Podcasts about Fermentation

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

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

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

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

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

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

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

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

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

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

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

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

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

What does it take to scale up industrial processes using tiny living organisms? Pranoti Kshirsagar speaks with Professor Krist Gernaey from the Technical University of Denmark (DTU) near Copenhagen about the fascinating world of industrial fermentation. Discover the crucial role of bioreactors and the power of microorganisms in producing everything from sustainable biofuels to essential industrial enzymes. This episode explores the cutting-edge of biotechnology and chemical engineering.Beyond the technical details, Krist shares insights into his life as a professor at DTU and even touches on his children's amusing perspective on his research! Learn about the collaborative and international nature of modern scientific work in Denmark.Curious to learn more about the potential of industrial fermentation?Find key takeaways, interesting anecdotes, and links to explore further in our companion blog post.

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

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

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

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

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

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

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

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

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

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

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

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

Barak Dror joins us to discuss the merits of Solid-state fermentation in regards to fungi research & development, covering everything from the history of SSF to it's modern applications in food science and increasing profitability as a mushroom entrepreneur. https://www.barakdror.com/ Hosted on Acast. See acast.com/privacy for more information.

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

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

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

In this episode of The Dairy Podcast Show, Dr. Melina Bonato, Global Technical and R&D Manager at ICC Animal Nutrition, shares her expertise on the evolving role of yeast-based products in ruminant nutrition. She shares insights on how yeast products impact rumen health, immune system function, and animal performance. Learn about the different sources of yeast, their benefits, and how they contribute to improved dairy cattle production. Listen now on all major platforms!"Fermentation processes impact the yeast's components and their benefits in animal diets."Meet the guest: Dr. Melina Bonato is the Global Technical and R&D Manager at ICC Animal Nutrition. With over 12 years of experience at ICC, she has played a pivotal role in advancing research and development, focusing on yeast-based products for animal nutrition. Dr. Bonato holds a Ph.D. in Animal Science from Universidade Estadual Paulista Júlio de Mesquita Filho, where she also completed her Master's and Bachelor's degrees. She has published 25 papers in peer-reviewed journals, five book chapters, and several abstracts and technical magazine articles.Liked this one? Don't stop now — Here's what we think you'll love:Dr. Michael Ballou: Rumen Health Revelations | Ep. 77Dr. José Santos: Transition Cow Health | Ep. 128Dr. Phil Cardoso: Fiber & Energy Balance | Ep. 135What you'll learn:(00:00) Highlight(01:30) Introduction(02:36) Guest background(04:50) Yeast-based product evolution(08:04) Different yeast sources(12:12) Ethanol vs. sugarcane fermentation(14:15) Gut health and immune support(22:24) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like: ICC* Adisseo* Priority IAC- Protekta- Natural Biologics- Berg + Schmidt- dsm-firmenich- AGRI-TRAC- AHV- Volac- SmaXtec- Scoular

Send us a textThe Boys eat Some Low Country Sticky Chicken over Popcorn Rice.Jimmy is a Krispy Kreme Devotee and sees a show, Johnny starts to make some SERIOUS Bread, Donates Platelets and Plasma and has flag updates and RJ found a new cookie!Support the showhttps://2charactersandaclown.comhttps://www.buymeacoffee.com/2CandaC

In this episode of Fermentation Friday, Ellie and Jessie discuss their origins, the rabbit holes of research, and eating on a budget.

If you want to listen to that October 2023 episode with Khrys Maxwell, it's “The CRT loses their Tequila monopoly.”You might also want to check out this episode: “The Birth and Death of the CRM,” in which MIA Chava and I discuss the end of the CRM's monopoly on Mezcal certification.

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

Humans have been fermenting foods for millennia, due to the process's ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein. In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London. He tells us how we all eat more fermented food than we may think, why it's so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

[MÉTAMORPHOSE PODCAST] Anne Ghesquière reçoit Anne-Sophie Moreau, philosophe et directrice de la rédaction de Philonomist. Pourquoi un tel engouement pour la fermentation aujourd'hui ? Quel modèle de société se dessine à travers ces nouvelles pratiques ? Quels sont les bienfaits de la fermentation ? En quoi notre obsession de la propreté a-t-elle façonné nos sociétés ? Que dit notre rapport ambivalent au vivant : entre obsession de l'asepsie et fascination pour les micro-organismes. Anne-Sophie Moreau explore tous ces thèmes dans Son livre Fermentations Kéfir, compost et bactéries : pourquoi le moisi nous fascine est publié aux éditions du Seuil. Épisode #581Quelques citations du podcast avec Anne-Sophie Moreau :"La santé ne résulte pas dans un hygiénisme à tout crin, mais plutôt dans une symbiose avec le micro-vivant qui est indispensable à notre vie.""La diversité microbienne est essentielle à la planète.""Il y a une sorte de retour à une singularité par les tripes."Thèmes abordés lors du podcast avec Anne-Sophie Moreau :00:00 Introduction 06:03 Qu'est-ce que la fermentation ? 09:08 De Pasteur et l'aseptisation à la revalorisation des micro organismes. 12:09 L'expérience du Vagiyaourt.16:39 Le secret des sécrétions. 18:30 Les féministes de la fermentation. 20:10 L'Art du moisi.21:49 L'urbanisme de la décomposition. 23:18 Le mycélium comme modèle de société.25:48 De la construction à la dissolution : qu'est-ce que ça dit de nous ?29:03 Les fermenteurs : une tentation d'autarcie ? 34:46 Les bienfaits de la fermentation.38:13 Quelles voies du micro-vivant dessinent-elles pour l'avenir ?Avant-propos et précautions à l'écoute du podcast Découvrez Objectif Métamorphose, notre programme en 12 étapes pour partir à la rencontre de soi-même.Recevez chaque semaine l'inspirante newsletter Métamorphose par Anne GhesquièreFaites le TEST gratuit de La Roue Métamorphose avec 9 piliers de votre vie !Suivez nos RS : Insta, Facebook & TikTokAbonnez-vous sur Apple Podcast / Spotify / Deezer / CastBox/ YoutubeSoutenez Métamorphose en rejoignant la Tribu MétamorphosePhoto (c) Serge Picard Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Check out Riker's project, MadAgave, on the Web, on Instagram, and on Facebook — and consider making a financial gift. It will help support this important project and also help mitigate the damage done by the recent cyclone that hit the community.In the episode cover, that's head distiller Fomesoa, and the other crew members are Samba, Tsimireke, and Freddy.

For this Fermentation Friday, Ellie and Jessie give us information about fermenting food scraps before you throw it in the compost heap.

This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink.Resources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

Marissa is also a board member of Tequila That Cares, a philanthropic organization bringing positive change to the agave spirits industry!If you missed World Poetry Day, it's not too late to celebrate. Click here for the archived celebration with Agave Road Trip Poet Laureate Larry Beckett and August Gladstone! Some numbers I culled from the DISCUS data over the past eight years:If you just look at volume consumed, 2.7 billion liters in 2024o   Vodka: 667 million liters (24.4%), trending down a point or two last three yearso   Cocktails (RTDs): 658 million (24.0%), trending up in a big way, double-digit growth every yearo   Whiskey: 647.5 million liters (23.7%), trending down four-ish percent past two yearso   Agave: 289.8 million liters (10.6%), trending up but growth is slowingo   Rum: 186.1 million liters (6.8%), trending down in an escalating patterno   Cordials: 180.7 million liters (6.6%), trending down four-ish percent past two years, like whiskeyo   Brandy: 105.4 million liters (3.9%), big hits past three years If you look at dollars spent, $36.2 billion in 2024o   Vodka: $7.2 billion (19.9%), flat since 2021o   Cocktails (RTDs): $3.3 billion (9.1%), trending up in a big way, double-digit growth every yearo   Whiskey: $11.9 billion (32.9%), trending down two to three percent past two yearso   Agave: $6.7 billion (18.5%), trending up but growth is slowingo   Rum: $2.2 billion (6.1%), trending down in an escalating patterno   Cordials: $2.8 billion (7.7%), trending down but not at same pace as volumeo   Brandy: $2.1 billion (5.8%), big hits past three years If you look at dollars spent per liter, bearing in mind that inflation between 2016 and 2024 was 30.7%,o   Vodka: $10.83, up 11% since 2016o   Cocktails (RTDs): $5.01, down 23% since 2016o   Whiskey: $18.30, up 15% since 2016o   Agave: $23.17, up 25% since 2016o   Rum: $11.99, up 12.6% since 2016o   Cordials: $15.54, 13.8% since 2016o   Brandy: $20.24, 10.6% since 2016 You can get all the raw data and draw uyour own conclusions at DISCUS.

Brewing Big Beers & Bold Hops: Sarah Nadeem of Misfit Brewing on Imperial Stouts & West Coast IPAsAre you looking to master Imperial Stouts and West Coast IPAs? In this episode, I sit down with Sarah Nadeem of Misfit Brewing to break down her approach to crafting these two iconic styles. From selecting the right malts and hops to perfecting fermentation and balance, Sarah shares her expert tips to help brewers—both pro and homebrew—elevate their game. In This Episode:✅ The key ingredients and techniques for brewing big, bold Imperial Stouts✅ How to create a hop-forward West Coast IPA with the right bitterness and aroma ✅ Fermentation strategies for high-gravity beers ✅ Common mistakes to avoid when brewing these styles

Ellie and Jessie, friends who ferment together, bring us another Fermentation Friday episode.

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

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

Shout outs this episode to Cambio Tequila and Puesto! And Howard Gardner's “Theory of Multiple Intelligences”!

Hi friends, We're taking care of some spring cleaning this week. We'll be back in two weeks with a new episode. In the meantime, enjoy this favorite from our archives! - The Many Minds team ––––––––– [originally aired February 22, 2024] Brains are not cheap. It takes a lot of calories to run a brain, and the bigger your brain, the more calories it takes. So how is it that, over the last couple million years, the human brain tripled in size. How could we possibly have afforded that? Where did the extra calories come from? There's no shortage of suggestions out there. Some say it was meat; others say it was tubers; many say it was by mastering fire and learning to cook. But now there's a newer proposal on the table and—spoiler—it's a bit funky. My guests today are Katherine Bryant, Postdoctoral Fellow at Aix-Marseille University, and Erin Hecht, Assistant Professor in the Department of Human Evolutionary Biology at Harvard. Katherine, Erin, and another colleague are the authors of a new paper titled 'Fermentation technology as a driver of human brain expansion.' In it, they argue that fermented foods could have provided the caloric boost that allowed our brains to expand. Here, we talk about how the human body differs from the bodies of other great apes, not just in terms of our brains but also in terms of our bowels. We discuss the different mechanisms by which fermented foods provide nutritional benefits over unfermented foods. We consider how fermentation—which basically happens whether you want it to or not—would have been cognitively easier to harness than fire. Along the way, we touch on kiviaq, chicha, makgeolli, hákarl, natto, Limburger cheese, salt-rising bread, and other arguably delectable products of fermentation.  This is a fun one friends. But before we get to it: a friendly reminder about this summer's Diverse Intelligences Summer Institute. This a yearly event in St Andrews, Scotland; it features a rich program of lectures and events devoted to the study of cognition, mind, and intelligence in all its forms. If you have a taste for cross-disciplinary ferment and bubbly conversation, DISI may be for you. The application window is now open but is closing soon. You can find more info at DISI.org. That's D-I-S-I.org. Alright, friends, on to my conversation with Erin Hecht and Katherine Bryant. Enjoy!     A transcript of this episode is available here.   Notes and links 3:00 – A popular science article about the “infectiously delicious confection” that is salt-rising bread. A recipe for the bread.  6:00 – An article about makgeolli, a Korean rice wine. An article about chicha, the traditional corn-based fermented beverage that has been banned in some places. 11:30 – An article about the role of the arcuate fasciculus in language processing. A recent paper by Dr. Bryant and colleagues comparing the arcuate in humans and chimpanzees. 12:30 – A recent article by Dr. Hecht and colleagues on the evolutionary neuroscience of domestication.   13:00 – For discussions of the encephalization quotient (aka EQ) and of human brain evolution, see our previous episodes here and here. 15:00 – The classic paper on the “expensive tissue hypothesis.” 22:00 – An article about the role of meat in human evolution; an article about the role of tubers. The cooking hypothesis is most strongly associated with Richard Wrangham and his book, Catching Fire.  26:00 – A recent article on evidence for the widespread control of fire in human groups by around 400,000 years ago. 31:30 – A paper on how fermenting cassava reduces its toxicity. 38:30 – There have been various claims in the ethnographic literature that the control of fire has been lost among small groups, such as in Tasmania. See footnote 2 in this article. 44:30 – A popular article about kiviaq.  45:00 – The article from the New Yorker, by Rebecca Mead, about the foodways of the Faroe Islands.  53:00 – For more discussion of the so-called drunken monkey hypothesis, see our previous episode about intoxication.   1:00:30 – A popular article about hákarl, which is fermented Greenland shark.   Recommendations The Botany of Desire, by Michael Pollan The Art of Fermentation, by Sandor Katz Wild Fermentation, by Sandor Katz “How humans evolved large brains,” by Karin Isler & Carel van Schaik   Many Minds is a project of the Diverse Intelligences Summer Institute, which is made possible by a generous grant from the John Templeton Foundation to Indiana University. The show is hosted and produced by Kensy Cooperrider, with help from Assistant Producer Urte Laukaityte and with creative support from DISI Directors Erica Cartmill and Jacob Foster. Our artwork is by Ben Oldroyd. Our transcripts are created by Sarah Dopierala. Subscribe to Many Minds on Apple, Stitcher, Spotify, Pocket Casts, Google Play, or wherever you listen to podcasts. You can also now subscribe to the Many Minds newsletter here! We welcome your comments, questions, and suggestions. Feel free to email us at: manymindspodcast@gmail.com.  For updates about the show, visit our website or follow us on Twitter (@ManyMindsPod) or Bluesky (@manymindspod.bsky.social).

That one hit is from Australian Traveller: “30 of the best bars in Sydney right now.”

What does it mean to recognize that so much of the world has become “anti-microbial”? Why is it that some bacteria make us sick while others are vital to our wellbeing? And how can we understand social transformation as a form of fermentation?In this episode, we are joined by fermentation revivalist Sandor Katz, who guides us through the foundations of what fermentation is.Sink into this discussion as we explore the ways that wild fermentation invites us to deepen our relationship to place and our local environments.We welcome you to…tune in and subscribe to Green Dreamer via Spotify or any podcast app;and subscribe to kaméa's newsletter here to stay posted on our latest interviews.