Podcasts about black garlic

Jonathan talks with Kara Williard and Eli Brown about one of the oldest cultivated crops in the world: garlic. We discuss hardneck garlic vs softneck garlic; how to grow garlic; its medicinal properties; black garlic; garlic honey; and yes … vampires.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Kara's Farming Background (4:34)Sunny Sage Farm (6:53)Eli's Love of Garlic (9:20)Medicinal Value of Garlic (11:37)Types of Garlic (15:45)Egyptian Gold? (22:44)Elephant Garlic (24:00)4 of the 400 varieties (24:31)Black Garlic (31:11)Favorite Dishes with Garlic (33:21)Vampires (43:28)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Ever been to a garlic festival? This was my first time.Meet really interesting people at the Hudson Valley Garlic Festival including:*Kevin, purveyor of Black Garlic. Learn what black garlic is, how he makes it, and how a robber became Employee #1!   https://www.myonsemiro.com/*Farmers Lisha & Shawna Lifson of Lifson Garlic Farm.  https://lifsongarlicfarm.square.site/*Courtney Churchill of the Ulster County Cornell Cooperative Extension and the Master Gardeners group. Gardening help is available for free and they are brilliant!https://ulster.cce.cornell.edu/Backyard Chickens! Urban Farming! Really cool community gardens, backyard plots and actual farms!Experience it all from a wide range of chicken lovers, veggie enthusiasts and other creative outdoor endeavors.

We began with an inside look with Jake Kahan, the Chef and Partner of Sam and Maggie's Dockside Grill, located in Pasadena, MD. Having owned properties under Rockcreek Management Co. at Fairview Marina, it was a life-long dream of Jake's father to own a restaurant.  Although neither Marc nor Jake have attended culinary institute, both father and son dove into owning a family-run restaurant business with a huge success!  Extending the awe-inspiring vibes with views of the marina, each week the team of family members work together, creating a new menu for guests to enjoy.  Sam and Maggie's offers latin and caribbean-inspired cuisines, along with cocktails that are just a seasonally inspired as their dining options.  If you're looking to host an intimate wedding, gathering, or simply wish to enjoy a delightful night out--tune in so you can taste what the best of Pasadena, MD offers! (https://www.samandmaggies.com)Patrick Kohr is a third-generation of ice cream aficionados, and his family's name might ring a bell for anyone visiting the East Coast.  Although related to the original Kohr's Bros brand, his mother (Eva) decided to break tradition and offer creative takes on ice cream flavors based on her Filipino roots. So they began offering takes on UBE ice cream, Mango, and other Filipino favorites at their Kohr Soft Ice Cream business, located in Little Egg Harbor, NJ.  The new flavors were a huge hit with locals, and now visitors to the non-traditional ice cream spot keep coming back for more of their small-batch ice cream, soft serve, and more!  You can hear more about Patrick and his family's Kohr Soft Ice Cream by tuning in to Food Farms and Chefs, or visit them in-person for a flight!  (https://www.facebook.com/KohrSoftIceCream/)Lastly, I chatted with my long-time friend, influencer, and owner of Cultinary Family Farms, Eric de Grandmont.  I first came across Eric while scrolling through my social media threads, little did I know that he and I would constantly cross paths by knowing the same friends, covering the same places, and subsequently being at the same place and time.  So over the years I've come to know Eric and some of his family members-each time learning more about him and what he does.  So, it only made sense to bring him on so all of you can learn about Eric de Grandmont and his family-owned business: Cultinary Family Farms.  Eric's family grows garlic and other produce on small plots of land in south jersey, eventually roasting & producing his Vampire Killer-a black garlic-forward pesto (nut free).  Find out what else Eric offers and how to purchase his products by tuning in, and be sure to check out his foodie adventures on Cultinary Road Trip (https://www.instagram.com/cultinaryroadtrip) and his family farm (https://www.facebook.com/CultinaryFamilyFarms/)

Dr. Mark Grossman discusses the health benefits of aged black garlic, particularly its positive impact on eye-related diseases such as glaucoma and diabetic retinopathy. He highlights the unique properties of aged black garlic and its potential as a complementary treatment for various eye conditions.Key Points:Introduction to Aged Black Garlic:Aged black garlic is a fermented form of garlic known for its enhanced medicinal properties.It is rich in antioxidants, including flavonoids and polyphenols, and contains high levels of S-allele cysteine, which supports cardiovascular health.Health Benefits:Cardiovascular Health:Improves blood flow, reduces intraocular pressure (IOP), boosts HDL cholesterol levels, and mitigates heart disease risks.Studies show significant improvements in cardiovascular risk factors and cholesterol levels within 12 weeks of consumption.Glaucoma and Retinal Health:Enhances optic nerve blood flow, reducing IOP and improving visual acuity.Beneficial for diabetic macular edema by reducing central macular thickness and protecting the neural retina.Macular Degeneration:Aged black garlic is also helpful in managing macular degeneration due to its potent antioxidant properties.How to Use Aged Black Garlic:Can be consumed directly, added to soups, salads, smoothies, sauces, and various dishes.Available in whole, powdered forms, or as capsules which can be incorporated into daily meals.Making Aged Black Garlic:Originating in East Asia, it is made by fermenting fresh raw garlic at 140-190°F for 21-90 days, resulting in a dark brown garlic with a complex flavor.Can be made at home using a dehydrator, rice cooker, or slow cooker.Supplementation and Caution:Dr. Grossman recommends consulting with a healthcare provider before making significant changes to your supplement regimen or diet.Aged black garlic capsules are available on naturaleyecare.com.Conclusion: Dr. Grossman emphasizes the extensive health benefits of aged black garlic, particularly for eye health and cardiovascular health. He encourages listeners to explore more information and products on his website, naturaleyecare.com, and invites them to subscribe to the podcast for more insights on natural approaches to eye care.Contact Information:Website: naturaleyecare.comEmail: info@naturaleyecare.comPhone: 845-475-4158Call to Action: Subscribe and review the podcast for more natural eye care tips and updates.

Noël Jelsma from Neudorf Black, New Zealand's leading Black Garlic producer, joins Emile Donovan.

Beau Valtz is standing in his Wellfleet kitchen in front of a giant pile of fresh garlic.He's wrapping heads of garlic tightly in tin foil.

David Sweeten Shares Baseball Stories, Matthew Brown from The Black Garlic Market, and Rene LeRoux, New York State Baseball Hall of Fame Executive Director, Plus Doug Scheiding and Ray Sheehan Make This a Huge Triple Play Episode David J. Sweeten loves baseball and his life has been greatly impacted by bats, baseballs, and gloves.  David has many wonderful  stories as he was a CPA who worked with many well known players such as Joe Morgan, Rusty Staub, Larry Dierker, and Jerry Royce.  He became friends with Joe Morgan and attended 1975 and 1976 World Series games in Cincinnati as Joes' guest.  Other players David had met and has stories about, include Reggie Jackson, Mickey Mantle, and Jim Bouton.  David also plays in a senior baseball league, which he has done for many years and shares those stories too. Plus Doug Scheiding joins in for a fun discussion. Matthew Brown is one of the founders of The Black Garlic Market.  Matthew gives us another ingredient we can use to up our cooking game which includes making better barbecue.  Per the company's website, "We were inspired by the culinary possibilities that one simple ingredient could bring to the table.  Exploring the potential to change aromas, flavours, and textures is what drives us on a daily basis.  We create high quality products from one simple thing, black garlic."  Matthew talks about their many products and their perfection of black garlic.  Plus Ray Sheehan adds his chef insights.  For more information or to purchase their products go to https://www.theblackgarlicmarket.com/  Rene LeRoux is the founder and executive director of three New York State Hall of Fame's, baseball, basketball, and hockey.  He was most recently awarded the Jim Quigley Baseball Service Award by the New York Professional Scout's Association.  He spearheaded a mammoth undertaking when he took a hall of fame which was known for its annual induction dinner and online list of inductees and turned it into a brick and mortar baseball lover's destination in Gloversville, New York.  Rene discusses what Jim Quigley award means to him as well as providing a glimpse into the 2024 induction class which is an exciting group which is being add to even as this show is released.  Go to http://www.nysbhof.com/home.html for more information on the New York State Baseball Hall of Fame. We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories,  Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Fermented Black Garlic

Fermented Black Garlic Fermented black garlic, or aged garlic, has become very popular for cooking, but an extract standardized to S-allyl-cysteine is expanding the landscape of garlic's health benefits. On this show Drs. Mike and Crystal discuss the supporting evidence for cardiovascular health and answer: What is fermented garlic and what is the fermentation process? How is fermented garlic different from regular garlic? What is the nutritional composition of fermented garlic? Does fermented garlic smell? Does fermented garlic have allicin?

Here's the link to nominate a woman in your world who deserves an awesome prize pack!! https://www.play107.com/2024/02/23/play-107-presents-sheroes-an-international-womens-day-giveaway/ Listen weekdays from 5:30am – 10am

Squash, chestnut and spinach pithivier with black garlic gravy

Former New York Yankees Media Relations Executive, Rick Cerrone and Chef Ray Sheehan with a Barbecue Holiday Gift Giving Guide Plus Jeff's Two Cents Rick Cerrone was recently inducted into the New York State Baseball Hall of Fame.  It was a well deserved honor for a man who has been a part of the baseball scene in New York and elsewhere for almost 50 years.  He is quite humble as he starts off the interview by crediting his high school guidance counselor for starting him on his career path, but without his talents and strong work ethic this career does not happen; beginning in 1977 when he founded Baseball Magazine.  Rick's many jobs in baseball have included working on the public relations staffs for two Baseball Commissioners, co-hosted the radio show, The Sports Connection, and worked as Public Relations VP for the Pittsburgh Pirates.  Rick finally achieved his dream job when he became the New York Yankees public relations executive, a job he held for 11 seasons while working for George Steinbrenner and a team that won four world championships during that time.  The preceding is only a part of his amazing career and when the interview ends you will find yourself wanting more. Ray Sheehan also known as Chef Ray is an award winning maker of barbecue sauces and rubs as well as an award winning cookbook author.  He has been a frequent guest and co-host on Baseball and BBQ and we are fortunate he has done extensive research as he presents his barbecue holiday gift giving guide.  Links for the gift guide follow as well as links to Ray's two cookbooks.  MagneChef https://magnechef.com/  Bear Mountain BBQ https://bearmountainbbq.com/  Forge To Table https://www.forgetotable.com/  Baseball BBQ https://baseballbbq.com/  Turbo Trusser  https://turbotrusser.com/  Tuffy Stone https://tuffystone.com/  Black Garlic 196 https://www.theblackgarlicmarket.com/  Raikes Beef https://raikesbeef.co/  ThermoWorks https://www.thermoworks.com/  B. T. Leigh's  https://btleighs.com/  Veterans Q https://veteransq.com/  Ray Sheehan's books https://www.amazon.com/Books-Ray-Sheehan/s?rh=n%3A283155%2Cp_27%3ARay+Sheehan We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

Dive into the world of dairy-free cheese, a culinary favorite for many. The horizon of plant-based alternatives is expanding and in this episode we're shining a spotlight on the innovative brand Nuts for Cheese. Go behind-the-scenes with Margaret Coons, a trailblazing vegan chef entrepreneur, and artisanal cheese creator. Discover her delectable range of dairy-free, organic cheeses and butters that are revolutionizing grocery aisles. We delve into how plant-based cuisine not only caters to inclusivity but also enhances the culinary experiences of non-vegans, proving that flavour reigns supreme. Gain insights from Margaret on her dedication to sustainability and the bright future of the plant-based sector in creating beneficial products for both people and the planet.Here's some important links for all you diary-free fans out there:Website & Store Locator:https://nutsforcheese.comFacebook:https://www.facebook.com/nutsforcheeseInstagram:https://www.instagram.com/nutsforcheesePinterest:https://www.pinterest.ca/nutsforcheeseTikTok:https://www.tiktok.com/@nutsforcheeseThanks for listening! Don't forget to put your name into our monthly draw for a $250 grocery gift card at www.aisle42podcast.com — your name stays in the draw until you win and we'll email with the scoop on guests and their sustainable brands.This podcast is brought to you by www.ethicalfoodgroup.com.

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Lara: Hi! I've been wondering, are coconut aminos healthy? How about black salt (kala namak)? And black garlic? Thank you   Anonymous: Hi Dr. Cabral, I have been working on healing my body for the past year and i have noticed major improvements. I am a vata-pitta body type and i realized that most of my issues were due to low HCL and lectin sensitivity leading to poor digestion and poor assimilation of nutrients which led me to have immune system imbalances, as well as impaired detoxification. I have been working on healing my gut with CBO protocol and finisher and improving my digestion however i am still struggling with detoxification. I am really sensitive to herbs and other salicylates and so far i haven't found anything thay helps. I have worked on getting in more phase 1 and phase 2 detox nutrients. I also tried glycine to improve glycination pathway but it has made me super depressed and fatigued. What can i do?   Lindsey: hi dr. cabral - can a metabolism that has suffered from binge eating disorder (a lot of extreme sugar spikes and periods of normal consumption) heal? can insulin response ever return to normal if it is resistant now?   Katy: I have been working with a FM Dr for the past 5 months and have not seen improvements. I have had extreme bloating that is minor in the morning and worsens throughout the day, regardless of what I eat. I have type 1/2 daily BMs. I have fatigue, low mood, headaches, mild acne, brain fog. Occasional dry skin on eye lids/swollen eye lids. Occasional rashes that are hot / itchy and that last about 20 min and show on my feet, hands, elbows, ears, nose. Stool/hair test results had shown dysbiosis/bacteria overgrowth w/ pathogenic bacteria (Hafnia Alvei), maldigestion, & higher fecal fats. Slightly higher mercury, lower chromium/iodine. Have tried elimination diet, low-FODMAP, & supplements that haven't helped. Hoping you can help determine best next steps on testing / areas to focus on. Thanks!   Kerri: Hi Dr Cabral, I was recently browsing your CBD products. I have psoriasis and have been told stress affects it which I believe is true. Would CBD oil help with stress? Thanks soo much love your podcast!   Duanne: Can you explain what someone should do if they have eczema inflammation on parts of the body? Thanks Dr. Cabral   Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right!   - - - Show Notes and Resources: StephenCabral.com/2823 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Natalie: I am interested to know Dr Cabral's thoughts on the safety of sweeteners like Stevia and Monk Fruit? Monk fruit especially is increasingly showing up in food and supplements and it's very difficult to find information online about it.   Stacey: Hello, I was recently diagnosed with SIBO and I am wondering what protocol you recommend. I am also breastfeeding Thank you Stacey   Hannah: My question is relating to an ongoing histamine intolerance. I've done the 21 day detox, CBO, 2 months CBO finisher, heavy metal & mold detoxes, two more 7 day liver detoxes, and the parasite protocol. Each protocol was helpful but the parasite protocol (I completed 8-wks) is where I saw the most help with my histamine intolerance. It is significantly better than before that protocol in particular, but I can only handle small amounts of high histamine or histamine liberating foods. I get muscle twitches, sour stomach after eating highly acidic fruits such as oranges/berries, my right foot feels weak/like I'm limping, my right ankle swells up especially with beer, and I get stuck burps/trapped air in between and during meals. I also have a persistent scalloped tongue. Any advice?   Anonymous: Hello Dr. Cabral, I am an IHP Level 2 and RN and appreciate all the work you do and the course you made. I'm slowly chipping away on protocols as it seems I have symptoms of everything. That being said I have a history of recurrent incessant pericarditis resulting in a Pericardiectomy in 2021. My surgeon said this should have gotten rid of the pain - it has prevented me from being hospitalized again but I do still experience pain when stressed and sometimes around the heart when taking deep breaths. Additionally I struggle with a lot of jaw /neck pain. I'm looking for any advice or expertise around addressing pericarditis at the root cause as I know that these symptoms are probably still related to the pericarditis that was only addressed by surgery and not at the root.   Rozita: Dear Dr.Cabral,I'll try to be short. Diagnosed w/ Hashimoto's 3 weeks ago.Tsh,Ft4,Ft3- normal,TPO -900.Also,thyroid nodules diagnosed in2004. I am taking Se,Zn,D3, Mg,Turmeric,VitB complex,Vit A,VitE, and a Multivitamin for seniors, that has Iodine 150mcg.Question: should I continue to take the Multivitamin w/ the included Iodine? Thank you very much for the answer. You are the Best! I live by Your videos and recommendations. Kind regards! Rozita 73 yr,   Anonymous: Hi! I see black garlic in recipes a lot lately and also hear about its benefits but.. it's charred garlic, no? Is it healthy or not and why?   Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right!   - - - Show Notes and Resources: StephenCabral.com/2781 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Discover the amazing health benefits of fermented black garlic!

Sam Weston and Wayne Hanright are the founders of Blackball Black Garlic - one of only two producers of black garlic in the country. After two years in business, they say they cannot keep up with demand. Black garlic takes five weeks to make, and they produce it in 70-kilogram batches. Sam and Wayne say black garlic has a sweet flavour with a savory aftertaste, and is a great condiment in many dishes. They join Kathryn from the West Coast town of Blackball.

21 February 2023: Helen is at Taste Estonia at Gulfood this week and first she finds out about Salvest Taavi Sepp is talking shrub shotsHelen has a taste of their collagen beauty bites And then tucks in to an ice-creamAnd Dr Thoraiya is chatting about the psychology of food.See omnystudio.com/listener for privacy information.

Farmer Lee is a sixth generation farmer committed to agricultural innovation at his world famous farm in Ohio. Explore the world of vegetables like never before in his new cookbook release with over 500 vegetable entries and 100 glorious recipes. Plus, I am sharing insight into Black Garlic and tempting you with my Black Garlic Compound Butter recipe. Perfect for that grilled steak you are making.

Donna and Lonna talk about the wonderful world of lard, cooking with gas, and black garlic. 

We have an episode just in time for the Holiday Weekend. Austin, Minnesota's Sam Hastings joined us today as we tried Smokey J & One Drop from Sam Sa'House. This episode featured both sides of the heat spectrum as we start with the mild Scovie Award winning Smokey J that balance the smoke, toasted seasonings, and heat followed by the hottest sauce Sam features in One Drop. It makes sense we did this in the morning since it includes Cold Brew Coffee, Black Garlic and Orange to bring a flavor journey while you sweat. We also have a giveaway running from Dec 21st to Dec 28th, check out our Instagram account for details.Instagram - HEREWebsite - HERESpill the Sauce Podcast - HEREPlease feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcastPlease feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast

This episode is for tips for the flu/ cold season --- Support this podcast: https://podcasters.spotify.com/pod/show/all-things-natural-herb/support

Black Garlic's creative director, food stylist, and photographer, Clara Bwali joins in this episode to discuss the fashionable ways of cooking. The topic focuses, primarily on two cooking techniques (smoking and charring). The invention of fire as a source of cooking and preserving food was also explored how this has affected us as humans and how it has been detrimental to our environment. We hope you find this episode educative and informative. Don't forget to rate, review and subscribe wherever you get podcast. P.S: Zambia is in Southern Africa and not East Africa this was an oversight when scripting. We are on social media Instagram & Twitter : @mczpodcast / @mycookeryzone Support / Donate : https://useshukran.com/cr/mycookeryzone Newsletter: https://www.getrevue.co/profile/mycookeryzonepodcast https://mycookeryzonepodcast.substack.com/ Linktree: https://linktr.ee/mczpodcast Email: mycookeryzonepodcast@gmail.com Website: www.mycookeryzone.com _________________________________________________________ FAQ...... My Cookery Zone (MCZ) Podcast is a podcast on everything food! Focusing majorly on food reportage and discussion with food-oriented people and enthusiasts.

If you have not heard of Black Garlic, you will be please with this podcast episode! Dr Elizabeth Latham is the owner of "The Black Garlic Company" based in Texas. We discuss how she left her career as a collage professor to chase her Black Garlic dreams! She explains what black garlic is, the health benefits, and pretty much all you need to know about this "Super Food" and awesome Seasoning! You can find her "100% Made in America" Black Garlic products on the fire and water cooking website along with some of our own unique seasoning blends using her black garlic powder! https://www.fireandwatercooking.com/online-store/Seasonings-and-Rubs-c133408796 Visit the Black Garlic Company website HERE - https://www.theblackgarlicco.com/ Get Your Personalized Full Color Paperback or Hard Cover Copy of the Fire & Water Cooking Cookbook direct from my website here - https://www.fireandwatercooking.com/fire-water-cookbook 

Beau Valtz is standing in his Wellfleet kitchen in front of a giant pile of fresh garlic.He's wrapping heads of garlic tightly in tin foil.

Growing a freelance photography business, developing your photography skills, and sharing Zambian food with the world with Clara Kapelembe Bwali from Black Garlic. ----- Welcome to episode 354 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Clara Kapelembe Bwali from Black Garlic about how she's using her business to share Zambian food with the world. Sharing Zambian Food Welcome to episode 354 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Clara Kapelembe Bwali from Black Garlic about how she's using her business to share Zambian food with the world. Last week on the podcast, Bjork chatted with Jane Ko from A Taste of Koko about her Pinterest strategy as a content creator. To go back and listen to that episode, click here. Sharing Zambian Food We're really excited to share this episode with Clara from Black Garlic with you today! She's a freelance food photographer, food stylist, and blogger based in Zambia. Clara has built her business from the ground up, and in this episode, you'll hear how she has grown her photography skills, booked her first clients, and used social media to share both her photography and Zambian food with the world. Clara's story is so inspiring, and her passion for her work really shines through in the interview. We hope you enjoy it! In this episode, you'll learn: How Clara started a catering business Why she decided to rebrand and launch a freelance photography business How she pitched herself to clients How she grew her photography skills How she is working to share Zambian food with the world What business advice she has for food creators How she has made friendships with other creators online Resources: Black Garlic The Bite Shot 185: Darkness and Light: A Photographer's Journey from Addiction to Success with Joanie Simon Picture Perfect Food: Master the Art of Food Photography with 52 Bite-Sized Tutorials Chikanda recipe Lumanda with Pounded Groundnuts recipe TinyBit Wood Kitchen ZM Clariti Follow Clara on Instagram, Facebook, Twitter, and TikTok Join the Food Blogger Pro Podcast Facebook Group If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

I have been interested in Black Garlic ever since two fans of DITD Anne and Jim suggested I check out Black Garlic and do a show about it .Then my friend and colleague, the sorely missed Guy Beardsley, gave me two heads of Black garlic when I bought seed garlic from him for my garden a while back and I've been hooked ever since. Now I have finally found someone to talk to about Black Garlic with me, That's why these self described food lovers and Black Garlic makers Kayla Burton and Greg Lesson are here today. I have been interested in Black Garlic ever since two fans of DITD Anne and Jim suggested I check out Black Garlic and do a show about it, Then my friend and colleague, the sorely missed Guy Beardsley, gave me two heads of Black garlic when I bought seed garlic from him for my garden a while back and I've been hooked ever since. Now I have finally found someone to talk to about Black Garlic with me, That's why these self described food lovers and Black Garlic makers Kayla and Greg are here today.

Vinny Hurrell sits in for John and Paula makes tigelle with salami, olives, tomatoes and rocket and black garlic dressing

The Cosmic Crisp, Naughty Vegetables, Lettuce for the New year, Black Garlic Beer for Millennials equates to no Nookie!

Hello and welcome! Today on the show we present the conclusion to Saucetober, Happy Halloween!

“Oh sure,” you say, “another “Can It Sandwich?” In one sense you're not wrong. It is another Can It Sandwich on In The Chips with Barry. But this one has real potential with Lay's China Roasted Cumin Lamb Skewer potato chips, Rap Snacks Migos Sour Cream with a Dab of Ranch, and Gårdchips Sour Cream & Black Garlic potato chips. Do you really want to miss this? I didn't think so. --- Support this podcast: https://anchor.fm/inthechips/support

Yes, it's time for some chips from Sweden! Jon was kind enough to send some my way and I am excited to give em a try. Sour Cream and Black Garlic is on deck and I'm here for it. --- Support this podcast: https://anchor.fm/inthechips/support

You've likely heard of the health benefits of raw garlic, but have you heard of black garlic?  Listen in this week as Dee discusses what black garlic is, how it's prepared, it's health benefits, and how to enjoy it with your favorite foods! Link to purchase black garlic: https://amzn.to/3kXu9j8

De Heetste Podcast - 1x11 - Bravado Spice Company Black Garlic Carolina ReaperDeze week testen we Black Garlic Carolina Reaper van Bravado Spice Company. Een hot sauce maker uit Houston, Texas in US. Gerine heeft deze week eens goed uitgezocht wat het verschil tussen groente en fruit is.https://bravadospice.com/O.a. te koop bij: https://www.heatsupply.nl/en/product/bravado-black-garlic-carolina-reaper/Gebruik code DHP10 voor 10% korting heatsupply! 

Balitbangtan melalui Balai Besar Litbang Pascapanen Pertanian mengolah bawang putih menjadi Black Garlic. Di episode ini akan di sampaikan bagaimana membuat Black Garlic dan khasiatnya. Yukk simak. --- Support this podcast: https://anchor.fm/dani-medionovianto/support

We are doing trivia tonight! The Black Garlic Market was kind enough to join us earlier in the week for some incredible recipe discussion, and we were also invited to participate in the Indie Pod United Virtual Summit on Monday! Please join us and play along in the comments, don't forget to pour yourself a drink and join the conversation!

Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1557 with your questions about Keto, Intermittent Fasting, or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 am to 10 pm EST. Saturday & Sunday from 9 am to 6 pm EST. USA Only. Get Dr. Berg's Veggie Solution today! • Flavored (Sweetened) - http://bit.ly/3nHbNTs • Plain (Unflavored) - http://bit.ly/3as0x9U Take Dr. Berg's Free Keto Mini-Course! In this podcast, Dr. Berg talks about the 9 Reasons why you should consume black garlic. Black garlic is slightly heated and aged garlic (Heated in 170 Fahrenheit in 30 Days Fermented). Purpose of Heating and Fermented Garlic is to take the intensity out of that strong pungent sulfur smell and taste. Benefits of Black Garlic: 1. Decrease Pathogens (Viruses, Bacteria, Fungus, Candida) 2. Decrease Inflammatory Conditions (Colon and Leaky Gut) 3. Decrease Insulin Resistance 4. Improve the Immune System (Ability to Fight of Infection) 5. Nutrient-Rich (Vitamins, Minerals, and Phytonutrients) 6. Bioavailable Nutrients 7. Increase Phytonutrients – Allicin 8. Decrease Risk of Certain type of Cancer 9. Decrease Risk of Cardiovascular Problems, Heart Stroke and High Blood Pressure Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Twitter: https://twitter.com/DrBergDC Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C

Today's guest is Maureen founder of Florida Pure Sea Salt. They hand-harvest seawater and transform it into tasty, clean, amazing Florida sea salt. She will share with us the story of how she started a salt manufacturing operation. Let me tell you, this is not just your traditional salt operation. I mean, have you heard of maple bacon-infused sea salt that is vegan friendly?! Chocolate infuse sea salt? Black Garlic infused sea salt?! This is the power of entrepreneurship my friend, starting from zero, to having your first product and leaping beyond the basics. Join Maureen and I as we dive into how they make Florida Pure Sea Salt.

Could you imagine Hartsyard with any other name? Well that was something Jarrod and Dorothy were considering before they took over the reigns in 2018. But since then, they have both managed to bring something truly unique to the small pocket of the city. With a since changed menu and restaurant fit-out, Hartsyard now focuses on the unique local produce brought by their suppliers, through ensuring that every element is represented by a burst of fresh flavour, however simplistic the plating may appear to be (The Pork Jowl, Tomato Vinegar and Black Garlic is the dish i have in mind here.)  But Jarrod hadn't really found his own until briefly working for the likes of Clayton Wells at Automata, where he found a deeper sense of respect and perspective for the produce they were working with.   Jarrod chats about the highs and lows of a passionate career in hospitality, and finding his way through it with opportunities to work as a senior sous chef and head chef before coming to own Hartsyard. After coming out of the pandemic, they have decided to stick to a set degustation, where they are consistently proving they've got what it takes to maintain themselves as one of Sydney's best restaurants.  Tune in to Roots Podcast to hear all about it. Go and follow @roots_hospitality on instagram for the latest guest and news. The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charles Fester.  

Dr. Don and Professor Ben talk about the risks of fermenting black garlic Dr. Don - not risky

Chris Cheung is a restaurateur and have started multiple food and beverage concepts in Hong Kong, (Bread & Beast, Kong, White Lemon and Black Garlic). After graduating from Columbia University, he started his career doing marketing at Unilever. In this episode he shares why he left his corporate job, his experience launching multiple F&B concepts in HK and how he has navigated the recent protests in HK and COVID-19.

This episodes the boys sit down with the Heir to the Roast Throne @Tonyhinchliffe. What hasn't Tony done! He's written for all the roasts, he's opened all you comedy heroes, and he's created one of the best podcasts ever @killtony. Frank and Tony talk origins, comedy mentors, and following the path at the comedy store , Standup, roasting and roast battle. ENJOY IT! We smoked a mixed joint of Sundae Driver (Creme de Canna) and Zacks Pie (Jungle Boys). Since both strains share Grape Pie in their genetics we popped them in the same joint. The sundae driver adds a sweet berry taste while Zacks Pie really added to the grape like flavor and added a noticeable spike to the potency. We then dabbed on: Black Garlic from focus concentrates. Black garlic is a GMO (Garlic Cookies) pheno that brings the terps. Black Garlic has an aggressive almost spicy garlic odor that carry the through to taste. The flavor of roasted garlic coats and lingers in your mouth after each dab. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Results of the 12-week fermented black garlic study are in! We've crunched all the numbers & are ready to share with you...

Results of the 12-week fermented black garlic study are in! We’ve crunched all the numbers & are ready to share with you…

Themen: 00:00:00 Intro 00:00:10 Begrüßung und Geplänkel 00:05:31 Alaaf - Zur Kulturgeschichte des Narrenrufs 00:25:08 Kurz was zu Black Garlic, den ich im Supermarkt fand 00:32:24 Schluss mit der Zwei-Klassen-Medizin - Private Krankenversicherung abschaffen 00:50:32 Die Tonalität von Berichterstattungen in Deutschland am Beispiel von SpaceX 01:19:42 Verabschiedung 01:20:54 Outro Link zur Episode: https://www.podcastkurier.de/s02e06-zwei-null-null-zwei-zwei-null-zwei-null/ Links: https://www.podcastkurier.de/s02e06-narrenruf-wikipedia https://www.podcastkurier.de/s02e06-black-garlic-joshua-weissman https://www.podcastkurier.de/s02e06-krankenkassen-zwei-klassen-medizin https://www.podcastkurier.de/s02e06-falcon-9-space-x-wasserlandung

Get to know this funky-sweet fermented allium.

On this weeks episode, we're talking about the new sensation sweeping the nation, Black Garlic! Matthew and Sandy from the Black Garlic Market drop in to talk to us about this incredible ingredient, how it's made, what it can do for you, and some of their favorite things to pair it with! Cory Ann and Andy wrap the show talking about some observations they've had after using the new Yoder YS-640 pellet grill.Check out the Black Garlic Market at https://www.facebook.com/blackgarlic196

Fermented black garlic is gaining more popularity as a “health food” and for good reason! In this podcast episode, Dr. Trish Murray discusses the health benefits of black garlic. If you are interested in participating in the Discover Health Functional Medicine Center study group on the effects of black garlic, please call the office (603) 447-3112 by Monday, September 23 to sign up! Participation is limited to 25 People.

Fermented black garlic is gaining more popularity as a "health food" and for good reason! In this podcast episode, Dr. Trish Murray discusses the health benefits of black garlic. If you are interested in participating in the Discover Health Functional Medicine Center study group on the effects of black garlic, please call the office (603) […]

In this episode, Dr. Trish Murray talks with local farmer Hank Letarte from White Gates Farm about his newest product called "black garlic." Uncovered the numerous health benefits from this fermented bulb. To learn more, visit Hank's website: http://www.whitegates-farm.com/   Love the show? Subscribe, rate, review, and share! Here’s How » Join the Discover Health Community […]

In this episode, Dr. Trish Murray talks with local farmer Hank Letarte from White Gates Farm about his newest product called “black garlic.” Uncovered the numerous health benefits from this fermented bulb. To learn more, visit Hank’s website: http://www.whitegates-farm.com/ Love the show? Subscribe, rate, review, and share! Here’s How » Join the Discover Health Community today: discoverhealthfmc.com Discover Health Facebook Discover Health Pinterest Discover Health YouTube

Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji to tenderize meat. Also, Dave challenges the taste of grasshoppers and dives into high fashion. Cooking Issues is powered by Simplecast.

This summer long we’ve been getting to know the farmers and vendors at Eastern Market to see what’s fresh each weekend.

Interviewing the founder of Texas Black Gold Garlic and his story and what Stephen Paprocki is doing to change his course and those for local farmers as well. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/myfermentedlife/support

This special pre-halloween episode features ominous noises, (and we are not talking about the pinging noise from Don's email in the background).  The show opens with discussion of the sights and smells of fresh compost around Ben's office.  After a brief digression into favorite TV, podcasts and fan feedback, the talk turns to recent food safety publications on cutting board safety and water bottle sanitation, followed by best Reduced Oxygen Packaging Handling practices from listener feedback. Next Ben gets real time inspiration and the guys do some back of the envelope risk assessment on home preparation of black garlic before a discussion raw camel milk and the risks of fake cures.  The show ends with a discussion of turkey eggs and Canadian Thanksgiving.  Here are show notes so you can follow along at home: * [JC Raulston Arboretum](https://jcra.ncsu.edu//) * [NC State University Youth, Family, and Community Sciences](http://yfcs.cals.ncsu.edu/us/) * [Doc Martin (TV Series 2004– ) - IMDb](http://www.imdb.com/title/tt0408381/) * [Stranger Things (TV Series 2016– ) - IMDb](http://www.imdb.com/title/tt4574334/) * [Rick and Morty on Adult Swim](http://www.adultswim.com/videos/rick-and-morty/) * [Do By Friday](http://dobyfriday.com/) * [Going Public: Early Disclosure of Food Risks for the Benefit of Public Health](https://www.neha.org/node/58904) * [Food safety in French: Le Blog d’Albert Amgar](http://www.barfblog.com/2009/07/food-safety-in-french-le-blog-dalbert-amgar/) * [Cross-Contamination and Biofilm Formation by Salmonella enterica Serovar Enteritidis on Various Cutting Boards | Abstract](http://online.liebertpub.com/doi/abs/10.1089/fpd.2017.2341) * [Austin Bouck on Twitter](https://twitter.com/furfarmandfork/status/923580896829095936) * [Food Protection Trends - November/December 2017 [398 - 399]](http://www.nxtbook.com/nxtbooks/trilix/fpt_20171112/index.php#/16) * [ROP in 2013 code fact sheet](http://food-safety.guru/wp-content/uploads/2014/06/ROP-in-2013-code-fact-sheet.pdf) * [Black Garlic](http://blackgarlic.com/) * [Black garlic - Wikipedia](https://en.wikipedia.org/wiki/Black_garlic) * [Why Is FDA Trying to Block Autistic Families from Raw Camel Milk?](http://www.davidgumpert.com/fda-trying-block-families-autistic-accessing-raw-camel-milk) * [Patient Report: Autism Spectrum Disorder Treated With Camel Milk](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3865381/) * [FDA issues warning against fake autism 'cures'](http://www.kansascity.com/living/health-fitness/article144265774.html) * [Consumer Updates > Autism: Beware of Potentially Dangerous Therapies and Products](https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm394757.htm) * [11th Dubai International Food Safety Conference - DIFSC](http://www.foodsafetydubai.com/) * [Why Don't We Eat Turkey Eggs? - Modern Farmer](https://modernfarmer.com/2016/11/dont-eat-turkey-eggs/) * [Thanksgiving, Canada - Wikipedia](https://en.wikipedia.org/wiki/Thanksgiving_(Canada)

An overview of Black Garlic --- Support this podcast: https://anchor.fm/corey-j/support

I hope you're enjoying the weekend and thank you for tuning back into this weekend's Part 2 of the Cabral #HouseCall! Today's community questions are: Tanya: ill be quick! a couple food questions: -black garlic good health benefit? Tastes amazing -is there an anti-acne diet? -do nut butters contribute to acne? already cut out dairy, eggs, gluten and still have acne (35 years old using retin-a) - portion control - are their easy ways to remember portion sizes, like size of fist, finger, etc? (not cups or ounces which are harder to visualize) thank oyu   Anonymous: Dear Dr. Cabral, I would like to express my sincere gratitude for the work that you and your team are doing. I can’t thank you enough for the positive impact you have had on my life, which is carrying over to my family’s life as well. My 16 year old son now starts his day with your “Blue Crush” smoothie, instead of a sugar filled yogurt! A little history regarding my question: I am 45 year old female, diagnosed with SIBO in May 2015, then Candida in October 2016. I recently completed your Candida protocol and am feeling better. However, I don’t feel that I am at my best health. I am still showing various symptoms, such as brain fog, low energy (tired for a majority of the day), low libido, difficulty relaxing my mind, some bloating and occasional foul smelling gas after eating, and constant stuffed up nose. Last year I was diagnosed with bacterial vaginosis, and now I have it again. I typically eat very healthy, the Dr. Cabral Detox is my typical way of eating. I exercise regularly with yoga, walking, a little bit of running and strength training. I have a limited meditation practice. I have been overly stressed about the past 6 months though. I continue to add wellness practices to my routine. However, I am feeling of balance, and would like to hear what avenue you might suggest that I look into next to continue my healing journey. Thanks again for all you do! Love your podcast and refer it often, as well as your Instagram.   CC: Hi Stephen, I wondered if you are you familiar with or better yet, have taken Shilajit? I was reading about the ancient herbal ayurvedic substance to balance hormone levels and reduce fatigue then realised it had a whole wealth of benefits due to all it's vitamins and minerals but apparently there are a lot of low-grade imitations and even genuine shilajit can be contaminated with fillers? I purchase Jing Herbs.   Taylor: Hi Dr. Cabral, For the last 4 years I have noticed my eyes doing something interesting. My pupils alternate sizes. At random times one will be significantly larger than the other and they alternate all day long on and off. Both seem dilate fine as I've had them checked out with my yearly eye appointment. It is something that has concerned me but I don't have headaches or any other symptoms that I feel may correlate. Do you know anything about this? I would love to know any knowledge you may have around this symptom. Thanks, Taylor    Anon: Hello doctor! About 8 months ago I ate Taco Bell (...I know gross but Health wasn't a concern for me at that time). Less than 30 minutes later I got sick with nausea/vomiting and since then my digestive system has not been the same. I had the worst heartburn I never knew existed for about 2 months after just about daily. I was given omeprazole but stopped taking it after two weeks because it made me really nauseous so I turned to Rolaids/tums/pepto for a couple of months just about daily as well. Then I started with overwhelming anxiety, depression, panic attacks, and couldn't eat but about 10 different foods. Saw a naturopath and did a clean guy protocol and was back on my feet after about 3.5 months. The question I have is one thing that keeps reoccurring are episodes of gastroenteritis. Three times in these past 8 months I've gotten what I believe to be food poisoning. It usually starts less than an hour after I eat. I'll get painful upper abdominal cramps right under the left rib area and usually will start vomiting 2 hours after. Vomiting never last longer than 20hrs or so. Is this a bad coincidence or are there some questions I need to start asking. Now I eat a good diet of mostly whole organic foods but will occasionally snack on junk foods maybe once a week. My naturopath had ordered me a functional medicine stool test that looks for things that a normal stool test doesn't but I'm really want a second opinion. I hope you enjoyed this weekend's community Q&A and all the tips added in along the way! - - - Show Notes & Resources: http://StephenCabral.com/506 - - - Get Your Question Answered: http://StephenCabral.com/askcabral    

Meet the people behind Bredbo Black Garlic as featured in the Quicksand Food Connection podcast series. The post The Capital Cookbook 3: Bredbo Black Garlic appeared first on Quicksand Food.

Meet the people behind Bredbo Black Garlic as featured in the Quicksand Food Connection podcast series. See acast.com/privacy for privacy and opt-out information.

This week Branden talks about his most recent exploration into making black garlic at home. Show notes: [Johnson Controls A419ABC-1C Electronic Temp Controller Amazon](http://www.amazon.com/exec/obidos/ASIN/B0026NDC5O/fermup-20) [Black Garlic Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) [The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet Amazon](http://www.amazon.com/The-Heal-Your-Cookbook-Nutrient-Dense/dp/1603585613/ref=sr_1_1?ie=UTF8&qid=1409939240&sr=8-1&keywords=heal+your+gut+cookbook) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week is a smorgasbord of fermented food topics and related happenings in the world of fermentation. Fermented food pairings at No. 9 Park in Boston, cavity-free teeth from cheese, aging cheese in caves, and making sausages with preserved lemons. Show notes: [Cheese may prevent cavities Science Daily](http://www.sciencedaily.com/releases/2013/06/130605130118.htm) Say cheese for a beautiful smile! [In vivo dental plaque pH after consumption of dairy products Academy of General Dentistry](http://www.agd.org/media/142829/mj13_yadav.pdf) The full published journal article. How Fermentation is Used at No. 9 Park Check out this new series of articles in the Boston Magazine written by Ben Wolfe and Scott Jones. Fermented foods in fine dining. Learn how to ferment fartichokes and kombucha fish. No. 9 Park Restaurant Delicious sounding fermented food pairing at No. 9 Park. Yum. [Study Reveals Changes in Gut Microflora Can Affect Brain Function Medicine Sci-News.com](http://www.sci-news.com/medicine/article01138-probiotic-microflora-brain.html) Consumption of Fermented Milk Product With Probiotic Modulates Brain Activity Regular consumption of yogurt may affect your brain activity. [The cheese cave: Damp conditions of the Welsh countryside is the ideal place to store maturing cheddars Mail Online](http://www.dailymail.co.uk/news/article-2337837/The-cheese-cave-Damp-conditions-Welsh-countryside-ideal-place-store-maturing-cheddars.html?ito=feeds-newsxml) Aging cheese old-school style in caves. Blaenafon cheddar company specialist cheese manufactures IDEAS IN FOOD: Preserved Lemon Sausage Begins Now this is a good idea in food and a great way to use preserved lemons.

This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated. We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation. Other news includes deer cheese, black garlic, a Greek yogurt lawsuit and CropMobster. Show notes: [What is Black Garlic? Blue Fortune Farm](http://bluefortunefarm.com/store/black_garlic.html) This is the first black garlic that we have tried and it tasted awesome. Now Branden is motivated to try making his own black garlic. There website says that it is fermented, but as the following link shows, this is not true. [Black Garlic is not fermentation Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) The article that explains why black garlic is not a process of fermentation but is instead a enzymatic transformation along with maillard reaction. British Court Bans Chobani from Using Greek Term The High Court of England and Wales has banned Chobani from marketing its product as Greek yogurt in London and Wales because they say the term is confusing to consumers. [Get Ready to Eat Some Expensive Deer Cheese Grub Street New York](http://newyork.grubstreet.com/2013/04/farmed-red-deer-cheese-new-zealand.html) Inspired by donkey milk cheese, a New Zealand cheesemaker has been milking deer for an expensive deer cheese that will cost 84 bucks a liter! [Here’s to a state microbe, says Oregon lawmaker KTVZ](http://www.ktvz.com/news/Here-s-to-a-state-microbe-says-Oregon-lawmaker/-/413192/19624496/-/14g6lphz/-/index.html) Oregon Legislature is in the process of discussing a new state symbol: a state microbe! This specific brewer’s yeast would symbolize the many craft beer companies in Oregon and the importance to economic growth. [Supporting Local Producers and Feeding People Thru Crop Mobbing! CropMobster](http://cropmobster.com/) Live in Sonoma County? Sign up for alerts on large batches of perishable produce at deep discounts. [Flash mob solution to crop surplus PressDemocrat.com](http://www.pressdemocrat.com/article/20130403/LIFESTYLE/304031007/1316/lifestyle12?p=all&tc=pgall) Perishable food no longer needs to go to waste thanks to Nick Papadopoulos, the creator of Crop Mobster. Offering a new website that cuts out the middle man and fees and directly connects farmers and hungry people. [B.S. in Fermentation Science and Technology - Department of Food Science and Human Nutrition Colorado State University](http://www.fshn.chhs.colostate.edu/students/undergraduate/fermentation-science/index.aspx) Looking for a BS is fermentation? There is a new major being offered at Colorado State University. Only a few colleges in the US offer such a degree. [Fermentation Science Degree Oregon State University](http://oregonstate.edu/dept/foodsci/undergrad/fermopt.htm) Oregon State is another one of the few that offers such a program. [Cheese License Requirements WI.gov](http://datcp.wi.gov/uploads/Food/pdf/PersLicFeeSchedule010213.pdf) Wisconsin is the only state in US to require cheesemakers to be licensed. Looking to make cheese in Wisconsin? Here is a PDF with all of the requirements. [The Wisconsin Cheesemaker’s License Cheese Underground](http://cheeseunderground.blogspot.com/2009/10/wisconsin-cheesemakers-license.html) An interesting look at the politics behind the Wisconsin Cheesemaker’s License. Read the comments for differing opinions. Stage at Cultured Pickle Shop Want to learn the ropes of running an established pickle shop? Then stage (unpaid internship) at the Cultured Pickle Shop in Berkeley, California. According to their FAQs page, they have had stagiaires from all over the world. [Alex Hozven of Cultured Pickle Shop YouTube](http://youtu.be/LFHC9ZIQ8dk) Another inspiring video with Alex Hozven from Cultured Pickle Shop. [Mourad: New Moroccan by Mourad Lahlou Amazon](http://www.amazon.com/exec/obidos/ASIN/1579654290/fermup-20) Check out the chapter titled, “Dude. Preserved Lemons.” [Mourad Lahlou’s Preserved Lemons Recipe Cook Taste Eat](http://www.cooktasteeat.com/dish/preserved-lemons#tab3) Here is the same recipe that can be found in Mourad Lahlou’s book. Preserved Lemons with Mourad Lahlou And here is a video of Mourad Lahlou explaining how he preserves lemons. [Preserved Grapefruit, Lime or Orange Phickle](http://phickle.com/?p=674) Check out Amanda’s post over at Phickle for more ideas on fermenting other citrus. [Vietnamese Salty Lemonade Garden Betty](http://www.gardenbetty.com/2012/02/vietnamese-preserved-lemons-chanh-muoi-and-salty-lemonade/) The best lemonade Branden has ever made or tasted! The complexity of the preserved lemons along with how the salt interacts with the sugar water makes for a mouthwatering and refreshing beverage. Too bad it is still a little too cold in Wisconsin to fully enjoy this beverage yet. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+.

This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter. Show notes: Hardcore History with Dan Carlin [Marijuana Infused Kombucha NutraIngredients ](http://www.nutraingredients-usa.com/Industry/Abattis-signs-deal-to-market-CBD-infused-kombucha-in-Colorado-Washington) [Introducing the Kraut Pouch Farmhouse Culture](http://farmhouseculture.com/2013/03/introducing-the-kraut-pouch/#lightbox/0/) [Yogurt is Probiotic, Why not Your Steering Wheel? Forbes](http://www.forbes.com/sites/bruceupbin/2013/03/01/yogurt-is-probiotic-why-not-your-steering-wheel/) [Black Garlic Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) [RECIPE: Polish Hunters Stew - a.k.a. Bigos Simply Recipes](http://www.simplyrecipes.com/recipes/polish_hunters_stew/) [Good Food Festival Chicago](http://www.goodfoodfestivals.com/) Please help others discover FermUp. Rate and review us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup.

Does the “Greek” in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it’s the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too). Also this week: have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you want some, you can pre-order too. We finish up our conversation with a quick look at the cleanliness of US Children versus Bangladesh children and how that influences gut microbiota. Show notes: [GreenWhey to open food waste-to-energy project JS Online](http://m.jsonline.com/more/business/greenwhey-to-open-28-million-food-wastetoenergy-project-gi8qo71-191938931.html) [Powder Coating Glass Jars Instructables](http://www.instructables.com/id/Powder-Coating-Glass-Glass-Container/?ALLSTEPS) [Ottowa food entrepreneur Andrew Craig bets on black fermented garlic Ottawa Citizen](http://www.ottawacitizen.com/life/food/Ottawa+food+entrepreneur+Andrew+Craig+bets+black+fermented+garlic/7991351/story.html) [Pre-order your own black garlic Black Garlic](http://www.blackgarlic.ca/) [Danone Danio yogurt slapped with UK Greek yogurt labelling injunction Dairy Reporter](http://www.dairyreporter.com/Manufacturers/Danone-Danio-yogurt-slapped-with-UK-Greek-yogurt-labelling-injunction) [Frozen Greek yogurt packs protein rich punch Supermarket News](http://supermarketnews.com/dairy/frozen-greek-yogurt-packs-protein-rich-punch) [Strawberry Frozen Greek Yogurt Recipe Two Peas and their pod](http://www.twopeasandtheirpod.com/strawberry-frozen-yogurt/) [Greek yogurt popular with adults, will kids bite? CBS News](http://www.cbsnews.com/8301-505145_162-57570307/greek-yogurt-popular-with-adults-will-kids-bite/) [Slumdog Microbiome More Diverse Human Food Project](http://humanfoodproject.com/slumdog-microbiome-more-diverse/)

Debate over high fructose corn syrup, lessons from a salmonella scare, putting omega-3 into alcoholic beverages, and the potential of black garlic... the FoodNavigator team shares thoughts on the second day of the IFT trade show in Anaheim, California.