Mark is the founder and CEO of McAfee Farms and Organic Pastures Dairy Company. He is pre-med trained, a retired Paramedic and a Health Department medical educator. Mark has lectured on Raw Milk production, food safety, and nutrition at Stanford Medical School, Rutgers University, 30 different states and internationally. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”) and the 1997 Odwalla Apple Juice “Field HACCP”.
As you can see, food safety is one of Mark's specialties which made for a truly enlightening conversation. Here are some of the juicy tidbits you'll walk away with:
Dr. Peter Osborne is the clinical director of Origins Health Care in Sugar Land, Texas.
Often times referred to as "The Gluten Free Warrior", he is one of the most sought after
functional medicine doctors in the world. His practice is centered on helping those with painful chronic degenerative and autoimmune diseases with a primary focus on gluten sensitivity and food allergies. Dr. Osborne received his doctorate from Texas Chiropractic College.
He is one of the world's leading authorities on gluten sensitivity, and lectures nationally to both the public as well as doctors on this and many other nutritionally related topics.
In this episode you'll learn:
Celeste Longacre is the author of Celeste's Garden Delights: Discover the many ways a garden can nurture you. She's also an accomplished gardener who has been growing most of her family’s vegetables for over 35 years. Celeste preserves the garden’s bounty by canning, freezing, drying, and fermenting it as well as storing her produce in a root cellar. She and her husband, Bob, live sustainably in a handmade octagonal home.
Peter Servold is the owner of Pete’s Paleo, a nationally renowned Paleo company that cooks and ships ready-to-eat Paleo meals around the country, as well as sugar-free bacon and bone broth.
Peter has worked in the culinary and restaurant field nearly his whole life, from washing dishes to running front of house operations in multiple restaurants before attending culinary school. After attending Le Cordon Bleu, he worked at fine dining restaurants where he learned the true meaning of farm-to-table dining: working with the best possible ingredients, from the best local sources. From there he has managed restaurants, catering companies and restaurant consulting firms. Today he brings that experience and passion for real food to Pete’s Paleo, providing fresh, Paleo-friendly meals to customers across the country