As a vegan chef turned regenerative cattle rancher, I’ve traversed the narrow divides between two worlds: the health-conscious, progressive enclaves of Los Angeles and the rugged, often misunderstood landscapes of rural Texas. For years, I lived and breathed the principles of organic farming and plant-based eating, firmly rooted in the belief that our food systems should be safe, resilient, and free from harmful chemicals. My community was predominantly left-leaning, passionate about clean water, food safety, and the dangers of over-medication. It felt like common sense.
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