Podcasts about Kombu

Kombu is known for its impressive nutritional value, with over 20 times the minerals of milk, approximately 7 times the calcium, and more than 35 times the iron. - 昆布は栄養素が高く、ミネラルは牛乳の約20倍以上、カルシウムは約7倍以上、さらに鉄分は約35倍以上と言われているそうです。

Kombuča je osvežujoč napitek, ki ga poznamo že nekaj tisoč let, nastane pa s fermentacijo sladkanega črnega ali zelenega čaja. V Svetovalnem servisu tokrat o tem, kako lahko kombučo pripravimo tudi doma, katere sestavine naj izberemo, na kaj naj bomo še posebej pozorni pri procesu fermentacije. Naša gostja bo Maruša Ramšak, doktorica znanosti s področja sintezne biologije, ki vodi zeleni lab v Centru rog.

In dieser Episode beschäftigen wir uns mit Algen aus dem Meer. Sind sie das neue Superfood? Können sie unseren Speiseplan bereichern? Gemeinsam mit seinen Gästen geht Boris Rogosch diesen Fragen auf den Grund und entdeckt, warum Algen so faszinierend sind, was sie einzigartig macht und warum man sie unbedingt probieren sollte. Doch was lässt sich konkret daraus zubereiten – und vor allem wie? Mit dabei sind Meeresbiologen,Köche und Produzenten die ihr Wissen und ihre Erfahrungen teilen. Die Meeresbiologin Dr.Inez Linke von OceanBasis und der Algenforscher Rafael Meichßner erklären den Anbau, die ökologischen Aspekte von Algen und deren Wirkstoffe. Algenkoch Botho Stein, der das Kochen mit Algen in der Bretagne gelernt hat, verrät seine kulinarischen Geheimnisse und Ansichten zu Algen. Sternekoch Maurizio Oster vom Restaurant Zeik hat eigens für diese Episode einen besonderen Algengang kreiert. Und auch Sternekoch Volker Fuhrwerk, der mittlerweile das Betriebsrestaurant der Provinzial leitet, zeigt auf, wie sich Algen in die Alltagsküche integrieren lassen. Ergänzt wird die Runde durch Sung-Hee Kim vom Food Start-up Arang, die ein traditionelles koreanisches Suppenprodukt mit Algen auf dem deutschen Markt etablieren möchte. Es dreht sich also alles um Algen, um deren kulinarische Vielfalt und den Einsatz in der Küche, ihre wertvollen Inhaltsstoffe, den einzigartigen Geschmack und die vielfältigen Zubereitungsmöglichkeiten. Wir sprechen über nachhaltigen Anbau, ökologische Auswirkungen und mögliche Risiken beim Konsum. Doch was macht Algen so besonders? Warum gelten sie als Nahrung der Zukunft? Und wie lassen sie sich kreativ in unsere Küche integrieren? Die Episode ist in Zusammenarbeit mit dem Interreg-Projekt AlgaeFood entstanden. Die deutsch-dänischen Partner haben sich zum Ziel gesetzt, Algen in der regionalen Esskultur als Teil einer gesunden und nachhaltigen Ernährung zu etablieren und als Lebensmittel bekannter und beliebter machen. Mehr Info zum Thema Algen gibt es alle 4 Wochen im Algen-Talk Podcast. Links zu dieser Episode: Algen-Talk Podcast: https://algen-talk-podcast.podigee.io oceanBASIS: https://www.oceanbasis.de Algae Food: https://algaefood.eu Botho Steins Jus & Jar:https://www.jus-jar.com Maurizio Oster - Restaunrant Zeik: https://zeik.de/restaurant/ Arang - Koreanische Küche: https://www.arang.de/ Werbung - Diese Episode wird unterstützt und präsentiert von: CUCINARIA - der Küchentempel: Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg-Eppendorf: https://www.cucinaria.de Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

Laikā kad Latvijā izjūtama spēcīga lauku iztukšošanās tendence un attālāku reģionu depopulācija, ir arī tādi cilvēki, kas iet pret straumi un izdara apzinātu izvēli par atgriešanos vai dzīves sākšanu lauku vidē un lauku viensētā. Tādi ir arī jaunā Latvijas Radio podkāsta “Es izvēlos dzīvi laukos” piecu sēriju galvenie varoņi – jauni cilvēki, kas izbraukājuši tuvākas un tālākas zemes, šobrīd savu dzīvi un darbu veido laukos. Iemesli dažādi – brīvības alkas, senču mantojuma sentiments, pašaudzēta pārtika un biznesa iespēju potenciāls. Tomēr ar motivāciju vien nepietiek, dzīve laukos atklāj arī dažādus izaicinājumus. Tumšie rudeņi, savu biznesa ideju dzīvotspējas pārbaude, fermentēšana un zālīšu ievākšana ir tas, ar ko saskārās Zane un Jānis Miglinieki, kas nu jau vairākus gadus Jēkabpils pusē Daugavas krastā dzīvo un brūvē kombuču. Zane un Jānis Miglinieki dzimuši auguši Rīgā nu jau ceturto gadu savu mājvietu nu jau kopā ar gandrīz divgadījo dēliņu Augustu atraduši Jēkabpils pievārtē plašā lauku saimniecībā. „Tagad jau ir pierasts, bet sākumā tas likās tā vov, cik daudz ir tie saimnieciskie darbi laukos. Un tad tu it kā gribi darīt vai sev vai mūsu gadījumā uzņēmumam kaut ko, bet cik daudz laika paņem parastie saimnieciskie darbi, kaut vai iekurināt māju, kur ir trīs krāsnis, un uzturēt to siltumu ziemā,” saka Zane. Pēc studijām pusgadu abi pavadījuši brīvprātīgajā darbā ekoloģiskajās saimniecībās Kanādā, bet kovidlaikā aizvien vairāk braukuši uz laukiem šeit, līdz izlēma te arī palikt. „Mēs nesen bijām atgriezušies no Kanādas un sapratām, ka tas ir tas, kā mēs savu dzīvi gribam vest ārpus pilsētas steigas un tā skrējiena, bet nu veidot to skrējienu šeit,” saka Jānis. Savu lauku sapni šobrīd abi jaunieši realizē attīstot savu mājražošanu jeb kā paši saka mājdarītavu ar nosaukumu SIA „botanical shaman”, kur brūvē kombuču. „Principā klasiskā izpildījumā tā ir melnā, zaļā tēja, tad fermentēta ar tējas sēnes kultūru un šajā fermentācijas procesā rodas šis viegli gāzētais dzēriens, kas ir bezalkoholisks.” Biežā braukšana uz galvaspilsētu, kur ir galvenais produkcijas noieta tirgus, jauniešiem ir arī pašiem uzlādes iespēja, jo tumšajos rudens vakaros dzīve te Daugavas krastos brīžiem šķiet patumša. "Un lai gan vienmēr esmu tiekusies pēc miera, tad rudeņos laukos man šķiet ir par mierīgu, un es braucu uz pilsētu uzlādēties to dinamiku, tās gaismiņas,” saka Zane. Sākotnēji Zanei un Jānim bijušas arī citas biznesa idejas laukos, tomēr kombuča no vietējiem produktiem viņiem pašiem vislabāk saistījās ar ilgtspējīgo dzīvesveidu. "Tā jau saka, ka nekad pirmā ideja tev nebūs dzīvotspējīga, un kā aicinājums citiem uzņēmīgiem cilvēkiem, kas grib kaut ko izmēģināt, nepadoties pie pirmajām neveiksmēm.”

Les algues alimentaires : nouvelles stars de la gastronomie ? Nori, kombu, wakamé,... les algues ont pris place sur les étals des supermarchés, propulsées par la tendance de la gastronomie asiatique. On parle des algues avec Amandine Vandormael, entrepreneuse food. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

Michael Churchill and his wife Natalia Amijo are industrial designers living in the San Francisco Bay Area. They have employed their design chops to create KOMBU — a sleek, if pricey, appliance for home brewing kombucha. Their “Fermenstation” features a... The post KOMBU: Home Brewing Appliance appeared first on 'Booch News.

download hinge and find your zoya or alix!! https://hin.ge/ExesAndOs subscribe to my patreon:  https://patreon.com/nowthisisliving   Exes and O's Playlist: https://spoti.fi/4b8ul8k   Call/text +1 (213) 775 6258 to be featured in future episodes!   Find Alix and Zoya: https://www.instagram.com/majortraeger/ https://www.instagram.com/zoyaroya/ https://www.youtube.com/@UCfWTWYoK4l4KGgaC2--MAaQ https://alixandzoya.substack.com https://www.tiktok.com/@alixtraeger?lang=en https://www.tiktok.com/@thezoyaroya   Find Fysh: https://www.instagram.com/eatfyshfoods/ Besties LA if you want to buy it!!! Or find it at Santo, Kombu, Kusaki, or Koi Sushi!   Find me: Instagram: http://instagram.com/nowthisisliving Tik Tok: https://www.tiktok.com/@nowthisisliving Website: https://www.shannonbeveridge.co Twitter: https://twitter.com/nowthisisliving Tumblr: http://now-this-is-living.tumblr.com Snapchat: shannonbeverage Spotify: Shannon Beveridge current playlist: https://open.spotify.com/playlist/1sEcVs7YrWCrCpEOKoLzNz?si=7d1bba338e5c42b9  

Pour clore cette deuxième saison, nous avons eu le privilège de recevoir la ministre fédérale du tourisme, madame Soraya Martinez Ferrada. Soraya nous a parlé de son rôle en tant que ministre, de la place que prend le tourisme au Canada et elle nous a partagé son amour pour chaque région touristique (et moins touristique) de la côte ouest à la côte est. Cet épisode est commandité par Capelan, une compagnie québécoise de la Côte-Nord qui a comme mission de faire rayonner la culture locale. Procure-toi le même chandail que Soraya au capelan.ca Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.  Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager  Bonne écoute!

Cette semaine on reçoit Laura Ouellet qui nous partage sa passion pour les voyages à travers les retraites de yoga.Étant co-proprietaire de Dosha Yoga, elle voyage à travers le monde pour partager et faire vivre son amour pour la spiritualité et le bien-être.Que tu pratiques ou non le yoga, cet épisode saura te plaire! Cet épisode est commandité par Capelan, une compagnie québécoise de la Côte-Nord qui a comme mission de faire rayonner la culture locale. Procure-toi le meme tote bag au capelan.ca Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager Bonne écoute!

Cette semaine on reçoit Marie Chartier qui a vécu la vie d'expat pendant 4 ans.Marie a habité en Norvège pendant un an et elle nous transmet son amour pour ce pays. Elle nous parle des activités à faire à chaque saison, de son emploi et des itinéraires possibles pour visiter le pays.Après l'épisode, tu auras envie de booker un billet pour la Norvège! Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager Bonne écoute!

Cette semaine on reçoit Karel Cadoret, microbiologiste. Elle a découvert plusieurs paysages nordiques dans le cadre de ses recherches, dont l'Arctique. Karel est également ultra marathonienne et nous partagé son expérience du Mont Blanc qu'elle a parcourue en 4 jours. Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha. Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager

Cette semaine on reçoit Charles Page, un passionné d'alpinisme. Charles a visité plus de 60 pays et gravit plusieurs hauts sommets du monde. Il carbure aux défis. Il nous parle de sa préparation pour atteindre le sommet du mont Everest, et de son parcours évolutif en tant qu'alpiniste qui a débuté il y a seulement 2 ans.Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager Bonne écoute!

Cette semaine on reçoit Béatrice Hamel, voyageuse solo et créatrice de contenu voyage.Béatrice a laissé tombé sa routine pour se concentrer sur les voyages solo et « on a budget ».Elle nous parle de ses occupations en tant que créatrice de contenu, de la façon dont ça l'aide à voyager plus et de ses conseils pour les voyageurs solo qui veulent économiser. Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager Bonne écoute!

Cette semaine on reçoit Marie-Pier Bastien qui a découvert sa passion pour la vanlife en 2016. Aujourd'hui, toujours aussi passionnée, elle nous partage le processus d'aménagement d'un van, ses musts pour la vanlife ainsi que plusieurs péripéties vécues dans ses aventures. Avec ses roadtrips en Islande et en Afrique du Sud entre autres, elle nous donne envie d'adhérer à son mode de vie minimaliste. Cet épisode est commandité par Capelan, une compagnie québécoise de la Côte-Nord qui a comme mission de faire rayonner la culture locale. Procure toi la même hoodie que Marie-Pier au ⁠capelan.ca⁠ Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha. Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager 

Cette semaine on reçoit Jessika Dénommé, grande voyageuse et entrepreneure.Jessika a eu l'opportunité de vivre quelques mois en Russie avec son chum qui y joue au hockey.Elle nous parle de son expérience dans ce pays controversé et méconnu. Son partage nous permet de mieux comprendre la réalité des Russes. Cet épisode est commandité par Capelan, une compagnie québécoise de la Côte-Nord qui a comme mission de faire rayonner la culture locale. Procure-toi la même surchemise polaire que Jessika au capelan.ca Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager Bonne écoute!

On débute la saison 2 avec Stéphanie Léopold, pilote d'avion chez Air Transat. Nous avons jasé de son métier qui l'amène à voyager partout dans le monde.Nous côtoyons indirectement des pilotes d'avion en voyageant mais nous ne connaissons pas exactement leur emploi du temps.Cet épisode te permet d'en apprendre plus sur le métier de pilote et peut-être même de de vouloir en devenir un. Profite toi aussi des boissons Kombu avec notre code promo jaimonvoyage30 pour obtenir un 30% de rabais sur ta caisse de Kombucha.Si tu aimes l'épisode, n'oublie pas de liker, commenter et partager.

PGAP recently had the pleasure of travelling to Canberra to record live at the 2023 New Economy Network Australia (https://www.neweconomy.org.au/) (NENA) conference: ‘Life after Capitalism'. We recorded a collage of presentions and interviews with conferences attendees into order to showcase nearly two hours of Post-Growth goodness. This episode includes well-known names such as Tom Ballard, Donnie MacLurcan, Anitra Nelson and Gareth Hughes. (graphic courtesy of NENA) PGAP acknowledges the Ngunnawal, First Custodians of the country where the recordings of this conference took place. We pay respect to Elders past, present and emerging, and acknowledge that colonisation continues in the form of growth- based capitalism that privatises, pillages and pours concrete over lands that were never ceded. This is one aspect of an ongoing colonial mindset that pre-dates growth based capitalism. PGAP will never be corporatised, so it relies upon word of mouth to spread the post-growth message. So please, if you get the opportunity, share this and other episodes within your networks. You can rate and review us on Apple Podcast (https://podcasts.apple.com/au/podcast/post-growth-australia-podcast/id1522194099) or on your favourite podcast platform. You can also Contact us (https://pgap.fireside.fm/contact) with your feedback, thoughts, questions as well as ideas for future guests or episode topics. If you choose to subscribe (https://pgap.fireside.fm/subscribe), that helps us a lot and it means that we can better keep you in the loop. (PGAP making a presence at the NENA conference) This is an absolute epic of an episode! It was recorded live across meeting rooms, hallways, scout halls and outdoors, so the quality of the recordings are variable. We would like to thank Andrew Skeoch for his additional editing support for this episode. Attendees at the NENA conference. What a fantastic, game changing group of future leaders, thinkers and healers. Photo courtesy of Rod Taylor We present to you our esteemed presenters and interviewees, in order of appearance (with time stamp): Uncle Wally: ‘Welcome to Country' ( 00:04:52 to 00: 13: 35) Dr Mary Graham (https://www.futuredreaming.org.au/about/governance/directors/mary-graham/), UQ and Kombu-merri person: ‘Indigenous perspectives and “Relationist Economics” (00: 13: 36 to 00: 25: 59) Tim Hollo (https://www.greeninstitute.org.au/about/tim-hollo-green-institute/), Executive Director of The Green Institute, ‘What's wrong with capitalism anyway?' (00: 27: 24 to 00: 34: 11) Gareth Hughes (https://en.wikipedia.org/wiki/Gareth_Hughes_(politician)), Wellbeing Economy Alliance NZ: ‘Will “wellbeing economies” save us?' (00: 34: 27 to 00: 42: 25) (For more on wellbeing economics, you may be interested in PGAP's interview with Katherine Trebeck, (https://pgap.fireside.fm/arrival) who also spoke at the NENA conference) Janet Salisbury (https://womensclimatecongress.com/our-team), Women's Climate Congress: Interview (00: 42: 41 to 00: 50: 51) Donnie MacLurcan (https://postgrowth.org/who-we-are/), Post-Growth Institute: “What might a degrowth and post-growth future look like?” ( 00: 52: 02 to 00: 57: 28) (PGI's Robert Wanalo (https://pgap.fireside.fm/pgo)was interviewed by PGAP in season 1) Anitra Nelson (https://anitranelson.info/), Author of ‘Exploring Degrowth': “What could our lives look like after capitalism?” ( 00: 57: 44 to 01: 02: 23) (Anitra was a past guest on PGAP (https://pgap.fireside.fm/degrowth) which can be listened to here) Anthony Gleeson, ‘The Sustainable Hour (https://podcast.climatesafety.info/)' radio program: Interview ( 01: 02: 24 to 01: 08: 38) Tom Ballard (https://tomballard.com.au/), Comedian and author of ‘I Millennial (https://www.simonandschuster.com.au/books/I-Millennial/Tom-Ballard/9781761100635)': Conference Dinner Speaker ( 01: 10: 58 to 01: 32: 34) Andrew Skeoch (https://listeningearth.com/andrewskeoch/), nature sound recordist at 'Listening Earth': Interview followed by session “Deep listening to nature reveals how life cooperates, rather than competes” (01: 34: 15 to end). PGAP would like to give a huge Huzzah to conference and NENA convenor Dr Michelle Maloney. She is so wonderful that she has been interviewed TWICE on PGAP for her work with NENA and AELA. Listen HERE (https://pgap.fireside.fm/4) and HERE (https://pgap.fireside.fm/greenprints). Do consider getting involved with NENA, and be part of the grassroots groundswell for systemic change. All opinions recorded at the conference, including any past or future work or legacies of speakers and interviewees, are exclusively theirs and do not always reflect the views of position of PGAP or SPA, (https://population.org.au/) who support this podcast. PGAP host Michael Bayliss also presented at the NENA conference, based on a report that he co-wrote for SPA on the housing crisis. (https://population.org.au/wp-content/uploads/2023/04/housing-crisis-and-population-briefing-note-final1.pdf) The work of Michael Bayliss can be explored at his website here (https://michaelbayliss.org/). Until next episode folks, until then....

Our guest is Michael Magers, a documentary photographer and journalist who splits his time between New York City and Austin, Texas. He joined us in episode #307 and discussed his affection for Japanese culture and how he captures it through his lens, including works of Japanese “shokunin” artisans. Mike is a frequent collaborator with the highly acclaimed publisher Roads & Kingdoms, and served as the lead photographer on their award-winning books "Rice Noodle Fish” and "Grape Olive Pig." (The legendary author and television host Anthony Bourdain was a partner and investor in Roads & Kingdoms).Mike's images are exhibited globally and have appeared in a wide range of digital and print publications, including TIME, Smithsonian, Vogue Italia, CNN's Explore Parts Unknown, and The New York Times, to name a few.He is joining us today to discuss his recent trip to the Hokkaido Island of Japan, which is the home of kombu and other treasured seafood. We will talk about how different Hokkaido's food culture is from the mainland of Japan, a story of a 96-year-old artisan who hand-processes kombu, unique dishes you should absolutely try in Hokkaido, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

À la veille de la journée mondiale des océans, nous vous proposons de réécouter l'épisode #45 de "Sur le grill d'Écotable" : "Les algues : une alternative crédible? " avec Cécile Bury et Victoire de Lapasse. Les algues ont fait, depuis plusieurs années, leur apparition dans nos assiettes. Utilisées comme additifs alimentaires ou même comme ingrédients de recette, la France autorise la consommation de 24 algues comme le nori, la spiruline ou encore le Kombu royal. Véritables « légumes de la mer », elles sont de réelles bombes nutritionnelles, très riches en vitamines, protéines et minéraux. En plus de cela, elles apparaissent intéressantes pour répondre aux enjeux environnementaux de notre alimentation : régime moins carné, raréfaction des terres cultivables... Mais le tableau est-il si rose ? Les algues constituent-elles réellement une alternative crédible ? Faut-il développer cette filière sur notre territoire - les algues étant à 99% produites en Asie ? Et si oui, comment les cuisiner ? Fanny Giansetto pose toutes ces questions à Cécile Bury et Victoire de Lapasse, toutes deux Co-fondatrices de Neptune Elements, une entreprise qui distribue des algues françaises. *** Pour nous soutenir: - Abonnez-vous à notre podcast ; - Donnez votre avis via des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://impact.ecotable.fr/ . Écotable possède égaleme nt un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr.

Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family's seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands. In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine. Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention, seaweed is vegan too. In this episode, we will discuss how seaweed is used to make food delicious and healthy in Japan, different types of seaweeds that you can choose for specific flavors and textures, quick seaweed recipes so that you can enjoy its umami, the health benefits of seaweed, Yumi's new book “Japanese Superfoods”, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

 Ramen is a hard thing to do good and if you are in Antigua, Guatemala you definitely need to try Kombu Ramen Shop, they definitely get it right, one of the first ramen shop in the country.In today podcast, I'm going to talk about Kombu Ramen Shop in Antigua, Guatemala, one of the best ramen shops around.About Marina 'Travel Experta'I am an Experience Collector, World Traveler, Expat Mama and WifeI have been an expat for over 20 years, raising 2 trilingual sonsMy family and I have traveled to over 40 countries and counting …I'm here to inspire you to travel, move internationally, have fun with your family and so much more!Did you enjoy the podcast?Leave a review on Apple Podcast! They are one of THE most important factors for podcasts, and it's super easy to do: Click on “View in iTunes” on the left-hand side under the picture. Leave an honest review.Thanks, you're super!

Lani smo v tem času Torkov kviz okrasili in posuli z bleščicami, tokrat pa pod drobnogled vzamemo prav tako prazničen element brez katerega si marsikdo težko predstavlja silvestrski večer. O mehurčkih v Torkovem kvizu! Sogovornici: Klavdija Topolovec Špur (enologinja kleti Radgonske gorice) o mehurčkih v peninah in Isabela Antunovič (varilka kombuče in vodja proizvodnje Isa's kombucha) o mehurčkih v kombuči.

Our guest is Shohei Miyajima who is the manager of Dashi Okume in Brooklyn, New York. The New York location of Dashi Okume opened in September 2022 but the history of the company Okume goes back to 1871. Dashi is a Japanese-style stock, but unlike western style stock it is used very extensively in Japanese cuisine. Dashi provides a rich umami taste, which is foundational in many Japanese dishes. Dashi is very easy to make in your kitchen because its ingredients have been carefully made over a long time with special techniques. Dashi Okume sells a whole variety of premium ingredients of dashi and you can customize your dashi flavor as well. In this episode, we will discuss why Shohei decided to become a dashi expert, main ingredients of dashi and their characteristic flavors, how to effectively maximize umami by combining different dashi ingredients, easy recipes that you can try with dashi, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).See omnystudio.com/listener for privacy information.

On the occasion of the "Future" release with Mikha Kombu on DP-6 records, he recorded an exclusive guest mix for the label. You can listen & buy release here: https://www.beatport.com/release/the-future/3864618 https://dp-6.bandcamp.com/album/the-future 00:00:00 DP-6 - Alone [DP-6 Records] 00:03:23 Choopie, Golan Zocher - Deep Blue Infinite Space [Mango Alley] 00:06:56 Eddi Shkiper - Message from the past (DP-6 remix) [DP-6 Records] 00:10:27 Slavak - My Own Vision (Cosmonaut remix) [Massive Harmony Records] 00:15:16 Redspace, Lluis Ribalta, Eleene - Rich [Univack] 00:19:09 Alfonso Muchacho - Heartless (Cosmonaut Remix) [Stellar Fountain] 00:23:51 Underground Ticket - Leave (Cosmonaut remix) [Stellar Fountain] 00:28:28 Redspace, Lluis Ribalta & Eleene - Aziza (Original Mix) [Area Verde] 00:31:53 Max ID - Solo ID (DP-6 remix) [DP-6 Records] 00:35:37 DP-6 feat. Mikha Kombu - The Future [DP-6 Records] 00:38:55 Golan Zocher, Choopie - Sayonara (Analog Jungs Remix) [Mango Alley] 00:43:39 Analog Jungs - Namaste [Mango Alley] 00:47:32 Redspace, Eleene - Lathima [Beyond The Moon] 00:51:55 Analog Jungs - Rodocrosia [Mango Alley] 00:55:56 Choopie, Golan Zocher - Fine Twist [Agnosia Black] 01:00:40 Eric Prydz, Empire Of The Sun - We Are Mirage [UMG] Follow Mikha Kombu: https://soundcloud.com/mikhail-vinnikov

Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”.Today's topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so precious, ways you can use them (that are totally foolproof!), Elizabeth's favorite kambutsu recipes, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Spencer Marley is a ‘vegan hunting guide', preserving the history of seaweed foraging along the California coast. By Susan B. Barnes at VegetarianTimes.com. Original post: https://www.vegetariantimes.com/travel/seaweed-foraging-san-luis-obispo/  Tour Link on Airbnb Experiences    Vegetarian Times has been the plant-based lifestyle authority since 1974, sharing recipes and news for vegans, vegetarians, and the veg-curious. They have an online platform at VegetarianTiimes.com and you can join as a free or paid member and receive meal plans, fitness plans & courses, cooking courses and challenges, and just a huge wealth of services, and create your own personalized feed. They offer an incredible amount of content and services, and whether you sign up as a free or paid member, you can create a personalized feed for information that interests you.     How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #vegetariantimes #hunting #foraging #seaweed #wakame #kombu #nori #oliverockweed #grapestone #sealettuce #ramen #tidepools #sanluisobispo #sustainableforaging #phycology #algae  

Po kombuči oziroma fermentiranem napitku na osnovi sladkanega čaja zadnja leta posega vse več ljudi, saj lahko pomeni tudi alternativo sladkanim gaziranim pijačam. Kako se je lotiti, na kaj paziti pri pripravi, s kakšnimi okusi se poigravati? Na vaša vprašanja o kombuči in drugih fermentiranih pijačah bo v četrtkovem Svetovalnem servisu odgovarjal Strokovnjak za fermentacijo, doktor biologije Martin Turjak.

 Acknowledgement of Country Headlines 7:15AM -  An excerpt from a conversation with Dr Mary Graham, a Kombu-merri and Wakka Wakka person from SE Queensland on Collaborative Governance and relational ethos. Introduced by Dr Michelle Maloney (Co-Founder and National Convenor, Australian Earth Laws Alliance). You can catch EarthMatters Sundays on 3CR from 11am MC Dreckschwester (aka Stinky Girl) from Roominations speaking at 3CR's IWD street party on Tuesday March 8. An event actively pushing back against white liberal corporate feminism. Roominations Radio was a show produced and presented by people with a lived experience of homelessness that until recently was presented on 3CR - sadly a casualty of the corporatisation of community services. You heard at the end there - part of a set from DJ Marroushti from Salaam Radio Sundays on 3CR from 4pm. Check out the full IWD 24hour Broadcast. 7:30AM - We were joined by Karen Fletcher, CEO of Flat Out Inc. and Sara Stilianos, a performer for Outside Voices. Outside Voices is a free online event for International Women's Day in collaboration with Creative Brimbank and Flat Out Inc. Together they are running a short series of creative readings and songs from women & trans and gender diverse folks who have experienced criminalisation and imprisonment. The event will be online tomorrow Fri 11 March 2022 6:00 PM – 7:00 PM AEDT through Eventbrite.  7:45AM - Lucy Honan is a high school Humanities and English teacher, a member of the Australian Education Union (AEU), and of the rank and file educators group Melbourne Educators for Social and Environmental Justice (MESEJ). They join us to discuss the call for improvements in the working standards for teachers. 8:15AM - Claudia, a former employee at the Australian lingerie company Honey Birdette, and Felicity Sowerbutts from Young Workers Centre, join us to speak about the campaign to end sexual harassment at Honey Birdette. Despite the tireless organising of former employees associated with the 2015 Not Your Honey campaign, Claudia's recently launched petition raises concerns about the company's failure under the Equal Opportunity Act to prevent and respond to sexual harassment in the workplace. Find out more and sign the petition here. You can also sign the 2015 Not Your Honey petition here. Songs:Everything is Great - Alice Skye Find out more about Alice Skye's upcoming tour and tour dates here Smile - IZY  IZY is playing at The Old Bar on Saturday 19th of March

Les algues ont fait, depuis plusieurs années, leur apparition dans nos assiettes. Utilisées comme additif alimentaire ou même comme ingrédient de recette, la France autorise la consommation de 24 algues comme le nori, la spiruline ou encore le Kombu royal. Véritables « légumes de la mer », elles sont de réelles bombes nutritionnelles, très riches en vitamines, protéines et minéraux. En plus de cela, elles apparaissent intéressantes pour répondre aux enjeux environnementaux de notre alimentation: régime moins carné, raréfaction des terres cultivables... Mais le tableau est-il si rose? Les algues constituent-elles réellement une alternative crédible? Faut-il développer cette filière sur notre territoire - les algues étant à 99% produites en Asie? Et si oui, comment les cuisiner? Fanny Giansetto pose toutes ces questions à Cécile Bury et Victoire de Lapasse, toutes deux Co-fondatrices de Neptune Elements, une entreprise qui distribue des algues françaises. ***  Pour nous soutenir: - Donner votre avis via des étoiles et des commentaires sur votre plateforme d'écoute préférée - Parler d'Ecotable et de son podcast autour de vous - Aller manger dans nos restaurants vertueux et délicieux ! *** Ecotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://impact.ecotable.fr/. Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr.

 Acknowledgement of Country News Headlines 7:30 Cam Walker, Campaigns Coordinator at Friends of the Earth Melbourne, joins Thursday Breakfast to talk about the climate crisis and what has happened at COP26 in Glasgow so far this week. 7:45 We hear an excerpt from a recent episode of Earth Matters with Dr Mary Graham, a Kombu-merri and Wakka Wakka person from SE Queensland. Dr Graham speaks about Collaborative Governance and Relational Ethos. Earth Matter is broadcast on Sunday 11-11:30 on 3CR. 8:00 Alex, from CUDL (Community Union Defence League) joins us to chat about supporting the community as we emerge from lockdown.   Songs  Bonnie - Bruce Is My Butch Aunty Becca Hatch - Safety  SO.Crates (feat. Zima & Kalala) - Beaut-i-full World  Miiesha - Price I Paid Ngaiire - Moonshine Moktar - Lemon

 Dr Mary Graham explains aspects of the relationalist ethos and the law of mutual obligation: “The environment looks after us,   keeps us alive and keeps us human and then we are  obliged  to do that back. ”    Dr Michelle Maloney decolonises her own mind and has hints for others: “What kind of culture thinks that trashing the joint and moving on is Ok ? and that's  what colonization has been”.  Dr Mary Graham a Kombu-merri and Wakka Wakka person from SE Queensland and Dr Michelle Maloney  National Convenor,  Australian Earth Laws Alliance are working on a book together titled: “Future Law”. How indigenous first laws, the relationist ethos and ecological governance   can   be a foundation for our future .” This talk is one of the continuing Women's Climate Conversations. Their National Congress of Women is coming up in November  Guests: Adjunct Professor Dr Mary Graham (Kombu-merri and Wakka Wakka person from SE Queensland) Dr Michelle Maloney (Co-Founder and National Convenor, Australian Earth Laws Alliance) Thank you to Women's Climate Congress founding members Dr Janet Salisbury [also a Bee nerd] and Kirsten Anker for forming these interviews.NEWSFLASH!   Women's Climate Congress is hosting an upcoming: National Congress of Women. Day One — Women Rising. Why Women? Why Now?  Tuesday 30th November 2021, 10.00-4.30 pm.Program and registration are now live!  Details are on the National Congress of Women website.  https://www.nationalcongressofwomen.com/LINKS:WOMEN'S CLIMATE CONGRESS   Australian Earth Laws AllianceThis week's show is #1317 and was produced by Bec Horridge

Çay ve probiyotiklerin ortak faydalarını içerdiği için çoğu kişi tarafından her çeşit kronik sağlık sorununa çözüm olarak görülen bu çay çeşidi hakkında söylenenler doğru mu?

durée : 00:28:49 - Les Bonnes Choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s'appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu'en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:28:49 - Les Bonnes Choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s'appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu'en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:28:49 - Les Bonnes Choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s'appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu'en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

Le mois de mai est le cinquième mois de l'année. L'occasion rêvée pour parler de la cinquième saveur : l'umami, ce goût mystérieux qui est bien plus qu'une accroche marketing pour chef en manque d'inspiration. Dans cet épisode, nous parlons du bidou de Bertrand, de whiskey, de poisson qui fermente, d'algues, de la formation qu'a suivi Thomas dans le secondaire, de lait maternel, de protéines, du rôle du goût dans l'évolution, de racisme et d'un célèbre critique gastronomique français actuel. La cave Raisin Noir est située 26 Rue Etienne Dolet, Paris 20. La Grosse Bouffe est un podcast dédié au manger et au boire. Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com  

Andraž je ustanovitelj in direktor uspešne spletne trgovine Mojacokolada.si in so-ustanovitelj najhitreje rastočega fulfilment centra v regiji Fully. Za njim je že več kot 10-let izkušenj na področju spletne prodaje. Je aktiven poslovni mentor različnim podjetjem in predsednik društva Spletnih trgovcev. V preteklosti je sodeloval s podjetji, kot so Outfit7, Studio Moderna, Formitas, Žurnal24, in jih spoznal “od znotraj". Zelo sproščen in enostaven digitalni ekspert. Trenutno tudi svetuje podjetju L'Occitane pri spletni trgovini, ter prostovoljno pomaga tudi pri družbenih omrežjih in prepoznavnosti Amnesty International Slovenia. Je tudi poslovni mentor, kjer je pomgal pri postavitvi dveh gigantov: Konoplja.net in Peach Booty Plan, in je tui mentor pri AmChamu. Je tudi CFO pri podjetju BeLife Kombuča. Andraž se zaveda vlaganja v lasten razvoj, sa je opravil ogromno število različnih google certifikatov za adwords shopping, mobile certification. Fun Fact: Andraž ima šri svojih 29. letih verjetno že toliko izkušenj in delovne dobe kot povprečen državljan pri 40. Obožuje kuhinjo, prečudovito naravo in adrenalin. Naj quote:"The pessimist sees the problems in every opportunity. Whereas the optimist sees the opportunity in every problem" Naj knjiga:Sapiens. Naj serija: Black mirror. Hobiji: Jadralno padalstvo & kajtanje. Najljubša hrana:Težko izpostavim zgolj eno. Resnično obožujem kuhanje in hrano. En izmed super receptov, ki sem ga naštudiral v zadnjem tednu: kuhana leča + posušeni paradižniki. Razmerje: 1 proti 1. Daš skupaj in zmelješ, dodaš še malenkost svežih začimb (np. peteršilj) in imaš ODLIČEN veganski namaz :) Naj app: Shazam Zključni nauka: · Poglejte vsako stvar iz pozitivnega vidika (zakaj bi to lahko bilo dobro), · Bodite pozorni na vsak trenutek ( v dnevu, življenju).

Čeprav fermentacija ni nič novega, se o njej vse bolj govori v zadnjih letih. Tako je priljubljenost narasla tudi kombuči, fermentiranemu čaju, priprave katere se marsikdo loti tudi doma. S kakšnimi sestavinami in pripomočki se opremiti, katere so najpogostejše napake in katere so še druge zamisli za fermentirane napitke, je odgovarjal strokovnjak za fermentacijo, doktor biologije Martin Turjak.

Šonedēļ "Piecas garšas" stāsta par pēdējos gados ievērojamu popularitāti guvušo kombuču, tās vēsturi, pagatavošanu un arī izmantošanu kulinārijā.

Šonedēļ "Piecas garšas" stāsta par pēdējos gados ievērojamu popularitāti guvušo kombuču, tās vēsturi, pagatavošanu un arī izmantošanu kulinārijā.

Postura de um lider......

Mary Graham is Kombu-merri - Wakka Wakka person from South East Queensland. She is very well versed in both white and black law and culture. Mary has been addressing NENA conferences since 2017, and never fails to give an informative, thought provoking talk. Aimee Meehan is gomerai - Irish, with a background in business innovation, governance and participation, among others. The New Economy Network Australia (NENA) is a network of individuals and organisations working to transform Australia’s economic system so that achieving ecological health and social justice are the foundational principles and primary objectives of the economic system. The theme of NENA’s 2020 Conference is “New Economy—Work in Progress” and the intention is to share the amazing work being done by individuals and organisations across Australia, to build a new economy, focused on ecological health & social and economic justice. NENA’s Annual Conferences offer a space for NENA members and the wider community to meet up, share experiences, ideas, research and project updates, spark connections and collaborations and work together to progress our network and shared vision for a new economy.

Gyvūnų gerovės standartai aukštėja. Vakarų šalyse gyvūnų pardavinėjimas turguose, lauko sąlygomis nebelaikomas normalia praktika. Lietuvoje tuo susirūpinta tik dabar, Seime teikiami siūlymai siekiant sustiprinti gyvūnų gerovę.Vienu didžiausiu šios žiemos rūpesčiu – kelių valymas. Kėdainių rajono ūkininkas, Beinaičių kaimo seniūnaitis Tomas Mickevičius nedvejodamas padeda vietiniams gyventojams.Įdomu žinoti. Kombuča – ne visiems dar žinomas fermentuotos arbatos gėrimas. Ją gaminantis Romualdas Karpovič iš Trakų rajono sako, kad gėrimas naudingas stiprinant imunitetą.Ved. Rūta Katkevičienė

durée : 00:29:19 - Les Bonnes choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s’appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu’en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:29:19 - Les Bonnes choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s’appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu’en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:29:19 - Les Bonnes choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s’appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu’en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

Ricetta Del Cuore Kombu in salamoia Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Ricetta Del Cuore Involtini di Kombu Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Ricetta Del Cuore Consomme di Kombu Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Ricetta Del Cuore Zuppa di ceci e kombu Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Ricetta del cuore kombu bollite, Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Ricetta del cuore i salatini di kombu, Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

En #LabCafe @catalinaallendes converso con María Prieto, creadora de @kombu_chacha y quien nos contó la gran historia que han construido con su marido e hijas desde #laraucania para todo Chile. Un producto

http://www.whisky.de/p.php?id=CURRA00KS Nosing 03:05 Wir verkosten den Currach. Currach ist ein dreifach destillierter irischer Single Malt, der nach seiner Reifung in Bourbonfässern ein besonderes Finish erhielt: Dafür füllte man den Malt in Virgin Oak Fässer um, die mit Atlantic Kombu Seaweed ausgebrannt wurden. Kombu ist ein essbarer Seetang, der mild salzig, leicht süß und intensiv nach Umami schmeckt - neben süß, sauer, salzig und bitter die fünfte Qualität des Geschmackssinnes. Kombu ist bekannt als Zutat in der asiatischen Küche, wird er aber auch in langer Tradition in Irland geerntet und in Speisen verarbeitet. Das spezielle Ausbrenn-Verfahren der Fässer verleiht dem Whiskey sein besonderes Aroma. Benannt ist der Single Malt nach einem altehrwürdigen Schiff, mit dem Mönche unerschlossene Lande erkundeten. Jetzt auch als Podcast: https://www.whisky.de/shop/newsletter/#podcast Geschmacksbeschreibungen und Informationen finden Sie in unserem Shop auf Whisky.de Abonnieren http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 Instagram: https://www.instagram.com/whisky.de/

http://www.whisky.de/p.php?id=CURRA00KS Nosing 03:05 Wir verkosten den Currach. Currach ist ein dreifach destillierter irischer Single Malt, der nach seiner Reifung in Bourbonfässern ein besonderes Finish erhielt: Dafür füllte man den Malt in Virgin Oak Fässer um, die mit Atlantic Kombu Seaweed ausgebrannt wurden. Kombu ist ein essbarer Seetang, der mild salzig, leicht süß und intensiv nach Umami schmeckt - neben süß, sauer, salzig und bitter die fünfte Qualität des Geschmackssinnes. Kombu ist bekannt als Zutat in der asiatischen Küche, wird er aber auch in langer Tradition in Irland geerntet und in Speisen verarbeitet. Das spezielle Ausbrenn-Verfahren der Fässer verleiht dem Whiskey sein besonderes Aroma. Benannt ist der Single Malt nach einem altehrwürdigen Schiff, mit dem Mönche unerschlossene Lande erkundeten.

There are certain foods sold in Japan that you just can't find anywhere else in the world. There are also certain foods sold everywhere else in the world that you can't find in Japan.  Today we're talking about both-- weird Japanese products that you can only buy here, as well as products we really miss and that we wish we could find more easily.  BECOME A PATRON: patreon.com/nobullpodcast MY SOCIAL LINKS:Follow me on Instagram: @annawildmanTweet at me: @wildmannaEmail me: annanwildman@gmail.com YouTube: www.youtube.com/channel/annawildman Join me on a vegan food tour! foodiejapan.com/tour-item/vegan-lunch-tour/  Intro/outro music by earthchain: soundcloud.com/earthchain  Show Notes: Superiority Burger Japan: https://www.instagram.com/superiorityburgerjapan/?hl=en

English | 简体中文 Episode 4: MSG The Nugent Report The Nugent Report the science behind health and nutrition. Welcome to this episode of The Nugent Report, a definitive source for objective information on health and nutrition. Featuring Dr. Steve Nugent, the renowned psychologist, author, public speaker and expert on science, health, wellness and nutrition. Be sure to visit our website at ‘drnugen.com' and follow us on Facebook, twitter and Instagram @TheNugentReport. Steve Nugent: Hello and welcome to another episode of The Nugent Report. On this Nugent Report, we're going to be talking about MSG (Monosodium Glutamate). A poll was taken on The Nugent Report Facebook page and the majority of the respondents said, they wanted to hear a podcast or see a blog on MSG. Well, I wasn't really planning on this, but this is what my subscribers wanted so, so be it. If you're sensitive to MSG or at least you believe you are, then you already have a good idea of what it is but not everyone does. So, let's start by explaining what MSG is. MSG is an abbreviation for Monosodium Glutamate and it's commonly used as a flavor enhancer in many foods. From Bouillon cubes to canned vegetables. Believe it or not, MSG was first isolated by a Japanese scientist back in 1908. He was researching a particular flavor which is found in a seaweed an edible seaweed, which is called Kombu. And he was successful in his effort. So, it's been around for a long time. Chemically, it's a sodium salt of glutamic acid. Glutamic acid is a non-essential amino acid and that means it occurs naturally in the body. It's required for building proteins in your body. It's found in many different types of animal and plant proteins. It also is a neurotransmitter, so that makes it pretty important and it's required for ammonia metabolism. So, please understand that glutamic acid is not MSG. I get that question a lot. So, they're not the same thing. So, MSG is a sodium salt of glutamic acid. The US FDA says that, MSG is safe but some disagree. Some have even implied that MSG could lead to brain damage. I must point out that there is no peer-reviewed science literature to support that. Remember that The Nugent Report is dedicated to bringing you objective science. That means you're going to get both sides of this story. The people who report various symptoms associated with MSG are often said to have Chinese Restaurant Syndrome or CRS. Because it's most commonly used in Chinese food. The first paper on Chinese Restaurant Syndrome was actually published in the new England Journal of Medicine back in 1968 and the author was RH Quok. In his paper, he reported that after consumption of Chinese food, there was some reports of what he called Transient Subjective Symptoms. Which included some of the classic symptoms discussed in this episode. To report this episode to you, I looked at quite a number of individual studies and they all unfortunately were reporting inconsistent results. So, that took me to the next step and that was to look at systematic review papers of the individual papers. So, the question that comes up is. Is MSG actually bad for you? According to the FDA and numerous scientific studies, it isn't. however, there are people who consume food or liquids with MSG and report a number of different unpleasant symptoms. Including headache, flushing, nausea, chest pain, sweating, general weakness, pressure or tightness in facial muscles. As well as numbness, tingling and even burning sensations in the neck or the face. Some people also report heart palpitations. Could all these people be wrong and the government be right? Is this a simple yes or no answer? Well, the Food & Drug Administration classifies MSG as gras. So, that's an abbreviation. So, GRAS in capital letters and it means generally regarded as safe. MSG is not only used in Chinese food; it's also used to enhance the flavor of soups and canned vegetables and canned meats and other things.

Una buena conversación con los creadores de Dr.Kombu, una de las primeras kombuchas del mercado chileno, tuvimos en este capítulo de @apanotypyme by @labcafecl. Daniel y Miguel Irarrázaval y la historia de cómo crearon esta pyme que hoy, pese a la pandemia, los tiene en buen camino, ad portas de entrar al retail y pedidos del exterior.

Dominique Anglade est la première cheffe et première cheffe noire du Parti Libéral du Québec. Vous devez vous imaginer qu'elle en a beaucoup à dire sur des sujets tels que le racisme systémique au Québec et les inégalités dans le monde du travail pour les femmes. On parle également d'environnement, d'éducation, de démocratie et on découvre sa personnalité dans la vie de tous les jours!Disponbile sur YouTubeAbonnez-vous sur PatreonUne présentation de:Les Productions Kiki Vous Aime: https://www.kikivousaime.comLe Centre Hi-Fi: https://www.centrehifi.com/fr/?reinitIllustration: http://www.productionstamtam.com/Kombu: https://www.kombudrinks.com , KIA15 pour 15% de rabais et livraison gratuiteLiens:$100 bill race: https://www.youtube.com/watch?v=vwx5IvypC5QNouveau Pacte Économique pour le Climat: https://dominique2020.ca/climat/pacte-economique-pour-le-climat.htmlPour une relance durable - rebâtir en mieux : https://plq.org/fr/blogue/pour-une-relance-durable-rebatir-en-mieux/

Fabrice Vil est un avocat gradué de l'Université de Montréal. Il est le fondateur de "Pour 3 Points", un organisme de bienfaisance ayant pour but de favoriser une égalité d'opportunité sociale pour les jeunes issus de milieux défavorisés. Il était aussi un contributeur et narrateur pour le documentaire "Brisé le Code" sur Télé-Québec. Disponbile sur YouTubeAbonnez-vous sur PatreonUne présentation de:Les Productions Kiki Vous Aime: https://www.kikivousaime.comLe Centre Hi-Fi: https://www.centrehifi.com/fr/?reinitIllustration: http://www.productionstamtam.com/Kombu: https://www.kombudrinks.com , KIA15 pour 15% de rabais et livraison gratuiteLiens:Pour 3 Points: https://pour3points.ca/en/Briser le Code: https://briserlecode.telequebec.tvComment débuter une réflexion personnelle sur le racisme: https://urbania.ca/article/comment-debuter-une-reflexion-personnelle-sur-le-racisme13th (Netflix) : https://www.netflix.com/ca/title/80091741

Algen sind in aller Munde als nährstoffreiches Superfood - und vielleicht das Nahrungsmittel der Zukunft. Doch kulturell sind sie noch weit entfernt von vielen europäischen Küchen. Vielleicht hast du dich bis jetzt auch noch nicht an das Meeresgemüse getraut? Heute findest du den Einstieg! Wir haben Algen-Expertin Kirstin Knufmann zu Gast, Co-Autorin von "Algen: das gesunde Gemüse aus dem Meer" und Gründerin von PureRaw, Hersteller von natürlichen, roh-veganen Lebensmitteln. Sie beantwortet die häufigsten Fragen zu den Pflanzen, stellt uns einige vor und teilt auch ein einfaches Lieblingsrezept für Wakame-Salat zum Nachkochen. Es geht um verschiedene Sorten von Mikroalgen und Makroalgen wie Spirulina, Kombu, Meersalat, Wakame oder Dulse, um Formate wie Flocken, Inhaltsstoffe wie Mineralien, Jod und Vitamin B12, Qualitätsmerkmale und Bio-Zertifizierung. Du erfährst warum Produkte aus Deutschland besonders sind und weshalb nicht jede Chlorella B12 liefert. PureRaw: Shop für vegane Rohkost sowie Algen-Spezialist:https://www.ecoco.bio/purerawalgenDirekt zu den Algen-Flocken wie Nori, Wakame, Meersalat oder Dulse:https://www.ecoco.bio/algenflockenOder zu den Vitamin B12 Presslingen aus deutscher Chlorella:https://www.ecoco.bio/purerawb12Auch Kirstins Algen-Buch, das sie zusammen mit ihrem Mann, Biologen und Algen-Experten Jörg Ullmann geschrieben hat, findest du hier:https://www.ecoco.bio/algenbuch❀ Dieser Podcast ist kostenlos - denn wir wissen, wir können auf dich zählen! Hilf' uns ganz einfach die Produktion zu ermöglichen, indem du zum Beispiel über unsere Links einkaufst. Dann erhalten wir eine kleine Provision. Dich kostet es nichts extra. Danke! ❀Mehr zu Algen und jede Menge Bilder auch aus der Algenfarm in Klötze gibt es auf Christines Blog: https://tine-taufrisch.blogspot.com/search?q=algen❀ Sammlungen der Folgen kannst du auch als Hörbücher kaufen! Vielleicht als Geschenk? Oder weil du gerne deine Lieblingsfolgen parat hast? Oder einfach nur, um mit einem Kauf unseren Podcast zu unterstützen! Links zu den Angeboten auf Digistore24, Audible, iTunes und Amazon findest du auf unseren Podcast-Seiten:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcast❀ Wir freuen uns auch, wenn du uns ein virtuelles Tässchen Tee spendierst!☞ https://www.ecoco.bio/podcast-supportDanke ❀❀ Auf wild&roh teilt Christine ihr Experten-Wissen und Angebot zu Wildpflanzen und Rohkost:☞ https://www.wildundroh.de❀ ecoco ist das bio-vegane Wiki für rundum vernünftige Entdeckungen - hol' dir Inspiration oder teile deine Tipps:☞ https://www.ecoco.bio❀ Und wenn du von uns direkt hören möchtest, wenn es mal etwas Spannendes zu berichten gibt, halten wir dich gerne auf dem Laufenden! Hinterlasse hier deine Email-Adresse:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcastBeachte auch den Haftungsausschluss und weitere Hinweise in der Podcast-Beschreibung.Support the show (https://www.ecoco.bio/podcast-support)

Steppin' Up Your Grocery Game: Foods for Optimal Mental Health (Part 2) Discusses the dynamic health benefits of Avocados, Blueberries, Acai, Dark Chocolate, and Seaweed (Nori, Kelp, Wakame, Kombu, Dulse, Spirulina)

Join me as I sit down with Patrick Shelley of Origin Spirits to talk all things Currach Seaweed Cask Irish whiskey as well as the origins of his portfolio of avant garde Irish spirits! Check out the latest ep of Potstilled Radio The post Episode Q2 – Patrick Shelley – Founder Currach Single Malt Kombu Seaweed Cask Irish Whiskey appeared first on Potstilled.

Éste es el episodio 108 de 3 Cosas Que Ayer No Sabía, el del martes 11 de febrero de 2020. 01.Seitán El “Seitán” es un preparado alimenticio a base de gluten de trigo, soja, alga Kombu y especias. Está disponible en tiendas ecológicas y veganas, pero también es posible elaborarlo en casa. Lo he descubierto a través de este video de la bloguera Dalía Ramos: https://youtu.be/K5dtBzHgvSY 02. Cine sonoro La primera película de cine sonoro en España fue “El misterio de la Puerta del Sol” de 1928: https://www.filmaffinity.com/es/film788942.html Estuvo dirigida por Francisco Elías, que nació en Huelva en 1890 y se dedicó toda su vida al cine trabajando en París, Barcelona y en Estados Unidos. 03. Olor a libro viejo El olor a libro viejo tiene su origen en la lignina que es un polímero abundante en el mundo vegetal y que, por este motivo, está presente en el papel. Cuando la lignina se oxida, el folio se vuelve amarillento y desprende este olor. He podido conocer éste y otros detalles gracias a un reportaje de Xataka: https://www.xatakaciencia.com/sabias-que/la-razon-de-que-los-libros-viejos-sean-tan-embriagadores *Recuerda que el viernes 14 de febrero sortearé un pack de 3 vinilos adhesivos para personalizar el cargador de tu móvil: https://addpeel.com Despedida: Suscríbete a este podcast en cualquier plataforma y no te olvides de dejarme alguna review o comentario, ¡que siempre ayuda! A mí me encuentras en Twitter y Telegram por @almajefi. Escríbeme y cuéntame qué te parece este podcast y, por qué no, enséñame cosas nuevas. Con dió.

#healthmefood #alimentazione #alghe********************************************************************SOCIAL E WEBSITE:website: http://www.healthmefood.com/itFacebook: https://www.facebook.com/healthmefood/Instagram: https://www.instagram.com/healthmefood78*******************************************************************PODCASTPodcast Addict: http://podplayer.net/?podId=2406272Podcast Spotify: spotify:show:4kP34YHaLYweiSeJD41eo2Podcast Itunes: https://podcasts.apple.com/us/podcast/langolo-del-nutrizionista/id1447943400?uo=4Podcast Spreaker: https://www.spreaker.com/show/langolo-del-nutrizionistaGoogle Podcast; https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3ByZWFrZXIuY29tL3Nob3cvMzI4MjE0MS9lcGlzb2Rlcy9mZWVk*******************************************************************Libri di Alimentazione consigliati: (link affiliati in cui io ho una commissione se li acquistate da questi link):PROJECT NUTRITION: https://amzn.to/2MpG4r1GUIDA ALIMENTAZIONE SPORTIVA: https://amzn.to/31PRMyUBUFALE SUL CIBO: https://amzn.to/2ZgPQCDMITI ALIMENTARI: https://amzn.to/2Ns0sH******************************************************************Questo alimento viene snobbato tantissimo nella nostra cucina. Inspiegabilmente se devo essere sincero. Le alghe sicuramente non servono solo a Nemo per sguazzare tranquillo lontano dai predatori, ma hanno anche un importante ruolo biologico. E anche per noi esseri umani, sono una fonte impareggiabile di nutrienti. Che andiamo a vedere oggi. Per cui oggi parliamo di alghe. Vediamo in linea generale quali sono le alghe più' comuni, le loro proprietà' e come mangiarle. Le alghe sono uno di quegli alimenti che per anni noi Italiani, abbiamo guardato con forte sospetto. Eppure, ci sono popolazioni, soprattutto quelle asiatiche, ed in particolare quella Giapponese e quella cinese, che hanno fatto delle alghe, dei capisaldi. E considerando quanti cinesi ci sono nel mondo, e' facile capire che male non fanno.Ovviamente di varietà' di alghe ce ne sono molteplici, ognuna con la propria tabella nutrizionale, e per cui in questo contenuto, non posso elencare tutte le alghe presenti al mondo, con le loro tabelle nutrizionali e le loro proprietà', ma mi farebbe piacere introdurti a questo alimento, che io come una volpe, cerco di nascondere in tutti i piatti che preparo. Perché' sono furbastro.Prima di tutto e' bene capire che le alghe non sono piante vere e proprie. Anche se molte, ma non tutte, crescono anche grazie alla fotosintesi clorofilliana, si tratta di una particolare forma vegetale, che non può' essere ricondotta alle piante terrestri. Infatti, ne mancano molto elementi delle piante. Come le piante terrestri pero', non tutte sono commestibili, ma anzi alcune sono velenose. Quelle che compri al supermercato, sono buone. Io le mangio e sono vivo. Per cui tranquillo! Si può' dire per cui che le alghe appartengano ad un gruppo tassonomico a parte.Inoltre possono essere composte sia da una struttura unicellulare che pluricellulare e per cui la varietà' e' veramente vasta. Quelle unicellulari fanno parte del fitoplancton e cioè' della parte iniziale della catena alimentare acquatica, cibo per molte altre specie più' grandi, mentre quelle pluricellulari a diverse profondità', cominciano ad assumere colori sempre diversi, in base alla quantità' di luce che riescono ad ottenere. Cosa molto curiosa e particolare e' che ogni cellula della pianta, vive quasi come un organismo a se stante. Infatti ogni cellula e' in grado di provvedere alla propria alimentazione in maniera autonoma. Le alghe più' utilizzate, ma non sono solo queste attenzione, nella cucina sono essenzialmente la Kombu, la Arame, la Dulse, la Nori. Qui in Irlanda per esempio le alghe le posso comprare quasi in tutti i supermercati, eccetto ovviamente per quelli più' piccoli. La produzione e' ampia ed il consumo discreto, fatto ovviamente da tradizione locale.

Ricetta Del Cuore: Spaghetti Al Saraceno Con Kombu by YOGA NETWORK

Cette semaine à Sous Écoute, Mike reçoit ses deux voisins, Boucar Diouf et Dave Morgan qui règlent leur conflit de pommier mourant. L'épisode de cette semaine est une présentation denbsp;Kombu: https://www.kombudrinks.com/et de PlanetHoster: https://www.planethoster.com/fr/Pour acheter des billets du nouveau spectacle NOIR:https://mikeward.ca/Pour acheter des billets du nouveau spectacle NOIR:https://mikeward.ca/--------Boutique en ligne - http://sorsavec.comPatreon - http://Patreon.com/sousecouteTwitter - http://twitter.com/sousecouteFacebook - https://www.facebook.com/sousecoute/instagram - https://www.instagram.com/sousecouteTwitch - https://www.twitch.tv/sousecoute

A trio of Northern California women (two of whom are UC Berkeley alumni) founded Salt Point Seaweed in Spring 2017 to harvest seaweed from the Pacific Ocean. They forage, farm, and do research along the California coast to offer the highest quality and most nutritious seaweed, responsibly sourced from the pristine waters of Northern California. Catherine O’Hare talks to host Lisa Kiefer about their business model, the different types of seaweed, and their commitment to ethical, sustainable solutions for humans and our environment.TranscriptLisa Kiefer: [00:00:08] This is Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer. And today, I'm speaking with Catherine O'Hare. She's part of a trio of female entrepreneurs who have started a company called Salt Point Seaweed. Welcome to the program, Catherine. Thank you.Lisa Kiefer: [00:00:38] I have so many questions for you about this seaweed company, first of all. Are you the only women owned seaweed company in the world?Catherine O'Hare: [00:00:45] That's a good question. I don't think so. There's a seaweed harvester up in Sonoma County who's a woman. I don't know if her business is all women owned, but there's not many.Lisa Kiefer: [00:00:55] Are you an alumni of UC Berkeley?Catherine O'Hare: [00:00:57] No. Tessa and Avery, the other two women, are alumni. They did their grad program here at UC Berkeley. Tessa and I both went to Oberlin College in Ohio for undergraduate.Lisa Kiefer: [00:01:08] How did you get started in the seaweed business? What inspired you to do this?Catherine O'Hare: [00:01:13] All three of us have a background in agriculture, so we've always been interested in food. I was a biology major and then worked on farms. So I'd always been interested in local food and healthy food. But it wasn't until moving to the bay now like five or six years ago that I got connected with the seaweed harvester and started learning about all the local seaweeds that we have here on the Northern California coast. I grew up by the ocean in Southern California. So I loved the ocean. I loved the beach. I was always looking for ways to be by the water. They were the first to get involved. Of the trio of founders. Yeah. So we all have a background in agriculture. We also all have some ties to East Africa where we've either worked before or lived before. And there we all saw seaweed farming in Zanzibar.Lisa Kiefer: [00:01:58] Were you in the Peace Corps?Catherine O'Hare: [00:01:59] No. I studied abroad there when I was in college, just doing a coastal ecology program. Tessa and Avery both did their graduate program at UC Berkeley and they did a master's in development practice. So it's kind of sustainable international development. So that brought them to East Africa.Lisa Kiefer: [00:02:17] Did you all meet up over there or did you find out later that you had.Catherine O'Hare: [00:02:22] We found out later. Tessa and I knew each other from Oberlin. We both ended up in the bay. We each had independent experiences in East Africa. And Avery and Tessa met here at UC Berkeley. And during their during Avery's program here, she did work in East Africa. So we all just kind of had these in our weaving paths. So I was just living and working in the bay, working for a small food company and kind of learning more about seaweed harvesting and doing it as a hobby. And in the meantime, I was good friends with Tessa. So we were talking all the time about all these things related to food, just tossing around ideas about local agriculture systems, herbs, seaweed, farming, like we just were tossing around all these ideas every time we met up. And seaweed was always one of those things, I think because I had seen seaweed farming in Zanzibar and she was interested in these alternative livelihood systems for women all over the world. And so it was during that time where Tessa and Avery were finishing their graduate program here.Catherine O'Hare: [00:03:23] I was working and exploring where the seaweed on our local coast that we just started delving deeper and deeper into the world of seaweed and talking to everyone we can, emailing people, trying to meet up with people just to learn more about the seaweed industry, about seaweed farming. And it just has kind of.Lisa Kiefer: [00:03:42] How to harvest and all that? Catherine O'Hare: [00:03:43] Yeah.Lisa Kiefer: [00:03:44] So what were your steps?Catherine O'Hare: [00:03:46] Well, so we're doing our pilot project with Hog Island Oyster Company there in Oyster Farm in Tamales Bay, because the legislation and regulatory agencies are you know, it's a long process to get your own aquaculture permit. So we're doing a research project. This Hog Island Oyster Farm is hosting our pilot, but Hog Island leases from the state, the state waters. So they have aquaculture permit from California Fish and Wildlife. And that's kind of one of the many, you know, permits that they have to be doing aquaculture.Lisa Kiefer: [00:04:19] Are you going to be a pilot for a long time or how long does that last before you actually have to get your own permits independently?Catherine O'Hare: [00:04:27] We're still figuring it out. We first talked to Hog Island over two years ago where we just showed up and kind of bounce this idea off them of, you know, we're interested in doing a little pilot to farm seaweed to see how these native species of seaweed grow. Have you ever thought about that? Would you be interested? And so those conversations happened kind of over the course of a year. Meanwhile, we were trying to apply for grants to fund this, I think because Tessa and Avery had this grad school academic background that was kind of the framework that that we knew of how to try to do a project like this.Lisa Kiefer: [00:05:04] So you got your funding via grant?Lisa Kiefer: [00:05:06] We applied for one grant through NOAA that was big. It like gave us the structure to really dive in and figure out all the details. We did not get that one, but because it had set us up to really have a project. Then Hog Island was still on board to do this. So we were like, OK, we'll find we'll find other funding. So then we got a smaller grant from California Sea Grant, which is like an affiliate of Noah. And that gave us ten thousand dollars That development grant is just to prepare mostly academics to go after a bigger grant. So it's kind of this like small bundle of money. So we were awarded that and then that really funded the pilot.Lisa Kiefer: [00:05:48] Have you continued to just use grants or or did you go out into the private equity?Catherine O'Hare: [00:05:53] No. We. We all put in a little bit of our own money to start. We got another business, small business grant from Oberlin College where Tessa and I went. That was great. That was a huge help. We just finished a Kickstarter a few weeks ago. And other than that, we've just been getting some revenue from our product line of our wild harvested seaweed. So we're kind of...Lisa Kiefer: [00:06:16] So you're keeping your mission in tact, keeping outsiders out.Catherine O'Hare: [00:06:19] Yeah. So far, we're also growing very slowly because of that, which is okay with us. We're not we're definitely not the traditional Bay Area business, I think. But yeah. So far, there's no other investment in the company.Lisa Kiefer: [00:06:32] Okay. This oyster company. What is the relationship between oysters and seaweed?Catherine O'Hare: [00:06:38] It's a really beautiful symbiotic relationship. Oysters are also filter feeders, so they're filtering the water and making it less cloudy and less murky. So more light can reach the seaweed. And seaweed is a really beneficial. You know, seaweed is just the term for marine macro algae. So any algae that's growing in a marine environment that's like seaweed is kind of this big, vague term.Lisa Kiefer: [00:07:02] So it's kelp and there's all kinds.Catherine O'Hare: [00:07:04] Yeah. There's all kinds, kelp or brown seaweeds. There's also green algae and red algae. So what seaweeds do just like land plants, their primary producers, they're absorbing carbon and nitrogen to grow. And so unlike a land plant, that carbon and nitrogen is coming from the water. So in seaweeds, growing in an environment, it's, you know, kind of taking out some of those excess nutrients. Too much carbon in the water is what's leading to ocean acidification. And that's one of the factors that can inhibit shellfish growth. So if the water's too acidic, it's hard for their shells to form when they're young.Lisa Kiefer: [00:07:39] And seaweed helped with that.Catherine O'Hare: [00:07:40] Right. So seaweed is making the water. You know, so far the studies done show that it's just in a local area.Catherine O'Hare: [00:07:46] So right where you're growing the seaweed, there's hope that you can be moderating the P.H. of that water. So making it a little bit less acidic, making the water chemistry a little more balanced for lack of a better word. And also by absorbing nitrogen that helps, you know, too much nitrogen in a marine environment is what causes those harmful algal blooms, though. So the thought is by growing the type of seaweed that you want and then harvesting and getting it out of the environment, you're helping to kind of capture some of that nitrogen before it leads to. It's like using it for the seaweed you want instead of the algae that.Lisa Kiefer: [00:08:21] It's kind of like seaweed farming.Catherine O'Hare: [00:08:23] Yeah. What we're doing is technically under the umbrella of aquaculture, but there's a lot of different ways that aquaculture can look. Seaweed and shellfish farming are pretty low input like you need to put physical equipment in the water column. But then there's no feed, there's no additives, there's no additional fertilizer or anything. It's just, you know, they're using sunlight in the case of seaweed, sunlight and the water aquaculture on the other end of the spectrum can be fish farming can be these bigger, more intensive systems. Some of those fish farms, you need to get fish to feed the fish. You have to I mean, I'm sure some add a lot of additives. So, yeah. This word aquaculture really has a big range.Lisa Kiefer: [00:09:06] OK. Are you testing the water daily? What have you discovered in the short time that you've been in this business about the quality of the Pacific Ocean?Catherine O'Hare: [00:09:15] That's a great question.Catherine O'Hare: [00:09:17] We have had to kind of scale back our pilot based on money and time and resources. But the wonderful thing is that Hog Island has been doing partnerships with but Bodega Marine Lab through UC Davis that they get water quality measurements every day. They have these monitors in the water that are constantly giving them feedback. So through that, we've been able to see how the salinity is changing, the PH, the temperature. They're measuring all these things every day.Lisa Kiefer: [00:09:44] And what are you discovering?Catherine O'Hare: [00:09:45] Our pilot ran from April of last year till November. So a pretty small window. And really what we saw were just seasonal variations. So like seasonal temperature changes and PH changes not related to our pilot. I think there is concern just in general about ocean acidification. But our pilot was a little too small scale.Lisa Kiefer: [00:10:05] But you will continue to see any changes. So that's really valuable.Catherine O'Hare: [00:10:10] Yeah. So right now, that pilot wrapped up in the fall. And just because everything is so unknown, we're kind of taking a pause to see what's next. We're still working with Hog Island, but we're kind of in conversation about what phase two will look like. So, yeah, I think if it were easier to get an aquaculture permit in California, that would be the direction we would want ahead. It's a long and expensicve process in California and, you know, rightfully so we have this beautiful protected coastline.Lisa Kiefer: [00:10:48] If you're just tuning in, you're listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators today, speaking with Catherine O'Hare of Salt Point Seaweed.Lisa Kiefer: [00:11:09] If you could just walk me through the process of I guess you'd call it farming the seaweed. What would a typical day be like for you three?Catherine O'Hare: [00:11:18] It's about to be harvest time for our wild harvested products. For the seaweed farming pilot, we harvested mostly in September and October because the species that we grew, we grew throughout the summer and then harvested in the fall. A lot of the kelp farms on the East Coast grow throughout the winter and then harvest in the spring. But the type of seaweed that we did for this pilot is a type of red algae. So not the big long kelps, but a type of red algae called grass grassaleria. It's also called ogo. It's like a kind of a red spindly seaweed. We chose it because it's native to Tamales Bay. It's edible. It's pretty easy to propagate because we were doing this very low tech. And so how we did it was we created little bundles of seaweed.Lisa Kiefer: [00:12:09] So do you go out there and cut it? Or how do you do it?Catherine O'Hare: [00:12:11] So we had a permit to wild harvest the initial, you know, seed stock. And then so we harvested we created cut little bundles. And this seaweed is a type that will propagate vegetative. So just by cutting it, it can grow more. So we created little bundles and then out there already, Hog Island had big, long lines that were floating on the surface of the water and anchored to the bottom. You know, there are buoys and each of those buoys were anchored to the bottom. Each of those bundles that we created, we kind of un-twisted the long line to create a little gap in the long line and then shoved the bundle through. And as we let go, the tension of the line would hold the bundle in place. So that's the basic, our basic propagation method. So it was originally wild and then that's how we farmed it onto a line. So then we had a long line out there in Tomales Bay and the bundles of seaweed were kind of growing down from the line. So we were measuring growth rate. So each month we would come back and harvest it and see how much grew. You know, we have this little fishing boat and we just use scissors. We can get really close to the line and just use scissors.Lisa Kiefer: [00:13:19] And so you don't actually get in the water.Catherine O'Hare: [00:13:22] Not for this farming pilot. We stayed on a boat. So we're kind of have this split personality where we're all so wild harvesting seaweed and that we do get in the water, that we go at low tide to these rocky coves up on the northern coast and still just using scissors in our hands. But we're on foot and kind of exploring the intertidal when it's really, really low tide.Lisa Kiefer: [00:13:47] And what kind of seaweed is that called?Catherine O'Hare: [00:13:49] The re were harvesting three species. Two are kelps. One is a lemonaria. We call that California kombu. And then alaria is California wakame. And then we're also harvesting Nori, which are actually many species that look almost identical. So it's hard to kind of say for sure the exact species, but they're on the genus Pyropia. So those are the three wild harvested seaweeds. We don't harvest any of the giant kelps. Yeah, although species can be sustainably harvested. So you're just kind of pruning the species, so you're cutting it to a certain level and then they'll regrow and regenerate.Lisa Kiefer: [00:14:29] And so you bring it back to the shore and then what happens?Catherine O'Hare: [00:14:32] Usually when we're harvesting is far from any road because, you know, we're choosing the most pristine area. So then we hike it up because it's so misty and cold and wet on the coast. We have a drying location that's inland about 45 minutes or an hour so that it's, we can get the hot sunny afternoon and then we dry it in the sun and seaweed roll on a good day, dry by the end of the day. And so that's why the sun is really important.Lisa Kiefer: [00:14:59] So you can have it in a truck ready to go to market in 24 hours?Catherine O'Hare: [00:15:03] Selling dry, the low tides are low for many days in a row. So we like, do you know, day after day. But yeah, after harvesting one early morning. By the next day, we could have product ready to go when you're done with that process.Lisa Kiefer: [00:15:20] When you are done with that project, you have a warehouse here?Catherine O'Hare: [00:15:20] We have a small storage location in Oakland.Lisa Kiefer: [00:15:24] OK, yeah. And is that the place from which it's distributed to end users?Catherine O'Hare: [00:15:29] Yes. Basically, we have so many locations because we're trying to scrape together affordable places, but we have a commercial kitchen that we sublease where we do all the food production so that it's up to California health code.Lisa Kiefer: [00:15:44] And where is that located?Catherine O'Hare: [00:15:45] That's in South Berkeley. It's at the Berkeley Kitchens. It's an amazing group of food businesses. We sublet from Cult crackers who make those really amazing gluten free crackers. So we're using their kitchen on nights and weekends. That's where we make our food products. So from there, we, you know, have another storage location where we can do all the shipping and distribution.Lisa Kiefer: [00:16:07] So do you have to do packaging as well?Catherine O'Hare: [00:16:09] Mm hmm.Lisa Kiefer: [00:16:09] There's a lot of pieces to this.Catherine O'Hare: [00:16:10] There's a lot of pieces to it.Lisa Kiefer: [00:16:12] How would I find your product as an end user here in the East Bay?Catherine O'Hare: [00:16:16] We just got into Berkeley Bowl, which was a exciting development a few weeks ago, we're at two farmers markets, the Fort Mason market in the city in San Francisco and every other week we're at the Kensington Market both on Sundays and then when a few stores.. it's growing. But Berkeley Bowl in the city, you we're in Rainbow Grocery. We're at Far West Fun guy's booth in the Ferry Building. We're at Oak Town Spice Shop in Oakland, preserved in Oakland. The whole list is on our Web site. So you can also buy products on our website, which is SaltPointSeaweed.com.Lisa Kiefer: [00:16:52] You also have recipes on there for using seaweed.Catherine O'Hare: [00:16:55] Yeah, we have recipes.Lisa Kiefer: [00:16:56] You also post your research notes or anything.Catherine O'Hare: [00:16:59] So we're creating this public report from the pilot. We're trying to get it done as soon as possible. And then, yes, that's gonna be on our website. We're kind of gonna distribute that widely because we want the results of this pilot with Hog Island to be distributed and open for people to see. We want it to kind of help tell the story of what seaweed farming could do and how it could, in theory, be a positive benefit to the environment.Lisa Kiefer: [00:17:23] Tell me about using seaweed. I don't think most people know about the nutrients in seaweed.Catherine O'Hare: [00:17:30] Each species has slightly different nutritional profile, but in general, seaweeds are just very nutrient dense. So there's a lot of minerals. Almost all seaweeds have iodine and that's a hard especially for vegans. It's a rare mineral to find in high concentrations. Seaweed has vitamin B, calcium, iron. It's just kind of like the super dense food. Seaweeds also have these mineral salts. So instead of sodium chloride, which is table salt, they have these other mineral salts like potassium, which kind of just give it a unique flavor. And I just read this article about the scientists who discovered you umami in Japan back in the nineteen, early nineteen hundreds. That flavor umami is attributed to the glutamate. I hope I'm getting this right, that seaweed is high in. So seaweeds also aside from the nutrition, give food this really savory umami flavor. Partially because of those minerals.Lisa Kiefer: [00:18:28] So it must be really good in soups.Catherine O'Hare: [00:18:30] It's great in soups. Yeah. So the types that we sell the kombu is this great bass for broth, for stews, for soups. It's high in that umami. It's high and iodine. So it's adding,I throw it at anything I cook just because it's giving it minerals, nutrients. And this kind of savory flavor combo also helps break down the carbohydrates and beans and legumes that sometimes give us digestive problems. So it helps make beans easier to cook and digest. Kombu's an easy one to to throw in a lot of dishes without thinking about it too much. We also sell California wakame, which is a thinner kelp. It's more mild. It's like Kombu is hard to eat. Just raw because it's thick. Wakame is thinner, so it's easier to just cut up and then throw the pieces in like a stir fry.Lisa Kiefer: [00:19:19] Or a salad?Catherine O'Hare: [00:19:20] So yeah, it's great to rehydrate and then make a seaweed salad with. We have some of those recipes on our website. A lot of people come up and take samples at the farmer's market and they're like, oh, that's not, you know, that's not the superintense seaweed flavor I was expecting. I always say that I think the varieties that we harvest here in California are a little bit more mild or maybe it's that they're fresh.Lisa Kiefer: [00:19:40] I was going to ask you that. What would be the taste difference between the Atlantic Ocean, the Pacific and, you know, any other bodies or what have you noticed? Have you done a tasting?Catherine O'Hare: [00:19:48] You know, I this is a maybe a sad confession. I haven't done too much tasting of East Coast Atlantic seaweeds, just haven't spent much time on the East Coast. Chefs tell us that they can taste a difference between Japanese and Korean grown seaweed and the type that we're growing here. The Nori that we harvest here, they tell us that there's a more mineral, kind of like wild rich taste compared to the Nori that's coming from Japan and Korea. Out of the three of us, Avery has the most culinary background. She was a chef and has background in culinary. I'm learning how to put more culinary words to seaweed. But sometimes, you know, that's a, that's a muscle I'm trying to build.Lisa Kiefer: [00:20:31] That's when you just say, I like it.Catherine O'Hare: [00:20:33] Yeah. I love it. I love eating it. Can I describe the differences? I'm working on it.Lisa Kiefer: [00:20:38] Speaking of Japan and that area, do people worry about the fallout from the Fukushima radioactivity in the waters? Is that a concern?Catherine O'Hare: [00:20:48] Yeah, we get a lot of questions about that. That's one of the reasons why we're excited and interested in providing California seaweed, because it's harder to trace the seaweed that's coming from Japan and Korea.Lisa Kiefer: [00:21:00] Don't most seaweeds come from Asia?Catherine O'Hare: [00:21:02] Yeah. Most edible seaweeds are coming from Korea, China and Japan. There's seaweed grown all over the world, but in the US, over 95 percent of the seaweed eaten is coming from overseas and other, other places. UC Berkeley actually was part of this consortium of UCs that after the two thousand eleven Fukushima disaster started testing the kelp beds from the coast of, like off San Diego to Canada. So for years they were testing the kelp beds and looking for radioactive isotopes and they didn't find any being picked up by the kelp beds.Lisa Kiefer: [00:21:40] Great.Catherine O'Hare: [00:21:41] Yeah. So that's good news. And we have you know, we so far can't do our own testing, but we turn to that third party. I'm so grateful that now that they have done that and if anyone's interested, it's called Kelp Watch and you can go to the website and they have all the information there.Lisa Kiefer: [00:21:55] And a lot of people are allergic to oysters. If your seaweed is in a bed of oysters, do they have to worry about that at all?Catherine O'Hare: [00:22:03] Good question. We rinse every all the seaweed in saltwater. So if someone's allergic to shellfish, like on our products right now, we have a disclaimer that because it's a wild product, there might be some small sea crustacean that, you know, we can't ever 100 percent confirm that there's no traces of shellfish, but it's not like they're touching or intermingling. We rinse all of the seaweed in fresh seawater.Lisa Kiefer: [00:22:29] And I wanted to ask you about the challenges that you three have faced in entering this field, whether it's being an all woman business or finding money. You've talked a little bit about that. What are some of the major challenges?Catherine O'Hare: [00:22:44] Gosh, I think there's a couple different categories. One is that we did start this very slowly and organically and didn't take funding. So we all were working other jobs for the last two years. You know, it's kind of a feedback loop, right? We were working other jobs so grew slower, but it grew slower because we're working other jobs. But just finding access to funding that we would feel good about and that we would still have control of our company. That's been one. I think the Bay right now is a really supportive place to be a woman known business. So we've felt a lot of enthusiasm and encouragement from that. But sure, there are always people who don't take you seriously or don't give you the time of day because you don't look like the typical business person. A big challenge with the seaweed farming pilot that we're doing is that the regulatory process to get our own aquaculture permit is just so long and expensive. That was one of the reasons to do the pilot is to take the results of the pilot. How much carbon and nitrogen the seaweeds absorbing and show it to these regulatory agencies. So have a document that you can go to Fish and Wildlife and California Coastal Commission. But that's been a big challenge because if that were easier, I think we'd be in a different place. And we're definitely supportive of the regulatory agencies. They have a big job and a hard job and are doing the good work of protecting our coast and our resources. You know, I think there's a number that there's been no new aquaculture leases granted offshore in 25 years or 30 years. So there's just no precedent. So that's a big challenge that we're trying to we're trying to address by sharing the results of this pilot.Lisa Kiefer: [00:24:27] And are you making any money on your product?Catherine O'Hare: [00:24:29] We are. Right now, we're about breaking even.Lisa Kiefer: [00:24:32] That's pretty good in a short time.Catherine O'Hare: [00:24:34] Yeah, I mean, we have low expenses. We're being very scrappy. And, you know, just being at farmers markets mean we have regular sales and regular income and we sell online. We sell our products online. And then we also sell bulk to food restaurants and food businesses. There's a few restaurants that are ongoing supporters and then some businesses like a kimchi company and a bone broth company. So there's been regular sales. So we've been able to keep ourselves going on the wild harvested products and and really, you know, show that there's demand for seaweed and help build the education and awareness around seaweed.Lisa Kiefer: [00:25:12] Do you have any competitors in this marketplace?Catherine O'Hare: [00:25:14] There are other wild harvested seaweed companys.Lisa Kiefer: [00:25:16] Local?Catherine O'Hare: [00:25:17] Most based in Mendocino County, and they're amazing. Some of them have been doing it since the 80s or the 70s. There's a few other groups, you know, they feel like collaborators who are also trying to do seaweed farming. So there's a duo down in San Diego trying to farm seaweed in the port of San Diego. There's a company called Farmer C in Santa Barbara who's head by Dan Marquez, and we know him really well. So there's other people who are trying to farm seaweed in California, but so far all are at the research stage or the preliminary stage because it's hard to get those permits.Lisa Kiefer: [00:25:53] So you all share information, I would assume so far.Catherine O'Hare: [00:25:56] Yeah, it's been very collaborative. We're all trying to you know, we kind of see it like a rising tide, lifts all boats, like it would benefit us all to have easier access and sharing resources. And then there's a lot of Kelp farms starting on the East Coast. Most farms on the East Coast are farming sugar kelp, especially the state of Maine, has made it really streamlined and much easier to get aquaculture permits and start kelp farms. So it's really exciting to see all the progress happening over there. There's kelp farming that's being started in Alaska, so it's starting... California, I think it's gonna be a little bit slower to take off in California because of the regulatory agencies.Lisa Kiefer: [00:26:33] You're doing a lot of your harvesting in public water. There's boats and you know, the whole idea that there could be motorboats and oil in the water. Yeah, you know, it's complicated.Catherine O'Hare: [00:26:44] It's definitely complicated. And seaweed. You know, a lot of aquaculture happens in mixed areas like that.Lisa Kiefer: [00:26:51] So I don't mind a little bit more regulation as a consumer, if it means a higher quality product.Catherine O'Hare: [00:26:57] Yeah. And seaweeds can absorb you know, they absorb what's in the water. So that's why it's really important that our waters are clean and pristine and as protected as we can have them.Lisa Kiefer: [00:27:07] What have been some of your best accomplishments?Catherine O'Hare: [00:27:10] Someone gave us the advice like keep a list in your journal or on your phone of other little firsts like, oh, first time someone emailed about having an internship. So I think we've done a mediocre job at that. But there's been a lot of little accomplishments that feel great. The Kickstarter last month was a big one. We rais..we set our goal at $25000. And I think we ended up raising $42000. And it was really emotional to see so much support come in. So that felt like a very tangible success.Lisa Kiefer: [00:27:40] Have you gotten any awards or recognition?Catherine O'Hare: [00:27:42] We have bee n featured in Vogue and on the the website Goop. But it's funny, like the little like Berkeleyside just did a feature on us and that I think resulted in more sales and attention. So you never know which ones are going to end. The Kickstarter did also help with that. It's kind of like this concrete little time pressured event that really helped spread the word. So I think like there are publications that we reached out to for the Kickstarter, but it just resulted in more awareness. But yeah, winning some of these small business grants felt like big accomplishments and we had to, like the one at Oberlin was a competition. So we had to pitch and get judged and people emailing to ask if you're hiring. It's like, I have to be one day, that we can you know, there's like lots of things that feel like accomplishments.Lisa Kiefer: [00:28:30] What are some of the things coming up? Maybe if you project out a couple of years? Catherine O'Hare: [00:28:33] So we're definitely still talking with Hog Island about phase two of the pilot. So we're still trying to do research on seaweed farming. We're looking for more grants to fund that, because really what we want to do next is partner with the academic institution and kind of go for a bigger scale project. You know, we're kind of split personality because we're still running the business and creating these food products. Just our time and resources are limited. So we're looking for partners for that. But we hope to be finding ways to sustainably scale, sustainably source our seaweed. We feel like as if we continue to grow our presence and our market demand, that will only help us be in a better position to, you know, to take on some of these issues around seaweed farming.Lisa Kiefer: [00:29:22] What is your website and can people reach you if they have questions?Catherine O'Hare: [00:29:25] Yes. So our website is SaltPointSeaweed.com. You can also follow us on Instagram. That's where we give the most updates. We're @SaltpointSeaweed. Yeah, you can reach us on our website. There's an email form. We have products on there. We have recipes. We send out email newsletters. You can sign up for that on our website, too, or we'd send out little fun articles and pictures of our harvest and stuff like that. Seaweed is this amazing resource that grows without land or freshwater. It can be farmed and harvested sustainably. It can be grown abundantly. And I think as the world changes, we're going to need food sources that are sustainable, that are locally grown and that are nutritious. So for us, seaweed is this wonderful resource for that reason.Lisa Kiefer: [00:30:14] Well, thank you, Katherine, for being on Method to the Madness.Catherine O'Hare: [00:30:17] Thank you so much for having me.Lisa Kiefer: [00:30:22] You've been listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. See acast.com/privacy for privacy and opt-out information.

Recorded in the House of Martell in Cognac, Château de Chanteloup, the first episode of the serie Martell Home Voices features Ghetto Gastro. Ghetto Gastro is a culinary collective and cultural movement that operates at the intersection of food, design and community empowerment. Enjoy their sea bass recipe, pairing with Martell Blue Swift. Bon appétit! Ingredients: - Fresh black truffles- 100g - Squid ink- 5g - Truffle oil- 24g - Vegetable stock- 80g - Grape seed oil- 60g - Apple cider vinegar - Ice cold filtered water- 2L - Dried mushrooms(Preferably porcini, shiitake) - Kombu seaweed- 40g - Bonito flakes- 15g - Sunchokes- 8 pieces - Grape seed oil- 500g - Sea bass- 4 filets - Wild greens- 100g 1. Truffles: Blend the truffle, squid ink, vegetable stock. Emulsify oils in and strain, season with vinegar. 2. Mushroom Dashi: Bring the water, mushrooms and kombu to just below a simmer and keep at this temperature for one hour. Turn off the heat. Add the bonito flakes for 15 seconds and immediately strain. Pour in the bottom of the bowl after plating the rest of the food. 3. Sunchokes: Clean rinse and dry. Transfer to a sauce pan in a single layer, cover with oil. Boil to exact point where the oil cooks the sunchokes until tender about 20-30 mins. Transfer tender chokes to a dry hot pan and flatten to crisp up on both sides. Season with Ghetto Gastro steasoning. 4. Sea Bass: Season the fish on the flesh side with a liberal amount of Ghetto Gastro steasoning and flaky sea salt. In a hot pan, add oil and sear the fish on the skin side until crispy and golden. Control the heat and reduce to medium making sure not to burn the fish but to cook through thoroughly. Bon appétit! #MakeYourStatement #MartellxGhettoGastro #MartellBlueSwift #Recipe Please enjoy responsibly. (This material relates to the promotion of alcohol and should not be viewed by anyone below the legal age of alcohol purchase in the country of viewing.)

HAVE A LISTEN: Kevin hates coffee, Lisa happily drinks it...But will either of them be ready for THIS energy-boosting coffee substitute? All of these words together add up to what sounds like a big, fat "NO!"

HAVE A LISTEN: Kevin hates coffee, Lisa happily drinks it...But will either of them be ready for THIS energy-boosting coffee substitute? All of these words together add up to what sounds like a big, fat "NO!"

Today's Special: sleeping with your co-workers. It was time we speak of it and turns out this topic will be a mini-series. Then we put some funny #serverlife tweets on blast. Writer, comedian and former lunch server at Stir Fire Grill, John Roy stops by to talk about the chicken brain we all inhabit while waiting tables, and the oldest known ketchup on Navy Pier in Chicago. --- Support this podcast: https://anchor.fm/side-work-podcast/support

TOUR “LAS ANTIGUAS HISTORIAS”: Un recorrido por 6 restaurantes de La Antigua.Cuarta Parada: Kombu es un tipo de alga que contiene Umami, el sexto sabor que significa “sabroso” en japonés. En esta cuarta parada, aprendimos todos los pasos que se requieren para hacer deliciosas sopas japonesas, pero también conocimos la historia de Rodrigo y Sharon, quienes viajaron por casi un año en toda Asia, descubriendo los sabores que inspiraron a este restaurante antigüeño.Acompaña al cocinero y escritor Pablo Bromo en un encuentro con 6 cocinas, 6 historias y 6 cocineros. Dos de ellos son restaurantes nuevos, con mucha promesa (Kombu Ramen Shop y Santo Spirito). Los demás, son tan legendarios que todos los conocemos y amamos (Fridas, Bistrot Cinq, Fonda de la Calle Real y Hotel Casa Santo Domingo).Gracias al apoyo de: Cerveza Modelo

What We’re Drinking Umami Monster by Garage Project Spiced / Herbed Beer • 9% ABV Brewed with New Zealand grown Kombu (kelp), Japanese Katsobushi (dried, fermented bonito flakes), smoked malt, and seawater Untappd News New Beer Styles Added IPA - Imperial New England Pale Ale - New England Cider - Dry Cider - Sweet Cider - Fruit Cider - Herbed/Spiced Rye Wine Lichtenhainer Kentucky Common Stout - Coffee IPA - Brown Core Badges National Beer Day (2018) Check-in any beer on April 7, 2018 Interview In preparation for April 7th, we talk to Justin Smith, the Godfather of National Beer Day. Watch the Buffalo Wild Wings National Beer Day commercial Follow Justin Smith on Twitter Sponsored Badges Founers PC Pils (2018) from Founders Brewing Welcome to NC Beer Month & NC Beer Passport Giveaway The Waldos’ Special Ale from Lagunitas Style of the Week This week we drink in the origins of the sweet and boozy Barleywine. https://theglasshopper.wordpress.com/2015/07/27/a-history-of-barley-wine-is-barley-wine-wine-where-did-it-come-from/ https://en.wikipedia.org/wiki/Barley_wine Beer Articles Step Aside, Latte Art. Beer Foam Art Is In Scientists figured out how to make an IPA without the hop This New Beer Is Made with Szechuan Buttons and We Can't Wait to Try It The Best Glass for Every Style of Beer, Explained #AskUntappd "How many people have achieved the Uber badge?" - Jason from Facebook Have a question for us? Send it over using #AskUntappd on Twitter, Facebook, or Instagram. Sponsor Show off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all orders Connect Twitter Facebook Instagram Google+

Episode 120: Seaweed is a superfood from the sea! Terry d’Selkie of Ocean Harvest Sea Vegetable Company tells us about the many benefits of seaweed. An algae, seaweed is high in vitamins, amino acids, minerals, and fiber. Terry introduces us to many different types of seaweed, including Kombu, Sweet Kombu, Ocean Ribbons, Sea Palm, Pacific Coast Wakame, Wild Nori, Fucus, and Turkish Towel. Terry tells us how to ethically harvest, dry, and cook with seaweed. Seaweed is also medicinal and can be used in compost tea and fertilizer.    Many people are concerned about the safety of eating seaweed after the Fukushima nuclear disaster. All of the seaweed that Terry harvests is tested by an independent lab for radiation and so far has tested negative for radioactive isotopes.   To learn more about seaweed, visit Terry’s website: SeaweedMermaid.com. 

This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures. “The Spanish word for Worcestershire sauce is ‘English sauce’.” “You have to make a big enough investment in time and or money to ensure that you go through with your project.” “The important things you have to remember with Kombu is the variety, how it’s cut, cook temperature, and cook time.” –Dave Arnold on Cooking Issues

Want to learn some different ways to prepare offal? On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center. “If you’re using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas… sous vide tends to intensify aromas.” [21:00] “Without a rotor, your centrifuge might as well be a huge doorstop!” [51:00] — Dave Arnold on Cooking Issues