Podcasts about Fermentation

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!

L'histoire de la Brasserie Dupont plonge ses racines en 1759, date de construction de la ferme de Tourpes, dans le Hainaut. Ferme-brasserie depuis 1844, elle entre dans la famille en 1920 avec Louis Dupont, avant que son neveu Sylva Rosier n'en prenne les rênes en 1945. Depuis lors, elle se transmet de génération en génération, jusqu'à Olivier Dedeycker, petit-fils de Sylva Rosier, qui en dirige les destinées depuis 2002. Ingénieur-brasseur de formation, Olivier est arrivé à la brasserie en 1990, aux côtés de son épouse Pascale Wauthoz, qui gère à la fois la fromagerie artisanale et le laboratoire de la brasserie. Ensemble, ils perpétuent un savoir-faire unique, porté par une conviction : brasser des bières simples, mais complexes, avec une eau puisée à 80 mètres sous la ferme et un respect profond pour les traditions brassicoles belges. Pionnière en matière de bière bio belge dès 1990 et mondialement reconnue pour sa Saison Dupont (6,5 % alc/vol), qui représente 36 % de sa production, la brasserie exporte aujourd'hui dans une dizaine de pays et produit 30 000 hectolitres par an, tout en restant une entreprise familiale comptant 13 actionnaires et 35 salariés.

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.

On this bonus episode of the All About Beer Podcast, Don Tse interviews Sennos CEO and Founder Jared Resnick and Chris Baker the Director of Brewing Operations for Mother Earth Brew Co. Fermentation is a black box.  What exactly is going inside those tanks?By continuously measuring gravity, pH, temperature, pressure, dissolved oxygen, conductivity and ambient temperature and ambient pressure, Sennos state-of-the-art sensors give brewers a look inside their tank, with a simple instrument that inserts through the fermenter's sample port and stays in place with a standard tri-clamp.This trove of data, coupled with Sennos' app, gives brewers a movie of their fermentation instead of a handful of snapshots.  Sennos promises better control of fermentations, proactive problem solving and better beer quality. This Episode is Sponsored by:SennosWhat if your tanks could tell you everything — not just where gravity is, but why your fermentation is behaving the way it is? That's Sennosystem — one platform that helps you impact your process, improve your product, and increase your profit — batch after batch. The Sennosystem, which includes the patent-pending SennosM3 in-tank sensor is the only complete solution for comprehensive fermentation intelligence and management, built for breweries of every size. Visit sennos.comAll About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Jared Resnick and Chris BakerSponsors: Sennos, All About BeerTags: technology, brewingPhoto: Jason LeyThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

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

"Just because the path of motherhood might not happen for me, it doesn't mean the nurturing goes away. I still want a seat at the table for how kids are raised." — Danielle Frank About This Episode Danielle Frank traded Hollywood red carpets for red wine — and now she's poured both passions into her debut book. After launching her career in entertainment publicity at Miramax International, where she worked on global film campaigns and rubbed elbows with A-listers at Cannes, Venice, and Berlin, Danielle pivoted into the luxury wine and spirits industry, spending 22+ years at Bacardi and Moët Hennessy. Her book, A Wine Lover's Guide to Parenting: The Fine Art of Wine & Whine Management, is a satirical, adults-only survival guide written in rhyme that blends wine terminology with parenting wisdom. Despite not being a parent herself, Danielle — a self-described "auntie extraordinaire" — brings a sharp, loving outsider's perspective to the comedy of raising kids. Mike and Danielle talk career pivots, the storytelling parallels between film and wine, game show obsessions, Billy Joel, and why you should never let your kid ferment. Key Takeaways 1. It's all storytelling. Whether selling a film at Cannes or a bottle of wine at dinner, Danielle sees the through-line: you're creating a narrative that evokes feeling. That insight carried her from Miramax to Moët Hennessy. 2. You don't have to be a parent to care about parenting. Danielle wrote the book as a proud aunt and keen observer. Her "outsider with a front-row seat" perspective gives the humor its edge — she witnesses the triumphs and tantrums, glass in hand, no carpool duty required. 3. The book sat in a drawer for 14 years. Danielle wrote it over a decade ago but only published it last year. Her motivation: "If I go on my deathbed and I've done nothing with it, it's going to plague me." 4. Wine doesn't have to be intimidating. Every chapter uses real wine terminology — fermentation, varietal, mulled wine — and gives the definition in a fun, accessible way. It's wine education wrapped in comedy. 5. Don't let your kid ferment. Fermentation turns sugar into alcohol — something sweet into something harsh. The parallel to raising kids with manners writes itself, and Danielle's rhyming chapter on the topic is a showstopper. 6. Don't leave anything on the table. Danielle's life advice: you have one life to live, so go after things. She quit a toxic PR job without a backup plan, pivoted industries, and finally published the book she'd been sitting on — all by trusting the leap. Get the Book A Wine Lover's Guide to Parenting: The Fine Art of Wine & Whine Management by Danielle Frank Amazon: https://www.amazon.com/Wine-Lovers-Guide-Parenting/dp/1967598061 Barnes & Noble: https://www.barnesandnoble.com/w/a-wine-lovers-guide-to-parenting-danielle-frank/1148414693 Connect with Danielle Website: daniellefrankauthor.com Instagram: @createagreatstory Facebook: Danielle Frank Connect with Your Host Mike Carlon | Uncorking a Story Website: uncorkingastory.com YouTube: @uncorkingastory Instagram: @uncorkingastory Facebook: Uncorking a Story TikTok: @uncorkingastory Twitter/X: @uncorkingastory LinkedIn: Uncorking a Story Subscribe & Leave a Review — It helps more readers and writers find the show! Apple Podcasts: https://podcasts.apple.com/us/podcast/uncorking-a-story/id563636205 Spotify: https://open.spotify.com/show/5HZiAEtFlhAzk60Z4eAkhY RSS Feed: https://feeds.megaphone.fm/uncorkingastory Uncorking a Story is produced by Mike Carlon. New episodes drop every Tuesday. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, The Over Seasoned Crew dives headfirst into the rise, influence, and eventual backlash surrounding some of the most important restaurants in modern culinary history... from Ferran Adrià's legendary El Bulli to René Redzepi's global empire of fermentation and foraging at Noma.What started as innovation eventually became imitation, and the guys unpack how molecular gastronomy, Nordic cuisine, tasting menu culture, and “Instagram dining” reshaped restaurants around the world (for better and for worse). Along the way, they debate the death of slate plates (thank goodness), the exhaustion of trend-chasing chefs, the pressures of culinary fame, and why so many restaurants lost the plot trying to become the next big thing (sometimes you just want a classic done... well... classically).The conversation also gets brutally honest about restaurant culture itself: kitchen hazing, burnout, abusive hierarchies, and the complicated reality behind the romanticism of fine dining. It's thoughtful, funny, occasionally ruthless (of course), and no doubt grounded in years of firsthand industry experience.If you've ever wondered how we got from white tablecloth classics to edible moss, tweezers, and 27-course tasting menus, this episode connects the dots.

In this episode of The Spoon Podcast, Michael Wolf talks with Jake Berber, the cofounder and CEO of Prefer, a Singapore-based startup that uses fermentation to create coffee and cocoa extenders from ingredients like rice and chickpeas. Berber explains why rising coffee and cocoa prices, climate pressure, and growing global demand convinced him there was a massive opportunity to help future-proof some of the world's favorite foods, and his journey from Texas to Israel to Singapore led him into the world of food tech and climate-resilient ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

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.

Eric Dale has spent more than 21 years shaping Denver's pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver's most respected pastry chefs.Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University's Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja's signature approach to hospitality and baking.Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton.In this conversation, Eric Dale explores:The connection between fashion design and pastry artistrySourdough baking techniques and fermentationInnovation in modern pastry and dessert menusBuilding Rioja's acclaimed bread programDenver's evolving culinary sceneCreativity, hospitality, and restaurant cultureSubscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us Fan MailWe chase the real engine of whiskey flavor by breaking down fermentation from mash temperatures and enzymes to yeast behavior and the distiller's beer that feeds the still. Then we pivot from science to the glass with a George Dickel 15-year Tennessee whiskey single barrel review, including how charcoal mellowing shapes what we taste. • our sponsor and community updates plus where to watch and listen • grain-to-sugar basics, starch conversion, mash temperature control • alpha amylase and beta amylase, why enzymes matter for fermentable sugars • yeast fermentation, alcohol plus CO2 plus heat plus flavor compounds • why distillers guard yeast strains and monitor pH, oxygen, contamination • fermentation's link to ethanol fuel, rockets, aviation, and modern biofuels • Lincoln County Process explained, charcoal mellowing as subtractive filtering • George Dickel 15 OHLQ single barrel breakdown, nose-body-taste-finish score make sure you like, subscribe, follow, share, become a member Fermentation is the step most whiskey fans skip past and it might be the step that decides everything. We walk through the bourbon fermentation process from the moment cereal grains hit hot water to the moment yeast turns sugar into alcohol, heat, and the flavor compounds you later call cherry, spice, fruit, or funk. If you've ever wondered why mash temperature matters, what enzymes like alpha amylase and beta amylase actually do, or why distillers treat yeast strains like treasure, we lay it out in plain language with a real-world distiller mindset.Then we take a sharp turn into a wild connection: the same fermentation science that builds whiskey also shows up in fuel history and modern biofuel research. Ethanol has powered more than good times, and seeing “grain, sugar, yeast, energy” as biology plus engineering makes the whole craft feel bigger than a barrel warehouse. We also talk about why fermentation can be the most underestimated stage of distilling, even when everyone loves to debate aging, maturation, and wood.To bring it back to the glass, we run a full barrel bottle breakdown of a George Dickel 15-year Tennessee whiskey single barrel (OHLQ selection). We cover the Lincoln County Process, charcoal mellowing, and how filtration plus age can deliver a gorgeous nose but a more muted, char-forward palate and finish. If you like detailed tasting notes and honest scoring, you'll get plenty to react to.Subscribe wherever you listen, share this with a whiskey friend who loves the “why,” and leave us a review with your take: can you taste fermentation character in a finished whiskey?voice over Whiskey Thief If You Have Gohsts Support the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

An ancient farm system, built by hand on top of water, hidden inside one of the largest cities on earth and almost nobody knows it exists.The chinampas of Xochimilco are human-made islands, constructed over centuries in the lakes that Mexico City was built on. At their peak they fed an entire civilisation. Today, more than 60% are abandoned, the city is slowly swallowing the edges, and once a chinampero stops farming, another one rarely takes their place. Pablo Usobiaga from Arca Tierra is trying to reverse that not by fighting the city, but by bringing it in through a dining experience.This is part one of three episodes series recorded around Arca Tierra: Pablo Usobiaga built a restaurant — Baldío — around one idea: source everything from peasant farmers, waste nothing, and use fermentation to turn what would have been bin bags into the best things on the menu. It just became the first restaurant in Mexico City to earn a Green Michelin star. This conversation is where it starts: on the chinampas, where the food comes from. Parts two and three go deeper; into the fermentation lab with Chris (episode 423), and into the kitchen with Daniel (episode 425).More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport 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.

Fermentation and canning

Having grown up bowhunting the mountains of Nevada, it's clear Tim Bray has never been interested in doing things the easy way. The same can be said for the incredible fermented foods and drinks he creates. In this episode, Tim shares his own fascinating story, along with a bunch of tips and wisdoms he's learned over the past few decades.A huge thank you again to Tim for his time, stories, and skillset today.Give Tim a follow on Facebook –and check out his Ecology Hour show on local radio station KZYXKey Topics:The process of fermenting apples into cider and the importance of apple varietiesHow weather and year-to-year variations influence cider flavor profilesThe role of wild yeast strains and developing cultured yeasts like KvikeTechniques for aging and blending cider for flavorHistorical context of brewing post-Prohibition in AmericaThe science behind lacto-fermentation in vegetables, fruits, and meatsThe cultural and natural history of yeast strains from Norway and LithuaniaHow fermentation preserves flavor and enhances gut health00:00 - Introduction to Tim Bray 02:19 - Workshop setup and fermentation chambers explained05:40 - The true meaning of cider worldwide06:36 - Fermentation as a method of preservation and brewing basics09:19 - Comparing cider and beer brewing processes10:13 - The importance of starting with quality fruit for good cider12:00 - Regional apple varieties and their influence on cider quality13:30 - How acidity, tannins, and sugar balance in cider15:30 - Variations in American cider styles, back-sweetening, and commercial practices17:05 - Developing wild yeast cultures and homebrew brewing history18:23 - Yeast strains like Scrumpy and their unique characteristics19:00 - The aging process and fermentation byproducts20:02 - Impact of weather and apple quality on seasonal cider variations22:07 - Using sulfur dioxide and wild yeast in cider fermentation24:22 - The art of blending different batches for flavor complexity25:37 - How fermentation shapes flavors similar to seasoning in cooking27:09 - Timeline for cider fermentation and aging techniques28:33 - The influence of weather on apple and cider profiles30:34 - Differences in flavor due to apple traits and conditions33:00 - Adjusting process based on experience and weather patterns35:10 - The craft of blending cider types and batches36:04 - The basics of homebrewing beer and how it relates to fermentation37:52 - Prohibition's impact on brewing and the rise of craft beer41:16 - Notable craft brewers from homebrew roots, Sierra Nevada's story44:06 - The innovative Norwegian Kvike yeast strain and its advantages49:25 - Techniques for hunting and the story of a big Nevada buck54:50 - Challenges of tracking and handling game in rugged terrain63:17 - The historic Roxbury Russet apple and cloning techniques66:45 - The significance of orchard diversity and cider apple varieties70:10 - The cultural significance of fermentation in different regions85:30 - The Norwegian Kvike yeast's unique fermentation traits92:32 - The specificity and flavor contributions of different yeast strains98:15 - Benefits of lacto-fermentation for preservation and gut health103:25 - How modern food processing affects natural fermentation and health105:39 - Using fermentation to digest carbohydrates and improve nutrition106:00 - A preview of future demonstrations, including kimchi making

Send us Fan MailWe are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we're diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.Some of  Josh's favorite books: The Science of Baking by Matt AlardThe Science of Cooking by Peter BarhamSteeped: The Chemistry of tea by Michelle Francl 'Science of' series by Dorling Kindersley - Science of Spice by Dr. Stuart FarrimondScience of Flavour by Dr. Stuart FarrimondScience of Fermentation by DK and Robin SherriffGot a questions for us?  Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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.

On today's Almanac, we'll hear from Montana State Extension Beef Specialist Sam Wyffels about research on cattle salt intake. He says there are important lessons to learn about salt levels in supplements.

Dietary fiber is widely recognized as an important component of a healthy diet, yet it is not typically classified as an essential nutrient. In this episode, Dr. Andrew Reynolds explores whether that distinction still holds, arguing that the traditional criteria used to define essentiality may be outdated when applied to modern nutrition science. The discussion moves beyond simply acknowledging the benefits of fiber and instead examines whether it meets the foundational requirements of an essential nutrient. This includes considering its physiological roles, the body's inability to synthesize it in sufficient quantities, and whether low intake leads to a meaningful and reversible dysfunction. Drawing on evidence from prospective cohort studies, randomized controlled trials, and mechanistic research, Reynolds outlines the strength of the evidence linking higher fiber intakes to reduced risk of cardiovascular disease, type 2 diabetes, colorectal cancer, and premature mortality.  Reynolds presents a compelling case that fiber may play a fundamental role in maintaining normal physiological function and therefore warrants reconsideration within the framework of essential nutrients. Timestamps: [03:50] Interview starts [05:53] Understanding essentiality [09:26] Could there be a deficiency-state for fiber? [15:38] What are fiber guidelines based on? [23:52] Fiber and chronic disease risk: dose-response [28:59] Different types of fiber [37:21] Fermentation and SCFAs [42:55] Research priorities ahead [50:04] Low fiber health risks [58:02] Key Ideas segment (Premium-only) Related Resources: Go to episode page Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Reynolds et al., 2026 – Dietary fibre as an essential nutrient: Reynolds et al., 2019 – Carbohydrate quality and human health: a series of systematic reviews and meta-analyses Episode 482: Carbohydrate Quality & Health – Andrew Reynolds, PhD

Episode: 3369 Small cells and microorganism that behave like living factories.  Today, tiny living factories.

The church at Corinth was boasting and their heads were swelling with pride as we say but not over a good thing! There was a man having a sexual relationship with his stepmom in the church and the church was boasting about this sin instead of putting an end to it. Paul says, “What are yall doing? I'm not even there and I have already judged the guy. Get him out of your fellowship, turn him over to Satan, and don't even have a meal with him.” We can learn a great lesson from the church at Corinth...Sin is serious and it should not be tolerated.

It's the food one, in which we discuss the weird fixations of the Make America Healthy Again death cult and their particular emphasis on "real food," however that might be defined today. And we also have to talk about the strangely heavy jeans that RFK Jr is always wearing. It's a whole lot all at once. Get the whole episode on Patreon here! TF Merch is still available here! MAYOR ALERT Get tickets to the three performance dates for No God No Mayors in London on 25-26 April! The link is here! MILO ALERT Check out Milo's tour dates here: https://www.miloedwards.co.uk/liveshows NATE ALERT Lions Led By Donkeys will be performing live in London on 29th May and you can get tickets here! Nate's band Second Homes is about to release their debut album, and you can stream / preview / preorder it on Bandcamp here!

Send us Fan MailIn this episode of Causes or Cures, Dr. Eeks speaks with Dr. Amrita Vijay, a gut microbiome scientist who studies how diet shapes the microbiome and influences inflammation, mood, and overall health.Her research tested three different dietary approaches over six weeks: a prebiotic fiber (inulin), omega 3 supplementation, and a synbiotic combining fermented kefir with prebiotic fiber. All three interventions reduced inflammatory markers compared to control, with the synbiotic approach showing broader effects across multiple markers.We break down what prebiotics, probiotics, and synbiotics actually mean in real life, how inflammation was measured, and how quickly diet can influence inflammation in the body. We also discuss the role of the microbiome, and how to think about food-based approaches for tackling inflammation and chronic illnesses. About the GuestDr. Amrita Vijay is a gut microbiome scientist and researcher specializing in the intersection of diet, the gut microbiome, and health. She has conducted nutritional intervention studies in both India and the UK, exploring how food influences inflammation, mood, and overall well being. Her work focuses on translating microbiome science into practical, evidence based strategies for improving health. She has received the Best Research Award and Best Achievement Award from the University of Nottingham.(Follow her on Instagram!)What we coverWhat prebiotics, probiotics, and synbiotics mean in real termsWhy it's important to reduce inflammationWhy inflammatory markers are importantHow fiber, omega 3s, and fermented foods affect inflammationWhy the synbiotic intervention showed broader effectsHow quickly diet can influence inflammationThe role of the gut microbiome Whether food based interventions may shape the future of inflammation researchTakeawaySimple dietary interventions including prebiotic fiber, omega 3s, and fermented foods may reduce inflammation, and even short term changes in diet can lead to measurable shifts in the body.Work with me? Perhaps we are a good match. Keep Causes or Cures Ad-Free with Listener SupportYou can contact Dr. Eeks at bloomingwellness.com.Follow Eeks on Instagram here.Follow Public Health is WeirdOr Facebook here.On Youtube.Or TikTok.SUBSCRIBE to her Newsletter here! (the bits not posted on socia media)Support the show

This interview is with Dustin Andries of Naumes Crush and Fermentation. In this interview, Dustin talks about growing up around the Rogue Valley wine industry with an interest in science, then attending Oregon State University with the desire of being a winemaker.Next, Dustin talks about a variety of internships he did, including being part of a team at Gallo that was crushing 350,000 tons of grapes in a single harvest. He then discusses coming to Naumes Crush and Fermentation as it was just getting started and the roles he has held while the business has grown. He also discusses a brief sojourn back to the Willamette Valley to work for Jackson Family Wines before returning to Naumes, as well as talking about his work as a custom crush winemaker for a large number of clients.This interview was conducted by Rich Schmidt at Naumes Crush and Fermentaion in Medford on March 16, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

In this milestone Episode 500, we return to a simple question that has come up again and again over the past ten seasons of Cider Chat: How is cider made? After hundreds of conversations with cider makers, orchardists, historians, and fermentation experts around the world, this episode brings together the core lessons shared across 500 episodes - from orchard to bottle. This episode walks through the cider making process step by step, including: Apples and cider apple varieties Milling and pressing Fermentation and yeast Malolactic fermentation Barrel aging and lees aging Blending Bottling and conditioning The science behind cider making Throughout the episode, listeners are directed to past Cider Chat episodes where these topics are explored in depth with cider makers and experts from around the world. Episode 500 also reflects on the growth of Cider Chat, the global cider community, and the people who make up Ciderville. Thank you for listening, supporting, and being part of the journey to 500 episodes. 00:00 Welcome Episode 500 00:36 Season Voices Montage 01:51 Why Cider Chat 06:12 Cider Back To Basics 08:07 Orchard And Apples 11:10 Apple Stories And Resources 13:11 Milling And Pressing 16:57 Fermentation Essentials 18:27 Barrels And Oak Choices 19:30 Blending Art And Science 24:58 Time Bottling And Patience 25:43 Episode 500 Reflections 28:15 Thanks And Season Eleven 29:14 Outro And Bonus Banter Find the full show notes for Episode 500 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/500-how-cider-is-made/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

Fermentation is happening all around you, and once you understand it, your kitchen gets bigger. We sit down with Trevor Ring and Jess Canose of Community Cultures to unpack what fermentation actually is and why it matters beyond trendy jars on a countertop. We also get specific about what Community Cultures makes and teaches. Trevor shares how live cultured sodas built on water kefir (tibicos) become a way to spotlight local and seasonal ingredients, including foraged fruit that captures the flavor of Western Pennsylvania. On the education side, we dig into workshops from kombucha to miso, and how fermentation skills can move from curiosity to real confidence at home.Trevor and Jess share their views on ethics, accessibility, and the challenge of running a values-driven food business without chasing growth. If you care about gut health, cultural heritage, sustainable small business, or just better flavor, this episode gives you a clear next step.Subscribe for more Pittsburgh food stories, share this with a friend who loves pickles or kombucha, and leave a review with the one fermented food you want to learn next.Support the showLiked the episode? We'd love a coffee! 

Dans cet extrait de l'épisode [Sur le Zinc #4 - Faire avancer le monde de l'hôtellerie, avec Vincent Digne du groupe Accor], Vincent nous raconte quelles avancées ont marqué la démarche du groupe d'hôtels Accor du côté des boissons. Et ça redonne de l'espoir ! Bonne écoute ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Sur le Zinc d'Écotable, c'est la série de podcasts dédiée à l'engagement autour de la boisson. En 6 épisodes, Chef Damien, fondateur des sachets de boissons à infuser Necense et chef de 750g La table, part à la rencontre de celles et ceux qui s'engagent pour rendre le monde de la boisson plus durable. Dans ce quatrième épisode, Chef Damien rencontre Vincent Digne, responsable Food & Beverage d'Accor, le 3ème groupe d'hôtellerie en Europe. Cette discussion nous montre que le monde bouge: les grandes entreprises (à l'échelle d'impact gigantesque) prennent de plus en plus au sérieux les enjeux écologiques et mettent en place des actions concrètes : Accor a supprimé les bouteilles d'eau en plastique dans les chambres et fait évoluer son offre de boissons dans ses restaurants (sodas artisanaux dont Necense, vins bios, eau microfiltrée sur place...). En quoi l'engagement des grands groupes, comme Accor, est crucial pour réduire notre impact sur les ressources naturelles qui servent à créer nos boissons? Comment Vincent met-il en place de telles mesures à l'échelle de l'Europe, et qu'est ce qui l'anime au plus profond de lui pour faire preuve d'un tel engagement ? Plongez dans cette conversation animée entre deux amoureux de la restauration durable, Chef Damien et Vincent Digne. Bonne écoute ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Seit Anfang 2024 verantwortet der 1992 geborene Küchenchef das Sternerestaurant Weinstock in Volkach. Im Podcast spricht er über Regionalität „in meiner DNA“, klassische Saucen und darüber, wie Kräuter und Fermentation seinen Gerichten Leichtigkeit geben.

Cider in peach country@Botanistandbarrel @atlantahardcider #cider #hardcider #radioshow #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – Join us for a refreshing dive into the world of craft ciders in our latest episode of Sips, Suds, and Smokes! This week, we're tasting an exciting lineup from the Atlanta Hard Cider Company and Botanist and Barrel Cidery. From the crisp apple craft cider to the unique tepache pineapple cider, we explore the flavors that these southern cideries have to offer. We'll also sample the cherry pie craft cider and the cranberry craft cider from Atlanta, alongside the pinkies up cherry and blueberry rosé and the farmhouse cider seriously dry from Botanist and Barrel. Our hosts, Good Ol' Boy Dave and Good Ol' Gal Juliana, share their tasting notes, food pairings, and signature ratings, providing insights into what makes these craft ciders stand out. Whether you're a cider novice or a seasoned enthusiast, this episode promises to educate and entertain. We taste and rate the following cider from 1-5:8:27Crisp Apple – 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA.  SUDS-413:45Farmhouse Cider Unfiltered and Unpasturized– 7% ABV.  Botanist and Barrel, Cedar Grove, NC SUDS-418:55Tepache pineapple cider – with canela and azucar Moreno.  5.9% ABV Atlanta Hard Cider Company, Atlanta, GA SUDS-523:26Cherry Pie Cider– with cinnamon. 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA  SUDS-428:10Pinkies Up Rosé – with blueberries and cherries.  6.9% ABV Botanist and Barrel, Cedar Grove, NC. SUDS-434:40Cranberry Cider– 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA SUDS 4info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeCraft Cider, Atlanta Hard Cider Company, Botanist And Barrel, Cider Tasting, Cider Review, Marietta Georgia, Cedar Grove North Carolina, Apple Cider, Pineapple Cider, Cherry Pie Cider, Cranberry Cider, Farmhouse Cider, Craft Beverages, Fermentation, Local Ingredients, Craft Beverage Industry, Cider Enthusiasts, Cider Flavors, Southern Cideries, Drink Pairing

Pickles and New York go hand in hand. A new book, The Pickled City: The Story of New York Pickles, explores how pickles evolved in the city, from immigration-driven delis on the Lower East Side to dedicated pickle stores like The Pickle Guys. Authors Paul van Ravestein and Monique Mulder, who are also the principals of Mattmo, a branding agency in Amsterdam specializing in culinary history, discuss their research and interest in pickle history alongside Alan Kaufman, owner of The Pickle Guys. Plus, listeners share their favorite kind of pickle. Photo by WDnet via Wikimedia Commons

For decades, green beauty has leaned heavily on one simple belief – if an ingredient comes from a plant, it must be better. Better for the skin, better for the planet and better for people. But what happens when that comforting narrative starts to unravel? In this episode of Green Beauty Conversations, Formula Botanica CEO Lorraine Dallmeier explores the deeper story behind fermentation and asks a provocative question: could microbes help reshape the future of the beauty industry? If you're interested in beauty and where its future might lie, this episode is for you. Tune in now!   Free Resources Free formulation course | Green Beauty Conversations Podcast | Blog | YouTube Socials: Formula Botanica on Instagram | Lorraine Dallmeier on Instagram

If you've been trying to eat better, use more natural remedies, and build healthier habits—but you still feel tired, overwhelmed, or stuck—this episode will help you take a step back and see the bigger picture. We're looking at foods mentioned in the Bible and what they reveal about God's design for nourishment. But more importantly, we're addressing something many women quietly wrestle with: What if food isn't the main reason you're not feeling better? This episode is for the Christian woman who wants to care for her body in a way that honors God—but also wants clarity, peace, and direction without the confusion. What Foods Are Mentioned in the Bible? Scripture includes a variety of simple, whole foods that were part of everyday life: Grains like wheat and barley Bread made from multiple grains Lentils, beans, and legumes Fruits like figs and pomegranates Honey and honeycomb Milk, especially goat milk Olive oil Fish, lamb, and quail Herbs and spices like mint, dill, cumin, and coriander Vegetables like cucumbers, onions, garlic, and leeks These foods reflect a pattern of nourishment that is simple, natural, and rooted in God's provision. Leavened Bread, Fermentation, and Natural Foods The Bible frequently references leavened bread, which involves fermentation. This connects to what we now understand about foods like sourdough—foods that contain beneficial bacteria and are often easier to digest. While modern food systems have changed significantly, Scripture reminds us that food was originally created to nourish and support the body—not overwhelm it. Natural Remedies in the Bible: Honey, Milk, and Olive Oil Several foods in the Bible were not just nourishment—they were also valued for their benefits: Honey is described as good and sweet Milk is part of God's provision and abundance Olive oil was used for cooking, healing, and anointing These examples reflect how natural remedies have always been part of a holistic, God-designed approach to health. Why Food Alone Doesn't Fix Chronic Fatigue or Health Issues Food can absolutely make a difference. There may be seasons where changing your diet helps significantly—reducing symptoms, improving energy, and supporting your body. But many women reach a point where: They've cleaned up their food They're trying to stay consistent They're doing what they believe is “right” …and they still don't feel well. That can feel confusing, frustrating, and discouraging. The Deeper Factors That Impact Health Health is not just physical—it's also emotional, mental, and spiritual. Some of the deeper areas that can impact your energy and well-being include: Chronic stress and lack of rest Thought patterns and mindset Unprocessed trauma or past hardship Busyness and lack of margin Relationship dynamics Your view of God and your identity Sometimes what's keeping you stuck isn't your diet—it's something deeper that hasn't been addressed yet. Time-Stamped Highlights 00:00 – Why food matters—but may not be the root cause of exhaustion 00:28 – Ezekiel bread and biblical grains 00:54 – Leavened bread and fermentation in biblical times 02:21 – Honey in the Bible and its significance 03:13 – Milk, raw dairy, and modern processing 05:08 – Foods listed in Deuteronomy and God's provision 06:06 – Protein sources: lamb, fish, and quail 07:03 – Spices, herbs, and their value in Scripture 07:33 – Vegetables and plant foods mentioned in the Bible 08:31 – God's design for food and nourishment 09:27 – Personal journey: when food helped—and when it didn't 10:27 – The role of mindset, stress, and spiritual health 10:58 – How one mindset shift can impact health 11:26 – Why you may still feel stuck despite doing “everything right” Key Takeaways The Bible highlights simple, whole foods that reflect God's design for nourishment Natural remedies like honey, olive oil, and herbs have long been part of health practices Food can support healing—but it is not the full picture If you still feel exhausted, there may be deeper factors worth exploring Your health is influenced by your thoughts, stress levels, relationships, and spiritual life Lasting change often begins with understanding what's really going on beneath the surface If you're listening to this and thinking, “I should be feeling better by now…” and you've already been trying to clean up your food, be more consistent, and do the right things—but it's still not clicking… you're not crazy, and you're not doing it wrong. There may just be something deeper going on that you're not seeing yet. If you want a space to slow down, get clarity, and understand what your next step should be, you can book a one-on-one More Energy and Peace session. This is for the woman who feels overwhelmed or unsure what to do next—and wants calm, faith-centered guidance without pressure. You can learn more and book your session at: herholistichealing.com/peace   This content is for informational purposes only and is not meant to be medical advice.

This is the start of a new series, suggested by Patron Keith S.! Thank you, Keith!  I'll cover people who have made a huge difference in the wine world —figures whose contributions have shaped how wine is made, understood, and appreciated.   I felt the best place to kick this off was with a man who ratcheted up the quality of wine in Bordeaux and then around the world. Through his great scientific brain and his quiet and kind yet convincing style of plain-spoken communication Bordeaux-based oenologist, Dr. Peynaud had an enormous global influence on winemaking and wine appreciation in the second half of the 20th century, earning him the title "father of modern enology." Through both his research writing, and consulting work, he helped set new technology and quality standards across the industry, and through his teaching and generosity in sharing knowledge, he educated generations of winemakers to focus on quality.   In this show I discuss the early life of the man who would bring winemaking into the modern era and then I talk about the three Peynaud principles: 1. Grapes must arrive at the winery in a healthy and mature condition 2. Tannins must be extracted gently but sufficiently through maceration 3. Fermentation temperatures must be controlled throughout and malolactic fermentation should be understood and welcomed in red wines. Photo: Émile Peynaud, the Father of Modern Enology   Without Dr. Peynaud, we could not enjoy the clean, consistent wines that come from care in the vineyard, sanitation in the winery, and increased understanding of basic principles of fermentation.     We should all raise a glass to Dr. Émile Peynaud and his life's work, which has made wine so much more enjoyable! Santé!   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Lalo's substack pageIkaria Coffee (Lalo's farm + roasted coffee)Biofilia (agronomic consultancy)Support 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

Yeast isn't just doing the work, it's writing the entire flavor story.In this episode of The BrewDeck Podcast, we get into what yeast is really doing in spirit distillation and why it's way more than a sugar-to-alcohol machine.With insights from Denise Jones (Fermentis) and Kevin Kawa (AB Biotek), we break down how fermentation variables shape the final spirit. Temperature, pH, and strain selection aren't just technical choices, they're flavor decisions. We also explore how yeast innovation is evolving, from non-traditional strains to new research giving distillers more control across different mash bills. It's less guesswork, more intention.The takeaway: the more dialed-in your yeast strategy is, the more distinct your spirit becomes.

Welcome back to Cheers with Nat – the podcast dedicated to cheering on women in drinks. Today's guest is Nicola Hart, founder of Agua de Madre. Nicola starts by telling us all about Agua de Madre's signature product – water kefir – including what it is, where she first discovered it, and what led her to start making it herself. From there, we discuss how the business has evolved over the years, why Nicola traded a career in film-making for one in fermentation (and the unexpected parallels between the two), what keeps her grounded outside of work, and lots more. --- What stuck with me from this conversation: On functional drinks: "Everybody's understanding now, people are drinking less or rather they're just wanting to add value to their water. I mean, in the past, I would only ever drink water. I didn't 'get' fizzy drinks – until now." On film-making vs building a drinks brand: "All those skills you get – from organisation, making things happen, you've got a budget. In fact, I'd say that probably working in the drinks world is much tougher. Because in film production, you might have a 10-week production time when it's 24/7, but then you have the downtime before that when you're working with the script and raising the money, and then you have the downtime after when you're editing. Getting a drink to market is absolutely non-stop. It's intense." On learning new skills and building a team: "It's about age and experience and listening and knowing that you don't know everything. That kind of helps… But also trusting your gut, as well. Trust your gut is pretty much one of our lines. 'Get a good gut feeling' is what it's about. And more and more that comes back." On advice for other founders: "Just start. Just do the first step. Obviously, you learn on the way… Actually it's just starting and having passion, commitment, and knowing that it's going to be a long haul – it's not going to be a sprint – and to stick with it." On what keeps her in the drinks industry: "Well, its compelling, isn't it? It's compelling to see the business grow. Especially now it seems to be. I'm enjoying the adventure. I'm enjoying the ride and, boy, what a ride."   Links & things: Agua de Madre Product range We were tasting the blood orange water kefir Home Madre film competition (scroll down) Early inspiration & stockists Doug McMaster's Silo (now closed) Sam & Sam Clark's Moro Nicola's latest film project Firebrand (2023) Based on the book Firebrand by Elizabeth Fremantle Local restaurants getting some love Jolene (makers of my fave cinnamon roll in London!) Primeur Westerns Laundry The Fermenters Guild Madres on the dance floor with Sophie Ellis Bextor Nicola's podcast reccs: Hungry (getting its second shout out on the show!) People Doing Things with Ed Little BBC's The Food Programme – 'The Science of Fermentation' episode Nicola's book reccs: Tim Spector's Ferment Check out Tim & Nicola's Instagram Live here The Art of Fermentation by Sandor Ellix Katz Which Wine When by Claire Strickett & Bert Blaize Culpability by Bruce Holsinger   Recording info: January 2026 in London Apologies for the typing noises at certain points, Nicola's colleague Yasmin was diligently taking notes during our recording! --- Subscribe | Follow on Instagram | Email

Austin Durant, founder of the Fermentors Club and author of Fearless Fermenting, joins us at the Tales of Recovery Studio to talk about fermentation as a pathway to reconnecting with the body, the gut as intuition, and food as medicine!  Austin has been fermenting food for fifteen years. In 2011 he founded Fermenters Club, whose mission is to improve people's lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts. Austin has taught hundreds of fermented food workshops such as sauerkraut, pickles, kimchi, kombucha, miso, and sourdough bread.  He leads public workshops and private team-building workshops for corporations and other small groups, and hosts multi-day fermentation intensive workshops. Austin has spoken at numerous conferences in the U.S. and Europe. In 2024, he published his first book, Fearless Fermenting. When not stuffing things into jars, Austin enjoys gardening, practicing permaculture, cooking, yoga, writing, and studying cosmology, new physics and the natural world. LInks Buy Austin's cookbook Fearless Fermenting https://bit.ly/fearless-fermenting-amz Online courses: https://academy.fermentersclub.com FREE Recipes: https://fermentersclub.com Subscribe to Free Bi-weekly Newsletter: https://fermentersclub.com/vip Facebook: https://facebook.com/fermenters Instagram: https://instagram.com/fermentersclub Pinterest: https://pinterest.com/fermentersclub Telegram: https://t.me/fermentersclub  

Worauf Einsteiger achten sollten, damit das Fermentieren gelingt, und welches Equipment sinnvoll ist, besprechen Uwe Schulz und Carolin Courts mit Lennart Wiese und Christoph Marx. Zudem liefern die Fermentations-Experten Rezepte. Von WDR 5.

In this archive episode of Cider Chat, we go in a barrel cellar in Prince Edward County, Ontario, with Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery. Listening to Fermentation What Is Bâtonnage in Cider? Find Key Takeaways for Home Cider Makers Barrel Room Glossary SO₂ Calculator 00:00 Barrels as Dance Partners 00:29 Episode 495 Replay Setup 01:40 Ryan Monkman Spotlight 04:06 Ciderville News and Cider Salons 06:21 UK Blossom Time Tour Plans 08:18 Entering the Barrel Cave 10:38 Cellar Terroir and Humidity 13:33 Malolactic Fermentation Explained 15:32 Listening to Fermentation 17:51 Comparing Barrels With and Without Malo 21:50 Yeast Trials and Complexity 23:48 Lees Contact and Benefits 26:24 Bâtonnage Tools and Routine 30:47 Bâtonnage Demo in Action 33:49 Hands On Stirring and Smelling 34:17 Stirring The Lees 35:26 Blending For Complexity 36:47 Aging Timeline And Autolysis 38:47 Barrel Faults And Oxygen 41:58 Managing Flor And SO2 44:09 Measuring pH And Sulfur 49:56 Cleaning And Storing Barrels 53:03 Citric Sulfur Storage Method 57:04 Closing Notes And Farewell Find the full show notes for Episode 495 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/495-barrel-aged-cider-tips/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

If you would like to watch our YouTube video on "What is specialty coffee"You can watch that here.If you are a roaster and are interested in participating in the Fermentation Project with James Hoffmann, click here -> For Roasters: Buy Fermentation KitListers Movie (bird watching) it's beautiful, I highly recommend this.Email info.luxiacoffee@gmail if you would like to discuss Pluribus or Listers Movie in our Discord server.Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures. Support the show

Elmer Pineda and his family grow cacao and make tree to bar chocolate in the mountains of Honduras. Taking their company name from the Volcanic crater lake where their chocolate factory is located, Yojoa Chocolate makes classic two-ingredient bars, as well as a range of inclusion bars that celebrate the agricultural bounty of their corner of the world. When I connected with Elmer over Zoom recently, a tropical rain storm was drenching his property, and you might even be able to hear it in our conversation. In this interview we talk about the background of Yojoa Chocolate and their cacao farm, the natural landscape that provides so much flavor and inspiration to Yojoa's bars, the importance of not only fermentation but carefully controlled drying in flavor formation, and some of Yojoa's unique inclusion bars, like Espresso and Anis Avocado. You can learn more about Yojoa on their website or their Instagram.Episode timeline (approximate):2:00 - Introduction3:30 - Yojoa summary and background10:10 - Local microclimate13:50 - The power of tree to bar18:05 - Fermentation and drying25:40 - Espresso bar29:05 - Anis Avocado bar33:30 - Whisky Barrel bar39:25 - Packaging and artwork40:40 - The story Yojoa is telling Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Microbial magic unleashed... Get cozy and relax! This podcast is funded by advertising. Info and offers from our sponsors: https://linktr.ee/PodcastForSleep Here's the Wikipedia article (revised): https://en.wikipedia.org/wiki/Fermentation CC BY-SA 4.0 Learn more about your ad choices. Visit megaphone.fm/adchoices

All plants are toxic to varying degrees. I haven't changed my mind on that. But recently our oldest daughter came up with a business idea: – making salves from plantain leaves infused in beeswax and olive oil for their antibacterial properties — and it got me thinking about the role plants actually play in our household despite the fact that we're very much an animal-based, meat-centric family. The truth is, we do eat plants. We always have. The foundation hasn't changed — meat, organs, eggs, dairy and bone broth make up the vast majority of our calories, and comparing the nutrient content of beef liver to kale isn't a close fight. But adhering to an animal-based dietary framework doesn't mean plants are the enemy in every context. The oldest use case is medicinal. Aspirin comes from willow bark, metformin from the French lilac, morphine from poppies. I'm not eating willow bark for lunch, but if I have a headache, it makes perfect sense. Turmeric targets inflammatory pathways, ginger helps with nausea, and oregano oil has been one of our go-to remedies for respiratory and gut infections for years.  These aren't calories or micronutrients — we get those from animals. But for targeted medicinal use, plants have earned their place. Then there's flavor and the cultural connection that comes with food. Rosemary on a lamb roast, fresh basil on sourdough pizza, the smell of garlic roasting in a pan — those things make food better.  Food is family connection, tradition, and cultural identity. My wife is Costa Rican, I'm from Europe, and we grew up with certain meals that bring the family together. Some of those include plant-based ingredients, and the value of sharing that meal can override the marginal downsides. The real nuance is preparation. Fermenting, sprouting, soaking, peeling cooking — these methods can meaningfully reduce anti-nutrients like lectins and phytic acid.  We peel, slice, and ferment sweet potatoes in a saline solution for three days, which lowers the glycemic index and breaks down a lot of the problematic compounds.  We soak rice overnight and cook it in fresh water.  None of this turns plants into superfoods, but it makes them significantly more compatible with a species-appropriate diet – especially if you're sourcing organic or growing them yourself. The practical framework is straightforward: 80 to 90% quality animal foods, 10 to 20% well-chosen, well-prepared plants. If you're already eating nose to tail and building around nutrient density, you've won the big battle. The plant question is just fine-tuning. Learn More: My Animal-Based Food List (Free Download): https://michaelkummer.com/food-list/ MEAT vs. PLANTS (What's Better for Your Health?): https://www.youtube.com/watch?v=GqKzO_PkD-k&utm Plants vs. Meat: Why I Stopped Eating Veggies: https://michaelkummer.com/plants-vs-meat 99: Plants vs Animals: Why Meat Beats Plants for Nutrition: https://www.primalshiftpodcast.com/99-plants-vs-animals-why-meat-beats-plants-for-nutrition 49: From Almonds to Spinach: Dr. Schindler on Avoiding Common Dietary Traps: https://www.primalshiftpodcast.com/49-from-almonds-to-spinach-dr-schindler-on-avoiding-common-dietary-traps/  Thank you to this episode's sponsor, Apollo Neuro! Apollo is a wearable that delivers gentle vibrations to calm your nervous system and help your body stay in a restful state through the night. I've been wearing it for years and still notice a measurable difference — higher HRV and a lower resting heart rate on nights I use it. That's not placebo. That's my nervous system responding differently. If your sleep issues feel stress-related — and honestly, most of them are — Apollo is worth trying. To learn more, visit apolloneuro.com/michaelkummer and use code PRIMALSHIFT for $60 off. In this episode: 00:00 Intro  02:47 Animal-Based foundation 03:35 Plants as medicine 06:54 Flavor and food culture 10:34 Fermentation and prep 15:04 Plant tiers and avoids 16:42 Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code.

I loved this conversation with Michelle Heberling, and learned so much about the gut role and how to care for it with fermentation. Michelle shares her very intense story of finding her way to fermenting foods, and she shares many more in her soon to be published book The Guts of Fermentation, along with some of her favorite recipes.We talked a bit about the Germ Theory and the Bristol Chart, calming our gut with mindfulness, BELLY LAUGHS and gratitude. Michelle said something that I had never heard before: dopamine comes from the GUT, not the brain--- she learned that researching after her own chain of health issues found her broken(bones messed up literally), and unusually depressed and anxious. Michelle shares how easy fermenting can be, and has a simple starter kit; she also has a monthly fermentation subscription kit on her website. There's also a free 2 week reset program on the website, if you know that's what you need right now. You can also pre-order The Guts of Fermentation book...Do you have experience with fermentation? I loved learning about all the benefits of fermented foods from Michelle, and will be trying fermenting again.Find all things Michelle here: https://thegutsoffermentation.com/Send me a message!Support the showLike this episode? Send me a message! Please follow the podcast on Instagram here YouTube channel Email me at amysgardenjam@gmail.com Amy's Garden Jam site (podcast has its own tab on this site!) Amy's email newsletter: How Do I Get There From Here by Jane Bolduc - hear more at https://www.janebolduc.com/Podcast cover by Becca Kofron- follow here on Instagram here https://www.instagram.com/skate_cute_but_loud/ and check out her awesome art projects. Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform with the BEST customer service! Learn more at https://www.buzzsprout.com/?referrer_id=1851361 You can support this podcast one time (or many) with the Buy me a coffee/Hot Chocolate link here: https://www.buymeacoffee.com/groundedinmaine Grounded in Maine Podcast is sponsored by ESG Review. Learn more about the good they're doing at https://...

Episode 450 of Friends Talking Nerdy kicks off March with a brand-new theme: History. And not the dry, memorize-the-dates kind. The messy, human, “why do we do this?” kind.The Reverend Tracy and Tim The Nerd dive into the long, boozy tale of how drinking became welded to holiday celebrations. From ancient harvest festivals to Christmas parties that somehow end with someone crying in the kitchen, they explore how alcohol shifted from ritual offering to social lubricant to cultural expectation. Humans have been fermenting things since before we figured out plumbing. That's not an accident. Fermentation was chemistry, preservation, and mild euphoria all rolled into one bubbling clay pot.They break down why certain holidays seem incomplete without a drink in hand. Is it tradition? Marketing? Social pressure? A collective agreement that Uncle Gary is easier to handle with eggnog? The conversation wanders through how Americans tend to approach alcohol—often in big swings between indulgence and moral panic—compared to drinking cultures in parts of Europe and elsewhere, where alcohol can be more integrated into daily life rather than treated like a rebellious event.Then the episode zooms into the historical shockwaves of Prohibition. From the 18th Amendment to the unintended consequences of bootlegging and organized crime, they explore how attempts to legislate morality often create new problems. They also unpack the racial and xenophobic undercurrents that fueled Prohibition, including how anti-immigrant sentiment targeted communities associated with beer culture. History rarely behaves like a clean morality tale. It's usually more like a Jenga tower of good intentions and bad incentives.The conversation then fast-forwards to the War on Drugs and how its policies continue to shape incarceration rates, community trust, and public health conversations today. The Reverend Tracy and Tim The Nerd examine how racial disparities were baked into enforcement and how the ripple effects are still with us. Laws are not just words on paper; they're systems that echo for generations.But this episode isn't about wagging fingers or telling anyone to dump out their liquor cabinet. The heart of the conversation is introspective. When you reach for a drink at a holiday party, is it simply enjoyment? Ritual? Flavor? Community? Or is it covering anxiety, loneliness, or pressure? There's a big difference between mindful celebration and autopilot coping. The goal isn't prohibition 2.0. It's self-awareness.Episode 450 invites listeners to look at their own traditions with curiosity instead of judgment. Because history isn't just about what people did centuries ago. It's about the patterns we're still living inside today.History month is officially underway. And this one comes with a side of fermentation science and social psychology.As always, we wish to thank Christopher Lazarek for his wonderful theme song. Head to his ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for information on how to purchase his EP, Here's To You, which is available on all digital platforms.Head to Friends Talking Nerdy's⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠for more information on where to find us online.

Contributor Martin Keen joins Marshall to chat about the impact pressurized warm fermentation has on a German Helles Exportbier. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Impact Pressurized Fermentation Has On A Warm Fermented German Helles Exportbier xBmt