Podcasts about Vitis

No próximo Campo e Batom vamos falar sobre mulheres e jovens na vitivinicultura, sustentabilidade neste setor e muitas atrações técnicas que vão acontecer na feira promovida pela Vinicola Aurora. A Vitis Aurora, que acontece semana que vem na serra gaúcha.

In this episode head back 30 million years to visit the John Day Formation in Oregon, USA. Organisms encountered in this episode include: Metasequoia, Polypodium, Pinus johndilyensis, Rubus, Platanus, hypertragulidae, Hydrangia, Ulmus, Fraxinus, Fagus pacifica, Toxicodendron wolfei, Quercus consimilis, Protosciurus rachelae, Vitis, Nuphar, Equisetum, Nimravid, Betula angustifolia, Alnus, Menispermum, Cornus, Paleocastor, Miohippus, Temnocyon, Terminalia, Acer, […]

EU streckt trotz Zöllen die Hand Richtung USA aus // Autozulieferer Pollmann schließt Produktion in Vitis

Welcome to another episode of Wine Behind the Scenes! Today, with renowned tea expert Nicole Wilson, we step beyond the vineyard and into a world where common tea and wine secrets are revealed. Tea and wine share more in common than you might think. Both are shaped by terroir, tradition, and time. Nicole, a passionate tea educator and writer with over 15 years of experience, takes us on an adventure through the rich flavours, brewing techniques, and cultural significance of tea. She also reveals its fascinating parallels with wine. Whether you're a devoted tea drinker or a wine enthusiast, this episode will open your eyes to the artistry and commonalities behind both beverages. So, pour yourself a cup, settle in, and prepare for an enlightening conversation that might just change the way you sip and savour forever! In this episode, you will be able to: Discover the fascinating parallels between tea and wine, including their shared origins from single plants: Camellia sinensis for tea and Vitis vinifera for wine. Learn about the importance of terroir in both beverages and how the environment influences flavour profiles. Explore the concept of aging in tea, and how it can change flavour over time, similar to wine. Uncover the art of pairing tea with food, including unique combinations like tea and cheese, and how tea can enhance culinary experiences. Gain insights into emerging trends in the tea industry, including the shift towards single-origin teas and the growing interest in tea education among consumers. Nicole Wilson is a renowned tea expert and the creator of the popular blog, Tea For Me Please, which recently celebrated its 16th anniversary. Growing up in a household where tea was a daily ritual, Nicole's passion for this ancient beverage blossomed during her college years when she sought alternatives to coffee. Nicole also worked in a wine shop, where she discovered fascinating parallels between tea and wine.  With a focus on education, Nicole has transitioned her blog from product reviews to a rich resource for tea enthusiasts.  Her journey into the world of tea deepened when she began writing for a tea website, receiving samples from around the globe and sharing her insights with an eager audience. She is currently pursuing certification as a Tea Sommelier through the Tea and Herbal Association of Canada, further solidifying her expertise in the field. In addition to her writing, Nicole is passionate about the cultural and social significance of tea, often drawing connections to its historical roots and the communal experiences it fosters. With over 150 varieties of tea in her collection, she continues to explore new flavours and pairings, including innovative recipes that blend tea with wine. When she's not sipping on her favourite brews or sharing her knowledge with others, Nicole can be found engaging with her audience on various social media platforms, where she inspires a growing community of tea lovers. Discover more about her journey and insights at TeaForMePlease.com. Contact Nicole Wilson here:  Website: https://www.teaformeplease.com/ Facebook: https://www.facebook.com/teaformeplease TikTok: https://www.tiktok.com/@therealteaformeplease Instagram: https://www.instagram.com/teaformeplease/ LinkedIn: https://www.linkedin.com/in/nicoleamartin/ Pinterest: https://www.pinterest.com/teaformeplease1/ Tumblr: https://www.tumblr.com/teaformeplease Youtube: https://www.youtube.com/teaformeplease

This is the weekly columnBy best estimate, there are some 10,000 different grape varieties in the world. If you tasted a different one every day, it would take you more than 27 years to complete the task. Thankfully, the world of wine is confined to a smaller number.About 6,000 grapes belong to the principal fine wine species Vitis vinifera. Only about 1,300 are actively used in winemaking. Only 13 varieties make up one-third of global winemaking; 33 varieties make up more than half of global use.The variety of grapes is significantly different depending on the country. Italy apparently has the most diversity, home to more than 1,300 varieties used in wine making. Sangiovese is Italy's most-planted grape, but it only accounts to around 8% of grapes grown.In contrast, New Zealand cultivates around 30 varieties, with sauvignon blanc accounting for 78% of production. Sauv blanc, pinot noir, pinot gris, and chardonnay account for more than 90% of New Zealand's wine grape production.The wine industry in the United States is so large and chaotic we do not know how many wine grape varieties are grown, and there are some native wine grapes that are not Vitis vinifera. We do have an idea about the top 10, which account for more than 80% of grape production. The numbers are rough because there are 50 different wine producing states with 50 different counting regimens. And the numbers change every year according to the vagaries of agriculture.According to the best-available numbers, there are 457,700 acres planted in the top ten varieties in the U.S. What follows are acres and percentages of the total:• Chardonnay: 106,000 (23.2%)• Cabernet sauvignon: 101,300 (22.1%)• Pinot noir: 61,800 (13.5%)• Merlot: 51,900 (11.3%)• Zinfandel: 47,000 (10.3%)• Syrah/shiraz: 22,000 (4.8%)• Pinot gris: 19,800 (4.3%)• French colombard: 19,700 (4.3%)• Sauvignon blanc: 17,300 (3.8%)• Rubired (used in bulk wine): 10,900 (2.4%)Tasting notes• Stoller Family Estate Chardonnay, Willamette Valley 2023: Presents without complications of oak or excessive malolactic fermentation. Simple, clean, pure. $19-25 Link to my review• Beringer Knights Valley Cabernet Sauvignon, Sonoma 2021: Drinks like a Napa, priced like a Sonoma. Go-to rich red wine play year after year. $25-35 Link to my review• Chateau Ste. Michelle Cabernet Sauvignon Canoe Ridge Estate, Horse Heaven Hills 2019: Consistent cab made by Washington State's largest winemaker; tasty tannins, generous fruit. $30-36 Link to my review• William Chris Vineyards Mourvèdre Reserve, Texas High Plains 2018: Solid, silky presentation of mourvèdre, a grape that found a home in Texas. Good balance of fruit, acidity; reserved, elegant tannins. $35-38 Link to my reviewLast roundI tell everyone about the benefits of eating dried grapes. It's about raisin awareness. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Storie di Calcio - Storia del Piacenza tutto italiano guidato da Gigi Cagni. Ospiti: Gigi Cagni, Massimo Taibi e Antonio De Vitis si raccontano a Francesco Tringali

Since the year 2000, wineries in the United States have grown from 2,000 to nearly 12,000. How can a brand stand out in the market? Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions including Texas, Michigan, and Pennsylvania. Dan shares tips on how to sell new hybrid varieties, what messaging has the biggest impact on sales, and what customers are really coming to the tasting room for (it's not wine!). Resources:         222: How Sustainability Sells in a Tough Market | Marketing Tip Monday 246: 3 Ways to Make Your Tasting an Experience | Marketing Tip Monday Dan McCcole Exploring Winery Visitors in the Emerging Wine Regions of the North Central United States Market research reveals why consumers are drawn to wineries in Michigan Survey of Wineries and Non-winery Tourism Businesses in 25 Emerging Wine Regions The impact of different product messages on wine tourists' willingness to pay: A non-hypothetical experiment Understanding winery visitors  Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Since the year 2000, wineries in the United States have grown from 2000 to nearly 12, 000. How can a brand stand out in the market? Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director, Since 1994, Vineyard Team has brought you the latest science based practices, experts, growers, and wine industry tools through both infield and online education so that you can grow your business. [00:00:37] Please raise a glass with us as we cheers to 30 years. [00:00:41] In today's podcast, Craig Macmillan, Critical Resource Manager at Niner Wine Estates, with a longtime SIP certified vineyard and the first ever SIP certified winery, speaks with Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University. [00:01:00] Dan researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions, including Texas, Michigan, and Pennsylvania. [00:01:15] Dan shares tips on how to sell new hybrid varieties. What messaging has the biggest impact on sales and what customers are really coming to the tasting room for hint It's not wine [00:01:28] want to be more connected with the viticulture industry, but don't know where to start become a vineyard team member Get access to the latest science based practices experts growers and wine industry tools through both infield and online Education so that you can grow your business Visit vineyardteam. org and choose grower or business to join the community today. Now let's listen in. [00:01:52] Craig Macmillan: Our guest today is Dan McCole. He is an associate professor in the department of community sustainability at Michigan state university. And today we're going to talk about some lesser known smaller wine regions and the challenges of marketing hybrid wine grape varieties to customers and some successes. [00:02:08] So thanks for being on the podcast, Dan. [00:02:10] Dan McCole: I'm happy to be here, Craig. [00:02:12] Craig Macmillan: Before we, we get talking about wine in particular I'd like to kind of get oriented in your larger focus. You've done a lot of work in the world of natural resources and ag based tourism contributing to community sustainability. And I think that that's a really interesting topic just in general. [00:02:28] Can you tell me a little bit about your work just in the broad scheme and kind of what kinds of things you're interested in [00:02:33] Dan McCole: Yeah, sure. It's funny, I actually got into wine. I'm really a tourism scholar. And shortly after I arrived at Michigan State University, I was pulled into a project, that was looking at specifically at tourism. It was part of a larger project that looked at cold hardy wine varieties. So cold hardy hybrids. [00:02:55] And there was a team of viticulturalists and enologists and economists. And I was sort of brought in there, for the business portion of the team specifically looking at tourism, but that also some consumer behavior questions that we had on that as part of that project. My focus within tourism is the impact of tourism on communities specifically. [00:03:15] I'm not a hospitality guy. I look at the impact of tourism on communities. And so, you know, especially in areas like where I live in Michigan the industrial Midwest where, you know, the economy is shifting a bit. You have these places that sort of former manufacturing areas, former extraction areas for like lumber and coal and things like that. [00:03:36] They're looking to new industries and tourism is a big part of it. And so we look at all the impacts on those communities, both positive and negative. We look at economic impacts, sociocultural impacts and environmental impacts. [00:03:47] Craig Macmillan: it's exciting to see the growth in wine industries throughout the United States. I think that it's fascinating and it's only going to continue. In my opinion, I think we're going to see more of this, but again, then you're selling wines that are not commonly known. You're using the Frontenac one example. Marquette in particular was a variety that you had done some special work on. Tell me a little bit about what you did around that. [00:04:12] Dan McCole: Just to echo what you're saying. First of all, about the growth in, in the number of wineries is crazy. In the year 2000, I think the U S had 2000 wineries. Now we're up to almost 12,000. That's just crazy growth. So it's not only interesting, it's just fascinating. And. A lot of that growth has happened outside of the traditional wine areas in the West Coast. [00:04:30] It's happened, you know, in places like where I live in Michigan, but Pennsylvania, Iowa, Wisconsin, Minnesota, Texas, you know, Virginia, everywhere. And that to me is quite interesting because a lot of these wineries are, they're pretty small. And they sell a lot of their wine out of the tasting room which makes it a tourism product really, because they have to drive visitors to their tasting room. [00:04:52] So that's, that's what got my interest. But in a lot of these areas, you can't necessarily grow the traditional wines that you can out in California, for instance, in the central valley or, you know, Napa, Sonoma. Here in Michigan, we do have some areas where you can go vernifera and mostly, you know, like German varietal, the Riesling is, is quite good here, you know, cool, cool temps, but they're really in small microclimates, but a lot of the areas I tend to work in, they rely on, you know, hybrid grapes, wine grapes. [00:05:22] And, you know, these have just developed over the last 20 years, a lot of them or, you know, some of them are a little bit older but some of them are quite new, including Marquette, which is probably, You know, 15, 16, 17 years old since it was developed at University of Minnesota. And that wine in particular is quite interesting because when you're talking about, especially up here in the North where I work and with a lot of the wineries I'm at, they can do okay with white wines, but red wine has always been a bit of a challenge. [00:05:48] And so Marquette comes along and it's pretty promising wine for making, you know, red wine. So everybody was pretty excited about it. We wanted to know a little bit more about what you tell consumers that will impact their interest in a wine. In academia, we talk about this concept called willingness to pay or valuation. [00:06:09] Essentially what we're talking about is, how much does a product mean to somebody? And that they're willing to buy and how much are they willing to buy it for? So we did these interesting studies with Marquette looking at what can you tell somebody about this grape? That will increase their valuation of it because when we were talking to wineries, you know We'd ask them like what do you tell them about Marquette? And they said, well, you know, we tell them this and that. And as we had these conversations with a number of wineries, we could pretty much break down what they told about this grape into three categories. [00:06:42] One was sort of these sensory descriptions, medium bodied wine, grandson of Pinot Noir and, with hints of, and flavors of such and such [00:06:54] another category of information that they were talking about was, the local message, you know, everybody's into locally produced, locally you know, grown local, local, local. They talked about how the Marquette grape was developed sort of locally specifically for these environments. It doesn't require as many agricultural inputs you know, to be able to grow here. It, Helps local wineries to produce these kind of wines, et cetera, very local, local, local message. [00:07:23] And then the third thing was they talked about how wines made with Marquette grapes had won competitions at international wine competitions. And so, you know, that was one of the things they told about them. And so we wanted to know, like of those messages, does anyone have. A little bit more bang [00:07:38] Craig Macmillan: Right, right. [00:07:39] Dan McCole: you know, that you have, and, and, you know, that could be communicated on the label or in the tasting room or in tasting notes or whatever. [00:07:46] So, you know, essentially we did this complicated experiment and which is, you know, a whole other story on its own, but but it was kind of interesting, but essentially what we found was that one of those three messages didn't really impact people's willingness to pay. One of them did a little bit. And one of them did quite a bit. [00:08:05] Craig Macmillan: I'm on the edge of my seat. [00:08:06] Dan McCole: You're on the edge of your seat. Okay. I was wondering if you wanted to have a quiz. They didn't want to pay less, but they didn't necessarily want to pay more. [00:08:13] The local message, people were willing to pay more for that, but not a lot. [00:08:17] It was the awards, and it was interesting because we had people sample four different Marquette wines, and we didn't ask them about the specific wines, we just asked questions about Marquette wines. Here are four Marquette wines, you know, so you get a sense of this grape and the wines made from it. [00:08:33] And we didn't say that these wines had won awards just that wines made with Marquette had won awards. But that made people pay a willingness to pay a lot more. [00:08:41] Craig Macmillan: Interesting. [00:08:43] Dan McCole: And, and I think that has something to do with wine itself as a product. Part of our other research shows that, you know, The people who tend to go to tasting rooms in these emerging areas don't necessarily have the same level of wine knowledge or wine experience or wine purchase behavior. [00:08:58] And so they might be looking a little bit more toward people who are experts in this to tip them as to if they should like this or not. I mean, we're all kind of like that with, with wine, the points and things like that, you know, let's see what a, an expert tells us. And we're influenced by that. [00:09:15] Craig Macmillan: That is interesting. It just made me think of diffusion of innovation, you know, where you have some folks that would be like, Oh, Marquette's delicious, fantastic, I want it. And then there's another population that's like, Well, let's, is it? If other people are indicating that it's good and that they like it, which is communicated through points in this case, then that opens the door. [00:09:35] And then maybe you get some more momentum after that, some more momentum after that, momentum after that, you know, and wine regions have kind of developed along that same. Principle, the sense of place piece is also kind of interesting because a lot of wineries, I think are really focused on conveying these wines are a sense of place. [00:09:52] And I was expecting that to be a real motivator because these are special places with special wines. But not necessarily. [00:10:02] Dan McCole: Well, yeah, you know, wine more than probably any other product at least beverage is, so tied to the terroir, right? If you're thinking about a wine in Michigan or Iowa or, Missouri and you know, a little bit something about wine, you'd say, Oh, those aren't really wine areas. Are they? [00:10:22] And you might be a little skeptical. Whereas, you know, if you're talking about, Oh, this wine is made in Italy or France or Chile or, California or, Australia, wherever people say, Oh, yeah, they make good wines there. Right? This tie to the terroir in the area is true. But think about like, yeah. craft beers. People don't really give it the same level of scrutiny where it's made from. If you go to you know, a place, I mean, we just don't have the connection, you know, Germany or Czech or, you know, places are known for certain kinds of beer, but you're not necessarily skeptical about a beer made in Iowa or Missouri or Michigan or, wherever. [00:10:58] Same thing with spirits. We've seen a lot of craft distilleries coming around , and people think that's cool, . But wine, they're still a little suspicious of really. Could we really have a good wine made in this location or that location? So that sense of place is interesting. So I think with the, experiments we did, it was really that the reason there was a little bit of an increase, I think, is just people for. Mostly environmental reasons but you know, some other reasons to support local business you know, latched on to that local message. And we're willing to pay a little bit more for that, but not a lot more. [00:11:30] Craig Macmillan: Right. And if I remember correctly the environmental aspects of this did play at least a little bit of a role [00:11:37] Dan McCole: that that's exactly right. That is something that wineries do communicate about the wines especially made with hybrid wine grapes. I mean, first of all, the, the term hybrid grape is something that the industry uses and people like you and I might use but the average consumer doesn't know what that means. [00:11:53] The average consumer doesn't know what Vitis vinifera is. They've maybe heard of grapes, but, you know, if you ask them if they've heard of Cabernet Sauvignon or Marquette, they might say, Oh, I've heard of Cabernet Sauvignon, and if they're from certain areas where Marquette is grown, they might say, Oh, yeah, I've heard of that too, to a lesser extent, but they're not gonna know that one's a hybrid grape and one's not. [00:12:13] And even if you were told, they wouldn't know what that means. Cabernet Sauvignon sounds like a hybrid. Between Cabernet and Sauvignon, right? So, like, they don't really make that distinction as much as the industry does. [00:12:25] Craig Macmillan: Are there other varieties in the upper Midwest that have the same kind of potential, do you think? [00:12:31] Dan McCole: There are several that people are interested. You mentioned Frontenac before. Frontenac's been around for a while and it's another one that makes a red wine. Petite Pearl is sort of another one that's a little newer than Marquette, which has some promise. [00:12:45] On the white you have which has also been around for a little bit and you know, Brianna and La Crescent and, and some of those essentially what they do is allow for this growth that we've seen in areas where it was previously not feasible to, produce wine. [00:13:02] People are ever going to get to the point where they prefer a Marquette over a Cabernet Sauvignon, I mean, some people do but in large numbers that could be a while. And it may never happen. To me, a lot of these wineries and these areas. They're, they're smaller wineries that sell most of what they produce out of their tasting room. [00:13:24] And that's a pretty good model for them because when you're producing such a small amount of wine, the production cost per bottle is pretty high, so just to break even you might need to, you know, sell it at 15, 16, 17 dollars a bottle. If you want a little bit of a margin, you're going for 25 dollars. [00:13:44] Now if you're in a wine shop And you have the choice between, a $25 bottle of Cabernet Sauvignon or, go with something else like a you know, a Pinot Noir or something, and a $25 bottle of Marquette. It's gonna be hard for that Marquette to compete. [00:14:03] Plus the winery's gonna have to pay the, middleman, the distributor and the retailer. They're cut too. Selling it out of the tasting room makes a lot of sense when it's that high. You don't have the competition, you don't have to give other people their cut. , [00:14:16] what we've found in these areas is that people aren't going to the wineries for wine. [00:14:23] Our research clearly shows this. They're going for a wine based experience or wine themed experience, when we ask people why they came to the winery, the reasons given were, for a relaxing day out to socialize with somebody else to bond with friends or loved one or you know, a group of women who are getting ready and part of a bachelorette party or something. [00:14:44] And, lower down the list is to learn more about wine and lower down is to acquire wine or build my cellar or things like that. They're not going there for that purpose. They're going for an experience. [00:14:54] Now, if the experience is good and the wine is good enough, they'll buy some of that wine, again, because the context of a purchase. Makes all the difference in the world. For years, we've known this about consumer behavior, that the situation in which somebody buys something makes all the difference in their behavior, whether they're going to buy it. And we know this in the wine industry, right? Think about how much you're willing to pay for a bottle of wine at a restaurant versus at a store. [00:15:24] Because the situation is different. And our right. Our willingness to pay goes up. Our willingness to buy one product over another changes. And by like the situation I'm talking the physical surroundings make a difference. The social surroundings, who you're with you know, at the time, the temporal perspective, meaning the urgency associated with it whether you have plenty of time to shop, whether you're in a hurry, What they call the task, which is like the reason for the purchase. [00:15:49] So are you buying it for a gift? Are you bringing it to somebody's house? Are you getting it as a souvenir? And then, and this is, I think most important is something called the antecedent States. And this is like the consumers. Mood at the, at the moment of purchase, it's emotional state. And this has changed by, you know, what has happened immediately before the purchase. [00:16:11] So if you're at a winery and you know, Iowa, Missouri, Michigan, Minnesota, Wisconsin, and. You're having a great time and you and I are there together. We're getting along real well, getting to know each other. We're having a wine. The wine's, you know, fine. It's pretty good. We talked to some other people. It's just been a great day out. The weather's been beautiful. There are beautiful views and we walked through the vineyard. We're in a good mood, and that's gonna change our purchase situation. All of those factors change the purchase situation. In some cases, the wine just has to be good enough. [00:16:44] Now, if the wine is terrible and it's really a burden to drink, we're probably not gonna buy that wine. [00:16:50] Craig Macmillan: A burden to drink. I love that. I've never heard that before. I'm going to use that in my real life. [00:16:56] Dan McCole: Have you, have you had many wines that have been a burden [00:16:59] Craig Macmillan: I I'm a judge for a home winemaking competition. So yes, many wines are a burden to drink. [00:17:05] Dan McCole: Yeah, okay. Yeah, I've had a few, but generally I've got a pretty open palate. [00:17:11] Craig Macmillan: I'm sorry. I interrupted [00:17:12] Dan McCole: if we, found these wines to be, you know, not great, then we're not going to buy them. You know, it's going to dampen our experience, if the, the wine grapes that you were asking about, if they're good enough, they're good enough. There's a market there for that. They don't need to be the next, you know, Chardonnay. [00:17:28] Craig Macmillan: Something else that you looked at that I found pretty fascinating was you look for commonalities or differences in wine consumers. I think it was in Michigan. You were connecting with people, I think at the winery And we're doing some survey work. And so I started some semi structured interview work. Is that right? [00:17:42] Dan McCole: Well, not necessarily. We have done some structured interviewing, but I think what you're talking about. So we had a program that we did for several years, both in Michigan, Wisconsin, and Minnesota, where we developed a system to be able to intercept people at the winery very quickly. We didn't want to disrupt their experience at the winery, just very quickly. [00:18:04] And we, we worked with wineries, they did these intercepts for us. Would you be interested in participating in a study that Michigan State's doing? If so, just give us your name and email and they will follow up with you within a week. So we got this, we worked with a number of wineries, so we, every week we would get, you know, a few hundred names and we would survey them. And we do this over, you know, a 16 week period every year. [00:18:25] Craig Macmillan: wow. [00:18:25] Dan McCole: We got in touch with a lot of people who had just taken a visit to the winery and we were able to ask a lot of different questions. One line of inquiry that we focused on was trying to get to know who are these consumers? [00:18:39] This is where we first learned that the consumers who go to a winery are different from wine consumers. They're a form of wine consumer, but they're not the same as what most of the information, the trade information available on wine consumers is because that those air mostly in a retail context. [00:18:58] That's where I told you earlier. We learned that, the visitors to wineries in these areas tended to be a little less wine knowledgeable, have a little less wine experience. Purchased a little less wine, you know, beforehand before, you know, coming to the winery and and there were also some differences state to state mostly that had to do with some spending, but some of that was explained geographically, how close the wineries were to major breweries. Population areas and things like that. [00:19:29] One interesting thing that we learned. So in, Michigan, I, I mentioned this earlier, quite a , a lot of the wineries are in areas where they will produce wines with vinifera, grapes that we've heard of before. You know, Cabernet Franc Riesling, Pinot Grigio, some Chardonnay, you know, etc. [00:19:48] And there are some wineries that that use cold, hearty grapes in Wisconsin and Minnesota. They pretty much all use these cold, hearty grapes. So we asked people, how familiar are you with cold, hearty grapes? And it was interesting in Michigan. They shared familiarity greater than the other two states. [00:20:05] But when we asked them if they'd heard of these specific grapes You know, Marquette Marichal Foch yeah, Frontenac, Gris, Frontenac Brianna, La Crescent. We made up a few names of grapes that don't exist. And in Michigan, they were just as likely to say they've heard of those made up grapes as the real grapes. [00:20:27] And in Wisconsin and Minnesota, however , they hadn't heard of those and they indicated that they've heard of the real grapes. And, and so what that told us was that if you, familiarize the consumer enough with these grapes, they'll get to know them and recognize them. And in Michigan they just hadn't because there aren't as many that use these cold hardy grapes. [00:20:47] Craig Macmillan: Oh, that's, that's really interesting. We're talking about cold hardy's equality. I've done been doing a lot of interviews with folks from places like Texas. And also the Pacific Northwest, which are both areas that are very vulnerable to climate change. And in the case of the Northwest, that still might be vinifera. But for instance, the Willamette Valley may have to rethink Pinot Noir if things continue to warm. In Texas, it's about heat, where they're having just terrible collapses of vines. And there are, you know, these heat tolerant varieties that nobody's heard of. If you were to be called in as an expert and flown to Texas, what kind of advice would you give to the extensionists at Texas A& M or to the wine marketing associations or anything like that? Based on what you've learned in the Midwest. [00:21:37] Dan McCole: I do work with some people from Texas A& M on different projects that we've been part of. So I'm a little bit familiar with their challenges, mostly they're viticulturalists they have unique challenges. The kind of things that, that I work with that really apply, even though most of my work has been done up here in the, upper Midwest and the great lakes area from the, small business perspective, they have the same challenges. [00:21:59] I would argue that in fact, I published a paper on, proposing that there are really four different kinds of wine regions. One is sort of the famous wine regions we know about. Those would be the Napa and the Sonoma or a Tuscany and other places like that Burgundy and France. They produce a lot of wine and they have good wine tourism 'cause people want to go to these regions. [00:22:22] Then we have regions that produce a lot of wine, but they don't necessarily have a whole lot of tourism. They don't rely too much on tourism. These are the bulk wine producing regions of the world. [00:22:33] Then you have lots of regions around the world. Especially you think of like Eastern Europe, they have a long tradition of winemaking, but it's really just for local consumption, right? And and so they, they sell it locally. They don't really rely on tourism. People aren't going to these regions. , you can think of Bulgaria and. You know, certain parts of Austria or, you know, wherever. [00:22:55] And then there's this newer fourth region. And these are wineries that don't have a long tradition of winemaking. These are like the wineries that have popped up all over the U. S. over the last 20 years, and they are entirely reliant on tourism. to sell their product because they're mostly selling out of the tasting room. And each one of these four regions has different business models. [00:23:16] If a winery is in an area that relies on tasting room sales, either entirely or largely and or is making wines with grapes that people are less familiar with then they have similar challenges regardless of where they're located or what those wines are called. [00:23:36] One of the things I would say is recognize that, people are there to buy an experience, not a product. And if they have a good experience, they'll buy the product. A lot of wineries I've worked with, they understand this, but they still consider themselves being in the, you know, primarily wineries and wine producers. [00:23:55] And, and they are, and you can understand why they are that way. Their consumer's primary, you know, the product they're seeking the most is not a actual tangible product. It is that experience. And so realizing that that that you are really in that experience industry just happens to be wine themed and you also produce wine and you're going to sell that wine to them that realizing why people are there and then that they're Behavior, the things that are going to change their behavior, get them to buy more wine, et cetera is going to be different from most of the information that's out there about consumers realizing that the wine consumer behavior that's out there and all the trade magazines Is mostly for people at retail and they are very different there. [00:24:40] They have a lot of commonalities And even if we're talking about the same people the situation is different and therefore their behavior is different So essentially they're a different kind of consumer, when they're there and then the last thing I would tell them is you know based on what I was telling you about the work we had done in minnesota and wisconsin is don't shy away from the name of the grape and, , just say that, and people don't care if it's hybrid or not, just push the name of that grape. So you get some recognition of it. And then people, especially if they're newer to , to wine, you know, they're gonna say, Oh, I really like this grape. I like wines are made with this grape. And, you know, they tell two friends and so on and so on. [00:25:20] Craig Macmillan: Interesting. I don't think I saw this in your writing, but obviously you have some experience with this. Are there particular things, elements that a winery that's selling this experience, types of experiences, types of things that a winery would have the most success with or things that you saw that had the most popularity or the most success? [00:25:43] Dan McCole: Yeah, we, we haven't done that work. We actually have a proposed in a grant that, hopefully will be funded coming forward. A colleague of mine at Cornell, Miguel Gomez, he did a couple interesting little experiments to, see what, generated more sales in, in one experiment, he found that essentially the, the more satisfied people were with their tasting room experience. The more wine they bought and the more money they spent on wine. So the more bottles, the more money they spent and the more bottles they purchased. And, and it was really clear. And if you could get somebody from being very satisfied to extremely satisfied, The amount of wine just jumped way up in the amount of spending. [00:26:29] So trying to get somebody extremely satisfied with their tasting room experience. So that begs the question, what leads to satisfaction experience. And what was interesting is it wasn't the quality of the wines. It was things like, crowding if it wasn't too crowded decoration, the atmosphere that was created, whether it was a nice place the service. The you know, the people serving. [00:26:54] I was at another conference where another colleague Zeta Vickers at University of Minnesota. She had done some experiments with tasting those. She was giving people wines to try and she would show them photos of people in different states of emotion. So some of them were really happy, some of them were angry, some of them were scared, some of them were sad, whatever. And she experimented with the same group of wines. And asked people to rate their level of satisfaction. And one of the things she learned was regardless of which wine followed, the wine after showing somebody who was happy, a picture of somebody who was happy, was always rated more higher than the other emotions. [00:27:34] And so the lesson that she gave from this and fits in with Miguel's work is if you're hiring somebody to work in your tasting room and you have a choice between two people, one of them is incredibly knowledgeable about wine knows everything there is to know, but isn't the most . necessarily friendly, outgoing person in the world and the other one doesn't know much about wine, but is very engaging and friendly and outgoing. Train that person about wine, hire them and train them about wine versus the wine person what Zeta said, if people are in a good mood or they see somebody in a good mood, they're more likely to be satisfied with the wine. [00:28:08] And if they're more satisfied with the wine and more satisfied with their experience, then they're, going to buy more wine. [00:28:13] Craig Macmillan: Variable I wonder about is music. [00:28:16] Dan McCole: Yeah, [00:28:17] Craig Macmillan: I'm really curious about what impact that might have. And it gets to this emotional response piece, where if people are having a good time, you see people smiling, the staff are very friendly and smiling, that encourages you to Enjoy the experience be satisfied the experience then purchase product as a result [00:28:34] Dan McCole: I would agree with that 100%. And I think that's part of being very satisfied or extremely satisfied with the tasting room experience. If there's either good live music or it doesn't even have to be that there's a, there's a little winery up here in Michigan that, in the middle of their tasting room, they have this, sort of classic Harley. [00:28:52] And the music in there is always like classic rock, and it's turned up a little bit higher than you would normally expect. And they have a great view and it's a really beautiful winery and it's looking over Lake Michigan, it's really lovely you can't go there and not have a good time, you know, it's just a lot of fun. [00:29:08] Craig Macmillan: yeah, that's interesting if there's one thing you were gonna tell folks regardless of where they were on this topic Making the sale of an unknown wine variety. What would it be? Just one idea one thing [00:29:22] Dan McCole: Well, based on the research what we told people about the awards that were won, if your wine has won awards showcase them. Let people know that that they've won awards that that really does seem to make a difference. So to the point where once we, when we had our findings, we were reporting them at a conference of winemakers and, and somebody said, I'm really glad you said that because we did win awards, but we'd already had our bottles labeled. [00:29:46] And so we were, printing off different stickers that we're applying by hand, bottle by bottle. And we were going to give up doing that, but maybe we should continue. And I said, yeah, I mean, that was the thing more than anything else. You communicate to people about the wines is that they'd won awards. [00:30:01] Because if you're talking about people who everybody feels a little inferior, not everybody. We, we all know some people who are very. You know, feel like they know everything there is to know about wine, but a lot of us are, are a little inferior about whether we know as much as we should about wine to have experts sort of say that, you know, wine more than, more than a lot of things makes a big difference. [00:30:23] And so awards are, are one of those things and enter those competitions. And, and if you win them make sure you communicate that to your consumers. [00:30:30] Craig Macmillan: That's fascinating. Where can people find out more about you? [00:30:33] Dan McCole: Well, they can go onto the, website or, or look me up, Dan McCole. You'll find some of the writings I've had on Google and there are two Dan McCalls out there. One's my dad, he's an artist in Boston. And then may just don't go for the watercolors, go for the stuff about wine. [00:30:47] Craig Macmillan: And yeah, in the show notes, there'll be links to a number of your publications, which I found fascinating. And I think other people will too. Thank you so much. Our guest today has been Dan McCole. He's associate professor in the department of community sustainability at Michigan state university. Dan, thanks for being here. This has been a really interesting conversation. [00:31:05] Dan McCole: Thanks a lot, Craig. I enjoyed talking to you. [00:31:06] Beth Vukmanic: Thank you for listening. Make sure you check out the show notes for links to Dan, a number of his articles on market research, plus Sustainable Wine Growing Podcast episodes, 222, How Sustainability Sells in a Tough Market, and 246, Three Ways to Make Your Tasting an Experience. If you liked the show, do us a big favor by sharing it with a friend, subscribing, and leaving us a review. [00:31:34] You can find all of the podcasts at vineyardteam. org slash podcast. And you can reach us at podcast at vineyardteam. org until next time. This is sustainable wine growing with the vineyard team.   Nearly perfect transcription by Descript

After reading about and tasting New York wine, I have a strong desire to visit the Finger Lakes AVA. Until the 1970s and 1980s, New York was known for producing wine made from the Catawba and Niagara grapes. Many people still have that perception. However, back in the 1950's, Dr Konstantin Frank started the cultivation of Vitis vinifera (the old world grape varieties people are familier with). Today it is now well known for its Riesling, Cabernet Franc, Chardonnay, and Pinot Noir production. In addition to the Finger Lakes AVA, it is also home to the Niagara Escarpment, Hudson River and Long Island AVAs. New York is now the 2nd or 3rd largest wine-producing state in the country. Tonight, we taste:2022 Dr Konstantin Frank. Purchased from Wall to Wall Wine and Spirits for $18.99. Aromas of vibrant perfume of honeyed apple, citrus blossom and peach. Dry but with richness and lots of fruit and floral flavor. The grapes are de-stemmed, direct pressed, and stored in temperature controlled stainless steel tanks. There is no oak and no Malolactic fermentation. It has 7 g/Liter of residual sugar which is considered an off-dry wine. It has a pH of 3.0. Pairs with lightly prepared chicken, pork, and fish; as well as a creamy goat cheese. 2019 Heron Hill Eclipse red-blend. Purchased from Wine Styles. I saw online from $16.00 to $21.00. This is a Bordeaux blend wine made up of 44% Merlot, 31% Cabernet Franc, and 25% Cabernet Sauvignon. Aromas of black and red currant fruit, tobacco leaf, herbs and cola-like oak. Grapes come from a variety of sources from growers in Long Island and Finger Lakes. Aged for 15 months in a combination of French and Hungarian oak barrels. Pairs with lamb, prime rib, grilled salmon, sharp cheddar or rich blue cheese. Next week The wines we will taste include: 2018 Carpineto Chianti Classico. Purchased from Costco for $19.99. 2016 Idle Sangiovese. Purchased from Wine Styles for $37.00.

I dagens avsnitt får vi höra den gosiga sagan "Robotarnas gosiga äventyr", önskad av Theo, 4 år från Norrköping. Följ med robotarna Svartis och Vitis på ett härligt äventyr fullt av tävlingsanda och överraskningar! När de ger sig ut på en springtävling genom skogar och över fluffiga åar, anar de inte att målet är något alldeles särskilt mjukt och mysigt. En varm berättelse om att även robotar behöver något gosigt att krypa upp i ibland. Som alltid bjuder vår kära Aida på spännande fakta. Idag om programmering! Så häng med på ett tekniskt äventyr med ett oväntat mjukt slut! God natt och trevlig lyssning. Stötta podden och få tillgång till nya sagor! Gå med i Magiska Godnattsagor-klubben! Skicka in förslag på kommande sagor via www.magiskagodnattsagor.se Följ oss på Facebook & Instagram Sökord: magiska godnattsagor, godnattsaga, barn, läggdags, podcast för barn, barnlitteratur, ai, godnatt

A história da vitivinicultura japonesa

The final episode from this season of Jigsaw, takes us to the South West of England. But Investigators believe that the man who fell to his death here, may have been from further afield. This is a case where there are multiple clues, including unusual reading materials and possible links to a library across the border in Wales. Unusually, there is also an image of the man taken perhaps some months before he passed away. Investigators hope that these clues, and this image, might combine to help job a memory. Jigsaw is a podcast series from What's The Story - brought to you in association with Locate International. There are more than 1,000 unidentified bodies in the UK. All of them could be mothers or fathers, sons or daughters. Their lives have been cut short - but without an ending. Can you reunite these people with their name? If you want to contribute to the search then join the discussion. Locate International have set up an online forum. Vitis https://forum.locate.international and share you ideas and theories with real investigators and fellow listeners. Hosted on Acast. See acast.com/privacy for more information.

This episode is about growing Vitis vinifera wine grapes without sprays. Yes, it is possible. My guest is Paul Vandenberg of Paradisos del Sol Winery in Washington state in the US's Pacific Northwest, and he has been growing about 5 acres of vinifera with zero sprays since 2012. Beyond this pretty amazing achievement, Paul has a remarkable wine career. He started by making wine with blackberries, and has been making a living in wine since 1983. He was at Badger Mountain Vineyard when it became Washington's first certified organic vineyard, and he was at Worden's Winery to produce the first organic wine in the state. He was an organic gardener before he could walk, and so maybe it's a fitting climax to his life's work to figure out how eliminate pesticides, fungicides, and anyothericides, whether organic or not, from his vinifera vineyard completely. And he isn't growing some obscure, special vinifera with super powers… they're Cabernet Sauvignon, Chenin Blanc, Sangiovese, Riesling, Tempranillo, Zinfandel, and more. And teaching us how to grow vinifera without sprays is only one of a handful of incredibly valuable insights that Paul shares.  https://paradisosdelsol.com/ Support this episode by subscribing via patreon. Or by donating or taking action at: Beyond Organic Wine Sponsor: Centralas Wine

Simon Nash and Sam Isherwood chat with Richard and Daniel about their wine based single source Spritzer adding another good option to drinking alc free. @thewineshowaustralia @vitisdrinks

Did you know that almost all the wine we drink, no matter what color it is or where it's produced, comes from a grape species called Vitis vinifera? But these grapes can't survive the cold, harsh winters of Iowa, so researchers at Iowa State University are growing special varieties that can withstand a wider range of temperatures. Through this effort, they're even hoping to expand Iowa's wine industry.Onstage in Ames, Iowa, Ira talks with Dr. Erin Norton, director of the Midwest Grape and Wine Industry Institute at Iowa State University. They chat about the science of growing cold-hardy grapes, taste a selection of Iowan wines, and explore the basics of viticulture.Transcripts for each segment will be available after the show airs on sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Dr. Shannon Smith received his PhD in molecular biosciences from Middle Tennessee State University. There his research focused on plant biotechnology, with work in Cannabis, Panax, and Vitis tissue culture and manipulation. This led to the development of new and unique technologies for the production of both plants and secondary metabolites. He later founded Greenway Lab, a plant biotech company that collaborates with agricultural partners to implement plant biotech solutions to botanical challenges facing the modern agricultural industry. During our conversation, we discuss: How recent advances in plant tissue culture can address major problems faced by the Cannabis industry How rapid, reliable propagation of identical daughter plants can be achieved in tissue culture How long-term storage of explant tissues can be used to regenerate whole plants How developments in meristematic tissue culture protocols can eliminate viral contamination of plant tissues And more! Additional Resources Greenwaylab.co dr.smith@gwlabtn.com Medical Cannabis and Industrial Hemp Tissue Culture: Present Status and Future Potential Cryopreservation of 13 Commercial Cannabis sativa Genotypes Using In Vitro Nodal Explants Initiation, growth and cryopreservation of plant cell suspension cultures ELIMINATION OF HOP LATENT VIROID FROM HOP PLANTS BY COLD TREATMENT AND MERISTEM TIP CULTURE Under siege: virus control in plant meristems and progeny

In the 1880s, Pierce's disease caused a devastating, total collapse of the Southern California grapevine industry. Today, growers have hope for the future thanks to new varieties. Adam Tolmach, owner of Ojai Vineyard, planted four of these new varieties as a field trial on a plot of land where Pierce's disease wiped out his grapes in 1995.  Pierce's disease is a bacterium spread by insects, typically a sharpshooter. One bite and the vine dies within two to three years. To develop resistant varieties, Andy Walker of the University of California at Davis crossed the European grape Vitis vinifera with Vitis arizonica. 20 years later, commercial growers have access to three red and two white varieties. Listen in to learn how Tolmach's experiment is a success both in the vineyard and with customers. Plus get tasting notes for the new varieties. Resources:         REGISTER: The Ins & Outs of Developing a New Vineyard Site 89: New Pierce's Disease Vaccine (podcast) 137: The Pierce's Disease and Glassy-winged Sharpshooter Board 2021 Pierce's Disease Research Symposium session recordings Anita Oberholster, UC Davis Viticulture and Enology Webpage Office Hours with Dave and Anita, Episode 11: Pierce's Disease Resistant Winegrape Varieties Ojai Vineyard Pierce's Disease resistant winegrape varieties overview UC breeds wine vines resistant to Pierce's disease UC Davis releases 5 grape varieties resistant to Pierce's disease Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  Our guest today is Adam Tolmach owner and winemaker of Ojai vineyard. Thanks for being on the podcast, Adam.   Adam Tolmach  0:06  It's my pleasure, Creg. Great to be here.   Craig Macmillan  0:09  I want to give a little background. Before we get into our main topic. We're gonna be talking about Pierce disease resistant grape vines today, but I think your location has a lot to do with how this came about. I don't think it's an overstatement to say that you are a pioneer and innovator and quite frankly, legend in the history of the Central Coast. And one of the pioneering things that you did was you planted a vineyard in Ojai, California, why Ojai? And what is the what's the environment, like, you know, hi.   Adam Tolmach  0:33  Ojai because in 1933, my grandfather bought a piece of property in Ojai while I grew up in Oxnard, we, you know, on weekends, we'd come up here and chase lizards and snakes and stuff like that. And so I'm pretty familiar with the area and then I lived in Ohio for a few years after I finished studying at UC Davis getting a basically a viticulture degree. I came down here and and ran a truck farming operation, we grew vegetables and sold sold them in a roadside stand. And after doing that for two years, I made $4,500 After two years of worth worth of work. So I had said well maybe I should try to get a job in my my field. So my second job in the field was was working at at Zaca Mesa, 79 and 80. And then so as far as the place to plant grapes, you know, that's the reason we're in Ojai because we the family owns property.   Craig Macmillan  1:30  What is the environment like in Ojai? Because I think it's a little bit different than many grape growing regions.   Adam Tolmach  1:34  Yeah, you know, it's actually not that different than I would say the east side of the Santa Ynez Valley like the happy Canyon area or you know, or Paso Robles. Really as far as climatic goes. thing that's a little bit different about Ojai is the wintertime lows aren't as low as they are up in the Santa Ynez Valley or up in Paso. And that's that's a big deal, especially when it comes to Pierce's disease.   Craig Macmillan  2:01  That's where we're gonna go next. When you planted, were there things that you were expecting? And then were there things that came out that were unexpected? And then thinking maybe Pierce's disease is one of those?   Adam Tolmach  2:11  Well, yeah, certainly was, you know, as I've started, you know, pretty ignorant. As young people tend to be, I knew that there was a history of winemaking and grape growing in Ojai, which pretty much died off with prohibition. Actually, after Prohibition, there was a good sized Zinfandel vineyard that ended up being buried in the bottom of Lake Casitas. That sort of what I knew a little bit about grapes. And I didn't really realize it. Pierce's disease also worked into all that that, you know, you plant a vineyard around here, and it's pretty difficult to keep them alive  for the long term.   Craig Macmillan  2:48  Just cover the bases. What is Pearson's disease?   Adam Tolmach  2:51  It was originally discovered in Anaheim, California, you know, back in the I believe it's 1880s or so there were 10s of 1000s of acres of grapes in that area 10 or 20 or 30 years out. In fact, it was a much bigger growing area than, than say Napa, up north was for for grapes. And those vines all died. And at the time, it was called Anaheim's disease. Yeah. And so later on, Mr. Pierce, I think, discovered a little bit about the disease. And what we know today is that it's a bacterium that is spread by an insect, typically from a sharpshooter. But there are other insects that also spread this disease. In our case, we're not too far from a river habitat, a riparian habitat, these bugs like lush, green growing areas, and they live in the river bottom, all they have to do is get blown by the wind up to our place. If the insect is carrying this bacterium, it just takes one bite. And then within two or three years, the vine dies because basically the bacteria clog up the water conductive tissues.   Craig Macmillan  3:59  Exactly. When you were first addressing this problem. What kinds of management things did you do to try to manage this?   Adam Tolmach  4:06  Well, we didn't back then. And as we are now we're reasonably committed organic growers. So you know, we don't use herbicides, we don't use insecticides. And you know, I learned as the vineyard died, basically what was going on? So we didn't really do anything, preventative wise. And so the vineyard just slowly declined, right, which is pretty sad thing to see that really considering that I planted you know, every one of the vines in the beginning back in 1981.   Craig Macmillan  4:37  Yeah, yeah, exactly.   Adam Tolmach  4:39  And then so we went on, after that, and for years, you know, so the vineyard grew from planted in 81. And then in 1995, after the harvest, we pulled the vineyard because it's so much of it was gone from the disease and then and then there are many years where we you know, didn't grow any grapes on our property. We purchase grapes from mostly, you know, I'm from the Ohio area a little bit, but also mostly from the Northern Santa Barbara County. That area from Santa Maria to Lompoc is really where ideal grapes grow. But I'd always have a hankering to have, you know, to continue to have a vineyard here because we do have the winery right on site here. Close friends and family knew Andy Walker, who was the one who was developing these grapes that were at UC Davis that were resistant to Pierce's disease. You know, I kept kind of pushing the friends to see you if I could get some of these cuttings or plants. And then finally, really just a year or two before they were actually officially released to the public for sale. I was able to get enough to plant a very small vineyard here which is just 1.2 acres, and it's planted to four different varietals. All four of them were developed by by Dr. Walker that He basically took Vitus vinifera the European grape variety and crossed it with Vitis Arizonica in Arizona is a native of the southwest and there are some plant breeding advantages to using Arizonica, it carries the resistance, they can somehow see that really well in my days of knowing how all this stuff works is a little bit past but but there were there are certain advantages that Arizonica provided a one of which was it's a pretty neutral tasting grape. And then also the the second thing was, they were able to pick out right away if they did a cross whether they can tell whether it had the resistance or not. So they did worked on that he's worked on it for about 25 years. And in the end, he had these varietals that were that are 97% vinifera. And only 3% of the American stock, which is pretty important for the flavor profile. They taste very much like the different wines, not like you know, the native wines.   Craig Macmillan  6:53  And then you've expanded that vineyard, I'm assuming you had your trial vineyard and expanded it.   Adam Tolmach  6:57  No, no, no, it's all it's all we have is this 1.2 acres. Yeah. And so you know, we mostly make conventional grapes. So you know, we make Pinot Noir Syrah Chardonnay Sauvignon Blanc and a few other things. And we get some of those grapes from the Ojai area and in spots where they're when they're where there's less Pierce's Disease pressures. And then also up in Northern Santa Barbara County, as I said before, and so yeah, we're just we're still working with, with what we have, we found that the vines are very productive. And we are currently making really just the right amount that we need to provide our direct customers with the wines. It's been a fabulous experiment and great fun, because basically knew, but nobody knew how to grow these grapes. And each grape variety grows a little differently. And so then that was that was a real challenge there. Because I had grown grapes in the same spot before I knew some of the problems and challenges and they had a real strong sense of how I wanted to grow them a second time around. And so that was super helpful. But it's still they still were unknowns for for us, you know, the bigger the crop level, all that stuff, the taste. And then so that was great fun. And then in winemaking wise, Andy Walker had done a number of public tastings of these experimental varieties, I think I went to four of them, where they're mostly were three gallon lots that were fermented by the university. And so it's a little hard to tell from that, but they just seem like there was some potential there. Interestingly, Camus vineyard early on, got some of the vines have this one variety paseante noir. And so they made a really almost commercial size lot of that one, and I was able to taste that before I planted it. And while their winemaking style is a little different than mine, there was it was clear that there was like lovely potential in those grapes. So that was encouraging. But still, we knew nothing, we had no idea. It's still a work in progress it. You know, after five years of producing wine, there's a lot more to learn about how to best make these works. But so anyway, we planted four varietals one is passeante noir, which I think is sort of the best of the ones that I've I've tried. We also had a red, that is really it was never released to the public. So it's a you know, it's our own little thing. We have a small amount of that we call it Walker red. And then we have two whites caminante blanc and ambulo blanc and they're both to go back. Well to go on, I guess is the ambulo blanc and the caminante blanc are distinctively different. They're a bit on the Sofia and blanc side of life, I suppose. But not exactly. And then going back to the passeante noir that's I feel like it sort of tastes like a cross between between syray and maybe cab franc And then possibly some mouved you know, it's a little hard to, to read exactly what's there, but they're unique and different. And you know, in a world from 30 years ago, people wouldn't have known what to do with them. But these days, there's a lot of interest in unique grape varieties, you know, all over Europe, people are, are reviving ancient varietals that nobody's ever heard of, and they all have unique flavors and unique characters. Here are some newly bred ones that that are available now.   Craig Macmillan  10:27  What is the response from consumers have been like?   Adam Tolmach  10:29  Well, that's, that's been super encouraging. Because so you know, we're selling almost exclusively directly to our, our consumers, we have a tasting room, and we have, we do mailorder as well. And but I mean, it's been very positive, we've been able to sell out the wines, people seem to really enjoy them. So it that's been a thrill to, you know, have that consumer acceptance, I think it would be much more difficult if it was, you know, in a grocery store, for instance, but because nobody would know what the name meant. When we're able to hand sell it, it has not been difficult to sell. So that's, that's been super fun. Now, Dr. Walker, also, he had the idea that these varieties, you could grow them and use them as blending material, you know, like if you're making Cabernet Sauvignon in the Napa Valley. It's well known that in the Napa Valley near the Napa River, there's huge Pierce's disease problems. And so is one of his ideas is well you could you know, plant strips of of these varietals be able to have at use the ground productively and then blend them with Cabernet Sauvignon as long as you're over 75% You could call it Cabernet. But what's amazing to me is that the this Passeante Noir is really it's it's it works pretty well as a standalone varietal.   Craig Macmillan  11:41  Were you tempted to to blend we attempted to use these as blenders? Or were you committed to single varietal all along?   Adam Tolmach  11:48  I was much more interested in what they had to say. Yeah, so there wasn't very much interest in my part of of using them to stretch of wine or whatever to you know, to add to something else. It was an option I you know, if they weren't as good as they are, I would definitely could put them into you know, inexpensive bland we make it Ojai read or Ojai white. And so that was definitely an option. But I'm kind of thrilled that they you know, they're interesting enough, they can stand alone.   Craig Macmillan  12:13  Do you think that you'll expand your planting?   Adam Tolmach  12:15  Possibly right now, No, I've got too many things going on. And in this little vineyard year, being small as I do, I do all the pruning, and do some of the work out there. And so it's kind of a family affair. I'm not sure if I want to overwhelm my family with more. For our needs, we don't need too much more. As as things stand. We're we're pretty small size operation. And this is pretty much, well takes care of it. Interestingly, in the same vein, I own a small vineyard, up in the Lompoc area in Santa Rita Hills called Vaciega that's planted to Pinot Noir. And there's one area of the vineyard is kind of up on a little bit of up on a, a mesa or something in between, you know, above quite a bit above the river. The Santa Ynez river. But there's one small section of the property. That's right, basically, in the river bottom, it had been planted to Chardonnay and died of pierces within eight years of its planting. So it was pretty, pretty devastated. And so we actually planted the passeante noir down there and got our first crop this year into that world last year in 2013. And we're pretty excited by that. So really different climate to grow in. So you know, cool climate versus pretty warm climate. It seems pretty, pretty fascinating right now, I'm pretty excited by that. So we do you know, we do have more just not here in Ojai.   Craig Macmillan  13:43  Would you commit like, what are you going to cultural notes on each variety? And then also what are your like winemaking notes on each variety because this podcast is growers and winemakers and we can get a little bit more technical if you like.   Adam Tolmach  13:54  Oh, sure. Yeah, absolutely. Yeah. So Andy Walker released five different varietals, three red, and two whites. I have the two whites and I have only one of the Reds that are commercially released. And that one is paseante noir and paseante Noir is a very vigorous grower. We're on pretty rich soil, I mean, richer than you need for grapes, mostly eluvial stuff. You go down three and a half, four feet, and it's, you know, it's river rocks, and then there are shaley areas, but it's rather richer than you need. We haven't planted on one 114 rootstock which is quite deinvigorating. But in our site, it's still exhibits lots of vigor. And so the paseoante noir grows like crazy. We have planted pretty close together. So our rows are five and a half feet apart, rather than, you know, six or eight or 10. And I did that specifically, for climatic reasons, you know, you get these rows a little bit closer together. You get a fairly tall vertical trellis. And what you end up with is, is a little more shading. And we have this really narrow canopy, the grapes all get some direct sun, but just not for very long, a little bit in the morning a little bit in the afternoon, the rest of the time, they're shaded, also the ground is shaded a lot, because they are so close together. And I think that keeps the temperature down. And I think that's really better for quality. And that's, you know, my personal view on it. And, and that's worked really well we've never, we've never had a situation yet where, you know, it's gotten so hot that the grapes have rasined up, you know, just like overnight, it's not just not happened. So yeah, so here we have the paseante noir it's you know, it's a real vigorous grower, I have a quote on pruned it's incredibly productive. We've been dropping, you know, 50% or more of the grapes as a as a green drop every year and I think I need to double down and drop even more as it turns out, they really want to produce in part of its, you know, part of it is our rich soil, but I think they're also bred to be quite productive. So that's, that's really nice. You know, better than too little, which is, you know, kind of Pinot Noir is problem, generally speaking, the walker red is this one that nobody really knows about, but it's, it's a little more like if the paseante is is a cross between, in my mind a cross between Syrah and cab franc and the walker read is a little more Zin and Grenache kind of character grows a little more upright and with less vigor, a lot more like how Grenache grows. And then the two whites the caminante blanc produces these little tiny clusters that somehow end up always produced, you know, the yields are still high, even with the small berries, small clusters, they give a little bit of a blush to them almost, they're not completely green when they're fully ripe. And they have a really distinctive spicy character, they're quite interesting. And that one is the weakest growing, there's no bigger problem there, it grows along fine with it, it fills up the canopy, but just barely every year, because of the size of the clusters, you just don't expect there to be much crop, but it always turns out to be very generous. And then the other varietals is called ambulo blanc. And it's a little, maybe has a bit of Sauvignon Blanc, spiciness to it. But it also is it's got a much more sort of Chardonnay ish, like, produces large clusters. And it also grows vigorously. So it requires a lot of the trellising is really, really important. And so we spend a lot of time in the ambulo blanc and paseante noir, you know, weaving weaving the canes up, right.   Craig Macmillan  14:06  Based on your experience, would you say, Hey, this is a great idea. If you live in a Pierce's disease area, you should definitely try this out.   Adam Tolmach  17:55  Oh, yeah, definitely. Yeah. Because I mean, if the if Pierce's Disease is pretty strong, you're you know, you're left with, you know, having to use a lot of insecticides, and they're very bee unfriendly insecticides. And so, you know, we're able to grow here completely organically. That's worked out really well. So that's, that's, there's a great advantage there. I noticed in your questions at the you had to get sent me a list of questions. And one of them is like, what else should they be working on at the university? And definitely, my opinion is, you know, the biggest disease problem of grapevines in California is called powdery mildew. Everybody knows about it, why there aren't more powdery mildew resistant vines out out here yet is, is is interesting, you and every other trade, people that are kind of, you know, they, they praise, the new things that are coming along, the progress has been made in the wine business, everybody wants to just the old thing, just the way it's always been, that's a little bit of a stumbling block in a world where the climate is changing. So that's what that's why I really recommend that's what should be worked on is is resistance to powdery mildew, because it's not going to get better with climate warming. And also, it's it's the reason that we drive through our vineyards, you know, five or 10 times in a season just for powdery mildew control, it would be an incredibly great environmental thing if we could grow great tasting grapes and make great wine out of powdery mildew resistant varietals.   Craig Macmillan  19:27  And I think people are starting to move that direction.   Adam Tolmach  19:30  Oh, yeah.   Craig Macmillan  19:31  But you're right, bring it on. You know, let's, let's try where can people find out more about you?   Adam Tolmach  19:36  You can go to our website, you know, Ohiovineyard.com. And there's, there's lots there's tons of information about about us and me and what we're doing and we have, there's a whole article on on the site about the Pierce's resistant vines that we're growing.   Craig Macmillan  19:52  Very cool. Well, um, so our guest today has been Adam Tolmach owner, winemaker. Oh, hi, vineyard. Thanks so much for being on the podcast. This is great. Right   Adam Tolmach  20:00  Yeah my pleasure I've been listening to your show now for quite some time I really enjoy it   Craig Macmillan  20:04  oh good fantastic thank you and for all of our listeners out there thank you for listening to sustainable winegrowing with vineyard team   Nearly perfect transcription by https://otter.ai

So, who is Reid Kinnett....and what makes him passionate? 1. Reid Kinnett uses DNA testing to confirm the authenticity of indigenous Vitis vinifera grapes. 2. Reid swapped 15 cases of wine for his first ton of grapes in 2021. 3. Reid Kinnett blends a little Petite Syrah with his Zinfandel to enhance its profile. 4. Reid Kinnett is involved in making Zinfandel with no residual sugar, focusing on an acid-driven and medium-bodied profile. What you will learn in this podcast. In this insightful episode of "Wine Talks," host Paul K engaged with guest Reid Kinnett in a thought-provoking discussion about the evolving landscape of wine production in California. Reid, an experienced assistant winemaker participating in Zinfandel and Napa Valley Cabernet productions, shared his journey from the wholesale trade to owning a successful retail store and now focusing on producing restrained, balanced wines. The conversation highlighted a shift back toward more structured, balanced wines in California, moving away from the extremely opulent styles of the late '90s and early 2000s. The episode also touched on the challenges of maintaining authenticity and expressing terroir. Another interesting topic discussed was the use of alternative packaging like canned wines and tetra packs that aim to reduce carbon footprints and appeal to new consumer bases without sacrificing quality. Reid and Paul delved into the broader impacts of consumerism on wine production and the importance of understanding the various aesthetic experiences offered by different wines. Discussing marketing strategies, they emphasized the importance of slow growth and establishing a unique selling proposition in a competitive market. The educational and engaging dialogue encapsulated the traditions of winemaking while highlighting modern innovations in the industry.

Opening: #641 Love Divine, all loves excelling Readings: #1074 Psalm: #22 I will praise you, lord, in the assembly of your people (mayernik) Presentation: #584 Come to the water Communion Antiphon: Ego sum Vitis vera (Simple English Propers) Closing: #540 Jesus Christ is Risen Today All music reproduced and streamed with permission from ONE LICENSE, license #A-723939. Celebrant: Father Micheal J. Stumpf Today's readings (via USCCB): bible.usccb.org/daily-bible-reading For more information, visit our parish website at MaryQueenofPeacePGH.org.

Do you know that New York State is among the top five wine producing regions in the USA? The Hudson Valley is actually one of four main wine growing regions, or American Viticultural Areas (AVA) in New York, along with Lake Erie, the Finger Lakes, and the east end of Long Island. The Hudson River region has a strong agricultural heritage and provides good soils and climate for grape production. Wine has some serious history in this area and this region which hosts three wine trails. Countless grape varieties were forged in the Hudson Valley throughout mid- to late-1800s. Breeders from the area crossed European varieties with North American species with the intent to create more sustainable grape cultivars. These breeders of the 19th century worked with horticulturists, writers and nurserymen to propagate and disseminate their varieties throughout the United States. These Hudson Valley heritage varieties went on to create wines of outstanding quality, garnering national and international accolades. Once an important table grape area, the Hudson region now has more cold hardy wine grapes planted each year. Grape growing has become increasingly popular due to New York's moderating temperatures and the higher precipitation levels associated with climate change. Grapes can be eaten fresh as table grapes or enjoyed in a variety of products such as juice, jelly, raisins, and the ultimate processed grape product, wine. Many species are native to North America, whereas others (primarily wine grapes) are natives of Europe. Because grapes are vines, they can be grown on arbors, fences, or trellis systems, and can be trained to conform to many shapes and sizes. An ideal site for the cold-tender cultivars should have 160 or more frost-free days. A slight degree of slope will assist in air drainage, and east-to-south exposures are desirable. Well-drained soils like a clay loam are most preferred, as they assist in removing excess moisture from the root zone. Cultivar selection should be made based on the purpose of the grape. For example, Concord grapes make a wonderful juice and jelly, but its wine has limited appeal and folks tend to dislike seeds in their fresh- eating grapes. On the other hand, Concord is well adapted to our climate, having good pest resistance and cold hardiness. European grapes (Vitis vinifera) such as Chardonnay or Cabernet Franc have excellent wine-making characteristics but are susceptible to disease and are more cold-tender than native grapes. In many cases, French American hybrid grapes offer a good compromise for wine production because they have good winemaking characteristics as well as better horticultural traits than their European cousins. Grapes are sold as rooted cuttings or grafted plants that should be planted in the spring as soon as the soil can be worked. Only the European grapes require grafting. To the extent possible, plant rows in a north-south orientation to capture the most sunlight. Be sure to keep the new vines watered and weeded and remove all flower clusters in their first year. A small amount of fertilizer may benefit the young vine. Pruning occurs in winter months when vines are dormant, usually between December and March. Pruning sets the bud number and crop for the upcoming season and is a very important viticulture practice. Grapes bear their fruit on one-year-old wood. J. Stephen Casscles is a grape grower, winemaker and author, from Athens, NY, (Greene County) after an illustrious career as an attorney. In addition, he lectures on wine, grape cultivation, 19th century American horticulture and landscape architecture at botanical gardens and historical societies throughout New York and New England. Listen to Steve on Nature Calls: Conversations from the Hudson Valley as he talks about Grapes in the Hudson Valley. Hosts: Jean Thomas and Robin Smith Guests: Steve Casscles Photo by: Steve Casscles Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Xandra Powers and Annie Scibienski

Erratic weather like deluge rain, longer falls, and patches of drought disrupt vinifera's adaptation to long-sustained winters. Jason Londo, Associate Professor of Horticulture in the School of Integrative Plant Sciences at Cornell AgriTech explains how big weather changes in the Pacific North East can cause vines to wake up earlier posing a risk to freeze or frost damage. By researching acclimation and deacclimation, Jason is working to breed and select varieties for enhanced cold resistance, drought resistance, pest resistance, plus good fruit quality. In the future, to reduce inputs in vineyards and increase economic sustainability we need to put the right grape in the right climate.  Resources:         135: Cold Hardiness of Grapevines Cold Hardiness prediction model and monitoring website for the Eastern US Foliar Applied Abscisic Acid Increases ‘Chardonnay' Grapevine Bud Freezing Tolerance during Autumn Cold Acclimation Jason Londo Jason Londo's Recent Publications Vitis Underground: NSF-PGRP project looking at rootstock-scion interaction across multiple environments. Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  Our guest today is Jason Londo. He is Associate Professor of horticulture in the School of integrative Plant Sciences at Cornell agritech. We're gonna talk about some pretty cool stuff today. Thanks for coming on the show. Jason,   Jason Londo  0:11  Thank you for having me.   Craig Macmillan  0:12  Your work tends to center around identifying things like climate induced disorders, developing medication methods, improving resiliency and sustainability of crops like apples and grapes. How did you become interested in that that's a pretty interesting area.   Unknown Speaker  0:26  Originally, I was mostly interested in how plants adapt to stress just in general plants, because they're stuck to the ground that the seed lands on they are forced with so many complicated life's challenges, that it's really amazing what a plant can do in the face of stress. And so my curiosity has always been trying to figure out those strategies. But climate induced part of it is sort of reality striking into my passion, right? We know the climate is shifting, and it is shifting those stresses in a way that our plants can't necessarily respond in the same way that they used to, particularly because of the rate of climate change. So that's how I got interested in this topic, just trying to figure out how plants work when they're stressed out.   Craig Macmillan  1:13  And you're interested in plants in general. And then now you're focusing on specific crops, right?   Jason Londo  1:18  Yes, indeed, I started out originally working on endangered mints. If you can imagine that. Then I worked on rice. Then I worked on canola and I landed and fruit crops. And so yeah, lots of lots of diversity in those systems. All those plants have different stresses.   Craig Macmillan  1:35  They're all different families. I mean, he really jumped around.   Jason Londo  1:37  Oh, yeah. One of the coolest things about working in plant stress is plants across different clades evolved different ways of handling maybe the same stress. And you can learn a lot about sort of the limitations of stress response and the advantages and opportunities when you work across a lot of different systems. And so it makes for a tricky CV, because my publications kind of snake all over the place. But from trying to figure out the next strategy or figure out the next experiment, I feel like it's a real positive to have that background.   Craig Macmillan  2:13  I want to go back for a second because I think this is an important topic. And you mentioned clade. What is a clade? And how does that apply to looking at plant stress?   Jason Londo  2:24  And its most basic a clade is a group of plants that belong to the same sort of evolutionary history, and without getting into the real jargony. And the fights between what makes a species and what doesn't make a species. The basic concept is an evolutionary group. And so when I talk about plant stress strategies and differences between clades if we think about rice, it's a monocot. And so it has a completely different evolutionary lineage from most of our dicot fruit crops. Canola is a dicot it's a mustard. Both rice and canola are typically annualized, maybe sometimes there's a perennial version, when we talk about fruit crops, we're talking about, in my case, grapes and apples, Woody perennials, so dicot species that persists for many, many years. And so the strategies that are successful for for getting through a stressful situation can vary very much by those different life histories.   Craig Macmillan  3:24  We're kind of talking about stresses in general, what are particular stresses on things like apples and grapes that you're looking at.   Jason Londo  3:29  So in my program, it has a climate adaptation focus. And we all know that the main drivers behind climate change are temperature and precipitation. And here in the northeast, we do have a benefit in that we've got some room to get warm before it gets uncomfortable. And we have plenty of rain. But what we're seeing here is big changes in our winter weather shifts in our phonology. So the spring is coming earlier, the fall is coming later. And then we're also having big changes in precipitation. So little patches of drought, deluge, rain, and so very different from California, where things may be drying out. We're drying out, but in a very episodic sort of pattern. And the systems here are not built on drought management. They're not built so much on water logging either, although we do use tiling in the fields to Drain off excess water. And so when we're talking about climate impacts, here are primarily talking about temperature and shifts in precipitation.    I know that you've been looking at cold hardiness. What has been the pattern? What's the change that's happening in the Northeast as far as cold goes?   Yeah, so most of my career, as a as a PI has been in cold hardiness and cold stress response in grapes. I spent 10 years at the USDA as a geneticist, particularly diving into this topic, and even in those 10 years years I've seen a major shift in the intensity of our winters they are getting much more mild, but they're also coming very erratic. And so we're having large swings in temperature. I'm sure your listeners are familiar with the concept of a polar vortex we've had enough of them. Now, that is pretty common. When you take a perennial crops like grape, and you put it through winter, it's it's adapted to a long, sustained winter, not a real chaotic, episodic type winter where it gets warm and cold and warm than cold. The the complex molecular components of what tells the grape that it's safe to wake up don't function as well when you have those erratic temperatures. And so we're seeing, in general more mild, which is good for baseline cold hardiness, but also an uptick in sort of chaos. And that's not good for for any form of cold hardiness. And it particularly affects late winter, because the the plants wake up. As they're coming into spring, they respond to heat. And when you have weird weather in that really late winter, early spring, they can wake up too early and then suffer a lot of freeze damage or frost damage if they happen to break bud.   Craig Macmillan  6:11  What is the mechanism around freeze damage? I've interviewed some folks from like Michigan and Iowa and Ohio, we don't have freeze damage in California very much Washington, obviously. What are the parameters there? How cold for how long? And what's the actual mechanism of damage to the volume?   Jason Londo  6:29  Yeah, great questions. Very complicated questions.   Craig Macmillan  6:35  That's why we're here.   Jason Londo  6:35  Yeah, yeah. All grapes gain cold hardiness in the winter, regardless of where they are, it's a part of going dormant and making it through winter. The biggest changes that we see in the vine is that the buds will isolate from the vasculature. And so the little connections that come from the xylem and the phloem, into the bud, they actually get clogged up with pectins. And so you have to think of the bud is sort of like a little island tissue, it's not connected to the cane during winter. Once the bud does that it's able to gain cold hardiness and traverse winter. And that process is called acclamation. And so the buds gain a greater and greater ability to survive lower and lower temperatures. We don't know exactly how all of it works. But it's a mixture of making more sugars and making more Ozma protectant inside the buds so that water freezes at lower temperatures and also controlled dehydration. So the more you can dehydrate a tissue, the less likely ice crystals will form in pure water. But and we don't know how they do this. And it's quite magical if you think about it, but they're able to suck out all of this internal water so that it is less and less likely for water to freeze inside the cell. If they can keep the ice crystals from forming inside the cell. We call that cold hardiness that they they are surviving freeze damage, we can measure the temperature that reaches that defense. And you've had other speakers on your show that have talked about cold hardiness. It's called differential thermal analysis. And we basically measure the precise temperature where the water freezes through some tricks of thermodynamics, that cold hardiness failure point changes throughout the whole winter, and it changes by the location that the grape is growing in. What we do know about the system is that it takes oscillating temperatures to gain cold hardiness. So it has to get warm than cold warm than cold, warm than cold and progressively colder in order to ramp down and gain cold hardiness, then it has to stay cold for the cold hardiness to sort of hang out at the maximum cold hardiness. And that maximum cold heartedness is going to differ by region. So here in New York, something like Chardonnay will reach a maximum cold hardiness of maybe negative 27 Celsius. I cannot do the Fahrenheit conversion,.   Craig Macmillan  9:00  That's fine. That's fine.   Jason Londo  9:03  But say, say negative 27 Fahrenheit, whereas in California, it may not gain more than negative 20. And that's because it just doesn't get pushed. As you go through winter. You go through a whole bunch of other stuff with dormancy chilling our requirement, and that changes the way that the bud responds to temperature. And you enter a phase called Eco dormancy, which is now resistance to freezing based on how cold the vineyard is. And so when you get warm spikes in late winter, when the buds are eco dormant. They think those are a little preview that it's springtime and so they lose their cold heartedness really quickly they start reabsorbing that water, and they'll freeze that warmer and warmer temperatures. And so that's really the most dangerous time in this sort of climate chaos. When you think about winter that late winter period is when the vines are reacting with their adaptive complex for 1000s of years. When it started to warm up. It meant it was spring and now they're starting To think, okay, spring is coming. But we're still in February in New York, maybe in. In California. It's more like it's January and you're getting a warming event. And they all move right towards bud break. And then of course, they can get hit pretty hard by a leak freeze or a frost.   Craig Macmillan  10:15  Yeah, exactly. I'm guessing this varies by variety.   Jason Londo  10:19  Yes, very much. So, vinifera varieties are typically less hardy than the North American adapted varieties, the, the hybrid varieties is often gets used. I don't particularly like the word hybrid. But these cold climate grapes that have been bred by University of Minnesota and Cornell, they tend to have greater maximum cold hardiness. But they also tend to wake up in the spring much faster. And that's partly because of the genetic background that those hybrids were made from. When you breed with species that come from the far north, like Vitis riparia, those species are adapted to a very short growing season, which means as soon as it's warm enough to start growing, they go for it to try to get through their entire cycle. So now we're starting to see that there are some potential issues with climate change when we think about hybrid varieties that use those those northern species, and that they may be more prone to frost damage in the future.   Craig Macmillan  11:15  Oh, really, that's I wouldn't have thought that I would have thought the opposite. So obviously, we have different species. So we have some genetic differences between what I'll call wild grapes or native grapes, the Oh, invasive plant itis vinifera that has been  thrown around. What can we learn by looking at the genetics of native North American varieties?   Jason Londo  11:38  from a cold hardiness perspective,   Craig Macmillan  11:40  cold hardness, just in general drought resistance, pest resistance?   Jason Londo  11:44  Well, in general, they're a massive resource for improvement, which depends on who is who's calling a species species. But there may be up to 20 Different wild species in North America. And each of those wild species has a different evolutionary trajectory that has given it the ability to create adaptive gene complexes, that could be useful in viticulture, as we have shifting climate, away from what maybe vinifera likes, hot and dry into further northern latitudes, you know, that if the California industry has to start moving up in latitude or up in altitude, we start integrating different stresses that maybe those vines haven't been exposed to in their evolutionary history, you know, from Europe. And so these wild species just have these potentially novel genes, potentially novel pathways where genes are interacting with one another, that give vines a greater plasticity. And so this concept of plasticity is if you take an individual and you put it in environment a, and it grows to size 10, but you put it in environment B and it grows to size 20. The difference there is the plasticity between those two environments. And we really, if we want sustainable viticulture, what we want to encourage is using cultivars that have maximal plasticity. So as the environment shifts around them, they're still able to give you the same yield the same sugars, the same quality, you know, within a within an error bar anyway, they're the most resilient over time. And incorporating traits and pathways that come from wild grapes can help build that plasticity in the genetic background coming from the European great.   Craig Macmillan  13:23  So we're talking about crosses, we're talking about taking a native plant and then vinifera crossing to create something new. You had said that you don't know you don't care for the word hybrid. Why not? That's interesting to me.   Jason Londo  13:35  Because it has a negative connotation in the wine drinker. realm, right people think of hybrids as lower quality as not vinifera, so lesser. And I think I'm not an enologists. I'm not a viticulturalists. So I want to be careful on whose toes I mash. But if we're talking about sustainability of a crop through an erratic climate, we can do a lot with vinifera we can we can mitigate climate change a lot with vinifera, but at some point, the inputs may become too much to make it a sustainable crop and then we need to be able to move to adapted varieties. And we can adapt the wine quality from vinifera to climate chaos, by breeding and and selecting for enhanced cold resistance, enhanced drought resistance, enhance pest resistance, and good fruit quality. That's a little bit of a soapbox. But when people say hybrid, it's like lesser, but it's, in my opinion, it's more we're taking something great. And we are increasing its plasticity across the the country across the growing zones. We are giving it a chance to grow in more regions reach more local communities create a bigger fan base. So I get really my hackles got up because there is amazing hybrid based on Climate adapted based wines, and winemakers. And when we use the word hybrid people just automatically in their mind shifted into lesser. And I think that's unfortunate. I think it's something that we need to work actively as an industry against, because a lot of those particular disease resistance traits are coming from wild germ plasm. That is not in the European grape. And we just can't solve all our problems with that one species.   Craig Macmillan  15:30  So the kinds of traits that we're talking about these environmental adaptations, or acclamations, these will be polygenic trades, how do you find these? I'm assuming that you're looking for those specific genetic information to say, Yeah, this is the plant that I want to use in my my breeding program. What does that look like? How do you do that?   Jason Londo  15:49  So the approaches are very similar to when you're working on single locus traits. And so disease resistance and fruit color are good examples of traits that often can be found in single locus examples, again, would be fruit color, or sort of run one disease resistance, there's a whole bunch of different disease resistance was like polygenic traits can be found the same way, you have to make a cross between two different grapes that have different phenotypes. And so that might be a drug sensitive, and a drought tolerant individual. And you plant out a whole lot of baby grapes 200, 300 progeny from that cross, and then you score them with phenotypes. And with polygenic traits, it's a lot harder to find them sometimes, because in that group of, say, 300, babies, you're not looking for the movement of one gene. In that background, you're looking for maybe the movement of five to 10 different genes. And that means instead of getting a light switch kind of trait, red or white fruit, you're getting a little bit more drought resistant, a whole lot more drought resistant, but there is a gradient, right? When you have a gradient for a phenotype, you need a lot more grape babies in order to get the statistical support to say, hey, this piece of the genome right here, this makes a grape, a little bit more drought resistant. And over here, this piece of the genome does the same thing. And when you put them together, they either add up one plus one, or sometimes they multiply two times two, you use the same approaches, it's typically a little trickier. And you got to kind of do a couple extra years of screening. But it's the same basic playbook to track down those different traits. And we have to do a lot of different phenotypes for drought response, you might be looking for the ability to root deeper, have bigger root masses, you might be looking at bigger hydraulic conductance in the trunk, you might be looking at betters to model control. You might be looking at pyres to model density or lowers to model density, you could be looking at thicker or thinner leaves. So you can imagine if there's lots of ways to be more drought resistant. There's lots of genes that help you in that pursuit. You need a lot of baby grapes in order to find all those little pockets where those genes come together and give you a statistical shift and in the phenotype.   Craig Macmillan  18:10  So you're able to identify these are you using something like qualitative trait?   Jason Londo  18:13  Exactly. Quantitative trait loci?   Craig Macmillan  18:16  Yes, exactly. So that helps speed the process up a little bit. Maybe.   Unknown Speaker  18:20  Yeah, so so QTL mapping, quantitative trait loci mapping is the probably the dominant way that we map traits. There's another way called GWAS, genome wide association studies, is built on the same concept where you have a big enough population of either grape babies or in the case of GWAS its diversity. So you'd say, let's say you had 200 Different Vitis riparias instead of 200. Babies, the principle is the same. You are looking for across all of those vines, statistical association between a specific part of the genome and a phenotype to like make it really simple. In 200 babies, grape babies, you want to have enhanced drought resistance. You let's say we take a measurement of carbon isotope concentration and so that carbon isotopes tell you how often the stomates are open, right? So you do an experiment. And you drought stress your plants, and you use carbon isotopes as the phenotype and you say, Okay, this group of 75 individuals, they all shut their stomates right away, and this other group of 125, they kept their stomates open. So then in those two groups, you look at all the genetic markers that are in the background, right, which are like little signposts across the genome. And you say, in this group of 75, which genetic markers do we see over and over and over again, outside of statistical randomness, right? And what that will give you a peek a QTL peak, if you're lucky, right, I'll give you a cue to help you can say hey, right here on chromosome four, every single baby in that pool has a has this set of markers, these five Mark occurs. So there must be a gene, somewhere near these five markers that contribute to closing your stomates. And so then extrapolate that out whatever trait you want to look at how whatever phenotype method you're using, maybe it's not carbon isotope, maybe it's leaf mass, maybe it's node number, I don't know, whatever that screening process is, the concept is the same. You have big enough population, a good genetic marker background, and a phenotype that you can measure. And you can find the statistical associations.   Craig Macmillan  20:32  And actually, that reminds me of something, how many chromosomes do grapes have?   Jason Londo  20:36  Well, bunch grapes have 19 muscadine. grapes have 20.   Craig Macmillan  20:39  That's a lot. Which means that there's a lot of genetic variation in the genome of these plants, then.   Jason Londo  20:47  Yeah, if you think about, I mean, grape is sort of a funky beast, because a lot of these varieties that we grow, they're all They're all of the arrays, we grow our clonal. And some of them are 1000s of years old, the same genetic individual from 7000 to 10,000 years ago, we still have around today, in that process, it's it's changed, right? There's mutations that happen in the field all the time. And so even thinking about genetic clones and thinking the idea of Chardonnay being around that long, it's changed in those 7000 years, just naturally. So when you think about comparing two different clones, or two different cultivars, or clones, there's something like 43,000 Different recognized genes in vitis vinifera, that number I can give you in the different wild species, because it varies by species, but roughly 40,000 at those 40,000 genes in a in a single individual, you can have up to two different copies, right. So you could have essentially 80,000 different alleles, then you go across, I don't know, what do we have 12,000 recognized cultivars or something like that? There are something like 60 Grape species. And so now imagine the amount of potential variation you have across that entire gene pool. And so yeah, the genetic diversity within the crop as a whole is incredible. There's a lot of room for improvement. And there's a lot of room for climate adaptation. Just takes a lot of grape babies to figure it out.   Craig Macmillan  22:12  And that brings us something else. And that is the the idea of mutation. One of the issues, I think that is a stumbling block, and you mentioned it, there is the consumer, if it's not Cabernet Sauvignon, can't call it Cabernet Sauvignon. I'm not as interesting, which is something that I think we need some help from the marketing world with. Because I agree with you very much. I think if we're going to have wine in the future, we're going to have to start thinking about things other than just the cultivars that we have. Now, can you do the same kind of work with but mutation? Can you take a cane grew from a button, plant that out and look for differences between the same plant?   Jason Londo  22:53  Yeah, so you're basically talking about clonal selection clonal selection is practice worldwide by different regions, always with this eye towards making something that we currently have a little bit better or a little bit more unique, right, somatic mutations, random mutations occur in the genetic background all the time. And they often occur in response to stress, which is a really interesting angle, if you think about climate stress. So these mutations happen all the time in the background. Frequently, they will land on pieces of DNA that don't do anything that we know up. I don't want to say that no DNA is unimportant, that there are sections that we don't believe are that important. We call these non coding regions are sometimes introns. When you have a mutation in that area, sometimes there's no effect on the vine at all. And that's happening all the time in the fields. Right now. If you think about all the 1000s to millions of cab sauv vines that are growing in the world, we like to think of them even if you pick a single clone as the same genetic individual. And that is, that's simply not possible. There's so much background mutation going on in those parts of the DNA that don't give us any change in phenotype. There's no way it's all the same. We'd like to simplify it. We'd like to simplify it for our drinking behavior, as well as you know, like our sanity. But yes, you can select for clonal variation. And clonal variation happens all the time when those changes happen to land in a gene producing region, exon or perhaps a promoter or, or even in a transposable element to make a piece of DNA jump around the genome, we get a new clone, you can purposely create clones as well. So it happens naturally, but you can create clones on your own and mutational breeding is something that gets used in a lot of crop species in grapes it doesn't get used as often because it's modifying the base plant, right? So if you take Chardonnay and you want to increase his disease resistance, if it doesn't have a gene that you can break or change that would give it more disease resistance, then you can't create a clone with more disease resistance, right? You're working with a big a base plant that has limitations, but we have So we have a population where this was done it was it was done actually by the USDA by Dr. Amanda Garis. She no longer works for the USDA, but she worked here in Geneva. And they did a project where they took the variety of vignoles, which has a very compact cluster and tends to get a lot of rot. And they took a bunch of dormant canes with the buds, and they put it in a high powered X ray machine at the hospital and blasted it with X rays. What X ray damage does to DNA is it causes breaks between the double strands so all of our DNA and all our genes are wrapped up in in double stranded DNA. And when you do DNA damage with X ray mutagenesis, you break the two strands. And then when they heal themselves back together, it's often imperfect. And so they'll often lose a couple base pairs like there'll be a little piece get that gets nipped out. When you put those two pieces back together and repair, if that landed in exon, you can sometimes change the protein that would have been made by that exon or completely knocked the gene out in its entirety. Creating a clone, you're just doing it faster than nature is doing it on its own. We do it with a hospital X ray machine. And so with this method, they created about 1000 clones of vignoles. And they've made I think 10 selections out of that group that have bigger, looser clusters, so the berries are further spaced out. So they don't get damaged, they don't get as much rot. And I think those are now starting to make their way out into trials. There's an example of a very directed approach to creating a clone to fit fit a very specific viticultural problem that may or may not work for climate adaptation because of the polygenic aspect that you brought up before. Because if you break one gene and a poly genic, adaptive complex, it may not be enough to shift the entire physiology into a recognizably different pattern, it could work to make them less resilient, because you could break something that's really important. But breaking something that's important, but works out for you in the long run is just playing that randomizer lottery a little bit further. So it's doable. It can happen in nature, it can happen on purpose in our hands, but it is trickier for certain traits.   Craig Macmillan  27:21  So we're not going to X ray our way out of climate problems, basically, or diseases problems, right? Well, there may not be the right genetic information in the background of vinifera that even if we tried that, we'd have that set of genes that we would need, whereas we would have it in a native, native vine North American vine.   Jason Londo  27:42  And just a sheer a sheer number of breaks that you might have to make in order to shift the physiology enough to matter. These climate adaptation pathways are highly networked. They involve hormones, they involve sugar metabolism. And so if you really break something important, it's going to cause a really bad phenotype of death phenotype, you have to nudge the system enough in a specific direction to make a meaningful change. And so, given the complexity of the trade, it makes it harder. I don't want to say anything is impossible. I do think that there would be ways to make vinifera better, more plastic in the environment. I think the potential is there for vinifera to do better in a lot of climates. I don't know if directed mutagenesis is the most efficient way to do it. I mentioned is that random, right, you're breaking double stranded DNA at random, and then it's really healing and there's so many things have to work out for you to hit the right gene, have the right repair, you know, all of that sort of stuff that it's a method, but I don't I wouldn't say it's the most efficient method breeding with wild germ plasm is also a method, the key weakness there is then it's no longer Chardonnay, right from our wine drinking sort of our own personal biases on that situation. We outcross Chardonnay to make it more climate resilient. It's no longer Chardonnay. So it can't be sold as Chardonnay. And that itself creates a market pressure against changing it to something that's more resilient. And I think until the climate imparts an equal level of pain as consumer pressure, we won't get there. I don't think it's a question of if it will happen. It's a question of when.   Craig Macmillan  29:23  What kind of projects are you working on currently? You've mentioned experiments and breeding and it's now what do you what do you up to?   Jason Londo  29:29  So I have a pretty diverse program climate impacts is all season so we have a lot of winter projects. And we've covered some of that now trying to understand how Acclimation and deaacclimation work and if we can enhance it, we're working with but birth control. So if we could slow down deacclimation and delay by break, we could get around frost damage. And then I'm also working on a really big project is actually coming to an end where we've been looking at what the role of a rootstock is our mapping population concept that we talked about for QTL Mapping, we were talking about the scion, I have a project where we did that with the rootstock. And so we created a mapping population. The only part that is the grape babies is the roots. And we've grafted the same variety onto those roots. And then we're looking at how the different grape baby roots change the scions behavior. A really cool thing about this project is that we've replicated it clonally replicated it and grafted it in three different locations. So we have a vineyard in Missouri, a vineyard in South Dakota and a vineyard here in New York. And so across those three different environments, which are quite different, both in maximum temperature, minimum temperature and precipitation, we're learning so many cool things about what the roots can do to the same scion for your listeners, of course, they know grapes, so they know hopefully enough about grafting and that the rootstock and the scion are two different individuals. And they're mechanically grafted together. From a climate adaptation point of view, what you've done is you've taken an intact and adapted individual, and you've cut its head off, and then you've taken another climate adapted individual, and you've cut its legs off, and you've glued them together, and ask them to perform in the environment, which is just a wild, wild communication question. When the roots are experiencing one environment, and the shoot is experiencing another, how do they communicate? And then how does that affect our grape quality and wine quality? And so we're looking at drought response, can we increase the drought resistance of the Scion, based on the type of root it's on? Can we change the leaf nutrient profile, so the different ions that are taken up from the soil and how they're concentrated in the leaves. And of course, we don't really care about the leaves as much as we care about the fruit, the leaves are easy to work with. And we're even started working on wine quality. And so it looks like across our experiments, we might be able to optimize the rootstock and scion combinations we grow in different climates. To produce specific wind quality attributes, which is really cool.   Craig Macmillan  32:00  That is really cool. That is really cool. We're just about out of time. But I want to is there one thing on the on these topics that you would like or recommend to our listeners, or you'd like our listeners to know?   Jason Londo  32:11  Oh, well, I think their take home is is that we should all appreciate the new cultivars that come on the scene, whether they be from early regions like the the Eastern caucuses, something that we are not used to having in this country, or its climate adapted varieties that are bred in this country, and grown in these different regions. We need to do our best to open our minds not to does this grape or that grape tastes like cab sauv, or tastes like Chardonnay. But isn't it amazing what this grape tastes like period, because a lot of the the advances in resilience and sustainability that we can get out of either adopting new cultivars, shifting cultivars from climate to climate, or by using hybrid varieties in different regions, all of the benefits that we can get out of growing the right kind of grapes in the right climate, reduces inputs in the vineyard reduces inputs on the ecology. It increases the economic stability of rural communities. And it gives you pride in what the local region can produce. And I guess my take home would be is drink more adapted wines, enjoy them, figure out the nuances. Some of them are not great, but some of them are really great. drink more wine.   Craig Macmillan  33:33  Where can people find out more about you and your work?   Jason Londo  33:36  So the easiest way is just to Google my name and Cornell and that will take you right to my Cornell page. There's not a lot of information on my Cornell page, and I'm a big procrastinator on my personal website. But you can find my contact information there and certainly get a hold of me directly. If there's anything of interest. I will also send you some links that you can use to take listeners to the Vitis underground project, which is the NSF rootstock project I talked about, I can send you a link to we have a cold hardiness website where we post prediction models that we've built about cold hardiness across most of the Eastern US. We hope to expand that to be nationwide once once I get a stronger computer, but I can send you some links there. Yeah, I would say that that's probably the best places to find information on me and the program here. And if people are in town to come and see Cornell Agrotech and see some of the stuff in the field.   Craig Macmillan  34:30  I would love to pay a visit. I've interviewed a number of your colleagues there and there's so much cool stuff going on. really innovative and really groundbreaking feel like we're on the leading edge of a wave that some point is going to break again. Maybe we'll be drinking wines other than the ones we've been drinking. I can see that happening. Anyway. So our guest today was Jason Londo. He's Associate Professor of horticulture in the School of integrative Plant Sciences at Cornell agritech. Thank you.   Jason Londo  34:55  Thanks   Nearly perfect transcription by https://otter.ai

When we say the word "wine" we most often express a system of unquestioned assumptions that excludes the fruit fermentation traditions of everyone throughout all time who has made "wine" from anything besides Vitis vinifera. As we head into 2024, I'm asking us to begin to question those assumptions. Whose definition of wine are we using? Who and what is included and excluded from the dominant definition of wine?  This is a journey through history, enslavement, genocide, marriage, archaeology, culture, love, and truth. This is a journey to discover the soul of wine.  Support this episode by subscribing via patreon. Sponsors: https://www.centralaswine.com/

We are closing out the year with a grower Q&A episode! In this episode, Fritz is answering questions from growers all across the country on topics ranging from pre-pruning to disease prevention for 2024 and all things in between. Listen in, as you may have had some of these same questions in your vineyard, and stay tuned for more grower Q&A episodes in the future! In this episode, you will hear: How much pre-pruning can I do before the final pruning, and how early can I get started with that pre-pruning? When/how do you recommend applying pre-bud burst sprays of products like sulfuric acid or lime sulfur to knock down disease inoculum? What are your suggestions for fungicides besides Topsin M for vine cuts and wounds? Is it better to do a diagonal cut through your canes or a blunt square cut?  What causes flat or bullwood to form in my grapes? Fritz's recommended vine disease handbook. What can I do to prevent Pierce's disease in my Vitis vinifera vines? Follow and Review: We'd love for you to follow us if you haven't yet. Click the ‘+ Follow' button in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Resources: If you have questions about today's episode or other grape growing questions, go to VineyardUndergroundPodcast.com and click the Ask Fritz button.  Come grow with Fritz through VirtualViticultureAcademy.com! Save $75 off your first year of membership with the code Underground at checkout. Episode Sponsor: Thank you to our friends over at SensorInsight for their sponsorship of today's episode. SensorInsight provides actionable information for your vineyard operations. Their mobile app and dashboard visualizations provide irrigation, weather, and soil moisture analytics from your sensor systems. Visit them today at https://sensorinsight.io. And don't forget to mention the code Underground to receive a discount on your SensorInsight solution. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

Ele descende de uma família já tradicional em produzir Vitis e vinho na Bairrada. Lançou a sua marca em 2000 e em 2004 inaugura uma linda adega. Possui 160 ha de vinhas com várias castas e produz inúmeros rótulos para diversos mercados nacionais e internacionais. Esse produtor é o único em Portugal que ganhou o prêmio IWC Champion White Wine 2014 com o vinho seu icônico vinho Cercial Campolargo 2011. Ele é conhecido por ser autêntico e não ter papa na língua e aceitou gravar este episódio do BacoCast sem interrupção e na íntegra. Ouça agora mesmo toda a conversa com Carlos Campolargo clicando no link.

Exakt HUR ska man kunna leva ett värdigt liv utan egenodlade druvor? Vi går i närkamp med nyttoväxternas fakir och pratar Vitis vinifera vs Vitis lambrusca, sand vs jord, beskärning vs fullskaligt vansinne samt matlagning med druvor. Mycket nöje! Veckans fågelsångare: KoltrastProducent: Jakob Almgren

Vitis rotundifolia, commonly known as muscadine, is species of grape native to the southeastern United States.

In this episode of the IJGC Podcast, Editorial Fellows, Giuseppe Caruso and Luigi De Vitis, discuss the contents of the September issue of IJGC.

In addition to the last episode we will now have a look into the process of debugging an ARM core software. Content of this Episode: * Debugging an ARM (in a SoC) * Use UART and printf * Debug your bare metal application in Vitis * Debug your Linux application in Vitis And for now come into our Newsletter and also follow us on LinkedIn. The post WFP018 – Debugging an ARM appeared first on World of FPGA by David Kirchner.

It's commendable to see individuals like Vanessa Phillips who are dedicated to making a positive impact and promoting diversity in the wine community. Her journey and passion serve as an example of how individuals can play a crucial role in shaping a more sustainable and interconnected world.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Today you'll learn about the relationship between the micro bacteria in our gut and chronic fatigue syndrome, the physical benefits of positive thinking, and how a new discovery reveals that wine has been around for way longer than we initially thought.  Chronic Fatigue  “Studies find that microbiome changes may be a signature for ME/CFS” by NIH Press Releasehttps://www.nih.gov/news-events/news-releases/studies-find-microbiome-changes-may-be-signature-mecfs“Microbiome Disturbances Reported as Signature of Chronic Fatigue Syndrome/Myalgic Encephalomyelitis' by Columbia Universityhttps://www.publichealth.columbia.edu/news/microbiome-disturbances-reported-signature-chronic-fatigue-syndrome-myalgic-encephalomyelitisPositive Thinking “If you are happy and you know it… you may live longer” By David R. Toporhttps://www.health.harvard.edu/blog/if-you-are-happy-and-you-know-it-you-may-live-longer-2019101618020#:~:text=Plenty%20of%20research%20suggests%20optimistic,death%20from%20cancer%20and%20infection.“Social Relationships and Mortality Risk: A Meta-analytic Review” by Julianne Holt-Lunstadhttps://www.researchgate.net/publication/45407031_Social_Relationships_and_Mortality_Risk_A_Meta-analytic_Review“Optimism is associated with exceptional longevity in 2 epidemiologic cohorts of men and women” by Lewina O Lee et al.https://pubmed.ncbi.nlm.nih.gov/31451635/“Optimists live longer, study finds. Here's how to boost positive thinking” by A. Pawlowskihttps://www.today.com/health/how-live-longer-study-links-optimism-longevity-t161337“Positive attitudes and negative expectations in lonely individuals” by Gabriele Belluccihttps://www.nature.com/articles/s41598-020-75712-3“Julianne Holt-Lunstad probes loneliness, social connections” By Selby Framehttps://www.apa.org/members/content/holt-lunstad-loneliness-social-connectionsAncient Wine “It's in the DNA: Israeli grapes are the mother of all European wines” by Melanie Lidmanhttps://www.timesofisrael.com/its-in-the-dna-israeli-grapes-are-the-mother-of-all-european-wines/“Dual domestications and origin of traits in grapevine evolution” by YANG DONG et al.https://www.science.org/doi/10.1126/science.add8655“Whole-genome resequencing of 472 Vitis accessions for grapevine diversity and demographic history analyses” by Zhenchang Liang et al.https://www.nature.com/articles/s41467-019-09135-8Follow Curiosity Daily on your favorite podcast app to get smarter with Calli and Nate — for free! Still curious? Get exclusive science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers.

Arbuscular Mycorrhizal Fungi, commonly abbreviated to AMF, coevolved with plants from 500 million to one billion years ago. Fossil evidence shows AMF in existence back when dinosaurs roamed the earth. Paul Schreiner, Research Plant Pathologist at USDA-ARS in Corvallis Oregon explains that grapes are a very receptive host for AMF and their symbiotic relationship benefits both organisms. AMF helps plants obtain nutrients like potassium and phosphorous. The plant provides AMF with sugars and fatty acids. AMF lives both inside and outside of the plant. Inside the plant, they form arbuscules inside the root cell. These structures look like little trees and increase surface contact dramatically. Outside the plant, AMF mines for nutrients, likely releases carbon, and prevents soil erosion with its root hair-like structure. Listen in to learn the practices you want to use, and not use to increase AMF populations. References: 149: Fair Market Trade: Arbuscular Mycorrhizal Fungi and Grapevines 151: The Role of the Soil Microbiome in Soil Health 165: Become a Microbe Farmer: Make Compost Article Abstract: The diversity of arbuscular mycorrhizal fungi amplified from grapevine roots (Vitis vinifera L.) in Oregon vineyards is seasonally stable and influenced by soil and vine age Paul Schreiner, Oregon State University Courtesy Appointment Paul Schreiner on ResearchGate USDA-Agricultural Research Service Publications Vineyard Team Programs: Juan Nevarez Memorial Scholarship - DONATE SIP Certified Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  Our guest today is Paul Schreiner. He is a research plant physiologist with USDA ARS in Corvallis, Oregon. And today we're going to talk about our arbuscular mycorrhizal fungi. Thanks for being on the program.   Paul Schreiner  0:11  Thank you for having me, Craig, happy to be here and talk about one of my favorite subjects.   Craig Macmillan  0:17  Obviously, can we just go with AMF, we'll just jump right to that. Yes. Because if I have to arbuscular too many times today, I'm gonna, I'm gonna crash.   Paul Schreiner  0:27  It's a tough one. And it's back in the old days, it used to be called vesicular, arbuscular mycorrhiza. So it was even harder.   Craig Macmillan  0:34  Yeah, it was even hard. We're not in the old days. Whenever a bunch of scientists were sitting around and going, like, you know, what the V this just too much. Can we get into three words, you know, was that big national meeting of mycologist. All right. So let's just go for you studied EMF for a long time. And you have stayed in the field. So you've studied vineyards? Let's start the very beginning. So what are AMF? And what kinds of roles do they play in the soil and interacting with plants?   Speaker 2  1:00  AMF are, as you said, arbuscular mycorrhizal fungi. So there are a group of fungi that evolved a really long time ago, estimates are from at least 500 million to a billion years ago.   Craig Macmillan  1:15  Wow.   Speaker 2  1:16  Yeah, that the billion number comes from some molecular clock kind of work, which, you know, is based on mutations in DNA that might be slightly overestimated, but there's fossil evidence that shows them at 450 million years ago. That's a really long time. You know, that's, that's what dinosaurs were around.   Craig Macmillan  1:35  Early dinosaurs if we had time later. I want to know how paleo Micology where I How do you find fungi, but we don't have time for that right now. But if we can come back to that, that's mind blowing.   Unknown Speaker  1:48  Yeah, we can.   Craig Macmillan  1:49  Go ahead.   Paul Schreiner  1:50  Yeah. So one thing I should say I think that's helpful is there's more than one kind of mycorrhizal fungi group, basically, right? The arbuscular mycorrhizal fungi are this older group, or they evolved a very long time ago, and there's been a long period of coevolution with plants. And what's happened is the arbuscular mycorrhiza, which is the kind that grapevines form. Most of our crop plants also form arbuscular mycorrhizal that mycorrhizal group can no longer grow or complete their lifecycle by themselves on their own, they require a host plant to get carbon to survive, there's a whole bunch of other kinds of mycorrhizal fungi. The most important besides the arbuscular would be what we typically call Ecto mycorrhizal fungi and the Ecto are typically on forest trees, especially in temperate and boreal regions. Interestingly enough, a lot of the trees in the tropics are am or arbuscular mycorrhizal fungi. So, it is important to just think about that, because some people, when they hear Mycorrhizal, they automatically assume one or the other Ecto or am or arbuscular. It's even far more complicated than that, because there's like five or six other types of mycorrhizal fungi that different plant groups associate with. However, the mycorrhizal fungi that I studied the arbuscular type are the most prevalent, they're the oldest. And you know, it's kind of an interesting thing, science wise that, based on our best information, they evolved, the whole world was one big continent, right? That's when they really radiated and evolved rapidly, I can get a sequence out of grapefruits. That's a mycorrhizal arbuscular mycorrhizal fungus. And it'll match 100% to a sequence in Europe somewhere, or in South America somewhere on any other crops. And, you know, so that's kind of an interesting thing.   Craig Macmillan  3:39  That's a question. And so if we have that kind of similarity in different parts of the world, does that make the research that's done either in on vines in another continent? Or on a different crop? Does that is that useful for understanding how these things work in advance?   Paul Schreiner  3:56  Certainly, yeah. Especially in the last, I'd say 20 years, because we've developed molecular tools to really delve into evolutionary questions and DNA, those kinds of things. Were starting to separate that group of fungi with a finer tooth comb, if you will, right. In a very broad sense, there was this massive radiation during Pangea, and then all the continents separated, a lot of that genetic material is very, very similar. However, there is still evolution going on. It's just you have to look harder for it. And you have to do whole genomes. That's not something that I do. I'm much more on the practical side of agriculture. But I tried to stay in tune with all that. This group of fungi traditionally were thought to be asexual. Now, we think there might be some sort of sexual phase, but it's unclear and not clearly demonstrated yet. We're learning more all the time. But it's also a slow, kind of a slow process. Their interest intractable to study this group of fungi a little bit because they do rely on a host plant to complete their lifecycle. So like, we can't culture them and put them in a lab. So were grown on petri dishes, you know, that kind of thing. They have to be grown with a plant. So we've developed ways to do that. But it does present challenges.   Craig Macmillan  5:10  Yeah, how do you do that.   Paul Schreiner  5:11  And this is really important for this group of fungi. From a practical sense, you have to grow them on a plant companies that produce mycorrhizal inoculum have this kind of fungi, the arbuscular type, they are growing them on plants. Typically, they're doing that in a some kind of either soil or soilless mix, and producing that in a greenhouse. And what like when I grow cultures of these fungi, we grow them on plants. One of the challenges with this group of fungi that relates to all this is that they're also ubiquitous around the globe, pretty much anywhere you have plants, these fungi are are there, the diversity is different in different places, of course, and there probably are some specialists, you know, groups, for example, that might be in more tropical climates versus more boreal climates. But I mean, we're still just beginning to understand that kind of information with this group of fungi. You asked also, what role do they do in terms of soil ecology or plant ecology? There's no question. The biggest role that this fungi plays is in helping plants obtain phosphorus. There is evidence of uptake of other nutrients, particularly those nutrients that are more immobile in soil. And that's why phosphorus is one in particular, but Potassium is another nutrient that's not super immobile in soil, they help take up potassium, they also help take up copper, zinc, I'd say those four are probably the top. However, they also play a role in nitrogen uptake in some plants. You know, we have addressed this in grapes with my former student, Tian Tian, who's now a farm advisor in Southern California working on table grapes, part of her thesis work was looking at the nitrogen impact on mycorrhizae, and how they help with nitrogen uptake. And we're continuing that work to some degree now with my new student. So far, we've not been able to show that the arbuscular mycorrhizal fungi are helping grapevines take up nitrogen. However, lack of evidence doesn't mean it can't happen. Other groups have shown in other plant systems that they do help the plants take up nitrogen. But still even even though that's true, without question, Phosphorus is the main thing that this group of fungi helps plants obtain from soil, you know, and phosphorus is a really critical thing, because yeah, phosphorus reserves are running out, you know, we've been mining basically guano, right? I mean, that's our main source of phosphorus all around the world. I just read an article it was in the New Yorker the other day, about phosphorus. I'm glad it's, you know, being highlighted again, because, you know, some people think 20 years from now, we're going to be out of phosphorus.   Craig Macmillan  7:40  I think so.   Paul Schreiner  7:41  And we're going to be in a world of hurt. Yeah. So it's hard to know for sure. Other people estimate we've got hundreds of years, but I don't know how good these estimates are. But helping plants get phosphorus means we don't need as much phosphorus to apply as a fertilizer. This is becoming an issue for basically the whole globe and human production. Yeah, their biggest role is Phosphorus, they also probably help do other things in plants, which I can kind of go down a list if you want.   Craig Macmillan  8:07  Well, before we do that, I do want to do that. Because I think that that's crucial because a number of ideas have come up and some I think are probably accurate. Some I think are not, but I don't know, AMF, it's a parasite or it's a symbiotic organism?   Paul Schreiner  8:21  Yeah there symbionts.   Craig Macmillan  8:23  Okay, there's symbionts. Now, how does the plant and the fungi interact? Are there things that go into the root or the root is coded by something? Or how does that work?   Paul Schreiner  8:34  Yeah, so that's, it's a pretty interesting process. If you start at the very beginning of a naked root, let's say, you know, a root does not colonize this starting to grow in soil. It sends out signals that the fungus consents, or the fungi, you know, there's more than one fungus in this group. Some of those signals, we already know what those are, like Striga lactones are one for example, you know, complicated term, but it's just a particular group of compounds plants make, the fungi can sense that. And they can grow towards the root, you know, the hyphy of the fungus, when it touches the root or makes contact with the root, it forms what's called an apex thorium, and then it makes a penetration peg and can basically punches through the wall of the root. This is the same way that fungal pathogens, you know, who are bad fungi, let's say right, they also use the same kind of mechanism. And typically when that's happening, you know, there's enzymes involved, bits of the cell wall of the plant and or some of its cuticle get kind of chewed up by enzymes and it releases certain compounds and then the plant can say, Oh, I know this one's a bad guy, or sometimes a plant is producing enzymes, for example, kinase that's trying to degrade the fungus itself and then you release certain other signal compounds, so the plant can sense that and in certain pathogens. We know that a very specific metabolite can be sensed by the plant and it stimulates the plant to respond in a defense response with the mycorrhizal fungi. The defense response is repressed.   Craig Macmillan  10:00  Okay, oh.   Paul Schreiner  10:01  Yeah, and so part of that is probably the kinds of chemicals that the and fungi have that are being released, you know, through these various enzymatic interactions have yet to be recognized by the plant as as the bad guy. Anyway, that's, that's maybe getting a little too into the weeds. But yeah, it all starts in the same way like a pathogen trying to get in or even, you know, there's a group of parasitic plants that form these things called hostaria, that attack roots of other plants. Same kind of process.   Craig Macmillan  10:31  It sounds to me like there's an enzymatic reaction, and then also a signaling reaction, which would probably be some kind of a protein, I would guess it's complicated, or it's a feedback thing in that, oh, I've been poked, oh, I'm gonna do this, Hey, wait a minute, this is okay. And then they kind of settles into a balance, I guess. Is that fair to say?   Paul Schreiner  10:49  Yeah, I think that's a good way to look at it. It's really complicated. And I mean, we only are beginning to understand the way they communicate. You know, there's a whole new class of compounds called effector proteins, which are secreted by different organisms and soil plant can recognize a lot of those, it crosses many things like even goes to nematodes, right? Like this is all kind of newer stuff that we're learning. But the bottom line is, the am fungi get in because they don't stimulate a defense response in the plant. And that's because there's been at least 500 million years of coevolution the plant knows these guys are okay, these are the good guys. Once they're inside, they grow throughout the cortex of fine roots. And then they form these things called arbuscules. And that's where they get their name. So the arbuscular mycorrhizal fungi form arbuscles, our bus skills are basically like a little tree, if you can see a picture of it, it looks like a little tree inside a root cortical cell. It's just basically a way that both the fungus and the plant increase their surface area contact by like, a huge amount, you know, like, like, imagine what a tree looks like above ground, you know, like, especially without the leaves on the wintertime is a great time. That's exactly what it arbuscular Looks like in miniature inside a root cortical cell, the plant membrane grows all the way around that there's all kinds of activity that arbuscule cell is super active, because there's a lot of metabolic things happening. And that's where the plant and the fungus are exchanging nutrients,   Craig Macmillan  12:17  then then exchange is cell wall to cell wall. It's not puncturing into a cell, or is it punching into? Oh, heck, what's the word I'm looking for, a pipeline?   Paul Schreiner  12:28  No, the and fungi don't get into the vascular tissues of the plant, they actually colonize these cortical cells, they're sort of like, if you think about leaves, leaves the cells, we think about most of the mesophyll, or the spongy mesophyll. They're the ones that are doing photosynthesis, right? In the root cells that are most active in the fine roots are the cortical cells. That's where most of the activity is happening. So the fungi colonize there, they form these arbusculs which is, I mean, they're, they're amazing structures, they're very cool. They're short lived, like, a lot of times in arbuscular, will form, develop, and then degrade within, say, a week to 10 day period, you know, so it's like a fairly rapid turnover during that you increase the surface contact between the two organisms, but there's always still a membrane on the fungal side and a membrane on the plant side that keeps those two organisms separate, you know, their cytoplasm doesn't mix. You know, that would be weird, kind of, you know, would be weird. Yeah, we just don't see that in biology, you know, they really have much greater metabolic activity in those arbuscular cells. So what happens is, the fungus is giving phosphorus to the plant in this process, and other nutrients. And then in exchange, the plant is giving the fungus sugars. And we now know also fatty acids. Yeah, that's been a recent discovery in the last two decades. Anyway, I can't remember exactly when it came out. We now know because of genome sequencing efforts, that this group of fungi lack the ability to make fatty acids, they actually get those from the plant as well.   Craig Macmillan  14:01  So we've got the arbuscules on the roots. That's kind of the structure, we've got the peg in there. Now what's going on away from the roots? Are these big long, multi celled single identifiable organisms, or is it kind of a community or what what's going on?   Paul Schreiner  14:19  There are different fungi. Okay, so there's multiple species, a single root can have many species of fungi inside it. However, those species also probably mark out some territory. This part is still a little bit unclear because it's really hard to pinpoint this stuff. Just as an example, our research vineyard here at Oregon State University that I work on, even though I'm ARS I also work in in part of OSU, our research vineyard. I think we found 19 Different mycorrhizal fungi. colonizing the groups, the roots of the grape vines, you know, there's a fair number, how they actually interact on a very tiny scale like within an individual single individual root is it's hard to know for sure, that's again Getting off into the weeds a bit.   Craig Macmillan  15:01  Not so much because I'm going somewhere with this.   Paul Schreiner  15:04  I want to get back to your question though about what's happening outside because that's really critical. Yeah, what's happening inside is we have these aruscules and hyphae growing inside the root, and it can be, it can be very intense, especially in Grapes. Grapes are a super host, in my view, they really love mycorrhiza they get heavily colonized. But then on the outside out in the soil, the naked hyphae, if you will, of the mycorrhizal fungi are exploring the soil. And that external phase we call extra radical hyphae, it actually is physiologically different than what's on the inside of the root. I'm trying to think of a good analogy, but basically, the inside part has a different function than the outside part. And so the inside part is trying to get carbon from the plant give the plant phosphorus and other nutrients, the outside part is mining the soil for that phosphorus, exploring the soil, it also probably exudes a significant amount of its carbon into the soil and helps the soil microbial community get a carbon source as well. And these fungi seem to play a critical role in helping soil aggregate and or resist erosion, basically, I mean, the evidence of this is, is pretty clear. But we also know that roots do the same function, especially root hairs, you know, so one way to think about these fungi is they're, they're sort of like root hairs. Except they're even finer, you know, their job is to connect root to the soil and to the soil, water and nutrient supply   Craig Macmillan  16:30  Two spatial questions. One, when they say they explore space, how deep do we find an organism? Do we find a fungus that's connected to a to a vine or plant, right? So how far down is it going? And then how far out in lateral space is it going?   Paul Schreiner  16:44  People have studied this by using artificial system where we can put a screen for example, like we can grow a plant in a greenhouse in soil, have it be colonized by microbes and fungi, and then put a screen in place that the roots cannot cross. But the fungi can, you know, something below like, or I don't know, somewhere in the ballpark of 40 micron diameter screen, so very fine screen like a silk screen, the hyphae can grow in there. So like people have shown they can grow 15 or 20 centimetres away, no problem, you know, significant distance when you're talking about soil as far as how deep they go in soil, that varies a lot with the rooting depth of whatever the plant of interest is, or, you know, the ecosystem, we tend to see greater colonization in the, in the surface soil, which just fits everything else that happens in the surface soil, right? I mean, that's where more of the water and nutrients are being turned over. It's also you know, where the soil environment is more favorable to life, right, because of this whole soil structure, idea and porosity, allowing oxygen to get into the soil in a vineyard. Particularly, you know, we always talk about vineyards and how the roots go all the way to China kind of thing, right?   Craig Macmillan  17:52  Until you hit clay or limestone.   Paul Schreiner  17:54  Sometimes roots can go really far. I mean, 30 meters I've seen reported and get into, you know, basically rock, right? There's not too much mycorrhizal fungi down where we're there in rock, we did the study, again, it was at the research vineyard. And when you get into what is known as the sea horizon, in the soil, which we would typically think of as the subsoil, it's where it's more compact, there's less porosity, and it's pretty dense, right? And it's more like clay, colonization drops off a lot, you know, we might have 90% of roots are colonized in the topsoil. But in the subsoil might be 30%. That's because many things, one, the environment is just not suitable for life in general, at that depth, because it's compacted, there's less oxygen, it's a different environment.   Craig Macmillan  18:37  And again, you've mentioned AMF need more than just a plant root, they need to be out in the environment, there needs to be oxygen, there needs to be water, there needs to be other, there needs to be a favorable environment for life period. Right now, one thing we've talked about water holding. In other interviews, we've talked about water holding capacity improves in fields that have a higher or more successful AMF population, and that you talked about aggregates, it's part of that picture. We've talked about nutrient movement particular phosphorus, one of the things that I've heard people just kind of say colloquially is that if you have a meaningful mix, whatever the popular population, ecosystem involving AMF, it's going to lead to greater stability in the vine, and give the vine an ability to tolerate drought stress a little bit better. Are you finding those things? Are those things true? Even if it's kind of anecdotal? I mean, you're scientist, so you don't like anecdotal probably. But   Paul Schreiner  19:33  Yeah, so that's, you know, that's the interesting world of science in my world. I need to have evidence for what I say, especially, especially when it comes to publishing scientific papers, right?   Craig Macmillan  19:43  Well, of course, yeah.   Paul Schreiner  19:44  But then there's also opinion, you know, sometimes you can't show things in science. I mean, science isn't perfect, right? Mistakes happen, and some things are just more intractable and difficult to show, however, okay, on a broad scale, there's pretty good evidence that mycorrhizal fungi helped Plants tolerate drought stress better than non mycorrhizal plants when you know when they've been compared. So that has certainly a long term consequence that you might think would eventually relate to stability in some way.   Craig Macmillan  20:16  So one of the reasons that I asked that is science, Applied Science, especially applied Agricultural Science often is moved by growers noticing something or having an image in their head about how something works. And then folks like you come in and say, Okay, well, let's find out. Another thing that I've heard people mentioned that I don't know is true or not, is do AMF actually move water into the plant? We know that they transport minerals, or they actually move water into the plant?   Paul Schreiner  20:42  Yeah, that's a great question. The answer to that question at this point in time is, they don't move water in a way that we would like to think of it, they're not acting like a pipe, because their own cytoplasm is a, you know, it's a vital part of them, it's just like us, you know, like the inside of ourselves, we're not just gonna give that away, people used to think of them like, Oh, they're just pipes out there, and the water just flows right through them into the plant. Well, that's impossible, that just can't happen. What does happen potentially, is water moves on the external surface of the hyphae. Because similar to a plant root, they exude some carbon, they have some structure makes connection to soil water in the pores of soil. And so in theory, because these fungi are much finer diameter, let's say 50 to 100 times smaller in diameter than a root is, you know, fine root of a plant so they can get into smaller pores inside the soil and get access to soil water that the root may not be able to get access to. On top of that, there's potential especially because they help aggregate soil and help improve soil structure, they may actually in the long run, improve soil water holding capacity, because they're adding to that long term carbon storage of the soil. It's really well known that as you add organic matter to soil, you improve the water holding capacity of soil. The am fungi do do that. I mean, partly it's this bit of carbon that they exude into the soil rhizosphere itself or the we call it the micro rhizosphere. Even their turnover. So when they die, or when they're eaten by something else, they're also then contributing to that pool of soil carbon, and the more old and complex that carbon is, probably the more it's tends to be tied to soil, water and small pores. Yes, they do help, we can show that they help plants take up a little bit more water, but it's not a big deal. You know, it's kind of like let's say the plant on a given day use 10 liters of water and you let the plant go to the wilt point. Maybe the mycorrhizal plant got another 10 mils of water out of 10 liters, you know, it's not a huge amount.   Craig Macmillan  22:55  They're not the pipeline, but they are changing the soil environment such that the water holding capacity is changing. And that makes it more water for the mines to pick up. So it's not that there is a pipeline through the mycorrhizal fungi but that it's changing the environment in a way that makes it more likely that the water will be held and that the mind then has it available.   Paul Schreiner  23:12  Right and that that effect is small, it's hard to show because it's very small. The other thing that they probably help with the plants is that as soil dries, nutrients are harder to get. And particularly those nutrients that are more immobile and soil like phosphorus, a big part of why we see improved drought tolerance in a mycorrhizal plant is because they are accessing soil phosphorus better than a non mycorrhizal plant can and that's contributing to the overall drought tolerance of that plant. So some of our effects that we see are an indirect effect of improved phosphorus nutrition that goes across to any of the other functions that AMS might help plants do. Like another big category that I feel I should mention is there's good evidence that mycorrhizal fungi help plants resist or become more tolerant to other pathogens in the soil. So the bad guys or even nematodes, a lot of work has been done on this, you know, the experiments run the gamut, like they're there all over the place, because, you know, we're talking about really complex things. One of the things that we know, is that just improving the overall phosphorus nutrition of the plant and or other nutrients, sometimes it's, it might be another new nutrient that's limiting that gets you added tolerance to to any of these other effects, right? Whether it's drought, whether it's a root pathogen, even like insect feeding on above ground parts of the plant, you know, I mean, if you're in a better nutritional state, you're going to be better able to tolerate a lot of things. A lot of what happens with AMF is linked to their role in phosphorus, you know, so going back to this phosphorus story, some of my colleagues get mad at me because I they think I'm too opinionated about phosphorus. But I mean   Craig Macmillan  24:59  You You're having beers with people. And they're like, Paul, when you get off the phosphorous thing?   Paul Schreiner  25:05  Yeah, they're like, come on, Paul, you know, they play a role in nitrogen too.   Craig Macmillan  25:10  Okay, so we're in at a time with a couple of things I just absolutely, positively have to hit on if we draw the big old box around this topic, we would say, AMF are beneficial for vineyards. Okay, so what kinds of things can I do as a grower to encourage a AMF and what kinds of things should I not do that might dink the AMF community?   Paul Schreiner  25:29  Very good question. The most important thing probably is to think about AMF, before you plant a vineyard. And so like in some of the materials that I've I've, I've written about and published on, especially for like trade journals and trying to help growers, it's really important in my mind to separate pre plant versus post plant, and at the pre plant stage is really a time you should think about mycorrhizal fungi because that's the time. If they're not there, you've got a problem. But chances are, they're already there. It's also the pretty much the time that you can add mycorrhiza and they're going to do something, you have an opportunity to inoculate vines if you want when they go into the ground. The biggest thing about pre plant is what is the past history of that land, especially the recent couple of years if you've had plants on it, especially if their host plants for mycorrhizal fungi, which almost all of our crop plants are, even if it came out of say, forest land, and then was converted to vineyard. Typically, there's a AMF there because even in the forest, which are dominated by Ecto mycorrhizal trees, for example, here, and in the north, west, for example, there are still understory plants that rely on AMF. And so the AMF are there, normally, you don't have to inoculate. But knowing what the land history is, is very helpful. The worst thing you can do is of course, apply a fumigant, which we are doing much, much less now than we used to. Not that that will will stop entirely. But if you fumigate especially with like in the old days, methyl bromide was the main fumigant used, you'll kill the mycorrhizal fungi. And so you would want to inoculate if you did that. The other thing is if you have a really, really long period of fallow land, and when I say fallow, I mean fallow no weeds, nothing, most of our weed species also support AMF. So I mean, even having weeds on the ground before you plant a vineyard is going to keep the population up. And again, that goes back to the biology, this group of fungi that they can't grow on their own. And so eventually they'll be depleted in soil if there's no plants to keep feeding them. So that kind of relates back to the very beginning of our conversation, which is why this group of fungi is different. So like, basically avoid long fallow plant a cover crop of clover, for example, that's a good one, because Clover is very heavily colonized. It also provides nitrogen, which is good for vines, you know, especially at establishment and avoid fumigants. Once you get to the post plant side of things, I think the most critical things to think about are tillage, and then fertilizer use.   Craig Macmillan  27:56  What happens there?   Paul Schreiner  27:59  With tillage, you breakup the mycorrhizal network that's in the soil. And so like we talked about that external phase, or what we call the extra radical hyphae of this group of fungi, that phase is out in the soil and it actually survives and overwinters even for example, like you know, some of it dies back, but some of it remains if you keep destroying that with tillage. Eventually you reduce the population of AMF, there are a few fungi that seem to be much more tolerant of tillage. And these are some of our favorite lab rat ones, for example. Ones that are tolerant of disturbance have been ones that are most often done well in the laboratory and are easily easy to culture. Again, we're culturing on a plant but still similar kind of thing. So tillage is one thing. The fertilizer issue is I would avoid both high nitrogen and high phosphorus inputs. We have shown in some of my work if you apply phosphorus, for example, to the foliage, which some people like to do, you can reduce mycorrhizal colonization. It's all tied into the whole plant response to these this group of fungi, you know, plants evolved with the fungi, right? It's not just the fungi that were evolving. They know that the main function is phosphorus. So when the plant has high phosphorus status, it down regulates the colonization by this group of fungi. Well, when you get plants phosphorus, especially to the foliage, it sends a signal to the roots, I'm very happy, and it tends to reduce colonization.   Craig Macmillan  29:24  Specifically, how many units of nitrogen are we talking about?   Paul Schreiner  29:28  That gets into tricky territory.   Craig Macmillan  29:30  You know, if I'm putting on a 777 am I am i doing a bad thing?   Paul Schreiner  29:35  Probably not course, it also depends on the rate, you know, I mean, 777 But you're putting out 200 pounds per acre that's   Craig Macmillan  29:42  Yeah, that's why use the term units.   Speaker 2  29:45  Yeah, you know, and the thing about viticulture is we don't need as much nitrogen and as much phosphorus that as we do in other classic farming crops, you know, like the big the big crops corn soybean commodity. Yeah, commodity grapes are super cheap. super efficient at getting nutrients, other work that I do, which is actually more of more of my time spent on nutrition than it is on mycorrhizal fungi. But, you know, we've shown that high nitrogen is not necessarily a good idea in the vineyard, right. And most people know that. And almost intuitively, you don't want a massive canopy, that shading the fruit.   Craig Macmillan  30:19  In a vineyard, if I'm putting on nitrogen at a replacement rate, so I'm looking at how many pounds per acre I took out, I'm guessing and how many pounds per ton that relates to taking in cycling from canes and leaves that fall on the ground and go into the soil. You know, most vineyards you're looking at not a lot. So I've looked at some organic systems that are putting in, you know, two pounds per acre, the highest I think I've ever seen was 25 pounds per acre. Eight is a pretty good number kind of on average total. It sounds to me like these replacement level rates, not the high rate, but the replacement level rates where we're, we purposely are trying not to get a bigger canopy, we're not trying to bump a vine. That sounds like those are fine.   Paul Schreiner  30:58  I think so we've done work here, see, it was in Chardonnay, and also Pinot Noir. And we were putting out 20 and 40 pounds of N per acre. These are not high rates in in my view, especially when we look at agriculture as a whole right, we can see a little bit of a depression in mycorrhizal colonization, when we apply, say 40 pounds, or 60 pounds of nitrogen per acre, we don't wipe it out entirely, you know, the vines also can recover. The other thing is, the kind of nitrogen you put out may play a role as well. More soluble classic conventional fertilizers that have more soluble N and especially more soluble P will probably have a more negative impact. If you're putting out more organic sources of those fertilizers, because they're more complex, you know, they don't cause as quick of a response in the plant. And it does seem that that does not have as a negative impact on AMF, as the more soluble forms.   Craig Macmillan  31:58  There we go. Now we're out of time, unfortunately, this could go on forever, you and I should get together sometime and just hang out talk about phosphorus all you want. What is one piece of advice that you would give to grape growers related to this topic, especially if they want to increase or maintain in AMF population in their vineyard?   Paul Schreiner  32:17  You know, the most important thing is to be conservative with inputs. I think that's probably the the key thing conservative with both water inputs and nitrogen inputs and phosphorus inputs. You know, the role of fungicides, so far does not really appear to be a big deal. And again, we don't have time to go into all that. But the evidence that we've collected so far suggests that you know our fungicide spray programs, for example, which we're talking about controlling things in the canopy, I'm not seeing a clear effect on microns of fungi because of that. If you overwater over fertilize. That's when you're going to do damage to Microsoft fungi, you know that that's clear. And then the other piece of advice is think about it pre plant, because that's the time you can actually do something put a cover crop in prior to planting the vineyard and I bet 99% of the time, the mycorrhizal population that's there will be sufficient to colonize the vine roots and be healthy goes back to just very briefly the fact that I consider grape vines, a very, very receptive host for mycorrhizal fungi. I've looked at other crop plants, including other woody perennials, and grape vines are so heavily colonized. It's it's truly amazing.   Craig Macmillan  33:28  That is cool. Where can people find out more about you? And or more about this topic? You mentioned research that's been published recently on some of these topics. Where can we find you?   Paul Schreiner  33:39  So the easy way to find me is type my name Paul Schreiner. And grapevine will be in the title in the show notes. Yeah, yeah. I mean, if you just put my name and grapevine nutrition, or grapevine and AMS, I should pop up as the first thing on Google. But you can also just email me paul.schreiner@usda.gov. And I'm happy to provide for those that are more interested in getting into the weeds. I can provide you some lists of good references and whatnot. So I'm happy to do that.   Craig Macmillan  34:05  That's fantastic. My guest today has been Paul Shriner. He is a research plant physiologist with USDA ARS. He's based in Corvallis, Oregon. This has been really fun for me. I hope it's fun for our listeners, too. This is such a hot topic. And so thank you very much for being on the podcast. Really appreciate it. Paul,   Unknown Speaker  34:22  Thank you so much, Craig. It was great having this conversation   Transcribed by https://otter.ai

In this two-part series exploring ZK Hardware, Anna Rose (https://twitter.com/annarrose) interviews various participants from the ZPrize competition, alongside the creator of ZPrize and co-host of this episode Alex Pruden (https://twitter.com/apruden08) from Aleo (https://www.aleo.org/). Throughout these interviews, they dig into the different types of hardware, such as GPUs and FPGAs, that can be used to accelerate ZKP computation. They also discuss the underlying mathematical techniques in ZKPs that can be optimized for and the tricks and strategies that ZPrize competitors used to achieve these optimizations. In Part 2 of the series, Anna and Alex first interview Hamid Salehi (https://www.linkedin.com/in/hsalehi) and Swati Gupta (https://www.linkedin.com/in/swatiguptaa) from Xilinx AMD (https://www.amd.com/en/products/xilinx) who contribute insights from the perspective of an FPGA manufacturer. Alex and Anna then interview competitor Niall Emmart (https://www.linkedin.com/in/niall-emmart-0369384), previously from NVIDIA (https://www.nvidia.com/en-gb/). They discuss his previous work and what went into winning both the MSM for GPUs and MSM for Wasm competitions in ZPrize (https://www.zprize.io/). Here is some additional information for this episode: Hardware/Board options: * Varium C1100 board (https://www.xilinx.com/products/accelerators/varium/c1100.html) (targeted at accelerating blockchain applications). This board has been used to accelerate the following: * Poseidon hash (used in the storage sealing process for Filecoin) * NTT acceleration at ZPrize * Startups are using this to explore NTT and MSM acceleration * Other boards (https://www.xilinx.com/products/boards-and-kits/alveo.html) The U55C (https://www.xilinx.com/products/boards-and-kits/alveo/u55c.html) in particular has been shown to provide a competitive and more power efficient alternative to GPUs for MSM acceleration in this study (https://eprint.iacr.org/2022/999.pdf) by Ingonyama called PipeMSM. There has been interest in U55C for NTT acceleration as well due to the high HBM capacity it provides (16GB). Research and documents on using FPGAs for ZK related implementation: * pipeMSM (https://xilinx.github.io/Alveo-Cards/master/debugging/build/html/docs/common-steps.html) * CycloneMSM (https://eprint.iacr.org/2022/1396.pdf) * Hardcaml team's Zprize webpage (https://zprize.hardcaml.com/) Projects using the C1100 board (These can be a good starting point for getting familiar with the hardware and tools): * ZPrize (https://github.com/z-prize/2022-entries/tree/main/open-division/prize2-ntt) submissions in the NTT category * Poseidon hash implementation (https://www.hackster.io/datenlord/trident-a-hardware-implemented-poseidon-hasher-79025f) from the Adaptive Computing 2021 challenge conducted by Hackster.io Documentation on tools and boards: * Vitis (https://github.com/Xilinx/Vitis-Tutorials) unified software tutorial * Alveo debug (https://xilinx.github.io/Alveo-Cards/master/debugging/build/html/docs/common-steps.html) guide * Alveo (https://www.xilinx.com/developer/articles/acceleration-basics.html) usage documentation * Vitis for CUDA (https://www.xilinx.com/developer/articles/migrating-from-cuda-to-vitis.html) developers GitHub Repositories: * NVIDIA CGBN Labs GitHub (https://github.com/NVlabs/CGBN) * Xilinx Hyperledger Fabric GitHub (https://github.com/Xilinx/hyperledger-fabric) * ZPrize GitHub (https://github.com/z-prize) Check out the ZK Jobs Board here: ZK Jobs (https://jobsboard.zeroknowledge.fm/). Ingonyama's (https://www.ingonyama.com/) mission is to improve the performance of Zero-Knowledge Provers by designing hardware optimized for ZK computation. They are proud to introduce their latest project, ICICLE. For ideas and discussion around the code, visit the ICICLE channel in the Ingonyama discord server (https://discord.gg/nBdDJ2H4), where team members and fellow developers await. If you like what we do: * Find all our links here! @ZeroKnowledge | Linktree (https://linktr.ee/zeroknowledge) * Subscribe to our podcast newsletter (https://zeroknowledge.substack.com) * Follow us on Twitter @zeroknowledgefm (https://twitter.com/zeroknowledgefm) * Join us on Telegram (https://zeroknowledge.fm/telegram) * Catch us on YouTube (https://zeroknowledge.fm/)

Was there wine in the North American British Colonies?No, but yes. There was pricey imported wine, and there were also other fruit wines - including stuff made from some of the American grapes.But no one was selling wine, and definitely no one was exporting any.All the reasons why, and the most maddening bug in the wine world all get described.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFoodPost: @THoAFood

Which new and emerging wine regions should be on your radar to try soon? Why should you pay more for wine? How does glassware change the taste of your wine?   In this episode of the Unreserved Wine Talk podcast, I'm chatting with Karen MacNeil, author of The Wine Bible.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you who are based in the U.S. are going to win a personally signed copy of Karen MacNeil's terrific new book, The Wine Bible.   How to Win To qualify, all you have to do is email me at natalie@nataliemaclean.com and tell me that you'd like to win the book. I'll select the winners randomly from those who participate. Good luck!   Highlights Which new regions and eras did Karen include in this new edition of The Wine Bible, and why? After the first edition, what important lesson did Karen take away about planning her writing? Why was Greece the most difficult region for Karen to research? How did shipping restrictions make it almost impossible for Karen to sample Canadian wines? What tragic outcome awaits Vitis vinifera if climate change continues on its current trajectory? What can we do as wine buyers to help mitigate the impact of climate change? Why should you pay more for wine? Which historic food and wine pairings did Karen discover? What's Karen's favourite weird wine and food pairing? Why did Karen create her Flavor First™ Wine Glasses? Which controversial take does Karen have on wine glasses and food pairing? Why does Karen have a glass of Champagne every night? How does Karen ensure she's drinking and tasting mindfully? Which political figures would Karen love to share a bottle of wine with?   Key Takeaways I love the new and emerging wine regions Karen puts on your radar to try, like sparkling wine from England. She makes a great case for paying more for wine, especially when you do an apples-to-apples comparison between the cost of that overpriced latte and a glass of wine. She's right that we can't want to drink super inexpensively and want our wine to be organic, biodynamic, and as natural as it can be at the same time. It doesn't compute financially. I'm intrigued to try her line of glassware based on flavour rather than grape.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Karen MacNeil One of the foremost wine experts in the United States, Karen MacNeil is the only American to have won every major wine award given in the English Language. In a full-page profile on her, Time magazine called Karen, “America's Missionary of the Vine.” Karen is the author of the award-winning book THE WINE BIBLE, the single bestselling wine book in the United States, with more than 800,000 copies sold.     To learn more, visit https://www.nataliemaclean.com/210.

Is minerality a flavour or a texture? What does it feel or taste like? Why do wines made from hybrid grapes deserve your attention? What can winemakers learn from Jimi Hendrix?   In this episode of the Unreserved Wine Talk podcast, I'm interviewing Aleks Zecevic, wine writer and host of the Vintners podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How does Ewald Tscheppe of Werlitsch get a unique texture to his wines? How did carrots help Aleks improve his understanding of and appreciation for biodynamic wine? What distinguishes Werlitsch Ex Vero I, II, and III? Which common characteristics will you taste in most wines from Styria, Austria? What will you experience when tasting Werlitsch Ex Vero III? Is minerality a flavour or a texture? What do I especially love about the mouthfeel of Rockway Vineyards Small Lot Syrah? How does Slovenian influence show up in the wines of north east Italy? What is the Carso? How does the terroir come through in Zidarich Vitovska 2017? Why are some grapes called hybrids while other crossed varieties are not? Why are hybrid grapes increasing in popularity? What makes Vitis vinifera more susceptible to disease and environmental damage? Why are hybrid grapes more environmentally friendly and better suited for climate change? What can winemakers learn from Jimi Hendrix? Why does Aleks connect with vinyl records more than digital music? What's the mission behind the Vintners platform?   Key Takeaways I thought Aleks' explanation of how minerality affects both flavour and texture helpful. Wines made from hybrid grapes will increasingly become part of our drinking menu both due to climate change as well as their improved taste and diversity of flavours. I loved his tip on what winemakers can learn from Jimi Hendrix.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Aleks Zecevic Aleks Zecevic was born in Belgrade, Serbia, and emigrated to New York City to study journalism at New York University. After graduating, he completed WSET courses and worked at the Wine Spectator, becoming one of the lead tasters at the magazine. He joined the renowned auction house Sotheby's as a fine wine specialist. Currently, he reviews Austrian wines for Wine Enthusiast and is part of the newly founded Vintners platform, where he creates content and hosts the Vintner's podcast.     To learn more, visit https://www.nataliemaclean.com/206.

Join us as we continue our exploration of Phylloxera, the great wine blight. In this episode, we will be delving into the history of how Phylloxera was discovered and nearly led to the eradication of the global wine industry. With the solutions hard to find and even harder to implement, this epidemic is a tragic and fascinating look at how science, collaboration, and ingenuity can overcome dire circumstances. Hosted on Acast. See acast.com/privacy for more information.

There are many parts of European and American cultures that have intermingled, some quite successfully, but the jury is still out on whether the vitis vinifera and the American vitis species have created something truly special and lasting. In this show, we break down European-American grapevine hybrids – what they are, why they are more important to the conversation today, their history, how they are made and what some of the more popular and more successful grapes are. We wrap with a conversation of the challenges these grapes face and I give my view on what I think the role of hybrids will be in the future.  Photo (c) Cornell College of Agriculture and Life Sciences   Here are the show notes: What are hybrids? For wine purposes, hybrids are grapes created by crossing two or more vitis species – the European species of grapevine, Vitis vinifera, with any number of native North American grapes. The goal of hybrids is to select for specific, superior traits in each of the grapes to create something that will yield a great wine that will survive in challenging vineyard conditions. They were specifically created in the 1860s and 1870s to fight the phylloxera epidemic (vine killing root louse that nearly destroyed Europe's vineyards). French researchers created more than 500 different plants in the 1860s and research continued in the early 1900s. In the end, the preferred solution was using American roots with Vitis vinifera grafts, but the hybrids were quite popular for a few decades.  Photo (c) Cornell College of Agriculture and Life Sciences Today, development of hybrids is still quite active at the University of Minnesota and at Cornell University in New York. Hybrdis are planted all over the US East Coast, Midwest, and the Southern part of the country as well.     Some common American Vitis species with which researchers have crossed Vitis vinifera are:  Vitis labrusca: The grape shows strawberry notes, but it can be challenging because it has a strong musk flavor and aroma that doesn't work well for most wine drinkers Vitis riparia: The grape has more herbal or blackcurrant and is often more subtle than labrusca Others like Vitis rupestris, Vitis amurensis from China, or Vitis rotundifolia (muscadine grapes) can be used too     Why are we talking about hybrids? For a long time, I have resisted doing a show on hybrids. They are not very popular, they are not considered fine wine, and I personally don't enjoy many of them (with big exceptions for the whites that make ice wine, in particular). But in recent years, these grapes have been making more of a mark in the US and the UK and with the rise of climate change, I think these grapes will have a bigger role to play. In addition, people want to make wine and they want to grow things successfully in many different climates. Often, they try to make wines out of Vitis vinifera and fail because of their climate, local diseases and pests, and a bad fit with the European species. I would rather see better wines made from unknown grapes, than people trying to make a product that won't work.   The vine matter for hybrids has improved greatly and given their hardiness -- hybrids made from Vitis labrusca and Vitis riparia can grow anywhere - -and our growing problems with climate change, it is time to give these another look. Researchers trying to offset warming temperatures, new threats like wildfires, drought, and humidity will need to look at hybrids rather than more powerful fungicides and sprays whose financial and environmental costs are becoming untenable.      The grapes... Red Varieties   Chambourcin: Considered one of the best of French-American hybrids, it is a teinturier variety, a red with both dark skin and pulp. It is a dark colored, highly tannic red with dark raspberry, black plum, and cherry notes. It does well with oak aging and is sometimes made in an off-dry style. It is popular in: Ontario (Canada), Missouri, Pennsylvania, Michigan, North Carolina, Illinois, Indiana, Ohio, Kentucky, New York and New Jersey. Photo (c) Cornell College of Agriculture and Life Sciences   Maréchal Foch: Can be a nice spicy wine with a dark berry note and light body. It is grown in the US Midwest and widely in Canada.     Norton (Cynthiana):  Can create wines that are full bodied, with red berry and spice notes, and strong tannin and acidity. It is grown in the Midwestern U.S., and Mid-Atlantic states, especially Virigina.    Baco Noir: Created by François Baco in France during the phylloxera epidemic, the wine from Baco noir can show cherry, herbal notes with high acidity, and lower tannin. You can find it in Canada, New York, Oregon, and Nova Scotia, as well as in Gascony, France to make Armagnac      Chancellor:  Is known to have a very dark color with prune, raisin, plum, dried fig, and baked apple notes. It has a medium body with medium acidity and some strong tannin. It can be used alone or in blends and is found in cooler regions of Canada and the U.S. (especially in the Fingler Lakes) and Michigan.     Frontenac:  Was released by the University of Minnesota in 1996. It is reportedly dark in color with cherry, perfumey, candied notes, high acidity and high alcohol. It can survive in temperatures as low as -30˚ F, and is found in Minnesota, and the northeastern part of the U.S. and all over Canada.     White Wine Varieties Vidal Blanc: Potentially the top white hybrid, Vidal is a cross of Ugni Blanc and the hybrid variety, Rayon d'Or. It can be very acidic, and taste and smell like grapefruit, or be richer with pineapple and white flower notes. It is made in off-dry to dry styles, but the grape shines in ice wine in Ontario, Canada and the Finger Lakes, New York.  Seyval Blanc: An acidic white grape with citrus, melon, peach, grass notes and a very light body, it often benefits from malolactic and/or barrel fermentation and barrel aging. It can be found in Canada, Englan, and in the US in the Finger Lakes and Midwest.     Chardonel: Is a cross of Seyval Blanc x Chardonnay created for its cold hardiness. It has potential as a base for sparkling wine or barrel aged, dry whites in the future. It is grown in Michigan and Arkansas in the US.    Traminette:  Is a cross: Gewürztraminer x French-American hybrid, Joannes Seyve 23.416. It shows flowers and spice from Gewürztraminer and when allowed the proper amount of skin contact, it can be a refreshing white with good acidity. It is usually an off dry wine from the East Coast and Midwest of the US.     Vignoles:  Is generally an off-dry wine or dessert wine (late harvest) due to its very high acidity, high sugar and susceptibility to botrytis, which can make some very interesting sweet wines. It is found in the Finger Lakes and other parts of eastern North America.      We end with a discussion of the challenges for hybrids: Tannins, acidity, and the flavors are very different from Vitis vinifera (can be musky), so wine drinkers who have a lot of experience with European wines find the flavors unappealing.  Hybrids that grow well in test vineyards in one part of the country may not work well in other parts of the country, even with similar climates. A hybrid could be excellent in acidity, but the flavors may not work – where it succeeds in one area, it may fail in another They aren't all better – they still have issues and may not be that much better than the grafted clones of other Vitis vinifera grapes that are easier to sell and sometimes even to manage in the vineyard. They are not a panacea to climate change   _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes   ________________________________________________________ For more information/Sources: Are Hybrid Grapes the Future of Wine?, Smithsonian Magazine A Beginner's Guide to Hybrid Grapes,Wine Enthusiast The Future of Winemaking Is Hybrid, Wine Industry Advisor French-American and Other Interspecific Varieties, Cornell University Here come the Hybrids, The Grapevine Magazine The Grape Growers Handbook, Ted Goldammer The Rise and Not Quite Fall of Hybrid Grapes, Ithaca.com  

At our little homestead we have more than enough canyon grape vines (Vitis arizonica) to share with the voracious caterpillars of the western grape skeletonizer. That said, I doubt I'll get an invitation to be a spokesperson for the vintners of the Willcox wine region (the wine capitol of Arizona!) if I'm heard happily jabbering about western grape skeletonizers. But listen, I suspect the vineyards have Harrisina metallica pretty well figured out and I learned that there are organic ways to deal with these native rascals in a vineyard setting. Problem solved. The photos are mine. The moth is on the flowers of white brush (Aloysia gratissima) blooming conveniently below some canyon grape in our yard. The munching caterpillars look like they're wearing colorful striped sweaters.

At our little homestead we have more than enough canyon grape vines (Vitis arizonica) to share with the voracious caterpillars of the western grape skeletonizer. That said, I doubt I'll get an invitation to be a spokesperson for the vintners of the Willcox wine region (the wine capitol of Arizona!) if I'm heard happily jabbering about western grape skeletonizers. But listen, I suspect the vineyards have Harrisina metallica pretty well figured out and I learned that there are organic ways to deal with these native rascals in a vineyard setting. Problem solved. The photos are mine. The moth is on the flowers of white brush (Aloysia gratissima) blooming conveniently below some canyon grape in our yard. The munching caterpillars look like they're wearing colorful striped sweaters.

Get your grip on some grape knowledge! This episode is all about wild grapes. Get your grape on when you go on your next walk by recognizing and using as much of a plant that has a long history of human use. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/michael-baker62/support

Music for Cor Arca Legem ContinensFrom the Encyclopedia:An office hymn that was historically used for Lauds on the Feast of the Sacred Heart. Usually dated as an 18th-century composition, it is the work of an unknown author who is thought to have written also the hymns for Vespers and Matins of the same feast. In a series of types or figures, rather than in a fully developed allegory, stanzas one and two of the hymn represent the Sacred Heart as ark, temple, and—with reference to its open wounds—veil "more profitable than the one rent asunder." For the thought and expression of the last three stanzas, the author is indebted to St. Bonaventure's Vitis mystica 3.4–6, read as the eighth and ninth lessons of the feast. Throughout the hymn a deeply personal note is blended with a more objective liturgical style.1. O Heart, Thou ark containing the Law, not of the old servitude, but of grace, and indulgence, and also of mercy.2. O Heart, Thou spotless sanctuary of the new covenant,Thou Temple, holier than the ancient one, And Veil, more profitable than that torn of old.3. Charity willed Thee to be wounded; by the spear thrust opened, that we might venerate the wounds of an invisible love.4. Under this symbol of love, having suffered bloody and mystical torments,Christ the Priest offered each in sacrifice.5. Who would not love in turn the One so loving him? Who, being thus redeemed, would not love, and choose eternal dwellings in this Heart?6. O Jesus, to Thee be glory, Who pourest grace from Thy heart, with the Father and the loving Spirit unto everlasting ages. Amen.Cor, arca legem cóntinens Non servitútis véteris Sed grátiæ, sed veniæ Sed et misericórdiæCor, sanctuárium novi Intemerátum fœ́deris Templum vetústo sánctius Velúmque scisso utíliusTe vulnerátum cáritas Ictu paténti vóluit Amóris invisíbilis Ut venerémur vúlneraHoc sub amóris sýmbolo Passus cruénta et mýstica Utrúmque sacrifícium Christus Sacérdos óbtulitQuis non amántem rédamet Quis non redémptus díligat Et Corde in isto séligat Ætérna tabernáculaJesu, tibi sit glória Qui Corde fundis grátiam Cum Patre et almo Spíritu In sempitérna sǽcula Amen

Carolyn is a second year PhD candidate in the plant biology and ecology, evolution, and behavior programs, studying the evolution of defense traits in the wild grape genus Vitis. Outside of her research, she loves to participate in public outreach about bat conservation and indulge her many nerdy hobbies. To keep up to date with WaMPS updates, you can follow @msuwamps on Instagram, Twitter, Facebook, or visit our website https://www.wamps.org. If you would like to learn more about graduate school in physics and astronomy at MSU, check out https://pa.msu.edu If you would like to leave comments, questions, or recommend someone to be interviewed on Journeys of Scientists, you can email WaMPS outreach coordinator Bryan at stanl142@msu.edu

There are three levels of cold hardiness in grapes and understanding these can help growers select and manage the best varieties for their region. Imed Dami, Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University, explains cold tolerance and new information about the role of abscisic acid in ripening. First an overview of cold hardiness. The first level is very cold tender. A lot of these varieties are grown in California and they are not native to North America. Second, are cold hardy, or tolerant grapes. These are the native species to North America. And third are hybrid crosses. The majority of grapes being farmed fall into this category. New research is being done on abscisic acid, a plant hormone that induces dormancy. When sprayed around version, it can help send the plants into dormancy earlier and maintain a deeper dormancy which makes the grapevines more cold tolerant.   References: 2022-06-03 Roller Crimper Tailgate (Register) Abscisic Acid and Cold Hardiness in Grapes Buckeye Appellation Foliar Applied Abscisic Acid Increases ‘Chardonnay' Grapevine Bud Freezing Tolerance during Autumn Cold Acclimation Foliar Application of Abscisic Acid Increases Freezing Tolerance of Field-grown Vitis vinifera Cabernet franc Grapevines (Abstract only) Imed Dami (email) SIP Certified Sustainable Ag Expo November 14-16, 2022 Winter Injury to Grapevines and Methods of Protection Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript Craig Macmillan  0:00  Our guest today is Imed Dami. He's Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University. Thanks for being on the show, Imed. So you're doing some pretty interesting work there in the Midwest or East, depending on who you ask. So you work in Ohio, and you work in cold hardiness of grapes, grape vines, which is the work you've been doing for quite a fair amount of time. Now, you did that as well, in your graduate work. What can you tell us about what the climatic conditions are like in Ohio, especially in regards to cold weather, that may not be seen another grape growing region to the US. So other listeners may not be familiar with kind of the challenges there are.   Imed Dami  0:35  So in terms of the growing season in Ohio, it could be similar to many other grape growing regions in the country. However, during the dormant season, in the winter, it is different, it is much colder in Ohio. So the way we determine you know, how cold it is, in Ohio, is there is this maps, it's called the plant called hardness map developed by USDA. And these maps are based on lowest temperature for 30 years during the coldest month of the year. So they put that information together, you know, and they come up with averages, and then they divide, you know, each state into different zones based on those minimum temperature. Okay. So for example, in Ohio, we have three zone. The minimum temperature range between zero and minus 15 fahrenheit. So that is cold. And then they designate you know, these zones, like a number and the letter. So, for example, in Ohio, we have the three zones, you know, designated as six B, six A and five B. However, the majority of the state falls in the what we call six A's zone, where temps range between minus five to minus 15. So that is very cold. So, how do we relate this to the grapes? Grape vines, typically, they start to see cold damage at temperature of zero fahrenheit, or lower. So you could see, you know, like grown grapes in the majority of the location in Ohio is challenging, you know, just because of how cold it gets during the winter. Just to give you like a point of reference, these numbers, you know, of the zones, the higher the number, the milder the winter is. So, for example, in California, the majority of the grape growing region, they fall in the region of 9, 10, and 11 zones. And in those zones, the minimum temperature doesn't fall below freezing. So that's why in California, you don't hear any, you know, problems about cold damage during the winter.   Craig Macmillan  2:44  That's in that brings up an interesting point. So, you know, you say damage happening at zero degrees fahrenheit, why is it the vine damaged and cell walls breaking and whatnot, when we get below freezing? If that vine is full of, you know, water, that it's taken up in the fall and things like that? Why is it why does it need to get so cold before we see damage?   Imed Dami  3:03  That's a good question. So the, the plants in general, they have a different mechanism of survival, you know, to cold. So when it comes to grape vines, the most sensitive part of the vine are the buds. And these buds, the way they survive winter is with the mechanism that we call a super cooling. So what super cooling is, is basically, the water or the solution, and the plant remains liquid, even below freezing temperatures. So that's how the grapevines you know, buds survive those minimum temperatures. So that is the mechanism by which grape vines survive. Of course, when you have a super cooling up to a point, in general, plants could super cool down to like minus 40 Fahrenheit, which is very cold. But it ranges you know, from let's say, like I said, you know, just below freezing all the way down to that. And the difference is the type of grape variety or species which I will be talking about later on.   Craig Macmillan  4:08  What is severe cold damage on grapes look like? Again, a lot of folks outside of the Midwest or the northern United States may not have ever seen anything like it before. And what kind of economic impacts are there?   Imed Dami  4:19  Sure, the vines you know, they have this parts that are above ground, and any part above the ground that is exposed to those minimum temperature could sustain cold damage. And then because there are different parts, the one that is the most sensitive are the buds, like I mentioned earlier, the way you identify a cold damage is by cutting through the bud. And then the typically, the buds are alive, they look green, and then when they are damaged, they look brown, so it's very easy to tell, you know, by visual observation. And then within grapevines, we have what we call the combpound buds, they call them compound because there is a primary, secondary, and tertiary bud. Primary bud actually is where the fruit comes from. Unfortunately, that is the most sensitive to cold. So what that means is every time you have cold damage, the primary bud is damaged, that means that's going to become like a loss, you know, in crops. And then the other tissue that is important that could also sustain damage is what we call the vascular tissues. These are basically the pipeline's you know, in the grapevine, primarily what we call the phloem, and the cambium. And those two actually, same thing, when you will cut through the cane, you know, or the corridor or the trunk, you'll see the color change to brown, which indicates cold damage. Though the worst case scenario is not only you have the canes damaged the cordon, the trunk, but also the whole vine, and basically, cold actually could cause complete vine death. So in terms of economic impact, it depends on the severity of the plant part that is damaged. So if you have only buds damaged, that's typically becomes you know, like a more like a crop loss. Same thing with more severe damage with the vascular tissue, let's say in cane, cordon, or trunk, you lose, you know, those parts of the vine like a cane, you may lose it or the cordon, or the trunk. The most severe damage is vine death, basically, the whole vine dies. In terms of economic impact for the vine damage. Actually, there is a study done in New York, where they estimated the loss, you know, from a dead vine due to cold. And their estimate is a loss of $155 per vine, and this is for vinifera. So if you extrapolate that to per acre is equivalent to $125,000 per acre in terms of losses. And the main reason is not only you have to buy new vines, you have to replace you know, remove the vines, do the replanting, and then also, the main thing is you have a loss of production for four years. And then basically, when we talk about wine grapes, you're not only losing the grapes, you are also losing the product, which is why for four years, and that's why the number is so high and significant.   Craig Macmillan  7:20  That's a good question. So if you have a bad winter, and you go in and you evaluate buds, and they're dead, and you then go into the cordon and look and say oh, that's not good. And then you work your way down into the trunk, and look at that, is it ever the case that you will hit a spot where there's still some vinifera that's alive towards where the rootstock graft union is that you could graft on to or that you might get some latent buds to come out.   Imed Dami  7:45  So, actually, I will talk about this later on in terms of the practices, you know, in the vineyard when we talk about grafted vines, which is, you know, common for vinifera. The reason why I mentioned this, because typically here we also grow hybrids, they're not grafte. With the grafted vines, you typically hear in the east, we mound soil around the graft union. So at the base of the trunk, you know, you see this what we call mounting or healing up around the vine. And the main reason is to protect you know, that graph tune because it's very sensitive. And then also the base of that trunk to avoid any damage in case of the worst case scenario, like you said. When do you have damaged, you know, all the way of the cordon and then the trunks. If you have that situation, then you save the base of that trunk. And then you have regrowth, you know, of the vine. So that's typically how it is done, it is not common here to graft over, you know, the vines when they are damaged. But that is typically the practice, you know,   Craig Macmillan  8:48  Which reminds you something else. So is this a temperature over time kind of a curve? Or is it a threshold? Once we hit this temperature it's done or is it need to be at a temperature for a period of time before the damage really shows up?   Imed Dami  9:03  Typically, when you reach like the temperature outside, you basically have the temperature outside and then the temperature of the tissue. When we talk about the small tissue like gray buds, they reach an equilibrium between the two. So as soon as it gets cold, you know, let's say two minus 10 in the outside it will be minus 10 in the buds as well. So in that case, you know, the the freezing of the water is instantaneous. It's like immediately. When you have tissues that are bigger, like the cordon or the trunks because they're thicker you know, just like you take a piece of wood you know and then the temperature usually outside is colder colder than the temperature in the trunk. So it takes more time for trunk to get damaged. You know it may be like hours before it really, yeah. So typically here in our situation, you know, when we have some these big events like the polar vortex back in 2014 Not only it got cold, but it's  stayed cold for a long time. And those are the worst scenarios, you know, because not only a damaging or the bad, but also, it damaged the trunks as well, because it's so cold, you know, for a long time.   Craig Macmillan  10:11  When we see this kind of an event, are we looking at a 100% loss across the vineyard?   Imed Dami  10:16  No, not typically. So, again, you know, I'd be mentioning this later on. The vines, you know, they tolerate cold based on their genetic makeup. So there are some varieties like the vinifera, they are very cold tender, they may sustained some damage, or more damaged than more cold tolerant or resistant varieties, like, you know, Concord, or some of the native grapes, you know, here grown in the east. So there are differences, you know, that you see, in terms of cold damage.   Craig Macmillan  10:49  Tell me more, you mentioned hybrids before and we're talking about different varieties, what can you tell us about the cold tolerance to cold hardiness of different varieties and what the genetic background might be on those and how plant breeding has addressed this problem maybe.   Imed Dami  11:03  So as I mentioned earlier, the cold hardens is actually a genetic trait. So what that means is the genetic makeup of each variety determines the cold hardens level of that variety. So it is in the genes, you know, of the viru. Based on that we have, like mainly three groups of grape types, if you want to call them The first group, what we call very cold, tender or cold sensitive, these are the group of the species vitis vinifera, these are basically the varieties grown in California. And the main reason why they're so tender, because they're not native to North America, they are used to more what we call a Mediterranean climate, you know, which is characterized by mild winters. So when we imported them here, and we grow them like in climates, like here in Ohio, it is very challenging because they're so tender. The other group, kind of the other extreme is what we call the cold hardy group, you know, or cold tolerant. These are native grapes. These are native species to North America, and we find them a lot here in eastern US, like vitis labrusca, an example of variety, like very popular varieties Concord. We also have other species like vitis riparia. So these are all native to this region. And those species are very cold, hard, you know, because they're used to the type of climate, you know, they are grown in. And then the third group is what we call the hybrid. So the hybrids are crosses between the vinifera and the native grapes. And the main reason why they develop these crosses is the vinifera basically provide the quality of the fruit, and eventually the wine. And then the native grapes provide the cold hardiness. In our industry, and generally, in the east, most of the grapes we grow actually are hybrids, because they tolerate a more cold, you know, than the vinifera. And there are several examples of varieties, old varieties like Vidal. Seyval, example of Chambourcin. And, and then we have now like a lot of new hybrids, like Traminette, Chardonel, are varieties are developed from New York program. And then we also have other very cold hardy do they call it super hardy varieties from the University of Minnesota like Frontenac, Marquette. These are very hardy varieties. And they are hybrids.   Craig Macmillan  13:28  Yeah, they were developed in Minnesota that have to be pretty darn hardy. You can see the challenge there. Tell us about your work around abscisic acid, I know that that's related to cold hardiness, that's related to sugar and other things. First of all, tell us what what is abscisic acid, ABA, what is abscisic acid.   Imed Dami  13:48  So abscisic acid acid actually is a plant hormone, it is naturally produced by the plan. And typically it is, it is associated with a lot of like physiological response by the plant. And one of them actually induces dormancy. Our idea when we use the abscisic acid is we try to kind of enhance dormancy by applying abscisic acid, you know. So we are adding more abscisic acid to the plant that produces its ow. And by doing that we could, our hypothesis at the time is can we change the dormancy like in terms of occurrence, you know, can we make it happen earlier because the earlier the vines enter into dormancy, the more prepared they are for the winter. And then number two, yeah, and then number two is the level of dormancy, the more dormant the vines, the better they do in the winter. And so when we applied abscisic acid actually did both. So while we are pleased with the responses. And then eventually vines, you know, not only they enter into dormancy earlier in the season, they also have a deeper dormancy. But then that actually was reflected later on in more cold hardy response by the vines that are treated with abscisic acid. So it was really a very positive response, you know, by applying that product. It was the first time this product was used in grapevines. And we're very excited to know by the response.   Craig Macmillan  15:21  How is it applied?   Imed Dami  15:22  We looked at the timing, you know, when is the best time to apply it. And what we found is actually, right after verasion during fruit ripening, when the leaves are still on the vines, you know, actually, the fruit is still maturing, we found that is the best time to apply abacisic acid. So this is basically sprayed, you know, it's a liquid, that you spray it on the canopy. And then that's it, then basically, we look at the response, you know, later in the fall, and then during the winter, so.   Craig Macmillan  15:56  You also mentioned a deeper dormancy. What does that mean? When is deeper dormancy?   Imed Dami  16:03  A deeper dormancy, that means the vines, you know, basically, during the fall, they began to enter into what we call dormant, you know, basically, they go into a state of like, asleep. When they do that, sometimes they don't go like into what I call, like a deep sleep, you know, and then that has to do with the climate, the conditions, you know, that they were exposed to every year depends also on the vine health, etc. When the vines enter into deeper dormancy, that means it takes more time and more effort to wake them up. And then when they are more dormant, they actually gain a more cold hardiness as compared to when they're not as as dominant. So, so that's what we mean by deeper dormancy.   Craig Macmillan  16:55  And that can be achieved by applying abscisic acid into the canopy, right around verasion?   Imed Dami  17:02  Yeah, we weren't able to do that. Exactly. So again, you know, like anything else. When you apply a product, you know, it works in some varieties, it doesn't work in others. It works in some climates, you know, not under others. So, we see sometimes this kind of inconsistency. But when we have a controlled environment, let's say in a greenhouse, we consistently see the response to abscisic acid by the plants. So basically, absciscic acid you could think of it as it mimics the environmental cues that typically the vines, you know, get from the environment because the vine, for the vines that go dormant and begin acclimating it has to have two clues from the. It's short days, as soon as the days become shorter, the vines you know, start to get dormant. And then the second clue or cue is the temperature. When he started to get colder, the virus begin to become more dominant and become more cold tolerant. So those are the two. And then we could replace those two cues, actually, by applying ABA.   Craig Macmillan  18:10  You know, actually, this brings up something that often or continually be been kind of confused about. How does the vine sense photoperiod? If the leaves are falling off or becoming cut off from the rest of the vine, is there another organ or way that the vine can sense what's going on with the light?   Imed Dami  18:30  Well, actually, they do that sensing when the leaves are still on.   Craig Macmillan  18:33  They do. Okay.   Imed Dami  18:34  Yeah, so the receptors really actually are by the leafs you know, and I think that's why probably even when we applied the ABA was more effective, you know, when the vines still have their leaves on. So that I mean when you think about like short days, you know, during the growing season that starts back in June. So it's such like a way early see and then actually, by that time the vines begin already sensing you know, this short days, they begin the process actually of cold acclimation. So cold acclamation, or we call the hardening off of the vines. Actually, it begins right when the fruit begins to ripen during verasion. So it happened like way early, you know, like in the summer, basically, you talking about July, you know, and you start to see the tissue, as they, as the fruit is ripening the vines actually at the same time is preparing for the winter at the same time. And then it will continue after the leaves are dropped. And then the vines become more sensitive to the temperature rather than the full period. So it becomes the second step is based mainly on the temperature.   Craig Macmillan  19:38  Interesting, interesting.   Imed Dami  19:39  And that's why during the winter because that is the coldest month, the vines you know, they sense these cold temperatures, and they reach actually their maximum cold hardens during the winter because they need it.   Craig Macmillan  19:51  And then it's the response to the warming temperatures that brings them out of dormancy.   Imed Dami  19:54  Exactly. And that basically happened like late winter like right now or early spring and that's why basically, the winds, you know, begin to wake up. And that phenomenon is typically driven exclusively by temperature. As it starts warming up, you know, in the spring, the vines, you know, begin to do, what we call deacclimate. So that means they lose their cold hardness, and then they start growing again.   Craig Macmillan  20:18  What can growers do, are specific practical things that growers can do to prepare for, or manage, or prevent damage to vines in these really cold areas.   Imed Dami  20:30  Sure, yes. In terms of like things that the growers could do, there are three main category, if you want to call them. The first one is what we call a preventative. So how do you prepare for the cold before even it happens. One of the main ways to do that actually is site selection. You have to have a very good site to grow the grapes, and avoid, you know, this minimum temperatures. So that is very critical. You know, especially for us here in the east. The other thing is selecting the proper variety. So like I mentioned, we have variety that are very sensitive dive right at a more cold hardy. So it's very important to match the cold hardness of that variety with the site where you're going to grow them. You cannot grow for example, vinifera in a site where it gets to minus 10, you know, every year, that is not possible. The other thing in terms of practices. And again, this is more unique, you know, to eastern US, is we train vines with multiple trunks. If you look at the vines, you know, in California, they all have a single trunk. For us here we have multiple trunks. So you could see a vine with two trunks, you know, they look like they are two vines, but they're not like one vine with two or more trunks. And the main reason is when we have a cold event, that cold event doesn't kill both of those trunks kills one and not the other, so they don't die simultaneously. So that is kind of like a kind of an insurance, you know, practice. And typically we see this in almost all grapevines. When we have injuries, you see one trying to get damaged and not the other. The other thing that I mentioned earlier, is we heal up the vines to protect the grafting union. So this practice actually is done every year, it is done in the fall, and then the vines have to be dehilled, or removing those mounds in the spring. So this is a common practice that we use for vinifera here in the east. And then the third one is what we call cultural practices. In terms of fertilization, crop management, anything basically improves fruit quality also is favorable for improving cold hardiness. In terms of during the cold event, the main thing that our growers, you know, some of them they use is what we call the wind machines. So when machines I know for example, in California, they're very common not to use for spring crops, but here we could use them for spring frost events as well as cold events in the winter, they are an effective tool. So finally, what I call practices by the grower after you do, you have like a cold event. So even though you do everything by the book, you don't have a good site, you have good varieties, you know, a suitable variety then you do the multiple trunks and cultural management, you still it gets cold enough, you know that you have damage. In that case, vines are trained or adjusted, you know, depends on severity of the damage. So for example, when we have only bud injury, we adjust pruning to compensate for those losses. And by doing that you could have a normal crop even though you lost some of the buds. So for example, if you lose 30% of the bugs, you could compensate pruning by adding you know 30% more buds you know, then how you typically prune those vines. And by doing so, you could have normal crop up to a point of course. Another more severe damage when we have trunk damage and basically die back you know of the vines. In that situation, we have to retrain the shoots. And typically the way we retain thse you know is kind of unique in the east. Like I said, we do multiple shoots or multiple trunks, it's very important to do that. And then the size of those shoots are important. We have to select shoots or canes that are pencil size. The main reason is big shoots or large canes we call them bullcanes are not favorable because they are more damaged by the cold. So selection of these shoots and canes, and how many shoots you trained are typical practices, you know, for retraining, winter damage vines.   Craig Macmillan  24:35  Well, is it better to cane prune or spur prune? Does that make a difference?   Imed Dami  24:40  Yeah, it doesn't. If your vines you know are typically prune spur or cane you know, it doesn't make difference. However, when you have injury after the fact and your vines let's say they are cane prune. What we found is it is best if you convert those vines into spur prune. And this is only when you have a severe damage of the buds. We found that when you do spur pruning, you had a better recovery, better crop than cane pruned vines. Again, this situation is only true when the vines sustained damage and like more severe damage of the buds. Then you could convert the virus into spur pruning. And then of course, you know, you could always go back to your original in our pruning later on to cane pruning, again, after like year one of the winter injury.   Craig Macmillan  25:31  All right, what, what's the best timing for pruning in a cold situation?   Imed Dami  25:36  In our situation here, timing, you know, is not critical. However, when you have large large vineyards, you know, you have to prune like over many months, we typically recommend that you prune the cold hardy varieties first, and the main reason is, you know, if you get like a cold damage, you haven't pruned you know, the code sensitive yet. So you could still leave, you know, more buds or more canes, like I mentioned, with the pruning adjustment. You leave the sense of variety last in terms of pruning, so we prune those last. That is kind of typical recommendation for our growers.   Craig Macmillan  26:09  Tell me a little bit about the role of ABA and sugar.   Imed Dami  26:15  One of our research focus, I mentioned, you know, ABA, but before that, actually, we looked at sugars. And what we found is like sugar production by the vines go hand in hand with the cold hardness of the vines as well. So what I mean by that is during the fall, when cold hardness keeps increasing during the fall, the sugar concentration also increases in the vine, in the bud and the vascular tissues. And then when it reaches the cold hardens its maximum during the winter, the level of sugar is also reached maximum at the time. And then in the spring, when the vine lose hardness, the level of sugars goes down again. So there's a very close relationship between cold hardiness and sugar accumulation. And one of the explanation is the sugars that are produced more by the vines, you know, is because they they provide what we call protection to the tissues, you know, they call them cryoprotectant. What we found in our research also is there is a specific group of sugars that we call raffinose family oligosaccharides, RFO. And these are like larger sugars, they have even closer relationship with cold hardiness and cold acclimation as well as dormancy. So in our recent research, what we found is when we apply abscisic acid to the plant, actually, that acts as a signal to produce sugars in the vine. So basically, ABA and induces sugar production. And we have demonstrated that in our recent research, and this is why we have this close relationship, you know, between the ABA role, and sugar production in the vines.   Craig Macmillan  27:50  Does that affect the sugar accumulation in the cluster? And the berries?   Imed Dami  27:53  No.   Craig Macmillan  27:54  Interesting.   Imed Dami  27:56  Because, you know, the time when the sugars are accumulating, let's say in the winter, the clusters are already gone, you know. So the vines actually, they don't only not only they accumulate sugars in the clusters, at the same time, they are accumulating sugars in the dormant tissues. They do it faster. Of course, once the vines are harvested, they do it at the bigger, faster rate, you know, so they call that actually kind of becomes like a major pool of sugar accumulations, you know. And that's how the vines you know, they have to have this reserves to overwinter, you know, properly.   Craig Macmillan  28:27  We've talked about a lot of different things. But is there one, one thing that you'd recommend to our listeners that are facing cold hardiness issues? What's the top? What's the top thing?   Imed Dami  28:38  The top thing? Wow, you know, like I mentioned earlier, it is very simple. I mean, really, in our industry, even though we've been around for a long time, one of the major issue and challenge, you know, in the east is selecting, you know, the proper variety in a given site. And that is really, it's work in progress. It's you know, like, in Europe, you know, they found this matching that we call terroir, over hundreds of years, you know. Even in California, you know, it's still a young industry. So imagine here in the east, we are still really learning about the best varieties, you know, in the best sites, and especially a lot of these hybrids are new to our industry. So we're trying to find you know, that match because really, and for me, that's I always find that the most challenging, you know, to our grower to find out, so.   Craig Macmillan  29:28  Where can people find out more about you and your work?   Imed Dami  29:30  One of the ways is, obviously my email address I could give it to you could contact me directly. It's dami.1.@osu.edu. And then there's more information in our website. You could Google grape wherever you know, Ohio and it will show up you know, it is called Buckeye Appalachian. There's a lot of information there about what I talked about. And then also it talks about our extension work you know, working with our industry as well. So I would say those are two good ways or resources, you know, to find out. In terms of information called harness. I mean, I know this is a long title. But we published you know, years ago, a book on cold hardiness of grapevines, it is available through Michigan State Extension. It is called Winter Injury to Grapevines and Methods of Protection. Everything I talked about, with a lot of details, and with more technical stuff, you know. It's like a over 100 pages book. And it is really an excellent resource, you know, for any growers, especially dealing with cold damage.   Craig Macmillan  30:51  That's fantastic. We're out of time for today, I want to think a guest, Imed Dami, Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University. This has been a fascinating conversation, for me. It's not an area that I really knew very much about, and I feel much more educated than I did. That's a book I might need to get from my bookshelf.   Imed Dami  31:12  Sure.   Craig Macmillan  31:13  So I want to thank you. I want to thank you again Imed. Check out our website for more podcasts. We've got many different topics and many different speakers at the Vineyard Team website. And thank you all again for listening to Sustainable Winegrowing with the Vineyard Team.   Transcribed by https://otter.ai

In this episode we visit Vitis and Ovis Farm, a multi-generational Swiss-American-Ethiopian family farm located in the Capay Valley and specializing in pastured duck eggs, fruit and medicinal herbs. We talk to Hans, Barbara and Giselle Herren about the 30+ years of stewarding their land, including the recent shift from producing only wine grapes to […] The post Vitis and Ovis Farm Podcast Episode appeared first on Community Alliance with Family Farmers.

It's time to talk about our happy places - our vaginas! On this episode of The Hormone Prescription Podcast, host Dr. Kyrin Dunston is joined by special guest Dr. Betsy Greenleaf, an OBGYN and pelvic floor physical therapist, premier womens health expert, a best-selling author, entrepreneur, inventor, and business leader specializing in female pelvic medicine and reconstructive surgery for over 20 years, to talk all things vagina. Dr. Greenleaf, is a trailblazer as the first female in the United States to become board certified in Urogynecology, CEO of The Pelvic Floor Store, a blog at drbetsygreenleaf.com, and she is the host of Some Of Your Parts Podcast, and host of the happy vagina rally summit.   She dedicated to women's wellness and the notion that you are greater than the sum of your parts. and BODY MIND SPIRIT podcast that focuses on the trinity of total health. She is the best-selling co-author of You Were Made To Be Unstoppable.    In this episode you will learn: -How your vagina changes throughout your life -Pelvic floor physical therapy and how it can help with things like incontinence, pain during intercourse, and more -The importance of self-care for your vagina -And much more!   So whether you're dealing with the changes that come with menopause, are concerned about your pelvic health, or just want to learn more about taking care of your vagina, this episode is for you! Tune in now and let's get started on having a happy vagina for a happy life.   [01:15] Hey everybody. Welcome back to another episode of the hormone prescription with Dr. Kirin. Thank you so much for joining me today. Today. We are gonna talk about vaginas. Yes, I know this is probably something that you don't hear talked about that much, but the truth is you have one, you take it with you everywhere, and it's a big part of what makes you a healthy woman. And my expert today knows this better than anyone. She is an expert in vagina house. She has a great event coming up. We're gonna tell you about, and she has a voice and she's not gonna be silent. And you shouldn't be silent either about what's going on for you. I'm gonna tell you a little bit about her and then we will get started. Premier women's health expert, a bestselling author, entrepreneur inventor, and business leader, specializing in female, pelvic medicine and reconstructive surgery for over 20 years.   [02:14] Dr. Betsy Greenleaf is a trailblazer as the first female in the us to become a board certified Euro gynecologist. Yay, Betsy. She is the CEO of the pelvic floor store. She has a blog at Dr. Betsy greenleaf.com. She's the host of some of your parts podcast, and also she hosts the happy vagina rally summit. We're gonna tell you about she's dedicated to women's wellness and the notion that you are greater than the sum of your parts and body mind spirit podcast that focuses on the Trinity of total health. She's the best selling co-author of you are made to be unstoppable. Welcome Dr. Betsy Greenley.    [02:55] You so much, Dr. Kirin for having me here. I'm so excited. I love talking to you. So this is gonna be great.   [03:00] yes. Betsy is so much fun. Not only is she brilliant, uh, when it comes to women's health and special, especially vaginal ecology and pelvic floor things, but just such a free thinker and out very outspoken. She shared the quote from Alan Albright with me before this episode, and I said this so speaks to who she is in the world. And I think who I am too, right. It took me quite a long time to develop a voice. And now that I have it, I am not going to be silent. So did you used to, to not have a voice on important matters?   [03:37] You know, I, unfortunately I think I've always just kind of not had a filter, just spoke my mind, but I did find very quickly that especially in traditional medicine, especially in, in, unfortunately the time that I did my training being in a male dominant field, that people did not wanna hear me. And it did get me in trouble, especially my first, my actually very first job. I came out in the early two thousands thinking, come on, it's two thousands. Like, you know, this is crazy. Like how bad can, you know, medicine be? And I'm going into a hospital where it was like stuck in the 1950s. And so they were not used to having somebody that spoke up.   [04:42] Later on, I spoke to some of my family colleagues and they're like, you, what is the doctor's lounge? And I was like, uh, last time I looked, I do have a degree. They're like, oh, we don't go in there. Only the men go in there. So yeah. So unfortunately I kind of learned the hard way that people don't always wanna hear what you have to say. So I do have a tendency to rock the boat, but I just, you know, as much as they've tried to squelch me over the years, I still haven't learned to shut up and I'm just gonna keep talking.    [05:12] oh my gosh. You just brought back so many memories from when I first came out of residency and went to work in this hospital and the doctor's lounge. Oh my gosh. Yes. You were like an anomaly. You were like a rare bird walking into the Seren Getty and they would look at you like they were like lions you're doing here. And do you know what? I even remember that in the, so in the surgical suite, they didn't even have a female doctor's locker room. Yes. The only doctor's locker room, they said, this is the doctor's locker room was for males and females. So they would tell us, you have to go in there and change. I'm just remembering this. And of course, none of us wanted to, so we didn't.    [06:05] I think it's still like that in some of the hospitals I go to, it says like doctors' locker room and then there's the nurses' locker room. And I'm like, but there's a lot of male nurses. And obviously there's a lot of female doctors. So, but you know, the, the men go into the doctors when the female go into the nurses.   [06:21] and God forbid, you would, you would raise your hand or say something at the, you know, the OB GYN staff meeting. They really would look at you like with these daggers, like, are you real? Like, it's enough that we gave you a seat at the table, but you're gonna open your mouth and say something really   [06:38] It's actually, you know, it's funny too. Cause I actually even started out in general surgery before I switched to OB G a N. And I remember walking into the operating rooms and like the doctors would look up and they'd be like, uh, you, what am I gonna talk to you about? And I would go home and study the sports page. Everybody else was study like surgery, textbooks. I was studying the sports page. So I had something I could walk in and talk to them about.    [07:04] Maybe I should have done that. I didn't think of that. And I think it's important thatm in listening know kind of what the environment was like for us and still is in the hospital environment, because it will help you to understand a lot of why you're not getting what you need from medicine. Because if this is the oppressive environment that the doctors are living in, when it, it comes to women, this is what is being translated to you, without words in the care that you're receiving or not receiving, and the attention to your vagina and lady parts that you're probably not getting to the level that you need it. So that's why I think it's important to know. So let's dive into talking about, well, first you're the first certified urogynecologist female in the us. That's amazing. Yeah. What prompted you to want to go into urogynecology?   [08:06] You know, what's interesting. So I told you I started out in general surgery and I was the person who I wanted more of a relationship with my patients and listen, general surgeons are amazing people, but I found for me, they were too much like body mechanics, you know, get in, get the job done, get out, but I, and not have a relationship with the patients. And so I wanted a relationship with, with the patients I was going around on general surgery and I was the one who was rounding and being.    [08:56] I didn't necessarily wanna deliver the babies partially. Cause I like to sleep at night babies come at all hours of the day. And so they told me that doesn't exist. It doesn't exist. And it wasn't until my very last rotation as a OB GYN resident that I did Euro guide. And I'm like, this is amazing. I mean, this is what I've been telling people. I wanna do, you know, I was being told before, like, that's blasphemous, you can't just do the surgical aspect. And so, yeah. So I found that and uh, I got really lucky because I was a month from graduation and most fellowships have already accepted their fellows into the program.    [09:59] Yeah. Amazing. And so you've had this really deep dive into pelvic floor disorder. I know you're very passionate about the VA biome and you're holding this event, uh, the puppy vagina rally, that's coming up soon. We will have a link in the show notes for you guys to sign up. And what are some of the most interesting things that you learned doing the interviews for this event about the vagina that you would like to share with.   [10:32] Everyone? You know, it's been so much fun cuz every time I interview people, I think like all of us as we talk to people, it's not just the conversation, but then it's an exchange and we're learning so much from each other. I think, you know, part of it was being traditionally trained. We didn't get a lot of training in sexuality. In fact, actually they took it out of the curriculum when I was in medical school. And I think even when it was in the curriculum, it was only like a week long. So we have a couple speakers that talk about sexuality that like from Susan Bratton to, I have a woman who is the erotic massage coach.   [11:31] And I'm like bringing in this woman, who's the tic massage coach, like talking to her, first of all, she is just so much fun. I'm like, wow, I never even thought about that as like an option. And when you first hear about it, she does these classes on like how to like kind of, you know, get your partner aroused. But I was like, well, that doesn't sound fun for, for me or the woman, but it is super empowering.    [12:27] So it has been really enlightening along the way. And of course we have you talking about menopause on the summit too. So a lot of fun little tidbits from Dr. Karen. So it is just, it was a lot of fun making it. And I mean, I can't, I could go off on hours for all the different speakers that we had. We actually had to kind of hold it down to 30 speakers. Cause that was the other thing at first, it was turning into this week long summit. And my, I really wanted to address busy women because I don't know about you, but I don't really have a lot of time to sit there and watch a lot of videos. So I wanted, we decided to par it down, make it 30, 30 different speakers over a four day period. So in like short half hour session. So you could just kind of get in, get the information and get back on, you know, with your life.   [13:18] Yeah, I am super excited to hear it. Definitely wanna hear about that massage therapist you talked about. So why is the vagina so important? I know some women here get it. Any woman who's had recurrent Vitis. Oh my gosh. That's probably one of the most frustrating things for women. And if you've had that, you probably know what a big deal the vagina is. But I think that most people don't get the importance of the vagina. Just like they don't get the importance of their mouth. People are like, yeah, my mouth, what do you, what about it? I chew food. I swallow it. I go to the dentist, I brush my teeth big deal. And I'm like, no, your mouth is everything. So why is the vagina so important when it comes to women's health?    [14:05] And it it's been fascinating over the years to find the connections between the gut, the brain and the vagina. And even if you're talking about the mouth, when we talk about microbiome, so microbiome are the small microorganisms that live in different areas of our body. So our microbiome of our mouth is different than that of our gut is different than the vagina, but they all interact. So, you know, starting with the mouth, we're 75% of us are chronically dehydrated. So if you're dehydrated, you're gonna actually throw off the healthy bacteria in the mouth and that's where your digestion begins. And if your digestion isn't good or the bacteria in your mouth, isn't good.   [14:56] That's gonna throw off your gut health and your stomach health. And we know that the gut health, 95% of our happy hormones are made in our gut. And 80% of our immune system is made in our gut. So if our gut is off, that can lead to inflammatory conditions, autoimmune conditions, probably 90% of the medical conditions out there today are either caused by or aggravated by things in the gut. And then things like anxiety and depression are aggravated by our gut. And then if the gut is off, that throws off the microbiome of the vagina, and then we're more susceptible to recurrent geese and recurrent vaginal infections.   [15:57] And so it will dampen sex drive and fertility. And because the brain doesn't know the difference between wanting to have a baby wanting to have fun. So now a lot of times we, you know, women, especially postmenopausal women would come in that like I have no sex drive, gimme hormones and hormones are a great tool and they are amazing and they work, but in some women, it doesn't completely fix the problem. And then we gotta go look at the, the microbiome because if the microbiome of the vagina is off, the brain is going okay, it shouldn't be reproducing right now. Let's dampen everything.    [16:46] I think that's so important. So thank you for highlighting that is that, you know, with the modern age birth control, we have uncoupled sex from reproduction and we just wanna have it because we enjoy it. It improves intimacy or for whatever reason your body doesn't see it that way, it still sees it. As you get, you're rewarded with a sex drive when you are optimally healthy, cuz then it thinks you'll make a healthy baby and you'll be around to take care of it for 18 years. But how interesting that there's data that if you, your vaginal environment is off, that it's gonna feed back into your brain to be a kill switch on your sex drive.    [17:50] Yeah. And then it feeds into, you know, hormones do play a part because if we're not getting estrogen well and there's other receptors in the vagina, if we're not getting hormones to the vagina, the vaginal tissue thins out and our healthy bacteria, the lactobacillus lives in like the symbiotic relationship with us. Like it lives off our, off of our dead tissues, which sounds kind of gross, but it eats something called glycogen and it survives on that. And in return, the healthy bacteria produces hydro peroxide, which keeps the vagina very acidic, which fights all the yeast and the bacteria.    [18:40] Everything connects to everything else, thing else everything's related. Um, and I love how I love when women see that light bulb go off and no longer is it like, oh, I just have a recurrent vaginitis problem. And they get it that, oh my gut micro flora is off. Oh my mouth, my hormones. Right? All these things. And so we're gonna have a link to the happy vagina rally. I'm wondering, they're gonna get lots of great information there. There's so many women I find in their forties and fifties who start having problems with their pelvic floor. And I find I'm amazed by this. You're probably used to this. They don't even wanna talk about it, but to their providers, cuz they're so embarrassed, I've had women, uh, and I'll ask them, are you having a problem with, you know, something protruding from your vagina you're notch for what it is and they'll go yes. And I say, well, why don't you say something?    [19:59] Sure. You know, this is, I can't tell you. I mean, being a gynecologist is what I did every single day of my life. And yet every single day I would have a woman in the office that goes, oh, I'm the only one this has ever happened to. Right. and I'm like, no, in fact, actually 50% of women will have a pelvic floor support problem. And so the way we're built, unfortunately gravity takes over everything. I mean, you know, everything starts heading south, you know, from our boobs to like ear lobes to our vaginas and some women who've had babies are a little higher risk of things, drooping and dropping though.    [20:52] I mean, we're just, everything's going to gravity. And so inside our pelvis, you have your bladder, you have the vagina, you have the rectum and these things can start drooping and dropping and falling out. And part of it's from ligament damage, not, you know, you know, whether it's having a baby or being constipated and straining too much or maybe coughing or lifting something too heavy. And then the problem is we start losing muscle mass. We lose about 8% muscle mass for every decade that we live.    [21:42] But what lot of times they'll say like, well, sometimes people come in, they think they have a tumor. Cause all of a sudden something's hanging between their legs. Mm-hmm and usually it's the vagina that's bulging. You're seeing the mucosa, like the skin of the vagina that's protruding. And well, sometimes we refer like the bladders falling out, the vagina is falling out. The uterus is falling out the rectum falling out. Like nothing's gonna be falling and dropping on the floor.    [22:27] Or the rectum's gonna start leaning on the vagina and push it out. And basically everything's just kind of flopping and collapsing and stage four prolapse is actually where the vagina can fall down and turn inside out and hang between the legs. So that is possible. So if you're experiencing anything that's dripping or dropping, you know, get it checked out. Uh, at the same time, I know it's kind of shocking. If so that happens, cuz it can be a gradual process or somebody could lift something heavy. And if they're not lifting properly, you gotta blow out as you're lifting. But if you hold your breath and all of a sudden pop there goes something and you're finding it between your legs, it is not a surgical emergency.    [23:31] Yeah, it is shocking cuz nobody talks about it, but we're talking about it and I'm glad you're here. So now if it happens to you or your BFF send texts, you what is this photo? And you can be like, no problem. It's PE it's pop pelvic organ prolapse. Yes I got you. Right. And so like, say that did happen. I know I've heard, I knew this doctor, she trained up in the Appalachia and she's like, they would put potatoes, put a potato up there to hold it up.   [24:02] You know, what's so funny in ancient Egypt, they used to use like rocks or pomegranates. And then Roman times they'd use rocks or potatoes, which I don't recommend any of those things. They do make medical devices called pessaries, which are usually made out of silicone. And they're coming all kinds of crazy shapes and sizes. Some like look like very small Frisbees all the way to, they look like donuts or cubes.    [24:48] Some people have heard about vaginal mesh and I see the 1-800-BAD-DRUG commercials. And I have to say vaginal mesh is not a hundred percent as bad as it was made out to be, but that's a whole nother topic. But when I first came out, I was doing surgery on everybody cuz that's what you were treating to do. And then one day I realized, wait a minute, why am I doing surgery? If it's not bothering the person or if it's not causing health conditions. And so you don't necessarily need to have surgery there's non-surgical options. Or if it's not causing recurrent urinary tract infections or it's not affecting your kidneys, it can actually just be followed and you can kind of leave it alone and manage it that way. But you do have to get it checked out to make sure it's not affecting your kidneys or your urinary tract.    [25:33] Yeah. So what is a treatment? So pessaries are one option. The mesh was big fiasco and our doctors even using mesh at this point, say there's somebody listening. Who's like knows that she's got stress, urine incontinence. She's got a cystic seal, right? The bladder's falling. Maybe she has a recusal and or an entere. So the backside's coming down too. What should she look for in trying to find someone to complete a surgical repair for her? What, what things are available?   [26:03] You know, there's are some regular gynecologists are very well trained in this, but I, of course I'm a little partial to Euro gynecologists or someone who's gone through female pelvic reconstructive training the problem with any of the surgeries. And this is something that as a profession we've learned over time is none of them are a hundred percent permanent. It's not like you get your appendix out and like you no longer have your appendix like the process that caused you to have that in the first PA place. And the fact that we know that some people are just genetically have weaker tissue, even when you put it back surgically, it can recur.    [26:50] So there are a number of surgeries. There's ones that go can go through the vagina and it's not like people always ask, well, why don't you just find the ligaments that are torn and just rehook up into those? Well, a lot of times those ligaments are so thin and non-existent, there's not anything really to rehook up into, but there are still vaginal procedures though. The vaginal mesh only refers to the mesh that's placed through the vagina and mesh has been used for surgery for hernia surgery since the eighties. So mesh is actually still used, but it's actually placed in through the abdomen and that's not considered vaginal mesh.    [27:41] And people always ask like, is a robot doing my surgery? And I'm like, no, no, no, it's the doctor's running the robot. The robot has the ability to do finer movements. So mm-hmm and then basically they're reconstructing and wrapping this material. And it's usually like a thin mesh around the vagina and kind of attaching it to the tailbone to reconstruct that, that ligament. And then I have to say over the years, I've gotten a lot of, uh, questions about mesh. Like some people picture it in their mind as being like a window screen. It's not that rough.    [28:29] When you were talking about like, why can't you just reattach the tendon? So I was thinking it's not like a cut shoelace. It's more like panty hose. That's been so stretched.   [28:39] Exactly. Exactly. Yeah. If you could like run in your that's a great I and where were you when I BA Brazilians of years ago? And I could have used that. Yeah. Like if you get a run in your, your stockings, you're not gonna sit there and try to try to sew it back up cuz you're just gonna make more runs and it's just gonna keep going. And there's really not much to pull together.    [29:00] And the mesh. Yeah. It's like TWI or it is like panty hose kind of like a really fine fishnet panty hose, but alright, so some great solutions there. Well tell them about what they're going. Who else is gonna be, uh, the happy vagina rally summit. I'm there? You talked about Susan. She's amazing. Any other people and we will have the link in the show notes and it airs on what days?   [29:28] June 9th through 12th.   [29:30] Ninth through 12. Yeah. So anything else you wanna share about what? Good goodness they will get there.   [29:35] Yeah. Even though we call it the happy vagina rally, it's not everything about vaginas is we're talking everything from perimenopause to menopause and vaginal health. So we're kind of covering it all. So we have Kevin Ellis, the bone coach talking about osteoporosis when, uh, which was actually interesting. When I interviewed with him on his podcast, we actually found studies that connected bone health with vaginal health, which I was fascinated by. I was like, what? We have people like Susan Bretton. We have we Jagger. Who's the, the erotic therapist. We have JJ Virgin talking about sugar and your diet. We have Deborah Atkinson talking about exercise and how, why we can't lose weight. As we get older. I have Dr. Aika Becca talking about hysterectomies and menopause. I have some your other urogynecologist talking about prolapse, talking about incontinence, different vulva dermatology, a vulva dermatologist on Dr. Lynette Maren.    [31:21] Vagina smoothies. There's a pelvic meditation. This was actually fun. I, I, I actually created this pelvic meditation. I started looking into things beyond traditional medicine and looking into some of these alternative therapies and sound therapy and certain wavelengths that are supposed to stimulate your pelvic chakra, which is opens up creativity. And we created a pelvic meditation at a certain frequency as with something called Bial beats where it's like slightly different tones in each ear and actually has a relaxing property to the brain, which was actually fascinating to look into and create. So we have a little bit of everything going on. It it's all gonna be a lot of fun.   [32:33] Can, and it's funny, you mention, it's funny, you mentioned the vagina spa because that's in the works. That's in the works.   [32:40] Ah . Yeah. And you know, I was gonna ask you along those lines, I have to we'll end with this. So I go to this, don't tell anyone, but like one of my favorite places in Atlanta, when I go there is Jeju sauna. Do you know Jaju?   [32:55] No.   [32:56] So JJO is this, I don't know. It's like 20,000 square feet, Korean bathhouse up in Gwinnett county. Oh. And they have first off every kind of sauna you could wanna go to. Right? They've got the Jade sauna and this salt rock sauna and the gold sauna. And like all these saunas, they've got steam rooms, they've got the best foot reflexology I've ever had. Every time I go there, I get the foot reflexology. They have this Korean scrub where the women, you lay naked on this table. It's like this big room of all these, they look like surgical tables T VH, and they scrub you down. You're like totally naked. They have a towel over your head. If you didn't know what was happening, you'd think it was really weird. And they scrub down to your body with this scrub and it is, it is just, it's wonderful.    [34:08] You know, it's funny you bring that up cuz I know that was made super popular, especially with Gwyneth PTRO. I know she's been kind of touted as making that super trendy and there is a lot of belief that vaginal steaming can help with fertility or the biome or menopause. I think when you come, I I'm really into body mind spirit. So I think if you believe it's gonna help, it's going to help. And I think it's maybe very relaxing, but honestly it doesn't work anywhere close to what people think it believes does. They think they're gonna sit on this pot of herbs and that this steam is gonna go up in the vagina and clean it out. But Reno is gynecologists.    [35:05] So the steam is really not gonna get up there. Plus you have the lips of the VVA that are kind of protective and for most, and there's so much, I always say, vulvas are like snowflakes. There's not like there's not, they all they're all look different. But for the most part, the lips of the VVA are kind of keeping that area closed. So it would be really difficult for that team to get up in there and steam things out the way people are picturing it. But if you think it's relaxing to do so, I'm like, okay, you know, go ahead and do it though.   [36:05] Yeah. So if you've had one, check me out on Instagram or Betsy and let's hear your experience, I'd love to know I did it one time cuz I wanted to see and the herbs are great. You get to breathe them in. So I'm wondering if actually it has more respiratory benefit than anything else I else have   [36:26] I'm with you. Like the vaginas collapsed down. It's not a stove pipe and so I don't really know how much benefit there is to it. But I do think that if you have a belief around it and it could be working at an energetic level on the energy body and on that SAC chakra, that is all about creativity. So I we'd love to hear your thoughts and opinions on that. So check out Betsy on her Instagram, what's your Instagram, Betsy   [36:52] At Dr. Dr. And then Betsy Greenleaf underscore you gotta put the underscore. This is my second account. I kind of okay. off the Instagram. Talk about not keeping my mouth shut. I off the Instagram. God's the first, the first account. So   [37:06] yeah. Well, let's end with this other quote you had from Anne Rand, which I love it. The question isn't who's going to let me it's who is going to stop me? Well, Instagram may try, but the vagina lives on with the happy vagina rally. Thank you so much for joining me, Dr. Betsy Greenleaf, we will see you at the happy vagina rally.   [37:33] And thank you for joining us for another episode up the hormone prescription with Dr. Kirin. It's been my pleasure to have you here today. I want you to take in mind some of the things that we've shared. If you learned something that could benefit another woman, please do consider sharing it. And I want you to think about developing your voice and not being silent. What is it that you need to speak up about and be truthful about?   [38:00] Thank you so much for listening. I know that incredible vitality occurs for women over 40. When we learn to speak hormone and balance these vital regulators to create the health and the life that we deserve. If you're enjoying this podcast, I'd love it. If you give me a review and subscribe, it really does help this podcast out so much. You can visit the hormone prescription.com, where we have some free gifts for you, and you can sign up to have a hormone evaluation with me on the podcast to gain clarity into your personal situation until next time, remember, take small steps each day to balance your hormones and watch the wonderful changes in your health that begin to unfold for you.    Get Dr. Betsy Greenleaf's FREE Yoni Meditation: Unlock your creativity, release emotions that don't service you and trigger pelvic emotional healing. CLICK HERE: https://info55d483.clickfunnels.com/pelvic-meditationto56zken   Happy Vagina Rally, hosted by Dr. Betsy Greenleaf: 30+ Women's Health Experts Reveal Proven Solutions to Have A Healthy Vagina Free Of Infections or Discomfort, Boost Your Confidence And Experience Mind-Blowing Sex Without Pain! The FREE Virtual Summit Starts June 9th, 2022 CLICK HERE to register: https://GreenleafInstitute.ontralink.com/t?orid=40&opid=1   Join The Hormone Bliss Challenge  FEEL ENERGIZED, SEXY & CONFIDENT IN YOUR BODY AGAIN... IN JUST 5 DAYS. Discover How To Balance Your Hormones & Jumpstart Your Metabolism So That You Can Lose Weight & Regain Energy! CLICK HERE: https://bit.ly/hormonebalancebliss  

Tommie returns in this week's episode, in which the GOG men talk about barking at one's dog, Cary Grant, cannabis and COVID, critical race theory, and their favorite drag performers.

Our shocking season two finale: Many Hands Make Light Work, was written, directed and edited by Kyle Olson, our Producer and Sound Designer is Ryan FitzPatrick. Our talent wrangler is Brooke Underveith. Starring Amy Shaw as Zinnia, Anastasia Plumb as Saffron, Kara Gallo as Goldie, Emily Dawn Mahoney as Gertrude, Hector Coris as Vitis, Shelly Trujillo as La Contessa, Krissy Lenz as Cynthia, Puneet Bajwa as Carmin Crimson, Christopher Sousy as the guards and Justin Kent as both Dudley and Virgil. Our theme song is written and performed by Hedley Knights and our interstitial music is ‘Intended Force' by Kevin Macleod. Make sure to follow us on Instagram @OxAndHare so you won't miss the next thrilling adventure. The Swashbuckling Ladies Debate Society is a Ox and Hare Media production. Old format, new ideas.

Wine and beer and pizza and pasta and larceny and chases and an adventure that the Ladies will likely be regretting in the morning. It's a wild romp like no other in E5: "In Vino Veritas” Season Two, Episode Five: In Vino Veritas, was written, directed and edited by Kyle Olson, our Producer and Sound Designer is Ryan FitzPatrick. Our talent wrangler is Brooke Underveith. Starring Amy Shaw as Zinnia, Anastasia Plumb as Saffron, Kara Gallo as Goldie, Hector Coris as Vitis, and Justin Kent as Biga Poolish. Our theme song is written and performed by Hedley Knights and our interstitial music is ‘Intended Force' by Kevin Macleod. Make sure to follow us on Instagram @OxAndHare so you won't miss the next thrilling adventure. The Swashbuckling Ladies Debate Society is a Ox and Hare Media production. Old format, new ideas.

At one point, chef Doreen Colondres was hosting three cooking shows airing in 16 different countries. Doreen always wanted to open her own wine school. During a visit to Raleigh, Doreen said she fell in love with the city and in 2020 Vitis House Wine School opened. Learn more about reality cooking shows and what Doreen hopes to do next in the city on this week's podcast. Learn more about Vitis House - https://vitishouse.com/ Follow Doreen Colondres on Instagram - https://www.instagram.com/doreencolondres/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to The Best 5 Minute Wine Podcast. I'm your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. We wrap up our conversation with Bob Wickizer of http://www.pecancreekwinery.com/index.html (Pecan Creek Winery, Muskogee, Oklahoma.) OK, Bob, let's get down to the nitty-gritty. How many labels do you have? We actually have http://www.pecancreekwinery.com/our-products.html (20 labels). There are dry and sweet labels. And there are there's only two that are not from grapes or products that we get locally. We started. Everybody in the world wants cabernet sauvignon. Cab is hard to get, and frankly, it's hard to grow here. We do grow some, and we have a limited production right now. We did win bronze at https://en.wikipedia.org/wiki/San_Francisco_Chronicle (San Francisco Chronicle) for a couple of years ago. So I start getting nice source grapes from https://en.wikipedia.org/wiki/Lodi,_California (Lodi) originally and now from https://en.wikipedia.org/wiki/Washington_(state) (Washington State). We make one line called http://www.pecancreekwinery.com/our-products.html (Purple Martin). That's grapes that are not local, but it's a pretty darn good wine. And we also buy some mead from a Missouri mediary, and we add about five percent of one of our white wines to it to give it a little more acid and balance it up. And those are the only two at either end of the spectrum that we don't source and make entirely locally. So hypothetically, Bob, if a vineyard from California ever said you couldn't compete with what we produce here in California, what would you say? I still do say that any idiot can make good wine from West Coast fruit. But if you want a real challenge, you want to come out here, try it. The UC Davis field book for all the pests and bugs and viruses and bacteria and molds that affect wine is about 30 pages long. And the Oklahoma State University field book is about 200 pages. We have more things to worry about here than a grape grower in California would ever even dream about in their worst nightmares. And then we have the weather. Of course, you know, it was our meteorological data of last freezes, supposedly April 15th tax date. But April twenty-sixth this year, we had twenty-five degrees for four hours. And our https://en.wikipedia.org/wiki/Vitis_vinifera (Vitis vinifera) plants especially, we're pushing out shoots about two, three, four inches long and they just turned brown and fell off. It was like, oh my gosh. But, you know, you never worry about a freeze, especially. And after your butt out started pushing out chutes, that's unheard of in most grape-growing regions. So, you know, we have that, and we have ridiculously humid hot summers. So the difference between the day and nighttime temperature, it can be 30 or 40 degrees in California, nighttime. Sometimes it doesn't cool off below 80 degrees. It's hard for the vines to rest metabolically. That's one of the reasons why our sugar levels are not as high as they get in California, but our acid levels tend to be very good. I personally do not like high alcohol wines, anyway. I prefer 12 to 13, maybe 13, four percent above. Thankfully, we can't grow alcohol here, so we take what we can get. We're having fun, and we're kind of the contrarian's. My partner, Dr. Wilkinson, and our vineyard manager Gary Ketchum is just fabulous at managing the vineyard. And finally, Bob, because you take such great pride in your winery, you encourage people to test their local wineries, don't you? You know, if you believe in it and local business, then, you know, don't buy exclusive cheapo wine at the big, big-box and grocery stores come out to your local winery and enjoy something truly local. Ours is grown here. It's made here. It's as local as it gets. It cost a little more. But on the other hand, we tend...

Post WineryWelcome to The Best 5 Minute Wine Podcast. I'm your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all grape minds think alike. Let's start the adventure. Our featured winery in this episode is http://postwinery.com/ (Post Winery). We head to the state that ranks number one in rice and poultry production. My wife's favorite author, https://en.wikipedia.org/wiki/John_Grisham (John Grisham) is from the state. The state's musical instrument is the https://en.wikipedia.org/wiki/Fiddle (fiddle). You've got to have a fiddle in the band. What was that? You've got to have a fiddle in the band. Thank you, https://en.wikipedia.org/wiki/Alabama (Alabama). No, we're not talking about https://www.your-rv-lifestyle.com/things-to-do-in-alabama/ (Alabama). We're talking about the only state that produces diamonds. https://en.wikipedia.org/wiki/Arkansas (Arkansas) is home to http://postwinery.com/ (Post Winery), it is the largest winery in this region. It is in the top 60 as far as size goes in the United States. We produce about 268,000 gallons of wine and juice every year. My name is Tina Post and I'm one of the fifth-generation family members working here at Post. We wear several hats. Mine is managing the retail and gift shop. https://www.facebook.com/thetrellisroomatpostwinery/ (The Trellis Room) which is our farm to table food program. I do H.R. and things like cultivating our garden for our restaurant. We're located in northwest Arkansas really at the base of the https://en.wikipedia.org/wiki/Boston_Mountains (Boston mountains Altus). Arkansas is the site and because of where it's located it offers some unique growing capabilities. We actually have a recognized as a https://en.wikipedia.org/wiki/Viticulture (viticulture area). It's called Altus the outer sort of cultural area and we grow 5 different species of grapes which is very unique and I think America to grow those commercially. We're kind of where the North meets the South and the East meets the West potentially. We have the beta Spanish fruit. Like your https://en.wikipedia.org/wiki/Chardonnay (Chardonnay) and https://en.wikipedia.org/wiki/Zinfandel (Zinfandel). Labrusca like the https://en.wikipedia.org/wiki/Vitis_labrusca (Niagara Delaware Concord) of course falls into that category. French hybrids like save all the doll and yellow beta festivals which is the Cynthia and the great. It's also known as https://en.wikipedia.org/wiki/Norton_(grape) (Norton) if you go into https://en.wikipedia.org/wiki/Missouri (Missouri) and they'll call it Norton and beat us pretend to follow which are the mascot eyes. This is as far north as it grows commercially Altus, Arkansas. So out of those 5 varieties that you mentioned do you have a favorite? Yes. The muscadine line it's a flagship great for us. It's a thick-skinned grape that hangs in clusters as opposed to bunches and it is indigenous to North America. And it only grows below the https://en.wikipedia.org/wiki/Mason%E2%80%93Dixon_line (Mason-Dixon line). It's a grape that was written about oh it goes back into the 1580s when it was written about by the early colonists talking about the wonderful aroma, the https://en.wikipedia.org/wiki/Scuppernong (Mother Vine is in North Carolina). And it is called. It's a Scuppernong, which is a wide variety of the muscadine a lot of times people use governance synonymously with muscadine because it's the most popular or well-known variety. It is a variety and there are white and red varieties of the mascot on and the red varieties they range in color from https://happydiyhome.com/fuchsia-plant/ (fuchsia) to black and the white or light from https://en.wikipedia.org/wiki/Chartreuse_(liqueur) (chartreuse) to deep bronze very nostalgic in the south and people remember picking it when they were young behind their grandparent's horns and they literally make