Grass-Fed Beef for a Post-Pandemic World: How Regenerative Grazing Can Restore Soils and Stabilize the Climate

*With a foreword by Gabe Brown, bestselling author of Dirt to SoilHow can we learn from our mistakes and pave a way for sustainable, nutritious, local meat?The COVID-19 pandemic exposed the vulnerabilities of our globalized food system and highlighted the desperate need for local and regional supplies of healthy meat. We must replace corn-based feedlots, which are responsible for significant climate emissions, nitrogen pollution, and animal suffering. Grass-Fed Beef for a Post-Pandemic World outlines a hopeful path out of our broken food system via regional networks of regeneratively produced meat.In 2017, Ridge Shinn and Lynne Pledger went to market with Big Picture Beef, a company that partners with farmers across the Northeast to increase access to wholesale markets while promoting holistic grazing management techniques. The result? Increased health benefits for consumers, the environment, and livestock.In Grass Fed-Beef for a Post-Pandemic World, you’ll find information assembled from the fields of ecology, climate science, nutrition, and animal welfare, along with on-the-farm stories from Ridge’s travels as a consultant all over the United States and abroad.You’ll discover how regenerative grazing can: restore degraded farmlandprotect against droughts and floodsincrease biodiversitycombat climate change by reducing emissions and sequestering carboncontribute to regional economic developmentproduce nutrient-dense, healthy meat for consumersGrass-Fed Beef for a Post-Pandemic World is not just for beef producers, but for anyone wondering how our farmers and ranchers can raise cattle while also caring for the local and global environment.“The next time someone argues that cows are disastrous for the planet, hand them a copy of Grass-Fed Beef for a Post-Pandemic World. Equal parts manifesto and how-to guide, Shinn and Pledger will show you that the solution to our human and planetary health crisis begins with a cow eating grass and ends with the most delicious steak you’ve ever had.”—Dan Barber, author of The Third Plate Read more