Podcast appearances and mentions of sasha davies

Change is one of life's greatest challenges, and it can also be a primary source of isolation. While no one can walk our paths for us, we can most certainly be accompanied. In this conversation with Sasha Davies, we explore her varied professional journey, the ins and outs of her work as a writer, and what she's learned about major life transitions such as menopause. Sasha is the author of The Menopause Companion: A Beginner's Guide to Owning Your Transition from Peri- to Post. Ways to connect with Sasha: subscribe to Substack I Text Myself follow on Instagram @imperfectguides learn more at sashadavies.com If you enjoyed this episode, please help get it to others by subscribing, rating the show, or sharing it with a friend!

Is ‘Baby Brain' a thing? According to Dr. Sasha Davies, the quick answer is.. yep. That is, being pregnant can have an impact on cognitive function (memory, processing speed, decision-making). I found this conversation wildly interesting (but I am obsessed with the mind) and the good Doc's research and findings will resonate with a lot of people. BIO: Dr. Sasha Davies is a Lecturer in the Graduate Diploma of Psychology Sciences and Bachelor of Psychology and Counselling programs at the Cairnmillar Institute. Sasha's PhD research applied a mixed-method approach using both psychophysiological and behavioural cognitive approaches to investigate if and when pregnancy causes subtle changes in the neural indices of women's executive functioning. Enjoy.See omnystudio.com/listener for privacy information.

Baby brain.. is it a thing? Oh I can hear ALL the mums our there giving me a resounding HELL YES! I did some polls on my socials the last couple of days and there wasn't a 'no' to be seen. But what does science tell us about the cognitive changes that occur throughout pregnancy? Best we drag in Dr. Sasha Davies, lecturer from Deakin University's Cognitive Neuroscience Unit heading up the Baby Brain Research Project. Not only do we discuss some of the learnings from the good doc's research but I also burrow into her personal life as amidst her PhD research Sasha dived in experientially as well as her and partner Zak had their first baby. I'm also fascinated by the journey in today's world of parents navigating the shift between being a couple to being a couple of parents-to-be and eventually parents. There's a LOT going on physically, emotionally, socially and psychologically throughout that time. Enjoy! DR. SASHA DAVIES Website: www.babybrainresearch.com TIFFANEE COOK Linktree:  https://linktr.ee/rollwiththepunches/ Website: www.rollwiththepunches.com.au LinkedIn:  www.linkedin.com/in/tiffaneecook/ Facebook:  www.facebook.com/rollwiththepunchespodcast/ Instagram:  www.instagram.com/rollwiththepunches_podcast/ Instagram: www.instagram.com/tiffaneeandco See omnystudio.com/listener for privacy information.

In this episode of Mommy Brain Revisited I talk with Sasha Davies a PhD Candidate in the Cognitive Neuroscience Unit in the School of Psychology at Deakin University in Victoria, Australia. We talk about her recent research on Mommy Brain and how the idea of Mommy Brain needs a rebrand. For more information on her research see: https://babybrainresearch.com/ Here is a direct link to the publication we talk about: https://onlinelibrary.wiley.com/doi/abs/10.5694/mja17.00131 --- Support this podcast: https://anchor.fm/mommybrainrevisited/support

In this episode, I speak with Sasha Davies who is a Ph.D. candidate in the Cognitive Neuroscience Unit at the School of Psychology at Deakin University about her recent article “Cognitive impairment during pregnancy: a meta-analysis” published in The Medical Journal of Australia.

This week we discuss a few key things to consider when jumping into the world of homemade cheese. How difficult is it to make cheese at home? Is it super expensive? We cover these topics and more in this initial exploration of DIY cheese. In our never-ending quest to more deeply understand our motives behind DIY fermentation projects, we touch on the two major approaches to DIY cheese making. We also ponder the likelihood of mice eating cheese. Show notes: [Coffee Week NPR](http://www.npr.org/templates/archives/archive.php?thingId=178007479) As follow up to last week’s coffee fermentation, if you are interested in hearing more coffee talk, then listen to NPR’s coffee week for even more coffee fun. [Mice Don’t Like Cheese Today I Found Out](http://www.todayifoundout.com/index.php/2012/09/mice-dont-like-cheese/) So all of those cartoons depicting mice eating cheese are false! [Mice hate cheese, new study reveals Mail Online](http://www.dailymail.co.uk/news/article-403925/Mice-hate-cheese-new-study-reveals.html) Supposedly, mice prefer sweeter foods and cheese isn’t sweet enough. Mice appear to prefer fruits and grains. [Starter Cultures Guide PDF Artisan Cheese Making at Home](http://artisancheesemakingathome.com/pdfs/cultures.pdf) This is a great chart that describes many of the different mesophilic and thermophilic cheese starter cultures that are available. The PDF chart shows the bacteria in the starter and which suppliers make each starter culture. [The Cheesemaker’s Apprentice: An Insider’s Guide to the Art and Craft of Homemade Artisan Cheese by Sasha Davies Amazon](http://www.amazon.com/exec/obidos/ASIN/1592537553/fermup-20) This is a great book to start with if you like lots of step-by-step photos. This isn’t the first book I used to make cheese at home, but it is the one I recommend now. Dispersed throughout the book are interviews and suggestions from cheese professionals from around the world. Fascinating read. [Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses by Mary Karlin Amazon](http://www.amazon.com/exec/obidos/ASIN/1607740087/fermup-20) This book goes over beginner basics and then the rest of the book is filled with recipes for making different styles of cheeses. This book has many elegant photographs of artisanal cheese but not many step-by-step images. If you’re the kind of person that is motivated by nice photos, then this is the book for you. This is one of the first books that I used when starting out in cheese making. [Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carrol Amazon](http://www.amazon.com/exec/obidos/ASIN/1580174647/fermup-20) This is one of the original and popular books on home cheese making written by the owner of a cheese supply shop. This book is black and white with a few illustrations. If you are a visual learner, this may not be the book for you. I like it as a nice cross reference when comparing recipes. [Rennet Supplies for Cheese Making Cultures for Health](http://www.culturesforhealth.com/cheese-making/rennet-additives.html?a_aid=50d5f83f819c5) Unlike some other ferments where no special ingredients are needed, cheese requires a few speciality items. I have produced good results when using starter cultures and rennet from Cultures for Health. But if you do a Google search you will find many retailers of cheese making supplies. Help us help future listeners find the show by leaving a rating or review. Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter, Facebook or Google+.

It’s a cheese-for-all on this episode of Cutting the Curd. Host Diane Stemple starts her book review program with Sasha Davies, a member of the Executive Board of the American Cheese Society and owner of Cyril’s at Clay Pigeon Winery in Portland, Oregon. Davies recently authored the book “The Cheesemaker’s Apprentice” which includes in-depth interviews from top cheesemakers and cheese recipes. Find out what it takes to write the book on top-quality cheese production. The President of the American Cheese Society, Greg O’Neill phones in to chat about the Pastoral Cheese Festival, which takes place in Chicago tomorrow. The event will feature 30 cheesemakers from across the world in addition to other food, wine and beer. Yoav Perry, cheesemaker and founder of the online cheesemaking supply company, Artisan Geek joins Diane in the studio. This program was sponsored by Academie Opus Caseus “The one where you’re talking to a cheesemaker and asking them how they got started being a cheesemaker and what led them to a particular stlye and did they have any memory of real moments of lightbubls going on? Revelations about that particular type of cheese because… it could take a home cheesemaker 10 years to get to because they’re not making cheese everyday.” [6:00] — Sasha Davies on Cutting the Curd “With the cheesemaker I asked them some of the same questions. For example,… I asked every maker what their most important tool was in the cheesemaking room?” [10:00] — Sasha Davies on Cutting the Curd “I don’t think a home cheesemaker is going to dig a huge tunnel under its house thats probalby not goignt ob ethe issue and ive been workinga lot with home cheese maker form all over the world and they call me up with advices on what microbes to use and things like that and it always stakrs out with I’m just going to make a 30 minute mozzarella and then its turn out 2 or 3 years later brightening when they’re making crazy caves in their house” [19:00] –Yoav Perry on Cutting the Curd

On this week’s Cutting the Curd, Anne Saxelby and Sophie Slesinger are traveling via the airwaves to Oregon! That’s right, this week’s episode is all about the state of cheese in Oregon. The Oregonian that Anne and Sophie are talking to is Sasha Davies, cheesemonger and author of The Guide to West Coast Cheese and The Cheesemaker’s apprentice. Anne, Sophie, and Sasha talk about how Portland is similar to Brooklyn in terms of artisanal food production; Portland’s got a huge population of homebrewers, picklers, and homemade cheesemakers! Sasha is also the creator of the website CheeseByHand.com, an enormous resource for cheeseheads all over the country! Also, Sasha recommends some of the best places to buy quality cheese in Portland. Later, Anne and Sophie call up Carine Goldin, an Oregon goat cheese producer. Hear why Carine’s space in Oregon is wonderful climate for raising goats and making cheese, and some of the gatherings for cheesemakers in the area. This episode has been sponsored by Cain Vineyard & Winery. “It’s a milder climate; it’s not so extreme. I really think that the terroir of the area is just ideal for producing really nice, quality cheese.” — Carine Goldin on Cutting the Curd

This week on Cutting the Curd Anne spoke to Sasha Davies to speak about the American Cheese Society Conference, aka Cheesetopia. Sasha spoke about how the conference helped small business owners tackle problems–liability insurance, succession planning–that they might never be able to fix on their own.