Podcasts about Kvass

Kvass kritikk til produsenten og fingre-pledd

In today's episode we are joined by Jane Jenkinson from Wholefood Family and Steph Campbell from Clover Ferments to share with you their personal journeys and passion for the ancient fermented beverage, beet kvass. We look at the benefits of anaerobically fermented tonics, why beetroot in particular has such powerful healing properties, how all fermented foods and beverages should be introduced, how to support your families journey to health using ferments, the problems with commercial starter cultures and the broader probiotic industry and so much more.   Head to https://www.stephlowe.com/podcasts/498 for show notes, episode transcripts and more.

Send Bite Me a Text - What's Your Favourite Episode?What is Fruit Kvass?Fruit kvass is a traditional fermented beverage made from fruits, water, salt, and a sweetener like honey. It's a refreshing, probiotic-rich drink that's easy to make at home. Marge's recent foray into making fruit kvass has been a delightful experience, and she's excited to share her process and tips with her listeners.The Health Benefits of Fruit KvassThere are numerous health benefits of fruit kvass, including:Probiotics: The fermentation process introduces beneficial bacteria that support gut health.Hydration: Kvass is a hydrating beverage, perfect for hot summer days.Nutrient-Rich: Depending on the fruits used, kvass can be packed with vitamins and antioxidants.So grab your fruits, head to the website, get fermenting, and enjoy the refreshing benefits of homemade fruit kvass!Support the Show. Visit the website for full show notes, free dosing calculator, recipes and more.

Alise Morales and Milly Tamarez (Go Touch Grass) join Marika and Geoff to discuss clams casino, Oxford's word of the year, and kvass!Advertise on The Headgum Podcast via Gumball.fmRate The Headgum Podcast 5-stars on Apple PodcastsRate The Headgum Podcast 5-stars on SpotifyJoin the Headgum DiscordSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In deze aflevering proeven geen bier, maar vergelijken we twee soorten Kvass. Namelijk Vyatsky kvass Hlebny & Kvass Taras. Het is drank die wordt gemaakt van rogge(brood) en vooral wordt gedronken in het noordoosten van Europa. The post Wil je wat drinken? Vyatsky kvass Hlebny & Kvass Taras appeared first on De Nuk.

This is the third episode in my four episode series on Fermented Drinks. Today I'm talking about wild fermented drinks! Kvass, tepache and anything else your heart desires! On a whim, without preplanning, you can have a wild fermented soda in just a few days!  Buy SCOBY's Online: ⁠⁠Cultures for Health Kombucha SCOBY⁠⁠ ⁠⁠Cultures for Health Jun SCOBY⁠⁠ ⁠⁠Cultures for Health Water Kefir Grains⁠⁠ Great Books for Fermented Drinks: ⁠⁠Ferment for Good by Sharon Flynn⁠⁠ ⁠⁠Wild Drinks by Sharon Flynn⁠⁠ See a list of my recommended fermentation equipment ⁠HERE⁠ Greener Postures Links: My video on ⁠⁠How I Brew, Flavor and Bottle My Jun Kombucha⁠⁠ on YouTube Learn more about the Greener Postures workshops and replays at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠greenerpostures.com/workshops⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sign up for the Greener Postures Membership today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠greenerpostures.com/membership⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TRY AZURE STANDARD for bulk organic groceries and skip the middle man: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.azurestandard.com/?a_aid=e26f72d9dd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GreenerPostures.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: greenerpostures@pm.me Subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Preserving Today on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow @greenerpostures on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support Greener Postures: PayPal - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠paypal.me/greenerpostures⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and Venmo - search @GreenerPostures Thank you for listening! Disclosure: The links above may be affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase, even if you choose a different item than I recommended! Thank you for your support.

Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co

This week, we are joined by Lanni of the Greener Postures podcast to talk about her passion, fermentation for food preservation and ultimate healthy living. Fermenting is a great way to preserve an abundant harvest, to make foods more suitable for long term storage, to balance your gut biome for optimal health, and to reduce the effects of many allergens and other health conditions. If you've ever been curious about fermenting your own veggies and fruits, making yogurt, or brewing yummy drinks like kombucha or Kvass, then this is your gateway podcast. Give it a listen and get to know our fermentation guru! If there is a topic you want to hear about, or if you want to contribute, give us a shout. You can reach us on Instagram @dirtyhandspodcast dirtyhandspodcast@gmail.com www.dirtyhandspodcast.com

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps."The panel discussion featured Holistic Health Practitioner and recipe developer,  Lily Harris; Co-Owner of Fifth Hammer Brewing Company and Co-Host of HRN's Fuhmentaboudit! Mary Izett; and the Founding Director of the Museum of Food and Drink Peter Kim.  The conversation focused on the practical ways fermentation could be incorporated into our lives and each of the panelists shared their experiences and relationships with fermentation. The discussion ended with inquisitive questions from the fermentation-enthusiast-leaning audience membersHarry brought samples (krauts and Kvaas) for everyone to try while Farm to People offered a special bespoke menu featuring fermented food and ingredients for people who stayed to continue the discussion and the communing.On April 12th, join us for Foraging Like a Local: A conversation about the edible landscape around us. The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Our host that evening will be Dana Cowin, host of Speaking Broadly and long-time former editor in chief of Food & Wine magazine. Dana will welcome Melissa Metrick, host of HRN's Fields, and Allie E.S. Wist, an artist-scholar and writer focused on the senses and the Anthropocene, to talk about the beauty and bounty of overlooked, sometimes maligned growing ingredients. Plus: how to prepare what we find, and how to think about the future through resilient, found foods.For more information or to reserve tickets go to heritageradionetwork.org/eventseriesHeritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!Feast Yr Ears is Powered by Simplecast.

The Book: The Witch and The TsarThe drink: Kvass (a drink made with fermented rye bread, we didn't actually drink this, though Olesya says it's delicious)Best line:  He will be the greatest ruler that Russia has ever seen. Or he will tear her apart. Combining Russian folklore and history - Olesya's DEBUT novel is a a stunner. That's right - it's a debut!  A feminist retelling of Baba Yaga - turning the witch into a sympathetic woman fighting for her country - makes for an ambitious and fascinating read. The brutal history of Ivan The Terrible is reflective of what we're seeing now in Russia.  We talk about the beauty of inspiration, balancing folklore and magic with the hard facts of history and the pleasures and pains of editing vs. writing. If you like historical fiction and/or fantasy novels - this one is for you!In this stunning debut novel, the maligned and immortal witch of legend known as Baba Yaga will risk all to save her country and her people from Tsar Ivan the Terrible—and the dangerous gods who seek to drive the twisted hearts of men.As a half-goddess possessing magic, Yaga is used to living on her own, her prior entanglements with mortals having led to heartbreak. She mostly keeps to her hut in the woods, where those in need of healing seek her out, even as they spread rumors about her supposed cruelty and wicked spells. But when her old friend Anastasia—now the wife of the tsar, and suffering from a mysterious illness—arrives in her forest desperate for her protection, Yaga realizes the fate of all of Russia is tied to Anastasia's. Yaga must step out of the shadows to protect the land she loves. As she travels to Moscow, Yaga witnesses a sixteenth century Russia on the brink of chaos. Tsar Ivan—soon to become Ivan the Terrible—grows more volatile and tyrannical by the day, and Yaga believes the tsaritsa is being poisoned by an unknown enemy. But what Yaga cannot know is that Ivan is being manipulated by powers far older and more fearsome than anyone can imagine. Olesya Salnikova Gilmore weaves a rich tapestry of mythology and Russian history, reclaiming and reinventing the infamous Baba Yaga, and bringing to life a vibrant and tumultuous Russia, where old gods and new tyrants vie for power. This fierce and compelling novel draws from the timeless lore to create a heroine for the modern day, fighting to save her country and those she loves from oppression while also finding her true purpose as a goddess, a witch, and a woman.Buy here

#therichsolution #fermentedfoods #cancerfightingbenefitsJoin Gwen Rich @therichsolution today at 10:00am CT on Mojo50 Radio. Whether you realize it or not, fermentation is a process that's used to produce some of the world's favorite foods and beverages. Fermented foods can help support your overall health. Listen today to “Fermented Foods With Probiotic And Cancer-Fighting Benefits”.Listen @ 10:00am CT on:www.mojo50.comiHeartRoku Live streaming via:YouTube and Facebook: https://www.facebook.com/Therichsolution/https://www.youtube.com/c/therichsolution

Note that in the podcast we make a reference to this is episode 209. It should be 210.Take off on our next trip happened mid month as we flew to Riga, Latvia for the beginning of our tour of the Baltics and Scandinavia over the next couple of weeks. We have been surprised at our lack of knowledge of this area plus the many tourist attractions that make a visit worthwhile. Riga has turn out to be very walkable, scenic with art nouveaux neighborhoods. I of course had no idea what Art Nouveaux was, but after doing some touring, we learned that it is a very ornate style of building. Riga's buildings have been restored to their original beauty making them shine. We open this episode with a music selection recorded on the great pipe organ of the Riga Cathedral (dome). It is one of the largest pipe organs in the world with almost 7000 pipes. Our tour will take us to 5 countries over the next couple of months. Next months podcast will be made from the road again. We take you on tour with us plus we share several RVing topics from an inflatable cooler to streaming hints. I watched the iPhone introduction this month with interest because I am planning to make an iPhone purchase when we return. I was shocked that Apple has eliminated the sim cards tray, but I found a solution for over seas travel. Please keep in touch via email if you questions or comments.

Kvass is a fermented probiotics beverage that hails from northeastern Europe and is traditionally made from bread, malt, and water. When kvass is made from beets instead of bread, it puts the beverage into a whole other league, owing to the many health benefits of deeply hued vegetable.  Listen in this week as Dee talks about the superfood status of beet kvass, and the many reasons why it's better than kombucha or traditional bread kvass.Link to Beet Kvass, single 8-oz. bottle: https://amzn.to/3md3DU1Link to Beet Kvass, 3-pack of 16-oz. bottles: https://amzn.to/3GCEmMk

Beets are powerful root vegetables and have many surprising health benefits. Ferment these beets and you'll receive even more benefits. This is an easy and fun probiotic drink. Tune in to get the recipes and understand the benefits. Episode link:  https://www.culturedfoodlife.com/podcast/episode-204-the-many-benefits-of-beet-kvass/ Check out these links: https://www.culturedfoodlife.com/beet-kvass-original-orange-golden-lemon/ https://www.culturedfoodlife.com/recipe/beet-kvass/ https://www.culturedfoodlife.com/recipe/orange-beet-kvass/ https://www.culturedfoodlife.com/recipe/golden-lemon-beet-kvass/ https://www.culturedfoodlife.com/recipe/golden-beet-sauerkraut/

Wir sind zwar keine Historiker*innen, aber heute tauchen wir mit euch in die Geschichte von Bier und Brot ein und warum diese zwei Leckereien so eng miteinander verwoben sind. Gebackene Maischen In der Gegend um Rußland, dem Baltikum und Belarus spielte der Ofen eine Zentrale Rolle im Brauen. In ihm wurde teilweise gemaischt oder die Maische gebacken. Einer der bekannteren Stile ist hier das Keptinis. Hier wird eine Dickmaische von hellem Malz in einem Backofen Tiefbraun gebacken. Es existieren andere Stile wie: Koduõlu Für dieses Bier werden kleine Brotlinge aus Roggenmalz geformt und gebacken. Diese Brotline werden aus Roggenmalzmehl, Roggenmehl und Wasser hergestellt. In Estland gibt es diese Teiglinge im Laden zu kaufen. Früher hat man sie selber gemacht indem man das Roggenmalz nach einer Dickmaische im Ofen relativ lang gebacken hat. Hergestellt wird das Bier indem man den Brotling mit kochendem wasser zerbröselt und auflöst. Danach gibt man noch Zucker dazu, kühlt es ab, filtert es und fermentiert mit Backhefe. Kvass Kvass wird üblicherweise aus Roggenbrot gemacht. Aber sehr viele unterschiedliche Stärkeprodukte können dafür verwendet werden: Getrocknete Brotreste, Roggenmehl, Malz, Treber, Kartoffeln, Rote Beete, Früchte, Beeren etc. Es wurde im Haushalt in kleinen Mengen zubereitet und hat zwischen 1 und 2% alkohol. Natürlich gibt es mittlerweile moderne kommerzialisierte Versionen die aber wenig mit der Traditionellen version zu tun haben. Traditionell wurde haufig Minze dazugegeben. Früher haben die Leute zwei Hefekulturen gehalten: Eine saure für Kvass und eine nicht Saure für Bier. Es gab auch eine Version in der aus Malz und verschiedenen Mehlen (Roggen, Gerste, Weizen Buchweizen oder Hafer) ein dicker Teig gekneted wurde und fur einen Tag in den Ofen (Korchaga) gepackt wurde und dann wieder aufgeweicht und als Basis fur das Kvass verwendet wurde. Der Große unterschied zu den Ofengebackenen Bieren ist das hier wirklich Brot verwendet wurde und ein Saures getrank mit niedrigem alkoholgehalt herauskam. Herstellungsmethode: Das Trockene Brot mit Kochenden Wasser für mindestens 3 Stunden einweichen, eventuell mit Zucker versetzen, filtern und warm mit Backhefe oder Mischkultur fermentieren (vielleicht sogar Sauerteig). Milchsäurebakterien sind notwendig für den typisch sauren Geschmack. Beispiele: Knärzje (Frankfurt) Orca Brau Der Rebel. Das Bier. Brotbier Referenzen Koduõlu: https://www.garshol.priv.no/blog/382.html Fontaine Podcast: https://overcast.fm/+Ko9lbVYZE Römisches Brot zum nachmachen: https://heimbaecker.de/roemisches-brot-teil-1-altroemisches-brot/ Fruchtbarer Halbmond: https://www.spektrum.de/lexikon/biologie/fruchtbarer-halbmond/25774 UrKorn: https://en.wikipedia.org/wiki/Aegilops Antonie van Leeuwenhoek: https://en.wikipedia.org/wiki/Antonie_van_Leeuwenhoek Luis Pasteur: https://en.wikipedia.org/wiki/Luis_Pasteur Geschichte Brot https://www.gresham.ac.uk/lectures-and-events/the-rise-and-fall-of-sourdough-6000-years-of-bread Das Buch dazu: https://www.amazon.de/Sourdough-Culture-History-Making-Ancient/dp/1572843012/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&keywords=A+History+of+Bread+Making+from+Ancient+to+Modern+Bakers&qid=1645712658&sr=8-1 Archäologie in Deutschland über Bier:https://wbg-zeitschriften.de/produkt/bier-die-anfaenge/ Oligies Podcast: https://www.alieward.com/ologies/gastroegyptology Eine gute Lektüre von 1978 mit Geschichtsanteil zu Brot ist „Der junge Bäcker“ von Egon Schild. Oak Leaf Beer https://kraftbier0711.de/brouwerij-tverzet-oude-bruin-oak-leaf/

Dando continuidade aos nosso episódios temáticos de países, falamos hoje sobre a Ucrânia, país que anda sendo foco das manchetes (pelo pior motivo possível). Mas não vamos ficar falando de guerra ou invasão, porque para isso já basta o noticiário. Convidamos nosso amigo viajante Mika, que mora no país, para contar um pouco sobre suas experiências eslavas! Falamos sobre: Pedalada pela Europa, Diferenças entre Russo e Ucraniano, Rio Dnipro, Crimeia, Chernobyl, Horilka, Kvass, Borscht, Surzhyk, Ciclista de Apartamento, Igreja Ortodoxa, Exército Negro (Makhnovista), Hetmanato Cossaco, Ansiedade, etc. Pega sua garrafa de Horilka ou Kvass e cola aí! *Episódio gravado em 20/02/2022 Quina do Mundo é André Gomes, Paulo Jabardo e Tiago Januzzi Chave PIX: apoiaquina@gmail.com https://linktr.ee/quinadomundo https://apoia.se/quinadomundo @quinadomundo Música tema por Rafa Almeida (@rafalemosalmeida) e Tiago Januzzi (@tjanuzzi). Blog do Mika: https://notmadyet.com/ Produção por Januzzi Podcasts https://linktr.ee/januzzipodcasts

Rebekah, Bre, and Jessica worry over Aliana's mental health, try authentic Kvass while also getting a little tipsy Jessica's take on a Kvas Mule, and discuss Chapter 16 - The End of Shadow and Bone by Leigh Bardugo. Thank you so much for listening! Join us next week as we discuss The Beginning - Chapter 5 of Siege and Storm! We always appreciate reviews, and would love to hear from you! Email: tipsybookreads@gmail.com Instagram: @tipsybookreads Twitter: @tipsybookreads Tiktok: @tipsybookreads YouTube: Tipsy Book Reads

Fermented foods like kefir, kombucha, pickles and sauerkraut have been shown to improve digestion and increase the availability of nutrients. Hear about the numerous benefits of these probiotic foods and peer reviewed studies on their ability to alleviate IBD symptoms, reduce chronic constipation and diarrhea, heal SIBO, protect against candida, decrease inflammation, build bone strength, boost the immune system, maintain healthy gut bacteria and more. Lindsey Parsons, your host, helps clients solve gut issues and reverse autoimmune disease naturally. She's a Certified Health Coach at High Desert Health in Tucson, Arizona. She coaches clients locally and nationwide. You can also follow Lindsey on Facebook, Twitter, Instagram or Pinterest or reach her via email at lindsey@highdeserthealthcoaching.com to set up a free 30-minute Gut Healing Breakthrough Session. Show Notes

In this episode, we explore the world of lacto and wild fermentation through the lens of kvass; a drink, a food or a concept depending on who you ask. This serves as a primer for a type of fermentation that will come up a lot on this show because many would be surprised at how many of their favourite foods are a result of it. As always, if you have any corrections, notes or ideas for future episodes, hit me up on instagram or patreon @planetpantrypod or by email by nick@threetreeprovisions.com Help The Uighurs: https://www.saveuighur.org/donate/?gclid=CjwKCAjwm7mEBhBsEiwA_of-TC04pQ6n1KQfvQISzFTVxTC6oVg6qHo58guD-iao8jXd8EC3pWBc0BoCStkQAvD_BwE Debunking the water myth: https://leslefts.blogspot.com/2013/11/the-great-medieval-water-myth.html Potential Benefits of Fermented Kvass: https://www.researchgate.net/publication/275252793_Health_benefits_of_kvass_manufactured_from_rye_wholemeal_bread Some Sources: https://www.vice.com/en/article/vvqngj/this-1000-year-old-bread-drink-is-becoming-more-popular-than-beer-in-russia https://www.threetreeprovisions.com/blog/kvass https://little-yak.com/2013/06/18/how-to-keep-cool-in-xinjiang/ The noma guide to fermentation Renee Redzeppi and David Zilber Bar Tartine by Nicolaus Balla and Courtney Burns https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/ https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-happens-during-the-fermentation-process https://drinks.seriouseats.com/2012/08/what-is-kvass-russian-beer-history.html https://lthforum.com/bb/viewtopic.php?f=32&t=21615 https://www.fungimag.com/fall-09-articles/dregs.pdf http://people.umass.edu/mrenaud/kas.htm --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nicholas-ronyai/support

Kvass is a beer traditionally made from leftover bread. John is a guy who works at the American Homebrewers Association. Put the two on the same show and you have an information-packed recipe for success! We learned a lot about Kvass, and about how the NHC/HomebrewCon will be operating this year. Good stuff! Learn more about your ad choices. Visit megaphone.fm/adchoices

Another form of kitchen alchemy and extraction: Kvass. This fermented beverage is refreshing and tangy. Using Kvass as broth may be unconventional but it is also uncommonly good, especially beet kvass used in borscht, either cold or hot. Give it a try. Kvass Recipe 12 slices dark rye bread 2-3 quarts hot water ¼ cup sugar or honey 1 ¼ teaspoon dry active yeast 1 Tablespoon lemon juice 12 raisins For Beet Kvass 2-4 beets, peeled and cubed 2-3 quarts water Mentions: Beyond the North Wind by Darra Goldstein The Brothers Karamazov by Fyodor Dostoyevsky Borodinsky Rye Bread ---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com.  Original music by Dylan Rice --- Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Join me on Patreon Connect with me on Facebook, Instagram and Twitter If you enjoyed this episode, please FOLLOW OR SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review.  --- ABOUT DINA --- Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.   

See the podcasts live and with video on our Youtube Channel every Sunday at 8:45am PST!Our Youtube Channel:www.youtube.com/GenusBrewingSecond Channel: https://www.youtube.com/channel/UCBHgIbFaB-rozyT_fuSzhdgWill it Beer Fund: https://www.paypal.com/donate?hosted_button_id=X4XPPJM5VPLKLOur individual Instas:Peter:https://www.instagram.com/genusbeermiler/https://www.instagram.com/growingupmcarthur/Logan:https://www.instagram.com/genussquatch/Tim:https://www.instagram.com/genusdangerboots/Ryan:https://www.instagram.com/genusfanboy/Find us on Social Media!http://www.Instagram.com/GenusBrewinghttp://www.Facebook.com/NuHomeBrewhttps://vm.tiktok.com/VwUAbt/Send us Beer if you want it Reviewed!17018 E Sprague Ave Unit 101Greenacres, Wa. 99016

We are a beer podcast with a comics problem. Sometimes we just like to sit back & have a classic beer while having deep thought talks like who on the X-Men Blue and Gold teams rates getting a premium party beer or whatever Morph random swill is left in the fridge from the late 90s? Listen in & toss back a couple with us as we play keep away with Cyclops’ visor & haze him that he’s going to be late for training without it. Beers:Premium: Hoegaarden, Hoegaarden Brewery Hoegaarden, BelgiumStyle: Witbier , 4.9% ABVRating: Fancy! It’s got Egyptian stuff on it & tells you how to pour it.Random:Medalla Premium Light Beer, Compañía Cervecera de Puerto Rico, Mayagüez, PRStyle: Light Lager, 4.2% ABVRating: 10 oz can of “Premium” methane punchiness.Michelob Ultra, Anheuser-Busch, St. Louis, MOStyle: Ultra Light Lager, 4.2% ABVRating: Ultra must be Latin for left behind.X-Man (Name), Beer They Rate:Blue Team:Cyclops (Scott Summers), Rando: Try not to drink a whole one there, dork. Wolverine (James Howlet), Rando: It’s his 2nd 24 pack, will he even notice?Psylocke (Betsey Braddock), Rando: Bad beer for a broke @$$ telepath. Beast (Henry "Hank" McCoy), Premo: The McCoy’s have a fine brewing tradition.Rogue (Anna Marie), Premo: I ain’t no low class, Sugah!Gambit (Remy Etienne LeBeau), Premo: Mon cher, mon biere es mon ami.Jubilee (Jubilation Lee), Rando: Got to sneak a few into the yellow trench coat when no one is looking. Gold Team:Storm (Ororro Monroe), Premo: "Goddess be praised for this gift!"Jean Grey, Premo: We can read your mind to, Jean. Here’s a fine ale to forget Cyclops.Angel (Warren Worthington III), Premo: Needs a beer the belongs with him up in the heavens. Iceman (Bobby Drake), Premo: Keep the bottles cold, Bobby, and you can have what you want.Colossus (Piotir Rasputin), Rando: This Ultra Piwo is better than my Babushka’s Kvass!Bishop (Lucas Bishop), Rando: If He ever had his hands guns free, maybe you could get a good beer.Party Crashers: Professor X (Charles Xavier), Premo: “This beer reminds of that time in Marrakech…”Forge, Premo: Can he turn the bottles into a hand?Banshee (Sean Cassidy), Premo: “Save your swill for lads, lass”Magneto (All the names), Premo: “Pahh, The beer caps are only for the Master of Magnetism to command!”

This episode features Quinn Lema who talks about living and teaching English in Kyrgyzstan. After recording this episode he mentioned that he mixed up the names of a couple Kyrgis drinks. Kvass was the the wheat drink he was drinking during the podcast, and Aralash is a combination of that and Koumiss, which is the fermented horse milk. This episode was brought to you by the Healthy Explorer Blog, which you can visit at HealthyExplorer.org. Intro music by Conor Fleming --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

《 ☆MadRussianCore☆》 Музыкант. Любит эксперименты , изобретает стили. Его треки имеют психоневрологическое воздействие на подсознание слушателя, переворачивая его восприятие и меняя представление о музыке вообще как таковой. Подкаст имеет постоянное обновление . Там вся история и философия творца: promodj.com/anatoly-matveev/po… топ топ ногой двигатель локтями

топ топ ногой двигатель локтями

Joe Biden becomes president of the United States of America! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dudeset/message Support this podcast: https://anchor.fm/dudeset/support

On today's Podcast we have the band Green Hog , right on the heels of their latest release , Dogs From Hell. You'll hear about strange creatures, Kvass and an exclusive regarding their new material . Also , we hear a lot of Russian . Прекрасно, устроим рок-н-ролл! ***** Green Hog : https://greenhog.bandcamp.com https://www.facebook.com/greenhogband ***** Mucho Printing : https://www.facebook.com/muchoprinting86 https://www.instagram.com/muchoprinting/ ***** Cranium Radio- Sunday 6-9PM EST: The Doom Tomb  Listen in at these locations: http://craniumradio.com https://tunein.com/radio/Cranium-Radio-s296735/ https://streema.com/radios/Cranium_Radio https://live365.com/station/Craniumradio-com-a08150 ***** doomtombpodcast@gmail.com Это электронная почта. ***** Громкие усилители спасают жизни!

Are you #experimental ? Most homebrewers have a touch of mad scientist in them, right? In this episode of #brewdup Tyler and Lolly share and sample the results of a few homebrew experiments! A grain sour, Wild-caught yeast, and a Kvass! Please rate, review and subscribe on your favorite podcast platform. Follow us on Instagram @brewduppodcast Thanks for listening! Cheers! xoxo

Esta semana nos visita Eduardo Artés, candidato presidencial en 2017 y Presidente del partido en formación Unión Patriótica, para compartir su punto de vista respecto al estallido social chileno y los hechos más recientes en nuestra América Latina que vuelve a sacudirse. Un capítulo con sabor a Kvass y olor a chancho chino.

Join Andy and Justin as they dip their toes into Russian cuisine. A whole table full of food is provided by special guest Lev, an expatriot and notorious member of the SnackPack. Vodka, smoked fishes and meats, as well as Kvass is on the menu. It... gets wild.Thank you for being in the SNACK PACK! We appreciate you joining us this week in catching up. You can follow us on Twitter, Instagram, Facebook, or Reddit 

Denna vecka lyckas Ellen och Sanna fylla ett helt avsnitt utan att behöva tänka tillbaka på sina egna högstadietider alls! Men vilken är den värsta synden, Kvass […]

Fermented foods are SO popular right now: from kimchi to kombucha to kraut to kefir. But do they live up to the hype? Why are they thought to be so good for us? Can you ever eat too much of them? What does die-off look like? Which are the best ones to incorporate into our diet? In front of a LIVE audience in Southern California, fermentation experts Monica Ford and Elaina Luther answer a wide variety of questions related to ferments. Monica is an ancestral cuisine chef, who launched Real Food Devotee, the first ancestral cuisine delivery service in the country. Elaina Luther is the founder of Culture Club 101, a "beyond organic" nourishing café, specialized grocery store, and community learning center. Together, with fun and flair, they explore the myths & little-known truths about ferments. How do they boost our health exactly? Which help to fight eczema? Which fight fungal infections? Is it true that eating ferments counterbalances the carcinogenic effects of grilled meats? And what’s the deal with kombucha? Is there too much sugar in it for it to do us much good? Just when you thought you knew all there was to know about the subject, Monica and Elaina bring up some surprising revelations about these ancient, nearly magical foods.  For more from Monica, visit her website: realfooddevotte.com. For more from Elaina, visit cultureclub101.com Check out our sponsor: Ancestral Supplements. And donate to WAPF's fundraising drive here.

Alex Gertsman talks about brewing the traditional Russian beverage known as Kvass.

How two friends went from education to inebriation Schoolhouse Brewing's founders Thomas Monti and Justin Waller became friends when they were both teachers.  They both shared a love for good beer and brewing, and educating others.  Schoolhouse started as a bottle/growler/homebrew shop where the guys continued a strong focus on the educational aspect.  Recently, they graduated to the pros with the opening of their taproom in Marietta, GA. Monti and Waller join us in the studio this week (along with a surprise visit from our friends FishScales and Skinny DeVille of Nappy Roots) to talk about their journey, share some brews, and reminisce on some mostly forgotten beer styles.  We also learn about their open-source brewery concept, all of Schoolhouse's recipes are available on their website.  If you have a question on one of the recipes they'll happily give you some advice. Craft Beer News Miller Lite Has Made a Functioning Game Controller out of a Beer Can Experts Say that the Latest Trend of “Wellness Beers” are B.S. The Beer List Schoolhouse After School Amber Schoolhouse Oreo Speedwagon Stout Schoolhouse Sack Lunch | PB&J Kvass Schoolhouse Course Syllabus Saison Creature Comforts Lupulus | Double IPA Hi-Wire White Grape Grisette Line Creek Chinchillin' | Session IPA Subscribe to Beer Guys Radio Apple Podcasts | Google Podcasts | Spotify | Stitcher  | RSS Visit our website https://beerguysradio.com Follow Beer Guys Radio Facebook | Instagram | Twitter | YouTube Support the show Patreon | Swag Shop | Our Sponsors  

The podcast has been around for a year now. Some updates and shoutouts and recipe ideas.

Today we traveled to Brewski’s Bar & Grill in Da Bronx. We sat down with the owner Brian Torressen. We sipped on Fox Farm Brewery’s ŻYTO which is a Kvass inspired farmhouse ale (4.4% ABV). We talked about his days in the merchant marines traveling all over the globe, beer and food. Come on down to Brewski’s to enjoy amazing craft beer and comfort food. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/butfirstbeer/support

Something that’s been on my mind a great deal of late, is where beer intersects with other cultures, particularly those also within food and beverage. You may commonly hear me bring up topics like natural wine, low-intervention cider, speciality coffee and more when talking about craft beer. And this is with good reason. For me, the most exciting things happening within beer are often happening at the points where these industries converge. Take our Uppers & Downers festival, for example. When I see a coffee enthusiast’s eyes light up because they’ve just tried a 3% Kvass that expresses flavours in beer they previously thought mightn’t have been possible, that gets me excited about the potential that lies within beer’s future. At the moment I am particularly interested in the point at which beer meets food and restaurant culture. This is partly due to my own increased interest in food and wine of late, and finding myself in a good restaurant more often than previously. Naturally, being a beer writer, while in these spaces my mind turns to beer when I occupy them. Why isn’t beer treated the same way on a wine list as the wine itself? How do we help this industry gain a greater understanding of how beer has evolved over the past decade and in turn, implement this evolution into this space? When it comes to talking about beer in restaurants, let’s just say there’s plenty to munch on. And this all brings me to today’s guest—Chef Tim Anderson—proprietor of a Japanese-inspired restaurant in Brixton, South London called Nanban. Anderson originally hails from Wisconsin and lived in both California and Japan before eventually settling down here in the U.K. He was a originally a home cook, but in 2011 he won that years Masterchef—a prime time cookery competition and TV show—which propelled him into the limelight. What’s particularly interesting about Anderson however, is that before he was a chef, he was and still is a passionate beer fan. Even while filming Masterchef he was making ends meet pulling pints in London craft beer spot, The Euston Tap. After winning he went on to brew collabs with Pressure Drop, The Wild Beer Co and BrewDog—he even designed a menu at one of the latters bars for a time, as we’ll learn in this episode. This all came to a head when Anderson eventually opened a restaurant of his own, called Nanban, here in London. At Nanban, Anderson specializes in what he calls “Japanese Soul Food.” You can expect steaming bowls of ramen, crunchy karaage fried chicken and even a burger which, somehow, fuses the Japanese-influenced house style with his Wisconsinite roots. What’s not so normal for a British restaurant though, is the beer selection. Here, along with an impressive list of Sake and Shochu, beer takes center stage—and in doing so, successfully demonstrates how beer can comfortably take its place at the dinner table—where other establishments have either not made a similar effort, or are simply unaware of how food-friendly beer has grown to become. A quick note about this episode. We recorded in between lunch and dinner service at Nanban itself, so you can expect a little background noise. I’m also joined by GBH’s Claire Bullen—who in addition to being one of the authors of our NAGBW award-winning food column, Provisions, is also a prolific cook herself, and has her first cookbook launching next spring. Keep a look out for that.

Raphael Lyon of Enlightenment Wines has been making mead in NY since 2009 and this year on August 5th will be hosting the first ever Mead Day. A celebration of the world's oldest fermented beverage it brings together NY meaderies for industry discussions, #meaduniversity, free tastings and more. Tune in to hear about how Enlightenment got started, why you should get over to Honey's for some Kvass, and learn more about this delicious tipple. Feast Yr Ears is powered by Simplecast

The Last Movie Star, Beet Kvass, and more... Follow Rusty Humphries on the HearMeOut app. Download to your phone now! and Use #Rusty to be entered in the drawing. Orson Scott Card's website www.hatrack.com Rusty Humphries website www.RustyLive.com

Let's talk about fermenting! Annemarie Cantrell of Cucina Verde visits to talk about the ease of fermenting vegetables. Her mission is to feed your body and soul and fermented foods are a healthy start!

Let's talk about fermenting! Annemarie Cantrell of Cucina Verde visits to talk about the ease of fermenting vegetables. Her mission is to feed your body and soul and fermented foods are a healthy start!

Comedian Margaret Cho lets listeners know when it’s OK to ask Asian-Americans where they’re from (Hint: never)… “Strong Island” documentarian Yance Ford re-examines his brother’s murder – and his family’s search for justice – 25 years later… Yacht Rock royalty Michael McDonald gives a soundtrack that takes him back to his childhood… Brendan tastes a […]

Best selling author JJ Flizanes brings easy ways to cook, eat and snack within a paleo diet.  All recipes are gluten free and dairy free and make it easy and delicious to be on a paleo, grain free diet.  Whether you are a great cook or not, these recipes are easy and some can be modified to make them vegan as well.  Lose weight, reduce inflammation and eliminate cravings and still love your food that is paleo, gluten free, grain free, soy free and dairy free.   JJ will show you how to work with organic, non gmo food and introduce new gluten and dairy free products on the market today. Jeanne Peters R.D. is a Healthy Aging Expert with a mission to help women and men feel more vital energy through the healing power of whole foods and lifestyle medicine.  In practice for over 33 years, she specializes optimizing women’s hormone health, digestive/ thyroid disorders, and how to breakthrough weight loss resistance. She co-founded the Nourishing Wellness Medical Center with partner, Dr Allen Peters MD~ who specializes in bio-identical hormone health and homeopathy for men and women. She was voted California Dietitian of the Year by her colleagues for her nutritional expertise and was recently certified in Clinical Homeopathy by CEDH-Center for Education in Clinical Homeopathy. JJ Flizanes is an Empowerment Strategist and the Host of The Fit 2 Love Podcast Show. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine. JJ has been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA. Her newest book, The Invisible Fitness Formula: 5 Secrets to Release Weight and End Body Shame launched May 18th 2017.

Do you crave sodas? You're in luck! You can drink "the original sodas" when you add naturally fizzy fermented drinks to your diet! They are more hydrating, and re-mineralizing than plain water. And they have numerous health benefits: they can aid digestion, circulation, improve health concerns, and even clear up skin issues. Hannah Crum, the author of "The Big Book of Kombucha," is a fermented drink expert. Today, she discusses a wide variety of fermented drinks: from kefir to kvass, to ginger beer, and more. She dives into the history of these drinks, how to make them, and how they can benefit your body. Hannah stresses the importance of "drinking your bugs" for upping the bacterial diversity of your microbiome. Such diversity is critical for strengthening the immune system, detoxing, boosting energy and more! The result? A strengthened, healthy, and resilient body. Learn more at her website: kombuchakamp.com or at westonaprice.org.

Mary and Chris are joined in the studio by Raphael Lyon of Enlightenment Wines and Honey's. Raphael is a small-batch mazer in Brooklyn and fills us in on his latest creations. Listen in to learn more about 16th century kvass, mead made with hallucinogenic honey, "Sunday School" at Honey's and traditional mead-making approaches.

Learn about Medea Galligan and her enthusiasm about juicing, bone broth, and fermented fruit Kvass. She is an entrepreneur, cyclist, and health coach. Learn more about Medea's passion for healthy living and how that changed throughout her life.

The RunRunLive 4.0 Podcast Episode 4-346 – Joe De Sena on the Spartan Movement  (Audio: link) [audio:http://www.RunRunLive.com/PodcastEpisodes/epi4346.mp3] Link MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks - Hello my friends and welcome to episode 4-346 of the RunRunLive Podcast.  Thank you for listening.  Sometimes I don't hear from you for a while and I get lonely.  I wonder if anyone is listening.  I thought it might due to a lack of positive feedback.  I grew up in the 70's and we were all about positive feedback.  That's why baby boomers are so needy.  The topic of today's show is Spartan.  I interview Joe De Sena the owner of Spartan Races.  He's a tightly wrapped dude with one of those clear, focused minds and the work ethic to support it.  In the first section I'm going to talk through my initial impressions of the Spartan race and its training.  I have one coming up in September and I'm starting to worry about my fitness level.  I expressed my concerns about things like not being able to do more than 2 pullups to coach.  He says I'm taking it too seriously and, I quote, “A Kardashian could do that race.”  Except he's not the one running it! In the second section I'll think a bit on our fascination with Sparta and what it says about us.  My training is focused on strength and biking right now.  I gave my Achilles a week off after the trail marathon but not really because I was down on the Cape over the next weekend walking the beach and riding for hours.  It was great to spend some time with myself but I think I may have overdone it.  I tried to do a 1:30 run on the roads when I got back and I ended up walking back the last mile.  It was the heat and my Achilles.  Now I'm giving some more time to heal.  I'm stretching and massaging and rehabbing.  I'm spending time on the bike and working on my core.  It is a good time of year to be taking a break from running.  It's still super hot and humid.   Speaking of hot and humid I watched the Women's Olympic Marathon and I though Amy, Shalane and Desi did a really good job of running their plans.  They hung with the best runners in the world and all finished in the top 10.  They inspired me and I'm sure they'll inspire the next generation of American women.  Buddy the old wonder dog is doing well.  He's almost all recovered from his lump surgery.  That should make him more comfortable in the short run.  It's too hot for him.  He hasn't been running except for what he normally does when we go for walks off-leash in the woods.  This time of year we get a lot of thunderstorms rolling through at nighttime with all the energy in the atmosphere.  Katie brought his crate up to the living room and when it gets really bad we can put him in there so he doesn't hurt himself.  Thunderstorms make him mental.  He'll go into the tub in the girl's bathroom or into one of the closets and start digging.  We cage him up for his own protection. By the way, I went for the follow up visit with my heart doctor and there's nothing wrong with me that they can see.  Which is good.  That leads me to conclude that my issues earlier in the summer were due to the heat, jet lag and the case of pneumonia with the course of antibiotics.  Basically my body, mind and soul were out of synch! Which is why I'm focusing on doing a bit of foundational bio-reengineering this month. … The RunRunLive podcast is Ad Free and listener supported.  We do this by offering a membership option where members get Access to Exclusive Members Only audio Last week I uploaded an essay on why vacationing is so hard. Member only race reports, essays and other bits just for you! Exclusive Access to Individual Audio Segments from all Shows Intro's, Outro's, Section One running tips, Section Two life hacks and Featured Interviews – all available as stand-alone MP3's you can download and listen to at any time. For the cost of a pack of Clean and Clear , to, you know, remove that extra shine off your brow, you can be a member of the runrunlive support crew.  There is no shipping charge for membership and I just today fixed the bug in the annual membership signup process! Links are in the show notes and at RunRunLive.com … My reengineering project is a 30 day 5AM project.  The anchor of this project is that I'm getting up early every day, as close to 5 AM as I can manage.  The other attributes of it are: No alcohol Work on my nutrition plan to get stronger, rebuild my healthy biome and get leaner. Work on my next book Post a daily accountability video to YouTube to keep the project going. It's been going well.  I haven't hit the 5 AM every day but I've been close enough to be within the spirit of the exercise.  I have eliminated alcohol and have been eating clean and focusing on foods that will have a positive impact on my insides.  This weekend I made Kvass, which is a fermented beet juice and pickles using the cucumbers from my garden.  I'm such a home body.  The work on the book has been doing a lot of circling the work and not actually doing the work, but I'm positive.  My creativity tends to come in bursts.  I've gotten the videos up each day consistently and you can see them if you're interested in that sort of thing at my YouTube channel which is Cyktrussell. (Chris yellow king tom – Russell with two esses and two ells…) I've really learned or relearned some valuable lessons from this project.  First thing is that when you're dealing with a stable system, like your body, even if it is stable in a place you don't like, you have to be careful with the quantity and magnitude of changes.  Any change you make is going to cause the system to oscillate.  A stable system is stable because it has inertia.  It doesn't want to change.  A stable system resists change and it has memory.  It's like a rubber band.  The more you pull the more it resists and it always pulls in an effort to return to the stable state. Biological/mental systems are not digital. You can't just expect to insert a stimulus and to leap to a different state.  When you insert a stimuli the system won't change digitally or even linearly.  It will wobble as the opposing forces push and pull.  The more things you try to change the more random the wobbling feels. In my project I was trying to change sleep patterns and nutrition and my coffee intake and my alcohol consumption all at the same time.  In the first 10 days my system wobbled.  There were days that I was starving.  There were days where I was so tired I couldn't think or function.  There were days when I felt depressed and defeated.  When you want to make changes in anything.  When you want to innovate in your life.  You have to be prepared to suffer through an adjustment period.  I have shared with you before the metaphor that says all projects follow a U-shaped curve.  When you first start the project it's all unicorns and rainbows and enthusiasm.  When you get to the middle of the project it turns into an endless-seeming, hopeless, slog of work.  As you get closer to the finish it becomes hopeful again. Another useful metaphor I heard recently is to picture yourself standing on a mountain top.  You have climbed successfully to the top of this mountain but now you want to innovate or improve to a new state.  Picture that new state as another, higher mountain top that you can see across the valley.  You know how to get there.  You have to go down into the valley and work your way to climb up the other side to get to this new peak.  That's what innovation is like.  Identify that next peak.  Keep the vision of that new and next peak in your mind's eye, even as, especially when, you lose sight of it in the tangled underbrush of the valley.  … On with the show. Section one – The Spartan Race and Training for it -  Voices of reason – the conversation Joe De Sena Joe De Sena, founder and CEO of Spartan Race, is also a living legend in endurance and adventure racing circles — he completed the 135-mile Badwater Ultramarathon, raced the 140.6 miles of Lake Placid Ironman, and finished a 100-mile trail run in Vermont, all within one week. In 2014, De Sena authored , that changed countless lives and revealed the secrets to developing the resourcefulness and mental determination needed to become a true Spartan. Section two About Spartans and Stoics -  Outro Well my friends you have carried, climbed and crawled through a mud pit to the end of Episode 4-346 of the RunRunLive Podcast.  I have a knock knock joke you can tell your kids.  Ready?  Knock knock… Who'd there? Old Lady Old Lady who? Hey, I didn't know you could yodel! One of the great cultural advantages to being at my stage of life is that I can tell Dad jokes.  Next up for me is the Wapack trail race.  Have you signed up yet?  Even though I'm rehabbing my Achilles right now I am looking forward to Wapack. It's my favorite kind of trail race.  It's long enough to be interesting at 18 miles but not long enough to worry about.  It's technical enough to be interesting with lots of single path and roots and rocks and mountains but that same technical nature keeps you from getting too serious.  And, it's nice and small with good people.  I'll just try to get in under 4 hours and use the Spartan core strength I'm developing to manage it.  The weekend after is the Spartan race.  I haven't figured out the logistics for that yet.  Then in October I signed up for the Portland Marathon.  And in December the 4th Annual Groton Marathon if we can pull it off.   I'm staying busy.  Life has its seasons.  One thing I'm wondering about is the Boston Marathon.  After training well and not getting my time last year I honestly don't know if I want to or deserve to run it in 2017.  I do still believe I can run a qualifying time.  It's a question of when to fit that into my life.  I'm certainly not going to run a qualifying time before September when the times are due.  I jump an age group in 2018.  I'd like to have at least 20 Bostons but I'd like to earn them.  I don't know.  I truly do not know.  It's probably time for a change.  A bit of learning I can give you kids, and I'll write more on this at some point is about how you age athletically.  When you look at the literature you see the ability of an athlete tailing off in a nice shallow straight curve.  It shows athletes slowly losing their abilities, measured in finishing times, as they age. The curve drops a couple percentage points at a time. In my experience that is not how it works.  Like everything else in the human experience this process is non-linear, it is unpredictable and it is specific to the individual.  What I've found is that I have lost my speed in chunks, mostly as the result of injuries.  The line is more like a series of waves.  Where after 50 or so each subsequent wave crests a bit lower than the last one. The real question is not the performance line.  The real question is the fulfillment line, the challenge line and the happiness line.  The tricky task at hand is how to continue to, as our friend Peter says, “Run with joy” as the performance line trends down and the waves of aging break relentlessly against the breakwaters of youth.  The answer I think is to remember to be grateful.  Grateful for the victories, grateful for challenges and grateful for the chance to get up today and breathe the deep humid air of this good earth.  Take a deep breath right now, my friends. That is life in your lungs.  Celebrate. And I'll see you out there.   MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks -

The RunRunLive 4.0 Podcast Episode 4-346 – Joe De Sena on the Spartan Movement  (Audio: link) [audio:http://www.RunRunLive.com/PodcastEpisodes/epi4346.mp3] Link MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks - Hello my friends and welcome to episode 4-346 of the RunRunLive Podcast.  Thank you for listening.  Sometimes I don’t hear from you for a while and I get lonely.  I wonder if anyone is listening.  I thought it might due to a lack of positive feedback.  I grew up in the 70’s and we were all about positive feedback.  That’s why baby boomers are so needy.  The topic of today’s show is Spartan.  I interview Joe De Sena the owner of Spartan Races.  He’s a tightly wrapped dude with one of those clear, focused minds and the work ethic to support it.  In the first section I’m going to talk through my initial impressions of the Spartan race and its training.  I have one coming up in September and I’m starting to worry about my fitness level.  I expressed my concerns about things like not being able to do more than 2 pullups to coach.  He says I’m taking it too seriously and, I quote, “A Kardashian could do that race.”  Except he’s not the one running it! In the second section I’ll think a bit on our fascination with Sparta and what it says about us.  My training is focused on strength and biking right now.  I gave my Achilles a week off after the trail marathon but not really because I was down on the Cape over the next weekend walking the beach and riding for hours.  It was great to spend some time with myself but I think I may have overdone it.  I tried to do a 1:30 run on the roads when I got back and I ended up walking back the last mile.  It was the heat and my Achilles.  Now I’m giving some more time to heal.  I’m stretching and massaging and rehabbing.  I’m spending time on the bike and working on my core.  It is a good time of year to be taking a break from running.  It’s still super hot and humid.   Speaking of hot and humid I watched the Women’s Olympic Marathon and I though Amy, Shalane and Desi did a really good job of running their plans.  They hung with the best runners in the world and all finished in the top 10.  They inspired me and I’m sure they’ll inspire the next generation of American women.  Buddy the old wonder dog is doing well.  He’s almost all recovered from his lump surgery.  That should make him more comfortable in the short run.  It’s too hot for him.  He hasn’t been running except for what he normally does when we go for walks off-leash in the woods.  This time of year we get a lot of thunderstorms rolling through at nighttime with all the energy in the atmosphere.  Katie brought his crate up to the living room and when it gets really bad we can put him in there so he doesn’t hurt himself.  Thunderstorms make him mental.  He’ll go into the tub in the girl’s bathroom or into one of the closets and start digging.  We cage him up for his own protection. By the way, I went for the follow up visit with my heart doctor and there’s nothing wrong with me that they can see.  Which is good.  That leads me to conclude that my issues earlier in the summer were due to the heat, jet lag and the case of pneumonia with the course of antibiotics.  Basically my body, mind and soul were out of synch! Which is why I’m focusing on doing a bit of foundational bio-reengineering this month. … The RunRunLive podcast is Ad Free and listener supported.  We do this by offering a membership option where members get Access to Exclusive Members Only audio Last week I uploaded an essay on why vacationing is so hard. Member only race reports, essays and other bits just for you! Exclusive Access to Individual Audio Segments from all Shows Intro’s, Outro’s, Section One running tips, Section Two life hacks and Featured Interviews – all available as stand-alone MP3’s you can download and listen to at any time. For the cost of a pack of Clean and Clear , to, you know, remove that extra shine off your brow, you can be a member of the runrunlive support crew.  There is no shipping charge for membership and I just today fixed the bug in the annual membership signup process! Links are in the show notes and at RunRunLive.com … My reengineering project is a 30 day 5AM project.  The anchor of this project is that I’m getting up early every day, as close to 5 AM as I can manage.  The other attributes of it are: No alcohol Work on my nutrition plan to get stronger, rebuild my healthy biome and get leaner. Work on my next book Post a daily accountability video to YouTube to keep the project going. It’s been going well.  I haven’t hit the 5 AM every day but I’ve been close enough to be within the spirit of the exercise.  I have eliminated alcohol and have been eating clean and focusing on foods that will have a positive impact on my insides.  This weekend I made Kvass, which is a fermented beet juice and pickles using the cucumbers from my garden.  I’m such a home body.  The work on the book has been doing a lot of circling the work and not actually doing the work, but I’m positive.  My creativity tends to come in bursts.  I’ve gotten the videos up each day consistently and you can see them if you’re interested in that sort of thing at my YouTube channel which is Cyktrussell. (Chris yellow king tom – Russell with two esses and two ells…) I’ve really learned or relearned some valuable lessons from this project.  First thing is that when you’re dealing with a stable system, like your body, even if it is stable in a place you don’t like, you have to be careful with the quantity and magnitude of changes.  Any change you make is going to cause the system to oscillate.  A stable system is stable because it has inertia.  It doesn’t want to change.  A stable system resists change and it has memory.  It’s like a rubber band.  The more you pull the more it resists and it always pulls in an effort to return to the stable state. Biological/mental systems are not digital. You can’t just expect to insert a stimulus and to leap to a different state.  When you insert a stimuli the system won’t change digitally or even linearly.  It will wobble as the opposing forces push and pull.  The more things you try to change the more random the wobbling feels. In my project I was trying to change sleep patterns and nutrition and my coffee intake and my alcohol consumption all at the same time.  In the first 10 days my system wobbled.  There were days that I was starving.  There were days where I was so tired I couldn’t think or function.  There were days when I felt depressed and defeated.  When you want to make changes in anything.  When you want to innovate in your life.  You have to be prepared to suffer through an adjustment period.  I have shared with you before the metaphor that says all projects follow a U-shaped curve.  When you first start the project it’s all unicorns and rainbows and enthusiasm.  When you get to the middle of the project it turns into an endless-seeming, hopeless, slog of work.  As you get closer to the finish it becomes hopeful again. Another useful metaphor I heard recently is to picture yourself standing on a mountain top.  You have climbed successfully to the top of this mountain but now you want to innovate or improve to a new state.  Picture that new state as another, higher mountain top that you can see across the valley.  You know how to get there.  You have to go down into the valley and work your way to climb up the other side to get to this new peak.  That’s what innovation is like.  Identify that next peak.  Keep the vision of that new and next peak in your mind’s eye, even as, especially when, you lose sight of it in the tangled underbrush of the valley.  … On with the show. Section one – The Spartan Race and Training for it -  Voices of reason – the conversation Joe De Sena Joe De Sena, founder and CEO of Spartan Race, is also a living legend in endurance and adventure racing circles — he completed the 135-mile Badwater Ultramarathon, raced the 140.6 miles of Lake Placid Ironman, and finished a 100-mile trail run in Vermont, all within one week. In 2014, De Sena authored , that changed countless lives and revealed the secrets to developing the resourcefulness and mental determination needed to become a true Spartan. Section two About Spartans and Stoics -  Outro Well my friends you have carried, climbed and crawled through a mud pit to the end of Episode 4-346 of the RunRunLive Podcast.  I have a knock knock joke you can tell your kids.  Ready?  Knock knock… Who’d there? Old Lady Old Lady who? Hey, I didn’t know you could yodel! One of the great cultural advantages to being at my stage of life is that I can tell Dad jokes.  Next up for me is the Wapack trail race.  Have you signed up yet?  Even though I’m rehabbing my Achilles right now I am looking forward to Wapack. It’s my favorite kind of trail race.  It’s long enough to be interesting at 18 miles but not long enough to worry about.  It’s technical enough to be interesting with lots of single path and roots and rocks and mountains but that same technical nature keeps you from getting too serious.  And, it’s nice and small with good people.  I’ll just try to get in under 4 hours and use the Spartan core strength I’m developing to manage it.  The weekend after is the Spartan race.  I haven’t figured out the logistics for that yet.  Then in October I signed up for the Portland Marathon.  And in December the 4th Annual Groton Marathon if we can pull it off.   I’m staying busy.  Life has its seasons.  One thing I’m wondering about is the Boston Marathon.  After training well and not getting my time last year I honestly don’t know if I want to or deserve to run it in 2017.  I do still believe I can run a qualifying time.  It’s a question of when to fit that into my life.  I’m certainly not going to run a qualifying time before September when the times are due.  I jump an age group in 2018.  I’d like to have at least 20 Bostons but I’d like to earn them.  I don’t know.  I truly do not know.  It’s probably time for a change.  A bit of learning I can give you kids, and I’ll write more on this at some point is about how you age athletically.  When you look at the literature you see the ability of an athlete tailing off in a nice shallow straight curve.  It shows athletes slowly losing their abilities, measured in finishing times, as they age. The curve drops a couple percentage points at a time. In my experience that is not how it works.  Like everything else in the human experience this process is non-linear, it is unpredictable and it is specific to the individual.  What I’ve found is that I have lost my speed in chunks, mostly as the result of injuries.  The line is more like a series of waves.  Where after 50 or so each subsequent wave crests a bit lower than the last one. The real question is not the performance line.  The real question is the fulfillment line, the challenge line and the happiness line.  The tricky task at hand is how to continue to, as our friend Peter says, “Run with joy” as the performance line trends down and the waves of aging break relentlessly against the breakwaters of youth.  The answer I think is to remember to be grateful.  Grateful for the victories, grateful for challenges and grateful for the chance to get up today and breathe the deep humid air of this good earth.  Take a deep breath right now, my friends. That is life in your lungs.  Celebrate. And I’ll see you out there.   MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks -

This week I am joined by Ralph Romig of Tyrs Helm Tribe in Manhattan, Ks to discuss gifting and reciprocity. The herb of the week is mullein, the household hint is about getting rid of ants, and the recipes are for two tasty Kvass drinks. This episode is 1 hour and 12 minutes long.

What comes to your mind when I say fermenting?  For some wine, others beer, and many think sauerkraut.  What about Sour Dough or Amish Friendship Bread?  Are you familiar with Kvass?  Did you know that you can make your own soda's?  Carbonated beverages with no chemicals or synthetics! Tonight we we learn the many facets of fermenting.  We will delve a little into how it works and then drill down to the specifics that you might like to try this summer.  Fermenting has been done for thousands of years for preservation and tasy culinary delights.  Fermenting does not need expensive equipment but it does take patience and time to be treated with the reward of delcious foods and beverages! Let us begin our fermenting adventure! If you would like the recipes and tips on Fermentation please email me at:  celestialrayika@hushmail.com

Beet kvass is a fermented probiotic beverage made using beets, salt, and water. Nourishing Traditions says it is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”. Chris asks, “Is it ok for beet kvass to have a film?” I’m answering his question on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw010

Per-Jarle Heggelund kommer nesten rett fra en lang Deadline Day-sending for å snakke om det som skjedde på den ganske begivenhetsløse kvelden. Han forteller også om bål på tribunen i Italia, sine sterke følelser mot Wales og en overraskende inntrenger på hotelrommet.Thomas har vært en tur i Derby og pratet med Derby-keeper Mats Mørch om fotbalspiller og svindler Medi Abalimba. Og vi snakker også overraskende mye om den russiske brødbrusen Kvass. See acast.com/privacy for privacy and opt-out information.

JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine. JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being. And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health. A favorite of journalists and the media for her depth of knowledge and vibrant personality, JJ, a contributing expert for Get Active Magazine, has also been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA. She is also a video expert for About.com and regular contributor for The Daily Love. JJ launched her professional career in 1996 as the Foundations Director for the New York Sports Club, where she designed curriculum and in-house certification for new and previously uncertified fitness trainers. She has also been certified by the American Council on Exercise (ACE), International Sports Science Association (ISSA), and the Resistance Training Specialist Program (RTS). With a focus on biomechanics, JJ has lectured for The Learning Annex and as a featured speaker for New York Times Bestselling Author of The Millionaire Mind, T. Harv Ecker’s Peak Potentials seminars, as well as corporate clients, including Pacific Gas and Electric, Hanson Engineering, and Jostens, Inc. She is the Wellness Expert for KFC International, the Health and Fitness Expert for the National Association of Entrepreneur Moms, and a Fitness Expert for Nourishing Wellness Medical Center. She has been working in the health and wellness industry for 15 years, as a fitness trainer with a knack for helping her clients become more self-aware and self-empowered through her ability to quickly identify and pinpoint problem areas, and then create simple solutions involving exercise, nutrition and mindset changes. She is the Host of the new iTunes Podcast Show Fit 2 Love: Physical, Emotional and Spiritual Fitness for the Happy Life You Deserve which is six day a week video and audio show. What sets JJ apart from her Celebrity Fitness counterparts is the holistic approach to getting results. Over the last fourteen years she has studied, used and applied Positive Psychology, Neuro-Linguistic Programming (NLP), Eye Movement Desensitization and Reprocessing (EMDR), Emotional Freedom Technique (EFT), Law of Attraction, Quantum Physics, Non Violent Communication, Imago Therapy, and Hypnotherapy. JJ Flizanes has proven that she’s not only an expert in matters of the body and fitness—she’s an insightful and provocative author who delivers a timely message about matters of the heart.

KIMCHI, KRAUT, KVASS AND KOMBUCHAJoin a class in fermentation hosted by Shane Peterson and Søren Ejlersen We will introduce you to the universe of fermentation! We will look into what fermentation does, the history of fermentation and why it is not common practice (yet) in Denmark. Nothing less than a Masterclass light! The class will start out with an hour-long presentation covering all areas of fermentation. We will be talking about Kimchi, Kraut (sauerkraut), Kvass and Kombucha. Next will be a workshop where everyone prepares either a kimchi or a kraut. You will taste the craft and receive recipes and instructions in order for you to repeat the art at home. Shane Peterson and Søren Ejlersen will take you through an interesting evening. The class is held in English - and possibly a little Danish (Søren speaks Danish). Shane has been working for years with innovation in fermentation. He knows every nook and cranny of the process.Fermentering er Shane s felt - Her går han helt i dybden sammen med Søren Ejlersen og viser vej i universet.

Jeanne Peters R.D. is a Healthy Aging Expert with a mission to help women and men feel more vital energy through the healing power of whole foods and lifestyle medicine.  In practice for over 33 years, she specializes optimizing women’s hormone health, digestive/ thyroid disorders, and how to breakthrough weight loss resistance. She co-founded the Nourishing Wellness Medical Center with partner, Dr Allen Peters MD~ who specializes in bio-identical hormone health and homeopathy for men and women. She was voted California Dietitian of the Year by her colleagues for her nutritional expertise and was recently certified in Clinical Homeopathy by CEDH-Center for Education in Clinical Homeopathy.     JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine.     JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being.   And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health. A favorite of journalists and the media for her depth of knowledge and vibrant personality, JJ, a contributing expert for Get Active Magazine, has also been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA. She is also a video expert for About.com and regular contributor for The Daily Love.   JJ launched her professional career in 1996 as the Foundations Director for the New York Sports Club, where she designed curriculum and in-house certification for new and previously uncertified fitness trainers. She has also been certified by the American Council on Exercise (ACE), International Sports Science Association (ISSA), and the Resistance Training Specialist Program (RTS).   With a focus on biomechanics, JJ has lectured for The Learning Annexand as a featured speaker for New York Times Bestselling Author of The Millionaire Mind, T. Harv Ecker’s Peak Potentials seminars, as well as corporate clients, including Pacific Gas and Electric, Hanson Engineering, and Jostens, Inc. She is the Wellness Expert for KFC International, the Health and Fitness Expert for the National Association of Entrepreneur Moms, and a Fitness Expert for Nourishing Wellness Medical Center.    She has been working in the health and wellness industry for 15 years, as a fitness trainer with a knack for helping her clients become more self-aware and self-empowered through her ability to quickly identify and pinpoint problem areas, and then create simple solutions involving exercise, nutrition and mindset changes. She is the Host of the new iTunes Podcast Show Fit 2 Love: Physical, Emotional and Spiritual Fitness for the Happy Life You Deserve which is six day a week video and audio show.   What sets JJ apart from her Celebrity Fitness counterparts is the holistic approach to getting results. Over the last fourteen years she has studied, used and applied Positive Psychology, Neuro-Linguistic  Programming (NLP), Eye Movement Desensitization and Reprocessing (EMDR), Emotional Freedom Technique (EFT), Law of Attraction, Quantum Physics, Non Violent Communication, Imago Therapy, and Hypnotherapy. JJ Flizanes has proven that she’s not only an expert in matters of the body and fitness—she’s an insightful and provocative author who delivers a timely message about matters of the heart.  

Здравствуйте и добро пожаловать … Hello and welcome to the very first 'Questions and Answers' edition of A Spoonful of Russian Podcast. Coming to you from a small home studio in beautiful Charlotte, North Carolina.Instead of trying to find time to get back to each and everyone of you individually through email, I decided to start accumulating the questions and answering them in a podcast. I am thinking of getting one out once a month maybe. I am getting questions sporadically. Sometimes several a day, sometimes nothing for days in a row. My hope is to have a large pool of questions to pull from. That way you can count on regular Q&A sessions.Ways to get your questions over to me:- contact form on my site: speakrussian.blogspot.com- Leave a quick voicemail calling: 209-980-7877 (209-980-RUSS)- email: spoonfulofrussian@gmail.com- twitter: @russianspoonful (with hashtag #askNataliaW )- YouTube: youtube.com/spoonfulofrussianI am aware that many of you prefer to listen to podcasts rather than go to my YouTube channel and view content there. I myself am an avid listener of a handful of podcasts. When I am cooking in my kitchen or lifting weights in my garage I do not really want to look at a video. Truth is we all consume media in different ways depending on our activities. So, hopefully you, guys, will find this format useful and enjoyable.This would typically be a time in a podcast where I'd share with you a quick word from my sponsors, but I don't have any sponsors! I've been podcasting since 2005 when the whole podcast phenomena was rolled out by Steve Jobs. Since then several companies approached me, but none of them seemed like a good match for the content of this podcast. So, I'm still waiting for my advertising 'prince' … for the business marriage made in Heaven. Make me an offer I can't refuse, and you will not be 'sleeping with the fishes'. So if you are a huge corporation with lots of spare change in your pockets listening to me now, reach out by emailing me: spoonfulofrussian@gmail.com### What do you think about the Hollywood actors' Russian accent?MOSFILM (Мосфильм) has been the largest and oldest film studio in Russia. It was founded in 1920 and its output includes most of the widely-acclaimed Soviet-era films.http://en.wikipedia.org/wiki/Mosfilmhttps://www.youtube.com/mosfilmSome of my favorites:-  1968 War and Peace (Война и Мир)-  1968 The Diamond Arm (Бриллиантовая Рука)-  1973  Ivan Vasilievich: Back to the Future (Иван Васильевич меняет профессию)-  1975 The Irony of Fate, or Enjoy your Banya! (Ирония судьбы, или С лёгким паром!)-  1977 Office Romance (Служебный Романс)-  1979 Moscow Doesn't Believe in Tears (Москва Слезам не Верит)-  1985 Love and Doves (Любовь и Голуби)Here's the interview with Andrei Tarkovsky, a critically acclaimed Soviet film director:https://vimeo.com/2963155### In the age of instant information exchange and assimilation of cultures do Russian emigrants still hold on to some "Russian-only" traditions and ways?That is a great question. Very well-constructed I might add:) I agree that today cultural borders are getting less and less defined. Internet, I think, is mainly to thank for that. I remember times when the only way I could get info about foreign countries was through the hand-written letters of my pen pals. Back in the 1980s our TV had only 2 channels and both of them were run by the government. Radio was a bit different. One could catch BBC World Radio service or Voice of America station and get news that way. But being a little girl that was not my thing.Now Russians are very much cosmopolitan and have adapted the ways of the West into their everyday lives. But when a Russian moves away from his or her Motherland, they tend to resurrect and cherish their Russian-only customs and traditions. I'd say it is out of sentimental reasons. There is an innate desire to keep to our roots, preserve the rich legacy for our children. I hope I am correct when I speak for my friends here in the States when I say that things we took for granted while in Russia we now find of great value. Personally, I am re-reading all the classics I skimmed through while in high scroll and in college. The same goes for films. I bug my Mom for her family recipes every time I get her on a Skype call. I also try to collect all the family history and old photos.As far as traditions themselves I'd say hot tea drinking is among the top ones. Of course, drinking Vodka for relaxation will be another. For many, but not for me. I never developed a taste for the stuff:) I'm more of a red wine person. Taking shoes off indoors, of course. Russian emigrants’ New Year celebration is  much more involved and elaborate than that of a regular American family.- That holiday in itself carries tons of traditions, such as making of винегрет (salad based on beetroot). Here's the best recipe of it I could find:http://natashaskitchen.com/2010/06/21/russian-vinaigrette-recipe-with-beets-and-sauerkraut/- Оливье (check out this Olivye recipe:http://natashaskitchen.com/2009/12/23/olivye-ukrainian-potato-salad/- селёдка под шубой (dressed herring). A layered salad composed of diced salted herring covered with layers of grated boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise. Some cool info and link to recipes here:https://en.wikipedia.org/wiki/Dressed_herring- заливная рыба (one of the ways the phrase is translated is 'aspic fish'). There's a very famous and widely quoted line from that film I mentioned above that says "Какая гадость, какая гадость эта ваша заливная рыба!" -  "this aspic fish of yours is a total failure" (a polite way) or more straight forward translation "Jesus, your aspic fish sucks bit time!"a YouTube link to the clip- There's also фаршированные яйца (deviled eggs)- холодец (aspic) One of my favorites growing up. My мама used to make it just right. The best recipe is from Natasha's kitchen:http://natashaskitchen.com/2013/03/18/ukrainian-aspic-recipe-kholodets/- Something else that my Mom excels at is мясо по-французски (French Meat Casserole). I looked around the interwebz and the closest recipe to my Moms was one published by Nadia. Here's the link:http://delightsofculinaria.com/french-meat-casseroleSo those are just some of the staples. I am sure I'm missing some. If you catch it, send me and email:)As you can see Russians are very fond of their traditional foods. The prep work  for the New Years' feast involves your whole family and oftentimes friends cooking together, while watching 1975 film “The Irony of Fate, or Enjoy your Banya!” (Ирония судьбы, или С лёгким паром!). Every...single...year. And we never grow tired of it:)Boy, this whole New Year traditions thing got me quite exited:) LOL …and sentimental.For the sake of time we do need to move on to the next topic. But if the above information births a question in your mind, do not hesitate to contact me.### Is it easy for foreigners to get a job in Russia? It's been a long time since my last visit to Russia, so I contacted one of my American friends who is currently living in the country. He says "Short answer is no. You need a work visa, and an invitation from a Russian company that is willing to sponsor you. What about coming and working for a non-profit organization? They are under a lot of scrutiny from the government right now. You can still get "humanitarian" visas I believe. But you would need a sponsor as well."### Why are Americans the 'bad guys' in modern Russian action movies and games?Let me answer this question with a question "Why are Russians always the 'bad guys' in almost all American movies? Remember "Crimson Tide", "Red Dawn", "The Hunt for Red October", "Air Force One", "Indiana Jones and the Kingdom of the Crystal Skull", "Red Heat", "Salt", "The Tourist", "The Sum of All Fears". I can go on on on. And it's more than just in action films. There are plenty of animated films that have cute little villains speak broken Russian, like that Blue Russian cat in "Cats & Dogs" or Steve Carell as Gru in Despicable Me. So yeah, it goes both ways. It always did. There's just this strange dance going on between the two countries. Kind of reminds me of the movie "Mr and Mrs Smith":) By the way, a couple of detergent-making companies should consider naming their products "Crimson Tide" and "Red Dawn".### Good Russian bands/songs?I get asked this a lot too. Unfortunately, I cannot just give you a list. Music tastes differ so much. One man's 'awesome music' is another man's 'garbage'. I am sure you can google 'Russian traditional music' and get lots of results. For a taste of current Russian artist point your browser tohttp://www.last.fm/tag/russian...and you'll get a pretty good idea. I've been listening to it today and my personal favs are Город 312, Юлия Савичева, МакSим, Zемфира, Би-2, Браво, Кино, Елка, Сергей Лазарев, Света, Жанна Агузарова...### Are Russian men womanizers like French guys?First of all, I personally do not have any experience with French men, so I cannot confirm nor deny the assumption that they are womanizers.  As far as Russian men go, I'd say they are gallant towards women. At least within the circle of my family and friends. They will open the door for a woman, they will get up from their seat in the presence of a woman. They will get up and offer a woman their seat on a public transport. I guess some western women take that as flirtation, but for us this behavior is the norm.### What kinds of transportation are used in Russia?This question is interesting because the ways of transportation have evolved in the last 15 years dramatically. Growing up in 1980s all I knew on a daily basis was buses and trolleys. Occasional taxi, when my parents felt like splurging. In the early 1980s when I was a kid my Dad bought a car (LADA make, for those who are interested) and that was considered a luxury. When most Russian folks would ride a bus to their 'dachas', Daddy used to take us to dig up our potatoes in style:) Nowadays my understanding is that lots and lots of people own a car in Russia. Problem is there are not enough parking space for all these cars. Certain infrastructures will have to play a game of catching up. And fast!Trains and airplanes have been on the transportation scene for a while now.  Not much changed there.### When will the 2014 Winter Olympics be held?7th February - 23rd February in Sochi (Сочи) Russia.### What foods do Russians enjoy eating? Борщ (borsch) Served either hot or cold. Traditional borsch soup in Russia uses beef, beef stock, beets and cabbage. However, today's recipes have been modified and borsch often contains a variety of different vegetables.Щи (Shchi) - is a Russian soup with cabbage as the main ingredient. Its primary distinction is its acidic taste.Картошка (potatoes) - Russians also enjoy a number of dishes made from potatoes, representing the heartier side of Russian cuisine.Блины (crepes) - Bliny, pronounced "bleeni," with the last vowel sounding like the "i" in "it," appear as a thin pancake, much like a crepe, filled with savory or sweet toppings. Popular Russian variations include sour cream and caviar, preserves, potatoes, mushrooms or meat. Because a blin, singular, has such a light taste on its own, you can fill it with almost anything.Оладьи (pancakes) - Olady (pronounced [aladyi]) is one of many Russian traditional flour treats, usually served for breakfast. There are classic and simple olady. Classic are made with yeast, and simple are made with baking soda and buttermilk or sour cream.Пельмени (pelmeni) are dumplings consisting of a filling wrapped in thin, unleavened dough)Черный хлеб (chorny khleb) - a form of rye bread that's not actually black, has a very sharp flavor and firm texture. It may take a while, but many non-Russians come to love the black bread.)Пироги (pirogi) - In the Russian frame of mind, everything with a crust counts as a pie, or "pirog." While some Russian pirogi contain fruit, others feature savory fillings like meat, mushrooms and a fresh cheese called quark. Pirozhki, the diminutive form of pirogi, means "small pies."Окрошка (Okroshka) - is a traditional cold Russian summer soup that doesn't need to be boiled. It is usually made on hot days when nobody wants to move, let alone cook something serious in the kitchen. This soup contains mostly raw vegetables, boiled eggs, and fermented drink kvass.Квас (kvass) - Kvass is a fermented beverage made from black or regular rye bread.Каша (kasha) - porridge ranks as a common Russian breakfast meal made from buckwheat or any cereal wheat, barley, oats, millet,rye and cooked in milk or water. At least a thousand years old, kasha is one of the oldest known dishes in Central European and Eastern European cuisine. Grechka (гречка) is by far my favorite. Has been since childhood. My husband and kids love it too now. Buckwheat groats are used and it is cooked like rice. Has awesome nutritional profile ( http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11 )dozens of different salads drenched in mayonaise:)### Do bears still walk along Russian streets?Um…no*****Looks like this is it for the first Q and A session of the podcast. I did my best and hope you enjoyed your time. You might   have even learned something new today. I sure hope so. I know I did while getting this podcast together:)In closing, I just wanted to thank you all for taking time out of your busy lives to listen to my ramblings. From the feedback you guys leave on iTunes I gathered that the audience of A Spoonful of Russian is a peculiar one. In a good sense of the word:) For one reason or the other Russian language is not considered to be one of the highly sought out foreign languages like Spanish, French, or German.(go ahead and leave your feedback for my podcast on iTunes. Bring the ratings for the Russian language up!)There is a small yet a well-defined layer of the society that finds the Russian language and the Russian culture of great interest. You are that layer, and I salute you! Your reasons for sticking with a less popular language could be different. So, I leave you, my friends, with this question:"What is it that draws YOU to the Russian language, history, culture?"I am looking forward to your answers and will share them in the next Q and A session.Ways to get your answers over to me:- Leave a quick voicemail calling: 209-980-7877 (209-980-RUSS)- For longer question email: spoonfulofrussian@gmail.com- twitter: @russianspoonful (with hashtag #askNataliaW )- YouTube: youtube.com/spoonfulofrussianThe above ways of communication are not just for questions. Any kind of feedback is encouraged and appreciated!Until next time. До встречи! In the meantime, in the words of a famous physicist Richard Feynman "Study hard what interests you the most in the most undisciplined, irreverent and original manner possible."

Today's show is with Scott Gryzbek, the proud founder of Zukay Live Foods and the crazed alchemist behind vegetable Kvass. Scott founded Zukay to introduce the health benefits of raw, fermented vegetables back into the American diet.

Dan Woodske mixes bread, lemons, raisins, and water to make beer. Dan makes a Russian style of fermented beverage called kvass, and he’s calling in to talk with Mary Izett and Chris Cuzme for today’s Fuhmentaboudit! Dan wrote the book Kvass: History, Health Benefits, and Recipes for the Russian Bread Drink to spread the word about fermentable bread! Hear how the drink evolved based on health reasons. Learn why brewing kvass is much simpler in chemistry than brewing beer. Hear about some of the other crazy ingredients that can be used to brew kvass. Why is kvass so low in alcohol? Hear about the health benefits of kvass, and hear Dan’s predictions about local beer markets. How should one incorporate fresh herbs into their brews? Find out on this week’s Fuhmentaboudit! This program has been brought to you by Heritage Foods USA. “If you have ever made soup at home, you have everything you need to make a kvass.” [10:05] “If you do one thing when you make kvass- toast your bread. It will make your life a lot easier.” [12:45] — Dan Woodske on Fuhmentaboudit!

Dive into the recipes and science of easy fermented foods at home in this podcast featuring Lisa Herndon of Lisa’s Counter Culture. Full of probiotics and flavor, fermented foods and beverages are the historical way to get our benficial bacteria and many vitamins. Lisa and I discuss using Pickl-It jars for better outcomes and food... Keep Reading > The post Fermented Foods; Kraut, Kimchi, Kefir and Kvass: PODCAST appeared first on Gluten Free Paleo Health Advice | Beverly Meyer | Podcast & Resources.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender join us to talk about Kvass, a traditional beer brewed with bread.

Michael Tonsmeire, the Mad Fermentationist from Washington D.C., shares some of his beers made with other-than-normal yeast. In this episode: Kvass, Flanders Red, and a Strong, Dark Belgian.