"Left a good job in the City" is a familiar refrain to listeners of Farm To Table Talk. When a Pediatrician in Chicago moves to Vermont to start a grass fed beef farm, it's a new verse to that song. Dr. Sheila Patinkin, runs a Wagyu cattle farm in Vermont where she sells to Michelin star restaurants, local steakhouses, pubs and ski resorts and – increasingly due to the pandemic demolishing most of those businesses – directly to the consumer via her year old online platform. She is a former doctor with a background in genetics who has spent a decade plus dedicated to growing and bettering the Wagyu beef cattle breed in the US.  Her journey transcends medicine to running a 1790s Vermont Farm, focusing on genetics and the new frontier of high end marbling and selling Wagyu to breeders, restaurants and direct to consumers (with maple syrup on the side). Wagyu is an old breed of cattle and being raised by a new breed of E Farmers.  Max Patinkin in San Francisco joins his Mom, Dr. Sheila Pantinkin in  Vermont to take us down this important new road between consumers and the modern old farm.