How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch

Hey everyone, welcome to How I Built This Resilience Edition from NPR. I'm Guy Raz, and on these episodes, we're hearing from entrepreneurs and business leaders about how they've been building resilience into their businesses during this very challenging time. And today, my conversation with Lauren and Lisa Poncha, owners of Stemple Creek Ranch. Stemple Creek Ranch produces beef, Pork and lamb on more than a thousand acres in Marin County, California. It's one of the only carbon neutral livestock ranches in the United States. Loren is a fourth generation rancher, and he and his wife Lisa transformed Stemple Creek into an organic regenerative farm fifteen years ago. Today They sell their grass fed meat to restaurants and grocery stores across the Bay Area, and also directly to consumers across the U.S. So my first question to Lauren was.

How do you make such a carbon intense product like meat Carbon neutral. Guy, what we try and do is what we call a dance with mother nature. So basically replicating Mother Nature and what she did across the Great Plains, you know, hundreds of years ago with massive herds of bison crossing the Great Plains they were regenerating the soil just naturally.

So they would eat the grass in front of'em, stomp on the grass below'em, and poop on the grass behind them. That actually regenerated the soil and Grew more perennial plants. And really it's a photosynthesis business. So if we have A living plant in the ground that's capturing sunlight. It's Growing and

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