Podcasts about water sommelier

Jordan does a water tasting with America's first-ever Water Sommelier, Martin Riese.

As a water sommelier, Martin Reise spends his days creating content about water and sharing his knowledge with others. As a child, he noticed that water could have different tastes, sparking his curiosity. Disappointed by the limited water options available in restaurants, he decided to take matters into his own hands.  Martin reveals some surprising truths about water. He explains why certain types, like alkaline water, may not be as beneficial as they seem. He also sheds light on the practices of major water brands, exposing how some of them bottle purified tap water and market it as something more. He believes that the best water is pure and natural, without any additives. He is skeptical of labels like "alkaline water" or "vitamin water," urging consumers to be wary of marketing gimmicks. In this episode, Jen talks with Martin about his journey into this unconventional career, the complexities behind water labels in the grocery store, and the secrets of water tasting. Key Takeaways [01:33] - How Martin became a water sommelier. [03:46] - Why some people are more sensitive to the taste of water. [06:15] - The most hydrating types of water. [13:00] - How to choose water at the grocery store. [15:33] - Martin breaks down different types of water. [22:05] - Martin's take on infused water. [23:54] - Why Martin doesn't drink distilled water. [25:18] - How purified water is affecting people's health. [26:36] - Martin talks about water intoxication. [30:08] - Martin discusses his book and water-tasting box. [37:44] - Should you filter tap water in your house? Quotes [07:11] - “Electrolytes is just a fancy marketing word for minerals.” ~ Martin Reise [16:32] - “All these water producers are thinking, how can I convince the American people to buy tap water in a plastic bottle.” ~ Martin Reise [23:58] - “Distilled waters are for small appliances, I'm not a small appliance.” ~ Martin Reise Links  Martin Reise Instagram Martin Reise Youtube Martin Reise Die Welt des Wassers Pepsi Coca Cola Costco FDA Vitamin Water Smart Water Essentia Water Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Sejam bem-vindos ao oitavo episódio da terceira temporada do Meia Rolha Cast. O nosso convidado de hoje é Sommelier de Água, ou melhor, o primeiro "Water Sommelier" de Portugal, o Sr. Manuel Antunes. Neste episódio iremos desmistificar o mundo das Águas e saber qual a diferença entre elas, com direito a uma prova de águas com os integrantes da mesa. Obrigado por assistirem mais um episódio, e boas provas! A mesa:  - Diogo Frade @drfrade @meiarolha  - Daniel Branco @danibranco91 @mywines21  - Pedro Neves @o_pn86  Em parceria com: ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Vinalda⁠⁠⁠⁠ - Uma empresa com 76 anos de trabalho e história e com um dos mais ricos portfólio de vinhos e bebidas de Portugal.  Com o patrocínio de: ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Grupo Stosberg⁠⁠⁠⁠ (Zwiesel Glass) - Os copos do Meia Rolha Cast são da linha Taste da Zwiesel Glass e vocês podem encontrar tudo em ⁠⁠⁠⁠www.s-stos.pt⁠⁠⁠⁠ ou entrando em contacto via e-mail através de ⁠⁠⁠⁠comercial@s-stos.pt⁠⁠⁠⁠  Realização - Gestão de Lives Produção de eventos - ⁠⁠⁠⁠www.gestao.live/⁠⁠⁠⁠  Disponível também em:  - Apple Podcasts: ⁠⁠⁠⁠https://podcasts.apple.com/pt/podcast...⁠⁠⁠⁠  - Spotify: ⁠⁠⁠⁠https://open.spotify.com/episode/2Ba5...⁠⁠⁠⁠  Seja um apoiante deste projeto através de ⁠⁠⁠⁠meiarolhacast@gmail.com⁠⁠

It probably comes as no surprise that bottled water is one of the fastest rising beverage sectors in the world. But how does it compare to the stuff coming out of our taps here in the region? Can you taste the difference? In this episode we sit down with Water Sommelier, Christina Li who sheds some light on the difference between the bottled water, and the water from your tap. Which led us to wonder... where does our tap water come from here at the Region and how is it managed?To answer those questions we had a chat with Mari MacNeil, the Director of Water and Wastewater Services, and Dan Meagher,  a Supervisor for the Source Water Protection Program at the Region of Waterloo. We also sat down with Dr Mark Servos. Dr. Servos is a professor and Canada research chair in water quality protection. His research group works closely with the Region of Waterloo to explore a variety of issues related to predicting and managing the risk of human activities on our aquatic ecosystems. In the end, we find out that where our water comes from here at The Region, and how we manage this essential resource isn't as dry a topic as we think. *Pun intended.Find out more about Your Region Pod at our website: Website: https://yourregionpod.buzzsprout.com Or subscribe and download from wherever you listen to your favorite podcasts:Spotify: Your Region Pod | Podcast on SpotifyiTunes: Your Region Pod on Apple Podcasts Amazon: Your Region Pod Podcast on Amazon Music Podcast Addict: Your Region Pod • Podcast AddictPodchaser: Your Region Pod - Government Podcast | PodchaserWe want to hear from you! Let us know what you think of our podcast, and what other topics you would like us to cover. You can reach us at this email or through one of our social media links below.X: Region of Waterloo (@RegionWaterloo) / X (twitter.com) Instagram: Regional Municipality of Waterloo | Kitchener, Ontario | Instagram photos and videos FB: Region of Waterloo | Kitchener ON | FacebookLinkedin: Region of Waterloo | LinkedIn 

You may have heard of wine sommeliers, but have you ever met a water sommelier?Caryn Tang is Singapore's first female water sommelier, and she aims to reveal the hidden intricacies of water in Southeast Asia's first ever ‘Essence of Water' course. Now, if you think all water is the same, think again. Caryn shares how to identify the flavour profile of water and ways this humble beverage can complement your gastronomical experiences.   See omnystudio.com/listener for privacy information.

On today's show….MORE Nancy Mace, Subway back in the news, shitty judge caught on camera, two Florida stories you won't believe, another missing persons hoax & ALIENS! (00:01:34) Florida woman joins us next week! (00:01:55) TRIVIA NIGHT August 4th 8 PM (EST)! Join us: patreon.com/hardfactor (00:02:32) Weekend plans and Pat's fear of water ☕ Cup of Coffee in the Big Time ☕ (00:05:30) Joke of the day: Vegan aliens (00:05:50) Singer Sinéad O'Connor dies aged 56 (00:07:45) Rep. Nancy Mace: Feet pics, tips, AND SEX

Drama with Martin Riese and his followers, big movie weekend for Barbie and Ben Shapiro, Europe is going right, Elon Musk is rebranding Twitter, Lotto pool mayhem & a new leader for our Navy!  (00:01:03) We love water!

Producer Greg "Pancake" Hill has another edition of Pancake Breakfast Special - the debut in a new time slot! Today we test the pallets of the hosts

“Coffee paired with the right glass of water will dramatically change your experience…”From tasting his first Ethiopian – washed coffee to placing second in 2019's Australian Northern regional World Aeropress Championship, Darren Meachem's journey through coffee goes deep.If you're a coffee aficionado or simply curious about the fascinating world of water, this episode is not to be missed. Tune in now and discover the art of water tasting with Darren Meachem.For more information about Darren and his work as a water sommelier, be sure to check out his Instagram. And if you enjoyed this episode, please leave us a review and subscribe to our podcast to stay up-to-date on all our latest content.#water #coffeewater #watersommelier #sommelier #australia #aeropress #barista #specialtycoffee Support the showRead more coffee stories on https://notabarista.org/Order Coffee Wristbands and support I'M NOT A BARISTA's charity workhttps://notabarista.org/product/notabarista-coffee-wristbands-2023/

Today we host the meeting of the minds, Dr Idz vs Martin the Water Sommelier! We have a lively debate over the merits of diet sodas vs water (Love also has some trap cards of his own), we discuss the phenomenon known as WaterTok, and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode 1383, Jack and guest co-host Matt Lieb are joined by Sports Reporter, TV Presenter, and host of Benched with Bonnetta, Rachel Bonnetta, to discuss… Water Sommeliers Are A Thing, There's A Whole Lot Of Real-Life Drama Going On Over At The Christmas Story House and more! Water Sommeliers Are A Thing Bottled Waters: Our Blind Taste Test A blind water taste test to end all debate of the best bottled water There's A Whole Lot Of Real-Life Drama Going On Over At The Christmas Story House Ralphie's childhood home from ‘A Christmas Story' lives on as a perfectly preserved shrine to the holiday classic 'A Christmas Story' house goes up for sale in Cleveland "A Christmas Story" house hits the market — but price is confidential ‘A Christmas Story' cast members looking to buy iconic movie house LISTEN: Matt Lieb's Long Term Parking parody songSee omnystudio.com/listener for privacy information.

Dan and Martin Riese (Down to Earth, Fuck That's Delicious) discuss what it takes to become a Water Sommelier, what makes a great water, and noodle soup, all while taste-testing different waters.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Water sommelier Candice Jansen talks to Radio Islam about how to choose your brand of water, and the process some waters go through.

25 March 2022: Helen speaks to Chef Gregoire who's the youngest and only chef in the country to be featured in the top 100 Best Chef Awards for 5 consecutive years. Plus we talk water pairing with the region's first and only Water Sommelier Allison Poerner, Zahra from Zahra's Kitchen about her new frozen Spinney's range, Chef Alejandro Castro about flavours from Uzbekistan and the latest food stories with Courtney Brandt. See omnystudio.com/listener for privacy information.

บุกห้อง CEO ครั้งนี้ ดร.ซิดนีย์ พาไปบุกห้องของ “นักชิมน้ำ”  หรือ Water Sommelier (วอเตอร์ ซอมเมอลิเย่ร์) เธอคือ “นักชิมน้ำ” คนแรกของประเทศไทย !!   “คุณปอ - วรจรรย์ เที่ยงธรรม” CHAIRWOMEN -  Alka Plus Co., Ltd.  ผู้ผลิตน้ำดื่ม ตรา 8+ น้ำด่างจากแหล่งธรรมชาติ  (ผู้เข้าอบรมหลักสูตร Ultra Influencer รุ่นที่ 1 - UI#1)   ร่วมพูดคุยที่มาที่ไปของการมาเป็น “นักชิมน้ำ” ที่ได้ใบประกาศนียบัตร รับรองจากประเทศเยอรมัน และมาฟังวิสัยทัศน์แนวคิดในการทำงานและบริหารงานของคุณปอ พร้อมไปดูกันว่าห้องทำงานของ “นักชิมน้ำ” จะมีสิ่งศักดิ์สิทธิ์ที่เคารพนับถือบูชา หรือเครื่องรางของขลังเยอะแค่ไหน ติดตามชมได้เลยยย !!!   ในสภาวะที่เราต้องเผชิญมลพิษและโรคระบาดในชีวิตประจำวันมากขึ้น ใครสนใจหันมาดื่มน้ำอัลคาไลน์ ที่จะช่วยปรับสมดุล กรด-ด่าง ในร่างกายและสุขภาพดียิ่งขึ้น ทางน้ำ 8+ เค้ามีโปรพิเศษอยู่ด้วยน้า !! สั่งซื้อง่ายๆได้ทาง  Tel. : 066-1616-924 (08.00 – 22.00 น.) Line : @Eightplus IG : EightPlusWater Inbox : m.me/EightPlusThailand https://www.facebook.com/EightPlusThailand/    #บุกห้องCEO #เอทพลัส #ของดีบอกต่อ

South Africa's 1st Certified Water Sommelier, Candice Jansen, on the idea of Fine water and a better understanding the world of Water Sommeliers and how they are changing perceptions around the taste of water. See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Christine Hilgert, Water Sommelier with H2U Fine Water, is a graduate of Florida State University, with a focus on Hospitality Management. Her career began in the private club industry where managed special events and food & beverage. She then fell into the meeting and association management industry, where she has been for over 20 years. […]

Christine Hilgert, Water Sommelier with H2U Fine Water, is a graduate of Florida State University, with a focus on Hospitality Management. Her career began in the private club industry where managed special events and food & beverage. She then fell into the meeting and association management industry, where she has been for over 20 years. […] The post Christine Hilgert and Cori Bokath with H2U Fine Water appeared first on Business RadioX ®.

Why should we be aware of high oxygen levels in water? Which water brands are best for you? Which ones should you avoid and why?   In this episode of the Hydrate Podcast, Martin and I discuss the cycle of water, how climate change will affect our water supply, the myth of water scarcity and how exactly is water extracted from glaciers.   Plus, we dive into Martin’s profession as a water sommelier. He shares with us what his profession entails, his key findings on water throughout the years, and how his palliative taste evolved throughout the years.    Martin Rieseis a Water Tasting Educator, Water Advocate, acclaimed author, Water Sommelier, and the world's foremost expert on water.     What we discuss:   04:45: Who is Martin Riese and what does it mean to be a Water Sommelier?   14:20: Climate change and the myth of water scarcity                  16:35: An introduction to water tasting - marketing and branding                  22:16: What is the cycle of water?                  24:26: Is TDS related to the flavour of the water?          25:25: How is water extracted from a glacier?          26:20: Water tasting: Svalbard          29:20 Water tasting: Fiji          31:34: More insight on plastic water packaging          33:19: What we can do to offset our impact in the environment?   35:57: Water tasting: ISKLD                   37:56: Why we should be aware of high oxygen levels in water                  45:27: Water tasting: Hildon   49:42: Water tasting: Vichy Catalan          53:12: Water tasting: Roi          53:33: Guessing the TDS of water                  1:08:14: What does the water sommelier course entail?                  1:10:36: What jobs are available for someone with a water sommelier certificate?

Bottled water is very big business. Water sommelier is a new kind of occupation. To practice it, one has to learn about all kinds of barely perceptible differences. We visited a training course.

Cheers aus Los Angeles! Heute trinken wir ganz brav Wasser und wir können euch sagen: wir hätten nie gedacht, dass das so´n Spaß macht!! Der deutsche Auswanderer Martin Riese ist Hollywoods erster Wasser Sommelier und wir hatten die Ehre mit ihm ein besonderes Tasting zu veranstalten. Dabei plaudert er aus dem Nähkästchen, welche Stars schon ein Weinchen, ähm nein Wässerchen bei ihm geschlürft haben, wer besonders nett ist und wer Allüren hat. Aber wie hat es Martin überhaupt nach Hollywood geschafft? In der Netflix Show "Down to Earth" erklärt er Zac Efron und Anna Kendrick, dass Wasser nicht gleich Wasser ist - und somit testen auch wir uns fröhlich von Spanien bis Peru durch... Gibt es wirklich so einen großen Unterschied? Wir kosten das Wasser das Queen Elizabeth zum Lunch trinkt, lernen worauf es bei einem guten Wasser ankommt und erfahren wie man eigentlich "Water Sommelier" wird. So viel können wir euch jetzt schon verraten: es wird sehr lustig und auch wenn wir Wassermann Martin Riese bei weitem nicht das Wasser reichen können wenn es um sein Lieblingsthema geht, wir werden in Zukunft mit viel mehr Bedacht unser Wasser schlürfen. Kleiner Reminder: Wasser ist kostbar, lasst uns schön sparsam damit umgehen.

Your podcast may be Thiirsty but your body never should be! Kat's guest and ACTUAL WATER SOMMELIER, Martin Riese, is a full-blown H2O evangelist and he's here to chat about what exactly a water sommelier is, the realities of marketing buzzwords like 'alkaline' and 'purified' and the surprising number of (sometimes dangerous) scams people try to pull off with water.  We want to engage with you! Follow us on Instagram @thethiirsty, or send us a message at thethiirstypod@gmail.com.  Don't forget to rate, subscribe and, most importantly, spread love wherever you go. See you next Thiirsty Thursday!

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to Singapore and visiting Sam Wu. For more information:  http://www.finewateracademy.com  http://www.martin-riese.com http://www.finewaters.com  https://www.thewatersommelier.sg Like most Singaporeans, Sam grew up on Tap water and had never really cared nor thought much about water. This all changed when the opportunity came and he enrolled in the Water Sommelier Certification course by Doemens Academy, Germany, in 2018 and the Fine Water Academy in 2019. There, he learnt properties about water that most people do not yet know of – not even the internet and discovered so many amazing brands that have been enjoyed by the Europeans for decades, even centuries! So mind-blowing was the experience that it inspired him to make it his career to share it with the World. With this vision in mind, The Water Sommelier was established in 2019.

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to Stockholm and visiting Petra & Jeanette from Mivino Water. Special Guest: Wine Sommelier Stefan Jüling  For more information:  http://www.finewateracademy.com  http://www.martin-riese.com  http://www.finewaters.com  https://www.minvino.com MINVINO - WATER OR WINE LOVERS The worlds first collection of waters carefully designed for different styles of wine. It is an entirely new category of premium water that proves water isn’t just water, but that it can enhance the experience of the wine. THE PROCESS In our team, we have some of Sweden’s most renowned sommeliers and experts in beverage sensorics. We have arranged more than a hundred water and wine tastings with sommeliers and wine lovers during our development phase and we launched during the Swedish Sommelier Championship May 2018. THE WATER Based on water from one of Sweden’s pristine historical spring sources, situated far away from contaminating industries and agriculture. Each part of our collection is instilled with natural minerals to create a perfect marriage to its intended category of wine. And all have the same super light carbonation to stimulate your taste buds and prolong the experience. THE FOOD, THE WINE, AND THE WATER MINVINO adds new value to differentiate it from every other premium water. MINVINO is designed to bring you the best from your wine. MINVINO both maintains and supports the taste of the wine, for the experience of the food and wine-pairing to be as successful as planned by the chef and the sommelier. MINVINO creates a new revenue stream by increased upsells per seat in restaurants as for online sales. Anyone who doesn’t drink alcohol can share the beverage experience around the dinner table. Certified wine sommelier Stefan Jüling joins us as special guest and gives his views on the water and wine pairing,   

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to Maine / United States and visiting Bryan Pullen from Summit Spring - Raw Water. For more information:  http://www.finewateracademy.com  http://www.martin-riese.com  http://www.finewaters.com  https://www.summitspring.com Natural Spring Water to be Bottled Straight from the Ground Without Filtration or Treatment.  State of Maine Grants Unprecedented Waiver Based on Detailed Water Analysis of Centuries-Old, Rare Free-Flowing Spring.  Summit Spring, the bottled water company based out of the small town of Harrison, Maine, has announced the release of RAW WATER, bottled directly from the source without any filtration, treatment, pumps or boreholes used in the process whatsoever. "It’s not every day that the little guy gets to make such a big step," commented N. Bryan Pullen, President of Summit Spring Water. “The fact that the State of Maine will allow this product on the market, with absolutely no filtration, is unprecedented and speaks to the sanctity of our historic source. Summit Spring gathers its water from one of the oldest and most revered natural free-flowing springs in North America, and has been celebrated for its uncommon purity since the beginning of its recorded history in the late 1700’s. The glass bottle is then placed immediately into a recycled-content brown paper bag lined with wax, to protect it from sunlight’s corruption and spoiling, further preserving the taste and clarity of the water inside. "There are naturally occurring nutrients in ‘living’ spring water, such as microscopic algae, potassium, sodium, magnesium and calcium that are routinely being stripped out of bottled water through treatment, reverse osmosis and filtration. When water comes straight from the ground it has nourishing qualities that are not present in purified and treated water. The centuries old reputation of Summit Spring water as a ‘healing tonic’, in addition to extensive and continuous analysis allowed the regulatory agencies to give this unprecedented approval", notes N. Bryan Pullen, President of Summit Spring Water. Summit Spring Water is one of a select few bottled waters to carry the State of Maine Premium Grade designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services. This revolutionary product will feature a very unique packaging concept, with language denoting the great care that has been taken to protect and preserve the integrity of Summit Spring, making it possible to deliver raw water of this quality to consumers and is in response to growing worldwide concern about raw food, natural products, chemical treatments and disease. RAW Water bares no nutrition label, as there is none required by the U.S government for 100% spring water that is pure, natural, untouched and untreated.  

In this episode James and Steve try Liquid Death, talk about their beach trip, and find out the ONLY WATER SOMMELIER IN AMERICA IS A LISTENER!!!! --- Support this podcast: https://anchor.fm/jamespassmore/support

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to Romania and visiting Amalia Matei from aur’a water. For more information:  http://www.finewateracademy.com  http://www.martin-riese.com  http://www.finewaters.com  https://www.aura-goldwater.com   Aur'a natural gold water emerges  in a region called “Gold Hawk Mountain” where since Roman times men have harvested rare precious metal ore. Aur’a is a still water originating from the Ursoanea spring (Ursoanea Valley) located in Ocna de Fier, Caraș-Severin, in the hydrographic basin of Moravița. Aur’a emerges to the surface naturally filtered by sand, gravel, cobble and clay. Crossing a gold and silver underground ore, the water is naturally enriched with colloidal gold and silver. Aur’a is certified as a natural mineral water and the water is not treated or modified by adding or removing any elements.    “AUR’A” is not just a name. “Aur” comes from the Latin word “aurum” which signifies “gold” and the “A” stands for “argentum”, the latin word for “silver” – both vital nanoparticles present in every drop of Aur’a Natural Gold Water.    Aur’a is a feminine name and the most important element it stands: the woman, who, same as Aur’a, is life giving. Then we have masculine elements, the sun and the king, which exudes supremacy, strength and endurance. A true natural alkaline water, Aur’a springs from deep within the mountain and its place of collection is “glued” to the slope. From here it reaches the bottling line only a few meters away and then straight into the bottle. The water does not suffer any transformation, being only passed through particle filters.   

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to London / United Kingdom and visiting Michael Tanousis from Aqua Amore, a distributor of bottled water, soft drinks, office refreshments, birch, maple & coconut water. For mor information:  http://www.finewateracademy.com  http://www.martin-riese.com  http://www.finewaters.com  http://www.aqua-amore.com Michael Tanousis is the Co-Owner and Co-Founder of Aqua Amore Ltd which was established in 2007 as the UK’s only dedicated fine water retailer and trade supplier. In 2009, he pioneered an investigation into the suitability of ‘fine’ water alongside wine, a project known as ‘Minerals & Terroir’. Since 2007, his insight and curiosity has enhanced the offerings of Britain’s top dining establishments and his appearances in various media have addressed the questions of thousands of consumers. In order to offer perspective to his knowledge, he successfully completed a Water Sommelier ‘Doemens Academy’ accreditation in 2017 and is keen to continue expanding his learning. His particular interest is on the development of a simple and universal taste ‘lexicon’ for water, so that one’s preference can be articulated in everyday language; he believes that this is the key to de-mystifying the discernible and recognisable impact that minerals have on the palate. Aqua Amore is a family business started by two brothers in 2007. We supply excellent bottled waters and soft drinks to homes, businesses, restaurants (from Michelin-starred to local gems), five star hotels, coffee shops, delis, offices and workplaces - meeting the growing demand for mineral waters, healthy drinks and non-alcoholic beverages. Aqua Amore understand the importance of bottled water for both hydration purposes and in a gastronomic environment. We also understand and appreciate the growing importance of non-alcoholic beverages such as healthy drinks, birch, maple and coconut waters, as well as soft drinks - all consumed by a everyday consumer with a growing knowledge and understanding of drinks. Moreover, with our growing understanding, Aqua Amore have helped guide and inspire a new generation of soft drinks.  

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to California and visiting Simona Celante from Tahoe Artesian Water Water. For mor information:  http://www.finewateracademy.com  http://www.martin-riese.com  http://www.finewaters.com  http://www.tahoeartesian.com   High in California’s Sierra Nevada Mountains and deep in California’s Lake Tahoe National Forest is the Wells Family’s protected artesian aquifer. Our family, from children to elders, have always known there was something special about our water. Tahoe skiers and snowboarders who stopped at our family’s lodge outside Truckee would rave about our water’s exceptional taste and fill up their water bottles before continuing on their journey. You see, the Wells Artesian Aquifer rests 6000’ above sea level, high in the Tahoe National Forest where the air is cold, crisp and clean. Each winter, the snow-melt filters through granite rock formations into deep subterranean aquifers where it naturally pressurizes our artesian well. The concept of artesian water is not new, the term “artesian” originated from the Artois province of Northern France, where in 1126 AD monks drilled into pressurized aquifers so water could reach the surface under its own natural pressure. Since the water wasn’t pumped, the monks only captured the excess water, allowing the aquifer to remain full and provide nourishment to the surrounding environment. Being that the water flowed naturally and wasn’t pumped or leached through dirt, it was one of the purest forms of natural drinking water.† Years later, having traveled all over the world before returning to the Tahoe region, we began to think of how we could share this water with others, without impacting natural resources. We observed that California’s Farm-to-Table movement was focused on local, natural, and non-GMO foods, but incredibly, still completely accepting of modified water that filtered out life’s essential minerals. As Californians, we know the value of water, and the difference between natural and modified. We asked ourselves, “Why would you buy modified water or purchase water shipped halfway across globe when there is fantastic artesian water in your own backyard?” We wouldn’t. And, we want to show Northern Californians that they can enjoy premium, great tasting water from a local and sustainable source. To accomplish this, we – like the monks of Northern France – only capture the excess water that reaches the surface through natural pressurization. This allows our aquifer to remain full — in perfect harmony with the environment. We believe our deep granite aquifer rewards our environmentally-conscious behavior by providing water that is so pure, it doesn’t require distillation, chlorination, or reverse osmosis. It has no detectable nitrates and has a low minerality resulting in a soft, light, and perfectly refreshing taste. As we continue this journey to proudly share this premium water with you, our neighbors, visitors, and travelers, we do so with an appreciation for and clear vision of maintaining California’s unique values. We will minimize our environmental footprint, embrace innovative eco-friendly packaging, and connect with others in an open and welcoming way. We invite you to join us on this journey by enjoying the amazing water that our family has enjoyed for three generations.

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:    Today we are going to Germany and visiting Dieter Wierz from Radius 99 Water in Germany.   For mor information:    http://www.finewateracademy.com    http://www.martin-riese.com    http://www.finewaters.com    http://www.radius99.de   The source of Radius 99 is the “Haderheck-Quelle” discovered in the 1960’s and commercially bottled for a while. The original discovery was by accident in the middle of a residential area when a garage floor was never getting dry and on further investigation, the source of the water was determined to be artesian well under the house. Dr. Pohlmann started a small bottling operation out of his garage, selling small numbers of bottles to health food stores. After his death the source was dormant for about 20 years.   The source was not used until recently when retiree Dieter Wierz and his business partner Nicola Piesch revitalized the old source and started bottling out of the garage again in 2019.   The hand-filled bottles are delivered to local stores and restaurants. The water has a low mineral content of about 171 mg/l especially compared to other German waters with a much higher minerality.  The permission to bottle out of the garage will expire soon and plans are underway to relocate to a professional bottling plant in the vicinity.   Radius 99 is a true hand crafted, regional and hyper-local water.  

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are going to Portugal and visiting Antunes Da Silva from Pedras Water in Portugal.   For mor information:    http://www.finewateracademy.com    http://www.martin-riese.com    http://www.finewaters.com    http://www.aguadaspedras.com/gl/en/    Pedras Salgadas    The springs of Pedras Salgadas were known since Roman times. However, they only began to be exploited commercially in 1871. In 1879 the on the Grande Hotel in the spa area started, and in 1884, was visited by the Queen D. Maria Pia. In 1893, the pro-cess of bottling got under way, putting Pedras Salgadas within the reach of not only visitors to the spa but also the rest of the Portuguese population.  Pedras Salgadas is a naturally carbonated mineral water with a unique and constant composition. It comes from the north east of Portugal, on a totally isolated plateau, free from any kind of pollutant, in a region of rare beauty and environmental purity. The wa-ter takes about ten years to cross the different layers of granite that filter it and enrich it with mineral salts, endowing it with the properties that make it into the market leader of Portugal's sparkling waters Água das Pedras - "water from stones"  There is an explanation for the association frequently made in Portugal between Ped-ras Salgadas and "Água das Pedras" ("water from the stones"). In the middle of the 1960s, the brand's advertising strategy urged the consumption of water from the stones. "All hours are good to drink Water from the Stones", "Naturally Water from the Stones" and "Water from the Stones". "Energy that moves with you" were some of the slogans that had been used by the brand by the beginning of the 1990s. Consequent-ly, this naturalness of Pedras led to the actual claim of the brand: "Nature’s Power is Infinite!" .

In this episode of bubbles father son duo James and Steve chat about waterworld, water filtering, and FRANCE!??!? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/jamespassmore/support

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha:  Today we are discussing the waters what I tasted on the Netflix Hit Show: "Down to Earth With Zac Efron" Enjoy and stay hydrated    For mor information: http://www.finewateracademy.com http://www.martin-riese.com http://www.finewaters.com

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha, Guest in todays episode: Pat Eckert from Fine-Liquids Germany Part I More info: http://www.fine-liquids.com http://www.martin-riese.com http://www.finewaters.com http://www.finewateracademy.com Fine Liquids is an online retailer for premium waters in Europe based out of Germany. Join us to discover the store together, getting hydrated and learn some German with us. This episode has 2 parts, one in English and one in German.  Enjoy  

A Water With... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha: Claudia Núñez Coello from Güitig Water from Ecuador. More info: http://www.finewateracademy.com http://www.http://tesaliacbc.com/guitig.php http://www.martin-riese.com http://www.finewaters.com Snow melting in the Ecuadorian Andes flows through subterranean passages acquiring minerals with extraordinary properties and finally emerging at The Tesalia Springs fountains in Machachi, Ecuador. This natural spring water is bottled and is called Guitig. Guitig story begins at the end of XIXth century when Mrs. Eugenia Klinger visited Thessaly spa’s in Greece and impressed by its beauty, decided to rename her property in Machachi Ecuador, since it had several artisan slopes. Few years later, a German visitor, after tasting the water from the springs, exclaimed "Gültig", which means "excellent", "good" or "kind". Everybody found this expression to be hilarious and funny; so from now on, the word was transformed into "Güitig", mainly because it was easier to pronounce. At the beginning of the 20th Century (1902), this water brand was bottled in artisan ways and transported in a mule’s back to towns. In 1921 The Tesalia Springs Company was legally established and it represented the beginning of the production and commercialization of Güitig with modern procedures for those days. Besides providing with an important legacy to the identity of our country, our products boast a quality awarded by international Institutes like: Monde Selection and Taste & Quality Institute ( ITQi ). Volcanic activity by the Cotopaxi volcano below the aquifer creates in Guitig a very special naturally carbonated water.

A water with... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha: Ashley Epperson from Salacious Drinks. Salacious Drinks was started by two water enthusiasts. The shared passion for trying new waters lead to the idea of providing customers with bottled waters that were not readily available. In July of 2016, they started salaciousdrinks.com. Water has unique taste, characteristics and health benefits, so they improved the selection to sell a higher quality of bottled waters.  Premium - Naturally sourced waters from around the world. No waters that have been purified or have unnatural added ingredients. Luxury - Waters with timelessness, story, scarcity and social cachet.  

A water with... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha: Guest today Jean Pierre De Roux of Bambito Water fro Panama. Special additional guest: Ginger Banks More info: http://www.finewateracademy.com http://www.bambitospringwater.com http://www.martin-riese.com http://www.finewaters.com https://www.instagram.com/thegingerbanks/?hl=en Bambito Agua de Manantial originates in a spring located northeast of the community of Volcán, Chiriqui, Republic of Panama, adjacent to the Volcan Baru National Park in an area that represents a scenic set of high ecological, geological and biological value. It is located at an altitude of 1,510 meters above sea level. Bambito Agua de Manantial is naturally filtered through sedimentary rocks and volcanic origin that provide valuable mineral elements. Bambito is bottled at the source and available in Still and Sparkling in upscale glass bottles that have a great presence and tactile joy. The sparkling version has very soft, small effervescent bubbles that are extremely food friendly. The water is also shipped in PET  (300ml, 600ml, 1.5liter, and On Gallon).  

A water with... famed water sommelier Martin Riese on his podcast with his co host Michael Mascha: Guest today Nicholas Steuer, Owner of Nevas Water, the first Cuvée Water from Germany. Powered by Planet Water Podcast, Martin & Michael want to know from Nicholas the story of Nevas Water! More info: www.finewateracademy.com www.nevaswater.com www.martin-riese.com www.finewaters.com What does NEVAS stand for? First, water, as a drink, which flows out of a black container. Νερό is the Greek name for water, while Nero is black in Italian for the color. VAS, as the second part of the name, is synonymous with the Latin-anatomical term for a vessel or a container. The family crest of the company founder rounds off the NEVAS brand as the centerpiece. The vision behind Nevas Water is to provide a water to the quality and luxury customer who can be the centerpiece of any festive table. In order to live up to this claim, Nevas Water Cuvée was the first premium water of German origin to be launched. It is characterized by its fine, pearly texture. With a popping cork and an extraordinary design, Nevas Water Cuvée fulfills the highest gustatory and visual demands on every occasion. NEVAS Water combines the water of two natural springs and thus the best of mineralization and taste. As the first cuvée in the water segment, mixed with fine sparkling carbon dioxide, NEVAS Water not only convinces with its unmistakable taste, but also with the highest quality. NEVAS Water offers an unforgettable sparkling drinking experience with its unique sparkling carbon dioxide. Both artesian mineral wells are several hundred years old and give the water through their special rock layers a uniquely high content of natural calcium (62 mg/100 ml). Nevas Water Cuvée combines the highest quality, unmistakable taste and is thus an expression of personal individuality.

A water with... famed water sommelier Martin Riese on his new podcast with his co host Michael Mascha: Guest today Dayle & Olaf, Owner of Aqui-Live from Australia. Powered by Planet Water Podcast, Martin & Michael want to know from Dayle & Olaf the story of Aqui-Live: It begins in 2012, when Olaf and Dayle purchase a family holiday house on a small parcel of land atop Red Hill on the Mornington Peninsula, 85 kilometres south of the Melbourne CBD. The area is populated with boutique wineries, producing acclaimed cool-climate wines from grapes grown in the red, mineral-rich soil from which the area takes its name. The property’s previous owner utilised the overgrown spring outfall in a corner of the property for irrigation purposes. The spring is initially nicknamed by Olaf and Dayle’s family “the frog love hotel”, in a tribute to its noisy key inhabitants. A family friend with experience of natural springs tastes the water and, noting its rich minerality and incredibly soft mouth feel, suggests a sample be sent for testing. The first result is encouraging. A battery of further tests are life-changing. They reveal outstanding mineral balance and an incredible purity to rival any known mineral water in the world. Extensive further research pinpoints the source as an ancient aquifer, known as the Paleolithic Basement, which lies directly beneath the Mornington Peninsula at a depth of 900 metres. It is believed to be 600 million years old and draws its water from New Zealand, where rainfall seeps into the ground and trickles through tectonic plates to feed the aquifer. Incredibly, the water that emerges in Dayle and Olaf’s backyard is believed to take a minimum of 2000 years to force its way up through the Red Hill soil. In 2015, Olaf and Dayle leave their full-time jobs. They build a small plant on-site to harvest the overflow. They now share the unique gift of Aqui-Live water with the world.

Named after the Nicoya Peninsula in Costa Rica, where she was born, Nicoya Hecht is as unique as her name. She’s the co-founder of Rising Springs, a delivery water service that sources natural mineral water from a spring on a property her family owns in Batholith, Idaho. After initially turning down her husband’s suggestion that they start a business together, Nicoya jumped in with both feet after she discovered a passion for water and wellness. Today, that passion fuels a thriving company and drives her continued pursuit of knowledge.Nicoya joins me for a quarantine chat about water source quality. We discuss why Americans like their water cold, how natural mineral water improves your health and vitality, and the practices Rising Springs follows to reduce the company’s carbon footprint. Nicoya explains what it means to be a water sommelier, and how her learning experience is informing her role as co-founder. This is a full-bodied episode about a substance we interact with every day and that many of us rarely give much thought to, and I know you’ll enjoy learning about the healing benefits of water as much as I did.Proudly Sponsored ByBrain.fm Before every show, I find a quiet place, grab my noise-canceling headphones and head over to my brain.fm app. With brain.fm you can decide how you want to spend the next few hours of your day—focus, productivity, relaxation—and they will play music that has been scientifically engineered to shift your brain in that direction. (See more of the science behind this here).P.S. You can now save 20% on this already inexpensive app when you click here!Rising SpringsAfter listening to this episode, I bet you’re starting to wonder about the quality of the water you are drinking. Well, Rising Springs may be just what you have been looking for. In fact, it’s the rare opportunity to drink a water so pure and full of minerals that it’s considered to be a natural mineral supplement. This water, taken from 2.2 miles below the earth’s surface, has been tested to parts per quadrillion to be free of any contaminants and has a naturally high pH of 9.4. Before Rising Springs, I had never had water like this before, and it truly makes me feel amazing. Now you can get it delivered directly to your front door!Use code STACKED for 25% off your first shipment!Support the show (https://www.patreon.com/join/stacked)

Bottled water is very big business. Water sommelier is a new kind of occupation. To practise it, one has to learn about all kinds of barely perceptible differences. We visited a training course.

In Mind Your Business, Howie Lim speaks to Sam Wu, Chief Executive Director at The Water Sommelier. They aim to spread the word about natural mineral water and looking at importing the best waters from Europe and around the world.

Water Sommelier Martin Riese Stays Hydrated Professionally (0:47)Guest: Martin Riese, Water Tasting Educator, Water Sommelier at Petit Ermitage Hotel in West HollywoodWhen you go on vacation, can you taste the difference in the tap water? It might be subtle, but I can. And Martin Riese definitely can. He's a professional water taster –a water sommelier, even. At the Petit Ermitage Hotel in West Hollywood he oversees a menu of waters and recommends pairings for diners. Which, I know, sounds so LA. (Originally aired October 7, 2019).  Humans Drank Milk 6,000 Years Ago (20:21)Guest: Sophy Charlton, Researcher of Biomolecular Archaeology, University of YorkThe average American consumes more than 600 pounds of dairy products per year. But it definitely didn't used to be that way –humans couldn't always drink milk. Ancient adults were lactose intolerant, and it's still a mystery why so many humans aren't anymore. That's why it was a big surprise when researchers from the University of York examined teeth from people who lived 6,000 years ago and discovered that they consumed dairy. (Originally aired October 7, 2019).  Human Trafficking (33:34)Guest: Amy Farrell, Associate Professor of Criminology and Criminal Justice, Northeastern UniversityHuman trafficking still happens right here in the United States. And it's happening more often than the official data suggest. Police departments often don't have a category for “human trafficking” when recording crimes in state and federal databases. Criminologist Amy Farrell at Northeastern University says that – coupled with insufficient training of police officers – has led to a “massive undercount” of human trafficking cases in the US. (Originally aired October 7, 2019).  How Effective is Sign Language Interpreted Performance for Deaf Audiences? (50:42)Guest: Michael Richardson, PhD, Author of the Study: “Playing Bilingual: Interweaving Deaf and Hearing Cultural Practices to Achieve Equality of Participation in Theatrical Performance Processes”COMPLETE TRANSCIPT FOR THIS INTERVIEW IS AT THE BOTTOM OF THIS PAGEAttendance at live theater performances by deaf people is low. And for good reason. The costumes, makeup, set, and lights, are all part of the full sensory experience of theater. But that's lost on those who have to watch an interpreter off to the side the entire time. Is it possible for a deaf person to have an equal theater experience as someone who isn't deaf? (Orignally aired October 28, 2019).  App to Identify Dyslexia Earlier (1:07:56)Guest: Devin Kearns, PhD, Associate Professor of Special Education at University of Connecticut and one of the Lead Scientists for the Apprise ProjectIt gets harder and harder to treat dyslexia in children with every year that passes after preschool. Problem is, most kids don't get diagnosed until they're around 8 years old. Dyslexia particularly hard to detect in English-speakers, and teachers usually only recognize it once a child fails. That's why researchers from three universities got together to make an app that will help teachers detect dyslexia in kids at an earlier age. (Orignally aired October 28, 2019). Bringing Stories of Women to Life (1:23:28)Guest: Alison Booth, Professor of English at the University of VirginiaWomen are underrepresented in biographies and other historical works. But part of the problem is that thousands of accounts of women have simply been forgotten. Alison Booth has been tracking them down to bring these stories to light and make them accessible. It's called the Collective Biographies of Women Project. (Orignally aired October 28, 2019). TRANSCRIPT: How Effective is Sign Language Interpreted Performance for Deaf Audiences?Ciara Hulet: You're listening to Top of Mind, I'm Ciara Hulet. Attendance at live theater performances by deaf people is low and for good reason. The costumes, makeup, set, and lights are all part of the full sensory experience of theater. But that's lost on those who have to watch an interpreter off to the side the entire time. Is it possible for a deaf person to have an equal theater experience as someone who isn't deaf? Michael Richardson just completed his doctoral research in how to make theatre more accessible for the deaf community. He joins me on the line now from Malta. Welcome.Dr. Michael Richardson: Hello. Nice to be here.CH: Can you describe for us the experience at a live theater performance for a deaf person?MR: In the context we're talking about, with an interpreter who's off to the side of the stage, it's kind of like watching tennis. Trying to focus on two players, but needing to watch them both at the same time. Because essentially most of what the interpreter can do is translate the spoken language into sign language. But of course when you go to see a show, as you say, there's so much more information coming from the stage. Costumes, physical action, that all adds to the plot. And for a deaf person that means they need to try and focus on both those things at the same time, which is clearly not possible.CH: Yeah that seems like it'd be so hard to be looking at the stage and then back to the interpreter, then back to the stage, back to the interpreter. It seems like it wouldn't be enjoyable at all.MR: Yeah and in the research I did one of my participants said that you just have to guess which is the most useful to be watching at any given time. And that he estimated that he probably overall got 50% of the information and then he had to fill in the gaps by guesswork.CH: Do deaf people have to come in knowing the story? Have to come in prepared to have a good experience?MR: Well, this is one of the things that they said, that for deaf audiences the more they know in advance the better it is. And I also interviewed some hearing people and they said the less they knew in advance the better it would be because they'd have that sense of suspense. But then there's an additional problem there, that if the show they go to see is based on a written language script, they might not have particularly good skills in reading that language. So then it's quite hard to prepare.CH: And these interpreters off to the side, are they in costume? Are they actors or are they just signing the words?MR: What you said last. Certainly in the UK, the manner in which interpreters are chosen to do the job doesn't match the way actors are cast in any way. So usually there's a small pool of interpreters and they just volunteer if they're free to work on that evening. In comparison to the director casting the actors with auditions and all the rest of it. And they typically wear what they would wear for a conference or a community interpreting assignment, which is all black. So the attempt to match what's going on the stage is really limited.CH: So they don't even rehearse with the cast then?MR: Not at all, no. Usually the typical model is that they would see the show once or twice, and then obviously preparation in their own time. And then in their own little space off to the side they would deliver this, what is essentially a translation of just the words.CH: This experience for the deaf person with watching an interpreter off to the side and then, like you said, kind of having to fill in the gaps, would you still call that theater?MR: Not really. It's a kind of administrative process for providing something that theaters think offers access. But usually the people who work in the theater don't use sign language, so they are not in a position to assess it.CH: When did you first realize this was a problem?MR: I was running a big youth theater organization and a residential deaf school relocated to where I was working. And deaf teenagers started to come to our workshops and then take part in performances and we tried to work out. Well, the first thing we did was we did some performances with the interpreting in this traditional model that we're talking about now. And it was really obvious it didn't work. So then we started to think about other ways of doing it.CH: And what are those other ways that you've been researching to make this a better experience for the deaf community?MR: Well, if you stick with interpreters, then you really need to move the interpreter into the overall frame of what's happening on the stage.CH: Up on the stage? You'd put the interpreters there?MR: Yeah, deaf people have said to me that the interpreters don't need to be right next to the actors, although that is one way of doing it. The problem when the interpreter is way off to the side is you have to move your head and that completely takes your attention away from what's on the stage. So what they said was if the interpreter is close enough that you only have to flick your eyes back and forwards, then that's much easier to follow everything.CH: Do you think though, that the audience that isn't deaf would be annoyed at that? Do you think it would ever happen?MR: This is a really interesting one. The general feeling from hearing people when they sat down to discuss it was that if the interpreter was on the stage, it would be less distracting because it's in the same space. And what happens when you're watching something that has lots going on, it's that you're your brain chooses which things you want to take information from. There's a really good clip online, I think it's on YouTube, of a basketball game. And it asks you, I'm going to ruin this now for anybody who wants to watch it, but it asks you to count how many baskets are scored, if that's the correct expression. So you're really focusing on the ball and you don't notice that somebody in a gorilla costume walks across the basketball courts.CH: Yes I have seen this.MR: You've seen that? So that principle leads you to stop watching the interpreter.CH: They just kind of evade into the background, you forget they're there.MR: If you don't need them, you don't pay them any attention.CH: Do you think it would ever be a

Water Sommelier Martin Riese, on professional water tasting. Sophy Charlton, University of York, on how humans drank milk 6,000 years ago. Amy Farrell of Northeastern University on the undercount of human trafficking. Michael Richardson on making theater more enjoyable for deaf audiences. Devin Kearns, University of Connecticut, on identifying dyslexia. Alison Booth from the University of Virginia on women biographies.

Asian Americans Divided On Affirmative ActionGuest: Van C. Tran, PhD, Associate Professor of Sociology at The Graduate Center, CUNYLast week, Harvard won the lawsuit brought against it by a group of Asian Americans challenging the school's admissions policies. The students claim Harvard requires Asian applicants to clear a higher bar than applicants of other races. Having lost this first round, the students are appealing in hopes of eventually landing at the US Supreme Court. What makes this case unusual is that typically affirmative action policies are challenged by white people. Here, it's Asian Americans making the claim that affirmative action is harming them –and that's controversial within the Asian American community. Little Free Libraries Bring Free Books to Neighborhoods Near YouGuest: Margret Aldrich, Media and Programming Manager at Little Free Library and author of The Little Free Library BookYou may have come across a birdhouse-shaped box with books inside and a sign that says, “Little Free Libraries.” There are 90,000 of them in 91 countries. Take a book, leave a book. This year marks ten years since the project started as a way for a book-lover to honor his schoolteacher mother. What surprises me is that this whole project has flourished in the digital age when, you've got endless reading material on the phone in your pocket. Who wants to pick from a handful of random books available in a box on someone's lawn? Non-Profit that Cleans Oceans Offers Recycling TipsGuest: Emilie Johnsen, Education Supervisor at 4ocean LLC, M.S. in Marine Biology from Nova Southeastern University's Oceanographic Center, B.S. in Marine Biology from University of South FloridaAround the world, there's plastic in the ocean, on the beaches, even in our food. It's safe to say that we have a major plastics problem. The answer is to recycle more, right? Well, how you recycle may be hurting more than it's helping. Water Sommelier Martin Riese stays hydrated professionallyGuest: Martin Riese is a Water Tasting Educator, Water Sommelier at Petit Ermitage Hotel in West HollywoodWhen you go on vacation, can you taste the difference in the tap water? It might be subtle, but I can. And Martin Riese definitely can. He's a professional water taster –a water sommelier, even. At the Petit Ermitage Hotel in West Hollywood he oversees a menu of waters and recommends pairings for diners. Which, I know, sounds so LA Humans Drank Milk 6,000 Years AgoGuest: Sophy Charlton, Researcher of Biomolecular Archaeology at the University of YorkThe average American consumes more than 600 pounds of dairy products per year. But it definitely didn't used to be that way –humans couldn't always drink milk. Ancient adults were lactose intolerant, and it's still a mystery why so many humans aren't anymore. That's why it was a big surprise when researchers from the University of York examined teeth from people who lived 6,000 years ago and discovered that they consumed dairy. Human TraffickingGuest: Amy Farrell, Associate Professor of Criminology and Criminal Justice at Northeastern UniversityHuman trafficking still happens right here in the United States. And it's happening more often than the official data suggest. Police departments often don't have a category for “human trafficking” when recording crimes in state and federal databases. Criminologist Amy Farrell at Northeastern University says that – coupled with insufficient training of police officers – has led to a “massive undercount” of human trafficking cases in the US. 

Before this new episode of Meat + Three, we take a moment to remember Anthony Bourdain, who passed away today. Bourdain was in France working on an upcoming episode of his award-winning CNN series "Parts Unknown." His close friend Eric Ripert found Bourdain unresponsive in his hotel room Friday morning (June 8, 2018). CNN reported that the cause of death was suicide. Bourdain was 61 years old. We send our love and condolences to his family, friends, and team at Zero Point Zero. If someone you know exhibits warning signs of suicide, call the U.S. National Suicide Prevention Lifeline at 800-273-TALK (8255). Today's topic is water. On June 2nd, the World Health Organization and UNICEF released a report that 2.1 billion people do not have access to safe drinking water at home. At HRN, our most vocal advocate for clean H20 is Katy Keiffer, host of What Doesn’t Kill You. Lately, she’s been jumping into the topic of water contamination in the heartland. We bring you excerpts from her recent shows that dive into the issue of nitrate-laced water in two farming communities. Rural areas are more affected by water pollution, but that doesn’t mean urban areas are immune to their own water woes. Hannah Fordin spoke to a reporter who just broke the story that hundreds of New York City’s water tanks could be contaminated. Our last story looks into high-end waters and what lengths bar owners and restaurateurs will go to find the perfect level of bubbles in their bottles. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder.