Podcasts about Sauerkraut

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Gmischtersatz.rocks Nr. 156: Eine legendäre Ausgabe. Wickerl und die Legende beim Generationen-Dolmetsch. Unser Bildungspodcast übersetzt die sprachlichen Hürden zwischen Jugend und den anderen.Dabei erfahren wir auch das Gym besser für die Lippen und das Handmännchen gut für die Länge ist. Wir sagen nur: Rede! Sahide.Der Fasching ist aus und die Fastenzeit überstanden. Es waren harte 40 Stunden. Olympia hat einen neuen Superstar: Kaleboe der Norwegische Langläufer. Aber kein Wunder wenn man mit Vornamen Hös-Flott heißt. Warum gibt es beim Biathlon eigentlich einen 2ten? Die haben doch Gewehre?Der Operball war wie jedes Jahr ein Faschings-Highlight: Toni Faber im Maß-Frack mit seiner langjährigen Begleiterin und fürs Ende des Zölibats, Lena Schilling taxed the rich, damit sie sich die Eintrittskarten leisten kann und Sharon Stone liebt Wiener Schnitzel mit Sauerkraut. Schnee in Wien des is net schäh. Straßenbahn und busschieben werden sicherlich bald olympisch.Es war wieder wunderschmäh mit weinzigartigen Einsatz und freuen uns über Feedback unter gmischtersatz.rocks@gmail.com.Wickerl und Erich#gmischtersatz #Legende #Gym #

Heute sprechen wir über etwas, das du nicht sehen kannst – das aber jeden einzelnen Tag über dein Wohlbefinden, deine Energie und deine Gesundheit mitentscheidet. Es geht um dein Mikrobiom. Und darum, warum es für dein Immunsystem und für ein langes, gesundes Leben – Longevity – so unglaublich wichtig ist. Der Arzt und Forscher Tim Spector beschreibt das Mikrobiom nicht als etwas, das „in uns lebt", sondern als einen Teil von uns. Ein gutes Mikrobiom ist entscheidend für weniger Infekte, weniger Allergien, weniger Autoimmunreaktionen, schlicht weniger Entzündungswerte im Körper. Es gibt mehr Energie, Vitalität und fördert psychische und körperliche Gesundheit. In dieser Folge möchte ich teilen, wie ein starkes, vielfältiges Mikrobiom aufgebaut werden kann und weshalb es ein Ort der Regulation für uns ist, von dem wir stark profitieren. Sie soll das Bewusstsein schaffen: Dein Körper arbeitet für dich, nicht gegen dich. Dein Mikrobiom ist kein Problem, das gelöst werden muss, sondern ein Partner, der Unterstützung braucht. Je besser wir es also versorgen, desto mehr trägt es uns – durch Krankheit, durch Stress, durch das Älterwerden. Viel Spaß mit der Folge! ••• Sanfte Wochenroutine für ein langlebiges Mikrobiom(ohne Perfektion, ohne Druck) Jeden Tag (die Basis) • 1–2 Mahlzeiten mit Pflanzenvielfalt Nicht „gesund essen", sondern verschieden essen. • Ballaststoffe (Gemüse, Hülsenfrüchte, Vollkorn) • Ein Moment Entschleunigung vor oder nach dem Essen → aktiviert den Vagusnerv und verbessert die Verdauung • Bewegung: Spazierengehen reicht vollkommen ••••••••••••••••••••••••••••••••••••••••••• Die Woche im Überblick Montag – Vielfalt starten • Baue 3 verschiedene Pflanzen in eine Mahlzeit ein z. B. Linsen + Karotten + Kräuter • Trinke Kaffee oder Tee bewusst (Polyphenole!) ••••••••••••••••••••••••••••••••••••••••••• Dienstag – Darm füttern • Fokus auf Ballaststoffe • Eine große Gemüseportion oder Hülsenfrüchte • Abends: 5 Minuten ruhiges Atmen (siehe Meditation in der Podcastfolge) ••••••••••••••••••••••••••••••••••••••••••• Mittwoch – Fermentierter Tag • 1 kleine Portion fermentierte Lebensmittel: Joghurt, Kefir, Sauerkraut, Kimchi • Weniger Zucker & stark Verarbeitetes ••••••••••••••••••••••••••••••••••••••••••• Donnerstag – Entzündungsarm • Gutes Fett: Olivenöl, Nüsse oder Samen • Iss langsam. Dein Darm liebt Zeit. ••••••••••••••••••••••••••••••••••••••••••• Freitag – Pflanzenvielfalt feiern • Zähle spielerisch: Wie viele verschiedene Pflanzen hatte ich diese Woche schon? • Kräuter & Gewürze zählen mit! ••••••••••••••••••••••••••••••••••••••••••• Samstag – Entspannung & Natur • Stressreduktion = Mikrobiompflege • Spaziergang, Natur, Sonne • Kein „Optimieren". Nur Sein. ••••••••••••••••••••••••••••••••••••••••••• Sonntag – Regeneration • Warmes, leicht verdauliches Essen • Suppen, Eintöpfe, gekochtes Gemüse • Früher schlafen, um dem Darm Erholung zu schenken ••• Nervensystem regulieren zur Mikrobiompflege: Teilnehmen am TRE-Gruppenkurs im Onlinemodus oder vor Ort in Bonn. Lerne das neurogene Zittern, um Stress nachhaltig zu reduzieren. Zu den Kursen: https://www.karlajohannaschaeffer.com/gruppenkurs-masterclass Auf meiner Webseite kannst du dir für den Einstieg ebenfalls 12 kostenlose Tipps herunterladen, die jeder kennen sollte, der mit starkem Stress, Angst oder Panik kämpft. (In der Fußleiste der Seite www.karlajohannaschaeffer.com per Download).  

What are the building blocks of the perfect veggie sandwich? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll crave a veggie sandwich that's packed with easy-to-make homemade saurekraut, and you'll get inspired to cook up restaurant-style pizza at home – loaded with crispy kale and savory crumbled sausage. Tune in for a quick dose of home cooking inspiration!***Links:Tabor Bread is one of Sonya's favorite spots for sourdough loaves in Portland, OROur favorite brand of hummus is Little Sesame (not at all sponsored) An easy reliable homemade sauerkraut recipe from The GefilteriaSweet Salt Food in Los Angeles inspired Kari's pizza at homeSourdough pizza dough made from Adrian Hale's “Communal Table Bread - My easiest first bread recipe”And our favorite super easy no-knead pizza dough

Wenn wir nur alle Mumins wären... dann müssten wir uns nicht über die Verteilungsungerechtigkeit in Deutschland aufregen. Aber dann gäbs auch diesen Podcast vermutlich nicht. Außerdem: Maik berichtet von seiner Cartoon Sammlung, macht sich mal wieder über seine Partei lustig und versteht Alex mal wieder falsch. Und Alex erzählt Gruselgeschichten aus Grönland und seinem eigenen Leben...

Dein Mikrobiom schreibt heimlich am Drehbuch deines Alltags! In dieser Episode von HEALTHWISE spricht Nils Behrens mit Dr. Paul Hammer (Systembiologe, Bioinformatiker, CEO von Biomes) über das Darm-Ökosystem, das mitentscheidet, wie du Nahrung verwertest, wie dein Immunsystem reagiert – und warum dein Bauchgefühl oft wörtlicher ist, als dir lieb ist. Du erfährst, warum es kein universelles „gesundes Referenz-Mikrobiom“ gibt, weshalb „mehr Probiotika“ nicht automatisch besser ist und wie du mit Ballaststoffen, Vielfalt, Naturkontakt und weniger Stress eine echte Basis für Gesundheit und Longevity schaffst. Und ja: Es geht auch um Sauerkraut – aber nicht um „gekühlt oder nicht“, sondern um die entscheidende Frage: pasteurisiert oder lebendig? Was dich in dieser Folge erwartet: - Warum dein Mikrobiom so individuell ist wie ein Fingerabdruck – und trotzdem formbar bleibt - Moderne Mikrobiomanalyse: DNA-Sequenzierung, KI-Modelle und was daraus alltagstauglich wird - Firmicutes vs. Bacteroidetes: Was das Verhältnis bedeutet – und warum „westlich leben“ oft schief zieht - Mikrobiom & Psyche: Schlaf, Stimmung, Angst vs. Mut – was Experimente (und Daten) zeigen - Probiotika: Warum „blind reinballern“ deine Diversität crashen kann - Die Basics, die fast jeder unterschätzt: Ballaststoffe, Pflanzenvielfalt, Routinen, Stressmanagement - Präbiotika vs. Probiotika vs. Postbiotika – in drei Minuten verständlich erklärt - Longevity: Warum Darmgesundheit ein Gamechanger ist, aber nie allein betrachtet werden darf Für alle HEALTHWISE Hörer*innen hat Dr. Hammer ein besonderes Angebot: 30% Code für Ihre eigene Analyse "Sunday-30" https://shop.biomes.world/discount/Sunday-30 Mehr zur Folge unter www.sunday.de/podcast Über Sunday Natural Sunday Natural entstand aus einer langjährigen Leidenschaft und Forschung in den Bereichen Gesundheit, Heilung und Selbstentfaltung. Der Mangel an natürlichen, qualitativ hochwertigen Produkten auf dem Markt war die ursprüngliche Motivation für die Gründung von Sunday Natural im Jahr 2013. Seitdem verfolgt die Berliner Premium Nutrition Brand konsequent ihr Leitmotiv – Produkte herzustellen, die den Vorbildern der Natur folgen, absolut rein und frei von jeglichen Zusatzstoffen sind und sich mit der höchstmöglichen Qualität auszeichnen. Sunday Natural ist heute einer der renommiertesten deutschen Qualitätshersteller, mit eigener Forschungs- und Entwicklungsabteilung in Berlin. Mehr unter https://www.sunday.de/newsletter

Bei frostigen Temperaturen schmeckt ein deftiger Eintopf. Der ist schnell gemacht, besonders, wenn gekochtes Sauerkraut übrig ist. Von Ulla Scholz.

On this Episode good friend Amber Lynn Vitale joins us to discuss the trending topic of the Gut Microbiome.Bio: Amber Lynn Vitale, CN, is a Board-Certified Holistic Nutrition® professional and a Certified Dietary Supplement Professional™ (CDSP™). She is an Ayurvedic Clinical Consultant and an instructor at Wild Rose College of Herbal Medicine.Amber's professional credentials highlight her commitment to advanced nutritional science and ethical practice. Her designations as a Board-Certified Holistic Nutritionist® and Certified Dietary Supplement Professional™ ensure she brings the most current research and best practices to her work, empowering others to optimize their health through tailored supplementation and lifestyle strategies.Eating fermented foods, especially kimchi, is like sending special forces into your gut. Kimchi is superior because it contains 900+ unique strains that have numerous benefits. Weak microbial diversity can contribute to issues like bloating, infections, or chronic disease. For those who may not be familiar, what is Kimchi?Fermented Food that has been used in Korea for centuries. It's known in Korea as their “affordable healthcare” due to its vast health benefits. They even have a museum in Korea dedicated to Kimchi as well as the World Institute of Kimchi, dedicated to the research of this powerful superfood.Kimchi is “King" of fermented foods, remember those 900+ strains?  No other food compares.Sauerkraut, for example, only has 28 strains of good bacteria.Helpful Research on KimchiYou can get 25% off your order of Kimchi One today using code: FOREVERJust go to mybrightcore.com and enter the code at checkout.For an even better deal - call and get up to 50% off and free shipping!888-958-5331. The first 100 callers are going to get a Free Collagen Sheet Mask with their order.

Ging nicht, geht aber jetzt wieder, ohne das es jemand gemerkt hast, also fasst. Außerdem: Baldrian und Sauerkraut.

Wie rechts ist dieser José Antonio Kast, Chiles nächster Präsident? Kassler mit Sauerkraut im Club Aleman. Und was hat Sven von Storch mit Chile zu tun? Willkommen zur dritten Folge von Vamos Schatzi! Auch 15 000 Kilometer entfernt, entkommen Suse und Hajo Schumacher der Heimat nicht. Unsere Themen: Wie der Apotheker Karl Anwandter aus Luckenwalde vor 180 Jahren Patagonien eroberte. Wie tief stecken die Wurzeln des Pinochet-Regimes? Wiesen und Auen, Bier und Schwarzbunte, Nazis und Folterknechte. Hauptsache katholisch. Wie die Rechten weltweit kooperieren. Geht´s noch deutscher als deutsch? Die Feuerwehr von Valdivia und das Segelschiff "Herrmann". Indiana Jones oder Humboldt - wer war Bernhard Philippi? Plus: Bonusfolgen und Videotagebiuch für unsere Steady-Community. Staffel 2, Folge 5.Shownotes:Vamos Schatzi! Hier den kostenlosen Newsletter abonnierenDie MutMacher auf steady unterstützen und exklusiv Bonus-Podcastfolgen plus Reisetagebuch plus Fotoalbum plus Videos genießen. Bonusfolge diese Woche: Wandern wir aus, wenn die AfD die Macht übernimmt?Hier geht's zur ersten Folge "Vamos Schatzi!" vom 23.12.2025 über die Kunst des AnkommensDie Bonus-Folge für unsere Unterstützer handelt von der heiklen Frage: Wie willst du mit 70 leben?Die zweite Folge vom 30.12.25 über tiny houses, Delfine, keine Wale und die Frage, ob Körperteile unterschiedliche Reisegeschwindkeiten habenDie Bonusfolge für unsere Unterstützer dreht sich um den schlauen Umgang mit BedürfnissenDie nächste Folge am 6.1.2026 dreht sich um die ersten Tage auf der BienenfarmHier gehts direkt zu Suses Workshops Der MutMachPodCast auf InstagramPodcast Elefantenrunde mit Frank Stauss und HajoPauls Band Udo Butter und das TeamBücher:Suse SchumacherDie Psychologie des Waldes, Kailash Verlag, 2024Michael Meisheit + Hajo SchumacherLaufende Ermittlungen - großartige Krimi-Reihe mit dem Berliner Kommissar Peer Pedes.Band 1 und Band 2 erschienen bei Droemer Knaur. Band 3 kommt im Frühsommer 2026.Kostenlose Meditationen für mehr Freundlichkeit (Metta) und Gelassenheit (Reise zum guten Ort) unter suseschumacher.deWir bedanken uns bei Markus C. Hurek für das tolle Coverfoto. Hosted on Acast. See acast.com/privacy for more information.

In this conversation, Heather and Natalie discuss the chaos of the holiday season, the importance of giving attention to horses, and the challenges of managing horse health issues, particularly abscesses. They explore unconventional remedies, including the surprising suggestion of using sauerkraut for treating abscesses. The discussion highlights the community aspect of horse care, the learning journey involved in healing, and the personal wins they experience in their lives. They conclude with reflections on adulthood and the joys of being in their 40s.TakeawaysThe holiday season can be chaotic, especially for horse owners.Horses crave attention and can exhibit health issues when neglected.Abscesses in horses can be tricky to diagnose and treat.Community support is vital in managing horse health.Unconventional remedies can sometimes yield surprising results.Learning about horse care is a continuous journey.Sauerkraut may have unexpected benefits for treating abscesses.It's important to stay proactive in horse health management.Adulting brings its own set of challenges and victories.Being in your 40s can bring a sense of freedom and confidence.Keywordshorses, health, abscess, remedies, community, care, attention, lameness, holiday chaos, healingChapters00:00 Navigating the Holiday Chaos03:01 The Challenges of Horse Care06:05 Abscess Adventures09:01 Exploring Home Remedies12:01 The Surprising Science of Sauerkraut14:57 Lessons Learned from Lameness18:03 The Journey to Recovery22:06 Understanding Hoof Health and Bruising24:10 The Importance of Daily Care and Treatment25:40 Exploring Home Remedies for Abscesses27:40 The Role of Ground Conditions in Hoof Health29:32 Natural Remedies and Their Effectiveness32:10 Learning from Experience: The Journey of Horse Care35:30 Adulting Wins and Personal Growth39:44 Celebrating Small Victories in Animal CareLinks:www.adultingwithhorsespodcast.comInstagram @adultingwithhorsespodcastTwitter @AdultingHorsesFacebook Group, The Clubhouse: https://www.facebook.com/groups/adultingwithhorsespodcast/Patreon https://www.patreon.com/AdultingWithHorsesPodcastThank you for being a little weird with us, horse girl! If you like what you hear make sure to subscribe to the podcast on your player of choice, join our Adulting with Horses Clubhouse on Facebook where you can become part of the show! Also, it's a great place to meet other horse crazy women. Thanks and see you next time!If you like what you hear but want a little more, become a Patreon member for extra bonus episodes, behind-the-scenes content with video, and more! https://www.patreon.com/AdultingWithHorsesPodcast

In this conversation, Heather and Natalie discuss the chaos of the holiday season, the importance of giving attention to horses, and the challenges of managing horse health issues, particularly abscesses. They explore unconventional remedies, including the surprising suggestion of using sauerkraut for treating abscesses. The discussion highlights the community aspect of horse care, the learning journey involved in healing, and the personal wins they experience in their lives. They conclude with reflections on adulthood and the joys of being in their 40s.TakeawaysThe holiday season can be chaotic, especially for horse owners.Horses crave attention and can exhibit health issues when neglected.Abscesses in horses can be tricky to diagnose and treat.Community support is vital in managing horse health.Unconventional remedies can sometimes yield surprising results.Learning about horse care is a continuous journey.Sauerkraut may have unexpected benefits for treating abscesses.It's important to stay proactive in horse health management.Adulting brings its own set of challenges and victories.Being in your 40s can bring a sense of freedom and confidence.Keywordshorses, health, abscess, remedies, community, care, attention, lameness, holiday chaos, healingChapters00:00 Navigating the Holiday Chaos03:01 The Challenges of Horse Care06:05 Abscess Adventures09:01 Exploring Home Remedies12:01 The Surprising Science of Sauerkraut14:57 Lessons Learned from Lameness18:03 The Journey to Recovery22:06 Understanding Hoof Health and Bruising24:10 The Importance of Daily Care and Treatment25:40 Exploring Home Remedies for Abscesses27:40 The Role of Ground Conditions in Hoof Health29:32 Natural Remedies and Their Effectiveness32:10 Learning from Experience: The Journey of Horse Care35:30 Adulting Wins and Personal Growth39:44 Celebrating Small Victories in Animal CareLinks:www.adultingwithhorsespodcast.comInstagram @adultingwithhorsespodcastTwitter @AdultingHorsesFacebook Group, The Clubhouse: https://www.facebook.com/groups/adultingwithhorsespodcast/Patreon https://www.patreon.com/AdultingWithHorsesPodcastThank you for being a little weird with us, horse girl! If you like what you hear make sure to subscribe to the podcast on your player of choice, join our Adulting with Horses Clubhouse on Facebook where you can become part of the show! Also, it's a great place to meet other horse crazy women. Thanks and see you next time!If you like what you hear but want a little more, become a Patreon member for extra bonus episodes, behind-the-scenes content with video, and more! https://www.patreon.com/AdultingWithHorsesPodcast

Want the cozy and classic combo of tender pork chops and tangy sauerkraut quickly? Thin pork chops cook in minutes, and apple adds a touch of sweetness. And the sauerkraut too, of course! Recipe: Pork Chops and Sauerkraut from COOKtheSTORY.Here are the links mentioned in this episode: #adThe All New Chicken CookbookPork Chops and SauerkrautPork and SauerkrautInstant Pot Pork and SauerkrautHow To Cook Thin Pork Chops PerfectlySmothered Pork ChopsHere's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too.Join my COOKforTWO Community here!Follow me on social media TikTok, Instagram, Facebook, or PinterestNewsletter: CookTheStory.comWebsites: COOKtheSTORY.com and TheCookful.comHave a great day! -Christine xo

Today's episode is about how Slovaks celebrate December 31. In the Slovak lesson, you will learn a few new words from a Slovak recipe. You will also learn how to say “Please taste it“ in Slovak. At the end of this episode is my mom's recipe for Slovak Kapustnica.Episode notesIn today's episode, I'm talking about how Slovaks celebrate December 31. In the Slovak lesson, you will learn a few new words from a Slovak recipe. You will also learn how to say “Please taste it“ in Slovak. At the end of this episode, you can find my mom's recipe for Slovak Kapustnica.Slovak lesson1.    údené bravčové mäso (smoked pork)2.    šunka (ham)3.    klobása (sausage)4.    kyslá kapusta (sauerkraut)5.    cibuľa (onion)6.    cesnak (garlic)7.    huby (mushrooms)8.    zemiaky (potatoes)9.    bobkový list (bay leaf)10. rasca (cumin)11. sladká paprika (sweet paprika, as a spice)12. čierne korenie (black pepper)13. červená paprika (red pepper)14. rastlinný olej (vegetable oil)15. bravčová masť (lard)16. kyslá smotana (sour cream)17. petržlenová vňať (parsley)18. Ochutnajte, prosím. (Please taste it.)Recept: "Kapustnica"Ingrediencie• 450 g údeného bravčového mäsa (údena šunka, klobása alebo iné údené mäso)• 450 g kyslej kapusty so šťavou• 1 veľká cibuľa, nadrobno pokrájaná• 2 strúčiky cesnaku, mleté• 1 pohár sušených húb (alebo čerstvých), namočených a nakrájaných na plátky• 2 stredne veľké zemiaky, ošúpané a nakrájané na kocky• 2 bobkové listy• 1 ČL rasce (ČL = čajová lyžica)• 1 PL sladkej papriky (PL = polievková lyžica)• 1 ČL mletého čierneho korenia• 1/2 ČL drvenej červenej papriky (voliteľné, na pálivosť)• 6 pohárov (1,5 l) vody alebo nesoleného vývaru• 1 PL rastlinného oleja alebo bravčovej masti• Soľ podľa chutiPostup1. Vložte údené bravčové mäso do veľkého hrnca. Zalejte vodou alebo vývarom a priveďte do varu. Duste 30–45 minút, kým mäso nezmäkne. Vyberte mäso, nechajte ho vychladnúť a nakrájajte na kúsky. Vývar si odložte.2. V samostatnej panvici rozohrejte olej alebo bravčovú masť. Pridajte nakrájanú cibuľu a orestujte ju, kým nie je priesvitná. Vmiešajte cesnak a varte ešte minútu.3. Do hrnca s odloženým vývarom pridajte kyslú kapustu (so šťavou), nakrájané šampiňóny, zemiaky, orestovanú cibuľu a cesnak, bobkové listy, rascu, papriku, čierne korenie a drvenú červenú papriku.4. Priveďte do mierneho varu, potom znížte teplotu a varte 45 minút. Vráťte údené kúsky mäsa späť do hrnca a pokračujte v dusení ďalších 15 minút.5. Skontrolujte, či je to dostatočne ochutené, a podľa potreby osoľte. Ak je polievka príliš kyslá, môžete pridat trochu cukru.6. Polievku nalejte do misiek alebo tanierov. Každú porciu ozdobte lyžičkou kyslej smotany a posypte čerstvou petržlenovou vňaťou.Timestamps00:34 Introduction02:30 About Silvester (New Year's Eve)06:02 Fun fact10:19 Slovak lesson17:33 Recipe for "kapustnica" in Slovak21:07 Recipe in English24:18 Final thoughtsIf you have any questions, send it to my email hello@bozenasslovak.com. Check my Instagram https://www.instagram.com/bozenasslovak/ where I am posting the pictures of what I am talking about on my podcast. Also, check my website https://www.bozenasslovak.com © All copywrites reserved to Bozena Ondova Hilko LLC

In the spirit of the holiday season, we bring friends and family together. Chesapeake chef extraordinaire and proprietor of Gertrude's at The BMA John Shields hosts Nestor once again for a Christmas and New Year's Eve celebration (at an hour we can all appreciate) along with former MLB outfielder Casper Wells for chat about seven fishes, sauerkraut and Pete Alonso. The post John Shields hosts former MLBer Casper Wells for chat about Christmas, sauerkraut and baseball first appeared on Baltimore Positive WNST.

No Agenda Episode 1826 - "Sauerkraut Kid" "Sauerkraut Kid" Executive Producers: Joseph Salahshour Sir Mike of The FAIRtax Sir Jacobus Boersma Parker Geistweidt Associate Executive Producers: Christopher Graves Dylan Lange Jeremy Brogan Sir 'Mygdala Luke Cumberland Eli the coffee guy Michael Benavente Linda Lu, Duchess of jobs & writer of winning résumés Become a member of the 1827 Club, support the show here Boost us with with Podcasting 2.0 Certified apps: Podverse - Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Knights & Dames Dylan Lange > Sir Dill Pickle Art By: Jeffrey Rea End of Show Mixes: MVP EOS AI Slop Error 404_ Holiday Spirit Not Found.mp3 MVP EOS Dvorak Hates Suno & Vice Versa.mp3 Insta Reel EOS - Everything sucks - spam call!.mp3 Mark van Dijk - Systems Master Ryan Bemrose - Program Director Back Office Jae Dvorak Chapters: Dreb Scott Clip Custodian: Neal Jones Clip Collectors: Steve Jones & Dave Ackerman NEW: Gitmo Jams Sign Up for the newsletter No Agenda Peerage ShowNotes Archive of links and Assets (clips etc) 1826.noagendanotes.com Directory Archive of Shownotes (includes all audio and video assets used) archive.noagendanotes.com RSS Podcast Feed Full Summaries in PDF No Agenda Lite in opus format Last Modified 12/18/2025 16:47:52This page created with the FreedomController Last Modified 12/18/2025 16:47:52 by Freedom Controller

Wir beginnen unsere Diskussion über aktuelle Ereignisse mit einem tragischen Vorfall in Sydney, Australien. Dort wurden bei einem Anschlag am Bondi Beach am ersten Tag der Chanukka-Feierlichkeiten fünfzehn Menschen getötet. Danach sprechen wir über den bevorstehenden vierten Jahrestag der russischen Invasion in der Ukraine und was dies für Europa bedeutet. In unserem Wissenschaftsthema geht es heute um eine Studie, die zeigt, dass Menschen deutlich monogamer sind als andere Primaten. Und wir beenden den ersten Teil des Programms mit einer Diskussion über die Entscheidung des Magazins TIME, die „Architekten der KI" zur Person des Jahres 2025 zu ernennen. Der Rest des Programms ist der deutschen Sprache und Kultur gewidmet. Die heutige Grammatiklektion konzentriert sich auf Verbs Meaning „To Think". Es geht um etwas typisch Deutsches – Sauerkraut. Es ist so deutsch, dass die Deutschen in anderen Ländern auch „Krauts" genannt werden. Wir sprechen darüber, wie es zu diesem Spitznamen kam, und warum Sauerkraut so gesund ist. Und wir werfen einen Blick zurück auf die 80iger Jahre. Man kann sagen, dass dieses Jahrzehnt Schnee von gestern ist. Und genau das ist auch die Redewendung dieser Woche: Schnee von gestern. Viele halten die 80iger Jahre jedoch für eines der besten Jahrzehnte aller Zeiten. Ich zum Beispiel. Duldung antisemitischer Symbolik ebnet den Weg für tatsächliche Gewalt Russlands Krieg gegen die Ukraine nähert sich dem Ende seines vierten Jahres Neue Studie: Menschen sind deutlich monogamer als andere Primaten TIME kürt „Architekten der KI" zur Person des Jahres 2025 Die Deutschen und ihr Sauerkraut Die 80iger, das goldene Jahrzehnt

Wir beginnen unsere Diskussion über aktuelle Ereignisse mit einem tragischen Vorfall in Sydney, Australien. Dort wurden bei einem Anschlag am Bondi Beach am ersten Tag der Chanukka-Feierlichkeiten fünfzehn Menschen getötet. Danach sprechen wir über den bevorstehenden vierten Jahrestag der russischen Invasion in der Ukraine und was dies für Europa bedeutet. In unserem Wissenschaftsthema geht es heute um eine Studie, die zeigt, dass Menschen deutlich monogamer sind als andere Primaten. Und wir beenden den ersten Teil des Programms mit einer Diskussion über die Entscheidung des Magazins TIME, die „Architekten der KI" zur Person des Jahres 2025 zu ernennen. Der Rest des Programms ist der deutschen Sprache und Kultur gewidmet. Die heutige Grammatiklektion konzentriert sich auf Verbs Meaning „To Think". Es geht um etwas typisch Deutsches – Sauerkraut. Es ist so deutsch, dass die Deutschen in anderen Ländern auch „Krauts" genannt werden. Wir sprechen darüber, wie es zu diesem Spitznamen kam, und warum Sauerkraut so gesund ist. Und wir werfen einen Blick zurück auf die 80iger Jahre. Man kann sagen, dass dieses Jahrzehnt Schnee von gestern ist. Und genau das ist auch die Redewendung dieser Woche: Schnee von gestern. Viele halten die 80iger Jahre jedoch für eines der besten Jahrzehnte aller Zeiten. Ich zum Beispiel. Duldung antisemitischer Symbolik ebnet den Weg für tatsächliche Gewalt Russlands Krieg gegen die Ukraine nähert sich dem Ende seines vierten Jahres Neue Studie: Menschen sind deutlich monogamer als andere Primaten TIME kürt „Architekten der KI" zur Person des Jahres 2025 Die Deutschen und ihr Sauerkraut Die 80iger, das goldene Jahrzehnt

  Servicewüste, egal wo du hinschaust. Servicewüste ohne Ende. Kennst du das? Dinge funktionieren nicht, überall zu wenig Kunden, zu wenig Geld – und wenn ein Kunde kommt, Drama. Ich habe für einen VIP-Coaching-Kunden ein Auto gesucht, zig Autohäuser kontaktiert. Von zehn E-Mails wurden drei beantwortet. Sieben: Funkstille. Völlige Ignoranz. Gehe ich in Autohäuser rein, heißt es: „Was wollen Sie?" „Ein Auto." „Was für eins?" Keine Ahnung, ich kenne eure Modelle nicht. Er erklärt lustlos, ich darf mich „vielleicht" setzen. Als Kunde fühlst du dich wie ein Störfaktor. Lästig. Fragen zu Laufzeit, Rate, Finanzierung? „Die Kunden fragen nicht so viel wie Sie." Ja klar. Dann: „Melden Sie sich noch mal." – Kein Kunde meldet sich noch mal. Es zieht sich durch alle Branchen. Im Lokal schmeißt dir der Kellner die Speisekarte hin. Frage nach Speck im Sauerkraut? „Weiß ich doch nicht." Küche fragen? Genervt. Kommt zurück: „Ist keiner drin." Null Freundlichkeit. Und dann wundern sie sich über kein Trinkgeld. Warum kann man nicht nett sein? Vielleicht kommt der Kunde wieder. Vielleicht kauft er etwas anderes. So schwer? Arztpraxis: plumpige Arzthelferin. „Ist dir klar, dass die Patienten deinen Lohn zahlen?" Überall Unhöflichkeit am laufenden Band. Dabei wäre es so einfach: nett zu #sein, freundlich sein, sich freuen, dass jemand überhaupt kommt. Ich habe darüber ein Buch geschrieben: „Servicewüste Hotels" – 300 Seiten, eine Bibel für Hoteliers und Gastronomen. Voll mit Beispielen, wie Service wirklich gehen sollte. Und jetzt zu dir: Wie gehst du mit Mitarbeitern, Kunden, Lieferanten um? Wenn Mitarbeiter sich wohlfühlen, bringen sie Höchstleistung. Wenn nicht – genau das Gegenteil. Sei doch nett zu deinen Lieferanten, dann gehen sie die Extrameile. Kennst du Menschen, bei deren Namen du schon denkst: „Boah, Kotzbrocken"? Die immer negativ sind und glauben, sie wären toll, weil sie jemandem „die Meinung gesagt haben"? Herzlichen Glückwunsch. Bringt dir null. Zeig lieber dir selbst, dass du ein glückliches Leben haben kannst. „Das Leben ist hart." Nein, ist es nicht. Das Leben ist das, was du daraus machst. Wie nett bist du zum Chef, zu Kollegen, zu Kunden? „Warum soll ich mich ändern?" – Weil du es für dich machst. Ich sage meinen Unternehmerkunden: Sei wachsam. Schau, wer nett ist, höflich, ein Adler statt ein Huhn. Rede mit solchen Menschen, mach ihnen ein gutes Angebot – so haben wir schon fantastische Mitarbeiter gewonnen. It's up to you. Hol dir das Buch. Verschenk es an Gastronomen oder Hoteliers. Oder nutze es selbst. Da sind so viele wertvolle Inputs drin. Wehren Sie sich. Lassen Sie sich nichts bieten – auch als Gast. Freue mich auf dich. Tschüss. Bye bye. Dein Ernst. #Servicewüste #Kundenservice #Mindset #Gastronomie #Hotellerie #BusinessMindset #Leadership #ErnstCrameri #Servicequalität Hier findest du eine Übersicht aller aktuellen Seminare https://crameri.de/Seminare Bild: 1. Expertnebuch in Venedig  Crameri-Akademie Wenn Du mehr über diesen Artikel erfahren möchtest, dann solltest Du Dich unbedingt an der folgenden Stelle in der Crameri-Akademie einschreiben. Ich begleite Dich sehr gerne ein Jahr lang als Dein Trainer. Du kannst es jetzt 14 Tage lang für nur € 1,00 testen. Melde dich gleich an. https://ergebnisorientiert.com/Memberbereich Kontaktdaten von Ernst Crameri Erfolgs-Newsletter https://www.crameri-newsletter.de Als Geschenk für die Anmeldung gibt es das Hörbuch „Aus Rückschlägen lernen" im Wert von € 59,00 Hier finden Sie alle Naturkosmetik-Produkte http://ergebnisorientiert.com/Naturkosmetik Hier finden Sie alle Bücher von Ernst Crameri http://ergebnisorientiert.com/Bücher Hier finden Sie alle Hörbücher von Ernst Crameri http://ergebnisorientiert.com/Hörbücher Webseite https://crameri.de/Seminare FB https://www.facebook.com/ErnstCrameri Xing https://www.xing.com/profile/Ernst_Crame

Welcome back to oddities the podcast where no topic is too *~*StRaNgE*~*! This week we have some strange history heading over to the sauerkraut caves in Kentucky. It's not at all what you think it is...or maybe it is. Up next we are hitting the weird conspiracies again, this one centered around Anne Hathaway...truly what is going on here?? Tune in and stay strange!Support the showFollow along on social media:FacebookInstagramWebsiteEmail: Oddities.talk@gmail.comHuge shout out to Kyle Head for our awesome new intro! Check out his amazing Music! Thank you Mana Peach for our adorable prattling cows! Check out her designs!Check out Lindsey Bidwell's designs (merch and new logo!)Check out the Moose Cottage! Check out our merch!

Im Winter wird die Nahrung für die Vögel knapp. Beliebte Fruchtgehölze wie Eberesche und Holunder haben längst keine Beeren mehr. Da kommt der Gewöhnliche Wacholder gerade recht! Die blauschwarzen Beeren des Gewöhnlichen Wacholdern (Juniperus communis) sind im Dezember noch immer am Strauch und bei Amseln sehr beliebt. Und auch bei uns Menschen: Was wäre ein Sauerkraut ohne Wacholderbeeren? Zudem ist er wintergrün und seine Nadeln sind spitz. So bietet er ein perfektes, schützendes Versteck für verschiedene Vögel. Erhältlich ist der Wacholder im Plastiktopf, da langsam wachsend. Er ist auch für den Topfgarten geeignet.

In dieser Bauchdetektiv-Geschichte erfährst du:was fermentierte Lebensmittel eigentlich sind – und wie sie sich von „einfach schlecht geworden“ unterscheiden.welche unterschiedlichen Arten der Fermentation es gibt und welche Mikroben da am Werk sind.warum Fermente für deinen Darm, dein Immunsystem und sogar deine Stimmung spannend sein können.Links:BDG Nr. 61 Kombucha: https://letscast.fm/bauchdetektivgeschichten/061-kombuchaBDG Nr. 66 Kefir: https://letscast.fm/bauchdetektivgeschichten/066-kefirDarmzoofutter-Guide https://myablefy.com/s/bauchdetektivin/darmzoofutter-guideDarmaufbau-Tutorial https://myablefy.com/s/bauchdetektivin/darmaufbau-leicht-gemachtWebsite: https://www.danielamulle.at/Instagram: https://www.instagram.com/bauchdetektivin/YouTube-Kanal: https://www.youtube.com/@bauchdetektivin_danielamulleDisclaimer:Bitte vergiss nicht: Ein Podcast ersetzt natürlich nie eine individuelle medizinische oder psychische Gesundheitsberatung. Er stellt auch keine TherapeutIn-PatientIn-Beziehung dar, sondern dient ausschließlich zu Informations- und Bildungszwecken.

In this episode, Tracy sits down with Jorge Azevedo, CEO of Fermented Food Holdings, to explore the sauerkraut and fermented food boom that's reshaping the future of farming, food, and consumer demand. From ancient preservation methods to modern probiotic powerhouses, fermented foods are having a major moment. Jorge shares how his company connects farmers to consumers, the market forces driving this growth, and what makes fermentation a sustainable and profitable opportunity for agriculture. Episode Highlights -  Meet Jorge & Fermented Food Holdings   Jorge shares his background and how Fermented Food Holdings came to life — uniting authentic, probiotic-rich brands under one mission. - Why  Sauerkraut & Fermented Foods?   Hear why Jorge chose to focus on fermentation and the market opportunities behind this rising food trend. - The Brands & Where to Buy   Jorge highlights the company's key brands and where consumers can find them across North America. - A Decade of Food Trends   Jorge takes us on a "time travel" through food fads — from kale to fake meat — explaining why fermented foods check all the boxes of modern eating: natural, healthy, and sustainable. - Spotting Real Fermentation vs. "Ferment-Washing"   Learn how to identify high-quality fermented foods and avoid misleading marketing claims. - Farm-to-Shelf Partnerships   Jorge explains how Fermented Food Holdings works directly with farmers, including contracts, crop planning, and managing good and challenging years. - Geography & Market Reach   From the new Wisconsin headquarters to the largest cabbage and cucumber states — plus insights into sales in Canada. - Yields, Rotations & Irrigation   A look at production details: yields per acre, disease rotation, and how irrigation impacts crop quality. - Local vs. Imported Ingredients   A candid conversation on sourcing local produce and balancing supply chain realities. - Challenges & Opportunities   Jorge shares the biggest challenges in scaling fermentation — and where he sees the next wave of opportunity for farmers and consumers. - Learn More & Closing Thoughts   Find out how to connect with Fermented Food Holdings and learn more about their mission to bring real, natural fermented foods to every table. Key Takeaway Fermented foods may be an ancient art — but they're driving one of today's most exciting agricultural and consumer trends, connecting farmers, food innovators, and health-conscious consumers in powerful new ways. Thanks for tuning in, Tracy Brunet ============================= SHOW RESOURCES

Yogurt is touted as a health food that can help support the gut microbiome, but really, how healthy is yogurt? In this video, discover all the things you didn't know about yogurt. Your gut health depends on this!0:00 Introduction: Is yogurt bad for you? 0:10 Fermented foods 1:00 Yogurt side effects and benefits 3:10 Commercial yogurt vs. homemade yogurt5:11 Unhealthy facts about yogurt6:45 Processed yogurt ingredients 8:59 Probiotics, kefir, and sauerkraut The benefits of yogurt and other fermented foods do not lie in their ability to reseed the gut. The real benefit is the change in environment. Fermented and cultured foods change the pH and oxygen levels in the gut. They also provide food and metabolites for the gut microbes, which can also help activate dormant microbes. Many microbes have been suppressed by antibiotics, junk food, and other factors. Many of them are keystone microbes, which are vital for your gut health. Unless your yogurt says it contains live and active cultures, it's been double-pasteurized. Commercial yogurt typically ferments for 1 to 2 hours, whereas traditional homemade yogurt ferments anywhere from 8 to 36 hours. By the time you eat commercial yogurt, there are significantly fewer CFUs of bacteria than stated on the label.Sugar in yogurt can kill the friendly bacteria and feed pathogens in your gut. Added ingredients, such as pectin, gels, and guar gum, inhibit bacterial movement. Yogurt fermented for only 1 to 2 hours will not have the right texture or thickness, so ingredients such as modified food starch, carrageenan, and polysorbate 80 are added. These ingredients can destroy the mucosal layer of the gut, leading to leaky gut and inflammation. Many commercial yogurts contain artificial sweeteners, which are known to alter the gut microbiome.Many processed yogurts contain bioengineered food ingredients that may contain traces of glyphosate, a patented antibiotic. This means the very product you're consuming to support your gut health could be destroying your gut microbes. Probiotics contain significantly more microbes than yogurt. These freeze-dried microbes are often able to reach the large intestine and reseed the gut, especially when taken repetitively. Kefir, which contains both bacteria and yeast, is also a better option than yogurt.Sauerkraut is an excellent food for gut health. It contains polyphenols, postbiotics, SCFAs, sulforaphane, organic acids, glutamine, and the compound s-methylmethionine. Download my FREE essential guide to gut health here: https://drbrg.co/3WuQDLADr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

Marcus' What You Know 'Bout That trivia game for Wednesday November 5th, 2025

Endlich mal wieder eine Pupsfrage im Lachlabor. Warum Mischa Karottensaft und Sauerkraut zusammenmischen muss und was der Pups mit einer Trompete zu tun hat? Findet es raus.

Dr. Hoffman continues his conversation with Martha Carlin, CEO and founder of the Bio Collective.

Martha Carlin, CEO and founder of the Bio Collective, details the significant influence of the microbiome on overall health. Martha discusses her unconventional path from accounting to microbiome research, sparked by her husband's Parkinson's diagnosis. Together, they explore the complex connections between gut health and diseases like Parkinson's, autism, and even Alzheimer's. Martha sheds light on groundbreaking research funded by NIH grants, the potential of machine learning and AI in understanding microbiome patterns, and the future prospects of personalized probiotics. Practical advice on maintaining a healthy microbiome, the impact of diet and exercise, and the intriguing intersections between gut health, neurochemistry, and systemic diseases are highlighted. The discussion also covers challenges in integrating microbiome research into clinical practice and potential future therapies.

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Welcome back to another episode of the Veg Grower Podcast, where I share what's happening on my allotment and in my kitchen garden here in Littlehampton, West Sussex. This week has been a busy one with summer pruning, experimenting with soil testing, and answering a brilliant listener question about fermentation. Allotment Update – Summer Pruning The bank holiday weekend gave me extra time on the plot, and I've focused on summer pruning. Stone fruits like cherries and plums can't be pruned in winter, so this is the time to give them attention. Starting with dead, diseased, or damaged wood, I worked through shaping the trees and preventing crossing branches. Apples and pears also had a light tidy-up to keep them healthy. It always feels counterintuitive to cut branches off, but it makes such a big difference to the harvest. I mention a good book I ahve found for pruning and this book canbe found here. Kitchen Garden – Soil Testing Back at home, I carried out a soil test to find out exactly what my soil needs. Using a simple kit, I discovered my soil is slightly alkaline (perfect for brassicas), potassium and phosphorus levels are fine, but nitrogen is low. That explains why leafy crops sometimes struggle. To address this, I'll be sowing field beans as a green manure this winter – a natural way to add nitrogen back into the soil. The test kit used can be found here. Chef Scott's recipe of the week. The harvests continue to be plentiful – tomatoes, chillies, aubergines, cabbages, and more. Chef Scott has also shared a delicious recipe: roasted greengages with star anise and orange, served with vanilla mascarpone and pistachios. If you don't have greengages, plums will work perfectly too. Listener Question – Fermentation Mark from Musselburgh asked if I'd ever tried fermentation as a storage method. I've dabbled – ciders and wines worked well, sauerkraut less so! But fermentation is one of the oldest ways to preserve food and it's making a comeback. Sauerkraut, kimchi, and fermented pickles not only extend the life of our harvests but are also great for gut health. With food prices rising, it's a skill I'm keen to revisit and explore more seriously. Final Thoughts From pruning trees to testing soil and learning old preservation skills, it's been a week of both science and tradition in the garden. If you've got your own fermentation stories, or if you've tried a soil test, I'd love to hear from you.

Discover how a humble jar of sauerkraut can become one of your gut's strongest allies. In this episode, I share groundbreaking research showing how fermented cabbage protects the gut lining in ways raw vegetables can't—thanks to over 300 powerful compounds created during fermentation. You'll learn why sauerkraut soothes digestion, supports your microbiome, and works best as a whole, living food. Plus, we'll explore an exciting study on kimchi and its role in metabolism and weight support. If you've ever wondered why fermented foods feel so healing, this is the episode for you. Episode link:  https://www.culturedfoodlife.com/podcast/sauerkraut-and-your-gut-barrier-natures-fermented-defense/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/sauerkraut-and-your-gut-barrier-natures-fermented-defense/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Hello my loves ^_^ originally this video was supposed to be a part of a Russian Customs and Culture Video that is coming up very soon, but I realized that many of you do not like eating sounds so I am posting it separately for those who do enjoy sounds of food description and tasting. I am sorry if this was disappointing to some but I really enjoyed making this and I hope some of you will like it :) I was doing my best in keeping it classy yet yummy. ♥ Thank you and see you soon with the rest of the video :))) Recipes of dishes used in the video: Red Borscht: http://allrecipes.com/recipe/ukrainian-red-borscht-soup/Plov (pilaf): http://natashaskitchen.com/2013/05/15/beef-plov-beef-rice-pilaf-recipe/Sauerkraut: http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124Olivie salad: http://www.ruscuisine.com/recipes/appetizers/meat/n--50Dressed Herring salad: http://www.ruscuisine.com/recipes/appetizers/fish/n--36Zefir (marshmallow): http://momsdish.com/recipe/20/zefir-russian-marshmallowsTula gingerbread with jam: http://www.floras-hideout.com/recipes/recipes.php?page=recipes&data=p/Pryaniki_Russian_GingerbreadAmazon MP3https://www.amazon.com/s/ref=ntt_srch_drd_B01BAXDICM?ie=UTF8&field-keywords=GentleWhispering&index=digital-music&search-type=ssGoogle Play MP3https://play.google.com/store/music/artist/Gentlewhispering?id=Apc4txglf3f2siowzgqccttky5i&hl=enSpotify MP3https://play.spotify.com/artist/3gkB9Cdx4UuWQxjhelyd87?play=true&utm_source=open.spotify.com&utm_medium=openiTunes MP3https://itunes.apple.com/us/artist/gentlewhispering/id1077570705#see-all/top-songshttps://itunes.apple.com/us/artist/maria-gentlewhispering/id1048320316*** This video is created for relaxation and ASMR/tingles inducing purposes only. For more information about ASMR phenomenon click here: http://en.wikipedia.org/wiki/Autonomous_sensory_meridian_response ***PayPal (Donations): https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=RA5K2GG7687VJ Email: maria@gentlewhispering.comwebsite: http://www.gentlewhispering.com8/30/13

Dooley was a dishwasher and found out why Mr. Lee is so angry. The price of meat is too damn high! What is a Cannoli? What is Sauerkraut?

In this episode, we explore the vital role your stomach microbiome plays in achieving overall wellness. Often referred to as your "second brain," the gut is home to trillions of bacteria that directly influence digestion, immunity, metabolism, and even mental health. When the microbiome is balanced, it supports nutrient absorption, reduces inflammation, and helps your body fight off illness. However, when it's out of sync everything from fatigue and bloating to mood swings and chronic disease can follow. You'll learn about foods that nourish your gut such as probiotics & prebiotics. And how to support a diverse gut environment with simple dietary changes and intentional eating habits that fuel long-term health. Whether you're looking to boost energy, improve digestion, or strengthen your immune system, this episode gives you practical tools to start healing from within—one bite at a time.

Ilonka Guse ist vor 40 Jahren von Mannheim nach Melbourne ausgewandert. Ohne Internet und Facebook war es damals noch etwas schwieriger, sich zurechtzufinden. In ihrem Buch From Sauerkraut to Vegemite erzählt Ilonka Guse von den sprachlichen Herausforderungen, ihrer Suche nach dem passenden Job und wie sie schließlich ihren Weg gefunden hat. Ilonka lebt heute in Darwin.

Story at-a-glance Fermentation transforms cabbage into sauerkraut, creating bioactive compounds that strengthen gut barrier function and resist inflammatory damage Research shows fermented cabbage outperforms raw cabbage in maintaining intestinal integrity; longer fermentation periods (10 to 14 days) produce strong gut-protective effects Store-bought sauerkraut is often pasteurized, which eliminates beneficial compounds, while homemade versions preserve live cultures and metabolites essential for gut health Even small amounts of fermented foods deliver significant gut benefits; just a few forkfuls daily provide protective compounds For maximum gut health benefits, combine sauerkraut with other fermented vegetables and prebiotic foods like green bananas that nourish beneficial bacteria

There's nothing quite like a heaping portion of sauerkraut to accompany a nice sausage…

As a child, chef Graeme Stockdale was embarrassed by the smell of sauerkraut and pickles that would trail him from his Polish and German grandparents' home. A transformative encounter with a barbecued duck in Singapore changed his life, though nothing would prepare him for two monumental floods in his adopted region of Lismore, NSW.Graeme was only a boy when he was introduced to the power and ferocity of fire. As a nine-year-old living in Albany, Western Australia he lit a fire out of curiosity on a neighbour's property. It was the look on his mother's face that turned his experience from awesome into terrifying.Graham grew up with the flavours of his grandparents' German and Polish ancestry, raised by a single mum, and experienced social isolation brought on by the judgement of kids at school.  After the barbecued duck experience, his whole world became focused on food, and he eventually opened his own restaurant in Lismore, NSW.Graeme survived two major floods, and in the aftermath, cooked on his barbecue non-stop for weeks, outside his ruined restaurant, feeding his community with help from volunteers.Further informationRead more about Graeme's restaurant in Lismore, The Stockpot Kitchen.Graeme's cookbook, Red Hot & Smokin'! was published by New Holland Publishers in 2019.Conversations' Executive Producer is Nicola Harrison. This episode was produced by Alice Moldovan.Find out more about the Conversations Live National Tour on the ABC website.This episode of Conversations deals with mental health, fire, barbecue, murder, epic life stories, origin stories, sauerkraut, Singapore barbecued duck, the Albany Snake Run, cooking, restaurants, feeding, single mum, aged care, aged care mistreatment, Lismore floods, adventure, vocation.

In this episode of The She Said It First Podcast, hosts Jerrilyn Lake aka Indeskribeabull and Lynee’ Monae discuss a variety of topics, but first Lynee’ and Jerrilyn tell the fans What Irritated Them This Week. Jerrilyn is still watching people on her Ring camera, but now people are stealing packages in her complex. Now Lynee’ is upset that her wig is a little crunchy in the back. Jerrilyn and Lynee’ then went into a conversation about actor and legendary voice actor Cree Summers. She recently did an interview stating that she felt she was too smart to have chosen some of the men that she did. Summers also said that at the age of 55, she has never approached a man that she may have wanted. Jerrilyn and Lynee’ discussed how they felt about her statements. Then the host spoke about former NBA star Paul Pierce’s recent comments about marriage. Pierce said that marriage is only for poor and old people and that marriage does not benefit rich men. Jerrilyn and Lynee’ let the She Said It First fans know exactly what they felt about Paul Pierce’s comments. Lynee’ and Jerrilyn also talk about Shiloh Hendrix, a white Rochester, NY woman, who called a 5-year-old black boy with autism the N-word. Hendrix said she started getting death threats and must move so now she has raised over a half a million dollars through crowd funding. But a black woman in tech made sure she cannot get that money. Also, the host speaks about things that they have learned in the workplace that have had an impact on their life. And Jerrilyn and Lynee’ discuss if they want their men to wear their clothes or not. YouTube: https://www.youtube.com/@u1pn Follow: @urban1podcast @indeskribeabull @lynee_monae Executive Producer: @Jahi_TRG Video/Social Media Producer: Walter Gainer II See omnystudio.com/listener for privacy information.

Resentment isn't just a feeling—it's a spiritual disease? In this power-packed episode, Raghunath and Kaustubha discuss one of Bhakti-yoga's most liberating teachings: the more we hear about the life and character of Lord Rāma, the more the disease of envy is cleansed from our hearts. This is a real look at the subtle ways hostility creeps into even spiritual communities… and how to root it out before it festers into full-blown inner plague. Key Highlights: * “No hostility in the heart of a yogi”—what this really means and why it's non-negotiable * The mind always finds a way to rationalize animosity (and what to do about it) * The ‘hot coal' analogy that might change how you handle resentment forever * Sauerkraut, ego death, and learning to see others through Rāma's eyes * Why spiritual life means no selective love — even for that one person Drop the hostility. Pick up the stories of Lord Rāma. And let the heart realign with the divine.

Relearning What We Forgot In a world where almost every meal depends on electricity, the idea of living without a fridge sounds crazy to most people. But for thousands of years, humans kept food safe, nutritious, and edible without a compressor humming in the kitchen. And if you're serious about preparedness—or just want to cut dependence on the grid—it's time to relearn the forgotten art of preservation. In Episode 401, we're diving into old-school food storage skills that still matter today: curing, canning, fermenting, root cellars, and low-tech hacks that help you stay fed when the power's out for good. Curing: Salt, Smoke, and Time Curing is one of the oldest preservation methods out there. Salt draws moisture out of meat, making it harder for bacteria to grow. Smoking adds flavor and antimicrobial compounds. You don't need a fancy setup—just a cool, dry spot and some practice. Salt curing works great for pork, fish, and even homemade jerky. Cold smoking adds flavor and shelf life, especially for hams, sausages, and fish. Learn the basics of salting ratios, air drying, and proper storage. If you've got meat and no freezer, curing might save your protein. Canning: Shelf-Stable and Strong Canning is the MVP of long-term food preservation. Done right, you can store soups, meats, stews, vegetables, and even full meals—no refrigeration needed. Water bath canning is perfect for high-acid foods like tomatoes, fruit, and pickles. Pressure canning is a must for meats, beans, and low-acid vegetables. Build your supply slowly, label everything, and always check seals. A full pantry of home-canned goods beats empty shelves any day. Fermenting: Let Bacteria Do the Work Fermentation doesn't just preserve food—it improves it. It boosts nutrition, adds probiotics, and tastes amazing. Sauerkraut, kimchi, yogurt, sourdough, and even pickles can all be made with just salt, time, and a clean jar. Fermentation is: Simple Low-tech Self-sustaining It's one of the easiest ways to keep food fresh and flavorful without needing a fridge—or a ton of gear. Root Cellars: Nature's Refrigerator A well-built root cellar can keep produce fresh for months with no electricity. It works by using the earth's stable temperature and humidity. Ideal for storing: Potatoes Carrots Beets Cabbage Apples Onions If you've got land, dig one. If not, even a basement corner or buried trash can with ventilation can mimic the same effect on a smaller scale. Off-Grid Hacks and Tips No fridge? No problem. These low-tech tricks extend food life without modern appliances: Zeer pots (clay pot refrigeration using evaporation) Cooler in a stream (nature's cold water cooler) Pickling and brining Using animal fat to seal cooked meat in jars (confit-style) Drying and dehydrating herbs, fruits, and jerky These techniques buy you time, add options, and reduce dependency on fragile systems. Final Thoughts Modern fridges are great—until they're not. In a blackout, a storm, or a collapse, knowing how to preserve food the old-fashioned way gives you independence, flexibility, and power. The fridge may die. But your skills don't have to. So fire up the water bath, pack that salt, and build a shelf for your jars. Because when the power goes out, the pantry stays on. And the people who know how to keep food safe without a plug? Those are the ones who eat.

The President's physical; CBD may help ameliorate autism symptoms; The controversy over Hypermobile Ehlers-Danlos Syndrome; As Wikipedia brands acupuncture “pseudoscience”, new study confirms efficacy for sciatica; Will AI replace doctors for diagnosis, medical information? Creatine, good for muscles, also delivers brain benefits.

PNC Parrrrk... Pittsburgh... Happy Home Opener Pittsburgh - Fish Fry Friday - Rob Irwin underwear shoot Facebook comments - We have our buddy super yinzer John Geiger in the studio talking about the the Pop-Up he Is going with LIDS on Saturday - Have anything fun for the show or want to say hi.... Listen on iHeartRadio click the little mic and leave us a talkback messageSee omnystudio.com/listener for privacy information.

Master of Movies & Food News - Crystal Light Seltzers & Sauerkraut CakeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

March 3rd, 2025 Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

Kimchi and sauerkraut are 2 of the top probiotic foods. Both are made of fermented cabbage. Sauerkraut has a mild taste, while kimchi is spicy and contains other vegetables. Kimchi is made from napa cabbage, radish, garlic, chili pepper, ginger, and salt. Because kimchi contains more vegetables, it has more phytonutrients. It also has a higher diversity of microbes. The dominant microbe in sauerkraut and kimchi is Lactobacillus plantarum. It can survive harsh environments, including the acid in your stomach. This microbe contributes to beneficial gut bacteria and can also increase serotonin. Kimchi helps cultivate a unique microbe not found in sauerkraut that inhibits pathogens such as listeria. It's also protective against fungus, yeast, and mold. Sauerkraut has more of the microbe L. brevis, which benefits gut health and the immune system. Sauerkraut and kimchi both make bacteriocins, which are natural antibiotics. Sauerkraut and kimchi are both made of fermented cabbage, a cruciferous vegetable with the following beneficial properties: •Rich in phytonutrients •Loaded with glutathione •Contains anthocyanins that support longevity •Potent source of vitamin U, which protects against ulcers •Contains glutamine, which is very beneficial for a leaky gut Not only does kimchi have more diverse microbes, but it also contains fermented garlic, which has potent antimicrobial, antioxidant, and anti-inflammatory effects. It's also very beneficial for your immune system. There's a compound in ginger that turns into several other anti-inflammatory molecules when fermented. Ginger is beneficial for digestion and can be an effective remedy for nausea. Compounds in chili pepper are also enhanced when fermented and are beneficial for pain, inflammation, circulation, metabolism, and fat loss. Kimchi is better for weight loss because of its beneficial properties for blood sugar and insulin resistance. It also has more vitamin C. Look for raw sauerkraut or kimchi for the most benefits!

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