Podcasts about ferment

This episode we welcome Kenji Morimoto (@kenjcooks) to the podcast. Kenji is a content creator, educator and food writer who is on a mission to demystify the ancient art of fermentation. He joins to talk about his new book, Ferment, and explains how to make things like kimchi, miso and cheong without any specialist equipment as well as giving some delicious recipes to use them in. Learn more about your ad choices. Visit podcastchoices.com/adchoices

C'est le coup de gueule de la semaine dans le monde du sport : décorticage et débat autour de cette sortie médiatique !

durée : 00:19:20 - Mathilde Simon de l'Echo Sauvage cuisine les boutons floraux lacto- fermentés et au vinaigre - Les bourgeons floraux lacto-fermentés ou au vinaigre comme les câpres peuvent accompagner de façon originale différents plats ou se consommer en apéritif.

Les fermetures accélèrent dans les réseaux d'agences bancaires qui maillent le territoire. Dans « La Story », le podcast d'actualité des « Echos », Margaux Boulte et son invitée Krystèle Tachdjian révèlent les bouleversements que vit l'organisation des banques traditionnelles françaises.Retrouvez l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access : abonnement.lesechos.fr/lastoryLa Story est un podcast des « Echos » présenté par Margaux Boulte. Cet épisode a été enregistré en avril 2025. Rédaction en chef : Clémence Lemaistre. Invitée : Krystèle Tachdjian (journaliste spécialiste des banques aux « Echos »). Réalisation : Willy Ganne. Chargée de production et d'édition : Michèle Warnet. Musique : Théo Boulenger. Identité graphique : Upian. Photo : Pascal Sittler/REA. Sons : TF1, BFM TV, CIC, Boursorama, Revolut. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Aujourd'hui, Charles Consigny, Didier Giraud et Fatima Aït Bounoua, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver's Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn't just a cidery—it's a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn't an estate cidery where everything is grown on-site—but what sets Oliver's cider and perry apart is Tom himself. A master blender with an instinct for balance, he brings character to every bottle. And while the farm may not produce every apple, it certainly imparts its own terroir through the land, the barns, and the quiet, purposeful rhythm of the work. Tom and Ria In this Cider Chat Blending Tradition with Innovation Tom is now experimenting with distillation: apple brandy, pommeau-style blends, and barrel-aged perry into brandy too! He's careful with naming, refusing to call something a “Pommeau” unless it honors French tradition. Barrels sourced from rum, sherry, port, bourbon, and white wine shape each unique blend. Tasting in the Barrel Room In the barrel room We tasted perries straight from the barrel—some from single ancient trees, others blended with gin pears or red pear varieties. Each sip revealed: Confectionary sweetness Banana, melon, pineapple notes Mellow malolactic fermentation This isn't a showpiece cidery as Tom puts it, “It's a working farm“, evolving from a hop yard and now cider. Tom calls it “just a part of the agricultural calendar.” No pretense, just purpose. Tom Oliver straddles the line between tradition and experimentation with ease. Whether it's a single-varietal showcase or a spirit-kissed blend, the goal remains the same: make cider that speaks of time, place, and people. Contact info for Oliver's Cider and Perry Co. Website: https://www.oliversciderandperry.co.uk Mentions in this Cider Chat 2025 Totally Cider Tour_UK Edition Send an email to info@ciderchat.com to get on the wait list for the next cider tour! Tom Oliver Featured episodes: 029 Tom Oliver| Oliver's Cider and Perry, UK 105 Tom Oliver on Making Perry | UK 366 Acclaimed Cider w/Minimal Intervention | Tom Oliver

In a time of rapidly shifting administrative law norms, the Department of Labor and NLRB have had busy and in some ways aggressive dockets over the last year. Our panel of experts will assess the regulatory and enforcement approach and key initiatives at DOL and NLRB during the final year of the Biden Administration; how does it grade out compared to prior years? And during the early days of the Trump Administration, how is the regulatory approach changing—or staying the same?

durée : 00:01:39 - Beauté et bien-être, ici RCFM - La fermentation de cette huile précieuse permet de la redécouvrir et d'en décupler les qualités.

Wiek temu musieliśmy opuścić raj fizyki klasycznej. Mechanika kwantowa zmusiła nas do porzucenia dawnych sposobów myślenia o świecie. Uruchomiła też jednak rewolucję technologiczną. W jakiej jest kondycji? Jakie tajemnice skrywa? W jaką przyszłość nas zabiera? Opowiadają jej znawcy – prof. Rafał Demkowicz-Dobrzański, prof. Marek Trippenbach i dr Grzegorz Łach z Wydziału Fizyki Uniwersytetu Warszawskiego.

Our episode today is one of many from the archives. We'll be back tomorrow with more new poetry and reflection! Today's poem is Ferment by Monica Rico. The Slowdown is your daily poetry ritual. In this episode, Major writes… “When writing poems and essays, I saturate my brain, when in fact, I should instead let intuition and a meandering knowing take over. There is something in the old-time folk wisdom, in what some used to call “common sense,” that which cannot be learned in a book, but arrives from the sweet streets of living.” Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp

Kia ora,Welcome to Monday's Economy Watch where we follow the economic events and trends that affect Aotearoa/New Zealand.I'm David Chaston and this is the international edition from Interest.co.nz.And today we lead with news we start the week with current data that is almost certainly not indicative of what's to come. The policy landscape is in ferment.First in the week ahead however, locally it will be all about migration, retail sales, and a look a second look at 2025 inflation levels. In Australia their data releases will be about business and consumer sentiment, and industrial production.Elsewhere, India will release a CPI update. Canada's central bank will review its policy rate on Thursday (NZT) and is expected to cut it by -25 bps to 2.75%.In the US, upcoming updates will be for CPI and PPI, the Michigan consumer sentiment survey, and January JOLTS job data.But first up today, weekend data releases from China confirmed they have slipped into a deflationary funk. Consumer prices fell -0.7% in February from a year ago (-0.5% was expected), and producer prices were down -2.2% (-2.1% was expected).China's consumer price decline was their first consumer deflation since January 2024, amid fading seasonal demand following the Spring Festival in late January. Food prices fell the most in 13 months, down -3.3%, dragged by a steep decrease in cost of fresh vegetables and a sharp slowdown in pork prices. Beef prices are down -13.3% from a year ago, lamb prices by -6.6%. Milk prices are down -1.4% on the same basis.China's producer prices are falling faster than consumer prices, but not really at an accelerating rate.Earlier in the weekend, China said its exports rose +2.3% in February, but that was notably less than the +5% rise expected. China's imports fell -8.4% when a +1% rise was expected. That means their merchandise trade balance rose to +US$170 bln, well above the January +US$142 bln and spiked by reactions to US trade and tariff policies. Their data shows a -US$1.1 bln February deficit in their trade with New Zealand. With Australia it was a -US$8.4 bln deficit.We may also get China new yuan loan data at the end of this week, although it is coming in a bit later, and weaker, these past few months.Despite all the US, China and global trade woes, the New York Fed's tracking of global supply chain pressures is reporting a pretty sanguine situation. Of course, that will undoubtedly change going forward.In the US, the February non-farm payrolls report showed the US economy added +151,000 jobs in February, slightly below the +160,000 expected. The January data was downwardly revised to +125,000 from the original +143,000. Their jobless rate ticked up to 4.1%. We should note that virtually none of the DOGE cuts are reflected in this data. Their participation rate fell.The actual unadjusted rise in February from January was +891,000 in this payroll survey data, but that was less than seasonal factors would have usually delivered and less than the +1,065,000 gain in the same period in 2024. Including the unincorporated self-employed, the total number of employed people was 162.5 mln, and that was less than in January. The shift to company payrolls is still happening but slower, and the total number of people actually employed actually dropped. Average weekly earnings were up +3.4% from a year ago and that was their least in more than a year. (Over the past 12 months, that rise has averaged +3.7%, so a notable tailing off in February.)The US Fed boss Powell talked about the outlook for the US economy over the weekend, and commented that they see no reason to be cutting their policy rates any time soon.The US Fed's tightening process continues with their balance sheet now down to US$6.75 tln, down by -US$782 bln in a year and eating into its pandemic surge now. Pre-pandemic, it was a balance sheet equivalent to 19.0% of US GDP. It peaked at 35.4% in April 2022. Now it is back to 22.5% of GDP. So normalisation looms. (For reference the RBNZ balance sheet is also currently at 22.5% of our GDP.)In Canada, their February labour force data wasn't that flash. Full-time employment fell -20,000 while part-time employment rose +21,000. But their average hourly wages rose +4.0%. Their participation rate fell too. No-one expects this labour force data to improve while the tariff war hostilities build in 2025.The US president has threatened Canada again, this time with 'reciprocal' tariffs on dairy and timber. If he goes ahead, it will almost certainly backfire on Americans. Canada is already the US dairy industry's second largest export market and that market will almost certainly reject US goods. And Canadian timber is well-embedded into US house building. Trump wants US national forests harvested to replace Canadian supplies but that will take time to build volumes, and come at higher prices.In Australia, plans to call an April federal election have been shelved, partly because of the expected physical and financial clean up after tropical cyclone Alfred. There are now still more than ¼ mln people without electricity this morning, and the storm is lingering longer than expected and the flooding heavier. The new expected election date will be sometime in May. There will be a new Budget update there in three weeks, on Tuesday, March 25, 2025.In Western Australia, their incumbent Labor government won with a thumping majority, way better than anticipated.Today the UST 10yr yield is now at 4.30%, down -2 bps from Saturday at this time. Here is an update of Wall Street earnings for Q4-2024. It is pretty positive.The price of gold will start today at just over US$2911/oz and up +US$3 from Saturday.Oil prices are still just on US$67/bbl in the US and the international Brent price is just under US$70.50/bbl.The Kiwi dollar is now at 57.1 USc and up +10 bps from Saturday. Against the Aussie however we are down -10 bps at 90.5 AUc. Against the euro we are up +10 bps at 52.7 euro cents. That all means our TWI-5 starts today just over 66.6, and up +20 bps from Saturday.The bitcoin price started today at US$82,620 and down a net -5.6% from this time Saturday. That means it is given up all its gains after the US election in November. Volatility over the past 24 hours has been moderate at +/- 2.4%.You can find links to the articles mentioned today in our show notes.You can get more news affecting the economy in New Zealand from interest.co.nz.Kia ora. I'm David Chaston. And we will do this again tomorrow.

Bienvenue sur le podcast d'Elles en Mayenne, le podcast qui met en lumières les femmes mayennaises. Aujourd'hui, je reçois à mon micro Sylvie et Marjolaine, les créatrices et gérantes de l'atelier du ferment, producteur de kéfir, une boisson aux multiples bienfaitsÀ travers cet épisode, nous découvrirons l'histoire de cette aventure, les défis et les satisfactions de deux femmes entrepreneuses en Mayenne.Merci Sylvie et Marjolaine de vous être livrées avec spontanéité.Alors installez-vous confortablement, et laissez-vous inspirer par cette belle histoire de passion, de persévérance et de fermentations !https://www.latelierduferment.com/

durée : 00:02:48 - Les urgences de Mayenne ferment jusqu'au 12 février

Discussion avec Stéphanie Villeneuve, personnalité QUBPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Des postes de police à Laval ont été fermés et les services aux citoyens ne sont plus rendus. Entrevue avec Sylvain Tardif, président de la Fraternité des policiers de Laval.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Le marché des deux-roues ralentit, les billets SNCF pour ce printemps… Rattrapez l'actualité économique du jour avec notre podcast 120 secondes. Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d'informations.

Karl and Erum are taking us deep into the intersection of biology, industry, and innovation with their guest, Jason Kakoyiannis. Jason is the founder of Bioscentric, advisor at Allonnia, and managing partner of Ferment! From starting his journey in the art world to leading the charge at Ferment, Jason shares how curiosity and the drive to solve complex problems led him to build a venture studio focused on market-driven biotech solutions. They discuss how biology can unlock sustainable answers to big challenges, like optimizing energy systems or creating eco-friendly alternatives in manufacturing. Along the way, Jason explains how his team finds the right problems to tackle and builds companies that merge creativity with real-world impact. It's a fascinating look at how biotech is shaping our future—one bold idea at a time! Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing? Learn more at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠ Chapters: 00:00:00 The Start of Competitive Biology 00:00:14 Thanksgiving Tales and Biotech Beginnings 00:03:26 Weather Extremes Meet Biology 00:04:54 Plastic-Eating Bacteria: Nature's Unexpected Ally 00:10:49 Jason Kakoyiannis: From Art to Biotech Revolution 00:15:40 Inside the Ferment Fund: Building Future Biotech 00:31:22 A New Model: Revenue-Driven Biotech Companies 00:32:30 Venture Studio Secrets Revealed 00:33:45 Behind the Scenes with the Ferment Team 00:35:09 The Role of Entrepreneurs in Residence 00:36:12 Alchemica's Vision: Transforming Natural Gas Production 00:41:41 Biobased Solutions: Untapped Market Opportunities 00:46:00 Flexible Spending: A New Biotech Approach 00:48:15 Success Patterns in Building Biotech Startups 00:52:45 Ferment's Mission: Solving Real Problems 00:55:04 Reflections: Key Takeaways and Insights Topics Covered:  biotech funding, venture capital, venture studio, fermentation, startups, entrepreneurship, climate biotech. Episode Links: Jason Kakoyiannis on LinkedIn Ferment Co. - Request for Problems Neri Oxman on Lex Friedman's Podcast Scavengers Reign on Netflix Allonia  - Grow Everything episode with Nicole Richards Cultivarium -  Grow Everything episode with Nili Ostrov bitBiome — Grow Everything episode with Yuji Suzuki BiomEdit — Grow Everything episode with Aaron Schacht Cemvita — Grow Everything episode with Moji Karimi  Arcadia   Puna Bio Forge Biologics Ayana Bio⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Have a question or comment? Message us here: Text or Call (804) 505-5553 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GrowEverything website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: groweverything@messaginglab.com Music by: Nihilore Production by: Amplafy Media

Celebrating all the fermented vibes

The Patient Ferment of the Early Church- Part 3

1) Sembró: En la vida se cosecha lo que se siembra. El problema es no querés sembrar para cosechar. Obviamente que la cosecha necesita esfuerzo y tiempo. Por tanto, si querés lograr cosas en tu vida necesitas hacer sacrificio y necesitas tiempo. Trata de controlar tu ansiedad y no busques las cosas fácilmente. La vida misma exige sus momentos y su tiempo. No podés pasar de un día al otro de egresado a gerente; no podés lograr tener un cuerpo bien sin hacer gimnasia dolorosa; no podés lograr aprobar una materia si no te sientas a estudiar; como así también no podés lograr que te acepten en la familia si vos no te mostrás como sos y si no haces el esfuerzo de darte con ellos. 2) Cobijaron: Cuando haces las cosas bien mucha gente te lo hará saber, pero por sobre todo porque todo lo que se hace desde el corazón genera servicio en los demás. La capacidad de servir no viene tan solo de tener un corazón dispuesto, sino también es producto de tus frutos, porque nunca un fruto de tu vida es egoísta, todo lo que se hace en esta vida repercute en el otro. 3) Fermentó: Nunca dejes de tener en claro que tenemos que relacionarnos y mezclarnos. No podemos ser un clan, que es un problema que siempre tenemos como iglesia, de convertirnos en un clan. Somos cristianos que llevamos a Cristo y al estilo de Cristo nos relacionamos con todos, porque somos un hospital de campaña, donde acogemos a los enfermos porque nosotros también somos enfermos. Cuando una iglesia tiene agenda llena de actividades no crece, sino más bien se mantiene activa con actividades para sus propios miembros. Una iglesia que sale y consuela debe estar dispuesta a escuchar y ensuciarse. Ese ensuciarse muchas veces implica ser criticado y juzgado, pero el precio vale: dar paz a tu hermano y ganar un alma para el cielo. Algo bueno está por venir. --- Support this podcast: https://podcasters.spotify.com/pod/show/misioneros-digitales-catlicos/support

Alan Kreider. How and why did the early church grow in the first four hundred years despite disincentives, harassment, and occasional persecution? In this unique historical study, veteran scholar Alan Kreider delivers the fruit of a lifetime of study as he tells the amazing story of the spread of Christianity in the Roman Empire. Challenging traditional understandings, Kreider contends the church grew because the virtue of patience was of central importance in the life and witness of the early Christians. They wrote about patience, not evangelism, and reflected on prayer, catechesis, and worship, yet the church grew–not by specific strategies but by patient ferment.https://strengthtostrength.org/the-patient-ferment-of-the-early-church/

Assurances, conso, nouvelles technologies… "On en parle" vous oriente dans tout ce qui fait votre quotidien. Au programme aujourd'hui: 1. Comment prévenir les maladies hivernales? 2. Trop de retours: commande en ligne refusée 3. Série "le patrimoine culinaire alpin" 5/5: manger une marmotte 4. Best-of guichet: les aliments fermentés, avec Francesca Fucci et Laurent Cornu

Aujourd'hui, Barbara Lefebvre, Jérôme Marty, et Jean-Loup Bonnamy, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Pēdējā laikā pieaug pieprasījums pēc pilnpiena produktiem un aizvien jauni pētījumi apliecina pilnpiena produktu pozitīvo ietekmi uz veselību. Kādi ir pilnpiena un vājpiena produkti plusi un mīnusi un, ko nozīmē šāda paradigmas maiņa Latvijā un pasaulē? Vai tas nozīmē, ka jāmainās arī piensaimniekiem, piedāvājot olbaltumvielām un taukiem bagātāku pienu? Raidījumā Kā labāk dzīvot diskutē P.Stradiņa Klīniskās universitātes slimnīcas kardioloģe, Latvijas Universitātes asociētā profesore Iveta Mintāle, piensaimnieks ģimenes uzņēmumā z/s "Mazdzērvītes" un Latvijas lielākā piensaimnieku kooperatīva "Piena loģistika" padomes priekšsēdētājs Jānis Ločmelis un P.Stradiņa Klīniskās universitātes slimnīcas Uztura speciāliste Liene Sondore. 80% no piena sastāvā esošajām olbaltumvielām ir kazeīns. Tam ir četri veidi, bet cilvēku veselību visvairāk ietekmē beta kazeīns. Latvijas Biozinātņu un tehnoloģiju universitātes profesore Daina Jonkus stāsta, ka šobrīd pasaulē veikti vairāki pētījumi un zinātnieki strādā pie liellopu selekcijas, lai ģenētiski radītu govis, kuru pienā būtu vairāk A2 un mazāk A1 kazeīna. Liene Sondore atzīst, ka Latvijā ir laba piena produktu pieejamība dažādām gaumēm, garšām un vajadzībām. Pēdējās desmitgadēs ir bijis aicinājums lietot vairāk vājpiena produktus, bet jāizvērtē ir, cik daudz un ko ar piena produktiem saprotam. Diemžēl daudzi pienu lieto tikai kā saldu jogurtu ar lielu cukura piedevu. "Piens ir labs, viegli patērējams produkts, bet jāsaprot, ka piens ir ēdiens, tas nav dzēriens," norāda Liene Sondore. "Piens ir labs olbaltumvielu avots, A, D, arī B grupas vitamīnu avots, arī satur kalciju, fosforu un citas minerālvielas. Jebkurā gadījumā šis ir produkts, kuru nevajadzētu bez pamatota iemesla izslēgt no ēdienkartes, kā diemžēl lielākā daļa sabiedrības dara," atzīst Liene Sondore. Iveta Mintāle atzīst, ka šobrīd mudina pacientus vairāk skatīties uz fermentētiem piena produktiem. Tāpat viņa norāda, ka labs produkts ir arī fermentēts siers, bet tas nav mūsu Jāņu siers, kas tiek vārīts, pievienojot sviestu un olas. Fermentēts siers ir brīnišķīga piedeva, aizvietojot gaļas produktus pie dārzeņiem. "Kvalitatīvs labs siers, cietais vai puscietais, dažādos veidos, kā lietosiet savā virtuvē, tur nav starpības," norāda Iveta Mintāle. "Es, protams, protestētu pret lielu rīta baltmaizes šķēli, uz kuras ir bieza kārta sviesta un pa virsu siers. Tas ir dīvains ēdiens. Bet ja siers ir kopā ar dārzeņiem, tas liktos apsveicami." "Ja uz sviestmaizes ir tomāta šķēlīte, jā, es noteikti balsotu par to, bet tādus dubultlabumus, kā sviests un siers vai sviests un kāda desa, kas galīgi nav pasveicama, šādas sviestmaizes vajadzētu aizmirst," turpina IVeta Mintāle. Iveta Mintāle bilst, ka atbalsta piena produktu lietošanu uzturā, bet pareizi apstrādātus, pēc iespējas labas kvalitātes un sieru, kurš taisīts no svaigpiena. Viņa neiesaka uzturā lietot industriāla apstrādātus piena produktus, piemēram, kausēto sieru vai siera desu, kur ir grūti saprast visas sastāvdaļas.

Aujourd'hui, amis des mots, nous parlons de tout... vaste sujet, me direz-vous. Mais bien sûr, je vous parle de tout, certes, mais pas de tout tout tout, juste du mot tout. Et vous allez voir que c'est déjà pas mal. On en a déjà parlé dans le Bonbon sur la langue, parce que c'est en effet un vaste sujet que ce minimot...

In this episode, we go back to a time when Science was considered blasphemy, reading was synonymous to reading the scriptures, and a University meant a religious guild, and trace the history of a reference system so simple, yet monumental: the index. We discuss how we could all benefit from having an index of our lives—important memories and learnings—in our head. If you liked this episode, do consider rating the show on Spotify or Apple Podcasts. You can reach out to me on Instagram: @‌postcards.pfn I now have a YouTube show! Check out the first three episodes of To Your Heart's Content where my co-host Deepak Gopalakrishnan and I interview a broad range of people who are in the business of Content—from musicians to marketers and artists: https://www.youtube.com/@TYHC-6PC 

Fermentēšana šobrīd lēnām kļūst populāra. Vai tas ir labs veids, lai saglabātu dārzeņus un augļus ziemai? Kas jāņem vērā, fermentējot produktus? Un kāda ir šādi sagatavotu produktu uzturvērtība? Raidījumā Kā labāk dzīvot vērtē fermentēšanas entuziaste Baiba Rudoviča, uztura speciāliste Guna Rijkure un atvijas Biozinātņu un tehnoloģiju universitātes, Pārtikas institūta vadošā pētniece, docente Asnate Ķirse-Ozoliņa. "Fermentēšana nav tikai skābi kāposti, fermentēšana ir arī dabiski raudzēta maize, tas ir arī kefīrs, jogurts, rjaženka, ko var pagatavot arī mājas apstākļos, tikai pacietība vajadzīga," norāda Baiba Rudoviča. "Sālim būtiska nozīme fermentēto produktu gatavošanā, bet ar sāli nedrīkst aizrauties. Jāizmanto tādā apjomā, lai tas ļautu darboties pienskābām baktērijām un arī citām, bet lai neļautu attīstīties lieki raugam, pelējumam un citām baktērijām, kas pārtikas produktus bojā," skaidro Asnate Ķirse-Ozoliņa. Vislabāk fermentēšanai izmantot parasto vārāmo sāli. Protams, svarīgi zināt pareizo devu.  "Ja krāna ūdens satur daudz hlora un kaļķa, šāds ūdens var ietekmēt fermentēšanas procesu. Bet nav ieteicams arī lietot vārītu ūdeni. Hlorētu vai kaļķainu ūdeni iesaka filtrēt, vai izmantot ūdeni no veikala. Arī ar avota ūdeni jābūt uzmanīgiem," atzīst Baiba Rudoviča. Savukārt Asnate Ķirse-Ozoliņa atzīst, ka ūdeni vienmēr vajag novārīt kopā ar sāli. Jāpagatavo pareizā koncentrācija, jānovāra un jāatdzesē, jo ūdenī var būt fona mikrobi, kas traucē fermentāciju, ja tas ir piesārņots. Pats sāls ir ārkārtīgi piesārņots, jā jebkura garšviela.  Fermentēšanu labāk apgūt nodarbībās, jo katrā internetā ievietotā aprakstā ir savas nianses. Arī katrai saimniecei savas pagatavošanas nianses, ko arī apliecina trīs raidījuma viešņu, kuras nodarbojas ar fermentēšanu, saruna. Ko lieto viena, otrai tas īsti neder un viņa iebilst.

Une fois la parenthèse enchantée des Jeux olympiques fermée, place à un triste constat, qui ne date pourtant pas d'hier : la France périphérique, délaissée par l'État depuis de nombreuses années, souffre d'une situation économique désastreuse, à l'inverse de la capitale, qui a brillé de mille feux pendant les Jeux. Pour Natacha Polony, les élus des territoires sinistrés devraient alerter avec ferveur l'État, afin de recréer un tissu économique stable et de relancer la production.Le magazine Marianne est en kiosques et en ligne chaque jeudi."Le goût de la vérité n'empêche pas de prendre parti". Albert CamusMarianne TV : https://tv.marianne.net/Marianne.net : https://www.marianne.net/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Baba Ramdas shares his perspective on Yogi's actions concerning the Muslim ferment and the ongoing investigation into the Varanasi Lok Sabha seat and UP election results. We delve into the complexities of these developments, exploring their implications for the political landscape.

Dr. Siobhan McCormack, Dr. Sheena Fraser, and guest Lucy Kerrison (aka The GutNut Dietician) discuss the role of diet in managing inflammatory bowel disease (IBD), focusing on Crohn's disease. Lucy emphasizes personalized nutrition, debunks dietary myths during flare-ups, and addresses challenges accessing dietitians in the NHS. The conversation covers low fiber diets, the Crohn's disease exclusion diet, essential nutrients in IBD management, fermented foods, Small Intestinal Bacterial Overgrowth (SIBO), and the low FODMAP diet. They advocate for tailored dietary advice, highlight the scarcity of dietitians for effective gut health management, and stress the importance of updated guidelines and holistic approaches in tackling gut-related conditions.Patient resourceshttps://crohnsandcolitis.org.uk https://gutscharity.org.uk https://www.bda.uk.comhttps://www.alandesmond.com/revolutionThis podcast is brought to you in collaboration with the British Society of Lifestyle Medicine.Disclaimer:The content in this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider. Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast.

There's a lot of information out there about what's "best" for your gut, but a lot of it just isn't true. In this episode, we're going to bust 9 common myths that are floating around the internet. Myths busted: Probiotics are a "cure all" for gut issues Bacteria are bad You can fix your gut overnight  Everyone should eat ferments for gut health Eat lots of fibre  Gut symptoms are always "obvious" We need to cleanse or "detox" often Artificial sweeteners are harmless  There's a "best" diet for gut health   Join our Rerversing IBD Community: Click here to learn more about how to reverse IBD inside our community!   Contact us: reversablepod.com/tips    Leave us a Review: https://www.reversablepod.com/review   SOCIAL MEDIA: Instagram  Facebook  YouTube  

Nous avons découvert le microbiote (volet 1), quels alliés précieux ces microorganismes sont pour chacun de nous. Il est temps de prendre soin d'eux. L'alimentation joue un rôle fondamental dans la bonne forme de notre microbiote, le trio alimentaire à privilégier est composé d'Oméga 3, de fibres, et de produits fermentés. Où les trouver ? En quelle quantité ? Comment les préparer ? Comment les cuisiner ? Autant de questions auxquelles répond notre invitée : Biliana Lesic, microbiologiste, fondatrice de M et Moi. ► Mon microbiote et Moi. Pour apprendre à faire vos aliments fermentés, Biliana propose chez M et Moi des ateliers, vous trouverez aussi des bocaux fermentés maison, y compris des plats en bocaux. L'épicerie est un refuge, idéal pour échanger, et se familiariser avec cette alimentation favorable au microbiote.Au restaurant Ferment, les aliments fermentés se déclinent de l'entrée au dessert, et dans le verre : des croûtons de pain au levain, au cheesecake au coulis de framboises lacto-fermentées, une crème chocolat, et un verre de kéfir pour le menu. Les aliments fermentés sont cuisinés, ou crus, en notes d'assiettes savoureuses qui permettent la découverte. Un parti pris depuis l'ouverture pour une cuisine vivante et délicieuse. Florian Diday est l'un des cofondateurs. Ferment, 51 rue Blanche, 75009 Paris.En images Pour aller plus loin :- À la rencontre de notre microbiote : Le goût du monde- Kefir ensemble, le projet scientifique du muséum d'histoire naturelle- Cuisine et fermentations, de Malika Nguon, éditions Ulmer- Ni cru ni cuit, de Marie Claire Frédéric – Alma éditeur son blog est une mine - Vilain Levain, de Valérie Zanon, autour du levain et du pain, notamment- Invisibles, 10 façons de les préparer, de Luna Kyung, éditions de l'Epure- L'Art de la fermentation, de Luna Kyung et Camille Oger, éditions La plage- Luna Kyung est l'autrice du blog : La table de Diogène est ronde, autre mine d'informations et découvertes- Fermentations naturelles, de Sandor Ellix Katz, éditions Ulmer son blog- Le guide de la fermentation du Noma, de David Zilber et René Redzepi, éditions du Chêne- Levain, 10 façons de le préparer, de Apollonia Poilâne – éditions de l'Epure- Fermentation en Afrique subsaharienne - Le goût du monde.Musique : Chega de saudade, de Pedro Mizutani.

To understand modern India, we must understand the history of Hindutva -- and we must wrestle with Savarkar. Vinayak Chaturvedi joins Amit Varma in episode 385 of The Seen and the Unseen to discuss his life and work as a historian -- and the importance of history in shaping the present moment. (FOR FULL LINKED SHOW NOTES, GO TO SEENUNSEEN.IN.) (This episode was recorded in March, 2024.) Also check out: 1. Vinayak Chaturvedi at UC Irvine and Amazon. 2. Hindutva and Violence: VD Savarkar and the Politics of History -- Vinayak Chaturvedi. 3. Peasant Pasts – History and Memory in Western India -- Vinayak Chaturvedi. 4. Imaginary Homelands -- Salman Rushdie. 5. The Road and No Country for Old Men -- Cormac McCarthy. 6. No Country for Old Men -- Joel and Ethan Coen. 7. Wanderers, Kings, Merchants: The Story of India through Its Languages — Peggy Mohan. 8. Understanding India Through Its Languages — Episode 232 of The Seen and the Unseen (w Peggy Mohan). 9. Partha Chatterjee on Amazon, Wikipedia and Columbia University. 10. The Egg -- Andy Weir. 11. Deepak VS and the Man Behind His Face -- Episode 373 of The Seen and the Unseen. 12. The Incredible Insights of Timur Kuran -- Episode 349 of The Seen and the Unseen. 13. Private Truths, Public Lies — Timur Kuran. 14. The Long Divergence — Timur Kuran. 15. Some plagiarism complaints against Claudine Gay: 1, 2, 3, 4. 16. The Exquisite Irony of Claudine Gay's Downfall -- Glenn Loury with John McWhorter. 17. Why Did Harvard Cancel Its Best Black Professor? -- Documentary by Rob Montz on the destruction of Roland Fryer. 18. “A White Male Would Probably Already Be Gone” -- Carol Swain interviewed by Christopher Rufo. 19. How one hearing brought down two Ivy League presidents -- Sareen Habeshian. 20. Carlo Ginzburg and Christopher Bayly. 21. The Birth of the Modern World -- CA Bayly. 22. Recovering Liberties: Indian Thought in the Age of Liberalism and Empire -- CA Bayly. 23. The Indian Ideology -- Perry Anderson. 24. Event, Metaphor, Memory : Chauri Chaura -- Shahid Amin. 25. Peasant Intellectuals: Anthropology and History in Tanzania -- Steven Feierman. 26. Elementary Aspects of Peasant Insurgency in Colonial India -- Ranajit Guha. 27. Maps Are Magic -- Episode 44 of Everything is Everything. 28. On Exactitude in Science — Jorge Luis Borges. 29. Rulers, Townsmen and Bazaars -- CA Bayly. 30. The Cheese and the Worms -- Carlo Ginzburg. 31. From Peasant Pasts to Hindutva Futures? -- Vinayak Chaturvedi. 32. Gita Press and the Making of Hindu India — Akshaya Mukul. 33. The Gita Press and Hindu Nationalism — Episode 139 of The Seen and the Unseen (w Akshaya Mukul). 34. The Life and Times of Vir Sanghvi -- Episode 236 of The Seen and the Unseen. 35. A Rude Life — Vir Sanghvi. 36. The BJP Before Modi — Episode 202 of The Seen and the Unseen (w Vinay Sitapati). 37. The Importance of the 1991 Reforms — Episode 237 of The Seen and the Unseen (w Shruti Rajagopalan and Ajay Shah). 38. Essentials Of Hindutva -- VD Savarkar. 39. Farewell Waltz -- Milan Kundera. 40. A Zone of Engagement -- Perry Anderson. 41. Spectrum: From Right to Left in the World of Ideas -- Perry Anderson. 42. BR Ambedkar's interview on BBC from 1955. 43. Hindutva before Hindutva: Selected Writings and Discourses of Chandranath Basu in Translation -- Edited by Amiya Sen. 44. The Ferment of Our Founders — Episode 272 of The Seen and the Unseen (w Shruti Kapila). 45. The Many Shades of George Fernandes -- Episode 327 of The Seen and the Unseen. 46. The Life and Times of George Fernandes — Rahul Ramagundam. 47. Hind Swaraj — MK Gandhi. 48. Annihilation of Caste — BR Ambedkar. 49. Understanding Gandhi: Part 1: Mohandas — Episode 104 of The Seen and the Unseen (w Ram Guha). 50. Understanding Gandhi: Part 2: Mahatma — Episode 105 of The Seen and the Unseen (w Ram Guha). 51. The Indian War of Independence: 1857 -- VD Savarkar. 52. Savarkar: The True Story of the Father of Hindutva -- Vaibhav Purandare. 53. The Populist Playbook -- Episode 42 of Everything is Everything. 54. The Intellectual Foundations of Hindutva — Episode 115 of The Seen and the Unseen (w Aakar Patel). 55. Hindu-Padpaadshahi (Hindi Edition) -- VD Savarkar. 56. Veer Savarkar -- Dhananjay Keer. 57.  GS Sardesai, VK Rajwade and Jadunath Sarkar. 58. The Collected Works of MK Gandhi and BR Ambedkar. 59. Swapna Liddle and the Many Shades of Delhi — Episode 367 of The Seen and the Unseen. 60. Episodes of the Seen and the Unseen with Srinath Raghavan: 1, 2, 3, 4, 5. 61.  Episodes of the Seen and the Unseen with Manu Pillai: 1, 2, 3, 4. 62. Episodes of the Seen and the Unseen with Ramachandra Guha: 1, 2, 3, 4, 5, 6. 63. Episodes of The Seen and the Unseen with Ira Mukhoty, Parvati Sharma and Rana Safvi. 64. John McEnroe plus Anyone -- Edward Said. 65. Distinction: A Social Critique of the Judgement of Taste -- Pierre Bourdieu. 66. Lendl, Becker, McEnroe, & Wilander interviewed in the Tennis Legends Podcast. 67. Ben Böhmer, Sultan+Shepard, Nora En Pure, U2 and New Order on Spotify. 68. The Zone of Interest -- Jonathan Glazer. 69. Oldboy -- Park Chan-wook. 70. Burning -- Lee Chang-dong. 71. Memories of Murder -- Bong Joon-ho. 72. Return to Seoul -- Davy Chou. 73. Past Lives -- Celine Song. 74. Monster -- Kore-eda Hirokazu. 75. The Wind From Far Away -- Amit Varma (on Monster among other things). 76. Shoplifters -- Hirokazu Kore-eda. 77. Nobody Knows --   Hirokazu Kore-eda. 78. Broker --   Hirokazu Kore-eda. 79. A Death in the Family -- Book 1 of Karl Ove Knausgaard's A Struggle. 80. In Search Of Lost Time -- Marcel Proust. 81. My Saga -- Karl Ove Knausgaard's essay for NYT. Amit's newsletter is active again. Subscribe right away to The India Uncut Newsletter! It's free! Amit Varma and Ajay Shah have launched a new video podcast. Check out Everything is Everything on YouTube. Check out Amit's online course, The Art of Clear Writing. Episode art: ‘The Historian' by Simahina.

Today's episode of The Ferment is a special re-post from the We Are Vineyard podcast! That's right, Adam has been cohosting a special mini-series on preaching with Ted Kim (Lead Pastor of Evanston Vineyard in IL), and if you're a pastor in the Vineyard this series is GOLD. In this introductory episode, Adam and Ted each share their early journey as a pastor, how they realized they were called to preach, and the insecurities they faced while finding their unique voice. They talk about how to learn from influential pastors without mimicking them, how they approach sermon prep each week, and each of their superpowers and kryptonite as pastors.  Show Notes:  We Are Vineyard Podcast  

In this episode of The Ferment, Mike O'Brien interviews several Vineyard Worship Essentials cohort leaders! They talk about the value of continuing education for worship leaders, why it's worth adding another thing into an already busy season, and the role coaches play in the cohort dynamic. Registration is open for the 2024 summer cohort which begins June 2, so sign up now! Show notes: Vineyard Worship Essentials 

Today on the Ferment, we wanted to give you a taste of Vineyard Worship Essentials with a mini-session by Melisa Keller on "Home"- serving in your local church. Registration for the 2024 Summer Cohorts is open until May 20, and the session runs from June 2 - July 27. Go to www.vineyardworship.com/essentials to learn more about Vineyard Worship Essentials, check out the amazing lineup of instructors, see some of the course topics and more! We hope you'll join us! 

In this episode of The Ferment, Adam and Mike O'Brien continue our series on inhabiting the Christian year by tackling Pentecost! Adam and Mike discuss how Pentecost is the most explicitly Biblical date of the church calendar, but maybe the one we observe least, and they talk about how Pentecost is a story of celebration and fire, but also the reversal of fragmentation in our families and society. Show notes: Ancient-Future Time by Robert E. Webber Vineyard USA's Pentecost series: "Empowered" 

In this episode of The Ferment, we share a keynote message that Adam gave at a Vineyard Worship weekend event at the Evanston Vineyard. Adam shares about the new rhythms that come with summer, and challenges us to take advantage of the different pace to try some beneficial practices such as working on emotional intelligence and self-awareness, taking musical risks, having fun with our team, remembering Jesus, and finding a spiritual director.  Show notes: Managing Leadership Anxiety: Yours and Theirs by Steve Cuss Register for Vineyard Worship Essentials- summer session 

In this episode of The Ferment, Adam talks with Kurt Attaway about growing up in the Vineyard, meeting his wife at 4years old, and how his involvement with Fellowship of Christian Athletes evolved into a pastoral role at a local church. Kurt also shares about his career as a Marriage and Family Therapist, the role of humility and emotional health in healthy leadership, and the role of a leader in a healthy team.  Kurt Attaway serves as the lead pastor of The Vineyard Church in Pearland, Tx. He earned a BA in Psychology from The University of Texas San Antonio, which he attended on a full athletic scholarship. Kurt's love for basketball opened doors to have a great career as a D-1 point guard. Playing in the NCAA Men's Basketball Tournament (aka March Madness) will always be a lifelong highlight, even if they lost to Stanford in the first round. Playing hoops at UTSA paved the way for Kurt to participate in and lead Fellowship of Christian Athletes, and God used those years to redirect his heart toward vocational ministry. In 2007 Kurt and his wife Lauren moved from San Antonio to join the staff at The Vineyard Church Pearland. In 2012, he completed a Master of Arts in Marriage and Family Therapy from University of Houston Clear Lake, and spent 10 years being trained and practicing as a clinician. In February 2020, he stepped into the Lead Pastor role after serving on staff as the Associate Pastor for almost 12 years. Kurt has been married to his wife Lauren since 2006, and they have four children. They love the city of Pearland and the growing community at The Vineyard. Beyond the local church, Kurt has served in some national roles with Vineyard USA: currently on the Multiply Vineyard Team.

In this episode of The Ferment, Adam chats with Tyler Jarvis about growing up as an athlete who was interested in music, and some reflections on his young adult years. Tyler shares about the growing pains of becoming a leader and learning to pastor the room, how he was tricked into returning to Vineyard Cincinati, and the blessings and pain of working at a large church. Tyler is an artist, songwriter, and worship pastor from Cincinnati, OH. As an artist, Tyler writes and produces nostalgic pop songs that remind listeners to embrace the childlike wonder within everyday they're given. As a Worship Pastor, Tyler is passionate about leading people into, and teaching them how to, worship in a way that is biblically appropriate and emotionally authentic. He and his wife Lisa love traveling to new places, finding great coffee shops, and long walks through their neighborhood. Show Notes: Vineyard Worship Essentials Tyler Jarvis on Spotify Tyler Jarvis on Instagram

In this episode of The Ferment, Adam and Mike O'Brien continue in our church calendar series with a discussion about Holy Week. They talk about what Holy Week means, ways to celebrate each day within Holy Week, and some of the different kinds of services that are traditional held for Maundy Thursday and Good Friday.  Show Notes:  This is Love by Terry Butler Songs for Easter and Lent playlist by Vineyard Worship

Today's poem is Ferment by Monica Rico. The Slowdown is your daily poetry ritual. In this episode, Major writes… “As a person who sticks to the recipe, step by step, exact measurements and all, I appreciate how today's poem lifts up the magic of feeling and improvisation, of putting one's whole body into a task.” Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp

In this episode of The Ferment, Adam chats with Vineyard Worship's newest hire, Digital Marketing Coordinator Nicole Topete. Nicole shares about growing up in Arizona after her grandparents immigrated from Mexico, when the Lord awakened her heart to justice and compassion as a young adult, and the major shifts that happened in her life during Covid. Nicole talks about the role worship plays in her life and marriage, how she and her husband get paid to eat amazing food, and what Vineyard Worship wants to see from you on the socials.  Nicole Topete joined the Vineyard Worship team in 2023. She's passionate about worship, emotional health, social justice, and creativity. She's also passionate about writing really honest songs about Jesus and serves on the Vineyard Worship Spanish Translation team along with her husband. Nicole is an Arizona native but currently resides in Mexico City with her husband, where they enjoy tasting all the food and drinks Mexico City offers. She is currently pursuing her Masters in Social Work. Show Notes:  Follow Vineyard Worship on Instagram: @vineyardworship, @thefermentpodcast Follow Nicole's food blog on Instagram: @mexa.taste

In this episode of The Ferment, Adam continues his conversation with John Mark McMillan. John Mark shares some wisdom with young creators about playing the long game, making a heart connection with the listeners, vulnerability and building a team. They also talk about the role of ritual in surpassing the surface magic to cultivate moments of deep magic. John Mark McMillan is an artist and Platinum-selling songwriter. Show Notes: John Mark McMillan's Website Listen to Deep Magic John Mark on The Ferment 10/25/20 John Mark on The Ferment 9/18/19

Welcome back to Season 6 of The Ferment Podcast! In this episode, Adam and John Mark McMillan chat about John Mark's experiences during his recent tour in Japan, and his newest album Deep Magic. John Mark also talks about how his songwriting has changed over time. Part 2 of this conversation will release March 11! John Mark McMillan is an artist and Platinum-selling songwriter. Show Notes: John Mark McMillan's Website Listen to Deep Magic John Mark on The Ferment 10/25/20 John Mark on The Ferment 9/18/19

Welcome back to Season 6 of The Ferment Podcast! In this episode, Adam and Mike O'Brien continue on with the Church Calendar series by talking about Ash Wednesday and Lent! Mike shares about how the season aligns with Vineyard values and provides a moment of pause that helps to reframe the resurrection story, and Adam shares about the beauty to be found in bringing our informal selves formally before God. They discuss leading a good Ash Wednesday service in a Vineyard context, a practical approach to fasting, and natural ways to incorporate Lenten themes into your Sunday services.      Show notes:  Advent episode of The Ferment https://bit.ly/42zWDVt   Andy Squyres: You Bring The Morning https://www.youtube.com/watch?v=pwWvsEHfH3o

This week, contributor Will Lovell joins Marshall to chat about the method of reusing yeast previously used to ferment a smoked beer and the impact it has on a Munich Helles. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Impact Fermenting With Yeast Previously Used To Ferment A Smoked Beer Has On A Munich Helles xBmt

In this episode, Lisa talks to Chris Rufo, author of "America's Cultural Revolution." They discuss the culture war and whether conservatives can win it. Rufo explains the origins of the cultural revolution and its impact on institutions. He emphasizes the need for conservatives to understand the movement intellectually and institutionally in order to defeat it. Rufo expresses optimism about grassroots support against Critical Race Theory and Gender Ideology. They also discuss the importance of anger, the impact of conservative activism on companies, and the need to actively engage in the culture war. The Truth with Lisa Boothe is part of the iHeartRadio Podcast Network - new episodes debut every Monday & Thursday.Follow Clay & Buck on YouTube: https://www.youtube.com/c/clayandbuckSee omnystudio.com/listener for privacy information.