“You can't leave the question of justice out of sustainability. Because if large numbers of people feel disempowered, or left out of the process, there's nothing sustainable about that.” —Dr. Laird Christensen

Building a sustainable and regenerative future requires innovative education and community engagement. When educational programs empower people with practical knowledge of their local ecosystems and economies, they gain the tools to strengthen food systems, land use, and social networks where they live.

Dr. Laird Christensen is an award-winning instructor and administrator at Prescott College, where he directs innovative graduate programs focused on sustainability and resilience. Through story-based and project-centered learning, his curricula empower professionals to create just and sustainable communities.

Tune in as Justine and Dr. Christensen cover critical issues on empowering students to address challenges in their regions through bio-regional and solutions-based approaches, the need for inclusive solutions that benefit all people as energy systems transition away from fossil fuels, overcoming climate anxiety, and reinventing systems in a more regenerative and equitable manner.

Meet Laird:

Laird Christensen is an award-winning instructor, writer, and administrator. As the director of the Master of Science in Resilient and Sustainable Communities program at Prescott College, he has developed innovative project-based curricula and interdisciplinary programs focused on how stories shape the interaction of human communities and their environments. With over 10 years of experience directing online graduate programs, Laird is passionate about empowering working professionals to build more sustainable and just communities through place-based and solutions-oriented learning.

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Episode Highlights:

04:35 A Focus on Solutions-Based Learning

08:38 Student Innovation Builds Sustainable Food System

14:51 Creating Systemic Resiliency Through Education and Community Engagement

19:31 Understanding Different Perspectives to Address Social and Environmental Issues

23:33 Communication Strategies for Creating a Regenerative Future

“Choosing a non-alcoholic option isn't a less than choice.” —Anika Sawni

The lines between drinkers and non-drinkers are beginning to blur as new options emerge. Where social events were once defined by their alcohol consumption, people now gather for deeper connections unbound by beverage choices.

Gruvi co-founder, Anika Sawni’s vision celebrates the joy of community while empowering individuals to make choices that align with their health, values, and mood. Their growing range of sophisticated yet accessible zero-proof options ensures no one ever feels left out or like a third wheel due to their drinking habits alone.

Listen in as Anika shares her journey launching Gruvi, and their focus on taste, variety, and accessibility when crafting their award-winning non-alcoholic bevies. Justine and Anika also discuss the growing interest in reducing alcohol consumption, what mindful drinking means, and how we can help build an inclusive drinking culture.

Meet Anika:

Anika Sawni is the co-founder and Director of Marketing at Grüvi, a company that produces alcohol-free beverages. She studied neuroscience at McGill University before teaming up with her brother, Niki Sawni, to launch Grüvi.

Anika’s journey with Grüvi began when she noticed the lack of non-alcoholic options at social gatherings. This observation led her to create a healthier alternative that could complement social experiences without adding inebriation.

Grüvi started with a focus on the cannabis community in Denver, and it quickly gained popularity. Today, Grüvi’s products, which include alcohol-free wine and beer, are sold across more than 1,500 stores, including Whole Foods, Total Wine, Target, and the Canadian grocery chain, Sobeys.

In addition to her work with Grüvi, Anika has also served as the VP of Events for McGill Students for DueNORTH from 2016 to 2019. She was named to Forbes’s 30 Under 30 list in its food and beverage category in 2021. Anika’s future aspirations include founding a company focused on brain-based interventions.

Anika Sawni’s work with Grüvi exemplifies her commitment to promoting healthier lifestyle choices and her innovative approach to addressing gaps in the beverage market.

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Episode Highlights:

01:42 Building a Non-Alcoholic Brand

08:49 Working with Family

11:58 Addressing Consumer Barriers

18:45 Shifting Societal Attitude Toward Drinking

22:36 Mindful Drinking Habits

28:02 Focusing on Taste and Accessibility

“This isn't just a purchasing decision. This has huge and sweeping ramifications. As consumers, we dictate the food system; our choices pull a lever that directly dictates how all this works.” —Marshall Bartlett

Sustainable meat production is about more than just the end product— it's also about supporting a holistic farming system that nourishes both people and the land. When consumers make the conscientious choice to purchase meat from farms practicing this kind of care, it solidifies a food system that will continue nourishing communities for many years to come.

This week, Justine sits down with Marshall Bartlett, the co-founder and CEO of Home Place Pastures, a fifth-generation family farm in Mississippi that has transformed over the past decade to practice regenerative agriculture through rotational grazing of grass-fed beef and pastured pork. Marshall aims to improve soil health, support ethical animal welfare, and make locally grown, sustainable meat accessible in his community.

Tune in as Justine and Marshall talk about the challenges of conventional agriculture, how regenerative practices like rotational grazing can improve soil health and sequester carbon long-term, and the importance of education and storytelling to help consumers understand labels and make informed choices that support small, local producers.

Meet Marshall:

Marshall grew up in the Home Place and fell in love with the farm and his hometown throughout his childhood. After graduating from the Mississippi School of Math and Science, Marshall left the South to attend Dartmouth College for undergrad. After college, he spent time in Montana, completed an AmeriCorps term in New Orleans rebuilding houses destroyed in Katrina, and eventually ran operations for a small business specializing in sourcing local meat for New Orleans chefs.

In 2014, at the age of 24, Marshall returned to the Home Place with a new vision for the family farm and has worked for the last 10 years to bring this vision to reality. You can usually find him on the Home Place Monday through Saturday somewhere between the meat plant, the farming operation, and the Farm Store. He often gives farm tours and butcher classes at the Home Place. He spends his off-farm time with his wife Katie and daughter Joan or traveling to help learn from other farmers and meat processors.

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Episode Highlights:

02:33 Farming Challenges and Opportunities for Sustainable Practices

12:44 Financial Viability Concern

16:13 Connecting Food with Health and Planet

21:56 Manipulated Label Claim in the Meat Industry

25:17 Local and Sustainable Meat Production

28:44 Local Foods and Consumer Impact

34:05 Animal Welfare and Regenerative Agriculture

36:46 Supporting Local Agriculture