Our Terms of Use and Privacy Policy have changed. We think you'll like them better this way.

  • 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.

  • 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


  • 00:30

    EATING IN ALIGNMENT WITH OUR BODY with Donna Schwenk & Jay Forte

    in Self Help

    You can’t do good if you don’t feel well, and feeling well comes from what you eat

    Donna Schwenk's shares her personal story of recovering from diabetes, feeling sick and worn out by making and including cultured foods in her diet. Cultured foods, made through home fermentation, are supercharged with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. As a Hay House author and speaker, she shares that eating in alignment with our bodies provides the fuel to access our greatness and heal our souls. More about Donna Schwenk. www.culturedfoodlife.com 

    Jay Forte, the host, is a coach, author and speaker who helps others discover, develop and live their greatness – to live in their Greatness Zone. More about Jay’s greatness focus in work and life www.TheGreatnessZone.com

    brought to you by VividLife.me

  • 01:20

    Sensory Perception of Wine & the Role of Different Yeasts in Winemaking

    in Wine

    On the Wine Muse, hosts Linda Rez and William Pollard explore the smells and tastes in wine.

    Guests for the Show

    Hillary Sjolund, Sonoris Wines LLC: "Sensory Perception of Wine"

    Hillary Sjolund is the owner and winemaker for Sonoris Wines. A native of California, Hillary graduated with a degree in Fermentation Science from UC Davis and got her start in the wine industry as a harvest intern at Pine Ridge Winery in Napa. Hillary moved to Washington State in 2006 and became winemaker for DiStefano Winery in Woodinville. In January, Hillary left DiStefano to focus full-time on her own Sonoris Wines.

    As an instructor, Hillary also teaches enology classes via VESTA the Viticulture Enology Science and Technology Alliance. These are degree and certification programs offered online. VESTA is a National Science Foundation funded partnership between the Missouri State University system and colleges, universities, vineyards and wineries across the United States.

    Michael Dawson, brand manager from Wyeast, Odell, Oregon

    Since 1986, Wyeast Laboratories, Inc. has been producing Pure Liquid Yeast cultures and fermentations products crafted with skill and integrity.  Their continuing devotion to providing superior products, insightful technical expertise and helpful customer service has earned Wyeast Laboratories the reputation as a worldwide industry leader. Wyeast Laboratories, Inc. Pure Liquid Yeast cultures are shipped directly to breweries, wineries, and cideries, with purity, viability, and freshness guaranteed. Follow them on Twitter at @WyeastLab


  • 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.

  • 01:00

    ExpandingU RADIO Chats w/Jim Cole of Maxam Nutraceuticals

    in Education

    Presented by: India Irie Sanatana Dharma & Kami Be w honoured guest, Jim Cole.

    Jim Cole is the CEO & Founder of Maxam Nutraceutics.  He has been on a life-long quest for knowledge to understand how our human bodies are affected by our toxic environment, our family genetics and our flawed diets since his beloved father died very suddenly at the age of 57 from brain cancer. His research took him through cellular biology, Chinese Medicine, Homeopathy, Ayurveda, chemistry, and of course, nutrition. The key to good health, he felt, was in finding an efficient delivery method for all the nutrients our bodies require.

    It was then that he met the brilliant chemist who after researching these same issues for over 20 years had hit upon a fermentation method that used micro doses of nutrients to send signals directly to our genes to instruct them to heal themselves.  This became the SMART technology of Maxam Nutraceutics.  Jim’s studies had convinced him that the greatest danger to our health was toxic overload, so the first product Maxam developed was one that would help the body eliminate toxic waste in the most natural way. He called it PCA and it has been Maxam’s premier product for over 15 years.  In that time, Maxam’s product line has expanded to 42 products, all of which Jim has always tested on himself first and most of which he has been taking on a regular basis since their inception.  It’s been over three decades since Jim set out to conquer the longevity that eluded his father, in those years he has outsmarted his genetic fate by beating cancer twice, always naturally.  But Jim’s mission won’t be fulfilled until he has helped all humans beat their own genetic fate and achieve optimum health, naturally.



  • 00:54

    Ron Siegel Radio Network Sept 3 2014

    in Real Estate

    Ron Siegel of Anaheim Hills CA and Robert Mott of La Quinta CA discuss current events, financial markets, politics, and even poking fun at the rest of the media in a live radio broadcast from Anaheim CA.

    Ron and Robert will discuss: California’s Top Priorities – Not What you think; Tax Cuts for the movie industry; What is “Ice Wine”; Why do we call it “malolactic Fermentation”; “Old Vine” Zinfandel – what does that mean; HELOC Holders May be in for Payment Show when loans reset: Reasons to Sell BEFORE winter hits; US Housing not prepared for aging population; Mortgage Minute; Your Credit Matters; Real Time Real Estate; Word on Wealth; and so much more.

    Ron Siegel, consumer advocate and mortgage lender, discusses anything that affects the roof over your head, your bank account or other items that will benefit you / your family.

    Reach Ron at                  

    Twitter: @RonSiegel



  • 01:40

    The SYNCRENICITY of the 21st Century Superhuman

    in Education

    Presented by India Irie & Sherri Fischer


    SPECIAL GUEST: Paul Exall, Consultant for environmental EM Technologies in Greater Manchester & Worldwide. His company offers products for EM technologies, based in East Manchester. From in house microbial composting systems, natural farming practices and remediation of polluted ground and waterways. Morff has a keen interest in the future well being of the planets eco systems and bio-sphere. 

    We are working to further the global remediation work initiated by professor Higa in the early 80's with EM technology in Greater Manchester. We adhere to the principles laid out by the Professor, co-operation, community responsibility and harmony between ourselves and our external environment.

    What is EM?
    EM consists of a wide variety of effective, beneficial and non-pathogenic micro-organisms produced through a natural fermentation process and not chemically synthesized or genetically engineered.

    EM has no adverse effects on and is beneficial to plants, animals, and humans. EM lives off our waste. Their waste simply translates to a healthy environment for us in which EM becomes inactive.

    EM has the potential to suppress putrefactive micro-organisms through lactic acid bacteria, similar to the production of cheese or yogurt. It creates re-animated surroundings through the process of fermentation instead of putrefaction.

    Living organisms, as well as, inorganic materials are enabled with the means to impede deterioration through increased activity of active oxygen or free-radicals through which organisms degenerate and inorganic materials corrode. EM can be considered as an antioxidant.

  • 00:31

    Episode #12 - I am going to discuss.... BEER!!!!! (Sorta)

    in Entertainment

    On this episode of Some Kind of Radio Show we are going to talk about BEER!!!! Yes I said BEER!!! Why Beer? Why Not!!!

    What is Beer? (Answer Courtesy of Wikipedia)

    Beer is an alcolholic beverage produced by the sacchrafication of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing.

    The strength of beer is usually around 4% to 6% alcohol by volume (ABV) although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% abv and above in recent years.

    Join us as we talk all about everything BEER!!!


  • 01:51

    Ask Herbal Health Expert Susun Weed and Probiotics with Chakra Earthsong Levy

    in Self Help

    Susun Weed answers 90 minutes of herbal health questions followed by a 30 minute interview with Chakra Earthsong Levy. Chakra is Holistic health consultant, teacher, and entrepreneur Chakra Earthsong Levy has a deep love of organic, whole foods and live cultured drinks, which led to the creation of KeVita. After years of perfecting home fermentation, KeVita Sparkling Probiotic Drinks are by far her best ferment! Living high in the Colorado Mountains for many years, she and her family harvested summer?s bounty for winter?s nutrition by culturing locally grown vegetables to preserve the probiotic rich benefits. As the formulator of KeVita she sets the highest quality organic standards, selecting ingredients for KeVita with great care.

    this episode Q&A- includes:

    • pin worms- we are not meant to live alone but hysterical hygiene through two life cycles to help..

    • infant eczema? lacofermented foods and nourishing herbal infusions espeically nettles to reverse allergic reactions..

    • cook kale for at least an hour..

    • three traditions of healing..

    • electrolytes and drinking infusions instead of water..

    • chickweed is a wonderful herb for the eyes.. palming is very restful for the eyes..

    • tooth care- electric toothbrush and astringent herbs such as yarrow tincture, myrth tincture, bloodroot tincture..

    • nourishing herbs, tonifying herbs, stimulating and sedating herbs..

    • fenugreek tea for lactation and infusions of red clover, nettles, oatstraw, red raspberry leaf..

    • and much more....