This past weekend, I made another trip to the farmer’s market here in Texas. This time, I picked up some grass-fed beef and pasture-raised chicken breast. The difference in quality compared to store-bought meat is astonishing. Not only does it cook differently, but the flavor is also richer and fresher. It took me back to the way food tasted in the ’90s before everything became so processed by large corporations.

With the meat industry dominated by just four major players, it’s truly remarkable to source meat and dairy from local farms. When you look past the sleek packaging of supermarket products, you realize that what these local farmers offer is far superior. After trying grass-fed beef, I’m convinced it’s the way to go—not just for taste, but for the noticeable impact on how my body feels and digests the food.

Even more surprising, switching to grass-fed beef and raw milk has had positive effects on my skin. I’ve noticed my usual dermatitis clearing up, something that rarely happened when I was eating processed foods. Overall, this experiment has been incredibly beneficial, and I plan to continue eating this way for the foreseeable future.