BriarPatch Food Co-op | Winter 2023-24
s t a e M e r u t a N f o e orc Meat & Seafood
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riarPatch recently had the chance to catch up with Emily Wylie, Director of Marketing for Force of Nature Meats. Here are some excerpts from our Q & A. Catch the entire conversation in our digital edition! What was the “Aha” moment that led to Force of Nature’s inception?
Our founders studied regenerative agriculture at ranches all over the world, with their company Epic provisions. It was a clear solution to many of the health and environmental issues that we face as a global community. Force of Nature answered that call for meat that resonated with their values.
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The Force of Nature team
Please speak to what your website terms “the legacy of meat.” Some people argue that adopting a vegetarian lifestyle is an appropriate action to take in the future to address escalating climate concerns. How would you respond to that? Great question. Over the past decade or so, meat has been vilified (for a good reason) with everything pointing to industrial agriculture as the main driver of carbon emissions, etc. We are here to teach consumers that regeneratively raised meat is VITAL for the future of our food system, the health of our people, our ecosystems, and the welfare of our animals.
What kind of farms do you partner with? What’s the process like to get farms as purveyors?
We partner with small family farms to big ranches who meet our rigorous standards for product quality, animal welfare and a commitment to regenerative practices. It can take months or even years to become a Force of Nature supplier. Our “Land Stewards” as we call them are our most valuable partners and share our vision of seeing regenerative agriculture become the norm for meat production.
What is it about the way Force of Nature meat is produced that makes it taste better than conventional meat? What taste profiles set it apart from other meat on the market? Animals raised on a diverse diet of native grasses, flowers, or bugs, grubs and
