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  • 01:18

    Preserving Food with Fermentation

    in Current Events

    Wardee Harmon, author of The Complete Idiot's Guide to Fermenting Foods, will join us for conversation on preserving food with fermentation.  Learn about the history of fermenting foods, the health benefits, and its value in off-off grid situations.  Wardee will explain what equipment is needed and how to get started fermenting your own foods!

  • 00:46

    Wild Fermentation Author Sandor Katz

    in Food

    My name is Sandor Ellix Katz, and I am a fermentation revivalist.
    My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.
    Since 2003 when my book Wild Fermentation was published, I have taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. I have presented workshops in more than half of the states of the U.S., as well as Canada, Australia, England, Scotland, and Italy. Venues have included universities, farms, farmers’ markets, conferences, bookstores, and community spaces.

  • 01:00

    Make Your Ideas a Reality - How to Start a Successful Fitness Business

    in Nutrition

    FitVine Wine was born when friends and athletes, Zach, Tom and Mark discovered that they could make amazing wines that also fit their healthy lifestyle. Our wines have no residual sugar, higher concentrations of antioxidants and less sulfites. We double filter the wine and cold stabilize it to remove impurities. We perform an extended fermentation of 10-14 days to optimize pH levels so there's no added sugar no additives and less sulfites needed. Too many wines today are loaded with unnecessary sugars, additives, and impurities. Our goal is to bring high quality wines to the active community that they can trust!


    Robby is the Owner of CrossFit Reach located in Acton, MA, one of the largest boxes in the state. In addition to running a successful gym and business, Robby has taken his love of CrossFit and helping people improve in their athletics and has started a successful online business where he coaches athletes from all over the World from as far away as Brazil, Pakistan and Australia while helping thousands of other athletes improve in their CrossFit skills through his programs. Robby also runs Chalk And Steel, a successful blog dedicated to providing coaching tips and articles to help athletes improve their performance and workouts.

  • 00:32

    Coach Chat with Celeste Longacre

    in Self Help

    Change your perspective, change your life.  For coaches and those interested in one of the fastest growing professions in the world today.  Coach Chat hooks you up with some of the world's leading coaches who share their expertise and give you tips and take-aways for expanding and improving your life and your business.

  • 01:02

    FDN Support Talk Radio

    in Health

    Topics:


    Return of Hannah Crum, the Kombucha Mamma


    The Big Book of Kombucha now available now


    Fermented foods and Candida/Yeast


    All SCOBY not equal


    Types of fermentation


    Fluoride and Kombucha


    Caffeine and the fermentation process


    Types of sugar and how they work


    Children and Kombucha


    Fermented foods vs probiotics


    Diversity of fermentation

  • 02:01

    Ask Herbal Health Expert Susun Weed & Herbalist Dan De Lion

    in Health

    Health and diet advice you can trust...Susun Weed answers your health questions followed by an informative interview with Dan De Lion. 


    Dan De Lion is a Forager, Herbalist, and Teacher dedicated to working with Nature to facilitate the reunion of the people with our planetary purpose. Dan teaches through Return to Nature providing classes and weekend retreats in foraging and herbalism, making homemade remedies, fermentation and Kombucha brewing, ecological and mystic philosophy, and primitive and survival skills. He also makes herbal remedies, gives herbal consultations, runs year- long mentorship programs, and teaches custom group herbalism classes. Dans website is ReturntoNature.us and he can be contacted at Dan@Returntonature.us .


    this episode Q&A includes:


    • the whole reason you are taking care of yourself is so that you can get old...


    • oxygen is the most reactive chemical we know of- we oxidize as we age..


    • vision problems- Bates method of eye improvement or reading glasses...


    • generally the people that grow herbs make little to no money...


    • nourishing herbal infusions for everyone!!!


    • can heat harm minerals? No...


    • spotting can be an indication of a more serious problem- benefits of birth control pills...


    • every seed, root and flower of every plant contain phytosterols just like those in redclover...


    • phytosterols are acted on by gut flora...


    • gut bacteria is the most important thing to your health...


    • fibroids at 53 and still menstruating- Stop menstruating...


    • just gave birth- 2nd degree tear- comfrey leaf infusion to drink and sitz in...

  • 00:59

    All You Ever Need To Know About Kombucha With Hannah Crum aka The Kombucha Mama

    in Health

    Hannah Crum visits Perfectly Healthy And Toned Radio to chat about the benefits of Kombucha.


    Kombucha Kamp’s mission is to “change the world, one gut at a time” by educating and empowering everyone to ferment food and drink safely at home, just as we have throughout human history. Research continues to prove that all living things are truly “Bacteria Powered,” and humans need all the good bacteria we can get! I’m Hannah Crum, affectionately dubbed “The Kombucha Mamma,” and since 2004 I have been brewing Kombucha and educating others about how easy it is to make this delicious and healthy “longevity elixir.” What began as a love of lip-puckering brew, this enjoyable process has evolved into my passion and lifestyle. From homebrew hobbiest, to educator, to Master Brewer, Kombucha Kamp has grown organically as my experience has deepened. At Kombucha Kamp, we are committed to providing the most accurate and up-to-date information to Kombucha lovers and homebrewers at any stage in their experience.


    I have taught Kombucha making classes to all size groups, from individuals to workshops of 100+, all over the country fornearly 8 years for over a decade, spreading the message of Kombucha and its bacterial benefits far and wide through a variety of venues including festivals, health conferences, podcasts, interviews, articles and more. Our how-to videos have piled up +100,000’s of views and Kombucha Kamp was featured on “What’s Brewing?” hosted by Jody Rudman on the Veria Network.


     

  • 00:37

    The Truth About Fermented Cod Liver Oil With Dr. Kaayla T. Daniel

    in Health

    Dr. Daniel earned her PhD in Nutritional Sciences and Anti-Aging Therapies from the Union Institute and University in Cincinnati, and is certified as a clinical nutritionist (CCN)  by the Clinical Nutrition Certification Board of the International and American Association of Clinical Nutritionists in Dallas.


    Dr. Daniel  is Vice President of the Weston A. Price Foundation, a member of the  board of directors of the Farm-to-Consumer Legal Defense Fund, and received the Weston A. Price Foundation’s Integrity in Science Award in 2005.


    Dr. Daniel is coauthor (with Sally Fallon Morell) of the bestselling Nourishing Broth: An Old-Fashioned Remedy for a Modern World and author of The Whole Soy Story: The Dark Side of America ‘s Favorite Health Food.   Her books have been endorsed by leading health experts, including Larry Dossey, Joseph Mercola, JJ Virgin,  Doris Rapp Jonathan Wright, and many others.


    Visit http://drkaayladaniel.com/ and download  Hook, Line, and Stinker ,"The Truth About Fermented Cod Liver Oil".

  • 00:26

    Tapping the Potential of North America's Native Grapes

    in Wine

    Most wine lovers are familiar with European varietals such as Cabernet, Zinfandel, Chardonnay, Riesling or Pinot Noir, but these wines come from only one of the world’s many grape species. With its climatic diversity, North America is home to a large number of indigenous grape species whose wine-making potential is untapped. On this episode of Smart Companies KC discover why Vox Vineyards celebrates the remarkable diversity and how they are raising awareness of our native grapes. Vox Vineyards sits above the Missouri river valley with a warm climate that is ideal for growing grapes.  Owner/founder Jerry Eisterhold, a Missouri farm boy, grew up surrounded by wild grapes in upstream from Hermann, MO. Vox Vineyards grew out of Jerry’s desire to explore the entire winemaking process from grape growing through fermentation to drinking Vox Vineyards is located north of Kansas City near KCI airport. Tours & events can be scheduled by contacting them at info@voxvineyards.com To hear more shows hosted by Kelly Scanlon visit our archives  

  • Missouri Wines: Worth Another Taste with Vox Vineyard's Jerry Eisterhold

    in Entrepreneur

    Most wine lovers are familiar with European varietals such as Cabernet, Zinfandel, Chardonnay, Riesling or Pinot Noir, but these wines come from only one of the world’s many grape species. With its climatic diversity, North America is home to a large number of indigenous grape species whose wine-making potential is untapped. On this episode of Smart Companies KC discover why Vox Vineyards celebrates the remarkable diversity and how they are raising awareness of our native grapes.


    Vox Vineyards sits above the Missouri river valley with a warm climate that is ideal for growing grapes.  Owner/founder Jerry Eisterhold, a Missouri farm boy, grew up surrounded by wild grapes in upstream from Hermann, MO. Vox Vineyards grew out of Jerry’s desire to explore the entire winemaking process from grape growing through fermentation to drinking


    Vox Vineyards is located north of Kansas City near KCI airport. Tours & events can be scheduled by contacting them at info@voxvineyards.com


    To hear more shows hosted by Kelly Scanlon visit our archives


     

  • 01:01

    Sandor Ellix Katz, the Fermentation Revivalist!

    in Health

    We are honored to have Sandor Ellix Katz on our show, author of "Wild Fermentation: The The Flavor, Nutrition, and Craft of Live-Culture Foods." He calls himslelf a "fermentation revivalist" and intends to bring live-culture foods back to our culture(s) full force! Why is fermentation considered a healthy way to prepare foods? What are some simple fermentation techniques? How did Sandor use fermented foods for his own healing after aquiring AIDS? We will answer this and more, and as always, feel free to call in or join the chatroom with your questions! You can learn more about Sandor at www.wildfermentation.com.

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