Podcasts about ferments

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

2025 belongs to post‑biotic ferments, copper peptides, and adaptogenic botanicals. In this episode, we break down why each ingredient matters, how they work and where you'll actually find them (think barrier‑repair toners, post‑treatment serums, overnight masks). You'll leave knowing:Post‑biotic ferments – rebuild the microbiome, calm inflammation, and lock in hydration.Copper peptides – trigger collagen and elastin minus the redness acids can cause; perfect after dermaplaning or microneedling.Adaptogenic botanicals – mushrooms, ashwagandha, and friends that help stressed skin bounce back and glow.We also share pro‑tips on layering (spoiler: skip vitamin C with copper) and simple talking points for educating clients who saw the latest “miracle” on TikTok. If you enjoy what you hear, don't forget to subscribe to Beauty Babble and rate our podcast. Your feedback helps us grow and continue delivering valuable insights to elevate your beauty industry journey. Stay tuned for more exciting episodes, and thank you for being a part of our Beauty Babble community!Have an idea for an episode topic? Submit your ideas or questions: https://forms.gle/fZ5ocyGdTxoPVJBz5Follow Us:https://www.instagram.com/beautycultcanada/https://www.facebook.com/BeautyCultCanadahttps://www.linkedin.com/company/beauty-cult-canadahttps://www.youtube.com/channel/UCN-221KVEUvgYwqkDhTBZTA

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.

WBZ's Jordan Rich talks with Dylan L'Abbe-Lindquist, brewer and owner of Pigeon Cove Ferments, about their recent USDA organic certification. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Dylan L'Abbe-Lindquist, brewer and owner of Pigeon Cove Ferments, about what kombucha is.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

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! 

On the last day of a two-week road trip from my home in the San Francisco Bay Area to Portland and back, I was fortunate to arrive in Fort Bragg when the Wednesday Farmers' Market was on. I came across... The post Profile: Mendo Ferments, Willits, California appeared first on 'Booch News.

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!

Ils pourraient remplacer nos sodas et nous aider à manger moins de viande. Les produits fermentés, c'est-à-dire transformés par l'action d'une levure ou d'une bactérie sont d'ores et déjà présents dans notre alimentation à travers le pain, les yaourts, la bière et le vin, notamment... mais leur gamme pourrait considérablement s'élargir dans les prochaines années. Avec de nombreux gains à la clé : une vie en meilleure santé, une assiette plus équilibrée et au bilan carbone considérablement revu à la baisse. Vous reprendrez bien un verre de Kombucha avec votre assiette de kimchi ? Quelle que soit l'heure à laquelle vous nous écouterez, on peut vous garantir une chose : Loïc Chauveau, l'expert Nature de la rédaction de Sciences et Avenir, va vous mettre l'eau à la bouche.

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

Today I talked about phytonutrients and foods that cause inflammation! Fermented foods plays a huge role in immunity! For my book and socials : https://linktr.ee/Wildandartfullyme?fbclid=PAAaaKZNaERTXAIUZB-AMWKn-6NcDNZtr9ZQwUQzSYZQuS0eJkvqvzQ-4Q3xA_aem_AfmNbulpLwbcmOsn_50Ay-ttfSK8NWY4M_Bgh90UFrCZzmT0XGamC2SeE7C1UUhxVME

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.  

After failing at the Wisconsin Elections Commission, a Democratic activist says it's off to court.

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

Probiotics play a key role in our gut health. Come learn why you need probiotics and how wild fermentation is a natural part of life. Through this ancient tradition I can show you how our ancestors preserved food and in turn sustained their health. Ferments are in almost every culture historically! So come join me in bringing back bacteria! My links are here. https://linktr.ee/Wildandartfullyme

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

Growing With Fishes Podcast. A podcast dedicated to growing aquaponics & cannabis and spreading information to the masses about sustainable plant production! Luna Whitcomb @lunallday https://www.patreon.com/user?u=82055145 Growing With Fishes Podcast Discord https://discord.gg/nqBf3bj Aquaponic Cannabis Master Class www.APMJClass.com or www.AP420.com Coupon Code: AP23 Marty's Channel APMeds https://www.youtube.com/user/mwaddell6901 IG: APMeds Steve Channel Potent Ponics https://www.youtube.com/channel/UCRkqYlFzKpbCXreVKPYFlGg Facebook group Aquaponic Cannabis Growers https://www.facebook.com/groups/1510902559180077/ Potentponics.com Aquaponic Cannabis Nutrients https://www.APMJNutes.com True Aquaponic Nutrients https://trueaquaponics.com/?ref=zQK0Q Bokashi Earthworks https://www.bokashiearthworks.com/?wpam_id=3

The summer best-of series continues with this classic from July last year covering an HA favorite topic: Roadtrips. Lau shares mid-west summer must-hit destinations, travel nightmare stories, and so much more. Plus HA launches (of the past) and shoutouts to some other fave summer brands. So grab your go-to roadtrip snack, check to make sure you locked the door for the 3rd time, and let's hit the road. ...Madeline Island: https://www.madelineisland.com/Horror Nightmare Lampreys: https://kidadl.com/facts/lamprey-bite-here-s-what-to-do-if-you-get-bitten-by-oneNelson Cheese Shop: https://www.nelsoncheese.net/Eat My Fish: https://www.eatmyfish.com/menu-and-pricing/Sparta Elroy Bike Trail: https://dnr.wisconsin.gov/topic/parks/elroyspartaDriftless Region of WI: https://driftlesswisconsin.com/explore/geography-and-rivers/Pizza Farm - The Stone Barn: https://www.thenelsonstonebarn.com/Door County: https://www.doorcounty.com/Sister Golden: https://sistergolden.com/Whitefish Dunes: https://dnr.wisconsin.gov/topic/parks/whitefishPictured Rocks: https://www.nps.gov/piro/index.htmMadison, WI: https://www.visitmadison.com/Confetti Choker: https://www.helloadorn.com/products/confetti-chokerIn Bloom: https://www.helloadorn.com/products/in-bloom-necklaceNellie Ring: https://www.helloadorn.com/products/nellie-ringValley Trio: https://www.helloadorn.com/products/triple-ring-stackConfetti Choker: https://www.helloadorn.com/products/confetti-chokerSquiggle Ring: https://www.helloadorn.com/products/squiggle-ringTeeny Tiny Band: https://www.helloadorn.com/products/teeny-tiny-bandsPatchwork Bracelet: https://www.helloadorn.com/products/patchwork-braceletEndless Bracelets: https://www.helloadorn.com/products/endless-hoopsGirlfriend Collective: https://girlfriend.com/Food and Ferments: https://www.foodandferments.com/Members Mark Vitamin D: https://www.samsclub.com/p/mm-vitamin-d3-5000iu-400ct/prod17690276Rowan: https://forrowan.com/Fair Harbor: https://www.fairharborclothing.com/Suaves: https://www.suavshoes.com/Smiley Necklace + Earrings: https://www.helloadorn.com/products/smiley-drops

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, …

A healthy food system encourages the production and consumption of foods that support a balanced gut microbiome. It reduces food waste and gives preference to natural preservation methods. It uplifts food, not only for its nutritional value but also as cultural heritage and an expression of diversity. It is also mindful of the energy spent in order to process food. All these characteristics of a healthy food system sound very much like the definition of fermented foods. It may seem like a simple solution, but diagnosing and improving the complexity of the food system, which is both global and fragmented,  is a huge challenge. There are not that many people in the world who can say they have extensive hands-on experience working in different areas of that vast system. David Zilber is definitely one of them. From a butcher shop in Toronto to the Fermentation Lab of the acclaimed restaurant Noma, Copenhagen, and to the labs of Chr. Hansen, a giant bioscience company in Hørsholm, Denmark, David Zilber has garnered multiple and fascinating perspectives on food and the system around it. Ferment Radio had the pleasure to talk with David in his own lab, where we reflected more about this incredible journey and his ever-evolving views on the food system that we are all part of.

In this episode of "A Fresh Perspective" Food News Podcast, we learn how Corbion's nature-derived antioxidant portfolio is well-suited for label-conscious consumers and manufacturers. Join host Jenni Kulzer, Director of Global Digital Experience, as she speaks with Amber Beckett, Senior Business Development Manager and Savory & Global Product Manager, with Corbion. They will discuss the millennial generation and their impact on buying power and the importance of sustainability and clean labels when buying.

Taylor Payne looks back over an eventful week for Newcastle United with The Athletic's George Caulkin, Jacob Whitehead, and Chris Waugh.Joelinton was selected in the starting line-up for Fulham despite his drink-driving charge and, after Bruno was forced off with a badly twisted ankle, there are concerns around depth in midfield.But, despite a tough afternoon the Magpies survived a bizarre Fulham penalty incident before Wilson and Isak combined for the winner. Palace next, on Saturday teatime, and then just three days later it's the away leg of our Carabao Cup semi-final! Hosted on Acast. See acast.com/privacy for more information.

Taylor Payne looks back over an eventful week for Newcastle United with The Athletic's George Caulkin, Jacob Whitehead, and Chris Waugh. Joelinton was selected in the starting line-up for Fulham despite his drink-driving charge and, after Bruno was forced off with a badly twisted ankle, there are concerns around depth in midfield. But, despite a tough afternoon the Magpies survived a bizarre Fulham penalty incident before Wilson and Isak combined for the winner. Palace next, on Saturday teatime, and then just three days later it's the away leg of our Carabao Cup semi-final! Learn more about your ad choices. Visit megaphone.fm/adchoices

Bubbies' Hannah Lewis talks all things fermentation.

This week Dr. Amy Sapola chats with Chef Ismail Samad. Ismail Samad is a native of East Cleveland, OH, a Chef, social entrepreneur, and a closed loop food systems expert. While studying environmental biology in college, and working in some of the top restaurants in Cleveland, Ismail developed a passion for the culinary arts. He opened his first cafe, Crust and Crumbs at the age of 23. After relocating to Vermont, He became deeply involved in the farm-to table movement which gave him insight into the impact of food waste, and created in him a resolve to find creative solutions to solve the problem. To this end, he founded a new restaurant concept, The Gleanery. The restaurant eliminates waste and showcases culinary artistry with high end fare, all while providing economic opportunities for local farm partners. Ismail served as Culinary Director and was pivotal in the planning, launch and early expansion of Daily Table, a nonprofit grocery stores in Roxbury and Dorchester, Massachusetts. Daily Table focuses on addressing the conflicting issues of food insecurity, nutritional health, and wasted/surplus food to provide healthy affordable meals to those in need. Ismail is also the former Director of Contract Manufacturing and Culinary Operating for Commonwealth Kitchen, a nonprofit business incubator located in Boston, MA specializing in building a new food economy grounded in racial, social, and economic justice. He is co-owner of Nubian Markets in Boston, MA, a thoughtfully curated market cafe and gathering place celebrating the African Diaspora through food. He is founder of the economic justice nonprofit organization Loiter, based in East Cleveland which owns land and Wake Robin Fermented Foods along with other social enterprises that provide equitable opportunities for the habitually excluded and build healthy sustainable food economies.

Eric Arias joins us for a good ass conversation on The Symbiosis Now Podcast! Eric is a farmer, harvester, and seller of some of the best fruit and CBD in California's Central Valley. Tyler & Eric discuss the importance of farming, the questionable methods that are currently in place, and how vital it is to continue to establish connections where ever we end up in life. Eric brought some ferments by The Fox Tale Fermentation Project, wherein the cara cara oranges he helps harvest and sell made their way into these bottles. As Eric & Tyler sip on these beers, they bro-ponder the next level of their goals and successes. Find Eric Arias on Instagram @farmfresh91 and catch him at a famer's market near you! Be sure to check out The Fox Tale Fermentation Project at www.foxtalefermentationproject.com . Find the many episodes of The Symbiosis Now Podcast on all the platty's and be sure to find the show on Instagram @symbiosisnow.podcast for highlights, pictures, and videos from the show! Find the host of this show Tyler Colombero @brodudemann . Hit up Alfredo Vargas from Academy West Insurance at (559)638-3800 ! Special thanks to @remingt0nblake for creating the podcast logo! Check him out on Instagram. --- Send in a voice message: https://anchor.fm/symbiosisnow/message Support this podcast: https://anchor.fm/symbiosisnow/support

Everybody poops and most of us don’t talk about it. And while it may not be pleasing to talk about our bowel movements, our poop offers us valuable clues to our health. On today’s episode, Jonathan Miller returns to the show to talk about his love of ferments and beans, one of the ways in which we can improve our BM’s. If you’re producing soft, well formed logs that aren’t hard to push out and are very regular, then your bowels are probably in good shape. If not, consider listening to this episode to learn about how ferments and beans can add to your health. It’s a beyond the poop kind of moment. Jonathan Miller is a personal chef cooking for clients in the central coast area. He has been cooking healthful, vegetable-forward, seasonal food for over 15 years, and less healthful but still tasty food even longer than that!

Summer time means road trips. It's the law. So on this episode, Lau and Rich talk undiscovered gems of the midwest, must-pack Hello Adorn summer travel essentials, some other summer brands they are loving, and a couple road trip nightmare tales. Plus, they talk about new product drops and HA news you can use. So roll down the windows, kick your sandals off, and get into it.......Madeline Island: https://www.madelineisland.com/Horror Nightmare Lampreys: https://kidadl.com/facts/lamprey-bite-here-s-what-to-do-if-you-get-bitten-by-oneNelson Cheese Shop: https://www.nelsoncheese.net/Eat My Fish: https://www.eatmyfish.com/menu-and-pricing/Sparta Elroy Bike Trail: https://dnr.wisconsin.gov/topic/parks/elroyspartaDriftless Region of WI: https://driftlesswisconsin.com/explore/geography-and-rivers/Pizza Farm - The Stone Barn: https://www.thenelsonstonebarn.com/Door County: https://www.doorcounty.com/Sister Golden: https://sistergolden.com/Whitefish Dunes: https://dnr.wisconsin.gov/topic/parks/whitefishPictured Rocks: https://www.nps.gov/piro/index.htmMadison, WI: https://www.visitmadison.com/Confetti Choker: https://www.helloadorn.com/products/confetti-chokerIn Bloom: https://www.helloadorn.com/products/in-bloom-necklaceNellie Ring: https://www.helloadorn.com/products/nellie-ringValley Trio: https://www.helloadorn.com/products/triple-ring-stackConfetti Choker: https://www.helloadorn.com/products/confetti-chokerSquiggle Ring: https://www.helloadorn.com/products/squiggle-ringTeeny Tiny Band: https://www.helloadorn.com/products/teeny-tiny-bandsPatchwork Bracelet: https://www.helloadorn.com/products/patchwork-braceletEndless Bracelets: https://www.helloadorn.com/products/endless-hoopsGirlfriend Collective: https://girlfriend.com/Food and Ferments: https://www.foodandferments.com/Members Mark Vitamin D: https://www.samsclub.com/p/mm-vitamin-d3-5000iu-400ct/prod17690276Rowan: https://forrowan.com/Fair Harbor: https://www.fairharborclothing.com/Suaves: https://www.suavshoes.com/Smiley Necklace + Earrings: https://www.helloadorn.com/products/smiley-drops

On this episode of the Spoon Mob Podcast, Ray chats with Ruffled Feather Ferments owner/founder Jack Moore about growing up in the country with a family garden, working as a car mechanic, getting his start in the food industry with delivering pizzas, enrolling in culinary school on a whim, working at Sage American Bistro, moving up to Cleveland to work at The Greenhouse Tavern, why he went to cook at The Black Pig, his experience cooking in the San Pellegrino Young Chefs competition, how the opportunity to run the kitchen at Watershed Distillery's Kitchen & Bar restaurant came about, the biggest challenge with setting up a brand new restaurant concept, the one thing he'd change if opening Watershed Kitchen & Bar today, local awards & press, why he took the bacon steak off the menu, his decision to leave Watershed after 5 years at the helm, launching Black Cap Hot Sauce, the realizations he came to during the pandemic lockdown, the process behind the creation of a hot sauce batch, what the current marketplace for hot sauce looks like, the current state of restaurants in Columbus, what's next, answers the question left behind from Josh Martinez of Pretentious Barrel House, and more before taking on the "burning grill" questions! For more on Jack Moore, visit spoonmob.com/jackmoore and follow him on Instagram @j_moore87 & @blackcaphotsauce. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.

As extreme weather events become increasingly common, how will apples fare? Will the taste of cider evolve? We return to the labs at Cornell University to get a crash course from our  favorite pomologist in apple genetics, biodiversity, and climate change. Find out how studying (and growing) historic apple varieties can change the future of the cider industry and tune in for a conversation about the importance of preserving cherished aspects of apple culture. Plus, we'll look at co-ferments, food pairings, and how drinkers are connecting with the land around them.Hard Core is powered by Simplecast.

The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN's return, we're revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate. Further listening:Follow Heritage Radio Network on Tour and don't miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from: -Episode 350: Amy Mills at Charleston Wine + Food 2020-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020-Reem Assil at Charleston Wine + Food 2020-Episode 337: Eric Asimov at Charleston Wine + Food 2020Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.