Texas Slim Part 2
SUMMARY KEYWORDS
people, beef, food, producers, rancher, animal protein, vertical integration, health, cow, processed, food sovereignty, eat, initiative, slim, conference, texas, protein, raised, problem, supermarket
SPEAKERS
Texas Slim, Jack Heald, Dr. Philip Ovadia
Jack Heald
Alright everybody, welcome back to the Stay Off My Operating Table podcast. This is part two of our interview with Texas Slim. Last time, we had the most extraordinary technical problems I have ever seen. I've done probably 200 of these of these podcasts. And I've never seen anything like that. It made me think maybe Texas Slim is rattling the right cages. What is it they say? If you're taking flak, you must be over the target. I think we're over the target. So welcome back, Slim.
Texas Slim
Hey, how's it going? Jack, glad to have glad to be back. So far knock-on wood technologies looking good today.
Jack Heald
It seems to be. Phil, last time, what we talked about was how Texas Slim got to where he was in, like we were setting the table for, to me what seems to be the most interesting, intriguing, really idea that brings together the world of food production and metabolic health. So I think we should just dive right in.
Dr. Philip Ovadia
Yeah, I agree. I think last time we set the sort of framework for understanding how our food system has been manipulated and captured, and the impact that that is having on our health. And we were just starting to get into some discussions about what we might be able to do about that. And really what each of us as individuals should be doing about that. So I'm going to let Slim kind of take it from there. And we're going to cover how we start getting ourselves out of this problem and why this is so important to our health.
Texas Slim
Yeah, as far as where this has come as far as true, understanding what food intelligence is, again, understanding where our, the source of the seed of our nutrition is the source of the seed of our health, and a lot of people don't realize that in how it's been manipulated. So as we've moved forward with food intelligence into the beef initiative I've been working with a lot of regenerative people in regenerative agriculture, from ranchers, to grass farmers, animal protein producers. And so by saying that what we really want to do is do a vertical integration into our food supply into the source of the seed, which starts with the soil, and then to the grass into the cow, to the producer to the process, or to the supplier to market access back into human health, in overall really becoming more of a health initiative than anything. And it being done by being able to control every one of those touch points in a way of education and access to it. And by doing that we're leading with pure animal protein. And that's, in my mind, the best form of education for health that we have right now. Because of the lies of the past the cholesterol lies and everything that has been manipulated, we're able to really tie these together to where people can understand them. And they can have access to be able to make that happen for their family for their own selves. anybody else that they took care to share the how they're actually living as far as sourcing their food?
Jack Heald
Let me let me jump in because you've said something. And you said it a couple of times in the previous podcast, and you said it again. And I realized there's something that's not clicking for me. Sure. You talked about the vertical integration of our food supply chain. And I, as I understand it, part of the problem that we're dealing with, is a handful of companies own. They have vertically integrated the food chain. They own it from the seed to the, I guess, to the wholesaler, maybe even the retailer. How is how is a different kind of vertical integration going to help? Is that even a good question? It seemed like that's all…
Texas Slim
It is. Now, it's a good way to form some clarity around what I'm saying. Whenever I say vertical integration, I'm talking about regenerative agriculture, regenerative agriculture, vertical integration, not a global food supply, vertical integration of our food supply. Yeah, they've got it. They've got every bit of it from the soil to from the lab, to the soil, to the sea to the grass, I mean, they own every touchpoint and if you follow that in which a lot of people do in the United States of America this time because you go to the grocery store you're, you're being part of that vertical integration, because they are the supplier, they are the processor, they are the market access to that food that they call what they call food at this point in time, whenever you do a vertical integration into the regenerative agricultural model, what you're doing is you're walking, you're educating what, where food really comes from. And then doing the vertical integration into the soul, you're understanding what's good, actually, for our soil and for our grasslands.
And basically, if it's good for the grasslands, it's good for the cow, what's good for the cows are good for the producer. And once you get into that understanding of who's producing your food, well, then who's processing your food? Well, now we're going to have vertical integration to the processing centers in the state of Texas, to where we can take that, from that soul to that grass to that cow from that producer that producers gonna have different options now, to be able to use different producers, whenever you're able to use a micro or regional producer you are now you can become a supplier, therefore, you're creating your own market access, and you're not relying on the market access of the industrial food complex is that basically is captured every one of those touch points.
Dr. Philip Ovadia
So yeah, and I would just gonna jump in and say one more thing in that the system right now has been vertically integrated around the financial health of these companies. And that is really the only concern, and the physical health of the end user of the food, you and I is really not factored into the equation. And the financial health of the producers and the ranchers is not factored into that equation. And quite frankly, the health of the animals and the health of the land that the animals are being raised on is minimal, minimally factored in, if at all they know, they can't sell out outwardly sick animals, but they really are not focused on that. And they're not focused on the health of the land. And I think what true, what Slim is trying to do here is to recenter the system and have it vertically integrated, taking into effect our health as the end user of the product, the health of the animals being raised the health of the land that the animals are being raised upon. And at the same time, benefiting the ranchers and the producers. And it turns out that those things can all interact very well. But what they don't do is serve the financial health of the big corporations. And that's, I think, what we're trying to trying to undo here, try to refocus the system on.
Jack Heald
So I think I've got a pretty clear idea of the nature of the problem, but it's much bigger, much more pervasive than I initially thought. So as somebody who's kind of got a lifelong history of being a radical individualist. My first question is, how do I get out of that silo that has been constructed by these megalithic food corporations? How do we, and by I mean, each of us individually, I guess that's what you're where we're going with the beef initiative. But walk, walk us through it.
Texas Slim
Yeah, it is people get overwhelmed. And you're trying to solve everything all at once, that's just not going to happen. For one, the best thing that I lead with, because this is the most important thing that people need to understand is you need to find out who your local animal protein producers are. And if you're living in a place that you can do that if you're living not in the middle of downtown Manhattan, that's going to be a little bit different. But if you're living, I'll just give an example in Texas you need to go and find your local rancher, you need to search them out, you need to go shake their hand. And then once you've made that commitment to understand who he is, she is they are, then what you can do is you can begin the conversation saying I want to know everything that you do and how you do it. Would you educate me? Wow, I want to know.
They're going to tell… That rancher is going to tell you everything that he does and how he does it, because he's proud of it. And he's heritage and it's tradition. And you're going to go down a rabbit hole of education that's going to lead you lead you into that vertical integration I just spoke of, you're going to learn about the soil, you're going to learn about the grass, you're going to learn about the cow. And here we go. We're off to something in what you're going to do is you're going to start sharing that information, you're gonna understand there's a different way to source my animal protein. Once you figure that out. that you can do that. And it's not that difficult. And if you don't have the means, guess what you can come to the beef initiative. And you can find a producer that you want to use that you're as trusted if there's aren't there on the bay finish their trusted in, you can reach out to those producers. And you can say, hey, I live here, I live wherever I want to know what you're doing, and they're going to talk to you.
Jack Heald
I want to tell you, after our first conversation, what was it 10 days ago, I guess. Um, that was on a Thursday, I went to my local farmers market on Saturday, I told my wife, we're gonna go meet some, some animal producers, some, some protein producers. And I shook the hands of how to know four or five, folks who sold everything from locally produced cheese and eggs to lamb and pork and cows and chickens. And I think Turkey and emu to all women interested in it. And it was really cool to shake their hands, introduce myself, and find out where exactly where they were from, and just very brief kind of stuff, not remotely the depth that you just spoke of. But when I got home, and we sat down to eat.
I have a blessing that I always speak over our food. And part of that blessing goes like this, “we acknowledge that this food comes to our table through the love labor and sacrifice of many.” And as I spoke those words, it had a whole different experience. It was a whole different experience for me in that moment. Having met those folks just a few hours earlier, and realized that the meat that I'm eating here was provided by folks just like this. It was quite the experience. And I recommend it. I recommend it to all the listeners, just for the experience that I have. I haven't even I haven't done this question. So I say that to simply underline what you said.
Texas Slim
You know, I think that's great feedback. And you just popped about four or five flashbacks in my head of doing that growing up, people would bring the firehouse and saying, Hey, this was from so and so Oh, how's he doing? he's out here. And happy Texas. He's doing okay, had a good year with his cattle in that way. That was part of our conversations that we had growing up. It is different. Whenever you trust it, you have no doubts about it, it brings something to your dinners into your feeding of your family that is not there that has been lost in that takes you down that rabbit hole into a health initiative that this nation needs right now. And that's what I love about this?
Jack Heald
Well, let's talk about this idea of food sovereignty. You use that phrase a lot of your writing. Mm hmm. Would you expand on that?
Texas Slim
Well, once the way I look at it is whenever you understand where your food truly comes from, what you've done, you set up an algorithm or a protocol that you live by, that basically gives you a form of sovereignty that you've never had in your life. For the most part for most consumers in the United States of America, we have no say. So throughout the years, especially since the 70s, every one of those touch points that gave us that food sovereignty has been deleted. And they've been taken over by the big processors, by the big market access, purveyors of selling food from the supermarkets. A lot of people don't realize at the end of the in the gold standard in the 70s. That's when the supermarket really was created hand in hand with us creating these big, mega fake commodities that have met by really bankrupted our nation. So by saying that,
Jack Heald
That's a brilliant phrase. “Metabolically bankrupted.”
Texas Slim
You know, I got that from you know who I got that from? Dr. Philip Ovadia.
Jack Heald
Ovadia?
Texas Slim
Yeah. Early in our talks, Phil brought that up. I said that I think I wrote about that the next week and my substack. So I'll let you kind of take it from there.
Dr. Philip Ovadia
Yeah like we touched upon earlier in the conversation, I think during last week, during part one we just see how when the food supplies started getting manipulated, that's when our health started deteriorating. And as everything you're saying about food sovereignty are the things that I talked about in terms of health sovereignty, and realizing how each one of us as individuals needs to take back control of our health, and needs to realize that the systems that have been set up are not keeping us healthy, and they're not going to make us healthy, they're there to take care of us when we are sick, for the most part.
And we really need to get back to these basics. And as you talked about, the way that your grandparents, your great grandparents had to solve these problems, to get people more high quality protein, are really the same problems that we need to solve again today, and get people more high quality protein and get them back their food sovereignty, which is going to allow them to reclaim their health sovereignty as well.
Texas Slim
Yeah, it wants to once you start that, that affects you build that momentum up to where a lot of people have a hard time a tackling a health problem from a diet perspective, or consumption perspective. And when I say consumption, I mean, I'm talking about food, but also education. And as far as the things that you have to learn to go on diets and the restrictions that you go through, it's a lot more simple, whenever you vertically integrate your understanding your education and your intentions and your consumption into a regenerative agriculture, because you don't have to worry, you make it a lifestyle, that's not painful. It's very power empowering.
From the very beginning, I was talking to another doctor the other day, Phil, and what she does is she helps people get out of the food ditch a lot of the ways that you're doing and she said, You know what, one of the best things is to is to get a one of the people that I'm working with, to just have them do a 48 hour, bone broth fast. So they can actually clear their brain out a little bit. And they can see that there is inflammation in their brain, there is something going on, that they don't really fully are aware of. Once they get through that 48 hour fast, man, they have a new energy, they have a new direction, they have a new empowerment that they use, they just never have been able to get there. If they've done the diets, and they've done all these, whatever diet they are, it doesn't have to be this difficult. And if there is a good jump off point that gets you there pretty quick.
Jack Heald
A bone broth fast. Mm hmm.
Texas Slim
48 hours, and this is from various very established doctor this is what she uses in it is a lot of people overcomplicate our nutrition these days, because our food systems have been over complicated. And it's confusing, let's lose the complication in the confusion. And let's just go and look for pure animal protein, animal fats, and start from there, you'll find your own protocol and your own algorithm of how you're going to obtain your dense nutrition that you’re being lacking in your life. And if we do that, if we keep it simple, and we keep it common sensical, where you you're developing a relationship, you're not overly analyzing your calorie intake, all this other stuff, you're going to find people that have done the same thing that you're accomplishing, and you're going to see how well they're living these days, and the stories are going to spread. And it is it's something that it takes off, it builds momentum.
Dr. Philip Ovadia
Yeah, and I think, Jack and I, you, we've talked many times about when I was writing my book, and kind of conceptualizing my book, and I really wasn't sure how I was going to turn it into a book because it's basically just four words, eat whole real food. And you see this over and over people come to me, after they've failed all of these diet plans, and I had the same experience myself all of these systems and counting points and macros and, and calories and this and that, and apps and tracking. And you really have to get people to just step back and kind of reset themselves and just get back to the basics and they just you start with eat whole real food. And again how this, how this relates to the to the food production.
And we talk about regenerative farming, and really all that is just getting back to the basics like before we got all this technology involved in before we thought we could build a better system than nature had built. we have to remember that there were herds of ruminant animals that was roaming this country 200, 300, 400 years ago. It was 10 times the size that it is now and involve none of the management, they were just out there with their own system. And if we could get back to that system, basically, we would be in a much better place, we'd be raising healthier protein, and we'd be producing it probably at a lot more volume than we can today, with all of the technology that we've inserted into the system.
Texas Slim
That's so true. I mean, people always say, oh, we can't feed the world, yes, we can we, we've always been able to achieve that whenever we localize, and decentralized our food supplies. Because each community, each geography, United States is different. Everybody has different ways of storing those animals and stewarding the land. This is a lie that people try to incorporate into the narrative which is played out. The reason we monocrop was to make high profits in the chemical industries. And that's what they've done. And that's what's destroyed our soil.
And it's, it's not something that we're going to just sit there and blame the chemical companies, what we're going to do is we're creating an innovating around what they're doing, and the manipulation of what they're doing. And we're going to use the law and we're going to use a vertical integration that has been proven and has proof of work. And we're going to keep it locally and decentralized community based. And once this takes off, this is going to change the narrative, there's going to change the education process and what people are looking at what health is people like Dr. Phil here is very key in that, because he, he's gone through the process himself, as far as being able to speak to the truth into the proof of work that is required.
Jack Heald
I love this comment about eat, you were struggling with your book, because it's really just four words eat whole real food. And it reminded me of, of a parallel problem in an entirely different industry. Education. I've got four kids, my wife taught all four of them to read. No, she doesn't have an education degree. My ex-wife actually, she didn't have an education degree. But she taught all for my children to read. And what we discovered as these kids are growing about reading, is that the education system has done a magnificent job of complicating a problem or complicating this solution to a problem. beyond all comprehension. The English language has 26 characters and 42 sounds. Five-year-olds are memorization machines. So we teach them to memorize the 26 symbols and the 42 sounds. And then they just start putting it together. And you can teach an average intelligence child how to read the English language fairly fluently, in about six weeks. And yet, and yet they do it they, they've turned it into this massive machine that takes years and accomplishes litter. In fact what's the number of, of high school graduates who literally cannot read? It's, it's astronomical. So we see the same problem in lots of other places. I love the simplicity of this solution. Okay, I'm thinking there's a handful of categories of people who are listening and watching. There's people like me, who just want to eat well. So step one, as you say, is go meet your local protein producers. I suspect there's another kind of people there are probably people on the Predict somewhere in the production chain, who are also asking what can I do? How can I help reverse this mess? At my position in the chain? Can you give us some ideas there? Talk to those people.
Texas Slim
As far as people in within the production chain of our food is ours like vertical integration, what it is what we're doing in 2022? Is it is it education or it is a production year it is an awakening, it is an awareness year. What we have to do as individuals, we have to basically make those decisions that we're going to quit for tick participating in the consumption of the poisons for that's one thing as far as going to the wires yeah the mama bears out there let's not let's not feed our kids this anymore you know as part of the production model you know fathers we need to we need to get in shape ourselves we need to have our own health initiatives we have to it no matter who you are in this production chain and this consumption chain, you are the solution. I'm not the solution. Doctor Ovadia is not the solution the individual is.
So anybody can contribute and how they can contribute is starting with production of their food for their family in a smart and intelligent way that is a new form of food intelligence. We don't this is not a black and white issue across the board. This is a lot of gray or as far as your animal protein all the way to your produce, and how you market access your consumption model that you're, you're stuck in right now. So each individual has to become I know Adam curry, and with his no agenda podcast, it's a very decentralized form of communication, will all of his listeners become producers in they contribute to the no agenda website, into the podcast. So we have to look at that with food too, we have to bring I'm going to use the beef initiative as a portal to where people can come and they can tell their stories. There's a section within the beef nation, it's called mine your protein where you can come you can give a recipe you can give a story, anything it is that you want to say you can say it and you can be heard. And people can read your content.
And if you're using somebody, if you're out there, and you're one of the producers out there, and say if you're a rancher, then you come to the beef initiative, put your information into the producer section. And if you have if Jack, if you have somebody that you meet that as a great rancher that you're going to use for the next year or two, you can come the beef initiative, and you can put your rancher in there into the section of the producer section. That's how you're helping. That's how you're integrating this new form of food intelligence into this community in this network that we're building.
Jack Heald
Are most of these food producers? Are they stuck? I'm thinking about these ranchers and farmers that I met at the farmers market. Mm hmm. Are they do they largely just have very few options in terms of how to sell their product?
Texas Slim
Yes, yeah, that market access is captured by the supermarket's and by the food purveyors that do it in high volume that control the restaurant supply chains, the supermarket supply chains the independent local Indian food for two, Sir doesn't have that a market access. And that's why they're going to these farmers markets. Well, we're going to change that with a new form of logistics and a new form of understanding that maybe I can go ahead and get my animal protein delivered to me, just like Amazon's doing with whole foods. We're heading in it on every Friday will Harris with white oak pastures out in Georgia, he was the first person to start selling Whole Foods grass fed beef from the United States of America, he had to create his own market access. And he was successful at doing that. We can do that within our local communities.
There's a community called the Ogallala Commons. And they follow the Ogallala Aquifer here in the Midwest. They're building food sheds all across the Great Plains. And then all the way down into Texas, where there's a food shed, a food shed is basically if you're a local producer, you're going to have it's like a meat market or a produce market where you can basically consolidate your local producers and they come there and maybe they sell twice a week. But when they do, they're feeding their local community that stuff is happening across the United States right now in the beef initiative is letting that awareness kind of leak out in a way to where the individual in the community can start participating. It but that takes them not going to the supermarket and buying the same products over it's going to take some intentionality, it's going to take a lifestyle change that is empowering, it's not a task. It's something that you can build within your family. you can take small vacations, you can just re-educate your family what food really is.
Dr. Philip Ovadia
Yeah, I think it's maybe important for us to take a little step back because many in the audience might not be familiar with those barriers that are in place between the rancher that raises the cattle or grows the vegetables and the consumers that are looking for that healthy protein and In the produce, and all of the barriers that have been put in between there, and how the rancher can't just bring the sell the meat can be directly oftentimes, and the barriers that have been put in place in terms of getting that animal processed, and then being able to sell those cuts of meat to the consumer. There, there's been so many levels that have been put in there so many barriers that have been put in there that really, again, only serve to, to only benefit these large corporations in these conglomerations now, and the individual rancher and the individual consumer, are kept intentionally kind of kept apart from each other. And perhaps you can go into that a little bit Slim for our audience that maybe just doesn't realize all the steps that are in between? Sure, no, the cow being raised on the ranch and the meat showing up these days, usually in the supermarket.
Texas Slim
Yeah, well, it's fascinating journey here of our protein that takes place right now, I'll hit this at two angles, basically if, if you decrease all the touch points that your food goes through, and you're successful in doing that, you have two touch points in the rancher providing his beef because he knows who the processor is, or he is the processor. So you don't have to worry about it going and traveling and being shipped and anything you have that relationship with your ranch, or you go pick up your quarter root cow, you pick up your steaks, your but your beef box, whatever it is, you have two touch points with your food. Okay, that's it in you. That's doable.
And a lot of people don't understand that that is actually possible. And you don't have to have any permission to do that. In the laws and the regulations are out there. I'm working with Jason Rick, Rick branches out in Colorado right now. And he's gonna host our second conference this year. he raised his he basically rebuild the soil, he raises the grasslands where he is, he raises, he stores his cow. He is the producer, he basically revitalized the local processing center where he is outside and Crawford, Colorado. So he's processing his own meat, whenever he gets out that he packages his own meat, and then he delivers it to every one of his customers. Boom, there you go. And that's all he wants. Again, it's not that complicated. But whenever let's talk about the second type of cattle that we have going on the United States, it starts in Brazil, okay, these cattle are raised in Brazil, then they're shipped up to Mexico where they're fed a lot of GMO grain and from the chemical companies in the grain companies.
And they're fattening up these cows in Mexico. And then they come across the Texas border, and then they're basically harvested and processed in the state of Texas. And that's the beef that we get that gets shoved out to a lot of those supermarkets. It's our average beef, basically. But it has USDA prime on it and everything since it was processed in the United States of America. Well, the beef that is a lot of the beef that is being grown in the state of Texas is prime beef, it is truly good beef, but it gets processed in the state of Texas gets shipped overseas to places like China and Europe. Wow. And so Texans aren't even able to eat that beef get that beef. And that's not across the board. 100%. But that's the majority of our beef in the state of Texas.
People don't realize that the beef that you see you may be driving down the road is not going to be the cow you eat your cow started in South America. And so you look at the touch points that is required for that beef to be raised and processed and then delivered to your table, you're looking at 13 to 14 touch points that you have no control over. Do you do not know what that cow where it came from? What it consumed, what chemicals was put into it? If it was you know what type of cow it was, you don't know anything about us genetics, you don't know anything about the protocol or the algorithm that you know it's created to raise that beef.
So it's daunting to think about in they cover it up well with very good world class marketing and certifications as far as what how we label our food, and it keeps people in the dark. That's why I say quit over complicating this, go out and find an animal protein producer and become friends with them and say teach me teach me and I'm going to teach you and you're going to help me have a health initiative within my family and within my community. And we can leave all this world class marketing of losing weight and nutritional value and everything. Leave it behind. In just try this out. Try it out for a half a year and See where you end up? I guarantee you, your life will change.
Jack Heald
Wow. one of the things that has come out of my relationship with Dr. Ovadia is the big chest freezer that's on my porch. After talking with him for a while I realized I need to have a lot of meat. And I need to have a need to have as much as fast as possible. So I went and bought a fiber six cubic foot chest freezer that I've now got sitting out there on my patio, I can see it from where I'm sitting. And I filled it with cheap beef. And one of the things that just blew my mind, I just realized this literally yesterday. That right there is my grandfather's wedding rig. And I've had it sitting in a box for well, quite some time. I used to wear it on my left hand, which has a smaller joint than my right hand because I'm right handed.
And when I got married, I tried to put this ring on my right hand and it wouldn't fit. And I just assumed at my hands bigger. Well, several months ago, I eliminated most of the junk that Dr. O is telling me to eliminate. And I grabbed this ring yesterday morning and slid it right onto my finger. My joints are smaller. Because I think it's because I put all intents and purposes eliminated grains from my diet. And I'm eating a lot more beef. So is that a scientific study? Absolutely not. But it was just really cool that I can I can wear my grandfather's wedding ring again, and I attribute it to a reduced inflammation in my body. Because I didn't do anything else. I did nothing else. But this joint is actually smaller than it was this ring wouldn't go over that finger. And no, it does. So sorry, if you want to you if you want to wear old jewelry, eat more beef.
Dr. Philip Ovadia
You know, it's impressive to me with the people that I work with that when they take that step that Slim is talking about that they go and they find a better source for their protein. What a predictor of success that is. Because once you do that, you're going to think about all of the food that you're eating I don't know too many people who go out and they source and they buy whether it's a calf cow, quarter cow, whatever it is a full cow. And then just go and continue to eat a whole bunch of junk food with that well sourced protein, because it just it the two don't go together, you don't accidentally sort of stumble upon purchasing a half side of beef, and then just not think about all of the rest of the stuff that you're going to be eating with that. And so you know it, it ends up being very powerful for your health. And it's just that intentionality about what you're eating, and that food sovereignty and that health sovereignty and how closely related that they are.
Jack Heald
Tell us about this meeting going on in Kerrville in April.
Texas Slim
Yeah, it's the first annual Beef Initiative conference. And we have a heck of a lineup of speakers, all from ranchers, to animal protein producers, to communication, people, decentralized communication, people all the way to a doctor I've asked Dr. Ovadia to speak at one of our other conferences. We're going to bring nutrition, everything that vertical integration that I've been speaking of we're going to be able to speak to it and we're going to educate people what that vertical integration is.
Once we have that conference, it's going to be something that people can take away with a call to action that they there's something they tangible that they can actually reach out that next day and they can change their lives, and they can start helping other people and start spreading the word of the beef initiative of this overall health initiative that we're going to start across this nation. And we're starting with pure animal protein. So at that conference, it's going to be it's going to be a lot of education, which is the most important thing right now.
We have to we have to stop step back like Dr. Ovadia said, and we have to really be willing to educate ourselves in a different way, point our competence a different direction, and try it out. And that's what these conferences are going to be used to do the education part of it from, from the soil to the grass to the cow, to the producer to the processor in cow much, we basically have leverage in the state of Texas to process or on animal protein again, and this is where this is going to where once we have that, then we have new suppliers, we have new market access, that leads to basically human health. And these conferences will be used to do that, or hoping to have them filmed in where we have that video and audio content that we can use moving forward throughout the year. And then in beyond, so we're covering all those touch points.
Jack Heald
So who's the who's the right person to come to this conference?
Texas Slim
Anybody, anybody, if you're a rancher, come to the rancher because you're going to learn about Bitcoin, you're going to learn that there's people out there that want to hear from you. The average mother that has children that's really trying to be very intentional about saving her children's lives with a new form of health and nutrition from somebody that is the somebody's looking at their health, somebody that's had success with their health, anybody across the United States should be coming to this conference, this is for anybody.
This is about getting back to the source of the seed, in which we thrive in which our nutrition comes from. And this is this is going to build, this is something that we can do now, especially with the food supply chain shortages that we're gonna have, we're going to have a food supply shortage, they're going to turn beef into caviar, people need to pay attention to what about their food, again, it's easy to go to the supermarkets now. And to have plenty of food in our in our households. I think that's going to change, I think, look at inflation, we have a fertilizer shortage, we have a grain shortage coming. We have supply chain breakdowns, there's something that we're not going to be people you watch the mainstream media, all they talk about is food insecurity. Well, we're gonna build food security right now. And we're gonna start with conference.
Jack Heald
I think one of the things, one of the messages that folks should take out of this is, if you really are serious about your health, then you have to take control of not just what you put in your mouth, but how you source what you put in your mouth. That that became abundantly obvious to me that day, I visited the farmers market and met all those folks.
It was just, it created this weird mental shift for me to realize that there's, I met six different people within an hour and a half or two hours drive of my house, who spend their life raising animals that I that I could, I can eat, bite and buy directly from them. And I know that I know the first name of the guy who raises the cattle that that feed my family is it's an amazing feeling. It really is. And, and I unhealthier to as a result of having started that, so Alright, we're good. Anything else we ought to we ought to talk about before we wrap it up, Phil.
Dr. Philip Ovadia
Now I think let's make sure we can get all the links so people can find slave and all the great work that he's doing at the beef initiative, find out how to how to register for the conference.
Jack Heald
Yeah, we've got your we've got the contact info. So go ahead and give us that again. Sure How to folks talk find out about the conference, find out about the beef initiative.
Texas Slim
Yeah, the best place to go right now is to go to the Beef Initiative.com -the landing pages of the conference. And then you can go into that producer section, you can go into the minor protein section and the newsletters there as well. So there's a lot going on. Just BeefInitiative.com. And then if you want to follow me, all I do is use Twitter. I don't use any other social media thing. But it's at ModernTman on Twitter. If you use those two links, you can find out as much as you need right now and you can reach out to me, you can DM me, you can email me through the beef initiative. So there's plenty of contact information.
Texas Slim
Appreciate you guys. Thank you, Jack. And thanks. Thanks, Dr. Phil.
Jack Heald
We appreciate you being here with us.
Dr. Philip Ovadia
Thank you. And that's a great conversation and one that I suspect we're gonna go back to it at some point in the future again. And we have a few other guests lined up along similar topics as well.
Jack Heald
Well and with that in mind, I've looked at our upcoming guest list. You folks listening and watching, you're definitely gonna want to see some of these upcoming interviews we've got. I'm really excited about it. You can follow Dr. Philip Ovadia on Twitter at I Fix Hearts. His website is OvadiaHeartHealth.com. For Dr. Ovadia, for Texas Slim, I’m Jack Heald. This is the Stay Off My Operating Table podcast. We will talk to you next time.