Podcasts about tepache

This episode features Rio Chenery of Tepache Sazón. Tepache is a fermented fruit or vegetable wine from Mexico. It dates back to prior to the Spanish arriving. This was originally a fermented corn drink from the Aztecs. This tepache comes from Michoacán and is something new to the United States market. Tepache Sazón is a unique regional drink that has claims to aid in digestion. You will find it at celebrations, family gatherings and anywhere that fun is being experienced. www.TepacheSazon.com - Instagram Highlights From our Discussion: Bar Convent Brooklyn Kilinga Bacanora Total Wine and More Astor Wines

The history of fermented foods like beer, bread, and other foods can be traced back thousands of years to ancient civilizations in China and Egypt. This ancient technology was originally used to preserve foods when refrigeration was not an option. While less common in modern industrialized civilizations, we're now realizing that fermented foods play a major role in gut microbiome diversity, which is a biomarker for overall health. Join our conversation with Dr. John Leech, Technologist at Teagasc in County Cork, Ireland to learn all about the history and how cutting-edge technologies are being applied to research in food fermentation. John shares his story of how he found this field of research and how he's now headlong into striving to understand and harness the power of fermented foods. We learn about the complex microbial communities that define and deliver the health benefits of these foods, but we also hear about how this biological complexity makes them inherently irreproducible. Foods like kimchi, sauerkraut, kombucha, tepache, milk kefir, and water kefir are produced from fermentation, facilitated by complex communities of microbes. Consumption of fermented foods can alter our gut microbiome, which has been shown to affect obesity, inflammation, longevity, and efficacy of drug treatments. John and his team are using qPCR, NGS, and other methods to characterize the microbial consortia used to produce these foods. They're now working to figure out how to simplify the consortium while still delivering health benefits, all while making the process reproducible and scalable Subscribe to get future episodes as they drop and if you like what you're hearing we hope you'll share a review or recommend the series to a colleague.  Download Transcripts: Speaking of Mol Bio Podcast | Thermo Fisher Scientific - US Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology.

The allure of Mexican traditions meets modern innovation in the vibrant world of tepache, a drink with ancient roots and a fresh, contemporary twist. I sat down with Alex Matthews, founder of De La Calle, to discuss his journey from curiosity to creation, bringing the authentic flavors of Mexico to the U.S. market. We delve into the challenges of introducing tepache to American consumers, the evolution of the brand, and the strategic decisions driving its future growth.

#307: Today we're heading out with LAist's Gab Chabrán to test some tasty cool drinks in L.A. — that's "cool" as in temperature, but also meaning something a little special and unique.We stopped for boba (and other tasty tea and coffee drinks) at Hey Hey on Sunset, sampled fermented Mexican drinks (tepache and pulque) at Mírate in Los Feliz, and finally tried out kava nectar (new to both me and Gab) at Kavahana in Santa Monica.

In this episode AJW cracks a brew with 2024 Cocodona 250 winner Rachel Entrekin.  Along the way they discuss her introduction into the sport, the differences between fixed time events and long trail races, her Cocodona experience and some thoughts about the future of super long runs.   You can read Rachel's blog: Another dumb running blog – y'all welcome (wordpress.com) Support Rachel's GoFundMe: Fundraiser by Rachel Entrekin : Apparently, running is expensive (gofundme.com)    Follow her on instagram at @rachel__entrekin   And, learn more about Tepache. TEPACHE: A Modern Mexican Soda made from fresh pineapples! – De La Calle - Tepache)

Heute gehts um: Was geht gerade? Was gärt? Ingwer Beer und Tepache, Der iGulu ist da! Stil 10 B - American Amber Ale

Kicking off our week of exploring Lost Cause Meadery, we couldn't have asked for a better start.  A mead that takes its flavors roots right from our own backyard (in more ways then one) with Tepache Mode!

Walt, Ron, Haj, Dan, and the Tepache King gather at the Extension to taste a new Cultivation Series beer, Tepach King as well as Land-Grant's new Experimental Hazy IPA, Super Lupuler. -- Have a question for us? If we read your question on an episode, you get a free Land-Grant shirt. Submit your question now over on our website!

Por lluvias, cocodrilos salen de lagunas en Tampico Impulsan en San Lázaro rescate de animales de compañía víctimas de maltrato

Alex Matthews is the co-founder and CEO of De La Calle, a brand that's bringing tepache—a fermented pineapple drink with roots dating back to pre-Columbian Mexico—to the forefront of the beverage industry. Alex's journey is one of passion, innovation, and a deep respect for cultural heritage.We'll dive into how Alex discovered tepache, the challenges he faced in bringing this unique beverage to market, and how De La Calle has grown to become a beloved brand among consumers looking for authentic and refreshing drinks. From navigating the complexities of fermentation to building a brand that honors its cultural origins, Alex's story is a testament to the power of perseverance and creativity.Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

This lightly fermented drink is often made tangy-sweet with pineapple skin, core, and fruit. Anney and Lauren dip into the science and history of tepache.See omnystudio.com/listener for privacy information.

We continue our book-by-book walk through of the Bible as we introduce the book of Hebrews this week, after a couple of beers of course!

The big news in beer this week was that Ravinia Brewing Company was being sued by Ravinia. I'll have my take on this and enjoy a Taco Fest from Ravinia. I'll have a Tepache, a fermented pineapple beverage that is also delicious. Ravinia Brewing CompanyOddPods MediaPromo: The EverTrending StoryThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5704447/advertisement

Welcome back to another amazing guest interview! This week I'm chatting with Cam Bailey of Crooked Owl Hard Tepache. We get into working with a significant other, balancing work & play, finding connection through food/bev, and so much more. Cam was such a joy to talk to and I'm so thankful she was willing to share her story. About the brand-- Crooked Owl is the first hard Tepache brand on the market! Cam and her husband took their love for traditional Tepache and turned it into a 5% ABV bev. This allowed Cam, who is gluten-free, to have a go-to bev option. They soft launched this year (2023) and will be having a formal launch in 2024! I was lucky enough to try their brews when I was out in Atlanta and OMG are they delicious!! Find Crooked Owl: IG @hardtepache | drinkcrookedowl.com Find me-- IG @citrusdiariesss TikTok @citrusdiaries YouTube @laurenhodgen ⁠⁠⁠Subscribe to the newsletter!⁠⁠⁠ citrusdiaries.com | hello@citrusdiaries.com New episodes every Monday & Wednesday at 7am EST!

This episode was sponsored by RangeMe. Go to rangeme.com/startupcpgThis episode was sponsored by Floret. Go to tryfloret.com/startupcpgThis episode was sponsored by Cin7. Go to cin7.com/startupcpgToday I'm excited to feature another of the backpack brand winners from Startup CPG's Mic Drop party at Expo East: Crooked Owl! Crooked Owl is the first probiotic, shelf stable, 5% ABV tepache brand on the market. They are also a member of 1% for the Planet. Through this partnership, they contribute one percent of profits to support underserved communities and sustainable agriculture practices in Mexico. We're joined today by founders Cam Bailey & Dave Bailey. Mic Drop attendees loved Crooked Owl's products, so I'm excited for you to learn more.Listen in as Cam & Dave share about: How they got started brewing tepache Their branding process Tips for navigating the highly regulated alcohol industry Their Mic Drop / Expo East experience And more! Episode Links: Crooked Owl website Cam's LinkedIn Dave's LinkedIn Mentions: Liquid Data Show Links: Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top) Join the Startup CPG Slack community (15K+ members and growing!) Follow @startupcpg Visit host Jessi Freitag's Linkedin or website Questions or comments about the episode? Email Jessi at podcast@startupcpg.com Episode music by Super Fantastics RangeMe Links RangeMe website Listen to our episode (#108) with RangeMe founder, Nicky Jackson here Floret Links:Sign up here for a free 2023 deductions auditCin7 Links:Get a demo or claim your free 14 day trial of Cin7 inventory management software here

We're joined for a chat by Maicey ahead of her EP launch at The Ori, thanks to BYD Auto Australia ABOUT THE GOOD STUFF Join Bonnie for all The Good Stuff happening around Newcastle and the Hunter. Good people, awesome music and great events happening in Newcastle and the Hunter every weekday from 4 pm. The Good Stuff! https://newcastlelive.com.au/the-good-stuff/ ABOUT NEWCASTLE LIVE From what's on, to what matters. Newcastle Live is the Hunter's source of entertainment and lifestyle news and information. We're devoted to all the great things happening in the region. We'll keep you up to date with what's on in Newcastle, the Hunter and Lake Macquarie. https://newcastlelive.com.au/

ZOMERSPECIAL 3 van Bekt Lekker de podcast met Maartje Nelissen, Gijsbregt Brouwer en bijdragen van de grootste drankjes experts van Nederland. Een extra lange aflevering over heerlijke zomerse drankjes.Met:onze eigen beste drankverhalen: Gijsbregt vertelt over die ene keer dat hij een zeven-gangen-diner met Jägermeister pairing dronk (respect voor de brandmanager die dat er doorheen heeft gekregen). Maartje was bij Pharmarium in Stockholm een geweldige cocktailbar en dronk daar een 'croissant martini'. Gijsbregt heeft vervolgens twee nabranders: het verhaal van de introductie van de pornstar martini in Rotterdam in de jaren nul én een geweldige boekentip: Saved by the Bellini van John deBary.Eerst even dit: Bekt Lekker werkt samen met Eatertainment, hier staat een blog met alle tips (inclusief recepten voor thuis).hier is de allerjongste luisteraar gevonden van Bekt Lekker en hij stelt een vraag aan Gijsbregt en Mama, oh nee, aan Maartje.Meedoen heb jij nog drankjes tips of tips voor onze andere zomerspecials over terrassen of festivals? Stuur Maartje of Gijsbregt een (spraak)berichtje of stuur een DM/PM op Instagram of LinkedIn.Cocktail tsunami: Hoe kan het dat de cocktail 'ineens' zo razend populair is? Maartje en Gijsbregt geven een geschiedenisles over de cocktails en hoe de wereld van (sterke) drank de afgelopen jaren veranderd is. Ook hier veel aandacht voor Esma's, Poma's, maar ook voor Basil Smash, Margarita en Paloma. Maar ook voor de cocktailsnoepjes van Autodrop en de Pinda Colada van de Pindakaaswinkel (ja dat lees je goed).En wat zijn de favoriete cocktails van Maartje en Gijsbregt?Met een bijdrage van cocktail goeroe Misja Vorstermans van Isaac Academy en mede-food (nou ja drinks) podcaster bij Cocktails en Spirits met Isaac Drankcast.Wat is hét zomerdrankje van 2023? Gijsbregt en Maartje gaan een battle aan over wat het zomerdrankje van 2023 wordt. Maartje kiest voor Sangria en Gijsbregt voor de Apérol Spritz. De data van onder meer Eatertainment en van TAPP geven de doorslag. Zo weten we waarop gezocht wordt én wat daadwerkelijk verkocht wordt in de horeca.Waar komt die aandacht voor zomerdrankjes toch vandaan? je favoriete podcast hosts leggen uit hoe het eraan toe gaat in de media en in de industrie en duiken ook nog even in het verleden. Wat dronken we in de het zomers van de 17e eeuw? Welke zomerdrankjes hebben het niet gered?Met een bijdrage van Tessa Monfrooy van de Drankerij.5 verkoelende drankjes over de hele wereld: je favo smaakmakers hebben met hulp van culi vrienden de wereld afgestruind naar vijf super verkoelende zomerdrankjes vanuit alle windstreken: Tepache uit Mexico, Sobolo uit Ghana, Noomi uit Irak, sugarcane juice uit Zuid-Oost Azië én Ayran uit Turkijemet bijdragen van Sara Shawkat van Noomi en nogmaals van Tessa Monfrooy van De Drankerij.proeven: Maartje, Gijsbregt én Faysal proeven drie zomerse drankjes (zonder winnaar deze keer): kokoswater van jonge kokosnoten van Coconaut, huisgemaakte (jaja, naar een recept van Eatertainment) whipped lemonade en gekocht in Bunk: BioZisch bloedsinaasappel.Wij posten nog een foto met de drankjes op onze social media Dank aan onze producer Faysal, BUNK voor de studio en Goldkimono voor de tune. En natuurlijk aan onze gasten.Volg ons op Instagram, Twitter of LinkedIn. En schrijf je in voor onze onregelmatig verschijnende nieuwsbrief.

This is the third episode in my four episode series on Fermented Drinks. Today I'm talking about wild fermented drinks! Kvass, tepache and anything else your heart desires! On a whim, without preplanning, you can have a wild fermented soda in just a few days!  Buy SCOBY's Online: ⁠⁠Cultures for Health Kombucha SCOBY⁠⁠ ⁠⁠Cultures for Health Jun SCOBY⁠⁠ ⁠⁠Cultures for Health Water Kefir Grains⁠⁠ Great Books for Fermented Drinks: ⁠⁠Ferment for Good by Sharon Flynn⁠⁠ ⁠⁠Wild Drinks by Sharon Flynn⁠⁠ See a list of my recommended fermentation equipment ⁠HERE⁠ Greener Postures Links: My video on ⁠⁠How I Brew, Flavor and Bottle My Jun Kombucha⁠⁠ on YouTube Learn more about the Greener Postures workshops and replays at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠greenerpostures.com/workshops⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sign up for the Greener Postures Membership today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠greenerpostures.com/membership⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TRY AZURE STANDARD for bulk organic groceries and skip the middle man: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.azurestandard.com/?a_aid=e26f72d9dd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GreenerPostures.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: greenerpostures@pm.me Subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Preserving Today on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow @greenerpostures on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support Greener Postures: PayPal - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠paypal.me/greenerpostures⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and Venmo - search @GreenerPostures Thank you for listening! Disclosure: The links above may be affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase, even if you choose a different item than I recommended! Thank you for your support.

Dr. Don and Professor Ben talk about the risks making a fermented pineapple drink called tepache de piña. Dr. Don - not risky

Many blessings from the new Reverend Nat's Hard Cider House on SE 35th & Division. Classic decor, food carts nearby, and a perfect location for a locally celebrated cidery. Ryan recommends the citrus, Damian, and John brings a buttery Scotch. New digs, new ciders, an upcoming Night of a thousand Tepaches and more on this episode of Brew Happy!

Today Amie and I discussed tepache and answered the most asked question… “Do ferments contain alcohol “? We also talk about ways a beginner can start to grow some food of their own.

Kombucha, Kefir, Kimchi, Tepache... we've only started hearing of them recently. What are these new beverages that have become a part of our palette? These are not just aesthetic-looking dishes you see in a K-Drama but culturally rich, season-friendly, gut-friendly, and healthy fermented items that befriend our gut bacteria and make it a better place.  In the previous episode, Vikram deep dived into what Kombucha is, and here he takes us on a tour of fermented drinks. Find Vikram Mittal on LinkedIn & Instagram(https://www.linkedin.com/in/vikram-mittal-30765224/?originalSubdomain=in)(https://www.instagram.com/vikram_brewer_mittal/?hl=en) Mavi's Pantry website & Kombucha on Instagram.(Home – MAVI's Pantry)(https://www.instagram.com/kombucha.in/?hl=en) You can watch the full video episodes of The Habit Coach Podcast with Ashdin Doctor on the YouTube channel. You can also check out Ashdin's Linktree Page here: (https://linktr.ee/awesome180) Check out the Awesome180 website: (http://awesome180.com/) You can follow Ashdin Doctor on Twitter | Linkedin | Instagram | Facebook Find the show across audio streaming apps:Spotify | Apple Podcasts | Google Podcasts | JioSaavn |  Amazon Music Do follow IVM Podcasts on social media.We are @ivmpodcasts on Facebook, Twitter, & Instagram.See omnystudio.com/listener for privacy information.

Inspired by a trip to Mexico and a stop along the side of the road for a beverage, Tepache!

Join hosts Gabe Cook, Martyn Goodwin-Sharman, Grant Hutchison and Producer Scott as they drink dentist cider in the Neutral Cider Hotel!Firstly, congratulations are due for our very own Gabe, as he's soon to be a dad, don't worry we'll make a new bell noise for his latest release, the guys unpack their suitcases with a lot of travels, and someone has had a pesky bout of something wicked…The guys also have a little voice note thanks to the beautiful Producer Scott, and it definitely caps off the first part, before it's off to the news!Gabe details the hot news, with the Cider Salon first up! With heaps of makers, great liquids and a whole host of fringe events, it's sure to be the highlight of the cider calendar for sure! Gabe brags about his new best friend James Acaster, before the guys chat World Cider Day. Martyn shares the good news in London with The London Cider House and Scott announces we've passed the 50 episode mark.Then it's onto this week's interview, who happens to be the founder of one of the USA's most pioneering modern cider makers.  A self proclaimed die hard craft beer revolutionary, this Portland-based cider maker pushes the boundaries of flavour and process to make the most unusual ciders that (apparently) no one else will make! And if you're really lucky, he might even officiate your wedding.  Checking in to the Neutral Cider Hotel, it's Nat West from Reverend Nat's Cider! The guys chat about everything, including the honeymoon suite, starting making cider, the ciders no one else will make, standing up for flavour and fermenting meat in your drinks! It's a full on chat with a lot of flavour, even if it isn't right up Grant's street!Then, the guys close out the show by playing a little game that Gabe created. Its less of a game and more a random stab at a list, and if that doesn't excite you, you might be a young conservative!And with that, the hotel closes for another month. Please do check out the socials, and send us your messages to have your say in where the guys go next, what happens in the future, and just let us know how you're doing! Bye for now, from the Neutral Cider Hotel!The Team:Gabe is a cider expert: The CiderologistGrant has two cider businesses: Re:Stalk and Aeble Cider ShopMartyn loves to write about cider: CiderShitExecutive Producer/Editor: Scott RiggsThe Rest of The Team:Music: Billy KennedyConnect:Instagram: NeutralCiderHotelFacebook: NeutralCiderHotelTwitter: NeutralCiderPodYouTube: https://www.youtube.com/channel/UCBWwLBb4m47T-9fbEA6XIYg Listen and share episodes on our website: https://www.neutralciderhotel.com/ Leave us a voicemail: https://www.speakpipe.com/neutralciderhotel 

We're joined once again by Indigenous advocate, bartender, and doom metal queen Chockie Tom, as well as our resident anticapitalist cocktail creator, Jessie Torres. In this episode, we discuss how the art of crafting cocktails can be used as a medium for storytelling, exploring the role of the bartender as a sort of subversive educator. This brings us to the incredible drink these two created for our previous episode on Indigenous empowerment in the drink and hospitality industry. Recipe below!Going forward, we plan to release bonus episodes as exclusive content for our wonderful Patreon supporters. But don't worry– our regular episodes will continue to feature the sidebar with Jesse :) Got feedback for us about bonus content? Hmu via Instagram DM or email cocktailsandcapitalism@gmail.com Padrekiller CocktailMakes two drinks250     ml     Tepache (recipe below)   or   Pineapple Sour Beer100    ml    Nixta Nixtamalized Corn Liqueur200    g    Frozen pineapple chunks 100    g    Steamed sweet corn30    ml    Cream of Coconut (REAL, Coco Lopez, or freshly made)200    g    Ice CubesAdd all ingredients to a blender and blend on high for 20 seconds. Pour into two cups and garnish with pineapple leaves, corn husk, and edible flowers.Glassware:      Collins-style glassGarnish:         Pineapple leaves, Corn husk, and edible FlowersABV:             2-6%Tepache recipe1             Pineapple, medium4.5    L        Water140    g        Piloncillo (raw sugar)2             Cinnamon sticks5    g        Allspice corns3    g        Cloves, whole5    g        Salt, coarseRemove the pineapple's head and save to use leaves as garnish, OR  grow a new pineapple from the head! Wash pineapple thoroughly, then peel it and remove all of the rind so that your pineapple ends up completely yellow. Save the flesh of the fruit, chopping it into chunks and freezing them to use later.In a large pot, heat ~1 litter of water, add the piloncillo and spices and allow it to boil. Lower heat and stir frequently until piloncillo is dissolved. Turn off the heat & allow  to cool  until it reaches room temperature. Add the remaining water and pineapple rind to the piloncillo water and stir. Transfer the Tepache to a container and cover with a piece of cloth or cheesecloth that will allow it to breathe but will keep insects out. Tie a string tightly around the mouth of the container to make sure that the cloth will stay in place. Place in a warm corner of your kitchen, away from drafts, open windows, AC units or vents. The natural yeast present in the rind will ferment the drink! It'll take ~ 3 days to ferment.Fine-strain into a clean container. Drink alone or as an ingredient in the Padrekiller cocktail!Support the show

El #calor de #primavera hace que todos busquemos alimentos frescos que nos ayuden a soportar el #bochorno. Por eso, estas #bebidas típicas mexicanas seguramente te caerán como anillo al dedo. ¡Y tenemos propuestas con y sin alcohol! No te las pierdas

Countless new ready-to-drink beverages, seltzers, and other canned beverages are flooding the market. One of the newest, and currently only available in Western New York, is Norwhey. This is made from fermented yogurt whey, that would otherwise be waste. Co-founder, and Cornell University Professor, Sam Alcaine joins the show to talk about Norwhey and his journey through the world of fermented beverages.  Shoutouts: Miller Coors, NY Dairy Promotional Board, Doc Luces (DENVER), Tepache, Pulque 

Local beeks on national stage, Apivar losing its punch, bees and social distancing, spring tasks, Tepache, Apoptosis, and Mead Part 2. Local Hive report, Closing Comments

Local beeks on national stage, Apivar losing its punch, bees and social distancing, spring tasks, Tepache, Apoptosis, and Mead Part 2. Local Hive report, Closing Comments

Okay, so ... not all agaves are created equal. Some have fewer sugars than others. Like Bruto. So they add pulque to start the fermentation. But, wait ... that pulque is also made from Bruto. So ... how does the pulque ferment? Chava freestyles his science-like ideas in a car in Miami to try to explain what's going on in this episode of Agave Road Trip!Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast. 

We are very excited to welcome Brooklyn Zelenka back to the podcast to talk about her work at Fission and the ever-expanding frontier of edge computing! Brooklyn is a co-founder and CTO at Fission and she gives us some insight into the focus of the company's applied research. We hear from our guest about the projects she has been most excited about recently and she even talks about her newfound passion for fermentation! She does a great job of explaining why edge computing is potentially so revolutionary and some of the hurdles that are yet to be overcome on the way to reaching this potential. We discuss security and trust, tech equity, broad adoption, and much more before getting into some more Elixir-focused questions. Our guest shares how Elixir and functional programming have inspired her in different ways, as well as her perspective on some of the weaknesses of Elixir. At the end of our chat, Brooklyn gives some great resource recommendations for anyone wanting to learn more about edge computing, so make sure to stay tuned for that! Key Points From This Episode: What Brooklyn has been keeping busy with recently. A little about Fission and what their research focuses on. Tech and societal trends through the pandemic and Brooklyn's new interest in fermentation. Brooklyn unpacks the main mission of edge computing and some of the biggest challenges. Decisions around what is localized and what is stored remotely in edge computing. Addressing the issue of trust and safeguarding against data breaches. The influence of functional programming in Brooklyn's work on edge applications. Some information on Brooklyn's talk at ElixirConf this year titled 'The Jump to Hyperspace.' Our guest explains the concept of antientropy and its associated techniques. Thoughts on the problem of tech equity and how this might be tackled. Gaining popular trust for new technologies and their inevitable faults. Brooklyn's feelings about Haskell, and the inspiration she takes from it into her work with Elixir. The impact that Elixir has on Brooklyn's work in a broader sense. The route that Brooklyn took into the functional programming world. Brooklyn weighs in on the questions of Elixir's downsides. Resources recommendations for anyone looking to get more acquainted with work in edge computing. Where to find and connect with Brooklyn online! Links Mentioned in Today's Episode: SmartLogic — https://smartlogic.io/ Brooklyn Zelenka — https://twitter.com/expede?lang=en Fission — https://fission.codes/ Brooklyn Zelenka at ElixirConf 2021— https://www.youtube.com/watch?v=ogOEEKWxevo Designing Data-Intensive Applications — https://www.bookmall.co.za/products/designing-data-intensive-applications?gclid=Cj0KCQiA2ZCOBhDiARIsAMRfv9ITE1sFKIIcSwK6EGR04aW2RrFZphwrvDQxZekyhuPbEyuqKt6Td8QaApPqEALw_wcB Brooklyn's Tepache Fermentation Recipe — https://ipfs.io/ipfs/bafybeiawn23o6prk4kdhv4cpbfylzr5g2fr22umhvbshf4rlksfrgjzpga/p/Tepache.pdf Witchcraft Suite of Libraries in Haskell/Elixir — https://hexdocs.pm/witchcraft/readme.html Proto School — https://proto.school/ Fission Discord — https://discord.gg/zAQBDEq Fission Discourse — https://talk.fission.codes/ Fission on Luma — https://lu.ma/community/com-XuESjPQQHjh43pc FissionCodes Twitter — https://twitter.com/FISSIONcodes Witchcraft Suite — https://github.com/witchcrafters Special Guest: Brooklyn Zelenka.

This week on the show, we watched When Harry Met Sally and drank all five flavors of De la Calle Tepache!The PBJ burger that we discussed in the letter segment was from Yeah! Burger in Atlanta.We ordered our cans of De la Calle Tepache from their website. Dave ordered the sampler, but you can get packs of single flavors, too.Overdrawn at the Memory Bank is the movie that we liken to Casablanca. To be fair, it likens itself to Casablanca. Here's the mango shandy recipe I mentioned in the episode.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

Gary Paul Nabhan is an Agricultural Ecologist, Ethnobotanist, Ecumenical Franciscan Brother, and author of over 30 books. His work has focused primarily on the interaction of biodiversity and cultural diversity of the arid binational Southwest. He is considered a pioneer in the local food movement and the heirloom seed saving movement. A first-generation Lebanese American, Nabhan was raised in Gary, Indiana. He worked at the headquarters for the first Earth Day in Washington DC Gary has achieved several degrees, including a Ph.D. in the interdisciplinary arid lands resource sciences also at the University of Arizona, and he has received numerous awards including a Macarthur Fellowship.  He co-founded Native Seeds/SEARCH  a non-profit conservation organization which works to preserve place-based Southwestern agricultural plants as well as knowledge of their uses, and he did the research to help Secretary Bruce Babbitt create Ironwood Forest National Monument. He now serves as the Kellogg Endowed Chair in Southwestern Borderlands Food and Water Security. At the University of Arizona, where he founded the Center for Regional Food Studies and catalyzed the initiative to have UNESCO designate Tucson as the first City of Gastronomy in the U.S. Despite all this, I only came to hear about Gary when Ricky Taylor of Alta Marfa forwarded me an article about Gary's intra-institutional work to catalog and preserve the rich diversity of Mexico's traditional fermented beverages. Maybe this shows my need to broaden my scope, or maybe it shows the power of these fermented beverages to capture attention… I'll let you decide. Regardless, I'm so grateful to have discovered the wealth of wisdom and knowledge that is Gary Paul Nabhan, and I'm thrilled to be able to share him with you. https://www.garynabhan.com/ Colonche, Tepache, Tesguino, Pulque, Mesquite, Mescal Sponsor: https://www.centralaswine.com/

Rev Nat invites us over to his new big production space, and treats us to a veritable cornucopia of fruit ciders. From cherries to pineapple, collabs with Westward Whiskey, seasonal releases like Abbey Spice and his Tent Show features. Ryan nerds out about cider, John brings Bas Armangnac, and Damian gets Tepache, on this episode of Brew Happy!

It wouldn't be Autumn if the crew didn't have Rev Nat on to talk about the tasty seasonal cider coming your way and the Tepache release at Barrio at the Portland Mercado. Plus, they really nerd out over baked potatoes and Aaron fights with Facebook.  Sponsored by: Guardian Games –  Bridge City Comics - Wandering Monster Song by Megathruster Support Geek in the City on Patreon and at Aaron Duran Writes

It wouldn’t be Autumn if the crew didn’t have Rev Nat on to talk about the tasty seasonal cider coming your way and the Tepache release at Barrio at the Portland Mercado. Plus, they really nerd out over baked potatoes … Continue reading →

In deze aflevering proeven we Tepache van brouwerij The Wild Beer Co.

Tepache en Tlaxcala

Después de una diversa carrera profesional por la industria, Mirita y Andrés se conocieron trabajando en pro de la cultura cervecera. Primero cada uno desde su trinchera hasta culminar por tomar la decisión de crear su propio proyecto cervecero. Así nació Cerveceros Arellano, enfocados en traernos cervezas inspiradas en sus experiencias gastronómicas con ingredientes más interesantes que sólo los 4 clásicos. Redes Sociales: Facebook | Instagram Suscríbete en: Apple Podcast | Google Podcast | Anchor | YouTube | Spotify Email: incervesio@gmail.com Música: Royalty Free Music from Bensound

Blind Hog and Acorn enjoyed a lovely week of record high temperatures, got lots of outdoor chores done in the process. Sticks and limbs picked up, auto mechanic skills honed, experiments in the kitchen with tepache and homemade dog food (score a loss and a win).Also, find out why you should never by chickens in the dark- you won't know what you paid for until the light of (the next) day... Ha!Acorn goes into detail about meningeal worms. Seems old Bonehead has contracted them. Bonehead is comfortable, eating up a storm, but her legs won't work as desired. Hopefully she will respond to the treatment.New recording equipment used for this episode- let us know if you can tell a difference, good or bad. Feedback from listeners is always welcomed!

Una resistencia a la industrialización de los alimentos o... a algo más. "Pura Fermentación" (Wild Fermentation) de Sandor Ellix Katz

Adam Ross of Twin Span Brewing talks about a German barley beer pretending to be a wheat beer and a traditional Mexican pineapple drink.

TEPACHE/ CHEF NOEL EN VAMOS PA ARRIBA --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/elpolloaceves/support

Kristoffer är speedad av första kaffet på länge, Fredrik köper stadigt så mycket kaffe att ICA lägger märke till det. Som uppvärmning berättar Kristoffer om hur han börjat brygga öl. Naturligtvis inte på samma sätt som alla andra, utan på mer gammaldags vis och med en mycket större variation på ingredienser. Och även på varifrån jästen kommer. Huvudämnet för dagen är intryck och tankar från WWDC - Apples årliga utvecklarkonferens. Vågar vi hoppas på ett Apple som tar efter Microsoft och blir alltmer utvecklarvänligt? Blir det kul att utveckla appar som kör på alla Apples plattformar? Och hur kunde de göra bort sig som de gjorde i historien med mejlappen Hey? Som avslutning riskerna med att köpa saker som inte levereras på lång tid. Tangentbord, till exempel. Ett stort tack till Cloudnet som sponsrar vår VPS! Har du kommentarer, frågor eller tips? Vi är @kodsnack, @tobiashieta, @antikristoffer, och @bjoreman på Twitter, har en sida på Facebook och epostas på info@kodsnack.se om du vill skriva längre. Vi läser allt som skickas. Gillar du Kodsnack får du hemskt gärna recensera oss i iTunes! Du kan också stödja podden genom att ge oss en kaffe (eller två!) på Ko-fi. Länkar De tyska renhetslagarna för öl Brygga öl på en hel tupp - “Take five gallons of ale, and a large cock, the older the better.” Wikipedia har mer information Skvattram Pors Röllika Mjöd Tepache - ananasdryck Kimchi Hydrometer WWDC Keynoten Metal Swiftui Catalyst Podcast chapters Monument valley - rekommenderas varmt Dashboard App clips Hey-historien David Heinemeier Hansson Jason Fried Big sur - årets version av Macos IOS 14 SF symbols FOSDEM Titlar Jag är speedad och håller på att tappa rösten Gamla tekniker för att göra saker Definitionen av öl Brygga öl på en hel tupp Skvattram och pors Det som vi associerar med öl Socker som sockerkälla Det tilltalar ju programmeraren i en Craig Federighis finger guns En app som är över alla plattformar Jag undrar ju om det känns frustrerande att vara Microsoft i det här läget? Hybris långt över gränserna Om jag ska betala så betalar jag rakt upp och ner Tiotusen personer i en sardinask Socker som socker

 #PizzaFríaLive ???? Tape 01: En esta transmisión platicamos del nuevo proyecto literario de J. K. Rowlin para 'niños confinados', el lanzamiento del nuevo servicio de streaming HBO Max, ¿qué espera de la versión de Zack Snyder de La Liga de la Justicia?, un poco del lanzamiento Space X, y lo que sabemos al momento del nuevo del PlayStation 5, además, Horacio nos platica sobre Animal Talking, un show en línea dentro de Animal Crossing, y más importante, Makko nos comparte su receta para hacer Tepache. ? 30.05.2020 Encuéntranos en YouTube /PizzaFríaMX ???? ????

Les boissons fermentées sont apparues il y a des millénaires, bien avant JC, et dans diverses régions du monde, à commencer par l'Asie. La fermentation des liquides est complètement empirique, tout comme la découverte du feu. C'est-à-dire qu'elle est née de l'observation et de l'expérimentation. Je vous propose dans cet épisode une exploration au cœur de ces breuvages merveilleux, en compagnie de Linda Louis, auteure, photographe et bloggeuse chez "Cuisine Campagne".  Linda va nous parler de sa démarche et de ce qui l'a menée à fermenter ses boissons. Vous pouvez la retrouver sur instagram : @lindalouisberry et sur son blog "Cuisine Campagne"  https://www.cuisine-campagne.com/  _____________________________________________________________________________________ Ouvrages de référence :  "Boissons fermentées" de Linda Louis - éditions La Plage "Ni cru ni Cuit" de Marie-Claire Frédéric - éditions Alma Editeur "History of fermentation" de Volpifood, sur Youtube Pour découvrir la recette du Kvas, de la Kombucha et du Kéfir, c'est ici sur mon blog : https://www.lecoconutblog.com//category/dossier-super-bulles/

The Modern Homesteading Podcast, Episode 124 – June 23, 2019 – Chatting About Elderberry (Mostly) With Guest John Moody. On today’s podcast episode I have a chat with author, speaker and homesteader John Moody about growing and using Elderberry and his new book on the subject. Homestead Updates: Quail, quail and more quail. More rabbit buns on the homestead but not without complications. Rain, rain and more rain. It’s starting to really cause me some problems in the garden. Should be closing on this week on a property we are buying next door. Main Topic: Chatting About Elderberry (Mostly) With Guest John Moody John is a return guest who you can also hear on episode 112. He discovered more than a decade ago that his diet was killing him, with duodenal ulcers, seasonal allergies, and other health problems. So, the family began to transition to local foods and local food distribution. Eventually, he relocated his family to 35 acres of land to put his learning into practice. He is the founder of the Whole Life Buying Club, and also speaks at many local, regional, and national events on food, farming, and nutrition. Author of the Frugal Homesteader Handbook, he has three books forthcoming to help growers and gardeners, including one on weed control and one on elderberry. Resources: John’s Books – The Frugal Homesteader: Living The Good Life On Less The Elderberry Book Pre-order Form John’s Website – https://homesteaderhandbook.com/ Homestead Recipe Of The Week: This week’s recipe comes in from Sam at Lupine Wood Rabbitry in Alexander, NC. and she has an awesome fermented drink recipe for us called Tepache.

Que sería de aquellos corazones rotos sin las cantinas. En este episodio nos pusimos necios y hablamos de estos ahora populares lugares para botanear, beber, cantar, reír y llorar.

Mike and Kenneth talk bubbles, sparkling wine and a special recipe for Tepache while they interview Bastion beverage director Alex Burch.

Chris, Mary, and Rachel are joined by author and fermenter David Schmidt to talk ancient Mexican cultures and ferments. What is pulque? Does all tepache have pineapple? Fuhmentaboudit! is powered by Simplecast.

Hoy en Contact hablamos de la adaptación al live action de Kimi no Na Wa, Destiny 2, del arrepentimiento, Nier Automata (si, otra vez), el programa injusto de Nintendo Creators Program, Metroid Samus Returns y muchísimas cosas más. Puedes seguirnos en nuestras redes sociales como facebook e Instagram SINKOPOLISMX

Adam Elabd, author of Fermenting Food Step by Step, joins Mary, Chris & Rachel in the studio to discuss various fermentations, sustainability and his upcoming Tonico cafe and tonic bar in Troy, NY. Adam chats about fermenting while traveling, using/re-using materials in multiple fermentations and international influences. Join us as we dive deeper into tepache, pulque, lahpet and more.

Escucha martes y viernes la opini

"There is always something going on" say Nat West at his Reverend Nat's Taproom in Portland Oregon. I spoke with Nat before I headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. And we discuss some of his crazy ass fermentations that aren't cider, but does show Nat's passion for - Fermenting! The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning. Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart  We discussed non cider fermentations: Tepache - a fermented pineapple drink Kumiss Mongolian Milkwine And the Fermented Lamb Leg Cider made with an 8-pound lamb leg. Listen to 019: Neil MacDonald | Orchard Parks Farm, UK discuss how the Brits have had meat added into ciders in the past and his mention of lamb legs. Find photos of Reverend Nat's and the show notes at ciderchat.com Follow this Cider Chat on twiiter @ciderchat

Kicking off the final episode of the season, Fuhmentaboudit! is featuring a sit down with craft cider revolutionary Nat West.  Starting Reverend Nat’s Hard Cider in his basement in 2011, and known for his unusual American ciders and love of experimentation, Nat shares that he’s dedicated to bringing good cider to the craft beer lovers of the world. Notably, he really is a reverend who calls Portland, Oregon home.