Two Days of Truth - Recap!

written by

Anonymous

posted on

June 16, 2026

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By Chris Walker

This weekend Polyface hosted Two Days of Truth, a gathering of like-minded thinkers probing the connections between our diet, our lifestyle, the environment, and our health. The event was brought to us by Dr. Sina McCullough - you may know her from her work with Joel on the Beyond Labels podcast.

Having groups like this on the farm is always a breath of fresh air - Sometimes its just nice to know you’re not the only person on the planet crazy enough to care about what goes into your food! It's wonderful to meet so many of you, to share stories, and learn together from experts in the reality of caring for our health. Every event brings new ideas to the farm, and Two Days of Truth featured some prominent voices like Dr. Eric Berg, Dr. Alexis Cowan, Dr. Scott Jackson, Dr. Leigh Frame, Justin Rhodes, and others you can find at the bottom of this post.

We had a LOT of fun with this crowd! There were talks on gut health and the microbiome, hot dog roasts over an open fire, farm tours, and I swear I heard group singing from the pasture by the broilers!

For a taste of the event, check out a recent recap on the Beyond Labels Clips Youtube channel!


The Right Environment

The farm makes a fantastic backdrop for talks like this. Nestled here in the valley, among the ambience of our peaceful yet productive pastures, it’s easy to see how our lives, our diets, and our food system can be placed back into a beautiful and abundant landscape.

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Photo Credit Chris Walker


Lunatic Learning

The epicenter of these events on the farm is the Lunatic Learning Center, our dedicated space for hosting speakers, panels, and even live music. It’s been a wonderful addition - the tiered design can accommodate hundreds, and its central location on the farm compound means you’re close to the action: vendors, meals, and our store building (as well as our new bathroom facilities) - all with cows, chickens, and rabbits frequently munching nearby.

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Photo Credit Chris Walker


Food on the Farm

Coffee, tea and meals are served in our pond-side dining pavilion, the same place the farm crew has family-style dinners every night. Summer Chef Mary is putting our newly upgraded kitchen through its paces - we benefit from her baking prowess! For this event, Daniel Salatin and staff member Asnake Steyer smoked delicious marinated Polyface half-chickens and a whole hog for pastured pulled pork!


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Photo Credit Chris Walker


Behind the Scenes

Work on the farm never really stops, so in addition the part of our team that stays focused on hospitality, a good number are still out keeping the heart of the farm pumping. This weekend that meant keeping the water flowing in the heat and putting up hay. I take pleasure in coming down the mountain from pig chores to discuss clean local food with curious guests over a meal of smoked pork from a hog that I knew personally!

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Photo Credit Chris Walker

What’s In Store

On-farm events are a great excuse to swing by our sales building and see what’s new in the store! Lots of attendees pack boxes of our fresh pastured meats to take home at the end of the event, and love that we now feature local baked goods as well as refreshing cold drinks. I had the pleasure of working in the store Saturday and got to meet a lot of you! I love answering questions about the farm and our work and it is so rewarding to help box up your broilers or your order of beef - I know its going to someone who really “gets it!”

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Photo Credit Chris Walker

Come and Join Us!

If you’ve been needing an excuse to come out to the farm, check out our Events page under the education tab to see what’s coming up. You might learn a new health secret, meet your favorite farm YouTuber, or finally realize that there is a whole movement of people who care about the things you care about. I can’t wait to see you here!

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Two Days of Truth's Fabulous 2026 Speakers

Joel Salatin
- Pioneer of regenerative farming, captivating speaker, and your host at Polyface Farm.

Dr. Sina McCullough
- Expert in nutrition, food politics, exercise, herbal medicine, and reversal of chronic and autoimmune disease.

Dr. Eric Berg
- Leading expert in holistic health and nutrition.

Justin Rhodes
- Homesteader, filmmaker and author who has inspired and taught over a million followers to grow their own food and reclaim their independence.

Dr. Alexis Cowan
- Pioneer in integrating quantum light biology, nutrition, and mitochondrial health to increase longevity.

Dr. Scott Jackson -
Internationally recognized expert in the microbiome, microbial testing, probiotics, and biotechnology.

Dr. Leigh Frame
- Expert in the microbiota-gut-brain-immune interface. Named one of the Top 100 Health Care Leaders in the world.

Charles Frohman
- Veteran policy strategist featured in Forbes for his healthcare innovations, lobbyist for the National Health Federation and co-host of the Freedom Hub podcast

Jeffrey Smith
- Award winning filmmaker and best-selling author for GMO awareness & Creator of a scientifically validated method for elevating brain function to achieve health and healing.

Hilda Labrada Gore
- Former host of the Wise Traditions podcast and expert in applying ancient wisdom to modern living.

More from the blog

Homemade Pizza!

Have you ever had a gourmet sourdough pizza crust with pastured pork sausage as a topping? To be honest, my days are too full at this particular season of my life to bake all of the sourdough goods.  When I step into my kitchen at the end of the day to an accumulation of coffee cups, cutting boards, plates, and silverware waiting for me in the sink and across the counters, making dough from scratch -- in time for dinner -- and also cleaning the kitchen is not always a possibility. The days have thier limits. However I do LOVE the taste of a sourdough pizza crust. And knowing that my family is eating clean, whole, foods -- and fermented grains. The pre-made Sourdough Pizza Dough from Season's Yield (our neighbor's bakery) checks all those boxes. The convenience AND the flavor is unbeatable.  I pull it out of the freezer and set it on the counter around midday. By supper time, it has risen, and it is ready for a splash of pizza sauce, a handful of toppings, and a quick 20 minutes in the oven. And Presto!  While the topping varieties are endless, my family's favorite is a crumbled Hot Italian Sausage and Pineapple. The spicy meat and sweet tangy pineapple is a flavorful paring we can't get enough of.  I think I may have raved about the Hot Italian Sausage elsewhere on this blog, but it is my personal favorite of all of the Polyface sausages. It's so intensely flavorful and spicy. I eat it plain as sausage patties (amazing with grits!), in quiches, on pizza, with scrambled eggs, over noodles with a white sauce, and the list goes on. If you haven't tried it yet, you should add a pack to your next order! But enough about sausage for now. Let's get back to the pizza. Here's my family's favorite: Hot Italian Sausage - 1lb BulkGrated Mozzarella15oz Tomato Sauce1 Pineapple, cut into chunks (you'll have leftovers!)Dried BasilDried OreganoSalt4 Pizza Doughs (one package) Brown sausage over medium heat. Mix dried basil, oregano, and salt -- to taste -- into tomato sauce. Stretch and work dough out into pizza crusts (this video from Season's Yeild is a great how-to resource!).  Spread a thin layer of the tomato sauce on each crust. Sprinkle with mozzarella. Sprinkle with sausage crumbles and pineapple.  Bake on a cookie sheet, dusted with cornmeal. We like ours at 420 degrees for 18-20 minutes.  Absolutely delicious consumed hot, while the cheese is still melty and soft.  Pro Tip:  Top this sourdough crust lightly. It rises best if you don't smother it, as I did in the above photos. ☺️ Before the autumn frost crept through the garden in the dark of night and finished off the tomatoes and basil; our other favorite pizza flavor was thinly sliced tomatoes and fresh chopped basil leaves scattered loosely over mozzarella. Crushed red pepper flakes added a nice finishing touch. There are as many opinions on how to dress a pizza as there are folks. So, take your own family's favorite topping ingredients, and enjoy the convenience of a nutritious prepared sourdough crust.  The last of the garden's frost-bitten bell peppers. And there you have it!  On those hectic weekday nights when things have piled up on my counters, it bakes just long enough for me to get my kitchen cleaned up while it's in the oven. A real win-win situation.  Bon appétit!