Podcasts about fermenting

Ready to uncork a bold conversation? This week, King 5's Jake Whittenberg returns to the TLC Podcast for a glass-clinking, truth-spilling episode you won't want to miss. From navigating the complexities of recent tariffs, the ripple effects that could impact Washington's wine, tech, and aerospace industries, and what it means for local businesses, to the evolution of how local stories reach the public, Jake dishes out insights that matter to the Woodinville community and beyond. We dig into the shifting demographics of news consumption, what that means for small-town storytelling, how younger audiences are redefining the landscape, and how traditional outlets like local TV are adapting and thriving in the ever-evolving media landscape. Whether you're a local business owner, news junkie, or just here for the wine puns, this episode packs a punch with headlines as bold as your favorite Cab. Cheers! Listen now and pour yourself a glass of insight.

Palm oil is everywhere—from food to cosmetics to biofuels—but its production is a leading cause of deforestation, habitat destruction, and greenhouse gas emissions. What if we could have all the benefits of palm oil without the downsides? Enter NoPalm Ingredients, a Dutch biotech startup using fermentation to produce a sustainable alternative to palm oil—without the need for palm trees. Instead of chopping down rainforests, they're upcycling agricultural waste, feeding it to their specialty yeast, and brewing a fat with the same characteristics as high-end palm oil in the process.  The company's raised €6 million to date and has already done a trial run of its process in a massive 120,000-liter fermenter. In this episode, I'm joined by NoPalm's CEO, Lars Langhout, to talk about how microbial oils can disrupt a $60 billion industry, whether fermentation is the future of fats, and the challenges of scaling a sustainable solution. Could NoPalm Ingredients make deforestation-free oils the new norm? If they have their way, perhaps so.  Discussed in this episode The fateful short 2020 article that inspired Lars to start NoPalm Ingredients.  Lars was also inspired by Bowery Farming CEO Irving Fain. Lars recommends reading The Hard Thing about Hard Things and Radical Candor Our past episodes with Lingrove (tree-free wood) and Abiom (wood-fed meat). Get to know Lars Langhout Lars Langhout is the co-founder and CEO of NoPalm Ingredients, a biotech pioneer company he established in 2021 alongside Prof. Dr. Jeroen Hugenholtz. Leveraging his background in strategy consulting and an MBA (CBS '16), Lars leads the team in developing sustainable, locally produced alternatives to palm oil. Under his leadership, NoPalm Ingredients has achieved significant milestones, including scaling their fermentation process from benchtop experiments to industrial-scale production of 120m3 within three years. This innovative approach transforms agri-food side streams into high-quality, food-grade palm-oil alternatives. 

Fermenting…bacteria…what's good and what's sour? The latest on recommendations for what to use and what is bad, local strawberry season, plus the morning's breaking news, on hour 3 of the Monday Bob Rose Show for 3-31-25

Show notes: (0:52) Dr. Bill Schindler's background and how he came to write the book (2:57) Learning from traditional cultures around the world (6:27) Why plants have toxins and how to make them safer (8:13) The Drunken Monkey Hypothesis and ripe vs. unripe fruit (14:59) What it really means to “eat like a human” (26:52) Practical ways to start adding organ meats (37:10) Where to find high-quality organs and how to start (43:07) Why meat and organs are more than just protein (48:15) Carbs, ketosis, and adjusting your diet over time (54:00) Where to find Dr. Schindler (57:21) Outro Who is Dr. Bill Schindler?   Dr. Bill Schindler is a food archaeologist, primitive technologist, and chef. He travels the world with his family documenting traditional food ways and works to draw inspiration from the deep archaeological record, rich and diverse ethnographic record, and, modern culinary world to create food solutions that are relevant, meaningful, and accessible in our modern lives. He shares all these stories in his book, Eat Like a Human, and puts the recipes into practice at his family's Modern Stone Age Kitchen in Chestertown, Maryland. Connect with Dr. Schindler: Website: https://modernstoneage.com/ LinkedIn: https://www.linkedin.com/in/dr-bill-schindler-46243211 IG: https://www.instagram.com/drbillschindler/?hl=en   Grab a copy: https://amzn.to/4iVC78F                        https://bit.ly/4kWPN5i Links and Resources: Peak Performance Life Peak Performance on Facebook Peak Performance on Instagram

Fermented foods are a simple yet powerful way to support your child's gut health, digestion, and immunity. But many parents wonder—how do you introduce them in a way that kids will actually enjoy?  In this episode, we're breaking it all down with practical tips to make fermented foods a fun and easy part of your child's diet.In this Episode, We Cover:Why fermented foods are beneficial for children's digestion, immunity, and overall well-being.The best way to gradually introduce fermented foods to get children acquired with its taste and avoid any tummy troubles.Common concerns parents have such as picky eating, portion sizes, and how to navigate them.Simple, kid-friendly ways to add fermented foods to everyday meals.Adding fermented foods might sound complicated, but they can be an effortless addition to your child's diet. The best part? Even a teaspoon a day can have a big impact on their gut health. Whether you're blending them into familiar dishes or making it a taste-test adventure, this episode is packed with practical ways to make gut-friendly foods a hit at home. Every child's gut health journey is unique! Come along to our FREE Kids Gut Health Masterclass to learn more about improving your child's gut health. Save your SEAT here!Come along to our masterclass '3 Surprisingly Simple Ways To Transform Your Kids' GUT HEALTH to Improve Behaviour, Immunity, Allergies and Fussy Eating"Save your seat hereThis episode is proudly sponsored by my membership, the Natural Super Kids Klub. If you would like to become a member of the Klub to get more helpful resources to help you raise a happy and healthy family click here and pop your name on the waitlist. If you loved this episode, leave me a review! I would really appreciate it. Also, let me know your biggest takeaway from this episode by sending me a direct message on Instagram @naturalsuperkids or shoot me an email at jessica@naturalsuperkids.com.

Have you ever considered that time might just be an idea? In our latest episode, we peel back the layers of this intriguing concept, exploring its implications on our health and well-being. We discuss the relevance of chronic fermenting cells (CFCs) and how they are reshaping the conversation around bladder health. Throughout our reflections, we engage in a rich dialogue about healing—not as a mere destination but as an ongoing journey. Our esteemed guest offers valuable insights on practical strategies to understand and manage CFCs that encourage listeners to think beyond conventional medical narratives. We delve into the importance of a holistic approach to health, examining the roles of mental clarity, nutrition, and detoxification practices in healing processes. With listeners' personal questions driving the narrative, we aim to clarify many myths surrounding health and wellness that can often hinder progress. This episode encourages a proactive engagement with your health, challenging you to explore your biases and attitudes surrounding healing. Whether you're battling a diagnosis or simply seeking to improve your overall well-being, join us on this enlightening journey towards a more balanced life. Engage with us and share your thoughts, insights, and experiences—your wellbeing is a priority here!Send us a text Join Dr. Lodi's Inner Circle membership and unlock exclusive access to webinars, healthy recipes, e-books, educational videos, live Zoom Q&A sessions with Dr. Lodi, plus fresh content every month. Elevate your healing journey today by visiting drlodi.com and use the coupon code podcast (all lowercase: P-O-D-C-A-S-T) for 30% off your first month on any membership option. Support the showThis episode features answers to health and cancer-related questions from Dr. Lodi's social media livestream on Jan. 19th, 2025Join Dr. Lodi's FREE Q&A livestreams every Sunday on Facebook, Instagram, and Tiktok (@drthomaslodi) and listen to the replays here.Submit your question for next Sunday's Q&A Livestream here:https://drlodi.com/live/Facebookhttps://www.facebook.com/DrThomasLodi/Instagramhttps://www.instagram.com/drthomaslodi/ Join Dr. Lodi's Inner Circle membership and unlock exclusive access to webinars, healthy recipes, e-books, educational videos, live Zoom Q&A sessions with Dr. Lodi, plus fresh content every month. Elevate your healing journey today by visiting drlodi.com and use the coupon code podcast (all lowercase: P-O-D-C-A-S-T) for 30% off your first month on any membership option. Learn to Thrive with ADHD Podcast Welcome to the Learn to Thrive with ADHD Podcast. This is the show for you if you're... Listen on: Apple Podcasts Spotify Join Dr. Lodi's informative FREE Livestreams...

We live, work, and dream on Aboriginal and Torres Strait Islander lands. We acknowledge them as holding deep ecological knowledge and their ability to live sustainably in harmony with the land. They and other ancient cultures are roots of permaculture—working with nature, fostering resilience, and ensuring balance for future generationsThis week, Alysse chats with Amy about her journey from hobby farm to urban life and now her next adventure in the beautiful Perth Hills. Amy shares the highs and lows living rurally, she shares her house build and we chat about her gardening journey. We also discuss preserving food. Where to start, things to thing about and what to avoid. Amy shares her tips for beginners on how to start small with food preservation, why it's all about making things from scratch, and how every little step toward sustainability counts.Grab a cup of tea, get cozy, and get ready for a conversation full of inspiration and practical advice on living more sustainably!

Fermenting your own food sounds intimidating—but trust me, it's way easier than you think! In this episode, I'm breaking down the simple steps to get started with fermentation, even if you've never done it before. We'll start with the easiest, most foolproof ferment (hello, sauerkraut!), move on to pickles (because you already know what they should taste like!), and then dive into some fun experiments like spicy jalapeños and fermented carrots. Plus, I'll share some common fermentation mistakes and how to avoid them so you can feel confident in your fermenting journey.   Thanks for being here, friend.

The Life and Survival of Medieval Peasants | Episode 350 Medieval peasants lived a life dictated by the seasons, working the land to provide for their families and fulfill obligations to their lords. Their homes were small, built from wood, wattle, and daub, with thatched roofs. Days were spent plowing, harvesting, tending animals, and performing household chores. While hard and unforgiving, their lifestyle was deeply connected to the land and community. Food Preservation for Winter Surviving winter meant meticulous planning and preparation during the warmer months. Without modern refrigeration, peasants relied on traditional preservation methods: Salting – Meat and fish were packed in salt to prevent spoilage. Drying – Fruits, vegetables, and meat were dried for long-term storage. Fermenting – Sauerkraut and other fermented foods provided essential nutrients. Root Cellars – Underground storage kept root vegetables fresh through winter. Slaughtering Livestock in Winter As winter approached, livestock that couldn't be sustained through the cold months were slaughtered. Cold weather helped preserve the meat, which was then smoked, dried, or salted. Every part of the animal was used, from rendering fat for candles to using bones for broth. Foraging & Gathering Wild foods supplemented the diet, including nuts, berries, mushrooms, and herbs like garlic and rosemary. Honey, collected from beehives, served as a sweetener and was used to make mead. The Peasant Diet: Bread, Porridge, and Ale Bread – The staple of the medieval diet, made from coarse-ground rye or barley. Pottage – A thick stew made with grains, vegetables, and occasionally meat. Ale and Small Beer – A fermented, low-alcohol beverage safer than water. Feast vs. Famine: The Harsh Reality A poor harvest could lead to famine. Heavy taxation and food tributes left many peasants struggling. Religious fasting also influenced diet restrictions throughout the year. Lessons for Modern Preppers Medieval peasants mastered survival through food preservation, resourcefulness, and seasonal adaptation. Today, preppers can apply these lessons by: Learning fermentation, drying, and salting techniques. Growing staple crops and foraging for wild edibles. Utilizing every resource to minimize waste. Timing food production and storage with seasonal changes. Understanding how medieval peasants survived provides valuable insights into self-sufficiency and preparedness in uncertain times.

Kitchen fermentation lets you leverage the power of chemistry and biology to create unique flavors and textures in your food, and extend shelf life. Arielle Johnson, co-founder of Noma's fermentation lab and author of the book, Flavorama: A Guide to Unlocking The Art and Science of Flavor, shares her insights into the science of food, flavor and fermentation.

Send us a textBourbon shines as a distinct category of whiskey, celebrated for its compelling sweetness and adherence to specific production rules. We explore how bourbon differentiates itself from other whiskeys, such as Scotch and Irish, by focusing on its corn content, fermentation, and aging processes.• Discussing the unique characteristics that define bourbon• Overview of whiskey production rules, emphasizing a mash containing 51% corn• The significance of fermentation temperatures and techniques • Importance of aging in new charred oak barrels • Exploring the concept of terroir and its impact on flavor • Comparing the distinctive profiles of bourbon, Scotch, and Irish whiskey • Personal preferences in whiskey flavors and tastings • Engaging the audience to share their whiskey experiences and knowledge             Curious about what makes bourbon, bourbon? Join us as we navigate through the fascinating world of bourbon-making, highlighting its sweet essence derived from at least 51% corn and the careful selection of grains that define its flavor. We'll uncover the importance of the mash bill, the role of temperature in fermentation, and the distinctive elements that set Maker's Mark apart with its cypress wood vats and high rye content. Our journey takes us through the regulatory landscape that defines whiskey as bourbon, contrasting it with the artful production of Scotch and other global whiskey varieties.               Explore the complex tapestry of whiskey flavors and aging processes as we compare Scotch, Irish, Canadian, Japanese, and bourbon varieties. Discover how new versus used barrels shape the richness of bourbon's color and taste, and the smoky allure of peat in Scotch whiskey. With a personal tasting experience, we reveal the intricate dance of flavors as whiskey ages, from the smoky notes of Japanese Hibiki to the rich caramel tones of a Maker's Mark special release. Stay connected with us across platforms, and let the Scotchie Bourbon Boys be your guide through the intoxicating world of whiskey, always reminding you to enjoy responsibly and savor every moment. ad for Rosewood bourbonSupport the showhttps://www.scotchybourbonboys.com

Remember during the lockdown and everyone tried their hand at sourdough or kimchi? Fermenting food was the hip trend to past the time indoors, but it might be worth your while to make it a regular part of your diet.Registered dietitian Maryam Naslfakih shares the benefits and debunk the myths around fermented foods.

Show Notes: Episode 2 – Stocking the Larder: Embracing the Art of Preservation Welcome back to the Crowded Table Podcast! In today's episode, we're diving into the timeless and oh-so-satisfying art of preserving food for the winter. If the thought of colorful jars lined up in your pantry makes your heart happy, this one's for you. The Joy of a Well-Stocked Pantry: Why preserving food isn't just practical—it's also deeply rewarding and grounding. Canning Basics: From tomatoes to soups, we break down the essentials of water-bath and pressure canning. Fermenting Fun: Learn how to make gut-friendly favorites like sauerkraut, pickles, and even kombucha. Drying Herbs and Fruits: Simple methods to preserve flavors and aromas for year-round enjoyment. Cold Storage Tips: The no-fuss way to keep potatoes, squash, and apples fresh for months. The comforting ritual of preserving food and the nostalgia it creates. Stories of first-time canning successes (and a few funny mishaps). Seasonal recipes you can try right now, like refrigerator pickles and cinnamon apple chips. Easy Beginner Projects: Start with something simple—no fancy equipment required! Must-Have Pantry Essentials: Stock up on jars, vinegar, salt, and sugar to make preserving stress-free. Tips for Staying Organized: How to plan your pantry for winter meals that warm both the belly and the soul. Step-by-Step Guide to Canning Simple Recipes for Fermenting & Drying Our Favorite Preservation Tools If you loved this episode, don't forget to subscribe and leave us a review! Share your own preserving adventures by tagging us on [social platform] or sending an email to [email address]. Until next time, may your shelves be full, your meals be delicious, and your table be surrounded by love. Let's keep the conversation going! Follow us on instagram @sunnycovefarm Join our newsletter for more tips, stories, and recipes at www.sunnycovefarm.com

Thank you for listening to this BONUS episode of Bawk Tawk, Welcome to Chickenlandia's 100% Friendly Backyard  Chickens Show! In this bonus episode, I answer various backyard chicken questions sent to me on YouTube. We chat about crop problems, fermenting feed, molting, and more. Hope you love it!Order my new book Let's All Keep Chickens! here.Become a more confident chicken keeper with my new online course: Backyard Chickens 101 - A Chicken Course for Everyone. Click here for more.Join my mailing list and become part of Chickenlandia NationLearn more about Scratch and Peck Feeds and use the coupon code "chickenlandia15" for 15% off your first three purchases! Click here.Check out My Favorite Chicken for all your chicken needs and use the coupon code “chickenlandia10” for 10% off your first order!Check out Small Pet Select and use the promo code SPSFLOCK15 for 15% off!Buy all your REAL SALT and Redmond Agriculture Favorites here and use the coupon code CHICKENLANDIA for 15% off!I love the supplements and other products from Grubbly Farms! Click here to check them out: https://grubblyfarms.com/?ref=welcometochickenlandia&utm_source=welcometochickenlandia&utm_medium=affiliateLearn all the ways to preserve eggs so you can eat them all winter by clicking here: Homesteading Family's Preserving Eggs Class. Use the coupon code CHICKENLANDIA for 25% off (offer valid through Jan 1, 2025)!Check out my TEDX Talk "I Dream of Chickens"Visit Welcome to Chickenlandia's website by clicking here!Submit your own chicken question here!Check out Welcome to Chickenlandia on YouTube by clicking here!Watch my TEDx Talk: I Dream of ChickensFind Welcome to Chickenlandia on:FacebookInstagram Twitter Write to us!Welcome to Chickenlandia™2950 Newmarket Street, Ste 101, PBM 125Bellingham, WA 98226Disclaimer Notice: The content of the Welcome to Chickenlandia YouTube Channel, podcast, website, blog, vlog, and all social media is for informational purposes only and is not intended to be a substitute for professional veterinarian advice, diagnosis, or treatment. Dependence on any information appearing on the Welcome to Chickenlandia YouTube Channel, website, blog, vlog, and social media sites is entirely at your own risk. Please do your own research and make your own informed decisions regarding the health of your chickens.The President of Chickenlandia has a new book now available called Let's All Keep Chickens! Order yours today by clicking here.

FIRST – my apologies for the audio/video issues. My travel gear didn't perform as well as I hoped and I had to improvise. However, we're still exited to present to you another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything […]

What happens when your body and mind is screaming at you to stop working on your business? To not do anything, make anything, pitch anything, just stop - but your income depends on it? Well sometimes you just sink into a big old hole and have to work your way out of it.  In this episode your host, Kim Kerton, lets you into her recent experience with a business rot in all its glory, and the perspective shift that shook her out of it.  This podcast is here for you, to support you with your business building dreams by keeping it real, inspiring you often and ensuring your experience is validated so that you can keep on going - what we do is hard and we're better and stronger together.  Listen to the episode with the inspiring Fi Mims on Apple or Spotify (or just one episode back in the feed wherever you're listening)  Follow Unemployed & Afraid on IG , LinkedIn and TikTok Connect with Kim on LinkedIn  Subscribe to the Unemployed & Afraid newsletter at unemployedandafraid.com.au  Join our Facebook Group And show your support for this independent podcast and small business by shouting your host a cuppa at buymeacoffee.com/unemployedpod    Support the show by shouting me a cuppa (or 2): https://www.buymeacoffee.com/unemployedpodSee omnystudio.com/listener for privacy information.

When most hear the term fermenting we associate it with plants. This week Gay Timmons has returned to teach us all about a new term Biofermentation and its meaning in skincare. Is it the next big thing? Listen in and find out in this deep dive! Want more on this special guest, head over to our pod page or sub stack! **Disclaimer** Any articles or blogs mentioned in this episode can be found on our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠faciallyconscious.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Have another question? Send us an email today at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@faciallyconscious.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! LIKE, FOLLOW & REVIEW US ON ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, & WHERE YOU LISTEN TO ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PODCASTS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Visit our website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠faciallyconscious.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Join our new ⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠ for more content from Facially Conscious Follow Our Hosts On Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Trina Renea⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Medically-trained master esthetician and celebrities' secret weapon @trinareneaskincare @facialbungalow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Julie Falls⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- Our educated consumer who is here representing you! @juliefdotcom ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dr. Vicki Rapaport⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -Board Certified dermatologist with practices in Beverly Hills and Culver City @rapaportdermatology ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rebecca Gadberry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Our resident skincare scientist and regulatory and marketing expert. @rgadberry_skincareingredients Credits Produced and Recorded by The Field Audio ⁠⁠⁠⁠⁠⁠thefieldaudio.com⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/faciallyconscious/support

REGISTER FOR THE 2024 ALT-POKAL HERE: https://www.homebrewhappyhour.com/about-us/alt-pokal-2023/ Make sure to reserve your spot in the 2024 Alt-Pokal Altbier World Championship by using the link above! Thank you for joining us again for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss […]

In this episode of Cloudlandia, we explore how weather predictions and media sensationalism influence public views, especially regarding storms like impending Tropical Storm Debbie. Drawing on past hurricanes and climate patterns, we examine the normalized perceptions of living with these events.  Additionally, we delve into the evolution of creativity through technology and mind-altering substances. From early stone tools to therapeutic uses of psychotropics today, innovation is traced alongside historical cultural explosions. Comparisons are drawn between eras like the 1960s and perceptions of creativity now.  These chapters emerge from a common thread of challenging assumptions, spanning climate activism, human creative drives, and digital changes. SHOW HIGHLIGHTS Dan and I discuss preparing for Tropical Storm Debbie in Florida and the normalization of living with hurricanes. We delve into how media influences public perception of weather events and examine Bjorn Lomborg's critique of climate activism, discussing resilient polar bears and the myth of the Maldives sinking. We explore the evolution of technology and creativity, from early stone tools to the influence of mind-altering substances on human history. We question whether the creative explosion of the 1960s was an anomaly and consider if today's society is experiencing a creative drought. Insights from a recent Joe Rogan and Jordan Peterson podcast are shared, focusing on the impact of psychotropics on human culture and creativity. The conversation transitions to the benefits of the carnivore diet and personal experiences with diet changes, including the use of air fryers for cooking meat. We highlight the importance of critical thinking and self-interpretation in navigating the abundance of unfiltered information available today. Platforms like Real Clear Politics and Perplexity are discussed as valuable tools for accessing diverse perspectives and balanced information. We note that major corporations have yet to profit from AI investments, despite substantial funding, and discuss the potential reasons behind this trend. The episode concludes with a reflection on the importance of discerning what information to allow into our thinking, emphasizing the responsibility we have in the age of information unfiltered. Links: WelcomeToCloudlandia.com StrategicCoach.com DeanJackson.com ListingAgentLifestyle.com TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Dean: Mr Sullivan, mr Jackson, welcome to Cloudlandia. Dan: And I hope you're enjoying all the extraordinary benefits of your own four seasons. Dean: I really am. We're battening down the hatches. We're just getting ready for Tropical Storm Debbie, which is making its way through the Gulf of Mexico, beating towards the coast of Florida. Dan: And it's so funny, yeah, yeah. Dean: So it won't be. It's apparently it's going to be a lot of rain and wind and stuff for us. You know I'm so I'm very close to the highest point in peninsular Florida, so we're not going to get flooding, we're on high dry. Dan: That puts you at about 60 feet above sea level. Right, you know it's so funny. It is funny I think I can see. Dean: Let's see sea level reading. There's, yeah, the highest point in. Florida is three feet above sea level, which is Bock Tower, which you've been to, and so, yeah, so we're sitting here ready to go. But you would never know, dan, what's coming, because right now it's still. It's slightly overcast, but it's still. Yesterday was beautiful, today slightly overcast. You'd never know what was coming if it wasn't for the big. You know buzzsaw visuals in the news right now, but seeing it marking its way and with a huge, wide swath of the path of the potential storm, you know. Dan: When you first moved there, did it take you a while to get to normalize the fact that, yes, we get tropical storms, we get hurricanes. Dean: Yeah, Exactly Did it take you? Dan: two or three times before you said oh well, I guess it's just normal. Dean: It is normal, that's exactly right, and every year you know what I would say. It's so funny that there's never a year in memory that I can remember somebody saying, or the news media saying should be a light year for hurricanes, this year Doesn't sell newspaper or drink advertising. Dan: I remember, after Katrina, but Katrina didn't really hit it for it. It hit Louisiana. Dean: Yeah right. Dan: But I remember the alarmist saying well, every year it's going to get worse. Now and then there was almost a year, maybe two years, when they didn't have any hurricanes at all. Dean: Yeah, exactly that's what's so funny, right? It's like the things like you know, and it is funny how the whole, how it all has cycles you know, because California, you know, had the. You know everybody's talking about the water levels in California. Now you just it's all reported right now that you know Lake Tahoe is at the highest maximum allowable level for Ever, ever, yes, exactly, it's at its peak, it could be poor flooding. Yeah, exactly, it's like 15 feet off of the highest level allowed and because of all of the snow cap melting and all the stuff. But anyway, it's just so. You know, I definitely see those. It's all part of the balance for our minds, you know yeah, it was really interesting. Dan: Did you ever read bjorn lawnberg? He's, uh, danish. He started off as a you know you know a card carrying climate. You know, I don't know what you call them. I guess they're called climate activists. Dean: Okay, yeah. Dan: I feel that I'm very activated by the climate, so I don't know, what the distinction is there. Are you activated by the climate? I am, you know. When the climate is this way, I'm activated this way, and when the climate's a different way, I'm activated a different way. He wrote an amazing article in the Wall Street Journal. I think it was Wednesday and this past Wednesday, and he just points out that, first of all, the whole climate activism movement is an industry. There's a lot of jobs that are financed by the climate. It might be in the millions the number of people who make money off of doomsday predictions about the climate. So whenever a movement, someone once said everything starts off as a cause and it's just the people emotionally involved. In other words, they said we're not paying attention to this, we have to pay more attention to this. But then when government gets involved, it becomes a movement because large amounts of government money start flowing in a particular direction and then it becomes an industry. The fourth stage is it becomes a racket. I think we're in the climate racket period right now. Yeah, but Bjorn Lomborg was going back to 20, 25 years ago when he had a revelation that the climate does change. But he says that's the nature of the climate. The very nature of the climate is that the climate changes. But he said the first, if you'll remember this, with Al Gore, this was right around when he lost. Dean: Yeah, it was right around 2001. Dan: Yeah, yeah, he was right after the 2000 election Right 2000 election and I suspect he needed some money. So he started the movement and he used the polar bear as an example. There was this one polar bear who was just floating on a very small ice sheet, you know. And they said, you know the bears will be gone within 20 years because of the warming. It turns out the population in the last 20 years has doubled. The number of polar bears has doubled, even though it's gotten warmer. According to the climate racket people, it's gotten warmer, but the polar bears, you know, have been around forever. I guess they know how to adapt to changing conditions. Dean: They were all grizzly bears. Dan: They were all grizzly bears at one time. I don't know if you know that. Dean: I did not. That's where they started. Dan: Yeah. They found the white yeah, they rebranded it as polar bears, I guess extended their territory and that was it, so they've doubled since Al Gore's warning. And then the other thing was that the let's see, there's two more. Well, I'll mention number three. Number three is that all the low islands in the Indian Ocean were going to sink below sea level. The sea level was going to flood the Maldives and some of the other things, and for the most part, all of them have expanded their landmass in the last 20 years. They've actually gotten bigger. They've increased their height above sea level by possibly six inches. Dean: Oh man. Dan: You'd appreciate that. Living in Florida, so it hasn't happened. The other one was the deaths from warming. Last year in the United States I don't know if it was last year or the year before, I don't know if it was last year or the year before 25 times more people died of extreme cold than died of extreme heat. So if you're a betting man, I call it the Gore factor, that if Al Gore says something, bet the other way. Dean: Ah right. Dan: Yeah, yeah, this is you know. Dean: The man is impossibly rich because of his creating a movement, creating an industry, and now it's a racket. Yeah, I mean, it's amazing how invisible he is now. I mean he really is like I haven't seen or heard anything from Al Gore. I can't remember the last time. Dan: Well, it's passive income now. Dean: Right, just stay quiet, stay low. Dan: Just stay quiet, just stay quiet. The dollars just keep rolling in yeah, yeah. But it's interesting. My suspicion is I've been thinking about this because I'm writing my next quarterly book. We just wrapped up Casting Not Hiring, which will come out in September this one with Jeff Madoff, this one with Jeff and it really really worked. This book really worked the Casting Not Hiring but the next one is going to be called Timeless. Technology, and the idea here is that technology is a way of thinking. It's not so much particular technology, but it's a way, and my been that it's actually one of the crucial factors. Technological thinking is one of the crucial factors that differentiates humans from the other species, and what I mean by that it's the intentional and yet unpredictable utilizing stuff from our environment to enhance our capabilities. Dean: And. Dan: I did a search on perplexity what would be reckoned from perplexity doing a search of what would be sort of the 10 early breakthroughs, the technological breakthroughs, and one of them was just stones that you could throw. You could pick up a stone and throw it and it actually changed how the human body evolved. Is that the ability of using our hand and our arm and getting that tremendous arm strength that you can throw a stone and, you know, kill something. Right Kill an animal or kill it. Kill another human yeah, and everything. Dean: I wonder even about that, the evolution of technology, like that, like thinking a rock and then realize that, hey, if I just chisel this away now I make this sharp on this end. Dan: And now all of a sudden we got an axe, you know yeah, and then actually they think that glue was an early adaption, that you could take sticks and stones and put them together. You could glue things together and you could actually. So they looked for probably really sticky saps or something from trees you know that they would use. Then pottery, of course, and it's interesting with pottery that the very earliest samples that we have. clearly they took clay and made it into some sort of cup or yeah, a bowl of some sort, but whenever they find it and it goes back hundreds of thousands of years they can detect alcohol. They can detect that there was alcohol, which kind of shows you how early that must have been. Consciousness transformer that's what I call alcohol. It's a consciousness transformer, would you not say? Dean: Yeah, I mean I was listening to Joe Rogan. I had Jordan Peterson on his podcast just recently. Dan: That's a good podcast partnership. Dean: Yeah, yeah, and he was talking about the, you know psychotropics and the things that are. You know that psilocybin and all the all of those things, marijuana was all what was sort of responsible for the revolutionary change that happened. You know the difference from the fifties to the sixties and his thing was, you know, in the mid to late 60s. You know that's what started the whole. Every single one of those things was made schedule one, narcotic and illegal and completely controlled right, and that his thing is that we haven't seen anything revolutionary, like any kind of change happening from since then, since the 60s, into now. Dan: Which kind of indicates that it's good enough? Dean: Well, it's just kind of funny. You know, like that, you wonder what the you know where he was kind of going with that, but he was using as an example like the creativity in the 60s, like he talked about the difference of the car. Even the cars and the things, the designs of things that were being made in the 60s are iconic and desirable and different than, like you compared to, you know, a camaro or the muscle car, this, the corvette, and the things in the 60s compared to like nobody wants your 19 camaro. That's not desirable at all, not in the the way that the 60s, Except maybe NASCAR. Dan: Except NASCAR, I think Camaros have a very niche use because they're really souped up. Mark Young, his team has won. At the latest count, his team had won three races this year so far. Discount this team had won three races this year so far and he was talking about it at the podcast dinner that we had after doing the podcast, the four-person podcast. But Camaros always play a very active role. They establish themselves as this amazing niche, you know, souped up, NASCAR type of car. But I really take what you're saying there that there's been no blockbuster new designs of cars that have really you know that you think that they'll still be around. In other words, these are real breakthrough cars. Yeah, Just going a little deeper into the Joe Rogan, Peterson, the Jordan. Dean: Peterson conversation. Dan: Did they go any deeper into why the creativity was then? But the creativity hasn't gone any further. Dean: Well, I think it was Joe's sort of. You know, I'm halfway through the podcast right now, but his basic assertion was that those access to those drugs or those not I will call I use the word drugs those, those we could say technologies are new. Access to those things opened up the part of the brain that is creative linkers, like that that's really they're saying all the way back, like going, if you take it all the way back evolutionarily, that they believe, like what you just said, back in, as far back as they go, there's access. You know they're seeing alcohol in, yeah, as mind-altering things. They would revere mushrooms, mushrooms were abundant and things that were mind-altering. And you think through all of these things, even in Indian or Native lore, that the peyote and the things that were, that part of a trip out of reality is a rite of passage or a thing that activates another part of your brain. You know, makes the connections that aren't otherwise accessible. Dan: Yeah, I'm totally, you know, I'm convinced that's probably true. Dean: And I think that we're starting to see now that these hallucinogenic what do we call it? Not hallucinogenics, but psychotropics. What's the right word for? Dan: it Psychotropic, I think. Dean: Yeah, so whatever now in treatment of PTSD and addiction and all of these beneficial things that are coming as part of using it therapeutically and but because it's just now starting to become more accessible or more active, it used to be like you've always heard we you and I both know a lot of people that have gone down the Iowa or the you know version and have had, you know, all sort of mind altering experiences doing that. I've never done it, yeah. Dan: I mean, I mean, it was very interesting. I was at Richard Rossi's Da Vinci 50. This was the last one I was I think it was february and scottsdale and two or three there. We had two or three coach clients there who were just doing a look. See, you know if they wanted to join the previewing and they were having a conversation about psychotropic drugs and they asked me if I had experimented and I said you mean, right beyond dealing with my own brain every day? You mean I said I have to tell you I don't have time for that stuff. Just dealing with my own brain every day is sure, you know, it's a full-time job. You know, because it's switching, it's switching channels continually and it takes a full-time job. You know, because it's switching channels continually and it takes a lot of work to get it focused on something useful. Yeah, I just wonder about that because it's when one of the political parties went really strange. I noticed the Democrats, since, well, kamala seems to me to be a sympathetic candidate for the president. Dean: Unbelievable, this is all craziness. Dan: Yeah, yeah, but they're using the word weird to describe the Republicans. Dean: Yeah. Dan: If there was ever a weird party. I mean, this is sheer projection, this is psychological projection. You know of weird, you know. Dean: Yeah, but it's amazing. Dan: That's when the Democratic Party changed, and it changed quite radically. I remember speaking about you know, psychedelics. I was in the army in Korea for two years. Us Army. Dean: And. Dan: I came back to the West Coast. When we flew back, we went into Seattle. I had a brother who was a professor at University of San Francisco, so I took a jump down to San Francisco before I flew back to my home in Ohio and he said I'm going to show you something really interesting. And he took me to Haight-Ashbury. This is the summer that Haight-Ashbury, San Francisco, became really famous and it was the beginning of the whole hippie movement. And he walked me around and I could tell by interacting with him that he wasn't just an observer, you know that, he was actually a participant. And he didn't do him any good, because he eventually dropped out of, you know, being a professor and became more or less a vagrant. Dean: Tune in turn on drop out. Dan: Yeah well, he dropped out. He dropped out and then, about I would say, 12 years later, he committed suicide. Oh, no, and yeah, I mean, he's the one real casualty in my family. But I remember him how unreal his conversations were starting to become when I talked to him about this. You know this, and he was never and he was very smart. He was very smart I mean before that he was very bright and he was sort of practical and he became a professor, a university professor. Dean: That says something right there. Yeah, yeah. Dan: Yeah and anyway. But that was my first awareness, that was my first introduction to it. I mean, I mean I didn't drink alcohol until I was 27 years old. I never drank until I was 27. Wow, I'll have a glass of wine, that I'll do anything, but I've never I've never actually enjoyed. I had pot a couple of times back in the early 60s, 70s and I found it disconnected me from other people. Alcohol does just the opposite. Alcohol kind of connects you. It does just the opposite. It kind of disconnects you and so it's very definitely. it's a reality since that period of time. But the one thing I want to say is that there's a really interesting thing the Democratic Party, up until the late 60s, was the party of the working class you know, working class, blue collar workers, and they had a real disaster in 1968 because they had huge riots in Chicago. So it's interesting In two weeks they'll be in Chicago and I think they've done one previous convention in Chicago. I think one of Obama's conventions was in Chicago. But anyway, they made a decision that they were no longer the working class and I think it was the result of all the tremendous growth of the student population as a result of the baby boomer generation. So between between, I think, 1940s, when the baby boomer generation starts to 64. Ok, and that would be 18 years there were I think it was, I don't know the exact number, but there was like 75 million babies who were born during that period and the front end of them were going to university in the 60s boomer generation. And so they saw the party start looking. Well, these are our future voters. They're not blue collar workers, they're college students and graduates and professors, and then the entire new working cadre. They're all going to be professionals. They're going to be professionals. And they changed their entire focus in 1960. I think it was in 1969 or 70. George McGovern, who was a senator at that time, did a commission and said we're no longer the party of the working class. And and so they're not, you know, 65 years later. And it's funny because the Republicans were always considered sort of the Pluto class, they were the class of the rich people, and now they've just shipped positions. So 60 years later, it's the billionaires and it's the college professors and media people and the bureaucratic class the government bureaucrats they're the Democrats. And the working class class the government bureaucrats they're the Democrats and the working class is the Republicans. Dean: Yeah, the Midwestern. Yeah, that's true, yeah yeah, yeah yeah. Dan: And Trump is the working class billionaire. Dean: Yes, that's true. I wanted to say it is kind of I'll use the word weird. What is kind of weird about this increased use of the word weird to describe the Republicans now is that it's so widespread. It's like the it's the Democratic talking point now. Like I love the videos now that kind of expose, the, you know, the Democrat party line sort of thing, and it happens on both sides actually. But I mean this idea of that, you know, with the media, all the soundbites are, you know, planting that thought that Republicans are weird, that this is weird. Dan: They're testing it. It's just that it's. I think it's hard for them to say it plausibly. There's no traditional values that the Democrats represent. Yeah, but it's interesting. And now I'm especially interested in your Joe Rogan, Jordan Peterson podcast. Dean: And I'm going to watch that after. Dan: Watch that and Jordan Peterson I think I mean the two people together is a very interesting partnership for a podcast, because I think Jordan Peterson is, you know, came out of the university class. He was a professor here in Toronto and where he became. He became very famous for his book, which was basically very popular Rules for life you know, like before you leave your bedroom in the morning, make your bed and, yeah, stand up straight. You know, stand up straight and when you visit with your, your friends and meet their parents, be the sort of person that their parents would like to have come back as a guest. Pretty basic, fundamental rules of life. But then he really became infamous, if you want to call it that here in Toronto, because he had a real objection to the whole university class saying that people could be whatever gender they wanted to be, and they could self-identify, and they were opposed to the he and her or he and she thing, and he said no, he said I'm not going to do that. He said if it's a female, I'm going to call her she. And they said oh, this is an attack. This is an attack on equality. This is an attack on diversity. This is an attack on inclusion. So he became very famous and it actually ultimately had forced him his hand to leave the university. He was called up and they said we're going to take away your professional degree and everything like that. Right, right, okay, which you know. I think there's something weird about that. Dean: I mean just my own opinion here, but yeah and I think Joe knows him. Dan: I think he's had Joe's had conversations. Joe Polish has had conversations with Jordan Peele. But all his videos where he's being interviewed by people who obviously don't like him, he comes off really well. He comes off as the sort of sane, rational person in all the you know, in all his interviews. I enjoy watching him. He strikes me as being kind of on the depressed side. You know he seems not to. I think he's a psychologist. I think that by training. And anyway, but I think it's interesting because this all started with the conversation of alcohol on the ancient pottery. Dean: Yeah. Dan: You know our thing here, but I think that probably throughout history, generation by generation, place after place, they found substances which can alter their consciousness, and I think it's probably been with human beings forever. Dean: Yeah, these whole. You're absolutely right, that whole yeah. Dan: It's not as good as steak for breakfast. Dean: No, I'll tell you what Dan. Dan: I have Steak for breakfast. Steak for breakfast. I just started it 12 days ago and it makes a big difference. Dean: You've started Carnivore. Dan: Well, not Carnivore, but I just don't have Cheerios for breakfast. Dean: Ah, right, right, Protein for breakfast. Yeah, I've been this week has been because I've been leaning more and more, as you know, working with jj on prioritizing pro no, babs was telling me about your call, abs was telling me about your call yesterday yeah and your air dryer. Dan: Your air, my air fryer. Dean: Yeah, and I'll tell you your air fryer and I made yesterday, yesterday for the first time, the most amazing ribeye in the air fryer. That was so juicy and delicious it was and so easy. I mean literally. I took the ribeye, I put salt and pepper and just a little bit. Dan: Yes, came out just like so your adventures get around you. Now I know, yeah, you're absolutely right. Dean: But I mean that's just, it's so good, who knew? Dan: Yeah, I mean yeah, it was I texted that. Dean: Well, we've got the whole. I'm very fortunate that you see second hand through, babs, but you know there's been a real support network, a gathering of what we're lovingly calling Team Dean on a text thread, and so I texted a picture of that last night to the group. Dan: Let's keep Dean in the mainland for a while, right? Dean: We don't want him drifting off into Glanlandia for eternity At least until we can get my mind melded up there somehow, right, but this week has been a breakthrough. Like this week I've been, this is the first week of full carnivore, like only meat. Oh so I started on Monday and it's been, you know, an interesting thing. But I had my highest weight loss week since we've been doing this by by this and I actually feel great. It took a couple of days to kind of get through the Van Allen belt of carbohydrate craving, you know. But now that I'm in, I'm through, I'm out of the atmosphere, I'm kind of floating that I think I can do this, you know, perpetually here for a while, and one of the reasons yeah, yeah Well. Dan: yeah well, I mean you talk about the air fryer, but there's a direct connection between the management of fire and your air fryer. you know, I mean hundreds of thousands of years and the human, the first humans who got a handle on fire. You know, it happened, probably accidentally, it was a lightning strike or something. But then they began to realize once we have fire, let's find a way of keeping it going. So we have access and that was a huge jump, because eating raw meat almost uses as many calories as you're getting from the meat, In other words you really have to work to digest. Let's call it steak. You know the steak. It takes a lot of calories to digest it. You really have to work to digest it but once they added fire to the mix and you could cook the food it made it much easier to digest and you got your calories much easier, yeah, but the other thing is that it's filling it's very filling, I mean the more carnivore you are, the less you're attracted to the sugar. That's the truth, easy caps. I mean, I don't feel particularly hungry. I had breakfast around 8 o'clock this morning Steak. I have steak and avocado. Okay, it's ribeye, but we're going to get. As a result of your yesterday information, babs is going to get an air fryer. We're going to get an air fryer, and then Stephen Poulter had even more. Dean: I saw that. He put up a fancy thing, exotic thing you would know that Stephen tracked it down, because that's what Stephen does. Dan: Yeah, but it's very interesting this getting enough calories to do interesting mind work. It's about if you're going to. I read a report that one of the great advantages of North America is right from the beginning. Right from when the first people came to the East Coast, they had a lot of protein right from the beginning. There was lots of game. There was lots of fish, you know. They had a lot of game and Americans have. Except for two periods of history, during the Revolutionary War and, I think, great Depression, americans have always had as many calories as they wanted. But there's a reading that high-level mental work requires roughly, you know, in the neighborhood of above 2,000 calories a day. You have to have 2,000 calories to be doing mental work. Dean: That's interesting. Dan: Yeah, yeah. And North America, the US and Canada have always had enormous amount of calories, protein calories, you know. So you can do hard labor, you can do high level of mental work. Makes for an industrious, you know, makes for an industrious population. Dean: Yeah, yeah, that's really you know. Jordan Peterson has been carnivore for five years. Dan: He's been carnivore for five years, yeah to save his life really. Dean: Right. Dan: And he mentioned that. Dean: you know he looks at when the that everything got shifted when they came out with the food pyramid in the 70s, that was not by any nutritionist but by the agriculture department to get people getting grains and breads and stuff as the foundation of a healthy lifestyle, healthy nutrition plan. Dan: That sounds like a four-stage cause movement, industry, racket. Racket yeah, I think it's now at the racket stage yeah, you know I mean halfway when we go. We were at the cottage for the last two weeks and halfway to the cottage is tim hortons. Tim hortons, okay, and I will tell you, based on your present heading in life, dean, you've probably been to your last Tim Hortons, because there's nothing in there that's actually good for you. Dean: Right, right, right, right. Yeah, that's true, isn't it? Dan: I mean that's something I call it Tim Hortons, where white people go to get whiter. Dean: Oh man, Do you go up 400 when you go to the cottage, Like do you go past? No, we go 404. Dan: We go 404. Dean: Okay, so you don't go by Weber's. Dan: No, weber's is good, weber's is a high-protein, but that's what I mean. You don't pass that on your way to your cottage. Dean: You're one freeway over on your way to york, got it, you're one. We go one freeway over right, right, right. Yeah, I got it. Yeah, that's interesting, but that you know there's a great example what a canadian institution you know tim horton's corner, really it's, uh, it's funny, yeah, but I had a thought about, you know, jordan Peterson being. You know like I think that where the revolution has really discussion of is this the best of times or the worst of times? My thought was that the battle for our minds is the thing. Yes, you're absolutely right, but just like cancel culture, I think we're in a period where our access to more information that's not being just packaged and filtered for us. We have access to unfilled information, and I think that you're seeing a resurgence, that we're moving towards in big swaths of categories, that the consensus, things that actually make a difference, and that we have access to more and more people who can do that, plus the diagnostic tools that we have support and show which methodologies are the most. And we're starting to see that in. You know, just like cancel culture was able to, the reason that we brought on cancel culture is that the consensus we were able to, everything was being exposed. You know that more people had a voice to say to, to the checks and balances kind of thing of being observed, and that when people find out things, you know you've got access to that. So I see things like nutrition, like it's like I'm noticing a trending, you know, more examination of christ, of Christianity as a thing that's becoming more mainstream as well, and that's just an observation of you know, seeing all these things. You know. Dan: yeah, One of the things that's really interesting is the variety of choices that you can make that actually cancel out a whole other part of where the information or news is coming out. You know, for example, I haven't as I mentioned, I haven't watched television at all for now more than six years, and so what ABC thinks, what CBS thinks, what NBC thinks, what NPR, public television, msnbc, cnn think about anything I'm not the target here anymore because I don't know what they're saying about anything but I found all sorts of sites on the internet that I find really interesting. Real Clear Politics is my go-to. First thing in the morning I always look at Real Clear Politics, and what they do is they just aggregate headlines for the entire spectrum. So if you want to go to all the other sites, you can go there. But what they find, you know. I find that they're making pretty widespread choices of what goes on there. In other words, if you're left wing politically, you'll find articles on RealClearPolitics. If you're right wing, you'll find real clear. But one of the things I find really interesting is when they mentioned the most popular articles for the last seven days, for the last 24 hours. They're all right wing, they're not left wing. So interesting. Although, yeah, I've never seen a left wing article be most watched or most read during the last seven days or the last 24 hours. They're all using the definitions of what would be left-wing or right-wing in today's setting. So it means that the people who are going to RealClearPolitics are mainly right-wing and they're interested in knowing what the left is saying, wayne, and they're interested in knowing what the left is saying, but they're not really. They're not really reinforcing themselves with the articles. I mean a and you can tell just by the nature of the headline, which where the bias is whether it's left or right and in any way. And but the interesting thing is how much I'm using perplexity now. Dean: Me too. Dan: Yeah, and I just got this format Tell me the 10 most important aspects of this particular topic. Five seconds later, I got the 10. And what I find is it's having an effect on my mind that there's never one reason for anything. There's always. I mean, I use 10 reasons, but if I did 20, they could probably do 20, you know but what it does? It gives you a more balanced sense of what's true, okay, but I've discovered this on myself. I mean, if you talk to 100 people, maybe three of them are using perplexity and perplexity. You know I may. I know there's other sites but it does for me what I want it to do. It gives me a background to think about things, and is that? What you're talking about is non-controlled? Dean: Because it's my question. Yeah, like that's what I think is that we've got access. Dan: It's my probes my probes that are revealing the information. Dean: Yeah. Dan: No one is packaging this for me. It's that I'm asking clarify me on this particular subject and bang you know within a matter of seconds I have clarification. Dean: Yeah, yeah. Dan: Is that what you're saying here? Dean: and I, but I think that the onus is on us to do our own interpretation and, you know, measuring whether this fits with what we think. Whereas, you know, we were sort of when we were exposed to information like all of our whole adult lives, up until the last say, you know, 10 years has really been filtered through the lenses of the mainstream media, like I think about curators, often curators, curators. Yeah, they were the curators. Yeah, or the guardians, local minority. You remember, I mean, even in the closest thing was I remember when City TV came out with Speaker's Corner. Dan: You remember that they would have a little booth set up and you could go in and speak your mind. Dean: Yeah you could go in and speak your mind and that's how you got to think, see what other people were thinking. Otherwise, you had to go to Young and Dundas and you know, on the corner there and hear everybody up on their soapbox or whatever it was. That's always been. You know, that's kind of where everybody's megaphone now is. You don't have to go out to the corner where all the people are. You can sit in your basement and you've got a megaphone to the whole world. Dan: Yeah, you know, this probably helps explain something. I read an article Friday, I downloaded it and I read it about three or four times, and that is that none of the big corporations are making any money on AI. Right, they're investing enormously in it, but they're not making any money on it, and I think the reason is that it wasn't designed for them. Dean: Ah right. Dan: It was designed for individuals to do whatever the hell they wanted to do. And if anything, it works against the corporations, because if people are using AI to pursue their own interests, that means it's time and attention that they're not giving to the corporations. Yeah, yes. Dean: And I would say there's a real panic. Dan: I would say there's a real panic setting in, because it's when ChatGPT came out. Everybody said, oh, now this is going to enhance our ability to get our message across. Well, that's only true if people are paying attention. But what if the impact of AI is actually to take people's attention away from you? Dean: Yeah, it is changing so much. So I mean yeah, it is changing so much, you know. Dan: I mean. Dean if you're going carnivore, Tim Hortons' messaging isn't getting to you. Dean: Yeah. Dan: I mean All that money they're spending on Tim Hortons' advertising is wasted money on you. Wasted on me. Dean: That's exactly it. Yeah, it's so amazing how to waste your money on Dean Jack. Dan: How to waste your money on Dean Jack. How to waste your money on Dean Jack Uh-huh. Dean: Man so funny. Well, yeah, I should. This would be great, though, to get a. You know, start spreading the word about the air fryer. Get an air fryer deal. I mean, the salmon and the steak are amazing. Dan: And apparently JJ thinks pork chops are good. That's right. So you got the whole good. That's right, exactly. Dean: So you got the whole scoop. Dan: I love it that you've got a buffer between you and the technology. Well, she controls the checkbook, so she might as well get the information, because she controls the checks. Yes, and Babs has been my authority on eating since I've met her. I mean that's one of the great benefits of being in relation she's always been good about that. You know, my life is two parts, before Babs and after Babs. Dean: Yeah, I know Absolutely. I'm much healthier since I've met her. Dan: I'm much healthier since I met her. Yeah, Anyway, yeah, but it's really interesting. You know that what you're introducing here to the Cloudlandia conversation is that we now have the opportunity to be much more discerning than we were before. Dean: Yeah, we have not only the opportunity but the responsibility, and that's what I think we wrestle with is that we can't just take all of the information and take it at face value to realize that that there's a level of building your own internal filters. Timeless Technology is that we're looking for advantage. Dan: That's what. I established right at the beginning is that you're looking for an advantage that, for a while, other people don't have, because that improves your status. That improves your status that you have an advantage, and it creates inequality. One of the things that people don't realize is that every time you create a new advantage, it creates inequality in your surrounding area, okay, and then other people have to respond to that, either by using your advantage, like imitating your advantage, or they canitating your advantage, or they can create their own advantage, or they can try to stop you from having your advantage, and I think that depends on your framework. So I think a lot of cancel culture is people not wanting you to have that advantage, so they won't let you talk about it, they won't let you do certain things and I think the cancel culture has probably been there right from the beginning, it just takes different forms. She's a witch, yeah, yeah, there's a witch, yeah, yeah. Can I tell you something about? That the salem, and also the ones that happened in Europe the witch thing, was. It was moldy grain, so usually the witch seasons happen to do happen when there was a lot of rain. Okay, and the grains got moldy and my sense is they created, they created, and so that a lot of the Fermenting. Yeah, there was a fermentation, but also it drove people a little bit crazy and there's a lot of investigation now of the which periods. Dean: Okay, salem is the most famous US. Dan: But it didn't happen. It didn't except for Salem Massachusetts. But they had several really wet seasons where the grain got moldy and my sense is that people were getting fermented grain on a daily basis and it drove me kind of crazy, yeah that made him weird. Dean: Weird it made him weird. I saw james carville. James carville said that the democrats should stop saying they're weird and start calling them creeps. Weird Weird is creeps as a label. They're creeps, you know yeah. Dan: Yeah. Dean: Yeah, yeah. Dan: I think it's funny to see. I would love to hear. Dean: I'd love to hear a podcast or a panel interview between you. Know, luntz the. I forget what his first name is Jeffrey Luntz? Is it the Republican wordsmith guy? I think it's Jeffrey. Dan: Luntz, I don't know him oh. Dean: Luntz yeah. Dan: Jeffrey Luntz. He's the one who does the panel discussions, that's right. Dean: And he gets the messaging, for he's the Republican wordsmith and James Carville is essentially that for the Democrats. I'd love to hear that. Dan: Yeah, I think James Carville is essentially that for the Democrats. I'd love to hear that. Dean: Yeah, I think James Carville is now. He's like the crazy ant upstairs. Yeah, I think so. Right, right, right. Dan: Because the last couple of weeks he said you know you better get over this mania real fast that you're having with Kamala Harris and he says, because he said you have no idea what's coming back against you. It'll take the Republicans three or four weeks to figure out what the target is here, and he says you better get over this real fast. He says it's going to be incredibly hard work over the next three months to get to the election, make sure your grains are dry here, don't get that fermented grain brain. Make sure your powder is dry too. Yeah, yeah, but it's an interesting thesis. This is where we've added a new dimension to Cloudlandia the psychotropic part of Cloudlandia yeah, I agree. Dean: There was a. Dan: Greek player, one of the Greek writers, playwrights. He talked about a place called Cloud Cuckoo Land. Dean: Okay, that's funny. Dan: Yeah, and he was talking about people who would just go off and make up new stuff and everything like that had no basis in current reality and he called it cloud cuckoo land. You know well, you know we've had a lot of that over the last 50 or 60 years yeah, I think what we're really introducing. Dean: Dan is the intersection you know the venn diagram of the mainland cloudlandia and Danlandia or Deanlandia. That's the one that we can actually control. Is Danlandia, yeah. Dan: Well, the big thing is, if you truly want to be a uniquely creative individual today, the resources are available for you to do it. Dean: Yeah. Dan: But you got to be really discerning about what gets allowed in across the borders into your thinking that's it exactly. Dean: Yeah, All right Dan. Dan: Yeah, I mean, yeah, I have to jump too. One thing about it is I'm going to watch that Joe Rogan church because I think that's interesting. Dean: I have to watch that Joe Rogan George because I think that's interesting. Dan: I have to laugh when Joe Rogan had. Dean: Peter Zion for a loop. Dan: I've never seen Joe Rogan thrown so much for a loop, because Peter Zion is nothing if not confident about his point of view. I mean, he's a very confident guy about his point of view and Joe wasn't ready for it and about every you know, every 90 seconds he said holy cow, oh wow. Oh yeah. Dean: Oh, I got to watch that one too, jesus Christ yeah. Dan: And you can see Joe sitting there. He said yeah he said next time I have this guy on no pot for 24 hours beforehand. This is moving, this is moving. I'm too slow here. I can't keep up with this you know, Peter Zion is like a jackhammer when he starts going you know he does a whack, whack, whack. Yeah, that would be Actually Jordan Peterson and Peter Zion would be an interesting one. Two brains, yeah, yeah, for sure. Maybe Elon Musk as a third person, jordan Peterson and Peter Zion would be an interesting one. Mm-hmm, Two brains yeah yeah for sure, Maybe Elon Musk as a third person. Dean: Imagine a panel. Yeah, exactly, there was a great. There was a show called Dinner for Five and it was a. It was an entertainment like movie one, where they'd have different directors and actors at dinner, just a mix of people and having just recording their conversation. No real thing. Jon Favreau did that show it was really great. Dan: No curating really. Yeah, anyway. Dean: Okay Dan. Dan: Very entertaining. We'll be here next week, yes, I always enjoy these. Dean: They go so fast. Yeah, thanks a lot. Okay, thanks, dan, I'll talk to you soon. Bye.

REGISTER FOR THE 2024 ALT-POKAL HERE: https://www.homebrewhappyhour.com/about-us/alt-pokal-2023/ Make sure to reserve your spot in the 2024 Alt-Pokal Altbier World Championship by using the link above! Thank you for joining us again for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss […]

In todays episode, we sit down with long time friend, Brad Binko, winemaker for Eternal Wine and Drink Washington State. Brad has some exciting news to share on this episode as we taste through three of his amazing wines! #HappyFriday! #ItsWineTime! #Cheersing #GiveItaTwirlWines this episode:2019 Eternal Wine Patience Roussanne ($39 at the winery or online)2023 Eternal Wine Beauty Rosé of Cabernet Franc ($29 at the winery or online)2020 Drink Washington State Carménère ($34 at the winery or online)**Wine Time Fridays Charity Sips: A Toast to Good Deeds** - Blue Mountain Humane SocietyThe Blue Mountain Humane Society is truly compassion in action. Since 1967, the Blue Mountain Humane Society's mission is to shelter, heal and find homes for abandoned, abused and homeless animals, while strengthening the human-animal bond through adoption services, education and community outreach.For more information, please visit https://bluemountainhumane.orgA HUGE thanks to our sponsors: J. Bookwalter Wines and Terraza Waterfront Grill!J. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.Terraza Waterfront Grill: Terraza Waterfront Grill is serving up global-inspired dishes in a vibrant atmosphere. With a focus on fresh ingredients and unmatched culinary excellence, Terraza offers something for every taste. Come experience exceptional food, cozy ambiance and top-notch service at this stunning waterfront grill. Visit https://terrazacda.com/ for more information or call 208-758-0111.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, which is ANYthing but average. Please visit https://todhornby.com to see what Tod is up to!The CDA Gourmet Wine Word of the Week: Native Fermentation Native Fermentation refers to the process of allowing grape juice to ferment using only the indigenous yeast and bacteria present on the grapes and in the winery environment, rather than adding commercial yeast or bacteria. CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Make every meal a special event. Visit https://www.cdagourmet.com for more information or  call 208-551-2364. CDA Gourmet: Your kitchen elevated.Mentions: Gary Vaynerchuck, Peter & Pam.Some Wines we enjoyed this week: Louis M. Martini Cabernet Sauvignon, Browne Bitner Estate Sauvignon Blanc, Molino Della Suga Brunello di Montalcino, Airfield Estates Syrah and FJ Serra Chardonnay. Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays.© 2024 Wine Time Fridays - All Rights Reserved

What can you do with all the abundance that comes out of your garden? In this episode, Bevin Cohen of Small House Farm joins us to discuss his new book, The Heritage Pantry, and all the ways you can preserve your harvest, including best vegetables for canning, how to can fruits and vegetables, canning equipment, and more. More from Mother Earth News and Friends 

627 - Recorded live on July 30, 2024 Ambience for the night: Fermenting - κόσμος s-c-s-a-o-p-93.bandcamp.com/album/- **Playlist** 1) Arkhaeth - My Fight 2) Under Victoria - Mirror Death 3) Nefarious Spirit - The Black Mist Clouds The Sky 4) Spitehowling - Centuries of Silence 5) Herugrim - Ikuisten Liekkien Kastuessa **talk** 6) Syn - En Siste Kveld 7) Akhlys - Maze of Phobetor 8) Ciel Nordique - La Ouelle **talk** 9) Dusk Shrine - Scatter My Ashes Amongst This Emerald Waste **talk - bonus** 10) Motörhead U.S.A. - Love Me Like A Reptile 11) Motörhead U.S.A. - The Chase Is Better Than The Catch Live every Tuesday at 9pm ET on NSTMRadio.com

Taking your first bite of Chef Jeremy Umansky's fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award nominations, including Best New Restaurant, Best Chef, and for his recent book Koji Alchemy. Jeremy and his wife Allie La Valle-Umansky opened Larder Delicatessen & Bakery in 2018 in Ohio City's Hingetown district. Larder's menus are constantly evolving and Umansky's innovative techniques remind us of what is possible right in our own backyards.rnrnTraditional knowledge of fermenting and foraging is a cornerstone for many cultures including Indigenous and African American communities. But centuries of colonization and modern urban sprawl decimated natural ecosystems. And the industrialization of our food supply forever shifted America's relationship with the food we eat. Across the country, efforts are underway to improve food sovereignty and reclaim traditional practices.rnrnJoin the City Club as Ideastream's Amy Eddings chats with Chef Jeremy Umansky, on the benefits of foraging, sustainable food sourcing, and the art of fermenting in his book Koji Alchemy.

On the phone-in today: Phil Moscovitch takes your calls on pickling and fermenting. But first, a new study reveals the impacts on the mental health of people working in organizations supporting women experiencing violence.

This is a strange one. i hope its acceptable. Not much else to say i think i said it all. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== More than 2.1 million barrels of Bourbon flowed through Kentucky distilleries last year, accounting for 95 percent of the world's production. Keeping the world awash in Bourbon requires more than just the best quality grains and pure limestone water. The mechanics of distilling require tons of piping, heating, cooling, and other equipment to get the classic taste. And the reality of machinery is that things break and result in facility issues that impact production, quality, and flavor. It's important to understand where mechanical issues in distilleries can happen and when to call for repairs. Let's look at the most common problems that can happen to your pipes, ventilation, and plumbing. Pipes serve as the arteries of the enterprise, moving mash from the cooker to the fermentor and spirits from the tank to the cask. They twist, bend, and join in a lot of places along the path making them vulnerable to springing leaks. Age, corrosion, and pressure strain your pipes and can lead to leaks over time. Inspecting your pipes should be a daily habit to catch distillery issues before they become big problems. Don't think you've dodged this bullet because you've gone with copper piping rather than stainless steel or galvanized. Copper can still corrode and leak at the seams, despite its superiority in other ways. A clog in the piping can show up in a couple of different ways, the most common being that you notice a decreased flow rate between elements of the system. But an increase in pressure in the still can also mean a blockage down the line. Adding glass balls to your column helps to increase surface area, but it can unintentionally result in over-pressurization of the still if you're careful. The heart of a distillery is its boiler. A reliable boiler should give you consistent heat and steam pressure quickly and on-demand. Most modern boilers require little maintenance beyond blowing down at the end of the day to clear sediment that collects at the bottom. Not taking this simple step can result in facility issues that damage your drains and plumbing. Beyond that, your regular distillery maintenance checks should include looking for any holes in the drums or clogging of the condensate line. Boiler accessories like copper coils for potable hot water should also be checked regularly for holes or clogs. If your boiler starts getting noisy or inconsistent, it's time for a thorough checkup to make sure you don't need a new boiler. When you're making a grain-based beverage like whiskey or vodka, there's going to be a lot of grain dust in the air, which is highly explosive. Moving all that out requires good ventilation and air filtration with a backup manual system in case something breaks. The ventilation needs to extend to the fermentation room and cask storage as well. Fermenting releases carbon dioxide while alcohol vapors come off the still and casks. Both create an unhealthy breathing environment for your workers. Like the HVAC in a home, you should check your system to replace air filters and ensure the parts are clean and humming along nicely. You can do this sort of maintenance yourself monthly and have a professional check the system annually. Humidity control allows for consistency and conformity in your product. The many temperature changes in the distillation process result in a lot of humidity. If you've noticed trouble maintaining the proper moisture levels, check for a clog in the line moving condensation out of the building or a dirty filter.

We have the pleasure of hosting Kirsten Shockey in the kitchen studio and on the podcast today, author of the best-selling Fermented Vegetables that was re-released for it's 10 year anniversary in April 2024 Kirsten and her partner got into fermenting foods over twenty-four years ago on 40 acres of wooded hillside which grew into their organic food company. Kirsten realised that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavours. She now leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation at The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentingchange.substack.com.We talk about the simplest way to ferment foods, the benefits to our health, how it saves food waste as well as how easy it is. I've never been a confident fermenter by Kirsten really did make it easy for the team and I.We also talk about some unusual fermented foods like natto and tempeh and why those have incredible benefits.

Howdy, friend! It's been a wet and humid Summer down here in central Texas but at least we aren't burning in triple digit temperatures…yet. Regardless, it is that time for yet another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything […]

Get the jars, vinegar and flavourings at the ready because Caitlin Ruth is about to inspire you to start pickling and preserving everything you can get your hands on. Caitlin worked as a professional chef in many kitchens in many places, but her childhood love of pickling and fermenting always came with her. She has now captured all of her favourite recipes and tips and tricks in a beautiful new book called Funky, which is published by the incredible Blasta Books – publishers to the stars of the food world and admired by renowned chefs including Nigella Lawson. In this episode, Caitlin and Mick Kelly of GIY chat about: ·      How Caitlin got her start in restaurant kitchens at the young age of 12!·      Moving to Ireland and becoming a stalwart of the west cork food scene, working in famous spots like Dillons of Timoleague and Deasys of Clonakilty. ·      Her love of pickling and fermenting and what drives her to spend so much time and effort making them and creating new recipes. ·      Why pickling and preserving hold the keys to food sustainability. ·      Some of Caitlin's favourite recipes, tips and tricks that you can try right away.  GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

Amos Golan is the founder & CEO of Chunk Foods, a startup that makes plant-based, whole cut meat products like steak and brisket. In this episode, we'll talk about the plant-based predecessors to Chunk, how the startup is leveraging solid-state fermentation to create a clean label, and broader consumer trends within flexitarian and plant-based diets.

Olivia Johnson started her small-batch kimchi and sauerkraut business a year ago. But it was about 10 years ago where she first came across fermented foods while living out of tents on a vineyard in Vancouver. 

Message Terry Walters Directly info@terrywalters.net If you would like to interview Terry, book her as a speaker, inquire about a custom program, retain services, or order wholesale books please email:info@terrywalters.net Buy Terry's Books Including NourishHERE Follow Terry on Instagram  and on Facebook ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Plant Based / Vegan Life Coaching.  If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠“Buy Me A Coffee” Donate Button⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook page⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/vedgeyourbest/message

Do you wonder when your kefir, kombucha, and cultured vegetables are done fermenting? I have a few tips to help you understand how and when they're at the perfect place with lots of probiotics and will taste the best. Episode link:  https://www.culturedfoodlife.com/podcast/episode-276-when-are-my-kefir-kombucha-veggies-done-fermenting/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/when-are-my-kefir-kombucha-and-veggies-done-culturing/ Article: https://www.culturedfoodlife.com/the-thick-and-thin-of-kefir/ Article: https://www.culturedfoodlife.com/10-ways-to-use-your-over-fermented-kombucha/ Article: https://www.culturedfoodlife.com/can-cultured-foods-hurt-me/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

In Episode 283, Shelby flies solo and talks about fermenting as a great way to preserve food. We talk about fermenting in our new book, Food Preps 2.0. Shelby continues the discussion in the After Show, available exclusively for Patreon supporters.  Please support our sponsors Survival Garden Seeds, ProOne Water Filters, Gibbz Arms,  EMP Shield, Numanna Foods, Backwoods Home Magazine, and Podcast Axis where you can make your podcast amazing with Andy our producer. We are part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

In Episode 283, Shelby flies solo and talks about fermenting as a great way to preserve food. We talk about fermenting in our new book, Food Preps 2.0. Shelby continues the discussion in the After Show, available exclusively for Patreon supporters. Please support our sponsors Survival Garden Seeds, ProOne Water Filters, Gibbz Arms, EMP Shield, Numanna Foods, Backwoods Home Magazine, and Podcast Axis where you can make your podcast amazing with Andy our producer. We are part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com. The post Prepping 2.0 283 – Fermenting with Confidence appeared first on Firearms Radio Network.

In Episode 283, Shelby flies solo and talks about fermenting as a great way to preserve food. We talk about fermenting in our new book, Food Preps 2.0. Shelby continues the discussion in the After Show, available exclusively for Patreon supporters.  Please support our sponsors Survival Garden Seeds, ProOne Water Filters, Gibbz Arms,  EMP Shield, Numanna Foods, Backwoods Home Magazine, and Podcast Axis where you can make your podcast amazing with Andy our producer. We are part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

Fermenting is perhaps the best way to preserve your food and promote better health at the same time. Not only that, there's an extra dimension of flavor that results from the fermentation process. Here's everything you need to know about fermenting food.  Epic Gardening Shop Homepage: https://growepic.co/3Stqudk Botanical Interests Shop Homepage: https://growepic.co/3ulKPtb Book Collection Page: https://growepic.co/3ShVHjC EG Homesteading Book: https://growepic.co/3HNBGNf Connect With Melissa Norris: Melissa K. Norris helps hundreds of thousands of people each month raise their own food and create a homemade and homegrown kitchen, home, garden and barnyard through her website, popular Pioneering Today Podcast, the Pioneering Today Academy and her books. She is a co-founder of the Modern Homesteading Conference as well as owner of Norris Farmstead. Melissa is a 5th generation homesteader and lives with her husband and two kids in their own little house in the big woods in the foothills of the North Cascade Mountains. Pioneering Today Academy  Everything Worth Preserving book Blog YouTube Instagram Pinterest  Facebook Shop the Store As an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design.   Shop now and get 5% off your first order. Get Our Books Looking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live! He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots. Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead!  Order signed copies of Kevin's books, plus more of his favorite titles in our store. More Resources Looking for more information? Follow us: Our Blog YouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest ) Instagram (Including Epic Homesteading, Jacques) Pinterest TikTok Facebook Facebook Group Discord Server

Val and Mihaela Ivancenco of the recently opened restaurant Fairmental join Brendan to talk all things fermenting

Saint Peterburg on Florida's West Coast Welcomes Green Bench Green Bench can boast being a microbrewery, meadery, and cidery in a region where palm trees rule! Despite that small inconvenience of no apples trees to speak of growing in Florida, maker Brian Wing has been rolling out the cider barrels since 2015. Green Bench itself has been producing select beers beginning in 2013. Brian Wing In this Cider Chat with Maker Brian Wing Fermenting in Florida. Where is the production facility located. (Webb's City Cellar?) How did this all come about? Brewing begins in 2013 then 6 yrs later (2019) cider & mead. Brian's journey to cider What are the challenges of cider making in FL (resourcing from…NY…) Who are the cider fans in St. Peterburg and the surrounding area. Has this changed since you opened and if so, how. Training of staff to pour and discuss cider – loved how you were planning for this on the tour What can guest expect when visiting. Is there a flagship cider that one should try first? Malus is the Flagship cider – try this one first! Cider styles and techniques Fermenting with fruits from Florida for co-ferments Florida honey ferments Filtering using a centrifuge Barrel program Cider Tasted During this Interview Chaconne A dry cider made by Green Bench Brewing Company. It's made with Wickson Crab, Yates, and Harrison apples, and has an ABV of 6.4% Contact for Green Bench Brewing, Mead & Cider Website https://www.greenbenchbrewing.com/mead-cider Mentions in this Cider Chat French Cider Tour 2024 – September 22nd – 28th

If you have a little countertop space and a few glass jars, you can make nutrient rich superfoods inexpensively, even in winter! Hosts discuss the health benefits of fermented fruits & veggies, sprouted seeds, and their own fermenting and sprouting experiences.Reference Links:https://www.westonaprice.org/health-topics/food-features/lacto-fermentation/#gsc.tab=0https://www.westonaprice.org/podcast/sprouting-the-secret-to-digestible-grains/#gsc.tab=0Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandoor Katz: https://www.thriftbooks.com/w/wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods_sandor-ellix-katz/266046/?resultid=f6efd6f1-bf26-41af-9c84-fedc48a1799a#edition=11164481&idiq=16127109Sprout People for organic seeds and equipment for microgreens: https://sproutpeople.org/One source for fermenting crocks: StoneCreekTrading.comThe Farmhouse Culture Guide to Fermenting, by Kathryn Lukas and Shane Peterson: https://bookshop.org/p/books/the-farmhouse-culture-guide-to-fermenting-crafting-live-cultured-foods-and-drinks-with-100-recipes-from-kimchi-to-kombucha-a-cookbook-kathryn-lukas/7280095?ean=9780399582653The Big Book of Kombucha, by Hannah Crum and Alex LaGory: https://www.thriftbooks.com/w/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea_hannah-crum_alex-lagory/10035483/all-editions/?resultid=1639e9ae-f019-4b6c-8472-906129e3f457Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar, by Rosemary Gladstar: https://www.thriftbooks.com/w/fire-cider-101-zesty-recipes-for-health-boosting-remedies-made-with-apple-cider-vinegar_rosemary-gladstar/20181627/all-editions/?resultid=9d8292f3-dfa3-431a-9a5f-e3244fcbda7chttps://www.amazon.com/gp/product/0967089735/ref=as_li_qf_sp_asin_il_tl Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you have a little countertop space and a few glass jars, you can make nutrient rich superfoods inexpensively, even in winter! Hosts discuss the health benefits of fermented fruits & veggies, sprouted seeds, and their own fermenting and sprouting experiences. Reference Links: https://www.westonaprice.org/health-topics/food-features/lacto-fermentation/#gsc.tab=0 https://www.westonaprice.org/podcast/sprouting-the-secret-to-digestible-grains/#gsc.tab=0 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandoor Katz: https://www.thriftbooks.com/w/wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods_sandor-ellix-katz/266046/?resultid=f6efd6f1-bf26-41af-9c84-fedc48a1799a#edition=11164481&idiq=16127109 Sprout People for organic seeds and equipment for microgreens: https://sproutpeople.org/ One source for fermenting crocks: StoneCreekTrading.com The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas and Shane Peterson: https://bookshop.org/p/books/the-farmhouse-culture-guide-to-fermenting-crafting-live-cultured-foods-and-drinks-with-100-recipes-from-kimchi-to-kombucha-a-cookbook-kathryn-lukas/7280095?ean=9780399582653 The Big Book of Kombucha, by Hannah Crum and Alex LaGory: https://www.thriftbooks.com/w/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea_hannah-crum_alex-lagory/10035483/all-editions/?resultid=1639e9ae-f019-4b6c-8472-906129e3f457 Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar, by Rosemary Gladstar: https://www.thriftbooks.com/w/fire-cider-101-zesty-recipes-for-health-boosting-remedies-made-with-apple-cider-vinegar_rosemary-gladstar/20181627/all-editions/?resultid=9d8292f3-dfa3-431a-9a5f-e3244fcbda7c https://www.amazon.com/gp/product/0967089735/ref=as_li_qf_sp_asin_il_tl

In todays episode join Jen as she delves into the intriguing world of fermentation and its transformative role in mixology. From the effervescence of kombucha to the creamy tang of kefir, we uncover how these age-old techniques are revolutionizing modern cocktails. Plus, get inspired with DIY tips for creating your own fermented mixers at home! In This Episode: Understanding the Basics of Fermentation The Rising Popularity of Kombucha in Cocktails The Versatility of Kefir in Mixology DIY Fermentation: Crafting Ginger Beer and Tepache Creative Ideas for Fermented Cocktail Mixers Subscribe and Stay Updated: Find our latest episodes on these platforms: ⁠⁠⁠⁠⁠⁠⁠Fountain⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Amazon ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Apple⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠iHeart⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Overcast⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Google⁠⁠⁠⁠

Welcome back, my friend and thank you so much for tuning in to another episode of our weekly 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 […]

We often have this misconception about homesteading; that we need 40+ acres in order to start growing our own food. But that's not the case. There's so much we can do with where we are. Master Gardener Michelle Bruhn and Master Preserver Stephanie Thurow sought to change this mindset by co-authoring "Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and More". Join the conversation as they cover a range of topics related to small scale homesteading, including the joy of preserving and growing food, finding balance in a busy schedule, and the importance of inspiring others. Emma and Mary also ask Michelle and Stephanie about their greatest challenges and joys in their work, making for a lively and informative conversation that will leave you feeling motivated to try your hand at homesteading, no matter how small your space may be. This episode is brought to you by Dirty Labs: Use code "GOODDIRT" for 20% off your order! Topics Discussed • The Fall Equinox • Finding a Business Partner • From Online Connection to In-Person Collaboration • Pushing the Seasons • Chickens, Eggs, and Silver Maple Trees • Food Preservation • Feeding the Soil • Dealing with Foxes • Vertical Gardening in the Suburban Space • Hügelkultur Gardening and Lasagna Gardening • Working with Your Local Government • Yearning • Doing What You Can Where You're At • Why We All Need Community • Fostering Relationships with other Farmers • Farmer's Markets & Sourcing Products You Can't Grow On Your Own • The Lone Star Tick • Farm to School Food • Favorite Foods to Can • Raspberries Episode Resources: • Listen to The Good Dirt "Slow Living Through the Seasons | 02 | September" • Find Mary's Pumpkin Spice Latte Recipe here • Join Us in The ALMANAC • "Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and More" by Stephanie Thurow and Michelle Bruhn • "Weck Home Preserving: Made-From-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More" by Stephanie Thurow • "Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility" by Crystal Schmidt • The Northern Gardener Magazine Connect with Michelle Bruhn: • Forks in the Dirt: https://forksinthedirt.com/ • IG @forksinthedirt : https://www.instagram.com/ForksintheDirt/ • Linktr.ee: https://linktr.ee/forksinthedirt Connect with Stephanie Thurow: • Minnesota from Scratch: https://minnesotafromscratch.com/ • IG @minnesotafromscratch : https://www.instagram.com/minnesotafromscratch/ • Linktr.ee: https://linktr.ee/MinnesotafromScratch ━━━━━━━━━━━━━━━━━━━━━━

Ocular migraine | AOAD&D Alignments Explained + Character Examples + How to ChoosePennsylvania Family Vacation Destination | Hershey, PAThe White Lotus - WikipediaHome - NetflixThe Gods Must Be Crazy - WikipediaTaskPaper – Plain text to-do lists for MacDrafts | Where Text StartsEditorial for iOSUNC-Chapel Hill shooting: Graduate student charged with murder of associate professor | CNNStudents criticize the University of North Carolina's response to an active shooter emergency - POLITICOParents concerned after E. coli outbreak at Calgary daycares | Calgary Herald506. Kids on Lawns Irrigated With Water Containing Pathogenic E. coli — Risky or Not?Footage from Barcelona-bound Delta flight that was forced to return to Atlanta shows aftermath of passenger's horrific bout of diarrhea that caused ‘biohazard issue' | Daily Mail OnlineFood Safety Talk 37: Inoculating the Plane — Food Safety TalkSeinfeld - The Car Reservation - YouTube47: Peanut Butter Fingering — Risky or Not?Top Four - Relay FMRutgers Researchers Debunk ‘Five-Second Rule': Eating Food off the Floor Isn't Safe | Rutgers University5 Food Safety Tips an Expert Wants You To Know | Well+GoodOfficials solve bread poisoning incident in Portugal that sickened more than 200 | Food Safety NewsGrocery Stores Alarmed by Spinach Giving Customers HallucinationsSimultaneous quantification of ergot and tropane alkaloids in bread in the Netherlands by LC-MS/MS - PubMedSalem Witch Trials Culprit Again | USUWhat's Happening with This Blog? - David GumpertFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkFood Safety Talk 55: Damn Ignorant PhDs — Food Safety TalkFermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes: Christopher Shockey, Kirsten K. Shockey: 0787721860693: Amazon.com: BooksFermented & Acidified Vegetables Bibliography : USDA ARShttps://www.foodprotection.org/files/food-protection-trends/Jun-11-Nummer.pdfNational Center for Home Food PreservationPruno - WikipediaAmbrook ResearchThe Food Section | Hanna Raskin | Substack

Today, I am blessed to have here with me Dr. Sean O'Mara. He is the world's leading health and performance-optimizing physician, providing individuals with safe and natural strategies to improve the human body and performance. Dr. O'Mara grew up in an average family. He went to public schools and worked to save enough money for college. He studied law enforcement first and then went on to study law. However, he still has a passion for science and medicine, leading him to medical school.  At the age of 45, he is overweight. And on top of that, he is suffering from numerous medical conditions. One of his patients told him about the paleo diet, which he tried, and soon found out that not only did he lose weight, but his health also got better.  Furious by realizing that conventional medicine cares for people and propagates diseases to make money, Dr.O'Mara decided to be a researcher to know why his lifestyle change positively impacts disease. Dr. O'Mara's passion is optimizing human beings by helping individuals eliminate their visceral fat and reap a healthier and better life. In this episode, Dr.O'Mara talks about the paleo and ketogenic diet and why you should have a zero-carbohydrate diet. He also discusses what visceral fat is, the contributors that led to a higher amount of this fat, and how you could eliminate it. He also mentions how you can have a healthy microbiome and why you should focus on restoring your metabolic health and microbiome. Tune in as we chat about the visceral fat, microbiome, carbohydrates, carnivore diet, and more!  Apply to work one on one with Ben Azadi here: https://benazadi.typeform.com/to/SxcGTPuX?mc_cid=e3fb9ec4f0&mc_eid=a1d1281da5 / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [21:29] Paleo To Ketogenic Diet: The Power Of Zero-Carbohydrate Diet  -       Dr.O'Mara started his health journey with a low-carb paleo diet. But when he changed to a ketogenic diet, his performance improved more. -       Dr.O'Mara encourages people to try the keto diet. -       He maintained a carnivore diet during his military deployment and realized he had significantly improved. -       Every time Dr.O'Mara tries to go back and have some carbohydrates,  he would have joint and back pains. -       Fermenting vegetables for an extended period of time eliminates their carbohydrates, making it possible to still eat vegetables.  [34:47] Want To Have a Healthy Microbiome? Have A Diverse Diet  -       A healthy microbiome is a diverse one. -       It is human behavior to collect as many beneficial microbes as possible. -       Dr.O'Mara said that it's nice when you are passionate about the microbiome and are trying very hard to optimize it and share its advantages with your clients. -       As you grow older, you grow worse and become more diseased and less capable. But this is only the case because chronic diseases are around, and we have lost our insights into how we should be living.   [43:21] The Biomarker Visceral Fat: What It Is And How It Affects Our Body Performance -       Right below the skin is this fat depo called subcutaneous fat. It is separated into two components: superficial subcutaneous fat and deep subcutaneous fat. -       Deep subcutaneous fat releases inflammatory molecules very similar to visceral fat. It is inflammatory in nature, and it's aligned with chronic disease and a higher amount of cardiovascular disease. -       Superficial subcutaneous fat does not secrete these inflammatory molecules. It secretes a fascinating molecule called adiponectin; the more you have it, the lower your risk for cardiovascular disease. -       There's a lot of complexity in how the body decides and reacts to the lifestyle of a particular species, but you sure want to avoid having visceral fat and deep subcutaneous fat. -       Start with your diet and eating healthy, and then build on the success of a healthy diet with other healthy lifestyle choices.  [1:16:41] What are the five most common contributors to visceral fat? -       The first biggest contributor to visceral fat is processed carbohydrates, the simple sugars that contribute significantly to visceral fat deposition, likely through the role of a microbiome. -       Stress in our lives has a very harmful effect on the hormone cortisol, with deposition and acceleration of visceral fat. -       Alcohol has a negative contribution through metabolism and its effect on the liver, which we see accumulation of visceral fat. -       People who have sleeping problems can elevate their visceral fat. -       Lastly, too much durational exercise, such as distance running or cycling, can accumulate visceral fat.  [1:41:14] Restore Your Metabolic Health And Microbiome To Live A Better Life  -       If you're thinking about adding fruit, honey, milk, or other things, consider doing an MRI baseline and tracking and seeing the results. -       People who are overweight, have suboptimal metabolism, and have compromised microbiomes need to focus on restoring their metabolic health and microbiome. -       Everyone is different, so study yourself and follow these biomarkers to help optimize your biology. This will allow you to know the inside and outside of your body and be guided to live a better life. AND MUCH MORE! Resources from this episode: ●  Website: https://drseanomara.com/ ●  Follow Dr Sean O'Mara ●  Facebook: https://www.facebook.com/drseanomara/ ●  Twitter: https://twitter.com/DrSeanOMara ●  YouTube: https://www.youtube.com/@DrSeanOMara/featured ●  Instagram: https://www.instagram.com/drseanomara/?hl=nb ●  Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a ●  Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Apply to work one on one with Ben Azadi here: https://benazadi.typeform.com/to/SxcGTPuX?mc_cid=e3fb9ec4f0&mc_eid=a1d1281da5 / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸clubhouse | @thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

When you grow an edible garden, you likely end up with a surplus of fresh produce at the peak of each growing season. Rather than letting those precious veggies and fruits go to waste, consider preserving them through time-tested techniques like canning and fermenting. These methods allow you to safely store your garden harvest so you can enjoy homemade jams, pickles, sauces, and more throughout the year! In this episode, you'll learn the basics of canning and fermenting from renowned homesteader, canning expert, and author Stephanie Thurow.In this episode, we learn:[06:06] How Stephanie got into canning and fermenting[07:42] What's the strategy behind the timing of canning? [09:53] Difference between canning and fermenting[11:53] Is fermentation a shelf-stable process like canning, or does it require refrigeration?[13:37] Why is it advised to consume a spoonful of fermented food each day, such as sauerkraut?[14:31] What is the storage setup for Stephanie's canned and fermented goods?[15:22] Materials you need for water bath canning[16:43] Why is a rack required when using your 4th burner pot for canning?[19:00] Where can you find premium, handcrafted wind chimes that are perfect for gifting?[20:32] Where can you find potting mixes, composts, and fertilizers for indoor and outdoor gardening?[23:05] Steps to prepare for a canning session[28:28] Common mistakes beginners make when canning[31:11] What are the basic requirements for fermenting vegetables?[32:16] Why "The Cottage Garden" is your ultimate resource for understanding the history, evolution, and stunning modern interpretations of cottage garden design[33:47] Difference between dry salting and brining in fermentation[35:44] Are there any precautions or cleanliness practices to follow during fermentation?[36:25] What do you need to know about fermenting basics?[38:31] What is the recommended timeline for fermenting different types of foods?[39:36] Common troubleshooting tips for fermenting to avoid issues like mold?[40:24] Should you follow recipes?[41:01] Where can you find trusted online recipes for fermentation and canning recipes?[42:15] What are Stephanie's favorite fermentation and canning recipes?[46:12] Unique or unusual items Stephanie has tried pickling[49:12] Where can you find Stephanie's books online?[51:30] How do you break the seal on the tightly sealed jars?[52:35] Where can you find Stephanie on social media?Mentioned in our conversation:Growing Joy Episode 195: Homesteading For Beginners With Michelle Bruhn And Stephanie ThurowNational Center for Home Food PreservationBall Mason Jar Lids & BandsSpritz Society Pickle by Claussen®Food Preservation Cookbooks by Stephanie Thurow:Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole YearWECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and MoreWECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and MoreFor Stephanie's go-to recipes,check out the full show notes and blog here!Thank you to our episode sponsor:Wind River ChimesBring more peace, serenity, and magic into your home with chimes. Wind River is a Virginia-based company creating premium handcrafted and hand-tuned wind chimes for over 35 years. If you are looking for a new way to grow joy in your life and find a moment of peace, a Wind River chime is the perfect addition for your home or garden. Plus, it's a perfect personalized gift for your loved ones!Visit windriverchimes.com and use code GROWINGJOY to receive free engraving on all Corinthian Bells wind chimes.Espoma OrganicEnsure a thriving plant paradise with the right products! Espoma Organic is dedicated to making safe indoor and outdoor gardening products for people, pets, and the planet. They have an amazing variety of high-quality, organic potting mixes, garden soil, fertilizers, and pest control products that are organic and eco-friendly. To top it all off, they have a huge sustainability commitment with a 100% solar powered plant, zero waste manufacturing and eco-friendly packaging.Visit espoma.com to find your local Espoma dealer or check my Amazon storefront.Quarto: The Cottage Garden by Claus DalbyExplore the history and draw inspiration from different cottage garden design-styles in this organically-written book filled with over 700 full-color photographs. Learn the fundamentals and the principles behind well-design cottage gardens as author Claus Dalby features famous and modern cottage gardeners and gardens from all over the world. This book is your ultimate resource for understanding and interpreting the cottage garden design, so you can create your own! Check out The Cottage Garden at your favorite local bookstore, quarto.com, Barnes and Noble, or amazon.com.Follow Stephanie:WebsiteInstagramFacebookYouTubeFollow Maria and Growing Joy:Order my book: Growing Joy: The Plant Lover's Guide to Cultivating Happiness (and Plants) by Maria Failla, Illustrated by Samantha LeungJoin the Bloom and Grow Garden Party Community Platform & App AKA the plantiest and kindest corner of the internet! Get your FREE 2-week trial here!Take the Plant Parent Personality Quiz (Get the perfect plants, projects and educational resources for YOUR Lifestyle)Support Bloom and Grow Radio by becoming a Plant Friend on Patreon!Instagram: @growingjoywithmariaTiktok: @growingjoywithmariaSubscribe to the Growing Joy Youtube channel! /growingjoywithmariaWebsite: www.growingjoywithmaria.comPinterest: @growingjoywithmariaOur Sponsors:* Check out Quince: https://www.quince.com/Advertising Inquiries: https://redcircle.com/brands

I know it's hard to top last weeks big announcement but I will try. Brett picks up a new hobby that I am not down with, we got an interesting letter from the mailman, I discover a new product I'm obsessed with and we are beefin with Home Depot. In case you were wondering, yes, I am still riding that Taylor Swift wave.

Have you ever wondered what it's like to be a homesteader? A growing number of people are turning to self-sufficiency and sustainability in their way of living. However, homesteading can seem intimidating, especially when social media portrays it as an exclusive lifestyle requiring acres of land and living off the grid. The good news is that it doesn't have to be an all-or-nothing lifestyle! In this episode, learn how Stephanie Thurow and Michelle Bruhn, co-authors of the book Small Scale Homesteading and absolute BFFs, are making homesteading accessible to everyone—no matter how much land you have. They share their experiences with gardening, chicken keeping, maple sugaring, and more, all while living on less than an acre in the suburbs of Minneapolis.In this episode, we learn:[06:43] Stephanie & Michelle's homesteading journey[13:08] The challenges of gardening in different regions (know your last frost date)[16:24] How Stephanie & Michelle's friendship and shared interests led to their book “Small-Scale Homesteading”[17:55] Where can you find a range of cold-tolerant crops for your fall and winter gardens?[19:58] Where can you find the perfect wind chimes to add a touch of beauty and mindfulness to your surroundings?[17:51] What is the role of community in their homesteading journeys?[24:32] What is the difference between gardening and homesteading?[26:40] What inspired Michelle and Stephanie's move from gardening to homesteading[30:50] Tips for transitioning from gardening to homesteading[40:21] Michelle on seed starting[43:36] What are the easiest seeds to save?[44:59] How can you preserve your homegrown food?[46:45] Fermentation vs pickling[48:36] What is water bath canning?[51:21] Things you should know about raising chickens![01:01:13] Further homesteading stories and experiences from Michelle & StephanieMentioned in our conversation:Book by Stephanie Thurow & Michelle Bruhn Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and MoreCan It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole YearWECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and MoreWECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and MoreFood Preservation Cookbooks by Stephanie Thurow: Chicken Pens at Tractor Supply Co.For honest tips and recommendations on raising your own chickens,check out the full show notes and blog here!Thank you to our episode sponsors:Territorial Seed CompanyGrowing your own food does not have to be difficult! Skip the lines at the garden center and let Territorial Seed Company deliver top-of-the-line, healthy and hardy plants right to your door. They have a great line of pre-grown plants, an expansive seed catalog, and over 40 years of experience delivering the best seeds and plants for everyone's garden. Whether you are looking for leafy veggies, flowers or edible plants in either seed or seedling form, Territorial Seed Company has your back.Get 10% off by visiting territorialseed.com/growingjoy - discount applied at checkout.Wind River ChimesBring more peace, serenity, and magic into your home with chimes. Wind River is a Virginia-based company creating premium handcrafted and hand-tuned wind chimes for over 35 years. If you are looking for a new way to grow joy in your life and find a moment of peace, a Wind River chime is the perfect addition for your home or garden. Plus, it's a perfect personalized gift for your loved ones!Visit windriverchimes.com and use code GROWINGJOY to receive free engraving on all Corinthian Bells wind chimes.Follow Stephanie:WebsiteInstagramFacebookYouTubeFollow Michelle:WebsiteFacebookInstagramFollow Maria and Growing Joy:Order my book: Growing Joy: The Plant Lover's Guide to Cultivating Happiness (and Plants) by Maria Failla, Illustrated by Samantha LeungJoin the Bloom and Grow Garden Party Community Platform & App AKA the plantiest and kindest corner of the internet! Get your FREE 2-week trial here!Take the Plant Parent Personality Quiz (Get the perfect plants, projects and educational resources for YOUR Lifestyle)Support Bloom and Grow Radio by becoming a Plant Friend on Patreon!Instagram: @growingjoywithmariaTiktok: @growingjoywithmariaSubscribe to the Growing Joy Youtube channel! /growingjoywithmariaWebsite: www.growingjoywithmaria.comPinterest: @growingjoywithmariaOur Sponsors:* Check out Quince: https://www.quince.com/Advertising Inquiries: https://redcircle.com/brands