Podcasts about SCOBY

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Kombucha. Is this fizzy, tangy drink really the gut health hero everyone on social media claims it to be, or is it just another trendy beverage riding the wellness wave straight into your grocery store fridge? Jenn digs into what kombucha is, how it is made, and what the research says about its impact on digestion, immunity, skin, blood sugar, and even your liver. There is a lot to like here, and yet there are also a few catches that most labels will not tell you, from hidden sugar to a serving size most people are drinking way past. So is kombucha worth the hype, or the price tag? Jenn breaks down both sides before landing on her verdict. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramA Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus - Jayabalan - 2014National Library of Medicine Article - Microbial and Chemical Profiles of Commercial Kombucha ProductsThe Effect of ProbioticsHow Probiotics Can Help You Lose Weight and Belly FatNational Library of Medicine Article - Chemical Constitution and Antimicrobial Activity of Kombucha Fermented BeverageNational Library of Medicine Article: Hepatoprotective Properties of Kombucha Tea Against TBHPNational Library of Medicine Article - Green Tea and the Risk of Prostate CancerNational Library of Medicine Article - Green Tea Consumption and Risk of Breast CancerNational Library of Medicine Article - An Inverse Association Between Tea Consumption and Colorectal Cancer RiskTaylor & Francis - A Review on Health Benefits of Kombucha Nutritional Compounds and MetabolitesScienceDirect: Downregulation of Signaling Molecules Involved in Angiogenesis of Prostate Cancer Cell Line (PC-3) by Kombucha ScienceDirect: Effect of Green Tea Extract on Obese Women: A Randomized, Double-blind, Placebo-controlled Clinical TrialNational Library of Medicine Article - Hypoglycemic and Antilipidemic Properties of Kombucha Tea in Alloxan-Induced Diabetic RatsNational Library of Medicine Article - Kombucha Tea as an Anti-hyperglycemic Agent in Humans with Diabetes – a Randomized Controlled Pilot InvestigationNational Library of Medicine Article - Glycemic Index and Insulin Index after a Standard Carbohydrate Meal Consumed with Live Kombucha: A Randomized, Placebo-controlled, Crossover Trial National Library of Medicine Article - Green Tea Catechins Prevent Low-density Lipoprotein Oxidation via their Accumulation in Low-density Lipoprotein Particles in HumansNational Library of Medicine Article - Protective Effect of Kombucha on Rats Fed a Hypercholesterolemic Diet is Mediated by its Antioxidant ActivityNational Library of Medicine Article - Does Tea Affect Cardiovascular Disease? A Meta-AnalysisCDC - Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea -- Iowa, 1995Mayo Clinic - Kombucha Tea: Does it Have Health Benefits?Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Kombucha and Gut Health, Kombucha Benefits, Kombucha, Fermented Tea, Scoby, Symbiotic Colony Of Bacteria And Yeast, Gut Health, Probiotics, Microbiome Diversity, Digestive Health, Immune System Support, Skin Health, Antioxidants, Acetic Acid, Antibacterial Properties, Green Tea, Black Tea, Liver Support, Liver Toxicity, Cancer Prevention, Polyphenols, Cardiovascular Disease, Metabolic Health, Weight Management, Blood Sugar Balance, Fasting Blood Sugar, Glycemic Response, Cholesterol Levels, Belly Fat Reduction, Calories Burned, Soda Alternative, Sugar Content, Food Additives, Serving Size, Fermentation Process, Alcohol Content, Caffeine Content, Wellness Trends, Nutrition Coaching, Healthy Beverages, Functional Foods, Weight Loss, Health Benefits Of Drinking Kombucha Daily, Does Kombucha Help With Gut Health And Weight Loss

As I was writing this intro, I realized that we’re getting pretty stinkin’ close to episode 500! I mean, this is only episode 491 but, still – very close. That excites me almost as much as this week’s episode excites me! It’s time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: SCOBY Hotels, Garage Brewing & Fast SG Checks 00:00:00 – 00:16:22 Patreon & Small Talk00:16:23 – 00:34:29 Recirculating Mash00:34:30 – 00:46:56 Reusing Yeast00:46:57 – 01:02:19 BIAB Bags Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?a_aid=HomebrewHappyHourCellarScience Premium Dry Yeast: https://morebeer.com/collections/cellarscience/index?a_aid=HomebrewHappyHourFLOTit 2.0: https://amzn.to/3NhMRnCOur Brewer’s Friend Page: https://www.brewersfriend.com/homebrew/brewer/220966/homebrew-happy-hourBig Mouth Bubbler: https://amzn.to/46q2i2W We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– CellarScience offers premium dry yeast that delivers higher cell counts than typical liquid pitches, meaning you get a stronger, healthier fermentation without the hassle. The best part? You can Direct Pitch right into your wort—no starters, no waiting, just brewing. Whether you need their new ‘WEST COAST’ strain for a classic American IPA, or ‘JUNGLE’ for massive fruity esters, they've got your next batch covered. Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium CellarScience Yeast, join at https://www.patreon.com/HomebrewHappyHour ————————– Real innovation in base malt doesn’t come around often. But as the world's largest producer of specialty malt, Viking is changing the game. Sourced strictly from local farmers in Northern Europe—where harsh winters naturally reduce the need for chemical pesticides—Viking delivers pristine, non-GMO barley that consistently wins gold medals at major pro and homebrew competitions. Because of direct importing, you get access to this exact same pro-level quality at a price that easily competes with standard, cheaper domestic malts.Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium Viking Malt, join at https://www.patreon.com/HomebrewHappyHour————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

We interview the winners of the 2026 Northern Beaches Environmental Art & Design Prize, presented at Manly Art Gallery & Museum in August 2026.Ceramicist Scott Duncan took out the Art category with his work Choice Quality, a ceramic piece inspired by everyday packaging materials such as fruit box cardboard. Drawing on his experience as a chef, Duncan explores cycles of consumption, waste and renewal through his practice. The work incorporates handmade beads created from recycled waste clay, transforming discarded material into something valuable and enduring.In this episode, Scott discusses what winning the prize means to him, his connection to Manly, and his creative practice at Kil.n.it Studio in Glebe. We also talk about the ideas behind Choice Quality and how his work encourages us to reconsider the materials we use, discard and overlook in everyday life.Scott is represented by Arthouse Gallery in SydneyWe speak with Nahum McLean, Ben Styles and Stefan Lie, winners of the Design category at the 2026 Northern Beaches Environmental Art & Design Prize, about their project Motherboard.Designers, researchers and surfers, the trio work at the Material Ecologies Design Lab at the University of Technology Sydney (UTS), where they develop innovative materials from diverse waste streams. Their work explores how design can help address environmental challenges by rethinking the materials and systems that shape everyday products.Motherboard responds to a long-standing tension within surfing: the sport's deep dependence on healthy coastal ecosystems alongside the environmental impacts of the petrochemical materials traditionally used to manufacture surfboards. The project reimagines the surfboard by replacing its conventional foam core with a material grown from kombucha SCOBY, offering a glimpse of a more sustainable future for board design.In this episode, Nahum, Ben and Stefan discuss the research and experimentation behind Motherboard, the potential of bio-based materials, and the role of design in creating alternatives to resource-intensive manufacturing. We also explore how their shared passions for surfing, environmental stewardship and material innovation have shaped this award-winning work. Hosted on Acast. See acast.com/privacy for more information.

Today we're bringing you an episode of the podcast that originally went out in 2023. It's one of our favourites, all about fermented drinks. In it, we cover over 20 different fermented drinks, including:SCOBY fermentswhey fermentsgrain fermentswild fermentsAnd we talk to you about how you can incorporate these super health-giving, delicious foods into your life.So if you've ever asked the question, “What fermented drinks can I make?” or “What other fermented drinks can I make?” This episode is for you.For supporters of the podcast, there is a bonus e-book containing four of our favourite fermented drinks to download from the website.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we cover:Scoby fermentsWhey ferments, and how you don't have to use wheyGrain ferments, including ale and bozaWild fermentsDairy fermentsGluten-free fermentsSugar and alcohol content concernsUsing fermented drinks in smoothiesSecond-ferments* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Boza courseSowans course (affiliate link)DIY proofing box articleKobo Fermentary (the gingerbug queen)Andrea's Kombucha articleAlison Rye Kvass articleDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Kennt ihr diese Folgen, in denen wir von einem Thema ins nächste springen und am Ende trotzdem alles irgendwie zusammenpasst?In dieser Folge von Ungeduldig & Ratlos reden wir über genau solche Tage. Es geht mit einem kleinen Wäsche Streit los, dann landen wir bei selbstgemachtem Kombucha, einem Freund, der seinen Scoby selbst zieht, und der Frage, warum das aus dem Supermarkt irgendwie nie so gut ist wie das Echte. Wir sprechen darüber, wie viel Arbeit dahintersteckt, warum uns solche kleinen Hobbys gerade faszinieren und wieso sich manche Dinge plötzlich sehr erwachsen anfühlen.Danach sind wir komplett im Fußballfieber. Wir reden über späte Spiele, Wiederholungen am nächsten Tag, ob man Fußball auch nur bei großen Turnieren lieben darf und warum genau diese Energie bei WM, EM oder Olympia so besonders ist. Dazu kommen unsere sehr persönlichen Meinungen zu Deutschland, Frankreich, Spanien, Japan und dieser typischen Frage, ob man als Gelegenheitsfan trotzdem voll mitfiebern darf. Für uns ist die Antwort ganz klar ja.Dann wird es wieder sehr alltagsnah. Wir reden über unsere Wohnung, kaputte Lampen, Deko, den ewigen Teppich Struggle und warum wir am Ende einen blauen Wollteppich direkt beim Hersteller bestellt haben, obwohl sich das immer noch ein bisschen riskant anfühlt. Gleichzeitig sprechen wir über die krasse Hitzewelle, warum unsere Erdgeschosswohnung überraschend kühl bleibt und warum es uns wirklich aufregt, dass Hitze in Deutschland und Europa immer noch so behandelt wird, als wäre sie einfach nur kurz unangenehm, obwohl viele Menschen und Tiere darunter richtig leiden.Und am Ende wird es leider sehr real, weil ich von meinem Weisheitszahn Problem erzähle. Von Schmerzen, einem Notfalltermin beim Zahnarzt am Sonntag, der Erkenntnis, dass jetzt alle vier Weisheitszähne raus müssen und davon, dass ich wirklich panische Angst vor dieser OP habe. Das ist gerade das Thema, das bei mir über allem schwebt und wahrscheinlich auch der Grund, warum ich in dieser Folge so oft ein bisschen zwischen Chaos, Panik und Ablenkung springe.

In January 2026, the government released a new food pyramid — and it flipped everything we grew up with upside down.Protein and healthy fats are now at the top. Whole grains got demoted to the bottom. Ultra-processed food got explicitly called out on an official government website for the first time. We went through the whole thing live at realfood.gov, including the part where the site opens with “America is sick” in big red letters before the pyramid even appears.Sara breaks down why this goes beyond personal food choices — schools, hospitals, nursing homes, and government assistance programs all operate off these guidelines. A lot of people don't get to choose what they eat. That's why the pyramid changing is actually a big deal. Plus sourdough, SCOBY, and a Sara Lee bread investigation that goes exactly where you'd expect.Connect with us on social media!Instagram | TikTok | Threads | Youtube | Facebook | X (Twitter) | WebsiteThis podcast offers health, fitness, and nutritional information and is designed for educational and entertainment purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional. Do not disregard, avoid, or delay obtaining medical or health-related advice from your healthcare professional because of something you may have heard on this podcast. The use of any information provided by Nacho Fitness Coach podcast is solely at your own risk.

Thiago Cunha founded LABKOM in 2020, together with Ruan Gregório, after a technical support initiative during the COVID period helped regional beverage producers navigate process and regulatory challenges. Cunha is a chemical engineer, holds a master's degree in biotechnology and a specialization in microbiology, and is currently a PhD candidate in chemistry at the Federal University of Minas Gerais (UFMG). What began with support for a handful of kombucha brands in Minas Gerais evolved into a specialized consultancy focused on process consistency, quality control, shelf stability, and regulatory readiness. Today, LABKOM works with producers in Brazil and has also supported over 100 companies in markets across the United States, Chile, Argentina, Portugal, Spain, and Italy. Their work typically begins before the factory visit, with online review and preparation. Then comes an in-person phase, often three to five days on site, focused on diagnosis, training, and implementation. After that, support continues remotely for weeks or months. The reason is simple: analysis alone does not solve process variation. Teams also need help deciding what to do with the numbers they collect and how to use them to influence harvest timing, blending, fermentation management, and product release. LABKOM helps manufacturers structure their production, stabilization, shelf life, standardization, and real-world market quality without losing the most important thing: flavor, aroma, and character. Standardization with SUPERKOM LABKOM teaches a process for brewing kombucha in a sterile, clean-room environment without the need for a cellulose mat. They teach a volatile acid standardization method that starts with a super-fermented starter liquid to standardize the fermentation process. Their SUPERKOM is a SCOBY liquid kombucha, a fermented base rich in organic acids, developed for industrial use by kombucha producers seeking greater batch consistency, process predictability, and analytical control. It is positioned not as a replacement for kombucha itself, but as a structured way to support a more technically controlled start to fermentation. For example, if the standard calls for 2 grams of organic acids, the starter is fermented to a level of 4 grams of organic acids. A precise amount of starter is added to the infused tea equal to 2 grams. The same amount of organic acids between batches will produce the same taste. Likewise, they standardize the sugar and tea levels in each batch. After this mixture is created, they advise a short fermentation of approximately 72 hours in an anaerobic environment to avoid producing more acids, esters, and post-biotics, and to prevent a cellulose mat from forming. LABKOM recommends secondary fermentation in bright tanks, rather than in the bottle. This delivers a higher degree of standardization and longer shelf-life. The time for secondary fermentation varies. It depends on the culture and flavors. Some flavors only require a day or two, others need five, seven, or ten days. This method yields a kombucha with low alcohol content and high levels of organic acids. They recommend that kombucha companies invest in simple lab equipment costing under 1,000 euros to measure the chemistry of the starter and the final product. Beyond pH Kombucha producers often talk about pH, but LABKOM argues that pH alone is insufficient to explain process development or sensory outcomes. It remains useful as one control parameter, but it does not tell a producer enough about the path a fermentation took or about the flavor profile that will emerge in the glass. Rather than relying only on pH, LABKOM organizes acidity analysis into functional groups that help production teams understand flavor development and control fermentation behavior using accessible analytical routines. In the company's view, this matters because producers need tools that are both technically meaningful and feasible to implement on a factory floor without resorting to highly specialized instrumentation for every batch. Interview Readers who want to go deeper can listen to the podcast interview about LABKOM, the growth of kombucha in Brazil, and their broader vision for the category's future. Uma tradução da entrevista para o português está disponível para download. The post Profile: LABKOM, Belo Horizonte, Brazil appeared first on 'Booch News.

Welcome to another wild and wacky instlalment of Mondays With Macron. This week it's all about the petty complaints! Ron gets called a scammer by one man who then proceeds to tell his life story, one lady dedicates a hell of a lot of her time and energy into getting some free credit from a discount makeup retailer, one man is not happy about his slightly late package, Bob causes mayhem in The Manhole, Scoby gets himself a fancy new 3D printer to make certain things with, one man is very happy to wait forever for his sunglasses lenses and we have a long discussion with a man who's life has been totally ruined by a lack of BBQ sauce. Oh and we invited ourselves into a few more meetings too where we are still differently welcomed. Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Grandiosos is a Spanish and Italian adjective (masculine plural) meaning magnificent, grand, majestic, impressive, or imposing. It describes something of great splendor, scale, or, in some contexts, something that is overly elaborate or pompous. It also functions as a musical direction indicating a broad, noble style. And that perfectly describes tonight's show. This week we meet a very angry couple who got their car crashed into by a delivery driver, a lady who really does not like sodomites at the store, a lady who was having trouble with online dating, a lady who got real mad about her cheap dress, a deadbeat who didn't order his wife flowers in time for Valentine's Day, a man who didn't understand why he couldn't have free upgrades on his flights, a man who got charged twice for flowers and Scoby creates another epic situation, all of some strawberries. And much more too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited to taste a ferment, make a ferment, share a ferment or host a ferment event. Organizer Jo Webster was supported by The Fermentation School, Wildbrine, and The Fermentation School en español. Goodfellows Restaurant in Jo’s home town of Wells, Somerset, hosted two 15-person sold-out sittings of a ‘Cultured Lunch’ by chef Adam Fellows. Jo and her friend Caroline Gilmartin helped prepare the dishes. The Cultured Lunch constituted two back to back sell-out sittings in Adam's delightful restaurant. The aim was to showcase how ferments meld deliciously as part of tasty meals, bringing complexity and diversity to the table. Whether it was in the form of my fermentceutical crackers, loaded with labneh and Jerusalem artichoke ferment, or the Fennel Blush ferment and Cultjar‘s Cooks Kowl sauerkraut tucked under the duo of organic salmon, the results were extremely popular. My Rosemary sourdough went down a storm and so did Caroline's mango kefir ice cream, with Fermenti's enlivening fermented fruit bites to augment it. Caroline showed attendees how to make milk kefir and explained how those first milk kefir grains were snaffled out of the Caucasus region by subterfuge for the benefit of so many nations thereafter. I waxed lyrical about my beloved vegetable ferments and forgot to roll the sleeves of my white shirt up before grating the beetroot. People went home inspired, excited and satiated. My favourite feedback was from a gentleman who candidly said that his wife had twisted his arm to get him to attend with her. “I thought it was going to be shit”, he said. I assumed World Ferment Day was just aimed at making money rather than genuinely aiming to make lives better by encouraging more people to eat and drink more ferments. In fact, this has been an inspiring afternoon and I am so glad that I came”. Challenges Jo acknowledges that fermented foods and drinks are still a niche. This is part of the challenge. While there’s more producers coming into the market, I still think it’s a pretty hard market to be in. For many, it has been a pretty lonely and isolating market to be in for quite a long time for quite a few people. And that is gradually changing for sure. And there’s definitely more players coming into the market. Some are ramping up production and it seems like something is shifting. Statistics 17 countries 70+ events 400 people signed up to the ferment pledge 5000+ people viewing the global map 786 Instagram followers This marked a sizable increase from the first World Ferment Day where there were only 10 events. There was very little planning for 2025. I thought of the idea at the beginning of January and we held it at the beginning of February. It was very low key. This time we’ve had a year, but various things have happened to distract me. We had a good three month run up, but this time we’re going to have a full year run up. Global Response Tomorrow, some of us will step into a communal kitchen for a cooking session guided by Food Citizen's regular volunteer and partner, Deepa. Among other foods, we'll be making idli — a fermented dish common in many South Indian homes and available in Singapore at stalls and restaurants. Food Citizen, Singapore I created this ebook to celebrate World Ferment Day. Fermentation is an art, a way to connect with our ancestry and, at the same time, a contemporary path to create new possibilities in the kitchen. Inside this ebook, you will find 5 very special recipes, carefully tested and developed by me over the years. Nomad Food Lab, São Bernardino, Portugal Celebrating World Fermentation Day by making my granny's favourite ferment: sauerkraut. My love of preserving stems from my granny, Ima Mae (in the photo, which lives in my kitchen) who always had homemade pickles (including kraut) on the table, all made with veg grown by my granddad. Rachel de Thample, London, England It's @world.ferment.day!!! What are you doing to celebrate?! Today we're going be doing a lot of fermentation processing and feeding a lot of cultures before we head to India this week on a fermentation journey with @rtb_kombucha. Contraband Ferments, Atlanta, USA World Ferment Day exists to honor one of the oldest human food practices — preservation through time, not technology. Fermentation isn't fast. It isn't flashy. It's salt, patience, attention, and trust. That's why it felt right to host my first workshop of the year on February 1. Golden State Pickle Works, Santa Rosa, California, USA Fermentation is a revolution. #doyouhavetheguts to say yes to living in collaboration with microbes and immigrants and residents from the air and soil? And say NO to fascism? Together as a community we can do this. Cultures Group, New York, USA Today, it's worth taking a moment to recognise just how fundamental fermentation is to life itself and as the influential physicist, Richard Feynman put it – “All life is fermentation”. From the microbes that support our bodies to the recipes that have shaped food cultures across the world, fermentation has always been quietly at work. When it's understood and given time, fermentation has the power to transform simple ingredients into something complex, nourishing and full of flavour. It's how tea, sugar and SCOBY become kombucha and how entirely new taste experiences are created. Today we're celebrating the magic behind fermentation and the incredible world of flavour it opens up when you let nature lead. Momo Kombucha, London, England Today is World Fermentation Day and it’s your chance to strike a blow for world gut health! Try something new – a new ferment you have not tried before and your body will love you for it! Give it a go! The fact is that by making fermented foods part of your daily routine you’ll be helping your gut diversity, improve nutrient availability, and build the resilience of your microbiome. Fermentation Tasmania, Legana, Tasmania, Australia Fermenting wasn't just his gateway into the microbial world—soil, pets, cuddles—it also sparked his curiosity about new foods, to feed his microbial friends. Today, on the first ever #WorldFermentDay, I'm celebrating how fermented foods have the ability to spark curiosity, creativity, and connection—especially in young minds. Flora Montgomery, Gutsy for Life, Tokyo, Japan Potential Jo is excited by the multi-cultural potential of World Ferment Day. So I think the potential is very real in terms of more countries. What we want to show is different cultural approaches to this food technology, different products, that there’s something for everybody in terms of flavor profile, in terms of texture, in terms of curiosity and adventure. And the more the more we can represent ferment habits globally, the happier I will be, because at the moment, obviously, I’m a middle-class white person promoting it. And largely it’s been America, UK. It would be really great to get a truly representative global support and therefore representation of different ferment cultures and styles and methods and approaches. What we’re also seeking is to get these foods and drinks embedded in the cultures in which they’re not familiar and re-celebrated in the cultures where Western food is becoming increasingly appealing and people are moving further away from these food, food technologies and foods and drinks. Funding The key thing is finding funding. In an ideal world, we would get a really solid funding to be able to properly take this forward. We’ve shown this year that there is real appetite for it, that thousands of people ate and drank ferments because of those 70 events. Our aim is that ferments are not just for World Ferment Day. Interview Jo discusses the achievements of the 2026 World Ferment Day and her hopes for the future in this exclusive interview. The post World Ferment Day – Debrief with Jo Webster appeared first on 'Booch News.

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made? Do you know your SCOBY from your kefir grain? In this episode, fermenting novice Ruth Alexander goes on a quest to find out more about this ancient way of preserving food; how to do it yourself, why you might want to, and what it's doing for our guts.Follow along as she experiments with making her own kefir, and talks to fermentation guru Sandor Katz about how to get started and whether there's anything that can't be fermented. Scientist Professor Gabriel Vinderola explains what's known about the microbes behind it all and how they affect our health while Kheedim Oh and his mum Myung Oh talk about how they've brought the family recipe for kimchi to a US audience via their business, Mama O's Kimchi. (Kimchi on pizza anyone?) And with the help of Adam Goldwater from UK based Loving Foods Fermented, Ruth discovers how kombucha is made, and the alien like SCOBY powering the process. Produced by Lexy O'Connor. The sound engineer was Andrew Mills.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk. Image: A woman in an apron is holding a jar of brightly coloured fermenting vegetables, with orange carrots and purple cabbage tightly packed in. Credit Getty/Migrogen

I still can't believe where this show name came from. You really can't make it up. This week Ron has to deal with some real serious winners including a man who spends way too much time in hotels, a man who's package just vanished, a couple who got very angry because they couldn't say the name of their dog, Scoby's drinking problem resurfaces during a diffiult delivery scenario, one lady has a meltdown over the amount of ketchup she got and Ron and Bob get very frustrated when trying to help an old man setup his delivery preferences. We also alledgedly showed up in a few meetings that we weren't invited to. And lots more too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

It's nearly Christmas but Ron still refuses to do anything festive at all on the live stream. Maybe next week. Maybe. Instead we get old Hurburb completely wrecking meetings, a lady with Internet problems who refuses to cooperate at all with anyone that might be trying to help her, a man who is trying to steal sweet gentle Tyrone Scoby's Internet business by re-selling his items, a lady who bought tickets to a really stupid ball game, a man who gets super creeped out by Scoby's advances when he just wants to come and install his new machines and one man doesn't get why sometimes chicken burgers are pink. And lots more too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Seconds out, round 274! Join us this week as we breakdown the latest boxing news! Riakporhe vs Welch review (2:05) Azim vs Scoby review (8:50) Caterrall vs Essuman review (20:25) Eubank Jr vs Benn II review (35:40) The Ring IV preview (59:45) Get involved with the discussion on Twitter using the hashtag #StrapSZN Instagram: @strapsznpodcast Twitter: @strapsznpod We are available on all good streaming platforms. Hit the url below to get direct links to all our streaming pages. Give us a follow, leave us a review and connect with us! https://allmylinks.com/strapsznpodcast

Welcome to a slightly dicombobulated but neverthless incredible and extended Mondays With Macron. This week there was a lot of talking and banter but it was worth it for the crazy calls and extended madness. This week we deal with a man Karen who likes chasing drivers around his neighbourhood and doesn't like AI hold music, one lady refuses to understand why she should answer the phone if she wants a company to help her, Ron gives a stern lecture on who MF Doom is, one lady gets very upset about unwanted notifcations in her car, Scoby then attempts to recover some missing rental vehicles with hilarious results and argues with a man with a ladies name. And much more! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

We are back in action baby and if you like classic longwinded complainer calls then boy do we have a show for you. This week Ron from the corporate office has to deal with a very angry airline passenger who for some reason does not like accepting $11 in compensation but wants to fight about it on the phone for a really long time, a man who booked a hotel in Isreal and was not happy with the conditions there and again wanted to do battle for a very long time about getting some kind of compensation for this and then in a sight to behold Ron actually drops and entire album of brand new songs on an unsuspecting lady whilst putting her on hold. We think she eventually got the message but some say she is still not sure to this day. Plus don't miss Scoby's not at all boring sports talk during the interval. Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

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

Episode Highlights With HannahHow fermentation makes nutrients more bioavailableWhy we are bacteriosapiens and we have a very intimate relationship with bacteriaBacteria isn't always a bad thing and fermentation was used for preservation for a long timeFermentation is digestion happening outside the body and how it reduces antinutrientsFermented foods are our bacterial heritage The gut is actually the first brain and the mood/hormone connection to fermentsHow fermented foods can improve skin when used internally and externallyWhat a scoby is and how it can be used in skincare and kombucha as a tonerMicrobes and the nutrients that they createLesser known microbes and ferments that she recommends trying How microbes can help us reclaim our inner sovereignty and intuitive healthResources We MentionKombucha KampThe Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum

Y'all loved the last time Lorena Evans came on as a guest host so I'm happy to announce that she's back this week AND she's willing to be my “permanent” co-host whenever Todd and James can't do the show. How awesome is that?! So, sit down, pop some popcorn, and get ready because it's time […]

Burnie and Ashley discuss the first day of school, health trends they would never do, summer school, corporal punishment, Starlink's new standy mode, good enough tech, Labubu bucks, and the intoxicating allure of investing in trends.Support our podcast at: https://www.roosterteeth.comFor the link dump visit: http://www.morningsomewhere.comFor merch, check out: http://store.roosterteeth.com

It's too damn hot but luckily that means the complainers are extra cranky, and boy are they extra cranky this week. Listen as Ron attempts to delay someone's flight for no reason, one lady goes on an entire adventure whilst attempting to prove that she isn't a robot, one lady has a complete meltdown because we won't give her an upgrade, one man has to call for help after an Internet installation issue takes a very dark turn with Scoby, one man doesn't like waiting in line at the store, Ron invites himself to be the roast master again and one very suspicious couple ends up getting their car taken away. And much more too. Remember we're taking a break next week and will be back the following Tuesday. You'll be okay! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Here we go again, sometimes I think these people don't want my sweet gentle help. Despite people not wanting to talk today we still made them. Poor old Ron has to suffer some very rude grocery store customers, a man who got very angry about his broken dishwasher, Ron joins the Roast Masters, one lady causes yet another delivery tradgedy with her constant complaining, Ron and Scoby talk to a real life NFL player if you can call him that and one man has terrible trouble trying to verify that he is not a robot. Oh and we also may have caused chaos in some random meetings too. Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Well it finally happened. Our dialler machines deciced to break right as we were doing the first show of listener appreciation week. Despite all that nothing stops this train and we still managed to make a few funny prank calls happen and invited ourselves to a few very enjoyable meetings. This week company got very confused about being AI Verified, one man got real mad about a driver driving on his lawn, one man was a real jerk to Ron for no reason at all, one man thinks a delivery driver was trying to kill his family, Scoby gets a grocery store customer real upset and Ron tackles a haunted washing machine. Stay tuned for listner appreciation week because we're just getting started... Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

#Kurtscoby #Leannacruz #daznboxing Get ready for an explosive night of boxing with ThaBoxingVoice's Live Fight Chat, breaking down the June 13, 2025, DAZN card from Philadelphia! Join us as we dive into the high-stakes matchups, including LeAnna Cruz vs. Regina Chavez in a fierce female junior bantamweight clash, Branden Pizarro vs. Israel Mercado, and Kurt Scoby vs. Haskell Rhodes in junior welterweight showdowns. We'll cover every angle, from fighter backgrounds to predictions, with real-time reactions to the action. Expect heated debates, expert insights, and fan-driven polls for boxing enthusiasts aged 18-65. Whether you're a hardcore fight fan or new to the sport, our fun, provocative, and thought-provoking commentary will keep you hooked. Tune in on Spotify, Apple Podcasts, or YouTube, and join the conversation on X and Discord. Don't miss the pulse of Philly's boxing scene—subscribe now and let's talk fights!

Kali ini kita ngobrol bareng Anita Hartono, sosok di balik Mambucha—brand kombucha yang udah mulai dikenal di dunia F&B. Anita bakal cerita soal awal perkenalannya dengan kombucha, gimana proses pembuatannya, cara merawat SCOBY, sampai pengalamannya membangun bisnis kombucha dari nol. Tonton video selengkapnya di #RayJansonRadio#512 "TERNYATA KOMBUCHA BIKIN HIDUP GUA BERUBAH!" WITH ANITA HARTONO | RAY JANSON RADIOEnjoy the show!Instagram:Anita Hartono: www.instagram.com/anitahartonoDON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia

Do not say the K-Word otherwise one might show up and start yelling at you the day after Mother's Day. A bit like what happened to Ron when one lady yelled at him because of Scoby's failed delivery, one man gets all upset about a silly piece of cloth, Scoby creeps out a flower orderer, one couple end up in a serious Telecourt session when trying to get Ron fired, we meet a none talkative crackhead, one men is really flexing his pro membership, we make one lady bring our car back for threatening to stop doing business with us, one man is really fussy about his food being dropped and one lady gets very upset with Ron's resolution to her wrong coloured flowers, and we also caused mayhem in a few meetings too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

In this episode of The Balance with Britt Podcast, I'm joined by the knowledgeable Barb Woegerer, ND, to uncover the transformative benefits of magnesium for metabolic health. We dive into its role in supporting insulin resistance, managing diabetes, and addressing the root causes of metabolic syndrome. Dr. Barb breaks down how magnesium impacts blood sugar regulation, stress, energy, and overall well-being.If you've ever wondered about the signs of magnesium deficiency, how it affects your health, or the best ways to get enough magnesium through diet or supplements, this episode is packed with practical tips and expert advice you can implement right away.What You'll Learn in This Episode:Why magnesium is essential for metabolic health and overall wellnessHow magnesium plays a key role in insulin sensitivity and blood sugar regulationThe connection between magnesium and conditions like metabolic syndrome, diabetes, and high blood pressureSigns and symptoms of magnesium deficiency and how to address themLab testing for magnesium levelsSimple ways to incorporate magnesium-rich foods into your daily routineWhen and how to supplement magnesium for optimal benefitsLinks & Resources Mentioned:Barb Woegerer, ND: Website | InstagramGrab Dr. Barbs Book! https://a.co/d/iR22WBnLoved this episode? Share it with a friend who could use some support! Screenshot the episode and tag me on Instagram @holisticbrittnutrition to spread the wellness work and let me know your biggest takeaway.Connect with Britt

Join me for a discussion all about kefir, its origins, its benefits, how to make it and HOW TO USE IT!Sponsor 1: Permies.com FUNDLE $45: https://permies.com/wiki/223017f495/Fundle-fungi-bundle Sponsor 2: AgoristTaxAdvice.com Shout out: Canary Cry Radio! https://www.youtube.com/watch?reload=9&v=XK4bqtxb1PA  Tales from the Prepper Pantry Bacon Week Slicing Like a Mad Woman Ground Lamb The Carnivore Scotch Egg Test Operation Independence No more TAHOE 1. Why Kefir Matters More than just a probiotic – Kefir is a living ecosystem of bacteria and yeast, offering benefits beyond typical fermented foods. Gut health & digestion – Restores microbiome balance and may help with IBS. Immune system support – Contains natural antibacterial and antifungal compounds. Bone health & longevity – High in calcium, magnesium, and vitamin K2, supporting bone density. Why it beats store-bought probiotic drinks – No added sugars, no preservatives, and a wider range of beneficial microbes. The Mysterious Origins of Kefir No one knows! Ancient legends – Believed to have originated in the Caucasus Mountains, with stories linking it to nomadic herders or religious figures. Some claim kefir grains were a gift from the Prophet Muhammad to Orthodox Christians. Others suggest they evolved naturally in animal skins used for storing milk. Why scientists can't recreate it – Unlike yogurt cultures, kefir grains cannot be artificially synthesized, making them a true biological mystery. Kefir grains are a complex symbiotic community (SCOBY) that must be propagated from existing grains. Attempts to isolate and recreate them in labs have failed, suggesting a unique co-evolution with traditional dairy farming. 4. The Science Behind Kefir Fermentation Bacteria vs. Yeast – A Perfect Partnership Bacteria (Lactic Acid Bacteria - LAB) – Convert lactose into lactic acid, lowering the pH and thickening the milk. Yeasts – Break down sugars into ethanol and carbon dioxide, adding mild effervescence and contributing to flavor complexity. Acetobacter species – Convert ethanol into acetic acid, giving kefir its subtle tang. How fermentation transforms milk Lactose breakdown – Kefir becomes more digestible for lactose-intolerant individuals. Nutrient enhancement – Increases B vitamins, calcium, and K2, making nutrients more bioavailable. Probiotic boost – Contains up to 50+ strains of beneficial bacteria and yeast, making it superior to yogurt in microbial diversity. How to Make Kefir at Home Basic Steps: Add kefir grains to whole milk (raw or pasteurized, but avoid ultra-pasteurized). Cover loosely and let ferment 12-24 hours at room temperature. Strain the grains, store finished kefir in the fridge, and repeat the process. Troubleshooting Common Issues: Too sour? Shorten fermentation time or use cooler temperatures. Too thin? Use higher-fat milk or ferment longer. Off flavors? Check milk quality and ensure grains are healthy. 6. Ways to Use Kefir Beyond Drinking It Culinary Uses: Smoothies & flavored kefir – Blend with fruit, honey, or spices. Salad dressings & dips – Use as a tangy base for ranch or tzatziki. Kefir cheese & butter – Strain whey to make a spreadable cheese. Second Fermentation for More Flavor & Fizz: How to do it – Store strained kefir in an airtight bottle with fruit or honey for another 12-24 hours. Why it works – Yeasts consume remaining sugars, boosting carbonation. Best add-ins: Citrus peel, ginger, berries, vanilla bean. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Ever wonder why you crave sugar? It's not just about willpower—your body is sending you important signals. In this solo episode of The Balance with Britt Podcast, I'm breaking down the real reasons behind sugar cravings and sharing practical solutions to help you work with your body instead of fighting against it.You'll learn:The 5 root causes of sugar cravings (and why it's not a lack of self-control)How blood sugar imbalances, stress, and nutrient deficiencies fuel your cravingsWhat gut health has to do with sugar urges (and how to support a healthy microbiome)Simple, actionable tips to curb sugar cravings naturally—without restrictive dietsIf you find yourself reaching for sweets throughout the day, this episode will give you the tools to decode what your body really needs and feel empowered to take control of your cravings.Resources Mentioned:Glowing Gut Protocol1:1 Nutrition CoachingEp: 48 Magnesium: A Game Changer When it Comes to Your Health with Dr. Barb Woegerer NDLoved this episode? Share it with a friend who could use some craving support! Screenshot the episode and tag me on Instagram @holisticbrittnutrition to spread the wellness work and let me know your biggest takeaway.Connect with Britt

Are you constantly walking on eggshells in relationships, afraid to express your needs? Do you find yourself attracting emotionally unavailable partners, even when you know you deserve better? In this episode, I'm joined by certified trauma-informed dating and relationship coach Meleah Manning to break down why so many women struggle with unhealthy dating patterns—and how to shift into confidence, boundaries, and attracting real emotional availability.Tune in as we discuss:Signs you might be stuck in people-pleasing and why it's so common in datingHow to stop suppressing your needs and start communicating authenticallyThe Dating Filter Method for weeding out unavailable or toxic partners early onRed flags vs. green flags—what to look for in a healthy relationshipHow nervous system regulation affects who you attract (and how to use it to change your patterns)The surprising mistakes high-achieving women make that push love awayHow to build self-worth and shift into dating with easeIf you've ever felt like love is something you have to work for, this episode will change how you approach relationships—so you can finally attract the healthy, connected love you deserve.

Seoul National University of Science and Technology Researchers Develop Bioink for Personalized Tissue Repair Using Kombucha SCOBY Nanocellulose. The bioink can be precisely applied directly onto damaged tissue with a digital biopen, offering a convenient solution for healing wounds. In a new breakthrough, researchers at Seoul National University of Science and Technology (SEOULTECH) have developed a novel bioink made from Kombucha SCOBY-derived nanocellulose, which provides a scaffold that supports cell growth for tissue repair. The bioink can be directly applied to the damaged areas through a handheld biopen, making it ideal for direct in vivo tissue engineering of wounds and complex defects, particularly in emergency and first-aid settings. Bioink for Personalised Tissue Repair Using Kombucha Tissue engineering utilizes 3D printing and bioink to grow human cells on scaffolds, creating replacements for damaged tissues like skin, cartilage, and even organs. A team of researchers led by Professor Insup Noh from Seoul National University of Science and Technology, Republic of Korea, has developed a bioink using nanocellulose derived from Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) as the scaffold material. The biomaterial offers a sustainable alternative to conventional options, and it can be loaded onto a hand-held 'Biowork' biopen, also developed by the same team. The digital biopen allows the precise application of bioink to damaged defected areas, such as irregular cartilage and large skin wounds, paving the way for more personalized and effective in vivo tissue repair, eliminating the need for in vitro tissue engineering processes. This paper was made available online on 28 October 2024 and subsequently published in Volume 282, Part 3, of the International Journal of Biological Macromolecules on 1 December 2024. "Our prefabricated nanocellulose hydrogel network from symbiotic culture of bacteria and yeast has the potential to be used as a platform bioink for in vivo tissue engineering by loading all types of biomolecules and drugs and direct bioprinting," says Prof. Noh. Kombucha SCOBY is a symbiotic culture of bacteria and yeast used to ferment green tea. The microorganisms produce cellulose, which is biodegradable and compatible with cells. However, the nanocellulose derived from Kombucha SCOBY has an entangled structure, which requires modification for 3D bioprinting. This involves adjusting its rheological properties (how it flows) and mechanical properties to improve extrusion and maintain structural integrity after printing. The researchers accomplished this by partially hydrolyzing nanocellulose with acetic acid, breaking glucose bonds and disentangling the network for its bioprintablity. However, this treatment lacked control of its properties, leading to a reduction of its structural strength. The team reinforced the nanocellulose with chitosan (positively charged) and kaolin (negatively charged) nanoparticles. These chitosan and kaolin particles interact with cellulose through electrostatic forces, forming a stable hydrogel suitable for 3D bioprinting. The bioink was prepared by mixing the ingredients, including live cells, within a biopen. Digitally controlled, two counter-rotating screws within the biopen uniformly mixed the ingredients, creating a homogeneous bioink that could be directly applied through a needle onto damaged tissue. When attached to a 3D bioprinter, the biopen enabled the creation of multilayer, self-standing structures with high resolution, such as bifurcated tubes and pyramids exceeding 1 cm in height. The biopen was also used for direct in situ layer-by-layer printing of irregularly shaped defects. Using it, the researchers accurately filled 3D-printed cranium and femoral head molds with designed defects. The bioink and digital biopen combination offers a cost-effective solution for treating large areas and irregularly shaped wounds without any in vitro tissue regeneration ...

Another cleaning of the dairy barn, having funs with sourdoughs, getting ready for another Icy Blast of Winter.  The fun never ends...Acorn bought a 50 lb bag of hard red winter wheat to grind for flour.  Little Red Hen found that it filled 28 qt jars (she had ground up 3 qts prior).  Each jar got a sachet of "oxygen absorber" before sealing with lids and rings. Will be interesting to see how long this batch of grain will last.Hay chores need to be done today... Fill the feeders for the goats as well as add some into the goose nesting boxes.  They can begin laying soon.Kombucha is now 13 years old.  That is one good SCOBY!  Goats will eat the extra SCOBY so a win-win for everyone.

Inflammation and aging go hand in hand, but what if you could slow down the process and support vibrant, youthful skin through diet and lifestyle? In this episode of The Balance with Britt Podcast, I'm joined by Joy McCarthy, Holistic Nutritionist and founder of Joyous Health, to dive into inflammaging—the chronic, low-grade inflammation that accelerates aging.We break down the biggest dietary and lifestyle culprits behind premature aging, how your gut health plays a role, and simple shifts you can make today to feel and look your best. Joy also shares the best anti-inflammatory foods, teas, and supplements to support longevity and glowing skin.What You'll Learn in This Episode:✨ What inflammaging is and how it affects your skin, energy, and overall health✨ The biggest diet and lifestyle habits that contribute to chronic inflammation✨ How gut health, stress, and sleep impact the aging process✨ The best anti-inflammatory foods, herbs, and supplements for youthful skin✨ The skincare mistakes that might be making inflammaging worse✨ Small, sustainable changes you can start today for glowing skin and longevityResources & Links Mentioned:

In this episode of The Balance with Britt Podcast, I'm joined by Lara Adler, an Environmental Health Educator and Science Communicator specializing in everyday toxic exposures and their impact on chronic health issues. Lara has trained thousands of health professionals worldwide, helping them understand how environmental chemicals affect well-being—and now, she's here to share her insights with you!We uncover the hidden toxins in our homes, cookware, food packaging, and personal care products, along with practical, budget-friendly ways to reduce exposure. Lara also shares expert advice on navigating plastics, choosing safer cookware, and simple swaps that make a big difference in long-term health.What You'll Learn in This Episode:Why environmental toxins matter and how they impact health.Hidden sources of toxins in food, cookware, and food packaging.The best and worst cookware options—and what to look for.How plastics in the home affect our health and what to do about unavoidable plastics.Easy, affordable swaps for safer personal care and makeup products.Simple habits to reduce toxic exposure without breaking the bank.The top 3 actions you can take today to start creating a healthier home.Connect with Lara Adler:Website | InstagramConnect with Me:Instagram: @holisticbrittnutritionWebsite: www.holisticbrittnutrition.comSupport the Show:If you found this episode helpful, share it with a friend or leave a review—it helps more women discover practical, science-backed strategies for better health!

In this episode of The Balance with Britt Podcast, I'm joined by Mia Harris, a Holistic Nutritionist with seven years of experience specializing in women's hormone health, gut health, and personalized wellness strategies. This episode is perfect for anyone curious about Ozempic, navigating weight-loss options, or looking to prioritize health beyond the number on the scale.What You'll Learn in This Episode:What Ozempic is, how it works, and why it's so popular for weight loss.The benefits and risks of Ozempic, including its side effects and long-term sustainability.Nutrition strategies to optimize results while on Ozempic, with a focus on fibre and digestion.How exercise, like strength training, plays a role in weight-loss success.Natural alternatives to Ozempic, including berberine and inositol, and how they compare.The role of hormonal balance and insulin regulation in sustainable weight loss.How to approach weight loss with a focus on overall health and self-compassion.Links & Resources Mentioned:Connect with Mia Harris: Website | InstagramPrevious Episodes TogetherEp. 12- Blood Sugar Balance and Why it's Important for More Energy, Healthy Hormones, Cravings and Anxiety with Mia HarrisEp. 29- 4 Ways Your Yo-Yo Dieting is Impacting your Hormones with Mia Harris, Registered Holistic NutritionistEp. 79- Approaching Weight Loss Sustainably - 6 Tips for Success with Nutritionist Mia HarrisConnect with Britt

It's Blue Monday apparently but there's no reason not to smile around here. It's Big Cardinal O'Flannagan's birthday show! Obviously we're serving up the Internet's best Karens again this week  including a lady complaining about the weather making her packages late, a super nerd who can't get his Mountain Dew delivered quickly enough, Ron gets an incoming call from a heavy smoker, one man is caught whining about his late packages, one man gets very angry about his package being rescheduled, one lady must get her new cat litter tray or all hell is going to break loose, one man gets banned from a dating app for trying to be a sugar daddy, one man's wife has been buying some very naughty tickets and Scoby does battle with an awful couple who smashed up his house and gives birth to a brand new character, and so much more too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

In this episode of The Balance with Britt Podcast, I'm joined by Amy Kapellar, a Board Certified Functional Nutritionist specializing in women's health, hormones, and stress.We explore the essential role of carbohydrates in supporting hormone health, balancing cortisol, and preventing burnout. Amy shares how to choose the best carb sources, balance them with other nutrients, and reduce the stress around eating carbs.What You'll Learn in This Episode:Why carbs are critical for hormone health and stress regulation.How carbs help balance cortisol, boost energy, and prevent burnout.The difference between simple and complex carbs, and why complex carbs are key.Signs you're not eating enough carbs for hormonal and stress support.Best times of day to eat carbs for energy, hormone balance, and better sleep.Practical tips to balance carbs with protein and fat for stable blood sugar.Easy meal and snack ideas to incorporate healthy carbs into your day.How to embrace carbs without fear and see them as a tool for wellness.✨ Links & Resources Mentioned:Amy Kapellar: Website | Instagram

So 2025 is now well under way and the complainers are really making sweet gentle Ronathon work for it. This week we have to reprimand one man for taking unwanted pictures of people, a mega Karen gets very angry at her delivery driver, one man is amazed that his driver managed to roll a square box, one lady apologises to us for not clearing the snow from her own driveway, one man really does not want us to deliver his washer, one lady tries to scam us with the old broken TV trick, one very special boy got gum on his plane seat, one lady really wants her refund, Scoby roasts one man's team to death, Chumley gets in a terrible car accident and still manages to deliver the package on time, one lady got her grocery store account hacked by Tyrone, we call back one lady from Friday's supporter show who is demanding a written apology from Ron and one lady breaks her own rental car and then wants to complain to us about it. And so much more too. Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Welcome back to The Balance with Britt Podcast! After a little hiatus, I'm so excited to kick off Season 2 with a deeply personal solo episode. A lot has changed since we last connected—I became a mom to my beautiful daughter, Gloria Rose!

Welcome to a slightly extended Mondays With Macron since it's Ron's birthday and we have a LOT of complainers to deal with this week including checking in with our new favourite sugar water consumer, Scoby creeps out an online store owner, one lady can't stop receiving porn from our AI computer, one man gets very angry about what he heard on hold, one man really wants to cancel his credit card, one lady really doesn't want our new fibre optic cables, one lady had terrible things happen to her mother, one man had a party in his rental car, we try to get an actual member of Queen to sing Happy Birthday to Ron, one lady really wants her packages, one man can't buy the new PS5 Pro like Ron can and one lady has a very fishy tale to tell. We also visited a few telephone conferences where we were welcomed with open arms. Thank you so much for all the birthday messages everyone! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

It's Monday and that means That Ronathon Gentleman is back in action. Spooktember continues in style as we have some really crazy complainers this week including a special Telecourt session with the turbo scooter lady, a lady who had a very dirty hotel stay, a man who didn't want his cruise cancelled, a man who really didn't want to have wireless Internet, we meet a MyPillow fan who doesn't like our politics, one man is very upset about his leaky compressor, one man wants to snitch on all his workmates, one man supporters a terrible team and has to face the wrath of Scoby and we meet a lady who really does not like Biscoff biscuits for some strange reason. We also made ourselves welcome in a bunch of video conferences this week too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Welcome to another weird and wacky Mondays With Macron. It's a big show this week as it's time for Spooktober, we launched our brand new God Level Member's page and apparently it's international podcast day or something. Either way Ron is here to deal with some real ragers this week including a lady who cries over some lost glasses in a state that doesn't even exist, a cheap ass car rental rager, a lady with a stuck package who went full ghetto on Scoby, a lady who wanted to jerk us around over her birthday discount code, a lady who is really not happy about her new phone upgrade, a very angry lady who got her lawyer on the phone to yell at us about her son's insurance, a banchode who can't get his apps to work, a lady who wants to mess us around about her furniture delivery, one man upgrades to the cancellation package and one banchode gets banned from making phone calls. And lots more too!  Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

It's another crazy Mondays With Macron alright and this week we have some seriously wacky complainers. This week poor old Ron has to deal with a man who thinks he needs some kinda special equipment just to play soccer, a family who have asbestos and lead in their house and that's not even the worst of it, Ron tries his best to help out a dog bakery, one man has serious problems with his delivery, one man seems to have some kind of unreasonable objection to his delivery driver parking on his lawn and one lady really wants a one night stand with Scoby. We also made ourselves welcome in a few more video conferences and had lots of other crazy stuff too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Welcome to another crazy week of complainers with Ron and Co and boy were the complainers out in force tonight. This week Ron does battle with a nerd with a broken monitor who can't play World of Warcraft any more, a man who really should have kept the receipt when he sent his headphones in for repair, a girl who was in hysterics over her broken car, a serious business man who threatens to expose us all, another person complaining about a bus driver getting sick, we deal with a crazy family of cable company employees, one man really wants poor Mike to get fired, one man got ripped off buying tickets to a sportsball game and has to deal with Mr. Scoby, one man doesn't appreciate us testing his children's milkshakes for poison and we check in with a few meetings and a few of our regulars too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

It's Labor Day everyone! It's also World Coconut Day, which one are you celebrating? So first of all this week's show got interrupted by a brief Internet machine outage when Trainwreck chewed through our Internet cable, that's why Scoby gets cut off mid-sentence when giving this week's sportsball pick. Don't worry though you will barely notice on the podcast and I am now stitching the 2 YouTube videos into one for your convenience. This week as per previous Labor days we had some really crazy people including another very serious Telecourt session that ended in chaos, and old man who couldn't make ice any more due to a wormhole in his house, a man who really did not like the apps on his TV, a very angry man who yelled at his TV for us, a repeated fraud victim who got seriously upset about his security questions, a man who cancelled his entire vacation just to spite a billion dollar company and we meet a lady who was forced to share a room with a stranger by her airline, and lots more too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

In this episode of the Mom Owned and Operated podcast, Rita Suzanne and Anna Scoby discuss raising a family, running a business and remembering yourself.Anna is a communication coach with a wealth of experience in the business world. With a degree in Business Management and a Master's degree in communication, she has accumulated over 25 years of experience. Anna has excelled in managing sales teams in the tech industry and has proven herself a successful entrepreneur. Her achievements include being a top sales manager and an award-winning speaker. For the past eight years, Anna has dedicated her efforts to running an educational nonprofit that empowers youth with essential communication, leadership, and entrepreneurship skills.You can connect with Anna on Instagram and Facebook. Buy a copy of the book, The Young Entrepreneur's Handbook, on Amazon. Send a text message! Email, if you want a reply though. ;) Support the Show.P.S. You can find more interviews at momownedandoperated.com and learn about working with Rita at ritasuzanne.com/apply/

Welcome to a profoundly excellent episode of Mondays With Macron! This week we get straight into it with a whole host of brand new Karens and complainers including some weird kid moaning about a video game store, a lady who's upset that her delivery smells of weed, a man who is terrified of Scoby delivering his package for some reason, a man who sure does not like standing up for too long, a lady who is very upset about her car rental, a lady with some very unpleasant political views who wants to Karen out about her car, a hysterical man who had literally the worst day ever because of his airline and a man who went and lost his twins at the airport. Plus we setup a couple of golden telecourt calls for our next supporter's show so do not miss that one! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Welcome to another wild and wacky Mondays with Macron. Please think of sweet gentle Ron trying to cope with this very British heatwave. This week we had some really crazy complaining Karens including a man who showed up way too late to pick up his car, one lady calls Ron some horrible names, one lady really loses it when Ron tries to defend the world's best fast food place, one lady gets a lecture about why the wait times are so long, one man gets in a lot of silly trouble for taking creep shots in the airport, we meet the man with the most American name ever, one man doesn't understand why he actually has to show up to pick up a car, we meet a new friend called Cheesecake Carlos, one lady gets very angry about Scoby sexually harassing her and one man can't use the online chat service because his accent is too strong. And there were lots more laughs too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows!

Is that a Magic Wand in your pocket, or are you just happy to see me? Cuddle Party Facilitator and Intimacy Coach Scoby Goo feels like an outsider until she stumbles upon our little storytelling show, and its inclusive atmosphere changes everything for her. Obsessed, Scoby follows Bawdy from city to city, and becomes captivated with a Seattle magician and their tantalizing true tale of an orgy at a Magician's Conference. And Before you can say ‘Fortune favors the Brave', Scoby volunteers for their own kind of Hocus Pocus - and Abracadabra, Bawdy Gets You Laid!   About our Storyteller:   Scoby Goo dove into the worlds of kink and polyamory after attending a Bawdy Storytelling way back in 2014, following the show from San Francisco to LA to Seattle and then Chicago (and later, got onstage to share the stories created!). She now hosts communication and consent workshops, also known as Cuddle Parties, as a certified facilitator. While she can make kombucha (like her namesake: the Symbiotic Colony Of Bacteria and Yeast), she's more of an emotional fermentation process starter and she also offers intimacy coaching. Learn more at http://emotionalfermentation.com   Key Words:   Orgy | Magic l Bisexual l Magician l Gay lSiegfried & Roy l Grad School l Seattle l Cabaret l Bar l Storytelling show l Pansexual l Polycule l Crush l Prize l Sex Toys l Stage l Performance l Sleight of Hand l Dibs l 5 Magician Pileup l Levitation l Charlie's Angels l Mrs Frizzle l Grinding l Fingering l Fisting l Armpit Hair l Coconut Oil l Takes 2 Hands l Assistant l Psoriasis l Cowgirl l Parlor Trick l Party Crasher l Valid l Coming Out l Blonde l Brunette l Redhead l Rose l Threesome l Girlfriend l Partner l Invitation l MakeOut Session l Piercings l SuperFan l Humans l Squishy Bits l Non-Exclusive l Black Box Theater l Volunteer from the Audience l Magic Show l Imposition l Fear l Bother l Afterparty l Just Ask l   Episode links:   Bawdy Got Me Laid perfume: Dixie has created her own fragrance and it's getting rave reviews! Here's one: “Okay hear me out, THIS PERFUME IS ABSOLUTELY AMAZING. I will probably never buy perfume from another shop. That's how good these are. #bawdygotmelaid is so sexy, so sweet, so delicious. The Amber and ylang ylang is what sold me, and it did not disappoint!” - Carlie Read more reviews here: https://sucreabeille.com/products/bawdygotmelaid   You'll love #BawdyGotMeLaid, scented with golden Honey, Amber, Ylang Ylang, and warm Vanilla. There's also our creamy Bawdy Butter, Hair & Bawdy Oil, & more. Bawdy Got Me Laid cologne - in a beautiful bottle, or a convenient roll-on applicator - means you can deliver your own great smelling Motorboats while supporting Bawdy. It's sexy yet innocent, and even moms and kids love it.   Get yours today at https://bawdystorytelling.com/merchandise   Upcoming Story Workshops: My new workshop ‘Storytelling to Get the Sex* You Want' is coming soon. I'll announce the date - and ticket link - next week. Stay Tuned!   AND: My Secret System Storytelling Workshops are returning - and this time, you can attend either online, or live and in-person! Registration will be offered to newsletter subscribers first, so sign up now. But I have 2 different workshops. Which one is best for you?   How to Be Fascinating: Dixie's Secret System for Brilliant Storytelling (perfect for parties and social events, getting better at speaking up at work, and dealing with the social anxiety of public speaking)   •    How to Be Bawdy: Dixie's Secret System for Uncensored Storytelling (learn how to tell stories the way that Bawdy storytellers do, esp sharing your personal story in an inclusive, detailed yet relatable way. Special topics will include polyamory stories, kink stories, illustrating consent in your story, transporting your audience into a scene, and more)   Make sure you're the first to know when registration happens. Subscribe to the Bawdy Storytelling email at https://bawdystorytelling.com/subscribe   Where should I bring Bawdy next? Do you want Bawdy Storytelling in *your* city? I'm ramping up for more cities and live shows. Maybe an evening of *my* personal stories, or a House Concert, a BawdySlam, or ? Send me a message, tell me what you're thinking, and let's work together. Message me at BawdyStorytelling@gmail.com   Patreon Special Offer:   Want to ensure this podcast continues? Please make a one-time Donation to keep us going!   Our Payment links are:   Venmo: @BawdyStorytelling or https://www.venmo.com/bawdystorytelling CashApp: https://cash.app/$DixieDeLaTour Paypal: paypal.me/bawdystorytelling Zelle: https://www.zellepay.com/  Email address is  BawdyStorytelling@gmail.com BuyMeACoffee: buymeacoff.ee/bawdy   Ko-fi : Ko-fi.com/thanksbawdy   Better yet… Join Bawdy's Patreon now to get exclusive Patreon-only rewards (and my eternal gratitude). Podcasting has been decimated by high profile celebrity podcasts, and Independent podcast like Bawdy are suffering…The Golden Age of Podcasting is over, so if you love the Bawdy podcast, remember: this thing is entirely Listener Supported, and we need your financial assistance to continue.   Patreon: https://www.patreon.com/Bawdy   Here's a great deal: The Patreon All-You-Can-Eat Special: Need some True Stories / Entertainment to stay thrilled and connected as only Bawdy can do, no matter where you are? Right now, you can Sign up (or Increase your support) for the $25/month level on Bawdy's Patreon and you'll get: •  40+ Hours of Bawdy, on Video! •  16 Full Length Livestreams (each is over 2 hours long) Recorded Stories from Margaret Cho, Sunny Megatron, Dirty Lola, Slutever, Reid Mihalko, and many more •  Original Music from Rachel Lark, Jefferson Bergey, Shirley Gnome - All your favorites from the Bawdy Stage You'll be helping me continue the Bawdy Podcast, Live Shows, and assist in the development of new projects that I have in the works •  Available at the $25/month or greater level at: https://www.patreon.com/Bawdy   Want to work with me, one-on-one? Storytelling is essential to your personal and work life. Right now I'm offering private coaching on Zoom… Want to work on your personal branding? (your dating profile, website, etc). Want my help to develop the story line for your documentary? to help craft personal stories for the stage? I can help you live the life that you've always dreamed about: communicating with clarity, landing your dream job, feeling more confident when you speak socially and on stage, and discovering what makes you tick (storytelling is so good for figuring out what drives you) … Whether it's getting onstage for the first time, writing your memoir, creating a podcast, or learning how to use brand storytelling for your business, I can help. Email me at BawdyStorytelling@gmail.com and let's make it happen.   My Writings, and the Ramble: My upcoming Substack 'The Dixie Ramble' is at https://substack.com/profile/22550258-dixie-de-la-tour #Subscribe   Check out our Bawdy Storytelling Fiends and Fans group on Facebook - it's a place to discuss the podcast's stories with the storytellers, share thoughts with your fellow listeners, & help Dixie make the podcast even better. Just answer 3 simple questions and you're IN! https://www.facebook.com/groups/360169851578316/ Thank you to the Team that makes this podcast possible! Team Bawdy is:   Podcast Producer: Roman Den Houdijker Sound Engineer: David Grosof Storytelling support by Mosa Maxwell-Smith Dixie's Virtual Assistant is Roillan James Video & Livestream support from Donal Mooney Bawdy's Creator & Host is Dixie De La Tour & Thank you to Pleasure Podcasts. Bawdy Storytelling is proud to be part of your s*x-positive podcast collective!   Website: https://bawdystorytelling.com/ On Instagram: https://www.instagram.com/bawdystorytelling/ Like us at www.Facebook.com/BawdyStorytelling Join us on FetLife: https://fetlife.com/groups/46341 Support us on Patreon at https://www.patreon.com/Bawdy Watch us on YouTube at http://bit.ly/BawdyTV Find out about upcoming Podcast episodes - & Livestreams - at www.BawdyStorytelling.com/subscribe  

Welcome to New England Legends From the Vault – FtV Episode 25 – Jeff Belanger and Ray Auger row out on Scoby Lake in Francestown, New Hampshire… a place better known by its official name: Haunted Lake (seriously)! How did this lake get that name? Is it really haunted, or just a story? Jeff and Ray find out! This episode first aired August 30, 2018.   Listen ad-free plus get early access and bonus episodes at: https://www.patreon.com/NewEnglandLegends