Podcasts about edible alchemy

Food doesn't just fuel us. It can juice us up! Learn about 7 aphrodisiac foods that might add some excitement to your life. Plus: Win a free-food gift card.   What are aphrodisiac foods? What is it that makes these foods sexy?   What nutrition elements contribute to aphrodisiac foods? B vitamins Zinc Boron Flavonoids And some others   What  physiological effects do aphrodisiac foods have? Increased blood flow Mood enhancer Hormone balancing Energy production Testosterone and sperm production Estrogen production Libido boosting Pheromone mimic Body warming   7 important aphrodisiac foods!   PLUS: The Weekly Challenge!   THIS WEEK’S GIVE-AWAY: $60 Gift Card from Nona Lim / www.nonalim.com   TO ENTER THE DRAWING Accept Mary’s Weekly Challenge by… Commenting on Mary’s Facebook post about this episode (Aphrodisiac Foods) Just tell us that you “accept” Mary’s challenge! (To incorporate one of these foods in the next special night)   LINKS FREE Quick Start Guide http://marypurdy.co/quick-start-guide-sign-up/   Recipe for ChocaMacaCinnaCayeLatte http://marypurdy.co/hot-chocolate-recipe/   Isabel Allende recipe for Reconciliation Soup http://isabelallende.com/en/book/aphrodite/excerpt   Book by Helen Yoest - "Plants with Benefits" https://www.goodreads.com/book/show/18143277-plants-with-benefits   ABOUT THE SHOW Mary Purdy, MS, RDN, dishes out easy-to-digest info, tips, and advice about nutrition & lifestyle, backed by over 10 years of clinical experience and a healthy sense of humor.   iTunes Please Subscribe, Rate, and Review on Podcasts App (or iTunes) https://itunes.apple.com/us/podcast/marys-nutrition-show/id1245983321   ABOUT MARY Mary Purdy is a Registered Dietitian with a Masters in Clinical Nutrition from Bastyr University. Past experience: • Private practice (8 yrs) • Adjunct professor at Bastyr University • Clinical Supervisor at Bastyr Center for Natural Health. Mary currently works as a Registered Dietitian Coach at the Scientific Wellness company, Arivale. Mary takes an integrative/holistic approach to diet, health & wellness and believes that food is medicine!   Mary has a new website! http://marypurdy.co/   Mary’s (free) Quick Start Guide to Nutrition http://marypurdy.co/quick-start-guide-sign-up/   DISCLAIMER This podcast is intended for entertainment purposes only. Please consult your doctor before following any information you hear here. The opinions expressed here are those exclusively of Mary Purdy, the Show’s producers, and guests, and do not necessarily represent the views of Arivale, Bastyr, Dietitians in Integrative and Functional Medicine, or other entities.  

For some, the idea of fermentation is relatively new and topical. For others, it’s a deeply engrained part of their cultural background. I’m relatively new to learning about the process of fermenting foods, and a lot of my appreciation comes from this week’s guest, Alexis Goertz! Alexis is a fermentation coach and expert, as well as the co-founder of Edible Alchemy CoLaboratory.  Edible Alchemy was founded in Winnipeg in January 2013 by Alexis and her friend and business partner Natalie Elizabeth, where they hosted workshops about the possibilities and inevitabilities of the microbial world. This led to a spread of exciting ventures, including the Probiotic Bacteria Bar, talks, discussions, tours, workshops, and more. Alexis moved to Berlin in 2014 and brought the first Bacteria Bar with her to see if there was any interest. Undoubtedly it brought a large following, and Alexis began to expand the Edible Alchemy CoLaboratory across two continents. In our interview, Alexis shares her wealth of knowledge surrounding fermented foods and microbiome health. She explores the history and reasons that cultures ferment their foods worldwide, the importance of fermentation for gut health, and the ways in which fermentation scenes compare and differ between North America and Europe. We also talk all about how she’s helping to change the perspective on “scary” or “gross” words like bacteria, yeast and mould – so if those may you a bit squeamish, stay tuned, because she does an amazing job normalizing the idea of bacterias and moulds. She taught me SO much in our interview and has a natural passion and ease translating the science of fermentation in a fun, edu-taining way! Listen to the episode in the player above, or download on iTunes, Spotify, Stitcher, or Google Music! Resources: Main website: http://ediblealchemy.co Online courses: https://ediblealchemyacademy.com/courses Sandor Katz's Art of Fermentation: https://we.riseup.net/assets/378662/ArtFermentation.pdf Social: Instagram: @ediblealchemydotco Facebook: @EdibleAlchemyColaboratory

Die Vegan Queen zusammen mit der Queen Of Fermentation an einem Küchentisch? Das klingt nach einer spannenden Bakterien-Party (aber nicht weil Sophia in dieser Folge hörbar verschnupft war…). Die in Berlin lebende Kanadierin Alexis wurde von der Presse zurecht als „Königin der Fermentation“ betitelt, mit unheimlichem Wissensdurst hat sie sich zur Expertin für Kombucha, Sauerteig, Pickling, Ginger Beer und Co. entwickelt und gibt ihr Wissen in Workshops und bei Events, aber auch in Webinars weiter. Mit ihrer spielerischen Art und Leichtigkeit gibt sie fundiertes Wissen weiter, das nicht nur lecker schmeckt, sondern auch unheimlich gut für unsere Gesundheit ist. Alexis erzählt von ihrer kulinarisch eher kuriosen Kindheit im verschlafenen Winnipeg mit Sprühkäse und was es mit einer „bacteria bar“ auf sich hat, mir der sie auch auf Musikfestivals unterwegs ist. Sie stellt Cornelius vor, ihren über 100 Jahre alten Sauerteig und ergründet und teilt mit Sophia die tiefe Liebe zum Umami-Allrounder Miso... www.soulbottles.de Alexis Goertz - the queen of fermentation: https://ediblealchemy.co/ https://mother-kombucha.de/

For our final episode in 2017, Claudi visited the wonderful Alexis Goertz, co-founder of Edible Alchemy (@ediblealchemy.co), co-founder of Mother Kombucha (@mother.kombucha.berlin) and quite a lot more. She is Berlin’s queen of fermentation, a self-proclaimed probiotic warrior and without a doubt one of the most energetic, positive, bubbly and charismatic woman I know. If she’s not in Berlin she’s travelling through the lands with the Microbial Circus, she’s an avid adventurer, a culture dealer, bacteria barista and, and, and... Before we really dive in, our very last tour in 2017 is running on Saturday, 16th December at 3pm - it’s our final "Conscious Gifts & Glühwein" session in creative Kreuzberg. Check out all the details, routes and prices and sign up here. Of course, you shall be rewarded for listening to the podcast! We’re giving you a special discount of 5 euros off the ticket price. To redeem it, just enter the discount code 'greenmexmas' when booking your spot on Eventbrite. Back to today’s episode: Apart from having the nicest participants on the tours, it also warms my heart when I think about how amazing our partners are. They’re so welcoming and giving - and also super spontaneous. One these amazing partners - and meanwhile also good friends - is Alexis from Edible Alchemy. I had THE BEST time recording this interview with her. I could have chatted for hours and hours because what she does, and especially how she does it, is purely fascinating. QUICK FACTS ABOUT EDIBLE ALCHEMY Through her platform Edible Alchemy, Alexis and her co-founder Natalie share tons of value-packed content about healthy lifestyles, food skills and creative experimentation through fermentation. And fermentation has SO many superpowers. But we’re not just talking about our health, it can also play a huge role in preventing food waste and even has the potential to eliminate hunger and disease. Unfortunately, like with so many truly incredible healing forces of mother nature, our Western culture has become largely out of touch with our microbial world. Instead, we tend towards processed, packaged, pasteurized and fast food. Thank god Alexis is here to guide us back to the sustainable powers of fermentation, through colorful events, free webinars, lots of great content on the website - and, most importantly, super fun, interactive, hands-on fermentation workshops. Really guys, her whole story absolutely captured me. It’s a tale of adventure, braveness, travels, immersing with different cultures, empowerment through teaching - and, of course, eating the most delicious foods. IN THIS PODCAST EPISODE, YOU'LL LEARN ABOUT: How many fermented foods we have around us everyday How fermentation links to the topic of food waste The secret forces behind our brain-gut-connection How fermentation can quadruple nutritional values in our food Why fermentation can be a cutting edge tool for chefs and restaurant owners The beauty of creating a passion business that’s kicked off by demand The strong ties between our human cultures and fermented foods  The importance of getting out of your comfort zone & letting your instincts guide you A life changing year in Mozambique Why teaching doesn’t only empower the teacher Why times have never been better to start with fermentation What makes the Edible Alchemy events & workshops so unique And much, much more... You see, there are lots of exciting takeaways waiting for you - so let's not waste time & start the show, shall we? LINKS & SHOWNOTES: Edible Alchemy website | Facebook | Instagram Mother Kombucha  Upcoming Edible Alchemy Workshops & Events  Microbial Circus Tour Kulturlabor Trial & Error  Recycled Creativity Festival Circular Economy Tour Kreuzkölln (photos) As always just a few quick final shout outs before leaving you: 1. Conscious Gifts & Glühwein Tour: It’d be a pleasure to see you on our last tour 2017 on the 16th December, so check out the details & grab your ticket now. Don't forget: 5 euros off with the discount code "greenmexmas" on Eventbrite :) 2. Green Berlin tours as Christmas present: If you are looking to gift a unique experience to a loved one, maybe one of our Green Berlin Tours is a good idea. Get in touch & we make you a voucher. 3. If you took value out of this episode, please share it with your friends and leave us a short review on iTunes. Your feedback is important to make the show better and spread the messages to more people. Thanks so much for supporting us, it really means a lot!  4. And lastly, if you wanna stay up to date with the latest interviews, green events, tours and our explorations in the Berlin green scene, sign up for our monthly newsletter. We got a little thank you if you do so: we’ll send you our best-of guide to 7 of awesome eco-minded places in the city for free. That’s it! Thanks so much for listening! Good times ahead & we all have the power to make it happen. Have a wonderful Christmas time & spread some good green vibes :)

In Episode 48 of The Real Food Reel with speak with Alexis Goertz, self-proclaimed Bacteria Barista from Edible Alchemy. Alexis sees her goal to be to educate people on probiotics, healthy living and eating, and to make words like ‘bacteria', ‘yeast' and ‘fermentation' less scary. Let's talk fermentation with Alexis. Show Notes Edible Alchemy https://ediblealchemy.co Edible Alchemy ‘Zines' https://ediblealchemy.co/zines/ Edible Alchemy Webinars https://ediblealchemy.co/webinars/ The post RFR 48 : Fermentation with Bacteria Barista Alexis Goertz appeared first on The Wellness Couch.

If you experience any technical difficulties with this video or would like to make an accessibility-related request, please send a message to digicomm@uchicago.edu. Dietrich & Andrea Mattson-McGaffey, co-founders and co-coordinators of Edible Alchemy, speaking. EA is Chicago's local-source, sustainable & organic foods co-op, catering, dinner, and workshop center based at their community loft & rooftop garden in Pilsen. They are passionate about teaching the value of human connections to food, self-sustainability, local foods, and the transformative power of communities gathering to share stories and a meal. More at ediblealchemyfoods.com Wednesday Lunch is a Divinity School tradition started many decades ago. At noon on Wednesdays when the quarter is in session a delicious vegetarian meal is made in the Swift Hall kitchen by our student chefs and lunch crew. Once the three-course meal has reached dessert each week there is a talk by a faculty member or student from throughout the University, a community member from the greater Chicago area, or a guest from a wider distance. Recorded in Swift Hall on April 16, 2014.

If you experience any technical difficulties with this video or would like to make an accessibility-related request, please send a message to digicomm@uchicago.edu. Dietrich & Andrea Mattson-McGaffey, co-founders and co-coordinators of Edible Alchemy, speaking. EA is Chicago's local-source, sustainable & organic foods co-op, catering, dinner, and workshop center based at their community loft & rooftop garden in Pilsen. They are passionate about teaching the value of human connections to food, self-sustainability, local foods, and the transformative power of communities gathering to share stories and a meal. More at ediblealchemyfoods.com Wednesday Lunch is a Divinity School tradition started many decades ago. At noon on Wednesdays when the quarter is in session a delicious vegetarian meal is made in the Swift Hall kitchen by our student chefs and lunch crew. Once the three-course meal has reached dessert each week there is a talk by a faculty member or student from throughout the University, a community member from the greater Chicago area, or a guest from a wider distance. Recorded in Swift Hall on April 16, 2014.

This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago. Show notes: [Sparkling water lightens foods Chicago Tribune](http://articles.chicagotribune.com/2003-01-08/entertainment/0301080031_1_dough-sparkling-carbon-dioxide) [Carbonating: The Cheap and Easy Way Instructables](http://www.instructables.com/id/Carbonating%3a-The-Cheap-and-Easy-Way/) [Fermented Hot Sauces Coop Sauce](http://coopsauce.com/product-category/hot-sauces/) [Coop Sauce Product Categories Archive Hot Sauces](http://coopsauce.com/product-category/hot-sauces/) [Home Angelic Organics Learning Center](http://www.learngrowconnect.org/) [Edible Alchemy Edible Alchemy Foods Co-op](http://ediblealchemyfoods.com/) NessAlla Kombucha [7 day SCOBY time lapse YouTube](http://www.youtube.com/watch?v=VTSUU83TtVM) [NessAlla’s new Brewery YouTube](http://www.youtube.com/watch?v=nrL7DT-GjGo) [Kombucha ale: A new kind of funk DRAFT Magazine](http://draftmag.com/new/feature/kombucha-ale-new-funk/) [Kombucha with a tropical fruit juice blend The Fermented Man](http://www.thefermentedman.com/post/79371820959/kombucha-with-a-tropical-fruit-juice-blend) [Preserved Lemonade, Salty Lemonade or Chanh Muoi Phickle](http://phickle.com/index.php/preserved-lemonade/) IDEAS IN FOOD: Pistachio Yogurt IDEAS IN FOOD: The Next Step: Cultured Panna No-Cotta IDEAS IN FOOD: Cultured Custard IDEAS IN FOOD: Sunflower Seed Yogurt Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.