Podcasts about Fermentation

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

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

Table ronde Umami 
(Re)plongez dans les échanges passionnés de la table ronde organisée dans le cadre d'Umami, autour des enjeux de l'alimentation, de la création culinaire et des liens entre goût, culture et engagement.

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

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

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

BRAIN Biotech AG Elevator Pitch: Key TakeawaysBRAIN Biotech AG: Elevator Pitch from CFO Michael SchneidersA Pioneer in Sustainable Industrial BiotechnologyIn this compelling elevator pitch from CFO Michael Schneiders of BRAIN Biotech AG, headquartered in Zwingenberg, Germany, the company positions itself as a pioneer in sustainable industrial biotechnology, utilising nature as a blueprint to tackle some of the world's most pressing industrial production challenges.Biotechnological Innovation for Global ChallengesBRAIN applies biotechnological principles to improve the efficiency, sustainability, and health impact of industrial production, especially in food, beverage, and life sciences. Its innovations include enzyme solutions that contribute to energy savings, alternative proteins that reduce the need for monocultures and livestock farming, and bio-based ingredients, all of which contribute to global food security and well-being.Two Core Business DivisionsThe company operates via two core divisions:BRAIN BiocatalystsA commercial products division generating approx. €47.5 million in annual revenues and €5.1 million in adjusted EBITDA. It focuses on enzymes, microorganisms, and bio-based ingredients used widely in processed food and other industrial applications. The segment is profitable, maintains a strong 5% R&D investment ratio, and aims to reach €100 million in sales with a 15% adjusted EBITDA margin in the medium term, demonstrating strong revenue growth.BRAIN BioIncubatorThe innovation arm is dedicated to incubating high-potential biotech projects, primarily in the space of food, beverage and pharmaceuticals. Last year, it generated €7.1 million in revenue. It is central to the company's long-term value creation strategy, with a focus on monetising breakthrough technologies and entering high-margin licensing partnerships.Fully Integrated Enzyme Solutions ProviderBRAIN is a fully integrated enzyme solutions provider covering the entire value chain: - Discovery (in nature or via own engineering) - Strain development and expression (bacteria, fungi, or yeast-based bio-factories) - Fermentation (industrial-scale in Cardiff) - Enzyme formulation and global distributionThree Go-to-Market ChannelsThe company serves customers via three go-to-market channels: - Product sales: Especially to the food & beverage sectors (dairy, baking, wine, starch) - Contract research: Custom R&D for client-specific solutions - Contract development and manufacturing (CDMO): Supporting client bioprocess optimisation and industrial fermentationHigh-Value BioIncubator ProjectsCFO Schneiders highlights two high-value BioIncubator projects now being commercialised:Royalty Pharma TransactionBRAIN monetised early-stage rights to an investigative pharmaceutical compound, securing €18.4 million upfront with potential total proceeds of up to €138 million.▶️ Other videos: Elevator Pitch: https://seat11a.com/investor-relations-elevator-pitch/ Company Presentation: https://seat11a.com/investor-relations-company-presentation/ Deep Dive Presentation: https://seat11a.com/investor-relations-deep-dive/ Financial Results Presentation: https://seat11a.com/investor-relations-financial-results/ ESG Presentation: https://seat11a.com/investor-relations-esg/

A La Fermentierra, Laurent Cornu produit des bocaux de légumes lactofermentés. Pour les 5 ans de sa petite entreprise, installée à Champagne, lʹartisan a lancé une grande fête consacrée à la fermentation. Un des invités dʹhonneur est Sandor Ellix Katz. Lʹaméricain est une véritable icone dans le petit monde de la cuisine fermentée. La fête se déroulera le 21 juin à Onnens.

Les végétaux poussent gentiment, sous les pluies intenses de ce printemps. Mais nous pensons déjà aux délicieuses conserves que nous ferons de nos récoltes. Nos invités nous donnerons aussi leurs secrets pour magnifier les roses. Et pour vous aider à faire pousser ces merveilles, nos spécialistes sont au standard au 058 134 0 134. Les chroniqueurs.euses du jour : Véronique Eugène Delphine Girod Vallotton Guillaume Gomonet Jacques Maillard

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

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

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

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

Direction Bascharage, au Luxembourg, où la Brasserie Nationale fête cette année son 50e anniversaire. La famille Lentz brasse depuis 10 générations. L'entreprise familiale est aujourd'hui aux mains des frère et sœur Matthias et Isabelle Lentz. Depuis plus de 250 ans, la famille Lentz travaille à mettre la tradition, la qualité et l'innovation au centre de ses préoccupations. Il y a 50 ans, elle s'installait à Bascharage, au sud-ouest du Luxembourg, à quelques kilomètres de la frontière française. Héritière des marques Funk Bricher, Bofferding et Battin, marques historiques de l'aventure brassicole du Luxembourg, la Brasserie Nationale produit aujourd'hui quelque 150 000 hL / an, qu'elle distribue au Luxembourg bien sûr, mais aussi en Belgique et en France. L'entreprise est aussi tournée vers le tourisme brassicole et a accueilli plus de 6 500 visiteurs l'an dernier. Elle dispose encore d'un restaurant et même d'un hôtel, situé sur le trottoir d'en face.Rencontre avec Esther Steinmann, brand manager, et Eric Giovagnoli responsable des visites guidées de la Brasserie Nationale.

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

Darmgesundheit als Schlüssel zur Gesundheit: Praktische Tipps und wissenschaftliche Insights.

(Nouvelle diffusion) "Le fermentation abrite les germes philosophiques d'un nouveau paradigme sociétal : écologique, politique et sensible". Cette pensée, c'est celle d'Uyen Thien Do. Ancienne chercheuse en droit européen et conseillère juridique en droit de l'environnement, notre invitée quitte la Belgique pour la Dordogne en 2011 pour rejoindre un vigneron rencontré peu avant. C'est là qu'elle enfuit pour la première fois ses mains dans le sol et qu'elle développera petit à petit une fascination pour la fermentation et ses débouchés d'avenir. Pourquoi ? Comment et pour qui ? Autant de questions que nous poserons à l'autrice de Fermentation rébellion" Ed.des équateurs. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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

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

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

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

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

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

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

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

Fermentation, especially precision fermentation, continues to grow as a solution for numerous challenges in and around the food and beverage industry. McKinsey & Co., a management consulting firm, recently completed research on precision fermentation, and Kate Toews and Tom Brennan joined the podcast to discuss the findings of the research, the future innovation fermented ingredients can bring to product development, and how commercialization is happening in food and beverage.

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

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

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

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

Fermentation Friday is a series by fermentation friends Ellie (Markovitch) and Jessy. For this story, the microphone was turned on them. Richard Sleeper and Jacob Boston interviewed the friends about their love of fermentation and this podcast.

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

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

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

It's amazing and moving to see mezcalerxs whose lives have clearly improved as a result of the growing interest in agave spirits. But there's another side to that story – or, really, multiple other sides to it: some good, some bad, and some … well, the jury is still out on those. We talk about those various stories in this episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.Episode NotesThis episode cover is Courtesy of Slim Pickens! Thanks, Slim!The episode of “The Hidden Brain” that I was trying to recall is “Relationships 2.0: The Power of Tiny Interactions + Your Questions Answered: Erica Bailey on Authenticity.” So good!My friends Jen & Adam Murphy have great Instagram feeds, if you're a gardening nerd or a garden-in-a-cocktail nerd!Shout out this episode to Jason Cox whose Cinco Sentidos brand of agave spirits is amazing! Equally amazing are his two (count them, two!) brands of Oaxacan rum: Alambique Serrano and Cañada - Aguardiente Oaxaqueño!Shout out this episode to Mezcal tour guide Randall Stockton and his amazing pandemic program, Feeding Chichicapam!Shout out this episode to Chuck Klosterman and his novel Downtown Owl! (But also … go read Sex, Drugs, and Cocoa Puffs: A Low Culture Manifesto. Like, now.)

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

C'est sans doute la méthode de conservation des aliments la plus ancienne qui existe et présente dans presque toutes les cultures culinaires. La fermentation est partout dans notre alimentation, sans qu'on s'en rende forcément compte : le pain au levain, le tofu, la bière, le yaourt, les pickles, le kombucha... pour ne citer que quelques stars des aliments fermentés, c'est-à-dire transformés grâce à des micro-organismes comme des bactéries ou des levures. Naturelle, antigaspi, sans cuisson, la fermentation permet donc de conserver mais aussi de décupler les vertus et saveurs des aliments. Elle séduit aujourd'hui tout une communauté de «fermentateurs» en herbe jusqu'aux chefs étoilés, tous équipés de bocaux et de patience. Comment réussir sa fermentation ? Tous les aliments peuvent-ils être fermentés ? Avec• Anto Cocagne, « Le Chef Anto », cheffe à domicile, autrice de Mon Afrique – Produits phares, savoir-faire, recettes (Mango éditions,2024) et fondatrice de Baraka by le Chef Anto, table et épicerie fine qui met en valeur le meilleur des saveurs africaines, située à Paris• Vanessa Lepinard, cheffe, formatrice en fermentation à La Source, école de cuisine engagée. Autrice du livre La fermentation au rythme du vivant (Editions Terre vivante, 2024) et Desserts et ferments (Ulmer,2022).• Clémence Denavit, journaliste et présentatrice de l'émission Le goût du monde, diffusée le samedi à 21h30 TU et le dimanche à 11h30 TU sur RFI. Un entretien avec Camille Ruiz, correspondante de RFI à Séoul en Corée du Sud, où le Kimchi, plat à base de légumes fermentés, assaisonné d'épices est un incontournable de la gastronomie coréenne.  En fin d'émission, la chronique Voisins connectés d'Estelle Ndjandjo, sur l'évolution des sociétés africaines mondialisées à travers les écrans, les réseaux sociaux et la technologie. Aujourd'hui, Estelle nous parle de la campagne de communication mise en scène sur les réseaux de l'opération zero kuluna ndobo – opération hameçonnage en français - visant à éliminer toutes formes d'exactions, perpétrées par les kuluna, des gangs urbains en RDC. Programmation musicale :►  Chk Chk Boom - Stray Kids ►  Xam Xam - Cheikh Ibra Fam.

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria's#57: Will Frith Solves Terroir & Other Lessons From VietnamResources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

When I first started drinking Mezcal, I was told that there were some agaves that couldn't be farmed — that could only grow wild. And I still here that narrative some two decades later. And it still doesn't make sense to me. So I did the only logical thing: I asked a farmer.Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Tracey Vowell of Three Sisters Garden.Episode NotesIf you're anywhere near Chicago or Kankakee, order your farm-fresh produce (and dry goods like locally grown popcorn, beans, and oats) from Three Sisters Garden! 

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

Welcome back to Pizza Quest! NYC is a treacherous place to open a new pizzeria.  The competition is fierce and public is vocal and not always diplomatic. But the lure of reaching for holy grail of pizza is hard to resist, and now Chef Ian Coogan, formerly of Eleven Madison Park and the Jean George lineage of great chefs (among other top-tier mentors), and currently the culinary director at the popular Motel Morris in Chelsea, has taken the plunge a few blocks away with the opening of KID.  To assure success, Ian brought in Roberta's and Tartine alumnus, Max Blachman-Gentile to nail down the dough and the fermentation game plan. In this episode we are graced by having them both here to share with us the rest of the story, including their creative process that resulted in a highly inventive yet relatable menu and whimsical ambience. They also share the how-to of training their team to deliver the KID experience on the highest level on a daily basis. It's all here on this week's episode of Pizza Quest!

Relearning What We Forgot In a world where almost every meal depends on electricity, the idea of living without a fridge sounds crazy to most people. But for thousands of years, humans kept food safe, nutritious, and edible without a compressor humming in the kitchen. And if you're serious about preparedness—or just want to cut dependence on the grid—it's time to relearn the forgotten art of preservation. In Episode 401, we're diving into old-school food storage skills that still matter today: curing, canning, fermenting, root cellars, and low-tech hacks that help you stay fed when the power's out for good. Curing: Salt, Smoke, and Time Curing is one of the oldest preservation methods out there. Salt draws moisture out of meat, making it harder for bacteria to grow. Smoking adds flavor and antimicrobial compounds. You don't need a fancy setup—just a cool, dry spot and some practice. Salt curing works great for pork, fish, and even homemade jerky. Cold smoking adds flavor and shelf life, especially for hams, sausages, and fish. Learn the basics of salting ratios, air drying, and proper storage. If you've got meat and no freezer, curing might save your protein. Canning: Shelf-Stable and Strong Canning is the MVP of long-term food preservation. Done right, you can store soups, meats, stews, vegetables, and even full meals—no refrigeration needed. Water bath canning is perfect for high-acid foods like tomatoes, fruit, and pickles. Pressure canning is a must for meats, beans, and low-acid vegetables. Build your supply slowly, label everything, and always check seals. A full pantry of home-canned goods beats empty shelves any day. Fermenting: Let Bacteria Do the Work Fermentation doesn't just preserve food—it improves it. It boosts nutrition, adds probiotics, and tastes amazing. Sauerkraut, kimchi, yogurt, sourdough, and even pickles can all be made with just salt, time, and a clean jar. Fermentation is: Simple Low-tech Self-sustaining It's one of the easiest ways to keep food fresh and flavorful without needing a fridge—or a ton of gear. Root Cellars: Nature's Refrigerator A well-built root cellar can keep produce fresh for months with no electricity. It works by using the earth's stable temperature and humidity. Ideal for storing: Potatoes Carrots Beets Cabbage Apples Onions If you've got land, dig one. If not, even a basement corner or buried trash can with ventilation can mimic the same effect on a smaller scale. Off-Grid Hacks and Tips No fridge? No problem. These low-tech tricks extend food life without modern appliances: Zeer pots (clay pot refrigeration using evaporation) Cooler in a stream (nature's cold water cooler) Pickling and brining Using animal fat to seal cooked meat in jars (confit-style) Drying and dehydrating herbs, fruits, and jerky These techniques buy you time, add options, and reduce dependency on fragile systems. Final Thoughts Modern fridges are great—until they're not. In a blackout, a storm, or a collapse, knowing how to preserve food the old-fashioned way gives you independence, flexibility, and power. The fridge may die. But your skills don't have to. So fire up the water bath, pack that salt, and build a shelf for your jars. Because when the power goes out, the pantry stays on. And the people who know how to keep food safe without a plug? Those are the ones who eat.

In this Fermentation Friday segment, Ellie and Jessie speak about mushrooms, cacao, and curdled milk.

In my consumer-focused tastings, I tell attendees that one of the big things I hope they walk away with is, they can lead a more delicious life and support a more sustainable ecosystem if they start drinking more than just Blue Weber processed in Jalisco and Espadin processed in Oaxaca – that's literally 99% of what they drink now, and if they instead drink one of those two eight times out of ten instead of, rounded up, ten times out of ten, they'll be helping to turn the ship away from the monoculture trajectory. And I ask them to ask their bartenders if they have an agave spirit that isn't one of those two, so the bartender ask their beverage director to get something different. But … what if we could get the gringx bartenders to make that argument themselves? What suggestions can they make to put the agave spirits industry on a healthier trajectory?Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.Episode NotesIf you want to listen to that episode about flights, it's “Mezcals flights or Mezcal cocktails?”If you want to listen to that episode about biodiverse cocktail Mezcals, it's “The Best Mezcals for Mixing, According to Agave Road Trip.”If you're a bartender who wants to visit agave spirits producers in Mexico who aren't connected to brands, check out the Tequila Interchange Project!

GUEST:   https://www.instagram.com/foxamongbears/   https://www.patreon.com/foxamongbears   MENTIONS:   https://en.wikipedia.org/wiki/Aspergillus_oryzae   https://www.bioc.co.jp/en/   https://en.wikipedia.org/wiki/Abbamele   https://www.consciousacrefarm.com/morelfest   MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:   Koji Saving Lives   Aspergillus oryzae   Process of Fermentation   Finding Creativity in Limitations   Capturing Enzymes in Fermentation   Safety & Nutrient Density in Mushroom Extracts   Better Farming with Fermentation   Safety & Nutrient Density in Mushroom Extracts  Developing Better Medicinal Mushroom Extractions with Fermentation   Bioavailability and Bio-efficiency   Myco-molasses   Shaking up the Medicinal Mushroom Extract Industry   

Mexico has been purchasing about $3 billion of corn annually from farmers in the USA, the vast majority of that corn having been grown from genetically modified seeds. The Mexican government announced in 2020 that it would, in 2025, ban that GMO corn from the country, which was found to be in violation of the USMCA agreement of 2018. So now, the Mexican government has amended their constitution to identify native corn as an "element of national identity," which will ban GMO corn from being planted in the country – and "[a]ny other use of genetically modified corn must be evaluated ... to be free of threats to the biosecurity, health and biocultural heritage of Mexico and its population." What exactly does this all mean, for farmers in Mexico, for the environment in the Americas, and for the price of tacos? We try to suss it all out in this episode of Agave Road trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Dave Dyrek, retired farmer of Leaning Shed Farm, with quotes from Dr. Hector Ortiz of the Chicago Botanic Gardens and Chef Gustavo Romero of Oro by Nixta.Episode NotesWhen in Chicago, visit the Chicago Botanic Gardens! When in Minneapolis, grab a meal and a stack of tortillas at Oro by Nixta! When traveling back in time, head to the farmers market and visit Leaning Shed!“US wins ruling in a trade dispute with Mexico over its bid to ban genetically modified corn,” AP News, December 20, 2024“After trade dispute, Mexico officially bans the planting of GM corn,” Reuters, February 25, 2025“Don't mess with Mexico's maíz: Constitutional amendment to ban GMO corn seeds,” Los Angeles Times, March 13, 2025

Robert Bell, from Hogshead, and friend of the show Neil Spake join us for this episode of Brew Strong! Topics include open fermentation at home, how to expand your home brewery, and more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Some of the questions in this episode:What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What's the consensus on adding flavor descriptors to bags? Do or don't?How can I store coffee cherry for 2–3 days without creating high damage?Resources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

Why you need a fermentation recipe just as much as you need a recipe in the brewhouse. Special Guest: Tim Faith.

Our European Sustainability Strategists Rachel Fletcher and Arushi Agarwal discuss how fermentation presents a new opportunity to tap into the alternative proteins market, offering a solution to mounting food supply challenges.Read more insights from Morgan Stanley. ----- Transcript -----Rachel Fletcher: Welcome to Thoughts on the Market. I'm Rachel Fletcher Morgan Stanley's, Head of EMEA Sustainability Research.Arushi Agarwal: And I'm Arushi Agarwal European Sustainability Strategist, based in London.Rachel Fletcher: From kombucha to kimchi, probiotic rich fermented foods have long been staples at health-focused grocers. On the show today, a deeper dive into the future of fermentation technology. Does it hold the key to meeting the world's growing nutrition needs as people live longer, healthier lives?It's Wednesday, 26th of March, at 3 pm in London.Many of you listening may remember hearing about longevity. It's one of our four long-term secular themes that we're following closely at Morgan Stanley; and this year we are looking even more closely at a sub-theme – affordable, healthy nutrition. Arushi, in your recent report, you highlight that traditional agriculture is facing many significant challenges. What are they and how urgent is this situation?Arushi Agarwal: There are four key environmental and social issues that we highlight in the note. Now, the first two, which are related to emissions intensity and resource consumption are quite well known. So traditional agriculture is responsible for almost a third of global greenhouse gas emissions, and it also uses more than 50 percent of the world's land and freshwater resources. What we believe are issues that are less focused on – are related to current agricultural practices and climate change that could affect our ability to serve the rising demand for nutrition.We highlight some studies in the note. One of them states that the produce that we have today has on average 40 percent less nutrition than it did over 80 years ago; and this is due to elevated use of chemicals and decline in soil fertility. Another study that we refer to estimates that average yields could decline by 30 to 50 percent before the end of the century, and this is even in the slowest of the warming scenarios.Rachel Fletcher: I think everyone would agree that there are four very serious issues. Are there potential solutions to these challenges?Arushi Agarwal: Yes, so when we've written about the future of food previously, we've identified alternative proteins, precision agriculture, and seeds technology as possible solutions for improving food security and reducing emissions.If I focus on alternative proteins, this category has so far been dominated by plant-based food, which has seen a moderation in growth due to challenges related to taste and price. However, we still see significant need for alternative proteins, and synthetic biology-led fermentation is a new way to tap into this market.In simple terms, this technology involves growing large amounts of microorganisms in tanks, which can then be harvested and used as a source of protein or other nutrients. We believe this technology can support healthy longevity, provide access to reliable and affordable food, and also fill many of the nutritional gaps that are related to plant-based food.Rachel Fletcher: So how big is the fermentation market and why are we focusing on it right now?Arushi Agarwal: So, we estimate a base case of $30 billion by 2030. This represents a 5,000-kiloton market for fermented proteins. We think the market will develop in two phases. Phase one from 2025 to 2027 will be focused on whey protein and animal nutrition. We are already seeing a few players sell products at competitive prices in these markets. Moving on to phase two from 2028 to 2030, we expect the market will expand to the egg, meat and daily replacement industry.There are a few reasons we think investors should start paying attention now. 2024 was a pivotal year in validating the technology's proof of concept. A lot of companies moved from labs to pilot state. They achieved regulatory approvals to sell their products in markets like U.S. and Singapore, and they also conducted extensive market testing. As this technology scales, we believe the next three years will be critical for commercialization.Rachel Fletcher: So, there's potentially significant growth there, but what's the capital investment needed for this scaling effort?Arushi Agarwal: A lot of CapEx will be required. Scaling of this technology will require large initial CapEx, predominantly in setting up bioreactors or fermentation tanks. Achieving our 2030 base case stamp will require 200 million liters in bioreactor capacity. This equals to an initial investment opportunity of a hundred billion dollars. But once these facilities are all set up, ongoing expenses will focus on input costs for carbon, oxygen, water, nitrogen, and electricity. PWC estimates that 40 to 60 percent of the ongoing costs with this process are associated with electricity, which makes it a key consideration for future commercial investments.Rachel Fletcher: Now we've talked a lot about the potential opportunity and the potential total addressable market, but what about consumer preferences? Do you think they'll be easy to shift?Arushi Agarwal: So, we are already seeing evidence of shifting consumer trends, which we think can be supportive of demand for fermented proteins. An analysis of Google Trends, data shows that since 2019, interest in terms like high protein diet and gut health has increased the most. Some of the products we looked at within the fermentation space not only contain fiber as expected, but they also offer a high degree of protein concentration, a lot of times ranging from 60 to 90 percent.Additionally, food manufacturers are focusing on new format foods that provide more than one use case. For example, free from all types of allergens. Fermentation technology utilizes a very diverse range of microbial species and can provide solutions related to non-allergenic foods.Rachel Fletcher: We've covered a lot today, but I do want to ask a final question around policy support. What's the government's role in developing the alternative proteins market, and what's your outlook around policy in Europe, the U.S., and other key regions, for example?Arushi Agarwal: This is an important question. Growth of fermentation technology hinges on adequate policy support; not just to enable the technology, but also to drive demand for its products. So, in the note, we highlight various instances of ongoing policy support from across the globe. For example, regulatory approvals in the U.S., a cellular agriculture package in Netherlands, plant-based food fund in Denmark, Singapore's 30 by 30 strategy.We believe these will all be critical in boosting the supply side of fermented products. We also mentioned Denmark's upcoming legislation on carbon tax related to agriculture emissions. We believe this could provide an indirect catalyst for demand for fermented goods. Now, whilst these initiatives support the direction of travel for this technology, it's important to acknowledge that more policy support will be needed to create a level playing field versus traditional agriculture, which as we know currently benefits from various subsidies.Rachel Fletcher: Arushi, this has been really interesting. Thanks so much for taking the time to talk.Arushi Agarwal: Thank you, Rachel. It was great speaking with you,Rachel Fletcher: And thanks for listening. If you enjoy Thoughts on the Market, please leave us a review wherever you listen and share the podcast with a friend or colleague today.