POPULARITY
29 episodes with tasted
6 episodes with tasted
4 episodes with tasted
20 episodes with tasted
9 episodes with tasted
3 episodes with tasted
4 episodes with tasted
2 episodes with tasted
3 episodes with tasted
Made with real ingredients, 5 electrolytes, and a natural taste you'll love, Coco5 is perfect for at the gym, on the go—and even the morning after a long night out. Treat yourself to active hydration that's actually good. Real good. That's Coco5. Jim Reynolds joins Justin to discuss this high-growth brand!
Food writer Bee Wilson has been in classrooms across the UK, and what she's discovered is startling: many children have completely lost their sensory connection to real food. They know the peach emoji but not the fuzzy feel of actual peach skin. They recognize mint from shampoo but have never smelled a fresh mint leaf. When asked where food comes from, kids used to say "the supermarket." Now they say "mommy's iPad." This slow shift is revealing a new gap in child development that affects how kids observe, describe, and engage with the world around them. In this episode, Bee explains what's lost when children grow up disconnected from real food. And she explains what can happen when you put fresh produce in their hands and simply ask: What do you see? Bee shares how these lessons build scientific observation skills, spark rich oral language, and get even the most reluctant writers eager to put words on paper. Kids speak in vivid similes and metaphors. They notice details they've never noticed before. And, teachers report some of the most meaningful classroom experiences of their careers. Bee is the co-founder of TastEd, a charity offering free sensory food education resources now used in over 1,800 UK schools: tasteeducation.com She's a fascinating guest sharing practical ways any teacher can bring this into their classroom, including a simple lesson you could try tomorrow. Listen in. Or read the transcription here.
Watch it here: https://youtu.be/bwjlP9ytwwM
Live from Urban Diner presented by Pacific Epping, The Food Guys are back for episode 2 of their live podcast series with another huge food-filled show. This week, Dub and Nectro debate the ultimate Saturday takeaway feed with plenty of nostalgic childhood picks, go in blind on another taste test, we chat with Vin from VHM Bros about Vietnamese food, and how he is cooking up modern takes on tradition! We also sit down with Carl from TGI Fridays to talk wings, ribs and the special sauce that's always SOLD OUT!We wrap it up with a very special This or That Italian edition featuring special guest James Liotta.Thanks to Urban Diner at Pacific Epping for hosting us for 3 very special live shows. This is episode 2, listen to episode 1 before this, and Episode 3 coming next week!Follow us @thefoodguyspodDM us your questions and topics! Hosted on Acast. See acast.com/privacy for more information.
Dr Pepper sausage is real… and today we're putting it to the test. In this episode of Stay Outta My Fridge, we break down weird food trends, food lies, and whether this Johnsonville Dr Pepper sausage is actually worth trying. At some point, food stopped being simple… and started becoming experiments. From “natural flavors” to “low fat” marketing tricks, we've all been sold on food ideas that don't quite match reality. So what happens when a brand combines soda and sausage? Is it genius… or just another example of food going too far? In this episode, I dive into the truth behind food marketing, weird food combinations, and viral food trends, while giving you a real, unfiltered reaction to one of the strangest products out there right now. ️ What You'll Learn: The truth about food labels and misleading marketing Why “low fat” and “natural flavors” don't mean what you think The rise of weird food combinations and viral food trends Whether Dr Pepper Johnsonville sausage actually tastes good How social media is changing the way we eat ️ Timestamps: 0:00 When Food Stopped Being Food 5:30 The Biggest Food Lies 25:10 Weird Food Combos That Work 45:00 Dr Pepper Sausage Taste Test 1:05:00 Food Trends That Need to Stop 1:20:00 Final Thoughts At the end of the day, food isn't just about eating anymore… it's about attention. And somehow, we ended up putting soda in sausage. So now I've gotta ask… What's the weirdest thing YOU've ever eaten? Drop it in the comments. If you enjoyed this episode of Stay Outta My Fridge, make sure to LIKE, SUBSCRIBE, and turn on notifications so you don't miss the next one. More real talk, weird food, and honest reactions coming your way. If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Dr Pepper sausage is real… and today we're putting it to the test. In this episode of Stay Outta My Fridge, we break down weird food trends, food lies, and whether this Johnsonville Dr Pepper sausage is actually worth trying. At some point, food stopped being simple… and started becoming experiments. From “natural flavors” to “low fat” marketing tricks, we've all been sold on food ideas that don't quite match reality. So what happens when a brand combines soda and sausage? Is it genius… or just another example of food going too far? In this episode, I dive into the truth behind food marketing, weird food combinations, and viral food trends, while giving you a real, unfiltered reaction to one of the strangest products out there right now. ️ What You'll Learn: The truth about food labels and misleading marketing Why “low fat” and “natural flavors” don't mean what you think The rise of weird food combinations and viral food trends Whether Dr Pepper Johnsonville sausage actually tastes good How social media is changing the way we eat ️ Timestamps: 0:00 When Food Stopped Being Food 5:30 The Biggest Food Lies 25:10 Weird Food Combos That Work 45:00 Dr Pepper Sausage Taste Test 1:05:00 Food Trends That Need to Stop 1:20:00 Final Thoughts At the end of the day, food isn't just about eating anymore… it's about attention. And somehow, we ended up putting soda in sausage. So now I've gotta ask… What's the weirdest thing YOU've ever eaten? Drop it in the comments. If you enjoyed this episode of Stay Outta My Fridge, make sure to LIKE, SUBSCRIBE, and turn on notifications so you don't miss the next one. More real talk, weird food, and honest reactions coming your way. If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
With Dave Rennie's coaching squad assembled, the new crew now turn their attention to the players they'll task with resurrecting the national side, their next audition coming in round seven of Super Rugby Pacific. Sports reporter Jonty Dine spoke to Lisa Owen.
In this episode of the Bourbon Lens, we dive deep into the art of the blind tasting—where labels don't matter and your palate tells the real story. We kick things off with a rigorous bourbon tasting and analysis, breaking down complex flavor profiles and sharing our unfiltered tasting notes. From there, the conversation shifts into personal anecdotes and reflections, featuring the lighthearted banter and behind-the-scenes stories you've come to expect.Watch (or listen) as we navigate a blind bourbon flight that threw us for a loop, revealing unexpected favorites and the challenges of identifying specific nuances under pressure. We rank the lineup based on pure taste, explore our personal preferences, and offer unique insights into the ever-evolving world of Kentucky's finest spirits. Whether you're a seasoned connoisseur or just starting your whiskey journey, this episode provides a candid look at how to trust your taste buds.
In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry's biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor.Links and handles mentioned in this episode:Cloud 23 | Cravings | Caliwater | Once Upon A FarmPromobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | FishwifeSiete Foods | GoodlesFrontera Foods | Stacy's Pita Chips | Larabar | MadeGood | Rao's | Carbone Fine FoodSimply NKD Chips | Amylu FoodsZahav Foods | Sweet Loren's | Just Ice TeaEvergreen Waffles | Nana Joes Granola | CirC Protein BitesGoldie Lemonade | Ice Cream For BearsFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com
What do you think will satisfy your hunger?Donate to Moody Radio: http://moodyradio.org/donateto/todayssinglechristianSee omnystudio.com/listener for privacy information.
Bee Wilson joins Let's Talk Memoir for a conversation about the evolution of our narratives, how each book teaches you how to write it, approaching memoir from many different angles, how there's no predetermined idea of what a memoir needs to be, writing about divorce and her husband leaving at the end of the first lockdown in the UK, the emotional life of kitchen objects, not being afraid to tell our truth, cooking as salve, obligations to our reader and our lives, growing comfortable with the idea of writing about ourselves, how the particular becomes universal, piecing strands together, creating necessary boundaries, writing closer to the bone, and her new memoir about moving on The Heart-Shaped Tin: Love Loss and Kitchen Objects. Info/Registration for Ronit's 10-Week Memoir Class Memoir Writing: Finding Your Story https://www.pce.uw.edu/courses/memoir-writing-finding-your-story Also in this episode: -cooking as a salve -choosing what we share -the ethics of memoir writing Books mentioned in this episode: -Crying in H Mart by Michelle Zauner -The Kitchen Congregation: A Daughter's Story of Wives and Women Friends by Nora Seaton -Work by Guy de Mauppassant -Work by Anton Checkov Bee Wilson is a food writer and the author of 8 books on food-related topics. Her latest book, The Heart-Shaped Tin, is an exploration of the emotional stories behind kitchen objects, told partly through memoir. Her previous books include The Secret of Cooking: Recipes for an Easier Life in the Kitchen and Consider the Fork. She writes for a wide range of publications in the U.K. and U.S. including The Guardian, The Wall Street Journal and The New York Times. She is the co-founder of TastEd, a charity aimed at bringing the joy of vegetables and fruits to children. Connect with Bee: Website: https://www.beewilson.com/ @kitchenbee on Instagram and Substack Get the book: https://www.amazon.com/Heart-Shaped-Tin-Love-Kitchen-Objects/dp/132407924X Get the book: https://www.barnesandnoble.com/w/the-heart-shaped-tin-bee-wilson/1146855283 – Ronit's writing has appeared in The Atlantic, The Rumpus, The New York Times, Poets & Writers, The Iowa Review, Hippocampus, The Washington Post, Writer's Digest, American Literary Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named Finalist in the 2021 Housatonic Awards Awards, the 2021 Indie Excellence Awards, and was a 2021 Book Riot Best True Crime Book. Her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' 2020 Eludia Award and the 2023 Page Turner Awards for Short Stories. She earned an MFA in Nonfiction Writing at Pacific University, is Creative Nonfiction Editor at The Citron Review, and teaches memoir through the University of Washington's Online Continuum Program and also independently. She launched Let's Talk Memoir in 2022, lives in Seattle with her family of people and dogs, and is at work on her next book. More about Ronit: https://ronitplank.com Subscribe to Ronit's Substack: https://substack.com/@ronitplank Follow Ronit: https://www.instagram.com/ronitplank/ https://www.facebook.com/RonitPlank https://bsky.app/profile/ronitplank.bsky.social
This discussion features: Judah Thomas, David LaManna, Johnny V., Ben Cossette, Mike McHugh, and James Gowell.Edited by: Tim NicholsonIn Week 9 we continue our study on Hebrews 4 through 6 and we encourage you to read along with us. This episode is called “Tasted It and Walked Away.” Hebrews 4–6 doesn't let us stay casual with God: it invites us into His rest, then warns us what it looks like to get close to the fire—taste it, feel it, even be moved by it—and still turn away.We dig into the “once saved always saved” debate, deconstructing faith, and why Scripture draws a hard line between honest wrestling and willful rejection. We also zoom out to the bigger story—Jesus' spiritual lineage and the mysterious figure of Melchizedek—and what it means when Jesus is greater than the ancestors we revere. Along the way, Johnny shares a wild moment of almost falling out of a roller coaster, and we use it as a picture of what Hebrews is pleading with us to do: hold on, don't drift, and don't “lean on your own understanding” when God is calling you deeper.If you've been curious, cynical, burned, or just spiritually stuck, this is your invitation to open yourself up to the wonders of Scripture, move past milk to maturity, and take a real step toward growing closer to God—with reverence, confidence, and a faith that actually endures.Help us spread the word about Thriving in the Word—and thanks for being part of the family. Have a blessed day.More info: www.thrive.church Give: www.thrive.church/give/ Need prayer? prayer@thrive.churchThis is a presentation of Thrive.Church © All Rights Reserved
Stuck at the car wash. Old ass booze. Iguana pizza. See omnystudio.com/listener for privacy information.
Weekly sermon at Trinity Church Denver
Every once in a while a wine comes along that makes us say, “What the f*&k is this $h&t?!? Meiomi is such a wine. Sometimes described as diabolical, this wine is still, somehow, the best selling Pinot Noir in the United States. And so, we decided to see if we could figure out why. Meiomi makes what we call “California-ized” wine. By that we mean big, bold, sweet, and lush wines that are as subtle as a mule kick to the head. More like cocktails than wine, they are not really made to be paired with food. In fact, we think they may pair better with leather shoes or the bottom of your sink. So, in the spirit of discovery, adventure, and foolhardiness, we explore all the grandeur that is Meiomi wine. Wines reviewed in this episode: 2022 Meiomi Cabernet Sauvignon and the 2023 Meiomi Pinot Noir.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com
Series: N/AService: Sun AMType: SermonSpeaker: Don Hooton
What really happens when the world's most expensive wines are tasted blind, without their labels or reputations? Why is the Len Evans Tutorial considered such a valuable experience in the wine world? How did Grenache go from a filler grape to one that producers take seriously? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks. Highlights How did a curiosity for astrophysics shape Wes's mindset as a wine researcher and sensory scientist? Why does Wes believe that the more you learn about wine, the more you realize how little you know? Why does Wes see scientific research and hands-on winemaking as complementary approaches? What role did the Len Evans Tutorial play in shaping his palate and wine judging standards? What is it like to taste hundreds of benchmark wines blind, including Domaine de la Romanée Conti? How did Wes's internship at Château Léoville Las Cases reveal the depth of precision and investment behind elite Bordeaux wines? What drew Wes to McLaren Vale and how did the region reshape his priorities as a winemaker? Why was Grenache long treated as a filler grape in McLaren Vale? How does sensory science work to eliminate bias? Why are trained professionals often excluded from traditional sensory panels? What kinds of unconscious bias can labels, color, and context introduce when tasting wine? How does pivot profiling allow winemakers and sommeliers to use their technical language productively? What's behind the rapid improvement in no and low alcohol wines? Key Takeaways The current vintage of the Romanée-Conti Grand Cru, or that vineyard, is about $15,000 on release. They're not wines that are generally bought and drunk. They're bought as investments. And they're kind of these holy grail wines that you would never get a chance to see otherwise. And not only is it great to taste them, but you taste them blind. The Len Evans Tutorial is a one-week immersive tasting session with the world's greatest wines. Not just Australian wines. You have a bracket of Pinot Noir, and within that, you've got DRC and you've also got all of the great Australian examples as well. It's meant to set your benchmarks for what is the world standard and what is the Australian standard. Historically, Grenache was the filler in blends. Grenache loves the heat so you can leave it out in the vineyard. The Shiraz has to come in first. "We'll get the Grenache later when we have some space in the winery." It was used to fill up the blends. It had lots of flavor. It always had lots of alcohol as well. Then around 2010, a few producers started saying, we've got some pretty good resource here. Maybe we should think about investing a bit more time and effort into what we've got with Grenache. About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia. To learn more, visit https://www.nataliemaclean.com/369.
Send us a textMumm Sparkling Brut Prestige (2025)GH Mumm has been in Champagne for almost 200 years, and Mumm has been in California for over 50 years.That kind of Sparkling wine know-how is hard to find.Mumm's style is a blend of Pinot Noir and Chardonnay, with the Pinot slightly in the lead.It is a style created over the decades and replicated in California.I found this wine at Binnys (Chicago) for $8.99, don't expect that sale to last.A quality Bubbly under normal pricing, a major bargain on sale.You do not need expensive Bubbles for an expensive drinking experience.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com
Paul Byrne talks to the owners of Coffee Scape about how hard it is to recover after just one criminal incident, hears John talk about The Talbot in Midleton - the hotel that hugs you, learns what a proper mince pie tastes like from Tim O'Kennedy from The Pie Guys. And more... Hosted on Acast. See acast.com/privacy for more information.
Tonight, Denise selected our wine because of it's unique label, but it is also a new variety for us to taste. We have never had a single variety Macabeo. This grape variety is normally used in blends, and is one of the main grapes used in Cava.The wine comes from a newer winery, Parajes del Valle that started in 2018. The winemaker is just 28 years old, but it seems she is very well regarded. They are Certified Organic. One website said the wine is excellent with crab legs.Tonight, we are enjoying:2023 Macabeo Ecologico. It is described as having juicy pear, green apple and citrus with bright acidity and a fresh mineral edge. The grapes are hand-picked, fermentation is started in stainless steel tanks with wild yeasts, and is finished in concrete for 15 days. Minimal sulphur is added after fermentation. The wine is stored in the concrete tanks until bottling. Bright; clean and crisp white fruit on the nose with yellow apple; crunchy pear and a bit of ripe green citrus. The palate is super clean and fresh with heaps of upfront acidity; lime and crisp yellow apple. There is a subtle floral note at the back and a little softer pear and melon. Mouthwatering.Denise liked the wine a lot, but thought it really needed to be paired with some food. I was less of a fan, but mostly because it just isn't my type of wine. We both gave it a three rating, Denise being a high three and close to four, and myself a low three close to a two.Next week we will taste and learn about Petite Sirah.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com
Pastor Dru Rodriguez teaches that following Jesus doesn't remove suffering; instead, Jesus leads us through it, and as we welcome Him to transform our hearts by the Holy Spirit, we find real peace, rest, and life.
Think vanilla is just for grandma’s cookies? Think again. Jon Hanson from Hanson’s Vanilla in Fargo stops by The Wake Up Call to blow our minds (and taste buds) with the real story behind vanilla. Scotch, Tank & Mandy dive into flavor profiles, taste test some surprising samples, and learn why Hanson’s Vanilla is becoming a kitchen essential.
Send us a textIt's 2025 SPOOK-TOBERToday were talking about:Autumn. Small-town vengeance. The carnival lights flicker beneath the harvest moon. Candy Corn (2019) tells the story of a bullied sideshow performer who returns from the grave to exact revenge — one kill at a time.It's a film soaked in nostalgia, drenched in fake blood, and glazed with the artificial sweetness of a dollar-store Halloween bag. Between its moody fog and clunky dialogue, Candy Corn tries to taste like vintage horror but somehow ends up like the candy itself: hard to chew and best left uneaten.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com
Mike Jones has a restraining order from seeing a 60-year-old woman after she breast fed him. Snitzer tasted breastmilk. A bouncer has been charged with assault after putting a patron in a chokehold.
JLR's dry spell. A spy has been seeing a car outside of Duji's house, could it be her main man? Will JLR be moved into a new place by the end of the year? Guardians' baseball and new traffic patterns. The Browns are pulling Joe Flacco and will be starting with Dillon Gabriel. Mike Jones has a restraining order from seeing a 60-year-old woman after she breast fed him. Snitzer tasted breastmilk. A bouncer has been charged with assault after putting a patron in a chokehold. Greta Thunburg. They now say you need to spend $1.3 million to get into 10% of homes. Rover thinks people just spend more frivolously nowadays then they did 75 years ago. Why do women use so many skincare products? Rover and Krystle like to walk around naked. Rover has his MRI today.
JLR's dry spell. A spy has been seeing a car outside of Duji's house, could it be her main man? Will JLR be moved into a new place by the end of the year? Guardians' baseball and new traffic patterns. The Browns are pulling Joe Flacco and will be starting with Dillon Gabriel. Mike Jones has a restraining order from seeing a 60-year-old woman after she breast fed him. Snitzer tasted breastmilk. A bouncer has been charged with assault after putting a patron in a chokehold. Greta Thunburg. They now say you need to spend $1.3 million to get into 10% of homes. Rover thinks people just spend more frivolously nowadays then they did 75 years ago. Why do women use so many skincare products? Rover and Krystle like to walk around naked. Rover has his MRI today. See omnystudio.com/listener for privacy information.
Mike Jones has a restraining order from seeing a 60-year-old woman after she breast fed him. Snitzer tasted breastmilk. A bouncer has been charged with assault after putting a patron in a chokehold.See omnystudio.com/listener for privacy information.
DisclaimerThis podcast represents the opinions of Your Life, Reset and guests to the show. The content here should not be taken as, or considered a substitute for, medical advice, diagnosis and/or treatment, for either yourself or others, including but not limited to individuals you may be treating. The content here is for informational purposes only, and because each person is unique, please consult your medical provider for any medical questions or if you have, or suspect you have, a medical problem. In no way does listening, reading, emailing or interacting on social media with our content establish a doctor-patient relationship.Views and opinions expressed in the podcast are our own and do not necessarily represent that of our places of work. While we make every effort to ensure that the information we are sharing is accurate, we welcome any comments, suggestions, or correction of errors.Privacy is of the utmost importance to us. Where appropriate, the people, places, and scenarios mentioned in the podcast may be changed to protect patient confidentiality.This podcast should not be used in any legal capacity whatsoever, including but not limited to establishing “standard of care” in a legal sense or as a basis for expert witness testimony. No guarantee is given regarding the results or accuracy of any statements or opinions made on the podcast.This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall any guests or contributors to the podcast, or any employees, associates, or affiliates of Virta Health be responsible for damages arising from use of the podcast.If you find any errors in any of the content, please send a message through our form here: https://virtahealth.zendesk.com/hc/en-us/requests/newThis podcast is owned by Virta Health. The contents of Your Life, Reset and show notes are all copyrighted Virta Health. All posts, podcasts, and show notes that are distributed to the public for free can be re-distributed via hard copy or electronic copy for free ONLY if Virta Health is included as the acknowledged author within the actual media that is re-distributed.Your Life, Rest: privacy policy (link) and terms and conditions (link).
The Wine That Changed My Life: Blind Tasting 12 Australian Gamays What happens when you put Australia’s best Gamay producers head-to-head in a blind tasting? In this episode, host Angus O’Loughlin and Master Sommelier Carlos Santos sit down with 12 bottles, including cult favourite Sorrenberg Gamay, to uncover which Australian Gamay truly stands out. From Geelong to Gippsland, Beechworth to the Adelaide Hills, we pour, swirl, and sip our way through an extraordinary lineup that showcases the diversity, vibrancy, and rising reputation of Gamay in Australia. In This Episode: The story of the 2019 Sorenberg Gamay – the wine that changed Angus’s life Blind tasting 12 Australian Gamays side by side How terroir, whole bunch fermentation, oak, and acidity play into style and balance The difference between approachable, fruit-driven Gamay vs. high-end, complex bottlings Which Gamays deliver value under $40 – and which bottles justify $80+ Featured Wines: Sorrenberg Gamay (Beechworth) Bass Phillip Gamay (Gippsland) Farr Rising Gamay (Geelong) Bannockburn Gamay (Geelong) Sinapius Gamay (Tasmania) Timo Mayer (Yarra Valley) Gum Wines Gamay (Heathcote) Catlin 'Gallard' Gamay (Adelaide Hills) Lyon’s Will Estate Gamay (Macedon Ranges) Beyond the Pines 'Wind River' Gamay (Adelaide Hills) Eldridge Estate Gamay (Mornington Peninsula) …and more. Why Listen? If you’ve ever wondered where Australian Gamay sits compared to Beaujolais, or which bottles deserve a place in your cellar, this is the tasting for you. Whether you’re a casual drinker, a sommelier, or a collector, this episode brings insider knowledge, lively debate, and plenty of laughs along the way. This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.
Bill, Sean, Mike, and Kelly talk: interrupting golf with ass, weed demons, "do a kickflip", taste combinations that work, a beautiful craigslist ad gets read, more craigslist music ads, our band "The Butt-Men" responds to one, new power rangers game, ozempic, tasting piss, tasting come, food talk!, jersey shore
Rich generous husband, any day everyday!
This week on All Things Everything, we took our glazes straight to the PEOPLE to find out what the public really thinks about our newly developed products. PLUS, we discuss this week's YouTube recipe and answer your weekly Facebook questions!
If you're discouraged today, remember you'll be overflowing with joy in the Promised Land soon. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org Find more encouragement on Instagram, TikTok, Facebook, and YouTube.
Ben and Trevor continue with their new, slightly janky random word generator and play some Click Pitchy, using prompts to come up with game designs such as:the journey of a tongue through a world of tastes;an adventure game where you try to live up to the amazing acts of your ancestors;a world where only DC power exists;and more!
We had a great time at Athenas and met some new friends. Introducing "Sweet and sour" to the mix! Ice cream butt shenanigans and also talked about some ways to introduce your relationship into the swinging community!Upcoming parties:June 27th - Bday party for Butt at Wine and Beer garden in TemeculaJuly 5th - Saturday FundayJuly 11-13th - EDR time!!!July 26th - LS party with The Goodies in OB San DiegoCome join us on our journey into the lifestyle as a longtime married couple living in Southern California!Call or text us on our Sweet phone at 951-226-5261Contact us:TheSweetSideOfLifePodcast@outlook.comTikTok:https://www.tiktok.com/@sweetsideoflifepodcast?_t=8f44ltzMqMA&_r=1Twitter(X):@SweetSidePodUse my Bluechew referral code LHAS
Can hybrid grapes revolutionize the wine world? Adam Huss — Host of the Beyond Organic podcast and Co-owner of Centralas Cellars breaks down what a hybrid truly is, explaining how traditional breeding — and nature itself — has long crossed grape species. With over 70 grape species worldwide, today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. We explore the impact of WWII on agriculture, France's ban on hybrids in appellation wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. Plus, Adam shares insights into trialing the “married vine” system — a potential game-changer for soil health, pest management, and flavor expression. Resources: 135: Cold Hardiness of Grapevines 217: Combating Climate Chaos with Adaptive Winegrape Varieties 227: Andy Walkers' Pierces Disease-Resistant Grapes are a Success at Ojai Vineyard Adam Huss – LinkedIn Centralas Organic Wine Podcast South Central Los Angeles Couple Opens New Winery Dedicated to Organic Values, Transparency, Inclusion Wine's F- Word Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript [00:00:03] Beth Vukmanic: Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director [00:00:13] In today's podcast, Craig Macmillan, critical resource manager at Niner Wine Estates with longtime SIP Certified Vineyard in the first ever. SIP Certified Winery speaks with Adam Huss, host of the Beyond Organic Podcast and co-owner of Centralis Cellars. [00:00:32] Adam breaks down what a hybrid truly is, explaining how traditional breeding and nature itself has long crossed grape species with over 70 grape species worldwide. Today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. [00:00:50] We explore the impact of World War II on agriculture, France's ban on hybrids and Appalachian wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. [00:01:03] Plus, Adam shares insights into trialing the married vine system, a potential game changer for soil health, pest management, and flavor expression. [00:01:12] When Lizbeth didn't get into nursing school on her first try, she could have given up. Instead, she partnered with her mentor Alex, to make a new plan, attend classes part-time, build up her resume and get hands-on hospital work experience. Now Lizbeth has been accepted into Cuesta College's nursing program and her dream of becoming a nurse is back on track. [00:01:36] Lizbeth is a Vineyard Team, Juan Nevarez Memorial Scholar. You can help more students like her who are the children of Vineyard and winery workers reach their dreams of earning a degree by donating to the Juan Nevarez Memorial Scholarship. Just go to vineyardteam.org/donate. [00:01:53] Now let's listen in. [00:01:58] Craig Macmillan: Our guest today is Adam Huss. He is the host of the Beyond Organic Podcast and also co-owner of Centralis Winery in Los Angeles, California. And today we're gonna talk about hybrid grape varieties. Welcome to the podcast, Adam. [00:02:11] Adam Huss: Thanks, Craig. I really appreciate it. Thanks for having me. [00:02:17] Craig Macmillan: So let's just start with the basics. What are hybrid grape varieties? [00:02:22] Adam Huss: I should also say I'm a fan of your podcast as well, so it's really fun to be here. [00:02:26] Craig Macmillan: Thank you. Thank you. [00:02:28] Adam Huss: Been listening for a while. So hybrids, I mean, it's really simple. It's funny, I see stuff on Instagram sometimes where people just are so misinformed and they think that, you know, hybrid means like GMO or something like that. [00:02:41] A hybrid simply is just, you take pollen from grape X, you put it on flowers from grape y, and if those two grapes are from different species, you have a hybrid. If they're from the same species, you just have a cross, and this is something that has been part of traditional breeding since forever. It's also what happens naturally in the wild. [00:03:00] Or I hate, I actually just use two words I try not to use at all, which is like natural and wild, but in forests and streams forests and backyards without human intervention, these pollen get exchanged by wind and everything else and have led to, you know, some of the more. Old popular varieties of grapes that are, considered hybrids that we know of now, like Norton and Isabella and Kaaba. [00:03:23] Nobody actually crossed them. They just happened. So yeah, that's, that's a hybrid. It's very simple. [00:03:29] Craig Macmillan: That's what they are, what aren't they and what are some of the myths surrounding them? [00:03:33] Adam Huss: yeah, great question. You can't generalize about hybrids. Generally speaking. So that's really important thing for people to wrap their heads around, which is because. You know, we'll get into this, but so much, so many hybrids are, and just hybrids in general, are wrapped up in prejudice because we live in this sort of viniferous centric wine world. [00:03:56] You know, , those of us who are in wine, but there, you just can't generalize. The qualities of hybrids are just like humans. Like it depends on what your parents are. You know, you, you get different things every time you mix 'em up and you're not like your brother or sister. If you have a sibling, you know you're gonna be different from them even though you have the same parents. [00:04:13] So that's the same thing happens with grapes. There's genetic diversity and mutation happens and. For hybrids, , the possibilities, the potentials are literally infinite. It's pretty incredible to know that possibility exists. There are over 70 species of grapes on earth besides vitus vara, and if you cross any of those two varieties, yeah, you'll get a genetic cross that's 50 50 of, of two different species. [00:04:40] But that. Within that you could do that cross again and get a different variety of grape, even with the same cross. So it's just amazing. [00:04:51] The modern hybrids that are now out there are. Often multi-species crosses and have been crossed. Generationally again and again and back crossed and recrossed. And so, you know, I was just looking at a hybrid grape that had five species of grapes in its family tree. I mean, there are family trees that would make the royals blush, honestly, in some of these hybrids. [00:05:11] So it's not, it's not something that is just, can be just said. You can say one thing about it or that. And, and the idea of hybridizing doesn't imply anything at all, really, like it is just this process that happens that we've been doing for a long time. This might be a good thing to dispel some of the prejudices. [00:05:34] You know, something like the word foxy often gets thrown around when we start talking about hybrids. I did a whole podcast about this what's really interesting, I just brought this word up to a, a young couple here in LA who are growing grapes and they, they had no idea what I was talking about. [00:05:49] So that's kind of encouraging. Like in, in the younger generations, these prejudices and some of these words that we inherited from the last century , are dying out truly. Which is great, but it still persists and you still hear it a lot and. If anybody goes online and researches some of these grapes, so much of the information available online is actually still misinformation and prejudiced because it comes from this vinifirous centric culture. [00:06:15] And so it's really important for people to understand that like foxy is not what it sounds like. It sounds like it would be this animalistic, musky, maybe scent gland tinged aroma, flavor thing, but. If you taste the grapes that are known as foxy and you go, you know, start researching this by tasting, you'll find that it's actually kind of delicious. [00:06:37] It's usually fruity and you know, candy like strawberry raspberry flavors. And for those of us in the US. It's often something we associate with Grapiness because of Welchs. And the flavors of Welchs, which come from the Concord grape, which is a Foxy grape, are these grapey flavors that we grew up with. [00:06:57] This sense of like grape candy and stuff like that. And that's a lot of times what you find in these, but again, it depends a lot on. The level of the compounds that are in that specific hybrid. Again, you can't, you can't generalize. And just like with anything, if you mix different compounds together, you'll get these nuances and you might have some of that flavor or aroma, but it'll be blended with other things. [00:07:17] And so it takes on new characteristics. So it's way more complex than just thinking like a. All grapes that are hybridized are foxy. That's absolutely not true. Or that foxy is this monolithic thing or that foxy is bad. None of those are true. And then really the other thing to realize is in. Grapes in the native North American varieties of species of grapes. [00:07:41] There's really only one that has been used traditionally in grape breeding and hybridization that has these flavors. And that's Vitus labrusca. It just happened to be used quite a bit because it's endemic to the East coast where a lot of the Europeans who started all this breeding were living and, and it was, you know, very readily apparent in the forest of the East coast. [00:07:59] So that. Got used a lot and it's also got a lot of great qualities of fungal resistance and stuff like that. Muscadine is the other grape that has it, but it's got a different genetic structure so it doesn't get crossed a lot or hybridized a lot. [00:08:11] Craig Macmillan: So like, what are the advantages of hybrids where you take vinifira and you cross it with a Native American indigenous grape? What are the benefits? [00:08:21] Adam Huss: Yeah. Another great question. Just , the historical perspective on this is really important. I think. So, you know, Europeans came here a couple hundred years ago, and eventually they brought some of their favorite plants over, one of which were their grapes. And what they noticed right away is that their grapes, I. [00:08:38] Suffered and died without exception, just across the board. Anything they brought over grape wise just kept dying, kept dying. You know, many people tried for a century at least, you know, including people like Thomas Jefferson, people with enormous amounts of resources, and they just failed. They failed to grow these grapes. [00:08:56] Meanwhile, you know, these things like. Norton, this, these hybridized grapes started developing and people noticed like, oh, this grape, it's crossing with some of , the local varieties and it's doing really well. So they began to realize, like they didn't know then that part of, one of the benefits that you get is phylloxera resistance, for example. [00:09:16] But that was a big one and came to save, you know, Europe's wine industry at the end of the 19th century. But also you have these grapes that . Evolved with the fungal pathogens of this, of these climates of North America and other places around the planet. So they've developed resistance and tolerance for all these things. [00:09:38] And so when you cross them with vinifira, you get some of the desirable characteristics that you might like from Vera, and hopefully you'll get some of that, you know, hardiness and fungal resistance and some of the other, just. General benefits of having hybridized interesting new flavors and characteristics [00:09:56] Craig Macmillan: have you seen some examples of this in your, in your travels? [00:10:01] Adam Huss: the fungal resistance and things like [00:10:03] Craig Macmillan: resistance or Pierces disease resistance or anything like that. [00:10:07] Adam Huss: Oh yeah. I mean, I. Whew, so many. I mean, the fact that people can grow grapes organically in Vermont for example, relies almost entirely on hybrids. You know, first of all, they have extremely cold winters there. They have extremely wet, hot, humid summers there. And if you try to grow vinifera there the only way to do it is with chemicals and, and a lot of heartache and, and high risk agriculture. [00:10:35] But here we have somebody like Matt Niess, who's working entirely with hybrids, with his winery, north American Press, and basically he's not using any sprays in any of his vineyards in here in California because these. These grapes have genetics that developed for resistance to the fungal pathogens of the East Coast. [00:10:55] And so you bring them to this nice dry, you know, Mediterranean climate, they're just like, they're crazy. They're like you know, they're, you can basically spray free now. I mean, some people have a problem with zero sprays because they don't want things to develop, but he has a 70-year-old baco noir vineyard, for example, that's in like a wet region in Sonoma that. [00:11:18] He has never sprayed and it's pumping out grapes and looking beautiful every year. And the really interesting thing about it's, there are some inter plantations of vinfiera in that like somebody. Planted something. Maybe it was Pinot Noir in with the Baco. It's like one every, you know, like there's only a few, a handful of these scattered throughout the acre of the Baco noir, and you can tell which ones those are every year because they're just decimated by mildew by the end of the year, whereas the Baco is just spotless and beautiful. [00:11:46] So that's a really like obvious, [00:11:49] Craig Macmillan: What are the wines like? The bako noir? I've never had a bako noir. [00:11:53] Adam Huss: Oh, his wines. Well, so Baco is nice. It's, I mean, it's higher acid. It's almost like a high acid. Gosh, I don't know what, it's hard. I, I, I hate to go down the rabbit hole of like trying to compare it to a vinifira, but it is unique. But it's a deep red almost interior, like with deep purple, higher acid flavors, but pretty balanced, really luscious. Dark fruited flavors maybe a little. Like Syrah, like meatiness, there may be a touch. You might find that it depends on the year. He's had a couple different vintages, so it's been really interesting to see. I'm, I'm kinda like loving following that year by year, seeing the vintage variation and what. [00:12:35] Different things come out because nobody's really doing this. Nobody's, nobody's experimenting with these. So we don't really know how they'll do in, in California other than what he's doing. And just a couple other growers. But he also this year introduced awba for the first time back into California. [00:12:50] The last catawba Vines were ripped out of California in like the sixties, and he, planted some and finally was able to harvest a crop this year and released what was once. California, I mean, the America's most popular wine from the Ohio River Valley is sparkling catawba, and it's like pink and just delicious, beautiful, beautiful stuff. [00:13:10] If I can step back, I think a lot of the discussion of hybrids, again, comes from this perspective of vinifira culture and how do we. Help vinifera become better. How do we use these hybrids as a tool to help, you know, this sort of vinifira centric culture? But I, I would, I'd like to reframe it. [00:13:31] I think a better way to look at this is hybridization is kind of just what we always do with agriculture. It's how you evolve and adapt your agriculture. Ecologically in the absence of modern chemistry that we have. So like before World War ii, and part of, and this is part of the history, France's history too, is like, you know, we had RA decimating their, their vineyards as well as. , we didn't just bring phylloxera back from North America, we brought BlackRock, Downey mildew, powdery mildew. So , their vines were just like dying. Like they were just dying. And so there was this urgent need and a lot of the hybridization, a lot of, some of our, you know, hybrids like Save El Blanc and things like that. [00:14:15] Came from French breeders who were just trying to save the French wine industry. Like they just wanted to have wine, let alone vinifira. You know, it was that. It was pretty bad at the end of that set, you know? And so they developed these new things and then we, you know, things like Isabella and catawba and things like that were coming over from North America, some of our hybrids that came from here, and pretty soon they had these really productive, really hardy vines with new, interesting flavors that. [00:14:41] People kinda liked 'cause they are like fruity and delicious and interesting and new and, and if you're a farmer and you have less inputs and you get a more productive, like higher yields on your vine, like, it's just kind of a no-brainer. And so people were just planting these things. They really were taking off. [00:14:59] And in 1934, the French were like, whoa, whoa, whoa. Like our, our, first of all, our. Ancient vinifera cultures are going to be completely diluted, but second of all, we're gonna devalue the market 'cause we're gonna have all this like, it's too abundant, you know? So they made, in 1934, they made hybrids illegal in the French Appalachians. [00:15:17] And so that legacy is something that still sticks with us. Of course then World War II happened and we. Didn't really pay much attention to wine at all 'cause we were just trying to survive. But once World War II was over and the the war machine transferred into the pesticide and industrial agricultural machine, the French realized they could keep Vera alive on root stocks of American hybrids or American native varieties by spraying them with these new novel chemistry chemicals. [00:15:49] And so then they started enforcing the ban on hybrids because they could, and they knew they could have the, this alternative. And so that's when you saw like they had their own sort of version of reefer madness where you, you saw a lot of misinformation and hyperbole and outright propaganda and lies about these, these grapes because they were trying to get them out of French vineyards. [00:16:10] It's important to realize that Ban the EU just lifted the ban on hybrids in Appalachian wine in 2021. So it's kind of not surprising that some of these prejudices and misinformation still persist today. We're not too far away from that. I. [00:16:26] Craig Macmillan: And, and why was the band lifted? Do you know? [00:16:30] Adam Huss: That's a great question. It's, it was lifted for ecological reasons because they're realizing these are really important to dealing with climate change. This is like, if you want a sustainable industry, you need to be able to adapt. When you're inside this, this world of vinifira, what I call the vinifira culture, which is, you know, very centered on Vera. [00:16:50] You don't realize how strange it is. You know, it's kind of like growing up with a, a weird family, you know? It's all you know, so you don't know how strange they are until you start seeing the rest of the world. But to think that, you know, 50 years ago we just decided that maybe like. 10 grapes were the pinnacle of viticultural achievement for all time, and we've basically invested all of our energies into, you know, propagating those around the planet and preserving them at all costs is kind of strange when you think about the whole history of agriculture. [00:17:20] And it's really only possible because of cheep fossil fuels and the novel chemistry that we. Have put into our systems. And so if you take those out, if you start thinking ecologically about how do you develop a wine system, I mean the question is like, does it make sense when farming in a world where the only constant is change and we just live in a dynamic world, does it make sense to try to do everything you can to prevent change? [00:17:45] Like is prevention of change like a good strategy? And so I think, you know, diversity and adaptation are. What have always worked, you know, historically through agriculture, and that's kind of the future. I mean, in a real sense, vinifera culture is the past and hybrids are the future. If we want to have a future, there's my enthusiastic, [00:18:09] Craig Macmillan: Well, I'd like you to expand a little bit more on that. 'cause we we have a group of hybrids that are well known or are commonly used. I've, I've been hearing about Marquette a lot more, um, As having a lot of potential WW. What does that future potentially look like and what are some things that would have to happen for that potential to be realized? [00:18:31] Adam Huss: So we have invested, you know, millions of dollars in time and energy and even policy into developing, , the chemicals that we now use to support our, viticulture. And to make it possible in places like Virginia, where, you know, they're developing a whole wine industry there around vinifira in a climate that is, you know, like I said, that was the climate that like Thomas Jefferson failed for and everyone else for hundreds of years failed to grow it there. [00:18:59] If we invested that same amount of time and energy and money into breeding programs and into. Research for the kinds of things that we're now discovering, like DNA markers so that we can have DNA marker assisted breeding. So you're, you're speeding up the breeding process by sometimes two, three years. [00:19:19] Which is, which is significant in a process that can take, you know, 10 to 20 years that any, any little bit helps. So that kinda stuff and just more of it, more private breeders, making it more valuable for private breeders. I always think it's really interesting that like billionaires would rather just do another sort of like cult. [00:19:39] Ego, Napa cab investment, you know, rather than like breed their own personal variety of grape that nobody else could have. I mean, I'm not recommending that, but like, to me that seems really interesting as an idea. You could just have your own proprietary grape variety if you wanted to, you know, but nobody's thinking that way. [00:19:58] But I would say breeding, putting our, our time and energy into breeding not new varieties is, . Really important and, and working with the ones that are already there, I mean. The only reason California's so such strangers to them is because it's so easy to grow here. You know, we're relatively speaking and I get that. [00:20:15] I mean, you know, people like what they like and, and change is hard and market conditions are what they are. But I think we're at a point where. Marking conditions are changed. Like I said, you know, this young couple I was just talking to don't, don't have never even heard the word foxy. And so I think there's a lot more openness to just what's in the glass. Now. [00:20:35] Craig Macmillan: So some. Of it's messaging. If we can have wines that people can taste and do it in a context that's new to them. So there may be an opportunity here with newer wine drinkers or younger wine drinkers potentially, is what it sounds like to me. [00:20:48] Adam Huss: Yeah, and I. I mean, some of this is also realizing all the different ways that hybrids are already being used and could be used. Like, you know, we know you mentioned Pierce's disease. Pierce's disease is this disease that's endemic to California and is heading north. I mean, it's really on the threshold of all of the major wine regions of, of California. [00:21:11] And the only ways . To stop it without hybrids, without resistant hybrids are, are pretty intense. You know, it's like eliminating habitat through, , basically creating a sterile medium of your vineyard and then spraying with insecticides, you know some, sometimes pretty intense insecticides. [00:21:29] The alternative though is there are now multiple varieties of grapes that are. Resistant to them that are tolerant to it so they, they can carry the bacteria, but it won't affect the health of the vine. Those were bred, some of them here, right here in California at uc Davis. And yet if you go to the University of California Agricultural Network Resources page that, you know, kind of handles all the IPM for California, sort of like the resource. [00:21:56] And if you read about Pierce's disease, it makes zero mention of using tolerant. Varieties as a management strategy. And it makes no mention that there are even are tolerant varieties to Pierce's disease as a management strategy. So just that kind of stuff is the shift that has to happen. 'cause it just shows how vinifera centric our entire industry is, like from the top down, even when there are these great strategies that you can use and start implementing to combat these things, ecologically versus chemically. [00:22:25] They're not there, you know, they're not being mentioned. So just little things like that would go a long way. Also, you know, I mean, one of my fun little facts is like. There are already hybrids being used significantly, like probably everybody on who's listening to this has, if you've bought a bottle of wine at a grocery store that was under 20 bucks, you've probably drunk hybrids because 10,000 acres of ruby red is grown in California to make mega purple and mega purples. Pretty much in every, like, you know, mass produced under $20 bottle of wine and it's got esra, Vitus, esra in it. So you've probably been drinking hybrids and not even known about it. [00:23:04] In terms of these Andy Walker hybrids, I do have a little that which were bred for Pierce's disease resistance. I also have kind of a fun story in that I, as you know, like we've, we've both talked to Adam Tolmach, who replanted a whole block that he lost to Pierce's disease with these hybrid varieties, and these are designed specifically to retain a lot of vinifira characteristics. They're like 97% back crossed to be. vinifira and 3% with Vitus, Arizona to have that Pierce's disease resistant specifically. So they don't have a lot of the other benefits that like a higher percentage of North American native varieties would have. Like they, they're still susceptible to powdery mildew and other mildew pretty, pretty intensely, [00:23:44] but just in terms of flavor for anybody who's out there. So I've, I've barrel tasted with Adam. Tasted each of those varieties individually out a barrel. And then we went to his tasting room and tried all of his wines and, and got to, and then he, instead of keeping, he has two red hybrid varieties, two white hybrid varieties, and he blends them and makes a, you know, a, a red blend and a white blend that he calls a state red and state white. [00:24:09] And we went to his tasting room and he makes beautiful wine. All of his wines are great, but no joke. Everybody in my party. Preferred the hybrids to like all of his pinots or raw chardonnay, I mean, I have no idea why. I mean, but, and that's just anecdotal, obviously nothing scientific, but the very least I can say the, the flavors are exciting and delicious. [00:24:29] Right. [00:24:30] Craig Macmillan: If you can get them in front of the consumer, [00:24:33] Adam Huss: Yeah. [00:24:33] Craig Macmillan: the key. That's really the key. [00:24:35] Adam Huss: Right, right, [00:24:36] Craig Macmillan: And for, your own wine making. Are you making wine from hybrids for yourself? [00:24:40] Adam Huss: Not yet just 'cause there are, there just aren't any in California very much, you know, I mean, it's like little patches here and little patches there. And the people that have them are using them for themself, you know, for their own growing. They've grown them specifically you know, Camus has planted some of these Andy Walker hybrids along their riparian corridors to prevent Pierce's disease. [00:24:58] Those varieties specifically are being used. I don't know if they're blending those in. With like their cab or whatever. I honestly think they could, but I don't know if they are. They're probably, I dunno what they're doing with them, but I do grow them here in Los Angeles and I'm, but they're, you know, it's like I'm trying out a bunch of different things, partly just to see how they do, because, you know, they haven't been grown here. [00:25:21] They were developed for colder, wetter climates and so, you know what, how will they grow here in Los Angeles? There's a lot of unanswered questions for some of these. [00:25:30] Craig Macmillan: You and I were chatting before the interview and you have a, a new project that you're very. Excited about tell us a little bit about that, because I thought that was pretty cool. [00:25:39] Adam Huss: Yeah. Thanks. So this past summer, my wife and I finalized the acquisition of this farm in upstate New York that I'm going to develop into a. Married Vine Vida Forestry Demonstration and Research Project. And, and married vines, essentially vines growing with living trees. [00:26:02] But the best way to think about it is if you know the three Sisters of Agriculture, the corn, beans and squash idea, where you plant these. This guild of, of a Polyculture guild, and they have these symbiotic stacking benefits and productivity. This is what a married vine polyculture is for perennial agriculture. And so I don't just see it as vine and tree, but also vine and tree, and then a ground cover and or small shrubs or things like that that are also perennials planted in a guild together to create these stacking benefits and productivity. [00:26:35] Multiple productivity layers as well as making it a grable system because the vines will be up in trees and and we're gonna call it the Beyond Organic Wine Forest Farm. [00:26:47] Craig Macmillan: So gimme some more detail on this. So like, what are the other plants that are in the forest and how are the vines, what's the spacing like? How, how many trees per vine or vine per tree? [00:27:01] How is the vine trellis? Um, I just, I'm really curious about this idea because this goes back to very, very ancient times. [00:27:09] Adam Huss: Yes. Yeah, yeah, [00:27:09] Craig Macmillan: Uh, that I've read about. I've never seen evidence of it, but I have been told that going back to like Roman times, they would plant grapevines, interplant with things like olives, [00:27:18] Adam Huss: yeah, yeah. Yeah. And [00:27:20] Craig Macmillan: use the olive as a trails. [00:27:22] I mean, is this the, is this the same kind of concept? [00:27:24] Adam Huss: You can see some of this still in Italy. So even pre roam the Etruscan times is what the oldest versions of this that are still visible in Campania, just north of Napoli, I think is the largest married vine system that is still in production. And I think it's about, it might be about 34 hectares of this variety where they have elm trees. That are really tall, full sized elm trees. [00:27:51] And then between them they sort of have wires or ropes between the trees and the vines grow up like up 15 meters. Like it's crazy. Like the guys that harvest this, they have like specially designed ladders that are built for their stance so that they can like lock into these 18 meter ladders and be up there like with a little pulley and a bucket, and they're lowering grapes down from way up in the end. [00:28:14] And you get. So many cool things about that, you know, the, the ripeness and the PHS of the grapes change, the higher you go up in that system. , the thinking is they might have even been used to like. Just inhibit invading armies because , it's like a wall of vines and trees that create like almost a perimeter thing. [00:28:33] That that's also how they're being used in Portugal, they are sort of like if you have a little parcel of land, you use trees and vines to create like a living fence keep your domestic animals inside. And animals that might eat them outside and protect, you know, from theft and things like that. [00:28:51] Keep all your crops in a little clo, like a little controlled area. There are old systems where. They're more like feto systems where they were using maple trees and just pollarding them at, at about head height. And every year, every year or two, they would come in and clip off all the new growth and feed it to the livestock. [00:29:10] And meanwhile, the vines were festooned between the, the maple trees is like, you know, just like a garland of, of grapevine. So there's a lot of different things. And what I wanna do is trial several of them. One of the most. Interesting ones that I just saw in whales uses living willows, where you literally just stick a willow slip in the ground, bend it over to the next one that's about a meter and a half away and attach it. [00:29:35] And so you have these arched willow branches that grow once you stick 'em in the ground. They start growing roots and they create like a head high trellis, like a elevated trellis system, and you plant vines in them. And, and it literally looks just like. Like a row of grapevines that you would find here, except the, the trellis is alive and there's no wires and, and you prune the tree when you prune the vine in the winter, you know? [00:29:58] And Willow, I, I don't know if you know, but the, the other interesting thing about that is like willow has been used historically that the salicylic acid is known. Obviously that's aspirin and stuff like that. That's where we get, you know, one of our oldest like pain relievers and things like that. [00:30:12] But. It's used in biodynamic preps as well as an antifungal. And so there's some thought that like this system could be really beneficial to the vines growing with those. Specifically for that, like for antifungal properties or just creating a, you know, showering the vines with this, this salicylic acid thing that will help them grow and have health throughout the season without, with, again, reduced need for sprays of anything. [00:30:37] Craig Macmillan: Yeah, and that was why I brought it up is because there's the idea of working with the natural ecology of what's in the germ plasm of native plants. I. Mixing with an import plant. [00:30:51] And then there's the other way of looking at it and saying, well, what, what about recreating the conditions under which this plant that has evolved in the first place? And I, I just think that there's really fascinating concept. It's really intriguing to me. [00:31:05] yeah. And there's so many different ways you could do it, and that's why it's interested in what you're planning on doing, because there's obviously a lot of ways you could do it. [00:31:11] Adam Huss: Yeah, I wanna experiment with several. Like you said, the, the soil benefits are incredible potentials. And then when you're also thinking about what do I do besides just vines and trees, and I mean, the other thing is like. How does it make the wine taste? Like if you plant a vine with an apple tree or a, a black locust tree, or a honey locust tree, or a, or a mulberry tree, like, does, is the vine happier with one of those trees? [00:31:35] You know what I mean? Does it, does it, you know, and if it is, does that make the wine taste better at the end of the day? All these are really fun questions for me. That's why I'm really excited to do it. But also like what are the benefits in terms of, you know, the health of the vine, the health of the tree? [00:31:50] Do they are, is there symbiotic elements? It seems like they would, I, I think a lot about what kind of mycorrhizal connections and associations the trees have, because we vines have our Arbuscular connections. And so if you plant them with a tree that has similar connections, they might actually have a symbiotic benefit. [00:32:07] They might increase that soil network even further. And then if you're planting shrubs like blueberries or flowers, you know, perennial flowers or Forbes and things like that, that could either be grazed or could be gathered or could be another crop even for you, or it could be a protective thing. [00:32:22] There are things like indigo that you might plant because. Deer don't like it. So you might want that growing around the base of your vine tree thing while it's young, because it will prevent the deer from grazing down your baby vines and trees, you know? And so there's just a, a myriad ways of thinking about these guilds that you can do. [00:32:39] Obviously these are, I. Yeah, they're, they're different. If I was doing it in California, if I was in California, I would be thinking more about olives and pomegranates and figs and things like that, you know, like there's a lot less water for growing trees here, so depending on where you are, unless you're on the coast. [00:32:55] Craig Macmillan: Are you planning on using hybrids in your project? [00:32:59] Adam Huss: Yeah. I don't know how I would do it any other way. Yeah, it's, definitely a climate that. If you try to grow ra, like you're just asking for trouble. And, and just, you know, because of my approach is so ecological, like I will attempt to be as minimal inputs as possible is the other way I look at it. [00:33:20] You know, try to just imitate what's happening around to, to see what that landscape wants to do and then how it. Maintains its health and resilience and maybe, and, and I mean, my, my ideal is to spray not at all. But you know, with not a dogma about that. If I see an issue or if I think like I'm building up these pathogen loads in the vineyard, maybe I'll spray once a year, even if they seem like they're doing okay. [00:33:47] You know, I'm not like dogmatic about nose spray, but I, it's a, it's a fun ideal to reach for. And I, you know, I think potentially with. Some of the symbiotic benefits of these systems that could be achievable with with the right hybrids. You know, I mean, again, I don't wanna generalize about hybrids because you have the Andy Walker hybrids on the one end, which you have to treat just like vinifira in terms of the spray program. [00:34:10] And then on the other hand, you have something like Petite Pearl or Norton, which is like in many cases is almost like a bulletproof. Grape, you know, and in California specifically, it would be like insanely. And then you have things right down the middle. Things like tranet that you know, is basically like, I could blind taste you on Tranet and you wouldn't be able to tell the difference between it and gewurztraminer . [00:34:31] But it's more cold, hearty, it has a little more disease resistance. Gives you a just a little bit, a little bit more of a benefit while still getting flavors that are familiar to you. If you like those flavors. [00:34:43] Craig Macmillan: Is there one thing that you would tell growers on this topic? One takeaway. [00:34:48] Adam Huss: Great question. I think give hybrids the same allowance that you give Vinifera. I. We all know there's a huge diversity of Vin Nira from Petite Ough to Riesling. And not everyone is right for every wine drinker and not all of them per perform the same in the vineyard. And, and you know, and we tolerate a lot of. [00:35:12] Frailty and a lot of feebleness in our veneer vines. We, we do a lot of care. We do a lot of like, you know, handholding for our veneer vines when necessary. If we extended the same courtesy to hybrids in terms of understanding and willingness to work with them. I think like that would just go a really long way too. [00:35:33] And I think we'd be surprised to find , they're a lot less handholding than, than Venire generally speaking. I. But also just try some. I think a lot of the prejudice comes from just not being exposed to them right now. You know, if you, if you think, if you're thinking negative thoughts about hybrids, get out there and drink some, you probably just haven't had enough yet. [00:35:51] And if you don't like the first one, you know, how many bad Cabernets have you had? I mean, if, if I had stopped drinking vinifira, I [00:35:59] Craig Macmillan: Yeah, that's, that's a really good point. If I judged every wine by the first wine that I tasted, that's probably not a very, [00:36:06] Adam Huss: right. [00:36:07] Craig Macmillan: good education there, [00:36:08] Adam Huss: Prevented me from exploring further, I would've missed out on some of the more profound taste experiences of my life if I'd let that, you know, guide my, you know, my thinking about it. So yeah, I think it's like anything with prejudice, once you get beyond it, it kind of, you see how silly it is, man. [00:36:25] It's, it's like so freeing and, and there's a whole world to explore out there. And like I said, I really think they're the future. Like if we wanna have a future, . We can only cling to the past for so long until it just becomes untenable. [00:36:38] Craig Macmillan: Right. Where can people find out more about you? [00:36:42] Adam Huss: So beyondorganicwine.com is the, the website for me. The email associate with that is connect@organicwinepodcast.com. [00:36:53] Craig Macmillan: Our guest today has been Adam Huss. He is the host of the Beyond Organic Podcast and is the co-owner of Centralas Wines in Los Angeles. [00:37:01] Thank you so much. This has been a really fascinating conversation and I'd love to connect with you at some point, talk more about. Out this, thanks for being on the podcast [00:37:08] Adam Huss: Thank you so much, Craig. Appreciate it. [00:37:13] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by VineQuest. A Viticultural consulting firm based in Paso Robles, California, offering expert services in sustainable farming, vineyard development, and pest management. With over 30 years of experience, they provide tailored solutions to enhance vineyard productivity and sustainability for wineries and agribusinesses across California. [00:37:38] Make sure you check out the show notes for links to Adam. His wine, brand, Centralis plus sustainable wine growing podcast episodes on this topic, 135 Cold hardiness of grapes 217. Combating climate chaos with adaptive wine, grape varieties, and 227. Andy Walker's Pierce's Disease resistant grapes are a success at Ojai Vineyard. [00:38:04] If you liked the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. [00:38:19] Until next time, this is Sustainable Wine Growing with Vineyard Team. Nearly perfect transcription by Descript
04/16/2025: Tasted death for all: Dennis Tucker
I loved meeting Brittany Hansen so much; it was such a gift spending time with her because she is a very well-rounded person! Brittany lives in Idaho with her spouse and children on 1/3 acre, and she is homesteading - or as she calls it Micro-homesteading, but it is totally effective! And some cool tips for city folks were shared, because she is using every inch of space, and has created a sharing community where she is, so she can access locally grown or made items, and offer some in return. We get to learn about raising QUAIL! I've heard of quail here and there, but have I actually seen a quail? Nope. Tasted their eggs? Nope again. Brittany's kids have an allergy to chicken eggs, and learned that quail eggs can be a good option, so she is raising her own quail to feed her family! (Check out my promo posts for this episode, because Brittany shared pictures with me!) I've been told since talking with her that quail might be a way around zoning with chickens, too...Brittany is immersed in the sustainability world - She is Co-Owner of Viiision, which, my understanding, is like a PR for companies to share their transparency of sustainability progress so that customers will see them to support them (Brittany, please correct me if I'm too far off!).AND, since we talked, she has started her own podcast, called "Who's Going to Fix This?" Talking about world issues, and who is taking the steps to make change happen. Brilliant! Only a couple of episodes in, and I'm hooked!Brittany's message she wants you to remember from our conversation: "If we want to change the world we have to lead with that change. If you want more sustainability adopt little changes that interweave that into your life until it becomes a part of you." I feel like if anyone walks the walk, it's Brittany.You can find Brittany on Linkedin here: https://www.linkedin.com/in/brittany-a-hansen/Or on Instagram here: https://www.instagram.com/harp.strings/Find her business Viiision here https://viiision.com/You can send me messages(this is new!)!Support the showPlease follow Grounded In Maine podcast on Instagram here YouTube channel link is here You can DM me there or email me at amysgardenjam@gmail.com Website for Amy's Garden Jam is https://amysgardenjam.com/ (podcast has its own tab on this site!)How Do I Get There From Here by Jane Bolduc - listen to more at https://www.janebolduc.com/Podcast cover by Becca Kofron- follow here on Instagram here https://www.instagram.com/cute_but_loud/ and check out her awesome art projects. Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform with the best customer service! Learn more at https://www.buzzsprout.com/?referrer_id=1851361 You can support this podcast one time (or many) with the Buy me a coffee/Hot Chocolate link here: https://www.buymeacoffee.com/groundedinmaine Grounded in Maine Podcast is sponsored by ESG Review. Learn more about the good they're doing at https://esgreview.net/
Fear the 'Fro is back at the worst possible time. The win streak is over, but Bob Schmidt, of Fox Sports Radio, breaks down what went wrong, and then celebrates the 16-game win streak that gave De'Andre Hunter an all-time debut run with his new team. We hit the audio mailbag, and prepare for a Fear the 'Fro field trip to Intuit Dome. If you want to skip the win streak autopsy, just go to (10:30).(0:00) Cavs vs. Magic Recap(10:37) Audio Mailbag: Evan Mobley's DPOY Showcase vs. JJJ(13:37) Audio Mailbag: Revisiting Hunter vs. Johnson
Michael Malloy—also known as Mike the Durable—is the closest thing history has to a real-life Rasputin. In 1930s New York, a group of small-time crooks hatched the dumbest insurance scam of all time: take out a life insurance policy on a local drunk and kill him for the payout. Simple, right? Except Malloy had the constitution of a cockroach. Poisoned drinks? He asked for another round. Antifreeze? Tasted just fine. Rotten oysters marinated in wood alcohol? Delicious. Even running him over with a taxi twice wasn't enough. In this episode of The Lesser Known People Podcast, we break down the hilariously stupid series of attempts to take Malloy out, the absurd perseverance of one very drunk man, and the ultimate downfall of the criminal "masterminds" behind the plot. If you love true crime, dark comedy, and stories so ridiculous they sound fake, this one's for you.
Jesus tasted death so we could experience eternal life - a life crowned with glory and honor forever.
Thanks to guest producer Gus, Andrew and Vieves look at the time-honored trope of blind taste tests in commercials. Plus, Vieves shares a few gems she saw in the wild, and a vintage Sears ad gets the dramatic reading it deserves. Here are links to the ads we talked about on this week's show: Pepsi Challenge https://youtu.be/Qgr5kc5QdBU?si=xqfGRqVq1ISq_r3F 7-Up Taste test https://youtu.be/ZAO5Wc0j0C4?si=Lq0wJ2Bbh3NiUwtj Coke Zero https://youtu.be/_UzU7sQFZKo?si=ct75HxiFJP2_505U Jif - Choosy Mothers https://youtu.be/5swAwStXkQ0?si=3MsipcoVONlGm0sC 21st Century Insurance - Taste the same https://youtu.be/QTOkuAkz9Xg?si=0a79aZsh7vgmqT35 Pringles - Maybe it's the can? https://youtu.be/oKY0lce8ZfA?si=hYcjVOjWGgx5gx5_ Orange Squeezed Olipop - taste test. https://youtu.be/YKHhDlVB7q0?si=11m1nRnJaRTqo0Ay Dairy Queen - DQ Moolatte https://youtu.be/TLbFAEW9-q0?si=Zqyw7j2vD-J-OjPi Dairy Queen - Blizzard mix it up https://www.ispot.tv/ad/Oz2V/dairy-queen-summer-blizzard-treats-mix-it-up-moments-taste-test-feauturing-antonia-lofaso-claire-tho State Farm - Teacher's Pet https://www.ispot.tv/ad/fLR7/state-farm-teachers-pet Men's Warehouse - I can do anything https://www.ispot.tv/ad/66Jc/mens-wearhouse-i-can-do-anything Progressive - Nest backup w/ Colt McCoy https://www.ispot.tv/ad/fznu/progressive-the-backup-nest-featuring-colt-mccoy BC Clark Commercial https://www.youtube.com/watch?v=mo1RLKcqxew AMC Gremlin https://www.youtube.com/watch?v=WX2Lg4sJInY Sears Air Conditioning https://youtu.be/4rqZZgVxnCk?si=yusVSZnBf90L-SHU Sugar Free Dr. Pepper https://www.youtube.com/watch?v=qYWQ4jYXkaI
Imagine creating a world-class wine from grapes no one's heard of—a wine that carries the history of a place and the resilience of its people. That's exactly what Jerry Eisterhold, founder of TerraVox Winery in Missouri, is doing. Today, Jerry joins Paul K to discuss the highs and lows of his experimental journey–from discovering North America's forgotten native grape varieties to the painstaking process of turning them into award-winning, food-friendly fine wines. This conversation tackles the challenges of working with unfamiliar grapes, the historical significance of these grape varieties, the innovative techniques applied to bring them to the world's attention, and more. Curious to know what the future of American wine tastes like? Tune in now to learn more! Key Takeaways: Introduction (00:00) TerraVox Winery and its indigenous American grapes (00:45) Winemaking challenges with lesser-known grapes (04:37) TerraVox's goal with Missouri's native grapes (09:57) Grape varieties suitability for winemaking (15:20) Innovations in wine styles using old and new techniques (21:08) Top factors in choosing the perfect grape planting location (25:08) The potential for establishing terroir with these unique grapes (29:28) TerraVox marketing strategy and the importance of local support (33:37) The aging potential of TerraVox wines (38:22) Jerry's approach to making Rosé wines with unique grapes (41:47) Local community's response to TerraVox's lesser-known grapes (43:34) How Smithsonian Magazine discovered TerraVox (45:10) Significance of producing American wines from indigenous grapes (47:51) Episode wrap-up (52:28) Additional Resources:
On Point news analyst Jack Beatty on the rise of illiberalism in the U.S. today and its historic entwinement with liberalism in America. About: On Point is WBUR's award-winning, daily public radio show and podcast. Every weekday, host Meghna Chakrabarti leads provocative conversations that help make sense of the world.
© 2020-2026 Ivy Podcast Discovery LLC
