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Tara Whitsitt is a social activist, artist, and food preservationist who moved from Brooklyn, NY to Oregon a year and a half ago with hopes of becoming more involved in the local food movement and practicing ferments full time. After farm hopping in Lake Creek Valley, an hour west of Eugene, OR, Tara further developed a fermentation project she had started in Brooklyn called Bitter Earth. Bitter Earth hand harvests herbs, honey, and produce, and encourages a richer way of consuming nature's bounty through the preservation of local, organic foods. Since then, Tara's passion for fermented foods and sharing knowledge on the importance of eating locally grown, pesticide-free food has spawned her latest project Fermentation on Wheels, which will begin a nationwide tour this fall. Fermentation on Wheels is a project focused on free food education for people of all ages. Tara describes her mission as an effort to, "support micro-agriculture and local economies, focus on sustainable, organic foods that teach healthfulness, and promote the use of fermentation to preserve farm fresh foods that can be enjoyed year-round." Tara is now based in Eugene, OR. You can find out more about her work by visiting www.tarawhitsitt.com.
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!
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.
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.
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
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.
Presented by India Irie & Sherri Fischer
(MUSICAL INTERLUDE FIRST 13MINS AS STORM LOST SERVER, SKIP IF U LIKE TO SHOW CONTENT COS THE UNIVERSE SORTED US RIGHT OUT!! )
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.
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!!!
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....
Introduction to Jill Ciciarelli, health coach and author [13:25]Historical Relevance of Fermentation [20:15]Best Ferments for Beginners [24:46]Quality Materials & Nutrient Bioavailability [30:55]Kombucha Crash Course [34:22]Healthy Skin Though Fermented Foods [48:42]Common Fermentation Concerns [51:37]
We will be discussing the "friendly" gut bacteria that we need to maintain health; about lacto-fermentation and wild fermentation; about benefits of drinking Kombucha and eating raw fermented vegetables. Our guest, Nadia Ernestus, is a highly regarded nutritional and lifestyle Certified Holistic Health Coach based in The Hamptons, New York. She is a graduate of the Institute for Integrative Nutrition and a member of the American Association of Drugless Practitioners. Ms. Ernestus is a leader in her community, bringing to life the latest nutrition and wellness philosophies and practices in her popular innovative interactive workshops. "After successful careers on Wall Street and as a Real Estate broker, I decided to embark on a new career, sharing my passion for a healthy lifestyle and diet with my community,” says Ms. Ernestus. Hosted by Joshua Margolis Produced by Turtle Shell Health
“Everything old is new again.” In our pursuit of ways to optimize and improve our health, there may be ways to do that that we have overlooked. Interestingly, some people are rediscovering things that have been around for centuries. One in particular, fermentation, is undergoing new scrutiny and being revived. What is it? What are its health benefits? And can you do it yourself? Diane Brandon, your Host and author of Intuition for Beginners, is joined this week by Sandor Katz, the leading expert on the art of fermentation and author of Wild Fermentation and The Art of Fermentation. Mr. Katz has studied fermentation extensively, including its health benefits and history, and teaches it throughout the world. He’ll share with us all the ins and outs of this ancient art and how we can garner its benefits for ourselves.