Radius Butcher & Grocery is one of the most ambitious grocery experiments in America—blending beauty, transparency, and ethical sourcing into a bold new model for local food systems.

Kevin, the founder of Radius, joins me today to discuss transforming the grocery store experience by combining the abundance of farmers markets with everyday convenience. Radius sources locally from Texas farms, prioritizing nutrient-rich, flavorful, and sustainably produced foods.

I loved this episode, and learned a heap. Hope you all do to.

We discuss on the podcast:

• How Radius is redefining grocery shopping with fresh local produce available daily.
• Overcoming the limitations of traditional farmers markets through consistent availability and comprehensive product offerings.
• The hidden complexities and innovations behind sourcing genuinely local, high-quality foods.
• Navigating customer expectations around price and educating consumers on the value of sustainably farmed produce and meats.
• Why embracing seasonal diversity and high standards for animal welfare and farming practices is crucial to the future of food systems.

Radius Website
Radius Instagram
Kevin X

Daniel Spitzbergen of Sustainable Natural Foods joins me today to debunk myths around Wagyu beef, share the reality of ranch life, and reflect on faith, fatherhood, and food sovereignty. Based in Oregon, Sustainable Natural Foods is a family ranch raising full-blood Wagyu with a focus on land stewardship, animal welfare, and world-class genetics.

Key Topics:

• Wagyu beef myths, health claims, and breed misconceptions
• Why hands-on experience matters more than viral misinformation
• Daniel’s journey from missions work to running a Wagyu operation in Oregon
• Involving kids in ranch life and building character through real work
• Faith, family, and the deeper meaning behind food production

Website
Instagram

Trevor Gibbs is a hunter, cook, and founder of Man Bar—a slow-fermented, high-fat meat stick made from regenerative bison and beef. In this episode, we unpack what hunting really is—beyond the stereotypes—and why it matters for food, land, and culture. Trevor shares how his views evolved from being vegan to harvesting his own meat, and what hunting taught him about responsibility, respect, and community.

Key Topics:

- Trevor’s first hunting experience and what went wrong

- The emotional weight of taking a life and doing it with respect

- How hunting ties into regenerative agriculture and land care

- The wild hog problem in Texas and why lethal control is necessary

- Building Man Bar, a high-fat, fermented bison and beef stick made for real nourishment

Man Bar Instagram
Man Bar Website