Podcasts about live culture foods

If you have a little countertop space and a few glass jars, you can make nutrient rich superfoods inexpensively, even in winter! Hosts discuss the health benefits of fermented fruits & veggies, sprouted seeds, and their own fermenting and sprouting experiences. Reference Links: https://www.westonaprice.org/health-topics/food-features/lacto-fermentation/#gsc.tab=0 https://www.westonaprice.org/podcast/sprouting-the-secret-to-digestible-grains/#gsc.tab=0 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandoor Katz: https://www.thriftbooks.com/w/wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods_sandor-ellix-katz/266046/?resultid=f6efd6f1-bf26-41af-9c84-fedc48a1799a#edition=11164481&idiq=16127109 Sprout People for organic seeds and equipment for microgreens: https://sproutpeople.org/ One source for fermenting crocks: StoneCreekTrading.com The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas and Shane Peterson: https://bookshop.org/p/books/the-farmhouse-culture-guide-to-fermenting-crafting-live-cultured-foods-and-drinks-with-100-recipes-from-kimchi-to-kombucha-a-cookbook-kathryn-lukas/7280095?ean=9780399582653 The Big Book of Kombucha, by Hannah Crum and Alex LaGory: https://www.thriftbooks.com/w/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea_hannah-crum_alex-lagory/10035483/all-editions/?resultid=1639e9ae-f019-4b6c-8472-906129e3f457 Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar, by Rosemary Gladstar: https://www.thriftbooks.com/w/fire-cider-101-zesty-recipes-for-health-boosting-remedies-made-with-apple-cider-vinegar_rosemary-gladstar/20181627/all-editions/?resultid=9d8292f3-dfa3-431a-9a5f-e3244fcbda7c https://www.amazon.com/gp/product/0967089735/ref=as_li_qf_sp_asin_il_tl

If you have a little countertop space and a few glass jars, you can make nutrient rich superfoods inexpensively, even in winter! Hosts discuss the health benefits of fermented fruits & veggies, sprouted seeds, and their own fermenting and sprouting experiences.Reference Links:https://www.westonaprice.org/health-topics/food-features/lacto-fermentation/#gsc.tab=0https://www.westonaprice.org/podcast/sprouting-the-secret-to-digestible-grains/#gsc.tab=0Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandoor Katz: https://www.thriftbooks.com/w/wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods_sandor-ellix-katz/266046/?resultid=f6efd6f1-bf26-41af-9c84-fedc48a1799a#edition=11164481&idiq=16127109Sprout People for organic seeds and equipment for microgreens: https://sproutpeople.org/One source for fermenting crocks: StoneCreekTrading.comThe Farmhouse Culture Guide to Fermenting, by Kathryn Lukas and Shane Peterson: https://bookshop.org/p/books/the-farmhouse-culture-guide-to-fermenting-crafting-live-cultured-foods-and-drinks-with-100-recipes-from-kimchi-to-kombucha-a-cookbook-kathryn-lukas/7280095?ean=9780399582653The Big Book of Kombucha, by Hannah Crum and Alex LaGory: https://www.thriftbooks.com/w/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea_hannah-crum_alex-lagory/10035483/all-editions/?resultid=1639e9ae-f019-4b6c-8472-906129e3f457Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar, by Rosemary Gladstar: https://www.thriftbooks.com/w/fire-cider-101-zesty-recipes-for-health-boosting-remedies-made-with-apple-cider-vinegar_rosemary-gladstar/20181627/all-editions/?resultid=9d8292f3-dfa3-431a-9a5f-e3244fcbda7chttps://www.amazon.com/gp/product/0967089735/ref=as_li_qf_sp_asin_il_tl Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you have a little countertop space and a few glass jars, you can make nutrient rich superfoods inexpensively, even in winter! Hosts discuss the health benefits of fermented fruits & veggies, sprouted seeds, and their own fermenting and sprouting experiences. Reference Links: https://www.westonaprice.org/health-topics/food-features/lacto-fermentation/#gsc.tab=0 https://www.westonaprice.org/podcast/sprouting-the-secret-to-digestible-grains/#gsc.tab=0 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandoor Katz: https://www.thriftbooks.com/w/wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods_sandor-ellix-katz/266046/?resultid=f6efd6f1-bf26-41af-9c84-fedc48a1799a#edition=11164481&idiq=16127109 Sprout People for organic seeds and equipment for microgreens: https://sproutpeople.org/ One source for fermenting crocks: StoneCreekTrading.com The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas and Shane Peterson: https://bookshop.org/p/books/the-farmhouse-culture-guide-to-fermenting-crafting-live-cultured-foods-and-drinks-with-100-recipes-from-kimchi-to-kombucha-a-cookbook-kathryn-lukas/7280095?ean=9780399582653 The Big Book of Kombucha, by Hannah Crum and Alex LaGory: https://www.thriftbooks.com/w/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea_hannah-crum_alex-lagory/10035483/all-editions/?resultid=1639e9ae-f019-4b6c-8472-906129e3f457 Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar, by Rosemary Gladstar: https://www.thriftbooks.com/w/fire-cider-101-zesty-recipes-for-health-boosting-remedies-made-with-apple-cider-vinegar_rosemary-gladstar/20181627/all-editions/?resultid=9d8292f3-dfa3-431a-9a5f-e3244fcbda7c https://www.amazon.com/gp/product/0967089735/ref=as_li_qf_sp_asin_il_tl

For people living in affluent parts of the world in the 21st century, we are used to preserving food by way of refrigeration. But this technique is quite new when you consider that people have been preserving food through fermentation for at least 10,000 years. Our ancestors experimented with fermenting to make food more delicious, more easily digestible, and more stable for storage. And there are many reasons why you might want to learn the process yourself. Sandor Ellix Katz is a well-known food writer and self-taught fermentation experimentalist. He is the author of several books, including The Art of Fermentation, Wild Fermentation, and The Revolution will Not Be Microwaved. On this episode of Reversing Climate Change, Sandor joins Ross to explore the practical benefits of fermentation and explain how our disconnection from food systems contributes to our destruction of the environment. Sandor explains why it's valuable to maintain the cultural wisdom around preserving food through fermentation and how our health might improve if we relied less on refrigeration and more on fermenting. Listen in for Sandor's insight on the tradeoffs between pure culture starters versus wild fermentation and learn how to take the first steps in learning fermentation—and why it's easier than you think! Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Wild Fermentation The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz Fermentation As Metaphor by Sandor Ellix Katz Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz Fermentation Journeys: Recipes, Techniques and Traditions from Around the World by Sandor Ellix Katz The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements by Sandor Ellix Katz Ed Yong Lynn Margulis Nicolas Appert --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

Today we have the opportunity to glimpse what it means to stand for community and healing in the midst of the fallout of Western extractive corporate interests. Lexie Gropper is a biologist dedicated to deepening her understanding of the life cycles, with a passion for the processes of decomposition leading to fertile grounds and new opportunities. She dedicates her energy to the cultivation of plants, fungi, bacteria, relationships, community, and healing. Lexie has been living in the Ecuadorian Amazon since 2014. She lives on her family's reforested edible jungle, a literal island in the middle of a sea of deforestation and ongoing contamination from petroleum extraction, cattle ranching, and cash crop monocultures. The name of their project is Amisacho Restauración, where they've dedicated themselves to three direct lines of action with communities in their region: restoring ecosystems, restoring health, restoring community.  In this episode… About Amisacho Restauración, reforestation, and education Rescuing ancient soil building practices such as terra preta The history of resource extraction in Sucumbios, Ecuador The ongoing 27-year legal battle between the indigenous population of Ecuador and Texaco (formerly Chevron) for the crime of ecocide and challenges of watching a corporation exploit loopholes in the legal system to avoid responsibility for damages Involvement with Environmental Reparations Committee, organizing social approaches to environmental restoration and reparations The health therapy program which sends health specialists trained in permaculture, biomagnetism, and holistic psychotherapies to support cancer patients in areas affected by the contamination of the waterways by petroleum industry byproducts Growing mycomedicinals (medicinal mushrooms) and donating tinctures to help support the remote indigenous population Offering courses in soil regeneration and returning indigenous forest microbes to the land The magickal mystickal Wood Wide Web, bokashi and biochar Biomagnetism Resources Support Amisacho Restauración in donating seeds and mushroom medicinal tinctures to Sucumbios Reparation Committees. Paypal: abgropper@yahoo.com www.amisacho.com; email: info@amisacho.com; facebook: amisacho https://www.facebook.com/AmisachoRestauracion/ Instagram: amisacho_restauracion https://www.instagram.com/amisacho_restauracion/ Amazon Frontlines Reusing the Resource: Adventures in Ecological Wastewater Recycling by Carol Steinfeld  Toolbox for Sustainable City Living: A do-it-Ourselves Guide by Scott Kellogg and Stacy Pettigrew Earth Repair: A Grassroots Guide to Healing Toxic and Damaged Landscapes by Leila Darwish Radical Mycology: A Treatise On Seeing And Working With Fungi by Peter McCoy Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz The Soil Keepers: Interviews With Practitioners on the Ground Beneath Our Feet and The Ground Rules: A Manual To Reconnect Soil and Soul by Nance Klehm Soul Soil Podcast Patreon Page Soul Soil Grow and Glow package  

This week on Eat Your Words, host Cathy Erway speaks with Sandor Katz, author of "the book that started the fermentation revolution," Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times. The updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.

Sandor Ellix Katz is author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement. Starting with sauerkraut, Sandor has been fermenting foods for over 14 years. As as avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a “fermentation revivalist.” Hailing from the great city of New York, and a graduate of Brown University, Sandor now lives in community in the wooden hills of Tennessee. You can visit “Sandorkraut,” check out his resources, read FAQ’s on fermentation, find out his teaching schedule, and order his books at http://www.WildFermentation.com

Sandor Katz returns to HerbMentor Radio in celebration of his new book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. This nearly 500 page volume gives practical information on fermenting vegetables, fruits, grains, milk, beans, meats and more. It has a forward by Michael Pollan and is published by Chelsea Green. Sandor is also author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement. Starting with sauerkraut, Sandor has been fermenting foods for years. As as avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a "fermentation revivalist."

This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments. Show notes: BBC Radio 4 - Food Programme, Sourdough Great episode of the BBC Food Programme featuring Sourdough. Definitely worth listening to if you like sourdough. [Nourishing Traditions by Sally Fallon Amazon.com](http://www.amazon.com/exec/obidos/ASIN/0967089735/fermup-20) The cookbook that seems to have started the idea of using whey as a starter culture for vegetable and grain ferments. [Wild Fermentation Fermentation makes foods more nutritious, as well as delicious! Wild Fermentation](http://www.wildfermentation.com/) Sandor Katz’s website. A great resource for links and information about fermentation. Also be sure to check his schedule of events to see if he will be in your area soon. [The Art of Fermentation Audiobook Edition Amazon](http://www.amazon.com/exec/obidos/ASIN/B00BPUXOCA/fermup-20) You listen to podcasts, so why not listen to the entire unabridged version of The Art of Fermentation. It’s over 20 hours of amazing information. We haven’t listened to this yet, but look forward to digesting the book in a whole new way! [The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz Amazon](http://www.amazon.com/exec/obidos/ASIN/160358286X/fermup-20) If you are interested in fermentation, this is the book to have. [Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz Amazon](http://www.amazon.com/exec/obidos/ASIN/1931498237/fermup-20) This was the original book that inspired Branden’s foray into fermentation and food awareness. While not a necessary read if you plan to or have already read the Art of Fermentation, it still makes a great gift for those not ready for the big orange book. [Wild Fermentation: A Do-it-yourself Guide to Cultural Manipulation - The Original Pamphlet Amazon](http://www.amazon.com/exec/obidos/ASIN/1934620173/fermup-20) We haven’t read this pamphlet, but it is the original version of the Wild Fermentation book and might be interesting for those whom can never get enough Sandor Katz. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

An Access to Health Experts interview with special guest interview with Sandor katz, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. He discusses how fermented foods can be beneficial to people with cancer and how probiotics can heal the gut and the rest of our bodies. He also talks about how fermentation benefits people who are lactose intolerant and the proper way to store fermented foods. Access to Health Experts is not only an interview series, it's also a membership website featuring user forums, special reports, 20% discounts on professional grade nutritional supplements, monthly teleseminars, and much more. Visit www.accesstohealthexperts.com for more information.