Podcasts about Teff

Today, we tackle hay, an essential yet often overlooked component of an equine diet.Hay provides most of the calories and nutrition horses need, especially in colder climates. However, it is not always the first place we look when issues arise. Since hay is dried grass with less nutritional value than natural forage, it is not a perfect food, yet it is what most horse owners must rely on. The quality of the hay, the treatments it has undergone, and how it affects your horse are critical factors to consider. That is why it is best to start with a hay analysis to ensure the foundation of their diet supports the health of your horse rather than adding to any hidden problems.What I Focus On FirstWhen analyzing hay, I always start with the macros- the protein, sugar, and fiber levels, as those are crucial for every health condition I have worked with. It is essential to monitor sugar and protein levels. High protein can be as problematic as high sugar. Perfect hay does not exist, so we must balance things wherever possible.Sugar Sensitivity and Hay AnalysisA hay analysis is always essential for sugar-sensitive (prone to laminitis, high insulin, etc.) horses. Removing sugar from their diet is crucial for their recovery, as even on the best metabolic programs, high-sugar hay can completely derail their progress.Fiber and Coarseness: Matching Hay to Your HorseWith coarser hay, horses need to eat more to get enough nutrition, which can be a struggle for some. The fiber in coarser hay is often higher than the recommended level, and although that is generally acceptable, it could impact hard keepers. Coarse hay is better suited for easy keepers, but be cautious if it causes digestive issues.Focus on Your Most Unwell HorseWhen you have a group with mixed needs, prioritize the horse that needs the most help. Pick your hay based on what that horse requires first, as the healthier horses usually find it easier to adapt. This approach will save you time and money and offer better horse health in the long run.Glyphosate and FertilizersI always consider chemical sprays like glyphosate, as it is very toxic and damages the microbiome, which is crucial for immune and digestive health. Older horses and those with compromised livers often struggle with cumulative chemical exposure over their lives. Fertilizers can also trigger health issues like fecal water, especially in aging horses.Balancing Risks and BenefitsSometimes, you may have to choose between low-sugar hay treated with chemicals or untreated hay with higher sugar. You have to prioritize based on the condition of your horse. In many cases, low sugar must win if the horse is at serious metabolic risk.PalatabilityPalatability matters. Some horses refuse to eat coarse, low-sugar hay simply because it is not what they are used to. Others dislike the taste of certain grasses or chemical residues. You can try mixing different types of hay to help them adjust, but watch out for dust, especially if you have horses with respiratory problems.MineralsAlthough many nutritionists focus on balancing minerals to match hay, I do not worry too much about it. I prefer adjusting nutrition to the individual needs of each horse, using high-quality, bioavailable nutrients without any chemical additives.Grass TypesSome horses have intolerances to specific grass types, and if nothing else explains their poor health, consider a grass type change. Common ones I see include Timothy, Teff, Orchard, and Brome. Canary Grass and Fescue are types I usually tend to avoid.If it is Not Working, Change itIf your horse's health does not improve despite your best efforts, do not be afraid to try different hay.

What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste? If you've ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you'll: Learn how to build bold, aromatic dishes with simple pantry staplesDiscover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeksGet inspired by Beejhy Barhany's powerful story of food, culture, and communityTune in now to whip up spice-filled meals in no time! Links:Follow Beejhy Barhany, and her restaurant Tsion Cafe, on InstagramGrab a copy of Beejhy Barhany's new cookbook: GurshaBeejhy Barhany's recipes:Red Lentil Stew (Messer Wot) Dabo (Ethiopian Bread)Carrot, cabbage, and potato dish video Teff matzah (and you can source teff flour here)Additional recipes discussed: Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy's recipe in her cookbookHomemade garlic ginger paste from Indian Healthy RecipesKolo snack recipe from Made in HackneyHomemade berbere spice blend recipe from Food.com, or discover Beejhy's unique version in her bookHow to make homemade sea moss gel***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook

The climate crisis is devastating the ability of African farmers to support themselves and their communities. Farmers struggle with a lack of running water, electricity, communications, and public transportation. Entire communities are often cut off from the larger world, exacerbating and extending the poverty crisis that grips large parts of the continent. To overcome these issues, our guest, Gwen Jones, co-founded Nzatu Food Group, a regenerative agriculture business designed to protect biodiversity and mitigate climate change. Nzatu Food Group has done some remarkable pioneering work. Gwen is connected to 15,000 Sub-Saharan farmers across 15 countries through beekeeping, sustainable agricultural and conservation   training, and by building an increasingly international market for farm products. Interview Summary So please begin by telling us why you and your sister founded this initiative and about its unique strategy for helping farmers. Well, firstly, our strategy is based on an engage-to-support premise with an approach that focuses on uplifting farmer livelihoods. As you know, farmers are critical actors in agroecological transformation and important stewards of biodiversity. 80% of the world's food production is done by smallholder farmers, yet only a mere 3% of climate finance goes to our food systems. So, this presents a key avenue to increase intervention in this space through public policy and unlock climate transitional finance. Helping farmers is so, so important, especially with these small farms. Tell me more about your own history and what led you to start your organization? Denise, my sister and I, who are the co-founders of Nzatu, we come from a rural community in Southern Zambia. And we grew up alongside smallholder farmers. We understand inherently what the challenges, but as well as the opportunities that smallholder farmers face. What started off very informally helping our relatives and our tribal communities became Nzatu, we started it off by showcasing to our relatives and our farmers on how they could increase their income with simple interventions by keeping bees. And through training and education, we were able to show farmers that through the income on bees, they would earn three US dollars per kg on honey. Which gave two harvests a year compared to 20 US cents on maze. Which was a rain fed and only produced one harvest a year. It made economic sense for them to also keep bees alongside their maize production. And in this way, it would help with economic shocks and help to give a diversified income. So, we were so excited to share this with our farmers. And it grew like wildfire as you can imagine. The farmers in our program were more prosperous. And, from the income that they got from the honey, they were able to get better inputs for other production. And that engagement helped to bring other interventions as well to the communities. So, how exciting that you were able to make such an important transformation. And I can see why farmers would be grateful for that sort of help. Tell us if you would, about the climate crisis and how it's affected African farmers? In some cases, there's too much water from flooding. In some cases, too little water. So, you know, that volatility- how do you plan with that? In one year, you would have flooding and, so your crops would be washed out in the following two or three years you have absolutely no rain. There is just no way to plan in such kind of situations. Farmers are the ones that are mostly affected by climate change, and all we can do is just be there as a support mechanism. How can we work around that? How can we bring in the in-between periods, bringing in higher yielding seed where they can at least recoup whatever they can do in that season? It's very, very difficult for the farmers.  Tell us about your vision of regenerative agriculture. What does that concept mean in your context, and how can you help farmers adapt to this changing climate? Yes. We started off in a very, very grassroots way. I was always fascinated to understand the ancient grains of Africa. Africa has 26 lost crops. These lost crops are including millet and sorghum and Teff and fornio. These are the indigenous grains of Africa. Indigenous to the diet, but indigenous to the environment. They're very drought resilient and also, they fix nitrogen into the soil. So, they help to bring more resilience and soil health, which is what is lacking in Africa across the continent. We have vast soil degradation, which is also contributing to climate change. By reintroducing what is already inherent in the food history of Africa, it's a very key intervention. Sometimes is the smallest innovation that can bring about the biggest change. Is bringing back the food that is indigenous to communities. There is a resistance though, because our communities have gotten used to maize. I myself are very used to having nshima, which is made from corn, which only offers 3% nutrition. And it's very hard to change that staple to go to, let's say, nshima using sorghum or millet because the taste, is a palate issue. But we have to bring in recipe days. How can we train farmers to use this in their everyday diets? It starts off with that connectivity. How can we help children to take boiled cowpeas to school? You know, making sure that they can use cow pea flour to make cookies and sausages and innovative ways to bring in the recipes on how they can use these crops. It's not enough to just say you've got to, you know, grow the intercrop with ancient grains, because of the nitrogen fixing aspect. You've also got to bring that cultural acceptance by connecting with communities and helping them find ways on how they can prepare their food. So that when you talk about innovation, it's cuisine innovation as well. Not just, soil health and using big words like carbon capture, etc. It's also about the everyday tactile innovation in a simple thing like having recipe field days in our communities. You spoke, especially about introducing, well reintroducing, if you would, indigenous grains. Why were they lost in the first place and what have you done?    The crops were lost through commercialization. Maize was introduced as an export cash crop to support the war efforts in Europe. And along that commercialization, the tools and the inputs that were needed to produce maize is what was commercialized. And communities also had to pay the Hut Tax in Maize. So, because of those at policy level and at export level, the change happened slowly over time because it was easier to grow the crops that were meeting the mandatory requirements. Sorghum and millet became a second or third crop to produce because it wasn't something that was a mandatory crop. And over time, maize replaced the nutritious grains of sorghum and millet. I'm just taking like one example of that. The commercialization aspect. Well, there are generations with little experience eating these products or growing them. Is that right? That's true. Like I said, me included. Even though, academically I know and scientifically I understand that sorghum and millet is of higher nutrition, it's having that paradigm shift changing the dietary approach to it. And that is one of our key interventions that we can make in our communities. But by having this face-to-face contact with our farmers, we are able to pass that information on. We're able to transfer that knowledge and bring about including sorghum and millet. So, as you know, Nzatu works mainly with coffee farmers. Coffee is one of our main crops that, that we are engaged in. And our coffee producers focus mainly on coffee. Our work is by encouraging farmers to grow the millets and sorghums so that the coffee farmers themselves will start consuming millet and sorghum. But as well as finding a market for them for those crops. And are the farmers receptive to the reintroduction of these grains? It is challenging because as you can imagine, how you harvest coffee and how you harvest millet and sorghum is completely different. Millet and sorghums and most of the ancient grains, the grain is very small. It's having the tools, the harvesting techniques and the weeding techniques. There's so much involved in it. And this is where climate transitional finance can really help. Tell us more about the process. How does your organization go about doing these things? We engage with farmers. Most of the farmers that we're involved in are already practicing mulching and other organic practices and regenerative agricultural practices. It is much more common than we think. Farmers are already conservation in nature because it's inherent in traditional African practices. What we are doing is we are just really enhancing the knowledge that they already have and bringing out the historical practices. For example, when it comes to wildlife conservation, Africans in the tribal communities are already totemic in nature. Meaning that families identify with different animal groups. There is already an indigenous wildlife conservation that already is practiced for hundreds of years in the village. If your family has a totemic nature of, let's say, kudu, that is an animal that is sacred to your lineage and you would never hunt that kudu, et cetera. So that those age-old practices have been there for centuries. And it's really inculcating and bringing back that cultural understanding when it comes to the cuisine, when it comes to the wildlife totemic nature of those communities. It is truly lost knowledge that we are really committed to bringing back into our communities. And as farmers begin to grow these products, is there a market for them? Yes. This is where I know I get so excited just about the day-to-day work that we are doing. But we are a business, at the heart of it. We really have to make a profit somewhere. And we take product to market. Our team, we have an amazing team across Africa and in Europe and here in the US as well as Asia. And consumers today have become more conscious. They're looking at products that have an environmental and social value. And we communicate this through our brand positioning. Nzatu's brand is about taking that story to the consumer so that we can avail the product on the retail shelves by giving them the story of what happens in the field. Nzatu is the voice of the farmer. We are there to tell the farmer's voice to the consumer so that we can engage with consumers on every retail shelf that we can. As a consumer, I would find it appealing to know more about the history of the grains that I see at the store or other products for that matter. And about the farmers who grow them. How are consumers responding? Yes, the thing is, you know, how do we communicate? Consumers are more interested in how we can help a single farmer. Yes, there is an interest to know about how we reduce carbon emissions, etc. But if you can also add the story to it, that by helping a single farmer, you are reducing carbon emissions. You are helping to bring in higher livelihoods. You are helping to bring in increased health and safety measures to the production methods of those products. You are helping to uplift communities. Children are going to school. You are helping to reduce wildlife poaching. All by that single dollar that you are spending on that product. That is what the consumer of today wants to do is how can I make a difference in the way I live and in the way I consume? And that is our goal with Nzatu, is connecting that story to the consumers today. What are some of the challenges that your organization faces? Yes. You know, the higher the dream, the bigger the challenges. There's so many, ranging from trying to find ways that we can provide better honey straining equipment to our farmers so that they can offer better quality honey. But that's at a very micro level. On a macro level, the challenges are how do we get to change policy so we can increase climate transitional finance for farmers? As I mentioned earlier, only 3% of climate finance goes to food systems. How can we increase that number? And, you know, Kelly, one of the biggest problems that farmers face is with all the EUDR regulations, etc., that are in place now, and scientific based initiative targets and all, how does a farmer in rural Zambia- how are they able to change their method of production to meet those stringent targets? That takes money. It takes investment in their practices to be able to change from chemical-based agriculture to organically driven agriculture and regenerative agriculture. How do they access the inputs, the seeds to be able to intercrop with leguminous crops. That takes investment. You know, and then if they're only getting 20 US cents per kg from maize with rain fed agriculture, how is a farmer supposed to be able to now even think on investing? There is no money. This is the biggest challenge we face the smallholder farmers are the stewards of biodiversity. They need to be financed. They need to be equipped to be able to accelerate the change because really, they hold the power in their hands. And for us, this is where it's the most exciting, is if we can support the farmers to do what they need to do out there then it's a win-win for everyone. It's a win-win for the farmers. It's a win-win for the consumers. It's a win-win for our partners. We are partnered with art Cafe in Italy, who's our roasting division and Urban Afrik, who are our logistic partners. So, we have the system in place that at every point we have partners that have the same philosophy as we do to support and address climate change. You mentioned investment in agriculture and in financing. Who are the players in this space? Must the funding come from international organizations or from the country Governments themselves? The main actors are already in place, like IFC (International Finance Corporation), World Bank, are already channeling that money towards that space. They're committed, they're active in that space. But I would also encourage family offices, climate smart funding, social impact funding. The groups that are involved already in agriculture, the ones that are already engaged and already have the due diligence process in place to actually track that. But also, Kelly, I think that Ag Tech, it would be a very important component with the technology that exists today, whether it's through blockchain or any type of digital tech finance that can enable this. Because it's also tracking, you know, and the data needed to actually support this. It's an entire ecosystem that we need. Using digital tools to help to map out soil health and how we can improve soil health right up to the consumer tracking the story. But at the genesis, how do we finance the innovation on the digital tools? How do we finance better seed and how do we get it to the farmers in term terms of storage? How do we harvest so we can reduce waste? It's an entire ecosystem that is required. There is no one answer, but where does it start? It starts at the top. It starts with the awareness. It starts with telling the story so that we all have a stake in it to change.  Bio Gwen Jones is the co-founder of Nzatu and Chief Partnerships Officer. The daughter of a Zambian mother and English father, Gwen grew up in Zambia, along the banks of the Kafue River. Alongside her sister and business partner, Denise Madiro, Gwen experienced firsthand the immense challenges sub-Saharan African farmers faced every day. Gwen moved to the United States more than 20 years ago and has spent her entire 30+ year career focused on global food security and community development initiatives throughout sub-Saharan Africa. Nzatu is Gwen's latest initiative. As the climate crisis worsens, rural farmers are at even greater risk. Together, Gwen and Denise decided to do something about–and that's where Nzatu comes in. Gwen and Denise have a vision that regenerative agriculture can be a nature-based solution, which can and will create value in Africa, for Africa. Her leadership helped foster partnerships with Artcafe, which is roasting coffee beans grown by Nzatu-supported farmers, and Urban Afrique, which is helping bring Nzatu's products to the U.S. market. 

University of Nevada Professor John Cushman thinks Teff is a great crop.

Falling crop prices, shrinking profit margins or no profits at all.

Na coluna desta sexta-feira (6), o professor Milton Teixeira conta a história de Nair de Teffé, primeira-dama do Brasil e pioneira na caricatura mundial.

In this action-packed episode of Talk Dirt To Me, we dive into the latest news affecting American agriculture and beyond. First, we discuss the recent layoffs at Case IH and how it might impact the farming industry. From there, we take a wild detour into the future with intergalactic space travel—we pose a couple moral dilemmas, what would you do? Back on Earth, we break down the benefits of alternative crops like triticale and teff grass, plus how recent massive rainfalls are affecting crop yields across the country. We also touch on highlights from the recent presidential debate. As always, we wrap up with our "Made in America" spotlight. This week, we feature Little Giant, a trusted name for chicken feeders, honey extractors, and other farming essentials—proudly made in the USA. Tune in for a mix of ag news, sci-fi, and support for American-made products! Highlighted Made in America Company/Product: https://miller-mfg.com/collections/little-giant  Agzaga is the official sponsor of Talk Dirt to Me! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TALKDIRT to get 10% off your order! Visit them at: https://agzaga.com  If you enjoy this episode then please leave us a review and share this episode with your friends! Follow us on social media: Talk Dirt to Me Instagram: https://www.instagram.com/talkdirtpodcast/  Bobby Lee: Facebook- https://www.facebook.com/search/top?q=hurricane%20creek%20farms Instagram- https://www.instagram.com/hurricanecreekfarm/ YouTube- https://www.youtube.com/c/HurricaneCreekFarms Logan: Facebook- https://www.facebook.com/LHFarmsTN Instagram- https://www.instagram.com/lo.hanks/ YouTube- https://www.youtube.com/channel/UCqYpTjKQtOMABFOc2Aw3_Ow 

Could there be a better way to do dental implants? In this episode, we have Dr. Michael Lowe, the mastermind behind Tefball, a groundbreaking product for improving the dental implant experience for Doctors and patients. Dr. Lowe shares his compelling philosophy on success, where he underscores the necessity of vision and hard work over monetary ambitions. Dive into his fascinating story—from the hurdles of prototyping and selecting materials to his choice of VersaFlex, catapulting Tefball to the top tier of biocompatible elastomers in dentistry!Throughout our conversation, Dr. Lowe opens up about the reception of Tefball within the dental community, showcasing how it revolutionized practice procedures and positively impacted patient outcomes. Far beyond theory, this episode offers actionable insights and strong encouragement for listeners to cement their visions into realities. Tune in to absorb this blend of dental ingenuity and entrepreneurial spirit, and discover how you can elevate your own goals with persistence and innovation.What You'll Learn in This Episode:Why a clear vision transcends financial motives in achieving successThe iterative journey of creating Tefball and selecting the right materialsChallenges faced and obstacles overcome during the product development of TefballTefball's reception by the dental community and its impact on both practice efficiency and patient careDr. Lowe's expert advice for aspiring innovators and those looking to bring their vision to lifeDon't miss this opportunity to transform your approach to both dentistry and your personal ambitions!‍‍Sponsors:‍Gusto: Dentist payroll for the modern practice. Gusto's cloud-based software provides all the payroll and HR tools you need to run your dental practice efficiently. Having it all on one platform keeps our prices low, and makes your job so much easier. Enjoy best-in-class support, benefits like health coverage for your team, and more. Visit or copy and paste the link here for a special offer! https://gusto.com/tdm‍You can reach out to Dr. Michael Lowe here:Website: https://tefball.com/ (TDM15 at Checkout for 15% off!)Instagram: https://www.instagram.com/tefball/‍Mentions and Links: ‍Products:VersaFlex‍If you want your questions answered on Monday Morning Episodes, ask me on these platforms:My Newsletter: https://thedentalmarketer.lpages.co/newsletter/The Dental Marketer Society Facebook Group: https://www.facebook.com/groups/2031814726927041‍Episode Transcript (Auto-Generated - Please Excuse Errors)‍Michael Arias: Hey, Michael. So talk to us. What's one piece of advice you can give us this Monday morning? Michael Lowe: I'd say you got to have a philosophy of what you're trying to do and stick with it. So it's kind of a vision of what you're trying to create. What you see that being and then just work really hard towards that I wouldn't look at it as a number.Michael Arias: Don't say oh I gotta have, 000, you know, da da da, Because I don't think that will get you the happiness at that point, but I think having an idea of what you wanted to create, that's the outcome? Perfect.So have the idea first instead of the logistics or the money behind it.Michael Lowe: Have the vision of what you want it to be. what you're trying to create, what you want it Michael Arias: to be, Michael Lowe: I think you got to have a vision and I don't think visions of money is necessarily going to get you there or be fulfilled when you get there. Michael Arias: Is that something you feel like happened when you created Teff ball?Michael Lowe: Kind of, I would say that it came out of like a problem because when you're restoring an implant. You have that cover screw in the abutment there, you got to cover it up before you restore with the crown and whether it was like cotton or Teflon tape or something of that nature is always, I found it really cumbersome to get in tricky to get in waste of your time.And then that was one problem, but the biggest thing was like the issue of it being like stinky, full of bacteria, retained moisture, just didn't make any sense that that was like a standard of care. and there was no reason for it. It was just the way it is. No one ever gave me a good reason why we did that, because it was like such a, the weakest link the whole process of restoring and implant dentistry because you have it's so sterile coming with the packages for the implant and then when you're placing it you got to make sure everything's clean and going all the way down the line and then this is it at the end And then you have this piece of garbage you're putting inside that you took off the shelf at a hardware store. It's like,it didn't make any sense. maybe the first time I saw it in schools like, this is like allowed, everything else was so controlled, I couldn't just go grab anything I wanted and use it, a store.But this was the one thing. that came out of the idea based off of just wanting to do something new. Better for my patients. So I guess took me a while to come up with the idea, but I had something in my head that I, I got to do better. So The vision process just took a long time to formulate years after I graduated, but same idea.Michael Arias: Yeah. Man, it must have really Really bothered you so given your background in likedental implants have you noticed any changes in post procedural healing or patient satisfaction related to its use of TIPL? Michael Lowe: they don't No, beyond just, does it feel good kind of scenario?Right. But what they always do know is if you ever have to take, say, tighten screw or replace it or any reason need to get in there later, they will always make comments like, well, that smelled bad, that is a very common thing I've heard through the years. So I would say that would be the one thing I've noticed is now I don't get that comment because this you know, it's anti microbial. It doesn't absorb moisture, so you don't have that same problem. if you took out any of those other materials before, it's like a nice black thing, but now it retains its original color because it doesn't absorb all that bacteria. is the only thing in the world right now I know of you can place in there that's anti microbial.Resistant to bacteria. Michael Arias: Yeah. So this is an interesting vision that you had, man, because like felt like from the beginning it was like, ah, this is the only thing we can go out and buy. when was the turning point in your mind where you decided I need to start making this happen because I don't see it anywhere else?Michael Lowe: Yeah. Yeah.I graduated and this is my 15th year now. five years after I graduated, I think it was when I came up with the first need to do this. I have an idea about it. Then I came up with like a very basic, idea of the shape and everything, but it wasn't until another, I would say two years later, I had the finalized shape, to go in there.Cause it needed to be something that would be able to put it in really quick and easy. And then also, be snug. And so you don't get composite or filling material flowing around it, contaminating that screw. and then also fast forward years after that, you have to go through prototypes.And get models made. Like, okay, does it work? Does it work? Okay. I like this. even simple things along the way, like the color, I used to have it clear 'cause I'm thinking everybody wants this clear in my head. But then after I test a few times, the remark was it needs to be like white, a solid white color.I'm like, okay. So that would be a change. why white? I think 'cause from an aesthetic, people like that color, so say. If you use a zirconia it would help with that color. I think I made it black at one point too before I did that So I think white because it's clean and because of the aesthetic.Michael Arias: Ah, okay. That's interesting. So then Were there any other materials considered? And how does this particular plastic enhance the durability and biocompatibility of the, product? Michael Lowe: Initially, I thought I was going to make it like a silicon Teflon kind of material because I didn't know.I thought that's just what it is. So when I initially had the prototypes done, that's what it was made out of. And as time moved on and I tried to do, like, say,make more than one every day. Cause if it was ever going to get to the point where I wanted people to use this, you can't make something that slow cause it costs too much money.So I had to think of a way that I could first of all, make it in a larger volume, so you need like a micro molding center, which I discovered. So that took me two odd years to find someone who could make it because it's so tiny. It's very small because you know, the diameter of that. Implant is roughly around one and a half millimeters, right?So it was through the manufacturing processes where I changed the material. And it was a good thing because I ended up with a better material because I ended up with this company that produces medical devices and they're like, this is what we use. It's called VersaFlex. So it's like a. Elastomer. I shouldn't be using the word plastic because implies, Oh yeah, like bottle, you know, or something plastic is a general term, but it's like the elastomer, I think is a better way to say it because it's biocompatible and it's something they would use and devices they would, Either be embedding or just in a hospital setting.So that's where this VersaFlex material came in. Because you also need it, to be produced at a volume that could help try to get the cost down, which is what I'm trying to do. that's the hardest part trying to get the cost down.Now, like you can make things. if you went out there tomorrow and tried to make a new widget, you'll find like, I can do this, butif the everything else people have been using is a fraction of the cost, it's really hard to get anybody to adopt to it. Even though it's we know it's better.probably pay for itself because how quick it is to put in and take out, your chair time savings will, Pay for itself over the course of a year and all those minutes that build up. So whole idea is about just doing likebetter service for patients, but someone told me along the way like, well, people aren't really going to care enough about that when we cost more.So you got to figure out another. people do this but I was just concerned with being better for the patient and glad it is because of that we can manufacture it And that's where I tried to get the cost down.So still it's four dollars a unit, Michael Arias: Yeah, okay. No, that's good. That's good. So then that's how it improves the efficiency in a practice, right? It's quicker. better for the patient to patient doesn't see that much But with somebody else who's doing this be like, oh, yeah This is way better Michael Lowe: I don't think so.I've said it to enough people now along the way that general consensus is it's better, I have had some testers that are blind and their name's not fixed, so I'll never know who it was and give me a feedback.So like, consensus is, They like it. my only, competitor is price, but it is better, it's not more money at the end of the day if you factor in everything I just talked about.Michael Arias: Yeah, okay. are there any misconceptions or resistance when introducing Teplot to other? Michael Lowe: One is the cost thing, because that's a comment.Why would I do that I can't argue that point because you're right. It's not the same price as a piece of plumber's tape, you can't solve modern problems with old pricing.But like I said, you can offset it with time savings. ultimately I think your end goal is going to be better anyways, because if it's a better material selected in there,you're better long term success.first of all, there'll be less micro leakage on the implants, not absorb that moisture. So you're going to have less. Bone loss healthier pockets associated with implants, which will increase the long term success of them and alsoI think dentists understand the relationship between oral health and systemic health So if you're introducing something, you know into thatenvironment that could potentially contribute 2 wouldn't matter, ask any patient, hey listen here,if you pay more, I can give you a better outcome long term unless potential stomachhealth issues.Yeah no, that's wonderful man. So then, any final words or pieces of advice that you'd like to give to our listeners? I tie it all back to the same thing. So it's your philosophy, so whether it's your practice development, growth of that aspect or a continuation of this kind of like, what do you want to do? What's your vision? So if you. feel like you're doing the right thing, the right vision for you.It'll turn out. And I just hope in regards to Teflon, I hope people in time give it a shot. try it out. Michael Arias: Awesome, Michael. I appreciate your time. And if anyone has further questions, you can find them on the Dental Marketer Society Facebook group.Or where can they reach out to directly? Where can they get more information on Tepal? Or are you also giving out like, if people are like, Hey, can I try it out first? Michael Lowe: best way to do that would be if you go to tefball. com, there's a contact page there, so you can send any inquiries there also, social medias, Instagram, and that And then to try it out, So right now it's 99 if I give you discount code, say 15%.that would the best way to try it out. Michael Arias: Nice. So that's going to be tepawright. com and then when you're ready for checkout, use the code TDM15 or if you want, it's going to be in the show notes below as well. Alrighty, Mike, man. I appreciate your time. Thank you so much for being with me on this Monday morning episode.Michael Lowe: My pleasure. Thank you for having me.‍

Episode 138 with Yonas Ademassu Alemu, an investment banker turned entrepreneur who founded Lovegrass Ethiopia. As the Managing Director of this innovative health food company, Yonas has been instrumental in bringing the rich heritage of Ethiopian grains to the global stage. Lovegrass Ethiopia specialises in creating a diverse range of products, including pasta, breakfast cereals, pancake mixes, powdered beverages, and snacks, all crafted from teff and other traditional Ethiopian grains.Teff, a tiny ancient grain native to Ethiopia, has been cultivated for over 4,000 years and is best known as the key ingredient in ‘injera', a flat, spongy sourdough bread that is a staple in Ethiopian diets. This nutrient-packed superfood is not only gluten-free but also a rich source of iron, magnesium, calcium, and essential vitamins. Yonas is on a mission to share the incredible benefits of teff with the world and how Lovegrass Ethiopia is making a mark both locally and internationally.What We Discuss With YonasReturning to Ethiopia despite scepticism from his friendsForming relationships with farmers and investing in farms to guarantee a consistent, good-quality supply of Teff.How Yonas has managed to successfully export his products to the UK and other European markets.The challenges of building the factory in terms of financing, finding the right machinery, quality standards, and control.What key tips and advice would Yonas give to aspiring agriculture entrepreneurs in Africa?Did you miss my previous episode where I discuss Rethinking Economics and Impact for Music Festivals in Africa? Make sure to check it out!Like this show? Please leave us a review here -- even one sentence helps!Connect with Terser on LinkedIn at Terser Adamu, and Twitter (X) @TerserAdamuConnect with Yonas  on LinkedIn at Yonas Ademassu Alemu, and Twitter (X) @thelovegrassDo you want to do business in Africa? Explore the vast business opportunities in African markets and increase your success with ETK Group. Connect with us at www.etkgroup.co.uk or reach out via email at info@etkgroup.co.uk

Send us a Text Message.In the Season 3 finale, We Love Science presents a special episode ALL ABOUT FOOD!! Specifically, we discuss how CRISPR gene editing technology is being used to improve our food and agricultural industry. Gene editing in plants has two main goals. The first goal satisfies consumer preferences for food enjoyment, like improved taste and freshness. The second category of food edits is aimed at solving food supply issues and the growing food insecurity. To this end, researchers have targeted agricultural traits for improvement. CRISPR gene editing has also been used to improve our livestock and fish supply.While most of these products are still in development, some CRISPR gene-edited foods are already commercially available in the United States and abroad.Tune in to learn about:·       How CRISPR gene editing can save our oceans' coral reefs from the effects of climate change·       Where to find conscious greens engineered to taste better, and the non-browning banana that stays fresh longer·       Food engineered to improve the eating experience: blackberries, cherries, and mandarins ·       More nutritious tomatoes that can strengthen the immune system ·       How CRISPR is being used to improve agriculture with increased crop yield, disease-resistant crops etc.·       The delicious flatbread, Injera, made from Teff grain·       CRISPR-edited animals in the U.S and Japan·       Listener Spotlight: Dave in Japan Catch up on the previous CRISPR episodes:Ep 35: The first CRISPR Chronicles episode: How CRISPR gene therapy is bringing hope to the worldEp 38: A foundational discussion explaining the secret behind CRISPR gene therapy Ep 41: A look into the ups and downs of how the CRISPR saga developedEp 47: The CRISPR Cure for Sickle Cell DiseaseEp 50: CRISPR clinical trials Ep 53: Safety and Ethics in human genome engineering Reach out to Fatu:www.linkedin.com/in/fatubmTwitter: @thee_fatu_band LoveSciencePodcast@gmail.com Reach out to Shekerah:www.linkedin.com/in/shekerah-primus and LoveSciencePodcast@gmail.com Music from Pixabay: Future Artificial Intelligence Technology 130 by TimMoorMusic from https://freemusicarchive.org/music/Scott_Holmes: Hotshot by ScottHolmesMusic

Professor John Cushman thinks Teff is a great crop.

Organizations spend millions of dollars yearly on brand recognition. Design, messaging, influencers and athletes all work to shape our perceptions and cultural impact. There's an amazing parallel between modern brand recognition and the representation of Jesus through the church. we were made in the image of God, and we are called to represent that ‘brand'. If you've made a decision today, we'd love to pray with you: https://bit.ly/3FsFHH5 CONNECT WITH US: → Request Prayer: https://bit.ly/3zMyf5E → Request Care: https://bit.ly/3fBTX5G → Share a Testimony: https://bit.ly/3Jo7Ped → Find Events and More: https://bit.ly/3TcrkcR → Leave us a Review on Google: https://bit.ly/47925jP → Plan a Visit in Person: https://bit.ly/3sfQdg7 FOLLOW US: → Instagram: https://www.instagram.com/illuminatec... → Tiktok: https://www.tiktok.com/@illuminate_ch... → Facebook: https://www.facebook.com/illuminatech... WE HELP PEOPLE FIND ABUNDANT LIFE IN JESUS!

Foi pintora, caricaturista, musicista, atriz e escritora brasileira que marcou com ousadia os lugares que frequentou. E, também, foi primeira-dama do Brasil, ao se casar em 1913 com o presidente Hermes da Fonseca. Responsável pela "noite do Corta Jaca", composição de Chiquinha Gonzaga.

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this deeply flavorful caramelized scallion sauce and find out what to use it for, and you'll also discover a surprising gluten-free ingredient that shows up in a classic coffee cake recipe! Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Caramelized scallion sauce by Francis Lam via NYT Cooking How to make crispy fried shallots from Hot Thai KitchenSonya's tahini coffee cake recipeGluten-free teff coffee cake coming soon to the Maskal Teff recipe library Teff flour from Maskal TeffWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In this message, we understand the real meaning of EXCELLENCE in Philippians 4:8, an ancient Greek term signifying 'moral excellence', as we explore its profound implications in our modern lives, not letting culture affect our morality but modeling our lives after the Bible. If you've made a decision today, we'd love to pray with you: https://bit.ly/3FsFHH5 CONNECT WITH US: → Request Prayer: https://bit.ly/3zMyf5E → Request Care: https://bit.ly/3fBTX5G → Share a Testimony: https://bit.ly/3Jo7Ped → Find Events and More: https://bit.ly/3TcrkcR → Leave us a Review on Google: https://bit.ly/47925jP → Plan a Visit in Person: https://bit.ly/3sfQdg7 FOLLOW US: → Instagram: https://www.instagram.com/illuminatec... → Tiktok: https://www.tiktok.com/@illuminate_ch... → Facebook: https://www.facebook.com/illuminatech... WE HELP PEOPLE FIND ABUNDANT LIFE IN JESUS!

Join Nicole, Rolando, and Eddie Z in "Remakes, Reboots, and Revivals" for a comprehensive, mid-year recap of the spectacular films and series of 2024. Discuss the year's biggest hits, from musicals to Netflix blockbusters, and speculate about what the remainder of the year has in store. This episode guarantees engaging and informative banter for film and television enthusiasts. Missed an episode? Now's the time to catch up because the rest of '24 looks chock-full of blockbusters. Listen now. JOIN US: Thomas Edison Film Festival Presents: New American Experimental Film Get ready for a mind-bending experience w/ TEFF & Remakes Reboots & Revivals, featuring a showcase of cutting-edge films from expert & emerging experimental filmmakers. BUY TICKETS NOW FOLLOW US: Be sure to follow us on social media for news, polls, and fun behind the scenes content. FACEBOOK: facebook.com/remakesrebootsrevivals INSTAGRAM: instagram.com/remakesrebootsrevivals YOUTUBE: https://www.youtube.com/channel/UCEw7r_fZuVfxLNo3uEwlPJQ  And we always want to hear from you! Email us at remakesrebootsrevivals@gmail.com

In this Mother's Day message, Pastor Kim Teff teaches about the crucial roles of mothers and fathers from a biblical perspective. The world limits the responsibilities of parents to PROTECTION and PROVISION. While these are important, we believe parents have a much more crucial role in raising spiritually grounded children. This includes nurturing, encouraging, edifying, loving, praying, and more… If you've made a decision today, we'd love to pray with you: https://bit.ly/3FsFHH5 CONNECT WITH US: → Request Prayer: https://bit.ly/3zMyf5E → Request Care: https://bit.ly/3fBTX5G → Share a Testimony: https://bit.ly/3Jo7Ped → Find Events and More: https://bit.ly/3TcrkcR → Leave us a Review on Google: https://bit.ly/47925jP → Plan a Visit in Person: https://bit.ly/3sfQdg7 FOLLOW US: → Instagram: https://www.instagram.com/illuminatec... → Tiktok: https://www.tiktok.com/@illuminate_ch... → Facebook: https://www.facebook.com/illuminatech... WE HELP PEOPLE FIND ABUNDANT LIFE IN JESUS!

University of Nevada Professor John Cushman thinks Teff is a great crop.

Karen O'Donoghue is a champion for not only better bread, but also better food quality, choices and better growing methods.You can hear the passion in Karens message and I love her commitment to the craft of sourcing, fermenting and baking. She's a force, and I love her energy. I think you will too.Soaking and sprouting is clearly something Karen believes we should be doing more of. And if I think back to traditional methods of cooking in my families kitchen, these vital steps are things that we wouldn't have skipped. Soaking peas, nuts and seeds. Combining specific spices and herbs with them. This is an artform that increases the nutritional value of our food, but is rapidly being lost as we move toward more convenience and speed. Something that I realise I'm guilty of myself in todays podcast.Karen and her company, Happy Tummy Co inform people about the need to spend more on health, invest in the soil and re-engage with the food supply. I love the message and the enthusiasm. As uncomfortable as it may be to hear the hard truths presented in an unforgiving way, I think sometimes it's important to hear the message in it's raw form.You can check out Karen's bread, recipes and idyllic bakery in Ireland at www.thehappytummyco.com PLUS, we cooked up her scones and an incredible Teff porridge in the studio that you can find on YouTube.

Please Subscribe and Review: Apple Podcasts | RSS Submit your questions for the podcast here News Topic: Carbohydrate reduction for metabolic disease is distinct from the ketogenic diet for epilepsy Show Notes: FLCCC Alliance (Covid Critical Care) StemTalk Episode 69 Papers on Mid Victorian Diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2442131/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2672390/ Questions:    Reducing Cardiovascular Risk Charles writes: Hi Robb and Nikki, I've been following some of the literature on COVID-19 vaccination and myocarditis, which is concerning. I've also noted the uptick in pop science articles on sudden population-wide upticks in stroke risk, among other things. I'm particularly concerned about this issue because I'm 30 and Male, both of which seem to greatly increase one's risk of vax-induced cardiovascular issues; and I got scared into getting the Pfizer vaccine in 2021. Following this, more than a couple of men I know died suddenly and prematurely of cardiovascular issues, but I didn't seem to have any such problems. I've been following your recommendations for 12 years (made me a bit unusual as a freshman in college), and I'm at my peak health and performance. Objectively speaking, my bloodwork ~6 months and 1.5 years post vaccine was excellent (lipids, hA1c, free testosterone, etc.). I wouldn't be too worried about this but I sat down to do some bench press last week and got a sudden, intense migraine that felt vascular in nature. It got me thinking about all of these “exercise induced stroke” related headlines. So the question is, would you be worried if you were me? Would you adopt any new practices, or tweak any part of the ancestral lifestyle? I imagine some people have taken to popping baby aspirin in their 30s for this, but short of that, I don't know what else I could do.   More Protein with Age?  Rob writes:  Nicki and Robb, First of all, thank you for all that you've done through your books, podcasts, and talks over the past several years. I know I don't only speak for myself when I say that you've truly changed my life for the better, not only when it comes to nutrition and training, but also in terms of navigating this (increasingly) nonsensical world we're living in. I'm a moderately active, lean (probably around 150 lbs.), 6'0", 38-year-old man. My physical activity generally comprises several walks every day, totaling around 8-12K steps per day, and I lift three times per week (full-body Starting Strength-esque barbell program called Greyskull LP). My sleep isn't the BEST, averaging 7 hrs. in bed (asleep for all but maybe 10-15 minutes of that time), but I wake up feeling good in the morning. Stress management is on point, although the 10-15 mg of nicotine I get per day (via tobacco-free pouches) may work against that some days, depending on the rest of my stress load. I generally eat moderate-to-high carb (200-300 grams per day). and my total caloric intake is generally around 2500-3000 kcal/day. My protein intake is currently around 250 grams per day. TBH, I just love protein. I find protein shakes to be convenient for breakfast, and I love eating meat, fish, etc. with other meals (generally around two pounds per day on top of the two-large-scoop protein shake). I also tend to feel better when I eat a ton of protein. My fat intake is, as you can tell, pretty low. All this seems to be working for me pretty well for me in terms of progress in the gym, sleep, energy, and all else. However, I'm a bit curious about my protein intake. At 250 grams per day, I'm well above what's recommended. I'm not concerned about this being detrimental or damaging in any way. However, I'm a bit concerned that as I age and my protein requirements go up, I'll need to eat even MORE than this to compensate. Will I need to eat even more protein as I get older, or is my current intake so high that my rising requirements will still be met? If this is potentially going to be an issue, what steps might I take to figure out what my protein intake might look like now? Thank you so much!!!! Rob   Are veggies as bad as they say?  Tim writes: Hey Rob, I've been following you on and off for almost a decade now. I started Paleo due to you and have fallen off the wagon now and again. My wife is Ethiopian and not on my health bandwagon at all. We have issues occasionally due to me eating a different meal all the time because I'm more carnivore, and her more traditional Ethiopian dishes have many veggie dishes and injera, their flatbread made with Teff which is a staple. I was leaning carnivore and listening to Chaffey and others saying veggies are absolutely 100% awful. I would like to share a meal with the wife occasionally to make her happy and wonder if things like cabbage, kale, lentils, etc.. are as bad for me as all the others say. I trust your opinion more than most and thought I would shoot you this question. Thanks   Sponsor: The Healthy Rebellion Radio is sponsored by our electrolyte company, LMNT. Proper hydration is more than just drinking water. You need electrolytes too! Check out The Healthy Rebellion Radio sponsor LMNT for grab-and-go electrolyte packets to keep you at your peak! They give you all the electrolytes want, none of the stuff you don't. Click here to get your LMNT electrolytes Transcript: Coming soon...  

This week, Rolando, Nicole, and Eddie embark on a journey to Italy with the enigmatic Mr. Ripley, promising a riveting discussion that leaves no stone unturned. First, Rolando enthralls listeners with his summary of "Purple Noon," the 1960 French adaptation of Patricia Highsmith's novel. Then, they turn their focus to the deviously intriguing "The Talented Mr. Ripley," delving into Matt Damon's portrayal of Ripley's transformation into a suave con artist. Shedding light on the narrative of the 2024 Netflix series, the trio delves deep into Ripley's motives, survival instincts, and the allure of deceit. They juxtapose portrayals by Andrew Scott and Damon, offering insights into different facets of Ripley's persona. Through meticulous analysis, they endeavor to determine which iteration of Ripley reigns supreme. Tune in to uncover the intricacies of this complex anti-hero's character. Listen to find out! JOIN US: Thomas Edison Film Festival Presents: New American Experimental Film Get ready for a mind-bending experience w/ TEFF & Remakes Reboots & Revivals, featuring a showcase of cutting-edge films from expert & emerging experimental filmmakers. BUY TICKETS NOW FOLLOW US: Be sure to follow us on social media for news, polls, and fun behind the scenes content. FACEBOOK: facebook.com/remakesrebootsrevivals INSTAGRAM: instagram.com/remakesrebootsrevivals YOUTUBE: https://www.youtube.com/channel/UCEw7r_fZuVfxLNo3uEwlPJQ  And we always want to hear from you! Email us at remakesrebootsrevivals@gmail.com

 A socialite brasileira conhecida como Dana de Teffé, desaparece em junho de 1961. Ela supostamente teria sido assassinada, mas onde estão seus ossos? A dúvida permanece até hoje.

On this episode we're discussing tiny yet extraordinary grains - millets! From their ancient origins to their re-emerging popularity, we'll share its role in diverse global cuisine. The benefits of this versatile grain to the health of individuals and the health of our planet are many. Listen in to find out how you can incorporate millets into your diet, contributing to a healthier and more sustainable future.Shownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook

Preparing food gluten free is not easy. For those newly diagnosed, or someone cooking or baking for them, it's a steep learning curve. I am often asked for advice on how to set up a gluten free kitchen to make food preparation and baking easier. On this episode I speak with Robyn of Robyn's Gluten Free Baking Courses for advice and practical tips to set up your gluten free kitchen to make baking fun and hassle free. Both Robyn and I have been baking gluten free for years, and we've come up with some handy tips to take some of the stress out of so many flours and the different equipment you might need. Here's Robyn's list of flours other information she sent me – What I keep in large jars (used most often): ·  Brown rice flour ·  White rice flour ·  Sorghum flour ·  Gluten-free Oat flour ·  Tapioca starch ·  Potato starch ·  Corn starch (though I just keep it in the large container from Costco!) ·  Almond flour: I also always have almond flour on hand, but I also buy the large bag from Costco and keep it in the fridge. Other flours I like to have. I usually keep them in smaller jars or buy them as I need them: ·  Teff flour ·  Millet flour ·  Buckwheat flour ·  Sweet rice flour (I mainly use it during the holidays) I also keep a small to medium-sized jar of xanthan gum in my baking drawer.   For those who might be overwhelmed with the number of ingredients listed here, my 6 must-have list for basic gluten-free baking are brown rice flour, white rice flour, almond flour, potato starch, tapioca starch, and cornstarch (as well as xanthan gum). These are all of the GF baking ingredients I use to make everything in my Essentials Course.  These are the jars I use for my everyday baking (what I consider to be "large jars"). If I buy even larger quantities of flour than what fits in the jars, I will keep them stored away and refill when necessary. Here's the link to order her very trendy aprons – https://shop.glutenfreebakingcourses.com/ This is what my bread pans are like. They are normally used for a steam table in a restaurant, but they work amazingly well for bread in the oven. They are ¼, which means they are ¼ of a full steam table pan. They come in different depths, but I find the 4” one is best for gluten free bread. Here are similar ones found on Amazon.ca. - https://amzn.to/47KnVdl Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

En Éthiopie, le conflit en cours dans la région Amhara pèse sur l'agriculture locale. En particulier sur le teff, qui compose l'injera, cette galette à la base de l'alimentation du pays. La région Amhara est la principale productrice de cette graine, dont le prix a presque triplé dans la capitale, rattrapée par les conséquences de la guerre civile. Une augmentation sans précédent qui pèse sur le budget des ménages éthiopiens. De notre correspondante à Addis Abeba,Cette grande galette brune, moelleuse et alvéolée se mange à toutes les sauces et à tous les repas. Mais ces derniers mois, le prix du teff a triplé en Éthiopie. Dans ce magasin, le sujet est sur toutes les lèvres. Même le commerçant s'étonne du prix au kilo : « Ça n'est jamais arrivé. 125 birr ! Je ne sais pas si je suis en train de rêver. 125 birr, c'est énorme et le marché ralentit. »Selam attend que son teff soit nettoyé. Elle est venue acheter sa portion de farine pour la semaine, et doit tout bien calculer. « Pour la maison, nous avons besoin de 100 kilos. Maintenant que c'est cher, nous n'achetons plus que 70 kilos pour un mois. » La mère de famille réduit la quantité, mais aussi la qualité. « Il y a différents types de farine de teff, plus de cinq. Je voudrais la plus blanche, la plus chère. J'en ai besoin, mais c'est trop d'argent. Donc, on doit acheter la farine de qualité moyenne. »De retour à la maison, il faut préparer l'injera pour nourrir les neuf membres de la famille. « Nous n'avons pas le choix, on doit se restreindre. On ne peut pas manger autant qu'on le voudrait. » Mais pas question de se passer de teff. « Pour nous Éthiopiens, notre nourriture, c'est l'injera. Tous les jours, jusqu'à ce qu'on meure. L'injera est notre vie. »Le mécanisme de cette inflation est complexe : dévaluation de la monnaie locale, hausse globale des prix et augmentation des frais de logistique pour les agriculteurs, mais surtout, les conflits passés et en cours ont aggravé la situation, comme l'explique Shiferaw Motiku, consultant en chaîne de valeur agricole : « De manière générale, le teff a toujours été produit dans les régions du Nord. Aussi dans quelques parties de l'Oromia. Donc avec l'instabilité, cela affecte la production et créé une pénurie de teff qui affecte le prix. »Les routes bloquées et les combats empêchent les agriculteurs de travailler et d'exporter leurs produits, fragilisant la consommation du teff, dernier rempart contre la faim.À lire aussiÉthiopie: dans le Tigré, la crise alimentaire empire depuis la suspension du Programme alimentaire mondial

Teff is the star ingredient of Ethiopian cuisine and it's essential for the delicious chechebsca, a traditional breakfast dish in the country. This small grain can withstand harsh climate conditions and is mostly produced in the Horn of Africa. However, political and economic instability in Ethiopia has limited the country's ability to benefit from its production. Aggravating the situation is the issue of biopiracy, a topic we delve into in this episode.In Ethiopia, we meet Yonas Alemu to discover his business Love Grass. Put on your headphones to discover how the company wants to modernize teff production and restore the grain to its origins. Hosted by Tokunbo Salako. Written and produced by Naira Davlashyan, Aisling Ní Chúláin and Marta Rodriguez Martinez, in Lyon, France. Our assistant producer is Alice Carnevali. Original reporting by Suad Ahmed in Addis Ababa, Ethiopia.Consulting editor: Catalina MaySolutions journalism consultant: Michèle Foin. The theme music is by Andy Robini. Sound design is by Naira Davlashyan, sound mixing is by Hugo Pouillard.Production coordinator:Louise Lehec Editor-in-chief : Patrick Heery. For more information on The Star Ingredient, go to our website.Follow us on Instagram and Twitter. Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation. Hosted on Acast. See acast.com/privacy for more information.

Tana Mongeau is BACK on 'JUST TRISH'... and she brought her "friend with benefits" Jeff Wittek! Jeff and Trisha rehash their complicated history–from their traumatic Vlog Squad days to the infamous Starbucks incident. Plus, Trisha questions Jeff and Tana on their flirtatious relationship. Is there any hope for Teff? Learn more about your ad choices. Visit megaphone.fm/adchoices

Message Series: Antidote

TEFF, ADOT AND KINGCURT DO A INDEPTH REVIEW OF THE TWO MOST POPULAR COMICBOOK MOVIES CURRENTLY OUT IN THEATERS. --- Support this podcast: https://podcasters.spotify.com/pod/show/head-nerds-in-charge/support

A week full of queens, coronations, birthdays and Bea, has us in a royally good mood! Laugh along with us as we give Sam some TEFF love, remember the CABALs of our youth, and come up with a BEVY of ways to make your Bee game feel brand new.

Message Series: "The Way Up Is Down"

In this episode, James is joined by special guest host Shane from Dimensional Brewing Company. The guys talk to some fun Pulpit Rock's Winter Stout Blowout guests. Rod from Marto Brewing Company, Teff, and Bob from Pulpit Rock Brewing Company. They have a blast talking about the upcoming fest, spending some time catching up, and talking about SPAM.   The Vorlauf Hour is brought to you by the Iowa Brewers Guild

A few years ago, Claire Smith moved back to her family farm, where they practice sustainable farming, and created Teffola. It's granola made with an ancient Ethiopian grain called Teff, which is filled with lots of protein, fiber, iron, and calcium. The only problem is… no one's heard of it. Is it too risky to invest in a business that needs to educate consumers on a rare ancient grain and on sustainable farming practices? Today's investors are Jillian Manus, Charles Hudson, Elizabeth Yin, Phil Nadel, and Neal Sáles-Griffin. To try Teffola yourself, visit pitch.show/granola Learn more about your ad choices. Visit podcastchoices.com/adchoices

Message Series: "Metanoia"

In this episode, the Tablerock duo, Alex and Julie, rock the table with Royd Carlson, The Teff Company Marketing and Agriculture Manager. Alex also works with Teff as the marketing coordinator. Teff is the national food of Ethiopia and one of the earliest domesticated plants. Teff seeds were found in a pyramid in 3350 B.C. Teff planting and distribution was started in Idaho by Royd's father in Caldwell. Today, Royd and his brother Gareth, who is CEO, mill the seeds and distribute Teff flour as well as grain across all fifty states. Join us as the Tablerock duo talks about Teff, a super-food. Where to sample it and buy it in Idaho. Learn how to start a business with just a vision and a Washington D.C. phone book. Why would Royd like Idaho to become known as one of the largest Teff distributors in the country. Teffric! --- Send in a voice message: https://anchor.fm/the-table-rock/message

She is an award-winning and GRAMMY-nominated bilingual audio engineer, singer, songwriter, guitar player, recording artist. Her top five songs on Spotify alone have amassed well over 200 thousand streams and she is currently working on a new album. As a singer, she has appeared in albums nominated for Latin GRAMMYs, and as an audio engineer she has worked on GRAMMY-nominated albums. Her hooky melodies and fun lyrics have gone beyond her career as an artist by writing songs for other Latin artists, and corporations like Disney. She is also a two-time Lennon Bus winner, and, has even worked with the likes of Universal, ESPN, Apple, and the University of Miami.

This sourdough flatbread isn't only a delicious staple – it's servingware and utensils, too. Anney and Lauren round out the history and science of injera.See omnystudio.com/listener for privacy information.

Lisa is joined by Camilla V. Saulsbury who talks about nine gluten free grains:Amaranth , Chia seeds, Buckwheat, Millet, Oats, Quinoa, Rice, Sorghum, and Teff.Camilla V. Saulsbury is a writer, recipe developer, fitness trainer, endurance athlete, and creator of the healthy food blog Power Hungry. She also holds a PhD in sociology with specializations in food studies, health, and medicine. Camilla has been featured on the Food Network, "Today," "Good Morning America Health," QVC, "Katie," and in multiple publications including The New York Times, Women's Health, Runner's World, Men's Fitness, Southern Living, Clean Eating, Food Network Magazine, and Pilates Style. A native of the San Francisco Bay Area, she currently lives in Texas with her husband and son.

Seventh generation farmer Claire Smith wanted a way to diversify away from just relying on commodity crops.

The founding of Teff Co is a story that bridges rural Idaho to the horn of Africa. Teff Co was started by Idaho native, Wayne Carlson after a trip to Ethiopia. Wayne's sons, Royd and Gareth, are now the operators of Teffco and scaling the business to new levels.  A staple grain Ethiopia and Eritrea, Teff it is naturally gluten free and a hardy crop.  Teffco sells both Ivory and Dark Teff. Teff is a fine grain that is about the size of a poppy seed.  It is much smaller and glitter than traditional crops and milling it requires different techniques and he discusses the journey his family has taken in growing their milling operation. Teff does well with dryer condition that traditional US crops.  Talked about smaller scale milling market opportunities and the benefit to add crop diversity.  Also the benefits of crop diversity with speciality crops that are also regenerative by nature.  Adding a specialty crops to a family farm using smaller mill options allow business growth.To learn more about Teffco visit teffco.com.  You can find recipes and more information about the grain. 

Pulpit Rock (https://www.pulpitrockbrewing.net) co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness. The conversation covers: - removing roasted barley from the base recipe and replacing with other malls to build more chocolate character - triple mashing with a focus on first runnings - driving “plushness” through relatively low attenuation - toasting raw nuts and coconut immediately before maceration to improve flavor - matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction - employing multiple rounds of maceration for certain ingredients - adjunct addition horror stories - using offbeat ingredients like granola and sheet cake and more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com (https://www.probrew.com) to learn more about The Alchemator from ProBrew. Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. Reclaim your margins and order your craft concentrates at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, is now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, visit Fermentis.com (https://fermentis.com). Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): New roasted malts from BestMalz, Chocolate, Black, and Black Malt eXtra, are roasted in a gentle fluidized bed process to create smooth de-bittered flavors. BestMalz products are available exclusively through Country Malt Group, contact CMG (https://countrymaltgroup.com/warehouse-sales-team/) to try a free sample today! Arryved (https://www.arryved.com): As craft beer's most trusted point of sale system, Arryved is the mobile, all-in-one solution you need to decrease service friction and increase guest satisfaction. Go to Arryved.com/cbb (https://arryved.com/cbb) to set up a free, customized demo.

Guitar players love big muffs, right? Are they any good for your tone though? Do you just disappear in a mix if you step on that pedal or is there a better alternative? We answer this burning question and report on the Wampler Metaverse in detail too on this weeks episode of Fret Talk Podcast. For as little as two dollars a month, you can back us on Patreon and get with the most ultimate support available. Visit www.patreon.com/frettalk to find out more Don't forget to have your online on the Fret Talk Podcast group on Facebook https://www.facebook.com/groups/690366661155328/?ref=bookmarkssay and join in with the live streams at the PBOD Group https://www.facebook.com/groups/64533347864/ Find your host at: BudgetPedalChap www.Facebook.com/budgetpedalchap www.Instagram.com/budgetpedalchap https://www.youtube.com/budgetpedalchap or search ‘budget pedal chap' on YouTube Matt www.Facebook.com/SwitchIOM www.twitch.tv/heel_mattq www.twitter.com/heel_mattq www.instagram.com/heel_mattq Lee https://www.facebook.com/groups/64533347864/ www.pbodoom.com www.youtube.com/pedalboardsofdoom Will http://www.arocketcomplex.com/ www.youtube.com/user/ARocketComplex www.instagram.com/arcwillpowell/ Ollie www.Facebook.com/OllieMilesMusic Josh www.instagram.com/thecoronamortis --- Send in a voice message: https://anchor.fm/fret-talk/message

Today, I am excited to tap into the hemp and CBD world, with a beautiful couple I met this past March. I have driven deep into the comparison of different products and brand names and I find that after wading through hours of company bios, research on cannabinoid systems or THC, I find that I want simplicity. Which is why I get super excited when I meet people who are part of the process from plant to product. I found this plant to product collaboration in Ryan Heath and Vanessa Teff. Ryan is the hemp grower through Shady Oak Hemp Farm and Vanessa runs Optimum Vitality Nutrition & Wellness, which specializes in nutritional therapy, cold laser, yoga & sports performance. Together, they have created a hemp based concoction called “Moonflower Botanicals”, and today is just about sharing information regarding the cbd world, from the perspective of those who are closest to it.

Claire Smith grew up as the 7th generation on a 2,300 acre family farm vowing to move as far away from the farm as she could. After graduating from University of Michigan with a BS Neuroscience and minor in Classics, she moved to western Canada. During this time, her parents decided to start pivoting the farm from corn and soybeans to alternative grains and seeds. Claire, acknowledging the irony, moved back to the farm to work with teff, an ancient grain native to Ethiopia. She created Teffola, or teff granola, and began selling to local grocery stores in Jan 2018. Since then, she's grown Teffola into 70 grocery stores and coffee shops across Michigan and is now branching into Chicago and Toledo. Follow along on her journey @eatteffolaGet 15% off your Teffola order: https://www.eatteffola.com/pages/free-sample-sign-upGet 10% off Pederson's humanely raised meats with the code FARMTOFUTURE: https://pedersonsfarms.com/Connect with ClaireWebsite: www.eatteffola.comFacebook: www.facebook.com/eatteffolaIG: www.instagram.com/eatteffolaFollow Farm to Future on Instagram at @farm.to.future

What's the difference between feeding people and actually nourishing them? Our guest this week has garnered international acclaim for her “Magic Poo Bread,” a 17-ingredient loaf designed with care to provide ultimate gut health. Karen O'Donoghue is the owner of the Happy Tummy Co. a bakery and cooking school in Westport, County Mayo. Driven by her mother's cancer diagnosis and her own issues with IBS, Karen spent years developing a recipe for a tasty, nourishing loaf that—you guessed it—will help make you poo! But the Happy Tummy story is also about using food to build healthy communities. We speak with Karen about how she built business that allows her to pay staff well and source her ingredients responsibly. We talk about the connections between commercial wheat and digestive health problems, and the pitfalls of following trendy sourdough bakers on Instagram. How can we use food to make positive change in the world? What's it like to run a successful food business with loyal customers who are happy to pay a premium for quality? Tune in to find out!Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Low carb hay, ever heard of it? How about Teff hay, does that ring a bell? Researchers are looking for ways to replace cool season grass hays with warm season hays to help lower the sugar content in the horse's diet. Teff is one possible solution, but it all comes down to how it is grown. You can now follow @drjyme on Facebook and Instagram! Please tell your friends how #feedroomchemist has made you an #empoweredhorseowner! Show Notes: · EquiSUMMIT Registration: www.attendequisummit.com · Certification Program for Growing Low Carb Teff Hay: https://www.oncourseequinenutrition.com/lowcarbhorsehayproject …. If you have a topic or question you would like addressed on a future episode please email info@acbluebonnet.com Dr. Jyme Nichols is Director of Nutrition for Bluebonnet Feeds and Stride Animal Health. For more information on these brands or a free virtual nutrition consult from our team just visit bluebonnetfeeds.com/nutrition-consult --- Send in a voice message: https://anchor.fm/feedroomchemist/message

Here's a breakdown of the articles we've featured in this podcast: (1) They can sniff out drugs, cancer cells and bombs, and now dogs are being trained to sniff out potato diseases in the field and in storage facilities. Freelancer Heather Smith Thomas introduces us to the dogs' handler to find out more about these unique capabilities. (2) Grain teff has become a new crop option for farms in southern Idaho. It's a high-paying crop and production can be contracted. Two producers in Twin Falls County share their experiences and challenges. (3) Bestowing names (and ear tags) shouldn't be complicated, but sometimes farm families like the Colemans just use up, recycle and reissue names generation after generation. So it's understandably a little murkier for them. Michele Coleman explains why doctors, friends and even marriage officiators get confused by her family's clan. (4) Life has a funny way of holding us accountable – which in this case is accomplished through a dog's loyalty or a brand on a calf hide … but it still holds us accountable. Humor columnist Paul Marchant leads us through the rancher's philosophy of doing the right things for the right reasons.

Have you ever thought about how important music is during your workout? Learn why this is true, and why the sound of a business is so important to its success in this exciting conversation with Teff Martinez!  Teff is the Content Director for the Aaptiv division at Pear Sports. Her role includes managing an audio engineering team, developing content strategies, and keeping in-app content releases moving forward on a daily basis. Her expertise in music & audio has led her to work for big companies like ESPN (The Walt Disney Company) as a lead audio engineer, and Chewy where she got to lead in all audio initiatives and build out the audio department workflow. When she's not working, Teff is an avid songwriter, music maker, and content creator.  Big Takeaway: The future of music will be heavily influenced not only by audio branding used by businesses but by the creator innovations from bedroom musicians.   Follow Teff on social @ thataudiochick and @ teffmusic  Learn more at https://aaptiv.com/ (https://aaptiv.com/)  Voices Behind The Music is presented by Feed Media Group and produced by Growth Network Podcasts