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.

Wagyu beef is from Japan, so how did it get into the US market?

Dr. Jerry Reeves of Bar R Wagyu is a big part of how wagyu beef came to the United States and has been working with wagyu genetics since the early 90's.

We talk about all different types of wagyu beef and differences between the American and Japanese consumer.

Even though they were busy with the wagyu cattle auction, we still got to grab Arlie and Taylor from Bar R Wagyu to talk whats new in Wagyu Beef, genetics and how the wagyu cattle auction works.

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We got to visit Wood Shop BBQ in Seattle and learn why they chose to use a mixture of Post Oak AND Hickory to create a style of BBQ that they call home... Kansas City + Texas Style BBQ.

Check out Woodshop BBQ at: https://www.thewoodshopbbq.com/

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We got to visit Outsider BBQ and have a beer with the creator and Pitmaster Onur Gulbay. He is straight up texas style BBQ with his meat, but incorporates his Turkish influence in the sides. If you are expecting street food and kebobs, you're in the wrong space. You would have thought this guy was straight up from Texas when you taste the meat.

The Meat Dudes got a surprise visit from Jeff of Jeff's Texas Style BBQ, so we HAD to talk BRISKET. BBQ is not a science, it is an art. You will understand that once you listen to how Jeff temps his 30 briskets he cooks daily. Check out Jeff's Texas Style BBQ in Marysville WA during BBQ month!