Podcast appearances and mentions of christopher shockey

The tenth-anniversary printing of Kirsten and Christopher Shockey's book Fermented Vegetables, which has been translated into six languages.

Fermentation is a transformative process that uses microbes to enhance food's flavor and health benefits. In this episode of the Foodie Pharmacology podcast, bestselling authors Kirsten and Christopher Shockey discuss the revised 10th anniversary edition of their book, 'Fermented Vegetables.' The first edition has been translated into 6 languages, a copy is on display in the Kimchi Museum in Seoul, Korea, it has sold over 250K copies. They delve into fermentation's evolution over the past decade, highlighting its significance for gut health and culinary diversity. The Shockeys also share popular recipes from their book, including Lemon Dill Sauerkraut and Curtido, a Salvadoran-inspired sauerkraut, demonstrating fermentation's simplicity, tastiness, and global impact.   #fermentation #podcast #sauerkraut #vegetables

Join the Http://patreon.com/ancestralkitchenpodcast (Ancestral Kitchen Podcast community here!) "Fermented foods are the way to go. They taste nice, they're cheap and they're totally accessible" Alison In this episode, Alison and Andrea discuss all the biotics, how and why to nurture and include them in your diet! The run down: We start by welcoming our new community member, sharing about how to access our just uploaded soap-making chat and talking about food - specifically heart, lard, bread, pulses (and shelling them) and pancakes. 17:00 Intro to the everything-biotics episode! 17:07 What are prebiotics 20:50 FODMaps 23:15 Andrea talks about the Nourishing Traditions book of Baby and Child Care and its explanation of how the gut works 24:23 What are probiotics "We've been a generation and a half without fermented foods at every meal and we are paying the price for it" Andrea 28:15 The differences between lacto-fermentation and alcoholic fermentation 33:04 A day in the life of probiotic-munching in Andrea and Alison's households 35:52 How probiotics stop Alison sleeping 39:00 How to introduce probiotic foods 40:59 Tablets vs. live probiotics 48:17 Rebuilding our biome, having patience and antibiotics "It's the work of a lifetime to culture what's inside of us" Alison 1:02:07 Paraprobiotics and Postbiotics 1:10:00 Biotics wrap up! "Your sauerkraut does not have to be old to have a lot of probiotics in it" Alison Resources Mentioned: https://ancestralkitchen.com/2021/07/06/10-elly-from-ellys-everday-sourdough-baking-soap-making/ (Elly's sourdough episode of the podcast) https://farmsteadmeatsmith.com/podcast-3/ (Farmstead Meatsmith Podcast) https://ancestralkitchen.com/2021/02/20/what-are-paraprobiotics-and-postbiotics/ (Alison's blog post "What are Paraprobiotics and Postbiotics?" ) http://nourishingtraditionsbaby.com/ (Nourishing Tradition's Book of Baby and Child Care) Andrea read 'lacto-fermentation' on page 26 and 'a schedule for introducing probiotics to someone who is not accustomed to to having them' on page 27. https://chriskresser.com/podcasts/ (Chris Kresser's podcast Revolution Health Radio) We mention Kitchen Table Chats; https://www.patreon.com/ancestralkitchenpodcast (this is the podcast we record for our Patrons. Check out the community here.) HIlary Boynton's https://www.westonaprice.org/podcast/197-school-lunch-makeover/ (School of Lunch episode of the Wise Traditions Podcast) her book is called 'Heal Your Gut' Christopher Shockey's https://fermentnerds.substack.com/ (Ferment Nerds newsletter) on substack https://www.wildfermentation.com/wild-fermentation/ (Wild Fermentation) Alison read from page 10 https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/ (Alison's Sourdough Pizza Recipe) Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay) Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app...

Today we celebrate the man who went to Mexico as an ambassador and sent back the plant that became synonymous with Christmas. We'll also learn about a gardener who worked for 50 years to create one of England’s top gardens. We hear a charming account of spring’s flower show. We Grow That Garden Library™ with a fantastic book for gardeners looking to ferment their harvest this year. And then we’ll wrap things up with a sweet little story about the State Flower of Idaho.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated News Urban pollinators get almost all their food from backyard gardens | UPI | Brooks Hays   Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you’d search for a friend... and request to join. I'd love to meet you in the group.   Important Events March 2, 1779 Today is the birthday of the physician, botanist, and American statesman, Joel Roberts Poinsett. In the 1820s, President John Quincy Adams appointed Joel to serve as a US ambassador in Mexico. Joel was introduced to a beautiful plant that the Aztecs called the cuetlaxochitl (“qwet-la-SHO-chee-til”) but today it's better known as the Poinsettia. The Aztecs used to extract a purple dye from the Poinsettia, which they used for decorative purposes. Like euphorbias, the Poinsettia has a white sap that the Aztecs used that white sap to treat wounds, skin diseases, and fever which is how it got the common name “Skin Flower.” The Aztecs also used the leaves of the Poinsettia to make a tea to increase breast milk in nursing mothers. In warm climates like Mexico, the poinsettia grows year-round and can grow up to 16 feet tall. In 1825, when Joel Poinsett sent clippings back home to South Carolina, botanists had new common names for the plant: “the Mexican Fire Plant” or “the Painted Leaf.” The botanist Karl Wilenow (“Vill-ah-no”) named the Poinsettia the Euphorbia pulcherrima. Pulcherrima means “very beautiful.” And already in 1836, English newspapers were reporting about the Poinsettia in great detail: "Poinsettia Pulcherrima, the bracts which surround the numerous flowers, are of the most brilliant rosy-crimson color, the splendor of which is quite dazzling. Few, if any of the most highly valued beauties of our gardens, can vie with this. Indeed, when we take into consideration the profuse manner in which it flowers, the luxuriance of its foliage, and the long duration of the bracts, we are not aware of any plant more deserving in all select collections than this lovely and highly prized stranger." Every year, on December 12th, the day Joel Poinsett died, we celebrate National Poinsettia Day.   March 2, 1875 Today is the birthday of the head gardener at Warley Place, John Jacob Mauerer. Jacob’s story is intertwined with the enormously wealthy English horticulturalist Ellen Ann Willmott, who was 17 years older than him. In 1875, the year Jacob was born, Ellen’s parents moved to Warley Place, a beautiful natural property set on 33 acres of land in Essex. As it turned out, Ellen lived there for the rest of her life. Every member of the Willmott family loved gardening, Ellen’s parents often invited the Swiss botanist and world-renown alpine specialist Henri Corravon to be a guest in their home. When Ellen’s wealthy aunt and godmother, Countess Helen Trasker, died, Ellen inherited some significant money. And when her father died, Ellen became the owner of Warley Place. With her large inheritance and the keys to the property she had grown to love, Ellen planted to her heart's content. Ellen also quickly hired over 100 gardeners to help transform Warley Place into one of the world's top botanical gardens. One time, while Ellen was visiting Henri Corravon’s nursery in Switzerland, she learned that he was quite pleased with a new gardener named Jacob. After watching him work, Ellen hired him away with a promise to provide him a retirement package, which included a house to live in and a pension of £1 per week. The year was 1894, and Jacob Mauerer was 19 years old when he left Switzerland for Warley Place. Well, Ellen proved to be a hard taskmaster and a cold, unfeeling boss. She fired any gardener who was deemed responsible for allowing a weed to grow in one of her beds. And, Ellen once derided her own sex, saying, “Women would be a disaster in the border.” (and by that, she meant the garden.) Ellen blew through her inheritance quickly. She used her money to set up three lavish homes - each with impressive gardens of their own: one in France, one in Italy, and Warley Place. And Ellen also funded trips for plant explorers like Ernest Henry Wilson, and in return, she not only received the latest plants, but many were named in her honor. For all her fortune and connections, Ellen died penniless and heartbroken. Ellen had been wreckless with her spending, and her personality could be distasteful, haughty, and demanding. By the mid-1900s, Ellen’s top breeders began to leave Great Warley. Jacob became Ellen’s most trusted employee, and he stayed on with his large family living in a building on the property called South Lodge. Today, while there are many people who long to restore Warley to its former glory, most folks forget that Ellen’s Warley Place was created on the backs of men like Jacob Mauerer, who worked unbelievable hours without recognition or regard. Jacob raised his family at South Lodge in impoverished conditions on 18 shillings a week while he worked 6 days a week at Warley. To supplement the family’s food, Jacob grew onions, leeks, and potatoes, and he tended to these crops in the evening after his daily job was finished. Occasionally he would find partridge eggs on the edge of the pond. The eggs were the only bonus Jacob ever received. And while Jacob could write in English very well, he had trouble speaking English. Jacob and his wife Rosina had four sons: Max, John Jacob Jr., Ernest, and Alfred. Their five daughters came next, and Jacob named them all after flowers: Rose, Violet, Lily, Marguerite, and Iris. Iris’s delivery was difficult, and Rosina developed tuberculosis and died a year later. Ellen tried to find a place for Rosina to get treatment, but when she couldn't find a facility, she did nothing else to help Rosina or Jacob’s family. Iris was born in May of 1917, and by the following May, Rosina died. She was just 34 years old. The most heartbreaking passages from Ellen’s biography are when Audrey describes the conditions of Jacob’s work. Like when botanical guests from Kew and Universities would visit. While the distinguished guests could tell that Jacob was very knowledgeable and was an excellent gardener, they couldn’t understand him when he spoke during tours, and so invariably, they would just turn and leave him in the garden. All the credit for the garden would invariably go to Ellen. In fact, Gertrude Jekyll once said Ellen was, "...the greatest living women gardener on the planet." Today we know that feat was accomplished with the help of over a hundred men and by Jacob, who worked at Warley for half a century. Then there was this passage that really gives a glimpse into Jacob’s life as the head gardener: “Ellen would never actually cross the threshold of South Lodge, for it would have seemed to her a very undignified thing to do. Instead, she approached as nearly as she thought she could do without loss of face, and, standing just inside the yard but not inside the bones of the little hedge which separated off the vegetable garden, she would yell “Jacob! Jacob!” in a high-pitched authoritative staccato. At whatever time of the day or night, and whether or no he was in the middle of a meal, Jacob hastened to the call: he was bred to obey, and she expected it of him.” There is so little information about Jacob that I put together a family tree for his family on Ancestry. I could see that he remarried the Warley Place caretaker’s daughter Maggie after losing his wife. I could see that he had died in Switzerland. What I discovered in Audrey’s book was that Jacob was 69 years old when his boss Ellen Willmott died, and Audrey describes what happened next to Jacob this way: “Jacob suffered greatly from the dismembering… of the garden, he attended so faithfully…  he sorrowfully packed up his beloved plants.  (Apparently the whole garden was taken apart, boxed up, and shipped away.) And he had the worry of what… to do when the estate was finally sold:  he saw the promise of a little house and the 1 pound per week pension which had first persuaded him to leave Geneva fading before his eyes. He saw his life's work crumble.  [His] anxieties press too hard... He began to show fears of being followed and persecuted… South Lodge was sold, and Jacob and his wife had to leave. Jacob felt the need to return to his native Switzerland.  There he lived with Maggie for two unhappy years of increasing mental anguish, until in the summer of 1937 he committed suicide — the bitter end of a lifetime of labor and a hard reward for a kindly and lovable man.” Isn't that terribly sad? Today, Warley Place is a wild nature reserve maintained by the Essex Wildlife Trust in England.   Unearthed Words The goddess spring is thought of as being truly rural, but that is a mistake. She makes her first appearance in great stoney cities like New York. When the suburban garage roof is still white with frost, and the perennial bed is a glacier, spring comes to town. Here, just around the corner from billion-dollar banks, are show windows filled with downy new-hatched chicks,  and along the curb are thickets of naked young apple trees and clumps of bundled-up evergreens. Further uptown... spring hires a hall and displays... a flower show. Bless her kind heart. [And] in walk the familiar creatures loved of old, and wonderful blushing debutantes: a proud young Rose; a yellow Darwin tulip whose bulb is worth its weight in Silver; new sweet peas, showing off their lustrous frocks; dainty Primrose visitors from the old world; strange bright Gallardias from western deserts; new Gladioli from Nepal by way of Indiana; new Welsh daffodils Americanized in Virginia — all these move in spring’s procession. “There is one thing about it,” says spring as she mops her fevered brow... “I don't have to [market] my goods. My customers like [everything] that I display. They are already persuaded.” — Leonard H Robbins, Cure It With a Garden, Spring’s Fashion Show   Grow That Garden Library Fermented Vegetables by Kirsten and Christopher Shockey This book came out in 2014, and the subtitle is Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes.  In this book, Kristen and Christopher share how to make fermented foods, and with their straight-forward guidance, you’ll soon realize it is the easiest and most miraculous activity you’ll ever experiment with in your kitchen. The Shockey’s are pros when it comes to fermenting, and they share their top recipes for fermenting 64 different vegetables and herbs. Fermentation is not a mystery, but it can be intimidating without a clear understanding. Kristen and Christopher’s step-by-step directions will help you master the process of lacto-fermentation - a classic preserving method - from brine and salt to techniques and seasoning. In addition to their tried and true recipes, Kristen and Christopher add suggestions, tips, and advice for each vegetable. This book is 368 pages of fermentation basics that will help you create nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness for you and your family. You can get a copy of Fermented Vegetables by Kirsten and Christopher Shockey and support the show using the Amazon Link in today's Show Notes for around $12   Today’s Botanic Spark Reviving the little botanic spark in your heart March 2, 1931 On this day, the Idaho State Flower was officially adopted: the Mock Orange. In the 1800s the Mock Orange was known as the Syringa. And the botanical name for Mock Orange Philadelphus Lewisii help us know that Meriwether Lewis discovered this plant on the Lewis and Clark expedition on the 4th of July in 1806. Native Americans used the straight stems of Mock Orange to make Arrows which is how it earned the common name Arrowwood. Both the leaves and the bark contain the compound saponin, which tells us that Mock Orange is a natural source of soap. Mock Oranges are a gardener’s favorite shrub, thanks to their beautiful flush of late spring/early fragrant summer flowers. A 1924 article said, “The Mock Orange comes in the wake of the Lilac, a little more resplendent and more carefree... as if to ease our sense of loss for that fair daughter of the springtime.” And I thought you would enjoy learning how the Mock Orange came to be the State Flower of Idaho: The story centers on a woman named Emma Sarah Edwards. Emma’s father, John Edwards, had served as the Governor of Missouri. John and his wife Emma Jeanne had raised Emma in Stockton, California. As a young woman, Emma had attended an art school in New York. But, on her trip back home to California, she stopped in Boise to visit friends. Her visit ended up being a turning point in her life when she landed a job as an art teacher. To her surprise and delight, Emma won the state contest for her design of the Idaho State Seal, which Emma described this way: “The State Flower, the wild syringa, the Mock Orange grows at a woman’s feet while the ripened wheat grows as high as her shoulders.” Well, Emma lived the rest of her days in Idaho. And she had the distinct honor of being the only woman to design a state seal. In 1957, Emma’s signature and the Mock Orange was removed from the seal when it was updated by the artist Paul Evans. But, in 1994, after a public outcry, Emma’s name was restored to the state seal - along-side Paul’s. However, the Mock Orange, the State Flower of Idaho, did not get put back on the seal and it remains omitted to this day.   Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

Christopher Shockey and Kirsten K. Shockey join us again to talk about their new book, The Big Book of Cidermaking. We also talk about an exciting new project they’ve taken on called, Fermentation School! Fermentation School has online classes from top experts to help you advance your own fermentation skills. For more on Fermentation School, […] The post Christopher & Kirsten K. Shockey – Fermentation School & The Big Book of Cidermaking first appeared on Off-the-Grid Biz Podcast.

Expert fermenters and best-selling authors Kirsten K. Shockey and Christopher Shockey (Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto & Other Tasty Ferments) explore the power and importance of fermented foods and discuss their upcoming book, The Big Book of Cidermaking, with Storey publicist Anastasia Whalen.

The Big Book of Cidermaking authors Christopher Shockey and Kristen K. Shockey are this episode's featured guest! The book will be released on September 1, 2020. Go to http://ferment.works/ to pre-order you copy today! Moved to Applegate, Oregon in 1998 and found apple trees on their property and began fermenting cider. They also began fermenting vegetables. Soon they were writing about the skill of fermenting and writing books! Fermented Vegetables Fiery Ferments Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans In 2020, their newest book, The Big Book of Cidermaking was published . In this chat we discuss, What the Shockey's home smell like with so many ferments. How a married couple co-write a book Choosing your adventure in cidermaking Making Cider Equipment needed from the basic set up to advance cidermaking Wild Cider Cultivated Ciders The Shockey's wrote this book to encourage makers to find their adventure in cidermaking. Christopher and Kristen Shockey Get on Cider Chat! Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to ria@ciderchat.com Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to ria@ciderchat.com Mentioned on this Chat Cider Con 2021 February 2-5, 2021 in Chicago Cidrexpo 2021 February 6-8, 2021 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Ciderville Updates & Coming Attractions is a mini episode beginning with info on the England Cider Tour scheduled for September 1-6, 2020. I also discuss Totally Cider Tours that I will be look forwarding to once we get by coronavirus. Next up is an Audio Snap Shop from Denmark listener, Sune! Find out about the October 10, 2020 cider fest for this country. Coming Attractions features a reading by author Christopher Shockey. He and Kristen Shockey co-wrote the Big Book of Cidermaking which will be released on September 1, 2020. Subscribe to this podcast today, to listen to the full chat on episode 231, which will be released on July 22nd. Get on Cider Chat! Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to ria@ciderchat.com Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to ria@ciderchat.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

You’ve probably heard that fermented foods are great for gut health. But do you know why?   Kirsten and Chris Shockey have been fervently fermenting since the early 2000s. After developing nearly a cult following at their farmer’s market, they found themselves talking more about the fermenting process than the products. The Shockeys realized there might be greater demand for teaching about fermentation instead of selling fermented foods.  Learn about grain-based ferments such as natto, tempeh, koji, and miso and why these foods are good for you and the planet  Listen to this episode to learn about fermenting and how you can get started! 

Our guests are Kirsten and Christopher Shockey. They are the co-founders of Ferment Works where they educate people about fermented foods. They are also the co-author of multiple books about fermentation, including “Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans", which came out in June 2019. Fermented foods are gaining global attention lately for their amazing flavors and health benefits, but Kirsten and Christopher already have 20 years of experience in the field. In this episode, we will discuss how they got into fermentation, why fermented foods are so good for you, what fermented foods you can make in your own kitchen and much, much more!Japan Eats is powered by Simplecast.

On today's episode of THE FOOD SEEN (#400 btw!) it's been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there's even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it's way more than “sticky beans and fuzzy rice”! Image Courtesy of Ferment Works The FOOD SEEN is powered by Simplecast.

Episode 016. Are you selling physical products? Can you scale fast if necessary? Have you considered adding information, education and/or entertainment to your product line? Kirsten and Christopher Shockey had a farmer’s market-based fermented edibles business (think sauerkraut) that was so popular and grew so fast that Whole Foods Market put in a massive order […]

Join Kirsten Shockey, Christopher Shockey, and Jonathan Carr as they discuss the wonderful world of microbes, what their favorite ferments are, and the many things in your home that you can do with ferments.  Here is a collection of resources that may pique your interest: Lehman's My Fermentation Membership Fermentation Resources Non-Alcoholic Beer Wine Other Spirits Vegetables and Nuts Dairy and Eggs Grains Meat and Fish Books by our guests: Kirsten and Christopher Shockey Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Bean Fiery Ferments Jonathan Carr Ciderhouse Cookbook   Check out the MOTHER EARTH NEWS Bookstore for more resources that may pique your interests! To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live! The Mother Earth News and Friends podcast is a production of Ogden Publications.  

We have two guests on today's podcast, Kristen and Christopher Shockey. They'll be talking about their new book, Miso, Tempeh, Natto & Other Tasty Ferments. Learn the many health benefits and history of these superfoods, and why you should have them in your diet. Episode link: https://www.culturedfoodlife.com/podcast/episode-87-learn-more-about-miso-tempeh-and-natto/

Kriben Govender (Honours Degree in Food Science and Technology) and James Shadrach (Honours Degree in Psychology) having an entertaining conversation with the hilarious Kirsten and Christopher Shockey. We talk about the ins and outs of fermenting vegetables, cider making, miso, tempeh, natto and much more.   Bio:   Kirsten & Christopher Shockey got their start in fermenting foods, first in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realised their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. Kirsten & Christopher still experiments with new recipes, helping others set up in-house or farmstead “fermentories”, and teach classes at their farm and hosts small farm workshops. Kirsten & Christopher lives on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.        Topics discussed:   Knowing where your foods comes from Preserving the bounty Farm steading Growing food chemically free for optimal health You are what you eat Regenerative Farming Zach Bush Podcast https://podcast.nourishmeorganics.com.au/zach-bush-md-on-glyphosate-the-chronic-disease-epidemic-and-solutions-for-a-brighter-future Exploring Diets that work for you Supporting Farmers The Power of Consumers Eating low on the food chain More whole foods and less processed foods City Gardens and Communal Gardens Easy vegetables to grow and ferment Fermented Vegetables book https://www.nourishmeorganics.com.au/products/fermented-vegetables-by-kirsten-christopher-shockey Craving fermented foods Commercial production of fermented vegetables Kirsten’s first fermented vegetable recipe Fermented foods fusions How to work out the appropriate salt ratio The purpose of salt in the fermentation Fermenting tomatoes Fermenting cucumbers (pickles) Controlling bad funk/ spoilage - yeast, mould and fungi Enhancing good funk- fermented flavours Brine and Fermento "Submerge in brine conquers evil every time" Adjusting recipes for different climates and conditions- salt vs heat Real ferments vs pasteurised ferments Encouraging children to consume ferments Tasting regularly Fermenting in mason jars Fermentation Variables Top five vegetables ferments for beginners Fermented French Fries Unconventional vegetables to ferment Fermenting herbs Rule of thumb for fermenting time Temperature vs Crock Size vs Ferment time vs Flavour/ Texture Optimal ferment time for maximum probiotic content and predigestion  Seaweed ferments Hard cider making Using wild yeasts Fermentation time for Cider Making New book: Miso, Tempeh, Natto Incorporating ferments into your meal Making Koji Controlling temperature  Miso Making What is a garum? https://en.wikipedia.org/wiki/Garum Top tips for Gut Health     Brought to you by:   Nourishme Organics- Your Fermented Food Making Store   Shop Fermented Vegetables- 10% off using code:  shockey   https://www.nourishmeorganics.com.au/collections/fermented-vegetables     Allele Microbiome- Microbiome Testing   Microbiome Stool testing (10% off Gut Explorer Pro using code: gutlove)    https://www.allele.com.au/collections/frontpage/products/gut-microbiome-analysis     Connect with Kirsten and Christopher Shockey   Website- www.ferment.works     Connect with Kriben Govender:    Facebook- https://www.facebook.com/kribengee/ Instagram- https://www.instagram.com/kribengovender/ Youtube- https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1 Gut Health Gurus Facebook Group: https://www.facebook.com/groups/nourishmeorganics/ Mito Wellness Support Facebook Group: https://www.facebook.com/groups/347845406055631/   Download links                 If you enjoyed this episode and would like to show your support:   1) Please subscribe on Itunes and leave a positive review     Instructions:   - Click this link  https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2   - Click "View in Itunes" button on the left hand side - This will open Itunes app - Click "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button   Non Itunes user’s can leave a Google Review here: http://bit.ly/nourishmeorganics     2) Subscribe, like and leave a positive comment on Youtube   https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1   3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc 5) Support us on Patreon for as little as $5 per month and get same day, early access to our latest podcasts (typically around 4 to 6 weeks earlier than the general public) https://www.patreon.com/nourishmeorganics   Thank you so much for your support. 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Replay of segment 3 of The Wisconsin Vegetable Gardener Radio Show from 6-30-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Thank you for listening and downloading the show Topics: Joey and Holly talk with their guest Christopher & Kirsten of http://ferment.works/ Weeds you can eat Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops. 1.What is the basis of fermentation and benefits fermentation has to our body? 2.Whats the difference of something like beer or wine vs lacto fermentation? 3. We know kraut as made with cabbage – can kraut be made with other vegetables? 4.It seems like a lot of people are getting into home fermentation – why do you think that is? 5.Anything a new home fermenter needs to be majorly aware of? Safety, health concerns, cross contamination….etc 6.Does home fermentation require a large investment or can it be items one has already in their kitchen? 7.How do we find out more about you?...website, etc https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Use coupon code WIVEG15 to save 15% at www.rebelgreen.com/shop Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout Purple cow organics of https://www.purplecoworganics.com

Replay of The Wisconsin Vegetable Gardener Radio Show from 6-30-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Thank you for listening and downloading the show Topics: Joey and Holly talk about weeds in your garden that you can eat. Plus the back to Eden gardening method, their guest Christopher & Kirsten of http://ferment.works/ Weeds you can eat 1.Lambsquarters – pigweed or goosefoot – substitute for spinach - good source of Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Thiamin, Riboflavin, Vitamin B6, Calcium, Potassium, Copper and Manganese. 2.Dandelion greens - vitamins C and B6, thiamin, riboflavin, calcium, iron (crucial for generating red blood cells), potassium (to help regulate heart rate and blood pressure), and manganese. Other nutrients present in dandelion greens include folate, magnesium, phosphorus, and copper. 3.Dandelion roots - used for loss of appetite, upset stomach, intestinal gas, gallstones, joint pain, muscle aches, eczema, and bruises. Dandelion is also used to increase urine production and as a laxative to increase bowel movements. It is also used as skin toner, blood tonic, and digestive tonic. – Boil and drink as tea 4.Purslane - It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus. 5.Broadleaf plantain – cook like kale or spinach or any other green – good for digestive system and colds 6.Burdock - Burdock root is a blood purifier, lymphatic system strengthener, natural diuretic and skin healer. It also defends against diabetes, combats cancer, improves arthritis, helps treat an enlarged spleen and fights tonsillitis. Back to eden garden method 1.Choose area 2.Cover area with newspaper – no gaps 3.Cover with compost 4.Cover with 6 inches of wood chips – mimic forest floor 5.Start planting – scrape wood chips and plant into compost 6.Wood chips will break down and feed soil Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops. 1.What is the basis of fermentation and benefits fermentation has to our body? 2.Whats the difference of something like beer or wine vs lacto fermentation? 3. We know kraut as made with cabbage – can kraut be made with other vegetables? 4.It seems like a lot of people are getting into home fermentation – why do you think that is? 5.Anything a new home fermenter needs to be majorly aware of? Safety, health concerns, cross contamination….etc 6.Does home fermentation require a large investment or can it be items one has already in their kitchen? 7.How do we find out more about you?...website, etc https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Use coupon code WIVEG15 to save 15% at www.rebelgreen.com/shop Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout Purple cow organics of https://www.purplecoworganics.com

Topics covered in this episode The basics of fermented foods and their benefits. Fermented food safety tips. Why fermented food is worth our attention as an important food. How fermented foods can positively effect our gut. How gut health is connected with a healthy mind. Tips for working fermented foods into your routine. How to ferment your own foods More about their "Fiery Ferments Book" About Kirsten & Christopher Kirsten and Christopher Shockey got their start in fermenting foods with their organic food company, where they created over forty varieties of saurkrauts and kimchis. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They teach classes nationally and on their 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 19 years. They are co-authors of two books on fermentation, best-selling Fermented Vegetables and the new Fiery Ferments, May 2017 Where to find Kirsten and Christopher Website: http://ferment.works/ Facebook: https://www.facebook.com/FermentWorks1/ Instagram: https://www.instagram.com/ferment.works/ Buy their Book "Fiery Ferments" on Amazon here

Kirsten Shockey visits Perfectly Healthy And Toned Radio to discuss her book,"Fermented Vegetables". Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.  They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.  Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars.  At the end of the day they go to bed exhausted and knowing life is good. Visit tp://ferment.works to learn more

Christopher Shockey, author of Fermenting Vegetables, talks about fermenting at home. Produced and hosted by Jennifer Bell, khsu.org

Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially, for a long time and their experience shines in their new book featuring sixty-four vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more. Show notes: Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing. The Fermentista’s Kitchen Visit the Shockey’s website for upcoming events and other fermentation news. [Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Amazon](http://www.amazon.com/exec/obidos/ASIN/1612124259/fermup-20) Find the book on Amazon or at your local bookstore. Christopher Shockey @Fermentista @ Twitter Kirsten K Shockey on Twitter Fermentista :: Love me some fermented vegetables on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.