Podcasts about Kombucha

This week, we're looking back at Rob's conversation with the great (and very handsome!) Dermot Mulroney. In this episode you'll hear them talk about Young Guns, their shared love of regional theater, how Dermot cleared up his identity confusion with Dylan McDermott, Dermot's second career as a recording cellist, and their jealousy of Timothée Chalamet. This episode originally aired in April 2023. Make sure to subscribe to the show on YouTube at YouTube.com/@LiterallyWithRobLowe! Got a question for Rob? Call our voicemail at 323-570-4551. Your question could get featured on the show! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What a wild 10+ days it’s been down here in Texas! The winter storm was fun (meh) and I also have other news to update y’all with on a future episode but, for the time being, I’m so happy you could join me this week. You’re in for a special treat because my dear friend, Lorena Evans, is helping me take YOUR questions and hanging out as I undoubtedly derail the show at some point. Either way – I hope you’re ready because it’s officially time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Parti-Gyle Brewing, IPA Freshness, & Backsweetening Kombucha 00:00:00 – 00:12:51 Sponsors & Small Talk00:12:52 – 00:28:04 Parti-Gyle Brewing00:28:05 – 00:39:55 IPA Freshness00:39:56 – 00:55:38 Backsweetening Kombucha Links for this episode:16 Gallon Brew Kettle: https://amzn.to/4qt4heMHomebrew Kegs: https://amzn.to/4qm3X0ZKombucha Starter Kit: https://amzn.to/3OmhbgW We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons Malt, join at https://www.patreon.com/HomebrewHappyHour ————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

Brandy Nelson of Soldotna, AK shares how she built a strong customer base by selling very unique and healthy products, and the challenges she needs to consider to continue scaling her business furtherGet full show notes and transcript here: https://forrager.com/podcast/160

Paige joins us to talk about the newest film "Kombucha"

Last year, I met Gina Méndez, the founder of Kova Kombucha in Puerto Vallarta. At that time, I reported that she had been in business for a year, was operating out of her home, and producing 250-300 bottles per month. She planned to move to a larger space. Twelve months later, I visited Gina at her larger space. She now produces twice the quantity in Puerto Vallarta and, together with her business partner, who operates a sister brewery in Zapotlanejo, near Guadalajara, sells Kova in five cities. Between the two facilities, they are selling 700 bottles a month. The larger space means she can brew more kombucha, but she barely keeps up with demand. The 200-liter stainless steep primary fermentation tank and kettle have streamlined part of the production process. Her challenge is the labor-intensive manual work of sanitizing, filling, and capping the bottles. Nevertheless, she still performs multiple times a week as the lead singer in The Lovers, playing in clubs and bars around town. She's planning to relocate to a new facility closer to her home. I look forward to catching up next year to see how much further Kova Kombucha has come. Interview Listen to the podcast to hear Gina tell the story of her growing business. The post Update: Kova Kombucha, Puerto Vallarta, Mexico appeared first on 'Booch News.

Gastro Trends 2026: Experience – Erlebnisse bieten // “Mood Dining”, Eatrenalin Erlebnisgastronomie- Gäste suchen bewusste, besondere Momente. Pop-ups, Themenabende, Tasting-Events oder personalisierte Überraschungen Eatrenalin = mehrgängiges Menü mit einer aufwendig inszenierten Show verbindet. Dabei sitzen die Gäste in selbstfahrenden „Floating Chairs“ und fahren durch verschieden gestaltete Räume, Entertainment – Spaß und soziale Erlebnisse, Geselligkeit und Interaktion stehen hoch im Kurs. Formate wie Quizabende, Gesellschaftsspiele, Retro-Games oder Karaoke Equal Drinking – Drinks mit und ohne gleichberechtigt Die Grenzen zwischen alkoholisch und alkoholfrei verschwimmen. Gäste erwarten hochwertige, geschmacklich gleichwertige Alternativen. Halal Food Auch in guten Restaurants und Steak-Restaurants wird darauf geachtet. Bewusster, funktionaler Genuss stärker auf Gesundheit, Protein, Ballaststoffe und funktionale Lebensmittel (Darmgesundheit, Schlaf, Fokus, “better-for-you”). Plant-based bleibt, aber weniger dogmatisch: flexitarische Angebote, hochwertige pflanzliche Proteine und “clean label” Starke Aromen, Fermentation & “Glocal Food” Starke, spielerische Aromatik: “fricy” (fruity + spicy), Hot-Honey, Chili-Crisp, säuerlich-scharfe Drinks, mutige Gewürzkombinationen. Swiecy = Sweet & Spicy Fermentation (Kimchi, Kombucha, fermentierte Beilagen) “Glocal Food” – globale Inspiration mit lokalen Produkten (z.B. Taco-Bowl mit regionalem Gemüse/Fisch) Everyday Hospitality – Gastronomie für den Alltag Gute Alltagsgastronomie: Frühstück, Lunch, gesunde Snacks. Neue Kantinenkonzepte Zinus-Sprizz Echt deutsch – mit Humor und Augenzwinkern Retro-Gerichte, deutsche Küche und Klassiker wie Mettigel oder Toast Hawaii erleben ein Revival – modern interpretiert bessere Qualität Oma-Küche - Omas kochen Restaurant... Fried-Chicken - Hähnchen-Läden Korean Food Premium-Convenience, Snacking & Mini-Portionen Premium-Convenience (handwerklich, hochwertig, aber schnell) kreative Snacks/Sharing-Dishes (“Snackification”, Mini-Desserts, Tapas, Bowls, Loaded Fries etc.) Kleine Portionen, Tasting-Menüs und Mini-Drinks Digitale Gastronomie Professioneller Digital: Delivery, Vorbestellung, dynamische Pricing-Modelle, KI-gestützte Planung und personalisierte Angebote in Apps. Merget Podcast Mälzer Sandwich - Martin meint der Sandwich kommt zurück Feinripp und Gold Wiener Schnitzel aus Kobe mit Blattgold und Kaviar für über 350 EUR in Wien EISTRENDS: Pflanzliche Alternativen - Basis Hafer, Mandel, Kokos oder Cashew. Hafereis mit gesalzenem Karamell und Cashew-Vanille mit Dattelcrunch Nostalgische Geschmäcker haben Comeback. Klassiker wie Sachertorte, Eiskaffee oder Salzburger Nockerl als Eis Proteinreiches Eis mit reduziertem Zuckergehalt, probiotischen Kulturen oder Supperfoods wie Matcha und Kurkuma Mochi-Gelato verbindet japanische Reismehlhüllen mit cremigem Eis. Eis am Stiel feiert Comeback Martin war in Amsterdam Oedipus Brauerei https://oedipus.com/pages/craft-space LowLander Brauerei https://restaurant.lowlander.nl/ Drei Bier sind auch ein Schnitzel - Yazio würde Ja sagen! De Laatste Kruimel https://delaatstekruimel.com/ WanTan - Golden Chopsticks https://maps.app.goo.gl/HkzKn66wGmXv5Lc66 Lasagne - Bechamel Trüffelbutter

Shajia Meraj’s thesis at Karachi University, Pakistan, was a groundbreaking exploration of kombucha “leather” (dried cellulose SCOBYs) in the context of sustainable textile design. Rather than viewing this material merely as an industrial substitute for animal leather, Meraj’s research, conducted over 11 months in 2025, treats it as a living, time-based medium that responds to its environment and the care it receives. This project balances technical material experimentation and mastery with a profound conceptual inquiry into grief, memory, and circularity. Sustainability Shajia was first inspired by a TED Talk by prominent Italian fashion designer Marina Spadafora, which introduced her to the possibility of using kombucha leather for garments. What drew her to the material was its accessibility; it can be grown using simple ingredients: water, sugar, tea, and starter. Choosing to work outside a traditional laboratory, she transformed a spare room into a domestic studio, using household fermentation tools and shallow trays to harvest the cellulose. Navigating Challenges in Pakistan Executing this project in Pakistan presented significant hurdles. Not only was kombucha unfamiliar to her academic advisors, but the local climate also posed constant threats to the material. During the monsoon season, high humidity caused mold growth, while drier months rendered the leather brittle and paper-like. Shajia spent eleven months in a trial-and-error process, eventually determining that a thickness of half an inch was ideal for drying without the material becoming too fragile. She was supported by Shahzaib Arif of ProB the only kombucha brand in Pakistan, which provided the starter necessary to maintain her continuous brewing process. A Material Reflection on Grief The heart of Shajia’s work lies in the parallels between kombucha leather and the experience of grief. Kombucha leather grows slowly over time, and every sheet is unique, imperfect, and evolving. I think that mirrors how grief works. Grief does not happen all at once; it unfolds gradually, and the memories and emotions surface in cycles. Likewise, the circular nature of kombucha leather growth very much reflects the circular life cycle of grief and memory. These two things fit together very nicely, because both processes involve patience, layering, and ever-changing memory. To ground this concept, she incorporated photographs taken by her late father, who passed away 16 years ago when she was a young girl, into her material outcomes. Her artistic installations include: The Memory-Twisting Lamp: A sculptural piece where light interacts with translucent leather and her father’s photographs to emphasize the fragility and impermanence of memory. Every image is embedded and sandwiched between two layers of kombucha leather, holding the photograph in place like a preserved moment in time. These slides represent how memories exist as fragments, separate yet connected. The Circular Installation: A gradient of 200 dyed circles moving from deep red to warm yellow, representing the evolution of grief from intense loss to a state of acceptance. The circular forms reference the cyclical nature of grief, how it returns, overlaps, and continues rather than ending. Deeper reds at the center represent emotional intensity and loss, while the warmer ambers and yellows moving outward suggest memory, warmth, and moments of acceptance. The Mosaic Portrait: A large-scale tribute composed of thousands of small photographs taken by her father, layered with organic kombucha squares to create a cohesive image that reflects how we perceive the essence of a person through fragments. The kombucha leather adds an organic, textured quality that mirrors the slow, layered nature of memory, making the piece both a visual tribute and a reflection on how we perceive and preserve the essence of a person, through both the whole and the sum of its parts. The Future of Bio-Textiles Despite initial skepticism from her peers and faculty, Shajia successfully defended her thesis and earned an A-. While she also produced functional items, such as a hand-sewn cardholder, her primary focus remained on the material’s emotional potential. Now a graduate, she’s interested in collaborating with other researchers to push the boundaries of what sustainable textiles can represent. She can be reached at merajshajia56@gmail.com. Source: NotebookLM Interview Shajia discusses her project in this exclusive interview. The post Grief and Growth: Exploring the Alchemy of Kombucha Leather appeared first on 'Booch News.

Einen Monat ohne Alkohol. Für viele gehört der "Dry January" inzwischen fest zum Jahresstart. Leichter fällt der Verzicht auch deshalb, weil es immer mehr alkoholfreie Alternativen zu Bier, Wein oder Sekt gibt. Doch wie gesund sind diese Ersatz-Getränke eigentlich? Darüber hat SWR Aktuell-Moderator Bernhard Seiler mit der Ernährungs-Expertin Anna Dandekar gesprochen. Grundsätzlich schneiden alkoholfreie Varianten deutlich besser ab als ihre alkoholhaltigen Originale. Alkohol selbst liefert viele Kalorien und hemmt zusätzlich den Fettabbau im Körper. Fällt er weg, sinkt auch der Kaloriengehalt spürbar. Zwar kann in alkoholfreiem Bier oder Wein noch etwas Restzucker enthalten sein – der große Kalorienfaktor Alkohol fehlt aber. Alkoholfrei ist nicht gleich unproblematisch Trotzdem gilt: Auch alkoholfreie Getränke sind kein Ersatz für Wasser. Selbst zuckerfreie Varianten enthalten oft Aromastoffe, Säuren oder Süßungsmittel, die Appetit und Insulinausschüttung anregen können. Wer regelmäßig mehrere alkoholfreie Biere am Abend trinkt, nimmt schnell viele "flüssige Kalorien" zu sich, ohne satt zu werden. Für besondere Anlässe empfiehlt Anna Dandekar deshalb kreative Alternativen: etwa Sprudelwasser mit einem Schuss Apfelessig oder Granatapfelsaft, Kombucha mit Mineralwasser oder einfache alkoholfreie Mixgetränke mit Zitrone und Minze. Sie sehen schön aus, schmecken spannend und sind deutlich leichter als klassische Drinks.

Alkoholfreier Januar, Knigge-Diskussionen und ein prickelndes Getränk mit Weinbezug: In dieser Speedtasting-Folge probieren wir den ViSecco Sauvignon Blanc von der Manufaktur Jörg Geiger. Zwischen Birne, Apfel, Gewürzen und lebendiger Säure klären wir die Frage: Wie nah kommt dieses alkoholfreie Getränk wirklich an Wein heran und für wen ist es gedacht? Wir sprechen über Geschmack, Süße, Säure, Preis, Zielgruppe und ordnen das Produkt im Vergleich zu Kombucha und klassischem alkoholfreiem Wein ein. Am Ende gibt's natürlich auch eine ehrliche Bewertung.

Afterbirth+ #631 - "Heaven" (04/09/2018)(0:00) Intro(0:28) Kombucha (8:32) Getting Older (27:21) Heaven Afterbirth+ #632 - "Beam" (04/10/2018)(39:42) Restaurant Questions (45:01) Willy Wonka Afterbirth+ #633 - "Osteo" (04/11/2018)(51:14) Heaven Pt. 2(54:41) Animals and Reincarnation (01:03:23) Chores

I am Kombucha. Destroyer of worlds. Creator of good gut bacteria. This week on the podcast, Theo and Will talk about a Dune board game Will played, the controversial Riyadh Comedy Festival, a Reddit story about a wife and a husband who couldn't handle being home alone, an Egyptian strongman pulling a ship with his teeth, golfer Viktor Hovland who is obsessed with UFOs, an aggressive squirrel that has sent multiple people to the hospital, some late Halloween stories including Red Robin's giant spooky burger, Valentine's day heart candy being converted for Halloween, a 2 person mozzarella stick costume for Halloween connected by cheese, Tootsie Pops rereleasing the same ad, the humorous posts on r/Subway from customers and employees, and an unfortunate death where a baseball hit a guy's knife into his chest. Email us at segmentcitypodcast@gmail.com iTunes: https://podcasts.apple.com/us/podcast/segment-city/id1469462393 Spotify: https://open.spotify.com/show/7g8dQmJdnROidQM5dvHpW3?si=5W3qBWO1SIirNnhwjvcd0Q Podbean: https://segmentcity.podbean.com/ Youtube: https://www.youtube.com/channel/UCtOxbiSIX1NlSrNMLSqzFqQ

A movie mixed with dark humor, body horror, and social commentary, the film hysterically skewers soul-sucking jobs, corporate nonsense, and the fixation with wellness products, making it significant for those in the grind. It's fun, it's trippy, it's brilliant, and in essence it's a cult-worthy indie movie that deserves a lot of praise. I had the pleasure of sitting down with Paige Bourne who plays Luke's apprehensive girlfriend in this twisted, psychological mind spank of a movie. With the David Cronenberg style body horror, you will not want to miss this one.Paige and I talked about her role in the film, the limits that were pushed on their characters, how each special effect sequence was completed, and much more. With intense performances by the actors in this film, I can tell that each and every person was committed to delivering their roles. So much so that I was (and still am) convinced that the Kombucha drink is not good for anyone. I could be wrong, but I still have my doubts.

Im Dry January widmen wir uns komplett den alkoholfreien Alternativen und starten mit dem Vertreter: Kopenhagen Kombucha „Hitchcock Blue“. Kein Wein, kein entalkoholisierter Traubensaft – sondern ein fermentiertes Teegetränk mit Lavendel, Apfel, Pfirsich und Ingwer. Wir sprechen über Geschmack, Preis, Nachhaltigkeit und die große Frage: Kann alkoholfreier Genuss wirklich Spaß machen – oder ist das nur ein Trend? Teil 1 unserer Top-10-Reihe alkoholfreier Weine & Alternativen. Speedtasting, ehrliche Punktevergabe und ein Blick in die Zukunft des bewussten Trinkens.

On this episode of the Two Dolts Podcast, we dive into the wild world of Casey Kasem's infamous outtakes and Bill O'Reilly's legendary meltdowns. We also explore Hemingway's tragic end and the complex, sometimes romanticized idea of choosing to go out on your own terms. Raw, real, and unfiltered—just how you like it.#TwoDoltsPodcast #CaseyKasem #BillOReilly #Hemingway #MentalHealth #PodcastLife #UnfilteredTalk #RealConversations #DarkHumor #Storytelling #PodcastCommunity

In this episode of Food Rebels, AJ Sharp sits down with Charles Banks, partner and MD of The Food People, to navigate the shifting landscape of food and drink in 2026. Charles explains the "magic" of food trend prediction, how anthropologists and psychologists look beyond viral TikToks to identify deep cultural shifts. The conversation explores the rising "snacking culture" and the "Ultra-Processed Food (UPF) movement," which is forcing both consumers and industry to demand ingredient transparency. A major highlight is the discussion on GLP-1 (weight-loss medications) and how they are reshuffling the industry toward smaller, nutrient-dense portions and "maintenance diets." From the rise of functional, non-alcoholic drinks like Kombucha to the "Single Specialism" trend in restaurants (like the perfect bowl of Ramen), this episode reveals that in 2026, food is no longer just fuel, it is a primary expression of our identity.

Yeovil kicked off 2026 with three goals, three points and a contract renewal for one of the Alice Band Collective, Luke McCormick. Not a bad start to the year eh?Ian, Ben and Dave chat about all that and a bit of Eastleigh and take your GCQs.Huge thanks to Stoney and Andrew Foot, Jimmer, Chris Fox and Tim Hubble for their voicenotes. Hosted on Acast. See acast.com/privacy for more information.

Book stores, sandwiches, Derry things, getting cultured, disagreeing about AI, main character syndrome, Snow Pearcer facts, stances on animation, and NYE plans! Hosted on Acast. See acast.com/privacy for more information.

Book stores, sandwiches, Derry things, getting cultured, disagreeing about AI, main character syndrome, Snow Pearcer facts, stances on animation, and NYE plans! Hosted on Acast. See acast.com/privacy for more information.

This is their story.

This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 appeared last week. Overview By 2100, the Earth hums with quiet vitality. Cities are green, breathable, and alive—literally. After the Climate Reckoning of the 2050s and the Fermentation Reformation that followed, humanity abandoned synthetic consumerism and rediscovered the wisdom of the microbial world. Artificial beverages—cola, beer, wine—became relics of the Carbon Age. People sought drinks that delivered tangible benefits: nourishing the microbiome, stabilizing mood, and sharpening cognition. Enter kombucha—the “living beverage,” a cornerstone of living systems. The Reformation’s legacy isn’t merely biological transformation—it’s cultural maturation: learning to work cooperatively with living systems, valuing local knowledge, building community infrastructure, maintaining honest assessment of capabilities, and recognizing that sustainable human thriving requires biological partnership rather than attempted domination. Humanity still faces continuing challenges: climate adaptation, resource management, social equity, political conflict, and planetary boundaries. Fermentation provides useful tools but not complete solutions. Humanity’s Partnership with Living Systems By 2100, humanity had learned crucial lessons about partnership with living systems. Fermentation taught that: Working with biology is often more effective than fighting it: Bacterial bioremediation, probiotic therapies, and closed-loop life support—all leverage natural processes rather than opposing them. Local diversity produces resilience: Decentralized fermentation cooperatives proved more adaptable than consolidated industrial food systems. Traditional knowledge contains valuable insights: Indigenous and traditional fermentation practices offered solutions that industrial approaches missed. Community infrastructure matters: Spaces for gathering and productive cooperation strengthen communities beyond what the consumption culture provides. Multiple approaches are necessary: Fermentation didn’t solve everything because no single practice can. Success required combining fermentation with policy reform, technological innovation, social justice work, and environmental restoration. Fermentation delivered measurable benefits: Improved public health through better nutrition Stronger communities through cooperative infrastructure Environmental benefits through local food production Cultural preservation through traditional knowledge Economic alternatives through cooperative ownership Educational frameworks through hands-on biology There are remaining challenges: Scaling benefits without losing local character Maintaining safety while enabling accessibility Supporting displaced industrial workers Balancing innovation with tradition Limiting commercial exploitation of the grassroots movement Addressing inequities in access and outcomes As the century closed, kombucha stood as both metaphor and method: proof that small, symbiotic systems could heal a planet pushed to the brink. Humanity had moved from extraction to participation, from ego-systems to ecosystems. The last generation of leaders—those raised during the chaos of the early 2000s—reflected on a hard-won truth: sustainability was not a policy but a practice of humility. The Great Rebalancing (2090–2100) The final decade before 2100 brought a reckoning—a rebalancing between people, planet, and profit. The kombucha industry, now deeply intertwined with global food, health, and climate systems, found itself both humbled and empowered. What began as a niche craft drink half a century earlier had become a symbol of regenerative commerce, microbial stewardship, and planetary renewal. The Century’s End By the 2090s, humanity had learned to live within limits. The population stabilized below nine billion. Carbon neutrality—once an abstract goal—was enforced globally through trade-linked carbon credits. Artificial intelligence governed not only production and logistics but also ecological thresholds: AI-run “planetary dashboards” warned when resources neared the threshold of overshooting. Kombucha—once merely a beverage—was now part of a symbiotic food network. Its microbial base served as a living substrate for nutritional pastes, medicinal tonics, and even biodegradable materials. SCOBY farms, floating on the world’s rewilded seas, generated both food and oxygen while sequestering carbon. The Kombucha Konfederation The seeds that were planted in 2025 with KBI's Verified Seal Program had by 2095, evolved into the Global Kombucha Konfederation. What was once a struggling network of small brewers had grown into a transnational cooperative representing over a billion daily consumers. Its “Code of Fermentation Ethics” guided microbial stewardship and regenerative practices across all continents. Economics of Regeneration By 2100, the measure of “growth” had changed. GDP had been replaced by the Regenerative Index—a metric that tracked ecosystem recovery, microbial diversity, and human well-being. Kombucha companies were central players: their microbial exports replenished soils, stabilized local economies, and improved nutrition without depleting resources. A kombucha SCOBY grown in Kenya could now be shipped digitally—its DNA code transmitted to a local bio-printer and activated with local nutrients. Trade was no longer about moving goods but sharing life itself. The Cosmic Ferment: Space, the Final Frontier Fermentation played a pivotal role in the colonization of extraterrestrial bodies, helping shape new planetary ecosystems and extending the themes of life, consciousness, and microbial cooperation out beyond Earth. By 2100, humanity’s reach extended into the solar system. Permanent research colonies existed on the Moon, thriving settlements dotted the Martian canyons, and orbiting bio-stations circled the gas giants. Yet amid all this technological triumph, one humble process—fermentation—had become indispensable to survival and meaning alike. Microbes had preceded humans into space. Now they accompanied them as partners, teachers, and planetary architects. The cosmonauts who stood at the threshold of the 22nd century included a terraformer, a kombucha-savvy starship captain, and an interplanetary ecologist. Terraforming Dr. Rafael Kimura, born in São Paulo in 2056, was a microbiologist with a poet’s soul. Half-Japanese, half-Brazilian, he grew up watching his parents brew miso and cachaça—two ancient ferments from opposite sides of the world. To him, fermentation was “the original terraforming technology.” In 2080, Rafael was appointed Director of the GaiaMars Project, a multinational effort to create self-sustaining microbial ecologies on Mars. Earlier missions had failed because they treated microbes as tools—simple agents of decomposition or nutrient cycling. Rafael saw them differently: as co-creators. Under his leadership, the project seeded Martian soil with adaptive, AI-guided microbial colonies derived from Earth’s most resilient ferments—kombucha SCOBYs, kimchi lactobacilli, kefir grains, and desert cyanobacteria. He cultivated resilient cyanobacterial genera such as Chroococcidiopsis (globally abundant in hot and cold deserts) and Phormidium (dominant in polar deserts), along with others including Scytonema, Nostoc, Gloeocapsa, and Oscillatoria. These microorganisms thrive in extreme heat, cold, and dryness, often living hypolithically (under quartz rocks) for UV protection or forming soil crusts that create the base of desert food webs. In other words, they were ideal for hostile environments like the Martian surface. He called them “symbiotic pioneers.” Rafael managed the project with pioneering intensity: “People imagine our bacterial systems are autonomous and intelligent. They’re not. We have post-doc microbiologists monitoring fermentation processes around the clock. When bacterial communities drift from optimal composition, we intervene. When contamination occurs, we troubleshoot. Biology is powerful but needs constant human management.” Within 20 years, these microecosystems transformed vast regions of Valles Marineris into breathable biomes. Thin, rust-colored soils turned to green moss beds; subterranean water ice became microbial broths teeming with oxygenic life. His motivation was both scientific and philosophical: “To make another planet live,” he said, “we must teach it to ferment.” By his death in 2109, Mars was no longer a sterile rock. It was alive—humming with microbial symphonies. Starship Systems Leila Zhang, born in Chengdu in 2064, was commander of Odyssey Station, an orbital habitat circling Titan, Saturn’s largest moon. Originally trained as an aerospace engineer, she had also studied culinary biology, convinced that morale and meaning in deep space depended as much on taste as on technology. Under her leadership, Odyssey became the first off-Earth facility to maintain a closed-loop fermentation system—a living cycle where every human exhalation, waste product, and organic residue was metabolized by microbial partners into food, oxygen, and energy. At the heart of the system was Luna, a centuries-old kombucha mother descended from cultures brought aboard the International Space Station in the 2030s. Luna had been genetically and spiritually tended by generations of brewers. Leila called her “the ship’s soul.” Investigation into the value of fermentation in long-term space missions began in 2024 with the successful cultivation of miso on the International Space Station. They noted: Observations suggest unique features of the space environment—what we might call ‘space terroir’—which could be harnessed to create more flavorful, nourishing foods for long-term space missions and to address fundamental questions about the biology of novel environments. — Food Fermentation in Space Is Possible, Distinctive, and Beneficial Crew members drank Luna Brew daily—a tangy, faintly glowing beverage that recycled carbon dioxide into nourishment and mood-balancing compounds. Leila’s motivation was personal: her grandmother had been a kombucha maker in Sichuan, teaching her that “fermentation is patience made visible.” She saw Luna not as machinery but as kin. Her greatest fear was contamination—that a rogue mutation might destabilize the closed loop. But Luna thrived, evolving gracefully with each solar cycle. In her logbook, Leila wrote: “We are not alone in space. Our microbes are our ancestors, our companions, and our future.” Interplanetary Ecology Omar Nasr was born in Cairo in 2049, the child of desert farmers who practiced ancient fermentation to preserve milk and grain. As a young man, he witnessed the collapse of the Nile Delta under climate stress and vowed to study ecological restoration. By the 2080s, he had become chief ecological architect for the Interplanetary Colonization Council, designing microbial biomes for lunar domes, asteroid habitats, and Martian gardens. Omar’s breakthrough came when he realized that each colony’s microbial culture—its ferments, soils, and human microbiomes—formed a “planetary signature.” Colonies with balanced microbial diversity exhibited lower stress, higher cognitive function, and greater social cohesion. He coined the term “BioHarmony Index”—the measure of symbiotic health across worlds. Omar’s motivation was deeply spiritual. “Every planet,” he said, “has its own yeast.” His work united science and mysticism: microbial networks as threads of the cosmic fabric. His greatest challenge was political. Competing nations wanted to patent microbial designs for terraforming. Omar fought to preserve them as commons. His Universal Microbial Charter of 2087 declared that all interplanetary life forms are the shared heritage of the solar system. By 2100, thanks to Omar’s advocacy, microbial life flowed freely between colonies—in the form of ferments, seeds, and living culture exchanges that kept humanity connected across light-minutes of distance. The Ferment Beyond Earth As humans spread outward, so did the cultures they carried—kombucha, kefir, tempeh, natto, sourdough, and new creations born in zero gravity. Each space colony developed its own microbial symphony, tuned to its atmosphere and inhabitants. Fermentation became the foundation of extraterrestrial ecology—producing oxygen, nutrients, and emotional well-being. In the silent vacuum of the cosmos, the gentle bubbling of fermentation tanks became the heartbeat of life. Yet beyond the practical lay the profound: on every world humans touched, microbes whispered their ancient message—that life is not a conquest of matter but a communion of being. By 2100, kombucha brewers on Earth toasted with their Martian and lunar kin through holographic “Ferment Feasts,” sharing flavors brewed across light-years and for parsecs into the future. The galaxy, once cold and empty, now shimmered with living effervescence. The universe, it seemed, was fermenting itself into consciousness. Summary: 2100 — The Age of Living Beverages By the year 2100, kombucha had transformed human civilization. From fermentation to foundation, from drink to doctrine—kombucha’s long journey had come full circle. The year 2100 witnessed a world transformed. Humanity had at last reconciled itself with the biosphere. Coastal cities once drowned by rising seas were now floating biocultures—living reefs made of cellulose and kelp, home to millions who harvested sunlight, saltwater, and SCOBY membranes for sustenance. Inland, forests had returned. Mycelial networks thrived beneath the soil, and atmospheric carbon was on track to drop below pre-industrial levels. Life—microbial, human, and machine—was symbiotic by design. Every person alive knew the taste of kombucha—not as a brand or product but as a living ritual. The brew had become as universal as bread once was, yet infinitely more personal. Each batch told the story of a local climate, a community’s microbes, and the care of its brewers. A Universal Daily Prayer was offered: Our SCOBY, which art fermenting,Hallowed be thy name.Thy kingdom come,Thy will be done, on Earth as it is on Mars.Give us this day, our daily ‘boochAnd balance our pH, as we balance others.Lead us into fermentation, and deliver us from contamination,For thine is the bacteria, the microbes, and the yeast, symbiotically,For ever and ever.Amen. By 2100, the word kombucha no longer described a drink at all—it meant symbiosis. Children learned it in their first biology lessons: “Kombucha is a partnership of beings for mutual thriving.” Its philosophy shaped every aspect of life: governance (through symbiotic councils), technology (bio-coded rather than silicon-based), and even art (living installations that pulsed, breathed, and regenerated). Fermentation had become the metaphor for civilization—slow, transformative, and alive. The old kombucha pioneers—those small craft brewers of the early 2000s who had struggled to explain their cloudy bottles to skeptical consumers—were now honored as ancestors. In Vallejo, Berlin, Seoul, and Nairobi, fermentation schools bore their names. Holographic exhibits replayed their humble workshops, their mason jars and stainless-steel vats, their laughter and frustration. What they began as a grassroots act of care had evolved into a planetary operating system. In their honor, the Fermenters’ Equinox was celebrated each year—a global day of silence, brewing, and renewal. For twenty-four hours, production ceased. Humanity listened, quite literally, to the hum of the microbes—the sound of life in process. This will be our fermented future. Epilogue: A Message to Today’s Brewers To the readers of Booch News: When this journey began, kombucha was still a niche drink—something found in farmers’ markets, yoga studios, and coolers in the back of natural food stores. Most people couldn’t pronounce it, let alone explain the SCOBY. Breweries were small, margins were thin, and public understanding was limited to “a fizzy, vinegary tea that’s good for you.” And yet, beneath that modest surface, something profound was already fermenting. Each of you—today’s brewers, innovators, distributors, educators, and enthusiasts—is not merely selling a beverage. You are part of a quiet revolution in how humanity relates to life itself. The microbial world you nurture is ancient, generous, and wise. It reminds us that creation is cooperative, not competitive; that resilience comes from diversity; that change, though sometimes messy, leads to transformation. When we imagine kombucha in 2100, we’re really asking: what kind of relationship will we have with the living world? Will we continue to extract, process, and discard—or will we learn, as brewers do, to feed and be fed by the same cycles that sustain all existence? The future described in these episodes—of floating SCOBY farms, living cities, microbial charters, and global fermentation commons—is not prophecy. It’s possibility. And every small act you take today brings it closer. Every local brew you craft, every story you tell a customer, every connection you make between ancient fermentation and modern wellness—these are the seeds of a living civilization. When historians look back from 2100, they may see you—the brewers of the mid twenty-first century—as the ones who kept the flame alive during a time of industrial excess. You modeled a different path: one of patience, transparency, and care. You demonstrated that business could be regenerative, that flavor could carry ethics, and that microbes could heal both body and planet. So, to every reader of Booch News: keep fermenting. Keep innovating. Keep sharing. The world of 2100 begins with the jars, vats, and hearts of those brewing here in 2025. Let it be alive. Disclaimer This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author's imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual. Audio Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts. If you just want to listen to the music, tune in as follows: The 28th Amendment Choir, The Universal Daily Prayer, 17:50 Here is a complete playlist of all ‘Fermented Future' songs. Lyrics ©2025 Booch News, music generated with the assistance of Suno. The post Our Fermented Future, Episode 12: The World of 2100 appeared first on 'Booch News.

What we're doing this week is not a mystery. We eat mini tacos with hot sauce, veggies, pineapple juice, and kombucha before we discuss Glass Onion: A Knives Out Mystery (2022). Is it really a whodunit if you know who the bad guy is from the very beginning? The movie is different enough to be unique to its genre, but we don't all agree that that's a good thing. It could be an inexplicable conundrum of disruptor drivel. We do agree that Janelle Monáe's portrayal of Andi and Helen and Edward Norton's performance give the film's story the puzzling twist it needs. 

I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh, based in Donegal in the north-west of Ireland. I began by wishing her a Happy Christmas in her native tongue, which is the limit of my Irish language skills. This was an appropriate greeting since Kombucha Na Dálaigh is located in a Gaeltacht region of the Republic, where Irish is the everyday language and a cornerstone of local culture, traditions, and identity. Origins Having taught Food and Nutrition and Communications for 24 years, and also being a Certified Nutrition Coach, Marianne has always had a curiosity for learning, wellness, and cooking. “I never set out to start a kombucha business, but sometimes the best things in life happen by accident.” “It all started during COVID, when I was struggling with gut health issues. A friend gave me a SCOBY—this strange, alien-looking thing—and I started brewing kombucha in my kitchen in Gortahork.” She felt immediate benefits, and friends encouraged her to sell commercially. Marianne attended the International Kombucha summit in Berlin in November 2023, which reinforced her to look at flavor trends. Production After starting in her kitchen and moving to the home garage, Marianne has now outsourced production, bottling, and canning to another facility under her supervision. She concentrates on marketing and growing the business. Her kombucha uses 60% organic Sencha green tea and 40% Assam black tea. Irish Identity The brand uses Irish on its labels and website. This isn't just a matter of translation; it's a statement of identity. Marianne believes Irish belongs in the everyday, in our food culture, and in our future. She benefits from government support through Údarás na Gaeltachta, the regional state agency responsible for the economic, social, and cultural development of Ireland’s Irish-speaking regions. Her company is listed in their directory, along with Ireland’s largest brand, Synerchi, also in Donegal, and Claregalway’s All About Kombucha. Glacadh lenár ndúchas áitiúla Gaeltachta Táimid lonnaithe i nGort a'Choirce agus táimid brodúil as a bheith ag déanamh beorach go háitiúil, ag cinntiú caighdeán d'ardcháiliócht. Mar sin de, cén fáth go mbeifeá sásta le deochanna boga atá déanta go saorga nuair a thig leat sásamh fionnuar a fháil as kombucha? Agus nuair nach bhfuil fonn ort beor, leann úll nó fíon a ól, is kombucha an deoch malartach is fearr. Embracing Our Local Gaeltacht Roots Based in Gortahork, we take pride in brewing locally, ensuring high-quality standards.So, why settle for artificially produced soft drinks when you can indulge in the refreshing satisfaction of kombucha? And for those times when you’re not in the mood for beer, cider, or wine, kombucha makes for the perfect alternative. Awards The company has been recognized multiple times at the annual Blas na hEireann (Taste of Ireland) awards, and this year was honored as the ‘Best Wellness Drink’ at the EVOKE Awards. Growing awareness Marianne is witnessing an increasing acceptance and awareness of kombucha in Ireland. The popularity of kombucha in Ireland is catching up with places like California. There are some strong kombucha companies in Ireland. Sixty percent of shops will have kombucha now. And it’s growing. It is really, really growing. And the whole no and low alcohol movement, it’s really increasing. You know, kombucha is perfect for that. People who want that adult complex flavor without the booze. There's a real mixture of customers. Younger people have nearly all sampled kombucha before. Maybe older generations haven’t. But then once they taste it, they’re hooked. They love it. So lots of my local customers would be people in their 70s and 80s because they understand the health benefits. So, it’s a mixture of people that drink it in Ireland, but people are definitely more aware of kombucha and the benefits of fermented drinks. Distribution Kombucha Na Dálaigh is mainly sold through retail channels, with some direct-to-consumer online sales. Following her Blas na hEireann awards, premier retailer Avoca contacted her, and she’s now in their 13 stores across Ireland. She also sells in Ulster, where she has made personal contact with retail outlets. Flavors She sells both 750-milliliter bottles and slimline 250-milliliter cans. Her three flavors have Irish language names. Grá: (Love): Hibiscus, raspberry, rosehip, and herbal infusion. Anam (Soul): Ginger juice, botanical infusion (including citrus peels, ginger, lemon myrtle, and spices), natural hops. Sláinte (Health): Turmeric juice, ginger juice, herbal infusion (including apple, lemongrass, ginger, and botanical petals). Marianne also produces limited editions, such as a carrageen moss and dulse seaweed mix named ‘Mara’ for the Ballymaloe House Cookery School in Cork. In the summer, she also makes an elderflower and gooseberry brew. Podcast Click on the podcast to hear Marianne tell the story of Kombucha Na Dálaigh. The post Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal, Ireland appeared first on 'Booch News.

Jake Myers joins us to talk about his latest film "Kombucha". Streaming now everywhere.

從札幌與青森的靜謐雪景，走進大阪與神戶的都市繁華，不忘再品嘗愛媛柑橘清香、福岡山海美味。日日是好日，長榮航空陪你前往更美好的旅程。 https://fstry.pse.is/8g32df —— 以上為 KKBOX 與 Firstory Podcast 廣告 —— 由一口都不想浪費的【味味一品】贊助播出！忙碌一天後，來碗熱騰騰的泡麵，湯暖胃，麵入味，瞬間忘卻加班的疲勞，療癒你的是那熟悉的溫暖感。味味一品，讓你每一次的疲憊都能得到舒緩。全台各大通路熱賣中！ https://fstry.pse.is/8hrj9v —— 以上為 Firstory Podcast 廣告 —— 【想看影片版？直接點這裡看更多！YouTube：https://youtu.be/7HEXgqJbrFs】 身為金蘭第四代，但8歲就到美國求學，直到33歲才返回台灣，Gene坦言在國外自由慣了的他，回到傳統的家族企業，其實花了很多時間適應。 擁有滑雪教練資格的他，在去年聖誕節，帶著家人到北海道富良野滑野雪，竟然不小心一頭栽進粉雪中，困在雪中，腦海中彷彿走一趟人生走馬燈，但當想到家人，奮力翻身，才終於度過險境。 經歷過生死關頭，Gene的想法變得豁達，以往經常應酬喝酒、美食不斷的他，現在開始重視健康，他創立的康普茶品牌「好菌好俊」，以台灣包種茶為基底，釀出帶蜂蜜甜香與花香的風味康普茶，並搭配台灣水果製作鳳梨柑橘、冬瓜檸檬等屬於的台灣味道。除了在國際大賽中奪獎，並且在超市、米其林餐廳和五星飯店順利打開市場。 值得一提的是，從醬油轉向開創康普茶事業，Gene提到「做醬油跟做康普茶一樣，都是發酵的藝術」，他的發酵人生經過時間與壓力的淬鍊，終於釀出屬於自己的芬芳。 本集金句： 醬油就是用時間釀出來的，它是天然發酵、時間累積的。它是由好的材料，小麥、黃豆、鹽跟麴這樣子來發酵的，我們是6個月發酵。我們金蘭的話，最早的麴菌其實是清酒的麴菌，因為我們最早是做清酒的，所以味道、風味跟人家有點不一樣。 #鍾淳仁 #金蘭 #醬油 #好菌好俊 #康普茶 #發酵 All Good Gene's 好菌好俊康普茶 https://www.allgoodgenes.com/ @All Good Gene's Kombucha 好菌好俊康普茶 https://www.facebook.com/allgoodgenes #寶島聯播網 #寶島有意思 ---寶島有意思 準時放送--- 19：00~~~> 北部-寶島新聲 FM98.5 嘉義-嘉義之音FM91.3 高雄-主人電台FM96.9 21：00~~~> 中部-大千電台 FM99.1 ---------- 寶島有意思》挖掘台灣有意思的在地人、事、物。 寶島聯播網》以「本土電台」為品牌定位，用心傳承台灣在地文化，傳遞台語流行音樂之美。https://www.baodaoradio.com.tw/ 寶島好康商城》堅持提供高品質、安心、實惠的好康產品。https://www.bodogo.com.tw/ 加入會員，支持節目： https://clw4248xv113d01wg7s4h2xnr.firstory.io/join 留言告訴我你對這一集的想法： https://open.firstory.me/user/clw4248xv113d01wg7s4h2xnr/comments Powered by Firstory Hosting

This week, we are discussing the brand new body horror comedy KOMBUCHA with co-writer and director Jake Myers. We had a great conversation and a blast chatting with Jake, and we're excited for you to hear it all! We hope you enjoy the show!!  If you have enjoyed listening to our show, then give us a 5-star rating. We'd greatly appreciate it!    Follow Jake on Instagram here: https://www.instagram.com/johnjacobmyers/  Buy/Rent KOMBUCHA here:Google Play: https://play.google.com/store/movies/details?id=p2G2hEeRqko.PApple TV: https://tv.apple.com/us/movie/kombucha/umc.cmc.7dubmkntr8ikc44wlbj7lqn4d?action=playPrime Video: https://www.amazon.com/gp/video/detail/amzn1.dv.gti.581249be-7c78-4ed6-b93f-6f40bb1deb73?autoplay=0&ref_=atv_cf_strg_wbYouTube: https://www.youtube.com/watch?v=Yb4eCBzApew    Check out our sponsor DARKSIDE COLLECTIBLES:Website: https://darksidecollectibles.net/Instagram: https://www.instagram.com/darkside_collectibles_/Facebook: https://www.facebook.com/profile.php?id=61565363086549TikTok: https://www.tiktok.com/@darksidecollectiblespgh?lang=en  Be sure to follow, Like, and Subscribe to us on all our social media sites: YouTube: https://www.youtube.com/@houseofghoulsMerch Store: https://goreclown.com/Facebook: https://www.facebook.com/HouseofGhoulsPodcast/Instagram: https://www.instagram.com/houseofghoulspodcast/    You can find Crystal on social media here:TikTok: https://www.tiktok.com/@horrornightsinInstagram: https://www.instagram.com/crystal_hni/YouTube:  https://www.youtube.com/c/HorrorNightsIn    You can find Ian on social media here: TikTok: https://www.tiktok.com/@ian.vanghoulInstagram: https://www.instagram.com/ianvanghoul/  YouTube: https://www.youtube.com/@IanVanGhoulLetterboxd: https://letterboxd.com/ianVanGhoul/  You can find Colby on social media here: TikTok: https://www.tiktok.com/@colby_does_horrorInstagram: https://www.instagram.com/colby.does.horror/YouTube: https://www.youtube.com/@Colby.Does.HorrorLetterboxd: https://letterboxd.com/colbydoeshorror/  House of Ghouls ThemeWritten by Ian VanGhoulProduced, Recorded, and Performed by Jimmy Mowery  Check out Jimmy's music and socials here:Instagram: https://www.instagram.com/jimmymowery/Spotify: https://open.spotify.com/artist/58e8QpVKO4GflSPwWIMhmw?si=ONJ2snr-Qr6ep_Gi2R2_UwYouTube: https://www.youtube.com/@jimmymowerymusic  MK Ultra (Used with permission from Victor Gabriel and Tate Labianca)Music written and performed by: Tate LabiancaMusic engineered by: Vincent Peters (Sumo Audio)Shot and edited by: Vincent Peters (Sumo Audio)Directed by: Victor GabrielCheck out the music video here: https://youtu.be/LhDikR8Dn2Q?si=vLqtQJAiBRmyHFV0  Thanks for listening. Have a great week and stay safe out there!!

¿Es posible construir una empresa líder de mercado desde el sur de Chile, con tu esposo como socio y sin perder el propósito en el camino?En este episodio especial de Innovación Sin Barreras, grabado en vivo desde Impactaland (el hub de inversiones del ETM Day), conversamos con María Prieto, fundadora de Kombuchacha, la marca de kombucha líder en Chile.Lo que comenzó como una solución casera para que sus hijas comieran más saludable, se transformó en una empresa certificada orgánica, presente en más de mil puntos de venta y en plena expansión a Estados Unidos. María nos cuenta la verdad sobre emprender en pareja, cómo validaron su producto con una cadena de tiendas antes de tener la fábrica lista, y el desafío de saber cuándo delegar y contratar a un CEO externo para seguir creciendo.Este episodio es parte de la serie Impactaland Live 2025, donde reunimos a las voces más influyentes del ecosistema de innovación y VC en Latinoamérica. En esta ocasión, Gianfranco Arrigoni (SOGI) nos acompaña como co-host y lidera esta conversación, aportando su visión sobre liderazgo con propósito.Lo que vas a aprender:

Now available for streaming! On this episode of Another Goddamn Horror Podcast, we sit down with indie writer and director Jake Myers to talk about his new horror-comedy feature film, Kombucha (2025). We dive deep into the making of this body horror satire, from the original short film to its full-length feature festival run, including Overlook Film Festival, Dances With Films, and Grimmfest.Jake Myers shares his inspiration for Kombucha, a darkly hilarious and grotesque look at corporate culture, startup wellness trends, and the soul-crushing world of office jobs. If you are a fan of indie horror films, horror-comedy, body horror movies, satirical horror, or dark humor horror, this episode is for you. We also discuss horror filmmaking tips, festival strategies for indie directors, and how Jake Myers brings surreal horror to life on a tight budget.Tune in for a deep dive into Kombucha, indie horror filmmaking, creative anxiety, and corporate horror satire. This episode is your go-to source for horror interviews, indie horror features, and cult horror film discussions.Keywords / SEO tags: Jake Myers, Kombucha movie, 2025 horror films, horror comedy, indie horror, body horror, corporate satire, startup horror, practical effects horror, Overlook Film Festival, Dances With Films, Grimmfest, horror filmmaking, indie director interviews, surreal horror, horror podcast, Another Goddamn Horror Podcast.

In this episode, AJ and Chris dig into a playful but insightful exploration: What would happen if an outsider spent a weekend in Bellingham guided solely by web searches or AI?Fresh off a Portland conference with heavy AI themes, AJ tests what “SmackGPT” thinks a weekend in Bellingham should look like across five traveler personas: the Local Explorer, Family Adventurer, Mindful Explorer, Camper, and Lux High Roller (exact output posted below).The gents review, refine, and sometimes hilariously correct the AI-generated recommendations, offering their hyper-local expertise on food, lodging, hikes, coffee shops, costs, and hidden gems. Along the way, Amtrak stories, camping advice, critiques of $10 gas estimates, and an update on the infamous “mics on sticks” recording setup.It's a mix of travel guide, tech commentary, and classic Bellingham banter all better than any bot.

Bill Creelman, CEO and founder of Spindrift, joins Guy on the Advice Line to answer questions from three early-stage entrepreneurs. Plus, Bill and Guy talk about the importance of solving one problem at a time. First, we hear from Josh in West Hollywood, California - a pickle beer maker - who's wondering whether to drop his home-made brine to save money by using a manufactured flavor instead. Then Zac in Marshfield, Massachusetts, is trying to figure out how to get marketing help for his Hawaiian themed Flannel shirt company. And Jean Pierre in Portland is wondering about the best way to get his Kombucha business back on track. Thank you to the founders of Donna's Pickle Beer, Kona Brand and Soma Kombucha. If you'd like to be featured on a future Advice Line episode, leave us a one-minute message that tells us about your business and a specific question you'd like answered. Send a voice memo to hibt@id.wondery.com or call 1-800-433-1298.And be sure to listen to Spindrift's Founding Story as told by Bill on the show in 2020.This episode was produced by Kerry Thompson with music by Ramtin Arablouei. It was edited by Andrea Bruce. Our audio engineer was Kwesi Lee.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this powerful conversation, Coach Alex sits down with health coach, fitness instructor, and workshop leader Leah Fruth to explore the often-overlooked role of forgiveness in our physical and spiritual health. Leah vulnerably shares her own story of profound grief, unprocessed pain, and how God taught her that healing the body is inseparable from healing the soul.Together, they dive into what it means to release bitterness, walk in freedom, and treat the body not as a project to fix but as a temple to steward. From homemade kombucha to workshops on stretching and prayer, Leah models what it looks like to integrate spirit, body, and soul in everyday practices.This episode is both deeply practical and spiritually uplifting—reminding us that true health begins at the cross.Main Discussion Themes-How forgiveness accelerates breakthroughs in health and fitness journeys-Leah's story of grief, loss, and finding healing through Christ-Why unprocessed grief manifests in the body as stress, illness, and pain-Daily practices for releasing bitterness and living in freedom-The biblical foundation of forgiveness and whole-person stewardship-How to reclaim God's truth about the body vs. the world's lies-Leah's “Be Still” workshops: combining stretching, journaling, and scriptureTimestamped Outline00:00 – 05:00 | Intro banter: coffee, kombucha, and why sleep matters05:00 – 12:00 | Introducing Leah Fruth: fitness instructor, mom of three, and health coach12:00 – 20:00 | Why forgiveness belongs in health coaching (real client stories)20:00 – 28:00 | Scriptural foundation: Jesus' command to forgive before worship28:00 – 37:00 | Leah's testimony: losing her parents, unprocessed grief, and the physical toll37:00 – 45:00 | The turning point: counseling, Revelation Wellness, and integrative healing45:00 – 55:00 | How grief, stress, and forgiveness impact immune health and daily life55:00 – 01:05:00 | Exercise as worship and why slowing down is essential01:05:00 – 01:15:00 | Leah's “Be Still” workshops: stretching, journaling, and prayerful rest01:15:00 – 01:20:00 | Free resource: Let's Reclaim the Truth About Our Body ebook01:20:00 – 01:25:00 | Closing prayer and blessingMove Forward Today✅Get Coach Alex's new book today! Faithful Fitness Devotional (40-Day Guide): https://faithfulfitnessdevo.com✅Join the BetterDaily community! Faith And Fitness Foundations: https://betterdaily.live/beginner ✅Download Leah's free ebook – Let's Reclaim the Truth About Our Body: https://leahfruth.myflodesk.com/gn5sau7ha2✅Reflect on forgiveness – Write out who you need to forgive and bring it to Jesus.✅Subscribe to the Faithful Fitness Podcast so you don't miss more episodes on embodied discipleship.Featured Guest Resources✅Free Ebook: Let's Reclaim the Truth About Our Body: https://leahfruth.myflodesk.com/gn5sau7ha2Become a supporter of this podcast: https://www.spreaker.com/podcast/faithful-fitness-by-better-daily--5150768/support.

In a world that often dismisses the extraordinary as mere fantasy, the Webby Award winning podcast, The Telepathy Tapes, dares to listen instead.What began as a documentary investigation into the remarkable telepathic abilities of non-speaking individuals with autism has expanded into a global exploration of consciousness itself – the science behind it, the mysteries within it, and the lived experiences that refuse to be ignored.In Season One, non-speaking autistic individuals revealed striking abilities that challenge everything we thought we knew about the mind. In Season Two, the lens widens to extraordinary phenomena that invite us to rethink reality itself. From near death experiences to telepathic communication with animals, energy healing to plant intelligence, and the origins of creativity to sudden savant abilities -- each episode offers a rare glimpse into the vast terrain of consciousness beyond the brain.Most people do not live at the extremes of blind belief or hard-nosed skepticism and nobody wants to be fooled in either direction. Award-winning filmmaker Ky Dickens is your host in this paradigm-shifting series that navigates the space between proof and possibility, where transparency, curiosity, and open-minded skepticism meet to help listeners uncover answers to the mysteries that science hasn't fully explained. What have we dismissed that may be true? Is consciousness something we access, or is it bound to the brain? Does it survive death? Can it connect across time and space? And what might it mean for all of us?Step inside a conversation that sits between science and mystery, skepticism and wonder. This is The Telepathy Tapes.BioKy Dickens is an award-winning filmmaker celebrated for her transformative documentaries that tackle complex social issues, influence public policy, and ignite cultural change. Known as a storyteller at the intersection of film and societal impact, she has received numerous accolades, including the Focus Award for Achievement in Directing and the Change Maker Award for advancing social change through art and film.Ky's fifth film, Show Her the Money, featuring Elizabeth Banks and Sharon Gless, was named one of the decade's best financial films by U.S. News & World Report. The film has won three Jury Prizes for Best Documentary, including from the Los Angeles International Film Festival.In 2024, Ky created The Telepathy Tapes, a podcast exploring telepathy within the nonspeaking community and raising profound questions about consciousness, language, and inclusion. The series went viral upon release, and in December 2024, it surpassed Joe Rogan as the number one podcast in the world. In 2025, The Telepathy Tapes won a Webby Award for Best Indie Podcast and was nominated for Podcast of the Year by iHeartRadio. The series is currently being developed into a documentary feature film set for release in 2026.Her film Zero Weeks (Amazon), about America's paid leave crisis, debuted its trailer at the White House Summit on the State of Women, hosted by Oprah and Michelle Obama. Ky's other notable projects include The City That Sold America (Freestyle Releasing), a deep dive into Chicago's pivotal role in American consumer culture, and Sole Survivor (CNN Films), a haunting profile of lone survivors of otherwise fatal plane crashes. Her film #TimeToCare, which premiered at SXSW and was screened for the United States Congress in 2021. The film explores caregiving through the lens of social influencers whose journeys captivated millions on TikTok.Between 2019 and 2021, Ky directed the award-winning short film series Critical Condition, On the Edge, and Left Behind, which highlighted Americans suffering due to the Medicaid Gap. Her first narrative film, In the Jungle, is set to be released in 2024. Collectively, Ky's films have garnered over 20 awards, including audience choice, best film, and best directing honors.In addition to her feature work, Ky directs commercials for major global brands, including Netflix, Google, TikTok, and Johnson & Johnson. She is an active member of Film Fatales Los Angeles and the Directors Guild of America.A lifelong advocate for the special needs community, Ky spearheaded her district's inclusion program when she was in high school. She graduated magna cum laude from Vanderbilt University and lives in Los Angeles, California, with her family, rescue dog, Devon Rex cats, and Kombucha scoby.https://thetelepathytapes.com/ https://www.pastliveshypnosis.co.uk/https://www.patreon.com/ourparanormalafterlifeMy book 'Verified Near Death Experiences' https://www.amazon.com/dp/B0DXKRGDFP Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On the 488th episode of Piecing It Together, we continue our FilmQuest Film Festival 2025 coverage as Jake Myers joins me to talk about Appofeniacs. We also talk about Jake's own feature Kombucha making this a double dose episode. Puzzle pieces for Appofeniacs include Tarantinto, Lynch and South Park. Puzzle pieces for Kombucha include The Substance, Inside Llewyn Davis and Office Space.As always, SPOILER ALERT for Appofeniacs and Kombucha and the movies we discuss!Check out FilmQuest at https://www.filmquestfest.comAnd also check out FilmQuest on Instagram @filmquestAppofeniacsWritten by Chris Marrs PilieroDirected by Chris Marrs PilieroStarring Aaron Holiday, Jermaine Fowler, Michael Abbot Jr, Sean Gunn, Scarlett DeMeoKombuchaWritten by Jake Myers and Geoff BakkenDirected by Jake MyersStarring Zoe Agapinan, Charin Alvarez, Rachel Benson, Jesse KendallJake Myers is a filmmaker and the director of KombuchaCheck out his website at https://www.johnjacobmyers.com/And also check out Jake on Instagram @johnjacobmyersMy latest David Rosen album MISSING PIECES: 2018-2024 is a compilation album that fills in the gaps in unreleased music made during the sessions for 2018's A Different Kind Of Dream, 2020's David Rosen, 2022's MORE CONTENT and 2025's upcoming And Other Unexplained Phenomena. Find it on Bandcamp, Apple Music, Spotify and everywhere else you can find music.You can also find more about all of my music on my website https://www.bydavidrosen.comMy latest music video is “Shaking" which you can watch at https://www.youtube.com/watch?v=wzm8s4nuqlAThe song at the end of the episode is "Enemy" from my album A Different Kind Of Dream.Make sure to “Like” Piecing It Together on Facebook at http://www.facebook.com/PiecingPodAnd “Follow” us on Twitter @PiecingPodAnd Join the Conversation in our Facebook Group, Piecing It Together – A Movie Discussion Group.And check out https://www.piecingpod.com for more about our show!And if you want to SUPPORT THE SHOW, you can now sign up for our Patreon at https://www.patreon.com/bydavidrosenYou can also support the show by checking out our Dashery store to buy shirts and more featuring Piecing It Together logos, movie designs, and artwork for my various music projects at

Ecodating is what they call it when you won't date someone who does not care about animals or damage to wildlife and Feargal Harrington from Into has a good chat about it other dating trends with PJ who also asks how he got into the hard Kombucha biz Hosted on Acast. See acast.com/privacy for more information.

Tell us what you want to hear on the show!Imagine waking up in a hospital bed, being told you have three days to live and that you'll never work, live independently, or finish school again. For Jess West, that devastating moment became the turning point that changed everything.In this inspiring episode of the Second Act Success Podcast, host Shannon Russell sits down with Jess to discuss her incredible journey from surviving a life-threatening car accident to creating a thriving business focused on mindset, mindfulness, and helping others share their stories.Jess shares how she went from launching a kombucha company to founding Tresor House, an online business that empowers entrepreneurs to find their voice, start their podcast, and rewire their mindset for lasting success. Her story is about resilience, reinvention, and creating a second act that lights you up.If you've ever wondered how to start over after life throws you off course, or if you've been holding yourself back from chasing a dream, this episode will inspire you to take that first step.Key Takeaways:How a near-death experience reshaped Jess's perspective on life, work, and fulfillmentThe journey from traumatic brain injury to thriving entrepreneurWhy Jess left her successful kombucha business to build Tresor HouseHow mindset shifts and subconscious reprogramming fuel personal and business growthWhy starting a podcast can help you build confidence, share your story, and grow your brandStrategies for overcoming fear, limiting beliefs, and self-doubtHow to step into your authentic voice and create a business aligned with your passionSHOW NOTES:https://secondactsuccess.co/217Connect with Jess West:https://tresorhouse.ca/https://www.instagram.com/jessicalmwesthttps://creators.spotify.com/pod/profile/feminineinitiate/-------- You are listening to the Top 2% globally ranked podcast Second Act Success!CONTACT Shannon and share your feedback about what you'd like to hear on the podcast! https://secondactsuccess.co/contact Book a FREE Strategy Call with host and business coach Shannon Russell - https://www.calendly.com/second-act-success/coaching-strategyWork with Shannonhttps://secondactsuccess.co/coaching FREE Resourceshttps://secondactsuccess.co/resources FREE Masterclasshttps://secondactsuccess.co/secrets READ Shannon's Book - Start Your Second Act: How to Change Careers, Launch a Business, and Create Your Best Life https://startyoursecondact.com. LISTEN to the How To Quit Your Job and Start A Business Podcast! https://secondactsuccess.co/listenLET'S CONNECT!Instagram - https://instagram.com/secondactsuccessLinkedIn- https://www.linkedin.com/in/shan...

On location in London, the hosts delve into emerging trends and spotlight the brands and entrepreneurs driving innovation in the food and beverage space. Their discussion offers a look at what's gaining traction across the pond… and what may soon be making its way to the U.S. market. Show notes: 0:25: Dine & Dash. Feisty Missions. Not Your Father's Whole Foods. Fizzy Tea FTW? Wedges & Broc. – Ray calls out one of the hosts over a breakfast blunder at a cash-only café, before Mike and Jacqui reflect on their recent visit to Mission Kitchen – a commercial kitchen space designed to support emerging packaged food brands – and share insights from a conversation with the founders of Perfect Ted, a matcha-based beverage company. Ray unveils a haul of innovative products picked up at Portobello Whole Foods, featuring everything from protein soda and bamboo water to kombucha-based sparkling tea, sea moss gummies, vacuum-fried broccoli, cola-flavored kombucha, and prickly pear water. Their discussion dives into how sparkling tea brands are pushing to stand out through elevated formats and complex flavor profiles. They also explore how U.K. and European startups are leading the way with nuanced, layered flavors that deliver on both taste and functional benefits. Brands in this episode: Trip, Doughlicious, Mission Kitchen, PerfectTed, Juno, Genni, DJ&A, Holos, Sound, Birdie, OOSO, Every State, GT's Kombucha, Revive Kombucha, Live Soda, Suma, Feisty, Kult, Cacto, The Giving Tree, Brisk Lager, Infinite Session, Something & Nothing, Uncracked

Tá ceithre tháirgeoir déag bídh as Dún na nGall san iomaíocht do Ghradaim Blas na hÉireann a bhéas a fhógairt inniu ag Féile Bia Dhaingean Uí Chúis agus tá Tír Bakehouse agus Kombucha na Dálaigh i measc na gcomhlachtaí ar an ghearrliosta.

Timothy & Chase talk about the train guy, Alex G concert, & drinking kombucha.Customer Service Podcast on Instagram @customerservicepod Canoe Club on Instagram & YouTube @shopcanoeclub ⁠www.shopcanoeclub.com

Amy Costa of Truro got into fermentation kind of accidentally. She had just stopped working as a bartender but wanted to keep creating drinks and her friend was brewing kombucha from a kit.

Dating Games & Drag Names - It's the Season 6 premiere of Madge Unmuted podcast! Madge starts off the season by stating she has no more F's to give and will now speak freely! Madge, Fitz, and Chris talk about politics, speaking freely, dating games, drag names, and have lots and lots of laughs.My Website: https://madgeunmuted.com/ Audio podcast: https://www.spreaker.com/show/madge-u. Facebook: https://www.facebook.com/MadgeUnmuted/ Instagram: https://www.instagram.com/madgemadigann TikTok: https://www.tiktok.com/@madgemadiganBecome a supporter of this podcast: https://www.spreaker.com/podcast/madge-unmuted--4548342/support.

On this episode of AABB, Shama sits down with Lyzz Mitrovic!Lyzz Mitrovic has been training martial arts since 2010. She started her journey with Hapkido, receiving her Black Belt in 2013. Wanting to learn more martial arts, she began training BJJ in 2014. She quickly became an avid and tough competitor in BJJ, and after numerous competition accolades, received her Black Belt in 2019 under Dustin Akbari. At black belt she has become an Adult NoGi Pan American, NoGi European, ADCC West Coast Trials, NoGi World Champion, and she achieved becoming a Master 1 World Champion for two consecutive years. You'll usually find her on the mats at Precision Jiu-Jitsu Academy teaching and training, going for Gold in BJJ competitions, or pursuing her other obsessions of Kombucha and Tabletop GamingLearn more about Girls in Gis:Homepage: https://www.girls-in-gis.comEvents: https://www.girls-in-gis.com/events/Shop: http://www.girls-in-gis.com/shop/Donate: http://www.girls-in-gis.com/donate/Facebook Group: https://www.facebook.com/groups/GirlsinGisFacebook Official: https://www.facebook.com/GirlsinGisTwitter: @_girls_in_gis_Instagram: https://www.instagram.com/girlsingis/Youtube: https://www.youtube.com/c/girlsingis

Sarah and Carrie are joined by director Jake Myers to talk (spoiler free!) about the new 2025 film, Kombucha! Lots of kombucha talk of course, fermentation culture meets toxic office culture, SCOBYs on film, Midwest pork tenderloin sandwiches, business bitches, home remedies, garlic enthusiasm, and more! 

Episode Highlights With HannahHannah calls herself a farmer of microbes and she sees fermentation as a sacred practiceThe resurgence of ancient wisdom though regenerative farmingThey do DNA sequencing on all of their culturesHow to cultivate your microbiome at home by making your own fermented foodsWhat to know about fermented products and sugar and why sugar in ferments is differentHow to mitigate excess sugar in kombucha and how sugar in kombucha isn't a bad thingThe flavors of health are sour and bitterWhat are we actually feeding? We think it is our bodies but it is also our microbiome so how do we give it what it actually needsHow fermented foods help remove toxins from the bodyBacteria affects ancient wisdom and ancestral lineage in the modern worldWhat a scoby is and how it is a metaphor for global communityHow to get started with fermentation and it is easier than you think!Resources We MentionKombucha KampThe Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum

[video available on spotify] i'm the type of person who's constantly finding new things to be obsessed with. so today i'm going to be sharing with you some of the things i like right now. eBay is the place for pre-loved and vintage fashion.  Like a good neighbor, State Farm is there.®️ Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're wrapping up season seven by asking ourselves a simple question. Do we like this stuff? Yes? No? Maybe so? We'll be back in two weeks for the start of Season Eight of the podcast. Honestly, we remain amazed that y'all are with us on this journey. In a world full of madness, you bring us calm, joy and purpose, and we couldn't be more grateful for you. Thank you so much for listening.While you're waiting for Season Eight, you're welcome to join our Patreon, which comes with an extremely busy and fun Discord community! Join other magnificent firebirds to hang out, talk romance, and be cool together in a private group full of excellent people. Learn more at patreon.com. NotesThe Komboucha Girl was sick of seeing her face back in 2019, and yet here we are. Hozier in concert was great, even if his parents were not stars on the NBC soap, Days of Our Lives. That was John and Marlena. The visuals on Eat Your Young and Nina Cried Power were especially moving and inspiring. Someone made a playlist of the Nina Cried power songs, and now is a great time to listen to protest music. The impact 50 Shades had on the sales of ties (and other things) was real. An article from MEL about the wet problem, not just in romance, I guess. (that's a NSFW link based on the headline and content, okay.) Butts tie these two clips together: Miranda on SATC on “are we doing this now?” and Tom Hanks in Sleepless in Seattle thinking “some lady is going to want to do it her.” But overall, spit is important. Fucking her ass, saving her life is a quote from a Shayla Black book and this amazing review from Smart Bitches, Trashy Books. Truly a Romancelandia classic. EM Forester described flat and round characters in Aspects of the Novel (1927).“The second shift” is a phrase used by author Arlie Russell Hochschild to describe the housework and childrearing responsibilities faced by women after coming home from their day jobs. Commuting is really

Utazások, Tranzit by Flow, Kombucha, kávé, hordozható gaming, kihívások az életben.

This is a preview of a bonus episode! You can find the rest on our Patreon, alongside hundreds of hours of interviews, TV, Movie, and Book reviews, as well as general musings. ------ Tech journalist and friend of the show Chris Stokel-Walker returns to talk about the Online Safety Act, and why its roll out now means you can't brew Kombucha without submitting your passport details to Reddit first. Chris talks to us about the politics of the Online Safety Act, what it means for the future of internet access, and how it sets a path for future governments to be more authoritarian with online regulation. In the second half of the episode, the lads talk about Trump's recent posts on Truth Social, in which he officially becomes a stan in the Sydney Sweeney hive, and why sometimes it's nice to take a long melancholic walk on the roof of your house by yourself.  Listen to our episode on the Online Safety Bill here: https://www.patreon.com/posts/online-safety-ft-76250172 Follow Chris on Bluesky: https://bsky.app/profile/stokel.bsky.social/post/3lkqxfwlhm22w ------ PALESTINE  AID LINKS -You can donate to Medical Aid for Palestinians and other charities using the links below. https://www.map.org.uk/donate/donate -  https://www.savethechildren.org.uk/how-you-can-help/emergencies/gaza-israel-conflict -Palestinian Communist Youth Union, which is doing a food and water effort, and is part of the official communist party of Palestine https://www.gofundme.com/f/to-preserve-whats-left-of-humanity-global-solidarity -Water is Life, a water distribution project in North Gaza affiliated with an Indigenous American organization and the Freedom Flotilla https://www.waterislifegaza.org/ -Vegetable Distribution Fund, which secured and delivers fresh veg, affiliated with Freedom Flotilla also https://www.instagram.com/linking/fundraiser?fundraiser_id=1102739514947848 -Thamra, which distributes herb and veg seedlings, repairs and maintains water infrastructure, and distributes food made with replanted veg patches https://www.gofundme.com/f/support-thamra-cultivating-resilience-in-gaza -------- PHOEBE ALERT Okay, now that we have your attention; check out her Substack Here! Check out Masters of our Domain with Milo and Patrick, here! -------- Ten Thousand Posts is a show about how everything is posting. It's hosted by Hussein (@HKesvani), Phoebe (@PRHRoy) and produced by Devon (@Devon_onEarth).

Hannah Ruhamah Crum is the Founder of Kombucha Kamp, the leading education platform and Ecommerce brand for homebrewed kombucha. She's also the co-author of The Big Book of Kombucha and the cofounder and former president of Kombucha Brewers International, where she's helped shape industry standards for fermentation and transparency.Before launching Kombucha Kamp, Hannah was a language teacher and aspiring actress who stumbled into kombucha at a raw food restaurant in San Francisco. A single sip turned into a full-blown obsession, leading her to teach local brewing classes out of her apartment, blog about the gut microbiome, and ship SCOBYs from her kitchen table before launching a full Ecommerce operation.Hannah shares how she followed inbound demand signals to grow from DIY educator to industry leader, why homemade kombucha is different from store-bought, and how she scaled without outside capital. She also unpacks how COVID reshaped her business overnight, why she walked away from a quarter-million-dollar facility, and what she's learned about managing people without formal training.Whether she's explaining what it means to be a “bacteria farmer” or how her belief in gut health intersects with spiritual wellness, Hannah offers a candid look at what it takes to build a mission-driven CPG brand from scratch.In This Conversation We Discuss:[00:40] Intro[01:15] Selling starter kits not just products[02:34] Discovering a product by total accident[04:56] Blogging to fix misinformation online[06:16] Podcasting early to build brand authority[09:05] Reclaiming gut health through real food[10:44] Episode Sponsors: Electric Eye, Heatmap, Zamp[14:42] Protecting tradition through policy advocacy[18:51] Rebuilding ops with a lighter footprint[21:30] Outsourcing production for better margins[23:02] Building loyalty with rewards that convertResources:Subscribe to Honest Ecommerce on YoutubeProviding free information and education about Kombucha kombuchakamp.comFollow Hannah Ruhamah Crum linkedin.com/in/hannahcrumlaSchedule an intro call with one of our experts electriceye.io/connectClear, real-time data built for ecommerce optimization heatmap.com/honestFully managed sales tax solution for Ecommerce brands zamp.com/honestIf you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

In this eye-opening solo episode, Darin shares his deeply personal and passionate take on social drinking—why he stopped, how alcohol has impacted his family, and what it truly means to stand in your own sovereignty. This is not about judgment or shame—it's an invitation to look inward, to question the automatic patterns we adopt from society, and to reclaim power over our choices. Whether you drink casually or you've been considering cutting back, this episode is packed with facts, personal reflections, and empowering perspectives to help you live your SuperLife with more clarity, intention, and presence.     What You'll Learn: [00:00] Welcome to SuperLife and this week's powerful Fatal Convenience [00:32] The science-backed tech Darin uses daily: PEMF, red light, and TheraSage [02:15] The fatal convenience of social drinking—and why Darin is sharing this now [02:50] Alcohol killed Darin's father. This is personal. [03:45] “Just because you're not an alcoholic doesn't mean it's not affecting your life” [04:30] The moment in college that changed everything for Darin [05:20] Can you party without drinking? Darin did—and found freedom [06:15] The long global history of alcohol and fermentation [07:15] From medicine to epidemic: when alcohol became a societal problem [08:00] Why alcohol is the most addictive, normalized substance in America [08:35] The truth about pain: alcohol doesn't erase it, it buries it [09:05] Sovereignty in social settings: how to stay true to your values [09:55] Holidays, family, alcohol—and the truth we're avoiding [10:05] Darin's personal week of pain and generational trauma [10:45] Why processing pain gives us access to our truest selves [11:15] The science: how alcohol weakens immunity, causes cancer, and shrinks the brain [12:15] Kombucha at parties? Yep. Mocktails? Absolutely. Be prepared. [13:00] What abstinence does to heal your brain and body over time [13:45] Why we really drink: coping, avoidance, stress, trauma, and suppression [14:35] Real tools: how to support yourself emotionally without alcohol [15:20] Ask yourself: do you want the drink—or do you want what it promises? [16:00] Stand in your sovereignty—without judgment of others [16:45] Darin's final plea: give yourself the awareness to choose differently     Thank You to Our Sponsors: Therasage: Go to www.therasage.com and use code DARIN at checkout for 15% off Bite Toothpaste: Go to trybite.com/DARIN20 or use code DARIN20 for 20% off your first order.     Find More from Darin Olien: Instagram: @darinolien Podcast: SuperLife Website: https://superlife.com Book: Fatal Conveniences     Key Takeaway: "Alcohol was never the problem. Avoidance was. Pain doesn't go away when you drink—it just does push-ups in the parking lot, waiting to take you out when you least expect it. Sovereignty is built in those moments where you choose truth, even when it's hard.”  

Dive into the truth about Kombucha in this must-watch episode! While it's been hailed as a gut health superhero, is it really all it's cracked up to be? Tune in to discover how you can still savor Kombucha without compromising your well-being. I'll spill the beans on how to decipher labels and even dish out my personal favorite brands. Plus, get ready to be wowed by the incredible health benefits of sugar-free Kombucha, from boosting gut health to providing a hefty dose of polyphenols. Get ready to elevate your health game!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.