Bison ranching isn’t the easy path—so why choose it?

We sit down with Carie and Jerrod Star of Cherokee Valley Bison Ranch in Ohio to explore what it really takes to raise bison. From day-to-day operations and land management to the economics behind the business, this episode offers a practical look at a different approach to ranching.

Along the way, we break down how bison compare to traditional cattle—and why some ranchers are choosing a different path.

Millions of Americans face hunger — yet billions of pounds of food go to waste every year. In this episode, we talk with Eliza Blank, CEO of The Farmlink Project, about the surprising disconnect between surplus food and food insecurity — and how a group of college students built a nationwide movement to bridge that gap. A conversation about waste, logistics, and how rethinking our food system could help feed millions.

A former paleontologist turned food entrepreneur is bringing one of the most exclusive meats in history to the modern table… Mammoth.

In this episode of The Off The Menu Podcast, we sit down with Floyd Polasari, founder of Ancestral Meats, a company sourcing frozen woolly mammoth from melting glaciers and transforming it into a luxury dining experience. From paleo diets to prehistoric protein, Floyd explains how ancient meat is making its way onto high-end restaurant menus—and why it might be coming to a grocery store near you.

We talk about the science, the sourcing, and of course… the taste. Is mammoth meat the next Wagyu? Does it pair with A1? And what happens when fine dining meets the Ice Age?

You’d be a fool to miss this episode.