Podcasts about Fermentation

Episode 450 of Friends Talking Nerdy kicks off March with a brand-new theme: History. And not the dry, memorize-the-dates kind. The messy, human, “why do we do this?” kind.The Reverend Tracy and Tim The Nerd dive into the long, boozy tale of how drinking became welded to holiday celebrations. From ancient harvest festivals to Christmas parties that somehow end with someone crying in the kitchen, they explore how alcohol shifted from ritual offering to social lubricant to cultural expectation. Humans have been fermenting things since before we figured out plumbing. That's not an accident. Fermentation was chemistry, preservation, and mild euphoria all rolled into one bubbling clay pot.They break down why certain holidays seem incomplete without a drink in hand. Is it tradition? Marketing? Social pressure? A collective agreement that Uncle Gary is easier to handle with eggnog? The conversation wanders through how Americans tend to approach alcohol—often in big swings between indulgence and moral panic—compared to drinking cultures in parts of Europe and elsewhere, where alcohol can be more integrated into daily life rather than treated like a rebellious event.Then the episode zooms into the historical shockwaves of Prohibition. From the 18th Amendment to the unintended consequences of bootlegging and organized crime, they explore how attempts to legislate morality often create new problems. They also unpack the racial and xenophobic undercurrents that fueled Prohibition, including how anti-immigrant sentiment targeted communities associated with beer culture. History rarely behaves like a clean morality tale. It's usually more like a Jenga tower of good intentions and bad incentives.The conversation then fast-forwards to the War on Drugs and how its policies continue to shape incarceration rates, community trust, and public health conversations today. The Reverend Tracy and Tim The Nerd examine how racial disparities were baked into enforcement and how the ripple effects are still with us. Laws are not just words on paper; they're systems that echo for generations.But this episode isn't about wagging fingers or telling anyone to dump out their liquor cabinet. The heart of the conversation is introspective. When you reach for a drink at a holiday party, is it simply enjoyment? Ritual? Flavor? Community? Or is it covering anxiety, loneliness, or pressure? There's a big difference between mindful celebration and autopilot coping. The goal isn't prohibition 2.0. It's self-awareness.Episode 450 invites listeners to look at their own traditions with curiosity instead of judgment. Because history isn't just about what people did centuries ago. It's about the patterns we're still living inside today.History month is officially underway. And this one comes with a side of fermentation science and social psychology.As always, we wish to thank Christopher Lazarek for his wonderful theme song. Head to his ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for information on how to purchase his EP, Here's To You, which is available on all digital platforms.Head to Friends Talking Nerdy's⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠for more information on where to find us online.

Durant le Salon International de l'Agriculture, qui avait lieu cette année du 21 février au 1er mars, se tient le Concours Général Agricole, qui récompense l'excellence des produits issus du terroir français.Depuis 2000, la bière a sa catégorie au CGA et c'est aussi cette année-là qu'est né le Prix d'excellence. Si les médailles décernées par le jury récompensent la qualité d'un produit, le Prix d'excellence, lui, récompense la régularité de la qualité de production. Rencontre avec : - Olivier Alleman, commissaire général du Concours Général Agricole- Maxime Bonnin, fondateur de la brasserie La Cibulle, en Vendée, qui, pour la deuxième année consécutive, se voit décerner ce prix d'excellence.Episode sponsorisé par Brasseurs de France.

What if the future of sustainable manufacturing required no sugar feedstocks, generated minimal waste, and operated carbon-neutral from day one? Ocean-derived cyanobacteria are making this possible—but the path from promising strain to profitable business is littered with synthetic biology casualties. This episode reveals the strategic decisions that separate winners from failures.In Part 2, Tim Corcoran, CEO and Co-Founder of Deep Blue Biotech, exposes the hard truths about commercializing photosynthetic manufacturing: why most synthetic biology companies died when capital dried up in 2023, which infrastructure gaps nearly derail cyanobacteria scale-up, and why building one facility beats building ten. With three decades navigating commercial biotech and operations, Tim shares the disciplined commercialization framework that transforms scientific breakthroughs into economically viable platforms.Topics covered:The strategic advantage of B2B commercialization in consumer care biotech (02:46)Overcoming infrastructure limitations for photobioreactor scale-up and partnering with specialized CMOs (04:50)Building a pilot facility and moving toward technology licensing for global reach (05:33)Location choices for production facilities—comparing natural light, skilled labor, and electricity costs in Portugal and Iceland (08:57)Impact of electricity usage for LED-supported photosynthesis on business viability (10:45)What distinguishes successful laboratory-to-market biotech companies from those that fail, especially in challenging financial environments (11:53)Practical advice for scientists considering entrepreneurship, including partnering with business-minded collaborators and exploring university innovation programs (14:08)Speculation on the broader applications and future of synthetic biology, from biofuels to biodegradable materials and CO₂-absorbing products (15:27)The importance of aligning technical innovation with commercial expertise to create enduring impact (16:38)Strategic insight:Breakthrough science needs disciplined commercialization. Align what your technology naturally excels at with market needs, start where value is highest, and leverage partnerships to scale. As Deep Blue Biotech shows, this is how innovations move from the lab to making a real-world impact.Explore the full story and hear Tim's advice for both founders and innovators.If you're interested in other unconventional biological platforms reshaping biomanufacturing, don't miss:Episode 163-164: How Moss Enables Production of Unproducible Protein Therapeutics with Andreas SchaafEpisodes 141-142: How Microalgae Cuts Antibody Costs by 70% and Redefines Biomanufacturing with Muriel BardorConnect with Tim Corcoran:LinkedIn: www.linkedin.com/in/tim-corcoran-5b10121/Deep Blue Biotech: www.deepbluebiotech.comNext step:Need fast CMC guidance? → Get rapid CMC decision support hereSupport the show

Dans cet épisode de "Comment j'ai réussi?", nous rencontrons Romain Chayot, le cofondateur de Standing Ovation, une entreprise pionnière dans la fabrication de caséine, la principale protéine du lait, mais sans aucun recours à l'animal. Le cofondateur nous explique comment son entreprise a réussi à développer un procédé de fermentation permettant de produire cette protéine emblématique à partir de sucres végétaux, sans passer par l'élevage. Il met en avant les nombreux avantages de cette approche innovante, notamment l'absence de lactose, la possibilité de produire des protéines de mammifères alternatives avec un profil allergénique plus faible, ainsi que le potentiel de réduction des coûts de production à terme.L'un des points forts est la façon dont Standing Ovation a réussi à tisser des liens étroits avec les éleveurs français. Loin de les considérer comme des concurrents, l'entreprise a développé un modèle gagnant-gagnant en achetant à prix fort les coproduits laitiers peu valorisés, permettant ainsi aux éleveurs de bénéficier d'un revenu supplémentaire. Cette approche collaborative a permis de convaincre les syndicats agricoles, qui voient dans cette technologie de rupture une solution pour mieux valoriser les produits des élevages.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this part 1 episode of the Poultry Nutrition Blackbelt Podcast, Dr. Oluyinka Olukosi, Associate Professor at the University of Georgia, explains how resistant starch functions as a nutritional strategy to support poultry gut health. He outlines starch digestion, fermentation benefits, feed processing effects, and practical inclusion levels. Listen now on all major platforms!“Pelleting does not completely eliminate starch resistance, because measurable amounts of resistant starch remain present in finished poultry diets.”Meet the guest: Dr. Oluyinka Olukosi is an Associate Professor at the University of Georgia, specializing in poultry nutrition and nutrient utilization. He serves as Editor in Chief of British Poultry Science and Section Editor for Poultry Science and the Journal of the Science of Food and Agriculture. His research focuses on functional feed components and gut health. Click here to read the full research article:The interactivity of sources and dietary levels of resistant starches – impact on growth performance, starch, and nutrient digestibility, digesta oligosaccharides profile, cecal microbial metabolites, and indicators of gut health in broiler chickensDietary inclusion of raw potato or high-amylose-corn resistant starches fed for different durations: impact on phenotypic responses and indicators of gut health of broiler chickensLiked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:20) Introduction(02:32) Fermentation importance(04:44) Starch classification(06:40) Heat processing(09:23) Practical inclusion(12:43) Commercial use(14:24) Final QuestionsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva* Kemin- Poultry Science Association- DietForge- Anitox

Dr. Bill Schindler joins Airey Bros Radio (ABR 438) for a deep-dive conversation that connects Jersey Shore wrestling culture to ancestral nutrition, anthropology, and real-world health.Bill is Jersey Shore bred — a Red Bank Regional wrestler who went on to compete at Ohio State and The College of New Jersey (TCNJ) — before becoming a leading voice in ancestral food systems. He's the author of Eat Like a Human, founder of The Modern Stone Age Kitchen, and a researcher/educator helping families, athletes, and coaches rethink what “healthy eating” actually means.We talk wrestling weight cuts, the mental side of food, why modern diets wreck digestion, and Bill's core idea: humans aren't omnivores by biology — we're omnivores by technology (fire, fermentation, traditional preparation, and bioavailability). Bill also shares practical takeaways for wrestlers, endurance athletes, parents, and coaches, including why he'd consider keto for wrestling and how to start small with changes that compound.In this episode:Jersey Shore wrestling roots (Red Bank Regional, Ohio State, TCNJ)Weight cuts, food fear, binge cycles, and athlete nutrition mistakes“Eat Like a Human” fundamentals: fermentation, bioavailability, real foodSimple family changes that actually last (start with the foods you eat most)Keto, carnivore, and why context + culture matter in nutritionInsects, organ meats, and pushing comfort zones the smart wayWine additives, traditional fermentation, and “food as a system”

The chemicals industry remains locked into carbon-intensive, fossil-based manufacturing. Even engineered microbes like yeast or E. coli depend on expensive sugar feedstocks while generating significant waste. What if a photosynthetic organism could eliminate those constraints entirely—while commanding premium pricing as "ocean-derived"?On the Smart Biotech Scientist Podcast, Tim Corcoran, CEO and Co-Founder of Deep Blue Biotech, reveals how a recently discovered fast-growing marine cyanobacteria strain is unlocking carbon-neutral chemical production at costs below conventional fermentation. With his background spanning economics, operations, and innovation commercialization, Tim challenges conventional assumptions about synthetic biology scale-up, market entry strategy, and what actually separates successful biotechs from valley-of-death casualties.Key topics discussed:Tim Corcoran's background in commercial roles, his pivot to biotech, and the founding story of Deep Blue Biotech (03:41)Overview of cyanobacteria biology: photosynthetic efficiency and its legacy in Earth's atmosphere (07:22)What makes the discovered ocean-based strain unique—and its advantages in robustness, growth rate, and use in personal care (08:27)Commercial challenges and scientific limitations that have made cyanobacteria difficult to industrialize—plus recent breakthroughs (9:38)Comparison with legacy hosts such as E. coli, yeast, microalgae: efficiency, feedstocks, genetic tractability, and downstream processing(11:02)The significance of direct secretion for lowering production costs and reducing CO₂ footprint (14:38)Scale-up strategies with photobioreactors: modularity, light and CO₂ management, and future tech improvements (15:17)Commercial strategy: starting with high-value personal care hyaluronic acid, regulatory considerations, and the rationale for this approach (17:17)The importance of aligning scientific innovation with market needs and early customer discovery (20:31)Long-term vision: potential for cyanobacteria in sustainable production of commodity chemicals like biofuels and the impact on global emissions (22:04)Strategic insight:Deep Blue Biotech's "premium-first commercialization" mirrors Tesla's playbook: start with high-margin applications ($2,000/kg hyaluronic acid for personal care) to generate immediate revenue and prove the platform. These early profits fund continuous strain engineering and process optimization, progressively driving down cost-of-goods while improving volumetric productivity. Only after establishing economic viability at premium pricing does the company target large-volume commodity markets—sustainable fuels, industrial chemicals—where success requires demonstration of competitive economics at industrial scale.Discover how this photosynthetic organisms could decarbonize entire chemical supply chains while improving manufacturing economics. Part 2 reveals the strategic decisions separating synthetic biology winners from failures, photobioreactor infrastructure challenges, and why licensing beats building multiple facilities.If you're interested in other unconventional biological platforms reshaping biomanufacturing, don't miss:Episode 163-164: How Moss Enables Production of Unproducible Protein Therapeutics with Andreas SchaafEpisodes 141-142: How Microalgae Cuts Antibody Costs by 70% and Redefines Biomanufacturing with Muriel BardorConnOne bad CDMO decision can cost you two years and your Series A. If you're navigating tech transfer, CDMO selection, or IND prep, let's talk before it gets expensive. Two slots open this month.Support the show

Lots of you asked for it so I’m proud to welcome my buddy (and the AHA Homebrewer of the Year), Wayne Doucette, back on the show. This week, he’s talking all about pH in brewing and why it matters. From the mash, to the boil, and all the way thru fermentation! So buckle up because it’s time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Brewing Water Chemistry: Understanding Mash, Boil, and Fermentation pH with Wayne Doucette Links for this episode:APERA Digital pH Meter: https://amzn.to/4kJjaInMilwaukee Digital pH Meter: https://amzn.to/4qLKHdLpH Test Strips: https://amzn.to/4bVW7I7 We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons Malt, join at https://www.patreon.com/HomebrewHappyHour ————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

Astronauts need hearty nutrients to maintain a healthy diet in space.

30 g pro Tag klingen easy, sind es aber nicht. So stärkst du Butyrat, Darmschleimhaut und Mikrobiom im Alltag   Du isst eigentlich gesund. Mehr Gemüse, weniger Zucker, gute Fette, hochwertiges Eiweiss. Und trotzdem fühlt sich dein Darm nicht wirklich wohl? In dieser Folge sprechen wir über einen Klassiker, der oft fehlt: Ballaststoffe. Du erfährst Warum Ballaststoffe vor allem Futter für deine Darmbakterien sind Was bei der Fermentation entsteht, nämlich kurzkettige Fettsäuren wie Butyrat Warum Butyrat so wichtig für deine Darmschleimhaut ist Wieso 30 Gramm Ballaststoffe pro Tag in der Praxis erstaunlich schwierig sind Wie du Ballaststoffe verträglich steigerst, ohne dass dein Darm rebelliert   Als Podcasthörer:in bekommst du von uns einen Rabatt auf unsere Produkte. Und zwar 15% Rabatt auf deinen ersten Einkauf (1-mal anwendbar, nur auf nicht bereits rabattierte Produkte). Der Gutscheincode ist in beiden Arktis BioPharma Shops in der SCHWEIZ und in DEUTSCHLAND gültig. Gib hierfür den Gutscheincode podcast15 ein, bevor du deine Bestellung abschliesst. Arktis BioPharma SCHWEIZ Arktis BioPharma DEUTSCHLAND Abonniere den Darmglück-Podcast in deiner Lieblings-Podcastapp (Apple Podcasts, Spotify, Deezer, Google Podcasts etc.), indem du "Darmglück" in die Suche eingibst.

Et si l'on pouvait sentir l'odeur des phénomènes physiques ? Détecter une anomalie avant qu'elle ne devienne critique, anticiper l'emballement d'une batterie ou suivre précisément les étapes de fermentation ?Dans ce nouvel épisode du Lab, Émilie Bialic, Data Scientist Senior chez Capgemini, nous explique comment le nez électronique, un dispositif inspiré de notre odorat et amplifié par l'IA, parvient à décoder l'empreinte olfactive des phénomènes physiques. Les applications sont nombreuses et prometteuses dans la santé, l'industrie ou encore l'agroalimentaire. À la croisée de la physique, de la modélisation mathématique et de l'intelligence artificielle, cette technologie apprend à reconnaître des signatures olfactives complexes pour révéler ce que le monde réel émet sans que nous ne puissions le percevoir.

Heimische Baumpilze – von Austernseitling über Fenchelporling bis Zunderschwamm – werden mit ihren traditionellen Verwendungen und neuesten wissenschaftlichen Erkenntnissen beschrieben. Es handelt sich bei allen um echte Heilpilze. Erprobte Heilmittel aus diesen Pilzen werden in ihrer Herstellung genau angeführt, von Abkochung über Fermentation und Spagyrik bis Wein-Auszug sowie Zäpfchen. Praxistaugliche und reich bebilderte Anleitungen sowie interaktiv verlinkte Do-it-yourself-Videos machen die Hausapotheke komplett. Ideal für Anfänger und Fortgeschrittene, ein Querschnitt von einfachen Grundlagen bis zu raffinierten Therapeutika. Wir haben mit den Autoren Sissi Kaiser und Tom Beyer über das tolle Buch gesprochen. www.veggiepodcast.de und www.veggieradio.de

„Haben Sie jemals mit dem Gedanken gespielt, dass Sie scheitern könnten?“ wurde mein heutiger Gast vor einiger Zeit gefragt. „So lebe ich nicht“, antwortete sie, so denke ich nicht. Niemand weiß, was morgen sein wird. Was bringt es mir, irgendwelche düsteren Szenarien durchzuspielen? Das hemmt nur.“ Jinok Kim Eicken, die 1952 zur Welt kam, ist Opernsängerin, Köchin, Gastronomin und Künstlerin. Ihre Eltern flohen während des Krieges aus Nord-Korea. Entgegen aller widrigen Umstände gelang es dem Mädchen, ihr überwältigendes musikalisches Talent fördern zu lassen, ein Stipendium für Klassischen Gesang brachte sie nach Deutschland, wo sie ihren Mann kennenlernte. Musik, Dirk - das sind schon 2 Lovestorys, eine 3. und in alles weitere hineinstrahlende ist die Kulinarik. Gemeinsam betreiben sie ein koreanisches Restaurant, das gleichermaßen erfolgreich ist und als Geheimtipp gilt. Wir sprechen u.a. über Fermentation und Fischsuppe, Koriandersalat, Kartoffeln und Kimchis, 100jährige Sojasaucen und den Zauber, den neben das Kopfkissen gelegte Kastanien auch nach Jahrzehnten noch ausüben. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Im Rheingau bei den Kiedricher Chorbuben ging es los für Andreas Scholl. Aber wer konnte da schon ahnen, dass seine ewig helle Gesangsstimme ihn später in die größten Opernhäuser führen würde - von Salzburg bis zur New Yorker MET? Und dass das Publikum bei seinen Händel-Arien den Atem anhält? Seit über drei Jahrzehnten singt Andreas Scholl als Countertenor an der Weltspitze. Was ihn nicht davon abgehalten hat, seine Stimme auch in Tiefgaragen, Schützengräben oder auf Pop-Festivals zu erheben. Und welche Musik hört er selbst? Das verrät er im Studio bei "Menschen und ihre Musik".

In this episode, we explore the journey of Scott and Chris, from Vault 202 Brewery & Taproom, located in downtown Appleton, Wisconsin. And we're talking to them INSIDE THE VAULT. They share their individual paths into the brewing industry, the decision to open their own brewery, and the significance of their location in the community. The conversation delves into the unique aspects of Vault 202, including its name, design, and beer offerings, as well as their vision for creating a welcoming space for beer lovers and community members alike. In this engaging conversation, the hosts explore the world of fermentation and craft beer. They discuss the passion behind brewing, the importance of flagship beers, and the trend of easy-drinking options. The conversation also dives into the influence of Belgian beer, the significance of collaboration within the brewing community, and unique beer experiences like the Milk Tube. Additionally, they reflect on the first six months of operation, share insights on their pizza menu, and reveal future plans for events and beer offerings.  Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

Contributor Martin Keen joins Marshall to chat about the impact pressurized warm fermentation has on a German Helles Exportbier. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Impact Pressurized Fermentation Has On A Warm Fermented German Helles Exportbier xBmt

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

Kim Bright, expert nutritionist and founder of Brightcore, joins the program for a disturbing and eye-opening conversation about the dark realities behind the organ donation industry. Kim exposes how the system has gone completely off the rails — from multimillion-dollar pay-to-play schemes to documented cases of donors being used while still alive. The details she shares are as horrifying as they are undeniable. We also dive into one of the most urgent hidden health threats of our time: microplastics. Kim explains how microplastics are accumulating in our bodies, the serious risks they pose, and — critically — what actually helps remove them. She reveals how kimchi and fermented foods can significantly reduce microplastics from the body, and why gut health is the frontline defense most people are ignoring.  But it doesn't stop there. Kim breaks down the powerful, clinically supported benefits of kimchi, including its impact on blood pressure, cancer risk, inflammation, immune function, metabolic health, and overall longevity. This is not trendy wellness talk — it's real, practical biology with real consequences.This is one of the most important health conversations you'll hear this year.Learn more at: https://Brightcore.com/Sarah
Use coupon code Sarah to save 25%

Au Cameroun, une vidéo mensongère sème le doute sur Tik Tok. Ce clip prétend montrer, à tort, l'arrivée de plusieurs missiles nucléaires de fabrication russe dans le pays. En réalité, il s'agit de cuves de fermentation destinées à une usine de production de bière, à Bafoussam. Si ces images détournées prêtent à sourire, elles illustrent en réalité un mode opératoire récurrent sur les réseaux sociaux. La vidéo est assez impressionnante. Durant 37 secondes, on voit deux camions gros porteurs transporter deux énormes machines de forme cylindrique. Ce convoi exceptionnel circule sur une route bitumée, sous le regard surpris de quelques passants. La légende parle, à tort, de l'arrivée au Cameroun d'au moins deux « Satan », des missiles balistiques intercontinentaux de fabrication russe. Ces engins de 35 mètres de long sont capables de transporter des ogives nucléaires. Dans les faits, ces images n'ont rien à voir avec des missiles nucléaires. Plusieurs éléments permettent rapidement de douter de cette version. D'abord, ni les Russes ni les Camerounais n'ont communiqué sur une telle livraison. Ce convoi exceptionnel n'est d'ailleurs pas escorté par des véhicules militaires, ce qui est la norme quand on transporte du matériel aussi sensible. Enfin, un missile nucléaire ne serait certainement pas protégé par une simple bâche en plastique et quelques morceaux de bois, comme c'est le cas ici. Des cuves de fermentation inoffensives Pour savoir ce que montre réellement cette vidéo, nous nous sommes intéressés à cette inscription visible sur la partie avant de l'une de ces grosses machines. Il y est écrit SABC. Il s‘agit du nom de la Société Anonyme des Boissons du Cameroun. Nous avons contacté la société qui produit notamment de la bière et des spiritueux. « Les équipements visibles dans la vidéo sont des TOD (Tank Out Door) destinées à notre usine de Bafoussam. Il s'agit de deux cuves de fermentation utilisées dans le cadre normal de notre processus de production », précise l'entreprise qui nous a envoyé plusieurs photos de ces cuves sur le site de Bafoussam. Ces nouveaux tankers sont arrivés à destination le vendredi 30 janvier 2026. Ils permettent de faire de la bière mais certainement pas de fabriquer des missiles. Un mode opératoire en vogue Ce n'est pas la première fois qu'une machine industrielle est présentée, à tort, comme une arme de destruction massive. En novembre 2024, nous avions déjà épinglé une infox similaire à propos d'une prétendue « nouvelle bombe nucléaire russe en cours de fabrication ». En réalité, il s'agissait d'une gigantesque colonne de régénération qui sert au traitement des produits issus du raffinage. À chaque fois, on retrouve une énorme machine de forme cylindrique accompagnée d'une légende racoleuse à coups de bombe nucléaire ou de missiles supersoniques. À en croire les indicateurs de viralité, cette recette fonctionne. Cette fausse information au Cameroun approche par exemple les 2 millions de vues, rien que sur Tik Tok. Il faut dire que le cocktail images impressionnantes et narratif spectaculaire plaît aux algorithmes qui mettent en avant la vidéo, même si celle-ci est mensongère. En règle générale, il vaut mieux se méfier de ces comptes qui affirment repérer des armes nucléaires circulant dans la nature.

Michelle Heberling is an author, educator, entrepreneur and the creator of a fermentation-based health movement. She blends science, story and hands-on teaching to guide people in rebuilding their gut and their lives through food, microbes and daily rhythms. Michelle's Website: www.thegutsoffermentation.com

1-27-26 Tonight we're talking with Ryan Carlson again. He had a lot of information, and we just ran out of time last time! Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 29 - Valhalla Meadery, Bozeman, MT - Live Music by Bozeman Area String Jams Jan 29 - Bardic Wells Medery, Montague, MI - Henna Party by Bohemian Awakenings Jan 29 - Dancing Skeleton Meadery, Sepulpa, OK - Karaoke Night Jan 30 - Manic Meadery, Crown Point, IN - Paint and Drink: First Snowflake Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 5 - Dancing Skeleton Meadery, Sapulpa, OK - Trivia Night Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 6 - Manic Meadery, Crown Point, IN - Grown Up Book Fair Feb 6 - Chubby Cheeks Meadery, Temecula, CA - Halo Mega Bowl LAN party Feb 8 - Clear Skies Meadery, Rockville, MD - Acoustic Jam with Mike Rocke Feb 8 - Drinking Horn Meadery, Flagstaff, AZ - Beeswa Candle Making Valentine Workshop Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 13 - Clear Skies Meadery, Rockville, MD - Make Your Own Mosaic Heart Feb 13 - Hex Meadery, Kaukauna, WI - Anniversary Party Feb 13 - Manic Meadery, Crown Point, IN - Paint and Drink: Valentine Animal Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 14 - Southern Origin Meadery, Canon, GA - Couples Painting Each Other (Tiktok trend) Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 19 - Dancing Skeleton Meadery, Sepulpa, OK - Fiber Crafting Feb 21 - Monks Meadery, Atlanta, GA - Exhibition Armored Combat Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! Mar 28 - Zymarium Meadery, Orlando, FL - Bonsai and Cheers with L&J Nursery Mar 28 - Folklore Brewing and Meadery, Dothan, AL - Dothan Songwriters Festival April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

1-27-26 Tonight we're talking with Ryan Carlson again. He had a lot of information, and we just ran out of time last time! Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 29 - Valhalla Meadery, Bozeman, MT - Live Music by Bozeman Area String Jams Jan 29 - Bardic Wells Medery, Montague, MI - Henna Party by Bohemian Awakenings Jan 29 - Dancing Skeleton Meadery, Sepulpa, OK - Karaoke Night Jan 30 - Manic Meadery, Crown Point, IN - Paint and Drink: First Snowflake Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 5 - Dancing Skeleton Meadery, Sapulpa, OK - Trivia Night Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 6 - Manic Meadery, Crown Point, IN - Grown Up Book Fair Feb 6 - Chubby Cheeks Meadery, Temecula, CA - Halo Mega Bowl LAN party Feb 8 - Clear Skies Meadery, Rockville, MD - Acoustic Jam with Mike Rocke Feb 8 - Drinking Horn Meadery, Flagstaff, AZ - Beeswa Candle Making Valentine Workshop Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 13 - Clear Skies Meadery, Rockville, MD - Make Your Own Mosaic Heart Feb 13 - Hex Meadery, Kaukauna, WI - Anniversary Party Feb 13 - Manic Meadery, Crown Point, IN - Paint and Drink: Valentine Animal Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 14 - Southern Origin Meadery, Canon, GA - Couples Painting Each Other (Tiktok trend) Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 19 - Dancing Skeleton Meadery, Sepulpa, OK - Fiber Crafting Feb 21 - Monks Meadery, Atlanta, GA - Exhibition Armored Combat Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! Mar 28 - Zymarium Meadery, Orlando, FL - Bonsai and Cheers with L&J Nursery Mar 28 - Folklore Brewing and Meadery, Dothan, AL - Dothan Songwriters Festival April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

Michelle Heberling, founder of The Guts of Fermentation, a full circle movement that helps women in midlife, people with gut issues and anyone failed by our modern food system to rebuild their health through microbes, real food and daily rhythms.Through her book, her trademarked frameworks, live workshops, community resets and her upcoming app, Michelle guides people to reduce inflammation, restore digestion and reclaim their energy without relying on pills or outsourcing their wellbeing.Now, Michelle's journey from her own health crisis to creating a scalable movement around fermentation based healing demonstrates the power of nourishment, simplicity and personal agency when medicine has no answers.And while holding a giant vision as a solo founder, she's showing what's possible when someone follows the science of microbes, the wisdom of the body and the courage to build something bigger than themselves.Here's where to find more:www.TheGutsofFermentation.comhttps://www.facebook.com/TheGutsofFermentationhttps://www.instagram.com/thegutsoffermentationhttps://www.linkedin.com/in/heberling________________________________________________Welcome to The Unforget Yourself Show where we use the power of woo and the proof of science to help you identify your blind spots, and get over your own bullshit so that you can do the fucking thing you ACTUALLY want to do!We're Mark and Katie, the founders of Unforget Yourself and the creators of the Unforget Yourself System and on this podcast, we're here to share REAL conversations about what goes on inside the heart and minds of those brave and crazy enough to start their own business. From the accidental entrepreneur to the laser-focused CEO, we find out how they got to where they are today, not by hearing the go-to story of their success, but talking about how we all have our own BS to deal with and it's through facing ourselves that we find a way to do the fucking thing.Along the way, we hope to show you that YOU are the most important asset in your business (and your life - duh!). Being a business owner is tough! With vulnerability and humor, we get to the real story behind their success and show you that you're not alone._____________________Find all our links to all the things like the socials, how to work with us and how to apply to be on the podcast here:https://linktr.ee/unforgetyourself

This month love is in the air as Calum and Duncan unpack some of the Society's most scintillating Valentine's Day bottlings. With plenty of cheeky names along the way the pair dive into an unconventional Speyside, a distillery with a staggeringly long fermentation and a popular Islay dram.

Fermented foods are more popular than ever, but what's the science? Dan Saladino explores the latest research into fermentation and the many health claims made for fermented food. Featuring the gut microbiome expert Tim Spector and fermentation expert Robin Sherriff.Produced and presented by Dan Saladino.

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

durée : 00:58:23 - LSD, la série documentaire - par : Elodie Maillot - Comment nourrir nos microbiotes ? Que disent de nous les micro-organismes qui se retrouvent dans nos matières fécales ? Est-ce qu'ils racontent nos repas, nos vies, nos trajectoires intimes, nos voyages ou nos rencontres ? - réalisation : Véronique Samouiloff

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

Seventy percent of the protein your herd uses for lactation is derived from the microbial population in her rumen. Researchers from UC Davis and Feedworks USA sought to learn more about how different substrates might impact rumen microbial efficiency. They did this with the ultimate goal of increasing the flow of protein available for absorption to help offset feed costs, recognizing protein is the highest cost of the ration, and likely the largest fraction to the cost of production on most dairies. “We know that efficency of growth in the rumen varies dramatically, nearly 2 fold. Microbes can use 1/3 of their energy for growth or as much as 2/3,” Hackmann described. His lab is using invitro cultures to attempt to determine why this variation exists. “If we can pinpoint cause then we can accomidate and make microbes grow more efficiently and deliver more protein to the ruminant at a lower cost.” Past models, used in ration formulation software such as CNCPS, claim rumen bacteria perform digestion more efficiently when fed cellulose, over glucose. However, featured work by Dr. Tim Hackmann's invitro lab suggests a different result. “We found there will be a larger mass of microbes that grow on glucose then cellulose but they also digest more, so the efficiency is not differnet.” Listen-in to this episode for in interesting dive into the expected changes in the rumen under these conditions. An added bonus banter from Dr. Benjamin Wenner, ruminant nutritionist with FeedWorks USA and co-author on the featured article, about the futuristic concepts possible for ruminant nutrition with mindful investment. Topics of discussion 1:29      Introduction of Dr. Tim Hackman and Dr. Benjamin Wenner 2:03      Key highlights of 80 years of Ruminant nutrition – role of rumen microorganisms, knows and unknowns 4:40      Description of the Invitro research system, magnetic stir syringe treatment delivery 6:41      Treatment differences – Glucose vs Cellulose 8:22      Different Carbohydrates, and concentration changes microbial population 10:04    Why did you choose to focus reporting on bacteria – Hackman 11:20     Importance of Bacteria cont'd, 60-90% of biomass of the rumen - Wenner 13:32    Biochemistry of the Rumen - Acetate:Propionate shifts as a result of the substrate 15:41     The main message of the paper 16:06    Analogy for the ease of digestion - Cellulose, Hemicellulose and Lignin 17:36    Fermentation profile 18:41    Unusual product of fermentation - Caproate 20:43    Add value by reporting all data 21:41    Results – shift in population, but same microbial efficiency                What do you want ‘boots on the ground' dairymen to know about your project 23:18     The future of Ruminant Nutrition – needed investments in descriptive microbiology to feed efficient animals of the future. 26:13     Nutritionists replaced by AI? 28:29     Improving Ration formulation software from 1992     Featured Article: Mixed rumen bacteria grow with similar efficiency on cellulose and glucose    #2xAg2030; #journalofdairyscience; #openaccess; #MODAIRY; #CNCPS; #ruminant; #cellulose; #bacteria; #efficiency; #ruminantnutrition; #UCDavis; #feedworks; #dairysciencedigest; #ReaganBluel

Our guest is Hideatsu Shibanuma who is the 18th-generation president of Shibanuma Soy Sauce, which was founded in 1688. Shibanuma Soy Sauce has specialized in producing barrel-aged soy sauce in Ibaraki Prefecture for about 370 years. Its products were so superior that they were served to Shoguns during the Edo period. Like many other craftsmen-based traditional businesses in Japan, soy sauce manufacturers have faced challenges due to reasons like a declining population and changes in people's diet. But Shibanuma Soy Sauce is doing well, thanks to its success in the export markets, with over 60 destinations worldwide. But it did not happen overnight. It is the result of Hideatsu's hard work. In this episode, we will discuss the key to successfully running the 377-year old soy sauce company, the unique taste of Hideatsu's barrel-aged soy sauce, why his products have been attracting the attention of top chefs all over the world 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.

1-13-26 Tonight we're talking with Ryan Carlson. Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. OPEN-TOP FERMENTATION — HISTORICAL RECEIPTS & DEEP DIVES JIAHU — Neolithic China (~7000 BCE) https://www.smithsonianmag.com/science-nature/ancient-chinese-used-fermented-beverages-180964191/ https://www.pnas.org/doi/10.1073/pnas.0407921102 https://en.wikipedia.org/wiki/Jiahu GODIN TEPE — Ancient Near East (~3500–3000 BCE) https://www.pnas.org/doi/10.1073/pnas.0507742102 https://en.wikipedia.org/wiki/Godin_Tepe ROMAN FERMENTATION — POMPEII & DOLIA https://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/winemaking.html https://www.britannica.com/topic/dolium https://www.pompeii-sites.org/en/ MEDIEVAL & MONASTIC FERMENTATION https://www.medievalists.net/2014/10/medieval-brewing-ale/ https://www.britannica.com/topic/monasticism/Brewing-and-winemaking GENERAL FERMENTATION ARCHAEOLOGY https://www.penn.museum/sites/biomoleculararchaeology/ https://www.nationalgeographic.com/history/article/ancient-alcohol-drinking-history To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Pinesmoke Bee Company, Eustis, FL - Monthly Mead Up - gathering for home mead makers Jan 17 - Slash-O-Meadery, Nacodoches, TX - Bonfire and Mead Jan 18 - Michigan Mead Coalition at Cadillac Straits Brewing Company, Madison Heights, MI - Beginning Mead Making Class Jan 22- Nucleus Mead, Linesville, PA - Mead and Read Jan 23 - MeadKrieger Meadery, Loveland, CO - 3 Year Anniversary Party Jan 24 - Four Brothers Mead, Festus, MO - Zoe Vox live music Jan 24 - Hive Five Meadery, Kingman, AZ - Music and Mead with The Park Rangers Jan 26 - Batch Mead, Temecula, CA - Yoga, Mead and Pancakes Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

1-13-26 Tonight we're talking with Ryan Carlson. Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly  for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. OPEN-TOP FERMENTATION — HISTORICAL RECEIPTS & DEEP DIVES JIAHU — Neolithic China (~7000 BCE) https://www.smithsonianmag.com/science-nature/ancient-chinese-used-fermented-beverages-180964191/ https://www.pnas.org/doi/10.1073/pnas.0407921102 https://en.wikipedia.org/wiki/Jiahu GODIN TEPE — Ancient Near East (~3500–3000 BCE) https://www.pnas.org/doi/10.1073/pnas.0507742102 https://en.wikipedia.org/wiki/Godin_Tepe ROMAN FERMENTATION — POMPEII & DOLIA https://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/winemaking.html https://www.britannica.com/topic/dolium https://www.pompeii-sites.org/en/ MEDIEVAL & MONASTIC FERMENTATION https://www.medievalists.net/2014/10/medieval-brewing-ale/ https://www.britannica.com/topic/monasticism/Brewing-and-winemaking GENERAL FERMENTATION ARCHAEOLOGY https://www.penn.museum/sites/biomoleculararchaeology/ https://www.nationalgeographic.com/history/article/ancient-alcohol-drinking-history To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Pinesmoke Bee Company, Eustis, FL - Monthly Mead Up - gathering for home mead makers Jan 17 - Slash-O-Meadery, Nacodoches, TX - Bonfire and Mead Jan 18 - Michigan Mead Coalition at Cadillac Straits Brewing Company, Madison Heights, MI - Beginning Mead Making Class Jan 22- Nucleus Mead, Linesville, PA - Mead and Read Jan 23 - MeadKrieger Meadery, Loveland, CO - 3 Year Anniversary Party Jan 24 - Four Brothers Mead, Festus, MO - Zoe Vox live music Jan 24 - Hive Five Meadery, Kingman, AZ - Music and Mead with The Park Rangers Jan 26 - Batch Mead, Temecula, CA - Yoga, Mead and Pancakes Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com

Contributor Jordan Folks joins Marshall to chat about the interplay of fermentation temperature and yeast pitch rate when it comes to pale lagers, particularly Munich Helles. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles xBmt

Artist Joaquin Stacey joins Javier Proenza for a conversation on art, identity, and cultural formation shaped by migration. Born in Ecuador and raised in Miami before relocating to Los Angeles for his MFA at Otis College of Art and Design, Stacey reflects on how geography, language, and institutional training inform his practice. The discussion moves through painting, performance, and installation, with particular attention to Catholic iconography, mestizaje, diaspora, and the contradictions of living in the United States while remaining connected to Ecuador. Stacey also describes his use of fermentation and sourdough as both material and conceptual frameworks, challenging linear notions of time, labor, and artistic process.      

What if the secret to better gut health, fighting climate change, and creating incredible flavours was hiding in your kitchen all along? In this episode of The Good Food Podcast, host Samuel Goldsmith sits down with Dr. Johnny Drain, scientist, sustainability innovator, and author of Adventures in Fermentation, to explore the fascinating world of microbes and how they're reshaping our food system. In this episode, you'll discover: • Why fermentation isn't just a trendy food hack, it's been feeding humanity for thousands of years• The surprising everyday foods that are fermented (hint: it's not just kimchi and kombucha)• Simple, science-backed tips to improve your gut health without expensive supplements• How Dr. Drain invented cocoa-free chocolate from food waste to combat deforestation and slavery• The truth about personalised nutrition and why generic gut health advice doesn't work• A wild story involving aged butter, wood ash, and an accidental soap disaster at Noma• Why zombie ants controlled by fungi might hold clues to understanding our own microbiomes From transforming potato peelings into gourmet ingredients to touring the world in a rock band, Dr. Drain's journey from material science PhD to fermentation expert is as unconventional as it is inspiring. Whether you're a fermentation newbie or a seasoned sauerkraut maker, this conversation will change how you think about the food on your plate and the trillions of microbes living inside you. Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022. 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

Howdy, folks! Todd and James join me for our first Q&A episode of the new year. It’s time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: What Upgrades to Spend my Money on, What to do when Fermentation Stalls Out, & Bottling vs Kegging 00:00:00 – 00:011:03 Sponsors & Small Talk00:11:04 – 00:21:02 Upgrading Brew System vs Fermenter00:21:03 – 00:31:39 Stalled Fermentation00:31:40 – 00:53:05 Bottling vs Kegging Links for this episode:Kegging Kits: https://www.kegconnection.com/kegging-kits.htmlHomebrew Kegs: https://www.kegconnection.com/kegs.htmlFLOTit 2.0 Floating Diptube: https://www.kegconnection.com/kp200-flotit-20-stainless-steel-floating-dip-tube-no-beer-left-behind.html We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– https://www.kegconnection.com/ Each and every episode is made possible by Kegconnection.com! Build the kegerator or keezer of your dreams using Kegconnection.com’s unique customizable product options that allows you to get exactly what you need. Kegconnection.com also stocks products and solutions for kegging kits, draft systems, hardware, components, cleaning and much much more. Kegconnection.com has been operating for more than 18 years in the industry and has established expertise and superior customer service. ————————– Thank you to our show's sponsor, Imperial Yeast, for supporting us and the homebrewing community. Learn more about why we LOVE Imperial Yeast by checking out their entire line, available at https://www.imperialyeast.com/ ————————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons Malt, join at https://www.patreon.com/HomebrewHappyHour ————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Mary Beth Hall from The Cows Are Always Right LLC, shares expert insights on water-soluble carbohydrates in dairy cow diets. She explains how these nutrients differ from starch, their unique fermentation pathways, and the role they play in promoting rumen health and milk production. Listen now on all major platforms!"The water-soluble carbohydrates, when a cow consumes them and they go into the rumen, they're taken up by both bacteria and protozoa."Meet the guest: Dr. Mary Beth Hall is a dairy cattle nutritionist consulting through The Cows Are Always Right LLC. She earned her BS and PhD from Cornell University and MS from Virginia Tech. A retired USDA-ARS research scientist, her work focuses on nonfiber carbohydrates, rumen fermentation, and practical feeding strategies.Liked this one? Don't stop now — Here's what we think you'll love!What will you learn: (00:00) Highlight(01:26) Introduction(02:26) Water-soluble carbs(04:47) Microbial glycogen storage(06:52) Fermentation vs. starch(09:38) Carbohydrate sources(11:31) Diet formulation tips(13:17) Closing thoughtsThe Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:* Adisseo* Fortiva* Priority IAC- Virtus Nutrition- Kemin

Roasterkat IG Reel about rain.YouTube version of the Q&A portionJames Hoffmann Healthy Coffee VideoThe 2025/2026 Harvest has not gone according to plan. Nick and I have found ourselves with some down time and therefore have put together this casual, end of year update on how the season is going so far. Spoiler alert: not well.I've combined a harvest update with listener questions about fermentation.Questions featured in this episode are:Are all coffees that are not anaerobic, aerobic?Am I aware of any efforts to design yeasts for Robusta?Do I think producers should create terms that further describe processing?How can you more precisely measure fermentation process with whole cherries?What's the most eco-friendly way to treat waste water and effluent?Email info.luxiacoffee@gmail if you would like to discuss Plur1bus. Support 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 showSupport the show

Our guest is George Padilla who plays a key role in multiple exciting Japanese restaurant and hospitality businesses in New York, including Rule of Thirds (https://www.thirdsbk.com/), Bin Bin Sake (https://linktr.ee/bin.bin.sake) and Teruko (https://hotelchelsea.com/dining-and-bar/teruko) at The Hotel Chelsea. George's passion for and profound understanding of Japanese culture is impressive. Since he joined the tiny yet influential Japanese restaurant Okonomi in Brooklyn in 2014, he has been one of the most inspiring people in the Japanese food industry. He joined us with his chef partner JT at Rule of Thirds, in Episode #236 in August 2021, and shared his idea of Japanese food and food culture. He recently took another trip to Japan, which was packed with unique experiences and discoveries. In this episode, we are going to discuss all about them, such as his visit to the oldest izakaya in downtown Tokyo, the standing sushi bars he enjoyed and his stay at a traditional foodway retreat in Yamanaka Onsen. We will also talk about traditional manufacturers and breweries he visited, Japan's fermentation culture and much, much more!!! ＊＊＊ Places mentioned: Shinsuke izakayahttps://www.tripadvisor.com/Restaurant_Review-g1066442-d1688850-Reviews-Shinsuke-Bunkyo_Tokyo_Tokyo_Prefecture_Kanto.html Kagiya izakayahttps://www.tripadvisor.com/Restaurant_Review-g1066461-d9930321-Reviews-Kagiya-Taito_Tokyo_Tokyo_Prefecture_Kanto.html Tachiguizushi Akira (standing sushi bar)https://tachiguizushi-akira.com/en Hakko Department (fermentation retail shop)https://allabout-japan.com/en/article/11155/ Hannah Kirshner's Yamanaka retreathttps://www.instagram.com/hanamurasaki_official/ Harappa Aizu (cotton textile)https://www.harappaaizu.com/en/indtop.html Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I want to you to try to imagine an ancient lakebed where the decomposing aquatic life at its bottom was piled up within the lake and mixed with branches and other organic material to form islands. Now imagine farming on those islands. Imagine these farms being incredibly productive. So productive that the crops grown on them could feed hundreds of thousands of people. Not only do they feed at an incredible scale without depleting the nutrients in the soil, but they encourage additional life. With intervention, by humans becoming part of the ecosystem rather than dominating it, they actually encourage biodiversity. It sounds like the future, right? Right? Would it blow your mind to know that these farm islands were actually created 2,000 years ago in what is present day Mexico City? It's shocking, right? Would it blow your mind even more if you know they still exist to this very day?These farms are called chinampas and the knowledge that was developed here and expanded on throughout the past 2,000 years continues in a place called Xochimilco, within the limits of Mexico City. Today's guests are the brothers Lucio and Pablo Usobiaga, who founded Arca Tierra, a farm network that includes chinampas farmers, as well as their own farm, and farms from other traditional agricultural systems in and around Mexico City. They also opened the zero-waste restaurant Baldío in 2024, alongside the British chef Douglas McMaster of Silo.What these guys are doing and how they are doing it should not be underestimated. They are trying to change the conversation around words like peasant and campesino and turn them into the role models we should all look up to. They are creating a vibrant, alternative network of farmers and collaborators that places value on ancestral agricultural systems and those that are protecting them.What's important to take away from this and I want you all to think about it into the new year, is how hopeful they are. They are blunt about the challenges ahead and all the awful things that will happen, but they believe in what they are doing. They believe in these farmers and ancient agricultural systems. They understand what it's going to take to bring them back. I hope that by listening to people like Lucio and Pablo, you do as well. We really can do this, all of us, together.--Host: Nicholas GillCo-host: Juliana DuqueProduced by Nicholas Gill & Juliana DuqueRecording & Editing by New Worlder Email: thenewworlder@gmail.comRead more at New Worlder: https://www.newworlder.com

Cargill's vice president of global core research and development, Cordell Hardy, talks with Ian Welsh about the potential of fermentation in providing scalable solution for food ingredient production. They discuss how integrated fermentation is in our everyday lives, from zero-calorie sweeteners to plant-based materials.

On this episode of Vitality Radio, Jared takes on a fear-based narrative that has been circulating widely in the natural health space—claims that supplements are “toxic,” “fake,” or made from alarming industrial sources. Using vitamin D3 and vitamin K2 as the focal point, Jared breaks down where tiny fragments of truth have been exaggerated into misleading conclusions, and why that kind of half-truth can be more dangerous than an outright lie. If you've ever felt confused or alarmed by supplement claims on social media, this episode will help you develop a more grounded, critical framework—one rooted in physiology, context, and practical application rather than ideology or outrage.Products:Vital D3/K2 High PotencyVital D3/K2Buy D-Mannose Powder and get CranActin FREE ($20 value) - Vitality Radio POW! Product of the Week with PROMO CODE: POW21Visit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Eve gives an overview of current and future consumer trends where dairy can play a role. Functional foods, health and wellness, high protein foods, fermented and cultured foods, women's health, brain health, and aging are all part of the mix. (7:26)The panelists discuss the healthfulness of saturated fats, the resurgence of butter, milk's bioactive compounds, and how best to reach the public about the health benefits of dairy. (10:41)Eve talks about marketing to Gen Z consumers, who are motivated by novelty. How do we reimagine a food that's been here for thousands of years? What new ways can we talk about it? What ways can we optimize dairy science and research to show up in generative systems like ChatGPT? (20:34)The group then tackles the topic of lactose. Lactose and honey are the only two sugars not made by plants. Why is it lactose that is in the milk of mammals? Dr. Jiminez-Flores thinks lactose is a dark horse in dairy and we have much yet to discover about it. He notes that some milk oligosaccharides are not digested by babies, but are used by bacteria in the development of a healthy microbiome. Dr. Lucy notes that dairy also contains peptides that have been found to reduce hypertension. The group also delves into how dairy products can be part of preventative health care. (23:53)Do consumers perceive dairy products to be minimally processed? Eve explains that dairy is perceived as a clean, fresh food. Given the current trend to reduce additives and food dyes, she sees potential for dairy food science innovation in this area. Dr. Aldrich talks about the glycemic index of lactose-free milk. (38:13)The panelists agree that dairy has a great upcycling story to tell. Converting fiber into milk and meat and feeding non-human grade byproducts are just two examples. Eve notes that younger consumers care about sustainability, but there's a huge “say-do” gap: 76% of North American consumers identify as caring about conscious and sustainable practices, but less than 40% actually act on those values when making purchases. The panel also notes that whey is another great upcycling story. Dr. Jiminez-Flores emphasizes how important consumer trust in science and research is, and how we are currently experiencing a loss of that trust. (45:48)Panelists share their take-home thoughts. (1:01:01)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cider Making 00:17 Meet the Host and Guest 00:57 Totally Cider Tour Experience 03:28 Challenges of Perry Making 04:11 Foraging and Traditional Perry Making 05:09 The Importance of Known Varieties 06:28 Cider Preferences and Quality 07:43 Totally Cider Tours - UK 10:18 Tom Oliver's Cidery Tour 11:47 Barrel Room Insights 13:08 Perry and Cider Fermentation 14:35 Pressing and Storing Fruit 15:51 Unique Perry Varieties 21:48 Barrel Aging and Tasting 25:03 Introduction to Fermentation 25:49 Wild Fermentation Process 27:11 Saccharomyces Yeast Role 28:34 Fermentation Containers and Aging 29:26 Bottling and Release Plans 29:44 Fermentation Under Pressure 32:28 Temperature and Duration of Fermentation 33:43 Challenges with Temperature Control 36:31 Barrel Cleaning and Maintenance 38:27 Regulations and Environmental Concerns 40:54 Conclusion and Future Plans Topics Covered The transformation of Oliver's hop barns into barrel rooms The shift from hops (Fuggles, Northdown, Target) to cider and perry fruit Why perry making is "a walk through madness" compared to cider The discipline of pressing and storing tannic pears at their peak Wild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavor Barrel aging as both art and alchemy The sensory nuance of minerality and mouthfeel Keeping barrels "organically clean" for wild ferments Rising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeks Thorn – softens quickly, needs immediate pressing Judge Amphlett – early ripening, fast fermenting Winnall's Longdon – honeyed, complex, but fragile and quick to spoil Yellow Huffcap – rich tannins, aromatic, often over-ripens on the tree Ciders & Perrys Tasted Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth. Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth. Call to Action If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:info@ciderchat.com Contact info for Oliver's Cider & Perry (Tom Oliver) Website: https://oliversciderandperry.co.uk/ Mentions in this Cider Chat Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to info@ciderchat.com and let us know how many slots you would like to have us keep open for you!

In this episode of the Wise Divine Woman podcast, Dana Irvine speaks with Michelle Doan, founder of Imani Vegan Cosmetics. They discuss Michelle's personal journey with sensitive skin and cystic acne, leading her to create a line of vegan cosmetics that cater to women, especially during menopause. The conversation delves into the science behind natural skincare, the importance of self-care rituals, and innovative products designed for modern women. Michelle shares insights on key ingredients that benefit aging skin and emphasizes the significance of nurturing one's relationship with self through skincare routines.TakeawaysMichelle Doan created Imani Vegan Cosmetics to address her own skin issues.Sensitive skin is a common struggle for many women, especially during menopause.Natural ingredients can be effective in skincare, but potency and delivery are key.Fermentation processes can enhance the bioavailability of skincare ingredients.Self-care rituals are essential for emotional and physical well-being.Aloe and green tea are beneficial for calming sensitive skin.The Perfect 10 serum contains ten natural ingredients for hydration and calming.Innovative products can simplify skincare routines for busy women.Meditation and mindfulness can help manage emotions during menopause.Building a relationship with oneself is crucial for self-acceptance and care.Chapters00:00 Introduction to the Journey of Beauty and Wellness02:37 The Birth of Imani Vegan Cosmetics05:33 Innovative Skincare Solutions for Menopause08:33 The Science Behind Fermented Ingredients11:13 Understanding the Role of Collagen in Skincare14:00 Addressing Sensitive Skin and Redness17:00 The Perfect 10 Serum and Its Benefits19:45 Creating a Comprehensive Skincare Routine20:44 Nourishing the Skin: The Power of Ingredients21:20 Lymphatic Massage: A Natural Approach to Facial Care23:21 Self-Care Rituals: Embracing Daily Practices26:14 Aging Gracefully: The Importance of Self-Care28:07 Mindfulness and Meditation: Setting Intentions for the Day30:17 Innovative Skincare: Merging Science with Natural Ingredients33:34 Finding Quality Products: Navigating the Skincare Market

As a 9th generation family farm, we recognize the need to improve agriculture at every level. We have worked in farming from hyper local sales to national distribution. There isn't one silver bullet for better food and ag, we need silver buckshot. The stakes are high, because everybody eats, so everybody depends on the 6 inches of topsoil beneath our feet. How do we have realistic conversations about food in America and acknowledge that we need to improve agriculture at every level. Instagram: https://www.instagram.com/singingpastures/ Website: www.singingpastures.com Timestamps: 00:00 Trailer 00:36 Introduction 03:44 Journey to farming 07:41 Meat snack trends 12:22 Carcass balancing for meat value 13:55 How we started farming 16:34 Fermentation vs. liquid smoke 22:25 Better business practices for farmers 23:26 Small farms & income challenges 26:37 Slow transformation in food systems 30:43 Medicine, business, and scaling costs 33:01 Supporting regenerative farming 38:36 Grass-fed beef pricing 40:04 Local food vs national 44:21 Farming solutions 48:15 Transforming soil quality 50:21 Regenerating barren landscapes 53:27 Bug decline and ecosystem change 54:54 Where to find Holly & John Arbuckle Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

This week's episode comes from a live panel discussion on West coast pils recorded a few weeks ago at the Craft Beer & Brewing Brewers Retreat in Asheville, North Carolina, and features Khristopher Johnson of Green Bench, Bob Kunz of Highland Park, and Evan Price of Green Cheek. Over the course of the conversation, these three brewers cover a range of topics, including: the impact of lager yeast sulfur production on hops flavor and hops longevity building hops blends that ground with a classic baseline and expand with contemporary flavors and aromas creating structure and body with lower-alpha hops considering "vegetive load" as a means of boosting body blending base malts for different intended finishing gravities the impact of floor-malted barley on tropical hop expression adjusting fermentation to accentuate hop character swapping headspace carbon dioxide to control sulfur using a controlled ramp-up in fermentation temperature to balance ester production with ideal dry hop conditions And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers uses quality components, expert craftsmanship, and constant innovation. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passionfruit. Order now at berkeleyyeast.com. Old Orchard (https://www.oldorchard.com/brewer) can formulate custom blends featuring specialty ingredients. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops. (https://indiehops.com) Give your customers a pleasant surprise with Audacia in your next IPA. This descendant of Strata brings her own flare of catchy lilac/lavender aroma, and flavors of sweet-tart berries with tangy lychee. Life is short. Let's make it flavorful! Five Star Chemical (https://fivestarchemicals.com) Looking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Learn more at fivestarchemicals.com. PakTech (https://paktech-opi.com) PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Hart Print, (https://hartprint.com) the original in digital can printing.With three locations across North America, the Hart Print team has your back from concept to can. Get ten percent off your first can order when you mention the Beer & Brewing podcast. Open an account at hartprint.com or email info@hartprint.com for details. Brightly Software (https://brightlysoftware.com) is a complete asset management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources. Learn more at brightlysoftware.com.

Happy Thanksgiving, my friends! I hope your holiday is spent with good food, good beer, and loved ones. I’m so thankful that my good friend, Lorena Evans (from BrewersFriend.com), agreed to hop back on the show and help me tackle your questions this week. So, buckle up for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Tips for Carbonating & Serving Water, Avoiding Suckback when Cold Conditioning, Does Time Heal Most Off-Flavors, & Dealing with a Stalled Fermentation 00:00:00 – 00:023:14 Sponsors & Small Talk00:23:15 – 00:028:25 Listener Feedback00:28:26 – 00:37:49 Tips for Carbonating & Serving Water00:37:50 – 00:47:05 Avoiding Suckback00:47:06 – 00:59:21 Does Time Heal Most Off-Flavors00:59:22 – 01:10:51 Dealing with a Stalled Fermentation Links for this episode:Kegconnection Fizz Kits: https://www.kegconnection.com/fizz-kits-carbonating-kits.htmlFlow Control Event Faucet: https://www.kegconnection.com/fa320-kc-cmb-flow-control-event-or-party-faucet.htmlHomebrew Kegs: https://www.kegconnection.com/kegs.htmlFLOTit 2.0 Floating Diptube: https://www.kegconnection.com/kp200-flotit-20-stainless-steel-floating-dip-tube-no-beer-left-behind.html We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– https://www.kegconnection.com/ Each and every episode is made possible by Kegconnection.com! Build the kegerator or keezer of your dreams using Kegconnection.com’s unique customizable product options that allows you to get exactly what you need. Kegconnection.com also stocks products and solutions for kegging kits, draft systems, hardware, components, cleaning and much much more. Kegconnection.com has been operating for more than 18 years in the industry and has established expertise and superior customer service. ————————– Thank you to our show's sponsor, Imperial Yeast, for supporting us and the homebrewing community. Learn more about why we LOVE Imperial Yeast by checking out their entire line, available at https://www.imperialyeast.com/ ————————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons Malt, join at https://www.patreon.com/HomebrewHappyHour ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

This week, Ste sits down with Dr. Bill Schindler, archaeologist and founder of the Modern Stone Age Kitchen. They uncover how millions of years of food technology shaped our evolution, why modern diets are breaking us down, and how reconnecting with ancestral wisdom can transform your health.  Discover:  How ancient food processing made humans thrive The truth about fermented dairy, fruit, and organ meats Lessons from the world's true Blue Zones Why eating animals, not just meat, matters If you've ever wondered what humans are really designed to eat, this episode will change how you see food.  Chapters 00:00 - Intro 01:00 - What It Means to “Eat Like a Human”  04:00 - Ancient Food Technology & Human Evolution 11:00 - How Nutrition Shaped Our Brain Size 19:30 - The Modern Evolutionary Mismatch 24:50 - Balance Over Perfection in Health 32:20 - What the Optimal Human Diet Looks Like 37:20 - Fruit, Fermentation, Alcohol, and Eating Bugs 43:10 - Inside the Real Blue Zones (and What We've Got Wrong) 50:10 - Reconnecting to Our Food 57:35 - Is Fiber Overrated? 58:30 - Raw vs. Fermented Dairy 1:03:50 - Staying Strong & Fit 1:04:30 - Modern Stone Age Kitchen & Food Lab 1:08:10 - Closing Thoughts Radical Health Radio is produced by Heart & Soil, founded by Dr. Paul Saladino, MD. Our mission is to help you reclaim your birthright to radical health through the most nutrient-dense foods on the planet.

Lager yeast is the focus of this spotlight episode, brought to you interuption-free by Fermentis, (https://fermentis.com) the experts in fermentation for more than 160 years. Brewers everywhere depend on Fermentis for yeast that's consistent, controllable, and high quality—whether you're brewing an ester-forward Belgian-style beer, your favorite IPA, or a clean lager. In this week's episode, we focus on brewing with 34/70 (and beyond), exploring ways to build expression in lager beers with the workhorse 34/70 but also S-23 and more. Joining for the conversation are: Matt Manthe, head brewer at Dillon Dam Brewery in Dillon, Colorado Andrew Foss, head brewer for Human Robot Brewery in Philadelphia Moh Saade, former director of brewing ops for The Tank in Miami and now a regional sales manager for Fermentis Visit Fermentis.com (https://fermentis.com) for more information about the lager yeasts discussed in this episode, as well as their full range of yeasts for lagers and ales.