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Fuhmentaboudit
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Jeff Mello is a yeast wrangler. Find out what this means and so much more about yeast on today's episode of Fuhmentaboudit as hosts Chris Cuzme and Mary Izett chat with Jeff about home brewing, yeast strains and other tidbits of information about yeast and making your own beer. Jeff runs Bootleg Biology, an open source yeast (and wild bugs) project whose goal is to create the most diverse library of microbes for the creation of alcoholic and fermented beverages. Jeff leaves no stone unturned in this conversation on yeast and brewing. Things get particularly scientific here, but don't be afraid - any home brewer can implement the tips Jason offers here. Tune in and get the inside scoop on yeast! This program was brought to you by Edwards VA Ham.

"Anywhere you are there is yeast available. It's amazing how character can be different between different strains." [09:00]

"I need people to become a part of Bootleg Biology. It's bigger than myself i want to teach people things - the larger goal is to make a database that shows there is local yeast everywhere." [18:00]

--Jeff Mello on Fuhmentaboudit


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It's a very fishy episode of What Doesn't Kill You as Katy Keiffer's talking fish with Rick Shepro, author of Degrees of Freshness: The Contemporary International Market for Hyperfresh Seafood. Get some serious insights into the sustainable seafood industry as Rick explores the world of fish in all it's different forms - wild, farmed, domestic and imported. Learn about Ike Jime, cold chain technology and find out why freshness may be a misleading term when talking about fish. This program was brought to you by The International Culinary Center.

"The seafood market has become more and more international, at the high and low ends of the market." [02:00]

"Fresh used to mean just out of the water. Nowadays people are more likely to talk about freshness in terms of the condition of the fish." [09:00]

"In terms of freshness, properly handled aquaculture products have a huge advantage over wild fish." [25:00]

--Rick Shepro on What Doesn't Kill You


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Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's volatile chemistry, the differences between different mammals' milks, and Anne's thoughts on the raw milk debate. Also, Anne explains the beginnings of the pasteurization and homogenization processes, and how it changed the lives of urban dwellers in the late 1800s. Hear about modern pasteurization processes, from small to large scale. This program has been brought to you by Cain Winery.

"It [milk] is intended to be supplied in one particularly way, and one alone...under those circumstances it is quite safe to drink, even if it's raw. But if you divert it, if you interrupt that closed system... it changes as soon as you divert it into the outside world; you've already interrupted nature the moment you do that."

"Raw milk's sales allow farmers to sell directly to consumers without a middle man. And it's one of the ways that farmers can sell their product for a price so that they can make a living."

--Anne Mendelson on A Taste of the Past


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