Anaerobic enzymatic conversion of organic compounds
Happy Thanksgiving from the BSR family to yours! Instead of turkey and beer pairings, Jimmy takes the road less traveled this week, diving into fermentation. On the show is Gabe Toth, distillery manager, former brewer, and author of the Fermentation Kitchen for the Brewer's Association, and Brandon Buza, a connoisseur of all things yeast, bacteria, and the tasty stuff they can produce. Gabe talks about his personal journey from fermenting for the first time as a homebrewer to writing a cookbook on fermented foods, and Brandon weighs in on the importance of curiosity, passion, and community in the world of fermentation. Kick back and get ready for a few surprises on this funky, fermented episode!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.
Howdy, homebrewer! Welcome back to another one of our fun-filled episodes of the Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not […]
Episode Notes:As an artist, Jeremey Ogusky has found a balance between the art world and the consumer world by created pottery for a wide variety of commercial clients. His work has been sold in Williams Sonoma, and used in hotels and restaurants all over the country.Through his work as a potter, he has also been involved in the growing field of food fermentation. Most people are familiar with fermentation through micro brews and bread making. However, it encompasses so much more: from Kombucha to kimchi and beyond. He is also one of the founders of the seven year old Boston Fermentation Festival.Join us as we talk about his start in the Peace Corp, his definition of art and how his practice has evolved!EXPLORE THE SHOW:Visit http://www.theartofmattmckee.com for all the episodes of the show.LEARN MORE ABOUT CHERRY BOMB! THE PODCAST HOST MATT MCKEESubscribe to his newsletter, explore his Sweet Blast, Tools and Found on the Beach art series and listen to all of Matt's shows at http://www.theartofmattmckee.comINSIDE THIS EPISODE:Guest can be found at Bostonpotter.comLinkedIn: https://www.linkedin.com/in/jeremyoguskyInstagram: @BostonpotterTwitter: @BostonpotterFollow Host Matt McKee on twitter and instagram https://twitter.com/mckeephoto and https://www.instagram.com/mckee_photo/This episode was produced by Matt McKee, with help from Suzanne Schultz and http://www.CanvasFineArts.com, the specialists in coaching for creatives, and editing by Bill Shamlian at Orb Sound.
Our guest is Takatsugu 'Taka' Amano who is the co-Founder and CEO of American Shochu Company based in Silver Spring, Maryland. Shochu is a traditional Japanese spirit and it is more popular than Japanese sake in Japan. If you compare sake and shochu, 4.2% of liquor tax comes from premium sake, whereas 14.8% comes from shochu, according to the Japanese government's data in 2019. But the number flips when it comes to overseas. In 2020, Japan exported about $212 million worth of premium sake but only $10.6 million of shochu was brought outside the country, which was just 5% of sake's export. It is a shame because shochu is as delicious and artisanal as premium sake. That is why Taka decided to introduce the charm of shochu to America by producing his own brand in 2015. He makes 100% barley shochu with his wife Lynn Amano in Maryland and they have already won the 2020 American Craft Spirits Awards. In this episode, we will discuss why the successful biotech industry executive decided to produce the traditional Japanese spirit in America, how he studied shochu production techniques, how he produces his award-winning shochu with American ingredients in the climate of Maryland, why we should drink more shochu and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
The Chicken Tenders are getting a little worried about the food supply and inflation issues that are quite prevalent at the moment. To help us combat these tumultuous times, our good friend Lanni came on the show and shared with us her story about homesteading, fermenting her own food, and how to preserve food that you've grown through the process of canning. All this may seem difficult and confusing at first but Lanni breaks it down in a way that makes it easy and fun for everyone to do and gives a list of great resources for anyone who wants to get started. You can find Lanni at www.waschkefamilyhomestead.com and follow her on IG @waschkefamilyhomestead. Get your gut right guys. Everything else will follow.Lanni's email: email@example.comEmail: firstname.lastname@example.orgYouTube: https://www.youtube.com/channel/UCW8rgh2tbJUevi761MVKskQ Twitter: @debragetspilled Merch: https://debra-gets-red-pilled-podcast.creator-spring.com/ Telegram Group Chat: https://t.me/debragetsredpilledValue For Value: Please support the show with a donation equivalent to the value that you are getting. Subscribe, rate, review and recommend us to your family and friends. Paypal: https://paypal.me/debrawantsmoney?locale.x=en_USVenmo: @alamano CashApp: @$ALLSKREWEDUP
Howdy, homebrewer! Welcome back to another jam-packed, informative, fun-filled episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only […]
Does everyone need a multi-vitamin? The Standard American Diet only provides 17 of the between 73 to 90 nutrients we need on a daily basis. Whole food, plant-based diet eaters would still need to eat between 15-20 pounds, not servings, of fruits and vegetables a day to get their daily amount of nutrients. Even organically grown fruits and vegetables don't have the nutrient punch they did in the past due to our soil deficiencies. Tune in to learn how to source the best multi vitamin for you and your family! What are the main ingredients we want to see in a daily multivitamin? Organic plant-sourced ingredients of vitamins and minerals Make sure it's a whole food supplement Well balanced in nutrients B-complex Vitamins – B1, B2, B3, B6, folics, folate, B12, biotin Vitamin C Minerals – vitamins and minerals occur naturally together in foods About Absorption and Dosing Your body absorbs more nutrition in small doses throughout the day than it will one dose, one big dose at a time during the day. So, smaller doses, more frequent, will correct deficiencies way faster than one massive dose on a daily basis, or weekly basis. An analogy would be just like mastering something in your life. It takes time and practice. So does your body. It takes that time and practice, and repetition, really training your body to recognize this nutrition, recognize the things going into your body, and be able to regulate it over time. RDA – The FDA's recommended daily allowance Men: the scale is set for a man that is 5'8”, weighs 158 pounds, in his 20s to 30s. Women: the scale is set for a woman that is 5'5”, that is 120 pounds in her 20s to 35. The bar is set very low. Nutritional Deficiency Diseases The FDA's recommended daily allowance is the minimal amount of those particular nutrients that you have to consume on a daily basis in order to avoid developing nutritional deficiency diseases. Scurvy is a Vitamin C deficiency Berry-berry is a Vitamin B deficiency Rickets is a Vitamin D deficiency Advanced Dosage Some doctors use a process clinically with his patients with chronic issues; Stabilization, Detoxification, Fortification. Go see your local naturopath and come up with a plan, if you feel like you're depleted if you feel like you're in a place where you need to get healthier. Go see somebody rather than just listen to us and assume that you can triple-dose whatever you're taking now. What Makes an Effective and Powerful Multi-Vitamin (Bang for the Buck!) Organic Whole Food – Plant-based – sprouted Juice concentrates Diversity of nutrients What to Avoid in Multi-Vitamins Fillers – labeled as salts Synthetic vitamins Mineral Salts – oxides, chlorides, carbonates What's Unique about Organixx's Multi-Vita-Maxx Folic Acid Typically a synthetic version of folate, a B vitamin You can extract folate from yeast and it is called folic acid Organixx's mushroom mix is fed a fruit and vegetable mix and a yeast extracted folic acid with the rest of our B vitamins. The mushrooms consume the folic acid and convert it into folate. The mushrooms methylate them into methylated, usable forms of these nutrients. Fermentation MTHFR Gene Considerations Those with MTHFR have genetics mutated to a point that they don't metabolize unmethylated B vitamins. Because of the process Organixx uses to feed the mushrooms these B vitamins, the mushrooms methylate the B vitamins for us. So, it's a wholly natural process, different than anyone else is doing. The mushrooms ferment and predigest the stuff for us. And they're methylating it. And so, what comes out, what the mushrooms have themselves, and what we have in our supplement then, are methylated versions of all of these things, which those with MTHFR do very well with. Resources: 10 Ingredients You Don't Want In Your Multivitamin Feeling Tired or Sluggish? You May Be Deficient in the “Energy” Vitamin (Methylcobalamin B12) Falling Vitamin D Levels & What to Do About This Global Health Crisis Vitamin D Deficiency: How Much Do Adults Really Need? How to Find the Best Multivitamin: 5 Facts Every Educated Consumer Needs to Know How to Get the Best Results From Your Organixx Supplements
Join Dave & Tim LIVE from the Brewhouse Stage at Mountain Lakes Brewing Co. in Downtown Spokane, Washington... with your host, as always: Chris Cindric. This month we welcome No-Li Brewhouse owner, John Bryant & brewer, Devan Faulkner to discuss the Spokane brewery scene: past, present & future. We also talk a bit about the craft beer scene throughout the United States, meet some more brewers from No-Li, and have an audience member play a game for free beer & prizes! It's a great evening at Mountain Lakes, and we're so glad you could join us. If you'd like to be here for a LIVE recording of the podcast, just stroll on down to Mountain Lakes on the Third Thursday of the month... we usually start the show about 6:30 pm! See you there!
This week I ran across this article that discusses the importance of fermentation to gut health (microbiome) and I found it very fascinating. As someone who has struggled with gastro-intestinal issues and has found help through fermented products, it really resonated with me. I challenge you to read the article and I hope you enjoy my thoughts.You can fill out the survey I mentioned by going here. Enjoy!!Brianhttp://www.thehomesteadjourney.net/shophttp://www.thehomesteadjourney.nethttps://www.facebook.com/TheHomesteadJourneyPodcasthttp://www.youtube.com/c/3BFarmandHomesteadhttps://www.facebook.com/3BFarmNY/https://www.instagram.com/thehomesteadjourneypodcast/?hl=enhttps://teespring.com/stores/thehomesteadjourneypodcastBrian@thehomesteadjourney.netNovember's Sponsor:CreekRoad PotteryAl has loaded a number of hand made Farmhouse shave bowls. While designed for the wetshaver, these can be used as soup and cereal bowls among other things. Use promocode: creekroadshave2021 for 20% off during the month of November or while supplies last. November's Sponsor:CreekRoad PotteryAl has loaded a number of hand made Farmhouse shave bowls. While designed for the wetshaver, these can be used as soup and cereal bowls among other things. Use promocode: creekroadshave2021 for 20% off during the month of November or while supplies last.Support the show (https://www.buymeacoffee.com/the.hjp)
Launching any brewery is difficult, but launching one that only makes spontaneously fermented beer means total committment to a process that takes years from brew day to beer release. Still, Lisa and Brandon Boldt of Primitive Beer (https://primitive.beer) in Longmont, Colorado, inspired by Belgian lambic brewers and blenders, made the conscious choice to focus exclusively on spontaneously fermented beer. Why not add something else to the repertoire? Because they're afraid they might be successful at it, and that success would distract them from that core focus. That patience and commitment have paid off. The brewery is in the process of moving from part-time project to full-time livelihood for Brandon, as maturing barrels finally reach the point where sales volume might justify a full-time employee. In 2019, a Great American Beer Festival silver medal for Experimental Beer was a powerful suggestion that they were on to something interesting—despite the high and dry Colorado conditions that aren't especially favorable to spontaneous fermentation. That challenging environment has led them to tinkering and lessons learned that should expand the time-worn canon of spontaneous brewing technique. They're not bucking tradition; they're using additional tools to set up their fermentations with the best chance of success. In this episode of the podcast, they discuss: giving the business a runway and time for the beer to mature before it can be sold at scale adjusting brew volumes to offset changing evaporation and volume loss in the coolship the significant impact of hopping rate on fermentation development their ambient culture's growing strength and tolerance for higher hopping rates the arc of fermentation, as bacteria and yeast work in different phases customizing brewhouse vessels to facilitate turbid mashes and fast transfers the impact of knockout temperature on the flavors of spontaneously fermented beers barrel selection in the dry environment blending methodology, and the use and selection of fruit And more. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks and lower global warming potential. G&D Chillers' Engineers are committed to green technology design, developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (https://bsgcraftbrewing.com/) Support for this episode comes from BSG CraftBrewing. Announcing a cool new product offering…T-45 lupulin enriched hop pellets. More efficient than T-90s, T-45 hop pellets contain a higher concentration of aromatic oils and bittering resins, with a reduced level of polyphenols and plant material. This means a big delicious hop flavor with fewer pounds per barrel, creating a more cost-efficient and sustainable beer production thanks to reduced wort losses. Supplies are limited – secure your order today at go.bsgcraft.com/T-45 (https://go.bsgcraft.com/T-45) Old Orchard (https://www.oldorchard.com/brewer): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). ProBrew (https://www.probrew.com): Are you ready to Brew Like A Pro? ProBrew has the equipment, systems and technology to take your brewery production to the next level. Check out www.probrew.com (https://www.probrew.com) for ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! ProBrew offers the craft beer industry innovative solutions to help you Brew Like A Pro! Go to www.probrew.com (https://www.probrew.com) for more info! Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, soon offering our dry ale and lager yeasts in flexible 100g packaging. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://fermentis.com) Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at www.clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do)
Our guest is Christopher Horton who is the executive chef at Sanrokunana (367) in Nagano Prefecture, Japan. After graduating from the New England Culinary Institute, Chris worked at notable establishments, including Mandarin Oriental Hotel in Washington, D.C., Andaz Hotel Tokyo, and INUA in Tokyo, which was one of Asia's 50 Best restaurants. Nagano is known for its beautiful mountains and hot springs, and very importantly, great local produce. Chris naturally combines his western culinary skills and experience with the celebrated local food culture at his unique restaurant. In this episode, we will discuss how he got an opportunity to cook in Japan, his idea of Japanese cuisine and how he expresses it, what he has discovered in Nagano's unique food culture, his close relationship with local farmers, and much, much more!!! Here is the link to the fantastic video "Story of Terroir： Shinshu Gastronomy ＜Spring＞" where Chris introduces us to the essence of Nagano's culinary tradition. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Learn all about coffee beans and how they're processed before they hit your cup. This is the audio version of an article from the December 2021/January 2022 issue of MOTHER EARTH NEWS magazine. For more great articles on livestock and land management, large and small farming, and even bees, go to www.MotherEarthNews.com. If you're interested in workshops about everything from cheesemaking to soil health to building around your property, you can take our online classes and attend the MOTHER EARTH NEWS Fairs. MOTHER EARTH NEWS' sister publication is Grit.
James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer's market.
Sandor Katz has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this transformational process. His book, "The Art of Fermentation" received a James Beard award and was a finalist at the International Association of Culinary Professionals. in 2009, he was named one of Chow magazine's top “provacateurs, trendsetters, and rabble-rousers.” This self-described "fermentation fetishist" treats us to a discussion of his new book, Fermentation Journeys. We talk about food writing and favorite food writers, the benefits of fermentation, being an adventurer in the kitchen, and what's fermenting in his refrigerator. Coming soon at Esalen: Gratitude Healing Wisdom for Modern Times Join wisdom keeper Erika Gagnon November 8–12 for Healing Wisdom For Modern Times: You are Your Greatest Healer, a sacred journey to explore the healing wisdom of the “Americas.” Students will learn about the importance of ancestral lineage, rites of passage, ceremonies and rituals, sacred altars, medicinal plants, and the origins of dis-ease in our physical, mental/emotional, and spiritual bodies. Students will also have the opportunity to participate in a water prayer blessing, a sound healing journey, and a traditional South American healing ceremony. Book your spot now: https://www.esalen.org/workshops/healing-wisdom-for-modern-times-you-are-your-greatest-healer-110821 Esalen End of Year Campaign: Help Us Make 300 New Friends Last year, Friends of Esalen helped us to survive closures due to the pandemic, fires and mudslides. We're here today because of our friends. When you become a Friend of Esalen with a donation, your contribution helps us finance our day to day operations in Big Sur-from staff to infrastructure. This year, our goal is to raise 450K and make 300 new friends so that we can continue to keep our doors open for generations to come. Become A Friend Now: https://www.esalen.org/give Becoming Of The Land: Right Relationship Without Dominance - Understanding The Terrains We Inhabit In this workshop which runs from December 17-20 Vivien Sansour will guide students to humble themselves so they can become one with the ground under their feet, and listen to the world around them. Through a series of exercises that involve contemplation, walking meditation, and explorations of plants, writing, and storytelling, students will unlock the sacred trilogy of bird, soil, and plant in order to develop a deeper understanding of the terrain. Sign Up Today https://www.esalen.org/workshops/becoming-of-the-land-right-relationship-without-dominance-understanding-the-terrains-we-inhabit
It is difficult to write about todays podcast because it was so deep and energetic. We spoke about how to move into a state of being and presence when you are going through an initiation or chaotic life event. I discussed the relation of alchemy and the seven deadly sins - how these can guide you though your own life issues. I mentioned the below quotes too, which I thought were important to include here. "The seven powers mentioned in Mary's gospel (darkness, craving, ignorance, craving for death, enslavement to the physical body, the false peace of the flesh, and the compulsion of rage) are the precursors to Christianity's seven deadly sins (pride, greed, envy, gluttony, lust, sloth, and anger). And I believe, they are the “seven demons” that Luke 8:2 claims were expelled from Mary Magdalene." - Meggan Watters The first form is darkness; the second is desire; the third is ignorance; the fourth is zeal for death; the fifth is the realm of the flesh; the sixth is the foolish wisdom of the flesh; and the seventh is the wisdom of the wrathful person.These are the seven powers of wrath. — MARY 9:18–25 Alchemy of Becoming: Radical, revolutionary, spiritual technology that will help you awaken and evolve. Purchase HERE to find out more about the heart opening process. The steps of transformation are experienced as follows: Calcination: This phase breaks down your at- tachment to the material world; it is the phase of the destruction of delusions, appearances, and pos- sessions. The element fire burns away the mental constructs and belief systems that hold you back and box you in. Dissolution: This phase reveals unconscious emotional parts of yourself for release. The element water is used to dissolve heavy feelings and nega- tive thoughts. Unresolved wounds of the heart will arise to be healed. Separation: In this phase, you begin taking an intimate look at your personality, deciding what parts of yourself that you want to separate from and what parts need further integration. The element air helps with this process by making changes in your physical, emotional, and mental realms. The element helps to quickly release old ways of being. You will consciously review your unconscious and decide if you are ready to release the blockages, phobias, and neurotic tendencies — or not. Conjunction: This is the phase where you merge the conscious and the unconscious parts of your- self for deeper healing. The element earth begins to build a new reality within your consciousness and a different way to experience the world which is more stable and balanced. It is the union of the masculine and feminine within. Your heart begins to open and your intuition grows as you become connected to Spirit. Fermentation and Putrefaction: This is the in- troduction into your new life. You will experience a death of your old world and be initiated into a new way of being. The element ether begins to arise within your consciousness as you move through the final three phases of the alchemical process. Ether helps you to ascend into the higher realms and be- gin to see that the reality on Earth is actually con- nected to a previously unseen and unheard world. As a spiritual warrior, you begin to hear the call to help others along the way. Distillation: In order to know whether you can hold true in this new life, you will be psychological- ly tested by a higher force. This phase of purification is agitating to the human mind as there must be no impure or negative subconscious thoughts affecting the personality in order to enter a state of peace. Coagulation: The whole and healed human be- ing is rare, but if you have reached this stage, you are now fully conscious and interacting with the world from the level of the heart or with love. Be- ing becomes as important as doing. You will see the world from a new perspective and higher level of consciousness. This is the rise of the Phoenix and the phase of resurrection into your highest destiny. To Buy My Books, Courses or Work With Me Privately GO HERE Purchase the Books: Mystical Motherhood: A Guidebook for Conception, Pregnancy, Birth & Beyond - Discover a Happier More Conscious Motherhood - Learn how to create a happy and conscious family. This is your ultimate guide to conscious conception, pregnancy, birth and beyond. Purchase HERE Fertile: Prepare Your Body, Mind, and Spirit for Conception and Pregnancy to Create a Conscious Child. Purchase HERE Alchemy of Becoming: Radical, revolutionary, spiritual technology that will help you awaken and evolve. Purchase HERE Purchase the Courses: Conscious Conception: A step-by-step guide on how to bring a high caliber soul to the planet. This online course is your conscious guide to modern motherhood – from meditation to spirituality to conception and fertility – you will learn how to raise your vibration and create a happy family. Go HERE Alchemy of Becoming: This online course will help to open your heart, heal the past and transform your present. I take you through each stage of alchemical transformation so that you can heal your current relationships, family dynamics and connect deeply to yourself. Go HERE Healing Generational Patterns: Change the Family Dynamic to Create More Love. In this online course I teach you how to heal your inner child, identify reactions, eliminate self-sabotaging patterns and stop the cycle. Go HERE Book a Private Session With Me HERE Personal Guidance Through Fertility, Pregnancy, Birth & Motherhood Channeled Spiritual Counseling Ancient Yogic Technology Conscious Conception Nutritional Guidance Enhancing Fertility Mindfulness in Pregnancy Heal from Trauma Guidance through Motherhood
Welcome back, friend! We've got another fun-filled episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only will you […]
For the third episode of the mini series with Sandor Katz, Cara and Sandor talk about the importance of knowing where your food is coming from and some of Sandor's experiences around the world. Fermentation provides a number of health benefits and provides a connection you can create with food. Buying locally or creating your own food is beneficial. Sandor and Cara move through these benefits and how to make it happen. Make sure you enter our giveaway! This giveaway includes the Baker's Bundle and Sandor Katz's new book; a book Cara and Sandor talk about throughout this series. To enter, text the word “GIVEAWAY” to 833-760-1513.
In pharma, the use of gas analysis in fermentation bioreactors is critical for monitoring the health of a culture, and measuring small changes to oxygen and carbon dioxide concentrations at key phases of the process. Whether using continuous or batch fermentation for bacterial, microbial or mammalian cell culture expression, Thermo Fischer Scientific's gas analysis mass spectrometry product range provides precise off-gas analysis through every stage of fermentation. To learn more about the Prima BT and Prima PRO models, senior editor Meagan Parrish chats with Daniel Merriman, strategic marketing manager, Thermo Fischer. Read the transcript: https://www.pharmamanufacturing.com/podcasts/off-script-a-pharma-manufacturing-podcast/solutions-spotlight-gas-analysis-mass-spectrometer-applications-in-fermentation-and-cell-culture-process
Today, I speak to Jan Pacas, CEO of a rising star plant based meat alternative startup in Australia. Jan Pacas is the Founder and CEO of All G, a food-tech company playing in the alternative protein and biotech space. His career spans globally and includes scaling a $1Bn CHF multinational business, being a CEO of a successful multichannel AU business and co-founding two successful start-ups, Mad Paws - Australia's leading online marketplace for pet services (ASX 2021) and Flare HR - Australia's first all-in-one HR platform backed by KKR, Westpac (recently valued at more than $100M AUD). Jan strongly believes that focusing simultaneously on social, economic, and environmental performance is good for society and good for business. Leading him to his newest venture - All G Foods. All G Foods is a food technology company with a mission to build a healthier, safer, and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to creating DNA identical dairy proteins through precision fermentation, is powered by a world-class team of scientists and chefs spanning multiple research disciplines. All G has created BUDS, Australia's fastest-growing plant-based meat brand, which is made entirely of plants, and the world's first-to-market identical dairy milk entirely without the cow. The company has been backed by CEFC, Ellerston capital, and Triple star capital.
Merriwether returns to the show to discuss fermentation. Yes, of course, beer and wine, but also sauerkraut and KimChi and more. There are a lot of good reasons to ferment foods which includes preserving that food for lean times. The benefits to human health from beneficial microbes is also a good reason to ferment foods. Find more information on the show notes page. #fermented #probiotic #food culinarylibertarian.com/163 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dannreid/message Support this podcast: https://anchor.fm/dannreid/support
About a month ago Jason Murphy from porchdrinking.com hit me up on Instagram and said, "You gotta check out Covert Artisan Ales." So I did. Covert founders Dan and Stacey Berry joined us this week to talk about their Sioux Falls, South Dakota brewery. SD was a holdout on jumping on the BGR train. Back in 2018 we even did a Sucking up to South Dakota segment in one of our episodes with Stan Hieronymus. I'm happy to say that SD is now one our Top 50 states for listeners. As we talk about controversial beer opinions and pleated pants we sampled some of Covert's brews. Gin and Rye barrel-aged BANG! BANG! mixed fermentation ales, Dana wild ale dry hopped with Nelson Sauvin, and my favorite, Basis sour quad fermented on blueberries then aged in bourbon barrels. Dan shares some of the meaning behind the shapes and colors of Covert, and everyone gets an invite to visit South Dakota to enjoy the beer, the parks, and the food. Let's do it. The Beer List Covert Artisan Ales DANA | American wild ale dry hopped with Nelson Sauvin Basis | Sour quad with blueberries conditioned in a select bourbon barrel. Gin Barrel-Aged Bang! Bang! | Mixed fermentation ale aged in gin barrels Rye Barrel-Aged Bang! Bang! | Mixed fermentation ale aged in rye barrels Primtemps - Wild ale fermented in red wine barrels, dry hopped with Nelson Sauvin
For the second episode of our mini series with Sandor Katz, Cara and Sandor dive deeper into some of the topics from the first episode and also start to discuss some of Sandor's books. Sandor tells us why he writes his books and the purposes he hopes to complete as an author. They take on the topic of doing fermentation for yourself versus buying similar products from a supermarket. Sandor goes through some of his failures and horror stories throughout his very long career in fermentation. Make sure you enter our giveaway! It includes the Baker's Bundle and Sandor Katz's newest book. To enter, text the word “GIVEAWAY” to 833-760-1513.
My guests are Tim Sullivan & John Puma, who are the hosts of the Sake Revolution podcast.The Sake Revolution podcast started in January 2020 and each episode is so informative and so much fun that I have never missed an episode of the show. Tim is a sake expert and the founder of Urban Sake. He is also an honorable Sake Samurai as well. It is a title given by the Japan Sake Brewers Association to those who promote sake and Japanese culture. He joined us already twice in Episodes 32 and 100. John is also a sake expert and the founder of Sake Notes, which is a fascinating website all about sake. You may have tried sake and started to like it, but aren't sure how to move on to the next step of discovering the fantastic and profound Japanese national beverage. In this episode, we will discuss how you can proactively explore Japanese sake. Also, Tim and John brought a special sake, so they will teach us how to taste sake as well! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Hi, friend! Welcome back to another fun-filled episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only will you […]
Our guest is Jake Myrick who is the co-owner and toji, or brewmaster, of Sequoia Sake in San Francisco, which was founded in 2015. It is the first local artisanal sake brewery in the city. In 2019, only 4 years after their first production of sake, the brewery received both the gold and silver awards for best sake produced outside of Japan at the Tokyo Sake Competition. Jake has been relentlessly pursuing the best quality sake, and as a result, he has successfully revived the original sake rice brought to California from Japan back in 1906 in collaboration with UC Davies and local rice farmers. Now it is called Sequoia Sake Rice. In this episode, we will discuss how Jake got into sake and ended up opening a sake brewery in America, how sake rice is different from regular table rice, the outstanding quality of the sake rice Jake has revived, Sequioa Sake's classic and innovative styles of sake, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
This week on Beer Sessions, a celebration of Cider Week! Jimmy talks about everything Cider with Steve Selin, owner of South Hill Cider; Mike Reis, owner of Redfield Cider; Karl du Hoffman, owner of Orchard Hill Cider; and Paige Fiori, owner of Boutique Wines and Spirits in Fishkill NY. Steve and Mike dive into the exciting experimentation happening in cider, from exploring new spices and fruits to fire pressure in California driving many winemakers to explore the possibilities of cider. Mike and Paige talk about what it takes to get consumers interested in cider and break down how they choose the selection of ciders they offer from shelves to tasting rooms. Speaking of unique ciders, Karl and Jimmy dive into the novelty of the pommeau, from its minimum aging time of three years to the unique depth and fruitiness one can expect. Finally, the episode concludes with the gang trying to summarize New York cider in three words. To quote Jimmy, “Oh boy wow!”Cider listSouth Hill Cider, PackbasketSouth Hill Cider, GoldwinOrchard Hill, VerdeOrchard Hill, Ten66 PommeauOliver's CiderRoss On Wye CiderTilted Shed CiderBlack Diamond Cider Domaine Dupont Pomm Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.
What has the world of proteins been hiding? Through further exploration, even nutritional additives may be able to be replaced. Listen in to learn: The sources of food-safe protein How protein sequences unlock new products How long the first range of products will reach the market Leonardo Alvarez, the CEO of Protera, shares his work discovering uses for proteins previously untapped in the world of production. Additives and preservatives have gotten a bad reputation from consumers lately, calling for a new solution. Fortunately, proteins may step in providing a much safer and more natural alternative. One of the first products produced by Protera allows the shelf life of baked goods to be extended by introducing antifungal properties. In addition, by examining previously existing protein properties in nature, it can be scaled into production use very quickly. Visit proterabio.com for more information. Episode also available on Apple Podcasts: apple.co/30PvU9C
Instituted in a different time, post Prohibition, the 3-Tier system of alcohol distribution and sales in the US creates inefficiencies in matching inventory with demand. Tom Wark, Executive Director of the National Association of Wine Retailers (“NAWR”), founder of Wark Communications, and writer of Fermentation - the Daily Wine Blog educates us on the history, key issues, and challenges of navigating the 3-Tier system for wine consumers to get the wines they want. The NAWR is on a mission to modernize the regulatory landscape for alcohol and bring choice to consumers. Listen in to Tom's decades of war stories on wine regulation! Detailed Show Notes: Tom's backgroundHe grew up in Northern California and got interested in wine at an early ageHe got a Masters in HistoryWorked in wine PR, then started his firm - Wark CommunicationsStarted Fermentation - the Daily Wine Blog, in 2004 - wrote a lot about regulation, was pro-DTC (direct-to-consumer)Approached by the board of National Association of Wine Retailers (“NAWR”) to be Executive Director (2008)NAWRMembers all independent fine wine retailers (e.g., K&L, Zachy's, Grapes, the Wine Company)>100 members nationwideEstimate ~500 retailers actively doing e-commerce and interstate shipping~400,000 alcohol licenses nationallyWine Retail SpaceGrocery stores, convenience stores, drug stores, big-box retailers - mostly focus of NAWRMulti-state retailers (e.g., Total Wine, BevMo)DTC from wineriesKey issues for fine wine retailersPrimary - want to serve customers where they areAmazon could get into the wine space w/ Whole Foods alcohol licenses and ship to anyone locally -> The only way for independent retailers to compete is to do interstate shipping16 states currently allow interstate shippingWine.com has retail licenses in many states to ship to most statesSecondary issue - procurement of inventoryRetailers must buy from in-state wholesalers who have a limited selectionRetailers desire to purchase directly from importers or wineries no matter where they are to broaden their selectionNAWR mission - to modernize the regulatory landscape for alcoholMost regulations were written in the 1930s-1950sAlcohol is more regulated than tobaccoE.g., if a brewery wants to sell direct to consumer, it needs to sell to a wholesaler and then repurchase it to sell to the consumerFranchise laws - binds producer to a wholesaler for life, even if the wholesaler is no longer supporting the brandAdvocate litigation for change - e.g., states that allow their own retailers to ship to other states but don't allow out-of-state retailers to ship in, believes that violates the dormant commerce clause of the ConstitutionLobbying, education of retailers, cultivation of allies (very few - consumers and media; most against - distributors, non-online retailers (believe it will create more competition), wineries (indifferent), importers (were not active supporters))The 3-Tier system in the US1930's - post-prohibition (1933) - each state had to regulate alcohol, and each did it a bit differentlyTwo main concerns - prevent tied house laws and organized crimeTied house - producers controlled retailers => got bars to do sketchy things and promote high alcohol consumption3-tiers - producer, wholesaler, retailerRetailers must buy from wholesalersStopping tied house - wineries can't own retailersHistorically - lots of wholesalers competing to represent producersToday - 10,000+ wineries, fewer wholesalers -> wholesalers act as gatekeepers, not required to bring producers in and shut out small producers who aren't worth the time and effort to represent themCA producers and importers can sell direct to retailers/restaurantsWholesalers are very powerful - contribute meaningfully ($10M+/year) to state political campaigns, 10x more than wineries and retailers combinedEach state has different 3-tier regulation, creates an enormous compliance burdenIL - wineries can sell directly to retailers only if they produce
TTB 158: September Travel Bites In this episode we discuss some of the recent travel related news we found interesting or relevant over the month of September. We break down our favorite different news articles, including: Update on Bob's personal COVID travel experiences https://www.cnn.com/2021/09/18/world/woolly-mammoth-science-newsletter-wt-scn/index.html (Woolly mammoth resurrection project receives $15 million boost) https://thepointsguy.com/news/covid-sniffing-dogs-miami-international-airport/?utm_term=Editorial&utm_campaign=facebook&utm_medium=social&utm_source=facebook&utm_content=11759E82-141A-11EC-9AA9-51343A982C1E&fbclid=IwAR3uMfSm4JjPqjXLuDCSIAucRyaOGxoXILYs-H9E9kM2y9vo69EZyfJXSJM (COVID-sniffing dogs now on duty at Miami International Airport) https://www.nytimes.com/2021/09/18/science/spacex-inspiration4.html (Inspiration4 Astronauts Beam After Return From 3-Day Journey to Orbit) https://www.engadget.com/rolls-royces-all-electric-aircraft-completes-15-minute-maiden-voyage-143051424.html?src=rss&fbclid=IwAR1iVm6uh8aVcX5Y9WikChJxcYUa8ZFe0uQgQhOwoVbzpDTTwOg0bmgaGXc&guccounter=1&guce_referrer=aHR0cHM6Ly9sLmZhY2Vib29rLmNvbS8&guce_referrer_sig=AQAAAM3W13VfWduUSZ7RYAaHMrPYhBVXok8rR0eOnfscPMmfeJjFq8m4x7Nyv3njcxfQ-6X8ThMT_1poxwJAS0zG0U6ubmX5GL1Cx8E8AUdDIUUSeUz0nlro0GCi7xrAquVSc_7PheIWYUsRoBw0fReFHcKUW-NwGCpbdbfXAt5lPjSN (Rolls-Royce's all-electric aircraft completes 15-minute maiden voyage) https://robbreport.com/motors/aviation/hypersonic-jet-hermeus-quarterhorse-1234631198/ (Forget Supersonic. This Hypersonic Jet Can Fly From NYC to London in Under an Hour.) https://thepointsguy.com/news/unvaccinated-testing-requirements/ (New travel restrictions will require unvaccinated Americans to face additional testing) https://www.travelandleisure.com/travel-tips/why-you-should-book-your-rental-car-asap-for-holiday-travel (Why You Should Book Your Rental Car Before Anything Else This Holiday Season) https://www.travelandleisure.com/travel-news/musicians-perform-on-floating-violins-venice-canals (This 39-foot Violin-shaped Boat Floated Down Venice's Grand Canal With a String Quartet on Board) Up This Month: Katie Quinn on her book, “Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France” Eva Westerling on her travel agency which offers once-in-a-lifetime hiking tours in the Moroccan desert Bob and Elliot on their Moroccan experience in Marrakech and the Sahara Desert The Travelers Blueprint is more than just a podcast with consulting services that allow you to Become Your Own Travel Agent! Take a moment to rate us! Screenshot your review, email us the screenshot with your name and address and we will send you a FREE travel sticker! TheTravelersBlueprint@gmail.com FREE Travel Cheat Sheet! Just sign up for all the latest TTB news and guest information at http://email@example.com (www.thetravelersblueprint.com) For Travel Consulting Services w/ Bob: https://thetravelersblueprint.com/travel-consulting (https://thetravelersblueprint.com/travel-consulting) Our Private Community on Facebook is a great way to have your travel questions be heard and speak directly to us. Join here: https://www.facebook.com/groups/260677938112800 (The Travelers Blueprint Community) For less than a cup of coffee you can be a major supporter of our time and efforts in producing this podcast. Please consider becoming a Patron by signing up here: https://www.patreon.com/join/thetravelersblueprint (https://www.patreon.com/join/thetravelersblueprint) Follow Us on Social Media: https://www.instagram.com/the_travelers_blueprint/ (Instagram) - https://www.facebook.com/TheTravelersBlueprint18/ (Facebook) - https://twitter.com/ttblueprint?lang=en (Twitter) - https://www.youtube.com/channel/UCyB8gPEriEPYP92Q1DHHkbg (YouTube) This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable Support this podcast
Fermentation is a wonderful way to preserve your harvest and benefit your health. We talk with a dietician about basic vegetable fermentation and the skills and tools needed for making sauerkraut, kimchi, pickles and other foods.
Christie Mahaffey is one of the founders and partners of Foundation Brewing Company. Her science background includes biology, human ecology, data analysis, and an interdisciplinary PhD in mechanical engineering and materials science. Christie uses all of these areas in her work at Foundation Brewing. The 2022 Maine Science Festival Call for Ideas is open! (https://www.mainesciencefestival.org/call-for-ideas).Tickets are now on sale for the 2022 Headliner: The Warming Sea. (thewarmingsea.me) - March 19, 2022, 7pm, Collins Center for the Arts.~~~~~~The Maine Science Podcast is a production of the Maine Science Festival. It was recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. Edited and produced by Kate Dickerson; production support by Maranda Bouchard and social media support from Next Media. The Discover Maine theme was composed and performed by Nick Parker. If you want to support the Maine Science Podcast and/or the Maine Science Festival, you can do so at our website mainesciencefestival.org either at our donation page OR by getting some MSF merchandise through our online store. Find us online:Website - Maine Science FestivalMaine Science Festival on social media: Facebook Twitter InstagramMaine Science Podcast on social media: Facebook Twitter InstagramMaine Science Festival Store - https://bit.ly/MSF-storecontact us: firstname.lastname@example.org© 2021 Maine Science Festival
Dr. Don and Professor Ben talk about the risks of eating homemade cashew cheese.Dr. Don - risky ☣️ Professor Ben - risky ☣️ Merch — Risky or Not? Outbreak Investigation of Salmonella: Jule's Cashew Brie (April 2021) | FDA Nick Dawson on Twitter: "@bugcounter @benjaminchapman got one for ya. I'm vegan & very into fermenting. Been experimenting with cashew-based blue cheese. Starts by using acidophilus to kick start the cashew cream, then penicillium roqueforti. 6 weeks in fridge. Mine has some pinkish hues. Risky or not? https://t.co/7OqE57pFCA" / Twitter Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture Gastroenteritis Outbreak Associated with Unpasteurized Tempeh, North Carolina, USA Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria | Applied and Environmental Microbiology
Chris Trump is a world-renowned Korean Natural Farmer and the first to use KNF on a large-scale farm. He hails from the big island of Hawaii, where his family has been producing macadamia nuts on 800 acres for over 30 years. He's since gone on to take the Korean Natural Farming teachings of Master Cho globally and helped numerous operations at scale adopt them. KNF has been all the rage in recent years, so we're very happy to have secured a bit of Chris' time. You can find Chris, his educational courses, and more at christrump.com
Sourdough bread has a history that goes back at least 6,000 years and the earliest cultures--or sourdough starter--were likely an accident. Professor and amateur baker Eric Pallant shares the history and his own introduction to his storied starters from his new book Sourdough Culture.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.
The Vegan Life Podcast has returned with season 2 and this week we bring you two experts in fermentation, Nena Foster and Lauren Lovatt. Our panel give a low down on what it is to ferment, going into great detail about the process. We guarantee that you will go from novice to know-how in just one episode.
Cade welcomes Richard Preiss from Escarpment Labs into the lab this week to discuss his work on the impact different fermentations temperatures have when using various strains of kveik. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation Imperial Yeast A43 Loki Fermentation Temperature xBmt Imperial yeast A44 Kveiking Fermentation Temperature xBmt
This week we talk to Gabe Toth about his new book Fermentation Kitchen, from Brewer's Publications. We talk about all types of food fermentation and it is a great conversation. Check out the book here for pre-order. The website is now live! Check out more detailed show notes and images at https://homebrewingdiy.beer Support this podcast: http://patreon.com/homebrewingdiy Try BrewFather for free: https://brewfather.app/?via=homebrewingdiy Scrubber Duckys: https://www.scrubberduckys.com/store/c1/WWW.SCRUBBERDUCKYS.COM The Brew Bag: http://www.brewinabag.com/?aff=26 Social Follow the show on Twitter, Facebook, and Instagram: @homebrewingdiy Email feedback to email@example.com Music: ---------------------------------------------------------------------------------------------------------------- Music: Jeff II - Bring The Party Back Link to the song: https://youtu.be/QUaHEA4sZUs ---------------------------------------------------------------------------------------------------------------- Learn more about your ad choices. Visit megaphone.fm/adchoices
There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system, the science behind food preferences, and how archaeologists are discovering what people ate thousands of years ago.Further Reading:Check out Dr. Wastyk's full study of fermented foods and high fiber diets here.The article which inspired Zoe Denckla's archeology segment can be found here. To learn more about Matthew Collins and his research, check out his website. Also special thanks to Dr. Julie Dunne, who provided lots of scientific guidance for this segment. Her works can be found here. Listen to Rob Dunn on Why Food? Here. Follow Why Food? on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS). You can find out more about the book Rob Dunn co-authored here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
Heeeeey homebrewer! Welcome back to another fun-filled episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only will you […]
We argue a lot about which element in the production of agave spirits contributes most to the flavor of that spirit: the agave itself; where that agave was grown and what grew around it; the cooking process; the yeast that converts the sugar to alcohol, or the mezcalero who oversees the decisions throughout the process. But … when we're drinking a 50% ABV mezcal it's only half alcohol. The other half is water. Is that the answer? That water contributes the most to the flavor? We debate that and talk about water insecurity in this episode of Agave Road Trip!Click here for more info on Lou and Chava's appearances at Tales of the Cocktail. Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.
When Lauren Mones was diagnosed with Crohn's Disease, she was told she'd always be sick. It wasn't until she read about the healing powers of fermented food and tried sauerkraut for the first time that she believed otherwise. Humans have been using the fermentation process for gut health for thousands of years. It's time we unlearned what we think we know about digestive health and dive back into the basics. || LINKS || www.fermentingfairy.com | Full Show Notes - https://darinolien.com/how-fermentation-can-heal-your-gut-lauren-mones/
That's how Black Arts Brand Manager Chelsie Mew describes her introduction to Wild Ales with her husband, Head Brewer, Josh Murnane. That was a few years ago, and she must have loved it because now this dynamic duo throws everything into their brewing and blending operation. Well, that is, in between building a house, working in their regular jobs, and navigating yet another Melbourne lockdown.Chelsie and Josh are such a fun couple, and in this chat, we dive in and out of a whole bunch of topics:Josh's technique for blendingThe power of Chelsie's "Punters Palate"The opportunities to tell great stories within the magical world of wild alesAnd, the power of a peer review system that doubles as an exclusive beer club!All of this and Josh dumbs down the art of blending to help me understand some of the magic!Black Arts BeerWant to help spread the craft beer gospel?Follow me on Instagram, Facebook, or YouTubeRate, Review and Subscribe on Apple Podcasts...click the link on your phone and scroll to the bottomOr Follow/Subscribe on your favourite podcast player
As you go through your alchemical transformation and heart-opening experience, the people in your life and events in your external environment will help you to process your pain by playing out the conditioning of your past. This is always happening, but as the pressure for more people to awaken in- creases on the planet, it is now in your best interest to be cognizant that it is actually occurring. More alchemists are needed on Earth — now more than ever to transmute, purify, and perfect themselves. Understanding the steps of alchemy will put you on a higher playing field. As you learn about each of these stages, you will be able to navigate where you are in life and change your narrative. Alchemy of Becoming: Radical, revolutionary, spiritual technology that will help you awaken and evolve. Purchase HERE to find out more about the heart opening process. The steps of transformation are experienced as follows: There is only one Pattern in the Operation of the Sun. By Fire you will be set free; by Water you will reclaim your power. By Air you will discover your inner worth; by Earth you will realize its potential. In its Dissolution you will see the Pattern encompassing you and know what to do, for this Pattern originated with the birth of the universe and is sealed in time and space everywhere. Only then will you be allowed to contribute to the universe; only then will the child of your imagination be allowed to grow. — Dennis Hauck Calcination: This phase breaks down your at- tachment to the material world; it is the phase of the destruction of delusions, appearances, and pos- sessions. The element fire burns away the mental constructs and belief systems that hold you back and box you in. Dissolution: This phase reveals unconscious emotional parts of yourself for release. The element water is used to dissolve heavy feelings and nega- tive thoughts. Unresolved wounds of the heart will arise to be healed. Separation: In this phase, you begin taking an intimate look at your personality, deciding what parts of yourself that you want to separate from and what parts need further integration. The element air helps with this process by making changes in your physical, emotional, and mental realms. The element helps to quickly release old ways of being. You will consciously review your unconscious and decide if you are ready to release the blockages, phobias, and neurotic tendencies — or not. Conjunction: This is the phase where you merge the conscious and the unconscious parts of your- self for deeper healing. The element earth begins to build a new reality within your consciousness and a different way to experience the world which is more stable and balanced. It is the union of the masculine and feminine within. Your heart begins to open and your intuition grows as you become connected to Spirit. Fermentation and Putrefaction: This is the in- troduction into your new life. You will experience a death of your old world and be initiated into a new way of being. The element ether begins to arise within your consciousness as you move through the final three phases of the alchemical process. Ether helps you to ascend into the higher realms and be- gin to see that the reality on Earth is actually con- nected to a previously unseen and unheard world. As a spiritual warrior, you begin to hear the call to help others along the way. Distillation: In order to know whether you can hold true in this new life, you will be psychological- ly tested by a higher force. This phase of purification is agitating to the human mind as there must be no impure or negative subconscious thoughts affecting the personality in order to enter a state of peace. Coagulation: The whole and healed human be- ing is rare, but if you have reached this stage, you are now fully conscious and interacting with the world from the level of the heart or with love. Be- ing becomes as important as doing. You will see the world from a new perspective and higher level of consciousness. This is the rise of the Phoenix and the phase of resurrection into your highest destiny. To Buy My Books, Courses or Work With Me Privately GO HERE Purchase the Books: Mystical Motherhood: A Guidebook for Conception, Pregnancy, Birth & Beyond - Discover a Happier More Conscious Motherhood - Learn how to create a happy and conscious family. This is your ultimate guide to conscious conception, pregnancy, birth and beyond. Purchase HERE Fertile: Prepare Your Body, Mind, and Spirit for Conception and Pregnancy to Create a Conscious Child. Purchase HERE Alchemy of Becoming: Radical, revolutionary, spiritual technology that will help you awaken and evolve. Purchase HERE Purchase the Courses: Conscious Conception: A step-by-step guide on how to bring a high caliber soul to the planet. This online course is your conscious guide to modern motherhood – from meditation to spirituality to conception and fertility – you will learn how to raise your vibration and create a happy family. Go HERE Alchemy of Becoming: This online course will help to open your heart, heal the past and transform your present. I take you through each stage of alchemical transformation so that you can heal your current relationships, family dynamics and connect deeply to yourself. Go HERE Healing Generational Patterns: Change the Family Dynamic to Create More Love. In this online course I teach you how to heal your inner child, identify reactions, eliminate self-sabotaging patterns and stop the cycle. Go HERE Book a Private Session With Me HERE Personal Guidance Through Fertility, Pregnancy, Birth & Motherhood Channeled Spiritual Counseling Ancient Yogic Technology Conscious Conception Nutritional Guidance Enhancing Fertility Mindfulness in Pregnancy Heal from Trauma Guidance through Motherhood
Welcome back, friend! It's another fun-filled episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only will you be […]
Wine Road Podcast Episode 133 Sponsored by Ron Rubin Winery Episode 133 | Michael Sloan & Justin Sloan—Due Ruscelli Winery Michael Sloan and Justin Sloan from Due Ruscelli Vineyards, a boutique winery in the Russian River AVA, join us to talk about their wines and their family approach to wine making. Wine Book of the Day – Cheese, Wine, and Bread by Katie Quinn Podcast Sponsor – Ron Rubin Winery SHOW NOTES 1:51 How the winery started making Italian varietal wines and got its name Due Ruscelli, meaning two creeks. 3:48 Property is planted all Primitivo vines. 4:58 Tasting room open Friday, Saturday and Sunday and by appointment during the week. Tastings are held in the garden and in the barn. 6:06 Michael's wife and son lived in Italy and fell in love with Italian culture and the wine. They found a property in Healdsburg and started making wine. They earned early praise and awards for the wine and were encouraged to keep going. 9:00 Michael's son Jacob Sloan is the winemaker. Inspired by the wines in Italy Jacob worked at other wineries in the area and then got his winemaking certificate. 10:15 It's a family affair at Due Ruscelli with the entire family pitching in and making it all happen from picking the grapes to pouring the wine in the tasting room. 11:30 Wine Book of the Day -- Cheese, Wine and Bread: Discovering the Magic of Fermentation in England, Italy ad France by Katie Quinn. 14:26 A new lodging has join the Wine Road, check out WildHaven in Alexander Valley Valley for a cool wine country glamping experience. 15:00 Mention Wine Road Podcast and get a complimentary tasting at Due Ruscelli. Links Due Ruscelli Winery Cheese, Wine, and Bread by Katie Quinn WildHaven Sonoma Sponsor: Ron Rubin Winery -- https://ronrubinwinery.com/ Wine Road https://www.wineroad.com Sonoma County Winegrowers -- https://sonomawinegrape.org/ Wine Road Podcast Instagram -- @wineroadpodcast Credits:The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/
As soon as I say fermentation most jump to making alcohol. And yes that is one kind but we are going to do a mile high view of many types of fermentation today. Man has been using fermentation for longer … Continue reading →
As soon as I say fermentation most jump to making alcohol. And yes that is one kind but we are going to do a mile high view of many types of fermentation today. Man has been using fermentation for longer … Continue reading →