Podcasts about Ancient grains

What pan should I use to bake my bread? Metal, ceramic, glass, dutch oven…there are so many out there. What are the differences? What about non-stick? What temperatures can I use for each one? How can I stop my dough from sticking? How can I work out how much dough my pan will take? And what about pizza? How can I make the best one at home?These questions, and many more, are answered in today's episode with expert wholegrain sourdough baker and dear friend of the podcast, Elly from Elly's Everyday. Prepare for over an hour of beautiful sourdough bread geekery that will enhance your baking, however you do it.And if you want more, Elly kindly stayed on to record an aftershow where we answered supporter questions including how to create the best crust, talked even more about loaves that stick and shared tips on getting pizza to rise. If you'd like that, come and join us as a supporter at The Kitchen Table.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Different pan options you have for baking...

Returning guest, Vince, and I believe that raising your own food and being self-sustainable is a large part of what it means to live on a homestead. Chickens are often thought of as the gateway animal to get started, but should they be? Let's think more about milk cows and all the benefits and products that can be made from raw milk. And of course, the cow itself can make all the difference. Does the cow produce the more digestive A2 beta-casein protein? Do you have a breed that will produce heavy amounts of cream that will lead to the creamiest butter and cheeses? Vince and I chat about milk cows and more in this episode, including the living enzyme benefit of milling your own ancient grains. Resources:A1 vs. A2 MilkGrains you can Mill and How to use the Flour Email: ahomegrownfam@gmail.comInstagram: ahomegrownfamA Homegrown Family on YouTubeSupport the show

George Orwell writes, “If you look up ‘tea' in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization … but because the best manner of making it is the subject of violent disputes.” In this episode I got to sit down with Meagan Francis, a supporter and friend of Ancestral Kitchen and veteran podcaster herself. She is the host of The Kettle with Meagan Francis, which is a lovely podcast, and author of “The Last Parenting Book You'll Ever Read” which just came out this spring. Meagan also owns a tea and variety shop and in this episode she shared with me some surprising and interesting tidbits on the history of tea and how it was introduced to Western civilization, some of the finer points of sourcing and brewing, where some of our familiar tea traditions came from and what High Tea really means.We had so much to talk about that we overflowed into an Aftershow which will be available on Kitchen Table Chats, our private podcast of bonus episodes for podcast supporters. As a thank you to our podcast supporters for keeping us on the air, Alison also created a new recipe for Spelt Buttermilk and Honey Scones, which is available where supporters can log in to the podcast downloads section of our website. Sorry Orwell, no violent disputes broke out today, but I learned a lot. Pour yourself a hot cup of brew - whether you're doing the dishes or just gazing across the lonely windswept moors as you listen - and let's get into it.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * *...

Bone broth, sauerkraut, milk kefir – fundamentals of an ancestral diet and foods that we know do us good.So what do you do if actually they're making you ill?Histamine is a word that most of us have heard of and, thanks to the proliferation of health news, were also probably aware of histamine intolerance.In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We'll explain what histamine is and the problems it can cause. We'll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.Alison will share her own journey, eating low histamine for much of last year and, most importantly, we'll talk about how is possible to heal from histamine issues whilst continuing to eat traditionally.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and

Welcome back as we feature specialty crops across Wisconsin and the people who grow them. Today, we’re digging into what it takes to build a small business, take care of the land, and introduce people to grains that haven’t been used in generations. Rochelle Schnadt joins us from Heartland Craft Grains in Lodi. Her family is reviving heritage wheat and other time-honored grains for passionate bakers and conscious eaters. Whether you’re into soil health, sourdough, or just curious about how grain gets to your table, we have you covered. This podcast series is brought to you by Specialty Crop Block Grant 23-10. Learn more at gowiagtourism.com.See omnystudio.com/listener for privacy information.

Exploring Heirloom Grains and Southern Heritage with Greg Johnsman of Marsh Hen Mill In this episode of the Okays Cook podcast, host Chris Whonsetler sits down with Greg Johnsman from Marsh Hen Mill. They delve into the world of heirloom grains, focusing on the cultivation and legacy of heritage Southern crops like corn, rice, and various grains. Greg shares his unique background and methodology, including his start in milling taught by an old moonshiner and his dedication to preserving flavors through traditional milling processes. The conversation covers notable meals featuring fresh seafood, the intricacies of grain cultivation, and the importance of keeping agricultural history alive. Greg also highlights the regional differences in grain preferences and the meticulous care involved in producing top-quality products. The episode offers an in-depth look at how preserving traditional agricultural practices can bring new richness to contemporary cooking. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Guest Welcome 00:54 Greg Johnsman and Marsh Hen Mill 01:51 Notable Meal of the Week 03:56 Spring Garden and Seasonal Produce 07:06 Heirloom Grains and Farming Practices 11:44 The Story of Corn Varietals 16:16 Challenges and Rewards of Heirloom Farming 24:17 Consumer Trends and Market Shifts 28:02 Understanding Grits and Cornmeal 31:23 Ancient Grains and Their Unique Qualities 32:46 The Importance of Family and Teamwork in Farming 34:42 Exploring the Differences Between Grits and Cornmeal 38:12 The Story and Significance of Carolina Gold Rice 49:44 Traditional Cooking Techniques and Recipes 54:51 The Evolution of Food and Cooking Methods 59:13 The Legacy of Family Recipes and Cooking Wisdom 01:01:03 Conclusion and Final Thoughts Explore what Marsh Hen Mill has to offer Web: https://marshhenmill.com/ Instagram: https://www.instagram.com/marshhenmill/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

It's almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don't know if you're milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don't have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?The dairy products in this episode are all delicious, high-value, low failure-risk, and don't require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We've linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let's talk home dairy.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Whole grains, often in the news. They're good for us and the planet.  What are they? How do we use them? Linda talks with whole grain specialist Maria Speck, author of Simply Ancient Grains and Ancient Grains for Modern Meals. And Jacqueline Coleman talks with Galil Mountain Winery's David Bar-Ilana about fresh spring wines.

Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!In this episode, we cover:Why Rebecca went gluten-free and the impact it's had on her.Examples of gluten-free breakfasts lunches and dinners.The mass of gluten-free carbohydrate options, and how we use themThe basics of gluten-free breadmaking...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Working out of the Philmont Cooperative, Lightforce Bakery creates a range of breads using ancient grains. While Hudson Mohawk Magazine producer Sina Basila Hickey was doing a story on the Philmont Cooperative (see link to story below), baker Benjamin Bruckenthal was working away in the nearby kitchen. Learn more at: https://thefarmersfeastinc.com/lightforce-bakery Listen to the interview with Philmont Cooperative: https://soundcloud.com/mediasanctuary/philmont-cooperative-march

The climate crisis is devastating the ability of African farmers to support themselves and their communities. Farmers struggle with a lack of running water, electricity, communications, and public transportation. Entire communities are often cut off from the larger world, exacerbating and extending the poverty crisis that grips large parts of the continent. To overcome these issues, our guest, Gwen Jones, co-founded Nzatu Food Group, a regenerative agriculture business designed to protect biodiversity and mitigate climate change. Nzatu Food Group has done some remarkable pioneering work. Gwen is connected to 15,000 Sub-Saharan farmers across 15 countries through beekeeping, sustainable agricultural and conservation   training, and by building an increasingly international market for farm products. Interview Summary So please begin by telling us why you and your sister founded this initiative and about its unique strategy for helping farmers. Well, firstly, our strategy is based on an engage-to-support premise with an approach that focuses on uplifting farmer livelihoods. As you know, farmers are critical actors in agroecological transformation and important stewards of biodiversity. 80% of the world's food production is done by smallholder farmers, yet only a mere 3% of climate finance goes to our food systems. So, this presents a key avenue to increase intervention in this space through public policy and unlock climate transitional finance. Helping farmers is so, so important, especially with these small farms. Tell me more about your own history and what led you to start your organization? Denise, my sister and I, who are the co-founders of Nzatu, we come from a rural community in Southern Zambia. And we grew up alongside smallholder farmers. We understand inherently what the challenges, but as well as the opportunities that smallholder farmers face. What started off very informally helping our relatives and our tribal communities became Nzatu, we started it off by showcasing to our relatives and our farmers on how they could increase their income with simple interventions by keeping bees. And through training and education, we were able to show farmers that through the income on bees, they would earn three US dollars per kg on honey. Which gave two harvests a year compared to 20 US cents on maze. Which was a rain fed and only produced one harvest a year. It made economic sense for them to also keep bees alongside their maize production. And in this way, it would help with economic shocks and help to give a diversified income. So, we were so excited to share this with our farmers. And it grew like wildfire as you can imagine. The farmers in our program were more prosperous. And, from the income that they got from the honey, they were able to get better inputs for other production. And that engagement helped to bring other interventions as well to the communities. So, how exciting that you were able to make such an important transformation. And I can see why farmers would be grateful for that sort of help. Tell us if you would, about the climate crisis and how it's affected African farmers? In some cases, there's too much water from flooding. In some cases, too little water. So, you know, that volatility- how do you plan with that? In one year, you would have flooding and, so your crops would be washed out in the following two or three years you have absolutely no rain. There is just no way to plan in such kind of situations. Farmers are the ones that are mostly affected by climate change, and all we can do is just be there as a support mechanism. How can we work around that? How can we bring in the in-between periods, bringing in higher yielding seed where they can at least recoup whatever they can do in that season? It's very, very difficult for the farmers.  Tell us about your vision of regenerative agriculture. What does that concept mean in your context, and how can you help farmers adapt to this changing climate? Yes. We started off in a very, very grassroots way. I was always fascinated to understand the ancient grains of Africa. Africa has 26 lost crops. These lost crops are including millet and sorghum and Teff and fornio. These are the indigenous grains of Africa. Indigenous to the diet, but indigenous to the environment. They're very drought resilient and also, they fix nitrogen into the soil. So, they help to bring more resilience and soil health, which is what is lacking in Africa across the continent. We have vast soil degradation, which is also contributing to climate change. By reintroducing what is already inherent in the food history of Africa, it's a very key intervention. Sometimes is the smallest innovation that can bring about the biggest change. Is bringing back the food that is indigenous to communities. There is a resistance though, because our communities have gotten used to maize. I myself are very used to having nshima, which is made from corn, which only offers 3% nutrition. And it's very hard to change that staple to go to, let's say, nshima using sorghum or millet because the taste, is a palate issue. But we have to bring in recipe days. How can we train farmers to use this in their everyday diets? It starts off with that connectivity. How can we help children to take boiled cowpeas to school? You know, making sure that they can use cow pea flour to make cookies and sausages and innovative ways to bring in the recipes on how they can use these crops. It's not enough to just say you've got to, you know, grow the intercrop with ancient grains, because of the nitrogen fixing aspect. You've also got to bring that cultural acceptance by connecting with communities and helping them find ways on how they can prepare their food. So that when you talk about innovation, it's cuisine innovation as well. Not just, soil health and using big words like carbon capture, etc. It's also about the everyday tactile innovation in a simple thing like having recipe field days in our communities. You spoke, especially about introducing, well reintroducing, if you would, indigenous grains. Why were they lost in the first place and what have you done?    The crops were lost through commercialization. Maize was introduced as an export cash crop to support the war efforts in Europe. And along that commercialization, the tools and the inputs that were needed to produce maize is what was commercialized. And communities also had to pay the Hut Tax in Maize. So, because of those at policy level and at export level, the change happened slowly over time because it was easier to grow the crops that were meeting the mandatory requirements. Sorghum and millet became a second or third crop to produce because it wasn't something that was a mandatory crop. And over time, maize replaced the nutritious grains of sorghum and millet. I'm just taking like one example of that. The commercialization aspect. Well, there are generations with little experience eating these products or growing them. Is that right? That's true. Like I said, me included. Even though, academically I know and scientifically I understand that sorghum and millet is of higher nutrition, it's having that paradigm shift changing the dietary approach to it. And that is one of our key interventions that we can make in our communities. But by having this face-to-face contact with our farmers, we are able to pass that information on. We're able to transfer that knowledge and bring about including sorghum and millet. So, as you know, Nzatu works mainly with coffee farmers. Coffee is one of our main crops that, that we are engaged in. And our coffee producers focus mainly on coffee. Our work is by encouraging farmers to grow the millets and sorghums so that the coffee farmers themselves will start consuming millet and sorghum. But as well as finding a market for them for those crops. And are the farmers receptive to the reintroduction of these grains? It is challenging because as you can imagine, how you harvest coffee and how you harvest millet and sorghum is completely different. Millet and sorghums and most of the ancient grains, the grain is very small. It's having the tools, the harvesting techniques and the weeding techniques. There's so much involved in it. And this is where climate transitional finance can really help. Tell us more about the process. How does your organization go about doing these things? We engage with farmers. Most of the farmers that we're involved in are already practicing mulching and other organic practices and regenerative agricultural practices. It is much more common than we think. Farmers are already conservation in nature because it's inherent in traditional African practices. What we are doing is we are just really enhancing the knowledge that they already have and bringing out the historical practices. For example, when it comes to wildlife conservation, Africans in the tribal communities are already totemic in nature. Meaning that families identify with different animal groups. There is already an indigenous wildlife conservation that already is practiced for hundreds of years in the village. If your family has a totemic nature of, let's say, kudu, that is an animal that is sacred to your lineage and you would never hunt that kudu, et cetera. So that those age-old practices have been there for centuries. And it's really inculcating and bringing back that cultural understanding when it comes to the cuisine, when it comes to the wildlife totemic nature of those communities. It is truly lost knowledge that we are really committed to bringing back into our communities. And as farmers begin to grow these products, is there a market for them? Yes. This is where I know I get so excited just about the day-to-day work that we are doing. But we are a business, at the heart of it. We really have to make a profit somewhere. And we take product to market. Our team, we have an amazing team across Africa and in Europe and here in the US as well as Asia. And consumers today have become more conscious. They're looking at products that have an environmental and social value. And we communicate this through our brand positioning. Nzatu's brand is about taking that story to the consumer so that we can avail the product on the retail shelves by giving them the story of what happens in the field. Nzatu is the voice of the farmer. We are there to tell the farmer's voice to the consumer so that we can engage with consumers on every retail shelf that we can. As a consumer, I would find it appealing to know more about the history of the grains that I see at the store or other products for that matter. And about the farmers who grow them. How are consumers responding? Yes, the thing is, you know, how do we communicate? Consumers are more interested in how we can help a single farmer. Yes, there is an interest to know about how we reduce carbon emissions, etc. But if you can also add the story to it, that by helping a single farmer, you are reducing carbon emissions. You are helping to bring in higher livelihoods. You are helping to bring in increased health and safety measures to the production methods of those products. You are helping to uplift communities. Children are going to school. You are helping to reduce wildlife poaching. All by that single dollar that you are spending on that product. That is what the consumer of today wants to do is how can I make a difference in the way I live and in the way I consume? And that is our goal with Nzatu, is connecting that story to the consumers today. What are some of the challenges that your organization faces? Yes. You know, the higher the dream, the bigger the challenges. There's so many, ranging from trying to find ways that we can provide better honey straining equipment to our farmers so that they can offer better quality honey. But that's at a very micro level. On a macro level, the challenges are how do we get to change policy so we can increase climate transitional finance for farmers? As I mentioned earlier, only 3% of climate finance goes to food systems. How can we increase that number? And, you know, Kelly, one of the biggest problems that farmers face is with all the EUDR regulations, etc., that are in place now, and scientific based initiative targets and all, how does a farmer in rural Zambia- how are they able to change their method of production to meet those stringent targets? That takes money. It takes investment in their practices to be able to change from chemical-based agriculture to organically driven agriculture and regenerative agriculture. How do they access the inputs, the seeds to be able to intercrop with leguminous crops. That takes investment. You know, and then if they're only getting 20 US cents per kg from maize with rain fed agriculture, how is a farmer supposed to be able to now even think on investing? There is no money. This is the biggest challenge we face the smallholder farmers are the stewards of biodiversity. They need to be financed. They need to be equipped to be able to accelerate the change because really, they hold the power in their hands. And for us, this is where it's the most exciting, is if we can support the farmers to do what they need to do out there then it's a win-win for everyone. It's a win-win for the farmers. It's a win-win for the consumers. It's a win-win for our partners. We are partnered with art Cafe in Italy, who's our roasting division and Urban Afrik, who are our logistic partners. So, we have the system in place that at every point we have partners that have the same philosophy as we do to support and address climate change. You mentioned investment in agriculture and in financing. Who are the players in this space? Must the funding come from international organizations or from the country Governments themselves? The main actors are already in place, like IFC (International Finance Corporation), World Bank, are already channeling that money towards that space. They're committed, they're active in that space. But I would also encourage family offices, climate smart funding, social impact funding. The groups that are involved already in agriculture, the ones that are already engaged and already have the due diligence process in place to actually track that. But also, Kelly, I think that Ag Tech, it would be a very important component with the technology that exists today, whether it's through blockchain or any type of digital tech finance that can enable this. Because it's also tracking, you know, and the data needed to actually support this. It's an entire ecosystem that we need. Using digital tools to help to map out soil health and how we can improve soil health right up to the consumer tracking the story. But at the genesis, how do we finance the innovation on the digital tools? How do we finance better seed and how do we get it to the farmers in term terms of storage? How do we harvest so we can reduce waste? It's an entire ecosystem that is required. There is no one answer, but where does it start? It starts at the top. It starts with the awareness. It starts with telling the story so that we all have a stake in it to change.  Bio Gwen Jones is the co-founder of Nzatu and Chief Partnerships Officer. The daughter of a Zambian mother and English father, Gwen grew up in Zambia, along the banks of the Kafue River. Alongside her sister and business partner, Denise Madiro, Gwen experienced firsthand the immense challenges sub-Saharan African farmers faced every day. Gwen moved to the United States more than 20 years ago and has spent her entire 30+ year career focused on global food security and community development initiatives throughout sub-Saharan Africa. Nzatu is Gwen's latest initiative. As the climate crisis worsens, rural farmers are at even greater risk. Together, Gwen and Denise decided to do something about–and that's where Nzatu comes in. Gwen and Denise have a vision that regenerative agriculture can be a nature-based solution, which can and will create value in Africa, for Africa. Her leadership helped foster partnerships with Artcafe, which is roasting coffee beans grown by Nzatu-supported farmers, and Urban Afrique, which is helping bring Nzatu's products to the U.S. market. 

What are some traditional foods we can eat for breakfast, and do we have examples of ancestral breakfasts in history? In this episode Alison and I got together to talk about what we eat to start the day. We included a variety of “types” of breakfasts. First, we start out with fast breakfasts, things you can make very quickly. Whether you're going to school, you have kids going to school, or you homeschool - there's not a lot of time in the morning typically to linger over a long breakfast. We then included some longer prep but hands-off breakfasts. Things you could make if you were getting up early; you could start it simmering or baking and then head off to chores and come back to a finished breakfast. Next, we covered some portable breakfasts. These are things you could take in the train, in the car, I guess in your carriage, and get out doing chores or heading into town.We have a lot of delicious breakfasts here and went way over the number of breakfasts I intended! We got some really delicious ones for you! I am looking forward to hearing your feedback. For supporters of the podcast, I put all my notes including all the breakfasts Alison and I discussed here in the download section for podcast supporters. The resources for everybody listening to this episode are awesome, there are a ton of recipes linked in the show notes, so go down and grab those links so you can make all these delicious meals for your family!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link...

167 - Get your sourdough starter feeder ratio cheat sheet - https://www.loriandmichelle.online/store/p/sourdough-starter-ratios♡ If you enjoy our content, please consider helping support our channel - here are 2 ways:♡ https://loriandmichelle.locals.com(Locals allows you to join our community for a small donation where you'll receive access to bonus material and exclusive content.)♡ https://www.buymeacoffee.com/loriandmichelleWe appreciate any and all support as it helps keeps us going and able to produce content for you. Thank you.♡ CHECK OUT OUR AMAZON storefront ⁠https://www.amazon.com/shop/loriandmichelle⁠ (if you use our link we may receive a small commission. Thank you for your support of our channel.)♡ Give this video a like, comment, share the video and subscribe to our channel. Videos to check out:The Truth About Wheat and Gluten - Original Recording, by Sue Becker - https://youtu.be/b-Vz7uIuk2U?si=F9k7XP2VDSNTT-XaAre Ancient Grains Healthier? https://youtu.be/guKp182Ih98?si=eKx3bBiG9g9lfBhdGluten sensitivity? How I can eat bread again https://youtu.be/V23T90-Fb84?si=woKw8tc3ju9_zvBTBaking with Ancient Grains vs Modern Flours - https://youtu.be/lhI8R8ec8L0?si=7bKiR66YwNMwD_I0Switching to Ancient Grains + Milling at Home: Increasing Nutrients in Your Baking | Laura Tuttle - https://youtu.be/MlE-DFwU4SQ?si=i44E2dful31HVO9zIncrease nutrients in your baking with this simple swap - https://youtu.be/bIo7AP3PEvM?si=rSi25F7bXwhqbn0IThe health benefits will shock you - https://youtu.be/s2EDmwxFVPA?si=SP6_FDfhqR7woQlkCracking the Code of Whole Wheat Sourdough - https://youtu.be/cAV11wq0Xf4?si=ZagiuYO8s_SSz_1ZAncient Wheat as Medicine: A Conversation with the Brilliant Bob Quinn - https://youtu.be/2RMELHHVFr4?si=IxRkuMfoSLKazNAHGrains and Grit also a good YouTube channel //OUR VIDEOS//Our testimony back to Jesus from LOA| new age- https://youtu.be/znjZd94XMRAKEEP UP WITH US:♡ Youtube: ⁠https://www.youtube.com/@loriandmichelle♡ Instagram: https://www.instagram.com/loriandmichelle♡ Rumble: Lori and Michelle♡ Website - https://www.loriandmichelle.onlineBible study with us:♡ Our Podcast: Sister and the BibleSpotify - https://open.spotify.com/show/2h6KoMUBT8RELAWqpBPGjl♡ Rumble: sisters and the BibleSongs from Epidemic Sound.We appreciate any and all support as it helps keeps us going and able to produce content for you. Thank you.Disclaimer: Please remember this is our first time reading and studying the Bible, so we don't know everything and we will continue to learn and grow. We do our best to speak God's truth. Here to encourage you to read and study God's word.Purelytwins, Lori and Michelle, will not be responsible or liable for any injury or harm you sustain as a result of our videos and information. This video is for informational purposes only and the author does not accept any responsibility for any liabilities. No part of this publication may be reproduced, transcribed, , in any form, without the written permission and signature of the author. We are not Bible scholars, pastors, or teachers. We are sharing what learn from reading and studying the Bible for the first time. Thanks for your understanding and for your support.

There's a lot happening at Vitality Nutrition and Jared loves to keep you in the loop! On this episode of Vitality Radio, Jared gives a sneak peek at some of the products in the new protocol coming to Vitality. You'll learn why Jared developed these products and how they are superior to even his favorite tried and true products for hormone and liver health. Jared also highlights some other new products at Vitality that you'll want to hear about for hydration, skin, brain power, mental focus, and even a new pasta you're gonna want to try!Products:LiverVitalityEndoCleanseGolden Age Naturals Tallow BalmPowderVitamin ElectrolytesHost Defense Brainpower StackNeuroQ Calm Thinking GummiesLife Seasons Fruit Boost - Add 2 to your cart and get 50% off (mix and match!)Life Seasons Veggie Boost - Add 2 to your cart and get 50% off (mix and match!)Revival Einkorn Organic PastaAdditional Information:#502: Understanding Electrolytes and the Importance of Potassium with Micah CorriganVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Download the free, 30-page guide Baking with Ancient Grains hereAlison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrainsI addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.Let's dive in...* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

The cost of eating an ancestral, nourishing diet, vs the cost of eating a conventional, supermarket diet: people are already stretched to the limit on their grocery budgets, so how can we ask them to spend even more on buying more nutritious or local food? Even if it's important to them, what if the dollars literally do not exist? How are we to eat? These were the questions burning in my mind when I sat down with the Nourishing Traditions cookbook to make a list of ten easy, favorite recipes. I wanted to see how much more expensive they were to make at home with organic ingredients vs buying the cheapest factory version available, to help people figure out how they could accommodate them into their budget, but what I found astonished me. I was not prepared for the fact that almost every single recipe I calculated was actually cheaper to make with local or small-farm, grass-fed, ancestral, organic ingredients. I couldn't put this episode together fast enough, I was so excited to share it with you!I got rather overambitious and included a total of 20 recipes, five of which are great examples of the local version costing slightly more, and they did not all fit in this episode, so Alison and I recorded an aftershow which is available on our private podcast, Kitchen Table Chats, which is included in the Companionship level of support. Thank you for supporting the podcast and our work! I also dropped all my notes, including my tedious calculations of ingredients, into a document and uploaded it for supporters to download. This document has the titles and page numbers and price breakdown for almost every recipe. Without further ado, let's get into the episode now.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Jeffrey Boadi is a passionate researcher and advocate for all things plant-based health and wellness. Jeffrey is a positive and reasonable voice in the self-development space and one of my favourite accounts on Instagram for his blend of recipes, workouts and general life advice. I talk to him about: - What he's changed his mind on in the last 5 years - Lessons he's taking into 2025 - What he believes most people get wrong about habits and his top tips for reaching your goals - The balance between discipline and being flexible and why they both have a role in a happy, healthy life - The food group he wants you to add to your plates and buddha bowls - & much more Listeners also loved these episodes: #130 | Solo Episode | Life goals, clarity, cringe & more - https://theinsightpodcast.com/s130 #125 | The Truth About Exercise & Mental Health | Dr Brendon Stubbs - https://theinsightpodcast.com/s125 #111 | Dating in 2024, how to find real connection, honest self-reflection & more | Eimear Draper - https://theinsightpodcast.com/s125 Connect with Jeffrey: https://www.instagram.com/jeffreyboadi https://www.jeffreyboadi.com/ Connect with me: https://theinsightpodcast.com https://www.instagram.com/samuelcwhart https://www.facebook.com/samuelcwhart https://www.youtube.com/@samuelcwhart

Intro: Notes for chores, changing your brain, lockdowns changed teenagers' brains.6:15: Becoming more black and white, shared bathrooms.17:20: Life feels more gray though: a church leadership example.19:05: Being in relationship with people who seem to be in perpetual brokenness and what God really calls us to with those people.25:33: A new podcast recommendation.31:33: Bob Quinn and his Kamut with Jill Winger.35:57: Fig leaves and an underground greenhouse.38:35: Some free burn treatment info for you.42:45: How we use Kamut47:15: A major technological achievement was made, the glories and terrors of AI56:08: Show Close Too Busy to Flush Telegram GroupSend us a PostcardCanavoxThe Milk Frother Currently Being Tested!Pique Tea - Referral Link (it's super-delicious and healthy)Ledger Hardware Wallet - Referral Link (store your crypto securely!)

848: Cultivating Ancient Grains for Modern HealthA Seed Chat with Bill McDormanIn this episode, Greg and Bill discuss the dual benefits of growing ancient grains for both gut health and gardening. They explore the nutritional advantages of ancient grains, such as spelt, emmer, and einkorn, and their lesser known intolerance to gluten. They also address modern agricultural issues, including the presence of glyphosate and its impact on gut health. The conversation highlights practical aspects of growing grains, from seed selection to planting and harvesting, and the advantages of using heirloom grains in local economies. Listeners are encouraged to explore local grain varieties, connect with local growers, and consider the age-old method of sourdough bread making to enhance digestive health.Visit www.urbanfarm.org/847-seed for the show notes on this episode, and access to our full podcast library!What is the Seed Chat?At least ten times a year we have a live Seed Saving Class with Bill McDorman, the former Executive Director of Rocky Mountain Seed Alliance, Ketchum, Idaho. He got his start in the bio-regional seed movement while in college in 1979 when he helped start Garden City Seeds. In 1984, Bill started Seeds Trust/High Altitude Gardens, a mail order seed company he ran successfully until it sold in 2013. Come join us for the next live class, or catch up on our previous classes through our podcast episodes. Either way you will expand your seed knowledge and gain new perspectives on your food system. Register anytime for the next event.Register Here for the Monthly Seed Saving Class with Live Q&ABecome an Urban Farm Patron and listen to more than 850 episodes of the Urban Farm Podcast without ads. Click HERE to learn more.*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Past, future, and present visions of ancient grains all intersect in Southern Oregon's Rogue Valley Heritage Grain Project--farmer Chris Hardy's pursuit of ancient, nutrient dense grains and legumes that will thrive in the increasingly arid bio-region of lower Cascadia. Starting with a spoonful of seeds, to embarking on a worldwide search for rare and resilient heritage cultivars, back to the inner-mountain valleys of Oregon, RVHGP has amassed one of the largest "Living Seed Banks" in the western United States. Hear from farmers Chris Hardy and Steve Fry, owner of one of the Rogue Valley's largest diversified organic farms, as they recount the origins of this project, how they've adopted dry farming practices, why good grain is a food safety & public health matter, and much more!Learn more about the Rogue Valley Heritage Grain Project!

Despite what are usually characterized as the “lazy days of summer,” there's been a lot of menu action this week. Pat and Bret both attended an outdoor pig roast at Back Bar in the Eventi Hotel in New York City. The patio party was hosted by Chef Laurent Tourondel and his team, who operate the dining venues at the hotel. They started cooking the pigs at noon, inside a charcoal-fired China box or “caja chino,” which is a Cuban style of cooking pork. The pigs were roasted to perfection by 6 p.m. with burnished, crackly skin and tender meat. The cooks sliced the pork and sandwiched it in bao buns with a creamy, garlicky green sauce. Also on offer was chicken shawarma and elote, where the ears of corn were cooked over live fire and topped with cotija cheese and spices. Bret was a guest at Heritage Grand Bakery, a grab-and-go eatery that's connected to a full-service restaurant with wood-burning pizza ovens. The owner, Lou Ramirez, is into ancient grains and uses a product called “population wheat” for baking. It's a type of wheat that results from tossing 17 different grains into a field, and whatever sprouts up is harvested and milled. Chef Ramirez uses population wheat in pizza crust and in a whole-grain pasta that's served with a mushroom sauce. Both check the boxes for sustainability, healthfulness and abundant flavor. Our guest this week was Mindy Armstrong, VP of menu innovation at Perkins and Huddle House. Perkins is on a revitalization journey, recently changing its name from Perkins Restaurant & Bakery to Perkins American Food Co. But Armstrong points out that the bakery will remain a differentiator, setting the chain apart in the family-dining segment. Pies are still menu mainstays, as are breakfast and comfort foods, but the plan is to offer more portable items, lean into sandwiches and burgers and innovate the beverage lineup. At Huddle House, the R&D strategy focuses on the core menu instead of creating limited-time specials. And with both chains, it's risky to get too wild with flavor. Family-dining chains seem to be on a reinvention streak lately, with Cracker Barrel, Friendly's, Denny's and now Perkins and even Huddle House all refreshing their menus and images. It will be interesting to watch this segment in the months ahead.

Does gluten intolerance have you avoiding bread and flour all together? Why is gluten intolerance on the rise? On this episode of Vitality Radio, Jared interviews Greg Hall from Khorasan Mills. They discuss the hybridization of wheat and how that may be contributing heavily to the difficulties many people have with modern wheat. You'll learn about several ancient grains which have not been changed over the years and do not seem to have the same deleterious effects for most people. You'll also learn about organic versus regenerative farming practices and why it matters. Additional Information:Khorasan MillsVisit the podcast website here: VitalityRadio.comYou can follow @vitalityradio and @vitalitynutritionbountiful on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Please also join us on the Dearly Discarded Podcast with Jared St. Clair.Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Ezekiel Bread --- Send in a voice message: https://podcasters.spotify.com/pod/show/pamela-mccolloch/message

In this episode of the Soil Sisters podcast, we dig in with Dax Hansen, current 4th generation steward of the Oatman Flats Ranch and founder of Oatman Farms™, a fearless food company with a mission to revitalize and sustain family farms in hot and dry desert environments. Dax shares the childhood and historical ties that influenced his journey into regenerative agriculture. We dig into the practical aspects of regenerative farming - the significance of native species, the challenges and methods of transitioning from traditional to regenerative thinking in your farming practices, and the vital role of partnerships and community in advancing the regenerative movement. Dax's insights provide a thought-provoking look into the complexities of regenerative agriculture, its impact on soil and human health, and its potential to rebuild our broken food system.So how can little ol' you make a big ol' difference in reshaping our current food system?Care about your health and vitality by investing in real food that nourishes your body and supports farm and ranch family businesses who are growing food responsibly. Companies like Oatman Farms. SHOP OATMAN FARMS here.TIME STAMPS:00:00 Welcome to the Soil Sisters Podcast with Special Guest Dax Hansen01:05 Childhood Ranch Life: Stories from Arizona and Texas01:14 Dax's Adventures: History, Treasure, and Lessons Learned04:22 Comparing Ranch Chores and Embracing Hard Work05:54 The Mesquite Revolution: A Sustainable Superfood15:15 Reimagining Agriculture: From Ancient Grains to Regenerative Practices20:08 The Future of Farming: Diversity, Sustainability, and Innovation28:57 Rethinking Wheat: The Journey Towards Regenerative Agriculture33:36 Preserving Traditions and Embracing Regenerative Farming34:30 The Journey from Lawyer to Regenerative Farmer35:42 Transitioning to Regenerative Agriculture: Challenges and Strategies38:31 The Impact of Regenerative Practices on Biodiversity40:46 Exploring Direct-to-Consumer Models and Community Collaboration43:38 The Economic Realities of Regenerative Farming45:46 Health, Nutrition, and the Future of Food53:49 Building a Regenerative Agriculture Community01:01:39 Final Thoughts: The Importance of Supporting Regenerative Farmers and Businesses

In this episode of the Foodie Pharmacology podcast, hosted by Dr. Cassandra Quave in collaboration with the International Treaty on Plant Genetic Resources for Food and Agriculture, we meet Sierra Leonean Chef Fatmata Binta. From her nomadic restaurant, Dine on Mats, she advocates for plant diversity, highlighting the importance of overlooked ingredients in food and culture. She emphasizes the importance of collaboration with farmers growing ancient grains, particularly as a sustainable and nourishing food source. She focuses on the role of millet and fonio, including their agricultural benefits like making the land drought-resilient and being able to harvest in a short period, as well their nutritional value being gluten-free and high in fiber. Chef Binta stresses the importance of education about these grains, as they not only provide healthful meal options but also have the potential to address broader issues like food security and climate change. #ancientgrains #foodsystems #chef #podcast #FoodiePharmacology #foodie #millet #fonio #grain ********************************* Leave us a review on Apple Podcasts: https://podcasts.apple.com/us/podcast/foodie-pharmacology-podcast/id1453126311 Support the show and grab some fun merch! We have t-shirts, mugs, totes and more available to order here: https://foodiepharmacology.podbean.com/ Want to learn more about the healing power of plants? √ Read my book, The Plant Hunter: https://www.penguinrandomhouse.com/books/612171/the-plant-hunter-by-cassandra-leah-quave/ √ Subscribe to my weekly newsletter, Nature's Pharmacy: https://naturespharmacy.substack.com/ √ Subscribe to my weekly podcast, Foodie Pharmacology: https://foodiepharmacology.podbean.com/ √ Follow me on Instagram & Threads at @QuaveEthnobot: https://www.instagram.com/quaveethnobot/ √ Follow me on Twitter @QuaveEthnobot: https://twitter.com/QuaveEthnobot √ Subscribe to the Teach Ethnobotany YouTube Channel: https://www.youtube.com/user/TeachEthnobotany

In this conversation, Daniel Firth Griffith and Hadden Turner of Over The Field explores the themes of agrarianism, localism, and the challenges of dismantling the consumeristic system in the face of a climate emergency.We cover topics such as the refuge of authenticity, the concept of the machine, the tension between industrialism and agrarianism, the challenge of time and scale, the delusion of modernity and consumerism, resilience in the face of a climate emergency, and the need for consumerism to die. The conversation highlights the importance of locally adapted farming practices and the role of individuals and communities in creating change, from the inside out.The conversation explores the question of what we are trying to save in the face of the climate emergency. It delves into the importance of focusing on the local place and disentangling ourselves and our communities from the desire to be everything to everyone.Watch this Episode on YouTube: YouTube Link!TakeawaysThe machine refers to the mindset of totalizing efficiency and industrial farming, which is driven by the desire for mass production and consumption.Agrarian solutions are long-term and locally adapted, and they require a shift in human desires and a willingness to make sacrifices.Resilient local systems can be fostered by supporting local farmers, paying the full price for food, and living in a way that is adjacent to the consumeristic machine.Dismantling the consumeristic system is a complex challenge that requires a shift in societal values and a rejection of the delusion of modernity.While time is of the essence in addressing the climate emergency, agrarian solutions may not match the pace needed to avert the crisis, and it may be necessary to prepare for and adapt to a future of chaos and collapse. In the face of the climate emergency, it is important to question what we are trying to save.Focusing on the local and taking responsibility for our immediate surroundings is crucial.We need to disentangle ourselves from the desire to be everything to everyone.Personal introspection and change are necessary for addressing the challenges we face.Hope can be found in the local and the seeds of renewal.Hadden's Substack: overthefield.substack.comDaniel's Substack: danielfirthgriffith.substack.comDaniel's Website for Courses: Website Link

In this conversation, Rupert shares his journey of growing heritage grains and the importance of cross-pollination and adaptation in the field. He emphasizes the relationship between wheat fields and forests, highlighting the need for biodiversity and relationship. Rupert and Daniel also discuss the impact of capitalism on farming and the search for meaning in the face of challenges. They explore the connection between death and capitalism, and the need for emergence and relationship in rewilding and baking. The conversation concludes with a reflection on the transformative power of bread making and the importance of finding meaning and relationship in farming.Watch this Episode on YouTube: YouTube Link!Rupert is available to support farmers, individuals and organizations with advice, mentoring and support with sourcing, growing, milling and baking with heritage grains as well as the design for regenerative cultures for organizations. He can be contacted at panisvita@protonmail.com where you can also pre-register for a copy of the 'Peasant Bakery Toolkit'.TakeawaysGrowing heritage grains involves cross-pollination and adaptation in the field, leading to a diverse and ever-changing population of wheat varieties.The relationship between wheat fields and forests is important, as the presence of trees and other plants enhances biodiversity and flavor in the grains.The impact of capitalism on farming has led to a loss of meaning and relationship, but there is a growing movement towards regenerative practices and community building.Finding meaning in farming requires embracing the unknown and being open to emergence, as well as maintaining a deep relationship with the land and the process of growing food.

In this episode of the Foodie Pharmacology podcast, hosted by Dr. Cassandra Quave in collaboration with the International Treaty on Plant Genetic Resources for Food and Agriculture, we meet Sierra Leonean Chef Fatmata Binta. From her nomadic restaurant, Dine on Mats, she advocates for plant diversity, highlighting the importance of overlooked ingredients in food and culture. She emphasizes the importance of collaboration with farmers growing ancient grains, particularly as a sustainable and nourishing food source. She focuses on the role of millet and fonio, including their agricultural benefits like making the land drought-resilient and being able to harvest in a short period, as well their nutritional value being gluten-free and high in fiber. Chef Binta stresses the importance of education about these grains, as they not only provide healthful meal options but also have the potential to address broader issues like food security and climate change. #ancientgrains #foodsystems #chef #podcast #FoodiePharmacology #foodie #millet #fonio #grain ********************************* Leave us a review on Apple Podcasts: https://podcasts.apple.com/us/podcast/foodie-pharmacology-podcast/id1453126311 Support the show and grab some fun merch! We have t-shirts, mugs, totes and more available to order here: https://foodiepharmacology.podbean.com/ Want to learn more about the healing power of plants? √ Read my book, The Plant Hunter: https://www.penguinrandomhouse.com/books/612171/the-plant-hunter-by-cassandra-leah-quave/ √ Subscribe to my weekly newsletter, Nature's Pharmacy: https://naturespharmacy.substack.com/ √ Subscribe to my weekly podcast, Foodie Pharmacology: https://foodiepharmacology.podbean.com/ √ Follow me on Instagram & Threads at @QuaveEthnobot: https://www.instagram.com/quaveethnobot/ √ Follow me on Twitter @QuaveEthnobot: https://twitter.com/QuaveEthnobot √ Subscribe to the Teach Ethnobotany YouTube Channel: https://www.youtube.com/user/TeachEthnobotany

In this conversation, Daniel Firth Griffith and Rob Lewis discuss the climate crisis from a holistic and poetic perspective. They explore the role of poetry in understanding the climate crisis and the need for a shift in language and perspective. They also examine the influence of capitalism on climate science and solutions, as well as the importance of taking the time to address the crisis.The conversation highlights the complexity and unifying nature of the climate crisis and emphasizes the need to talk to Earth on her terms. Rob also discusses the importance of language in our perception of the environment (or nature?) and how it can shape our relationship with nature, explaining how the term 'environment' was created to distance ourselves from nature and how Indigenous people have a more holistic way of talking about the earth. The conversation concludes with a poem by Lewis titled 'The Making,' which reflects on the joy of good work and the importance of staying connected to the natural world.TakeawaysPoetry can provide a unique perspective on the climate crisis, allowing us to see the beauty and interconnectedness of the natural world.The influence of capitalism on climate science and solutions can hinder holistic and sustainable approaches.Taking the time to understand and address the climate crisis is crucial, as rushing and prioritizing technological solutions may lead to unintended consequences.Language plays a significant role in shaping our understanding of the climate crisis, and it is important to use language that respects and acknowledges the Earth as a living entity. Language plays a significant role in shaping our perception of the environment. The term 'environment' was created to distance ourselves from nature, while Indigenous people have a more holistic way of talking about the earth.Water is essential for life and plays a central role in our climate system. The relationship between water and life is interconnected, with water creating the infrastructure for life and life creating the conditions for water.Plants have a crucial role in climate regulation through the process of transpiration. They release moisture to cool off and absorb heat from the atmosphere, helping to regulate temperature and remove heat from the environment.The complexity of life and the natural world cannot be fully understood or captured in a single moment. It requires ongoing exploration and reflection to find meaning and appreciate its beauty.Future conversations with Rob Lewis can be anticipated, and he can be contacted through his Substack and website for further engagement with his work.Important Links:Rob's Substack: theclimateaccordingtolife.substack.comRob's Book: thesilenceofvanishingthings.comDaniel's Substack: danielfirthgriffith.substack.comUpcoming Courses: danielfirthgriffith.com/collections/in-person-courses

In this episode, Daniel Griffith and Rupert Dunn discuss the inspiration of peasant baking and wilding and the impact both of these paradigms have on their lives. They explore Rupert's background and journey, including his move to Lithuania with his family. The conversation delves into the tension between wild and agricultural food production and the importance of the alchemy and transformation, the basis of relationship and food. Daniel and Rupert also discuss the heart of the harvest and the difference between being and doing. They explore the impact of property rights on food production; the relationship between transformation and time, emphasizing the need for a holistic understanding of the world; the negative effects of maximizing production and the importance of how food is produced; and the nuances of nutrient density in meat, highlighting the impact of stress and biodiversity.The conversation also touches on the occupation of consumerist values and the desire for freedom and choice. The difference between independence and interdependence. It concludes with the need to de-mechanize our understanding of food production and the importance of intentionality through the metaphor of the washing machine.Rupert is available to support farmers, individuals and organizations with advice, mentoring and support with sourcing, growing, milling and baking with heritage grains as well as the design for regenerative cultures for organizations. He can be contacted at panisvita@protonmail.com where you can also pre-register for a copy of the 'Peasant Bakery Toolkit'. TakeawaysPeasant baking can inspire a simpler, more connected way of life.The alchemy and transformation of food is a meaningful and important process.The tension between wild and agricultural food production can be explored and understood.The heart of the harvest involves a deep connection to the land and the process of growing and producing food.The impact of property rights on food production should be considered and understood. Transformation requires time and a holistic understanding of the world.Maximizing production can have negative effects on nutrient density and health.The way food is produced impacts its nutrient density and bioavailability.There is a need for a shift in values and a reconnection with traditional livelihoods.Consumerist values and the pursuit of freedom and choice can be limiting.A nuanced understanding of food production and intentional decision-making is crucial. We need to change the way we live and approach the world around us.Understanding the nuance and complexity of nature is crucial.Language plays a significant role in shaping our perception of the world.Living in utopia requires a shift in mindset and embracing interdependency.Daniel's Website:  www.danielfirthgriffith.comDenuding the Illusion: danielfirthgriffith.substack.com

On this episode we're discussing tiny yet extraordinary grains - millets! From their ancient origins to their re-emerging popularity, we'll share its role in diverse global cuisine. The benefits of this versatile grain to the health of individuals and the health of our planet are many. Listen in to find out how you can incorporate millets into your diet, contributing to a healthier and more sustainable future.Shownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook

Sue Becker continues our journey in exploring the goodness of whole grains, by introducing one of her favorite little grains – Millet. Links shared in this episode are: Going with the Grains - Millet: https://www.breadbeckers.com/blog/going-with-the-grains-millet/ Millet Mac-n-Cheese: https://www.breadbeckers.com/blog/millet-mac-and-cheese/ Ancient Grains for Modern Meals, by Maria Speck: https://www.breadbeckers.com/store/pc/Ancient-Grains-for-Modern-Meals-by-Maria-Speck-Hardcopy-44p3157.htm For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Visit our website at breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. Don't forget to SUBSCRIBE to this podcast, if you haven't already. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Today, we're diving deep into the world of sustainable agriculture. Our guest today is none other than Bob Quinn, a pioneer in regenerative farming and the cultivation of ancient grains. Join us as we explore the fascinating journey of Farmer Bob Quinn and learn how sustainable farming practices can shape our future.Please check out Farmer Bob's wonderful book Grain by Grain, his incredible work with Kamut here and on instagram and facebook!To try Dr. Chloe's Chinese herb and CBD blends check out Radical Roots and use the code RADREMEDY for 15% off!Last if you are looking for high quality supplements and recommendations, check out Dr. Chloe's Fullscript account here and get 15-20% off all supplements all the time!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

White and even brown rice can send blood sugar soaring, but what about millet, bulgar, kamut, and other ancient grains? Why they may not be a better choice. Author: Sharon Liao Reviewer: Rich Joseph, MD Become a Levels Member – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://levels.link/insights⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn about Metabolic Health – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠levelshealth.com/blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Levels on Social – @Levels on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter

Are you ready to discover the hidden powers of ancient grains? Join DeAnna Lozensky, the grain guru from North Dakota, as she dives into the fascinating world of these superfoods.Ancient grains have taken the health industry by storm, offering more vitamins, minerals, and fiber than their common counterparts. But that's not all – they can improve blood sugar, reduce inflammation, and even be enjoyed by those with gluten intolerance or celiac disease!In this captivating episode, DeAnna shares her passion for grains and reveals the intriguing journey that led her to study ancient grains. Find out how today's grains differ from their ancient counterparts and unravel the mysteries behind their transformation over time. Discover the time period we refer to when we say 'ancient' and get ready for a mind-blowing exploration into the reasons behind the differences between ancient and contemporary grains.But wait, there's more! Have you ever wondered why you can travel to Europe and eat grains but try those same grains in the US and you get sick? DeAnna spills the beans on why the answer maybe more than just the seeds, but the entire process from ground to production.Whether you're seeking a healthier lifestyle or looking to add variety to your diet, these ancient grains are the key to unlocking a world of health benefits!Don't miss out on this incredible episode of Crackin Backs with DeAnna Lozensky. Get YOUR healthy Ancient Grains with this link to Guardian Grains. Use coupon code, CRACKINBACKS to get a special listeners' discount. Hit that play button now and start your journey to a healthier you with the power of ancient grains!We are two sports chiropractors, seeking knowledge from some of the best resources in the world of health. From our perspective, health is more than just “Crackin Backs” but a deep dive into physical, mental, and nutritional well-being philosophies. Join us as we talk to some of the greatest minds and discover some of the most incredible gems you can use to maintain a higher level of health. Crackin Backs Podcast

Modern times demand ancient grains for modern tastes, nutrition and climate change.  Sorghum is an ancient grain that is hearty, resilient and drought tolerant, needing about one third the water of other grain crops. Nate Blum is the head of Sorghum United, a voluntary organization devoted to research and promotion of this under utilized crop. Sorghum's role in climate change mitigation: given its inherent drought and heat tolerance, sorghum can significantly contribute to easing the impact of climate change on global food security. For consumers this very ancient grain addresses many modern concerns from non-GMO to Gluten Free. And farmers  may find that with their climate traditions shifting to new territory, it's time for a change. www.sorghumunited.com

Beer Geek Aert!  Hanabi Lagers are crushable, refreshing, intense, complex and one of the best I've ever had.  It's should be on every beer lovers  list.  It's impossible to find but this Episode will lead you to it.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Ancient wheats like kamut are put to the test for inflammation, blood sugar, and cholesterol control.

Did you know that most of the world is consuming food that's more than 10,000 years old? Well, at least descended from the same plant…Quinoa, farro, millet, sorghum, teff, fonio, and even things like rice and corn are all considered ancient grains. These grains may hold the answer to providing food security in a world affected by climate change as they are easy to grow, hearty, and drought resistant. Make Me Care About is produced by Magnificent Noise in partnership with The Bill and Melinda Gates Foundation.To learn more about our show: https://www.gatesfoundation.org/podcast/make-me-care-aboutFor more on The Bill and Melinda Gates Foundation's work: https://www.gatesfoundation.orgTo learn more about ancient grains:Agriculture Development : https://www.gatesfoundation.org/our-work/programs/global-growth-and-opportunity/agricultural-developmentThe world food system is under threat. It doesn't have to be that way: https://www.gatesfoundation.org/ideas/articles/war-in-ukraine-and-global-food-crisisAdapting to climate change: https://www.gatesfoundation.org/ideas/articles/climate-change-agriculture-africaThe Future of Food: Chef Pierre Thiam: https://www.youtube.com/watch?v=Ei35DSYxcRoMark Suzman: https://www.gatesfoundation.org/ideas/articles/mark-suzman-climate-adaptionRodger Voorhies: https://www.gatesfoundation.org/ideas/articles/rodger-voorhies-climate-adaptationEnock Chikava: https://www.gatesfoundation.org/ideas/articles/global-food-shortage-update-ukraine-war?utm_source=to&utm_medium=em&utm_campaign=wc&utm_term=lgcFor more on the work of our guest, Chef Pierre Thiam: https://www.pierrethiam.com/Learn more about our host, Jen Hatmaker: https://jenhatmaker.comOur production staff includes Sabrina Farhi, Hiwote Getaneh, Julia Natt, and our sound designer Kristin Mueller. Our Executive Producer is Eric Nuzum and the host is Jen Hatmaker. Hosted on Acast. See acast.com/privacy for more information.

Jason talks about reviving ancient grains for wildlife with organic farmer and entrepreneur Bob Quinn (Montana). Bob is considered the modern day pioneer of ancient and heritage grains; including his organically grown Kamut. The Drop-Tine Seed Co. introduces their Ancient Grains for Wildlife Blend as well as Revive DT, a NEW liquid foliar plant nutrition product: Absorbed better, used completely!

Western Food Introduction New facility in Pine Bluff, Arkansas Rice, ancient grain, and alternative flour producer Rice market overview Tight supply: record high prices Huge acreage reduction in 2022 in California Demand has held strong for rice and rice flour Ancient grains Quinoa growth has plateaued Chickpea and lentils seeing significant growth 2023 Spring Market Seminar registration is open! April 26, 2023 in Oak Brook, IL Attend in person or virtually Visit mckeany-flavell.com to register! Host: Eric Thornton, Commodity Specialist Expert: Matt Cox, VP of Sales, Western Foods

Today on Living Planet — more farmers around the world are turning their backs on industrial agriculture in an effort to shore up food supplies. In Georgia, ancient wheat varieties and breadmaking traditions are making a comeback, while farmers in Kenya have been forced to pollinate their crops themselves. And Lebanese farmers are ditching expensive chemical fertilizers for more natural options.

Today, Sue Becker continues our journey in exploring the goodness of whole grains, by introducing one of her favorite little grains – Millet. Contrary to popular belief, Millet is not just a birdseed. Millet is far too nutritious and delicious to just be given to the birds, and in this episode, Sue confirms this for us, as she also reveals that the Farmer's Almanac has officially declared 2023 to be the International Year of Millet. Links shared in this episode are: Going with the Grains - Millet: https://www.breadbeckers.com/blog/going-with-the-grains-millet/ Millet Mac-n-Cheese: https://www.breadbeckers.com/blog/millet-mac-and-cheese/ Ancient Grains for Modern Meals, by Maria Speck: https://www.breadbeckers.com/store/pc/Ancient-Grains-for-Modern-Meals-by-Maria-Speck-Hardcopy-44p3157.htm For more information, visit our website at breadbeckers.com. Don't forget to SUBSCRIBE to this podcast, if you haven't already. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Ancient and heritage grains & how to use them in your kitchen ... It's an intriguing topic that most of us long to know so much more about. So today we do a deep dive with not one but two experts, Caitlin Youngquist, an agricultural educator with the University of Wyoming Extension, and Sarah Wood, a fourth-generation farmer.Purchase their ancient grains here: https://www.wyomingheritagegrains.com/ This episode is brought to you by our beef – Genuine Beef Co.Grab our Jingle Bells Holiday Special and get two FREE pounds of ground beef! https://genuinebeefco.com/a/bundles/jingle-bells-holiday-special-4yyaOr grab a gift card for the perfect gift that tells them you want them to have the best: https://genuinebeefco.com/collections/other/products/gift-cardAnd order your planner before they're gone! It will help you balance your busy life and still have time to spare, all while keeping all your ducks in a row (or hens, or goats…). But hurry! They are going fast! https://meet.theprairiehomestead.com/2023plannermain My (New) Old-School Blog: www.prairiephilosophy.comHead to http://www.theprairiehomestead.com/grow to get complimentary access to my best homestead resources.Get more in-depth homestead info, printable recipes, tutorials, and more on my blog at www.theprairiehomestead.comGet Old-Fashioned on Purpose hats & shirts at www.homesteadswag.comFollow Jill on Twitter: http://twitter.com/homesteaderFollow Jill on YouTube: http://youtube.com/theprairiehomesteadFollow Jill on Instagram: http://instagram.com/jill.winger

Story by Bevin Cohen, read by John Moore. Easy to grow, harvest, and process, these venerable, versatile crops are nutritious as well as suitable for small-scale farms. Learn about how you can add these ancient grains into your garden and kitchen. For more great articles on livestock and land management, large and small farming, and even bees, go to our MOTHER EARTH NEWS website. If you're interested in workshops about everything from cheesemaking to soil health to building around your property, you can take our online classes and attend the MOTHER EARTH NEWS Fairs. MOTHER EARTH NEWS' sister publications are Grit, Backyard Poultry, and Backyard Beekeeping.

#029 - Join us for an amazing conversation with seed grower Chris Hardy on the regenerative power of biodiverse seed saving, and why this practice is so key for supporting long-term food systems. In this episode, Chris shares about regenerative farming practices, how people can get involved with the heritage grain seed library, and how connecting with ancient diverse grains around the world have impacted his work with seeds and growing food. He also shares about his experience with initiating the GMO crop ban in Southern Oregon and tips for people who are interested in doing the same in their local areas. Chris Hardy is the owner and lead grower at Hardy Seeds, and he's been challenging the paradigm of modern agriculture since he began farming over 20 years ago. In 2015, Chris founded Hardy Seeds to continue the work his grandfather inspired, and he now oversees an extensive collection of heritage grains, legumes, herbs, and vegetable seeds. Chris was the initiator of the historic campaign in Southern Oregon to ban genetically engineered (GMO) crops to protect traditional seeds from the threat of contamination, and he serves on several nonprofit boards and associations committed to actively supporting seed diversity and small farm resilience. His extensive travels abroad have kept his passion high for cultural diversity, regenerative farming and community engagement. You can find Chris at https://growhardyseeds.com/ and on IG @hardyseeds For more info please visit Sara's website at https://www.multidimensionalnature.com/ and on IG @multidimensional.nature Learn how to communicate with plant consciousness in the free workshop on How to Learn Plant Language: https://www.multidimensionalnature.com/workshop

I have been using ancient grains in my kitchen for many years now, but there is a learning curve when you are making the switch from modern white flours to heartier ancient grains like einkorn, kamut, spelt, and more. Laura of @lauralivesthegoodlife is such a wealth of knowledge when it comes to baking sourdough bread, using different types of flours, and milling your own grains. If you have questions about the differences between these flours and how to use them, this is the episode for you! We share tons of tips on incorporating ancient grains into your everyday recipes while still enjoying delicious and nutrient-dense baked goods. In this episode, we cover: A historical overview of how today's flour became lacking in nutrients Why making the switch to ancient grains is beneficial to your health How ancient grains behave differently in baking and how to adjust your method A gradual approach to switching from modern wheat to ancient grains How to choose which type of ancient grains to use Tips for achieving delicious, beautiful loaves without using light and fluffy modern flour Ways to utilize bread that doesn't turn out how you had planned Watch this episode on YouTube + view full show notes and transcript on the blog. Toups and Co Organics uses nourishing, organic ingredients to create simple and safe skincare products. Toups and Co is offering my listeners 10% off any one purchase with the code FARMHOUSE. Visit ToupsandCo.com to order today. And check out my interview with the founder of Toups and Co, Emilie, to find out more about this amazing company and their products. Check out some of my current favorite products: activated charcoal face bar, seabuckthorn cleansing oil, frankincense tallow balm, makeup line Mockmill makes high quality countertop grain mills to empower you to easily mill nutritionally superior whole grain flour, fresh at home. You can save 5% on your purchase of any of their grain mills by clicking the link at FarmhouseonBoone.com/Mockmill. To see why I love my Mockmill, check out this review video. CONNECT Laura Tuttle | Instagram | Amazon Storefront Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest

On this episode of Special Sauce Anson Mills founder Glenn Roberts takes us on his wild journey through the preservation of Ancient Grains that started with his family losing everything.

Listen on Apple Podcasts or Everywhere Else Claire Smith is the founder and CEO of Teffola, a CPG company that exists to create bold, fresh, and innovative granola for the health-aware consumer. They do this by creating whole-food plant-based snacks sourcing at least one ingredient per product from their 7th generation family farm. Connect with Teffola Website | LinkedIn Join the Co-op! Co-op Details | Buy an Pass | Resources | Follow us on Twitter