Podcasts about Fermentation

East Harlem leaders want to repurpose a long-forgotten rail station to link the incoming Second Avenue subway to the neighborhood's Metro North stop. Meanwhile, the Trump administration has floated federal control of the 9/11 Memorial & Museum, and WNYC's Hannah Frishberg reports on how local officials and first responders are reacting. Plus, GrowNYC will host a free Fermentation Fest at the Union Square Greenmarket on Friday, with fermentation expert Sandor Katz and Norwich Meadows Farm co-owner Zaid Kurdieh joining us to preview the event.

Episode Highlights With HannahHannah calls herself a farmer of microbes and she sees fermentation as a sacred practiceThe resurgence of ancient wisdom though regenerative farmingThey do DNA sequencing on all of their culturesHow to cultivate your microbiome at home by making your own fermented foodsWhat to know about fermented products and sugar and why sugar in ferments is differentHow to mitigate excess sugar in kombucha and how sugar in kombucha isn't a bad thingThe flavors of health are sour and bitterWhat are we actually feeding? We think it is our bodies but it is also our microbiome so how do we give it what it actually needsHow fermented foods help remove toxins from the bodyBacteria affects ancient wisdom and ancestral lineage in the modern worldWhat a scoby is and how it is a metaphor for global communityHow to get started with fermentation and it is easier than you think!Resources We MentionKombucha KampThe Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum

Cacao agronomist Sarah Bharath has become one of my closest friends in the craft chocolate world, and she's been on Bean to Barstool a couple times before. (You can listen to those conversations here and here.) Today I'm sharing the first of a two part conversation Sarah and I had recently about cacao farming and fermentation. Rather than getting technical (though there is certainly a lot of science here), the conversation was more philosophical, as we discuss the challenges and opportunities offered by small-holder farms in the cacao space. Farmers need to make money to live, and that means efficiency and predictability are easy to prioritize. But those goals might be at odds with soil health, long-term plant health, and the ultimately goals of cacao production: flavor and complexity. How do we reconcile these? And what do we do with the tension in craft chocolate and other artisan food and drink industries between the romance of terroir and agricultural variability and the need for consistency and agronomic predictability?Listen in as Sarah and I discuss these topics! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Episode Highlights With HannahHow fermentation makes nutrients more bioavailableWhy we are bacteriosapiens and we have a very intimate relationship with bacteriaBacteria isn't always a bad thing and fermentation was used for preservation for a long timeFermentation is digestion happening outside the body and how it reduces antinutrientsFermented foods are our bacterial heritage The gut is actually the first brain and the mood/hormone connection to fermentsHow fermented foods can improve skin when used internally and externallyWhat a scoby is and how it can be used in skincare and kombucha as a tonerMicrobes and the nutrients that they createLesser known microbes and ferments that she recommends trying How microbes can help us reclaim our inner sovereignty and intuitive healthResources We MentionKombucha KampThe Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum

On Episode #180 of the PricePlow Podcast, Mike and Ben venture into the heart of Manhattan to visit Helaina, where they sit down with Dan DeMarino, Business Development Director, and Anthony Clark, Chief Technology Officer, for an in-depth exploration of precision fermentation technology and effera™ human-equivalent lactoferrin. This conversation provides a fascinating behind-the-scenes look at the science and engineering that makes effera™ possible, from Anthony's revolutionary 5-week development cycles that compress what traditionally took 15 weeks, to the sophisticated machine learning models analyzing 170 million data points. We explore how Helaina has transformed precision fermentation from a months-long process into a predictable engineering paradigm, enabling rapid innovation in bioactive protein development. The Future is Now: How Precision Fermentation will Change the World Alongside Anthony's technological prowess, Dan brings his extensive supplement industry experience across several categories to discuss the commercial applications of human lactoferrin. The conversation reveals clinical data showing that effera™ is recognized by the body as "self" with no antibody development, while bovine lactoferrin triggers immune responses. The biggest question is how to best get the word out there for this phenomenal ingredient. From iron regulation mechanisms to women's health applications, gut health formulations, and the future of human bioactive proteins, this episode showcases why effera™ represents a paradigm shift in nutritional science. https://blog.priceplow.com/podcast/helaina-effera-precision-fermentation-180 Video: Inside Helaina's Manhattan Lab with Dan DeMarino & Anthony Clark https://www.youtube.com/watch?v=3mh0im0b_eo Detailed Show Notes: Precision Fermentation Meets Supplement Innovation (0:00) – Introductions: Meeting the Science and Business Leaders Previous Episode: Laura Katz: Helaina's Founder on Human-Identical Lactoferrin - Episode #167 Thank you to Dan and Anthony for providing an insider's look at the science and engineering behind effera™ and sharing their expertise in both precision fermentation technology and supplement industry applications. This conversation demonstrates how breakthrough biotechnology combined with deep industry knowledge can create ingredients that fundamentally advance human nutrition. From Anthony's revolutionary development cycles to Dan's practical formulation insights, Helaina is positioned to lead the transformation from animal-derived to human-identical bioactive proteins. The clinical evidence supporting effera™'s superior biocompatibility, combined with the scalable manufacturing platform, suggests we're witnessing the early stages of a major shift in how we approach nutritional supplementation. Subscribe to the PricePlow Podcast for more conversations with the scientists and entrepreneurs reshaping the supplement industry through innovation and evidence-based development -- we have another episode from this trip coming that includes Laura and Pam! All PricePlow Articles Mentioning *effera™*

No episódio de hoje do Brassagem Forte, Henrique Boaventura recebe Ingrid Matos para mergulhar no universo das Mixed-Fermentation Sour Beers. Conversamos sobre o que define esse estilo no BJCP, quais são as bases ideais, como trabalhar com blends e cepas isoladas, a importância do controle de fermentação e até o papel da madeira na construção de complexidade. Para fechar, Ingrid compartilha uma receita prática para quem quer se aventurar nesse estilo desafiador.

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In diesem Interview verrät Dr. Christiane Hirschhäuser, welche oft übersehenen Faktoren entscheidend für die hormonelle Balance und Frauengesundheit sind. Sie spricht über überraschende Zusammenhänge zwischen Ernährung, Vitalstoffen und einem möglichen Schutz vor Brustkrebs. Wer erfahren möchte, welche einfachen Schritte jede Frau sofort umsetzen kann, sollte dieses Gespräch nicht verpassen.Dr. Hirschhäuser spricht folgende Nährstoffe an:

WE chat about making those amazing summer veggies last year round! PLus we are joined by fermentation expert Terry Walters! Get her newest book "Nourish" at www.terrywalters.net

In today's episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production. Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he's now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he's a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences. "I wanted to put a bunch of flair in there, make it all pretty and nice, and it's really just idiot proof. Repetitive. So you're saying I am doing this. This is why I'm doing this. I'm going to do this again. And then this is why I'm doing this.” ~Greg Hill Today on Consuming the Craft:·     Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry.·     Greg's PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce.·     Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory.·     Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops.·     Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard's recovery.·     Cider isn't just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall.·     The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences.·     Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community. Contact for Greg Hill: Urban Orchard Cidery: https://www.urbanorchardcider.com/For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation Resources Mentioned: o  Urban Orchard Cideryo  Highland Brewing Companyo  New Belgium Brewing Company (for pilot system donation)o  AB Tech Brewing, Distillation, and Fermentation Programo  Diablo cider from Urban Orchardo  Agua de Bolivia herbal liqueur 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. 

This is an episode that provides an entry point into the speculations about the future. It provides an entry into the world of investors, researchers and those that are constructing the future inside the labs. Here are some search terms for you to explore these areas:Precision fermentationTony SebaRay Kurzweil (Invention - A Life a book by James Dyson Apple in China the book by Patrick McGeeYou tube search terms and playlists: Tony Seba - https://youtube.com/playlist?list=PLU7nrcTLINEQ_Lo0SPRRAGgaCg7kQ0LJy&si=RSGnKvIgWPPOc0pSPrecision FermentationMolecular GastronomyANT - Actor Network TheorySCOT - Social Construction of TechnologyThe Social Object Book - https://www.intellectbooks.com/the-social-object

Join us for an exciting episode of the EmbellishPod as we dive deep into the world of Puerto Rican rum with two incredible guests from Don Q! In this episode, we chat with Sylvia Santiago, Senior Vice President of Manufacturing, and Liza Cordero, Master Blender, to uncover the secrets behind Don Q's exceptional rum. Episode Highlights: Introduction to Don Q: Learn about the origins of the brand and why it was named after Don Quixote. The Importance of Water: Discover how the Rio Inuban's water contributes to Don Q's distinctive rum character. Fermentation and Distillation: Understand the role of proprietary yeast and the meticulous process of fermentation and distillation. Molasses Selection: Get insights into how Don Q selects the perfect sugarcane molasses for their rum. Aging and Blending: Explore the art of aging and blending rum, and how Don Q maintains its high standards. Innovation and Tradition: Hear about Don Q's approach to balancing traditional methods with innovative techniques. Solera System: Learn about the unique Solera system used in aging some of Don Q's finest rums. Climate Impact: Discuss the effects of climate change on rum aging and how Don Q adapts to these changes. Product Line: Get a sneak peek into Don Q's current and upcoming products, including the highly anticipated Pedro Jimenez double-aged rum. Connect with Us: Email: embellishpod@gmail.com Instagram: @embellishpod TikTok: @embellishpod Website: www.embellishpod.com Don't forget to subscribe to the EmbellishPod on your favorite podcast platform and check out the video version on YouTube. If you enjoy the episode, please leave us a review and share it with your friends!   #PuertoRicanRum #DonQRum #RumMaking #Podcast #EmbellishPod #Spirits #Distillation #AgingRum #RumBlending #CraftSpirits #RumLovers

The world of coffee shops is fueled by the world of coffee farmers. For as long as coffee has been grown, the people who pursue the cultivation of the product we cultivate community around in the cafe have struggled and survive based on their ability to band together, invest in the land, one another, and innovate methods to secure their future.  Today we get he distinct honor of talk with someone whose efforts have produced many different opportunities to advance the thriving of farmers and provides a model that can be spread to other farms as well.  I am please to welcome, Felipe Sardi!  Felipe is the Founder and CEO of El Green Hub, a business ecosystem dedicated to environmental regeneration, sustainability, and innovation within the specialty coffee value chain. With operations in multiple countries, El Green Hub brings together companies that span coffee production, international trade, retail, and financial services. By empowering small-scale producers across Latin America through sustainable practices and financial inclusion, they drive meaningful economic and social change in rural communities. Their journey began with La Palma y el Tucán, a small farm in Cundinamarca that transformed from degraded land into a thriving ecosystem where specialty coffee flourishes alongside restored biodiversity. This living laboratory proved that regenerative agriculture works—inspiring business models that have since grown into significant enterprises across the coffee and agricultural sectors Born and raised in Colombia within an entrepreneurial family, Felipe developed a deep appreciation for hard work, innovation, and purpose-driven business. He graduated from Los Nogales High School in Bogotá (1996) and went on to earn a Bachelor's in Finance from Tulane University in New Orleans (2001). His commitment to sustainable agriculture led me to pursue a Graduate Certificate in Agricultural Sciences from the University of Melbourne and a Permaculture Design Certificate from the Permaculture Research Institute in Australia. In this episode we will talk about:  The genesis of Felipe's coffee journey De-commoditizing coffee The role of terroir, genetics, and processing in coffee innovation The bio-innovative process and its impact on coffee profiles Responsible innovation and collaboration with farmers The lactic acid process and its reception in the coffee world The significance of terroir in maintaining coffee's unique identity Felipe's vision for co-creating the next wave of coffee with roasters and consumers     Related episodes! 477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Sustainability Series #1 : The Farm 251 : Fermentation and the Future of Farming w/ Lucia Solis   KEY HOLDER COACHING GROUPS!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

Join us for a deliciously fun episode as Julius Fiedler - filmmaker turned food creator and author - shares his passion for slow food, naturally plant-based recipes, global culinary adventures, and the stories behind the world's most memorable dishes. From the art of fermentation (and a few kitchen disasters) to the secrets of authentic recipes and the joy of cooking with humble ingredients, Julius takes us on a journey through tradition, travel, and taste. Discover why slow food matters, how culinary traditions are preserved, and what happens when you try to recreate street food classics at home. Plus, Julius reveals his favourite dishes, guilty pleasures, and the one ingredient he pretends to like. Whether you're a seasoned foodie or just love a good story, this episode will inspire you to savour every bite, and maybe even dust off your pressure cooker. Julius Fiedler is a filmmaker-turned-content-creator dedicated to promoting a natural, unprocessed approach to plant-based food. After moving from Germany to the UK in 2017, his journey took off during the Covid pandemic with free online sourdough classes as “Baking Hermann.” He later worked as a food stylist at Jamie Oliver HQ before building his own platforms. Now, his videos reach millions across Instagram, TikTok, and YouTube, sharing traditional vegan techniques learned from local cooks worldwide. A Slow Food ambassador, Julius believes food should align with nature and sustainability. Naturally Vegan is his debut book. 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

Mark 2:18-22 18 Now John's disciples and the Pharisees were fasting. Some people came and asked Jesus, "How is it that John's disciples and the disciples of the Pharisees are fasting, but yours are not?" 19 Jesus answered, "How can the guests of the bridegroom fast while he is with them? They cannot, so long as they have him with them 20 But the time will come when the bridegroom will be taken away from them, and on that day they will fast. 21 No one sews a patch of unshrunk cloth on an old garment. If he does, the new piece will pull away from the old, making the tear worse. 22 And no one pours new wine into old wineskins. If he does, the wine will burst the skins, and both the wine and the wineskins will be ruined. No, he pours new wine into new wineskins." Lesson Notes The Presence of Jesus is Cause for Celebration Just as no one fasts at a wedding feast, the disciples rejoiced because the Bridegroom (Jesus) was with them. Our faith is not primarily about rules, but about enjoying the presence of Christ. Spiritual Disciplines Are Relational, Not Ritual Fasting and other practices are not meant to prove our holiness but to draw us closer to Jesus. They shift from “religion-driven” to “relationship-driven.” God is Not in the Tailoring Business—He Creates Something New Jesus didn't come to patch up old garments but to make us new creations. Christianity is not about self-improvement but transformation through Christ. The Holy Spirit Fills and Expands Us Like fermentation, the Spirit produces fruit within us—love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control. This inner change expands our capacity to live in God's kingdom. The Kingdom of God Redefines Expectations Jesus' ministry of feasting with sinners broke religious categories. The kingdom isn't about separation but about transformation through God's presence and Spirit. Discussion Questions 1. In what ways might we sometimes treat faith as a ritual rather than a relationship, and how can we shift our mindset away from performance and to presence with Jesus? 2. Jesus compared being in His presence to a wedding feast. What does it look like to live with a sense of celebration and joy in our daily lives? 3. How do you personally recognize when your “old garments” (old ways, old habits, old identities) need to be replaced with the “new clothing” of Christ? 4. The Holy Spirit works in us like fermentation, slowly transforming us. Which fruit of the Spirit do you most long to see expand in your life right now? 5. Jesus' willingness to eat with sinners challenged the religious culture of His day. Who might we be hesitant to sit at the table with, and how does the kingdom of God challenge that hesitation?

Fondée en 1930 par Joseph Wallart, l'entreprise familiale Wallart a su traverser les décennies en restant fidèle à son ADN tout en s'adaptant aux évolutions du marché. D'abord implantée dans le Nord et en Belgique, elle s'est progressivement ouverte à l'international. Spécialisée dans le matériel industriel d'occasion pour brasseries et agroalimentaire, elle ne se limite pas à la vente : ses équipes assurent aussi transfert, installation et accompagnement complet. Aujourd'hui dirigée par Frédéric et Guillaume Wallart, troisième génération, l'entreprise nordiste rayonne dans le monde entier grâce à son savoir-faire unique.Cet épisode hors série du Pod'capsuleur vous est proposé dans le cadre d'un partenariat avec Wallart.  

L'Américain Sandor Ellix Katz, auteur de best-sellers culinaires dédiés à la fermentation et fervent défenseur de cette pratique ancestrale, était de passage en Suisse pour le tout premier Festival de la fermentation à Onnens. Nous en avons profité pour parler de sa passion pour le jardin. Car c'est là que tout a commencé.

Fermentation ist in Korea mehr als nur Kimchi! Es ist ein jahrhundertealtes Geheimnis für Gesundheit, Schönheit und Genuss. In dieser Folge entdecken wir, wie fermentierte Zutaten die koreanische Kultur prägen: vom Essen bis hin zur Kosmetik.

Ce dimanche, Côté Jardin vous emmène à la rencontre de passionnés qui cultivent la terre et la nature. De l'agriculture locale aux secrets de la fermentation, en passant par les chouettes chevêches et un anniversaire important pour la biodiversité, préparez-vous à une émission riche en découvertes et en conseils. Sans oublier la carte blanche de notre expert et vos questions ! Pour adresser vos questions : 058 134 0 134 et cotejardin@rts.ch. Les chroniqueurs.euses et invité.e.s du jour: - Isabelle Gendre - Nicolas Faïss - Cyril Allenbach - Sarah Germanier

Contributor Alex Shanks-Abel joins Marshall to discuss the impact fermenting under pressure has on a warm fermented Belgian Single. Become a Brülosophy Patron today and be rewarded for your support! | Relevant Article | Impact Pressurized Warm Fermentation Has On A Belgian Single xBmt

Welcome back to another episode of the Veg Grower Podcast, where I share what's happening on my allotment and in my kitchen garden here in Littlehampton, West Sussex. This week has been a busy one with summer pruning, experimenting with soil testing, and answering a brilliant listener question about fermentation. Allotment Update – Summer Pruning The bank holiday weekend gave me extra time on the plot, and I've focused on summer pruning. Stone fruits like cherries and plums can't be pruned in winter, so this is the time to give them attention. Starting with dead, diseased, or damaged wood, I worked through shaping the trees and preventing crossing branches. Apples and pears also had a light tidy-up to keep them healthy. It always feels counterintuitive to cut branches off, but it makes such a big difference to the harvest. I mention a good book I ahve found for pruning and this book canbe found here. Kitchen Garden – Soil Testing Back at home, I carried out a soil test to find out exactly what my soil needs. Using a simple kit, I discovered my soil is slightly alkaline (perfect for brassicas), potassium and phosphorus levels are fine, but nitrogen is low. That explains why leafy crops sometimes struggle. To address this, I'll be sowing field beans as a green manure this winter – a natural way to add nitrogen back into the soil. The test kit used can be found here. Chef Scott's recipe of the week. The harvests continue to be plentiful – tomatoes, chillies, aubergines, cabbages, and more. Chef Scott has also shared a delicious recipe: roasted greengages with star anise and orange, served with vanilla mascarpone and pistachios. If you don't have greengages, plums will work perfectly too. Listener Question – Fermentation Mark from Musselburgh asked if I'd ever tried fermentation as a storage method. I've dabbled – ciders and wines worked well, sauerkraut less so! But fermentation is one of the oldest ways to preserve food and it's making a comeback. Sauerkraut, kimchi, and fermented pickles not only extend the life of our harvests but are also great for gut health. With food prices rising, it's a skill I'm keen to revisit and explore more seriously. Final Thoughts From pruning trees to testing soil and learning old preservation skills, it's been a week of both science and tradition in the garden. If you've got your own fermentation stories, or if you've tried a soil test, I'd love to hear from you.

Petite cuisine silencieuse, la fermentation est partout. Elle transforme à notre insu et depuis la nuit des temps les plantes, les fleurs, les poissons et tant de nourriture pour les rendre goûteux et parfois même comestibles. Le cacao, le café, l'olive, le soja, le manioc doivent être fermentés pour être consommés ; mieux ils gagnent en qualité gustative, mais aussi en vertus pour la santé. (Rediffusion) La fermentation transforme naturellement grâce à des centaines de milliers de micro-organismes qui mitonnent et préparent les aliments, partout, pour tous, et même en nous, puisque nous avons tous des microbiotes ! Vivante : visible et invisible, joyeuse et enthousiasmante, la fermentation relie l'humanité tout entière, elle est histoire d'altérité, de créativité et de société. Elle nous enseigne à lâcher prise, nous rend la liberté de choix. Écologique, politique, sensible, la fermentation est une manière d'être au monde, à chacun de nous de la laisser s'exprimer ! Avec Thien Uyen Do, paysanne, vigneronne, cueilleuse, autrice de Fermentation rébellion aux éditions Équateurs. ► Site internet | Instagram | Le domaine de Combrillac Dans l'émission vous entendez l'écrivain Pierre Michon, auteur de Vies minuscules dans le podcast Bookmakers de Richard Gaitet, produit par Arte Radio.  Le guedj, produit emblématique de la cuisine ouest-africaine Autour du guedj, patrimoine de l'Afrique sub-saharienne, le guedj est un poisson séché fermenté qui fait l'âme de la cuisine ouest-africaine, ce « petit goût » qui manque tant quand il n'est pas là. Issu de la fermentation naturelle du poisson, séché et conservé dans le sel. Des recherches pour maîtriser la méthode traditionnelle ont été menées pour garantir une meilleure et réduire aussi le taux de sel dans le produit final. Un ferment a été trouvé et isolé : un activateur de fermentation comme le koji pour le riz au Japon ou le levain pour le pain : avec ce « booster », les poissons frais peuvent être fermentés, le guedj ne contient plus que 3 % contre 50 % auparavant ! Il sera bientôt exporté et commercialisé sous de nouvelles formes, et notamment en poudre. Explications de madame Adama Adâh Badiane, entrepreneure en série, une stratège de la croissance. Elle aime à dire qu'elle a pour mission d'inspirer la possibilité. Pour aller plus loin Ferment'Nation Fermentations ! de Sandor Ellix Katz (Éditions Terre Vivante) L'art de la fermentation de Luna Kyung et Camille Oger (Éditions La Plage) Le guide de la fermentation du Noma de René Redzepi et David Zilber (Éditions du Chêne) Cuisine et fermentation de Malika Nguon (Ulmer) Ni cru ni cuit de Marie-Claire Frédéric (Éditions Alma) À écouter aussiFermentation africaine : ce goût-là, c'est la terre, l'air, l'âme de la cuisine ► Programmation musicale : Shoot de Yamè

La lactofermentation a le vent en poupe. Prendre le temps dʹattendre pour déguster ces légumes fermentés dans des bocaux dʹeau salée, manger autrement, observer la vie en action pendant plusieurs semaines… Françoise Baré a passé une journée, du jardin à la cuisine, avec Marie Senterre, aux portes de lʹArdenne en Belgique.

Petite cuisine silencieuse, la fermentation est partout. Elle transforme à notre insu et depuis la nuit des temps les plantes, les fleurs, les poissons et tant de nourriture pour les rendre goûteux et parfois même comestibles. Le cacao, le café, l'olive, le soja, le manioc doivent être fermentés pour être consommés ; mieux ils gagnent en qualité gustative, mais aussi en vertus pour la santé. (Rediffusion) La fermentation transforme naturellement grâce à des centaines de milliers de micro-organismes qui mitonnent et préparent les aliments, partout, pour tous, et même en nous, puisque nous avons tous des microbiotes ! Vivante : visible et invisible, joyeuse et enthousiasmante, la fermentation relie l'humanité tout entière, elle est histoire d'altérité, de créativité et de société. Elle nous enseigne à lâcher prise, nous rend la liberté de choix. Écologique, politique, sensible, la fermentation est une manière d'être au monde, à chacun de nous de la laisser s'exprimer ! Avec Thien Uyen Do, paysanne, vigneronne, cueilleuse, autrice de Fermentation rébellion aux éditions Équateurs. ► Site internet | Instagram | Le domaine de Combrillac Dans l'émission vous entendez l'écrivain Pierre Michon, auteur de Vies minuscules dans le podcast Bookmakers de Richard Gaitet, produit par Arte Radio.  Le guedj, produit emblématique de la cuisine ouest-africaine Autour du guedj, patrimoine de l'Afrique sub-saharienne, le guedj est un poisson séché fermenté qui fait l'âme de la cuisine ouest-africaine, ce « petit goût » qui manque tant quand il n'est pas là. Issu de la fermentation naturelle du poisson, séché et conservé dans le sel. Des recherches pour maîtriser la méthode traditionnelle ont été menées pour garantir une meilleure et réduire aussi le taux de sel dans le produit final. Un ferment a été trouvé et isolé : un activateur de fermentation comme le koji pour le riz au Japon ou le levain pour le pain : avec ce « booster », les poissons frais peuvent être fermentés, le guedj ne contient plus que 3 % contre 50 % auparavant ! Il sera bientôt exporté et commercialisé sous de nouvelles formes, et notamment en poudre. Explications de madame Adama Adâh Badiane, entrepreneure en série, une stratège de la croissance. Elle aime à dire qu'elle a pour mission d'inspirer la possibilité. Pour aller plus loin Ferment'Nation Fermentations ! de Sandor Ellix Katz (Éditions Terre Vivante) L'art de la fermentation de Luna Kyung et Camille Oger (Éditions La Plage) Le guide de la fermentation du Noma de René Redzepi et David Zilber (Éditions du Chêne) Cuisine et fermentation de Malika Nguon (Ulmer) Ni cru ni cuit de Marie-Claire Frédéric (Éditions Alma) À écouter aussiFermentation africaine : ce goût-là, c'est la terre, l'air, l'âme de la cuisine ► Programmation musicale : Shoot de Yamè

Gut health through traditional foods isn't a trend—it's a return to ancestral wisdom.  

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about the Somerville Fermentation Festival. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

00:46 Electrochemical fusionResearchers have used electrochemistry to increase the rates of nuclear fusion reactions in a desktop reactor. Fusion energy promises abundant clean energy, but fusion events are rare, hindering progress. Now, inspired by the controversial claim of cold fusion, researchers used electrochemistry to get palladium to absorb more deuterium ions, that are used in fusion. When a beam of deuterium was fired at the deuterium-filled palladium, they saw a 15% increase in fusion events. They did not get more energy than they put in, but the authors believe this is a step towards enhancing fusion energy and shows the promise of electrochemical techniques.Research Article: Chen et al.News and Views: Low-energy nuclear fusion boosted by electrochemistry10:06 Research HighlightsDo ants hold the key to better teamwork? — plus, the coins that hint at extensive hidden trade networks in southeast Asia.Research Highlight: Super-efficient teamwork is possible — if you're an antResearch Highlight: Ancient coins unveil web of trade across southeast Asia12:31 The microbial taste of chocolateChocolate gets its best tastes from microbes, according to a new study. Fermentation of cocoa beans helps create chocolate tastes but not much has been known about the process. Now, the temperature, pH and microbes involved have been identified and the researchers showed how it would be possible to manipulate these to produce premium chocolate flavours.News: Why chocolate tastes so good: microbes that fine-tune its flavourSubscribe to Nature Briefing, an unmissable daily round-up of science news, opinion and analysis free in your inbox every weekday. Hosted on Acast. See acast.com/privacy for more information.

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.

Budde, Joachim www.deutschlandfunk.de, Forschung aktuell

Krauter, Ralf www.deutschlandfunk.de, Forschung aktuell

What if one of the world's dirtiest industrial processes could be reinvented—by microbes? Textile dyeing causes 20% of global water pollution, but Colorifix CEO Orr Yarkoni is flipping the script. In this episode, he explains how engineered microbes are replacing toxic dye chemicals with clean, modular, biological systems. Learn how Colorifix built a scalable, sustainable solution for color production—cutting carbon, chemicals, and water use—while tackling global supply chains and navigating complex GMO regulations. Tune in as biology rewrites the future of fashion.---Hey Climate Tech enthusiasts! Searching for new podcasts on sustainability? Check out the Leaders on a Mission podcast, where I interview climate tech leaders who are shaking up the industry and bringing us the next big thing in sustainable solutions. Join me for a deep dive into the future of green innovation exploring the highs, lows, and everything in between of pioneering new technologies.Get an exclusive insight into how these leaders started up their journey, and how their cutting edge products will make a real impact. Tune in on…YouTube: https://www.youtube.com/@leadersonamissionNet0Spotify: https://open.spotify.com/show/7o41ubdkzChAzD9C53xH82Apple Podcasts: https://podcasts.apple.com/us/podcast/leaders-on-a-mission/id1532211726…to listen to the latest episodes!Timestamps:00:56 – Biology vs. chemical dyeing04:07 – Origins: arsenic biosensor to fashion07:22 – Why textile dyeing is broken12:05 – Mapping the supply chain19:36 – Modular bioreactors for scale23:44 – Fermentation hardware breakthrough28:15 – The challenge of making black32:44 – Strategic backing from IKEA & H&M34:54 – Scaling globally, sustainably40:44 – GMO regulation bottlenecksUseful links: Colorfix website: https://www.colorifix.com/Colorfix's LinkedIn: https://www.linkedin.com/company/colorfix/Orr Yarkoni's LinkedIn: https://www.linkedin.com/in/orr-yarkoni-48653095/Leaders on a Mission website: https://cs-partners.net/podcasts/Simon Leich's LinkedIn: https://www.linkedin.com/in/executive-talent-headhunter-agtech-foodtech-agrifoodtech-agritech/

George Fredenham—aka Flavour Fred—chef, forager, fermenter, and former co-owner of The Foragers at The Verulam Arms in St Albans is this episode's guest. Known for turning hedgerow finds into award-winning dishes and wild cocktails, George now runs foraging walks, woodland feasts, and fermentation workshops, blending deep ecological knowledge with a flair for flavour. We talk about his journey with wild food and how he's teaching others to find, cook, and preserve the edible abundance all around them. Links www.flavourfred.com Instagram @flavourfred Other episodes if you liked this one: Episode 32: Foraging with Michael Wachter Synopsis: Sarah Wilson speaks with Michael Wachter, a seasoned forager and gardener from East Sussex (formerly at Great Dixter), about living sustainably off the land. Michael shares insights from his remote-island-living experiences in Germany, guiding listeners through foraging in gardens, coastal areas, and wild landscapes—while also cautioning on safety and ecological responsibility.  Listen here Episode 184: Forage for Mushrooms Without Dying Synopsis: This episode features Frank Hyman, a certified mushroom forager and educator, who guides listeners through the often-overlooked world of wild fungi. Frank covers essential topics like safe harvesting, identification, cooking uses, and common pitfalls such as soil contamination or misidentification. The episode balances practical tips with engaging anecdotes and humor. Roots and All Listen here Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall

In this episode, the Brew Strong team tackle the complex world of mixed fermentation (part 2). With so much information in the world of wild and sour beers, it took two episodes to cover this fascinating topic. Tune in to part two here and get ready to get wild! Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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.

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

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

#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