Podcast appearances and mentions of kirsten shockey

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

Toni is traveling solo once again but luckily, she does not have to travel far! She takes a little jaunt to San Jose and meets up with Wendy Neff, one half of the amazing duo who founded Fox Tale fermentation Project. Fox Tale is a passion project turned entrepreneurial dream of Wendy and her husband Felipe Bravo. Established in 2022, Fox Tale is a community-based café-brewery serving up unique & specialty beers and fermented foods. It is a gathering space and as Wendy explains, they have created an environment where cultures can grow – fermented cultures and the people who come to enjoy them! During the conversation between Toni and Wendy they touch on many common PATHPod themes including connection and collaboration. Wendy shares the story of how Fox Tale came to be and how many lovely partnerships have blossomed as a result of their work. If you are in the San Jose area, Fox Tale absolutely needs to go on your to-do list! They offer up a unique array of fermented menu items from Red House Kimchi and Smokey Asparagus Chopenade to Thai Chili Lemongrass Kumquats along with an inspiring list of beers and some amazing mock-tales. They were also just awarded “Best New Brewery in the Country”! If you don't reside in the Bay area you can dream about visiting them one day by following them on Instagram @foxtalefermentationproject or by perusing their website. Want to learn more about fermentation?? - take a look at Kirsten Shockey's fermentation school Wendy mentioned during the show!

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here * * * * * * * * * * * * * * * * * * * * * * * * * *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 sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What We Talk About:How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local marketsWhat Kirsten's favourite thing to ferment isThe fermentation questions Kirsten gets most oftenWhy fermentation is safeThe connection fermentation brings us to our land and produceAll about the b-corp, women-led fermentation school Kirsten co-foundedWomen as the knowledge-bearers of fermentationBringing fermented foods into every mealNatto and why it's challenging but wonderfulHer 30 Day Fermentation Challenge course* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources: 10% discount on Kirsten's Course 'Your 30-Day Fermentation Challenge' - discount already applied at this linkThis 10% discount also applies to all the other courses at The Fermentation School!

Today's episode is lesson one in Kirsten Shockey's fermentation module from our course The Art of Frugal Nutrition.  This is just the beginning, there's a whole lot more in the course!  To learn more and to register (it's sliding scale), just head to HerbRally.com/FrugalNutrition.  Learn more about Kirsten and her offerings at FermentationSchool.com.  Thank you for listening! HerbRally Check out our new membership area: HerbRally Schoolhouse We come out with new and exclusive content every week!   

This week's episode is all about honeybees! Did you know that there are 4,000 different bee species native to North America? Honey bees, however, are not native to North America, but were brought here from Europe in the 17th century, and have since become are integral part of our ecosystem. They are efficient pollinators who, along with native bees, allow our food crops and the planet's flora to flourish. Factors in our environment such as climate change, habitat loss, and widespread usage of chemicals in modern-day agriculture are threatening to the bee population, and in turn, to our food supply. Bees have always been a part of Tierney Monahan's life, and her fascination with them has been well-documented in her new book, Beyond Honey. She weaves together beautiful stories about the economic, entrepreneurial, and environmental impacts of bees on our society. Today we will be speaking to her about her fascination with bees and how she has documented them as a writer for the Georgetown Magazine, and as author of her book as an MBA candidate at Georgetown University. Tierney also shares with us her mission of educating individuals on the impact of honey bees on society. Join us on this week's episode as we learn more about the importance of pollinators in ensuring our planet's biodiversity, how to support local beekeepers and the global impact of Colony Collapse Disorder due to habitat loss and climate change. We will be speaking to her about her personal experiences in beekeeping, how it has enhanced her life and the lives of others, and how we can take steps as individuals to ensure the survival of these essential creatures. Listen to the episode on https://podcasts.apple.com/us/podcast/the-good-dirt/id1492217846 (Apple Podcasts), https://open.spotify.com/show/2lpelAmHPGbMVdOOpxhxTo (Spotify), https://www.podchaser.com/podcasts/the-good-dirt-981565 (Podchaser), https://the-good-dirt.simplecast.com/ (Simplecast), https://podtail.com/en/podcast/the-good-dirt/ (Podtail), or on your favorite podcast platform. Topics Covered: How has human activity and interventions affected bee populations? Why are bees important and what is the profound impact that bees have on our everyday lives? Washington DC's healthy and robust bee population. The difference between honey bees and native bees Learn more about Colony Collapse Disorder Resources Mentioned: https://www.tierneymonahan.com/ (Tierney Monahan) http://www.dcbeekeepers.org/dcba-meetings (DC Beekeepers) https://www.amazon.com/Beyond-Honey-Tierney-Monahan/dp/163730451X (Beyond Honey) https://www.communityfoodrescue.org/ (Community Food Rescue) https://suzannesimard.com/finding-the-mother-tree-book/ (Finding the Mother Tree) http://www.richardpowers.net/the-overstory/ (The Overstory) https://www.instagram.com/kirstenkshockey/?hl=en (Kirsten Shockey @kirstenkshockey) https://www.instagram.com/christijay/?hl=en (Christy Johnson @christijay ) https://www.instagram.com/evakosmasflores/?hl=en (Eva Kosmas Flores @evakosmasflores) Original music composed, performed, and produced byhttps://www.instagram.com/jkingsley1026/?hl=en ( John Kingsley @jkingsley1026. ) Guest Info Connect with Tierney on Twitter @TierneyMonahan Follow Us: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) https://www.instagram.com/thegooddirtph/ (Instagram)

Trish talks to author Kirsten Shockey, who has written several books including "Homebrewed Vinegar," and "Big Book of Cider Making." She talks about brewing vinegar and how easy it is to do it in your own home. She says it all started with the old apple trees on her property and how she wanted to preserve them. She breaks down the many different ways you can make vinegar, how her kids tell her she has a condiment problem, and when Vogue reached out to her for an article.

Learn to make wine vinegar, one of the easiest types, at home from fermentation expert Kirsten Shockey, interviewed by Southern Oregon food writer Sarah Lemon.

1:30 - Mary and Emma catch up and talk fermentation around the farm!  8:20 - Introducing Kirsten Shockey of Ferment Works   Let's get into the episode: 10:30 - Kirsten introduces herself  16:50 - What is fermentation?  19:40 - Bioavailability 22:40 - Fermentation vs Pickling  28:05 - The Wonderful World of Vinegar  34:50 - Fermentation School 38:35 - Fermenting dairy  39:50 - Fermenting safety & policy...it's safe y'all!  42:00 - Fermentation vs canning...fermentation for the win!  45:35 - Tips & tricks  47:55 - Kirsten's favorite ferment  49:20 - Gateway ferment for getting started!   51:50 - What does the Good Dirt mean to you?  52:55 - Don't be afraid and you've got this Kirsten's Books: The Big Book of Cidermaking; (award winning) Miso, Tempeh, Natto & Other Tasty Ferments Fiery Ferments Homebrewed Vinegar  Fermented Vegetables Things Mentioned: Upcoming Kefir Workshop Ferment Works Plaine Products 20% OFF with CODE: ladyfarmer fermentationschool.com THANKS TO OUR SPONSOR PLAINE PRODUCTS: USE CODE "LADYFARMER" FOR 20% OFF YOUR PURCHASE

1:30 - Mary and Emma catch up and talk fermentation around the farm! 8:20 - Introducing Kirsten Shockey of Ferment Works  Let’s get into the episode:10:30 - Kirsten introduces herself 16:50 - What is fermentation? 19:40 - Bioavailability22:40 - Fermentation vs Pickling 28:05 - The Wonderful World of Vinegar 34:50 - Fermentation School38:35 - Fermenting dairy 39:50 - Fermenting safety & policy...it’s safe y’all! 42:00 - Fermentation vs canning...fermentation for the win! 45:35 - Tips & tricks 47:55 - Kirsten’s favorite ferment 49:20 - Gateway ferment for getting started!  51:50 - What does the Good Dirt mean to you? 52:55 - Don’t be afraid and you've got thisKirsten's Books:The Big Book of Cidermaking; (award winning) Miso, Tempeh, Natto & Other Tasty FermentsFiery FermentsHomebrewed Vinegar Fermented VegetablesThings Mentioned:Upcoming Kefir WorkshopFerment WorksPlaine Products  20% OFF with CODE: ladyfarmerfermentationschool.comTHANKS TO OUR SPONSOR PLAINE PRODUCTS: USE CODE "LADYFARMER" FOR 20% OFF YOUR PURCHASE

Hello fellow foodies! One of my favorite ways to start off a meal at any Asian restaurant is with a lovely bowl of steaming hot miso soup. It wasn’t until recently that I learned that miso is actually a fermented product made from beans – often from soy! I never thought about the possibility of making miso from scratch at home until I came across Kirsten Shockey’s book on just that topic. If you’ve ever been curious about the microbial transformation of beans into products like soy sauce, tamari sauce, natto, miso or tempeh, then this is the episode for you! I speak with fermenting guru., Kirsten Shockey, who was authored several books unveiling the mystery and beauty of fermented foods.

In this episode of "Mother Earth News and Friends," we recorded a Mother Earth News Fair stage presentation by Meredith Leigh and Kirsten Shockey, where they talk about koji, a mold used for making fermented foods.   Here are a few resources that may interest you: Check out the MOTHER EARTH NEWS Bookstore for more resources to help you achieve your health and farming goals!   To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see some of our podcast guest live!    The "Mother Earth News and Friends" podcast is a production of MOTHER EARTH NEWS NETWORK.

Kirsten Shockey gives us a look into the wonderful world of fermented foods. Christine Du Bois explains the long and dramatic history of soy. The world's only sourdough librarian, Karl de Smedt, describes his collection. Maria Konnikova shares how confidence man Gregor MacGregor fooled hundreds into setting sail for a fake country. Stephen Kershaw, of Oxford University, compares the story of Atlantis to what happens when a moral society becomes corrupt.

Our guests are Kirsten and Christopher Shockey. They are the co-founders of Ferment Works where they educate people about fermented foods. They are also the co-author of multiple books about fermentation, including “Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans", which came out in June 2019. Fermented foods are gaining global attention lately for their amazing flavors and health benefits, but Kirsten and Christopher already have 20 years of experience in the field. In this episode, we will discuss how they got into fermentation, why fermented foods are so good for you, what fermented foods you can make in your own kitchen and much, much more!Japan Eats is powered by Simplecast.

On today's episode of THE FOOD SEEN (#400 btw!) it's been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there's even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it's way more than “sticky beans and fuzzy rice”! Image Courtesy of Ferment Works The FOOD SEEN is powered by Simplecast.

What do kimchi, sauerkraut, yogurt, and miso all have in common? Not only are they delicious, but these foods are also all fermented. Kirsten Shockey, the co-author of several books on fermentation, joins us today to share some of her knowledge on fermented food. Shortly after her family began growing their own food twenty years ago, they turned to fermentation as a means to preserve what they were not able to immediately consume. This soon expanded to fermenting foods for its many health benefits. Kirsten and her husband currently teach classes and workshops on fermentation.   In this episode, Shockey shares a few of the many health benefits of fermented foods and assures us that fermenting foods is easier than we might expect. After listening to this episode, you might feel inspired enough to try fermenting your own vegetables! Learn all about the fermentation process from Shockey, and hear what benefits that fermented foods can provide for your body.     For more information, visit http://ferment.works.

In this week's episode, host Theresa Loe interviews Kirsten Shockey about her new book: Fiery Ferments. But don't let the name fool you!  Not all the recipes are super hot! This book teaches you how to make fermented foods that just have a little kick OR that will knock your socks off. YOU can get to choose and control the amount of heat as you make the recipes. It's a fascinating discussion about flavor and how to take your ferments to a whole new level. It doesn't matter if you are a complete beginner or an advanced fermenter - there is lots to discover on this one! You learn: How fermented condiments can really expand your pantry, Why fermentation is such a safe thing to do, What you can use that adds spice WITHOUT the heat, Which pepper really opens you up to other flavors, Why fermented foods are more nutritious than raw, How to ferment using standard kitchen equipment (nothing to buy), Which salts are the best to use, What is pepper mash and how can we make it and use it, Why pepper mash is an excellent way to use up the extra peppers in your garden, And so much more!  As always, you can get more links and resources at: www.LivingHomegrown.com/109 including a PDF download of the complete fermented pepper mash recipe and the full transcript of the episode. And if you want more behind-the-scenes, bonus content or even extra bloopers - check out www.LivingHomegrown.com/sponsor to learn more about becoming a listener-sponsor of the podcast. It's a great way to get a deeper connection with the content.

Kirsten Shockey visits Perfectly Healthy And Toned Radio to discuss her book,"Fermented Vegetables". Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.  They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.  Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars.  At the end of the day they go to bed exhausted and knowing life is good. Visit tp://ferment.works to learn more

Good health starts in your gut, right? I’m sure you’ve heard me say this many time. But you’ve probably wondered (as have many listeners) about how to make fermented foods that are loaded with the good bacteria (aka probiotics) for your gut! You could take a probiotic supplement to help get the job done, however fermented foods… The post How to Make Fermented Foods at Home with Kirsten Shockey: GFS Podcast 063 appeared first on Jennifer Fugo, CNS.

Kirsten Shockey, author of Fermenting Vegetables, talks about fermenting vegetables at home. Produced and hosted by Jennifer Bell, khsu.org