Podcasts about Fermentation

Wie beeinflusst guter Schlaf unser Leben – und was passiert, wenn er fehlt? In dieser Folge tauchen Jenke und Jánik von Wilmsdorff tief in das Thema Schlaf ein. Sie sprechen über eigene Schlafprobleme, nächtliche Routinen und überraschende Erkenntnisse aus Selbstversuchen und aktuellen Studien. Gemeinsam reflektieren sie, welche Rolle Schlaf im Alltag, für die Gesundheit und sogar für das emotionale Gleichgewicht spielt. Eine ehrliche und persönliche Episode über die Kunst des Ausruhens, das Aufwachen mit klarem Kopf – und die Frage, wie man wirklich erholsam schläft.

My guest today is Tim Fronzek who is a co-founder of Nosh.bio https://www.nosh.bio/ based in Berlin, Germany. Plant-based protein has been gaining attention, particularly since the 2010s for our growing health and environmental concerns. However, various products in the market may not be as ideal as it was thought to be. Some are not so environmentally friendly in their manufacturing process, or undesirable compounds are created during the high level of processing of ingredients. Also, their flavors and textures may not be very satisfying. To conquer these issues, Tim came up with the idea of using Koji, the beneficial mold used to make a majority of traditional Japanese food. His company Nosh.bio has been offering protein made with koji since 2022 to global clients. In this episode, we will discuss how Tim discovered Koji's potential, the health benefits and sustainable nature of Koji protein, what diets are possible to keep our earth healthy and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fluent Fiction - Korean: The Secret of Seoul: Love and Fermentation in a Hidden Lab Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-08-06-22-34-02-ko Story Transcript:Ko: 서울의 작은 골목 뒤에 비밀스러운 김치 실험실이 있었다.En: Behind a small alley in Seoul, there was a secret kimchi laboratory.Ko: 이곳은 미세한 과학 기구들과 여러 발효 단계의 김치가 가득한, 마치 최첨단의 실험실 같았다.En: It was filled with intricate scientific equipment and various stages of fermenting kimchi, resembling a cutting-edge laboratory.Ko: 이 곳의 주인은 미소가 밝은 미녀 과학자, 민서였다.En: The owner of this place was a beautiful scientist with a bright smile, Minseo.Ko: 그녀는 최고의 김치를 만들기 위해 매일 연구에 매진했다.En: She dedicated herself to research every day to make the best kimchi.Ko: 민서의 가장 큰 목표는 경쟁자인 준수를 이기는 것이었다.En: Minseo's biggest goal was to beat her rival, Junsu.Ko: 준수는 인근의 또 다른 김치 실험실을 운영하며, 그 또한 많은 팬들이 있었다.En: Junsu ran another kimchi laboratory nearby and also had many fans.Ko: 민서는 신비로운 발효 법칙을 찾아내어 준수의 마음과 승리를 동시에 얻고 싶었다.En: Minseo wanted to discover a mysterious fermentation principle to win Junsu's heart and victory at the same time.Ko: 민서의 실험은 여름이 무르익던 어느 날 시작되었다.En: Minseo's experiment began on a day when summer was in full swing.Ko: 그녀는 특별한 발효 기술을 사용하기로 결심했다.En: She decided to use a special fermentation technique.Ko: 그 기술에는 전통적인 재료뿐만 아니라 독특한 재료도 포함되어 있었다.En: This technique included traditional ingredients as well as unique ones.Ko: 해진, 민서의 가장 친한 친구이자 조언자, 그녀의 흥미로운 실험을 의아해하면서도 도와주었다.En: Haejin, Minseo's closest friend and advisor, was intrigued yet puzzled by her experiment, but lent a hand.Ko: "정말 괜찮을까?" 해진이 물었다.En: "Are you sure this will be okay?" Haejin asked.Ko: "물론이지! 이건 혁신적일 거야." 민서는 확신에 차 대답했다.En: "Of course! It's going to be revolutionary." Minseo answered confidently.Ko: 실험이 본격적으로 시작되었을 때, 예상치 못한 일이 벌어졌다.En: When the experiment began in earnest, something unexpected happened.Ko: 김치가 불안정하게 발효되기 시작한 것이다.En: The kimchi started to ferment unstably.Ko: 김치통에서 거품이 풍부하게 올라오며 소리가 났다.En: Bubbles rose abundantly from the kimchi jar, making noise.Ko: 갑자기 실험실이 마치 축제장의 한복판처럼 혼란스러워졌다.En: Suddenly, the laboratory became as chaotic as the middle of a festival.Ko: 웃음이 터져 나왔다.En: Laughter erupted.Ko: 민서와 해진은 이 장면을 보며 웃음을 참을 수 없었다.En: Minseo and Haejin couldn't hold back their laughter as they watched the scene.Ko: 주변 사람들도 웃음소리에 끌려와 상황을 지켜보게 되었다.En: People nearby were drawn by the sound of laughter and came to watch the situation unfold.Ko: 준수도 그 소리에 이끌려 실험실 앞에 멈춰 섰다.En: Junsu was also drawn by the sound and stopped at the front of the laboratory.Ko: 준수는 그 장면을 보며 웃음을 터뜨렸다.En: Junsu burst out laughing as he watched the scene.Ko: "정말 유쾌한 실험이네!"라고 외쳤다.En: "What a delightful experiment!" he exclaimed.Ko: 불안정했던 김치는 결국 잔잔해졌고, 민서는 준수에게 다가갔다.En: The once unstable kimchi eventually calmed down, and Minseo approached Junsu.Ko: "사실, 당신과 함께 더 좋은 김치를 만들고 싶었어요."En: "Actually, I wanted to make better kimchi with you."Ko: 준수는 미소지으며 대답했다. "함께 하면 정말 멋진 김치가 될 거예요."En: Junsu smiled and replied, "Together, it will be truly amazing kimchi."Ko: 그날 이후로 민서와 준수는 경쟁자 대신 협력자가 되었다.En: Since that day, Minseo and Junsu became collaborators instead of rivals.Ko: 그들의 공동 작업은 놀라운 결과를 만들어냈고, 두 사람은 우정과 함께 더 나은 김치를 만들어나갔다.En: Their joint work produced amazing results, and the two created better kimchi together, accompanied by their friendship.Ko: 이제 민서는 깨달았다.En: Now Minseo realized.Ko: 경쟁보다는 협력과 우정이 더 큰 기쁨을 준다는 것을 말이다.En: That cooperation and friendship bring greater joy than competition.Ko: 그녀의 실험실은 웃음이 가득한 곳이 되었고, 새로운 이야기들이 시작될 준비가 되어 있었다.En: Her laboratory became a place full of laughter and was ready for new stories to begin. Vocabulary Words:alley: 골목intricate: 미세한equipment: 기구fermenting: 발효resembling: 같았다dedicated: 매진했다rival: 경쟁자mysterious: 신비로운principle: 법칙revolutionary: 혁신적unstably: 불안정하게bubbles: 거품abundantly: 풍부하게chaotic: 혼란스러워졌다laughter: 웃음erupted: 터져 나왔다drawn: 끌려unfold: 지켜보게delightful: 유쾌한eventually: 결국approached: 다가갔다collaborators: 협력자joint: 공동produced: 만들어냈고accompanied: 함께realized: 깨달았다competition: 경쟁cooperation: 협력joy: 기쁨stories: 이야기들

Dans cet épisode du Pod'capsuleur, partez à la rencontre d'une brasserie familiale emblématique de Wallonie picarde : la Brasserie Caulier, installée à Péruwelz, à deux pas de la frontière française. Fondée en 1996, l'entreprise célèbrera bientôt ses 30 ans, portée par le dynamisme de ses équipes et la renommée d'une bière totem, plus célèbre encore que le nom de la brasserie elle-même.Depuis ses débuts en 1933 avec Charles Caulier comme revendeur de bière à Bonsecours, la saga familiale s'est construite au fil des générations. En 1980, Roger et Linda Caulier reprennent le flambeau et, une quinzaine d'années plus tard, transforment l'activité pour se lancer dans le brassage, donnant naissance à la brasserie actuelle. Leurs trois fils, Vincent, Laurent et Bertrand, rejoignent à leur tour l'aventure en 2012. Rencontre avec Vincent Caulier, directeur général de la Brasserie Caulier, et Guillaume Coulon, maître-brasseur.

Listen in on Cultivation Station while we chat with Dr. Brian DeDecker, the CEO of Biosystems.  The have developed cutting edge technology to make specific proteins for human health applications, from soybeans.

Essen ist Sprache. Tempelfood etwa, die rein pflanzliche, stille Küche der koreanischen Klöster, ist so etwas wie meditatives Kochen – reduziert, klar, achtsam, erzählt Andreas Heuberger, Head of Administration des Europäischen Auswärtigen Dienstes in Seoul. Gestaltung: Alexandra Mantler – Eine Eigenproduktion des ORF, gesendet in Ö1 am 05.08. 2025

Mike Keen came up with the idea of a kayak expedition off the coast of Greenland before he had any clue about how transformative it would be for his life and health and worldview! Today, he dives into what went down—what it was like eating the traditional Inuit diet (including fermented seal!), how his body responded to the kayaking and change in diet, and insights gathered by the microbiologists examining his stool samples (yes, his poop). Now, he has planned to explore more remote places and to continue diving into traditional diets to see how his body responds. A former chef, Mike now admits that he learned more from this experience kayaking around Greenland than from the many decades prior, when he was purchasing and preparing overly processed foods.   Visit Mike's website: eatyourenvironment.com Register for the Wise Traditions conference in Utah at wisetraditions.org Check out our sponsors: Paleovalley and Optimal Carnivore

Cauliflower wings are not wings. Unbecoming shirts. Massive amounts of citric acid. Alternative best wing conclusions and the worst named beer ever. Staying hydrated is responsible. Bald Bret and Teacher Bret. Once again, moderation is key. Send thoughts, requests, and complaints to BrewSkies779@gmail.com. Who's responsible for the garnish? Gnome is entering his busy season but is still taking on paid projects. Uber boosted beers. Unfinished hazy IPAs.    Reminder to show up at Higher Gravity Summit Park on Tuesday August 26, 2025 from 7-9PM EST to celebrate 4 years of podcastery with us! BYOP (IYKYK) Censored Count : https://www.youtube.com/watch?v=B-Wd-Q3F8KM Your New Morning Alarm : https://www.youtube.com/watch?v=enYdAxVcNZA Hulk Hogan as Mall Santa Recap : https://www.youtube.com/watch?v=HeYmvRktLuI ----- This episode covers the following shows : Barstool Perspective - 7/25/2025 The Weekly Pint - Ep 271 - It's a Lager Type of Summer Cincy Brew Dads (YouTube) - Barleycorn's Brewhouse: Just Wingin' It- From the Tap Ep 3 Craft Beer and Brewing (YouTube) - Finessing Flavor and Fermentation for a Fab Fruit Beer - https://www.youtube.com/watch?v=NY1Kqkvy0-0 ----- What we drank :  Mellotone Beer Project - Kuronami - Schwarzbier Masthead - IPA - IPA Butcher and the Brewer - Ophelia's Second Coming - Wheat Beer KCBC - Venomous Villains - West Coast IPA ----- Episode recorded on 7/29/2025 at our amazing podcast host, Higher Gravity Summit Park! https://highergravitycrafthaus.com/ Disclaimer: The views and opinions expressed by Truth, Beer, and Podsequences are those of the participants alone and do not necessarily reflect the views or opinions of any entities they may represent. ------  Links to everything at http://truthbeerpod.com/ or https://truthbeerpod.podbean.com/ Find us on all the social medias @ TruthBeerPod Email us at TruthBeerPod@gmail.com Subscribe, like, review, and share! Find all of our episodes on your favorite Podcast platform or https://www.youtube.com/@TruthBeerPod ! Buy us a pint!  If you'd like to support the show, you can do by clicking the "One-Time Donation" link at http://truthbeerpod.com ! If you want exclusive content, check out our Patreon!  https://www.patreon.com/TruthBeerPod If you'd like to be a show sponsor or even just a segment sponsor, let us know via email or hit us up on social media! ----- We want you to continue to be around to listen to all of our episodes.  If you're struggling, please reach out to a friend, family member, co-worker, or mental health professional.  If you don't feel comfortable talking to someone you know, please use one of the below resources to talk to someone who wants you around just as much as we do.   Call or Text 988 to reach the Suicide and Crisis Lifeline Chat with someone at 988lifeline.org http://www.988lifeline.org ----- Our Intro, Outro, and most of the "within the episode" music was provided by Gnome Creative. Check out www.GnomeCreative.com for all your audio, video, and imagery needs! @gnome__creative on Instagram @TheGnarlyGnome on Twitter https://thegnarlygnome.com/support http://gnomecreative.com http://instagram.com/gnome__creative http://www.twitter.com/TheGnarlyGnome

I'm so thrilled that my good friend (even though she doesn't acknowledge me as a good friend) LORENA EVANS is back on the show! Buckle up because it is time for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything […]

In this episode of The Pet Food Science Podcast Show, Dr. Emma Bermingham from Ember Consultancy in New Zealand breaks down the role of animal-derived fermentable substrates in pet nutrition. She explains how collagen, cartilage, hides, and even hair can support gut health, boost sustainability, and offer functional benefits in pet food formulations. Discover which ingredients work best across different diet formats and why they're gaining attention. Listen now on all major platforms!"Animal tissues like cartilage and collagen can ferment similarly to prebiotic fibers and generate beneficial short-chain fatty acids like butyrate."Meet the guest: Dr. Emma Bermingham earned her Ph.D. in Animal Science from Massey University and has held research roles across New Zealand, the UK, France, and Australia. With a strong focus on gut health, pet nutrition, and ingredient sustainability, she now leads Ember Consultancy. Emma helps pet food companies integrate science-driven strategies for optimal health outcomes.Liked this one? Don't stop now — Here's what we think you'll love!Dr. Anne Huss: Seaweed in Pet FoodDr. Joseph Wakshlag: Hydration and Health | Ep. 107What will you learn:(00:00) Highlight(01:04) Introduction(03:28) Animal fermentable substrates(07:11) Fermentation in cats vs dogs(09:35) Microbiome adaptations(12:27) Diet format considerations(14:13) Regulatory and sourcing issues(24:28) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like: Scoular* Trouw Nutrition* Kemin- Biorigin- Wilbur-Ellis Nutrition

Dr. Steven Gundry joins Michael Rubino to reveal why America has never been sicker—and how three major changes from the 1970s triggered a wave of chronic illness we're still battling today. From microbiome damage and leaky gut to mold exposure, glyphosate, and indoor air quality, this episode breaks down what's really driving today's health epidemic.Learn more from Dr. Gundry:▪️ Website: https://drgundry.com▪️ Products: https://gundrymd.com▪️ Telemedicine: https://gundryhealth.comTakeawaysWe've never been sicker than we are today.The best medical system doesn't equate to better health.The microbiome is crucial for our immune system.Leaky gut is a significant health issue.Antibiotics have harmed our gut health.Glyphosate is an antibiotic that affects bacteria.Mold exposure can lead to serious health problems.Restoring the microbiome takes time and effort.Fermentation can help detoxify harmful plant compounds.Hydrogen gas from the microbiome is vital for health.Timestamps:00:00 Introduction to Dr. Steven Gundry01:13 Why we've “never been sicker”02:17 How the 1970s created a health crisis04:36 Mold vs. bacteria: a natural war05:38 Microbiome strength in centenarians06:07 The microbiome destruction from antibiotics08:05 NSAIDs and gut lining damage10:30 Glyphosate's hidden antibiotic role13:28 How crops are sprayed with glyphosate pre-harvest18:33 Leaky gut, autoimmune disease, and inflammation24:23 Traditional food prep that detoxifies plants27:50 How long it actually takes to heal leaky gut31:30 Gundry's mold case study in a patient home34:59 Best spot to place your air purifier36:04 Mold, indoor air, and gut health38:27 Microplastics and hydrogen gas production39:26 Dr. Gundry's hydrogen product and why it matters41:20 Where to find Dr. Gundry and his work

Dans cet épisode des Dérangeants (en collab avec QuébecTech), Étienne reçoit Joël Sirois, fondateur de BioIntelligence Technologies, qui rend visibles les réactions chimiques qui mijotent dans les cuves de fermentation des biotech.

Wie beeinflusst guter Schlaf unser Leben – und was passiert, wenn er fehlt? In dieser Folge tauchen Jenke und Jánik von Wilmsdorff tief in das Thema Schlaf ein. Sie sprechen über eigene Schlafprobleme, nächtliche Routinen und überraschende Erkenntnisse aus Selbstversuchen und aktuellen Studien. Gemeinsam reflektieren sie, welche Rolle Schlaf im Alltag, für die Gesundheit und sogar für das emotionale Gleichgewicht spielt. Eine ehrliche und persönliche Episode über die Kunst des Ausruhens, das Aufwachen mit klarem Kopf – und die Frage, wie man wirklich erholsam schläft.

In this episode, the Brew Strong team tackle the complex world of mixed fermentation. With so much information in the world of wild and sour beers, it's gonna take at least two episodes to cover this fascinating topic. Tune in to part one here and get ready to get wild! Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

durée : 00:55:15 - On va déguster - par : François-Régis Gaudry - Choucroute, le café, le poivre… Ce sont des produits de notre ordinaire alimentaire qui ont subi un processus de transformation appelé fermentation. La fermentation a accompagné l'histoire de l'humanité, on s'intéresse à ce savoir-faire et ses techniques. - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Fermentation isn't just a kitchen experiment, it's a living, ancient practice that reconnects us to nature, microbes, and our own intuition.   In this episode, I sit down with Austin Durant, founder of Fermenters Club and author of Fearless Fermenting, to explore why fermentation is one of the most accessible, transformative, and misunderstood tools for gut health and holistic wellness.   We talk about overcoming fear in the kitchen, how microbes are allies, not enemies, and why fermented foods are essential in a world of sterilised, processed diets. Austin also shares the story of his first homemade sauerkraut, the biggest beginner mistakes, and his favourite ferments for anyone starting out.   If you're looking to improve your digestion, strengthen your immune system, and build confidence in your own food preparation, this episode is your invitation to start fermenting, fearlessly.   RESOURCES & LINKS: Follow Austin: @fermentersclubGrab his book Fearless Fermenting and explore upcoming classes: https://www.fermentersclub.com THIS SHOW IS BROUGHT TO YOU BY:   ZEOCHARGE Go to zeolitelabs.com and use code IDEAL10 to save 10% on this powerful, broad-spectrum zeolite binder for daily detox support.   ESSENTIAL ENERGY Visit essentialenergy.solutions and use code IDEAL10 to save 10% on their EMF tech, designed to balance and harmonize your body's natural electromagnetic circuit.   OYSTERMAX Head to marinehealthfoods.com and use code IDEAL10 to save 10% on this ultra-pure oyster extract, rich in zinc, copper, vitamin B12, and naturally occurring iodine.   Follow us on Instagram → @idealdayadam  

Ron Aleman of Taco Mucho knows and loves Tequila. But he's now finding himself drawn to Raicilla. “I've never had one I didn't like,” he says. And I have a theory about that. So I run that theory by Marissa Paragano of The Tequiladies in this Jalisco-centric episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Marissa Paragano of The Tequiladies and Tequila That Cares.Episode NotesMarissa is also a board member of Tequila That Cares, a philanthropic organization bringing positive change to the agave spirits industry!Shout outs this episode to El Bandido Yankee Tequila, G4 Tequila, Tequila Fortaleza, Cazcanes Tequila, Lagunitas Brewing, Dark Matter Coffee, La Venenosa Raicilla, PKGD Group, El Acabo Raicilla, and the DC Chocolate Fest!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Darmprodukte mit ausgewählten Ballaststoffen: https://www.sunday.de/prebioma-complete-pulver.html (Code: TAN73536) https://www.zinzino.com/shop/2017459599/DE/de-DE/products/shop/gut-health-supplements/301390/ (Wissenschaftlich erstellt)

Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation, you'll see why maybe we should.Because fermentation isn't merely a chemical process, it's the key to many of those things we love. And for Nile Zacherle, the founder of Mad Fritz, it's the common thread to everything he makes: barrel-aged beer, Napa Valley wine, and meticulously roasted coffee. And today, Nile is back on CRAFTED to talk about it all with Eli Brown & Jonathan Ellsworth.We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberMad FritzMad Fritz CoffeeDavid Arthur VineyardsWinemakers ReviewTOPICS & TIMES:What's in Nile's Glass? (2:32)Nile's Winemaking Background (5:04)Why Study Fermentation? (11:20)What is Fermentation? (16:49)How Theory Impacts Reality (31:34)Reevaluation of All Values (36:50)Aging (46:41)Aging Coffee (56:38)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Consuming the Craft, I'm celebrating the 10-year anniversary of the first graduating class from the Brewing, Distillation, and Fermentation program here at AB Tech. Joining me is John Lyda, a full-time faculty member, brewing industry veteran, and program cornerstone who's been instrumental in driving the evolution of our curriculum. Together, we reflect on how far the program has come—from its beer-centric roots to now embracing a diverse array of beverages like cider, seltzer, non-alcoholic options, wine, and even innovative creations like mushroom wine. We discuss the ever-changing demands of the craft beverage industry, the importance of flexibility and quality assurance, and the ways our program responds to students' varied backgrounds and aspirations, from international students to second-career professionals. We also unpack the realities of teaching distillation, the challenges of non-alcoholic beverage safety, and our ongoing efforts to develop continued education for enthusiasts and industry veterans alike. John Lyda brings nearly a decade of experience as an educator at AB Tech, following his successful tenure in the professional brewing world. Known for his technical expertise and approachable teaching style, John has seen the program grow in both scope and ambition, guiding students as they tackle everything from traditional lagers to fruit wines and beyond. Highly regarded for his commitment to industry standards and innovation, John champions the importance of adaptability and quality in every phase of craft beverage production. “Making sure that your quality control and quality assurance is there before it releases to the market… is something that people get very, very excited and want to get to market very, very quickly with their idea, but they want to make sure it's safe.” ~Puff Today on Consuming the Craft:·     The Brewing, Distillation, and Fermentation program at AB Tech has expanded far beyond its original beer-focused curriculum to include cider, seltzer, wine, and non-alcoholic beverages.·     Student interests now span the full spectrum of craft beverage production, including international and second-career students with diverse backgrounds.·     Quality assurance and safe production protocols—such as pasteurization—are critical, especially in non-alcoholic and new beverage categories.·     The curriculum exposes students to the hands-on production of beer, mead, wine, cider, seltzer, soda (including ginger ale), and even unique experimental fermentations, such as mushroom wine.·     Distillation training is provided within the bounds of federal law, emphasizing consistent and sanitary fermentation as the foundation for high-quality spirits.·     Ongoing program updates include new equipment, such as open-top fermenters, and facility design projects, which help students adapt to industry needs.·     AB Tech is developing continuing education and workforce development options to serve working professionals and enthusiasts seeking to expand their knowledge or acquire industry credentials.·     Flexibility and innovation remain at the heart of the program, preparing students to adapt to industry trends and shifting consumer demands. Resources Mentioned:• AB Tech Brewing, Distillation & Fermentation Program • Craft Beverage Institute of the Southeast • Canada Dry Ginger Ale (for sensory training and ginger ale/beer discussion) To learn more or request information about courses, continuing education, or industry partnerships, reach out to jeffreymirvin@abtech.edu. If you're interested in lifelong learning or supporting your business's growth in the craft beverage field, let us know how we can help! This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

There are people in rural Mexico for whom Mezcal is 100% cultural heritage. And there are people there for whom it's 100% business — sometimes tied to cultural heritage but sometimes tied simply to paying for food, clothing, shelter, and life's aspirations and pleasures. So what does it mean when that business side taps into the cultural heritage side to increase business? It's a thoughtful, precious episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with Shawn Miller of PKGD Group.Episode NotesShout outs this episode to Ultramundo Mezcal, Mezcal Palomo, Chrissie Hynde, Sleep Walk's award-winning Blanco Jaguar chocolate bar, red Solo cups, DC Chocolate Festival, Linda Sullivan, The Tequiladies, Connie, and Mezcal Lalocura!

Ever wondered where your glass of foamy beer got its start?  Turns out beer has been around just about as long or longer than written record.  It seems that once humans had figured out how to grow grains they also started figuring out how to ferment them.  Take a listen this week and learn about the history of beer.

Story at-a-glance Fermentation transforms cabbage into sauerkraut, creating bioactive compounds that strengthen gut barrier function and resist inflammatory damage Research shows fermented cabbage outperforms raw cabbage in maintaining intestinal integrity; longer fermentation periods (10 to 14 days) produce strong gut-protective effects Store-bought sauerkraut is often pasteurized, which eliminates beneficial compounds, while homemade versions preserve live cultures and metabolites essential for gut health Even small amounts of fermented foods deliver significant gut benefits; just a few forkfuls daily provide protective compounds For maximum gut health benefits, combine sauerkraut with other fermented vegetables and prebiotic foods like green bananas that nourish beneficial bacteria

I see it all over the news, hear it in conversations: we're drinking less. But then I look at the sales numbers from DISCUS and it makes me wonder, are we really drinking less? Or are we just drinking differently? It's a complex math equation that we try to solve in this episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with Linda Sullivan of seynasecreto.Episode NotesYou can check the raw data from DISCUS here.

This episode developed thanks to Nick, who thought it would be a good time to revisit a bit of my history in coffee to reconnect with long-time listeners, and to share a bit more about myself with new listeners. We started this podcast about 6 years ago, and if you've been through all 72 episodes, you probably have a good idea about my coffee philosophies. But I also know that not everyone enjoys, or maybe even has the time to go back and start at the very beginning of a podcast. So we thought it would be a good opportunity to give you a bit of my coffee origin story, and a manifesto of sorts, all under one roof.Resources:Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

This weeks guest is Katie Black. Born in Austin, Texas, and raised between live music and livestock shows, Katie wrapped up high school in Wichita Falls, a town where ambition has to shout over Friday night football. Katie originally headed to New Jersey on a film and theatre scholarship, clearly chasing a dramatic plot twist, but ended up studying dental assisting instead. Then came Germany—where instead of finding herself, Katie found gastronomy, a word she barely knew but now lives by. Since then, she's racked up more beverage certifications than most sommeliers have opinions, including an A.A.S. in Brewing, Distillation, and Fermentation and enough lab hours to clone a hop. Her career? Think if Anthony Bourdain and Boba Fett had a baby who freelanced. Katie's brewed wild beers, managed cider taprooms, distilled bittersweet amaro, and built full bar programs from scratch. In Texas, she's worked everything from tequila fueled ACL activations to high-speed Formula 1 service—wrangling crowds, menus, and bartenders like a rodeo queen of spirits. Katie recently competed on Moonshiners: Master Distiller, and is now diving into brand advocacy, education, and throwing events that actually make people care about what's in their glass. @probablykb A big thank you to Jean-Marc Dykes of Imbiblia for setting up our new website theindustrypodcast.club. Imbiblia is a cocktail app for bartenders, restaurants and drink nerds and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Looking for a Bartending Service? Or a private bartender to run your next corporate or personal event? Need help crafting a bar program for your restaurant? Contact Alchemist Alie for all your bartending needs: @alchemist.alie Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

Support the showwe can all help...food for thought

The fastest-growing spirits category in the USA is Tequila/Mezcal. The most popular cocktail is the Margarita. We love tacos, we love tamales. So … can all of that help us as a country learn to love the people who brought us these things we love?Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Alba Huerta of Julep Houston.Episode NotesShout outs to Alvin Schultz, Ben Quasius, Gustavo Arellano and his book Taco USA.This episode was recorded about a month before the immigration raids in Los Angeles. The government's violent response to the peaceful protests against those raids is, I think, evidence of what Alba says in this episode.This Instagram post from my friends at Lost Lore Tequila says everything I'd want to say in a smarter way than I could

Et si l'on osait sortir des sentiers battus - alloco, grillades pour filer vers une gambas snakée parfumée à l'huile de palme rouge, servie avec une compotée de tomates déglacée au vinaigre de mangue, pickles d'oignons grelots au bissap blanc, une semoule de Niebé en accompagnement ? Pures merveilles de produits africains, de la cuisine 100% subsaharienne, africaine, avec un regard nouveau ! signée Sonia Marty Sokouri. Le jour où j'ai rencontré la cheffe, j'ai redécouvert avec elle l'aubergine africaine. La petite blanche, ronde comme une tomate ou oblongue ; cette aubergine à l'amertume délicate presque piquante, et sa crème d'igname à la texture rebondissante. Nous étions sur l'eau, à Paris, avec vue sur Notre-Dame. Sa veste de cheffe ajustée, un drapeau ivoirien, un autre, français de chaque côté du col, la crinière flamboyante, et son regard ? Celui de quelqu'un qui a vécu, qui a voyagé, qui sait reconnaitre un trésor, et ne pas le lâcher. Elle sait que l'Afrique est faite de pépites, que les produits africains sont exceptionnels, leurs goûts uniques, elle connait leur singularité, et donne tout – cœur et âme- à les faire connaitre, à les valoriser y compris sur le continent où trop souvent l'ailleurs semble plus attrayant !  « Il faut arrêter d'accoler la cuisine africaine à d'autres cuisines supposément 'faire-valoir'. Quand on me demande si je fais de la cuisine fusion, je réponds non : je fais de la cuisine africaine, avec des produits africains. Je m'autorise simplement à les cuisiner autrement ! ».Sonia Marty Sokouri a créé la plateforme Black Culinaria, pour mettre en valeur les chefs africains, les produits, les pionniers, les guides qui osent, racontent avec fierté les cuisines d'Afrique, partagent sa richesse.« J'ai toujours dit et pensé que nos mamans qui ont inventé nos plats étaient de vraies créatrices culinaires. Il fallait imaginer ces sauces-là ! Elles les ont inventées parce qu'elles ont voyagé dans le village d'à côté ou le pays d'à côté. Il y a eu tellement de brassages, de mélanges qu'il existe de vraies similitudes dans nos plats, qu'on soit en Côte d'Ivoire, au Ghana, au Mali ou au Sénégal. Maintenant, ces plats traditionnels, il ne faut pas les déloger, ils sont nos identités, mais pas des institutions intouchables ! Une fois qu'on a parlé d'identité, et pourquoi ne pas essayer de transformer les produits ? Selon moi, il faut être honnête et transparent, autorisons-nous à utiliser les ingrédients, déstructurons, créons sans renier la tradition mais en proposant un regard nouveau ! »Cette nouvelle cuisine se crée et s'écrit, quel bonheur et quelle chance pour nous !!!Avec Sonia Marty Sokouri, cheffe cuisinière [Instagram] et fondatrice de la plateforme Black CulinariaAutour du Guedj avec Adâh Badiane à écouter en longueur dans l'émission Fermentation rébellionLe chef Dieuveil Malonga a sa table à Kigali : |Instagram]. Il est le fondateur de la plateforme chefs in Africa et de l'école de cuisine et d'innovationBaraka l'épicerie de la cheffe Anto CocagneL'Afrique cuisine en France, de Vérane Frédiani – éditions La MartinièreNiebe : farine et semoule de niebe par SunnaliLes Cuisines africaines à Marseille.En imagesProgrammation musicale :I'm Good, de Ben l'Oncle Soul et Adi Oasis. 

At the DISCUS conference a few months ago, I was at a party that was populated by small-brand tasting tables. The one that drew my attention most was the one that was both least visited and most colorful. And my response to everything they were pouring was, Yes, please! But most especially, the White Chocolate/Raspberry Tiramisu whiskey! It's an artificially inspired episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with wisdom from Al Murphy of Mother Murphy's Flavors.Episode Notes Thanks to Al Murphy of Mother Murphy's FlavorsShout outs to the Distilled Spirits Council of the US, Runts, Skittles, Hampden Estates Rum, Elevate Innovation, Non-Alcoholic Phony Negroni, Zignum Mezcal, Ancho Reyes Verde, Mexico in a Bottle, and “Outspoken,” the monthly storytelling event at Chicago's Sidetrack!

Katie Black has distilled, fermented, bartended, event coordinated, traveled Europe, and so much more. It's hard to guess where she'll turn up next, but one thing is clear: her love of people and hospitality will keep guiding her. Her curiosity drives her, and with every move she practices the art of "intention". And as we post this chat today, she announces the next big chapter of her career and a move to Houston. We chat dating, produce, sharing, and more.

A conversation with Béla Hatvany, pioneering entrepreneur in the automation of libraries and the information industry, born in 1938, turned into angel investor and philanthropist, on his journey, what's enough, the role of AI and EI (empathetic intelligence), and the potential of precision fermentation.Growing up during WWII with bombs literally blowing through his window, Bela's early anger about the state of the world transformed into action after a pivotal moment of self-reflection. This led him to create businesses with what he calls "six bottom lines" - serving employees, investors, suppliers, clients, communities, and Earth in balance. His approach included substantial employee ownership and prioritizing collective happiness over personal gain. Throughout, he emphasizes that "collaboration creates superabundance while competition creates artificial scarcity."More about this episode on https://investinginregenerativeagriculture.com/bela-hatvany.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================

I thought this episode was going to be about blind tastings. And it is. Or, at least, it starts that way. But when you're talking with Marissa, aka @tequilaencyclopedia , you rarely take as straight a path as you'd expect. So if you want to listen to a conversation about that … or about CostCo … or about the Agavos Awards … or how much I paid Marissa to join me on a trip to 818 Tequila, this episode is for you!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Marissa Paragano of The Tequiladies.Episode NotesMarissa is also a board member of Tequila That Cares, a philanthropic organization bringing positive change to the agave spirits industry!Shout outs this episode to the Agavos Awards, 818 Tequila, Costco, and Marissa's dream team, the Boston Red Sox!

#229: Your gut is the engine of your entire body, so today we break down how to keep it running smoothly with practical, evidence-backed tips. We cover the gut's powerful role in digestion, immunity, and brain health while challenging common misconceptions about reflux, probiotics, and more. Dr. Robynne Chutkan is a board-certified integrative gastroenterologist, bestselling author, and founder of the Digestive Center for Wellness. She's the founder of Gutbliss and host of the Gutbliss Podcast, where she shares expert insights on digestive health and the microbiome. Link to Full Show Notes: https://chrishutchins.com/improve-gut-health-dr-robynne-chutkan Partner Deals Quince: Affordable luxury essentials with free shipping + 365 day returns DeleteMe: 20% off removing your personal info from the web Superhuman: Free month of the fastest and best email with code ALLTHEHACKS Vuori: 20% off the most comfortable performance apparel I've ever worn Bilt Rewards: Earn the most valuable points when you pay rent For all the deals, discounts and promo codes from our partners, go to: chrishutchins.com/deals Resources Mentioned Robynne: Gutbliss | Podcast |  Gut Club Books: The Microbiome Solution | Gutbliss | The Anti-Viral Gut | The Bloat Cure Episode #13: Mama Jama Poos: Why you Need Them & How To Get Them Books Last Child in the Woods by Richard Louv The Essential Book of Fermentation by Jeff Cox Research The Human Genome Project American Gut Project Testing Jona Gut Microbiome Test Tiny Health Adult Gut Test Full Show Notes (00:00) Introduction (01:49) Why Gut Health Is a Critical Part of Our Health (04:26) The Role of the Gut (07:11) The Gut–Immune Connection (10:15) Balancing Sanitation With Kids (14:20) Ways to Assess Your Gut Health (22:23) What the Research Worldwide Says About the Gut (28:15) Gut Health Testing (30:49) Foods That Are Good for Your Gut (35:42) Prebiotics and Probiotics (42:32) How Important Is Your Water Intake? (43:32) The Impact of Animal Protein (44:58) The Negative Effects of Artificial Sweeteners and "Zero" Calorie Drinks (47:30) Is Dairy Good for Your Gut? (49:12) What Healthy Poop Should Look Like (53:24) The Ideal Pooping Position (54:16) Tips to Achieve “Stool Nirvana” (57:06) Good Gas vs. Bad Gas (1:00:05) Aerophagia (Air Swallowing) (1:02:34) Does the Smell of Gas Mean Anything? (1:03:19) Why We Should Care About Gut Health (1:05:17) The Key Takeaway (1:07:24) Where to Find Dr. Chutkan and Her Work Connect with Chris Newsletter | Membership | X | Instagram | LinkedIn Editor's Note: The content on this page is accurate as of the posting date; however, some of our partner offers may have expired. Opinions expressed here are the author's alone, not those of any bank, credit card issuer, hotel, airline, or other entity. This content has not been reviewed, approved or otherwise endorsed by any of the entities included within the post. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations.We run through all of the potential variables to pay attention to when designing your first trials with commercial microbes. From cost of production to work-flow and data collection.This conversation was recorded during a recent Office Hours session through our private Discord community. If you would like to be a part of this community, join Patreon and come participate in the discussion.View the decision flow-chart hereResources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

We're sitting down with Shanleigh Thomsen (@shanferments) — fermentation scientist, industry strategist, and an insightful voice in the alcohol space.With a decade of experience across brewing, hops, and product development, Shan has worked at every level of the alcohol supply chain — from global beverage brands to regional farms. She holds a Master's in Food Science and is currently pursuing her MBA at UC Davis, where she focuses on market strategy and ingredient innovation.In this episode, we'll dig into:

Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.

Chuck Cowdery was called “the dean of American whiskey journalism” by no less than Robert Simonson in the New York Times. So when I decided more than 250 episodes into this podcast to finally devote one to Mexican whiskey, I naturally invited my celebrated drinking buddy over. It's (perhaps) the corniest episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Chuck Cowdery and additional wisdom from Ismael Gomez of Laika Spirits, Xaime Navarro of Whisky Juan del Campo and Gracias a Dios Mezcal, Txomin Alcorta of Whisky Prieto y Prieta, and Jonathan Barbieri of Whiskey Maiz Nation!Episode NotesCheck out The Chuck Cowdery Blog!Thanks to Ismael Gomez of Laika Spirits, Xaime Navarro of Gracias a Dios Mezcal and Juan Del Campo Whiskey, Txomin Alcorta of Whisky Prieto y Prieta, and Jonathan Barbieri of Whiskey Maiz Nation for the quotes this episode.You can check out NOM 199 here and to see how the rules for whiskey in Mexico compare to the rules for Mezcal, Tequila, and everything else, check out this spreadsheet.And if the tangent about feni in Goa got you going, check out Hansel Vaz's Instagram page and Fazenda Cazulo!

Ever wondered if you could turn your suburban backyard—or even your apartment windowsill—into a mini homestead? In Episode 241 of Late Boomers, Merry Elkins and Cathy Worthington sit down with Elizabeth Bruckner, author of The Homesteader Mindset, to explore the transformative journey from city dweller to self-sufficient homesteader. Elizabeth shares her inspiring story of embracing homesteading during the pandemic, highlighting how she overcame her initial lack of gardening skills to cultivate resilience and resourcefulness. Discover how intentional living can reduce toxic loads, boost mental health, and lead to a more fulfilling life. Elizabeth's insights reveal that anyone can start small, whether it's cooking from scratch or growing herbs in tiny spaces. Plus, she offers a free habit tracker to help kickstart your homesteading adventure. Tune in for practical advice, encouragement, and a fresh perspective on living intentionally. Don't miss this episode packed with inspiration and actionable tips!Elizabeth Bruckner's Bio:Elizabeth Bruckner is the author of The Homesteader Mindset; a book that will transform the way you view self-sufficiency and give you the tools and practical tips needed for a more meaningful life. Elizabeth's book has quickly become a must-read for every person who dreams of creating sustainable living through traditional skills and common sense. Her book outlines mental health principles that she has used for over a decade in her acupuncture practice.She holds a Master of Science in Acupuncture and Oriental Medicine. Her area of expertise is glowing mental health. She empowers her patients utilizing the Five Element Theory of Traditional Chinese Medicine and the power of habit creation. Elizabeth's ground-breaking methods in self-development for the mind and body have been incorporated by a wide spectrum of budding homesteaders and wellness seekers. You can find out more at www.CreateWellnessProject.com.Connect with Elizabeth:Homestead Habit Tracker and Habit Formation Guide: www.createwellnessproject.com/giftWebsite: www.createwellnessproject.comThank you for listening. Please check out @lateboomers on Instagram and our website lateboomers.us. If you enjoyed this podcast and would like to watch it or listen to more of our episodes, you will find Late Boomers on your favorite podcast platform and on our new YouTube Late Boomers Podcast Channel. We hope we have inspired you and we look forward to your becoming a member of our Late Boomers family of subscribers.

Dr. Hoffman continues his conversation with Dr. Ross Pelton, Director of Science & Education for Essential Formulas Incorporated which specializes in premium probiotic products.

Exploring the Microbiome: Probiotics, Prebiotics, and Postbiotics with Dr. Ross Pelton, Science and Education Director for Essential Formulas. Dr. Pelton, a registered pharmacist and certified clinical nutritionist, shares insights into the 25-year journey of Essential Formulas, a leader in the probiotic industry. They delve into the origins of the company, the unique formulation of Dr. Ohhira's Probiotics, and various studies demonstrating its efficacy. Additionally, they explore the crucial role of the microbiome in overall health, including its impact on fatigue, exercise performance, and even its potential links to cancer and men's health. The episode provides a comprehensive understanding of how maintaining a healthy gut microbiome can significantly contribute to one's overall well-being.

Global Market Insights predicts the precision fermentation market for food and beverage will grow from just about two billion in 2024 to 70 billion globally by 2034. That's a staggering combined annual growth rate of nearly 40%. Liberation Labs is pioneering a new approach to precision fermentation at scale that borrows a page from the pharmaceutical industries playbook. Co-founder and CEO, Mark Warner, joins us to get into: What exactly is precision fermentation? The challenge facing companies, particularly early-stage innovators, that Liberation Labs saw an opportunity to solve for with contract precision fermentation The company's recent announcement of its first customer for the Indiana facility, Vivici, what they will do for them and what's exciting about the partnership How Mark saw an opportunity in the pharmaceutical space that could be replicated in fermentation for agbioscience innovation Mark's journey to fundraise for Liberation Labs Reflecting on the decision to put their facility in Indiana for access to talent, corn and transportation The biggest opportunities for growth – not just for Liberation Labs – but for precision fermentation as an industry Biomanufacturing's importance to economic growth, but in urban and rural America What's ahead for Liberation Labs

Global Market Insights predicts the precision fermentation market for food and beverage will grow from just about two billion in 2024 to 70 billion globally by 2034. That's a staggering combined annual growth rate of nearly 40%. Liberation Labs is pioneering a new approach to precision fermentation at scale that borrows a page from the pharmaceutical industries playbook. Co-founder and CEO, Mark Warner, joins us to get into:  What exactly is precision fermentation? The challenge facing companies, particularly early-stage innovators, that Liberation Labs saw an opportunity to solve for with contract precision fermentation The company's recent announcement of its first customer for the Indiana facility, Vivici, what they will do for them and what's exciting about the partnership How Mark saw an opportunity in the pharmaceutical space that could be replicated in fermentation for agbioscience innovation Mark's journey to fundraise for Liberation Labs Reflecting on the decision to put their facility in Indiana for access to talent, corn and transportation The biggest opportunities for growth – not just for Liberation Labs – but for precision fermentation as an industry Biomanufacturing's importance to economic growth, but in urban and rural America What's ahead for Liberation Labs 

Republished with permission from Nutrition Without Compromise and ORLO NutritionGuest: Ben Levine, Co-Founder of Rasa & Clinical HerbalistIn this enlightening episode, we meet Ben Levine, a clinical herbalist and co-founder of Rasa, a sustainable adaptogenic coffee alternative brand. Ben shares his journey from corporate herbal sourcing to founding Rasa, revealing the darker side of the herb trade, the pitfalls of commoditization, and the powerful role of regenerative and responsible sourcing practices.You'll learn how Rasa supports farmers and wildcrafters through boots-on-the-ground sourcing, why certifications like Fair Trade and Fair for Life aren't always enough, and how adaptogens like ashwagandha and rhodiola can help combat modern stress. We also explore the future of plant-based nutrition, climate-resilient herbs, and how reconnecting with even a single plant can shift consumer behavior.Topics Covered:[00:01:04] Introduction to Ben Levine and his path from Celestial Seasonings to founding Rasa[00:02:57] Disillusionment with the commercial herb industry & the commodification of plants[00:04:41] The impact of popularity on wildcrafted adaptogens like rhodiola and eleuthero[00:06:21] Visiting ashwagandha farms in India and how Rasa builds sourcing relationships on the ground[00:08:17] Certifications like Fair for Life vs. direct trade: Are labels enough?[00:10:14] How certification programs can be co-opted by corporations[00:13:56] The case for paying more for responsibly sourced coffee and tea alternatives[00:14:26] How Rasa formulations address daily stress with adaptogens[00:15:35] Why ritual matters—building healthy habits into your daily routine[00:18:13] How adaptogens work: Partial cortisol agonists and stress modulation[00:20:32] Adaptogens at altitude: Helping the body acclimate to high elevations[00:23:38] The evolutionary intelligence of plants and why they thrive in extreme climates[00:25:12] The growing disconnect in modern diets: Nature deficit and phytochemical diversity[00:28:05] Coffee vs. herbal alternatives: Water use, land use, and regenerative potential[00:30:03] Fermentation teas, compost brews, and the Jeewamrutha system in India[00:31:01] Why rainwater catchment systems are essential in regions affected by climate variability[00:32:26] How regenerative practices spread farmer-to-farmer[00:33:33] The one action you can take today: Build a relationship with a single plant[00:34:56] Why sourcing matters more than ever—and how you can vote with your dollars[00:35:58] Discount code & final thoughts: Try Rasa and support responsible sourcing

Last episode we contrasted the good done through the consumption of heritage agave spirits with the damage caused by same. This episode, we talk about the damage done by the casual consumption of agave spirits. And coffee. And chocolate. And … well, everything. It's a casual-destruction episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with wisdom from Xaime Navarro of Gracias a Dios Mezcal.Episode NotesThanks to Xaime Navarro of Gracias a Dios Mezcal and Juan Del Campo Whiskey for the quote this episode.Shout outs to Palomo Mezcal, Dark Matter Coffee, Chengdu Bistro, Rogue Ales & Spirits, and Chuck Klosterman and his novel Downtown Owl! (But also … go read Sex, Drugs, and Cocoa Puffs: A Low Culture Manifesto. Like, now.)

Gerard Bertrand had not been in Los Angeles for a few years. He comes every 4-5 years to put on a Master Class of the wines of the Provence. You see, he has been a major force in bring the wines from the area to the notice of the wine world. He forms biodynamicaly but keeps his ear to the ground as to what the market place is asking for. I was fortunate enough to catch him with a spare 40 minutes before he was on-stage exposing the virtues of his families heritage. Who knew that a winemaker could wax poetic about geology, spirituality, and diplomacy all in the time it takes to swirl a glass? Listeners tuning in to this episode of Wine Talks will discover that Monsieur Gérard Bertrand is no ordinary figure in the wine world—he's a philosopher in vintner's clothing, a passionate steward of the land, and a tireless advocate for capturing the "footprint of the vintage" in every bottle. Step into an illuminating conversation where you'll learn how wine is so much more than fermented grapes; it's an evolving tapestry of soil health, family tradition, and a vehicle for cross-cultural connection. Bertrand shares generational wisdom gleaned from his father, delves into the radical promises of biodynamic farming (think 47,000 links of underground life, not just a vineyard full of grapes), and reveals why wine's emotional resonance surpasses any other beverage—anchored, perhaps, in what he calls “the grace of God.” You'll hear why true excellence in winemaking isn't an accident, but the convergence of balance, intent, terroir, and soul, shaped over years of patience and experimentation. Beyond the vineyard, Bertrand explores wine's role in diplomacy and spirituality, reflecting on its unique ability to bring people together across religions, continents, and centuries. If you're curious about what it takes to move from an entry-level “good” to an “exceptional” glass, how the moon and microbial life can change the soul of a vineyard, or why pouring a bottle becomes a kind of ceremony, this episode offers a rare, intimate look. Prepare to have your notions of wine expanded, your sense of ritual deepened, and your next bottle charged with new meaning.  

On this episode of the Longevity Podcast, host Nathalie Niddam is joined by renowned cardiologist and bestselling author Dr. William Davis for a deep dive into the powerful connection between gut health, the microbiome, and vibrant longevity. Dr. Davis—who made waves with his groundbreaking books Wheat Belly and Super Gut—shares his journey from mainstream cardiology to pioneering work on the true drivers behind chronic disease, fat gain, and aging.   What we discuss: Meet Dr. William Davis & Wheat Belly origins ... 00:04:00 From cholesterol to calcium scoring ... 00:10:00 Dramatic health wins from removing wheat, grains, sugar ... 00:14:00 Transition to the microbiome & SIBO ... 00:19:00 Modern SIBO causes and prevalence ... 00:24:00 SIBO yogurt strategy and benefits ... 00:31:00 Women's health, pregnancy, and key microbes ... 00:47:00 Actionable gut health tips and food swaps ... 01:03:00 Fermentation: dos and don'ts ... 01:21:00 Where to find Dr. Davis and wrap-up ... 01:23:00   Our Amazing Sponsors: Peptide Pro App: can help manage every part of your peptide protocol. From smart scheduling to real-time dose checklists, note taking, and easy calculations. Listeners receive 50% off for the first month. Visit www.peptidepro.app to download the app and use code NATHALIE50 to get started today.   Puori - 21 grams of high-quality whey protein from pasture-raised cows with no hormones, GMOs, or pesticides. Ready to ditch the questionable protein powders? Visit Puori.com/NAT and use my code NAT to get 20% off your first order!   Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Head to profound-health.com and use code NAT15 for 15% off your first order.   Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group