Anaerobic enzymatic conversion of organic compounds
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In this solo Q&A episode, I'm diving into your most-asked questions about motherhood, homemaking, and our new farmhouse build. From figuring out how to prioritize marriage when you have little ones, to managing clutter and paper piles, to designing a kitchen that actually works for a real family—I'm sharing what's working (and what's not) in our home right now. I also cover topics like breastfeeding while pregnant, sourdough fermentation timing, pantry organization, and how we're thinking through long-term homesteading plans. If you're navigating the beautiful chaos of family life while trying to live intentionally, this episode is for you. In this episode, we cover: Navigating weddings and events while co-sleeping and breastfeeding a baby or toddler Normalizing having a great marriage with less “perfect” marriage moments in busy seasons How to have a relaxing in-home date night and why it might actually be better Kitchen and pantry flow: am I worried it will be inconvenient to keep the fridge inside the pantry? Design uncertainty and the challenge of visualizing space before living in it Listener tip: what two products every mom should have on hand for allergic reactions Fermenting water kefir safely without explosions Plans to plant fruit trees and long-term property development goals How I avoid countertop clutter and what we do with important documents to keep them from piling up Naturally weaning a toddler when I become pregnant with the next child Why I am choosing old-house charm even if it's not always the most practical or convenient Is it better to long ferment sourdough bread with a small amount of starter? Troubleshooting issues with gritty texture in bread made with freshly-milled flour How I handle going out in public with kids who are constantly getting their clothes dirty View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Listen to my conversation with Katie Voetberg on episode 190 of the podcast Check out my conversation with Katie & Elisha on their podcast, Now That We're a Family NTWAF episode on their recent home build Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast? A guest you'd like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this solo Q&A episode, I'm diving into your most-asked questions about motherhood, homemaking, and our new farmhouse build. From figuring out how to prioritize marriage when you have little ones, to managing clutter and paper piles, to designing a kitchen that actually works for a real family—I'm sharing what's working (and what's not) in our home right now. I also cover topics like breastfeeding while pregnant, sourdough fermentation timing, pantry organization, and how we're thinking through long-term homesteading plans. If you're navigating the beautiful chaos of family life while trying to live intentionally, this episode is for you. In this episode, we cover: Navigating weddings and events while co-sleeping and breastfeeding a baby or toddler Normalizing having a great marriage with less “perfect” marriage moments in busy seasons How to have a relaxing in-home date night and why it might actually be better Kitchen and pantry flow: am I worried it will be inconvenient to keep the fridge inside the pantry? Design uncertainty and the challenge of visualizing space before living in it Listener tip: what two products every mom should have on hand for allergic reactions Fermenting water kefir safely without explosions Plans to plant fruit trees and long-term property development goals How I avoid countertop clutter and what we do with important documents to keep them from piling up Naturally weaning a toddler when I become pregnant with the next child Why I am choosing old-house charm even if it's not always the most practical or convenient Is it better to long ferment sourdough bread with a small amount of starter? Troubleshooting issues with gritty texture in bread made with freshly-milled flour How I handle going out in public with kids who are constantly getting their clothes dirty View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Listen to my conversation with Katie Voetberg on episode 190 of the podcast Check out my conversation with Katie & Elisha on their podcast, Now That We're a Family NTWAF episode on their recent home build Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast? A guest you'd like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions.
Rachel Stewart talks to Janice about foraging plants widely regarded as garden weeds.
The church at Corinth was boasting and their heads were swelling with pride as we say but not over a good thing! There was a man having a sexual relationship with his stepmom in the church and the church was boasting about this sin instead of putting an end to it. Paul says, “What are yall doing? I'm not even there and I have already judged the guy. Get him out of your fellowship, turn him over to Satan, and don't even have a meal with him.” We can learn a great lesson from the church at Corinth...Sin is serious and it should not be tolerated.
I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the industry from 2019 to 2021. He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, gives lectures, and provides consulting services. He is also the organizer of Conakom (Conferência Nacional de Produtores de Kombucha). His central role in promoting kombucha in Brazil is evidenced by his social media presence: 277,000 follow him on Instagram, 55,000 on Facebook, and 153,000 on his YouTube channel, which has 279 instructional videos. Fermenta Com Ciência’s Mission To work on cultivating the culture of fermenting probiotic beverages and functional fermented foods—bridging ancestral knowledge with the most current scientific foundations—and to teach, in a clear and practical manner, how to prepare these items safely and healthily, catering both to those who wish to produce them artisanally at home and to those looking to scale up and commercialize their products. History Lucas Montanari is a biologist specializing in fermentation, holding a postgraduate degree in Nutrigenomics and Functional Foods. He is also an Integrative Nutrition Health Coach certified by the IIN (NY, USA) and a faculty member in the Functional Gastronomy postgraduate program at FAMESP. In addition to Fermenta Com Ciência, and organizing Conakom, the Brazilian Kombucha Festival. He serves as the Technical Director of ABKOM (Brazilian Kombucha Association) and conducts research on the health benefits of kombucha and methods to optimize its large-scale production. He first encountered kombucha in Australia in 2013; after refining his expertise, he began his work with kombucha in Brazil in 2015. Since then, he has trained thousands of “Kombucheiros” through in-person courses, online programs, and consulting services for commercial production. He has played a key role in the development of numerous nationally successful brands, including Tchá Kombucha, Puro Verde, Aviv Kombucha, Mr. Bolt Kombucha, Kombucha Libre, and Lich Kombucha. Furthermore, he has collaborated with leading companies to develop specialized fermenters, equipment, and raw materials specifically designed for kombucha production. Consulting Services Their consulting service is designed for those who wish to delve deeper into the science of kombucha fermentation to gain greater control over their production process, develop market-friendly flavors, achieve better product standardization, and ensure more consistent carbonation—all while confidently scaling up production. Students learn how to serve kombucha “On Tap,” thereby increasing cost efficiency and sustainability in their business. Discover the equipment and methods utilized in various industrial kombucha production facilities worldwide, and identify the next steps needed to turn dreams into reality! The consultancy focuses on the production of kombucha for commercial sale—specifically: How to manufacture a high-quality, stable product with low alcohol content. Which equipment and techniques should be utilized to scale up and streamline commercial production. Which machinery and equipment should you employ to optimize manufacturing processes and flavoring techniques to give your product a competitive edge in the market. Recipes designed to maximize the efficient use of time, space, and investment. Techniques for achieving optimal levels of density and acidity, including the proper use of measurement instruments. How to serve kombucha on tap, including how to operate draft systems, kegs, post-mix units, CO2 cylinders, and other carbonation equipment. Courses Lucas teaches courses for both home brewers and commercial operations. Home Brewing This course is composed of seven modules: The Universe of Kombucha: Discover what kombucha truly is, and also learn about its origins—from ancient legends to the first scientific records—tracing its entire history right up to the modern market Transforming your Health: Learn how to take your health to the next level by optimizing the benefits of kombucha for your body. You will also learn how to consume the beverage correctly and discover an extensive collection of books to further specialize in kombucha and gut health. Foundation: Learn—in detail—all the best ingredients to use in your production so that you never again have thin SCOBYs, mold, or other fermentation issues. I will also cover the essential utensils and ideal bottle types you need to make kombucha exactly the way you want it. Preparation and Harvesting: Discover the secrets to preparing the specific tea infusion used to make kombucha, and how to reduce the entire preparation time to just a few minutes on a single day of the week. You will learn how to identify the optimal time to harvest your finished fermentation. Flavoring and Carbonation: Master the art of naturally flavoring, infusing, and coloring your kombucha, and create endless recipes using the techniques in this module. You will also learn the principles of second fermentation to gain control over your beverage's carbonation—even in glass bottles. SCOBY Hotel and Vinegar: Learn how to properly care for your colonies and prepare your own functional kombucha vinegar for cooking, cosmetics, cleaning, and more. Scaling up: Learn how to scale up your production—from 3-liter jars to fermenters of any volume you desire—using a simple method that can save you a significant amount of preparation time and help you achieve better standardization. Additional resources include downloadable instruction booklets, group mentoring sessions with over 1,000 experienced brewers, and much more. Commercial Brewing This course comprises nine modules: Professional Production Methods: Learn how to produce kombucha on a large scale with standardization and high quality. Also, learn the basics of the SAFE Method. Entrepreneurship: Learn how to turn your kombucha business idea into reality, organize your operations, and transform your production into a profitable venture. How to Register Your Kombucha Business with MAPA: Gain access to a detailed step-by-step guide on how to obtain your registration with MAPA and stand out from the majority of other brands. Developing Successful Flavors: Learn how to develop kombuchas with a precise sensory profile, creating flavor, aroma, and color combinations that elevate the quality of your production. Making Kombucha On Tap: Discover all the equipment and techniques you need to serve kombucha from draft systems, and sell it in restaurants and at events. Choosing the Right Equipment: Learn how to select the ideal fermenters, bottling machines, and other equipment to scale your production safely, productively, and efficiently. The Science of Fermentation: Explore in depth the microbiology behind kombucha and learn how to precisely control the results of your fermentation. Alcohol Control and Stability: Master techniques such as cold crashing, forced carbonation, and filtration, and learn essential industrial processes to standardize your kombucha with consistent quality. Aluminum Can Packaging: Discover the technologies and essential best practices for canning, guided by an expert who has mastered the process on a commercial scale. Bonus material includes lifetime access to a video library, an Advanced Study Group on Telegram, home to a community of over 700 commercial kombucha producers, and a course on registering your kombucha brewery with MAPA, taught by Stela Patrocínio — one of the experts I interviewed for the initial posting in my series on kombucha in Brazil. Networking Lucas has connected with leading members of the worldwide kombucha community, including several prominent international figures in the field of fermentation, such as Sandor Katz, author of The Art of Fermentation, Sébastien Bureau, the founder of Mannanova, and Nick Robertson from Rare Combinations. He has attended kombucha conferences in the United States and Europe. He’s also been featured in past editions of SYMBIOSIS Magazine (which I edited). I was pleased to see him prominently display a copy of the magazine in one of his instructional videos. Interview Readers who want to go deeper can listen to the podcast interview with Lucas, where we discuss his courses, the challenges and opportunities for commercial production in Brazil, and the future of the industry. Uma tradução da entrevista para o português está disponível para download. The post Profile: Lucas Montanari, Fermenta Com Ciência, Brazil appeared first on 'Booch News.
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today's innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. This panel discussion originally took place on November 18, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today's innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. This panel discussion originally took place on November 18, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/jewish-studies
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today's innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. This panel discussion originally took place on November 18, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Send us Fan Mail 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 livestreams.Join 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 PodcastWelcome to the Learn to Thrive with ADHD Podcast. This is the show for you if you're...Listen on: Apple Podcasts SpotifyJoin Dr. Lodi's informative FREE Livestreams on social media...
Contributor Martin Keen joins Marshall to chat about reusing the entire amount of yeast from one batch to ferment a subsequent batch of beer, and they go over an interesting xBmt on the topic. Become a Brülosophy Patron today and be rewarded for your support! CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW | Relevant Article | Yeast Pitch Rate: Yeast Cake vs. Direct Pitch In A Vienna Lager xBmt
Yoshua Greenfield is a former NYC-based creator and chef who walked away from a rising media career to pursue a slower, land-based life. Now rooted in Colorado, he explores food, nature, and philosophy—helping others reconnect with simplicity, purpose, and what truly matters. Website: https://youenjoy.life/ Buy his book: Fermenting with Your Best Friend Instagram: instagram.com/youenjoylife/ YouTube: You Enjoy Life
The Real Truth About Health Free 17 Day Live Online Conference Podcast
Dr. Lodi introduces CFCs—cells that ferment glucose despite oxygen presence—and explains how metabolism, not genes, drives cancer. #CancerMetabolism #WarburgEffect #CFCs #HealthTalks
Nandaka by Pique - the Rolls-Royce of coffee alternative, and Nurse Doza personally drinks it every morning. This functional mushroom blend combines lion's mane for cognitive support, reishi for stress resilience and immune strength, fermented green and black tea extract for calm, focused energy, and cacao for gut health — delivering everything coffee promises without the downsides. It's the kind of morning ritual upgrade discussed in depth in this episode.
A new week means new questions! Hope you have fun with these!Eldritch Horror is based on the Cthulhu mythos which is a cosmic entity created by which author?Ryan Coogler became the second Black filmmaker to ever win Best Original Screenplay at the Oscars, who was the first?The New York Jets set a defensive record likely never to be broken by snatching how many interceptions during the 2025-26 season?What is the term for elements with the same atomic number but a differernt mass, such as helium-3 and helium-4?What was the first cartoon to feature Porky Pig?George Orwell's 1984 was banned in the Soviet Union from 1949 to 1988 because they believed it was a satirical attack on whom?What type of creature was Jörmungandr in Norse mythology?Fermenting then distilling sugarcane molasses or sugarcane juice makes which alcoholic spirit?How many thumbs does a koala have?Which poetic form traditionally has 17 syllables in a 5-7-5 pattern?After independence in 1957, what did the Colony of Gold Coast rename itself?How many chambers does the human heart have?Winning the award for a record-breaking fourth time, what WNBA player was named 2025's Most Valuable Player?Which musician with a number one hit in 1981 played a vessel for Lucifer in Supernatural, a depraved version of himself in Californication, and appeared in Hot in Cleveland and American Horror Stroy?Nearly half of the land crossed by the Tropic of Capricorn lies within what country?MusicHot Swing, Fast Talkin, Bass Walker, Dances and Dames, Ambush by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/Don't forget to follow us on social media:Patreon – patreon.com/quizbang – Please consider supporting us on Patreon. Check out our fun extras for patrons and help us keep this podcast going. We appreciate any level of support!Website – quizbangpod.com Check out our website, it will have all the links for social media that you need and while you're there, why not go to the contact us page and submit a question!Facebook – @quizbangpodcast – we post episode links and silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess.Instagram – Quiz Quiz Bang Bang (quizquizbangbang), we post silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess.Twitter – @quizbangpod We want to start a fun community for our fellow trivia lovers. If you hear/think of a fun or challenging trivia question, post it to our twitter feed and we will repost it so everyone can take a stab it. Come for the trivia – stay for the trivia.Ko-Fi – ko-fi.com/quizbangpod – Keep that sweet caffeine running through our body with a Ko-Fi, power us through a late night of fact checking and editing!Quiz, trivia, games, pub+trivia, pub+quiz, competition, education, comedy
All plants are toxic to varying degrees. I haven't changed my mind on that. But recently our oldest daughter came up with a business idea: – making salves from plantain leaves infused in beeswax and olive oil for their antibacterial properties — and it got me thinking about the role plants actually play in our household despite the fact that we're very much an animal-based, meat-centric family. The truth is, we do eat plants. We always have. The foundation hasn't changed — meat, organs, eggs, dairy and bone broth make up the vast majority of our calories, and comparing the nutrient content of beef liver to kale isn't a close fight. But adhering to an animal-based dietary framework doesn't mean plants are the enemy in every context. The oldest use case is medicinal. Aspirin comes from willow bark, metformin from the French lilac, morphine from poppies. I'm not eating willow bark for lunch, but if I have a headache, it makes perfect sense. Turmeric targets inflammatory pathways, ginger helps with nausea, and oregano oil has been one of our go-to remedies for respiratory and gut infections for years. These aren't calories or micronutrients — we get those from animals. But for targeted medicinal use, plants have earned their place. Then there's flavor and the cultural connection that comes with food. Rosemary on a lamb roast, fresh basil on sourdough pizza, the smell of garlic roasting in a pan — those things make food better. Food is family connection, tradition, and cultural identity. My wife is Costa Rican, I'm from Europe, and we grew up with certain meals that bring the family together. Some of those include plant-based ingredients, and the value of sharing that meal can override the marginal downsides. The real nuance is preparation. Fermenting, sprouting, soaking, peeling cooking — these methods can meaningfully reduce anti-nutrients like lectins and phytic acid. We peel, slice, and ferment sweet potatoes in a saline solution for three days, which lowers the glycemic index and breaks down a lot of the problematic compounds. We soak rice overnight and cook it in fresh water. None of this turns plants into superfoods, but it makes them significantly more compatible with a species-appropriate diet – especially if you're sourcing organic or growing them yourself. The practical framework is straightforward: 80 to 90% quality animal foods, 10 to 20% well-chosen, well-prepared plants. If you're already eating nose to tail and building around nutrient density, you've won the big battle. The plant question is just fine-tuning. Learn More: My Animal-Based Food List (Free Download): https://michaelkummer.com/food-list/ MEAT vs. PLANTS (What's Better for Your Health?): https://www.youtube.com/watch?v=GqKzO_PkD-k&utm Plants vs. Meat: Why I Stopped Eating Veggies: https://michaelkummer.com/plants-vs-meat 99: Plants vs Animals: Why Meat Beats Plants for Nutrition: https://www.primalshiftpodcast.com/99-plants-vs-animals-why-meat-beats-plants-for-nutrition 49: From Almonds to Spinach: Dr. Schindler on Avoiding Common Dietary Traps: https://www.primalshiftpodcast.com/49-from-almonds-to-spinach-dr-schindler-on-avoiding-common-dietary-traps/ Thank you to this episode's sponsor, Apollo Neuro! Apollo is a wearable that delivers gentle vibrations to calm your nervous system and help your body stay in a restful state through the night. I've been wearing it for years and still notice a measurable difference — higher HRV and a lower resting heart rate on nights I use it. That's not placebo. That's my nervous system responding differently. If your sleep issues feel stress-related — and honestly, most of them are — Apollo is worth trying. To learn more, visit apolloneuro.com/michaelkummer and use code PRIMALSHIFT for $60 off. In this episode: 00:00 Intro 02:47 Animal-Based foundation 03:35 Plants as medicine 06:54 Flavor and food culture 10:34 Fermentation and prep 15:04 Plant tiers and avoids 16:42 Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code.
Tune in each Tuesday to learn an interesting coffee fact, tip, tidbit, or amusing story told in 60ish (some stories are just too good to pack into a minute!) seconds. For more great coffee information, visit our blog, CoffeeWithTheQueen.com.
1-13-26 Tonight we're talking with Ryan Carlson. Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. OPEN-TOP FERMENTATION — HISTORICAL RECEIPTS & DEEP DIVES JIAHU — Neolithic China (~7000 BCE) https://www.smithsonianmag.com/science-nature/ancient-chinese-used-fermented-beverages-180964191/ https://www.pnas.org/doi/10.1073/pnas.0407921102 https://en.wikipedia.org/wiki/Jiahu GODIN TEPE — Ancient Near East (~3500–3000 BCE) https://www.pnas.org/doi/10.1073/pnas.0507742102 https://en.wikipedia.org/wiki/Godin_Tepe ROMAN FERMENTATION — POMPEII & DOLIA https://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/winemaking.html https://www.britannica.com/topic/dolium https://www.pompeii-sites.org/en/ MEDIEVAL & MONASTIC FERMENTATION https://www.medievalists.net/2014/10/medieval-brewing-ale/ https://www.britannica.com/topic/monasticism/Brewing-and-winemaking GENERAL FERMENTATION ARCHAEOLOGY https://www.penn.museum/sites/biomoleculararchaeology/ https://www.nationalgeographic.com/history/article/ancient-alcohol-drinking-history To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees. Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Pinesmoke Bee Company, Eustis, FL - Monthly Mead Up - gathering for home mead makers Jan 17 - Slash-O-Meadery, Nacodoches, TX - Bonfire and Mead Jan 18 - Michigan Mead Coalition at Cadillac Straits Brewing Company, Madison Heights, MI - Beginning Mead Making Class Jan 22- Nucleus Mead, Linesville, PA - Mead and Read Jan 23 - MeadKrieger Meadery, Loveland, CO - 3 Year Anniversary Party Jan 24 - Four Brothers Mead, Festus, MO - Zoe Vox live music Jan 24 - Hive Five Meadery, Kingman, AZ - Music and Mead with The Park Rangers Jan 26 - Batch Mead, Temecula, CA - Yoga, Mead and Pancakes Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com
1-13-26 Tonight we're talking with Ryan Carlson. Ryan is a Colorado mead maker who has been making mead for quite a while. Those of you who have listened to the early GML episodes may remember him. He has been quiet publicly for a few years, dealing with personal things, but during that quiet time, he's also been doing a lot of learning and experimentation to deepen his mead making expertise. I'll just let Ryan tell you himself: Hi, my name is Ryan. Some of you will know me from the mead world going back a long way. Some of you won't know me at all — and that's just fine. I was very active in mead for many years, right up until around 2020. Then life hit hard. Multiple things at once. Survival mode. For about five years I was mostly just circling the drain and trying to stay upright. Things are finally closer to normal now, and I guess you could say I'm back in the saddle. I've been a successful meadmaker for a long time. I'm a certified judge. I've taught hundreds of people — maybe more — how to make good mead. I love teaching, but I'm picky about it. I only teach what I've lived. I only teach what I can prove. If someone wants receipts, I can bury Mount Rushmore with them. I also teach mead in a way most people have never experienced. From here forward, I'll be approaching things a little differently. We're going to “get small.” We're going to pretend we're a single-celled yeast and jump down inside Mead City. We'll look at fermentation from the inside of the vessel outward and change our perspective completely. Mead is going to do what mead does. Yeast is going to do what yeast does. When we actually understand the science and biology, our job isn't control — it's assistance. We learn when the window opens, and when it does, we can hand the yeast exactly what they need so they can do the job they were already built to do. Most of the time, when people don't understand what's happening, they get in the way. They step on the yeast without realizing it. They try to force outcomes that biology simply doesn't allow, and they miss the chance to co-create. My goal is to help raise everyone's bar by changing perspective first, then layering in real science and real biology — not folklore, not wives' tales, and not parroted bad science. If you want to understand mead well enough that you don't have to beg for recipes anymore — recipes that often produce mediocre results at best — then this is a good place to sit down with us and learn the craft the way it's actually lived. OPEN-TOP FERMENTATION — HISTORICAL RECEIPTS & DEEP DIVES JIAHU — Neolithic China (~7000 BCE) https://www.smithsonianmag.com/science-nature/ancient-chinese-used-fermented-beverages-180964191/ https://www.pnas.org/doi/10.1073/pnas.0407921102 https://en.wikipedia.org/wiki/Jiahu GODIN TEPE — Ancient Near East (~3500–3000 BCE) https://www.pnas.org/doi/10.1073/pnas.0507742102 https://en.wikipedia.org/wiki/Godin_Tepe ROMAN FERMENTATION — POMPEII & DOLIA https://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/winemaking.html https://www.britannica.com/topic/dolium https://www.pompeii-sites.org/en/ MEDIEVAL & MONASTIC FERMENTATION https://www.medievalists.net/2014/10/medieval-brewing-ale/ https://www.britannica.com/topic/monasticism/Brewing-and-winemaking GENERAL FERMENTATION ARCHAEOLOGY https://www.penn.museum/sites/biomoleculararchaeology/ https://www.nationalgeographic.com/history/article/ancient-alcohol-drinking-history To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees. Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Feb 10 - Roger Wanner - W A Meadwerks - New York Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Jan 15 - Pinesmoke Bee Company, Eustis, FL - Monthly Mead Up - gathering for home mead makers Jan 17 - Slash-O-Meadery, Nacodoches, TX - Bonfire and Mead Jan 18 - Michigan Mead Coalition at Cadillac Straits Brewing Company, Madison Heights, MI - Beginning Mead Making Class Jan 22- Nucleus Mead, Linesville, PA - Mead and Read Jan 23 - MeadKrieger Meadery, Loveland, CO - 3 Year Anniversary Party Jan 24 - Four Brothers Mead, Festus, MO - Zoe Vox live music Jan 24 - Hive Five Meadery, Kingman, AZ - Music and Mead with The Park Rangers Jan 26 - Batch Mead, Temecula, CA - Yoga, Mead and Pancakes Jan 31 - St. Ambrose Meadery, Beulah, MI - Barefoot Music party Feb 6 - Red's on 7th, Delavan, WI - Meads and Masterpiece - mead tasting and wine glass painting Feb 13 - Starrlight Meadery at the Honeysuckle Tea House, Chapel Hill, NC - Valentines Mead Tasting Feb 14 - Bee Immortal Mead, Round Rock, TX - Valentines Mead Workshop Feb 18 - Lancashire Mead Company at the Jorvik Viking Centre, York, UK - Mead Tasting event Feb 28 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Anatomy of a Killer: When Doctors Become Predators Mar 20-21 Valkyrie's Horn Mead Competition, Minneapolis, MN - entries open! April 11 - Mershon's Artisan Cider, Stoughton, WI - Wisconsin Cider and Mead Festival You can buy mead online at https://shopmeads.com
What if the secret to better gut health, fighting climate change, and creating incredible flavours was hiding in your kitchen all along? In this episode of The Good Food Podcast, host Samuel Goldsmith sits down with Dr. Johnny Drain, scientist, sustainability innovator, and author of Adventures in Fermentation, to explore the fascinating world of microbes and how they're reshaping our food system. In this episode, you'll discover: • Why fermentation isn't just a trendy food hack, it's been feeding humanity for thousands of years• The surprising everyday foods that are fermented (hint: it's not just kimchi and kombucha)• Simple, science-backed tips to improve your gut health without expensive supplements• How Dr. Drain invented cocoa-free chocolate from food waste to combat deforestation and slavery• The truth about personalised nutrition and why generic gut health advice doesn't work• A wild story involving aged butter, wood ash, and an accidental soap disaster at Noma• Why zombie ants controlled by fungi might hold clues to understanding our own microbiomes From transforming potato peelings into gourmet ingredients to touring the world in a rock band, Dr. Drain's journey from material science PhD to fermentation expert is as unconventional as it is inspiring. Whether you're a fermentation newbie or a seasoned sauerkraut maker, this conversation will change how you think about the food on your plate and the trillions of microbes living inside you. Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Are you afraid your kombucha scoby might kill you? Are you intimidated by the idea of making your own kraut? You may know that ferments are good for your gut and your overall health, but you still might be hesitant when it comes to making your own. Austin Durant, the author of "Fearless Fermenting," hopes to ease your fears by showing you the fermenting "ropes". He goes over how easy it is to get going, with tools and produce you might have on hand in your own kitchen right now. He also explains why you should even get started in the first place. From porridge to kraut to escabeche and more, Austin demystifies the process, inviting you to roll up your sleeves and to get fermenting for fun...and for your health! Visit Austin's websites: fearlessfermenting.com and fermentersclub.com Become a member of the Weston A. Price Foundation (and use the code pod 10) Check out our sponsors: New Biology Clinic and MASA Chips
Lords: * Danny * https://linktr.ee/dannyBstyleband * Josh * https://www.bonusstage.ca/ * Vitor * https://vitoramado.framer.website/ Topics: * Games you love that nobody else knows exist * I keep losing my sunglasses. How do I fix this? * Homebrewing * When did Bush stop hiding the facts?? * Mad Girl's Love Song by Sylvia Plath * https://allpoetry.com/mad-girl%27s-love-song * I didn't actually have four poems in mind that made me say oh shit but skimming the list, this could be them: * https://www.tumblr.com/ailbey/750880084257374208 * https://cih.ucsd.edu/sites/cih.ucsd.edu/files/cfm/When%20I%20am%20among%20the%20Trees%20by%20Mary%20Oliver.pdf * https://en.wikipedia.org/wiki/DoNotStandatMyGraveand_Weep * https://nextworldover.tumblr.com/post/705362430786748416/guooey-a-psalm-for-the-wild-built-becky Microtopics * Video game music man. * Playing a guitar part that someone else wrote by clicking with a mouse. * A very fun interesting exercise that you appreciate. * Bass dives. * Playing bass with extra fingers. * Walking into the luthier's workshop asking to pay them to put a whammy bar on a bass and they're like *fuck you, that's disgusting." * Harold Drumsman. * Tympanum Factotum. * Super Stardust vs. Super Rub-a-Dub. * The twin stick shooter you made all your bandmates play. * The most 1989 thing you've ever seen. * A lopsided castle shape drawn out of block characters. * Seeing a Lamborghini game and wondering "who would ever play that??" * Modding modern-resolution models and textures into an N64 game. * A game that looks like dogshit but with modern emulation it's extremely high resolution dogshit. * Impressing your dad at how good you are at the one video game he lets you play. * Hemiroids. * Art style becoming a monoculture more easily in small communities. * Dirty Dancing except Baby never dances again. * Phalanx. (The banjo game.) * The banjo player going inside the ship for the European box art. * Engineering Jones and the Time Thieves of DSPea. * Games that quiz you on what sorts of consulting services your company needs. * Finding a pair of crudely drawn breasts in a collection of Windows 3.1 icons on Uncle Dave's PC and thinking "Uncle Dave is into some weird shit." * Prescription sunglasses vs. Just For Fun sunglasses. * Doing something that makes you look funny and preparing a five minute angry rant to spit at anyone who looks at you funny. * Lacquering your eyes with a substance that darkens in the sunlight. * Lacquering your skin instead of wearing clothes. * Buying more and more expensive sunglasses until you stop losing them. * Pushing 32. * Being the mead guy and everyone sends you mead making videos. * Fermenting honey in the hot dog water. * Making a slurry of hot dogs and ethanol in the blender. * Letting honey sit in the closet until it becomes mead. * Putting mead in the beehive to give back to the community. * Giving all the hallucinogens to all the manufacturing insects to see if they make exciting new kinds of silk and honey. * Kirkland Signature Mead. * Going into an underground tavern in Sweden and eating boar and lingonberries. * Distilling and getting all the wrong -thanols. * Putting a couple shots of moonshine in a cup of Booster Juice. * Could potato pizza sprout more potato. * Have you ever heard a plant scream during a job interview? * There is no ethical consumption under life. * Connecting plants up to synthesizers. * The sound of two black holes colliding. (Bloop!) * Data Audializaion. * How Windows XP users discovered that bush hid the facts. * When did Bush get Microsoft to disable the "Bush hid the facts" Easter egg. * The mongoose is a common sight on the Earth. * The mongoose's shadow casts a faint glow upon the ancient tree. * Reading aloud and trying to understand what you're reading at the same time. * Cool as fuck yours truly uwu. * The four poems that made you say "oh shit." * Art that communicates ideas vs. art that communicates feelings. * Bonus stage. * Rock Band Karaoke.
Send us a textDee and Carol talk about flowers, herbs, and even a weed that all have the species name of "officianalis." Plus, they review a new book about growing vegetables for preserving.To find out more, check out our weekly newsletter on SubstackWatch us on YouTube!Insect of the week:Mole Crickets: Flowers:With “officinalis” as the species name.Primula officinalis - Cowslip (also called Primula veris) Pulmonaria officinalis - Lungwort Saponaria officinalis - Soapwort aka Bouncing Bet Verbena officinalis - Common vervain Hyssopus officinalis - HyssopVegetables:Herbs with “officinalis” as the species name.Salvia officinalis - Common sage Rosmarinus officinalis - Rosemary (now generally classified as Salvia rosmarinus) Melissa officinalis - Lemon balm,Calendula officinalis - Pot marigold Borago officinalis - Borage Levisticum officinalis - Lovage On the Bookshelf:The Preserver's Garden: How to Grow a Garden for Fermenting, Canning, Pickling, Dehydrating, Freeze Drying & Moreby Staci & Jeremy Hill (Amazon Link)Dirt:Taraxacum officinale - Common dandelionRabbit Holes:Dee: CBD creams Carol: Cozy mysteries and talking flowers Check out our affiliate links here. We appreciate all our listeners and readers, and love it when you send us suggestions. Do you have a suggestion for our We Do Not Care segment? If so, send it our way!Have a great week everyone!Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.
This week, Dan and Kasia forage for meaning in the fertile terrain of culinary "movements", globalisation, multiculturalism and identity, megabucks fine dining, and the desperate search for authenticity in food. Earlier in the summer, Dan was sent to Oslo - for work, not as punishment - to explore 20 years of New Nordic Cuisine, a hugely ambitious attempt by 10 Scandinavian chefs to overhaul the way we think about, source, cook, serve and eat our dinner. How did they get on? What was wrong with Old Nordic Cuisine - a bit too elk-y? What do pansies taste like? Has New Nordic changed us for the better, pushing us all towards more sustainable and inventive food, or was this just a bunch of white bro-chefs smugly railing against globalisation, while charging €500 a head for dinner, with a business model built on unpaid internships? And where is the IKEA meatball in all this, not to mention the McHerring Burger? Kasia gets very excited about a surprise manifesto, and introduces Dan to the upsetting term 'glocalisation'; three-cornered leeks get a long overdue shout-out, and the gang get briefly side-tracked by a Danish rave boat and 'the N-Dubz bridge'. Thanks again for your support while we a) put on a very successful two-month-long exhibition, and b) had a vital summer break in July and August. Regular free and regular Patreon-exclusive episodes are back, baby! To listen to them all (including a back catalogue of 30+ exclusive bonus eps), it is STILL only £4 a month: https://www.patreon.com/c/cursedobjects
Julie Garden-Robinson joins Amy & Jack Sunday (Sitting in for JJ Gordon) to talk about a free online food preservation class. Course topics include Drying, Fermenting, Water Bath Canning, Pressure Canning and Freezing. See omnystudio.com/listener for privacy information.
9/25/2025 PODCAST Episode #3040 GUESTS: Tom Pyle, Dave Bossie, Rep. Van Orden, Sheriff Mack+ YOUR CALLS! at 1-888-480-JOHN (5646) and GETTR Live! @jfradioshow #GodzillaOfTruth #TruckingTheTruth
Episode 64: This week, we explore the world of "alternative" processing methods, from co-fermenting to carbonic maceration. Our discussion is wide-ranging and seeks to answer the questions: "What? How? WHY???" PLUS: Stephen (a recovering coffee snob) shares his take on when a coffee processing method crosses the line into artificial flavoring. SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website
Today, we're diving into fermentation. If you're a regular ZOE listener, you've probably heard that fermented foods are some of the best things you can eat for your gut health. Packed with beneficial microbes, they've been shown to boost everything from digestion to immune function. Still, the idea of at home fermentation - cultivating bacteria and microorganisms in your fridge - can feel a little daunting. More like a science experiment than a culinary adventure. That's where Sandor Katz comes in. He's a fermentation revivalist, bestselling author, and the driving force behind a global fermentation movement. So if you're a total beginner or just sauerkraut-curious, this episode will give you the tools, the confidence, and maybe even the craving to get fermenting at home.
Today, we're bringing you an episode of the podcast that originally went out in 2022. It's about fermenting, but fermenting with a twist – fermenting your kitchen waste to make microbe-rich compost that, as we know from personal experience, will transform the plants you grow.This fermentation process, called bokashi, can be done in the house, it has no smell and neither does it attract flies. You'll get both compost and compost tea to use inside and outside the home.In this episode, we'll detail how bokashi works, talk about the bacterial inoculant that is used to ferment the food waste so efficiently, and then we will actually interview the US and Canada supplier that makes the two-bucket system that we both use.In the US & Canada, check out the bokashi system here and use code AKP for 10% off.In the UK, Wiggly Wigglers have a 10% discount for our listeners. Click here and when you checkout the discount will be automatically applied.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or...
Fermentation isn't just a kitchen experiment, it's a living, ancient practice that reconnects us to nature, microbes, and our own intuition. In this episode, I sit down with Austin Durant, founder of Fermenters Club and author of Fearless Fermenting, to explore why fermentation is one of the most accessible, transformative, and misunderstood tools for gut health and holistic wellness. We talk about overcoming fear in the kitchen, how microbes are allies, not enemies, and why fermented foods are essential in a world of sterilised, processed diets. Austin also shares the story of his first homemade sauerkraut, the biggest beginner mistakes, and his favourite ferments for anyone starting out. If you're looking to improve your digestion, strengthen your immune system, and build confidence in your own food preparation, this episode is your invitation to start fermenting, fearlessly. RESOURCES & LINKS: Follow Austin: @fermentersclubGrab his book Fearless Fermenting and explore upcoming classes: https://www.fermentersclub.com THIS SHOW IS BROUGHT TO YOU BY: ZEOCHARGE Go to zeolitelabs.com and use code IDEAL10 to save 10% on this powerful, broad-spectrum zeolite binder for daily detox support. ESSENTIAL ENERGY Visit essentialenergy.solutions and use code IDEAL10 to save 10% on their EMF tech, designed to balance and harmonize your body's natural electromagnetic circuit. OYSTERMAX Head to marinehealthfoods.com and use code IDEAL10 to save 10% on this ultra-pure oyster extract, rich in zinc, copper, vitamin B12, and naturally occurring iodine. Follow us on Instagram → @idealdayadam
There was a time in Boréale's (https://www.boreale.com/en) not-so-distant past when they might have released a new beer every other year. The brewery is one of Quebec's oldest craft breweries, dating back to the late 1980s, and over its history it has seen waves and trends come and go. But the changing dynamics of craft brewing in the 2010s posed a different kind of challenge that required a new way to approach innovation and risk-taking. Then head brewer, now vice president of innovation, Gabriel “Gab” Dulong played a big part in that adjustment, getting the brewery into the unfolding world of production-scale hazy IPA in 2016, then pushing hard into nonalcoholic NA beer through the pandemic. Today, the brewery remains one of the largest craft breweries in Quebec—and only in Quebec—producing about 100,000 barrels of beer per year. But innovation is now core to their DNA. In this episode, Dulong discusses: helping an established brewery transition to the market realities of the past decade reorienting to sell on quality and ingredients instead of price point building a new approach to cold-chain storage to properly distribute hazy IPA in Quebec generating internal knowledge in NA brewing developing style-dependent processes for different NA beers experimenting with specialized yeasts before settling on tight processes with standard brewing yeasts building mouthfeel and intensity without alcohol in beer hopping with modern hop products in NA beer malt selection for hazy IPA manipulating final gravity for NA versions of core brands And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. Indie Hops — Life is short. Let's make it flavorful. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) Not only does Arryved offer a world-class POS built specifically for breweries, but they also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. Visit arryved.com to learn more. Paktech (https://www.paktech-opi.com) With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.
Imagine if we could transform our entire understanding of cancer by simply changing the language we use to describe it. In this eye-opening discussion, Dr. Thomas Lodi introduces the revolutionary concept of "Chronically Fermenting Cells" (CFCs) to replace the fear-inducing word "cancer." This isn't merely semantic—it fundamentally shifts our approach to healing by acknowledging what these cells actually are: normal cells adapting to an abnormal environment through fermentation.Dr. Lodi presents a comprehensive healing philosophy centered on restoring optimal physiological function rather than just targeting symptoms. He explores the fascinating connections between seemingly unrelated systems—like how dental health directly impacts heart rhythm through shared meridians, and how parasites may influence various chronic conditions. With passionate conviction, he dismantles common medical myths, from the supposed dangers of oxalates in green vegetables to the protein adequacy of plant-based diets, using comparative biology to illustrate his points.The conversation weaves through practical applications: precise protocols for treating edema and heart arrhythmias; specific antiparasitic regimens that target CFC stem cells; and lifestyle interventions including early bedtimes, intermittent fasting, and EMF protection. Throughout, Dr. Lodi demonstrates a refreshing commitment to evidence-based approaches while challenging conventional medical dogma. He repeatedly encourages listeners not to simply believe him but to research claims independently, embodying the critical thinking essential to true health sovereignty.Whether you're navigating a serious health challenge or simply seeking optimal wellness, this conversation offers a paradigm-shifting perspective that empowers you to understand your body as an integrated system designSend 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...
Eric Depradine of Zydeco Meadery crafts mead with Heart, Honey, and Heritage As securing permission, Eric was able to start his fermentation journey in high school with a science project using cane juice. That spark stayed with him through his time in Louisiana and Kansas, eventually shaping what is now Zydeco Meadery in North Attleborough, Massachusetts. Eric Depradine What makes these meads so special? Zydeco Meadery weaves Eric's Caribbean heritage into every bottle. Drawing from Trinidadian traditions like “Sorrel”, a spiced hibiscus drink served during holidays, Eric reimagines this ancestral recipes by using honey instead of cane sugar. Each mead showcases distinctive honey varietals, from Louisiana wildflower to Massachusetts knotweed, adding layers of terroir that reflect the regions that shaped him. The result is a line of meads that are bold, balanced, and culturally rich—fermented expressions of family, migration, and memory. Meads and Cysers Featured in this Chat Carnival Rose Carbonated hibiscus mead rooted in Caribbean sorrel tradition 12% ABV, spiced, bold, festive Named in honor of Calypso Rose, the first female calypsonian Yankee Heritage Cyser Apple, raisin, and knotweed honey Inspired by colonial cider traditions and Bear Swamp Orchard & Cidery which is in Ashfield, Massachusetts but is no longer open. Bayou Soleil Traminette grape and citrus blend A nod to Louisiana groves and Eric's wife's love of German varietals Atlantic Creole 100% Massachusetts knotweed honey Molasses-like, earthy, and distinct Contact Info for Zydeco Meadery Website: https://zydecomeadery.com Mentions in this Cider Chat Totally Cider Tour Uk_Edition 2025 Flower Expo Apple Guy Flowers Lucas of Apple Guy Flowers
Imagine a world where cancer isn't a death sentence but simply a cellular adaptation that can be reversed. Where Parkinson's disease isn't an inevitability but a toxic burden that can be lifted. Dr. Thomas Lodi invites you into this paradigm-shifting perspective where the language we use determines not just our psychological response to illness, but our physiological one as well.The conventional medical system has taught us to fear diagnoses and surrender our power to specialists wielding toxic treatments. But what if we recognized that these "diseases" are actually adaptive responses by our bodies facing environmental challenges? Dr. Lodi explains how changing our terminology from "cancer" to "chronically fermenting cells" transforms our understanding from fighting a mysterious enemy to supporting metabolic restoration.When treatment becomes necessary, approaches like insulin-potentiated therapy deliver chemotherapy with precision rather than destruction. By exploiting cancer cells' increased insulin receptors, treatments can target damaged cells like a dart hitting a bullseye rather than a grenade destroying everything in its path. Yet Dr. Lodi emphasizes that addressing the causes—removing toxicity and providing optimal nutrition—remains paramount.The modern environment bombards us with unprecedented electromagnetic frequencies, compromising our immune systems and triggering adaptive responses we label as disease. From pneumonia to parasites, from breast cancer to brain disorders, the fundamental approach remains consistent: restore balance rather than attack symptoms. Therapeutic protocols featuring vitamin C, glutathione support, detoxification, and nutrient optimization create conditions where the body no longer needs adaptive strategies.Join Dr. Lodi's healing community where psychotherapists, kinesioloSend 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...
HEALTH NEWS · Rosemary Shows Link To Better Memory, Lower Anxiety And Even Alzheimer's Protection · Current vitamin C recommendations inadequate for many people · Fermenting legume pulses boosts their antidiabetic, antioxidant properties · Scientists Discover Cancer-Causing Chemicals in Common Personal Care Products · Eating more pulses and vegetables lowers stress by boosting beneficial gut bacteria, study finds · Over-the-counter supplement could prevent heart disease in type 2 diabetes patients
Beating Cancer Daily with Saranne Rothberg ~ Stage IV Cancer Survivor
On this episode of Beating Cancer Daily, Saranne is joined by Jacqui Bryan for a practical, no-nonsense conversation about fermented foods and their potential benefits for people touched by cancer. The discussion covers what fermentation actually is, why foods like yogurt, sauerkraut, kimchi, kefir, and kombucha might matter for gut health, and how functional nutrition can support immune system recovery and reduce inflammation—issues central to those living with or recovering from cancer. Saranne brings her skepticism and lived experience as a Stage IV cancer survivor, while Jacqui offers insight grounded in both research and her own 22-year cancer journey.Jacqui Bryan is a seasoned functional medicine expert, certified nutrition specialist, registered nurse, and 22-year cancer survivor. She specializes in practical, science-backed strategies for managing health through nutrition and lifestyle changes, particularly in the context of cancer recovery and survivorship."Fermented foods contain live probiotics and those can actually boost the immune system by increasing the production of white blood cells." ~Jacqui BryanToday on Beating Cancer Daily:· Fermentation is a simple aging process using good bacteria and yeast to break down foods and make them easier to digest. · Real, fermented foods can be a source of beneficial probiotics and digestive enzymes, sometimes making supplements unnecessary. · Gut health plays a major role in how well your body absorbs nutrients, which is especially important after cancer and during recovery. · Fermented foods like yogurt, kimchi, sauerkraut, kefir, tempeh, miso, kombucha, and unpasteurized pickles can all contribute to better digestion and immune support. · Those with compromised immune systems should be cautious with unpasteurized fermented foods and consult healthcare providers as needed. · The gut-brain connection means that healthy bacteria in your gut can also impact mental well-being, in addition to physical health. · Context and moderation matter—incorporate fermented foods gradually and listen to your body. · Nutrient-rich, high-fiber foods help feed the “good” bacteria you gain from fermented foods, making both important in your diet.Contact Information for Jacqui Bryan: Website: JacquiBryan.com Ranked the Top 5 Best Cancer Podcasts by CancerCare News in 2024 & 2025, and #1 Rated Cancer Survivor Podcast by FeedSpot in 2024 Beating Cancer Daily is listened to in over 130 countries on 7 continents and has over 365 original daily episodes hosted by Stage IV survivor Saranne Rothberg! To learn more about Host Saranne Rothberg and The ComedyCures Foundation:https://www.comedycures.org/To write to Saranne or a guest:https://www.comedycures.org/contact-8To record a message to Saranne or a guest:https://www.speakpipe.com/BCD_Comments_SuggestionsTo sign up for the free Health Builder Series live on Zoom with Saranne and Jacqui, go to The ComedyCures Foundation's homepage:https://www.comedycures.org/Please support the creation of more original episodes of Beating Cancer Daily and other free ComedyCures Foundation programs with a tax-deductible contribution:http://bit.ly/ComedyCuresDonateTHANK YOU! Please tell a friend whom we may help, and please support us with a beautiful review.Have a blessed day! Saranne
Young Stowe is the Co-Founder & CEO of Unified Ferments, a beverage company leveraging fermentation to express the world's best teas. In this episode, we'll talk about how Unified Ferments is combining culinary wisdom of age-old tea production and fermentation, its parallels to fine wine, and the rise of non-alcoholic beverages in retail and foodservice.Subscribe to the HNGRY NewsletterUnified Ferments
When Lauren was diagnosed with Crohn's disease in her 30s, she was told she'd be managing it with medication for the rest of her life. Instead, she turned to fermented foods, diet, and lifestyle changes—and has now been in remission for 12 years.Her healing journey led her to create Fermenting Fairy, a company built around the practices that helped her recover. In this episode, she shares exactly what she did to heal her gut and how others can begin exploring similar paths.Topics Discussed:How can fermented foods help with gut health and inflammation?What natural approaches can support healing from inflammatory bowel disease (IBD)?What lifestyle changes are effective for managing Crohn's disease symptoms?What is the story behind Fermenting Fairy and how did it start?Go to https://fermentingfairy.com/ and Use Discount Code SarahKTimestamps: 00:00:00 - Introduction 00:04:23 - Excess sugar in kombucha 00:08:40 - Lauren's experience with Crohn's 00:12:51 - Crohn's medication 00:14:41 - Trying fermented foods 00:17:11 - Healing gut inflamaion 00:18:53 - Home fementation 00:20:30 - Dangers of labeling illnesses 00:24:19 - Medication & manifestation 00:28:12 - Reprogramming & western medicine 00:33:06 - Medical tyranny & trusting your body 00:40:30 - Dangers of supplementation 00:42:10 - Managing hot flashes & lifestyle change 00:45:54 - Weight loss & toxic overload00:49:20 - Hormonal health 00:51:17 - Lauren's dietary changes 00:55:05 - Raw vs femernted veggies 00:58:46 - Vaginal births and fermented foods 01:03:25 - Intolerance of fermented foods Show Links: Go to https://fermentingfairy.com/ and Use Discount Code SarahKSponsored By: Viva Rays | Go to vivarays.com & use code: YOGI to save 15%Black Lotus Shilajit | Visit: www.blacklotusshilajit.com and Use Code: SARAHK for 15% the entire site!Bon Charge | Click here & use code for SARAHKLEINER for 15% off storewide.Check Out Fermenting Fairy: InstagramGo to https://fermentingfairy.com/ and Use Discount Code SarahKThis video is not medical advice & as a supporter to you and your health journey - I encourage you to monitor your labs and work with a professional!________________________________________Get all my free guides and product recommendations to get started on your journey!https://www.sarahkleinerwellness.com/all-free-resourcesCheck out all my courses to understand how to improve your mitochondrial health & experience long lasting health! (Use code PODCAST to save 10%) - https://www.sarahkleinerwellness.com/coursesSign up for my newsletter to get special offers in the future! -https://www.sarahkleinerwellness.com/contactFree Guide to Building your perfect quantum day (start here) -https://www.sarahkleinerwellness.com/opt-in-9d5f6918-77a8-40d7-bedf-93ca2ec8387fMy free product guide with all product recommendations and discount codes:https://www.sarahkleinerwellness.com/resource_redirect/downloads/file-uploads/sites/2147573344/themes/2150788813/downloads/84c82fa-f201-42eb-5466-0524b41f6b18_2024_SKW_Affiliate_Guide_1_.pdfMy Circadian App - AppleMy Circadian App - AndroidMy Circadian App - Youtube
How does fermentation prevent food from getting spoiled? Is fermentation always safe? What are some practical tips to start fermenting for the first time? Since April 26th is World Disco Soup Day, our biggest campaign to reduce food waste all over the world, In today's episode we want to deepen one of the methods that can help us save our food. I am talking about fermentation and today we have the pleasure to chat about it with some fermentation experts from the Slow Food movement. This podcast episode is aiming to slow your food habits down, build up your virtual bookshelf for the Planting the Future campaign, where we focus on rediscovering your connection with food and follow a journey that enriches your knowledge while shaping your values. Ready for some practical tips on how to make your food alive? Guests: Nahuel Buracco (Pollenzo Food Lab UNISG coordinator), Sandor Katz (Fermentation revivalist) and Oliver Kienast (chef at Wild Mountain Dinners) Host and Post-production: Valentina Gritti Co-host: Addison Austin-Lou Music: Leonardo Prieto More information on World Disco Soup Day: https://drive.google.com/drive/folders/16xUGb7W4NljulIVoMOdZy2ZIUTaYChxy?usp=drive_link Join Planting the Future! https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== Tell us what you think in our Telegram group: https://t.me/slowfoodthepodcast A project by Slow Food Youth Network
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.
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...
The Homestead Challenge Podcast | Suburban Homesteading, Food From Scratch, Sustainable Living
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.
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 […]
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 […]
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.
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