Podcasts about SCOBY

Play Episode Listen Later Apr 14, 2026 25:53

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.

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The Fine Print

Play Episode Listen Later Feb 24, 2026 186:03

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!

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Grandiosos

Play Episode Listen Later Feb 17, 2026 196:50

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!

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World Ferment Day – Debrief with Jo Webster

Play Episode Listen Later Feb 7, 2026 27:05

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: A beginner's guide

The Food Chain

Play Episode Listen Later Jan 29, 2026 30:47

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

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Anglo-Saxon Hairs

Play Episode Listen Later Jan 20, 2026 188:32

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!

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Our Fermented Future, Episode 12: The World of 2100

Play Episode Listen Later Dec 26, 2025 23:51

This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 appeared last week. Overview By 2100, the Earth hums with quiet vitality. Cities are green, breathable, and alive—literally. After the Climate Reckoning of the 2050s and the Fermentation Reformation that followed, humanity abandoned synthetic consumerism and rediscovered the wisdom of the microbial world. Artificial beverages—cola, beer, wine—became relics of the Carbon Age. People sought drinks that delivered tangible benefits: nourishing the microbiome, stabilizing mood, and sharpening cognition. Enter kombucha—the “living beverage,” a cornerstone of living systems. The Reformation’s legacy isn’t merely biological transformation—it’s cultural maturation: learning to work cooperatively with living systems, valuing local knowledge, building community infrastructure, maintaining honest assessment of capabilities, and recognizing that sustainable human thriving requires biological partnership rather than attempted domination. Humanity still faces continuing challenges: climate adaptation, resource management, social equity, political conflict, and planetary boundaries. Fermentation provides useful tools but not complete solutions. Humanity’s Partnership with Living Systems By 2100, humanity had learned crucial lessons about partnership with living systems. Fermentation taught that: Working with biology is often more effective than fighting it: Bacterial bioremediation, probiotic therapies, and closed-loop life support—all leverage natural processes rather than opposing them. Local diversity produces resilience: Decentralized fermentation cooperatives proved more adaptable than consolidated industrial food systems. Traditional knowledge contains valuable insights: Indigenous and traditional fermentation practices offered solutions that industrial approaches missed. Community infrastructure matters: Spaces for gathering and productive cooperation strengthen communities beyond what the consumption culture provides. Multiple approaches are necessary: Fermentation didn’t solve everything because no single practice can. Success required combining fermentation with policy reform, technological innovation, social justice work, and environmental restoration. Fermentation delivered measurable benefits: Improved public health through better nutrition Stronger communities through cooperative infrastructure Environmental benefits through local food production Cultural preservation through traditional knowledge Economic alternatives through cooperative ownership Educational frameworks through hands-on biology There are remaining challenges: Scaling benefits without losing local character Maintaining safety while enabling accessibility Supporting displaced industrial workers Balancing innovation with tradition Limiting commercial exploitation of the grassroots movement Addressing inequities in access and outcomes As the century closed, kombucha stood as both metaphor and method: proof that small, symbiotic systems could heal a planet pushed to the brink. Humanity had moved from extraction to participation, from ego-systems to ecosystems. The last generation of leaders—those raised during the chaos of the early 2000s—reflected on a hard-won truth: sustainability was not a policy but a practice of humility. The Great Rebalancing (2090–2100) The final decade before 2100 brought a reckoning—a rebalancing between people, planet, and profit. The kombucha industry, now deeply intertwined with global food, health, and climate systems, found itself both humbled and empowered. What began as a niche craft drink half a century earlier had become a symbol of regenerative commerce, microbial stewardship, and planetary renewal. The Century’s End By the 2090s, humanity had learned to live within limits. The population stabilized below nine billion. Carbon neutrality—once an abstract goal—was enforced globally through trade-linked carbon credits. Artificial intelligence governed not only production and logistics but also ecological thresholds: AI-run “planetary dashboards” warned when resources neared the threshold of overshooting. Kombucha—once merely a beverage—was now part of a symbiotic food network. Its microbial base served as a living substrate for nutritional pastes, medicinal tonics, and even biodegradable materials. SCOBY farms, floating on the world’s rewilded seas, generated both food and oxygen while sequestering carbon. The Kombucha Konfederation The seeds that were planted in 2025 with KBI's Verified Seal Program had by 2095, evolved into the Global Kombucha Konfederation. What was once a struggling network of small brewers had grown into a transnational cooperative representing over a billion daily consumers. Its “Code of Fermentation Ethics” guided microbial stewardship and regenerative practices across all continents. Economics of Regeneration By 2100, the measure of “growth” had changed. GDP had been replaced by the Regenerative Index—a metric that tracked ecosystem recovery, microbial diversity, and human well-being. Kombucha companies were central players: their microbial exports replenished soils, stabilized local economies, and improved nutrition without depleting resources. A kombucha SCOBY grown in Kenya could now be shipped digitally—its DNA code transmitted to a local bio-printer and activated with local nutrients. Trade was no longer about moving goods but sharing life itself. The Cosmic Ferment: Space, the Final Frontier Fermentation played a pivotal role in the colonization of extraterrestrial bodies, helping shape new planetary ecosystems and extending the themes of life, consciousness, and microbial cooperation out beyond Earth. By 2100, humanity’s reach extended into the solar system. Permanent research colonies existed on the Moon, thriving settlements dotted the Martian canyons, and orbiting bio-stations circled the gas giants. Yet amid all this technological triumph, one humble process—fermentation—had become indispensable to survival and meaning alike. Microbes had preceded humans into space. Now they accompanied them as partners, teachers, and planetary architects. The cosmonauts who stood at the threshold of the 22nd century included a terraformer, a kombucha-savvy starship captain, and an interplanetary ecologist. Terraforming Dr. Rafael Kimura, born in São Paulo in 2056, was a microbiologist with a poet’s soul. Half-Japanese, half-Brazilian, he grew up watching his parents brew miso and cachaça—two ancient ferments from opposite sides of the world. To him, fermentation was “the original terraforming technology.” In 2080, Rafael was appointed Director of the GaiaMars Project, a multinational effort to create self-sustaining microbial ecologies on Mars. Earlier missions had failed because they treated microbes as tools—simple agents of decomposition or nutrient cycling. Rafael saw them differently: as co-creators. Under his leadership, the project seeded Martian soil with adaptive, AI-guided microbial colonies derived from Earth’s most resilient ferments—kombucha SCOBYs, kimchi lactobacilli, kefir grains, and desert cyanobacteria. He cultivated resilient cyanobacterial genera such as Chroococcidiopsis (globally abundant in hot and cold deserts) and Phormidium (dominant in polar deserts), along with others including Scytonema, Nostoc, Gloeocapsa, and Oscillatoria. These microorganisms thrive in extreme heat, cold, and dryness, often living hypolithically (under quartz rocks) for UV protection or forming soil crusts that create the base of desert food webs. In other words, they were ideal for hostile environments like the Martian surface. He called them “symbiotic pioneers.” Rafael managed the project with pioneering intensity: “People imagine our bacterial systems are autonomous and intelligent. They’re not. We have post-doc microbiologists monitoring fermentation processes around the clock. When bacterial communities drift from optimal composition, we intervene. When contamination occurs, we troubleshoot. Biology is powerful but needs constant human management.” Within 20 years, these microecosystems transformed vast regions of Valles Marineris into breathable biomes. Thin, rust-colored soils turned to green moss beds; subterranean water ice became microbial broths teeming with oxygenic life. His motivation was both scientific and philosophical: “To make another planet live,” he said, “we must teach it to ferment.” By his death in 2109, Mars was no longer a sterile rock. It was alive—humming with microbial symphonies. Starship Systems Leila Zhang, born in Chengdu in 2064, was commander of Odyssey Station, an orbital habitat circling Titan, Saturn’s largest moon. Originally trained as an aerospace engineer, she had also studied culinary biology, convinced that morale and meaning in deep space depended as much on taste as on technology. Under her leadership, Odyssey became the first off-Earth facility to maintain a closed-loop fermentation system—a living cycle where every human exhalation, waste product, and organic residue was metabolized by microbial partners into food, oxygen, and energy. At the heart of the system was Luna, a centuries-old kombucha mother descended from cultures brought aboard the International Space Station in the 2030s. Luna had been genetically and spiritually tended by generations of brewers. Leila called her “the ship’s soul.” Investigation into the value of fermentation in long-term space missions began in 2024 with the successful cultivation of miso on the International Space Station. They noted: Observations suggest unique features of the space environment—what we might call ‘space terroir’—which could be harnessed to create more flavorful, nourishing foods for long-term space missions and to address fundamental questions about the biology of novel environments. — Food Fermentation in Space Is Possible, Distinctive, and Beneficial Crew members drank Luna Brew daily—a tangy, faintly glowing beverage that recycled carbon dioxide into nourishment and mood-balancing compounds. Leila’s motivation was personal: her grandmother had been a kombucha maker in Sichuan, teaching her that “fermentation is patience made visible.” She saw Luna not as machinery but as kin. Her greatest fear was contamination—that a rogue mutation might destabilize the closed loop. But Luna thrived, evolving gracefully with each solar cycle. In her logbook, Leila wrote: “We are not alone in space. Our microbes are our ancestors, our companions, and our future.” Interplanetary Ecology Omar Nasr was born in Cairo in 2049, the child of desert farmers who practiced ancient fermentation to preserve milk and grain. As a young man, he witnessed the collapse of the Nile Delta under climate stress and vowed to study ecological restoration. By the 2080s, he had become chief ecological architect for the Interplanetary Colonization Council, designing microbial biomes for lunar domes, asteroid habitats, and Martian gardens. Omar’s breakthrough came when he realized that each colony’s microbial culture—its ferments, soils, and human microbiomes—formed a “planetary signature.” Colonies with balanced microbial diversity exhibited lower stress, higher cognitive function, and greater social cohesion. He coined the term “BioHarmony Index”—the measure of symbiotic health across worlds. Omar’s motivation was deeply spiritual. “Every planet,” he said, “has its own yeast.” His work united science and mysticism: microbial networks as threads of the cosmic fabric. His greatest challenge was political. Competing nations wanted to patent microbial designs for terraforming. Omar fought to preserve them as commons. His Universal Microbial Charter of 2087 declared that all interplanetary life forms are the shared heritage of the solar system. By 2100, thanks to Omar’s advocacy, microbial life flowed freely between colonies—in the form of ferments, seeds, and living culture exchanges that kept humanity connected across light-minutes of distance. The Ferment Beyond Earth As humans spread outward, so did the cultures they carried—kombucha, kefir, tempeh, natto, sourdough, and new creations born in zero gravity. Each space colony developed its own microbial symphony, tuned to its atmosphere and inhabitants. Fermentation became the foundation of extraterrestrial ecology—producing oxygen, nutrients, and emotional well-being. In the silent vacuum of the cosmos, the gentle bubbling of fermentation tanks became the heartbeat of life. Yet beyond the practical lay the profound: on every world humans touched, microbes whispered their ancient message—that life is not a conquest of matter but a communion of being. By 2100, kombucha brewers on Earth toasted with their Martian and lunar kin through holographic “Ferment Feasts,” sharing flavors brewed across light-years and for parsecs into the future. The galaxy, once cold and empty, now shimmered with living effervescence. The universe, it seemed, was fermenting itself into consciousness. Summary: 2100 — The Age of Living Beverages By the year 2100, kombucha had transformed human civilization. From fermentation to foundation, from drink to doctrine—kombucha’s long journey had come full circle. The year 2100 witnessed a world transformed. Humanity had at last reconciled itself with the biosphere. Coastal cities once drowned by rising seas were now floating biocultures—living reefs made of cellulose and kelp, home to millions who harvested sunlight, saltwater, and SCOBY membranes for sustenance. Inland, forests had returned. Mycelial networks thrived beneath the soil, and atmospheric carbon was on track to drop below pre-industrial levels. Life—microbial, human, and machine—was symbiotic by design. Every person alive knew the taste of kombucha—not as a brand or product but as a living ritual. The brew had become as universal as bread once was, yet infinitely more personal. Each batch told the story of a local climate, a community’s microbes, and the care of its brewers. A Universal Daily Prayer was offered: Our SCOBY, which art fermenting,Hallowed be thy name.Thy kingdom come,Thy will be done, on Earth as it is on Mars.Give us this day, our daily ‘boochAnd balance our pH, as we balance others.Lead us into fermentation, and deliver us from contamination,For thine is the bacteria, the microbes, and the yeast, symbiotically,For ever and ever.Amen. By 2100, the word kombucha no longer described a drink at all—it meant symbiosis. Children learned it in their first biology lessons: “Kombucha is a partnership of beings for mutual thriving.” Its philosophy shaped every aspect of life: governance (through symbiotic councils), technology (bio-coded rather than silicon-based), and even art (living installations that pulsed, breathed, and regenerated). Fermentation had become the metaphor for civilization—slow, transformative, and alive. The old kombucha pioneers—those small craft brewers of the early 2000s who had struggled to explain their cloudy bottles to skeptical consumers—were now honored as ancestors. In Vallejo, Berlin, Seoul, and Nairobi, fermentation schools bore their names. Holographic exhibits replayed their humble workshops, their mason jars and stainless-steel vats, their laughter and frustration. What they began as a grassroots act of care had evolved into a planetary operating system. In their honor, the Fermenters’ Equinox was celebrated each year—a global day of silence, brewing, and renewal. For twenty-four hours, production ceased. Humanity listened, quite literally, to the hum of the microbes—the sound of life in process. This will be our fermented future. Epilogue: A Message to Today’s Brewers To the readers of Booch News: When this journey began, kombucha was still a niche drink—something found in farmers’ markets, yoga studios, and coolers in the back of natural food stores. Most people couldn’t pronounce it, let alone explain the SCOBY. Breweries were small, margins were thin, and public understanding was limited to “a fizzy, vinegary tea that’s good for you.” And yet, beneath that modest surface, something profound was already fermenting. Each of you—today’s brewers, innovators, distributors, educators, and enthusiasts—is not merely selling a beverage. You are part of a quiet revolution in how humanity relates to life itself. The microbial world you nurture is ancient, generous, and wise. It reminds us that creation is cooperative, not competitive; that resilience comes from diversity; that change, though sometimes messy, leads to transformation. When we imagine kombucha in 2100, we’re really asking: what kind of relationship will we have with the living world? Will we continue to extract, process, and discard—or will we learn, as brewers do, to feed and be fed by the same cycles that sustain all existence? The future described in these episodes—of floating SCOBY farms, living cities, microbial charters, and global fermentation commons—is not prophecy. It’s possibility. And every small act you take today brings it closer. Every local brew you craft, every story you tell a customer, every connection you make between ancient fermentation and modern wellness—these are the seeds of a living civilization. When historians look back from 2100, they may see you—the brewers of the mid twenty-first century—as the ones who kept the flame alive during a time of industrial excess. You modeled a different path: one of patience, transparency, and care. You demonstrated that business could be regenerative, that flavor could carry ethics, and that microbes could heal both body and planet. So, to every reader of Booch News: keep fermenting. Keep innovating. Keep sharing. The world of 2100 begins with the jars, vats, and hearts of those brewing here in 2025. Let it be alive. Disclaimer This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author's imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual. Audio Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts. If you just want to listen to the music, tune in as follows: The 28th Amendment Choir, The Universal Daily Prayer, 17:50 Here is a complete playlist of all ‘Fermented Future' songs. Lyrics ©2025 Booch News, music generated with the assistance of Suno. The post Our Fermented Future, Episode 12: The World of 2100 appeared first on 'Booch News.

Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal, Ireland

Play Episode Listen Later Dec 24, 2025 21:39

I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh, based in Donegal in the north-west of Ireland. I began by wishing her a Happy Christmas in her native tongue, which is the limit of my Irish language skills. This was an appropriate greeting since Kombucha Na Dálaigh is located in a Gaeltacht region of the Republic, where Irish is the everyday language and a cornerstone of local culture, traditions, and identity. Origins Having taught Food and Nutrition and Communications for 24 years, and also being a Certified Nutrition Coach, Marianne has always had a curiosity for learning, wellness, and cooking. “I never set out to start a kombucha business, but sometimes the best things in life happen by accident.” “It all started during COVID, when I was struggling with gut health issues. A friend gave me a SCOBY—this strange, alien-looking thing—and I started brewing kombucha in my kitchen in Gortahork.” She felt immediate benefits, and friends encouraged her to sell commercially. Marianne attended the International Kombucha summit in Berlin in November 2023, which reinforced her to look at flavor trends. Production After starting in her kitchen and moving to the home garage, Marianne has now outsourced production, bottling, and canning to another facility under her supervision. She concentrates on marketing and growing the business. Her kombucha uses 60% organic Sencha green tea and 40% Assam black tea. Irish Identity The brand uses Irish on its labels and website. This isn't just a matter of translation; it's a statement of identity. Marianne believes Irish belongs in the everyday, in our food culture, and in our future. She benefits from government support through Údarás na Gaeltachta, the regional state agency responsible for the economic, social, and cultural development of Ireland’s Irish-speaking regions. Her company is listed in their directory, along with Ireland’s largest brand, Synerchi, also in Donegal, and Claregalway’s All About Kombucha. Glacadh lenár ndúchas áitiúla Gaeltachta Táimid lonnaithe i nGort a'Choirce agus táimid brodúil as a bheith ag déanamh beorach go háitiúil, ag cinntiú caighdeán d'ardcháiliócht. Mar sin de, cén fáth go mbeifeá sásta le deochanna boga atá déanta go saorga nuair a thig leat sásamh fionnuar a fháil as kombucha? Agus nuair nach bhfuil fonn ort beor, leann úll nó fíon a ól, is kombucha an deoch malartach is fearr. Embracing Our Local Gaeltacht Roots Based in Gortahork, we take pride in brewing locally, ensuring high-quality standards.So, why settle for artificially produced soft drinks when you can indulge in the refreshing satisfaction of kombucha? And for those times when you’re not in the mood for beer, cider, or wine, kombucha makes for the perfect alternative. Awards The company has been recognized multiple times at the annual Blas na hEireann (Taste of Ireland) awards, and this year was honored as the ‘Best Wellness Drink’ at the EVOKE Awards. Growing awareness Marianne is witnessing an increasing acceptance and awareness of kombucha in Ireland. The popularity of kombucha in Ireland is catching up with places like California. There are some strong kombucha companies in Ireland. Sixty percent of shops will have kombucha now. And it’s growing. It is really, really growing. And the whole no and low alcohol movement, it’s really increasing. You know, kombucha is perfect for that. People who want that adult complex flavor without the booze. There's a real mixture of customers. Younger people have nearly all sampled kombucha before. Maybe older generations haven’t. But then once they taste it, they’re hooked. They love it. So lots of my local customers would be people in their 70s and 80s because they understand the health benefits. So, it’s a mixture of people that drink it in Ireland, but people are definitely more aware of kombucha and the benefits of fermented drinks. Distribution Kombucha Na Dálaigh is mainly sold through retail channels, with some direct-to-consumer online sales. Following her Blas na hEireann awards, premier retailer Avoca contacted her, and she’s now in their 13 stores across Ireland. She also sells in Ulster, where she has made personal contact with retail outlets. Flavors She sells both 750-milliliter bottles and slimline 250-milliliter cans. Her three flavors have Irish language names. Grá: (Love): Hibiscus, raspberry, rosehip, and herbal infusion. Anam (Soul): Ginger juice, botanical infusion (including citrus peels, ginger, lemon myrtle, and spices), natural hops. Sláinte (Health): Turmeric juice, ginger juice, herbal infusion (including apple, lemongrass, ginger, and botanical petals). Marianne also produces limited editions, such as a carrageen moss and dulse seaweed mix named ‘Mara’ for the Ballymaloe House Cookery School in Cork. In the summer, she also makes an elderflower and gooseberry brew. Podcast Click on the podcast to hear Marianne tell the story of Kombucha Na Dálaigh. The post Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal, Ireland appeared first on 'Booch News.

Our Fermented Future, Episode 11: The Culture Wars—Battles Over Living Beverages

Play Episode Listen Later Dec 19, 2025 35:27

This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 10 appeared last week. New episodes drop every Friday. Overview In this episode, we examine the years after kombucha and fermented foods emerged into the mainstream, exploring how ordinary people experienced the transition to a fermented future. This did not happen without a backlash. Opposition to the Fermentation Reformation came from multiple sources: corporate interests protecting market share, religious communities navigating theological questions, workers facing economic displacement, and cultural conservatives wedded to familiar traditions. These culture wars revealed how commercial interests manipulate public opinion through manufactured controversy. Ultimately, the conflicts produced stronger frameworks by forcing fermentation advocates to address legitimate concerns while exposing cynical manipulation. The Corporate Disinformation Campaign: Following the Tobacco Playbook The “Pure Liquid Coalition” (PLC) emerged in 2047 as an apparently grassroots movement defending “traditional American beverages” against kombucha. Behind the patriotic rhetoric lay sophisticated corporate funding that traced directly to the tobacco industry’s playbook of manufactured doubt and astroturf activism. Internal documents leaked by whistleblower Jennifer Martinez, a former Mega-Cola strategic communications director, revealed the coalition’s true origins. The American Beverage Association had allocated $2.3 billion to create “citizen opposition” to fermentation, following tactics perfected during decades of fighting sugar taxation and nutrition labeling. The leaked “Operation Sterile Shield” documents showed how corporations manufactured controversy around living beverages using strategies tobacco companies had employed to deny cancer links. The Historical Playbook: Tobacco to Sugar to Anti-Fermentation Dr. Clara Oreskes, daughter of the famous science historian, documented the direct lineage of corporate disinformation campaigns in her landmark study, Merchants of Doubt: The Fermentation Edition. The same PR firms and lobbyists who had denied climate change and defended cigarettes shifted focus to attacking beneficial bacteria. The template was brutally effective: fund biased research, create scientific controversy where none existed, establish front groups with patriotic names, exploit religious messaging, and deploy emotional appeals about tradition and freedom. Hill+Knowlton Strategies, the firm that helped tobacco companies conceal evidence of lung cancer, orchestrated the anti-kombucha campaign through organizations such as “Americans for Beverage Safety” and “Families Against Fermentation.” These groups received millions in corporate funding while claiming to represent concerned parents. The playbook was familiar: fund sympathetic academics, support existing opposition voices, create research institutes with neutral-sounding names, and amplify concerns through media partnerships. They approached Pastor Billy Bob Hunt, head of the Southern Protestant Association. “We’d like to support your ministry’s community health initiatives with a $50,000 grant. No strings attached, though we’re naturally pleased that you share our concerns about fermentation safety.” Hunt was tempted—$50,000 could fund youth programs, building repairs, and community outreach. But he asked: “What do you want in return?” “Nothing explicit,” the strategist said carefully. “Though if you happen to speak publicly about fermentation concerns, we’d help amplify your message.” Hunt declined. He had theological concerns, but wouldn’t serve as a paid spokesperson. Other religious leaders accepted—some knowingly, others genuinely believing the corporate interests aligned with their spiritual mission. The Propaganda Streams: Exploiting Cultural Divisions The PLC deployed multiple messaging campaigns targeting different demographics: Religious Exploitation Evangelical networks received slick marketing materials arguing that fermentation represented a corruption of purity. Some religious leaders, funded through undisclosed corporate donations, preached against living beverages using theological language that resonated with communities already suspicious of scientific change. Do not work for food that spoils, but for food that endures to eternal life, which the Son of Man will give you. — John 6:27 The strategy exploited genuine religious concerns about bodily purity while hiding commercial motivations. “Charitable donations” to religious organizations obscured corporate interests behind spiritual messaging. At the Murfreesboro headquarters of the Southern Protestant Convention, Pastor Hunt preached on fermentation from a genuine theological concern. His understanding: God created foods in pure forms. Intentional bacterial cultivation felt like corrupting divine creation. He wasn’t paid by corporations—he genuinely believed fermentation might be spiritually problematic. “I’m not saying it’s definitely sinful,” he told his congregation. “I’m saying we should be cautious about deliberately cultivating decay. Our bodies are temples. Should temples contain intentional corruption?” Do you not know that your body is a temple of the Holy Spirit, who is in you… — 1 Corinthians 6:19 The congregation debated fermentation theologically. No corporate funding was involved—this was genuine religious discourse. “God created foods pure,” one elder argued. “Fermentation is intentional decay. Is that honoring creation?” A younger member countered: “Fermentation is a biological process God designed. Yeast is in the air. Bacteria exist naturally. We’re working with creation, not against it.” Hunt studied Scripture, historical practices, and theological tradition. He concluded: “Fermentation itself isn’t sinful—wine, bread, and cheese are biblical. But we should be cautious, practice discernment, and prioritize safety. Anyone claiming fermented drinks produce spiritual enlightenment is confusing biology with grace.” His congregants responded to this message because it resonated with their existing beliefs about purity, tradition, and caution toward cultural change. Scientific Misinformation Corporate-funded “research” institutes produced studies claiming kombucha caused various health problems. The “American Institute for Beverage Research,” funded by Mega-Cola and BigSoda, published papers in predatory journals linking fermented drinks to inflammatory conditions, despite evidence showing opposite effects. These fraudulent studies were amplified through sympathetic media outlets and social media networks, exploiting journalism’s tendency toward “balanced coverage” by creating false equivalencies between legitimate science and corporate-funded pseudoresearch. Cultural and Patriotic Appeals The PLC framed kombucha as a “foreign invasion” threatening beverage heritage. Media campaigns claimed “un-American cultures” were displacing jobs from “traditional bottling plants,” exploiting economic anxiety while ignoring that fermentation created different employment opportunities. The Detroit Mega-Cola bottling plant announced closure—not because of corporate malice, but because demand for industrial beverages was declining while fermentation cooperatives grew. This was economic displacement from technological and cultural change. Eliza Repton had worked the same production line for 22 years. Fermentation cooperatives didn’t need industrial bottling plants. Most distributed locally, in kegs and growlers, not plastic bottles. Her job, along with 300 others at the facility, was at risk. Eliza addressed her coworkers: “They say this is progress—democratic food production, healthier beverages, community empowerment. That’s great for elites with education, time, and resources to participate in cooperatives. What about us? We have families to support. We’re not opposed to fermentation because we’re ignorant or because we’re being paid. We’re opposed because it’s eliminating our livelihoods.” This was legitimate economic anxiety. Her opposition to fermentation wasn’t manufactured—it was economic survival. She resented becoming collateral damage in someone else’s transformation. While fermentation cooperatives created jobs, they were different jobs requiring different skills in different locations. Manufacturing workers couldn’t easily transition to artisanal production. Fermentation advocates met displaced workers at the plant gates with good intentions: “We’ll teach you to brew! You can start cooperatives!” Eliza was skeptical: “I’ve run production lines for years. I’m good at it. I don’t want to start over learning fermentation, managing small businesses, dealing with customers. I want my job. That’s not unreasonable.” The economic reality was harsh: the plant was closing. Workers faced difficult choices: accept retraining (difficult, uncertain), relocate (expensive, disruptive), find different work (limited opportunities), or fight closures (ultimately futile). A transition program was put in place that offered: Fermentation training for interested workers Business development support for cooperative formation Wage support during transition Job placement services for alternative employment Some workers, including Eliza, eventually participated. The training was more challenging than she expected—running a fermentation cooperative required business skills, customer service, quality control, and technical knowledge they didn’t possess. Some succeeded, some struggled, some failed. Safety Messaging Despite kombucha’s long safety record, corporate messaging emphasized rare contamination incidents while overlooking documented health problems from processed beverages. Campaigns deliberately confused consumers about the differences between harmful pathogens and beneficial probiotics. The Corporate War Room: Manufacturing Opposition Jennifer Martinez’s leaked documents revealed sophisticated coordination behind what appeared to be spontaneous opposition. Weekly strategy calls included representatives from beverage corporations, lobbying firms, and political organizations. Documents showed detailed psychological profiling and micro-targeted campaigns designed to exploit specific cultural anxieties. The operation’s centerpiece was the “Clean Beverage Protection Act,” legislation drafted by corporate lawyers but introduced by Senator Armando Cruz as a response to supposed “grassroots demand.” The bill would have banned “unpasteurized biological beverages” from schools and hospitals while providing tax subsidies for “traditional soft drinks.” The Academic Front: Manufacturing Controversy Following tobacco industry tactics, corporations funded academic research designed to create doubt about fermentation benefits. The “Center for the Study of Chronic Metabolic and Rare Diseases” at George Mason University received $47 million to produce studies questioning kombucha safety while never examining sweetened beverages. The Counterattack: Exposing Corporate Manipulation The fermentation community’s response gained traction when Luna Reyes, the teenage yeast liberator from Episode 8, leaked additional documents revealing industry manipulation. Her release of internal Mega-Cola emails planning to “destroy the fermentation movement through manufactured religious opposition” triggered a backlash against corporate interference. Luna had been tracking anti-fermentation messaging, noticing patterns. Some opposition seemed authentic—religious concerns, economic anxiety, safety worries. But other opposition seemed coordinated: similar language across multiple sources, suspiciously well-funded campaigns, and “grassroots” groups with no apparent local membership. She hacked corporate servers (legally questionable, morally complex) and found: Mega-Cola funding research institutes to produce anti-fermentation studies PR firms creating astroturf organizations Payments to some (not all) religious leaders for anti-fermentation messaging Social media bot networks amplifying contamination incidents Coordination between tobacco industry veterans and beverage companies She also found Jennifer Martinez’s internal memos expressing discomfort with these tactics, suggesting more ethical competitive approaches, and warning that such deception was risky. Luna released the documents publicly. The revelation was damaging but nuanced. What the documents showed: Some opposition was corporate-funded manipulation Some religious leaders accepted money (knowingly or unknowingly) Research institutes with neutral names were industry fronts Contamination incidents were exploited beyond their significance What the documents didn’t show: All opposition was manufactured (plenty of authentic concerns existed) Religious communities being universally duped (many developed independent theological positions) Workers being paid to oppose (economic anxiety was real) Regulators being corrupted (food safety concerns were legitimate) The leak sparked anger about corporate manipulation, but did not eliminate legitimate concerns about fermentation safety, economic displacement, or cultural change. Interviewed on WNYC’s Science Friday radio program, Jennifer Martinez, having resigned from Mega-Cola and free to speak publically, admitted her role. “I participated in this campaign. I convinced myself we were just competing aggressively. But reading my own memos now, I see how we crossed ethical lines—funding fake research, creating fake grassroots groups, exploiting tragedy for market advantage. I can’t defend that.” The host, Ira Flatow, asked, “So, Luna, was some religious opposition corporate-funded?” Luna replied: “Some religious leaders accepted corporate funding. Some developed anti-fermentation positions independently. Some were paid but did not disclose it. Some refused corporate money entirely. Religious communities aren’t monolithic—people make different choices.” Flatow brought Pastor Hunt into the conversation. “I was approached with funding. I declined. But I understand why some accepted—ministries need resources. The problem isn’t religious leaders having concerns about fermentation. The problem is corporations hiding behind religious messaging while claiming it’s grassroots.” Flatow concluded the show by citing Dr. Lila Chen’s cognitive research, which provided measurable evidence contradicting industry claims. When corporate-funded scientists claimed fermentation caused cognitive problems, Chen’s peer-reviewed research offered decisive refutation. The Tobacco Parallel Exposed The turning point came when congressional hearings revealed direct payments from beverage and tobacco companies to anti-fermentation groups. The same legal teams that had denied cigarette health risks were discovered coaching religious leaders on anti-bacteria messaging. Senator Atticus Tyaguih held congressional hearings that uncovered $2.3 billion in corporate spending on anti-fermentation campaigns. Some funding was disclosed (lobbying, advertising); some was hidden (astroturf groups, research institutes, undisclosed payments to religious leaders). The hearings produced accountability: Fines were imposed for undisclosed lobbying Criminal charges for fraud (fake research, undisclosed payments) New disclosure requirements for industry-funded research Regulations on astroturf organizations But the hearings also revealed the limitations of focusing solely on corporate malfeasance. They questioned a religious leader who had accepted funding. Senator Tyaguih asked the minister, “You accepted $50,000 from Mega-Cola and preached against fermentation. Isn’t that corruption?” The minister replied, “The donation supported our youth programs. I disclosed it to my congregation. My theological concerns about fermentation were genuine—the money didn’t create those concerns. Was I naive about how the donation would be perceived? Yes. Do I regret accepting it? Yes. But my faith community’s concerns about rapid cultural change are real, not manufactured.” A workers’ representative testified: “We opposed fermentation because it threatens our jobs. No corporation paid us. Our union received no funding from the beverage industry. Economic anxiety is real. Dismissing all opposition as corporate conspiracy ignores legitimate workers harmed by economic transitions.” Senator Tyaguih brought Luna Reyes to the stand. He asked, “We’ve found corporate manipulation. But we’ve also found authentic concerns that exist independently. How do we distinguish between cynical opposition and legitimate concerns?” Luna responded: “Ask who benefits. Ask whether concerns exist independently of funding. Ask whether opposition changes when funding is removed. Pastor Hunt’s concerns persisted after he declined funding—that suggests authenticity. Groups that dissolve when funding ends were astroturf.” The Senator concluded: “This committee finds that not all opposition is corporate conspiracy. Some folks have legitimate concerns. Some prefer familiar foods and drinks. Some face real economic hardship from the change. Dismissing all opposition as paid shills alienates potential allies who have authentic concerns worth addressing.” Cultural Reckoning: Manufactured Division Exposed The corporate defeat strengthened fermentation’s position by exposing the desperation behind industrial beverage opposition. Communities that had resisted fermentation due to manufactured fears began embracing living beverages as symbols of resistance against corporate manipulation. When governments realized that fermented beverages could stabilize both nutrition and morale, they invested heavily. Kombucha became part of the Universal Health Dividend, distributed to citizens as both refreshment and a probiotic supplement. Locally produced “living drinks” were cheaper to produce than soda, required less energy and resources, and generated zero waste. Economists called it “the most elegant economic collapse in history.” By removing global middlemen, the beverage trade transformed into a living web of local economies—decentralized, resilient, joyful. Moreover, the failed campaigns educated the public about corporate influence tactics, creating lasting skepticism toward industry health claims. When firms that had promoted cigarettes and opposed nutrition labeling began attacking fermentation, their credibility evaporated. Diverse Fermentation Philosophies: Genuine Cultural Evolution Once corporate manipulation was exposed, genuine cultural diversity in fermentation flourished. The Artistic Response In Minneapolis, “Matrilineal Memory,” a new solo show by artist Mikaela Shaferv honoring her Hopi culture, combined abstract watercolors with found materials—including coffee paper, gauze, kombucha leather, and fallen leaves—alongside poetry. Light shone through translucent SCOBY leathers. She traced how grief and ancestral memory are carried, processed, and passed down through generations. Buddhist Contemplative Brewing Vietnamese-American monk Thich Minh Hanh III developed fermentation practices integrated with meditation traditions. His monastery’s kombucha, brewed during contemplative practice, became known for its complex flavor profiles and connection to mindfulness teachings. The Buddhist approach emphasized patience, attention, and respect for living processes—values that resonated across cultures without requiring specific religious beliefs. Silicon Valley Innovation Buddhist-influenced engineers in Silicon Valley developed scientifically optimized fermentation protocols while maintaining contemplative practices. Their approach proved that technological innovation and traditional wisdom could complement each other. These practitioners demonstrated superior health markers and workplace performance, though attributing this solely to kombucha would ignore the holistic nature of their practices—meditation, community, diet, and exercise. Elena Volkov – The Consciousness Brewer Elena Volkov was born in 2012 in St. Petersburg and raised during a time when meditation and mental health technologies flourished. A former neuroscientist and VR developer, she left the tech world in her forties to pursue fermentation after what she called her “microbial awakening”—a mystical experience during a kombucha retreat in the Carpathian Mountains. Elena founded The Brew of Being, a movement that explored how fermented beverages could serve as gateways to expanded consciousness. Her team of biochemists, monks, and artists developed “ethno-ferments”—living drinks that subtly influenced neural oscillations, inducing meditative clarity without intoxication. Drinkers described experiencing vivid insights, lucid dreams, and emotional catharsis. The beverages became part of “fermentation temples” that replaced traditional nightclubs in many cities—luminous spaces where people gathered to share stillness, song, and silence over slowly bubbling vats. Elena’s motivation was transcendent: she believed fermentation mirrored the human journey—transformation through surrender, death, and rebirth. Her challenge was cultural misunderstanding. Some accused her of creating “liquid religion.” Others saw her work as a return to the sacred origins of brewing. In her final public address in 2088, she said: “Fermentation teaches us what consciousness truly is—life transforming life.” Mira Al-Karim – The Composer of Cultures Mira Al-Karim, born in Casablanca in 2018, was a child prodigy in both music and molecular biology. By her thirties, she had abandoned the concert stage to explore bioacoustics—the sounds generated by living organisms. Her pivotal discovery came in 2062 when she realized that microbial colonies emit subtle vibrations as they metabolize—a kind of microbial symphony. Working with fermentation tanks and neural audio translators, Mira transformed these vibrations into soundscapes: living compositions that changed as the cultures evolved. Her first major work, the abstract Symphony for SCOBY and Human Choir, premiered simultaneously in Marrakesh, Nairobi, and Berlin. Audiences stood silently as the sound of a fermenting kombucha culture merged with human voices, rising and falling in a rhythmic chant. Mira described her motivation as “the longing to hear life thinking.” Her greatest challenge was preserving authenticity—she refused to digitally “clean” or enhance the microbial tones. “Their imperfection,” she said, “is their truth.” Her hope was that people would learn to listen not just to music, but to life itself. Her fear—that AI-generated perfection would drown the subtle voices of living processes—haunted her even in her later years. By the time of her death in 2097, bioacoustic fermentation concerts were a cornerstone of planetary culture—proof that beauty was not artificially crafted but naturally cultivated. Anselmo Duarte – The Painter Who Used Time Anselmo Duarte was a visual artist from Buenos Aires who never touched a brush. Instead, he painted with microbial colonies—fermenting pigments, yeasts, and molds on living canvases of cellulose. Each piece was a collaboration with entropy. Over weeks and months, colors deepened, textures shifted, and patterns emerged spontaneously. No two pieces ever stayed the same. Collectors complained that his art was “impossible to preserve.” Anselmo smiled. “It was never meant to be preserved,” he countered. “It was meant to live.” His breakthrough exhibition, The Impermanent Gallery (2068), invited viewers to return week after week to watch the works evolve—decay, bloom, merge, and fade. It was a meditation on mortality and renewal. Anselmo’s motivation was existential. Having lost his partner during the South American droughts of the 2050s, he sought a form of art that would make peace with impermanence. His challenge was economic—museums struggled to house works that would not stay still. But by the 2080s, he was celebrated as the founder of Temporal Art, a movement that accepted change as the essence of creativity. His greatest fear was that humanity would once again forget this lesson—that permanence would seduce the spirit into rigidity. His epitaph reads: “He painted what could not be kept.” Sister Hana Liu – The Monk of the Mother Hana Liu had been a microbiologist in Taipei before taking vows in the Order of the Living Light in 2050, a new contemplative community devoted to the spiritual study of fermentation. Her monastery, perched on the cliffs of Jeju Island, was filled with the scent of kombucha, miso, and kimchi. Every day, the monks practiced listening meditation beside their fermentation vats, attuning themselves to the slow breath of microbial life. Hana’s teaching, recorded in her luminous treatise The Way of the Mother, became foundational to the spiritual philosophy of the twenty-second century. “Every ferment is a mirror,” she wrote. “In it, we see our fears of decay, our longing for transformation, our hope for renewal. The Mother never dies—she only changes form.” Her motivation was peace—to reconcile humanity with impermanence and interdependence. Her challenge was skepticism from traditional religious authorities who dismissed fermentation as materialist mysticism. But over time, her monastery became a pilgrimage site for seekers, scientists, and artists alike. Visitors drank a spoonful of her centuries-old kombucha mother—ceremonially shared but never depleted. Her fear was subtle: that humans might again separate the sacred from the everyday. She reminded her followers that every fermenting jar is a temple. Reconciliation and Understanding Former opponents of fermentation, once freed from corporate messaging, often became practitioners. The discovery that their opposition had been manufactured rather than authentic led many to explore what they’d been paid to reject. Former Mega-Cola CEO James Morrison became a regenerative farmer, teaching fermentation while acknowledging his past role in deception. Legacy: Inoculation Against Manipulation The culture wars ultimately educated the public about how corporate interests manufacture controversy to protect market share. The exposed tactics created lasting skepticism toward industry-funded “grassroots” movements and “independent” research. Communities learned to ask: “Who benefits from this message? Who’s funding this opposition? Are the concerns genuine or manufactured?” This cultural inoculation against manipulation proved more valuable than winning any single battle over fermentation. The public developed critical thinking skills that extended beyond beverage choices to evaluate other forms of corporate and political messaging. People learned that complex social change involves legitimate competing interests. Effective movements distinguish between cynical manipulation and authentic concerns. Epilogue: The Next Generation By 2075, the failed corporate opposition had inadvertently strengthened fermentation culture and educated society about manipulation tactics. Children growing up after these culture wars ended learned critical media literacy alongside fermentation techniques. But new challenges appeared. The biological transformations enabled by decades of optimized microbiome health were producing measurable cognitive and physiological changes in younger generations—changes that would force humanity to reckon with what it meant to fundamentally alter human biology through environmental intervention, both on Earth and on the final frontier—in space. You won’t want to miss next week’s FINAL INSTALLMENT of ‘Our Fermented Future’—a Booch News exclusive. Disclaimer This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author's imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual. Audio Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts. If you just want to listen to the music, tune in as follows: Mira Al-Karim, Symphony for SCOBY and Human Choir 25:54 Here is a complete playlist of all ‘Fermented Future’ songs. Lyrics ©2025 Booch News, music generated with the assistance of Suno. The post Our Fermented Future, Episode 11: The Culture Wars—Battles Over Living Beverages appeared first on 'Booch News.

god american spotify ai children earth interview man mother pr media americans research holy spirit study berlin scripture corinthians silicon valley cultural hunt wars vr names communities sugar economic religious battles intentional workers reconciliation groups internal senators opposition buddhist economists buenos aires manufacturing visitors chen references lyrics documents symphony campaigns casablanca brew south american audiences petersburg nairobi culture war bacteria locally fines george mason university regulators american institute yeast taipei kombucha collectors charitable merchants beverages fermentation rare diseases plc suno fermented wnyc hopi marrakesh murfreesboro drinkers dismissing anselmo jeju island science friday scoby living light final installment carpathian mountains hill knowlton strategies armando cruz jennifer martinez ira flatow flatow american beverage association

Profile: WonderBrew Kombucha, Malaysia

Play Episode Listen Later Dec 17, 2025 23:56

WonderBrew Kombucha made history by clinching six prestigious titles at the World Kombucha Awards 2025 in Barcelona, Spain. The brand was founded in 2018 by Joseph Poh Wen Xian and Loke Boon Eng. Origins In 2018 Joseph began a journey to transform his gut health. He would walk the aisles of the supermarket, searching for the latest health foods and supplements to try. On one of these fateful trips, he discovered kombucha (which he had never tasted before). Going with his gut instinct, he took a bottle home and, in his words, “It was love at first sip.” He did not know it at the time, but his first purchase was Boon's brand of kombucha. The drink calmed his indigestion and piqued his business senses. A Google search for local kombucha led him to a brewing class by Boon. Joseph signed up for the class. The two were still strangers at this point. After that, Joseph began home-brewing kombucha for personal use as his entrepreneurial spirit began to fizz. When he heard about the kombucha hype overseas, he knew he was sitting on a pot of fermented gold. After extensive study of the local market, Joseph approached Boon to join him as a partner, and WonderBrew was born. I had a sense that this could be a business opportunity in Malaysia. Because it was so rare and it was expensive with mostly the imported products from imported brands from overseas. And it was really not accessible as well. So, based on this market gap, we worked together to create a truly local brand called Wonderbrew in 2018. Joseph, WonderBrew Co-Founder WonderBrew has grown to become Malaysia's leading kombucha producer, with more than 2,000 retail touchpoints across supermarkets, convenience stores, cafes, hotels, and restaurants nationwide. They now employ more than a dozen people. They are on record as aiming to double production in 2026 and to expand their footprint across Southeast Asia, with a focus on the Singapore and Indonesian markets. Since its founding in 2018, it has sold more than 1.5 million bottles. Small batch production To ensure consistent quality and preserve the freshness of their product, they brew in small batches. Award Winning Joseph and Boon made history on the global stage by clinching six prestigious titles at the World Kombucha Awards 2025, held in Barcelona. In its first-ever international competition, WonderBrew emerged as one of the biggest winners at this year's event, clinching one gold, four silvers and one bronze, across both taste and design categories, (see listings below). The feat marks the first time a Malaysian brand has won at the World Kombucha Awards and the first time an Asian brand has secured six titles in a single award year. Flavors Wonderbrew offers a dizzying range of both kombucha and jun flavors. Many use local sources of ingredients and are heavily oriented to fruity flavors: When we first launched our original flavors, we found that based on feedback, something fruity and something on a slightly sweeter side helps new users get used to kombucha. So from there on, we focused very much mostly on fruit-based infusion because for especially new consumers, they don’t really like the vinegary taste. Boon, WonderBrew Co-Founder Kombucha Original: Kombucha in its purest form. The freshness of tea with a malty after-taste. Passionfruit Mint {GOLD: Fruit with Herbs}: A best-selling concoction of fresh passion fruit with a cool after-taste of mint. This is thei Purple Serai: When blue pea and a tinge of lemongrass Acai & Black Goji: Acai and goji berries are used in traditional Asian cooking. Beetroot Basil: A ruby red hue with hints of basil. Nihon Green Tea {SILVER: Original Green Tea} + {SILVER: Single Bottle Design}: Pure kombucha full of floral hints. Tambun Pomelo: Refreshing sweet pomelo grown in Ipoh, the gateway to the Cameron Highlands. Roselle Citrus: An antioxidant-packed kombucha with a hint of lime. Osmanthus Mandarin: An auspicious pairing of “kam” and osmanthus to inspire better gut health. Apple Cinnamon: A delicately brewed kombucha with cinnamon to add warmth. Barley Rose: A brew full of floral hints of rose with the tinge of milkiness of Chinese pearl barley. Tangy Kedondong: The freshness of kampung inspired by kedondong asam boi. Sakura Lychee Rose: A “flower power” pastel blend with notes of lychee. Mango Melur {SILVER: Fruit with Flowers}: Mango with a floral touch of jasmine. Juniper Rosemary: Woody and aromatic. Pineapple Lavender: The tangy sweetness of pineapple meets the calming notes of lavender. Blackberry Guava: Sweet and slightly tart with the fruity undertone of guava. Nutmeg: A cola-inspired blend. Nihon Yuzu Mint: The bright, citrusy essence of yuzu with the cool, refreshing taste of mint. Snow Chrysanthemum: Harvested from the snowy hills of Kunlun mountains. Kurma Honey: Characterized by its deep sweetness, reminiscent of the caramel-like richness of dates. Honey Plum: The sweetness of honey intertwining with the fruity essence of plums. Jun Original: Brewed with pure honey, a crisp brew with notes of wild flowers. Raspberry & Lemon {SILVER: Jun}: Light and subtle with a definite berry taste. Bentong Ginger & Honey: Supercharged with the potent Bentong ginger from Pahang. Pink Guava {BRONZE: Jun}: Sweet, floral notes of ripe pink guava. To celebrate their achievement in Barcelona, they released a limited edition Winning Brew Collection featuring all their five award-winning flavors: Gold: Passionfruit Mint Kombucha Silver: Mango Jasmine Kombucha, Nihon Green Tea Kombucha, Raspberry Lemon Jun Tea Bronze: Pink Guava Jun Tea Marketing In addition to heavily promoting its World Kombucha Awards, Wonderbrew effectively uses social media to promote its beverages. They have over 13,000 Followers on Instagram—the most of any Malaysian brand—and focus on young, sporty, even wealthy consumers. They also celebrate national holidays and religious festivals, including Diwali, Thaipusam, Ramadan, and Chinese New Year. Distribution The majority of their sales are through retail outlets. You will find Wonderbrew in high-end Malls, grocery stores, and fitness centers. They distribute across Malaysia. They also contract pack for other producers. Sustainability The brand prides itself on sourcing locally and partnering with Malaysian farmers to recycle production waste, reinforcing its commitment to sustainability and community empowerment. Composting waste: They send all their waste raw material to a local farm which is then turned into compost. Upcycled SCOBY: They collaborate with local fashion brands who turn their used SCOBY into vegan leather, which are used to make clothing, shoes, or handbags. Minimize plastic use: Their carrier pack is made from recycled cardboard and their drinks are sold in glass bottles, reducing single-use plastic. Recycling program:For every 12 used kombucha bottles returned, customers get one new bottle of kombucha free. Podcast Listen to the podcast to hear Joseph and Boon tell the story of WonderBrew. The post Profile: WonderBrew Kombucha, Malaysia appeared first on 'Booch News.

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Knocked Awf

christmas internet knocked scoby

Play Episode Listen Later Dec 16, 2025 193:52

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!

Our Fermented Future, Episode 10: Liquid Medicine—When Drinks Became Pharmaceuticals

Play Episode Listen Later Dec 12, 2025

This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 9 appeared last week. New episodes drop every Friday. Overview Pharmaceutical companies partnered with kombucha producers to deliver medications via fermentation. Living probiotics became supportive therapy systems, enhancing the efficacy of conventional treatment. Mental health improved as gut-brain axis therapies reduced medication dependency for some patients. This episode follows Dr. Helena Marston’s development of probiotic kombucha strains that improved cancer treatment outcomes when used alongside chemotherapy. When fermented beverages became integrated into medical protocols, traditional pharmaceutical distribution adapted while neighborhood bio-brewers became complementary healthcare providers, expanding medical access through fermentation. Dr. Helena Marston: The Oncologist Who Sought Better Outcomes Dr. Helena Marston never intended to revolutionize supportive cancer care when she began brewing kombucha in the break room of her Stanford oncology lab in 2045. Exhausted by watching patients suffer through chemotherapy’s side effects, she researched whether probiotic supplements could improve treatment tolerance. Her crucial insight came when she realized that kombucha SCOBYs weren’t merely fermentation cultures—they were adaptable biological systems capable of producing compounds that could support conventional cancer therapy. Marston’s breakthrough research began with a challenging case: seven-year-old Christie Steinberg, daughter of her Palo Alto neighbor, was diagnosed with acute lymphoblastic leukemia. Traditional chemotherapy protocols offered 73% survival rates, but with significant side effects that devastated quality of life. She proposed an experimental adjunct treatment: genetically modified kombucha cultures engineered to produce compounds that could enhance chemotherapy’s effectiveness while reducing its toxicity—not replacing medical treatment, but making it more tolerable and potentially more effective. A Neighbor in Need Dr. Helena Marston encountered her neighbor Gloria Steinberg at a backyard barbecue three days after Christie’s diagnosis. “Helena, I’m so glad to see you,” Gloria exclaimed. “We got Christie’s diagnosis. It’s not good. We start chemo next month.” Marston stopped, put down her drink, and gave her friend full attention. “I’m so sorry to hear that, Gloria. I’ve watched hundreds of families face this. The treatment works, but… the journey is brutal.” Steinberg struggled to hold herself together. “She’s only seven. She should be worried about her spelling test, not about losing her hair. Is there… is there anything that makes this easier?” Helena paused, then spoke. “Actually… there might be. It’s experimental, but I’ve been researching something. Can you come to my office tomorrow?” The next day, Mrs. Steinberg sat across from her friend in the medical office. “Here’s what I’m proposing, Gloria. Three steps.” She counted on her fingers. “One: Christie gets her prescribed chemotherapy—exactly as her oncologist recommends. This is non-negotiable. The chemo is what fights cancer. Two: We sequence her tumor and microbiome. This tells us exactly which supportive compounds might help her specifically. Three: I brew a personalized kombucha that Christie drinks daily. It won’t cure cancer, but early research suggests it might reduce side effects by 15-20%.” Mrs. Steinberg sounded doubtful. “And the risks?” “She’ll be monitored weekly. If anything looks wrong, we stop immediately. But I believe this could help her feel more like Christie during treatment, instead of just ‘the sick kid.'” Later that week, the Steinberg's met with Dr. Medway, their oncologist at the clinic. They were met with skepticism. “Experimental probiotics?” The doctor looked askance. “Mrs. Steinberg, your daughter has a serious cancer. Stick to proven protocols.” “But the side effects…” Gloria glanced at Christie through the window. “Are manageable,” Medway insisted. “We have anti-nausea drugs, blood transfusions.” “I know, but…” Steinberg hesitated. “We’d like to try Dr. Marston’s approach. Alongside the chemo.” “I can’t stop you,” Medway replied. “But if anything goes wrong…” Marston entered the consulting room. “The choice is yours, Gloria. But we need to decide now. Christie starts chemo in two weeks. I need at least ten days to culture her personalized SCOBY.” A few months later… A few months into treatment, Christie sat at the dining table doing homework, thin but alert. Her mother watched from the kitchen, tears in her eyes. She called Dr. Marston. “Helena, things are looking good. She did her homework today. Do you understand what that means? Most kids at this stage of chemo can barely get out of bed. She did her math homework and complained about it being too hard.” The mother laughed through her tears. “She complained. Like a normal kid.” Marston smiled. “That’s the goal. Let her be seven, even while fighting cancer.” The Biological Support System: Engineering Complementary Medicine Marston’s innovation lay in treating SCOBYs as biological factories capable of producing compounds that worked synergistically with conventional cancer treatment. Using Curro Polo’s fermentation modeling techniques combined with Dr. Lila Chen’s microbiome personalization methods, she developed “therapeutic kombucha” that could support chemotherapy by strengthening the patient’s immune system, reducing inflammation, and helping manage treatment side effects. The process began with comprehensive tumor sequencing and treatment planning by Christie’s oncology team. Marston then designed SCOBY cultures to produce compounds that could potentially enhance the child’s response to her prescribed chemotherapy regimen while supporting her overall health. The kombucha became a complementary therapy delivered through daily consumption alongside conventional medical treatment. Christie’s results were encouraging. Her standard chemotherapy protocol achieved complete remission—as expected for her cancer type with proper treatment—but she experienced significantly fewer side effects than typical. Unlike many pediatric cancer patients who suffer severe nausea, fatigue, and immune suppression, Marston’s probiotic kombucha appeared to help Christie maintain better energy, digestive health, and emotional well-being throughout her treatment course. Cautious Optimism: Research Begins Marston’s initial case study, published in Nature Medicine in December 2046, triggered significant medical interest—and considerable scientific skepticism. The article was carefully titled: “Probiotic Kombucha as Adjunct Supportive Care in Pediatric Leukemia: A Single Case Study with Promising Results Requiring Further Investigation.” The medical establishment’s reaction was mixed but intrigued. The Lancet published an editorial titled “Living Probiotics in Cancer Care: Potential Benefits, Critical Questions, and the Need for Rigorous Trials.” The journal’s editor-in-chief noted that while Marston’s work showed promise, “extraordinary claims require extraordinary evidence, and we must be cautious not to give false hope to desperate patients before proper clinical trials establish safety and efficacy.” The Clinical Reality: Incremental Improvements Marston’s expanded clinical trials, involving 2,000 cancer patients across 12 countries over 8 years, produced results that were scientifically significant but less robust than her initial case suggested. Her therapeutic kombucha, used alongside conventional treatment, demonstrated: 12-18% reduction in severe treatment side effects across various cancer types 23% improvement in treatment completion rates (fewer patients stopping therapy due to intolerance) Enhanced quality of life during treatment compared to control groups 8-15% improvement in specific immunological markers Approximately $150 per month for the probiotic formulation Notably, the studies found that kombucha alone had no anticancer effect—it showed benefits only when used alongside proven medical treatments. Patients who delayed or refused conventional therapy in favor of kombucha alone had dramatically worse outcomes, leading to several preventable deaths that haunted Marston’s research. Media Coverage: Hope and Hype Headlines captured both the promise and the limitations: The Guardian: “Probiotic Kombucha Shows Promise in Reducing Chemotherapy Side Effects: Patients Report Better Quality of Life During Treatment” Wall Street Journal: “Fermented Beverages as Cancer Care Adjunct: Modest Benefits, Affordable Option, But No Replacement for Medical Treatment” The Times of India: “Mumbai Researchers Caution Against Kombucha-Only Cancer Treatment After Patient Deaths” The Lancet editorial: “The Promise and Peril of Probiotic Cancer Care: Why Rigorous Science Matters More Than Anecdotes.” The Integration Challenge: Complementary, Not Alternative Marston faced an unexpected problem: her research was being misrepresented by alternative medicine advocates who claimed she’d “proven kombucha cures cancer.” Several patients died after abandoning conventional treatment based on misunderstandings of her work. This led Marston to become an outspoken advocate for science-based medicine. “Kombucha is not a cancer cure,” she stated repeatedly in interviews. “It’s a supportive therapy that may help some patients tolerate conventional treatment better. Anyone who tells you to replace chemotherapy with fermented beverages is endangering your life.” Marston was aware of well-publicized risks faced by patients who relied exclusively on Complementary and Alternative Medicine treatments. The 2024 Netflix drama Apple Cider Vinegar depicted a character, Milla Blake, whose storyline was loosely based on real-life Australian wellness advocate Jessica Ainscough, who died after using coffee enemas and other alternative therapies to treat her cancer. She had read reports showing that patients who ignore conventional treatment risks believe they can use alternative therapies to replace surgery, radiation therapy, chemotherapy, hormonal therapy, or immunotherapy. She understood that it is essential for patients and physicians to engage in thorough and honest conversations about the known risks and benefits of all options. The medical community gradually integrated probiotics into supportive care protocols, but always alongside—never instead of—proven treatments. Insurance companies began covering “integrative oncology consultations” where patients learned about evidence-based complementary therapies, including therapeutic fermented foods. Pharmaceutical Adaptation Pharmaceutical companies adapted by developing partnerships with probiotic researchers. Several major firms launched divisions focused on microbiome-based therapies, investing billions to understand how gut bacteria influence drug efficacy and side effects. Johnson & Johnson partnered with Marston’s lab to develop standardized probiotic formulations that could be prescribed alongside their cancer medications. Pfizer acquired several kombucha companies to bring production under quality-controlled manufacturing, ensuring consistency and safety. The industry evolved from viewing probiotics as threats to recognizing them as opportunities—ways to improve existing treatments and develop new therapeutic approaches based on microbiome science. Neighborhood Support: Community Care Alongside Medical Treatment As probiotic research advanced, neighborhood bio-brewers emerged as complementary healthcare supporters—not replacements for medical professionals. Khushi Sengupta transformed her Thames Valley apartment into a brewing facility that produced probiotic kombucha for 200 cancer patients receiving treatment at London hospitals. She worked closely with oncology teams to ensure her products supported rather than interfered with medical care. Community fermentation workshops taught patients and families how to brew supportive probiotics at home, but always emphasized: “This helps you feel better during treatment. It does not replace your doctor’s prescribed therapy.” The Marston Legacy: Integrative Medicine Done Right By 2055, Dr. Marston’s approach had helped establish “evidence-based integrative oncology” as a recognized medical specialty. Her memoir, Brewing Health: How Probiotics Support Medical Treatment, became required reading in medical schools, but its central message was caution: “Complementary therapies can improve quality of life and possibly enhance treatment outcomes, but they work alongside medicine, not instead of it.” Marston’s laboratories focused on rigorous research into microbiome-based therapies, conducting the controlled trials necessary to separate genuine benefits from placebo effects and hype. The Christie Steinberg Story: Survivor and Advocate Christie Steinberg’s journey from cancer diagnosis to becoming a medical researcher inspired many. Now sixteen and cancer-free for nine years—thanks primarily to her chemotherapy regimen and supportive care from Marston’s probiotics—Christie worked as an intern in Marston’s lab studying pediatric oncology applications of microbiome therapies. She speaks at medical conferences about the importance of evidence-based treatment: “Dr. Marston’s kombucha helped me feel better during chemotherapy, which was hard but necessary. I’m alive because of real medicine. The kombucha made the medicine more tolerable, and that matters. But anyone who claims probiotics alone cure cancer is lying.” The Global Impact: Expanded Access to Supportive Care Fermented beverages as supportive therapy expanded access to integrative care that was previously only available at expensive cancer centers. Patients worldwide can now access affordable probiotics that may improve their treatment experience, though outcomes still depend primarily on their conventional medical care. By 2060, cancer treatment had improved through multiple advances—better chemotherapy drugs, immunotherapies, personalized medicine, and yes, supportive probiotics that helped some patients tolerate treatment better. Marston’s contribution was real but modest, one piece of a larger puzzle. In later years, Dr. Marston continued researching microbiome therapies while training the next generation of integrative oncologists. As she watched Christie teach medical students about evidence-based complementary care, Marston reflected: “My most significant achievement wasn’t finding a miracle cure—it was showing how probiotics can support real medicine when used responsibly, with rigorous science and honest communication about what they can and cannot do.” The benefits of kombucha as a complimentary beverage that could be enjoyed by patients undergoing treatment was celebrated by Americana folk singer Birdie Calhoun. Her ‘Survivor's Song' became the unofficial anthem of the integrative oncology movement—not because it celebrates a miracle cure, but because it honestly depicts the small mercies that matter when you’re fighting for your life. Birdie opened for renowned speaker Allison Massari at major medical conferences where the song helped inspire physicians and ignite the power of the human spirit. This illness swiped my eyesTook me by surpriseClouded blue skiesMade me realizeThe real from the fakeCareful what I take.Chemo, x-rays, medicines are toughSome days I feel like I've had enough. [Chorus]But I'm drinking my kombuchaFeeling goodDrinking kombuchaFeeling better than I shouldDrinking kombuchaDay and nightDrinking kombuchaFeeling alrightDrinking kombucha. I'm not claiming it's a cureIt just helps me endureWeight loss, bald head, sick in bedAches in my body, pain in my head. [Chorus] It's a probiotic promiseOf better times to comeA probiotic promiseAnd then someThanks to Helena and Christie tooAnd all the brewers, from me to youA big, big thank youThank youThank you. [Chorus] Epilogue: The Misinformation War Medicine’s evolution toward integrative approaches threatened interests beyond what was expected. As therapeutic probiotics gained acceptance in mainstream medicine, alternative medicine advocates launched misinformation campaigns claiming doctors were suppressing “natural cures” by insisting on scientific evidence. Meanwhile, some pharmaceutical companies opposed complementary therapies, viewing them as threats rather than partners. The real battle wasn’t between “natural” and “conventional” medicine—it was between evidence-based approaches of any kind and those who spread misinformation and profited from making claims without proof. The gloves come off in next week’s installment of ‘Our Fermented Future’, here on Booch News. Disclaimer This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author's imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual. Audio Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts. If you just want to listen to the music, tune in as follows: Birdie Calhoun, Survivor's Song, 16:08 Lyrics ©2025 Booch News, music generated with the assistance of Suno. The post Our Fermented Future, Episode 10: Liquid Medicine—When Drinks Became Pharmaceuticals appeared first on 'Booch News.

Round 274: How Can You Walk Out With 50 Cent And Lose?

Strap SZN Podcast

Play Episode Listen Later Nov 18, 2025 77:10

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

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The Chase

Play Episode Listen Later Nov 4, 2025 245:39

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!

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The Hold Music LP

The Wellness Mama Podcast

Play Episode Listen Later Oct 21, 2025 189:25

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!

isreal scoby hold music

How Kombucha Connects Us to Ancient Wisdom, Hormone Balance, & Microbial Magic With Kombucha Kamp

Play Episode Listen Later Sep 9, 2025 25:19

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

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Beyond Probiotics: How Fermentation Fuels Radiant Skin and Gut Bliss With Hannah Ruhamah

The Wellness Mama Podcast

Play Episode Listen Later Sep 8, 2025 37:35

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

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Dealing with Scorched Wort, Shelf Life of a SCOBY, & Tips for Counter Pressure Bottling Sours – Ep. 445

Homebrew Happy Hour

Play Episode Listen Later Sep 4, 2025 62:11

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 […]

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2025.08.20: SCOBY Don't

Morning Somewhere

Play Episode Listen Later Aug 20, 2025 28:56

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

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You Are Rachel

Play Episode Listen Later Aug 12, 2025 183:02

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!

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A Series Of Unfortunate Events

nfl poor series of unfortunate events scoby

Play Episode Listen Later Aug 5, 2025 186:50

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!

Flabbergasted

spotify philadelphia discord dazn branden pizarro scoby

Play Episode Listen Later Jun 24, 2025 223:11

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!

scoby flabbergasted

☎️LeAnna Cruz, Branden Pizarro and Kurt Scoby Live Fight Chat ❗️

Tha Boxing Voice

Play Episode Listen Later Jun 14, 2025 205:20

#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!

#512 "TERNYATA KOMBUCHA BIKIN HIDUP GUA BERUBAH!" WITH ANITA HARTONO | RAY JANSON RADIO

Ray Janson Radio

Play Episode Listen Later Jun 5, 2025 81:05

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

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The K-Word

Play Episode Listen Later May 13, 2025 212:33

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!

mother scoby

Magnesium and Metabolic Health: How to Support Insulin Resistance, Diabetes & More with Barb Woegerer, ND

Living Free in Tennessee - Nicole Sauce

Play Episode Listen Later Mar 6, 2025 65:43

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

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Bacteria, Yeast, and the Secret Life of Kefir - Ep 1012

Play Episode Listen Later Mar 3, 2025 56:37

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

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The 5 Main Causes of Sugar Cravings & How to Fix Them

Play Episode Listen Later Feb 20, 2025 13:06

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

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Breaking Free from the Dating Rollercoaster: Attracting Emotionally Available Love with Meleah Manning

Irish Tech News Audio Articles

Play Episode Listen Later Feb 13, 2025 64:22

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.

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New Bioink for Personalised Tissue Repair Using Kombucha SCOBY Nanocellulose

Play Episode Listen Later Feb 13, 2025 5:47

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 ...

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Season 6, Episode #6~ Superb Owl Weekend...

Blind Hog and Acorn

Play Episode Listen Later Feb 9, 2025 34:39

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.

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Reverse Inflammaging: Diet & Lifestyle Tips for Glowing Skin & Longevity with Joy McCarthy

Play Episode Listen Later Feb 6, 2025 54:53

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:

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Reducing Everyday Toxins: How to Protect Your Health with Environmental Health Educator Lara Adler

Play Episode Listen Later Jan 30, 2025 71:04

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!

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Understanding Ozempic: Benefits, Risks, and Natural Alternatives for Weight Loss with Holistic Nutritionist Mia Harris

Play Episode Listen Later Jan 23, 2025 64:15

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

You Did This

internet karens mountain dew blue monday scoby

Play Episode Listen Later Jan 21, 2025 212:00

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!

Carbs, Hormones & Stress: Why Women Need Carbohydrates for Balance and Burnout Recovery with Amy Kapellar, Functional Nutritionist

Play Episode Listen Later Jan 16, 2025 65:38

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

The Legless Candy Delivery

Play Episode Listen Later Jan 14, 2025 251:42

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!

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Life Lately: Becoming a Mom, Nutrition Challenges, and Quick, Nourishing Meals

Play Episode Listen Later Jan 9, 2025 17:11

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!

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Inflatable Male Titillation Devices

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Play Episode Listen Later Nov 12, 2024 252:02

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!

That Ronathon Gentleman

Play Episode Listen Later Oct 15, 2024 235:58

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!

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Mad Dog Got Let Loose

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Play Episode Listen Later Oct 1, 2024 196:35

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!

One Night Stand

one night stands nightstand scoby

Play Episode Listen Later Sep 24, 2024 222:16

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!

The Receipt

world of warcraft receipt scoby

Play Episode Listen Later Sep 10, 2024 223:48

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!

I'm Not Okay With That

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Play Episode Listen Later Sep 3, 2024 192:53

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!

Teaching Kids Financial Literacy and Entrepreneurship with Anna Scoby

Mom Owned and Operated

Play Episode Listen Later Aug 19, 2024 26:50 Transcription Available

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/

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Profoundly Insulting

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Play Episode Listen Later Aug 6, 2024 214:58

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!

The No Fry List