT AT THE END OF THE GARDEN AND THERE WAS A BIG BLUE BOX OF MORTON SALT THAT SAT ON THE BRICK COLUMN.

- AND WE SAT UNDER THE LILAC TREE AND ATE THEM.

AND THEY WEREN'T VERY GOOD.

- AND STANDARD OPERATING PROCEDURE WAS BE, YOU GO OUT THERE IN THE GARDEN, YOU PICK A TOMATO, YOU GET THE MORTON BOX OF SALT, LICK THE TOMATO, HIT IT WITH THE SALT, AND EAT IT IT, AND IT GOES DOWN THE FRONT OF YOUR SHIRT.

- I WAS A VERY CONFIDENT COOK.

I WAS SO PROUD.

AND MY MOM WAS SO NICE ABOUT HOW GOOD THEY WERE.

AND WE JUST HAD, LIKE, TEA OUT IN THE GARDEN UNDER THE LILAC BUSH.

- OR YOU STOP IN THE GARDEN AND YOU PICK A WATERMELON AND BRING IT ON THAT SAME BRICK COLUMN, AND IF YOUR KNIFE WAS TOO DIRTY TO USE, YOU BUSTED THE WATERMELON AND EAT IT RIGHT THERE.