Podcasts about Fermentation

What if bread itself isn't necessarily the problem—but the ways we grow grain, process flour, and make bread have fundamentally changed?In Episode 151 of The Dr. Haley Show, Dr. Michael Haley welcomes German baker, engineer, author, and nutrition adviser Dr. Sven Mostegl. Their wide-ranging conversation explores traditional breadmaking, modern flour, sourdough cultures, wheat berries, gluten, fiber, and long fermentation.Rather than declaring bread universally good or bad, Dr. Mostegl explains why the grain, milling process, ingredients, fermentation time, and craftsmanship can produce very different foods.You'll learn:• How traditional bread differs from much of today's packaged bread• What happens after a wheat berry is milled into flour• The advantages and limitations of grinding flour at home• Why professionally milled flour is not necessarily inferior• What long fermentation may change inside dough• Why fermentation involves more than simply waiting a certain number of hours• The difference between authentic sourdough and sourdough-flavored bread• Where the yeasts and bacteria in a sourdough starter come from• How commercial yeast changed bread production• Why whole-grain flour and proper preparation should be considered together• How wheat, spelt, einkorn, and rye differ in breadmaking• Why rye is Dr. Mostegl's favorite grain• How fiber, bread structure, and fermentation may influence blood sugar• Which questions to ask when buying bread from a bakery• What equipment a beginning home baker actually needs• Why learning to handle dough by hand can be valuable before using machinery• How consumer choices can influence what bakeries and manufacturers produceDr. Mostegl also discusses breadmaking as a tactile, meditative, and even spiritual practice. Working with dough teaches the baker to respond to temperature, humidity, hydration, flour, starter activity, and the changing condition of the dough—not merely follow a clock.IMPORTANT CELIAC DISEASE DISTINCTIONOrdinary wheat, rye, or barley sourdough should not be presumed safe for someone with celiac disease. Fermentation can modify components of the dough, but traditionally fermented bread may still contain clinically significant gluten.EPISODE RESOURCESRead the complete article, watch the interview, and access the full transcript: https://drhaley.com/bread-fermentation-sven-mostegl/Watch on YouTube: https://youtu.be/UmqcdtIaoNgLEARN MORE ABOUT DR. SVEN MOSTEGL:Official Website: https://sventhebaker.com/About Dr. Sven Mostegl: https://sventhebaker.com/aboutAll Links and Social Channels: https://linktr.ee/drsvenmosteglBaking Classes: https://sventhebaker.com/baking-classesOnline Courses: https://sventhebaker.com/online-courseBread Calculator: https://sventhebaker.com/bread-calculatorBooks and Publications: https://sventhebaker.com/buecherBOOKS BY DR. SVEN MOSTEGLThe Bread Revolution: Why Grain Is Healthier Than Many People Think, and How We Can Use It to Feed the WorldEnglish edition: https://www.amazon.com/dp/3903521884Die Brot-Revolution German edition: https://www.amazon.com/dp/3903660361Amazon Author Page: https://www.amazon.com/Sven-Mostegl/e/B0FK5HHK2GFOLLOW DR. SVEN MOSTEGLInstagram: https://www.instagram.com/sventhebaker/Facebook: https://www.facebook.com/drsventhebaker/LinkedIn: https://www.linkedin.com/in/sven-mostegl/YouTube: https://www.youtube.com/@svenmosteglofficalABOUT DR. SVEN MOSTEGLDr. Sven Mostegl is a German professional baker, PhD engineer, author, trained nutrition adviser, and health educator based in Dubai. With decades of experience in food and baking, his work connects fully fermented foods, nutrition, the microbiome, and metabolic health.Through his books, baking classes, and educational work, he challenges common assumptions about food and translates complex topics into practical ideas for everyday life. His goal is to help people better understand what they eat, how their bodies work, and how everyday choices may support a healthier and happier life.ABOUT THE DR. HALEY SHOWThe Dr. Haley Show explores health, nutrition, natural living, and the evidence behind the claims that shape our decisions. Host Dr. Michael Haley speaks with clinicians, researchers, authors, entrepreneurs, and other experts whose experience can help listeners ask better questions and make better-informed choices.Learn more: https://drhaley.com/MEDICAL DISCLAIMERThis episode is provided for educational and informational purposes only and is not medical advice. Statements made by the guest represent his perspectives and should not be interpreted as universally applicable medical or nutritional recommendations. Consult an appropriately qualified healthcare professional before making significant dietary changes, especially if you have celiac disease, wheat allergy, diabetes, digestive disease, or another medical condition.

Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be better for us.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Kombucha. Is this fizzy, tangy drink really the gut health hero everyone on social media claims it to be, or is it just another trendy beverage riding the wellness wave straight into your grocery store fridge? Jenn digs into what kombucha is, how it is made, and what the research says about its impact on digestion, immunity, skin, blood sugar, and even your liver. There is a lot to like here, and yet there are also a few catches that most labels will not tell you, from hidden sugar to a serving size most people are drinking way past. So is kombucha worth the hype, or the price tag? Jenn breaks down both sides before landing on her verdict. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramA Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus - Jayabalan - 2014National Library of Medicine Article - Microbial and Chemical Profiles of Commercial Kombucha ProductsThe Effect of ProbioticsHow Probiotics Can Help You Lose Weight and Belly FatNational Library of Medicine Article - Chemical Constitution and Antimicrobial Activity of Kombucha Fermented BeverageNational Library of Medicine Article: Hepatoprotective Properties of Kombucha Tea Against TBHPNational Library of Medicine Article - Green Tea and the Risk of Prostate CancerNational Library of Medicine Article - Green Tea Consumption and Risk of Breast CancerNational Library of Medicine Article - An Inverse Association Between Tea Consumption and Colorectal Cancer RiskTaylor & Francis - A Review on Health Benefits of Kombucha Nutritional Compounds and MetabolitesScienceDirect: Downregulation of Signaling Molecules Involved in Angiogenesis of Prostate Cancer Cell Line (PC-3) by Kombucha ScienceDirect: Effect of Green Tea Extract on Obese Women: A Randomized, Double-blind, Placebo-controlled Clinical TrialNational Library of Medicine Article - Hypoglycemic and Antilipidemic Properties of Kombucha Tea in Alloxan-Induced Diabetic RatsNational Library of Medicine Article - Kombucha Tea as an Anti-hyperglycemic Agent in Humans with Diabetes – a Randomized Controlled Pilot InvestigationNational Library of Medicine Article - Glycemic Index and Insulin Index after a Standard Carbohydrate Meal Consumed with Live Kombucha: A Randomized, Placebo-controlled, Crossover Trial National Library of Medicine Article - Green Tea Catechins Prevent Low-density Lipoprotein Oxidation via their Accumulation in Low-density Lipoprotein Particles in HumansNational Library of Medicine Article - Protective Effect of Kombucha on Rats Fed a Hypercholesterolemic Diet is Mediated by its Antioxidant ActivityNational Library of Medicine Article - Does Tea Affect Cardiovascular Disease? A Meta-AnalysisCDC - Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea -- Iowa, 1995Mayo Clinic - Kombucha Tea: Does it Have Health Benefits?Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Kombucha and Gut Health, Kombucha Benefits, Kombucha, Fermented Tea, Scoby, Symbiotic Colony Of Bacteria And Yeast, Gut Health, Probiotics, Microbiome Diversity, Digestive Health, Immune System Support, Skin Health, Antioxidants, Acetic Acid, Antibacterial Properties, Green Tea, Black Tea, Liver Support, Liver Toxicity, Cancer Prevention, Polyphenols, Cardiovascular Disease, Metabolic Health, Weight Management, Blood Sugar Balance, Fasting Blood Sugar, Glycemic Response, Cholesterol Levels, Belly Fat Reduction, Calories Burned, Soda Alternative, Sugar Content, Food Additives, Serving Size, Fermentation Process, Alcohol Content, Caffeine Content, Wellness Trends, Nutrition Coaching, Healthy Beverages, Functional Foods, Weight Loss, Health Benefits Of Drinking Kombucha Daily, Does Kombucha Help With Gut Health And Weight Loss

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Support the show on PatreonIn this third episode, we give you a practical manual to take control of your fermentations and improve your farm's profitability. We start with the basics — what is actually happening inside your tank, where the microbes come from, and why your coffee is going to ferment whether you want it to or not. Then we go through five ways commercial microbes can make you money: consistency batch to batch, long fermentations you can run safely, lifting the score of your worst cherries rather than your best, clearing bottlenecks in your wet mill, and extending your coffee's shelf life. We cover what a well-run fermentation actually looks like — the cleaning, the monitoring, the record-keeping — with a step-by-step blue-barrel protocol for smaller farms and guidance on when to move to tanks. We also look at the investment sums needed for commercial yeasts and how to justify them. And we finish with the difficult questions — the environmental worries, whether using a starter culture is the same as adulterating your coffee, and how to talk about all of this with buyers who may view commercial microbes with suspicion.Related podcast episodes:Lucia: #72: Planning Your First Coffee Fermentation Trials? Start Here. #76: How Commercial Microbes Threaten The Coffee Industry#80: How Microbiology Can Explain Beginner's LuckJames:Filter Stories - Coffee Quality, Part 1: The birth of specialty coffee flavoursFollow us through our newsletters and Social media:Lucia's NewsletterJames's NewsletterLucia InstagramJames' Filter Stories InstagramPeople mentioned in the episode:Lester Lerner, Old Willow Coffee, Colombia Victor Chala, Palma Rosa, Colombia Fridolin Stocker— Mount Sunzu, ZambiaShyira washing station, RwandaEvangelos Filippatos, La CabraLa Cabra, CopenhagenHelen Riley — NovonesisGunne Øregaard — NovonesisFranz Zeimetz — Lost Origin Coffee Labs, PanamaAlejandra Rodríguez Delgado — Hacienda San Pedrito, Puerto RicoGustavo Arroyo — Rancho Contento, Puerto RicoResources: pH meter & bufferThermometerNovonesis Pichia yeastNovonesis Lactobacillus bacteriaPressure washerFermentation Log SheetYeast's impact on the environment in research on vineyardsSprudge Best Of Panama coverageLucia's Fermentation Training CampCoffee Wet Mill SanitizeOpciones para la desinfección del beneficioCabal Cafe Podcast en Espanol Lucia's Favorite Tools:Temperature GunAmbient Temperature SensorTemperature ProbepH meter & buffer solution Cover Art: Nick HafnerThe Coffee Producer Toolkit is made possible by these leading coffee organisations:The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainProSupport the show

Fiber, Fermentation, and the Gut MicrobiomeHealthcare practitioners can request free samples of NeuroFiber hereWe're all guilty of telling patients to “eat more fiber,” but that recommendation is often too basic. Fiber type, diversity, tolerance, and the patient's specific health goal all matter.In this sponsored episode, with support from NeuroFiber, you'll learn why relying on one isolated fiber may not provide the same benefits as eating a variety of fiber-rich foods and how to give patients more practical, targeted guidance.Key takeaways:A better way to classify different types of fiberHow viscosity and fermentability affect what fiber does in the bodyWhy fiber diversity may help support microbiome diversityHow to make fiber recommendations more specific and practicalWhen a convenient fiber product can help bridge the gapThis episode was sponsored by NeuroFiber, a bar that provides 11 grams of fiber from 14 prebiotic and whole-food fiber sources, including a five-fiber prebiotic blend. NeuroFiber bars are gluten-free and made with real, whole food ingredients. Their formula was developed to support digestive health, microbiome diversity, and the gut-brain axis while offering a convenient option for patients who struggle to consistently meet their fiber needs through food alone.Any Questions? Send Me a MessageSupport the showConnect with Colleen:InstagramLinkedInSign up for my FREE Newsletter - Nutrition hot-topics delivered to your inbox each week.Disclaimer: This podcast is a collection of ideas, strategies, and opinions of the author(s). Its goal is to provide useful information on each of the topics shared within. It is not intended to provide medical, health, or professional consultation or to diagnosis-specific weight or feeding challenges. The author(s) advises the reader to always consult with appropriate health, medical, and professional consultants for support for individual children and family situations. The author(s) do not take responsibility for the personal or other risks, loss, or liability incurred as a direct or indirect consequence of the application or use of information provided. All opinions stated in this podcast are my own and do not reflect the opinions of my employer. 

Fermentation has quietly outlasted every diet trend in human history — and it's back in the spotlight asgut health goes mainstream. Dr. Adam Brockman opens with the science behind why fermented foodsmatter now more than ever, then sits down with microbiome scientist Dr. Ross Pelton for a deep, myth-busting conversation on postbiotic metabolites, prebiotic diversity, and the patented fermentation processbehind Dr. Ohhira's Probiotics — including why time, not just ingredients, may be the most underrated factor in gut health.

Mezcal can get very confusing for the average consumer. You've got regular Mezcal, Mezcal Artesenal, and Mezcal Ancestral. And then there are variations among those, including Joven, Reposado, Anejo, abocado con, destilado con, and on and on. But this, it seems, is part of the heritage of Mezcal — at least according to a 1904 book titled Diccionario de Aztequismos o Sea Catalogo de las Palabras del Idioma Nahuatl, Azteca ó Mexicano, Introducidas al Idioma Castellano Bajo Diversas Formas. (That's Dictionary of Aztecisms, or a Catalog of Words from the Nahuatl, Aztec, or Mexican Language Introduced into the Spanish Language in Various Forms, and, yes, that is the longest title ever for a book.) In that book, there are ten categories of mezcal. Want to know what they are…? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan‍ ‍of seynasecreto. Episode Notes Read Diccionario de Aztequismos o Sea Catalogo de las Palabras del Idioma Nahuatl, Azteca ó Mexicano, Introducidas al Idioma Castellano Bajo Diversas Formas, by Cecilio Agustín Robelo (1904), for the source of the quoted passage in this episode: There are several types of mezcal. Mezcal: Heads of medium-sized maguey plants—from which pulque cannot be extracted—are roasted, crushed, and steeped in the appropriate amount of water; the resulting ferment is then ready for distillation. Mezcal corriente (Standard Mezcal): Distilled from a mixture of water and cooked chaparro maguey (known in the Mixtec region as Yahuytzingu), which has been fermented in animal-skin bags; white pulque is often added to the mixture. Mezcal flojo or cola (Weak Mezcal or "Tail" Mezcal): The same liquor as above, but resulting from a second distillation. Mezcal de pulque: Distilled from a mixture of tlachique pulque and piloncillo (unrefined cane sugar) syrup, fermented in animal-skin bags. Mezcal resacado de cola (Redistilled "Tail" Mezcal): Produced by redistilling mezcal cola to improve its quality; the volume is reduced to one-quarter of the original. Mezcal resacado corriente (Redistilled Standard Mezcal): Produced by redistilling mezcal corriente; the volume is reduced to one-quarter. Mezcal de cabezas (Head Mezcal): Obtained by distilling the liquid in which the maguey heads were fermented. Mezcal de sustancia (Substance Mezcal): Obtained by distilling the fermented juice of the maguey heads together with cooked chicken meat or veal trotters. Mezcal de chorrera (Stream Mezcal): This name is given to mezcal produced in San Luis Potosí using specialized distillation apparatuses that yield a continuous stream from the still. Mezcal de campanilla (Bell Mezcal): Also produced in San Luis Potosí. Mr. José Segura, in his monograph on the maguey, states: "The still used to produce vino de campanilla is the most imperfect and curious apparatus imaginable: it consists of a somewhat elongated earthenware pot—barely protruding from the hearth in which it is embedded—covered by another inverted pot; the latter's open bottom holds a small copper vessel filled with cold water, which serves as a condenser. Suspended inside the apparatus, beneath this vessel, is an earthenware bowl—or apaste, as it is locally known—which catches the alcohol condensing on the bottom of the vessel. It is to this specific arrangement that the spirit owes the name campanilla." In several European countries, mezcal is known as "Mexican Gin," while in some U.S. states, it is referred to as "Mexican Brandy." It is a mistake to call the plant itself maguey; the specific maguey from which it is derived is called mexcalmetl—that is, "mezcal maguey." Botanically, it is classified as Agave mexicana (Lamarck) or Agave wizlizeni (Engelmann); Tequila-style mezcal is produced from these varieties. There is also Agave decipiens, which is harvested in Texas, New Mexico, and Chihuahua. Shout outs this episode to Google Books, Daniel Moen, Marco & Andrea at Mezcouting, the book El Maguey (1901), Mezcal Villasuso, Mezcal Campanilla, and the lie about gusanos only being marketing. Ad Links The street taco of Tequilas? For me, that's Tequila El Viejito! Always great, always worth a taste! Chicotona Mezcal honors tradition while always looking for something better. Try a taste of family, culture, and tradition! Head out on an Agave Road Trip with Finca 18!‍ ‍Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez's fabled, limited Tumbado batch! Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!

Head north to Old Chatham in the Hudson Valley with us for another walk-and-talk adventure — this time at Silver Brothers Distillery, set on a beautiful former sheep farm with rolling hills, open vistas, and serious "old money" energy. Host Mat Zucker sits down (and walks around) with founder Matt Greitzer — yes, two Matts for the price of one — who traded 25 years of NYC marketing and advertising for full-time farm life and a whiskey business named after his twin sons.Matt G. gives us the full grain-to-glass tour: the milling room, the mash tun, an echoey barrel room holding 610 barrels, and the difference between a hammer mill and a roller mill (it matters more than you'd think). We get into what makes New York whiskey distinct, the Empire Rye designation, why Matt's rye is naturally gluten-safe, and how climate shapes flavor from the Hudson Valley to Kentucky to Scotland. Then it's tasting time: the American Single Malt, the three-year rye, and the very limited Single Barrel Rye #8 — plus new vocabulary for your next tasting room visit, including "grapefruit pith" and "distiller's beer."

In this second episode, we show you how to stop losing coffee to a badly calibrated pulper, why chasing 100% ripe cherries is actually costing you money, the $480 fix that lets a small farm sort cherries perfectly well, how to keep your coffee under 40°C during drying without spending a fortune, why a mechanical dryer isn't the villain everyone says it is, the cheap instruments that will deliver consistent quality across harvests, and ways to treat your wastewater. The Coffee Producer Toolkit is the podcast that helps you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.Related podcast episodes:Lucia:Making Coffee with Lucia Solis — How to De-Funkify your Naturals Making Coffee with Lucia Solis — Germination: A Close Look at Coffee Drying James:Filter Stories: Why One Colombian Farmer Chose Specialty, and the Other Walked AwayFollow us through our newsletters and Social media:Lucia's NewsletterJames's NewsletterLucia InstagramJames' Filter Stories InstagramPeople mentioned in the episode:Lester Lerner, Old Willow Coffee, Colombia Orlando Osorio, La Primavera, Colombia Astrid Medina, Tolima, Colombia David Velásquez, Los Naranjos, El Salvador Jesús Antonio Chala, Finca El Silencio, ColombiaVictor Chala, Palma Rosa, Colombia Melissa de Gasperín, Rancho San Felipe, Córdoba, Mexico Norberto Suárez, Boquete, Panama César Marín, Chacra D'Dago, Peru Manuel Matta, Santa Maria, Colombia Resources: Innovakit: canguaro (picking sleeves) Pinhalense Cherry Floater Pinhalense Vertical Pulper Pinhalense Mechanical Dryers Tolva — Plastic Vertical Hopper Moisture Meter (Mid Tier) Moisture Meter (High End) Cenicafé Low-Water Wet Milling (Ecomill-type systems) Flávio Borém Drying Research DIY Moisture Maths (weight + fixed volume) Lucia's Favorite Tools:Temperature GunAmbient Temperature SensorTemperature ProbepH meter & buffer solution Cover Art: Nick HafnerThe Coffee Producer Toolkit is made possible by these leading coffee organisations:The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainProSupport the show

In dieser Folge von Biertalk geht es am Tag des Bieres ausnahmsweise nicht nur um Tradition, sondern ganz bewusst um die Zukunft. Zu Gast ist Dr. Mark Schneeberger von Eatbeer Biotech in Stralsund, der gemeinsam mit seinem Team an einer Idee arbeitet, die für die Braubranche enormes Potenzial haben könnte: Aus Biertreber, also dem Reststoff aus dem Brauprozess, soll durch Fermentation mit Pilzmyzel ein neuer, hochwertiger Lebensmittelrohstoff entstehen. Wir sprechen darüber, wie aus einer klassischen Brauerei-Nebenströmung plötzlich ein möglicher Wertstoff wird, warum Brauereien lernen müssen, nicht nur in den Rückspiegel zu schauen, und welche Chancen in Themen wie Kreislaufwirtschaft, Fleischalternativen, Fermentation und sogar KI stecken. Es geht um Visionen, um technische Herausforderungen, um neue Geschäftsmodelle für Brauereien – und um die spannende Frage, ob auf dem Grill der Zukunft vielleicht nicht nur Bratwurst, sondern auch „Bier zum Essen“ liegt. Eine Folge über Innovation, Mut und die Lust, Bier einmal ganz anders zu denken.

There was a time (about a week ago) when posting to social-media that you would only drink “additive-free” was a way to say, I know Tequila. Now it feels like “milled by tahona” is the new “additive-free.” And in the same way that the additive-free-signaling actually signaled the opposite to me, the tahona-signaling does, too. And we talk about why in this episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with journalist Ted Genoways, author of Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico. Episode Notes Read Ted's book Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico! Read Annals of the Ministry of Development of the Mexican Republic, 1881, for the source of this quote: "We shall now review samples of the mezcal spirit—often referred to as ‘wine'—extracted from certain varieties of the maguey or agave plant. This alcoholic liquor is produced in various parts of the country under different names; however, the variety most highly regarded both in Mexico and abroad is that which originates in Jalisco, specifically in Tequila. There are various types or grades of this spirit produced—such as común, pechuga, simple, and double—as well as specially prepared varieties, such as almond-flavored (*almendrado*) and orange-flavored (*naranjado*). "Don Jesús Flores, owner of one of the finest and most renowned Tequila distilleries, presented samples of the various types produced at his facility—including simple, double, pechuga, and almendrado—in two large flasks and several other large bottles. Mr. Flores's products enjoy an excellent reputation both domestically and internationally; his entire output is consumed as soon as it is produced, and his spirits were the only ones awarded a first-class medal at the first Guadalajara Municipal Exhibition. Don Sabás Cruz presented samples of pechuga spirit, a product that had previously won an award at the recent exhibition in France. Don Carlos G. Sancho also presented a very fine pechuga spirit.” Shout outs this episode to Bar Sotano, Monte Alban Mezcal, Jose Cuervo Tequila, Sauza Tequila, Tequila Patron, Mezcal Tosba, and Marco Ochoa of Gusto Historico!

« Passer à table » : une expression employée dans la sphère policière, dans l'enquête : elle s'y prête doublement aussi quand il s'agit de manger ! En passant à table, chacun dévoile bien des habitudes révélatrices de qui il est. Manger devient une boussole pour comprendre le monde et ceux qui le composent, une loupe pour mieux le saisir, le raconter, en chercher les nuances, en prenant de la distance pour décentrer, dégenrer, décoloniser la nourriture, en restituant enfin parfois un héritage.    « En vietnamien, il existe une expression pour dire qu'on aime manger quelque chose ou plutôt qu'on sait le manger, à l'inverse quand on n'aime pas, on dit : je ne sais pas le manger, comme s'il était question d'une capacité : cette capacité à apprécier ce produit je ne l'ai pas en moi. On retrouve cela autour d'un fruit particulièrement clivant, y compris au Vietnam : le Durian ce fruit à l'odeur très tenace. Ce que j'observe depuis la France c'est que ce durian, il fait parfois l'objet de fierté pour les personnes de la diaspora quand elles arrivent à le manger justement. Peut-être parce que lorsque l'on fait partie de cette diaspora, que nos parents sont nés au Vietnam et nous en France, nous envions cette « vietnamité », pour moi elle n'a pas tout de suite été une évidence, j'ai eu à la construire. Et par peur qu'elle soit diluée, je me retrouve aussi contente et fière de savoir manger un durian. »  L'importance du choix, de la liberté, de la dignité face à l'assiette  Réflexion autour de cette expression : « bien manger » et lui préférer mieux manger, plus inclusive, elle porte en elle un progrès que chacun peut faire, une marge d'amélioration à la portée de tous. Le bien manger est aussi parfois un endroit d'injonction : pour les parents, sommés de donner à leurs enfants de la « bonne nourriture » - identifiée comme tel par qui ? - Émilie Laystary revient enfin sur le slogan : « manger c'est voter trois fois par jour » au Début j'aimais bien cette expression que je trouvais programmatique : on a un pouvoir, celui de choisir ce que l'on mange trois fois par jour. Le souci avec cette phrase qui gratte un peu au même endroit que l'expression bien manger, c'est que voter c'est sensé être un droit. Bien manger, est ce que l'on est tous à égalité ? Est-ce qu'on a tous les mêmes moyens ? Le même temps ? La même disponibilité d'esprit ? Les mêmes habitudes pour le faire ? Ce slogan relève finalement plus de l'injonction de responsabiliser autant les individus.   Avec Émilie Nguyen Laystary, journaliste indépendante (Libération, Regain, Mediapart, ...), autrice de l'essai Passer à table. Ce que l'acte de manger dit de nous, aux Éditions Divergences. Émilie a également fondé l'antenne Provence de l'association École comestible et collabore souvent avec « Les grandes tables », dont le festival Koukouss aura pour thème « Herbes et aromates » pour l'édition 2026 fin août, début septembre.  Pour aller plus loin   - Donner à manger. Politique d'un geste ordinaire, de Joëlle Zask, éditions Premier Parallèle.  - L'école comestible est une association convaincue que le monde peut être changé en donnant aux enfants mangeurs et mangeuses de demain les clefs pour comprendre leur alimentation, et la manière dont on mange. Leur permettant ainsi de devenir des adultes informés et des citoyens engagés. L'école comestible fonde ses principes sur ceux de l'association « mère » Edible Schooldyard créée en 1995 par la cheffe Alice Waters.   - Dans le Goût du monde : École comestible, changer le monde par la manière dont on mange  - Fermentation rébellion, de Uyen Do, aux éditions Des Équateurs  - Ensemble pour mieux se nourrir, de Frédéric Denhez et Alexis Jenni, éditions Actes Sud  - Les grandes tables et le festival KousKouss    - Recette de poche des recettes faciles, savoureuses, avec des produits locaux africains, pour cuisiner toute l'année   - Est-ce que tu manges ? de Grâce Ly et Mélody Ung   - L'association Le bouillon de Noailles pour la table et le partage à Marseille.      Programmation musicale Amoul Solo, de Cheikh Ibram Fam.    Recette   Des recettes de kouskouss en écho au festival qui se tient à Marseille chaque année à la fin de l'été. Des recettes partagées par le collectif marseillais Épice.   

“You just do it by the old way. It's not difficult. It's not fast, but it's not difficult. If we make it fast, you have to correct a lot of things. When you give the real time for a distillation, you get all the flavors. Give it the time, the real time that it needs to make it.” That's Alvaro Fernandez, founder of El Acabo Raicilla and Asil Raicilla de la Sierra. We profile those brands — and talk about the Raicilla denomination of origin — in this episode of Agave Road Show! Agave Road Show is an advertorial podcast that helps gringx bartenders better understand specific brands of agave spirits. Sometimes other Mexican spirits. Really, whatever they pay us to profile. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with tons of quotes from  Alvaro Fernandez and Fausto Romero from Taberna Tres Gallos, makers of El Acabo Raicilla and Asil Raicilla de la Sierra! Episode Notes You can read the current NOM for Raicilla here. And to see the rules of all of the NOMs for alcohol in Mexico, click here!

Many of the historic brewing yeasts we have today are products of their time and place. The ingredients brewers used with them, the tanks they fermented in, and the styles they made have all played a role in how that yeast grew and hybridized itself over hundreds or thousands of generations. Today, however, brewers typically brew into tanks far different than those of a hundred years ago. The hops they use generally have levels of oil and acids far more concentrated than those of yesteryear. And the flavor and aroma contributions that brewers seek from yeast are more demanding than they've ever been. What does it take, then, to turn yesterday's yeast into tomorrow's? To grow it into the kind of powerhouse that the brewing industry needs for the expressive, flavorful styles that people love to drink? Science offers a number of pathways, but how can it be done without genetic modification, while also optimizing it for drying, so that it's accessible to more brewers in more places around the world? Can all that be done without sacrificing flavor, aroma, and performance? That's the subject of this episode, produced in partnership with White Labs, as we dive into these questions using their new release, WLP079 Suava, as a case study. Joining for the conversation are: Chris White, White Labs founder Richard Preiss, founder of Escarpment Labs Justin Clouthier, head brewer for Willibald Farm Distillery & Brewery in Ayr, Ontario, Canada

Dr. Philip Ovadia is a board-certified heart surgeon on a mission to help people stay off his operating table. After overcoming his own struggles with obesity and poor metabolic health, he shifted his focus from treating advanced heart disease to preventing it by addressing its root causes. As the bestselling author of Stay Off My Operating Table, Dr. Ovadia challenges conventional thinking about heart health and advocates for nutrition, metabolic health, and lifestyle as the foundation for preventing cardiovascular disease. Through his clinical work, writing, and education, he empowers people to take control of their health long before surgery becomes necessary. In this episode, Drs. Brian and Philip talk about… (00:00) Intro (01:21) Dr. Ovadia's personal health journey  (05:09) Insulin resistance and heart disease (09:29) Insulin resistance, inflammation, and imaging (25:44) GLP medications and heart disease risk (28:47) Why meat is essential for human health (33:17) How Dr. Ovadia's colleagues have reacted to his unconventional dietary views and how the medical field is reacting to the keto/low carb revolution (39:25) Various lab tests and plaque progression (41:19) Gut health and the carnivore diet (42:54) Fermentation and detoxifying foods (46:29) Outro For more information, please see the links below. Thank you for listening! Links: Please consider supporting us on Patreon: https://www.lowcarbmd.com/ Dr. Philip Ovadia: Books: https://ovadiahearthealth.com/books/ Website: https://ovadiahearthealth.com/ X: https://x.com/ifixhearts Dr. Brian Lenzkes:  Website: https://arizonametabolichealth.com/ Twitter: https://twitter.com/BrianLenzkes?ref_src=twsrc^google|twcamp^serp|twgr^author Dr. Tro Kalayjian:  Website: https://toward.health Twitter: https://twitter.com/DoctorTro IG: https://www.instagram.com/doctortro/ Toward Health App Join a growing community of individuals who are improving their metabolic health; together.  Get started at your own pace with a self-guided curriculum developed by Dr. Tro and his care team, community chat, weekly meetings, courses, challenges, message boards and more.  Apple: https://apps.apple.com/us/app/doctor-tro/id1588693888  Google: https://play.google.com/store/apps/details?id=uk.co.disciplemedia.doctortro&hl=en_US&gl=US Learn more: https://toward.health/community/

Send us Fan MailKalche Wine Cooperative is helping lead the way toward a new, sustainable, worker-designed economy. Their farming and production practices pay tribute to the pan-cultural origins of winemaking by preserving the bounty our environment provides. They embrace hybrid grapes, local fruits, and innovative fermentation methods to maximize resourcefulness, reduce environmental impact, and minimize waste. It's a fascinating history lesson for every wine lover.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

The Coffee Producer Toolkit is the podcast that can help you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.In this first episode, we show you how you can benchmark your farm against the two numbers that matter, protect your flowering without paying for irrigation, avoid the exotic variety trap that's costing farmers their harvests, stop wasting money on fertilizer your soil doesn't need, and save weeks of labor a year with tools that cost less than $50.Follow us on Instagram - Lucia (@lluciasolis) - James (@filterstoriespodcast)  and tag us in an Instagram story.  Join our Patreon community to be a part of our live Office Hours sessions.  Stay up to date through our newsletterDiscover how James produces Filter Stories episodes by subscribing to his Substack newsletter Cover Art Designed by Nick HafnerRelated Podcasts:Lucia:#79: Farm First: Lalo Perez on Long-Term Coffee HealthJames:The Science of Coffee: The Magic of SoilsThe Science of Coffee: Plant GeneticsPeople mentioned in episode:Fernando Castillo GuatemalaPaulino Quintero, ColombiaOrlando Osoria, ColombiaJulia Ortega, MexicoSergio de la Vequia, MexicoHugo lopez, InnovakitAgronomists:Manuel Mata, ColombiaSam Knowlton, USALalo Perez, Mexico ResourcesAnacafe technical management Coffee Cascara Compost Guidelines (English) Compostaje de la pulpa/cáscara de café (Espanol)Netafim Drip Irrigation manualInnovakit: abonador (fertiliser applicator) Innovakit: aroplateo (tree guard for weed whacking) Innovakit: selector de arvenses (low-drift sprayer)Innovakit: canguaro (sleeves) World Coffee Research variety catalogueRecommended varieties: Centroamericano, H1, H16, Mundo MayaCoffee&Climate ToolboxAccess AgricultureWorld Coffee Research ResourcesBarista Hustle's Coffee Farm Management seriesOur partner sponsorsThe Coffee QuestDescamexBWTInterAmerican CoffeePinhalenseNovonesisGrainProSupport the show

Before science was invented, things were confusing. And, to be fair, for several decades into the birth of science, it was still confusing. Don't believe us? Check out Scientific American magazines from the late 1800s — especially this one article about scientists tasting Mezcal and Tequila for the first time. Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan‍ ‍of seynasecreto. Episode Notes Read Scientific American, No. 1096,January 2, 1897, for the source of the epic quote in this episode: Not only does the maguey plant give the sap for the drink pulque, but its roots , distilled, yield much more powerful intoxicants, mescal and tequila. And the heart of another variety of the same plant is cut out, roasted and put through a process of distillation to make still another drink. Mescal is described as tasting like a mixture of gasoline, gin and electricity, Tequila is even worse, and is said to incite murder, riot and revolution. A very small quantity of tequila is a drink. Experts advise it to be taken with a grain of salt, literally — the salt to be placed on the tongue first. Several Michigan editors who lately visited the sister republic wandered into a "cantina" in the city of Puebla one evening and called for a drink apiece of the tequila. Each took a taste, felt his hair stand erect, his toes curl up and his skin wrinkle all over his body and was wise enough to leave the glass unfinished. Not one of them wished that time that Providence had endowed him with greater capacity. Shout outs this episode to Jeppson's Malort, Vienna Beef hot dogs, Cocktail MD Ryan Aycock, and Metsal inventor, Enrique Martinez!

Matilda Ho was banned from the kitchen for the first 25 years of her life. Her mother's rule was simple: cooking is what you do when you fail at school. She now runs China's first food tech venture fund.I'm joined by Matilda Ho, Founder and Managing Director of Bits x Bites — a $100 million fund vintaged in October 2020, 15 companies backed, Series A and B, and a board seat as a condition of every check. Her LPs are sovereign funds from Singapore, the Middle East and China, agrifood strategics, and family offices.Her argument is that the food system cannot be fixed at the checkout. She spent five years at BCG and IDEO advising food companies, and one project — working out how likely a Chinese meat processor was to have another scandal — turned up roughly half a million food safety incidents a year. She built an online grocery to fix it one shopper at a time, then concluded that would take longer than her lifetime. The leverage was upstream.What she found upstream is a manufacturing advantage most investors outside China have not priced. Seventy percent of the world's vitamins, two-thirds of its amino acids and more than 80% of its stevia are already made there — much of it in brownfield plants with fermentation tanks sitting idle. Where European biotech founders cannot fund scale-up, she can buy it cheap.She is equally blunt about what does not work. Beyond Burger's peas travel from Canada to Suzhou to California, and the margin never survives the trip. China already has tofu — clean, plant-based and 2,000 years old. So she funds certainty over moonshots: functional ingredients, animal health, matcha. And in a market where government money is now the largest source of innovation capital, her first exit was a stake sold to a provincial government vehicle.In this episode we discuss:Why the food system cannot be fixed at the checkout, and what changes upstreamHalf a million food safety incidents a year — the consulting project that exposed themBiomanufacturing as China's unpriced edge: overcapacity, brownfield sites and idle fermentation tanksWhy alternative meat fails on unit economics in a country that already has tofuChina's “visible hand” — how government money became the largest source of innovation capitalSelling a portfolio company to a provincial government vehicle, and why DPI beats IRR in ChinaWhy she will not write a check without a board seatBacking wartime CEOs, and what a decade of bad hires taught her about founder diligenceFeatured guest:Matilda Ho, Founder and Managing Director at Bits x BitesListen Next:AgTech Profits Meet Planet: Where Climate Impact and VC Returns AlignDiscover More from SRI360°:Explore all episodes of the SRI360° PodcastSign up for the free weekly email updateKey Takeaways:Fixing food at the checkout does not scale. Matilda built an online farmers market and learned that people only change how they eat after a life event — a birth, a diagnosis. A movement, she says, but not a viable business model. The leverage sits upstream in the supply chain.The supply chain is the problem. In China a vegetable passes through roughly seven hands before it reaches a table. A third of food rots on the farm, another third in transit, and the rest is wasted in fridges and warehouses.China's arithmetic is brutal. Around 20% of the world's population and under 7% of its arable land, feeding 1.4 billion people. More than 85% of soybeans are imported, mostly to feed chickens and pigs.Biomanufacturing is China's quiet edge. Europe's biotech founders struggle to fund scale-up. China has the opposite problem — overcapacity, brownfield sites and idle fermentation tanks, plus the plant managers who know how to run them. 70% of global vitamins, two-thirds of amino acids and over 80% of stevia are already produced there.Cost is king and taste is king. Beyond Burger's peas grow in Canada, get processed in Suzhou, then travel to California for final formulation. The gross margin never works. And as she puts it, China already has tofu — clean, plant-based, cheap, and 2,000 years old.Government money is now the largest source of innovation capital in China. Local governments run fund-of-fund structures and back specialized GPs rather than investing directly. Her own first exit was selling a stake to a provincial government vehicle at Series B, in year five of the fund.In China, DPI matters more than IRR. IRR can be manipulated; cash returned to LPs cannot. Most domestic funds have only a five-year life, which forces short-term decisions. Her USD fund has ten to twelve years.Back wartime CEOs, not peacetime ones. Growing revenue tenfold when money was free is not a replicable track record. She looks for humility, grit, and founders who keep going when 99% of the signals say stop.Software alone does not work in agriculture. Farmers will not pay for something invisible. Her Beijing crop-model company had to bundle seeds and inputs with the software; two-thirds of its revenue now comes from selling the inputs.Drones changed the economics for smallholders. A tenth of the chemical input, up to half the water saved, and profits up around 30% on cash crops — plus a whole new job class of drone operators. Most growth is now outside China, in North America, Brazil and Argentina.Agrifood is under-invested. It accounts for less than 5% of total venture funding. Her ambition is that generalist fund managers eventually treat it as a sector worth a seat.Additional ResourcesMatilda Ho LinkedIn: https://www.linkedin.com/in/matildaho/Bits x Bites LinkedIn: https://www.linkedin.com/company/bits-x-bitesMatilda Ho on X: @matildajyhoBits x Bites: https://bitsxbites.com/Matilda Ho's TED profile: https://www.ted.com/speakers/matilda_hoRelated SRI360° Episodes:Beyond the 2/20 Model: Disrupting VC & 25% IRR from Climate Adaptation in Southeast Asia

Send us Fan MailIn this episode expect to feel inspired to waste less, eat better, and enjoy food more than ever.What if the vegetables you're about to throw away could become some of the most delicious and nourishing food you eat?In this inspiring episode, Rachel shares her journey from working as a chef to becoming deeply immersed in the world of fermentation, unlocking a completely new way of thinking about food, waste, and wellbeing.It's clear that Rachel has a profound knowledge of how to prepare and eat food to give the maximum nutritional benefits—but what makes her approach so refreshing is how accessible and enjoyable she makes it.From simple ways to ferment leftover vegetables, to her time working at River Cottage, Rachel brings practical insights you can actually use in your own kitchen, no overwhelm, just inspiration.We also dive into:Her go-to meals and how she eats day-to-dayWhy organic food matters to her (and how to approach it realistically)Her love of wine and how it fits into a balanced, joyful lifestyleThe courses she runs at River CottageHow sustainable living doesn't have to mean restriction - it can mean more flavour, more connection, more enjoymentThis conversation is a celebration of midlife lived well, where experience, intuition, and pleasure all come together on the plate.If you're looking for simple ways to eat better, waste less, and enjoy food more, this episode is packed with ideas to get you started.  Do come and join the conversation

How we are finally figuring out Plant nutrition with Landen SchillingIn this month's Seed Chat, Greg Peterson and Bill McDorman welcome Landon Schaelling of Sacred Soil Solutions to explore the emerging science of rhizophagy, the process by which plants consume microbes for nutrition. The conversation examines how endophytes, fermentation, compost, and seed saving may work together to improve plant health, resilience, and flavor. They also discuss practical ways gardeners can introduce beneficial microbes into their gardens while highlighting the rapidly evolving research that is reshaping our understanding of soil biology and plant nutrition.Our Guests: Landon Schaelling is the founder of Sacred Soil Solutions. He is focused on bringing optimal and approachable microbe inputs to gardeners and homesteaders, while also teaching farmers in the American West how to implement soil building solutions at scale.And Bill McDorman has committed his life to community-based seed stewardship. In 1984, he started Seeds Trust High Altitude Gardens, a bioregional mail order seed company that he ran for 28 years. He authored the book Basic Seed Saving in 1994, and in 2010 Bill and his wife, Belle Starr, founded Seed School.Key TopicsRhizophagy (root-eating process)Endophytes and plant microbiomesSoil microbiologySeed saving and local adaptationHorizontal gene transferFermentation for microbial cultivationCompost and fungal soil biologyMicrobe Master MixEffective Microorganisms (EM/EM1)Dr. James F. WhiteJohn Kempf's Plant Health PyramidDr. Christine JonesBiochar and Terra PretaSacred Soil SolutionsKey Questions AnsweredWhat is rhizophagy?Rhizophagy is the process by which plants absorb living microbes through their root tips, consume many of them for nutrition, and release others back into the soil, creating a dynamic relationship between plants and soil biology.What are endophytes?Endophytes are beneficial bacteria and fungi that live inside plant tissues without causing disease. They become part of the plant's internal microbiome and contribute to nutrient cycling, resilience, and overall plant health.Why is this research changing how we understand plant nutrition?Emerging research suggests healthy plants obtain much of their nutrition by consuming living microbes rather than relying solely on dissolved minerals in the soil, expanding traditional models of plant nutrition.Why are locally saved seeds so valuable?Seeds saved in a local environment gradually adapt genetically to regional growing conditions. Local microbial communities appear to undergo similar adaptation, potentially increasing plant vigor over time.How can gardeners introduce beneficial microbes?Gardeners can inoculate seeds, apply microbial solutions as foliar sprays, drench transplant roots, build high-quality compost, and encourage living soil ecosystems through mulch and cover crops.Why are microbial fermentations useful?Fermentation allows gardeners to rapidly multiply beneficial microorganisms that can be applied efficiently to seeds, soil, and foliage while adapting to local growing conditions.Does treating seeds with microbes improve plant performance?According to Landon Schaelling's experience, treated seeds often produce stronger root systems, healthier foliage, improved nutrient uptake, greater vigor, and enhanced flavor.Is feeding the plant different from feeding the soil?The discussion suggests both are important, but directly supporting plant microbiology may allow healthier plants to build better soil through root exudates and microbial partnerships.How does drought affect soil microbes?Dry soils reduce microbial activity. Maintaining mulch and consistent soil moisture helps preserve beneficial microbial populations.Can microbial communities adapt to new environments?Yes. Through horizontal gene transfer and rapid reproduction, microbial populations can adapt to local conditions much faster than plants themselves.Episode HighlightsGreg celebrates the Urban Farm Podcast approaching its 1,000th episode.Bill McDorman introduces the emerging science of rhizophagy and why it has changed his perspective on gardening.Landon explains how plants consume microbes through root tips rather than relying solely on dissolved nutrients.The conversation explores how endophytes become part of a plant's internal immune and digestive systems.Bill shares dramatic improvements after using microbial treatments on greens grown in sandy soil.The panel discusses microbial fermentations as an accessible alternative to intensive compost production.Audience questions cover drought, raised beds, honey versus molasses, wheat adaptation, and sourcing microbial inoculants.The episode concludes with a discussion about nature's intelligence, seed adaptation, and the intriguing tradition of placing seeds in one's mouth before planting.Calls to Action & ResourcesAttend future live Seed Chats — https://seedchat.orgListen to previous Seed Chats — https://urbanfarmpodcast.comLearn about Sacred Soil Solutions — Contact Landon Schaelling directly for information on Microbe Master Mix and educational resources. Instagram: @sacredsoilsolutionsFacebook: Landen SchaellingEmail: Landen.schaelling@protonmail.com Recommended ResearchDr. James F. White — Rhizophagy Cycle researchJohn Kempf — Plant Health PyramidDr. Christine Jones — Soil carbon and regenerative agricultureEffective Microorganisms (EM/EM1) fermentation methodsVisit www.urbanfarm.org/996 for the show notes on this episode, and access to our full podcast library! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg or choose one of the senior members of our Urban Farm team to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Check out our YouTube videosAI writing shapeSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.   Support the show

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

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

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

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

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

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

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

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

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

Adam Hiner, CEO of Pacha, shares insights on product innovation, sustainable practices, and the journey of building a healthy and regenerative food brand. We talk about the happy accidents and consumer feedback that lead to making new and better products, like their new gluten-free, sourdough buckwheat tortillas! Adam then shares why Pacha joined the Purpose Pledge, the challenges of building a CPG brand (like cashflow), the benefits of self-manufacturing, and why passion is essential for success in this industry. Tune in to get advice from a leader who's built multiple successful brands while leading with integrity.Key topicsProduct innovation driven by consumer insights and feedbackStrategic experimentation with new productsThe benefits of self manufacturingPurpose-driven business and sustainability commitmentsPurpose Pledge, what it means, and how it worksThe importance of focusing on core SKUs and honing recipesProfitability and cash flow challengesThe importance of passion for successInner peace to bring about world peaceSound bites“I pulled a batch of crackers out of the oven and they were floppy like little tortillas. Then I started experimenting with tortillas and just said, yeah, the market really needs a better tortilla right now.”“We had our buckwheat buns, but we rebranded them as English muffins because all of our customers were saying, hey, this isn't a bun, this is an English muffin.”"Our bread tastes like real bread. It doesn't taste like this thing that was modified to try to imitate the texture of white bread.““We've always had a plan to do something more than just be a company that's making money.”“When we saw Purpose Pledge coming forward, felt like it felt like an opportunity to do something that felt maybe more impactful and less just numbers driven.”“It's nice to have really great mentors who have been doing it and have done it before.”“We were really grateful for our DTC channel because we've had so much direct feedback from customers, which we wouldn't have had with just being a retail brand.”“One of the biggest challenges is just financing the company, you know, just keeping the lights on. 30%-50% of my job is just keeping cash coming in.”“Sometimes adding more SKUs does generate more revenue immediately, like if Whole Foods puts out six SKUs versus four, but the trade off is the velocity of all the SKUs is now lower.”“Peace really does start within us and maybe the most impactful thing we can do is to just like to start here and have and find peace with ourselves.”Chapters03:00 Introduction to Pacha and Product Evolution05:57 Innovative Product Development and Consumer Feedback09:08 Special Releases and Creative Experimentation11:59 Joining the Purpose Pledge: A Commitment to Impact14:59 Understanding the Purpose Pledge's Roadmap and Commitments18:00 Customer Insights: What Consumers Love About Pacha's Products34:31 The Benefits of Fermentation and Buckwheat37:07 The Challenges of Regenerative Agriculture40:02 Navigating the Food Industry: Profitability and Challenges46:00 The Importance of Focus in Product Development52:59 Personal Insights and Recommendations for a Better WorldLinksAdam Hiner on LinkedIn - https://linkedin.com/in/adamhinerPacha - https://pachabread.comPacha on LinkedIn - https://www.linkedin.com/company/live-pacha/Pacha on Pinterest - https://www.pinterest.com/live_pacha/Pacha on TikTok - https://www.tiktok.com/@livepachaPacha on Instagram - https://www.instagram.com/livepacha…Purpose Pledge - https://purposepledge.org/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Buy Roasted Coffee Here.Check out our YouTube videos#63: Terroir for Busy PeopleDirty Jobs Hawaiian Coffee ClipSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.   Support the show

Send us Fan MailBehind the Scenes with Kolfok: Stefan Wellanschitz on Natural Winemaking in Austria's Mittelburgenland regionJoin us for a behind-the-scenes, technical conversation with Stefan Wellanschitz of Kolfok, a self-proclaimed natural winemaker from the Mittelburgenland region of Austria. In this episode, Stefan describes his family's multigenerational roots, the region's climatic influences and highly varied soils and topography. He explains low-intervention practices including spontaneous ferments, minimal SO2 usage, reductive handling, gravity movement, lees and managing risks like Brett, pH, and residual sugar. Stefan also discusses his approach to managing climate change impacts via yields, cover crops, dry farming, and climate-change-driven variety and site choices.Kolfok is a 15-hectare “winery within a winery,” producing about 12 wines and 60,000 bottles, including several single-vineyard bottlings. EPISODE CHAPTERS:00:00 : Introduction and Welcome01:57: An Introduction to Kolfok05:56: The Wine Portfolio09:03: Stefan's Natural Winemaking Philosophy15:51: Yeast, Fermentation and Other Winemaking Ideas25:46: Cellar & Terroir33:00: Managing Through Climate ChangeLet's stay in touch - we always love to hear from you!  Follow the wine related antics and fun on the following social channels:Blog: www.wineitupanotch.comThe Wineitupanotch Podcast on InstagramWineitupanotch on InstagramWineitupanotch on TiktokWineitupanotch on Youtube Or send an email with questions, comments and requests to wineitupanotch@gmail.com

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

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

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

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

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

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

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

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

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

My buddy (and 2025 Homebrewer of the Year), Wayne Doucette, was kind enough to come on this week’s episode and help me take YOUR questions. This week, we focused mostly on pressure fermentation and I had a real good time plus I learned a lot. Let me know in the comments below what you think! Thank you so much for tuning into the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Is Pressure Fermentation Worth It? The Good, Bad, and the Potential Geysers! 00:00:00 – 00:05:14 Patreon & Small Talk00:05:15 – 00:30:24 Pressure Fermentation Intro00:30:25 – 00:44:48 Dry Hopping IPAs Under Pressure00:44:49 – 01:01:00 Yeast Health Under Pressure01:01:01 – 01:23:07 Losing Natural Carbonation During Pressure Transfer Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?a_aid=HomebrewHappyHourCellarScience Premium Dry Yeast: https://morebeer.com/collections/cellarscience/index?a_aid=HomebrewHappyHourFLOTit 2.0: https://amzn.to/3NhMRnC We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– CellarScience offers premium dry yeast that delivers higher cell counts than typical liquid pitches, meaning you get a stronger, healthier fermentation without the hassle. The best part? You can Direct Pitch right into your wort—no starters, no waiting, just brewing. Whether you need their new ‘WEST COAST’ strain for a classic American IPA, or ‘JUNGLE’ for massive fruity esters, they've got your next batch covered. Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium CellarScience Yeast, join at https://www.patreon.com/HomebrewHappyHour ————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

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

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