Podcasts about Fermentation

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

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

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

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

Anthropologist Dr. Bill Schindler went from dangerous wrestling weight cuts to unlocking the secrets of human survival through food processing. In this conversation, he explains why every plant on Earth contains toxins, how our ancestors developed technologies to make food safe and nutritious, and why modern food processing has gone dangerously wrong.Learn the truth about potatoes (hint: peel them), why fermentation was humanity's greatest innovation, and how a traditional restaurant is proving that ancestral food wisdom can work in the modern world. Schindler shares jaw-dropping stories from his travels with indigenous communities, from toxic manioc processing in Brazil to ancient cheese-making techniques that will change how you think about dairy.This isn't about going paleo or living like a caveman. It's about understanding that we have 300,000-year-old bodies trying to survive in a modern food system that prioritizes profit over nutrition. The solution isn't going backward, but applying ancient wisdom to contemporary life.Whether you're struggling with health issues, curious about human evolution, or simply want to understand why your relationship with food feels broken, this conversation provides answers that textbooks miss and doctors don't teach.BIG IDEA"We have literally over millions of years out eaten our digestive tract, and we require many of those technologies in our food system in order to transform raw materials into something that can actually nourish these bodies that we have today."Contact InfoBook: Eat Like a HumanInstagram: @drbillschindlerFacebook: @drbillschindlerWebsite: www.modernstoneage.comSend Dr. Ovadia a Text Message. (If you want a response, you must include your contact information.) Dr. Ovadia cannot respond here. To contact his team, please send an email to team@ifixhearts.com Like what you hear? Head over to IFixHearts.com/book to grab a copy of my book, Stay Off My Operating Table. Ready to go deeper? Talk to someone from my team at IFixHearts.com/talk.Stay Off My Operating Table on X: Dr. Ovadia: @iFixHearts Jack Heald: @JackHeald5 Learn more: Stay Off My Operating Table on Amazon Take Dr. Ovadia's metabolic health quiz: iFixHearts Dr. Ovadia's website: Ovadia Heart Health Jack Heald's website: CultYourBrand.com Theme Song : Rage AgainstWritten & Performed by Logan Gritton & Colin Gailey(c) 2016 Mercury Retro RecordingsAny use of this intellectual property for text and data mining or computational analysis including as training material for artificial intelligence systems is strictly prohibited without express written consent from Dr. Philip Ovadia.

Dans ce 24e épisode hors-série du Pod'capsuleur, direction l'Alsace, et plus précisément Obernai, où le Lycée agricole a marqué l'histoire du houblon français en devenant, dès 2010, le premier producteur de houblon bio dans l'Hexagone. Alors que la récolte 2025 vient de s'achever, dans un contexte de marché du bio fragilisé, nous nous penchons sur les défis et les espoirs de cette filière.Rencontre avec : Antoine Wuchner, directeur commercial au Comptoir Agricole,Freddy Merkling, directeur d'exploitation du Lycée agricole d'Obernai,Véronique Stangret, responsable du projet 'Houblonnière de rupture'.Cet épisode hors série du Pod'capsuleur vous est proposé dans le cadre d'un partenariat avec le Comptoir Agricole.

Today I'm sharing the second in my two part conversation with cacao agronomist Sarah Bharath about cacao farming and fermentation and some overlaps with beer. You can listen to part one of the conversation here.Listen in as Sarah and I discuss these topics! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Curro Polo is currently pursuing an industrial PhD in the Basque Culinary Center program, with the academic guidance of Harvard University. His research project is taking place at Ama Brewery, where he is on the R&D team with Chef Ramón... The post Modeling Fermentation Through Open Science, with Curro Polo appeared first on 'Booch News.

375 ans. Ça fait 375 ans que le rhum nous émerveille.Son pays d'origine ? La Barbade.Et c'est le sujet de notre podcast de cette semaine avec Eau-de-vie. Puisque l'incontournable Alexandre Gabriel a bien voulu venir nous parler de l'une de ses dernières pépites :Stade's Rum, produit par la West Indies Rum Distillery.Découvrez un univers et un produit aussi passionnant historiquement que gustativement.---Dans cet épisode, Alexandre Gabriel partage son parcours fascinant dans l'univers des spiritueux, en particulier le rhum. Il évoque ses premières expériences avec le rhum, son amour pour les terroirs, et l'importance de la distillation et de la fermentation. Il présente également la distillerie West Indies, son histoire, et les spécificités des alambics utilisés pour créer des rhums uniques. Dans cet échange, Alexandre Gabriel partage son expertise sur la distillation et la fermentation du rhum, en mettant l'accent sur l'importance du savoir-faire traditionnel et des techniques innovantes. Il discute également du lancement de sa nouvelle marque, Stade's Rum, et des différentes expériences gustatives qu'elle propose, tout en soulignant l'importance de l'émotion dans la dégustation de rhum.Pour en savoir plus sur Stade's Rum

Today on the show, I am joined by two magical women whose work has woven into my world in a special way. In the first half of the show I get to speak with Odeya Nini, a Los Angeles based interdisciplinary vocalist and composer. At the locus of her interests are performance practices, gesture, textural harmony, tonal animation, and the illumination of minute sounds, in works spanning chamber music to vocal pieces and collages of musique concrète. Her solo vocal work extends the dimension and expression of the voice and body, creating a sonic and physical panorama of silence to noise and tenderness to grandeur.Odeya's work has been presented at venues and festivals across the US and internationally, such as The LA Phil, Merkin Concert Hall, The Broad Museum, and MONA from Los Angeles to Australia, Mongolia, Madagascar and Vietnam. Her solo performance of I See You was included in the The New Yorker's 10 notable performances of 2021. Odeya is also a member of the 3 time Grammy nominated ensemble Wild Up and is the founder of Free The Voice, leading vocal sound meditations, workshops and retreats exploring the transformative and healing qualities of embodying the voice.Odeya holds a BFA from the New School for Jazz and Contemporary Music and an MFA in composition from California Institute of the Arts. She's joining me by way of Zoom today for our talk, but she'll be in Kingston soon, September 24th actually and offering HEALING VOICE OF DEEP RELEASE: A VOCAL EMBODIMENT WORKSHOP prior to Kelli Scarr's Greater Mysteries Cave Experiences at the Widow Jane Mine September 26 and 27.Then in the second half of the show, I am joined by Tanya Himeji Romero, a multi-disciplinary artist and energetic alchemist whose vision for over a decade has materialized in her work and devotional practices as a forest farmer, plant steward and intuitive culinary herbalist. While she believes any medium can be used to communicate our creativity, reverence and inherent connection, she is especially devoted to the realms of nourishment inspired by that which activates and attunes the inherent potential of our bodies as instrument, vessel and channel.She has worked as a creative director in the fashion industry, as a team manager for the world's largest wild simulated ginseng farm, in botanical product development and manufacturing, as well as a farmer and as a cook. The guidance of nature has led her home to her calling as a conduit for plant medicines to be regeneratively utilized in this world. All being is relatedness and at heart, we all desire to be heard, seen and respected. This is the reality she communicates and cultivates within her work.Amongst other offerings here in the Hudson Valley, she is also a collaborator to Kelli Scarr's Greater Mysteries Cave Experiences and will be offering an opportunity to nourish oneself and connect with EATING FROM THE TREE OF KIN - AN INTEGRATION NOURISHMENT EXPERIENCE on September 28th at The Bridge in Kingston. An intimate gathering of intentional co-nourishment to bridge and create greater integration in our relational field. Next up Tanya is offering sacred conscessions at the Misery Mother music and more gathering at The Local on October 24th.Today's show was engineered by Ian Seda from Radiokingston.org.Our show music is from Shana Falana!Feel free to email me, say hello: she@iwantwhatshehas.org** Please: SUBSCRIBE to the pod and leave a REVIEW wherever you are listening, it helps other users FIND IThttp://iwantwhatshehas.org/podcastITUNES | SPOTIFYITUNES: https://itunes.apple.com/us/podcast/i-want-what-she-has/id1451648361?mt=2SPOTIFY:https://open.spotify.com/show/77pmJwS2q9vTywz7Uhiyff?si=G2eYCjLjT3KltgdfA6XXCAFollow:INSTAGRAM * https://www.instagram.com/iwantwhatshehaspodcast/FACEBOOK * https://www.facebook.com/iwantwhatshehaspodcast

Send us a textRebekah Neeley from Neeley Family Distillery joins us to share their latest innovations and a tasting of uniquely finished whiskeys from their Sparta, Kentucky distillery. From their upcoming three-chamber still to award-winning experimental finishes, Rebecca demonstrates why small, family-owned distilleries are at the forefront of bourbon innovation.• Neely is installing a three-chamber still, becoming only the fourth operational one in the world• Cypress fermenters impart the distinct "Neely funk" that distinguishes their flavor profile• Their absinthe has won three consecutive double golds and a platinum medal• Rebekah guides us through tastings of sake-finished bourbon, sauternes finish, tequila finish, and acacia wood finish• The distillery offers quarter and half barrel picks to make barrel selection more accessible• Rebekah's first official blend showcases her blending skills and understanding of everyday bourbon drinkers• Visitors can fill their own bottles and personalize labels at the distillery• Located at Exit 55 off Interstate 71 between Louisville and CincinnatiRemember to stop by Neeley Family Distillery when traveling - they have rocking chairs, a cigar area, and some of the cleanest bathrooms around. Live your life uncut and unfiltered.Venture into the heart of Kentucky bourbon country as we sit down with Rebekah Neeley at the speakeasy of Neeley Family Distillery. This episode uncorks the fascinating evolution of a craft distillery that's balancing tradition with bold innovation.Rebekah shares exciting news about their upcoming three-chamber still installation—set to make them only the fourth distillery in the world with this equipment. The "Icon," as it's officially named, will produce heavier, more viscous distillate that opens new possibilities for their whiskey portfolio. We explore why Neely maintains cypress fermenters when many have switched to stainless steel, and how these wooden vessels create what Rebekah calls "the Neeley funk"—that distinctive character that makes their spirits uniquely theirs.The heart of our visit features an extraordinary tasting journey through Neely's experimental finished whiskeys. Rebekah guides us through their sake barrel-finished four-grain bourbon with delicate melon notes, an award-winning sauternes finish, a complex tequila-finished expression with chocolate and berry characteristics, and perhaps most surprisingly, an acacia wood-finished bourbon with barbecue-like qualities. We also sample Rebecca's first official blend—a carefully crafted seven-barrel marriage designed as an approachable daily sipper.What makes Neeley special extends beyond the liquid. Their quarter and half-barrel options make single barrel selections accessible to smaller groups, while their fill-your-own-bottle program creates meaningful personalized experiences for visitors. Rebekah shares touching stories of how this simple offering has created powerful moments—from future 21st birthday gifts to heartfelt thank-you presents for hospital staff.Whether you're planning your Kentucky bourbon trail adventure or simply seeking inspiration from craft distilling innovation, join us for this deep dive into what makes small, family-owned distilleries the creative heartbeat of American whiskey. Subscribe now and discover your next bourbon adventure! Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Levain, kombucha, kefir, tofu ademe, tempeh, miso, ginger beer, tsukemono? Incongrus et presque suspects, les produits fermentés se sont fait une place dans notre vocabulaire comme dans nos cuisines, ou plutôt précisons : les cafés, thés, et autres yaourts – fermentés – qui s'y trouvaient déjà sont maintenant savourés en connaissance de cause et sur les étagères se sont glissés les petits « nouveaux » mis en lumière notamment par les réseaux sociaux. Aujourd'hui, micro-organismes et levures ne font plus tordre le nez, ils intriguent, se découvrent et s'immiscent de plus en plus dans nos vies : par goût, les saveurs apportées sont inimitables, addictives et universelles. Pour la santé, les études sur le microbiote et l'intestin ont clairement rangé les microbes et levures dans le camp des alliés. Pour partager bien sûr : la fermentation se partage, les ferments à proprement parler se donnent et s'échangent, les savoir-faire comme l'apprentissage se font collectivement, tout comme les préparations de Kimchi pour l'année ou… les vendanges !  La première invitée venue parler de fermentation un jour de printemps 2017 dans le Goût du monde est la journaliste Marie-Claire Frédéric. Passionnée de fermentation, formatrice, pionnière et précurseur en France, notamment par son livre « Ni cru ni cuit », une référence publiée aux éditions Alma, Marie-Claire est revenue parler du chemin parcouru en bientôt 10 ans de fermentation, et du regard porté sur cette ancestrale et délicieuse méthode de conservation. L'occasion d'un dernier livre, L'école de la fermentation qui paraît le 25 septembre 2025 aux éditions Alternative, Ni cru Ni cuit est lui sorti en format poche aux éditions Tallandier. Son site internet. Marie-Claire Frédéric a publié de nombreux ouvrages autour de la fermentation, aux éditions Alternatives, dont Aliments fermentés aliments santé, ou encore boissons fermentées naturelles. Les photographies sont de Guillaume Stutin. Marie-Claire propose des ateliers et des formations, elle intervient également dans les écoles et en entreprise.   Pour aller plus loin : - Le festival Ummamiamm à la communale à Saint-Ouen, organisé par l'association Fervent Ferment - Jemel Ghroum, fondateur de l'association fervent ferment.  - Sebastien de Roany - Révolution fermentation de Jean-Luc Henry au Québec - My Fermentation Coffee de Hugo Chaise 3, rue Saint Bon à Paris - Levain : avec Valérie Zanon, autrice de 3 livres autour du levain, aux éditions Alternatives. L'incontournable : Levain, pour faire ses premiers pas, puis Levain gourmand et Mes supers pains au levain. Sur instagram - Pain, création et fermentation, laissez-vous emporter par l'univers de Justine Lebas - Malika Nguon, cuisinière, et autrice : « La fermentation au quotidien » après « Cuisine et fermentation » vous aident à cuisiner les produits que vous aurez fermentés - Le guide de la fermentation du Noma de René Redzepi, éditions du Chêne - Fermentation ! ou encore Le tour du monde de la fermentation, aux éditions Terre Vivante, fermentation naturelle publié en 2003 et réédité en 2023 chez Ulmer, de Sandor Ellis Katz - Fermentation rébellion, de Uyen Do, éditions Équateur  - L'art de la fermentation, de Luna Kiung et Camille Oger, éditions la Plage - Invisibles,10 façons de les préparer de Luna Kyung, aux éditions de l'Epure.   À écouter : - La fermentation en Afrique subsaharienne  - Mouneh  - À la rencontre de notre microbiote.   Programmation musicale : Flat Tire, de Kendra Morris.   En images   La recette Pikliz Recette issue du livre « L'école de la fermentation », de Marie-Claire Frédéric aux éditions Alternatives (Septembre 2025). Photographies : Guillaume Stutin.

East Harlem leaders want to repurpose a long-forgotten rail station to link the incoming Second Avenue subway to the neighborhood's Metro North stop. Meanwhile, the Trump administration has floated federal control of the 9/11 Memorial & Museum, and WNYC's Hannah Frishberg reports on how local officials and first responders are reacting. Plus, GrowNYC will host a free Fermentation Fest at the Union Square Greenmarket on Friday, with fermentation expert Sandor Katz and Norwich Meadows Farm co-owner Zaid Kurdieh joining us to preview the event.

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

Cacao agronomist Sarah Bharath has become one of my closest friends in the craft chocolate world, and she's been on Bean to Barstool a couple times before. (You can listen to those conversations here and here.) Today I'm sharing the first of a two part conversation Sarah and I had recently about cacao farming and fermentation. Rather than getting technical (though there is certainly a lot of science here), the conversation was more philosophical, as we discuss the challenges and opportunities offered by small-holder farms in the cacao space. Farmers need to make money to live, and that means efficiency and predictability are easy to prioritize. But those goals might be at odds with soil health, long-term plant health, and the ultimately goals of cacao production: flavor and complexity. How do we reconcile these? And what do we do with the tension in craft chocolate and other artisan food and drink industries between the romance of terroir and agricultural variability and the need for consistency and agronomic predictability?Listen in as Sarah and I discuss these topics! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

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

On Episode #180 of the PricePlow Podcast, Mike and Ben venture into the heart of Manhattan to visit Helaina, where they sit down with Dan DeMarino, Business Development Director, and Anthony Clark, Chief Technology Officer, for an in-depth exploration of precision fermentation technology and effera™ human-equivalent lactoferrin. This conversation provides a fascinating behind-the-scenes look at the science and engineering that makes effera™ possible, from Anthony's revolutionary 5-week development cycles that compress what traditionally took 15 weeks, to the sophisticated machine learning models analyzing 170 million data points. We explore how Helaina has transformed precision fermentation from a months-long process into a predictable engineering paradigm, enabling rapid innovation in bioactive protein development. The Future is Now: How Precision Fermentation will Change the World Alongside Anthony's technological prowess, Dan brings his extensive supplement industry experience across several categories to discuss the commercial applications of human lactoferrin. The conversation reveals clinical data showing that effera™ is recognized by the body as "self" with no antibody development, while bovine lactoferrin triggers immune responses. The biggest question is how to best get the word out there for this phenomenal ingredient. From iron regulation mechanisms to women's health applications, gut health formulations, and the future of human bioactive proteins, this episode showcases why effera™ represents a paradigm shift in nutritional science. https://blog.priceplow.com/podcast/helaina-effera-precision-fermentation-180 Video: Inside Helaina's Manhattan Lab with Dan DeMarino & Anthony Clark https://www.youtube.com/watch?v=3mh0im0b_eo Detailed Show Notes: Precision Fermentation Meets Supplement Innovation (0:00) – Introductions: Meeting the Science and Business Leaders Previous Episode: Laura Katz: Helaina's Founder on Human-Identical Lactoferrin - Episode #167 Thank you to Dan and Anthony for providing an insider's look at the science and engineering behind effera™ and sharing their expertise in both precision fermentation technology and supplement industry applications. This conversation demonstrates how breakthrough biotechnology combined with deep industry knowledge can create ingredients that fundamentally advance human nutrition. From Anthony's revolutionary development cycles to Dan's practical formulation insights, Helaina is positioned to lead the transformation from animal-derived to human-identical bioactive proteins. The clinical evidence supporting effera™'s superior biocompatibility, combined with the scalable manufacturing platform, suggests we're witnessing the early stages of a major shift in how we approach nutritional supplementation. Subscribe to the PricePlow Podcast for more conversations with the scientists and entrepreneurs reshaping the supplement industry through innovation and evidence-based development -- we have another episode from this trip coming that includes Laura and Pam! All PricePlow Articles Mentioning *effera™*

No episódio de hoje do Brassagem Forte, Henrique Boaventura recebe Ingrid Matos para mergulhar no universo das Mixed-Fermentation Sour Beers. Conversamos sobre o que define esse estilo no BJCP, quais são as bases ideais, como trabalhar com blends e cepas isoladas, a importância do controle de fermentação e até o papel da madeira na construção de complexidade. Para fechar, Ingrid compartilha uma receita prática para quem quer se aventurar nesse estilo desafiador.

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In diesem Interview verrät Dr. Christiane Hirschhäuser, welche oft übersehenen Faktoren entscheidend für die hormonelle Balance und Frauengesundheit sind. Sie spricht über überraschende Zusammenhänge zwischen Ernährung, Vitalstoffen und einem möglichen Schutz vor Brustkrebs. Wer erfahren möchte, welche einfachen Schritte jede Frau sofort umsetzen kann, sollte dieses Gespräch nicht verpassen.Dr. Hirschhäuser spricht folgende Nährstoffe an:

WE chat about making those amazing summer veggies last year round! PLus we are joined by fermentation expert Terry Walters! Get her newest book "Nourish" at www.terrywalters.net

In today's episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production. Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he's now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he's a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences. "I wanted to put a bunch of flair in there, make it all pretty and nice, and it's really just idiot proof. Repetitive. So you're saying I am doing this. This is why I'm doing this. I'm going to do this again. And then this is why I'm doing this.” ~Greg Hill Today on Consuming the Craft:·     Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry.·     Greg's PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce.·     Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory.·     Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops.·     Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard's recovery.·     Cider isn't just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall.·     The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences.·     Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community. Contact for Greg Hill: Urban Orchard Cidery: https://www.urbanorchardcider.com/For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation Resources Mentioned: o  Urban Orchard Cideryo  Highland Brewing Companyo  New Belgium Brewing Company (for pilot system donation)o  AB Tech Brewing, Distillation, and Fermentation Programo  Diablo cider from Urban Orchardo  Agua de Bolivia herbal liqueur 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 the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

This is an episode that provides an entry point into the speculations about the future. It provides an entry into the world of investors, researchers and those that are constructing the future inside the labs. Here are some search terms for you to explore these areas:Precision fermentationTony SebaRay Kurzweil (Invention - A Life a book by James Dyson Apple in China the book by Patrick McGeeYou tube search terms and playlists: Tony Seba - https://youtube.com/playlist?list=PLU7nrcTLINEQ_Lo0SPRRAGgaCg7kQ0LJy&si=RSGnKvIgWPPOc0pSPrecision FermentationMolecular GastronomyANT - Actor Network TheorySCOT - Social Construction of TechnologyThe Social Object Book - https://www.intellectbooks.com/the-social-object

Join us for an exciting episode of the EmbellishPod as we dive deep into the world of Puerto Rican rum with two incredible guests from Don Q! In this episode, we chat with Sylvia Santiago, Senior Vice President of Manufacturing, and Liza Cordero, Master Blender, to uncover the secrets behind Don Q's exceptional rum. Episode Highlights: Introduction to Don Q: Learn about the origins of the brand and why it was named after Don Quixote. The Importance of Water: Discover how the Rio Inuban's water contributes to Don Q's distinctive rum character. Fermentation and Distillation: Understand the role of proprietary yeast and the meticulous process of fermentation and distillation. Molasses Selection: Get insights into how Don Q selects the perfect sugarcane molasses for their rum. Aging and Blending: Explore the art of aging and blending rum, and how Don Q maintains its high standards. Innovation and Tradition: Hear about Don Q's approach to balancing traditional methods with innovative techniques. Solera System: Learn about the unique Solera system used in aging some of Don Q's finest rums. Climate Impact: Discuss the effects of climate change on rum aging and how Don Q adapts to these changes. Product Line: Get a sneak peek into Don Q's current and upcoming products, including the highly anticipated Pedro Jimenez double-aged rum. Connect with Us: Email: embellishpod@gmail.com Instagram: @embellishpod TikTok: @embellishpod Website: www.embellishpod.com Don't forget to subscribe to the EmbellishPod on your favorite podcast platform and check out the video version on YouTube. If you enjoy the episode, please leave us a review and share it with your friends!   #PuertoRicanRum #DonQRum #RumMaking #Podcast #EmbellishPod #Spirits #Distillation #AgingRum #RumBlending #CraftSpirits #RumLovers

The world of coffee shops is fueled by the world of coffee farmers. For as long as coffee has been grown, the people who pursue the cultivation of the product we cultivate community around in the cafe have struggled and survive based on their ability to band together, invest in the land, one another, and innovate methods to secure their future.  Today we get he distinct honor of talk with someone whose efforts have produced many different opportunities to advance the thriving of farmers and provides a model that can be spread to other farms as well.  I am please to welcome, Felipe Sardi!  Felipe is the Founder and CEO of El Green Hub, a business ecosystem dedicated to environmental regeneration, sustainability, and innovation within the specialty coffee value chain. With operations in multiple countries, El Green Hub brings together companies that span coffee production, international trade, retail, and financial services. By empowering small-scale producers across Latin America through sustainable practices and financial inclusion, they drive meaningful economic and social change in rural communities. Their journey began with La Palma y el Tucán, a small farm in Cundinamarca that transformed from degraded land into a thriving ecosystem where specialty coffee flourishes alongside restored biodiversity. This living laboratory proved that regenerative agriculture works—inspiring business models that have since grown into significant enterprises across the coffee and agricultural sectors Born and raised in Colombia within an entrepreneurial family, Felipe developed a deep appreciation for hard work, innovation, and purpose-driven business. He graduated from Los Nogales High School in Bogotá (1996) and went on to earn a Bachelor's in Finance from Tulane University in New Orleans (2001). His commitment to sustainable agriculture led me to pursue a Graduate Certificate in Agricultural Sciences from the University of Melbourne and a Permaculture Design Certificate from the Permaculture Research Institute in Australia. In this episode we will talk about:  The genesis of Felipe's coffee journey De-commoditizing coffee The role of terroir, genetics, and processing in coffee innovation The bio-innovative process and its impact on coffee profiles Responsible innovation and collaboration with farmers The lactic acid process and its reception in the coffee world The significance of terroir in maintaining coffee's unique identity Felipe's vision for co-creating the next wave of coffee with roasters and consumers     Related episodes! 477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Sustainability Series #1 : The Farm 251 : Fermentation and the Future of Farming w/ Lucia Solis   KEY HOLDER COACHING GROUPS!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

Join us for a deliciously fun episode as Julius Fiedler - filmmaker turned food creator and author - shares his passion for slow food, naturally plant-based recipes, global culinary adventures, and the stories behind the world's most memorable dishes. From the art of fermentation (and a few kitchen disasters) to the secrets of authentic recipes and the joy of cooking with humble ingredients, Julius takes us on a journey through tradition, travel, and taste. Discover why slow food matters, how culinary traditions are preserved, and what happens when you try to recreate street food classics at home. Plus, Julius reveals his favourite dishes, guilty pleasures, and the one ingredient he pretends to like. Whether you're a seasoned foodie or just love a good story, this episode will inspire you to savour every bite, and maybe even dust off your pressure cooker. Julius Fiedler is a filmmaker-turned-content-creator dedicated to promoting a natural, unprocessed approach to plant-based food. After moving from Germany to the UK in 2017, his journey took off during the Covid pandemic with free online sourdough classes as “Baking Hermann.” He later worked as a food stylist at Jamie Oliver HQ before building his own platforms. Now, his videos reach millions across Instagram, TikTok, and YouTube, sharing traditional vegan techniques learned from local cooks worldwide. A Slow Food ambassador, Julius believes food should align with nature and sustainability. Naturally Vegan is his debut book. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mark 2:18-22 18 Now John's disciples and the Pharisees were fasting. Some people came and asked Jesus, "How is it that John's disciples and the disciples of the Pharisees are fasting, but yours are not?" 19 Jesus answered, "How can the guests of the bridegroom fast while he is with them? They cannot, so long as they have him with them 20 But the time will come when the bridegroom will be taken away from them, and on that day they will fast. 21 No one sews a patch of unshrunk cloth on an old garment. If he does, the new piece will pull away from the old, making the tear worse. 22 And no one pours new wine into old wineskins. If he does, the wine will burst the skins, and both the wine and the wineskins will be ruined. No, he pours new wine into new wineskins." Lesson Notes The Presence of Jesus is Cause for Celebration Just as no one fasts at a wedding feast, the disciples rejoiced because the Bridegroom (Jesus) was with them. Our faith is not primarily about rules, but about enjoying the presence of Christ. Spiritual Disciplines Are Relational, Not Ritual Fasting and other practices are not meant to prove our holiness but to draw us closer to Jesus. They shift from “religion-driven” to “relationship-driven.” God is Not in the Tailoring Business—He Creates Something New Jesus didn't come to patch up old garments but to make us new creations. Christianity is not about self-improvement but transformation through Christ. The Holy Spirit Fills and Expands Us Like fermentation, the Spirit produces fruit within us—love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control. This inner change expands our capacity to live in God's kingdom. The Kingdom of God Redefines Expectations Jesus' ministry of feasting with sinners broke religious categories. The kingdom isn't about separation but about transformation through God's presence and Spirit. Discussion Questions 1. In what ways might we sometimes treat faith as a ritual rather than a relationship, and how can we shift our mindset away from performance and to presence with Jesus? 2. Jesus compared being in His presence to a wedding feast. What does it look like to live with a sense of celebration and joy in our daily lives? 3. How do you personally recognize when your “old garments” (old ways, old habits, old identities) need to be replaced with the “new clothing” of Christ? 4. The Holy Spirit works in us like fermentation, slowly transforming us. Which fruit of the Spirit do you most long to see expand in your life right now? 5. Jesus' willingness to eat with sinners challenged the religious culture of His day. Who might we be hesitant to sit at the table with, and how does the kingdom of God challenge that hesitation?

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

Welcome back to another episode of the Veg Grower Podcast, where I share what's happening on my allotment and in my kitchen garden here in Littlehampton, West Sussex. This week has been a busy one with summer pruning, experimenting with soil testing, and answering a brilliant listener question about fermentation. Allotment Update – Summer Pruning The bank holiday weekend gave me extra time on the plot, and I've focused on summer pruning. Stone fruits like cherries and plums can't be pruned in winter, so this is the time to give them attention. Starting with dead, diseased, or damaged wood, I worked through shaping the trees and preventing crossing branches. Apples and pears also had a light tidy-up to keep them healthy. It always feels counterintuitive to cut branches off, but it makes such a big difference to the harvest. I mention a good book I ahve found for pruning and this book canbe found here. Kitchen Garden – Soil Testing Back at home, I carried out a soil test to find out exactly what my soil needs. Using a simple kit, I discovered my soil is slightly alkaline (perfect for brassicas), potassium and phosphorus levels are fine, but nitrogen is low. That explains why leafy crops sometimes struggle. To address this, I'll be sowing field beans as a green manure this winter – a natural way to add nitrogen back into the soil. The test kit used can be found here. Chef Scott's recipe of the week. The harvests continue to be plentiful – tomatoes, chillies, aubergines, cabbages, and more. Chef Scott has also shared a delicious recipe: roasted greengages with star anise and orange, served with vanilla mascarpone and pistachios. If you don't have greengages, plums will work perfectly too. Listener Question – Fermentation Mark from Musselburgh asked if I'd ever tried fermentation as a storage method. I've dabbled – ciders and wines worked well, sauerkraut less so! But fermentation is one of the oldest ways to preserve food and it's making a comeback. Sauerkraut, kimchi, and fermented pickles not only extend the life of our harvests but are also great for gut health. With food prices rising, it's a skill I'm keen to revisit and explore more seriously. Final Thoughts From pruning trees to testing soil and learning old preservation skills, it's been a week of both science and tradition in the garden. If you've got your own fermentation stories, or if you've tried a soil test, I'd love to hear from you.

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

Gut health through traditional foods isn't a trend—it's a return to ancestral wisdom.  

00:46 Electrochemical fusionResearchers have used electrochemistry to increase the rates of nuclear fusion reactions in a desktop reactor. Fusion energy promises abundant clean energy, but fusion events are rare, hindering progress. Now, inspired by the controversial claim of cold fusion, researchers used electrochemistry to get palladium to absorb more deuterium ions, that are used in fusion. When a beam of deuterium was fired at the deuterium-filled palladium, they saw a 15% increase in fusion events. They did not get more energy than they put in, but the authors believe this is a step towards enhancing fusion energy and shows the promise of electrochemical techniques.Research Article: Chen et al.News and Views: Low-energy nuclear fusion boosted by electrochemistry10:06 Research HighlightsDo ants hold the key to better teamwork? — plus, the coins that hint at extensive hidden trade networks in southeast Asia.Research Highlight: Super-efficient teamwork is possible — if you're an antResearch Highlight: Ancient coins unveil web of trade across southeast Asia12:31 The microbial taste of chocolateChocolate gets its best tastes from microbes, according to a new study. Fermentation of cocoa beans helps create chocolate tastes but not much has been known about the process. Now, the temperature, pH and microbes involved have been identified and the researchers showed how it would be possible to manipulate these to produce premium chocolate flavours.News: Why chocolate tastes so good: microbes that fine-tune its flavourSubscribe to Nature Briefing, an unmissable daily round-up of science news, opinion and analysis free in your inbox every weekday. Hosted on Acast. See acast.com/privacy for more information.

Dans le cadre de notre semaine spéciale de replay [L'envers du verre], (re)écoutez l'épisode [#47 - Kefir, Kombucha : faut-il croire au miracle des boissons fermentées ? avec Pierre Faudot].Les boissons fermentées comme le kéfir ou le kombucha ont la cote. Et de fait, on leur prête 1001 vertus: Elles seraient bonnes pour l'immunité , riches en vitamines et minéraux, très savoureuses…Mais que sont-elles vraiment? D'où viennent-elles? Peut-on les consommer sans risque, même lorsqu'elles sont fabriquées à la maison? Faut-il les intégrer dans notre quotidien et en faire notre ami détox après les fêtes?Pour décrypter les vertus et les interrogations que soulèvent le Kombucha et le Kefir, Fanny Giansetto interview Pierre Faudot dit Bel, co-fondateur de l'entreprise Archipel qui fabrique un kombucha 100% français et est l'auteur du passionnant livre Kefir & kombucha. L'atelier de polyfermentation.

Budde, Joachim www.deutschlandfunk.de, Forschung aktuell

Krauter, Ralf www.deutschlandfunk.de, Forschung aktuell

What if one of the world's dirtiest industrial processes could be reinvented—by microbes? Textile dyeing causes 20% of global water pollution, but Colorifix CEO Orr Yarkoni is flipping the script. In this episode, he explains how engineered microbes are replacing toxic dye chemicals with clean, modular, biological systems. Learn how Colorifix built a scalable, sustainable solution for color production—cutting carbon, chemicals, and water use—while tackling global supply chains and navigating complex GMO regulations. Tune in as biology rewrites the future of fashion.---Hey Climate Tech enthusiasts! Searching for new podcasts on sustainability? Check out the Leaders on a Mission podcast, where I interview climate tech leaders who are shaking up the industry and bringing us the next big thing in sustainable solutions. Join me for a deep dive into the future of green innovation exploring the highs, lows, and everything in between of pioneering new technologies.Get an exclusive insight into how these leaders started up their journey, and how their cutting edge products will make a real impact. Tune in on…YouTube: https://www.youtube.com/@leadersonamissionNet0Spotify: https://open.spotify.com/show/7o41ubdkzChAzD9C53xH82Apple Podcasts: https://podcasts.apple.com/us/podcast/leaders-on-a-mission/id1532211726…to listen to the latest episodes!Timestamps:00:56 – Biology vs. chemical dyeing04:07 – Origins: arsenic biosensor to fashion07:22 – Why textile dyeing is broken12:05 – Mapping the supply chain19:36 – Modular bioreactors for scale23:44 – Fermentation hardware breakthrough28:15 – The challenge of making black32:44 – Strategic backing from IKEA & H&M34:54 – Scaling globally, sustainably40:44 – GMO regulation bottlenecksUseful links: Colorfix website: https://www.colorifix.com/Colorfix's LinkedIn: https://www.linkedin.com/company/colorfix/Orr Yarkoni's LinkedIn: https://www.linkedin.com/in/orr-yarkoni-48653095/Leaders on a Mission website: https://cs-partners.net/podcasts/Simon Leich's LinkedIn: https://www.linkedin.com/in/executive-talent-headhunter-agtech-foodtech-agrifoodtech-agritech/

George Fredenham—aka Flavour Fred—chef, forager, fermenter, and former co-owner of The Foragers at The Verulam Arms in St Albans is this episode's guest. Known for turning hedgerow finds into award-winning dishes and wild cocktails, George now runs foraging walks, woodland feasts, and fermentation workshops, blending deep ecological knowledge with a flair for flavour. We talk about his journey with wild food and how he's teaching others to find, cook, and preserve the edible abundance all around them. Links www.flavourfred.com Instagram @flavourfred Other episodes if you liked this one: Episode 32: Foraging with Michael Wachter Synopsis: Sarah Wilson speaks with Michael Wachter, a seasoned forager and gardener from East Sussex (formerly at Great Dixter), about living sustainably off the land. Michael shares insights from his remote-island-living experiences in Germany, guiding listeners through foraging in gardens, coastal areas, and wild landscapes—while also cautioning on safety and ecological responsibility.  Listen here Episode 184: Forage for Mushrooms Without Dying Synopsis: This episode features Frank Hyman, a certified mushroom forager and educator, who guides listeners through the often-overlooked world of wild fungi. Frank covers essential topics like safe harvesting, identification, cooking uses, and common pitfalls such as soil contamination or misidentification. The episode balances practical tips with engaging anecdotes and humor. Roots and All Listen here Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall

In this episode, the Brew Strong team tackle the complex world of mixed fermentation (part 2). With so much information in the world of wild and sour beers, it took two episodes to cover this fascinating topic. Tune in to part two here and get ready to get wild! Learn more about your ad choices. Visit megaphone.fm/adchoices

My guest today is Tim Fronzek who is a co-founder of Nosh.bio https://www.nosh.bio/ based in Berlin, Germany. Plant-based protein has been gaining attention, particularly since the 2010s for our growing health and environmental concerns. However, various products in the market may not be as ideal as it was thought to be. Some are not so environmentally friendly in their manufacturing process, or undesirable compounds are created during the high level of processing of ingredients. Also, their flavors and textures may not be very satisfying. To conquer these issues, Tim came up with the idea of using Koji, the beneficial mold used to make a majority of traditional Japanese food. His company Nosh.bio has been offering protein made with koji since 2022 to global clients. In this episode, we will discuss how Tim discovered Koji's potential, the health benefits and sustainable nature of Koji protein, what diets are possible to keep our earth healthy and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Listen in on Cultivation Station while we chat with Dr. Brian DeDecker, the CEO of Biosystems.  The have developed cutting edge technology to make specific proteins for human health applications, from soybeans.

Essen ist Sprache. Tempelfood etwa, die rein pflanzliche, stille Küche der koreanischen Klöster, ist so etwas wie meditatives Kochen – reduziert, klar, achtsam, erzählt Andreas Heuberger, Head of Administration des Europäischen Auswärtigen Dienstes in Seoul. Gestaltung: Alexandra Mantler – Eine Eigenproduktion des ORF, gesendet in Ö1 am 05.08. 2025

Mike Keen came up with the idea of a kayak expedition off the coast of Greenland before he had any clue about how transformative it would be for his life and health and worldview! Today, he dives into what went down—what it was like eating the traditional Inuit diet (including fermented seal!), how his body responded to the kayaking and change in diet, and insights gathered by the microbiologists examining his stool samples (yes, his poop). Now, he has planned to explore more remote places and to continue diving into traditional diets to see how his body responds. A former chef, Mike now admits that he learned more from this experience kayaking around Greenland than from the many decades prior, when he was purchasing and preparing overly processed foods.   Visit Mike's website: eatyourenvironment.com Register for the Wise Traditions conference in Utah at wisetraditions.org Check out our sponsors: Paleovalley and Optimal Carnivore

Cauliflower wings are not wings. Unbecoming shirts. Massive amounts of citric acid. Alternative best wing conclusions and the worst named beer ever. Staying hydrated is responsible. Bald Bret and Teacher Bret. Once again, moderation is key. Send thoughts, requests, and complaints to BrewSkies779@gmail.com. Who's responsible for the garnish? Gnome is entering his busy season but is still taking on paid projects. Uber boosted beers. Unfinished hazy IPAs.    Reminder to show up at Higher Gravity Summit Park on Tuesday August 26, 2025 from 7-9PM EST to celebrate 4 years of podcastery with us! BYOP (IYKYK) Censored Count : https://www.youtube.com/watch?v=B-Wd-Q3F8KM Your New Morning Alarm : https://www.youtube.com/watch?v=enYdAxVcNZA Hulk Hogan as Mall Santa Recap : https://www.youtube.com/watch?v=HeYmvRktLuI ----- This episode covers the following shows : Barstool Perspective - 7/25/2025 The Weekly Pint - Ep 271 - It's a Lager Type of Summer Cincy Brew Dads (YouTube) - Barleycorn's Brewhouse: Just Wingin' It- From the Tap Ep 3 Craft Beer and Brewing (YouTube) - Finessing Flavor and Fermentation for a Fab Fruit Beer - https://www.youtube.com/watch?v=NY1Kqkvy0-0 ----- What we drank :  Mellotone Beer Project - Kuronami - Schwarzbier Masthead - IPA - IPA Butcher and the Brewer - Ophelia's Second Coming - Wheat Beer KCBC - Venomous Villains - West Coast IPA ----- Episode recorded on 7/29/2025 at our amazing podcast host, Higher Gravity Summit Park! https://highergravitycrafthaus.com/ Disclaimer: The views and opinions expressed by Truth, Beer, and Podsequences are those of the participants alone and do not necessarily reflect the views or opinions of any entities they may represent. ------  Links to everything at http://truthbeerpod.com/ or https://truthbeerpod.podbean.com/ Find us on all the social medias @ TruthBeerPod Email us at TruthBeerPod@gmail.com Subscribe, like, review, and share! Find all of our episodes on your favorite Podcast platform or https://www.youtube.com/@TruthBeerPod ! Buy us a pint!  If you'd like to support the show, you can do by clicking the "One-Time Donation" link at http://truthbeerpod.com ! If you want exclusive content, check out our Patreon!  https://www.patreon.com/TruthBeerPod If you'd like to be a show sponsor or even just a segment sponsor, let us know via email or hit us up on social media! ----- We want you to continue to be around to listen to all of our episodes.  If you're struggling, please reach out to a friend, family member, co-worker, or mental health professional.  If you don't feel comfortable talking to someone you know, please use one of the below resources to talk to someone who wants you around just as much as we do.   Call or Text 988 to reach the Suicide and Crisis Lifeline Chat with someone at 988lifeline.org http://www.988lifeline.org ----- Our Intro, Outro, and most of the "within the episode" music was provided by Gnome Creative. Check out www.GnomeCreative.com for all your audio, video, and imagery needs! @gnome__creative on Instagram @TheGnarlyGnome on Twitter https://thegnarlygnome.com/support http://gnomecreative.com http://instagram.com/gnome__creative http://www.twitter.com/TheGnarlyGnome

I'm so thrilled that my good friend (even though she doesn't acknowledge me as a good friend) LORENA EVANS is back on the show! Buckle up because it is time for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything […]

Dr. Steven Gundry joins Michael Rubino to reveal why America has never been sicker—and how three major changes from the 1970s triggered a wave of chronic illness we're still battling today. From microbiome damage and leaky gut to mold exposure, glyphosate, and indoor air quality, this episode breaks down what's really driving today's health epidemic.Learn more from Dr. Gundry:▪️ Website: https://drgundry.com▪️ Products: https://gundrymd.com▪️ Telemedicine: https://gundryhealth.comTakeawaysWe've never been sicker than we are today.The best medical system doesn't equate to better health.The microbiome is crucial for our immune system.Leaky gut is a significant health issue.Antibiotics have harmed our gut health.Glyphosate is an antibiotic that affects bacteria.Mold exposure can lead to serious health problems.Restoring the microbiome takes time and effort.Fermentation can help detoxify harmful plant compounds.Hydrogen gas from the microbiome is vital for health.Timestamps:00:00 Introduction to Dr. Steven Gundry01:13 Why we've “never been sicker”02:17 How the 1970s created a health crisis04:36 Mold vs. bacteria: a natural war05:38 Microbiome strength in centenarians06:07 The microbiome destruction from antibiotics08:05 NSAIDs and gut lining damage10:30 Glyphosate's hidden antibiotic role13:28 How crops are sprayed with glyphosate pre-harvest18:33 Leaky gut, autoimmune disease, and inflammation24:23 Traditional food prep that detoxifies plants27:50 How long it actually takes to heal leaky gut31:30 Gundry's mold case study in a patient home34:59 Best spot to place your air purifier36:04 Mold, indoor air, and gut health38:27 Microplastics and hydrogen gas production39:26 Dr. Gundry's hydrogen product and why it matters41:20 Where to find Dr. Gundry and his work

In this episode, the Brew Strong team tackle the complex world of mixed fermentation. With so much information in the world of wild and sour beers, it's gonna take at least two episodes to cover this fascinating topic. Tune in to part one here and get ready to get wild! Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

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