Podcasts about ferment

Show notes: (0:00) Intro (1:19) Tim Spector and the Twins Study (3:11) Discovering the gut microbiome's role in health (8:56) The study showing huge differences in food responses (17:37) Practical steps to improve gut health (19:12) Why eating 30 different plants a week matters (21:43) The power of fermented foods (22:41) Protein vs fiber and what most people miss (30:33) Beans, legumes, and gut health explained (34:41) Why there is no single "superfood" (45:08) How the ZOE gut health test and app work (49:55) Outro Who is Tim Spector? Tim Spector is a British epidemiologist, medical doctor, and professor of genetic epidemiology at King's College London. He is widely known for his research on genetics, nutrition, and the gut microbiome, and he founded the long-running TwinsUK study, which has followed thousands of twins to better understand how genes and lifestyle influence health and disease. Over time, his work shifted toward exploring how gut microbes affect metabolism, immunity, and overall wellbeing, leading him to co-found the health science company ZOE, which focuses on personalized nutrition and large-scale nutrition research. Spector is one of the most cited scientists in his field and is also a bestselling author of books on diet and gut health, including The Diet Myth, Spoon-Fed, Food for Life, and Ferment. His research and public work aim to help people understand how food, microbes, and lifestyle shape long-term health. Connect with Tim Spector Website: https://zoe.com/en-gb LinkedIn: https://www.linkedin.com/in/timspector/ Instagram: https://www.instagram.com/tim.spector/   Tune in to his podcast: https://zoe.com/podcast   Grab a copy: https://www.tim-spector.com/tim-spector-books/   Links and Resources: Peak Performance Life Peak Performance on Facebook Peak Performance on Instagram

Avec : Benjamin Amar, prof d'histoire-géographie. Et Jacques Legros et Carine Galli, journalistes. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Can fermentation improve plant-based foods? What happens during fermentation from a food chemistry perspective? What are concrete health benefits of eating fermented foods?  Today I am at the faculty of bioengineering in Leuven, Belgium, to interview professor and researcher Christophe Courtin. Christophe knows everything about the chemistry of fermentation. He has been researching fermented cereals for 15 years and he is now coordinating the project HealthFerm (we will tell you more about this in the course of the episode). Helthferm is part of the FOOD 2030 network, under the CLEVERFOOD project. From farmers and chefs to activists and everyday eaters, CLEVERFOOD is about bringing everyone into the conversation on building a fairer, healthier and more sustainable food system for the future. Host: Valentina Gritti Guest: Christophe Courtin Links:  The link to the first paper on the HealthFerm Citizen Science project: https://www.nature.com/articles/s41538-026-00725-7 The link to the HealthFerm website: www.healthferm.eu This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project. Post-production: Klets.media

"Sonic Amadea" Over the course of five perfect albums with Catherine Wheel, including Ferment, Chrome and Adam and Eve, guitarist Brian Futter made his mark as one of the most dynamic players in modern music. Armed with blazing effects and cascading crescendos, Futter's distinguished playing gave the legendary British band their signature sound. After global tours, heavy airplay on MTV, rave reviews and a handful of top ten hits on the U.S. alternative charts, Catherine Wheel hit pause in 2000 and the band's members went their separate ways. Futter was in 50 Foot Monster with Catherine Wheel drummer Neil Sims and he also raised a family and lived his life. Which brings us to Good Day Father. A dream pairing of Futter with Tanya Donnelly of Belly/Throwing Muses and The Breeders, Good Day Father is a legitimate joy. The band's new EP is a sonorous blend of melodic muscle and dreamy rhythms--Donnelly sounds as beguiling as ever while Futter rolls through each number with thrilling intensity. This is just wonderful work. www.gooddayfather.bandcamp.com www.stereoembersmagazine.com (http://www.stereoembersmagazine.com) www.alexgreenbooks.com (http://www.alexgreenbooks.com) www.bombshellradio.com (http://www.bombshellradio.com) IG + BLUESKY + THREADS: @emberspodcast Email: editor@stereoembersmagazine.com

In this episode, Kappy shares what's on his plate at the moment.Links and handles mentioned in this episode:Puerto Sagua RestaurantShared Cultures | IGNY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorioJamie Oliver BtP Episode | Jamie OliverSOBEWFFCutino Sauce Co. | Cutino IG | Ouilmette Spice CompanyFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

Feat. La Radio des TasOn est allé·s faire un tour au Festival international du court métrage de Clermont-Ferrand. Venez revivre notre live du 1er février avec l'équipe de la Radio des Tas au bar Fermenté·e !Et puisque c'était le thème d'un des programmes du festival, aujourd'hui on parle des vacances au cinéma (en courts et en longs métrages).Au programme : Raph constate que les films essaient toujours de nous vendre des vacances de riches, Aurélie regarde comment les personnages de classes sociales différentes se croisent à la plage, Robin épingle les facilités scénaristiques du "film de vacances", Lise et Cécile présentent le microclimat clermontois et sa culture du court métrage, Alice se demande si le court métrage peut avoir une place dans nos vies de tous les jours, Jean-Marie nous invite à aller voir les séances en audiodescription.Et aussi : le complot des Anderson, un dîner de cons géant, des militaires au camping, la fin de la méritocratie, et plein de sifflets contre Bolloré…--Nos recommandations de films projetés à Clermont :Pirateland - sur Arte.tv jusqu'au 31/03/202667 millisecondes - sur Arte.tv jusqu'au 13/08/2026Dieu est timide - gratuit sur le site de Canal+ (même si en vrai on déteste Bolloré)Balkan, Baby - sur Arte.tv jusqu'au 13/02/2026All Inclusive - en location sur Tënk--Nos chroniqueurs et chroniqueuses ont du talent ! Allez donc jeter un œil à leurs autres activités :La Radio des Tas :tous les 2ème mardis du mois de 21h à 22h sur Radio Campus Clermont (93.3)en ligne : https://laradiodestas.orgAlice :son compte BlueSky : https://bsky.app/profile/philopoulpe.bsky.socialson compte Letterboxd : https://letterboxd.com/philopoulpeRobin :son compte BlueSky : https://bsky.app/profile/robincauche.bsky.socialson compte Instagram : https://www.instagram.com/cestuntubeRaphaël :son compte BlueSky : https://bsky.app/profile/raphaeljaudon.bsky.socialson compte Letterboxd : https://letterboxd.com/raphael_jaudonson livre "Cinémas politiques, lecture esthétique" : https://books-openedition-org.ezproxy.normandie-univ.fr/ugaeditions/40533son groupe Goatfather (Stoner/Metal) : https://goatfather.bandcamp.com Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited to taste a ferment, make a ferment, share a ferment or host a ferment event. Organizer Jo Webster was supported by The Fermentation School, Wildbrine, and The Fermentation School en español. Goodfellows Restaurant in Jo’s home town of Wells, Somerset, hosted two 15-person sold-out sittings of a ‘Cultured Lunch’ by chef Adam Fellows. Jo and her friend Caroline Gilmartin helped prepare the dishes. The Cultured Lunch constituted two back to back sell-out sittings in Adam's delightful restaurant. The aim was to showcase how ferments meld deliciously as part of tasty meals, bringing complexity and diversity to the table. Whether it was in the form of my fermentceutical crackers, loaded with labneh and Jerusalem artichoke ferment, or the Fennel Blush ferment and Cultjar‘s Cooks Kowl sauerkraut tucked under the duo of organic salmon, the results were extremely popular. My Rosemary sourdough went down a storm and so did Caroline's mango kefir ice cream, with Fermenti's enlivening fermented fruit bites to augment it. Caroline showed attendees how to make milk kefir and explained how those first milk kefir grains were snaffled out of the Caucasus region by subterfuge for the benefit of so many nations thereafter. I waxed lyrical about my beloved vegetable ferments and forgot to roll the sleeves of my white shirt up before grating the beetroot. People went home inspired, excited and satiated. My favourite feedback was from a gentleman who candidly said that his wife had twisted his arm to get him to attend with her. “I thought it was going to be shit”, he said. I assumed World Ferment Day was just aimed at making money rather than genuinely aiming to make lives better by encouraging more people to eat and drink more ferments. In fact, this has been an inspiring afternoon and I am so glad that I came”. Challenges Jo acknowledges that fermented foods and drinks are still a niche. This is part of the challenge. While there’s more producers coming into the market, I still think it’s a pretty hard market to be in. For many, it has been a pretty lonely and isolating market to be in for quite a long time for quite a few people. And that is gradually changing for sure. And there’s definitely more players coming into the market. Some are ramping up production and it seems like something is shifting. Statistics 17 countries 70+ events 400 people signed up to the ferment pledge 5000+ people viewing the global map 786 Instagram followers This marked a sizable increase from the first World Ferment Day where there were only 10 events. There was very little planning for 2025. I thought of the idea at the beginning of January and we held it at the beginning of February. It was very low key. This time we’ve had a year, but various things have happened to distract me. We had a good three month run up, but this time we’re going to have a full year run up. Global Response Tomorrow, some of us will step into a communal kitchen for a cooking session guided by Food Citizen's regular volunteer and partner, Deepa. Among other foods, we'll be making idli — a fermented dish common in many South Indian homes and available in Singapore at stalls and restaurants. Food Citizen, Singapore I created this ebook to celebrate World Ferment Day. Fermentation is an art, a way to connect with our ancestry and, at the same time, a contemporary path to create new possibilities in the kitchen. Inside this ebook, you will find 5 very special recipes, carefully tested and developed by me over the years. Nomad Food Lab, São Bernardino, Portugal Celebrating World Fermentation Day by making my granny's favourite ferment: sauerkraut. My love of preserving stems from my granny, Ima Mae (in the photo, which lives in my kitchen) who always had homemade pickles (including kraut) on the table, all made with veg grown by my granddad. Rachel de Thample, London, England It's @world.ferment.day!!! What are you doing to celebrate?! Today we're going be doing a lot of fermentation processing and feeding a lot of cultures before we head to India this week on a fermentation journey with @rtb_kombucha. Contraband Ferments, Atlanta, USA World Ferment Day exists to honor one of the oldest human food practices — preservation through time, not technology. Fermentation isn't fast. It isn't flashy. It's salt, patience, attention, and trust. That's why it felt right to host my first workshop of the year on February 1. Golden State Pickle Works, Santa Rosa, California, USA Fermentation is a revolution. #doyouhavetheguts to say yes to living in collaboration with microbes and immigrants and residents from the air and soil? And say NO to fascism? Together as a community we can do this. Cultures Group, New York, USA Today, it's worth taking a moment to recognise just how fundamental fermentation is to life itself and as the influential physicist, Richard Feynman put it – “All life is fermentation”. From the microbes that support our bodies to the recipes that have shaped food cultures across the world, fermentation has always been quietly at work. When it's understood and given time, fermentation has the power to transform simple ingredients into something complex, nourishing and full of flavour. It's how tea, sugar and SCOBY become kombucha and how entirely new taste experiences are created. Today we're celebrating the magic behind fermentation and the incredible world of flavour it opens up when you let nature lead. Momo Kombucha, London, England Today is World Fermentation Day and it’s your chance to strike a blow for world gut health! Try something new – a new ferment you have not tried before and your body will love you for it! Give it a go! The fact is that by making fermented foods part of your daily routine you’ll be helping your gut diversity, improve nutrient availability, and build the resilience of your microbiome. Fermentation Tasmania, Legana, Tasmania, Australia Fermenting wasn't just his gateway into the microbial world—soil, pets, cuddles—it also sparked his curiosity about new foods, to feed his microbial friends. Today, on the first ever #WorldFermentDay, I'm celebrating how fermented foods have the ability to spark curiosity, creativity, and connection—especially in young minds. Flora Montgomery, Gutsy for Life, Tokyo, Japan Potential Jo is excited by the multi-cultural potential of World Ferment Day. So I think the potential is very real in terms of more countries. What we want to show is different cultural approaches to this food technology, different products, that there’s something for everybody in terms of flavor profile, in terms of texture, in terms of curiosity and adventure. And the more the more we can represent ferment habits globally, the happier I will be, because at the moment, obviously, I’m a middle-class white person promoting it. And largely it’s been America, UK. It would be really great to get a truly representative global support and therefore representation of different ferment cultures and styles and methods and approaches. What we’re also seeking is to get these foods and drinks embedded in the cultures in which they’re not familiar and re-celebrated in the cultures where Western food is becoming increasingly appealing and people are moving further away from these food, food technologies and foods and drinks. Funding The key thing is finding funding. In an ideal world, we would get a really solid funding to be able to properly take this forward. We’ve shown this year that there is real appetite for it, that thousands of people ate and drank ferments because of those 70 events. Our aim is that ferments are not just for World Ferment Day. Interview Jo discusses the achievements of the 2026 World Ferment Day and her hopes for the future in this exclusive interview. The post World Ferment Day – Debrief with Jo Webster appeared first on 'Booch News.

Kamila Biedrzycka gości Tomasza Sekielskiego, który bezkompromisowo komentuje kulisy obecnych napięć w polskiej polityce. Sekielski ujawnia, że Karol Nawrocki "JUŻ DAWNO wypowiedział WOJNĘ koalicji rządzącej", a ktoś "źle doradził prezydentowi" w sprawie RBN. W rozmowie pojawiają się wątki konfliktu wokół Rady Bezpieczeństwa Narodowego, wykorzystywania tematów do podgrzewania politycznego fermentu oraz kondycji polskich służb specjalnych w kontekście afery "szpiega w MON". Sekielski analizuje także sytuację w PiS, twierdząc, że Kaczyński "TRACI KONTROLĘ nad partią" i brakuje realnej sukcesji. To rozmowa o mechanizmach władzy, politycznych grach zakulisowych i o tym, co naprawdę dzieje się „na górze”, gdy kamery są wyłączone. Posłuchaj całej dyskusji! Oglądaj Express Biedrzyckiej na żywo w serwisie YouTube. Więcej informacji o programie na stronie Super Expressu.

durée : 00:03:01 - L'Éco en VO - Pour sauver les nuits londoniennes, le maire de Londres, Sadiq Khan, a annoncé cette semaine la création d'une commission sur la vie nocturne avec un plan d'action. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Engie a identifié deux sites en Belgique qui pourraient accueillir une nouvelle centrale nucléaire si le projet voit le jour. Dont un en Wallonie. On vous dévoile ça dans cette édition. En 10 ans, les banques belges ont fermé la moitié de leurs agences. Chez ING, ce sont même 4 agences sur cinq qui ont disparu. Place à la digitalisation! Microsoft, Meta et Tesla publieront leurs résultats ce soir. Apple demain. Mais les Magnificent Seven de la Big Tech ont un peu perdu de leur superbe. Le Brief, le podcast matinal de L'Echo Ce que vous devez savoir avant de démarrer la journée, on vous le sert au creux de l’oreille, chaque matin, en 7 infos, dès 7h. Le Brief, un podcast éclairant, avec l’essentiel de l’info business, entreprendre, investir et politique. Signé L’Echo. Abonnez-vous sur votre plateforme d'écoute favorite Apple Podcast | Spotify | Podcast Addict l Castbox | Deezer | Google PodcastsSee omnystudio.com/listener for privacy information.

World-leading gut health expert PROFESSOR TIM SPECTOR reveals brand new research around why dementia, depression, and anxiety may start in the gut, how flossing lowers Alzheimer's risk, and the TOP foods that stop inflammation!  Professor Tim Spector is a medical doctor, Professor of Genetic Epidemiology at King's College London, and co-founder of ZOE, a science-led nutrition company. He has been recognised as one of the top 1% of most-cited scientists worldwide, and is the author of bestselling books, including 'Ferment'.  He explains: ◼️Why ultra-processed foods hijack your brain, mood, and behaviour ◼️The role of oral health and gum bacteria in brain inflammation ◼️Why most brain diseases share the same underlying risk factors ◼️The daily gut habits that improve focus, and cognitive resilience ◼️How poor sleep, stress, and late-night eating trigger brain fog and fatigue (00:00) Intro (02:38) Why My Mum No Longer Recognises Me (04:07) Is Dementia Becoming More Common—or Just Better Diagnosed? (05:07) The Hidden Dementia Types You Might Be at Risk For (07:43) How Your Gut Health Could Be Shaping Your Brain (11:18) What Your Diet Is Really Doing to Your Mood (14:09) Why You're Craving Unhealthy Food—and How to Break the Cycle (14:45) Can Chronic Stress Increase Your Dementia Risk? (15:57) Could Vaccines Be Linked to Depression? (17:47) The Immune System's Shocking Role in Brain Disorders (21:03) Does Parkinson's Disease Begin in the Gut? (24:17) 8 Gut Health Rules That Can Transform Your Wellbeing (25:45) Is Coffee Actually Good for Your Gut? Here's What We Know (30:24) Why You Should Eat 30 Different Plants Each Week (34:41) Prebiotics vs Probiotics: Which One Does Your Body Really Need? (39:17) How Flossing (or Not) Could Affect Your Risk of Dementia (40:30) What Our Belief in Science vs Religion Reveals About Us (45:56) Ads (47:57) Why Fermented Foods Are Crucial for Gut and Brain Health (55:58) Are You Eating the Wrong Kind of Protein? (56:54) This Matters More Than Counting Calories (58:14) The Hidden Dangers of Ultra-Processed Foods (01:01:34) What's the Healthiest Bread You Can Actually Eat? (01:02:40) Are You Really Gluten-Free—Or Just Guessing? (01:05:01) What Most People Get Wrong About Nuts (01:06:24) Why These Foods Deserve the 'Superfood' Title (01:08:12) What Fasting Does to Your Gut—and Why It Matters (01:10:03) Ads (01:11:55) The Keto Diet: What Condition It Could Actually Heal (01:16:15) Can a Keto Diet Still Support a Healthy Gut? (01:20:27) You Have Microplastics in Your Blood—Now What? (01:22:43) How GLP-1s Could Radically Change Your Health (01:25:35) Surprising Brain Benefits of Sauna Use (01:26:26) How Socialising Might Be Protecting Your Brain (01:27:07) How Childhood Trauma Could Shape Disease Later in Life (01:30:43) Why Food Might Be the Most Powerful Medicine (01:32:07) How to Build a Better Relationship With Food Follow Tim: Instagram - https://bit.ly/4jXTsPZ  X - https://bit.ly/4qCNW88  ZOE YouTube - https://bit.ly/45tuXEt  You can download Tim's “How to eat in 2026” guide, full of practical tips, recipes and the science behind ZOE's 8 nutrition principles, here: https://zoe.com/2026  You can purchase Tim's book, ‘The Food For Life Cookbook: As seen on Channel 4's What Not To Eat', here: https://amzn.to/3Zr1xDg  The Diary Of A CEO: ◼️Join DOAC circle here - https://doaccircle.com/  ◼️Buy The Diary Of A CEO book here - https://smarturl.it/DOACbook  ◼️The 1% Diary is back - limited time only: https://bit.ly/3YFbJbt  ◼️The Diary Of A CEO Conversation Cards (Second Edition): https://g2ul0.app.link/f31dsUttKKb  ◼️Get email updates - https://bit.ly/diary-of-a-ceo-yt  ◼️Follow Steven - https://g2ul0.app.link/gnGqL4IsKKb  Sponsors: LinkedIn Talent Solutions - https://linkedin.com/doac   Wispr - Get 14 days of Wispr Flow for free at https://wisprflow.ai/DOAC

Odcinek #233, w którym z Przemysławem Żarskim siedzimy w siedzibie Stowarzyszenia Civitas w Dąbrowie Górniczej i rozmawiamy o książce "Ferment". To pierwszy odcinek podcastu zrealizowany w moim rodzinnym mieście.W rolach głównych w rozmowie obsadzamy S jak Sosnowiec i Zagłębie Dąbrowskie. Przy okazji słucham jaki rodzaj F jak fermentu chce w literaturze gatunkowej siać autor.Przyglądamy się P jak przegranemu pokoleniu i jeszcze innemu pokoleniu na P - poszukującemu szansy i swojego miejsca w świecie.Dużo jest w naszych słowach M jak muzyki i S jak subkultur. Mówimy o kulturze lat 90-tych i i przyglądamy się skinom, punkom i sosnowieckiej scenie muzycznej.Pytam Przemka o P jak przypadek, który potrafi naznaczyć nas na resztę życia.Odpowiedzi szukamy w nieubłaganej S jak spirali zdarzeń.Zajmujemy się chwilę książkowymi protagonistami - próbujemy rozgryźć Laurę i Adama, opowiedzieć o ich problemach, ich światach.Przy okazji pojawiają się różne rodzaje P jak przemocy, dyskutujemy i przemocy rówieśniczej i o przemocy seksualnej.Na końcu okazuje się, że cały czas rozmawialiśmy o D jak dramacie kryminalnym.

What if the key to better mood, energy, and gut health was sitting in your fridge right now? In this fascinating episode, host Samuel Goldsmith sits down with Professor Tim Spector, bestselling author and leading nutrition scientist in his own kitchen to explore the surprising science behind fermented foods. In this episode, you'll discover: • Why fermented foods work faster than you think with mood and energy improvements showing up in just days, not weeks • The groundbreaking truth about "postbiotics": how even dead microbes can boost your immune system (yes, really!) • Which everyday foods are secretly fermented and which commercial products are worth your money • Tim's citizen science study with 9,000 participants that revealed over 50% experienced reduced bloating and better mental clarity within two weeks • Simple swaps to sneak ferments into your daily diet without overhauling your entire routine • Why your gut microbes need "cruise ships" of diverse bacteria and how to send them regularly Plus Tim shares his biggest fermenting disaster (involving turmeric kombucha and his ceiling), reveals why he went vegan but couldn't give up cheese, and explains the future of precision fermentation that's already changing how we make food. Whether you're a fermentation sceptic or a kombucha convert, this episode will change how you think about the food on your plate and in your gut. Tim Spector is Professor of Epidemiology at King's College London. He is the bestselling author of The Diet Myth, Spoon-Fed, Food for Life and The Food for Life Cookbook, and scientific co-founder of ZOE, the nutrition science company. With a focus on cutting-edge science and honoured with an OBE for his work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most cited scientists in the world. His latest book, Ferment, is out now. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Le Kéfir, une boisson fermentée, véritable alternative pour un janvier sobreHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In the conclusion of the "Ferment" series, Sam Stephens explores how to protect the spiritual growth God is bubbling up within us. Centering his message on the poetic imagery of Song of Solomon 2:15, Sam warns against the "little foxes"—those small, seemingly insignificant compromises, distractions, or habits that can ruin a vineyard just as it begins to blossom. He emphasizes that while God provides the growth, we are called to be vigilant stewards of our spiritual lives. By addressing the small issues before they become major strongholds, we ensure that the "new wine" of our faith remains sweet and ready to be shared with others. Sam concludes with the profound reminder from the Heidelberg Catechism: our greatest hope is found in the fact that we are not our own, but belong body and soul to Jesus Christ. For more information about the church, please visit Northwestvineyard.org.

C'est une odeur familière qui vous rattrape à l'improviste, quand vous êtes loin, de l'autre côté du monde. Vous le reconnaissez, ce parfum qui vous accompagne depuis toujours ? La pâte de maïs, les tartines de pain, la sauce soja, un yaourt, avec du café ? Du matin au soir, où que l'on se trouve dans le monde, du Vietnam au Mexique et même au Groenland : notre alimentation est faite de fermentation ! Nous mangeons des produits fermentés tout le temps, sans d'ailleurs sans nous en rendre compte ou y prêter attention : ils font partie de nos vies. Pourtant, quel paradoxe ! La fermentation semble étrangère à notre quotidien, elle qui pourtant nous habite et nous construit depuis toujours. Être Français, cuisinier et découvrir le goût du pain... au Brésil L'aventure de Paul Albert, notre invité a fait ses classes à la prestigieuse École de cuisine Bocuse près de Lyon. Dans ses cours de boulangerie, l'approche est scientifique, la levure attendue pour obtenir une mie souple, une croûte dorée et craquante mais pas d'explication sur la levure elle-même et d'éventuelles alternatives au cube utilisé. C'est au Brésil, à Rio, où Paul s'installe pour travailler que son chef lui suggère d'aller tester le pain de la boulangerie Slow Bakery, le pain est au levain. L'odeur, le parfum, du pain, des ferments, cette odeur-là : c'est la révélation. Et le début d'une réponse aux multiples questions qui le taraudent depuis qu'il apprend et travaille en cuisine : comment ? pourquoi ? qui en mont ? La fermentation : cuisine discrète des micro-organismes La fermentation est une petite cuisine discrète des micro-organismes qui, par milliards, transforment le lait en fromage, ou en yaourt, le levain en pain, les fruits en confiture, vous avez saisi l'idée. Des subterfuges chimiques artificiels ont été découverts développés, et industrialisés pour imiter la nature dans ses effets, et produire en série et en quantité : la levure chimique par exemple, pour faire du pain, des gâteaux, des viennoiseries - quand le levain vivant et naturel apporte au pain qu'il rend aussi croustillant, doré, et bien gonflé en plus du goût, de la digestibilité et de bons microbes pour la santé. « Le feu et la fermentation nous ont fait : notre corps en demande ! Le pain, le vin, le fromage, mieux le fromage fondu ! Tout ce qui est fermenté puis cuit nous a construit les hommes que nous sommes aujourd'hui ». Fermentation ou la vie toujours avec soi La pandémie a permis de montrer combien santé et alimentation étaient liés et quels aliments nous manquaient le plus pour les partager : souvenez-vous, ces pains cocottes fleurissant ici et là, et chez vous. Sans doute aussi un produit fermenté. La question de la sécurité et de l'autonomie alimentaire dans une économie mondialisée reste centrale, et fortement politique. À plus petite échelle, à la nôtre à la vôtre, la fermentation est le moyen le plus sain et économique de reprendre quelques fondamentaux en main à commencer par… votre pain (ou baguette ou porridge quotidien), vous n'aurez besoin que de 4 ingrédients :  de la farine, du sel, de l'eau et du temps. À vous de vous régaler et de prendre soin de vous. Paul Albert est souvent en voyage, mais il est sur Instagram, pour le suivre. « Mon grand-père disait toujours : sans le pain, la table tombe. le blé est une culture centrale en Europe ». Pour aller plus loin - Slow Bakery à Rio de Janeiro, Raphaël Brito sur Instagram  - David Asher : l'Art de faire son fromag,e aux éditions Ulmer - Milk into cheese   - École La Source - Cocina mitho Chha - My fermentation, le restaurant fermenté de Hugo Chaire, rue saint Bon, à Paris - L'école de la fermentation, de Marie-Claire Frédéric et Guillaume Stutin, éditions Alternative-Gallimard - Ni cru ni cuit, le blog de Marie-Claire Frédéric - 10 ans de fermentation dans le Goût du monde avec une émission spéciale  - Vilain levain, de Valérie Zanon, aux éditions Alternatives - Justine Lebas et Augustin Denous dans une spéciale : Du pain et du fromage dans le Goût du monde - Fervent ferment, l'association - Le monde à portée de pain - Sandor Ellis Katz  : L'art de la fermentation, éditions Terre vivante  - Fermentation naturelle, éditions Ulmer - L'art de la fermentation, de Luna Kiung et Camille Oger, éditions Terre vivante - Cuisine et fermentation, de Malika Nguon, éditions Ulmer - Jamais seul, de Marc André Selosse, éditions Actes Sud. Programmation musicale : More understanding than a man, de Flore benguigui et Sensible Note La recette : Créer votre levain pour vos pains Avec la recette et le schéma de Marie-Claire Frédéric : sur son blog (pépite) Ni cru Ni cuit.

C'est une odeur familière qui vous rattrape à l'improviste, quand vous êtes loin, de l'autre côté du monde. Vous le reconnaissez, ce parfum qui vous accompagne depuis toujours ? La pâte de maïs, les tartines de pain, la sauce soja, un yaourt, avec du café ? Du matin au soir, où que l'on se trouve dans le monde, du Vietnam au Mexique et même au Groenland : notre alimentation est faite de fermentation ! Nous mangeons des produits fermentés tout le temps, sans d'ailleurs sans nous en rendre compte ou y prêter attention : ils font partie de nos vies. Pourtant, quel paradoxe ! La fermentation semble étrangère à notre quotidien, elle qui pourtant nous habite et nous construit depuis toujours. Être Français, cuisinier et découvrir le goût du pain... au Brésil L'aventure de Paul Albert, notre invité a fait ses classes à la prestigieuse École de cuisine Bocuse près de Lyon. Dans ses cours de boulangerie, l'approche est scientifique, la levure attendue pour obtenir une mie souple, une croûte dorée et craquante mais pas d'explication sur la levure elle-même et d'éventuelles alternatives au cube utilisé. C'est au Brésil, à Rio, où Paul s'installe pour travailler que son chef lui suggère d'aller tester le pain de la boulangerie Slow Bakery, le pain est au levain. L'odeur, le parfum, du pain, des ferments, cette odeur-là : c'est la révélation. Et le début d'une réponse aux multiples questions qui le taraudent depuis qu'il apprend et travaille en cuisine : comment ? pourquoi ? qui en mont ? La fermentation : cuisine discrète des micro-organismes La fermentation est une petite cuisine discrète des micro-organismes qui, par milliards, transforment le lait en fromage, ou en yaourt, le levain en pain, les fruits en confiture, vous avez saisi l'idée. Des subterfuges chimiques artificiels ont été découverts développés, et industrialisés pour imiter la nature dans ses effets, et produire en série et en quantité : la levure chimique par exemple, pour faire du pain, des gâteaux, des viennoiseries - quand le levain vivant et naturel apporte au pain qu'il rend aussi croustillant, doré, et bien gonflé en plus du goût, de la digestibilité et de bons microbes pour la santé. « Le feu et la fermentation nous ont fait : notre corps en demande ! Le pain, le vin, le fromage, mieux le fromage fondu ! Tout ce qui est fermenté puis cuit nous a construit les hommes que nous sommes aujourd'hui ». Fermentation ou la vie toujours avec soi La pandémie a permis de montrer combien santé et alimentation étaient liés et quels aliments nous manquaient le plus pour les partager : souvenez-vous, ces pains cocottes fleurissant ici et là, et chez vous. Sans doute aussi un produit fermenté. La question de la sécurité et de l'autonomie alimentaire dans une économie mondialisée reste centrale, et fortement politique. À plus petite échelle, à la nôtre à la vôtre, la fermentation est le moyen le plus sain et économique de reprendre quelques fondamentaux en main à commencer par… votre pain (ou baguette ou porridge quotidien), vous n'aurez besoin que de 4 ingrédients :  de la farine, du sel, de l'eau et du temps. À vous de vous régaler et de prendre soin de vous. Paul Albert est souvent en voyage, mais il est sur Instagram, pour le suivre. « Mon grand-père disait toujours : sans le pain, la table tombe. le blé est une culture centrale en Europe ». Pour aller plus loin - Slow Bakery à Rio de Janeiro, Raphaël Brito sur Instagram  - David Asher : l'Art de faire son fromag,e aux éditions Ulmer - Milk into cheese   - École La Source - Cocina mitho Chha - My fermentation, le restaurant fermenté de Hugo Chaire, rue saint Bon, à Paris - L'école de la fermentation, de Marie-Claire Frédéric et Guillaume Stutin, éditions Alternative-Gallimard - Ni cru ni cuit, le blog de Marie-Claire Frédéric - 10 ans de fermentation dans le Goût du monde avec une émission spéciale  - Vilain levain, de Valérie Zanon, aux éditions Alternatives - Justine Lebas et Augustin Denous dans une spéciale : Du pain et du fromage dans le Goût du monde - Fervent ferment, l'association - Le monde à portée de pain - Sandor Ellis Katz  : L'art de la fermentation, éditions Terre vivante  - Fermentation naturelle, éditions Ulmer - L'art de la fermentation, de Luna Kiung et Camille Oger, éditions Terre vivante - Cuisine et fermentation, de Malika Nguon, éditions Ulmer - Jamais seul, de Marc André Selosse, éditions Actes Sud. Programmation musicale : More understanding than a man, de Flore benguigui et Sensible Note La recette : Créer votre levain pour vos pains Avec la recette et le schéma de Marie-Claire Frédéric : sur son blog (pépite) Ni cru Ni cuit.

Continuing the "Ferment" series, Pastor Scott Engebretson explores one of Jesus' most challenging teachings: the parable of the wineskins. Drawing from the calling of Levi in Luke 5:27-39, Scott discusses the radical nature of following Jesus, which requires more than just "tacking" Him onto an old life. Using the metaphors of unshrunk cloth and new wine, he explains that the "bubbling energy" of God's Kingdom cannot be contained by old systems or tattered souls. Scott challenges the Northwest Vineyard community to consider what it means to "leave everything" to receive a new heart of flesh and a new garment of righteousness, rather than settling for the comfort of the "old wine". For more information about the church, please visit northwestvineyard.org.

Launching a new three-week series titled "Ferment," Pastor Scott Engebretson uses the biological process of winemaking as a metaphor for spiritual growth in the New Year. Drawing from Alan Kreider's The Patient Ferment of the Early Church, Scott explores the "invisible yeast" of God's Kingdom—a bubbling energy that works from the inside out. Looking at Jesus' first miracle at the wedding in Cana in John 2:1-11, he highlights the tension between the mundane habits of the "process" and the "profound" moments of the miraculous. Scott challenges the congregation to embrace simple acts of obedience—filling, drawing, and taking—as the seedbed for God to do something new in 2026. For more information about the church, please visit NorthwestVineyard.org.

This episode features Dr. Glen Broderick and Dr. May Beth Hall, speakers at the 2025 ADSA Ruminant Nutrition Symposium: Anomalies in Analyzed Nutrient Composition of Feedstuffs.Dr. Broderick's presentation was titled “Protein analysis methodology.” The high points of his talk include recommendations for nitrogen analysis in feeds, potential improvements in determining protein degradability and undegradability in the rumen, and near-infrared spectroscopy (NIR) analysis of amino acid composition of feedstuffs. (7:57)Dr. Hall's presentation was titled “Success and continuing challenges in analyzing nonfiber carbohydrates.” She gives some history of the analysis of non-fiber carbohydrates and talks about starch assays and how water-soluble carbohydrates are not solely composed of sugars. She also explains how microbes make decisions on which substrates to ferment and which to store for later. (12:47)The panelists talk about challenges in obtaining real-time nutrient analyses in order to make ration changes. They recommend using rolling averages rather than a single sample and using milk urea nitrogen as a way to evaluate if something is not quite right with a ration. (21:17)Dr. Broderick notes he recommends that scientists no longer use the Kjeldahl method of nitrogen analysis, that we look for new or alternative methodology other than in situ digestibility to determine protein degradability, and that NIR analysis of amino acids be used to make ration decisions when calibrated for the feedstuff under consideration. (27:10)Dr. Hall recommends using the appropriate carbohydrate standard when measuring water-soluble carbohydrates: sucrose for fresh forages, fructose for cool-season grasses with high fructan content,  etc. She also notes that some feeds, like bakery waste or amylase-modified grain, contain soluble starch, which shows up in both the starch category and the water-soluble category in a feed analysis, essentially double-dipping. Lastly, she suggests that nonfiber carbohydrates remain a bit of a nutritional black box and we continue to learn more with improved technology.   (29:36)Panelists share their take-home thoughts. (43:31)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Contributor Will Lovell joins Marshall to discuss the use of bread yeast to ferment a Pale Ale, going over the results of an xBmt on the topic. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Yeast Comparison: Fleischmann's Active Dry Yeast vs. Safale US-05 American Ale Yeast In An American Pale Ale xBmt

C'est le dernier épisode festif de l'année pour **Les Deux Snoozes**! Markus et Alex reçoivent le spécialiste **Bergy** (Le Beer Guy) et l'invité surprise **Phil Magnan** pour une session de **dégustation** de **bières québécoises** incontournables. L'émission met en lumière la Pale Ale juteuse Turbo Jus de la **Brasserie Port Alfred** et la célèbre Triple Belge La Tante Tricotante de la **Microbrasserie du Lac Saint-Jean**. En prime, Phil Magnan dévoile une réinterprétation exceptionnelle de **La Fin du Monde** par **Microbrasserie de Charlevoix** (30e anniversaire).Découvrez ces produits parfaits pour le **temps des fêtes** et soutenez l'**achat local**! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

KIMCHI, KÉFIR, FROMAGE... les super avantages des aliments fermentés Les aliments fermentés comme le kimchi, le kéfir, mais aussi la choucroute, certains fromages ou tout simplement les yaourts, sont des aliments aux pouvoirs santé incroyables. La fermentation de ces produits permet de développer un ensemble de bonnes bactéries qui vont venir alimenter votre microbiote et renforcer votre système immunitaire. De la soupe miso au kéfir ou autre kombucha vous allez découvrir tous les avantages santé de ces produits fermentés et comment les intégrer à votre alimentation pour développer une bonne flore intestinale et une santé de fer.

Martin a acheté de l'eau gazeuse, qui a fait pschitt quand il l'a ouverte. Donc, pour lui, elle est défectueuse, car c'est de l'eau fermentée ! Il décide de se plaindre au vendeur

Martin a acheté de l'eau gazeuse, qui a fait pschitt quand il l'a ouverte. Donc, pour lui, elle est défectueuse, car c'est de l'eau fermentée ! Il décide de se plaindre au vendeur

durée : 00:05:55 - Elle refait du garum à Douarnenez, la sauce de poisson fermentée 2000 ans après les Romains Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

In this episode, Yvonne Lau takes us on a journey into the history, preparation, and traditional uses of Shen Qu, also known as “the divine ferment.” A key ingredient in many classic digestive formulas, Shen Qu has roots in ancient brewing traditions and a fascinating production process that blends herbs, fermentation, and traditional craftsmanship.Yvonne explains how Shen Qu is made at Mayway's Meiwei Hebei facility, why it has been valued for centuries, and how it supports healthy digestion and the Spleen–Stomach system. She also highlights its role during a season known for heavier foods and occasional overindulgence.Tune in to learn more about this unique fermented herb and its place in the Chinese medicine approach to digestive wellness.You can access the written article here: https://www.mayway.com/blogs/articles/shen-qu-the-divine-fermentSee our Monthly Practitioner Discounts https://www.mayway.com/monthly-specialsSign up for the Mayway Newsletterhttps://www.mayway.com/newsletter-signupFollow ushttps://www.facebook.com/MaywayHerbs/https://www.instagram.com/maywayherbs/

"Fermentation is inherent to human survival" - Kenji Morimoto In this episode of Three Food Memories, you'll meet the king of fermentation - Kenji Morimoto. On Kenji's menu is: Ozoni at New Year, Potluck at the Temple, and kimchi in Mumbai. On the side are share plates of Buddhism, what it's like being fourth-generation Japanese-American, the nuances of how intergenerational trauma plays out in food, and how you can make fruit mince pies into miso!! Kenji's social cause is building and maintaining community and memory through the lens of food and fermentation. You can grab his book Ferment, online or in book stores now!! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Have you ever thought that God wasn't helping, or maybe you even thought that God was making things worse? Or maybe you just thought you could use some help but there was no sign that God would provide it. What can we do when God doesn't seem interested in helping? Pastor Luke preaches from Matthew 13:31-33 in "Ferment," part 3 of his 5-part series, "Fabulous Stories."

Have you ever thought that God wasn't helping, or maybe you even thought that God was making things worse? Or maybe you just thought you could use some help but there was no sign that God would provide it. What can we do when God doesn't seem interested in helping? Pastor Luke looks at Matthew 13:31-33 in "Ferment," part 3 of his 5-part series, "Fabulous Stories."

Quel est le point commun entre le yaourt, le fromage au lait cru, la choucroute, le saucisson sec, et le pain au levain ? Les aliments fermentés ont actuellement la cote car ils sont bénéfiques pour notre intestin et peuvent ainsi améliorer notre santé. La fermentation est un procédé très ancien qui a d'abord été utilisé pour conserver les aliments et que l'on retrouve dans toutes les cultures. Autre avantage, la fermentation rajoute des éléments nutritifs. Elle produit des vitamines et des minéraux.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Writing biographies is solitary and difficult -- even when the subject is way more interesting than anything you could make up. Narayani Basu joins Amit Varma in episode 428 of The Seen and the Unseen to discuss writing, friendship, hustling, ageing, intentionality and the subject of her latest book, the impossible KM Panikkar. (FOR FULL LINKED SHOW NOTES, GO TO SEENUNSEEN.IN.) Also check out: 1. Narayani Basu on Twitter, Instagram, LinkedIn and Amazon. 2. A Man For All Seasons: The Life Of KM Panikkar -- Narayani Basu. 3. VP Menon: The Unsung Architect of Modern India -- Narayani Basu. 4. Allegiance: Azaadi and the End of Empire -- Narayani Basu. 5. India's Greatest Civil Servant — Episode 167 of The Seen and the Unseen (w Narayani Basu). 6. Kavitha Rao Chases Chatto and Roy -- Episode 416 of The Seen and the Unseen. 7. When Harry Met Sally -- Rob Reiner. 8. Can men and women be just friends? — The Economist. 9. Malini Goyal is the Curious One — Ep 377 of The Seen and the Unseen. 10. Unboxing Bengaluru — Malini Goyal & Prashanth Prakash. 11. Finding Love in Modern India — Ep 401 of The Seen and the Unseen (w Sanjana Ramachandran and Samarth Bansal). 12. Inside the Hearts of Men and Women -- Episode 118 of Everything is Everything. 13. Heart Tantrums: A Feminist's Memoir of Misogyny and Marriage -- Aisha Sarwari. 14. The Life and Times of Gurcharan Das -- Episode 425 of The Seen and the Unseen. 15. Ambassador -- Narayani Basu on CB Muthamma. 16. Five Epic Stories That Must Be Films -- Episode 29 of Everything is Everything. 17. The Cripps Version: The Life of Sir Stafford Cripps 1889-1952 -- Peter Clarke. 18. Lady Doctors : The Untold Stories Of India's First Women In Medicine — Kavitha Rao. 19. Kavitha Rao and Our Lady Doctors — Episode 235 of The Seen and the Unseen. 20. The Heckman Equation — a website based on James Heckman's work. 21. The Ferment of Our Founders — Episode 272 of The Seen and the Unseen (w Shruti Kapila). 22. Gods, Guns and Missionaries: The Making of the Modern Hindu Identity — Manu Pillai. 23. The Forces That Shaped Hinduism -- Episode 405 of The Seen and the Unseen (w Manu Pillai). 24. The First Assault on Our Constitution — Episode 194 of The Seen and the Unseen (w Tripurdaman Singh). 25. The Surface Area of Serendipity -- Episode 39 of Everything is Everything. 26. Understanding India Through Its Languages — Episode 232 of The Seen and the Unseen (w Peggy Mohan). 27. Wanderers, Kings, Merchants: The Story of India through Its Languages — Peggy Mohan. 28. Impossible Germany — Wilco. 29. Coolie No 1 -- David Dhawan. 30. Anne de Courcy, Sonia Purnell and Ben Macintyre on Amazon. 31. Clementine: The Life of Mrs. Winston Churchill -- Sonia Purnell. 32. A Woman of No Importance: The Untold Story of Virginia Hall, WWII's Most Dangerous Spy -- Sonia Purnell. 33. Miss Fisher's Murder Mysteries, Bookish and Department Q. Amit Varma and Ajay Shah have launched a new course called Life Lessons, which aims to be a launchpad towards learning essential life skills all of you need. For more details, and to sign up, click here. Amit and Ajay also bring out a weekly YouTube show, Everything is Everything. Have you watched it yet? You must! And have you read Amit's newsletter? Subscribe right away to The India Uncut Newsletter! It's free! Also check out Amit's online course, The Art of Clear Writing. Episode art: ‘Solitary and Impossible' by Simahina.

durée : 00:03:10 - Le Dialogue des cuisines - par : Mory Sacko - De l'ayran turc au labneh du Levant, en passant par le rayeb du Maghreb, Mory Sacko nous emmène à la découverte du lait fermenté à travers un voyage qui fait escale sur une recette familiale, pleine de souvenirs sonore, gustatif et visuel.

Aujourd'hui, Abel Boyi, Barbara Lefebvre et Emmanuel de Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot

When humans go to space, whether they like it or not, microbes tag along. And if microbes can live in microgravity—probably more comfortably than humans—then perhaps fermented food too.There have already been a few experiments to send fermented foods into orbit—like kimchi and wine. But there's a difference between eating food that was fermented on Earth, and fermenting it in space. This is where people like Joshua Evans come in. Joshua leads the research group on Sustainable Food Innovation at the Danish Technical University's Center for Biosustainability. Together with Maggie Coblentz and their team, Joshua was responsible for sending miso into outer space. That's right, we're talking about the traditional Japanese seasoning made with fermented soybeans and koji mold.On this episode of Ferment Radio, we'll walk you through all the steps needed to ferment in space. Why would anyone want to ferment miso in outer space in the first place?

Aujourd'hui, Antoine Diers, Bruno Poncet et Fatima Aït Bounoua débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Dans le cadre de notre semaine spéciale de replay [L'envers du verre], (re)écoutez l'épisode [#47 - Kefir, Kombucha : faut-il croire au miracle des boissons fermentées ? avec Pierre Faudot].Les boissons fermentées comme le kéfir ou le kombucha ont la cote. Et de fait, on leur prête 1001 vertus: Elles seraient bonnes pour l'immunité , riches en vitamines et minéraux, très savoureuses…Mais que sont-elles vraiment? D'où viennent-elles? Peut-on les consommer sans risque, même lorsqu'elles sont fabriquées à la maison? Faut-il les intégrer dans notre quotidien et en faire notre ami détox après les fêtes?Pour décrypter les vertus et les interrogations que soulèvent le Kombucha et le Kefir, Fanny Giansetto interview Pierre Faudot dit Bel, co-fondateur de l'entreprise Archipel qui fabrique un kombucha 100% français et est l'auteur du passionnant livre Kefir & kombucha. L'atelier de polyfermentation.

Gatavot veselīgu pārtiku nav nemaz tik sarežģīti. Kas jāzina, ja vēlaties ko fermentēt, interesējamies raidījumā Kā labāk dzīvot. Par fermentēšanu stāsta fermentēšanas entuziaste Baiba Rudoviča un Latvijas fermentēšanas draugu biedrības līdzdibinātāja un festivāla līdzorganizētāja Agate Lūse. Baiba Rudoviča fermentēšanu iesaka sākt ar vienkāršām lietām - ar gurķiem. "Daļai cilvēku šķiet, ka fermentēšana ir brangs vārds, tāpēc skābēti kāposti ir garlaicīgi un vajag skatīties kaut kur tālāk, dziļāk, sarežģītāk. Es ieteiktu sākt ar vienkāršo," mudina Baiba Rudoviča. "Pat ja mēs sāksim ar skābētiem kāpostiem vai ļoti populārajiem kimči, tas nav sarežģīti, bet sastāvdaļu saraksts būs garš, process, kamēr sagatavosiet, būs ilgs. Iespējams, smarža būs nepierasta, var gadīties, ka vilsieties un nebūs pārliecības. Mans ieteikums ir sākt ar vienkāršo - vienkāršais, mums pazīstamais ir gurķīši. Bet viņus ieskābēt, nevis marinēt. Neliet virsū karstu marinādi, bet ieskābēt. Tas arī būs fermentēts produkts. Šobrīd ir sezona gurķīšiem, brīnišķīgs laiks. Skatīties arī reģionāli un sezonāli." Pati viņa fermentē dažādas lietas un arī dažādi eksperimentē, piemēram, fermentē medū. Ļoti ekskluzīvi - magnoliju ziedi fermentēti medū. Bet sākt vajag ar parastām, lai saprastu, kas ir fermentēšana.  Populārs ir teiciens - "tu esi tas, ko tu ēd".  "Tā vairs nav patiesība vai arī nekad nav bijusi patiesība. Tu esi tas, ko tu spēj uzņemt," norāda Baiba Rudoviča. "Mēs varam ēst ļoti labs uztura bagātinātājus vai ļoti labu pārtiku, bet, ja mūsu zarnu trakts nav gatavs to apstrādāt un paņemt, tas nenonāk pie mums. Fermentētie produkti tāpēc ir vērtīgi, ka baktērijas tos mums sagremo. Gudri tas saucas - uzturvielu biopieejamība. Mēs kā organisms spējam paņemt daudz vairāk, jo tas mums ir jau sagatavots iepriekš."

Pour débuter l'émission de ce lundi 30 juin 2025, les GG : Flora Ghebali, militante dans la transition écologique, Charles Consigny, avocat, et Emmanuel de Villiers, entrepreneur, débattent du sujet du jour : Canicule, 200 écoles ferment d'urgence, est-on préparé ?

Aujourd'hui, Charles Consigny, Zohra Bitan et Frédéric Farah débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

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 !

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?

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

Celebrating all the fermented vibes