Driftwood Beach Restaurant on Alki in Seattle is absolutely one of a kind. Co-Owner and Chef Dan Mallahan ONLY uses ingredients from Local Washington Farms. Building great relationships with local farmers and visiting 2-3 Farmers Markets per week, Dan is able to put out a daily changing menu at his high end, but approachable and warm, restaurant. He TRULY supports his community, and as he admits, its a challenge but worth the sacrifice.

In this episode, we sit down with Mollie Englehart of Sage Regenerative Kitchen to explore her incredible journey from running a vegan restaurant to embracing regenerative farming practices. Although she remains a vegetarian, Mollie is passionate about providing her customers with the choice to consume sustainably and ethically sourced bison, beef, dairy, and eggs. Learn about her commitment to whole foods, the importance of avoiding chemicals like Roundup, and how regenerative agriculture can heal the planet. Join us for an inspiring conversation about food, farming, and making conscious choices for a healthier future.

We had a great conversation with Blake Foraker, a Meat Scientist out of Washington State University, to help us understand whats happening with the future Wagyu Beef, why the USDA can't judge Wagyu Beef properly and what it takes to become an official Meat Judge.