Podcasts about Fermentation

Check out our YouTube videosAI writing shapeSupport 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 to hear about the next episode, FTC dates, and coffee releases.   Support the show

We've all heard the buzz words lately of gut health, probiotics and whatever else is trending across social media these days. But a Louisiana husband and wife team has made it their mission through their brand Cultured Guru to educate the masses on fermented foods, its benefits and how it's extremely accessible and practical for Louisianians and our cooking. Kaitlynn Fenley is a microbiologist who, along with her husband Jon Scott Chachere, has taken her passion and they've transformed it into one of Louisiana's first commercial fermented food companies and now into a multimedia brand with online courses, recipes and so much more. This week, I chat with the duo about their company, the road it took to get here, why their commercial food company wasn't filling their cup like their passion for education and so much more.

Okay, for real, this episode is only vaguely about Raicilla. It's a bit more about profound justifications — that's a reference to a quote from my guest co-host, Shawn Miller of PKGD Group. He brings that quote up as we're talking about the white paper PKGD released a few weeks ago. That white paper is what this episode is really about. But who would listen to an episode titled, “The one about Shawn's white paper”? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Shawn Miller of PKGD Group. Episode Notes Read “Built Right and Brought Right,” the white paper published by PKGD Group! Shout outs this episode to Binny's, Mezcal Ultramundo, FOMO special editions, G4 Tequila, Marriott Hotels, Jose Cuervo, Diageo, Dan Kennedy, and tahonas.   Ad Links If you want to taste 24,000 acres of wild desert, get yourself a bottle of Mezcal Ultramundo! Since 2005, Chicotona has been producing Mezcal with a focus on protecting wild agave and preserving the land for future generations! Head out on an Agave Road Trip with Finca 18! Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez's fabled, limited Tumbado batch! Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!

Blind Hog and Acorn got the first 560' of high tensile goat fence up and done!  Had to wait longer on the chain tensioners but boy howdy did they ever help stretching the fence.  Now to move on to the next two paddocks of the hay field.Acorn canned up some blackberry juice and applesauce from last year's apples that started to wrinkle.  Fermentation has been working with cucumbers and shredded zucchini.  Delicious. Blind Hog is mowing around the barns and paths.  Hot and humid at the farm...  Blehhhh.

I recorded a few weeks ago an episode with Marissa Paragano in which we talked about the 2025 numbers from Comercam. But we got so distracted by overall sales that I forgot to highlight this one very important fact: plain, old Mezcal (in other words, the stuff that can be made industrially) has doubled in one year. Marissa was too busy with her weekly YouTube show, “The TequiLadies,” so Linda Sullivan got tagged in for the conversation! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto. Episode Notes Catch the 2025 Mezcal numbers from Comercam here and listen to Marissa and I talking the numbers in “Is Mezcal searching for mainstream success?” Shout outs this episode to Humboldt Park, Chava's podcast, “Heritage Mezcal,” Jonathan McKinney, Tequila Arriesgado, the Wisconsin Old Fashioned, Fausto of Asil and El Acabo Raicillas, and Marsh Hen Mills grits. Ad Links Every time you drink El Acabo Raicilla, you're helping to support the biodiversity of Jalisco — it's a delicious way to help the environment! Since 2005, Chicotona has been producing Mezcal with a focus on protecting wild agave and preserving the land for future generations! Head out on an Agave Road Trip with Finca 18! Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez's fabled, limited Tumbado batch! Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!

It stinks when it's dryAfter a bit of a pause for fickle internet, we're back! We talk about Honey and Garlic in an ancient preparation and Creosote, the desert beauty that stinks so good.witchbitchamateurhour.comWant to help support the Podcast? Consider becoming a Patron!patreon.com/wbahpodcastAdvertise with us!Just shoot an email to wbahpodcast@gmail.comSnag yourself some WBAH Merch!Meet New Witches!Your Average Witch Podcastyouraveragewitchpodcast.comIt's A Whole Thing Podcastwww.wholethingpodcast.comPlay The Sims With Charlyetwitch.tv/charlye_withawhySupport the showGet Ya Witch Shit!Crepuscularconjuration.comCharm by Charlye MichelleAncestor Oil and Fire Scrying Sessionscharmbycharlye.comOur Video EditorEldrich Kitchenm.youtube.com/channel/UC_CwBrVMhqezVz_fog716OwContact Us (Come Eat With Us)Instagram @WitchBitchAmateurHourFacebook @WitchAmateurHourwbahpodcast@gmail.comHandwritten letters are actual magic!601 Kingston RdSte 300 #1011Benton, LA 71006We are not doctors, lawyers, or professionals. We're amateurs. Nothing we say should be taken as advice, instruction, or seriously. Any actions taken based on our content can and will lead to chaos, injury, existential crises, your pets no longer loving you, and possibly death. We make no promises and assume no liability.

Brian introduces Zen Honeycutt, founder of Moms Across America, which grew from efforts to label GMOs into a national nonprofit focused on reducing pesticide and toxin exposure through education and extensive testing that has found glyphosate in items including tap water, urine, breast milk, foods, and other products. Honeycutt describes launching a legislative arm (Moms Across America Movement/"Yes Ma'am") to promote health-focused policy, discusses MAHA-era progress and perceived corporate pushback, and urges contacting representatives via calls, email, visits, and X. She shares outcomes from switching to organic, including a story of a child's mental health improving, and recounts her son's strict organic veganism, subsequent nutrient/toxin findings (including thallium, mycotoxins, DDT), and suicide, informing proposed newborn genetic disclosure and EPA reforms. The conversation also covers EMFs, vaccine safety, microplastics, and major concerns about data centers' noise, energy, and water impacts.   Show Notes: 01:16 Meet Zen Honeycutt 02:46 Austin Events and Community 04:55 Moms Across America Origin 06:53 Testing Glyphosate Everywhere 08:26 MAHA Movement and RFK Jr 12:49 Policy Slowdown and Pushback 15:13 What You Can Do Now 19:46 Organic Food Changes Everything 22:06 Organic and Mental Health Story 26:42 Ben's Story and Vegan Risks 31:57 Genes Toxins and New Bills 38:22 Fat Fuels Survival 38:45 Cholesterol and Brain Health 39:16 Food Lies and Plant Toxins 41:39 Why Carnivore Helps Some 42:24 Fermentation and Gut Issues 45:08 Vegan as Reset Not Nutrition 51:32 Africa Anecdotes on Meat 53:39 Glyphosate and Vegan Exposure 55:32 Moms Across America Issues 56:41 Data Centers Health Threat 01:04:00 Microplastics and Fertility 01:05:36 Self Regulation and Identity 01:09:05 Unstoppable Take Action   GET OYSTER PILLS http://NosetoTail.org FREE SAPIEN FOOD GUIDE http://sapien.org Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg

Guests: Eva Parra and Camilo OteroHost:  Christopher KardambikisRecorded at the Center for Book Arts in New York City on February 20, 2026Calipso Press is an independent publishing project founded by Eva Parra and Camilo Otero. What began as a small experiment between friends in Madrid found its shape in Cali, Colombia, where Calipso became a space for making books and building community. Today, based in New York, Calipso continues to operate between places, languages, and traditions of print culture.Their work moves between artists' books, photography, riso printing, exhibitions, and collaborative publishing projects. At the center of it all is a belief that books are more than containers for content: they are social objects that create encounters, preserve relationships, and carry ideas across borders. Whether working with emerging artists, poets, photographers, or long-term research projects, Calipso approaches publishing as a form of conversation shaped as much by friendship and curiosity as by design and production.Eva Parra is an artist, publisher, and educator. Trained in philosophy, her early work focused on color, perception, and the ways we experience images. Over time, these interests expanded through photography, printmaking, and publishing into questions of how we learn, make, and spend time with others. Fermentation is a recurring thread in her practice, both as a material process and as a way of thinking about transformation, care, and the sharing of knowledge. Through books, workshops, and participatory projects, she cultivates spaces for making, conversation, and experimentation together.Camilo Otero is a publisher, curator, and writer working at the intersection of contemporary art, independent publishing, and cultural history. Originally trained as a journalist, he has spent much of his career thinking about how stories are organized, circulated, and preserved, whether through exhibitions, archives, or books. Drawn to artist-run initiatives and the social life of printed matter, he approaches publishing as a way of connecting people, ideas, and places through shared acts of research, exchange, and curiosity.Calipsopress.com

“Before, only white people or gringos used to sell Mezcal, and the consumer was used to only buying it from those people. But now the consumer is changing their mind and saying that I want to buy from the producer. I want to know how it's made. I want to know if they are planting more agaves, or if they are not cutting trees, or what are they doing for the environment. So we have the information here. Not all of it, but maybe enough information to show the people how we do this Mezcal, how we do Palomo.” That's mezcalero Carlos Mendez Blas, owner and producer of Palomo Mezcal. We profile Carlos and Palomo in this episode of Agave Road Show! Agave Road Show is an advertorial podcast that helps gringx bartenders better understand specific brands of agave spirits. Sometimes other Mexican spirits. Really, whatever they pay us to profile. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.

I don't know, maybe I'm just behind the curve on this one. But I had a conversation with Marcado 28 Tequilero Bruno Barba and, during that conversation, he brought up a subject that surprised me: the cleaning of the bottles. And it made me realize, there's an “abocado con” Tequila I never imagined! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Marissa Paragano (AKA the eye-rolling, not-easily-offended, kind-of-5'2” Tequila Encyclopedia) of The TequiLadies Show and The Tequila That Cares Foundation and added wisdom from Bruno Barba at Marcado 28 Tequila. Episode Notes Marissa is a board member of Tequila That Cares, a philanthropic organization bringing positive change to the agave spirits industry! Shout outs this episode to Cava de Oro Tequila, chef Michael Voltaggio, Chef 28, and Nock Tequila! Listen to our bird poop and horse piss episodes! Ad Links Whatever you're talking about when you're talking about G4 Tequila, what it boils down to is Felipe Camarena! Head out on an Agave Road Trip with Finca 18! Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez's fabled, limited Tumbado batch! Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!

⭐️ Frischer geht's nicht: Letzte Woche wurde THE CLOUD by Käfer in der ikonischen BMW Welt München mit zwei Michelin-Sternen ausgezeichnet.Und genau heute trifft Küchenchef Jens Madsen  Tom im MKN Küchenschnack und nimmt uns mit in diesen unglaublichen Moment. ☁️✨Wir sprechen über seinen Weg von Tansania über den Chiemsee, London, Hamburg, Australien und den Tegernsee bis nach München – und darüber, warum er nicht einfach das ehemalige EssZimmer weiterführen wollte.

Contributor Will Lovell joins Marshall to chat about fermenting lagers warm with the popular Weihenstephan yeast, and they review the results of an xBmt looking at warm fermentation with Imperial Yeast L13 Global in a Festbier. | Relevant Article | Fermentation Temperature: Imperial Yeast L13 Global In A Festbier xBmt | Support Brülosophy | Brülosophy merch is available - click here to see all we have to offer! Become a Brülosophy Patron today and be rewarded for your support! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Buy Roasted Coffee Here.Check out our YouTube videos#63: Terroir for Busy PeopleDirty Jobs Hawaiian Coffee ClipSupport 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 to hear about the next episode, FTC dates, and coffee releases.   Support the show

Dans cet épisode de "Comment j'ai réussi ?", Stéphane Pedrazzi reçoit Stéphane Mac Millan, cofondateur de Verley. Il nous dévoile les coulisses de sa startup qui révolutionne l'industrie laitière. Grâce à une technologie de pointe basée sur la fermentation de micro-organismes, Verley produit des protéines de lait sans passer par la traditionnelle voie bovine.L'invité explique d'abord les enjeux de cette innovation : face à une demande toujours croissante en produits laitiers, la production actuelle n'arrive plus à suivre. De plus, l'impact environnemental de l'élevage bovin est conséquent, notamment en termes de consommation d'eau. La solution proposée par Verley permet donc de répondre à ces défis tout en offrant un produit accessible aux végétariens et véganes.Le processus de fabrication, bien que s'appuyant sur une technologie ancienne, a été perfectionné par la startup. À partir d'un micro-organisme, le champignon, et d'une source de carbone, l'entreprise parvient à produire des protéines sériques, les plus nutritives du lait. Un procédé compétitif en termes de coûts par rapport à l'extraction directe du lait.Malgré ces avantages, Stéphane Mac Millan révèle que le parcours réglementaire est plus ardu en Europe qu'aux États-Unis, où Verley a déjà obtenu l'autorisation de commercialiser son produit. En Europe, le dossier est toujours en cours d'examen, retardant ainsi le lancement prévu pour 2028. Une situation qu'il juge regrettable, tout en reconnaissant la rigueur des standards de qualité européens.Enfin, il évoque les perspectives de développement de la startup, un marché des protéines en pleine expansion, estimé à 32 milliards de dollars en 2026. Bien que déjà soutenu par Bpifrance et sélectionné par le programme French Tech 120, Verley envisage de lever de nouveaux fonds dans les années à venir pour accompagner sa croissance.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information.

There are scientific names and common names for agaves … or magueys, to use the common name. But the common names lack commonality: A papalometl in one part of the Mixteca is a potatorum. Less than 40 kilometers away, papalometl will refer to a Cupreata. And even the scientific names get screwy. So what's a nerd to do? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest evolutionary biologist Daniel Moen. Episode Notes Thanks to Google Books for the agave image on this week's cover, which comes from El Maguey: Memoria Sobre el Cultivo y Beneficio de sus Productos (1901) by Jose Carmen Segura. Shout outs this episode to Michaela at Waffle House #431 in Tucson, the Agave Heritage Festival, mezcalero Ildefonso Macedas Ginez, mezcalero Amando Alvarado Alvarez, Jason Paul Cox and Cinco Sentidos, and Hidden Rose Apples.

A recent episode of the VinePair podcast, titled "Mezcal's Continued Search for Mainstream Success,” feels to me like it was riddled with inaccuracies. And for some reason, it also feels to me like it stands in stark contrast to the recently released 2025 numbers from Comercam, the largest of the bodies certifying Mezcal. So I asked one of my favorite numbers gabbers, Marissa Paragano, to gab about that in this gabfest episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Marissa Paragano (AKA the eye-rolling, not-easily-offended, kind-of-5'2” Tequila Encyclopedia) of The TequiLadies Show and The Tequila That Cares Foundation. Episode Notes Marissa is a board member of Tequila That Cares, a philanthropic organization bringing positive change to the agave spirits industry! Listen to The VinePair Podcast: “Mezcal's Continued Search for Mainstream Success.” And do also check out The Cocktail College Podcast: “Mezcal's Untold Past, Soaring Present, and Fragile Future”! Read Comercam's 2026 report, covering Mezcal (and uncertified agave spirits) commercial numbers for 2025. Shout outs this episode to the national parks, Kegel pelvic-floor exercises, GameStop, Auburn, Alabama, Jelly Babies, and on-premise and off-premise popcorn sales!

What happens when you realise incremental change is no longer enough? For Randi Wahlsten, that moment led her from a successful corporate career to founding Matr Foods, a company reimagining how sustainable food is created and consumed.In this episode, Randi shares the realities of building a new food category from scratch, transforming simple ingredients through fermentation, and scaling a business around a vision before the market existed.  From raising capital and building a first-of-its-kind factory to leading through uncertainty and challenging industry norms, this conversation explores what it takes to turn purpose into progress.Tune in for an honest conversation about conviction, innovation, and building something the world doesn't yet know it needs. Hey Climate Tech enthusiasts! Searching for new podcasts on sustainability? Check out the Leaders on a Mission podcast, where I interview climate tech leaders who are shaking up the industry and bringing us the next big thing in sustainable solutions. Join me for a deep dive into the future of green innovation exploring the highs, lows, and everything in between of pioneering new technologies.Get an exclusive insight into how these leaders started up their journey, and how their cutting edge products will make a real impact. Tune in on…YouTube: https://www.youtube.com/@leadersonamissionNet0Spotify: https://open.spotify.com/show/7o41ubdkzChAzD9C53xH82Apple Podcasts: https://podcasts.apple.com/us/podcast/leaders-on-a-mission/id1532211726…to listen to the latest episodes!Timestamps:  00:00 Building a New Category01:20 Leaving Corporate02:50 Fermentation's Opportunity05:00 Beyond Meat Alternatives06:20 How Matr Works08:45 Scaling Across Europe11:45 Fundraising Lessons16:30 Startup Reality22:50 What Investors Want25:10 Hiring for Growth27:40 Female Founder Bias34:20 Future of FoodUseful links: Matr Foods website:  https://matrfoods.com/Matr Foods LinkedIn: https://www.linkedin.com/company/matrfoods/Randi Wahlsten  Linked: https://www.linkedin.com/in/randi-wahlsten-285115/Leaders on a Mission website: https://cs-partners.net/podcasts/Simon Leich's LinkedIn: https://www.linkedin.com/in/executive-talent-headhunter-agtech-foodtech-agrifoodtech-agritech/

A Taranaki-based startup using fermentation to turn difficult food waste into living soil is gaining momentum. Green Loop collects not only organic waste but also processed foods, meat and dairy products which it treats on farmland at Korito near New Plymouth. Taranaki Whanganui reporter Robin Martin has more.

We've talked about agave straws in previous episodes, but I've been spending more time digging into them. And more than that, I've been spending time reading about – and now speaking with – Dr. Sandra Pascoe Ortiz, who has developed a plastic that is compostable and leaves behind no microplastics. So is this a solution for our plastics problem? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto and wisdom from researcher and chemical engineer Dr. Sandra Pascoe Ortiz. Episode Notes Listen to “Are agave straws really better than plastic?,” “Agave Road Trip,” season 4, episode 37. Read “Microplastics Everywhere,” Harvard Medicine magazine, Spring 2023. Shout outs this episode to D2W, CO2, and R2D2.   Ad Links If you want a Tequila that reaches back in time, go check out Tequila Arriesgado! Head out on an Agave Road Trip with Finca 18! Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez's fabled, limited Tumbado batch! Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!

There are places that have massive collections of beautiful, small-batch agave spirits, but having the bottles isn't the same as understanding them. And having those bottles, which are often expensive, requires additional expense in training staff. Or, anyway, are most likely going to realize their financial potential with training. But … who does that? Where do agave geeks go to have the geekiest conversations? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest evolutionary biologist Daniel Moen. Thanks to photographer Russell Lee (1903-1986) for this week's cover photo, titled, “Proprietor of barroom near Crowley, Louisiana. This man is a Cajun.” Photo retrieved from the Library of Congress. Shout outs this episode to Michaela at Waffle House #431 in Tucson, the Agave Heritage Festival, Lamata Spirits, Mezonte, John Douglass of Pretty Decent, Fausto Romero of El Acabo Raicilla, and Ivan Vasquez of Madre.

A Brand New Tool for Gut, Inflammation, and Brain Support: Holistic practitioner Jane Jansen details Essential Formulas' Dr. Ohhira's Postbiotic Fermented Food Concentrate, a non-GMO, gluten-free, dairy-free, capsule-free fermented paste in travel-friendly, non-refrigerated sachets. She explains the difference between probiotics and postbiotics, emphasizing that this concentrate delivers postbiotic metabolites (including short-chain fatty acids like butyrate, plus enzymes, amino acids, vitamins, peptides, and growth/repair factors) created via a five-year fermentation of 14 fruits, vegetables, mushrooms, and seaweeds; the paste contains no live probiotics because they are heat-killed. The discussion highlights use cases for people who don't tolerate fiber or probiotics (IBS, SIBO, Crohn's, ulcerative colitis), potential benefits for leaky gut, systemic inflammation, gut-brain/mitochondrial health, insulin resistance, children, and pets, and suggests it can complement Dr. Ohhira's capsules and may be taken less than daily.

“This is my playground. And we are always looking for the best profile we can get. Different profiles, different changes.” Those are the words of Master Tequilero Felipe Camarena, founder of G4 Tequila. We profile Felipe and G4 in this first episode of Agave Road Show! Agave Road Show is an advertorial podcast that helps gringx bartenders better understand specific brands of agave spirits. Sometimes other Mexican spirits. Really, whatever they pay us to profile. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.

On this bonus episode of the All About Beer Podcast, Don Tse interviews Sennos CEO and Founder Jared Resnick and Chris Baker the Director of Brewing Operations for Mother Earth Brew Co. Fermentation is a black box.  What exactly is going inside those tanks?By continuously measuring gravity, pH, temperature, pressure, dissolved oxygen, conductivity and ambient temperature and ambient pressure, Sennos state-of-the-art sensors give brewers a look inside their tank, with a simple instrument that inserts through the fermenter's sample port and stays in place with a standard tri-clamp.This trove of data, coupled with Sennos' app, gives brewers a movie of their fermentation instead of a handful of snapshots.  Sennos promises better control of fermentations, proactive problem solving and better beer quality. This Episode is Sponsored by:SennosWhat if your tanks could tell you everything — not just where gravity is, but why your fermentation is behaving the way it is? That's Sennosystem — one platform that helps you impact your process, improve your product, and increase your profit — batch after batch. The Sennosystem, which includes the patent-pending SennosM3 in-tank sensor is the only complete solution for comprehensive fermentation intelligence and management, built for breweries of every size. Visit sennos.comAll About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Jared Resnick and Chris BakerSponsors: Sennos, All About BeerTags: technology, brewingPhoto: Jason LeyThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

My buddy (and 2025 Homebrewer of the Year), Wayne Doucette, was kind enough to come on this week’s episode and help me take YOUR questions. This week, we focused mostly on pressure fermentation and I had a real good time plus I learned a lot. Let me know in the comments below what you think! Thank you so much for tuning into 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: Is Pressure Fermentation Worth It? The Good, Bad, and the Potential Geysers! 00:00:00 – 00:05:14 Patreon & Small Talk00:05:15 – 00:30:24 Pressure Fermentation Intro00:30:25 – 00:44:48 Dry Hopping IPAs Under Pressure00:44:49 – 01:01:00 Yeast Health Under Pressure01:01:01 – 01:23:07 Losing Natural Carbonation During Pressure Transfer Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?a_aid=HomebrewHappyHourCellarScience Premium Dry Yeast: https://morebeer.com/collections/cellarscience/index?a_aid=HomebrewHappyHourFLOTit 2.0: https://amzn.to/3NhMRnC We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– CellarScience offers premium dry yeast that delivers higher cell counts than typical liquid pitches, meaning you get a stronger, healthier fermentation without the hassle. The best part? You can Direct Pitch right into your wort—no starters, no waiting, just brewing. Whether you need their new ‘WEST COAST’ strain for a classic American IPA, or ‘JUNGLE’ for massive fruity esters, they've got your next batch covered. Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium CellarScience Yeast, 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

"Just because the path of motherhood might not happen for me, it doesn't mean the nurturing goes away. I still want a seat at the table for how kids are raised." — Danielle Frank About This Episode Danielle Frank traded Hollywood red carpets for red wine — and now she's poured both passions into her debut book. After launching her career in entertainment publicity at Miramax International, where she worked on global film campaigns and rubbed elbows with A-listers at Cannes, Venice, and Berlin, Danielle pivoted into the luxury wine and spirits industry, spending 22+ years at Bacardi and Moët Hennessy. Her book, A Wine Lover's Guide to Parenting: The Fine Art of Wine & Whine Management, is a satirical, adults-only survival guide written in rhyme that blends wine terminology with parenting wisdom. Despite not being a parent herself, Danielle — a self-described "auntie extraordinaire" — brings a sharp, loving outsider's perspective to the comedy of raising kids. Mike and Danielle talk career pivots, the storytelling parallels between film and wine, game show obsessions, Billy Joel, and why you should never let your kid ferment. Key Takeaways 1. It's all storytelling. Whether selling a film at Cannes or a bottle of wine at dinner, Danielle sees the through-line: you're creating a narrative that evokes feeling. That insight carried her from Miramax to Moët Hennessy. 2. You don't have to be a parent to care about parenting. Danielle wrote the book as a proud aunt and keen observer. Her "outsider with a front-row seat" perspective gives the humor its edge — she witnesses the triumphs and tantrums, glass in hand, no carpool duty required. 3. The book sat in a drawer for 14 years. Danielle wrote it over a decade ago but only published it last year. Her motivation: "If I go on my deathbed and I've done nothing with it, it's going to plague me." 4. Wine doesn't have to be intimidating. Every chapter uses real wine terminology — fermentation, varietal, mulled wine — and gives the definition in a fun, accessible way. It's wine education wrapped in comedy. 5. Don't let your kid ferment. Fermentation turns sugar into alcohol — something sweet into something harsh. The parallel to raising kids with manners writes itself, and Danielle's rhyming chapter on the topic is a showstopper. 6. Don't leave anything on the table. Danielle's life advice: you have one life to live, so go after things. She quit a toxic PR job without a backup plan, pivoted industries, and finally published the book she'd been sitting on — all by trusting the leap. Get the Book A Wine Lover's Guide to Parenting: The Fine Art of Wine & Whine Management by Danielle Frank Amazon: https://www.amazon.com/Wine-Lovers-Guide-Parenting/dp/1967598061 Barnes & Noble: https://www.barnesandnoble.com/w/a-wine-lovers-guide-to-parenting-danielle-frank/1148414693 Connect with Danielle Website: daniellefrankauthor.com Instagram: @createagreatstory Facebook: Danielle Frank Connect with Your Host Mike Carlon | Uncorking a Story Website: uncorkingastory.com YouTube: @uncorkingastory Instagram: @uncorkingastory Facebook: Uncorking a Story TikTok: @uncorkingastory Twitter/X: @uncorkingastory LinkedIn: Uncorking a Story Subscribe & Leave a Review — It helps more readers and writers find the show! Apple Podcasts: https://podcasts.apple.com/us/podcast/uncorking-a-story/id563636205 Spotify: https://open.spotify.com/show/5HZiAEtFlhAzk60Z4eAkhY RSS Feed: https://feeds.megaphone.fm/uncorkingastory Uncorking a Story is produced by Mike Carlon. New episodes drop every Tuesday. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, The Over Seasoned Crew dives headfirst into the rise, influence, and eventual backlash surrounding some of the most important restaurants in modern culinary history... from Ferran Adrià's legendary El Bulli to René Redzepi's global empire of fermentation and foraging at Noma.What started as innovation eventually became imitation, and the guys unpack how molecular gastronomy, Nordic cuisine, tasting menu culture, and “Instagram dining” reshaped restaurants around the world (for better and for worse). Along the way, they debate the death of slate plates (thank goodness), the exhaustion of trend-chasing chefs, the pressures of culinary fame, and why so many restaurants lost the plot trying to become the next big thing (sometimes you just want a classic done... well... classically).The conversation also gets brutally honest about restaurant culture itself: kitchen hazing, burnout, abusive hierarchies, and the complicated reality behind the romanticism of fine dining. It's thoughtful, funny, occasionally ruthless (of course), and no doubt grounded in years of firsthand industry experience.If you've ever wondered how we got from white tablecloth classics to edible moss, tweezers, and 27-course tasting menus, this episode connects the dots.

In this episode of The Spoon Podcast, Michael Wolf talks with Jake Berber, the cofounder and CEO of Prefer, a Singapore-based startup that uses fermentation to create coffee and cocoa extenders from ingredients like rice and chickpeas. Berber explains why rising coffee and cocoa prices, climate pressure, and growing global demand convinced him there was a massive opportunity to help future-proof some of the world's favorite foods, and his journey from Texas to Israel to Singapore led him into the world of food tech and climate-resilient ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fermentation is the oldest food technology on earth. It happens in our guts, in the soil, in every cup of coffee and most restaurants still throw the juiced lime away. At Baldío, Mexico City's zero-waste restaurant, Chris Locke has built an entire philosophy around that lime: a Korean-style raw syrup, a lacto-fermented powder for seasoning, a tapache, and finally a koji-based shoyu. Four products, zero waste, from something already used. In this conversation, recorded inside Baldío's production warehouse in Mexico City, Chris unpacks the three real drivers of fermentation — flavour, health, and waste reduction — and why most kitchens only chase one. He explains why the menu at Baldío functions like an ecosystem, where removing one dish breaks six others, why consistency is the wrong obsession for any restaurant working with small regenerative farms, and how 200 litres of surplus corn vinegar a week is pushing the project toward a retail product line. A UK chef who built his fermentation practice in Toronto and a circular innovation kitchen in Melbourne before arriving in Mexico City and waited four months for a job that didn't yet exist, Chris brings a rare cross-cultural precision to a practice most people still associate only with natural wine. Fermentation as a tool for closing loops, building shelf-stable products, and making the economics of zero-waste food actually work.More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/Support the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Eric Dale has spent more than 21 years shaping Denver's pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver's most respected pastry chefs.Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University's Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja's signature approach to hospitality and baking.Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton.In this conversation, Eric Dale explores:The connection between fashion design and pastry artistrySourdough baking techniques and fermentationInnovation in modern pastry and dessert menusBuilding Rioja's acclaimed bread programDenver's evolving culinary sceneCreativity, hospitality, and restaurant cultureSubscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us Fan MailWe chase the real engine of whiskey flavor by breaking down fermentation from mash temperatures and enzymes to yeast behavior and the distiller's beer that feeds the still. Then we pivot from science to the glass with a George Dickel 15-year Tennessee whiskey single barrel review, including how charcoal mellowing shapes what we taste. • our sponsor and community updates plus where to watch and listen • grain-to-sugar basics, starch conversion, mash temperature control • alpha amylase and beta amylase, why enzymes matter for fermentable sugars • yeast fermentation, alcohol plus CO2 plus heat plus flavor compounds • why distillers guard yeast strains and monitor pH, oxygen, contamination • fermentation's link to ethanol fuel, rockets, aviation, and modern biofuels • Lincoln County Process explained, charcoal mellowing as subtractive filtering • George Dickel 15 OHLQ single barrel breakdown, nose-body-taste-finish score make sure you like, subscribe, follow, share, become a member Fermentation is the step most whiskey fans skip past and it might be the step that decides everything. We walk through the bourbon fermentation process from the moment cereal grains hit hot water to the moment yeast turns sugar into alcohol, heat, and the flavor compounds you later call cherry, spice, fruit, or funk. If you've ever wondered why mash temperature matters, what enzymes like alpha amylase and beta amylase actually do, or why distillers treat yeast strains like treasure, we lay it out in plain language with a real-world distiller mindset.Then we take a sharp turn into a wild connection: the same fermentation science that builds whiskey also shows up in fuel history and modern biofuel research. Ethanol has powered more than good times, and seeing “grain, sugar, yeast, energy” as biology plus engineering makes the whole craft feel bigger than a barrel warehouse. We also talk about why fermentation can be the most underestimated stage of distilling, even when everyone loves to debate aging, maturation, and wood.To bring it back to the glass, we run a full barrel bottle breakdown of a George Dickel 15-year Tennessee whiskey single barrel (OHLQ selection). We cover the Lincoln County Process, charcoal mellowing, and how filtration plus age can deliver a gorgeous nose but a more muted, char-forward palate and finish. If you like detailed tasting notes and honest scoring, you'll get plenty to react to.Subscribe wherever you listen, share this with a whiskey friend who loves the “why,” and leave us a review with your take: can you taste fermentation character in a finished whiskey?voice over Whiskey Thief If You Have Gohsts Support the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

An ancient farm system, built by hand on top of water, hidden inside one of the largest cities on earth and almost nobody knows it exists.The chinampas of Xochimilco are human-made islands, constructed over centuries in the lakes that Mexico City was built on. At their peak they fed an entire civilisation. Today, more than 60% are abandoned, the city is slowly swallowing the edges, and once a chinampero stops farming, another one rarely takes their place. Pablo Usobiaga from Arca Tierra is trying to reverse that not by fighting the city, but by bringing it in through a dining experience.This is part one of three episodes series recorded around Arca Tierra: Pablo Usobiaga built a restaurant — Baldío — around one idea: source everything from peasant farmers, waste nothing, and use fermentation to turn what would have been bin bags into the best things on the menu. It just became the first restaurant in Mexico City to earn a Green Michelin star. This conversation is where it starts: on the chinampas, where the food comes from. Parts two and three go deeper; into the fermentation lab with Chris (episode 423), and into the kitchen with Daniel (episode 425).More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Having grown up bowhunting the mountains of Nevada, it's clear Tim Bray has never been interested in doing things the easy way. The same can be said for the incredible fermented foods and drinks he creates. In this episode, Tim shares his own fascinating story, along with a bunch of tips and wisdoms he's learned over the past few decades.A huge thank you again to Tim for his time, stories, and skillset today.Give Tim a follow on Facebook –and check out his Ecology Hour show on local radio station KZYXKey Topics:The process of fermenting apples into cider and the importance of apple varietiesHow weather and year-to-year variations influence cider flavor profilesThe role of wild yeast strains and developing cultured yeasts like KvikeTechniques for aging and blending cider for flavorHistorical context of brewing post-Prohibition in AmericaThe science behind lacto-fermentation in vegetables, fruits, and meatsThe cultural and natural history of yeast strains from Norway and LithuaniaHow fermentation preserves flavor and enhances gut health00:00 - Introduction to Tim Bray 02:19 - Workshop setup and fermentation chambers explained05:40 - The true meaning of cider worldwide06:36 - Fermentation as a method of preservation and brewing basics09:19 - Comparing cider and beer brewing processes10:13 - The importance of starting with quality fruit for good cider12:00 - Regional apple varieties and their influence on cider quality13:30 - How acidity, tannins, and sugar balance in cider15:30 - Variations in American cider styles, back-sweetening, and commercial practices17:05 - Developing wild yeast cultures and homebrew brewing history18:23 - Yeast strains like Scrumpy and their unique characteristics19:00 - The aging process and fermentation byproducts20:02 - Impact of weather and apple quality on seasonal cider variations22:07 - Using sulfur dioxide and wild yeast in cider fermentation24:22 - The art of blending different batches for flavor complexity25:37 - How fermentation shapes flavors similar to seasoning in cooking27:09 - Timeline for cider fermentation and aging techniques28:33 - The influence of weather on apple and cider profiles30:34 - Differences in flavor due to apple traits and conditions33:00 - Adjusting process based on experience and weather patterns35:10 - The craft of blending cider types and batches36:04 - The basics of homebrewing beer and how it relates to fermentation37:52 - Prohibition's impact on brewing and the rise of craft beer41:16 - Notable craft brewers from homebrew roots, Sierra Nevada's story44:06 - The innovative Norwegian Kvike yeast strain and its advantages49:25 - Techniques for hunting and the story of a big Nevada buck54:50 - Challenges of tracking and handling game in rugged terrain63:17 - The historic Roxbury Russet apple and cloning techniques66:45 - The significance of orchard diversity and cider apple varieties70:10 - The cultural significance of fermentation in different regions85:30 - The Norwegian Kvike yeast's unique fermentation traits92:32 - The specificity and flavor contributions of different yeast strains98:15 - Benefits of lacto-fermentation for preservation and gut health103:25 - How modern food processing affects natural fermentation and health105:39 - Using fermentation to digest carbohydrates and improve nutrition106:00 - A preview of future demonstrations, including kimchi making

Send us Fan MailWe are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we're diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.Some of  Josh's favorite books: The Science of Baking by Matt AlardThe Science of Cooking by Peter BarhamSteeped: The Chemistry of tea by Michelle Francl 'Science of' series by Dorling Kindersley - Science of Spice by Dr. Stuart FarrimondScience of Flavour by Dr. Stuart FarrimondScience of Fermentation by DK and Robin SherriffGot a questions for us?  Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.

Dietary fiber is widely recognized as an important component of a healthy diet, yet it is not typically classified as an essential nutrient. In this episode, Dr. Andrew Reynolds explores whether that distinction still holds, arguing that the traditional criteria used to define essentiality may be outdated when applied to modern nutrition science. The discussion moves beyond simply acknowledging the benefits of fiber and instead examines whether it meets the foundational requirements of an essential nutrient. This includes considering its physiological roles, the body's inability to synthesize it in sufficient quantities, and whether low intake leads to a meaningful and reversible dysfunction. Drawing on evidence from prospective cohort studies, randomized controlled trials, and mechanistic research, Reynolds outlines the strength of the evidence linking higher fiber intakes to reduced risk of cardiovascular disease, type 2 diabetes, colorectal cancer, and premature mortality.  Reynolds presents a compelling case that fiber may play a fundamental role in maintaining normal physiological function and therefore warrants reconsideration within the framework of essential nutrients. Timestamps: [03:50] Interview starts [05:53] Understanding essentiality [09:26] Could there be a deficiency-state for fiber? [15:38] What are fiber guidelines based on? [23:52] Fiber and chronic disease risk: dose-response [28:59] Different types of fiber [37:21] Fermentation and SCFAs [42:55] Research priorities ahead [50:04] Low fiber health risks [58:02] Key Ideas segment (Premium-only) Related Resources: Go to episode page Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Reynolds et al., 2026 – Dietary fibre as an essential nutrient: Reynolds et al., 2019 – Carbohydrate quality and human health: a series of systematic reviews and meta-analyses Episode 482: Carbohydrate Quality & Health – Andrew Reynolds, PhD

Episode: 3369 Small cells and microorganism that behave like living factories.  Today, tiny living factories.

It's the food one, in which we discuss the weird fixations of the Make America Healthy Again death cult and their particular emphasis on "real food," however that might be defined today. And we also have to talk about the strangely heavy jeans that RFK Jr is always wearing. It's a whole lot all at once. Get the whole episode on Patreon here! TF Merch is still available here! MAYOR ALERT Get tickets to the three performance dates for No God No Mayors in London on 25-26 April! The link is here! MILO ALERT Check out Milo's tour dates here: https://www.miloedwards.co.uk/liveshows NATE ALERT Lions Led By Donkeys will be performing live in London on 29th May and you can get tickets here! Nate's band Second Homes is about to release their debut album, and you can stream / preview / preorder it on Bandcamp here!

Send us Fan MailIn this episode of Causes or Cures, Dr. Eeks speaks with Dr. Amrita Vijay, a gut microbiome scientist who studies how diet shapes the microbiome and influences inflammation, mood, and overall health.Her research tested three different dietary approaches over six weeks: a prebiotic fiber (inulin), omega 3 supplementation, and a synbiotic combining fermented kefir with prebiotic fiber. All three interventions reduced inflammatory markers compared to control, with the synbiotic approach showing broader effects across multiple markers.We break down what prebiotics, probiotics, and synbiotics actually mean in real life, how inflammation was measured, and how quickly diet can influence inflammation in the body. We also discuss the role of the microbiome, and how to think about food-based approaches for tackling inflammation and chronic illnesses. About the GuestDr. Amrita Vijay is a gut microbiome scientist and researcher specializing in the intersection of diet, the gut microbiome, and health. She has conducted nutritional intervention studies in both India and the UK, exploring how food influences inflammation, mood, and overall well being. Her work focuses on translating microbiome science into practical, evidence based strategies for improving health. She has received the Best Research Award and Best Achievement Award from the University of Nottingham.(Follow her on Instagram!)What we coverWhat prebiotics, probiotics, and synbiotics mean in real termsWhy it's important to reduce inflammationWhy inflammatory markers are importantHow fiber, omega 3s, and fermented foods affect inflammationWhy the synbiotic intervention showed broader effectsHow quickly diet can influence inflammationThe role of the gut microbiome Whether food based interventions may shape the future of inflammation researchTakeawaySimple dietary interventions including prebiotic fiber, omega 3s, and fermented foods may reduce inflammation, and even short term changes in diet can lead to measurable shifts in the body.Work with me? Perhaps we are a good match. Keep Causes or Cures Ad-Free with Listener SupportYou can contact Dr. Eeks at bloomingwellness.com.Follow Eeks on Instagram here.Follow Public Health is WeirdOr Facebook here.On Youtube.Or TikTok.SUBSCRIBE to her Newsletter here! (the bits not posted on socia media)Support the show

In this milestone Episode 500, we return to a simple question that has come up again and again over the past ten seasons of Cider Chat: How is cider made? After hundreds of conversations with cider makers, orchardists, historians, and fermentation experts around the world, this episode brings together the core lessons shared across 500 episodes - from orchard to bottle. This episode walks through the cider making process step by step, including: Apples and cider apple varieties Milling and pressing Fermentation and yeast Malolactic fermentation Barrel aging and lees aging Blending Bottling and conditioning The science behind cider making Throughout the episode, listeners are directed to past Cider Chat episodes where these topics are explored in depth with cider makers and experts from around the world. Episode 500 also reflects on the growth of Cider Chat, the global cider community, and the people who make up Ciderville. Thank you for listening, supporting, and being part of the journey to 500 episodes. 00:00 Welcome Episode 500 00:36 Season Voices Montage 01:51 Why Cider Chat 06:12 Cider Back To Basics 08:07 Orchard And Apples 11:10 Apple Stories And Resources 13:11 Milling And Pressing 16:57 Fermentation Essentials 18:27 Barrels And Oak Choices 19:30 Blending Art And Science 24:58 Time Bottling And Patience 25:43 Episode 500 Reflections 28:15 Thanks And Season Eleven 29:14 Outro And Bonus Banter Find the full show notes for Episode 500 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/500-how-cider-is-made/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

Cider in peach country@Botanistandbarrel @atlantahardcider #cider #hardcider #radioshow #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – Join us for a refreshing dive into the world of craft ciders in our latest episode of Sips, Suds, and Smokes! This week, we're tasting an exciting lineup from the Atlanta Hard Cider Company and Botanist and Barrel Cidery. From the crisp apple craft cider to the unique tepache pineapple cider, we explore the flavors that these southern cideries have to offer. We'll also sample the cherry pie craft cider and the cranberry craft cider from Atlanta, alongside the pinkies up cherry and blueberry rosé and the farmhouse cider seriously dry from Botanist and Barrel. Our hosts, Good Ol' Boy Dave and Good Ol' Gal Juliana, share their tasting notes, food pairings, and signature ratings, providing insights into what makes these craft ciders stand out. Whether you're a cider novice or a seasoned enthusiast, this episode promises to educate and entertain. We taste and rate the following cider from 1-5:8:27Crisp Apple – 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA.  SUDS-413:45Farmhouse Cider Unfiltered and Unpasturized– 7% ABV.  Botanist and Barrel, Cedar Grove, NC SUDS-418:55Tepache pineapple cider – with canela and azucar Moreno.  5.9% ABV Atlanta Hard Cider Company, Atlanta, GA SUDS-523:26Cherry Pie Cider– with cinnamon. 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA  SUDS-428:10Pinkies Up Rosé – with blueberries and cherries.  6.9% ABV Botanist and Barrel, Cedar Grove, NC. SUDS-434:40Cranberry Cider– 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA SUDS 4info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeCraft Cider, Atlanta Hard Cider Company, Botanist And Barrel, Cider Tasting, Cider Review, Marietta Georgia, Cedar Grove North Carolina, Apple Cider, Pineapple Cider, Cherry Pie Cider, Cranberry Cider, Farmhouse Cider, Craft Beverages, Fermentation, Local Ingredients, Craft Beverage Industry, Cider Enthusiasts, Cider Flavors, Southern Cideries, Drink Pairing

Pickles and New York go hand in hand. A new book, The Pickled City: The Story of New York Pickles, explores how pickles evolved in the city, from immigration-driven delis on the Lower East Side to dedicated pickle stores like The Pickle Guys. Authors Paul van Ravestein and Monique Mulder, who are also the principals of Mattmo, a branding agency in Amsterdam specializing in culinary history, discuss their research and interest in pickle history alongside Alan Kaufman, owner of The Pickle Guys. Plus, listeners share their favorite kind of pickle. Photo by WDnet via Wikimedia Commons

For decades, green beauty has leaned heavily on one simple belief – if an ingredient comes from a plant, it must be better. Better for the skin, better for the planet and better for people. But what happens when that comforting narrative starts to unravel? In this episode of Green Beauty Conversations, Formula Botanica CEO Lorraine Dallmeier explores the deeper story behind fermentation and asks a provocative question: could microbes help reshape the future of the beauty industry? If you're interested in beauty and where its future might lie, this episode is for you. Tune in now!   Free Resources Free formulation course | Green Beauty Conversations Podcast | Blog | YouTube Socials: Formula Botanica on Instagram | Lorraine Dallmeier on Instagram

If you've been trying to eat better, use more natural remedies, and build healthier habits—but you still feel tired, overwhelmed, or stuck—this episode will help you take a step back and see the bigger picture. We're looking at foods mentioned in the Bible and what they reveal about God's design for nourishment. But more importantly, we're addressing something many women quietly wrestle with: What if food isn't the main reason you're not feeling better? This episode is for the Christian woman who wants to care for her body in a way that honors God—but also wants clarity, peace, and direction without the confusion. What Foods Are Mentioned in the Bible? Scripture includes a variety of simple, whole foods that were part of everyday life: Grains like wheat and barley Bread made from multiple grains Lentils, beans, and legumes Fruits like figs and pomegranates Honey and honeycomb Milk, especially goat milk Olive oil Fish, lamb, and quail Herbs and spices like mint, dill, cumin, and coriander Vegetables like cucumbers, onions, garlic, and leeks These foods reflect a pattern of nourishment that is simple, natural, and rooted in God's provision. Leavened Bread, Fermentation, and Natural Foods The Bible frequently references leavened bread, which involves fermentation. This connects to what we now understand about foods like sourdough—foods that contain beneficial bacteria and are often easier to digest. While modern food systems have changed significantly, Scripture reminds us that food was originally created to nourish and support the body—not overwhelm it. Natural Remedies in the Bible: Honey, Milk, and Olive Oil Several foods in the Bible were not just nourishment—they were also valued for their benefits: Honey is described as good and sweet Milk is part of God's provision and abundance Olive oil was used for cooking, healing, and anointing These examples reflect how natural remedies have always been part of a holistic, God-designed approach to health. Why Food Alone Doesn't Fix Chronic Fatigue or Health Issues Food can absolutely make a difference. There may be seasons where changing your diet helps significantly—reducing symptoms, improving energy, and supporting your body. But many women reach a point where: They've cleaned up their food They're trying to stay consistent They're doing what they believe is “right” …and they still don't feel well. That can feel confusing, frustrating, and discouraging. The Deeper Factors That Impact Health Health is not just physical—it's also emotional, mental, and spiritual. Some of the deeper areas that can impact your energy and well-being include: Chronic stress and lack of rest Thought patterns and mindset Unprocessed trauma or past hardship Busyness and lack of margin Relationship dynamics Your view of God and your identity Sometimes what's keeping you stuck isn't your diet—it's something deeper that hasn't been addressed yet. Time-Stamped Highlights 00:00 – Why food matters—but may not be the root cause of exhaustion 00:28 – Ezekiel bread and biblical grains 00:54 – Leavened bread and fermentation in biblical times 02:21 – Honey in the Bible and its significance 03:13 – Milk, raw dairy, and modern processing 05:08 – Foods listed in Deuteronomy and God's provision 06:06 – Protein sources: lamb, fish, and quail 07:03 – Spices, herbs, and their value in Scripture 07:33 – Vegetables and plant foods mentioned in the Bible 08:31 – God's design for food and nourishment 09:27 – Personal journey: when food helped—and when it didn't 10:27 – The role of mindset, stress, and spiritual health 10:58 – How one mindset shift can impact health 11:26 – Why you may still feel stuck despite doing “everything right” Key Takeaways The Bible highlights simple, whole foods that reflect God's design for nourishment Natural remedies like honey, olive oil, and herbs have long been part of health practices Food can support healing—but it is not the full picture If you still feel exhausted, there may be deeper factors worth exploring Your health is influenced by your thoughts, stress levels, relationships, and spiritual life Lasting change often begins with understanding what's really going on beneath the surface If you're listening to this and thinking, “I should be feeling better by now…” and you've already been trying to clean up your food, be more consistent, and do the right things—but it's still not clicking… you're not crazy, and you're not doing it wrong. There may just be something deeper going on that you're not seeing yet. If you want a space to slow down, get clarity, and understand what your next step should be, you can book a one-on-one More Energy and Peace session. This is for the woman who feels overwhelmed or unsure what to do next—and wants calm, faith-centered guidance without pressure. You can learn more and book your session at: herholistichealing.com/peace   This content is for informational purposes only and is not meant to be medical advice.

This is the start of a new series, suggested by Patron Keith S.! Thank you, Keith!  I'll cover people who have made a huge difference in the wine world —figures whose contributions have shaped how wine is made, understood, and appreciated.   I felt the best place to kick this off was with a man who ratcheted up the quality of wine in Bordeaux and then around the world. Through his great scientific brain and his quiet and kind yet convincing style of plain-spoken communication Bordeaux-based oenologist, Dr. Peynaud had an enormous global influence on winemaking and wine appreciation in the second half of the 20th century, earning him the title "father of modern enology." Through both his research writing, and consulting work, he helped set new technology and quality standards across the industry, and through his teaching and generosity in sharing knowledge, he educated generations of winemakers to focus on quality.   In this show I discuss the early life of the man who would bring winemaking into the modern era and then I talk about the three Peynaud principles: 1. Grapes must arrive at the winery in a healthy and mature condition 2. Tannins must be extracted gently but sufficiently through maceration 3. Fermentation temperatures must be controlled throughout and malolactic fermentation should be understood and welcomed in red wines. Photo: Émile Peynaud, the Father of Modern Enology   Without Dr. Peynaud, we could not enjoy the clean, consistent wines that come from care in the vineyard, sanitation in the winery, and increased understanding of basic principles of fermentation.     We should all raise a glass to Dr. Émile Peynaud and his life's work, which has made wine so much more enjoyable! Santé!   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Lalo's substack pageIkaria Coffee (Lalo's farm + roasted coffee)Biofilia (agronomic consultancy)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 to hear about the next episode, FTC dates, and coffee releases.  Support the show