Podcasts about ferments

In this episode, Dr. Jockers breaks down a practical 10-day plan designed to target dangerous belly and liver fat while improving energy, mental clarity, and metabolic health. You'll learn why visceral fat is more than a cosmetic issue and how simple daily habits can help your body become a more efficient fat burner.   Discover the specific exercise strategy that supports rapid fat loss, including the role of walking, strength training, sunlight exposure, and sleep optimization. You'll also learn how these lifestyle factors influence insulin sensitivity, mitochondrial function, and long-term metabolic health.   Learn how to structure your meals for maximum fat burning with high-protein foods, healthy fats, colorful produce, and digestion-supporting ingredients. Dr. Jockers also shares simple nutrition habits that can help reduce cravings, stabilize blood sugar, and support sustainable results beyond the initial 10 days. In This Episode:  00:00 Coffee Roast Matters 00:25 Podcast Intro and Plan 04:26 Why Visceral Fat Is Dangerous 06:04 Daily Walks and Sunlight 09:33 Strength Training Blueprint 12:05 Two Meals High Protein 15:17 Veggies Herbs and Digestion 18:25 ACV and Coffee Timing 21:04 Bitter Foods and Ferments 23:15 Optional Supplements Stack 26:06 Sleep Darkness and Melatonin 28:09 Horizon Gazing and Joy 30:58 Final Takeaways and Outro   Boost your resilience and combat stress with Purality Health's premium Ashwagandha formula. This powerful adaptogen helps restore balance, improve energy, and reduce anxiety, all while supporting your overall wellness. Purality Health's unique Mycel Liposomal technology ensures maximum absorption for fast and effective results. Don't just take our word for it—try it risk-free for six months and experience the benefits for yourself! Visit renewyourhair.com/drj to claim your exclusive offer and start feeling your best today.   It's time to take your oral care to the next level with BON CHARGE's Red Light Toothbrush – order yours today! For a limited time, my listeners get 15% off when you order from boncharge.com and use my exclusive promo code DRJOCKERS at checkout You'll also get free shipping and a 12-month warranty Go now to get this exclusive offer! That's boncharge.com with promo code DRJOCKERS to get 15% off   "Protein doesn't just build muscle—it helps silence craving" ~ Dr. Jockers   Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio     Resources: Visit renewyourhair.com/drj to claim your exclusive offer Visit boncharge.com with promo code DRJOCKERS to get 15% off   Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https:/www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/   If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

Learn ancient traditions to promote longevity and healthspan, with Michelle Jungmin Bang, the author of Sun & Ssukgat, The Korean Art of Self-Care, Wellness, & Longevity. In this fascinating conversation you'll learn about Michelle's East-West training in preventative health and 16 years of living in Asia learning from: deep sea divers (haenyeo) in their 90s, the Buddhist Nuns, and centenarians. You'll also learn concepts, like jeong, which could be the secret to longevity. Tune in to learn what it means, how you can apply it, and how to integrate the other self-care strategies Michelle shares. South Korea is expected to rank #1 in the World for longevity by 2030, whereas in the US, our ranking keeps dropping and is expected to be 66 by 2050. Clearly there is so much to learn from our guest about health and living a long life. This is such a beautiful and empowering interview. Be sure to share it with a friend!   KEY TOPICS: Intro Korean Art of Self-Care & Longevity Stats (0:00:07) Michelle's Health Crisis & East–West Healing Roots (0:02:39) Discovering Asia as a Longevity Hub (0:08:34) What "Sugat" Means and Whole-Plant Wellness (0:13:08) Redefining Self-Care & Preventable Chronic Illness (0:15:26) Yak Shik Dongwon: Food Is Medicine (0:17:51) Temple Food & Lessons from Buddhist Nuns (0:22:54) Ferments, Longevity Pantry & Plant Diversity (0:28:21) Savory Breakfast, Empty-Stomach Strategy & Vinegars (0:32:58) Jeju Haenyeo Free Divers & Sea-Based Longevity (0:37:41) Social Bonds as a Longevity Superpower (0:41:58) Walking, Micro-Breaks & Breath for Everyday Longevity (0:45:13) Inside-Out Skin Health & Jjimjilbang Rituals (0:47:18) Book, Translations & Michele's Next Steps (0:49:24)   Subscribe on YouTube: https://www.youtube.com/@michelelamoureux Follow + Listen, + Review: APPLE PODCASTS Follow + Listen, + Review: SPOTIFY PODCASTS Join Michele's Newsletter + Get a List of 52-Selfcare Tips Website: https://www.michellebang.com/ Book: Sun & Ssukgat: The Korean Art of Self-Care, Wellness, & Longevity Social: https://www.instagram.com/michelle.jungmin.bang   Guest Bio: Michelle Jungmin Bang is an award-winning Korean American eco-entrepreneur, Chivas Venture Social Impact Fellow, and Harvard Business School graduate born into a family of doctors. She is an East-West preventative care expert, speaker, and the author of Sun & Ssukgat: The Korean Art of Self-Care, Wellness & Longevity. She is known for translating research into strategies that promote a radical shift in healthcare that embraces self-care or preventative care, which blends new science and old wisdom. Michelle is passionate about driving social impact and serves as a board director and founding member of various mission-driven organizations, most recently GrowNYC, an environmental non-profit focused on food access, agriculture, and green spaces. She lives with her family in Hong Kong and New York City and has been invited to speak at organizations, including Google.

What if some of the most powerful medicines aren't found in a prescription bottle – but in the microbes living inside traditional fermented foods? Vanessa Hargrove joins the podcast to explain how foods like kefir, kombucha, yogurt, sauerkraut, and sourdough may help restore the microbiome, reduce inflammation, improve digestion, curb sugar cravings, and support overall health. Vanessa shares her own dramatic healing journey – from debilitating joint pain and severe food sensitivities to vibrant health through ancestral nutrition and fermentation. The conversation explores how modern life may be damaging the microbiome through glyphosate, antibiotics, chlorinated water, and antimicrobial household products – and why rebuilding beneficial microbes may be one of the missing keys to better health. Vanessa also discusses the powerful role fermented foods may play in supporting digestion, mood, immunity, hormone balance, and even chronic gastrointestinal conditions.   She explains the science behind targeted microbes, why homemade ferments differ dramatically from many store-bought versions, and offers practical guidance for beginners who want to start incorporating ferments into daily life without feeling overwhelmed. The episode also covers fermentation safety, sourdough, milk kefir, candida overgrowth, histamine intolerance, sugar addiction, and why Vanessa believes restoring the body's microbial ecosystem can profoundly change health and vitality.   WAPF Ad- Go to www.westonaprice.org/journal-healthy-baby-issue to order yours now. Visit Vanessa Hargrove's website to learn more -hargrovegeneralgoods@gmail.com Join the Nourishing Our Children closed Facebook group Check out our sponsors: Goddess Vitality From Optimal Carnivore "Discount code WESTON10 for 10% off." Four Visions "Discount code WISE for 15% off your order."

Learn alongside me as we talk about 5 easy ferments I'm trying this summer that actually feel realistic for busy moms and small-scale homesteaders. In this episode, we're chatting about simple refrigerator pickles, sauerkraut, fermented salsa, kombucha, and easy veggie mixes—plus beginner fears, food safety, mold worries, and how to start fermenting without expensive equipment or crunchy perfectionism. If you've been curious about preserving your garden harvest naturally, this episode will help you feel confident enough to finally try it.   Sauerkraut Recipe: https://thehomesteadchallenge.com/homemade-sauerkraut-learn-to-ferment-from-a-total-newbie-i-promise-its-not-that-scary/ My Favorite Fermenting Equipment: https://a.co/d/03H99P3f  

Episode 575 - Abe Goldstein & Dave Sakolsky, Concordance Ferments Happy Monday, Thieves! We're doing a bit of a flip from last week when Augie was off on his bike in Spain and Kennedy, Casse, and Holl held down the fort. This week, Augie's cruising mostly solo to talk to Abe & Dave of Hatboro, PA's Concordance Ferments. They talk some kitchen ferment geekery before getting into beer eventually. Great listen, tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

Host Richie Tevlin and Co-Host Evan Blum talk with Shanleigh Thomson, founder of Shan Ferments and professor at Washington State University. A UC Davis Master Brewer with a Master of Food Science from Purdue University and over 12 years of experience in the beverage alcohol industry, Shanleigh has worked with industry leaders including Diageo, Yakima Chief Hops, and Agriculture Canada. Through Shan Ferments, she runs a consultancy and educational platform dedicated to making the science of fermented beverages accessible to brewers and enthusiasts alike.   BrewedAt's CBC Special Series, releasing a new episode every day from April 27th through May 2nd, and again from May 5th through May 9th, in celebration of the 2026 Craft Brewers Conference in Philadelphia!   https://www.shanferments.com/ @Shan.Ferments _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney _______________________________________ EPISODE NOTES: Mentioned Breweries Fort George Brewery + Public House - Astoria, OR Dunloe Brewing - Davis, CA Mentioned People Tim Wallen - Research Chemist at Hoptechnic and Virgil Gamache Farms Other Mentions Washington State University Campbell's - American Soup Company Late July Snacks - American CPG Company Purdue University Smirnoff Vodka Diageo - Premium Alcoholic Drinks UC Davis Yakima Chief - National Hop Producer AB InBev RahrBSG - Brewing Ingredients Company CLS Farm - Hop Farm What We Drank? Clean Shot IPA | 6.2% | Sabro Space Cadet Brewing Co. (Collab w/ Lost Time Brewing) _______________________________________   STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Send us Fan MailIn this episode, we're joined by fermentation expert Catalina Brumann to explore why fermented foods are one of the simplest ways to support your health.If you've ever been curious about making your own fermented foods at home, this episode is for you. Catalina breaks down the process in a simple, approachable way - showing that it's not only doable, but actually fun and rewarding.We talk about how fermentation works, why it's been used for generations, and how these foods can have a real impact on your gut and immune system. Catalina explains how regularly eating fermented foods helps build a stronger, more resilient microbiome - something that plays a key role in how your body defends itself.One of the biggest takeaways? This is a genuinely easy advantage to give yourself. You don't need complicated routines or expensive supplements - just a few basic ingredients and a bit of time.Catalina also walks us through how to get started, breaking it down into simple, practical steps that anyone can follow.

Vette jus, chocola met pistache, Koreaanse eieren, tips voor Zeeland, alcoholvrije cocktails. Zegert en Susan hebben heel veel goede tips en mooie vondsten voor je. Deze aflevering van Smaakmakers zit weer bomvol culinair vermaak. Hier hebben we het over:Susans nieuwe boek: 365 Dagen BBQ. Gesigneerde exemplaren bestel je bij Susan zelf. Stuur een berichtje via www.instagram.com/susanaretz. Hij ligt ook in je boekhandel en natuurlijk bij Bol.com: https://bit.ly/365DagenBBQSomething and Nothing Soda: https://somethingandnothing.co/ (Verkrijgbaar bij veel supermarkten)Alcoholvrije spirits van Mesamis: https://www.enjoymesamis.com/nlVette Jus: https://vette-jus.nl/Garum van 621 Ferments: https://621ferments.com/Recept voor het Koreaanse ei: https://www.instagram.com/reel/DV6i1u-jLYs/Onze tips voor ZeelandZilt & Zout: favoriet van Susan voor alles fruits de merDukdalf, in de haven van BreskensOesterboot van Cor Fondse, in de haven van BreskensZanzibar, MiddelburgLuuks Brood & Patisserie, MiddelburgRestaurant The Green Room, MiddelburgDe Kromme Watergang, tweesterrenrestaurantStrandhotel, Cadzandhttps://www.susanaretz.nl/tips-vakantie-zeeland/ https://www.susanaretz.nl/weekend-zeeland-roompot-nieuwvliet/ Jullie tips voor ZeelandDe Vluchthaven, BruinisseZeezot, WestkapelleScherp, MiddelburgSpetters, BreskensVlasbloemeken, KoewachtRoots, ZierikzeeDe OesterijLiefs LiesLa Bella CucinaAuberge des Moules, PhilippineBier en Melk, DomburgRoekoekoe, Zierikzee

Summer's officially over so it's time to gather the end of season produce and turn it into preserves, condiments, and ferments.

The 2026 outdoor season is officially knocking, and the prep work starts right now in the dirt. Miles from @fermentedplantextracts is back in the guest chair to break down the exact spring ferments needed to wake up your living soil. We are taking the fermentation science from our last sit-down and scaling it up for this year's massive outdoor run.We are dialing in the exact KNF (Korean Natural Farming) inputs required to fuel those heavy-feeding skunk and lemon phenotypes we are popping this year, ensuring maximum bioavailability before the seeds even hit the soil.

Hour 3 for 3/4/26 Drew welcomes Dr. Sean O'Mara for a conversation about whole foods, fasting, ferments, and mental health (5:05). Topics: microbiome (7:46), Kombucha (10:03), sugar and stress (11:37), glyphosate (14:56), gut brain health (17:53), SSRI's (20:07), eating well on a fixed income (23:16), fasting (27:50), cardiologists and saturated fat (33:36), meal planning (43:12), colloidal silver (44:42), and parasites (45:56). Link: https://drseanomara.com/

This week on The Grateful Nerd Show, Grateful and Nerd are joined by community favorite CosmicConch for a wide-ranging conversation rooted in natural farming, hands-on learning, and grower curiosity.We dig into fermenting techniques and how growers are using ferments as part of natural and regenerative gardening practices, talk about what's currently happening in our gardens, and share real-world observations from ongoing grows. Nerd also breaks down his latest experiment stepping into homemade gummies, including the learning curve, process considerations, and why DIY projects are such a big part of the Grateful Nerd mindset.CosmicConch on Instagram: https://www.instagram.com/cosmic_conch_creations/Phocas Seeds: https://phocasseeds.com/⚠️ Disclaimer:This channel is for educational and entertainment purposes only. Gardening methods, cultivation techniques, and product discussions are based on personal experience and research. Always follow local laws, safety guidelines, and manufacturer instructions. We are not responsible for misuse or misinterpretation of the information provided.

We have a bonus episode of Pagecast for you today featuring Claire Dinhut (Condiment Claire) and Karen Dudley. This is the perfect conversation ahead of the festive season as the two chat all about condiments, bold new flavours and secrets about how to elevate any dish. More about The Condiment Book by Claire Dinhut: The definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire Are you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love – Ketchup, Mayonnaise, Mustard and Butter – right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips. With illustrations and charts throughout, The Condiment Book covers everything from failsafe recipes for much-loved condiments, hundreds of variations and flavour pairings, condiments from across the globe, fascinating historical facts (did you know that Aztecs used chillis as a weapon?) – it is the definitive guide to this class of food that isn't strictly necessary yet to most of us is indispensable. More about Upwards by Karen Dudley: In Upwards, Karen Dudley invites us on a culinary journey that transcends the ordinary, encouraging us to look up to what is true and essential – living simply and well. In this follow-up to Onwards, Karen, with her signature warmth and insight, shares how the act of cooking can – and should be – a letting go of life's daily preoccupations, a way to connect with ourselves and others, by paying attention to the pleasure and enjoyment of cooking something beautiful, delicious and even surprising. Sharing recipes from a vibrant palette of flavours, Upwards lifts Karen's loyal community towards the next level – to learn new skills, to look up to quality over quantity and to pay attention to the splendour that can come from the meditative act of cooking. Upwards is thus a call to be inspired, to create and to connect, all the time looking up, up, up, as we invite into our kitchens new dishes, new flavours and new possibilities. #PagecastPodcast #CondimentClaire #KarenDudley #TheCondimentBook #FestiveFlavours #FoodieConversation #CookingInspiration #ElevateYourDish

In this episode, I'm sharing my favorite tips for keeping your ferments happy all winter long — from kefir and kefir soda to kombucha, cultured veggies, and sourdough. Winter changes the way our microbes behave, and with just a few simple adjustments, you can make some of the best ferments of your life. Tune in and learn how to create a cozy environment for your favorite ferments and keep your body nourished, strong, and supported all season long. Episode link: https://www.culturedfoodlife.com/podcast/episode-338-how-to-help-your-ferments-stay-happy-in-winter/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/keeping-your-ferments-happy-all-winter-long/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

What happens when a farmer becomes a microbiologist? Adrian Rubi shares how compost tea, leaf sap analysis, and on-farm ferments can help you cut inputs, strengthen crops, and speed up your regenerative agriculture transition. From recipe design and dissolved oxygen to trace-element tweaks and manure management, this is soil microbiology you can actually use. Why listen: Reduce fertilizer costs, improve plant health, and scale nature-based solutions with tools you can brew and measure on-farm. Inside This Episode:

In this episode, we're diving deep into the world of ferments with Miles from Fermented Plant Extracts.

Candida isn't always the enemy—but when it overgrows, it causes fatigue, brain fog, and gut issues. In this episode, I share how fermented foods and specific probiotics like L. plantarum, L. reuteri, L. gasseri, and S. boulardii help keep candida in balance, restore your microbiome, and bring lasting relief. Episode link: https://www.culturedfoodlife.com/podcast/episode-333-friendly-bacteria-vs-candida-ferments-that-win-the-fight/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/friendly-bacteria-vs-candida-ferments-that-win-the-fight/ Article: https://www.culturedfoodlife.com/the-healing-crisis-and-cultured-foods/  Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

This week on Casually Lit, we turn up the heat with Chad, the mastermind behind Freaky Ferments—a hot sauce company born from the bubbling depths of a brewing obsession. Chad shares how he went from crafting beers to fermenting fire, why peppers stole his heart, and what makes Freaky Ferments what it is. Spoiler: it's not just the Scoville units. Plus, Jason hits the ping pong table at a legit spot (yes, an actual place with paddles and pride on the line), and we of course talk what are we watching! Grab a cold one, maybe a glass of milk, and tune in for a casually freaky ride.   GO CHECK THEM OUT NOW!!! Freaky Ferments

What if your anxiety, brain fog and depression we're just in your head… what if they were coming from your gut? I can tell you from experience that this is almost always the case. Not only have I seen it in my clients, but it happened to me too. My gut was an absolute wreck in my 20s, and I struggled with anxiety, panic attacks, crippling depression and suicidal thoughts. And today's guest is going to show you how to come out of that to heal yourself naturally. Kriben Govender is a food scientist, registered nutritionist, and host of the Gut Health Gurus podcast, who shares his personal journey from near-suicide to thriving mental health by healing his gut, so you can learn to do it too.   TOPICS DISCUSSED IN THIS EPISODE: How your gut shapes your mental health The basics of fermentation and gut healthy foods Different types of probiotics and psychobiotics for your brain What actually causes depression Trauma, PTSD and their connections to your gut How your enironment impacts you: circadian rhythms, moon cycles, seasons and nutrition   More from Kribin Govender Instagram: @guthealthgurus Facebook Group: Gut Health Gurus Website: nourishmeorganics.com.au   Leave us a Review: https://www.reversablepod.com/review   Need help with your gut? Visit my website gutsolution.ca to join a program: Get help now   Contact us: reversablepod.com/tips    FIND ME ON SOCIAL MEDIA: Instagram  Facebook  YouTube         

And just like that, we're over half way through season nine and rather coincidentally, that brings us half way through (or thereabouts) of summer. Not that we're letting the season TOTALLY dictate our choices in this episode, although (spoiler alert) our bar review and interview sees us soaking up the rays in France…But first, our two featured products – which couldn't be more different. On one hand, we have the joyous Seven Tails Spiced Brandy, and on the other, we taste the No 52 Martini created by Sotiris Konomi at The Spy Bar in honour of a very special friend, the late and very great journalist and author, Forest Collins of 52 Martinis.Our book is highly recommended for those who want to gen up on all things slow, botanical and infused– it's Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn. Then we head off to the stunning Maybourne Riviera where we catch up with Julien Lecharpentier and Laure Ferrand to talk about the liquid delights on their new menu, Identité.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Italicus Spritz1 part Italicus Rosalio di Bergamotto3 parts Prosecco3 green olives (garnish)Method: Add Italicus Rosalio di Bergamotto and Prosecco to an ice-filled highball glass. Gently combine ingredients with a mixing spoon and garnish with 3 olives pierced on to a cocktail stickLe300 at The Maybourne RivieraSeven Tails Spiced BrandyThe Spy Bar at OWOWild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon FlynnForest Collins' reviews about the people and places in Paris can be appreciated at 52martinis.com With thanks to our partners:Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Join us this week as we discuss our favorite fermented foods and beverages! This is chock full of resources and idea for you to start your traditional food preparation journey. We could not do any of this without the ongoing support of our Patreon subscribers. If you would like to become a Patron head to this link: https://www.patreon.com/youngandwifedup Join our supportive Facebook community: https://www.facebook.com/groups/5430616510285530/?ref=share_group_link

A conversation with Czech Cider Fan Dan Samek This episode brings us to the heart of Europe by way of Vermont. Ria sat down with Dan Samek, a cider enthusiast and home distiller from Prague, to talk about the evolving cider scene in the Czech Republic. They met at Kilowatt Park which is on the west side of the Connecticut River in White River Junction, Vermont. Dan Samek This was the first stop on the Cider Tour to Vermont and New York in May 2025. In this Cider Chat featuring Czech Cider 1. A Fruitful History The Czech Republic is rich with apples, pears, plums, and cherries and exports a lot of fruit. For centuries, fruit trees lined roads to feed traveling soldiers. This is a legacy left from the  Barak times, in the 18th century 2. Cider by Way of Calvados Dan journey to cider started while he was working at a French winery He has an affection for Calvados and thus made cider to distill. His process blends natural fermentation and dry yeast (He favors the yeast known as 72B). The apples come from old trees in his one-acre garden-orchard near Prague. 3. Small Scene, Big Potential Early cider makers in the Cech Republic began around 2007. Prague had a cider shop (InCider) and a cider bar, but today you can find cider at most bars. Cidrerie Kliment and Utopia are two standout producers—Utopia leans all natural. 4. Enthusiasts Leading the Way Many Czech homes still have fruit trees. Backyard fermenters use presses ranging from barrel-style to hydraulic. Gardening clubs and university programs help spread knowledge. 5. Beyond Apples Dan grows quince and medlars and has a Sorbus domestica tree in his orchard. Morovia which is to the north of Prague has a Sorubus Domestic museum. There's a growing appreciation for traditional and lesser-known fruits in fermentation. Mentions in this Cider Chat Czech Cider Data Base https://databazecideru.online/dejv/ Natalia who write the Cider Explorers blog post on Czech Cider and Prague Cider Fest  https://ciderexplorer.wordpress.com/2017/07/17/where-to-drinkbuy-cider-in-prague/ Prague Cider Festival – Slavnost Cideru to be held June 12–14, 2026 Art + Science Concerts and Campouts start July 5th | Oregon De Groote Wei Cider Fest – August 16, 2025 | Netherlands The Flower Expo Paper Crane Cannabis – Boey Bertold  organic and regenerative family-owned farm Totally Cider Tour UK_Edition 20225 Related  

We're sitting down with Shanleigh Thomsen (@shanferments) — fermentation scientist, industry strategist, and an insightful voice in the alcohol space.With a decade of experience across brewing, hops, and product development, Shan has worked at every level of the alcohol supply chain — from global beverage brands to regional farms. She holds a Master's in Food Science and is currently pursuing her MBA at UC Davis, where she focuses on market strategy and ingredient innovation.In this episode, we'll dig into:

We are all used to grapes, grains, and things like spices flavoring our drinks, but what about olives, tomatoes, or even anchovies? On today's episode we talk to Chris Beyer, a man who has made it his life's mission to explore the far side of whats possible in your drink.  Make sure to subscribe to sommtv.com to watch this episode and go to blindersgame.com to get our blind tasting card game.

Bone broth, sauerkraut, milk kefir – fundamentals of an ancestral diet and foods that we know do us good.So what do you do if actually they're making you ill?Histamine is a word that most of us have heard of and, thanks to the proliferation of health news, were also probably aware of histamine intolerance.In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We'll explain what histamine is and the problems it can cause. We'll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.Alison will share her own journey, eating low histamine for much of last year and, most importantly, we'll talk about how is possible to heal from histamine issues whilst continuing to eat traditionally.* * * * * * * * * * * * * * * * * * * * * * * * * *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.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *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 Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 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

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

Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.Together, they unpack the evolution of New York's dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation's reimagining of luxury, balance, and creativity behind the pass and the bar. What you'll learn from this panel discussion 3:17 – The moment that shook the hospitality industry4:49 – Why many are stepping away from fine dining5:49 – The tension between upscale indulgence and underground gems7:50 – The power and precision of honoring regional cuisines8:26 – Turning up the spice in Indian food9:15 – Why you won't find butter chicken on the Dhamaka menu10:38 – The rise of hyper-local, hyper-specific food storytelling13:40 – Storytelling as a vital ingredient on the plate14:02 – How chefs adapt concepts for new cities and diners19:30 – Why Miles Davis still echoes at Eleven Madison Park20:03 – Reinventing classics: where cocktail culture meets innovation20:21 – How kitchens are inspiring the bar—from scraps to sips22:16 – Cooking from memory: Neel's creative muse23:01 – Nose-to-tail, root-to-stem: India's culinary ethos26:39 – How NYC flavors mirror its cultural kaleidoscope27:38 – The many faces (and uses) of soy28:58 – Creativity through constraint: turning limitations into art30:34 – The grind and beauty of cooking everything from scratch32:22 – Culinary cross-pollination: when food inspires drinks33:25 – Ferments, funk, and flavor layering behind the bar36:00 – The world's most popular spirit no one's talking about37:11 – What's missing from most bars today37:36 – The unlikely inspiration found in Chinese supermarkets39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente44:20 – How these chefs seek balance in a demanding industry46:23 – Understanding Gen Z's view on hospitality work50:32 – New vs. old school restaurant criticism55:18 – Pork, plant-based pivots, and evolving food trends I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.Panel Discussion CharlestonPanel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providence, RIPanel Discussion Portland, ORPanel Discussion New York Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin

In this soulful and nourishing episode of The Conscious Collaboration Podcast, we sit down with holistic chef and culinary educator Adrienne Falcone Godsell, lovingly known as The Food Whisperer. From her deep dive into intuitive nutrition to her mission to revolutionize women's chefwear with couture flair, Adrienne shares how she weaves ancestral wisdom, personal healing, and feminine empowerment into everything she creates.We explore:

Rochelle Minagawa, Founder of MotherLove Ferments jumps in to talk about the ending of the year, and what comes next for the business.  Check out Motherlove Ferments here: https://www.motherloveferments.com/Find Rochelle here: https://www.linkedin.com/in/rochelle-minagawa-7617491a5/Thank you to Field Agent Canada for sponsoring the podcast. https://www.fieldagentcanada.com/  

 In this special end-of-year episode, Andy and Mon-Chaio reflect on the highlights and challenges of 2024, discussing their most memorable podcast episodes. As is tradition on the podcast, the Christmas episode is something different. Mon-Chaio and Andy explain their experiments with fermentation, sharing intriguing recipes and techniques involving shiokoji, hot sauce, and Christmas Kraut. Along the way, they reveal their cooking adventures and hint at exciting plans for the next year. Transcript: https://thettlpodcast.com/2024/12/24/s2e52-festive-ferments/ References Power of Repeat episode - https://thettlpodcast.com/2024/02/07/s2e6-the-power-of-repeat/ Shiokoji - https://www.seriouseats.com/shio-koji-marinade-recipe Chrismas Kraut - https://www.thesimplethings.com/blog/christmas-kraut-recipe

Jordan Michelman and Zachary Carlsen return for another rousing episode of the Coffee Sprudgecast. Myths are busted, minds are opened, and we have thoughts on special gifts for special friends. Michelman and Carlsen drink a Chemex of Klatch Coffee's Empire Blend and brew a couple of Ceado Hoop Coffee Brewers of PERC Coffee's box set of Cinnamon and Lychee co-ferments from Colombia. Michelman and Carlsen discuss their holiday wish list. Vintage mugs, hand grinders, pod machines (and the Nod Pod) all make the cut! Listen in to find out who wants what and who prefers Lychee to Cinnamon. This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Watch On RumbleWatch on FTJMediaAbove are the video versions without Ad interruptions provided you have an ad blocker on your browser.  This is an independent, unpaid, educational service, so the podcast ads help support the bills incurred to produce and distribute it. I have no control over what these clows advertise to you, unfortunately!Today, 10.15.2024 -We're reached the goal of the computer campaign! Thank you! I spent the last 4 hours mulling over videos, reading reviews, and selecting the parts I need, writing them down, and reaching out to gurus to verify my choices are sound.https://GiveSendGo.com/BaalBustersIs still the show fund, and support is always appreciated greatly!Today we're going over the 7 Laws of Stupidity, and some select passages from books with the power to liberate us from this predatory medical death cult.DR PETER GLIDDEN, ND Health Recovery Site:https://leavebigpharmabehind.com/?via=pgndhealthUse Code baalbusters for 50% OFF - LIMITED TIME Just For UsFor the 90 Essential Nutrients, Contact Brenda here: 888 618 1796 ext. 101 Mention the Show!THANK YOU For Supporting My Computer Fundraising Goal! We made it, and it looks like I can cover everything except for the Tower Case to put it all in, Ha haYOU ARE the CHANGE. You ARE the Sponsors.Computer Fundraiser here: https://GiveSendGo.com/BaalBustersEuropean Viewers You can support here: https://www.tipeeestream.com/baalbusters/GET COMMERCIAL FREE VIDEOS/PODCASTS and Exclusive Content: Become a Patron. https://Patreon.com/DisguisetheLimitsMy Clean Source Creatine-HCL Use Coupon Code FANFAVORITE for 5% Offhttps://www.semperfryllc.com/store/p126/CreatineHCL.htmlGo to https://SemperFryLLC.com to get all the AWESOME stuff I make plus use code Victory for 11% OFF just for BB viewers!Quick Links to Dr Monzo and Dr Glidden are found on my website.Want to send me something?Baal Busters Broadcast#1029101 W 16th Street STE AYuma, AZ 85364BE ADVISED: If you are compelled to mail a check for show support, it must be written out to Semper Fry, LLC.Thanks!Become a supporter of this podcast: https://www.spreaker.com/podcast/ba-al-busters-broadcast--5100262/support.

Herbal teas and fermented beverages are a great way to improve your health while enjoying a tasty drink. In this episode, we dive into a few of the more enjoyable ways to include impactful nutrients in your diet with CeAnne of Farmhouse Teas. On a quest to heal her own chronic illness, CeAnne discovered the power of herbal medicine and began creating salves, teas, and ferments for her own family. Whether you are on your own journey of healing from illness or are simply looking to level up your health, join in for this educational conversation!In this episode, we cover: How CeAnne started her family business 10 years ago and what it looks like today Impacting chronic disease through herbal remedies and ferments CeAnne's story of replacing coffee with tea in her pursuit of healing Why herbal tea lends itself well to making kombucha Is it safe for pregnant women and children to drink kombucha? What happens to the sugar content in the process of making kombucha Troubleshooting carbonation issues in fermented drinks The heart behind building a successful family business based on your passions View full show notes on the blog + watch this episode on YouTube.Thank you for supporting the sponsors that make this show possible!ABOUT CEANNECeAnne is wife to The Farmer and Mama to four adopted kiddos. She helps farm lov'n families turn common herbs into powerful medicines in order to create health and wellness for their families, without the fuss. In 2014 they left their small city lot for a two acre farm outside of town. With dreams of growing the bulk of their own food they also started hand crafting their own herbal medicines and teas. It all started with a single packet of seeds and the lovely calendula flower.RESOURCES MENTIONEDUse code FARMHOUSE20 at FarmhouseTeas.comCoffee Drinker's Guide to Loose Leaf TeaCONNECTCeAnne Kosel of Farmhouse Teas | Website | Blog | YouTube | Instagram | Facebook | PinterestLisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | PinterestDo 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.

Herbal teas and fermented beverages are a great way to improve your health while enjoying a tasty drink. In this episode, we dive into a few of the more enjoyable ways to include impactful nutrients in your diet with CeAnne of Farmhouse Teas. On a quest to heal her own chronic illness, CeAnne discovered the power of herbal medicine and began creating salves, teas, and ferments for her own family. Whether you are on your own journey of healing from illness or are simply looking to level up your health, join in for this educational conversation! In this episode, we cover: How CeAnne started her family business 10 years ago and what it looks like today Impacting chronic disease through herbal remedies and ferments CeAnne's story of replacing coffee with tea in her pursuit of healing Why herbal tea lends itself well to making kombucha Is it safe for pregnant women and children to drink kombucha? What happens to the sugar content in the process of making kombucha Troubleshooting carbonation issues in fermented drinks The heart behind building a successful family business based on your passions View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! ABOUT CEANNE CeAnne is wife to The Farmer and Mama to four adopted kiddos. She helps farm lov'n families turn common herbs into powerful medicines in order to create health and wellness for their families, without the fuss. In 2014 they left their small city lot for a two acre farm outside of town. With dreams of growing the bulk of their own food they also started hand crafting their own herbal medicines and teas. It all started with a single packet of seeds and the lovely calendula flower. RESOURCES MENTIONED Use code FARMHOUSE20 at FarmhouseTeas.com Coffee Drinker's Guide to Loose Leaf Tea CONNECT CeAnne Kosel of Farmhouse Teas | Website | Blog | YouTube | Instagram | Facebook | Pinterest 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.

Save 20% on all Nuzest Products WORLDWIDE with the code MIKKIPEDIA at www.nuzest.co.nz, www.nuzest.com.au or www.nuzest.comThis week on the podcast Mikki speaks to Steph Campbell about how her personal journey with her middle daughter Clover lead to the creation of their fermented tonics, Clover Ferments. It is a remarkable story which will be super helpful for parents who may be dealing with food intolerances and gut-related issues for their children (or themselves).Steph is the co-founder and creator of Clover Ferments https://cloverferments.co.nz/Discount code for NZ listeners to get 10% off is MIKKI10Then for any international listeners that are keen to try the tonics -they have created an ebook so people can make the tonics at home and here is the link for that - https://cloverferments.co.nz/products/clover-ferments-at-home Curranz Supplement: Use code MIKKIPEDIA to get 20% off your first order - go to www.curranz.co.nz  or www.curranz.co.uk to order yours Contact Mikki:https://mikkiwilliden.com/https://www.facebook.com/mikkiwillidennutritionhttps://www.instagram.com/mikkiwilliden/https://linktr.ee/mikkiwilliden

This week's guests are the Founders of Weiss Ferments, Erica and Brian Weiss. Weiss Ferments is a family-owned farm, brewery and sourdough bread bakery in Schoharie County, New York. We talk about their past lives working as sommeliers and bartenders at Michelin-rated restaurants, the decision to leave New York City and build their farm, and how they both found their passions in brewing and baking respectively.Weiss Ferments

Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons.The episode you're about to hear is one of these patron-exclusive shows from earlier in the year. In it you'll get a taste of the sort of things we cover - we regularly talk about what's happening in our own lives, often sharing things we wouldn't in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.If you'd like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast* * * * * * * * * * * * * * * * * * * * * * * * * *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.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 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 Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community

Our good friend Miles from WeedShouldTasteGood returns to the program for a long awaited second appearance! Miles gives us an update on all his amazing travels over the past year or so, and promotes an upcoming Build a Soil Days event at the BAS headquarters in November (which GC plans to attend). Miles shares his breeding philosophy with us, and talks about how his goals and values as a breeder have evolved over the years. He talks about his new Mesa 2.0 line and all the work he's done with that cross. He also expands on his landrace work, and speaks on the differences between the genepools that he's been fortunate enough to tap into. Miles goes on to discuss plant ferments with us- specifically highlighting some of his favorite plants to incorporate like comfrey. He wraps up the show by talking about his newer ferments, and what might be up next in his premium line Fermented Plant Extracts. GrowCast Membership Weekly Live Streams - Personal Garden Advice- 100s of HOURS of Bonus Content  - MEMBERS ONLY DISCOUNTS! Join the greatest community in cannabis! GrowCast Seed Co VAULTED PACKS ARE UP! Members get $20 off PER PACK! Code growcast15 now works with grow KITS from AC Infinity! www.acinfinity.com use promo code growcast15 for 10% off the BEST grow fans in the game, plus tents, pots, scissors, LED lights, and now REFILLABLE FILTERS! www.rootedleaf.com with CODE: GROWCAST for 20% off all Rooted Leaf Nutrients- loaded with carbon, no PH required! 

Staying in line with the summer cannabis growing season, we will be talking about using yard waste, defoliation, other plants and collected goods to make Fermented Plant Juice (FPJ) and Fermented Plant Extracts(FPE). We will be digging into other ways to get ahead during this time of extended vegetative growth and be prepared when transition starts and your plants are ready to flower. Join us live at 9pm est and drop your questions in!

Did you know a pharmacy of natural medicine & supplements for your gut health lies right in your pantry cupboard? In today's episode of Extreme Wellness, we'll get into the power of honey, vinegar, ferments, Tulsi, other versatile superfoods & how you can make it at home. Meet our guest Dr. Marc is a multifaceted professional, excelling as a medical doctor, professor, author, poet, entrepreneur, and wellness advocate. With 30+ years in integrative medicine, he emphasizes nutrition, herbal medicine, yoga, and elite athletic performance. His extensive work includes 100+ scientific papers and influential books like 'Herbs and Natural Supplements: An Evidence-Based Guide.' He founded the Extreme Wellness Institute, Beautiful Water, and co-owns ventures like Extremely Alive and Maruia Hot Springs. Dr. Marc's global presentations promote a wellness-centered culture for universal health. Thank you to our partners Outliyr Biohacker's Peak Performance Shop: get exclusive discounts on cutting-edge health, wellness, & performance gear Ultimate Health Optimization Deals: a roundup article of all the best current deals on technology, supplements, systems and more Gain mental clarity, energy, motivation, and focus with the FREE Outliyr Nootropics Mini-Course The simple, guided, and actionable Outliyr Longevity Challenge helps you unlock your longevity potential, slow biological aging, and maximize your healthspan Key takeaways A lot of the food you eat isn't for your nutrition but for the bacteria in your gut's nutrition 20ml of vinegar with a meal will balance your blood sugar Polyphenols will reduce the speed of gastric emptying Links Watch it on YouTube: https://youtu.be/sMDQrrxU8ww  Full episode show notes: mindbodypeak.com/155 Connect with Nick on social media Instagram Twitter YouTube LinkedIn Easy ways to support Subscribe Leave an Apple Podcast review Suggest a guest Do you have questions, thoughts, or feedback for us? Let me know in the show notes above and one of us will get back to you! Be an Outliyr, Nick

A Key For Old School Ferments. #soilfoodweb #biofilm #horizontalgenetransfer #soilbiology #soilcare #soilconservation #mycology #microbiology #molecular_biology #biology #itsallabouthebiology The Soil Matters with Leif Olson and Craig Trester Watch the full episode on YouTube: https://www.youtube.com/watch?v=sICj-LsnNBk Today's Guests: Leif Olson and Craig Trester Your Host: Leighton Morrison Executive Producer: Ken Somerville #flowers,#plants,#nature,#gardening,#garden,#growing,#koreannaturalfarming,#naturalfarming,#jadam,#naturalfertilizer,#naturalfarminginputs,#permaculture,#regenerative,#foodforest,#biodynamic,#bioactive,#organic,#notill,#knf,#organicgardening,#urbangardening,#containergardening,#homegardening, Full disclaimer available on our website.

Meet one half of the family team at Botanist and Barrel Botanist and Barrel is a family owned and operated cidery. Kether Smith and brother Lyndon and their respective spouses Derick McGuffey and Amie Fields make the magic happen at this eclectic cidery. They began selling cider commercially in 2017 and they all enjoy making cider. Lyndon Smith and Amie Fields There are two tasting rooms. Production happens at the Cedar Grove Location and in Asheville you can visit the Botanist and Barrel Tasting Room. In this Cider Chat Lyndon and Amie were interviewed while attending CiderCon 2024 in Portland Oregon. They provide tips on how to approach their products when visiting the tasting room. Try a flight. There are four flight options. Sour and Spice Flight Barrel aged Any thing goes Hybrids and co-ferments The ciders and co-ferments of Botanist and Barrel Tips for working with family members Visiting the tasting rooms Contact and Visit Botanist and Barrel Ashville Tasting Room Website: https://www.botanistandbarrelasheville.com/ Address: 32 Broadway Street, Ste 110, Ashville North Carolina Telephone: (828) 338-9516 Cedar Grove Tasting Room Website: https://www.botanistandbarrelasheville.com/   Address: 105 Persimmon Hill Lane, Cedar Grove, NC 27231 Mentions in this Cider Chat New York International Cider Competition 2024 French Cider Tour 2024 Episode 288 Space Time Mead and Cider Works | Pennsylvania  @degerdenner in the Netherlands Cider Summit go to CiderChat.com to find over 400 episode with from makers around the world

People who work in beer arrive from all kinds of professional backgrounds and even different career trajectories. But once they're in beer, it's less common to find examples of those who will be true chameleons, working across businesses that make, move, or sell beer, or even for companies that just handle the raw ingredients that go into making it. That's what makes this conversation particularly special. Shanleigh Thomson has been a food scientist, brewer, and sales rep for distributors and companies that provide malt and hops. She's worked as a consultant and analyst. She's also a beer fan, which means that this wide range of roles and expertise gives her a unique vantage point for how she does her job, shares well-informed points of view, and applies a variety of education that ranges from advanced degrees in food science to business and brewing. She splits her time between Canada and the U.S., which means the scope of her understanding and work offers us a good perspective, too, all of which she's combined in the last two years to run her own consultancy business, Shan.Ferments. In this episode, we'll talk about all this and how we can learn from what Shanleigh has picked up over the years. But in addition to hearing how her professional life has brought this together, there's also time in our chat to reflect on the personal impact a changing industry has left on her. Beer in Canada is facing many of the same challenges as the U.S., as prices and competition increase and a camaraderie that was easy to find 10 years ago is harder to come by. For someone who's spent a career focused on so many different aspects of the business of beer, what happens when the shine wears off? And what's at stake for us should we lose professionals with an array of ideas and expertise like Shanleigh? Let's find out.  

Sloth, the spiritual sin of thought, word and deed. How to combat sloth in our lives? Perseverance! Show up on time - practice care in speech - be intellectually curious about important matters. Avoid silly, time-wasting diversions. Welcome to life! Jesus says in today's Gospel - "Watch!" Readings: https://bible.usccb.org/bible/readings/120323.cfm Music by St. Mark Choir pursuant to One License Annual License w/Podcasting # A-726294

Donna Schwenk, founder of Cultured Food Life, shares the incredible healing power of fermented food.  Faced with her own health crisis and that of her infant daughter, she stumbled upon the idea of creating fermented vegetables and experienced an incredible vitality transformation. Feeling energetic and youthful, Donna is incredibly knowledgeable and conversational on this topic and generously shares tips for getting started. Fermented foods have historically been mainstays in every culture globally; our ancestors relied on these skills for food security and nutrition. The availability of home refrigeration and modern prepared foods have squelched this incredibly easy method to preserve food and increase the nutritional value as well as the beneficial probiotic microbes.  Check out Donna's blog, free recipes and best-selling books at www.culturedfoodlife.com. 

Good friend of the show Miles of WeedShouldTasteGood is back on the program! Today Miles discusses all of the natural farming, education, and breeding work that he has been up to since we last spoke- and he gives some amazing tips on soil growing as well! Miles breaks down how the bacteria in his ferments work, and how he applies a variety of recipes to the same fermentation process to see their different results on cannabis. Miles shares some recent shifts in perspective when it comes to growing with these ferments, and he also points out several common mistakes and misconceptions that he thinks many soil growers of the world hold. Miles wraps up the show by discussing his breeding work, and highlights some of the new pollinations and hunts where he is working with both landrace strains and poly hybrids. GrowCast Membership Weekly Live Streams - Personal Garden Advice- 100s of HOURS of Bonus Content  - MEMBERS ONLY DISCOUNTS! Join the greatest community in cannabis! GrowCast Seed Co FIRE genetics straight from Rhizo Rich! Members get $20 off PER PACK! Code growcast15 now works with grow KITS from AC Infinity! www.acinfinity.com use promo code growcast15 for 10% off the BEST grow fans in the game, plus tents, pots, scissors, LED lights, and now REFILLABLE FILTERS!

Delve deep into the realm of cider co-ferments Enjoy this special talk with a tasting of select co-ferments from New York Apple Camp 2023. Hear the discussion on techniques, flavors, and challenges. This talk was hosted by: Dan Pucci, author of "American Cider: A Modern Guide to a Historic Beverage" (2021) Matt Sanford, head cider and wine maker at Rose Hill Farm, New York Matt Sanford and Dan Pucci Co-ferments in this tasting All co-ferments where made in New York. Blackduck Cidery Aronius: A unique co-ferment consisting of 92% apples and 8% Aronia berries, which lend a tannic profile to the glass. Rose Hill Cider Pomme Cerise 2020 & 2021 blend | 20% sweet and sour cherries and 80% apples, this blend showcases the layering of flavors over time.  Mentioned - Rose Hill Cider Pearly Dewdrops' traditional fermented drink made of plums. Cuvée with carbonically macerated Shiro, Early Golden, Oblinaya and Satsuma plums, cherries and nectarines that are blended with apple cider. Dark, resinous fruit flavor buoyed by an invigorating sparkle, this is the stonefruit equivalent to a dry, rustic Lambrusco. Wild years fermentation, no filtering or fining, finished in bottle without additives. Metalhouse Cider Tazza: A co-ferment of cabernet Franc skins that resembles wine in smell and taste but lacks the body of wine. It exudes a piquette-like vibe, combining Macoun and Macintosh apple juice with the robustness of Cab Franc. Rose Hill Cider Chiffonner 9% ABV: Comprising 25% Roxybury Russet, 25% Ashmead's Kernel, and 50% Riesling. This unique blend sits in stainless for six months and another year in neutral oak. If it's not solely made of apples, Rose Hill labels it as wine.   When should a ferment be labeled cider vs. wine? Matt Sanford shares Rose Hill's approach. - The debate continues: Are co-ferments undermining cider? - Ultimately, co-ferments could serve as a gateway to the world of cider for many and with Matt making and other makers show casing what can be done, the future is bright for this category. For a comprehensive dive into co-ferments and to expand your cider palate, tune in to Cider Chat's Episode 379. Info on the speakers: Matt Sanford of Rose Hill Farm | New York Website: https://www.rosehillferments.com/ Dan Pucci - Co-author of American Cider: A Modern Guide to a Historic Beverage (2021) Mentions in this chat Fermentis: SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Freaky Ferments Hot Sauces INTRO:  Welcome to the “award winning” My Big Fat Bloody Mary podcast where you will never drink alone. We are coming to you from the studios of the Bloody Mary Concert Series and we are being fueled by the La Crosse Distilling Co.'s Field Notes Vodka, …