Anaerobic enzymatic conversion of organic compounds
Is Sulfur dioxide (SO2) a natural part of Fermentation? In this episode pre-recorded at CiderCon 2023, you'll get to hear from cider makers who will share their knowledge and expertise on the topic of sulfur dioxide cider. Plus, you'll learn about the safety and health implications of adding SO2, as well as the legal limits for different markets. In this episode: 1. What are the potential benefits and drawbacks of using sulfur dioxide (SO2) in the cidermaking both in the US and the UK. 2. How has the ban of BPA in California impacted the cider industry and what have can manufacturers done to adjust? 3. What strategies can winemakers and cider makers use to ensure their products are properly protected against oxidation and microbial spoilage? 4. Makers conclusion on whether SO2 is necessary for making cider. SO2 Panelists and Contact info (l to r) Tim Godfrey, Dave Takush, Teagan Bium, Tom Oliver Moderator Tim Godfrey is the head of Godfrey Beverage Solutions Dave Takish is the head cider maker and co-owner of Oregon's 2 Towns Cider House Tegan Bium is the cider maker at Virginia's Lost Boy Cider Tom Oliver owner and cider maker at Oliver's Cider and Perry Company | Herefordshire, England's Mentions in this Chat Fermentis - Yeast and Fermentation Solutions for Cidermakers. Carbonic Maceration for making cider - Revel Cider - Canada Subscribe to eCiderNews Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
For people living in affluent parts of the world in the 21st century, we are used to preserving food by way of refrigeration. But this technique is quite new when you consider that people have been preserving food through fermentation for at least 10,000 years. Our ancestors experimented with fermenting to make food more delicious, more easily digestible, and more stable for storage. And there are many reasons why you might want to learn the process yourself. Sandor Ellix Katz is a well-known food writer and self-taught fermentation experimentalist. He is the author of several books, including The Art of Fermentation, Wild Fermentation, and The Revolution will Not Be Microwaved. On this episode of Reversing Climate Change, Sandor joins Ross to explore the practical benefits of fermentation and explain how our disconnection from food systems contributes to our destruction of the environment. Sandor explains why it's valuable to maintain the cultural wisdom around preserving food through fermentation and how our health might improve if we relied less on refrigeration and more on fermenting. Listen in for Sandor's insight on the tradeoffs between pure culture starters versus wild fermentation and learn how to take the first steps in learning fermentation—and why it's easier than you think! Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Wild Fermentation The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz Fermentation As Metaphor by Sandor Ellix Katz Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz Fermentation Journeys: Recipes, Techniques and Traditions from Around the World by Sandor Ellix Katz The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements by Sandor Ellix Katz Ed Yong Lynn Margulis Nicolas Appert --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support
Guten Tag, mein Freund! Thank you for stopping by and tuning in to another weekly episode of our 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 […]
Everything in the taproom should be adjustable This Taproom Tips workshop was presented at CiderCon 2023 by Katie Black and Megan MacLean and it is packed with info! In this episode A four prong approach to brand identity How to respond to taproom reviews 3 key factors when building culture for a taproom Hiring tips and training tips The timeline of a tasting room Recruiting systems and training Interview tips from Meghan Integrating future growth in your design Draft systems The "secret" dishwasher Polishing your glassware - do you have space? Cider cocktails set up The flow behind the bar design Bathrooms design In house residencies - food trucks vendors Bar Bible and what it should have Who is Katie Black? Katie entered the CiderCon® world in 2021 as of the first Kulture scholarship recipients. Her endless love for fermentation & product development peaked her curiosity on fruited ferments. She calls the beautiful Blue Ridge Mountain town of Asheville, North Carolina home. Here, she also graduated from the Craft Beverage Institute of the Southeast with a Brewing, Distillation, & Fermentation degree. Consulting has been part of the last 6 years for Katie in various realms of business, with a primary focus in the food & beverage world. The majority of her experience started within the brewing industry; from business openings, management, & even working her way into the cellar. This landed her with reopening & rebranding the original taproom at Artifact Cider Project. Before that, you could find her working for DSSOLVR brewing and spending sunrises harvesting in the mountains. She currently is working as an assistant distiller at the notable amaro distillery, Eda Rhyne. Contact for Katie Black email@example.com Instagram @bevswithkb Who is Megan MacLean? Megan MacLean is a hospitality operations consultant with 14 years of experience in restaurants and taprooms. She specializes in private events, recruiting, training programs, people management, and operational system design. Most recently, Megan served as the hospitality director for Artifact Cider Project. She has since launched a solo consulting business, aimed at improving the industry she has come to know and love. Megan lives in Boston and travels extensively, working with clients all over the country. Contact for Megan MacLean Megan@mfmhospitality.com @m_f_mac on Instagram Mentions in this Chat Grafting Workshop at Brook Farm Orchard, Ashfield Massachusetts April 15, 2023 1-3 pm contact Alan Suprenant firstname.lastname@example.org Canuck Cider Cup - entries in by April 21, 2023 Revolution will not be Pasteurized - Ross on Wye Cider and Perry Co. 2023 keg tour Follow Ross Cider on Facebook @rosscider on Instagram Fermentis - Yeast and Fermentation Solutions for Cidermakers. Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Our guest is Kotaro Hamada who is the 6th generation of Hamada Shuzo in Kagoshima Prefecture, Japan. Hamada Shuzo has been making shochu, the Japanese traditional spirit, since 1868. Hamada Shuzo's quality is highly recognized not only in Japan but also abroad and its shochu brands called Daiyame 25 and Daiyame 40 have received multiple prestigious awards, including the Gold Medal for Daiyame 40 at the International Wine & Spirits Competition in 2022. Japanese sake has once lost its popularity domestically due to various reasons such as declining alcohol consumption among the younger generations, competitive products such as wine and craft beer and the labor shortage. But thanks to the popularity of Japanese food abroad, Japanese sake has been repositioning itself in the market both in Japan and overseas. Shochu, however, is still an unknown beverage outside the country and the shochu industry has been striving to make it recognized as a precious spirit in the international market. So today, we will discuss what shochu is, the regionally diverse characteristics of shochu, how the younger generations of shochu makers like Kotaro are trying to introduce the beautiful Japanese tradition to the world, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
[include file=get-in-itunes.html] Sandor Katz author of Wild Fermentation and The Art of Fermentation joined us to discuss all the benefits of eating live, enzyme rich and bacteria rich fermented foods like kefir, sauerkraut, miso, tempeh, meads. Eating cultured foods helps to boost immunity, prevent sickness and disease. Bacteria rich foods help us to assimilate and […]
Today's book is: Engage in Public Scholarship: A Guidebook on Feminist and Accessible Communication, by Dr. Alex D. Ketchum. Public scholarship—sharing research with audiences outside of academic settings—has become increasingly necessary to counter the rise of misinformation, fill gaps from cuts to traditional media, and increase the reach of important scholarship. Engaging in these efforts often comes with the risk of harassment and threats—especially for women, people of color, queer communities, and precariously employed workers. Engage in Public Scholarship provides guidance on translating research into inclusive public outreach while ensuring that such efforts are safer and more accessible. Dr. Ketchum discusses practices and planning for a range of educational activities from in-person and online events, conferences, and lectures to publishing and working with the media, social media activity, blogging, and podcasting. Using an intersectional feminist lens, this book offers a concise approach to challenges and benefits of feminist and accessible public scholarship. Our guest is: Dr. Alex Ketchum, who is the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the Director of the Just Feminist Tech and Scholarship Lab. She is the author of Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication (Concordia University Press, 2022), and Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses (2022). Since 2019, Ketchum has organized the SSHRC-funded Disrupting Disruptions: The Feminist and Accessible Publishing and Communications Technologies Speaker and Workshop Series. She is also the founder of The Feminist Restaurant Project, and co-founder and editor of The Historical Cooking Project, and the former co-founder of Food, Feminism, and Fermentation. She is published in Feminist Studies, Feminist Media Studies, and Digital Humanities Quarterly. Dr. Ketchum was named one of the 100 Brilliant Women in AI Ethics for 2021, and is involved in feminist, food, and environmental politics. She has worked on organic farms in Ireland and France, and she founded Farm House in Middletown, Connecticut, a living community dedicated to food politics work. Listeners to this episode may also be interested in: A Primer for Teaching Digital History: 10 Design Principles by Jennifer Guiliano Roopika Risam and Jennifer Guiliano, editors, Reviews in Digital Humanities This podcast episode on Hope for the Humanities PhD This podcast episode on new ways of launching an online conference This episode on exploring public-facing humanities at historic sites Welcome to The Academic Life! Join us here each week, where we learn directly from experts. We embrace the broad definition of what it means to lead an academic life, and are informed and inspired by today's knowledge-producers working inside and outside the academy. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Today's book is: Engage in Public Scholarship: A Guidebook on Feminist and Accessible Communication, by Dr. Alex D. Ketchum. Public scholarship—sharing research with audiences outside of academic settings—has become increasingly necessary to counter the rise of misinformation, fill gaps from cuts to traditional media, and increase the reach of important scholarship. Engaging in these efforts often comes with the risk of harassment and threats—especially for women, people of color, queer communities, and precariously employed workers. Engage in Public Scholarship provides guidance on translating research into inclusive public outreach while ensuring that such efforts are safer and more accessible. Dr. Ketchum discusses practices and planning for a range of educational activities from in-person and online events, conferences, and lectures to publishing and working with the media, social media activity, blogging, and podcasting. Using an intersectional feminist lens, this book offers a concise approach to challenges and benefits of feminist and accessible public scholarship. Our guest is: Dr. Alex Ketchum, who is the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the Director of the Just Feminist Tech and Scholarship Lab. She is the author of Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication (Concordia University Press, 2022), and Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses (2022). Since 2019, Ketchum has organized the SSHRC-funded Disrupting Disruptions: The Feminist and Accessible Publishing and Communications Technologies Speaker and Workshop Series. She is also the founder of The Feminist Restaurant Project, and co-founder and editor of The Historical Cooking Project, and the former co-founder of Food, Feminism, and Fermentation. She is published in Feminist Studies, Feminist Media Studies, and Digital Humanities Quarterly. Dr. Ketchum was named one of the 100 Brilliant Women in AI Ethics for 2021, and is involved in feminist, food, and environmental politics. She has worked on organic farms in Ireland and France, and she founded Farm House in Middletown, Connecticut, a living community dedicated to food politics work. Listeners to this episode may also be interested in: A Primer for Teaching Digital History: 10 Design Principles by Jennifer Guiliano Roopika Risam and Jennifer Guiliano, editors, Reviews in Digital Humanities This podcast episode on Hope for the Humanities PhD This podcast episode on new ways of launching an online conference This episode on exploring public-facing humanities at historic sites Welcome to The Academic Life! Join us here each week, where we learn directly from experts. We embrace the broad definition of what it means to lead an academic life, and are informed and inspired by today's knowledge-producers working inside and outside the academy. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/critical-theory
Today's book is: Engage in Public Scholarship: A Guidebook on Feminist and Accessible Communication, by Dr. Alex D. Ketchum. Public scholarship—sharing research with audiences outside of academic settings—has become increasingly necessary to counter the rise of misinformation, fill gaps from cuts to traditional media, and increase the reach of important scholarship. Engaging in these efforts often comes with the risk of harassment and threats—especially for women, people of color, queer communities, and precariously employed workers. Engage in Public Scholarship provides guidance on translating research into inclusive public outreach while ensuring that such efforts are safer and more accessible. Dr. Ketchum discusses practices and planning for a range of educational activities from in-person and online events, conferences, and lectures to publishing and working with the media, social media activity, blogging, and podcasting. Using an intersectional feminist lens, this book offers a concise approach to challenges and benefits of feminist and accessible public scholarship. Our guest is: Dr. Alex Ketchum, who is the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the Director of the Just Feminist Tech and Scholarship Lab. She is the author of Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication (Concordia University Press, 2022), and Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses (2022). Since 2019, Ketchum has organized the SSHRC-funded Disrupting Disruptions: The Feminist and Accessible Publishing and Communications Technologies Speaker and Workshop Series. She is also the founder of The Feminist Restaurant Project, and co-founder and editor of The Historical Cooking Project, and the former co-founder of Food, Feminism, and Fermentation. She is published in Feminist Studies, Feminist Media Studies, and Digital Humanities Quarterly. Dr. Ketchum was named one of the 100 Brilliant Women in AI Ethics for 2021, and is involved in feminist, food, and environmental politics. She has worked on organic farms in Ireland and France, and she founded Farm House in Middletown, Connecticut, a living community dedicated to food politics work. Listeners to this episode may also be interested in: A Primer for Teaching Digital History: 10 Design Principles by Jennifer Guiliano Roopika Risam and Jennifer Guiliano, editors, Reviews in Digital Humanities This podcast episode on Hope for the Humanities PhD This podcast episode on new ways of launching an online conference This episode on exploring public-facing humanities at historic sites Welcome to The Academic Life! Join us here each week, where we learn directly from experts. We embrace the broad definition of what it means to lead an academic life, and are informed and inspired by today's knowledge-producers working inside and outside the academy. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/gender-studies
Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat
I have something very special for you. You can see it as a quiz to test your knowledge and also a way to find out which topics you still want to look into more deeply. For each episode, I will ask you a question, give you time to answer it, so you don't need to stop the audio, and then share how I would answer it. Even if you don't come up with the answer, trying to look for it engages your brain differently. And helps to change “I heard something” to “I learned something. Mentioned Resources Jack Whitehall Comedy Gig Paul Pimsleur - the active retention language learning approach The US lags behind other agricultural nations in banning harmful pesticides Other podcast episodes mentioned From season 2 - PLA - plastic without fossil fuels Season 5 final - questionable regulation and pink slime beef LINKS Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/ More info and links to resources on https://redtogreen.solutions/ Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/ Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/ More info and links to resources on https://redtogreen.solutions/ Please rate the podcast on spotify and iTunes!
What is up, my friend?! Welcome back! You know what time it is: it's time for another episode of our weekly 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 SUBTLE REMINDER: If you appreciate the things we do […]
In this episode of The Healers Café, Manon Bolliger (facilitator and retired naturopath with 30+ years of practice) speaks with Holly Howe about learning to listen to my body and the messages it's sending me. Realizing I have the power to create the radiant health I desire. For the transcript and full story go to: https://www.drmanonbolliger.com/holly-howe Highlights from today's episode include: Holly Howe So, a lot of people come for the gut health. And it definitely does make a huge difference because you're providing your gut microbiome, with the food it needs to keep healthy to ward off invaders to keep pathogenic bacteria at bay, etc. So, all these things around improve gut health. It also helps with energy levels and helps with your serotonin levels. Holly Howe if you're having gut issues, generally, you want to start slow. Even sometimes people will start with just the brine. And then work your way up to one or two forkfuls a day with one or two meals. So, you can eat the whole jar if you have good digestive system. And it's really, we don't need all that it's a condiment, we want to look more for a variety of different fermented foods versus downing the jar sauerkraut in one day. Holly Howe you know, your doctors there for consulting, but you're the one that's coming in with what you need and asking for the help. And you have a lot of power. ABOUT HOLLY HOWE: Holly is the founder of makesauerkraut.com, a popular resource for online fermentation classes, recipes, and articles. A former grade school teacher, she helps students learn how to safely transform everyday vegetables into flavorful, gut-healing superfoods. Core purpose/passion: To empower people to take back control of their health by learning to ferment gut-healing superfoods. to discover how to safely transform everyday vegetables into foods you love. Freebie on Website | Facebook | Instagram | ABOUT MANON BOLLIGER As a recently De-Registered board-certified naturopathic physician & in practice since 1992, I've seen an average of 150 patients per week and have helped people ranging from rural farmers in Nova Scotia to stressed out CEOs in Toronto to tri-athletes here in Vancouver. My resolve to educate, empower and engage people to take charge of their own health is evident in my best-selling books: 'What Patients Don't Say if Doctors Don't Ask: The Mindful Patient-Doctor Relationship' and 'A Healer in Every Household: Simple Solutions for Stress'. I also teach BowenFirst™ Therapy through Bowen College and hold transformational workshops to achieve these goals. So, when I share with you that LISTENING to Your body is a game changer in the healing process, I am speaking from expertise and direct experience". Mission: A Healer in Every Household! For more great information to go to her weekly blog: http://bowencollege.com/blog. For tips on health & healing go to: https://www.drmanonbolliger.com/tips ABOUT THE HEALERS CAFÉ: Manon's show is the #1 show for medical practitioners and holistic healers to have heart to heart conversations about their day to day lives. Follow Manon Bolliger, on social media! – Facebook | Instagram | LinkedIn | YouTube | Twitter | Linktr.ee | Rumble * De-Registered, revoked & retired naturopathic physician after 30 years of practice in healthcare. Now resourceful & resolved to share with you all the tools to take care of your health & vitality! Remember to subscribe if you like our videos. Click the bell if you want to be one of the first people notified of a new release.
Dr. Bill Schindler is an experimental archaeologist, anthropologist, restauranteur, hunter, butcher, father, husband…. And Renaissance man when it comes to early man. Author of ‘Eat Like a Human', Bill and I dive right into a conversation about the origins of homo sapiens and how technology and morphology shaped our modern form. We talk about hunting and the consumption of meat vs animal and how butchery evolves alongside humans. Bill owns a restaurant, Modern Stoneage Kitchen, and we take a sidebar conversation to explore entrepreneurship, food safety, and more in relation to getting healthy food to people. This naturally dovetails into a conversation about all things fermented and the microbiome of ruminants, fowl, humans, and beyond. We close up with a conversation about the consumption of clays, geophagy, and ultimately the importance of sharing food with the people we love. Please note if you want more of the foundations of 'Eat Like a Human' and Bill's work - I've linked to a couple of interviews of his that I enjoyed on other podcasts. We Also Talk About: Geophagy Entrepreneurship& so much more Other Great Interviews with Bill: Bill on Peak Human pt 1Bill on Peak Human pt 2Bill on WildFedFind Bill: Eat Like a Human by Dr. Bill SchindlerBill's Instagram: @drbillschindler Modern Stoneage Kitchen Instagram: @modernstoneagekitchenEastern Shore Food Lab Instagram: @esfoodlabBill's WebsiteTimestamps:00:05:33: Bill Introduces Himself00:09:53: Origins of Modern Homo Sapien00:18:05: Kate has a bone to pick about Thumbs00:24:32: Other factors potentially driving evolution and culture00:31:37: How hunting changes the game 00:34:48: Meat vs animal; butchery now and then 00:43:05: A brief history of food safety and exploration of modern food entrepreneurship00:54:12: Fermentation and microbiomes in humans, rumens, crops, and beyond01:11:11: Geophagy 01:21:21: the cultural importance of food is… maybe the most important part01:29:59: Processed food Resources Mentioned: St. Catherines: An Island in Time by David Hurst ThomasThe Art of Natural Cheesemaking by David Asher
Eleven20 Tequila is headed to a city near you! What is their origin story, what makes them different & where can you catch them next? All is revealed in this exclusive interview with the co-founders! Web: https://eleven20tequila.com Follow: @eleven20tequila About: Eleven20 Tequila was born while Alec & Ana were searching for the “perfect” tequila. They tried every new tequila brand they could find, trying hundreds of tequilas but never finding the “perfect” one. So, they decided to make it themselves. This was no easy task, but after incredibly hard work, persistence and a mission to craft the perfect tequila, they have succeeded. Alec & Ana started the company Eleven20 Tequila to share with all who are searching for that same perfect tequila! The name "Eleven" represents the founders, Alec & Ana (as 1st letter of the alphabet); and "20" represents their team of 20 family members who operate a second generation master distillery in historic Jalisco, Mexico. About the show: ► Website: http://www.ashsaidit.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1Lov... #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!
Jitka Ilčíková belongs to the latest generation of innovative brewers from the Czech Republic. While her predecessors tended to try to make classic lagers in their garages, she put her focus on something completely different: lambic. Her husband, however, stayed true to the classics, so today there are two breweries in one: "Mammoth" for the lagers and "Wild Creatures" for their experimental spontaneously fermented specialties. Jitka expanded her horizons in Belgium and the USA and is now one of the most internationally known beer maniacs in the world...
Welcome to February 18th, 2023 on the National Day Calendar. Today we celebrate the ancient origins of batteries and wine. Have you ever noticed that smoke alarm batteries go dead in the middle of the night? This happens because batteries slow down when it's cold, setting off that annoying sound. As convenient as they are, batteries are far from perfect. But there are reasons to celebrate these portable power sources by seeing just how far they have come! A two thousand year old battery was discovered in a Baghdad museum. This ancient wonder combined a ceramic pot, a copper coil and a rod of iron. Great minds are still making improvements and today smart batteries are even able to detect when they need changing. Maybe in the future they can wake themselves up in the middle of the night so you can spend National Battery Day recharging yourself! People have enjoyed alcohol throughout history. But its discovery was likely a happy accident. Fermentation occurs naturally with grapes because yeast is on their skin. Because this happened without having to do anything to the crushed fruit, ancient people viewed the process as something magical, created by the gods. Fermentation occurred with grain and other fruits, but folks found that it worked best with grapes. Once they understood the fermentation process, winemaking became more elaborate and created a tradition that continues to this day. Oenophiles rejoice! It's National Drink Wine Day. Pour yourself a glass of this heavenly alcohol. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day! Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, I'm with Dr. William Davis and we're going to uncover the secret to a super gut with his amazing L reuterii yogurt recipe! By following this yogurt recipe, you'll be able to improve your gut health and restore your digestive balance. Dr. William Davis is a leading authority on L reuterii yogurt and its many health benefits, and his yogurt recipe is the perfect way to get started! Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. Key Topics Discussed: Introduction of Dr. William Davis and his background - Dr. Davis' experience with his mother's sudden cardiac death after a successful two-vessel coronary angioplasty - Dr. Davis' realization of the flaws in the healthcare system and the limitations of managing diseases through procedures - Dr. Davis' search for a better way to identify potential heart disease - Dr. Davis' findings on the impact of modern wheat, grains, and sugar on our health - The effects of wheat and its gliding protein on the human brain and appetite - The impact of phytates in wheat on mineral deficiencies - The promiscuity of grains and their shared genetic characteristics - The negative health implications of consuming grains with prolamine proteins - The problems associated with rice, including high levels of arsenic - The impact of ancient humans turning to grasses as food and the associated increase in tooth decay, nutrient deficiencies, and autoimmune diseases. - Over time, dietary inclusion of grass seeds has resulted in a trade-off of calories for health - Fermentation can reduce some negative impacts of grain amino acids and phytates, but physiological effects remain - Sugar is a very destructive food and is a flagrant cause of coronary disease, heart attack, type 2 diabetes, and changes in bowel flora - Cholesterol is not heart disease, it's a crude indirect marker that has hardly any predictive value at all, and there are real causes that can be controlled - Doctors tend to focus on conventional ideas of cholesterol and statins, and how to drive revenue for their system, rather than real causes of cardiovascular risk - Vitamin D deficiency, insulin resistance, dysbiosis, and sibo are some of the real causes of heart disease that can be controlled easily, inexpensively, and effectively, without the use of drugs - Reduction of cholesterol can have deleterious effects on the body, including reduction of essential hormones like testosterone - Identifying the factors that allow disease to emerge in the first place is more important than treating health conditions - Reduction of saturated fat is not necessary, and the recommendation to do so is nonsense. - Dr. William's critique of dietary guidelines - Misconceptions about saturated fat and processed foods - Importance of consuming collagen, hyaluronic acid, and iodine - Dr. William's personal health journey and realization of the limitations of traditional medicine - The benefits of lactobacillus reuteri in restoring youthfulness and empathy - Discussion of the importance of certain microbial species for health, specifically boosting oxytocin and helping with autism symptoms - Making yogurt at home using specific microbial strains Importance of choosing the right strain of microbes for specific effects - Super Gut concept: replacing lost microbes and addressing overgrowth of unhealthy species - Using the AIR device to map out where microbes are in the GI tract - SIBO (Small Intestinal Bacterial Overgrowth) and its associated conditions -Issues with using antibiotics to treat SIBO - Herbal antibiotics and their efficacy in treating SIBO - Using specific microbial species, such as lactobacillus gasseri and reuterii, to treat SIBO by producing bactericins - Informal success rates of using this yogurt to treat SIBO - Importance of Rifaximin in treating SIBO - Complicating factor of hydrogen gas produced by Rifaximin in the upper GI tract and need to stop yogurt consumption before retesting - Success rate of 90% of people converting to negative SIBO - Recipes for lactobacillus yogurt, saccharomyces boulardii sparkling juice and other fermented foods in Super Gut book - Importance of fermented foods over commercial probiotics for a healthy microbiome - Tips for fostering a healthy gut microbiome, including filtering water, organic foods without herbicides/pesticides/GMOs, eliminating wheat and grains, and consuming prebiotic fibers and polyphenols Brought to you by: Nourishme Organics your online shop for all things Gut Health 10% off using code : happygut https://www.nourishmeorganics.com.au/ Parasite Quiz: https://www.nourishmeorganics.com.au/pages/a-night-of-bites-and-howls-a-full-moon-parasite-quiz Connect with Dr William Davis https://drdavisinfinitehealth.com/ Connect with Kriben Govender Facebook- https://www.facebook.com/guthealthgurus Instagram- https://www.instagram.com/guthealthgurus Youtube- https://www.youtube.com/c/guthealthgurus?sub_confirmation=1 Telegram: https://t.me/guthealthgurus Gut Health Gurus Facebook Group: https://www.facebook.com/groups/nourishmeorganics/ Deuterium Depletion Support Group: https://www.facebook.com/groups/mitowellness/ Download links If you enjoyed this episode and would like to show your support: 1) Please subscribe on Apple Podcasts, give us 5 stars and leave a positive review Instructions: - Click this link https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2 - Click "View in Itunes" button on the left-hand side - This will open the Itunes app - Click the "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button Non-Itunes users can leave a Google Review here: https://goo.gl/9aNP0V 2) Subscribe, like and leave a positive comment on Youtube https://www.youtube.com/channel/UCq5KxLvGIY4r6SqNaAphEUw?sub_confirmation=1 3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc Thank you so much for your support. It means the world to us.
In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production. They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the US in terms of production (thermal processing) of Salami Milano and the importance of control of temperature, humidity, air flow and fermentation time.
Fermentation has become a catalyst for new food innovation and Mark Warner, co-founder and CEO of Liberation Labs, is bringing a new approach to scaling a solution to support food companies and the customers they serve. With the recent announcement that Liberation Labs would build a new facility in Indiana, we sit down with Mark to talk through his background, what's on the horizon for alternative proteins and when products will roll out of their new location. Liberation Labs, which aims to enable the commercialization of alternative protein products through fermentation manufacturing, will construct a facility on 36 acres of Richmond's 700-acre Midwest Industrial Park. The new facility, which will have a fermentation capacity of 600,000 liters with a fully dedicated downstream process (DSP), is part of the company's model to offer customers fit-for-purpose capacity at large scale. Liberation Labs' facility in Richmond will help meet demand for alternative proteins, increasing its availability and cost-effectiveness for existing major food brands as well as the growing network of food-tech innovators. Read more about Liberation Labs' new Indiana location here.
Our guest is Noriko Okubo who is the co-owner and chief operations officer of Ginza Nishikawa U.S.A. Ginza Nishikawa opened in 2018 in Ginza, one of the poshest areas in Tokyo, to sell high-quality Shokupan bread. Shokupan is also called milk bread and is gaining popularity worldwide for its distinctively soft and fluffy texture with a pleasantly sweet taste. Ginza Nishikawa's Shokupan bread earned accolades very quickly and now it operates over 130 shops throughout Japan. The huge success spread to the U.S. and the bakery opened its first overseas location in L.A. in July 2022, which Noriko co-owns and manages. In this episode, we will discuss what shokupan is, why shokupan has become so popular in Japan and increasingly overseas, the secrets of Ginza Nishikawa's shokupan that sells out within a few hours of being baked in L.A., and much, much more!!!Photo Courtesy of Courtesy of Ginza Nishikawa.Japan Eats is nominated for a viewer's choice TASTE AWARD. Cast your vote before February 17th.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Skin contact, maceration pelliculaire in French, winemaking operation with the aim of extracting flavor compounds, flavor precursors, and anthocyanins from grape skins into grape juice or wine Partly inspired by the likes of Gravner in FRIULI, and traditional winemaking techniques in Georgia (see QVEVRI), winemakers have been experimenting with FERMENTATION and AGEING in modern copies of amphorae, made from CLAY or, occasionally, CONCRETE The term ‘orange wine' was credited to David Harvey of UK wine importer Raeburn Fine Wines back in 2004. He wrote: “The quest for a name arose from my concern that there was no name, let alone category for these wines, which are visually, aromatically and structurally divergent from white wines, and would therefore risk rejection in both the on- and off-trade.” During this final stage, the skin and stems slowly float to the bottom of the qvevri in a natural process of filtration. Bitarishvilli then pumps the clear orange wine into smaller qvevries for storage and aging. The winemaker says: “Longer maceration means many different ingredients go from the skin into the wine - phenols, and tannins. These work like natural conservants so we have a stable wine. We don't need to use sulfur - or just a little bit.” In 1995, Radikon switched his entire production of Ribolla Gialla to seven-day skin contact - and lost many customers as a result. It took years to painstakingly rebuild the business but his family's orange wines are now considered to be among the very best in the world. With Today's guest Simon Woolf author of the book Amber Wines we explore the history of the style and how it traveled the world, what considerations need to be taken when producing amber wines, and the recent classifications of Amber wines. If you are enjoying the podcast remember to Subscribe and leave a comment we love to hear your ideas for future episodes! Here are the links to some of further reading about the topics and Simon Woolf Book – Please consider buy a copy as it is a fantasist book! Https://amber-revolution.com/#:~:text=Amber%20Revolution%20is%20the%20rags%20to%20riches%20story,half%20a%20century%20later%20amidst%20controversy%20and%20misunderstanding. Https://felixir.com.au/what-is-amber-wine/ Https://www.awri.com.au/industry_support/winemaking_resources/winemaking-practices/winemaking-treatment-amber-wine/ Https://www.washingtonpost.com/lifestyle/food/you-say-orange-wines-the-georgians-say-amber-heres-what-they-all-have-in-common/2018/10/05/9a707aae-c805-11e8-b1ed-1d2d65b86d0c_story.html
In this episode of the Thriving Farmer Podcast, we're joined by fermentation expert and best-selling author, Sandor Katz. Sandor is the author of popular books such as The Art of Fermentation, Wild Fermentation, Fermentation Journeys, and more. Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition, and gardening. Since 2003, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.” Take a front row seat to this value-packed interview from the Thriving Farmer Value-Added Summit today! You'll hear: How Sandor got started in fermentation 2.31 What can realistically be fermented 5:26 What are some unusual foods for fermentation Sandor has seen being fermented that actually turned out well 19:07 What prompted Sandor to write Fermentation Journeys 26:28 Sandor's favorite ferment 32:32 Sandor's favorite fermenting tool 33:39 About the Guest: Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. He found an old crock buried in the barn, harvested cabbage from their garden, chopped it up, salted it, and waited. He says, "That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation." Since 2003 when his book, Wild Fermentation, was published, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. Resources: Value Added Summit: https://www.farmsummits.com/ Website: https://www.wildfermentation.com/ Facebook: https://www.facebook.com/sandor.katz Instagram: https://www.instagram.com/sandorkraut/ The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Harvest Hosts provides a cost-free opportunity for small businesses and farms to increase revenue simply by inviting self-contained RV members to stay one night on their property. In return, Members patronize or donate to the business. The program is free for farms to join and to share their offerings. There is no requirement to have hook-ups or services, just a place to park one RV.In exchange for the overnight stay, Harvest Hosts Members are encouraged to make a purchase of at least $20 at each host location they visit. Based on a recent survey, Harvest Hosts Members spend an average of $50 per night at each host location they visit. Well-established Hosts are reporting an average of $15,000 in additional annual revenue. Become a Host For more information on how you can become a Host, contact Harvest Hosts at email@example.com Be sure to mention the Thriving Farmer Podcast on your application! Become a Member If you have an RV and are interested in joining as a Member, visit HarvestHosts.com today.
WDR 5 Quarks - Wissenschaft und mehr
Fermentieren - Überflüssiger Modetrend oder Bereicherung für Gesundheit, Klima und Geschmack? ; Vogelgrippe nonstop - Wie lässt sich das Virus stoppen? ; Wie wichtig ist Biosprit für den Klimaschutz? ; Wird das Fischsterben in Seen und Flüssen weitergehen? ; Männer - warum sind sie schneller gewalttätig? ; Scharf essen - ist es gesund oder eher nicht? ; Warum beim Abnehmen mit Medikamenten Vorsicht geboten ist ; Moderation: Stefanie Klaus. Von WDR 5.
DailyQuarks – Dein täglicher Wissenspodcast
Außerdem: Drei Jahre Corona-Erfahrung - beim nächsten Virus alles einfacher? (08:45) / Fermentiertes Essen - Darum ist es gesund (15.24) // Mehr spannende Themen wissenschaftlich eingeordnet findet Ihr hier: www.quarks.de // Kritik, Fragen? Schreibt uns! --> firstname.lastname@example.org Von Sebastian Sonntag.
“Neuroscience research shows that the only way we can change the way we feel is by becoming aware of our inner experience and learning to befriend what is going inside ourselves.” Welcome back to another episode of Made You Think! In this episode, we discuss The Body Keeps The Score by Bessel van der Kolk, and the effects that traumatic stress can have on our mind and body. We cover a wide range of topics including: Why the mind and body should not be viewed as unrelated entities The role of both parents in raising a well-adjusted child Breathwork, meditation, and starting early How movement and exercise can rewire your brain The rise of therapy and importance of social support And much more. Please enjoy, and make sure to follow Nat, Neil, and Adil on Twitter and share your thoughts on the episode. Links from the Episode: Mentioned in the Show: Agamemnon (1:11) Shiva (27:55) 40th Day after death (28:09) Bonobos (43:30) EMDR (1:00:14) Wim Hof Breathing (1:03:08) Books Mentioned The Body Keeps the Score Merchants of Doubt (3:09) (Nat's Book Notes) (Book Episode) Gödel, Escher, Bach (6:17) (Nat's Book Notes) (Book Episode) Burn Rate (43:22) Breath (1:01:58) (Nat's Book Notes) Deep (1:02:07) The Art of War (1:08:32) People Mentioned Andy Dunn (43:20) Eric Jorgensen (54:23) (Book Episode) James Nestor (1:02:01) Show Topics: (0:00) The Body Keeps The Score seeks to change the discourse around trauma and its symptoms, and it pokes some holes in the way that people have historically thought about mental health. (3:28) The way we think about our bodily health was traditionally very individualistic, when in reality, it's very complex. The brain and body connection: They're not two totally different things, rather they're deeply connected. (8:09) In addition to the mental and emotional affects of anxiety, there are physical effects too: stomach aches, shortness of breath, muscle tension, and more. We also talk about the importance of gut health. (12:10) Fermentation of beer and sourdough, and the differences when it's fermented commercially vs. at-home. (17:07) A lot of what we consume may have been fermented at least partially in the past, but that's not the case with most foods anymore. Our bodies have evolved to it, and it likely has an impact on our gut health. (19:58) PTSD with veterans and why they could be in one world mentally but another world physically. (25:49) Handling difficult experiences with social support vs. isolation. If you grew up without a positive parental figure, you may try to find that support somewhere else, even if that support is negative such as joining a gang. (27:11) The rise of therapy. Traditionally, people would use their social or religious communities as the support to confide in and get them through difficult times. Today, there's more individualized support from someone that you previously did not know. (31:30) You don't process trauma the same way you process language, so talking about these traumatic events can become difficult. There's a difference between going to therapy and actually doing the work at therapy. (36:00) The book highlights many stories of people where events experienced early on in life are still unresolved for many years into their adulthood. It can take decades to identify where some of our behaviors and thoughts stem from. (39:54) Imprinting your child. Not everyone is aware of bad habits they show in their parenting style that came from their own parents. It's all about reflecting on how you want to do things differently than your parents as a parent yourself. (45:49) The author argues that it's hard to have an emotionally well adjusted child without both a male and female role model that embodies some of the stereotypical traits for the child. (56:13) Movement and exercise can rewire your brain and change how you feel about something. It also takes us back to the mind-body connection where you're more likely to feel emotionally better if you physically feel well, too. (58:32) Nat and Neil share their advice on reading the book and how the stories within the book can be helpful, but at the same time, difficult to read. (1:01:51) The benefits of breathwork and meditation, and how you can teach those skills very early on in life. (1:07:59) That wraps up this episode! Join us next time as we cover The Art of War by Sun Tzu. If you enjoyed this episode, let us know by leaving a review on iTunes and tell a friend. As always, let us know if you have any book recommendations! You can say hi to us on Twitter @TheRealNeilS, @adilmajid, @nateliason and share your thoughts on this episode. You can now support Made You Think using the Value-for-Value feature of Podcasting 2.0. This means you can directly tip the co-hosts in BTC with minimal transaction fees. To get started, simply download a podcast app (like Fountain or Breez) that supports Value-for-Value and send some BTC to your in-app wallet. You can then use that to support shows who have opted-in, including Made You Think! We'll be going with this direct support model moving forward, rather than ads. Thanks for listening. See you next time!
Paul Shapiro, the CEO of The Better Meat Co, is revolutionizing the way we think about meat and protein by using a modern twist on the age-old art of fermentation. The company uses a controlled, indoor farming process that maximizes efficiency while allowing nature to unfold. The process, called Rhiza fermentation, takes less than one day and uses far less land and water than animal proteins do, and requires even less processing than other plant protein isolates typically used in plant-based meat. The process uses Rhiza mycelium, which is a type of fungi, and the mycelium is processed differently than the fruit. The company's products include Rhiza-Enhanced Crab, which is made with a percentage of Rhiza and other ingredients. The products are vegan-friendly, and the company's best-selling product is Rhiza for cheaper than traditional beef, protein. Paul Shapiro compared Rhiza to other plant and alt proteins, stating that it is objectively superior to textured plant protein isolates commonly used to make plant-based meat today. We discussed the challenges and advantages of the approach, as well as how it will change the livestock industry and the roles of traditional farmers.
Simran Sethi explores how to reconnect with the earth through mushrooms in her series “Fruiting Bodies” for the Museum of Food and Drink. Andrea Gentl shares how her experiences photographing mushroom hunters inspired her to reconnect with her upbringing and bring mushrooms into her home kitchen. Rain means mushrooms for Tutti Frutti. Barbara Whyman tells us about foraging them and Travis Hayden has ideas for how to cook with them. Food historian Julia Skinner explores the roots of fermented foods, from bread and kimchi, to coffee and cheese. Forager Pascal Baudar uncovers place-based vinegars across various landscapes. Finally, Lisa Gill of Consumer Reports outlines dangerous bacterias found in ground beef.
Crooked Run Fermentation is leaping over state lines and coming to the District. Jake talks with Jake Endres of Crooked Run to get the details on their expansion into Union Market, the legal process for transporting beer over state lines, their upcoming pairing of pizza and beer, and their journey entering the wine and cider space.In other news, we talk about the increase in lagering amongst local breweries, a brewery going above and beyond to focus on community, and the upcoming DC Beer's Beer Share at Denizens Riverdale Park.Keep up to date with everything happening at DCBeer.com, and @DCBeer on Facebook, Twitter, and Instagram, or sign up for our newsletter at DCBeer.com/newsletter. Email us at email@example.com.Many events are happening this week! Don't miss them by checking out the DC Beer event calendar here. Breweries, distilleries, restaurants, and others who want us to announce new releases can provide that information at DC.beer/releases.
Jen Currier is the Maven Wood Cellarman at Wicked Weed Brewing Company and a graduate of the Craft Beer Institute. At Wicked Weed, she works in the sour production facility, which focuses on creating unique, sour beers. She holds an Associate degree in Applied Science, Brewing, Distillation, and Fermentation from the Asheville-Buncombe Technical Community College and a Bachelor's degree in Human Biology from North Carolina State University. Jen joins me today to share her career journey into crafting sour beer and the new Wicked Weed beverages hitting the market. She shares some of the flavor profiles she's used when crafting sour beer and why she believes craft beer should not maintain a consistent taste from batch to batch. We also discuss how we can improve the Booze Clues peach brandy and enjoy a second serving of Booze Clues with a snotty Black Angel sour black ale. This week on Consuming the Craft:● How Jen got started in sour beer production.● Various flavor profiles she's used to craft unique sour beer flavors.● The daunting task of preparing pears for beer production.● Why she believes beer should not maintain a consistent taste.● Booze Clues peach brandy.● Double shot of Booze Clues with sour black ale.● Jen's first experience with ‘snotty' PDO.● Why she believes yeast needs a rebrand.● What is spontaneous beer? This episode is brought to you by…McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.
Sermons from Calvary Chapel Twin Peaks
Jesus changes water to wine in our lives. But He often leads us through subtle winks.
Peter presented, and HRN recorded, his seminal exploration of bread baking as a multi-dimensional journey of self-discovery and transformation at this year's Northeast Pizza, Pasta, and Baking Expo. Hear it all in this week's episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.
Keys To The Shop : Equipping the Coffee Retail Professional
A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those voices is here with us today. Christopher Feran is a coffee industry consultant, green buyer, roaster and lapsed Q-grader with years of experience helping startups and established companies in the Midwest, California and New York City as well as exporters and coffee growers in producing countries like Guatemala, Colombia and Ethiopia. A pioneering coffee professional, he regularly publishes thought provoking blogs and articles that have challenges and pushed the industry forward. Most recently he has published the “sort-of glossary” to coffee processes; which inspired today's conversation. We will be exploring the topic of processing, it's evolution, and how to think about their use and application in your roasting company We cover: Evolution of his understanding of processing Recent developments in processing Shifting expectations of terroir Who is driving these innovations? How much of our menu should be experimental? How some processes roast differently Who is buying these coffees? Pros or consumers? Processes create more consistency? Choosing what is right for you and employing patience First steps in adjusting your coffee roastery's program Links: www.christopherferan.com Related episodes: RoR #14: How to Roast New Processing Methods w/ Mike Ebert ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients 251 : Fermentation and the Future of Farming w/ Lucia Solis RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com
Please Subscribe and Review: Apple Podcasts | RSS Submit your questions for the podcast here News topic du jour: The corporate capture of the nutrition profession in the USA: the case of the Academy of Nutrition and Dietetics Podcast Questions: 1. Fermentation [12:51] Ken says: I bought your book back in 2010, it was my first dive into evolutionary medicine, etc. I've been listening to your podcast since. I'm 44, 203 as of this morning, and still competing in the Scottish highland games and playing Rugby. In 2011 I was tested for auto-nuclear antibodies and was on the cutoff. The thought then was celiac disease but there was never a colonoscopy follow-up, as the doctor never called me from the referral, and eating paleo made me feel better so I just ran with it. A couple of years later my TSH was low and instead of taking Synthroid, I did a bout of AIP and didn't notice anything then, but my TSH went up. A few years later we found a Baker's cyst in my knee, did AIP again, and found that alcohol was a trigger. Doing different things to address my gut health, which was always an issue, and was always an issue for my dad who had Crohn's disease, I found that not only was alcohol a trigger. so was anything fermented, including kombucha, kimchi, sauerkraut, and soft cheeses, everything after about 3 days of daily consumption would make me sick. So I guess my first question is, have you ever heard of anything like that before? In January I am scheduled to have a hemorrhoidectomy and was told by the doctor as usual to increase fiber. Since I still have issues with a loose stool I figured I'd give it a shot. I also bought Dr. Cait Shanahan's book, "Deep Nutrition" and started to implement the four pillars and a psyllium husk fiber. To my surprise, I started getting sick again, the way I would to prolonged exposure to fermentation. With that I ask, is the fermentation of fiber in my digestive tract making me sick? Another, have you ever heard of that? Right now I only see carnivore as an option. Is there a possible door I can check for a way to fix my digestive tract enough that any type of fiber doesn't affect me? And how far does this go? Am I destined to only drink water, is there any fiber in coffee? Do I need to switch my LMNT order to only raw, unflavored? Willing to turn over stones and look, just don't see anymore. A high-fiber diet synergizes with Prevotella copri and exacerbates rheumatoid arthritis 2. Muscle Loss [32:40] John says: Hi Gang, What are the major contributors for muscle loss as we age? I am a diabetic, 61 years old and have lost significant muscle and continue to do so. Doctor's don't have any answers other than I am older and diabetic. So how do you stop or slow down and even better, reverse this process? Love all your stuff and don't want to leave out the wife here. We know she is great too. Longtime listener, John 3. Whey Isolate [38:49] Jody says: Hi Robb and Nikki! Thanks for continuing to do the podcast, great information and very entertaining! I love your humour and your no nonsense approach. My question is about whey protein. I have autoimmune disease and I avoid gluten and dairy, other than ghee which I tolerate well. I'm an avid lifter and I do some running and yoga as well. Sometimes I find it hard to hit my protein targets but I don't want to over do the legumes or grains by using a plant based protein powder. From what I can find, it seems that casein is more immunoreactive than whey. I'm wondering if I should try a very clean whey isolate or if dairy is just a bad idea in general. Thoughts? Sponsor: The Healthy Rebellion Radio is sponsored by our electrolyte company, LMNT. Proper hydration is more than just drinking water. You need electrolytes too! Check out The Healthy Rebellion Radio sponsor LMNT for grab-and-go electrolyte packets to keep you at your peak! They give you all the electrolytes want, none of the stuff you don't. Click here to get your LMNT electrolytes Transcript: You can find the transcript for this episode on the blog page at https://robbwolf.com/2023/01/06/fermentation-preventing-muscle-loss-whey-isolate-thrr137/
Chris and Morgan sit down with Katie Rouse, Assistant Winemaker, Bedrock & Co-Owner/Co-Winemaker, Birdhorse Wines, and Cody Rasmussen, Associate Winemaker, Bedrock, & Co-Owner/Winemaker, Desire Lines, to discuss the winery side of the 2022 wine harvest.
We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here * * * * * * * * * * * * * * * * * * * * * * * * * *Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What We Talk About:How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local marketsWhat Kirsten's favourite thing to ferment isThe fermentation questions Kirsten gets most oftenWhy fermentation is safeThe connection fermentation brings us to our land and produceAll about the b-corp, women-led fermentation school Kirsten co-foundedWomen as the knowledge-bearers of fermentationBringing fermented foods into every mealNatto and why it's challenging but wonderfulHer 30 Day Fermentation Challenge course* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources: 10% discount on Kirsten's Course 'Your 30-Day Fermentation Challenge' - discount already applied at this linkThis 10% discount also applies to all the other courses at The Fermentation School!
Happy New Year! The year might be ending but it's still time another episode of our weekly 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 SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy […]
The Habit Coach with Ashdin Doctor
Sangeetha Aiyer is a nutritionist and the founder of a health service called Rewrite Your Story. She has personally transformed her own life through an animal-based diet and now coaches others to achieve their health goals. In this episode, Sangeetha tells us about what the Carnivore/Animal Based Diet looks like, shares what her meals look like, the benefits of such a diet, a few client stories, and lots more insight into nutrition. You can reach out to Sangeetha at: Twitter | Instagram | Rewrite Your Story You can watch the full video episodes of The Habit Coach Podcast with Ashdin Doctor on the YouTube channel. You can also check out Ashdin's Linktree Page here: (https://linktr.ee/awesome180) Check out the Awesome180 website: (http://awesome180.com/) You can follow Ashdin Doctor on Twitter | Linkedin | Instagram | Facebook Find the show across audio streaming apps:Spotify | Apple Podcasts | Google Podcasts | JioSaavn | Amazon Music Do follow IVM Podcasts on social media.We are @ivmpodcasts on Facebook, Twitter, & Instagram.See omnystudio.com/listener for privacy information.
Stacey Williams, QA Scientist at New Belgium Brewing, and Justin Alexander, QA Chemist at New Belgium Brewing, return to the lab this week to chat with Cade about their work on mid-fermentation dry hopping. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Mid-fermentation Dry-hopping Parameters and Their Impact on the Evolution of Hop Volatiles and Biotransformation Potential
The Habit Coach with Ashdin Doctor
Sangeetha Aiyer is a nutritionist and the founder of a health service called Rewrite Your Story. She has personally transformed her own life through an animal-based diet and now coaches others to achieve their health goals. In this episode, Sangeetha tells us her journey through the years of having PCOD & Pre Diabetes, learning about food, and achieving fitness. Ashdin & her also discuss the pros & cons of plants in food, and the systemic issues when it comes to nutrition. You can reach out to Sangeetha at: Twitter | Instagram | Rewrite Your Story You can watch the full video episodes of The Habit Coach Podcast with Ashdin Doctor on the YouTube channel. You can also check out Ashdin's Linktree Page here: (https://linktr.ee/awesome180) Check out the Awesome180 website: (http://awesome180.com/) You can follow Ashdin Doctor on Twitter | Linkedin | Instagram | Facebook Find the show across audio streaming apps:Spotify | Apple Podcasts | Google Podcasts | JioSaavn | Amazon Music Do follow IVM Podcasts on social media.We are @ivmpodcasts on Facebook, Twitter, & Instagram.See omnystudio.com/listener for privacy information.
Story by Genevieve Bardwell, read by Jessica Mitchell. This infamously pungent Appalachian bread might just become your new favorite. This story comes from the January/February 2023 issue of Grit magazine. For more great articles on livestock and land management, large and small farming, and even bees, go to the Grit website. If you're interested in workshops about everything from cheesemaking to soil health to building around your property, you can take our online classes and attend the MOTHER EARTH NEWS Fairs. Grit's sister publications are MOTHER EARTH NEWS, Backyard Poultry, and Backyard Beekeeping.
The Gochujang Gang looks back over the last twelve months to determine if 2022 stood the test of time and was a great year full of joy and first-time experiences or if 2023 can't arrive soon enough. In this episode, the Gang: revisits the ‘heavenly' conditions of Elizabeth Holmes' future residence in a 'Mild Back' (19:28), closes the jangdok lid, looking back at the highs (and lows) of the first half of 2022 (25:51), participates in the 'Et tu, 2022?' edition of the Golden Gochu Quiz, seeing how in tune they are with happenings of the year (55:09), opens the jangdok lid, talking about how the latter half of 2022 has been treating them (1:21:19), and determines how well 2022 has aged in this week's Spice Test (1:54:08). Listen to the Gochujang Gang Podcast on Spotify or your favorite podcast service, with new episodes coming out every week. Find the Gang's social media and related podcast links at https://linktr.ee/gochujanggang/ #gochujanggang #GJGSeason4 #2022 #babyitscoldoutsideheresajacket #whenyougottagoyougottago #forthefirsttimeinforeverforgochuamanda #nedisagoodboy #taintedwin #justchad #isthisthetrumppodcastnow Introduction Background Music - Yah Yah - josh pan https://www.youtube.com/channel/UClQh... Promoted by https://bit.ly/36r2fV6 Youtube Video
December 27, 2022 marks the 200th anniversary of the birth of Louis Pasteur, the French scientist whose scientific breakthroughs have saved millions of lives, and whose work on microbes sounded the death knell of the idea of spontaneous generation. On this episode of ID the Future, biologist Ann Gauger walks listeners through the triumphs, flaws, and tragedies in the life of this extraordinary individual. In the nineteenth century, it was widely believed that the spontaneous generation of life from non-life was common and unremarkable, since it was thought that spontaneous generation of worms, mold, and other life forms occurred all the time in rotting meat and dirty rags. Pasteur constructed an experiment demonstrating that these “spontaneously” arising worms and such Read More › Source
This week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast
Welcome back, my friend! You know it – it's time another episode of our weekly 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 SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider […]
My guest for this episode is Sandor Katz, author of Wild Fermentation, The Art of Fermentation, and The Revolution Will Not Be Microwaved. If you've practiced any kind of fermentation and went looking for a recipe, a reference, or just read about the wee yeasties and bacteria that transform our foods with their microbial magic, then you've probably read something by Sandor, and I recommend reading even more. Resources: Wild Fermentation (Sandor's Website) Wild Fermentation (The Book) The Art of Fermentation The Revolution Will Not Be Microwaved
Like pizza, Charles' small batch charcuteries undergo fermentation leading to more complex flavors. And like any business, Charles went through the ups and downs of building his. Listen in on this story which shares having the tenacity to not give up on your dreams and goes over the main differences between the cured meats you use today and his products. Charlitos Cocina Instagram Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Beer is a beverage derived from the fermentation of grain by yeast. Hops impart their specific flavor and aroma notes. Together these ingredients produce a vast array of flavors and aromas that have become extremely popular in modern beer circles. Like any industrial workhorse organism, brewing yeast is significantly different from its wild antecedents. It has been bred to perform in fermentation, while creating metabolites that touch the senses of the consumer. Berkeley Yeast is taking the genetic improvement of yeast one step farther. Using modern biotechnology, their yeast strains are designed to create novel flavor and exciting aromas. Their efforts define a faster way to control the chemistry of fermentation, producing better products for consumers.
Guests: Dr. Bill Weiss, The Ohio State University; Dr. Michel Wattiaux, University of Wisconsin-MadisonCo-Host: Dr. Jeff ElliottJoining around the pub at World Dairy Expo to discuss the latest research about environmental factors and the effects it has on specific dairy cattle breeds are Dr. Bill Weiss and Dr. Michel Wattiaux. Dr. Michel Wattiaux, Dairy Systems Management Professor at the University of Wisconsin led the conversation by introducing the recent publication in the Journal of Dairy Science and authors M.E. Uddinn, O.I. Santana and K.A. Weigel. 2:28What was the main reasoning behind the research and the treatments selected? Dr. Wattiaux said with help from the entire research team, they wanted to measure and compare methane emissions from two cattle breeds and evaluate the nutritional consequences between various fiber sources and concentrations. 3:55He noted that another key motivation was an earlier research paper showing that jersey cows may in fact, be more environmentally friendly when compared to environmental impact per unit of cheese yield. 4:30With breeds, forage levels and various forage sources at a focus, Dr. Wattiaux said they first looked to see if there was any interaction between variable fiber types, level of fiber on methane emissions, cow performance and digestibility. 5:30 He said the research encompassed only first lactation cows, adding the various forage NDF and alfalfa silage corn NDF rations used. 6:45Given methane is a major contributor to the carbon footprint, Dr. Wattiaux said they first measured and compared methane emissions between the holstein and jersey breeds and then evaluated the green feed system, its specifics and system measurements. 9:45Dr. Bill Weiss, Professor Emeritus at The Ohio State University, asked about the production impact the two breeds had from the various diet treatment studies. 16:18Dr. Wattiaux added there was no variability between the two breeds in terms of production differences. He added that the more cows consume, the more fermentation and, ultimately, the more methane produced. 18:45But how can we know we are standardizing our comparison between the two breeds? Dr. Bill Weiss then asked that question. 20:10Dr. Wattiaux mentioned the research paper showed methane emission as the only factor affecting the overall carbon footprint. He added that animal efficiency is ultimately not related to methane production per day but rather an energy law ideally used to make milk. 21:15Additionally, he mentioned the study showed very little difference in manure composition between the two breeds as well. Emphasizing that media and consumers are focused on methane intensity and the carbon footprint, which ultimately is an extension of digestive system studies. 26:51Dr. Jeff Elliott, podcast co-host and technical services representative for Balchem, asked how much the industry has improved feed production management in the last 10 years. 28:23Dr. Wattiaux said when talking about production intensity, yield or even greenhouse gas emission there was a high level of variation. Adding when making an impact on reducing emissions, manure and crop management is just as important as the cow or environmental effects. 32:05Wrapping up the conversation, Dr. Wattiaux mentioned despite the research showing differences between the jersey and holstein breeds; it emphasized the importance of a forage diet variability and nutritional options for all breeds and their environmental factors.t 42:14Read the articles here: https://pubmed.ncbi.nlm.nih.gov/32389470/ and https://pubmed.ncbi.nlm.nih.gov/34955248/Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table. If you want one of our new Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to firstname.lastname@example.org. Include your size and mailing address, and we'll get a shirt in the mail to you.