Harvesting Wisdom Podcast with Mike McMahon

Hosted by Mike McMahon

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120

Latest episode

Jul 2026

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EN-US

About the show

Discover insights that grow a greener world with Harvesting Wisdom Podcast hosted by Mike McMahon. 🌱🎙️ Leading experts share wisdom on agriculture, sustainability, and education in Arizona and beyond. Policy makers, industry experts, and international outreach champions – we cover it all! Tune in for a harvest of knowledge. 🌍🌾

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July 30, 202634 min

How This Family Rebuilt Depleted Soil into a Working Regenerative Farm

Send us Fan Mail What does it actually take to build a regenerative farm from bare, depleted soil? In this episode of Harvesting Wisdom, host Mike McMahon travels to the Šiauliai district of Lithuania to visit Lornus, a farmer who moved onto his grandfather's land in 2015 with his wife and, eventually, three kids. What started as a plant-based homesteading dream turned into a hands-on education in soil science, rotational grazing, and the real economics of raising food. Lornus shares how a video on permaculture reshaped his thinking during university, and how early attempts at market gardening ran into hard truths about poor soil and short growing seasons. That struggle led him back toward raising animals, starting with movable chicken coops and eventually a herd of cattle managed through mob grazing and holistic pasture management. The conversation covers practical details of running a small regenerative operation: managing calving season, finding a slaughterhouse suited to grass-finished beef, improving pasture health without tilling, and navigating regulations that limit which animals small farmers can raise. Lornus is candid about the setbacks, the learning curve, and the deeper motivation that keeps the family going even when the margins are thin. This episode is a grounded look at what it really means to build a resilient, self-sufficient food system from the ground up, one paddock, one mistake, and one season at a time. 👉 Subscribe to Harvesting Wisdom for more conversations on agriculture, sustainability, and the people building resilient food and farming systems. Why Listen? This episode is a candid, on-the-ground account of what regenerative farming actually looks like in practice, not just in theory. Lornus doesn't gloss over the failures: poor soil, a failed vegetable venture, and the steep learning curve of managing livestock. For anyone interested in rotational grazing, soil regeneration, homesteading, or simply curious what it takes to build food independence from scratch, this conversation offers honest, practical insight. It's especially worthwhile for aspiring farmers, homesteaders, or anyone rethinking their relationship with where their food comes from. 00:00 – Introduction to Lornus and the farm in Šiauliai, Lithuania 02:01 – From studying plant science to discovering permaculture 04:01 – Moving onto family land and starting a plant-based homestead 05:27 – Testing the soil and discovering it couldn't support crops 06:40 – Why the market garden idea didn't work out 07:47 – Shifting toward animals: movable chicken coops and goats 08:28 – Taking on a herd of 12 cows through a regional park program 09:28 – Managing breeding season and calving timing 11:17 – Water management and natural water sources 12:36 – Raising bulls for beef and timing the harvest 14:02 – Finding a slaughterhouse for grass-finished cattle 16:10 – Why poultry is "for the feast" and beef is for every day 17:52 – Chickens surviving harsh winters outdoors 17:52 – Regulations preventing pastured hogs due to swine flu concerns 20:17 – Plans to grow berries without chemical inputs 23:12 – Tracking farm data and calculating input costs 25:05 – Improving pasture health through grazing management 28:02 – What it takes to stick with this way of life long-term 29:00 – Raising kids on the farm and hopes for the next generation

July 28, 202646 min

Inside Louis LaTour: Sustainable Farming in the World's Most Storied Vineyards

Send us Fan Mail What does it take to keep a 200-year-old vineyard thriving as the climate shifts beneath it? In this episode of Harvesting Wisdom, host Mike McMahon travels to Burgundy, France to sit down with Christophe, who oversees field operations for the historic Louis LaTour estate. Their conversation unfolds right in the vineyard, walking the rows while discussing soil, biodiversity, and the realities of farming some of the most celebrated land in the world. Christophe shares how growers across small, centuries-old plots are working together to restore biodiversity at a landscape scale — leaving native forest edges intact, replanting hedgerows, and creating wildlife corridors between tiny parcels owned by dozens of different families. He also explains Burgundy's dry-farming approach, on-site composting practices, and why shallow, mineral-rich soils have historically defined the region's wines. A major thread throughout the episode is climate change. Christophe walks through decades of harvest data showing dates shifting earlier and earlier, and describes the long-term work being done — from testing new rootstocks and grape clones to reconsidering vine density — to help vineyards stay resilient for future generations. The conversation closes with reflections on tradition, terroir, and what it really means to make wine as part of a multi-generational, cooperative system rather than a solo pursuit. If you care about regenerative agriculture, soil health, or how traditional farming systems are adapting to a changing climate, this is a conversation worth your time. 👉 Subscribe to Harvesting Wisdom for more conversations on agriculture, sustainability, and the people working to build resilient food and farming systems. Why Listen? This episode offers a rare, ground-level look at how one of the world's most tradition-bound wine regions is confronting climate change in practical, hands-on ways. Whether you're into regenerative agriculture, soil health, biodiversity, or simply curious about how generations-old farming systems adapt under pressure, Christophe's perspective is grounded, honest, and full of specifics — from composting methods to root depth to why cooperation between growers matters more than competition. It's a great watch for gardeners, farmers, sustainability students, or anyone who wants to understand agriculture through the lens of place, patience, and long-term thinking. 00:00 – Introduction to Christophe and Louis LaTour 02:40 – Native forest edges and natural biodiversity buffers 04:22 – Multi-generational cooperation among Burgundy growers 09:16 – Clone diversity and building resilience through genetics 11:10 – Dry farming and on-site composting practices 12:39 – Managing vine disease without synthetic sprays 16:32 – Harvest date data and visible signs of climate change 19:08 – Shallow soils, root depth, and water reserves 21:02 – Cover crops and managing competition for water 32:55 – The "Terroir de Corton" biodiversity project 36:13 – Long-term adaptation: rootstocks, density, and old varieties 44:00 – Advice for wine lovers exploring Burgundy 45:34 – Closing thoughts and appreciation

July 23, 202637 min

How Biodynamic Farming Builds Healthier Soil, Better Wine & Stronger Ecosystems

Send us Fan Mail Can healthier soil produce better wine? What happens when a family vineyard spends generations working with nature instead of against it? In this episode of Harvesting Wisdom , host Mike McMahon visits Château Nodot in the Blaye Côtes de Bordeaux appellation to speak with vineyard owner Jessica Aubert . Her family has cared for the estate for more than 200 years, and for the past 16 years Jessica has continued their commitment to organic practices while leading the vineyard's transition into biodynamic farming. Jessica explains how biodynamic agriculture has improved soil health, strengthened biodiversity, increased resilience to climate change, and enhanced the quality of their wines. From cover crops and herbal preparations to forest conservation and natural pest management, this conversation highlights how healthy ecosystems create healthier farms. You'll also learn about: The differences between organic, biodynamic, and regenerative agriculture How living soil supports healthier vines Biodiversity, pollinators, and natural pest control Climate change challenges facing vineyards today Biodynamic preparations and seasonal farming practices Why protecting forests and natural habitat matters for agriculture Whether you're a gardener, farmer, wine enthusiast, or simply interested in sustainable food systems, this episode offers practical insights into farming with nature while preserving the land for future generations. Subscribe to Harvesting Wisdom for more conversations exploring agriculture, sustainability, food systems, environmental stewardship, and the people helping shape a more resilient future. Why Listen? Healthy soil is the foundation of resilient agriculture, and this episode offers a real-world look at what that means in practice. Jessica Aubert shares how biodynamic farming has helped her family vineyard improve soil biology, protect biodiversity, and adapt to changing environmental conditions. Whether you're interested in regenerative agriculture, sustainable gardening, or simply curious about how great wine begins in the vineyard, you'll come away with valuable insights that extend far beyond wine. 00:00 – Welcome to Harvesting Wisdom & introduction to Château Nodot 00:41 – Meet Jessica Aubert and her family's 200-year-old Bordeaux vineyard 01:15 – The grape varieties grown at Château Nodot 03:10 – Why the vineyard transitioned to biodynamic farming 04:04 – Jessica's journey from banking to vineyard management 05:03 – Managing a vineyard year-round and today's wine market challenges 06:01 – Why wine consumption is changing around the world 07:00 – Shipping wine internationally and Bordeaux's unique terroir 08:28 – How biodynamic farming transformed the vineyard's soil 09:39 – Biodynamic farming vs. regenerative agriculture 10:37 – Does the moon influence plant growth? 11:17 – Biodynamic preparations explained 14:06 – Using herbs and natural teas to prevent vineyard diseases 15:26 – Creating natural soil amendments 16:06 – How biodynamic preparations are made and applied 18:15 – Best conditions for applying biodynamic treatments 19:04 – Climate change and its impact on grape production 20:31 – Managing vine growth for healthier grapes 22:23 – Building resilience through soil biology 23:59 – Organic matter, water retention, and healthier soils 24:57 – Why biodiversity matters below the surface 25:33 – Cover crops, clover, and supporting pollinators 26:07 – Bees, biodiversity, and natural ecosystems 27:03 – Preserving forests around the vineyard 29:03 – The economics of organic and biodynamic farming 29:49 – Future plans for grazing sheep in the vineyard 31:10 – Managing weeds without herbicides 32:32 – Why biodynamic grapes produce richer wines 33:13 – Working alongside conventional vineyards 35:27 – Jessica's vision for biodiversity and the future of wine 36:32 – Closing thoughts & thanks for watching

July 21, 2026Episode 5738 min

What Happens to Our Food If Bees Disappear? | Dr. Cahit Ozturk

Send us Fan Mail What would happen to our food supply if honeybees disappeared? In this episode of Harvesting Wisdom, Dr. Joe Roselle speaks with Arizona State University Bee Lab researcher Dr. Cahit Ozturk about the essential role honeybees and other pollinators play in food production, biodiversity, and healthy ecosystems. Dr. Ozturk explains what declining bee populations could mean for agriculture, how pesticides and monoculture farming affect bee health, and why honeybees are especially valuable pollinators. He also shares insights from his research into bee genetics, hygienic behavior, fungicide exposure, and Varroa mites. Thinking about starting a backyard beehive? This conversation also covers practical beekeeping basics, including providing water, protecting hives from Arizona’s extreme heat, and identifying mite problems before they spread. IN THIS EPISODE, YOU’LL LEARN: 🐝 Why honeybees are critical to our food supply 🌱 How pollination affects crop quality and biodiversity 🚜 Why monoculture farming can harm bee nutrition 🧪 How pesticides and fungicides affect bee health 🍯 What gives honey its unique regional flavor 🔬 What researchers are discovering about bee genetics and behavior 🏡 What you need to begin backyard beekeeping ☀️ How Arizona beekeepers manage extreme heat and limited water ⚠️ How to recognize and manage Varroa mites ABOUT DR. CAHIT OZTURK Dr. Cahit Ozturk is a research technologist and associate researcher at Arizona State University with more than three decades of experience in honeybee research, education, breeding, and colony management. He began working with honeybees in 1989 and earned his master’s degree studying royal jelly production. He later received his Ph.D. in bee genetics and breeding from Cukurova University in Turkey. Before joining the ASU Bee Lab in 2014, Dr. Ozturk worked as a lecturer and researcher and served as the head of a government beekeeping research department in Turkey. His areas of expertise include honeybee breeding and management, queen bee rearing, bee genetics, hygienic behavior, royal jelly production, instrumental insemination, and honeybee learning and behavior. He currently contributes to honeybee research projects and teaches basic through advanced beekeeping courses at the ASU Bee Lab. CHAPTERS 00:00 – Meet Dr. Cahit Ozturk 01:26 – Why bees matter to our food supply 02:35 – What happens if bee colonies collapse? 04:19 – Bumblebees, mason bees, butterflies, and other pollinators 07:18 – How chemicals and monoculture farming affect bees 11:00 – The connection between bees and biodiversity 12:58 – How pollination affects food quality and quantity 14:51 – What gives honey its regional flavor? 17:52 – Honey and human health 21:23 – Current research at the ASU Bee Lab 23:45 – Protecting bees from pesticides and fungicides 26:34 – How to begin backyard beekeeping 28:35 – Managing water and extreme heat in Arizona 30:05 – Detecting and treating Varroa mites 34:14 – Surprising facts about honeybees 36:38 – Final advice for future beekeepers If you care about sustainable agriculture, food security, biodiversity, gardening, or beekeeping, this conversation is for you. Subscribe to Harvesting Wisdom for more conversations with the researchers, farmers, educators, and innovators working to create healthier communities and more resilient food systems.

July 16, 2026Episode 5635 min

Terroir, Time, and Tradition: Inside Domaine Drouhin with Philippe Drouhin Part 2

Send us Fan Mail Episode Summary Part 2 continues the conversation with Philippe Drouhin, diving deeper into rootstock science including a mysterious rootstock disease that emerged in France 20 years ago and ongoing collaborative testing among growers. Philippe and Mike explore the philosophical heart of Burgundy winemaking: the difference between "style" and true "terroir," why a great taster should be able to identify a wine's origin blind, and how his father used old vintages to teach the next generation what a wine "should" taste like. The discussion broadens into shifting consumer habits declining alcohol consumption, the rise and fall of trends like non-alcoholic and vegan wine, and why younger drinkers are choosing less but better. Philippe also shares a hands-on experiment reducing soil compaction with modified tractor routes, and closes with reflections on how growers now cooperate more than compete in the face of a shared enemy: climate change. Why Listen Listen if you want to understand what separates a wine that merely tastes good from one that's authentically true to its land, and how a historic estate is adapting old traditions to new environmental realities. Great for wine enthusiasts, sustainable agriculture followers, and anyone interested in how tradition, science, and changing consumer culture intersect in the modern wine industry. Highlight Timestamps 00:27 – Rootstock varieties, disease outbreaks, and ongoing regional testing 02:30 – Where rootstocks originally came from and how they were crossed 03:42 – What a phylloxera-style total vineyard loss would mean today 04:40 – Vine planting timelines, legal harvest ages, and early yields 07:03 – How a winery keeps its flavor consistent year after year 08:29 – Learning terroir from your father: knowledge passed through generations 10:16 – Terroir vs. style: why a wine should be recognizable blind 13:51 – Élevage and tasting sessions used to teach "what's right" 15:49 – Did Philippe ever consider a different path? Life in the family business 16:03 – The unpredictability of organic farming, year to year 17:38 – The "40 Chances" idea — a farmer's limited shots at getting it right 19:24 – Passing the vineyard down: family, teaching, and staying local 20:12 – Storytelling through old vintages (1961, 1962) at family dinners 21:32 – Why younger generations are drinking less but choosing better wine 24:15 – Non-alcoholic and vegan wine trends, and how far they'll go 27:55 – A hands-on soil experiment: reducing tractor compaction row by row 30:51 – Compaction, water retention, and long-term soil health 32:39 – Why growers now cooperate more than compete 32:53 – Climate change and emerging disease threats as the shared enemy 34:34 – Closing thoughts: trading wine and community among growers

July 14, 2026Episode 5534 min

Terroir, Time, and Tradition: Inside Domaine Drouhin with Philippe Drouhin Part 1

Send us Fan Mail Episode Summary In this episode of Harvesting Wisdom, Mike McMahon travels to Burgundy's Clos des Mouches to speak with Philippe Drouhin of the historic Joseph Drouhin estate. Philippe traces his family's winemaking story back to 1880, including the accidental discovery that led to Clos des Mouches' celebrated white wine, and explains how four generations have shaped the domaine's vineyards. The conversation moves into the fine details of terroir — how soil composition can shift dramatically within just a hundred meters, how compost and cover crops are tailored plot by plot, and why root depth (sometimes reaching 20 meters) plays a critical role in surviving drought without irrigation, which is prohibited in Burgundy. Philippe and Mike also discuss the accelerating effects of climate change, water availability, and how the estate manages three separate vineyard sites across the region. Why Listen Listen if you want a grounded, detail-rich look at what it actually takes to farm a multi-generational vineyard through changing climate conditions. This episode is ideal for wine lovers, growers, soil science enthusiasts, and anyone curious how a family business preserves both land and legacy across a century of change. Highlight Timestamps Intro — Meeting Philippe Drouhin at Clos des Mouches Family history: Joseph Drouhin founds the company in 1880 1921 the first vineyard purchase and the birth of Clos des Mouches The accidental discovery of Clos des Mouches white wine Four generations: from Joseph to today's four siblings running the estate The oldest surviving vines (1935, 1945) and why vine age is hard to track Limestone, clay, and silt: how soil changes every 100 meters Tailoring compost and cover crops to each micro-plot Managing three vineyard estates and the role of vineyard managers Why irrigation is banned in Burgundy — and how vines adapt Roots reaching 20 meters deep as a natural drought buffer Climate change: heat waves and droughts not seen 15 years ago A detour: growing grapes in the Arizona desert and heat-driven veraison issues Rootstock selection, clones, and preserving vineyard genetic diversity

July 9, 202645 min

From Business to Farming: Building a Circular Food System from Scratch Part 2

Send us Fan Mail Can a regenerative farm actually turn a profit, and how long does it take to get there? In part two of this Harvesting Wisdom conversation, host Mike McMahon continues talking with Niels, a Danish entrepreneur who built a 650-hectare regenerative farm in Lithuania called Farmer Circle. This half of the conversation goes deeper into the numbers, the setbacks, and the bigger systems needed to make regenerative farming work long-term. Niels traces the decline of his father's farm in Denmark back to the shift toward industrial monoculture in the 1970s, and compares it to how his own farm is slowly rebuilding carbon and soil structure through grazing and rotation. He also talks about launching a trading company to help neighboring farms reach the market, and running a shared slaughterhouse that benefits smaller producers nearby. The conversation covers where technology fits into regenerative farming, from satellite and drone monitoring to virtual fencing, along with the regulatory hurdles that come with using new tools on an organic-certified farm. Niels is direct about the financial reality too, including a costly herd management mistake and the multi-year path from losses toward profitability. The discussion widens further into food policy, population growth, farm subsidies, and the connection between processed food and long-term health, tying the farm-level story back to bigger questions about how food systems are built. 👉 Subscribe to Harvesting Wisdom for more conversations on agriculture, sustainability, and the people building resilient food systems. Why Listen? This half of the conversation is especially valuable for anyone wondering whether regenerative farming actually pencils out financially. Niels walks through real losses, a costly mistake with the herd, and a genuine path toward profitability, without glossing over the difficulty. He also raises thoughtful points about technology, farm subsidies, and food policy that go beyond the farm gate. It's a strong watch for farmers weighing the transition to regenerative practices, agribusiness owners, or anyone interested in how food policy and soil health connect to long-term public health. 00:00 – Comparing childhood soil in Denmark to the Lithuanian farm 01:23 – How industrial monoculture degraded his father's farm 03:14 – Building carbon back into the soil through grazing 04:39 – Building "Farmers and Company" to help neighboring farms reach market 06:47 – Running a shared slaughterhouse for local farmers 08:32 – Considering new technology, including virtual fencing 09:00 – Satellite and drone monitoring for precision fertilizer use 10:56 – Regenerative ranching and its effects on livestock and land 12:28 – Regulatory conflicts around new grazing technology 15:25 – Comparing grazing pressures in Central Asia and Mongolia 18:26 – The real economics: losses, mistakes, and a path to profit 21:35 – Farm subsidies, food pricing, and consolidation of farmland 23:18 – Agriculture's role in addressing climate change 27:33 – A costly mistake with the herd and lessons learned 29:41 – Population growth, food demand, and women's education 33:47 – Long-term soil regeneration and historical warnings ignored 38:14 – Processed food, chemical exposure, and long-term health 39:47 – EU organic farming targets and pesticide reduction goals 44:05 – Closing thoughts

July 9, 202635 min

From Business to Farming: Building a Circular Food System from Scratch Part 1

Send us Fan Mail What happens when a successful entrepreneur decides his last mission should be healing soil instead of building companies? In this two-part episode of Harvesting Wisdom, host Mike McMahon sits down with Niels, a Danish businessman who built and sold companies in construction, windows, and bicycles before moving to Lithuania and eventually acquiring a 650-hectare farm. What started as an interest in better food led to "Farmer Circle," a farm built around organic, regenerative practices, and a growing network of connected businesses, including a slaughterhouse, bakery, butcher shop, brewery, and even a vertical farm. Part one covers Niels' path from a small organic-by-necessity childhood farm in Denmark, through decades in business, to his decision to buy a run-down Lithuanian farm and commit to regenerative agriculture. He's candid about the hard years, what he calls "the valley of dead soil," when the land got worse before it got better after removing chemical inputs. Part two goes deeper into the economics and systems side: crop rotation, cattle as the centerpiece of the operation, cooperating with neighboring farms, and the challenges of scaling regenerative practices while staying profitable. The conversation also widens out into broader themes, including industrial agriculture's history, soil degradation, population and food demand, and the connection between food quality and long-term health. This is a wide-ranging, honest conversation about what it actually takes, financially and personally, to rebuild a farm from the ground up. 👉 Subscribe to Harvesting Wisdom for more conversations on agriculture, sustainability, and the people building resilient food systems. Why Listen? This two-part conversation is a rare, detailed look at regenerative farming from someone who approaches it like the business turnaround it is. Niels doesn't sugarcoat the early years of declining yields and financial losses, and he's equally direct about the systems that eventually made the farm work: cattle-centered rotation, farmer cooperation, and building markets for surrounding small farms. It's a great watch for aspiring farmers, agribusiness owners, or anyone curious about the real economics behind regenerative agriculture, along with the bigger-picture questions about soil health, food policy, and long-term health that come up along the way. 00:00 – Introduction to Niels and his path to Lithuania 01:48 – Growing up on a small organic-by-necessity farm in Denmark 03:07 – Building and selling a window manufacturing company 05:19 – Moving to Lithuania and shifting focus to food 08:43 – First venture into food: opening a restaurant 10:09 – Realizing there was no organic food market in Lithuania 11:12 – Acquiring the 650-hectare farm near Vilnius 14:24 – Naming "Farmer Circle" and its dual meaning 17:02 – Entering "the valley of dead soil" after removing chemicals 19:27 – Bringing biology back through compost and animals 21:19 – Introducing cattle, hens, and sheep to the farm 22:39 – Building an on-farm slaughterhouse and meat processing 24:39 – The wider business network: bakery, butcher shop, wine bar, brewery 25:19 – A vertical farm in Vilnius and a microbrewery in Copenhagen 27:21 – Internal trade between the businesses 29:19 – Why vegetables remain the hardest part of the system 34:13 – The history of chemical fertilizers and pesticides in agriculture

July 9, 2026Episode 5422 min

Ultra Bioattivo: Inside a Regenerative Farm Above Florence

Send us Fan Mail Episode Summary In this episode of Harvesting Wisdom, Mike McMahon visits a hillside farm overlooking Florence, Italy, run by a farmer practicing what he calls "ultra bioattivo" — an intensely biological, small-scale approach to growing over 40 varieties of vegetables and olives without any fertilizers, pesticides, fungicides, or herbicides for more than 12 years. The conversation, translated live from Italian, covers his unique composting process (a thermophilic phase followed by months resting in a forest windrow), his use of biochar, zeolite, and Korean natural farming principles, and how cypress trees and mulched water basins help recharge the aquifer instead of letting runoff carry chemicals downhill. Remarkably, the farm has partnered with the University of Florence on clinical trials showing measurable improvements in customers' gut microbiomes, and Mike connects this to his own water-saving trials with the University of Arizona using the same radicchio variety in the Yuma desert. The episode closes with a look at community: 200 subscribing families, dozens of partner restaurants, and a shared vision between Mike and his host — brothers from different mothers — to prove this kind of farming can work anywhere on the planet, including through education and a possible documentary collaboration. Why Listen Listen if you want to see regenerative, chemical-free farming in action — not as theory, but as a working business feeding hundreds of families and dozens of restaurants without a dollar spent on advertising. This episode is great for anyone interested in soil biology, biochar and mineral amendments, water conservation, the food-health connection (gut microbiome research!), or the idea that sustainable farming can be both ecologically sound and genuinely profitable. 00:00 – Intro: visiting a farmer above Florence growing 40+ vegetable varieties 00:00 – "Ultra bioattivo": small-scale, biology-driven farming without chemicals for 12+ years 00:00 – The composting process: a month of thermophilic heat, then months resting in a forest windrow 00:00 – Community impact: farmers market embraces, restaurant partners, and local goodwill 00:00 – The tradeoff of going chemical-free: less input cost, more labor, more loyal customers 06:03 – Clinical trials with the University of Florence show real gut microbiome improvements in customers 06:10 – 200 families and multiple acquired farms — scaling entirely through word of mouth 08:40 – Parallel water-saving trials with the University of Arizona using the same radicchio variety 09:15 – "We are not luddites" — using LoRa network sensors and real data alongside natural methods 09:46 – Biochar as a microbial "condominium" and its role in drainage and carbon 10:39 – Zeolite and Tuscany's volcanic soil — natural mineral amendments 11:24 – Water basins, mulch, and soil armor: preventing runoff and recharging the aquifer 11:57 – Italian cypress trees and their deep taproots that funnel water into the aquifer 14:52 – Korean natural farming philosophy: "no good, no bad — only what the soil needs" 15:31 – Worm composting and a liquid injector system for direct feeding 17:18 – Turning olive leaves into a micronized powder to feed the trees, mimicking a forest cycle 17:21 – The farmer's book and "five pillars" of the bioactive method 19:52 – Mike's own nonprofit: Urban Farming Education, the Harvesting Wisdom podcast, and an environmental film festival 20:00 – A shared mission: proving regenerative farming can work anywhere, and a possible documentary partnership

July 7, 2026Episode 5332 min

The Wisdom of Wine: Terroir, Soil Health & Biodynamic Farming in France pt.2

Send us Fan Mail In Part 2 of this conversation from France, Mike McMahon and his guest expand the discussion beyond wine to examine the broader relationship between food, agriculture, public health, and environmental stewardship. They explore the impact of processed foods on human health, the cultural importance of slowing down to enjoy meals, and how healthy soils ultimately lead to healthier people. The conversation also dives into microplastics, water conservation, regenerative farming, sustainable land management, and the responsibility of protecting agricultural resources for future generations. The discussion highlights how innovation, including drone technology and precision agriculture, can help vineyards reduce soil compaction and chemical use while improving sustainability. The episode concludes with reflections on climate change, family-owned vineyards, preserving agricultural knowledge, and why producing fewer—but better—products may be the future of both farming and winemaking. Why Listen? If you've ever wondered how agriculture affects nearly every aspect of our lives, this episode connects the dots. From the food we eat and the health of our bodies to water conservation, climate resilience, and the future of farming, this conversation offers practical insights rooted in generations of experience. Whether you're passionate about regenerative agriculture, wine, environmental sustainability, nutrition, or simply preserving the land for future generations, you'll come away with a deeper appreciation for the choices that shape our food system. Highlight Timestamps 00:00 – Processed food vs. whole food and why nutrition begins with quality ingredients 02:00 – The importance of slowing down during meals and the connection between culture and health 04:20 – Scientific evidence supporting healthier eating habits 04:50 – Lobbying, plastics, and how economic interests influence agriculture 06:45 – Microplastics in our bodies and the future of food and water 08:05 – Why regenerative agriculture needs more attention beyond livestock farming 09:20 – Soil infiltration, flooding, and protecting healthy farmland 10:35 – Water depletion, sustainable land management, and long-term stewardship 12:00 – Why farmland is both private property and a public resource 13:20 – Agricultural knowledge, education, and protecting farming traditions 15:00 – Managing a historic family vineyard and preserving generations of expertise 17:50 – Five families, five centuries: the legacy of Château Climens 20:00 – Precision agriculture, drone technology, and the future of sustainable vineyards 22:15 – Pairing sweet Barsac wines with food and the importance of balance 24:50 – How wine regions evolve as consumers choose quality over quantity 27:30 – Biodynamic farming, climate change, and regenerative success stories 29:00 – Climate extremes and their impact on farmers around the world 30:40 – Why investing in better food today leads to healthier communities tomorrow