Podcasts about Fermentation

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

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.

Dans cet extrait de l'épisode [La face cachée du tri en restauration (avec Citeo Pro)], découvrez les solutions concrètes que le bar à cocktail/restaurant Cravan (Paris 6ème) a mis en place pour réduire ses déchets (emballages, plastique à usage unique, verre...). Nous avons recueilli le témoignage de Jérémy Auger, avant-chef barman et directeur adjoint de Cravan, et de Rayan, chef à Cravan. Réemploi, cocktails vendus en bouteille, mise en bocaux, fermentation... Il est désormais accessible à tout établissement de réduire la quantité de déchets jetés. Une nécessité, quand on sait que seulement 26% du plastique est recyclé. Bonne écoute ! ***

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

Que vous soyez restaurateur, restauratrice ou citoyen, vous-êtes vous déjà demandé où partaient vos déchets recyclables après les avoir triés ? Dans ce nouvel épisode hors-série, nous allons retracer la chaîne du tri d'un emballage depuis le restaurant où il est produit, jusqu'au centre de tri, afin de mettre en lumière un enjeu crucial de la restauration: la réduction des déchets dans la restauration, ou si cela n'est pas possible, le bon geste de tri. Chaque année, 1 million de tonnes d'emballages sont jetés par les 400 000 établissements du secteur. Or, ces emballages sont sources de nombreux impacts délétères. Quels sont les leviers que les restaurateurs peuvent mettre en place pour les réduire ? Nous sommes d'abord alors au centre de tri Siredom, dans le 91 pour comprendre le travail d'une usine de tri puis au bar à cocktail/restaurant Cravan (Paris 6ème) pour découvrir les solutions mises en place. Bonne écoute ! ***

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.

Want to know what ingredient in beer other than alcohol causes disease in humans? What might be defense attorneys favorite medical diagnosis? Why everyone has a positive blood alcohol level, even if they don't drink a drop? Listen to find out!Send us a text

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.

In dieser, 94. und letzten Folge 2025 von Radio Schrebergarten sprechen wir über Neues aus dem Garten, Backen und Fermentation und unsere Garten TOPS und FLOPS 2025+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++*********************************************************Viel Spaß beim Hören!Ihr könnt uns unterstützen, entweder bei Patreon:https://www.patreon.com/RadioSchrebergartenoder per Banküberweisung/ Dauerauftrag. Bankdaten bitte per Mail anfordern.+++++++++++++++++++++++++++++++++++++++++++++++++Stellt uns die Schreberfrage!Wir freuen uns!Bewertet und Folgt uns gerne auf Apple Podcast und Spotify oder bei Amazon Music :)Folgt uns auf Instagram und Facebook oder schickt uns Euer Feedback via Mail.+++++++++++++++++++++++++++++++++++++++++++++++++-Instagram: melanie_home_: https://www.instagram.com/melanie_home_/+++++++++++++++++++++++++++++++++++++++++++++-radioschrebergarten: https://www.instagram.com/radioschrebergarten/+++++++++++++++++++++++++++++++++++++++++++++++-E-Mail: radio-schrebergarten@gmx.de+++++++++++++++++++++++++++++++++++++++++++++++

I don’t want to preemptively discourage anyone from tuning into this week’s episode BUT I will give you a fair warning that it’s another SOLO episode. As in – just meeeeeeee! I didn’t want to skip a week due to circumstances so I took a stab at answering questions and looking like an idiot. Might I say, I do that well. So, with that being said, it is 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: Using a Blowoff Tube AND Doing Pressure Fermentation, Installing a FLOTit on a Conical Fermenter, My Personal Pressure Fermentation Protocol, & A Few Questions on our Topo Chico Clone Kit 00:00:00 – 00:017:31 Sponsors & Small Talk00:17:32 – 00:27:56 Blowoff Tube and Pressure Fermentation?00:27:57 – 00:39:15 Installing a FLOTit on a Conical00:39:16 – 00:49:18 How I Pressure Ferment00:49:19 – 01:01:31 Questions on Sparkling Mineral Water Kits Links for this episode:Kegconnection Fizz Kits: https://www.kegconnection.com/fizz-kits-carbonating-kits.htmlGovReg Secondary Regulators: https://www.kegconnection.com/regulators-govreg-seconday.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

Sprudge Best Of Panama ArticleRemanence and survival of commercial yeast in different ecological niches of the vineyardResponses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the showSupport the show

Navigating the Complexities of Antinutrients in Your Diet: Leyla Muedin, a registered dietitian nutritionist, delves into the controversial topic of antinutrients. Responding to a question from a listener named Deanna, Leyla explains the different types of antinutrients—such as phytates, oxalates, tannins, lectins, goitrogens, and phytoestrogens—and their potential impacts on nutrient absorption. She discusses the dual nature of these compounds, highlighting their possible negative effects along with their roles in health benefits like gut microbiota support and anti-cancer properties. Leyla also shares practical food preparation tips for mitigating the adverse effects of antinutrients and emphasizes the importance of dietary variety.

In this episode of the Nutritional Therapy and Wellness Podcast, you'll learn who Dr. Weston A. Price was and what his groundbreaking research revealed about the connection between diet, physical health, and human flourishing. Dr. Price's global studies in the early 1900s showed that traditional, nutrient-dense, properly prepared foods produced strong, joyful, disease-resistant people — while modern, processed diets led to degeneration within a single generation. Host Jamie Belz, FNTP, MHC explains how the Weston A. Price Foundation (WAPF) continues Dr. Price's mission today by helping people live healthier, more holistic lives. Through education, community, and advocacy, WAPF promotes ancestral wisdom — from properly prepared, nutrient-dense foods to lifestyle practices that support balance, vitality, and lifelong wellness. Then, Jamie welcomes fellow FNTP, Allison Mädl, who recently returned from the WAPF's Wise Traditions Conference in Salt Lake City. Together, they unpack the insights, research, and reflections she brought back — from nourishing, gourmet meals to saturated fat science, circadian rhythm optimization, fermentation, regenerative farming, and the revival of real-food education in schools.      Key Takeaways The Legacy of Dr. Weston A. Price and how ancestral diets rich in fat-soluble vitamins, minerals, and enzymes built the foundation for strong bodies and resilient minds. Food Quality Determines Health Quality Properly prepared, nutrient-dense, locally sourced, whole foods — raw dairy, pastured meats, fermented vegetables, soaked grains, and healthy animal fats — remain the cornerstone of wellness. Nutrient density naturally balances appetite, stabilizes blood sugar, and sustains energy. Saturated Fats vs. Seed Oils: A Paradigm Shift Modern science is re-evaluating decades of misguided advice. Evidence now shows that natural saturated fats support longevity and hormone health, while industrial seed oils are unstable, oxidizing fats that accelerate inflammation and cellular damage. Cholesterol is Not the Enemy Dietary cholesterol doesn't raise blood cholesterol levels — high carbohydrate intake and metabolic dysfunction do. Cholesterol is essential for hormone production, cell membrane integrity, vitamin D synthesis, and more!. Light, Sleep, and Longevity Circadian rhythm is a biological foundation of health. Morning sunlight exposure, reduced nighttime blue light, and true darkness during sleep optimize melatonin production and activity, support mitochondrial function, and slow aging at the cellular level. Fermentation and the Microbiome Traditional ferments like kefir, kombucha, and natto restore microbial diversity and digestive resilience. Start small, vary your sources, and pay attention to how your body responds — real food is the most affordable and effective  probiotic. From Soil to Sovereignty Regenerative agriculture proves that nutrient-dense food starts with healthy soil. Farmers using organic and rotational methods see higher yields, stronger crops, and better economics without chemical dependency — improving both land and lives. Real-Food Education Changes Generations Teaching knife skills, broth-making, and gardening in schools reconnects children with the source of their food. These skills build confidence, reduce dependence on processed food, and restore a sense of value and purpose in young people. Community Nourishes as Much as Food The Wise Traditions Conference exemplifies what happens when like-minded people gather around shared values of health, freedom, and stewardship. The table becomes a place of healing — for body, mind, and spirit.     About Our Guest — Allison Mädl, FNTP Allison graduated as a Functional Nutritional Therapy Practitioner in 2014 and has served the NTA in various roles ever since. She is currently a Lead Instructor and Senior On-Demand Program Developer for the Nutritional Therapy Association and runs a private practice in North Idaho, where she works with clients both in the U.S. and abroad. She combines her passion for teaching and nutrition to help individuals rediscover what it means to eat, live, and thrive in alignment with their bio-individual design.     Resources Mentioned Weston A. Price Foundation (WAPF) — education, research, and advocacy for traditional diets Wise Traditions Conference — Find the program, menus, recordings, and further information about this year's event. Also - sign up to receive updates on next year's event in Washington, DC, October 16–18, 2026  Nutritional Therapy Association (NTA) BOOK: The Big Fat Surprise by Nina Teicholz — the research behind rethinking fats and oils Episode 41: Sally Fallon Morell (Founding President of the Weston A Price Foundation) Episode 6: The Dr. Francis M Pottenger Episode  Episode 66: SIBO Symptoms and Solutions Episode 49: Seed Oils and Sunburn  Episode 39: Quick Tips to Boost Your Mineral Intake (With Allison Mädl) Episode 38: Graying Hair, Cramps, and Cognition - Are You Missing Minerals? (With Allison Mädl)   Please subscribe, give us 5-Star reviews, and comment directly to us on Spotify!  

This week we sat down with Antonin Bonnet from Pierre and Antonin in the south of France for an eye opening episode. Antonin is a natural winemaker and he pulled back the curtain on how he and his partner Pierre think about and make wine without all the scary stuff people usually associate with natural bottles.We got into his wild start in New York, how he and Pierre built their winery from scratch, and why resistant grape varieties might be the future. Colin finally owned his natural wine skepticism, Joel showed up mid-diaper-chaos, and Antonin kept dropping gems while pouring wines that shook up our expectations.If you've ever been curious about natural wine or flat out opposed to it, this episode might flip your perspective. Grab a glass, hit play, and get ready to think about wine in a new way.Check out Pierre and Antonin Pierre and Antonin Websitehttps://pierre-antonin.com/en/Pierre and Antonin on Instagramhttps://www.instagram.com/pierreetantonin/Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠https://stopwastingyourwine.com/⁠00:00 Intro and Welcome01:02 Meet Antonin Bonnet from Pierre and Antonin02:42 First Natural Wine on the Show04:10 How Antonin and Pierre Met in NYC07:15 Discovering Natural Wine in Brooklyn09:55 Colin Admits His Natural Wine Fears11:40 Avoiding Funk and Flaws in Natural Wine14:15 Fermentation, Acidity, and Staying Clean17:40 Resistant Grapes Explained21:30 Sustainable Viticulture and No Chemicals24:10 Packaging and Carbon Footprint Choices27:05 Why Take the Hard Road in Winemaking30:20 Making Natural Wine That Still Tastes Great34:05 Growing a Winery From Scratch37:20 Selling Wine in the US Market40:30 Tradition vs Innovation44:00 Lessons from Early Vintages46:55 Future of Resistant Varieties49:20 Final Thoughts and Takeaways52:35 Sips, Laughs, and Goodbyes

What if the key to a calmer brain wasn't meditation or medication — but microbes?In this episode of Migraine Heroes Podcast, host Diane Ducarme reveals how fermented foods and fiber may be your brain's most natural mood stabilizers. Drawing on neuroscience and Eastern medicine, she explains how your gut-brain axis uses bacteria, fiber, and fermentation to create calm, focus, and resilience against migraines.You'll discover:

In dieser Spezialfolge diskutiere ich mit meinem neuen Gesprächspartner Benjamin Cordes (Autor & Journalist) die Rolle von Brot in der menschlichen Gesundheit. Ich räume mit Mythen auf und kläre anhand von wissenschaftlichen Fakten, wann Brot gesund und wann eher ungesund sein kann. Konkret geht es unter anderem um folgende Fragen: - Ist Dinkel besser als Weizen verträglich? - Sind moderne Weizensorten ungesund? - Haben alte Arten wie Emmer oder Einkorn gesundheitliche Vorteile? - Wie steht es um Acrylamid im Brot? - Welche Erkrankungen gibt es mit Blick auf Brot? - Wie ist die Rolle von Fermentation (inkl. Sauerteig) zu beurteilen? - Ist Gluten ein Gefahrenstoff? - Ist Vollkornbrot wirklich besser als Backwaren aus hellen Mehlen?

Die Mär von furzenden Klimakuh – warum Methan kein Monster ist Kaum ein Tier wurde in den vergangenen Jahren so dämonisiert wie die Kuh. Ihr wird vorgeworfen, mit jedem Rülpser das Klima zu zerstören. Dabei ist das Bild von der „furzenden Klimakuh“ wissenschaftlich falsch und politisch überzeichnet. Methan entsteht bei der Verdauung von Pflanzenfasern durch Mikroben im Pansen – ein natürlicher Prozess, der seit Millionen Jahren existiert und den Kohlenstoffkreislauf stabil hält. Die Kuh „produziert“ also kein neues Treibhausgas, sie setzt nur frei, was das Gras zuvor der Luft entzogen hat. Trotzdem soll nun ein Zusatzmittel namens Bovaer Abhilfe schaffen. Es blockiert im Pansen der Kuh das Enzym, das Methan freisetzt, und senkt so die Emissionen um ein Drittel. Doch Kühe sollen bereits erkrankt im Stall umgefallen sein, Verbraucher kippen die Milch dieser Kühe in den Ausguss. Ungeprüft gingen diese Märchen durch Medien. Dabei entsteht Methan nicht zufällig, sondern erfüllt im Pansen eine Funktion: Es entfernt Wasserstoff, der bei der Fermentation entsteht. Wird dieser Weg blockiert, muss der Stoffwechsel andere, teils instabilere Umwege gehen. Die Euphorie über das „klimafreundliche Rind“ blendet aus, dass Methan ein kurzlebiges Gas ist, das sich nach rund zwölf Jahren von selbst abbaut. Seine Konzentration bleibt stabil, solange Tierzahlen und Futterbasis gleichbleiben. Von einer „Erschöpfung des Klimabudgets“ kann also keine Rede sein. Methan ist Teil des natürlichen Atems der Erde – von Sümpfen, Mooren, Böden und Tieren. Ein TE Wecker über Methan, Mikroben und Missverständnisse – die Wahrheit über die Kuh als Klimasünderin. Webseite: https://www.tichyseinblick.de

Sheesh! The Establishment (https://establishmentbrewing.ca) (Calgary, Alberta) has built a reputation over the last few years for taking an unconventional and experimental approach to mixed culture beer—as well as many other styles—and they've brought home numerous awards to prove it. But World Beer Cup gold in 2025 in the Belgian-Style Sour Ale category may be the biggest of them all, despite its unabashedly modern approach to the blend. They're not afraid of calculated risks, and love seeing where new ideas and techniques take them, because as Foniok says, “Beer first, ask questions later.” In this episode, Foniok discusses: using advanced hop products in mixed culture beer bench-trialing potential dry hops working around the mixed culture and dealing with Pediococcus ropiness brewing with high hop loads to suppress excessive acid production blending over multiple days to challenge and ultimately verify the blend using aged hops that have moved past the cheesy stage promoting fast fermentation for Saccharomyces strains in the mixed culture blending a fermented component with almost-hazy-IPA grist hops bench testing process for improving dry hop selection 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). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. 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. Sennos (https://prairiemalt.com) The Sennosystem platform delivers real-time fermentation control and predictive insights, while the SennosM3 modular in-tank sensor delivers continuous, real-time monitoring. Turn your tank into a smart tank. Order your SennosM3 at sennos.com.

Fermentation revivalist Sandor Katz joins The Future of Wellness to share how living foods, microbial diversity, and ancestral food wisdom are transforming modern wellness. Described by The New York Times as “one of the unlikely rock stars of the American food scene” he joins Keith & Christabel to explore fermentation as both a biological process and a cultural practice - one that connects us to the earth, to community, and to the microbes that sustain life.Episode Highlights:Fermentation as a strategy for food safety and vitalityThe gut microbiome and how biodiversity protects healthWhy fiber and whole foods are vital for microbial balanceFermentation as a practice of patience, presence, and connectionHow global food systems threaten biodiversity- and how to rebuild local resiliencePractical guidance for safe home fermentationAbout Sandor KatzJames Beard Award–winning author and experimental fermenter Sandor Katz is one of the world's most influential voices in living food culture. His work bridges tradition and innovation, helping millions rediscover the art and science of fermentation.wildfermentation.comEnjoyed the episode? Rate & review on Apple Podcasts Follow on Spotify or YouTube Train in Energy Healing Step into your mastery. Learn to facilitate deep, precise, and truly transformative healing experiences. Registration now open - our next EHT-100 Training begins March 2026, live and online. Discover the training → Find Your Energetic Blueprint Not sure where to start? Take the quiz: What's Your Field Type? Reveal your strengths and learn how your energy field shapes your life and relationships.

How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation. Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving. 00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation Indicators 27:47 – Preparing for Racking Over 29:13 – Racking Over Process 30:49 – Using Sulfites and Equipment 35:32 – Handling Head Space and Lees 38:38 – Final Tips and Bottling 42:43 – Supporters and Closing Remarks Why Secondary Fermentation Matters Secondary fermentation helps your cider: Improve the overall quality and characteristics of the final product during secondary fermentation by; Clarify: After the vigorous primary fermentation phase, yeast, pulp, and particulate matter settle out. Giving the cider time in secondary creates that clean, bright look in the glass. Stabilize: Letting the cider relax in a less active fermentation state helps smooth out rough edges and reduces the risk of funky off-character flavors. Reduce Bottle Sediment: Most of the lees settle in the secondary fermenter — not in your final bottles — giving you a cleaner, professional-looking cider. Avoid Off-Flavors: Yeast that sits too long on the lees can break down (autolyze) and create harsh, unpleasant aromas. Racking to secondary moves the cider off that yeast layer and protects the finished profile.. Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold. Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  When to Transfer to Secondary Primary fermentation must be substantially complete. Signs include: – Airlock activity slows way down – Gravity readings stabilize over several days – Visible bubbling is minimal – A firm lees bed is forming at the bottom – Taste test confirms sugar is mostly gone (unless aiming for sweet Equipment needed for Cider's Secondary Ferment Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com Extra Apple Juice to for topping off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn't slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Determining when Secondary Fermentation Begins Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity. Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer. Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter. Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry. Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content. Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis. Specific Style Goals: Factor in the specific goals for the cider's style, as some styles may benefit from a longer or shorter primary fermentation before secondary. Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready. Common Problems during Secondary Ferment Stalled Fermentation – Adjust fermentation temperature to optimal range. Excessive Oxidation – Minimize headspace and avoid splashing when transferring. Contamination – Practice stringent sanitation and possibly discard contaminated batch. Sulfite Burn – Allow time for dissipation or use activated carbon treatment. Insufficient Carbonation – Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature. Sediment in Bottles – Allow full clearing in secondary, use fining agents, and bottle carefully. Unexpected Flavor Changes – Allow time for maturation or blend with another batch. Pressure Build-up in Containers – Use an airlock or periodically vent the container. Cider Becomes Too Dry – Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners. Mentions in this Cider Chat Totally Cider Tours New York Cider Fest – City Winery NYC November 15th

In this episode, we feature some of the winners of poster and oral presentation competitions at the 2025 ADSA Annual Meeting in Louisville, Kentucky. Abstracts can be found here: ADSA 2025 Annual MeetingMS Oral Presentation, ProductionGuests: Trinidad Fernandez-Wallace and Dr. Lautaro Rostoll-Cangiano, University of Wisconsin-MadisonCo-host: Dr. Laura Niehues, BalchemAbstract 1218: Immunity at the crossroads of cellular metabolism: Navigating T helper shifts in the periparturient period of dairy cows. (0:08)Trinidad found that T-helper cell metabolism and proliferation were both upregulated after calving, which may impact the effectiveness of immune responses during the transition period. The group discusses if T-helper cells could be used as a marker of inflammation in the future and how Trinidad's results may have been different if samples had been collected between 3 and 28 days after calving.PhD Oral Presentation, ProductionGuests: Natnicha Taechachokevivat and Dr. Rafael Neves, Purdue UniversityCo-host: Dr. Sion Richards, Balchem Abstract 1107: Relationships between systemic inflammation, subclinical hypocalcemia, and hyperketonemia in clinically healthy Holstein cows. (8:07)Natnicha investigated the association of plasma haptoglobin (an inflammatory marker) on days 1 and 3 in milk with subclinical hypocalcemia and hyperketonemia. Systemic inflammation appears to be associated with subclinical hypocalcemia and hyperketonemia and reduced milk yield in multiparous cows. When multiparous cows exhibited both inflammation and metabolic disease indicators, they produced less milk; however, when primiparous cows exhibited both inflammation and metabolic disease indicators, they produced more milk. 3 Minute ThesisGuests: Savitha Saikumar and Dr. Diwaker Vyas, University of FloridaCo-host: Dr. Laura Niehues, BalchemAbstract 1548: Effects of peripartal supplementation of prototype postbiotics on intake, rumen fermentation, colostrum quality, and performance in transition dairy cows. (15:14)Savitha investigated the effects of a prototype postbiotic supplement in transition cows from 35 days before calving to 63 days after calving. Cows on the postbiotic treatment received 25 grams per day topdressed on their TMR. Before calving, the postbiotic had no effect on dry matter intake, body condition sore, body weight, or total VFAs. After calving, the postbiotic increased dry matter intake and milk yield after 6 weeks, and increased energy-corrected milk and fat-corrected milk with no effect on body weight, body condition score, or rumen fermentation profile.PhD Poster Guest: Amanda Fischer-Tlustos, University of Guelph Abstract 2012: Characterization of dry-period mammary acetate and glucose metabolism and their association with colostrum production in multiparous Holstein cattle. (25:15)Amanda's research evaluated acetate and glucose metabolism in the mammary gland during the dry and calving periods to better understand how colostrum is made. Acetate uptake by the udder remained fairly constant until one week before calving, when it started to increase. Glucose uptake did not increase until the onset of calving. Previous lactation milk production and far-off mammary metabolism were both negatively correlated with colostrum production. Amanda hypothesizes that high producing cows who have trouble drying off may have high amounts of metabolic activity in the mammary gland when they should have low activity, which may result in lower colostrum production at the subsequent calving. PhD Oral Presentation, Southern Branch DivisionGuests: Bridger Sparks and Dr. Clarissa Strieder-Barboza, Texas Tech UniversityCo-host: Dr. Ryan Pralle, BalchemAbstract 1215: Adipose tissue neuro-like cell profile changes with ketosis in dairy cows. (33:05)Bridger investigated neuro-like cells in the adipose tissue of cows with or without subclinical ketosis. The transcriptional profile of neuro-like cells changed when collected from cows with subclinical ketosis, which may indicate a potential regulatory role in adipose tissue metabolism. Perhaps modulation of neuro-like cells could potentially alleviate excessive adipose mobilization in the postpartum period. ADSA Graduate Student Division HighlightsGuests: Evelyn Yufeng Lin, North Carolina State University; Miranda Farricker, Cornell University; Conor McCabe, University of California-Davis; Dr. Maurice Eastridge, Ohio State University. (40:45) Dr. Eastridge is the chair of the ADSA Foundation and explains some of the Foundation's current projects. Evelyn and Conor are past presidents of the ADSA Graduate Student Division, and Miranda is the incoming president. Each student gives a bit of background on themselves and their research and describes what the Graduate Student Division does and how they foster new graduate students in ADSA.  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.

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

Yes, you're seeing things correctly – this is episode 451 of 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! Where did episode 450 go (as Todd insufferably asked multiple times this week)? We did a celebratory Brew Day […]

Artist-anthropologist Nicole and musician Theo share how ditching carbs transformed their health, pregnancy, and parenting—plus why processed food and cultural myths are sabotaging your vitality.Join Dr. Kiltz for a casual meat-up dinner in Tampa on Nov 14 at Terra Gaucha—RSVP now to save your seat!

In this episode:How compensating blessings reveal God's love and timingThe connection between self-reliance and divine serviceTwo real-life examples of God using small acts to create big blessingsWhy journaling can help you see God's hand in your daily lifeThe quote that changed Wendi's understanding of giving and receivingHow to recognize the unique ways God speaks to youEncouragement to use your talents (even the small ones!) to lift othersMentioned in this episode:Transformation Journal Episode (link placeholder)

In this week's episode of Talk Dirt To Me, we sit down with Jorge Azevedo, CEO of Fermented Food Holdings, the powerhouse behind iconic fermented brands like Wildbrine, Bubbies, Flanagan Farm, Hawthorne Foods, Saverne, and Silver Floss. Jorge pulls back the curtain on the booming fermented food industry, sharing how they source thousands of acres of fresh cabbage from local American farmers to create premium sauerkraut and naturally fermented pickles all without vinegar. We dig into: Why salt is the most critical ingredient in true fermentation How Fermented Food Holdings partners with U.S. farmers to grow massive volumes of cabbage and produce The difference between real fermentation and vinegar-based pickles How diversification into fermented foods could open new doors for farmers looking to expand their operations From the farm field to your refrigerator, Jorge explains how they keep quality high, freshness real, and flavor unbeatable. Whether you're a farmer, food entrepreneur, or fermentation fan, this is a fascinating look at one of America's fastest-growing food sectors. Support the Show & Your Tractor Cab: Head over to https://tractormat.link/td2m and use the code TALKDIRT to save 15% on an American-made floor mat built tough for your tractor. Go check out Agzaga! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TalkDirt20 to get $20 off your order of $50 or more! Visit them at: https://agzaga.com 

Maggie welcomes Dr. Chris Rhodes of Mimio to discuss how his innovative research is reshaping our understanding of longevity and wellness. From exploring cellular responses that mimic fasting to investigating the science behind honey, mead, and fermentation, they delve into the future of health, balance, and how thoughtful science can enhance everyday living. Sponsor note: mimiohealth.com and use code METIME for 20% off your first order Learn more about your ad choices. Visit megaphone.fm/adchoices

In this conversation, Whitney Douglas, Director of Sales at Living Alchemy, discusses the transformative power of fermentation in health supplements and its historical significance. She explains how Living Alchemy uses fermentation to enhance the potency and digestibility of their products, emphasizing a holistic approach to nutrition. The discussion also covers the launch of their new book, 'The Living Alchemy Book of Fermentation,' which aims to educate readers on the benefits of fermentation and provide practical tips and recipes. Whitney shares insights on the importance of returning to natural health practices and the need for unity in the wellness community.Takeaways:Fermentation enhances the potency and digestibility of supplements.Living Alchemy focuses on whole plant supplements for holistic health.Their new book aims to educate on fermentation and its benefits.Fermentation has historical significance in health practices.Customer feedback drives product development at Living Alchemy.The shift towards natural health is gaining momentum.Fermentation can reduce anti-nutrients in food.Connection to nature is essential for health and wellness.Personal growth often involves deconditioning from societal norms.A better world is about unity and connection. Sound bites:“Curcumin is fat soluble, but when you ferment the turmeric root, the curcumin becomes water soluble, making it more easily absorbed into your body.”“I do feel like there's that shift is coming where, you know, but we're going back to nature, whether you want to call it rewilding, remembering, it's happening, you know?”“I'm starting to realize that like, in the West anyways, everything that you should be doing is somehow removed from your life and then sold back to you as a service or product.”“we know how important gut health is to the rest of the body, especially when it comes to the immune system and cognitive function, cardiac function.”"Tend to your inner garden."“Go fermental.”“Holy basil makes a great tea and it's already wonderful. But then you ferment it and then it just turns into like the next level.”“The process took three years. To stop writing the book was the hardest thing about writing the book because draw the line in the sand at some point and agree that it's done.”“Divided we are not strong."Links:Whitney Douglas on LinkedIn - https://www.linkedin.com/in/whitney-douglas-36110512/Living Alchemy - https://livingalchemy.com/The Living Alchemy Book of Fermentation - https://livingalchemy.com/products/the-living-alchemy-book-of-fermenationLiving Alchemy on Facebook - https://www.facebook.com/therealalchemyusa/Living Alchemy on X - https://x.com/TherealalchemyULiving Alchemy on LinkedIn - https://www.linkedin.com/company/living-alchemy-fermented-supplements/…Philosopher Foods Fermented & Sprouted Nuts - https://philosopherfoods.com/…The Gene Keys Book - https://genekeys.com/product/the-gene-keys-paperback/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Living Alchemy and Fermentation06:13 The Science of Fermentation and Its Benefits08:54 Holistic Health and Whole Plant Nutrition12:10 The Evolution of the Supplement Industry14:58 Addressing Health Concerns Through Natural Solutions17:55 Product Development and Customer Feedback21:07 The Living Alchemy Book of Fermentation23:51 The Historical Context of Fermentation26:52 The Future of Living Alchemy and Customer Engagement34:33 Understanding Fermentation and Its Importance35:37 The Journey of Writing a Cookbook38:12 Exploring Unique Recipes and Their Significance42:44 The Collaborative Process of Recipe Development44:29 The Challenges and Surprises in Fermentation47:13 The Impact of Fermentation on Health49:21 Reflections on the Book Writing Experience51:01 The Role of Authenticity in Personal Growth57:47 Envisioning a Better World Through UnitySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bread differs significantly between the U.S. and Europe due to wheat type, fermentation time, and chemical use, which shape not only taste and texture but also how your body digests it American bread often uses hard wheat with high gluten, shorter fermentation, and chemical additives. This leads to denser loaves that strain digestion and trigger discomfort in sensitive individuals Traditional European-style breads typically ferment for 12 to 48 hours, allowing microbes to break down gluten and sugars while enhancing mineral absorption, flavor, and digestibility without chemical shortcuts Glyphosate residues are more common in U.S. wheat, where the herbicide is sprayed before harvest, disrupting gut microbes and increasing health risks Choosing or making bread with simple ingredients, like with real sourdough, lets you enjoy loaves that support digestion, provide nourishment, and carry forward traditions of food craftsmanship

This week on Tea Talks with Jiling, we are joined by Kirsten K. Shockey. Kirsten is the author of

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

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

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