1h 16mDan Ahdoot Can't Play the Hits Like Musicians | Breaking Bread with Tom PapaTom Papa19 viewsCalifornia Chardonnay has an unfair reputation due to 90s/early 2000s over-oaking and malolactic fermentation; modern versions are often restrained and crisp, similar to White Burgundy.takeaway
1h 4mPatric Kuh in conversation with Chef Antonia LofasoLiveTalksLA33 viewsThe guest defines artisanal food through four pillars: time investment, culinary tradition, intentionality, and the role of the human hand, distinguishing it from mere marketing buzzwords. The discusssummary
33mSimon Winchester in conversation with Patt Morrison at Live Talks Los AngelesLiveTalksLA17 viewsAcetone and Geopolitics: In WWI, Britain ran out of cordite for naval guns due to a lack of acetone. Professor Chaim Weizmann developed a fermentation process using chestnuts (collected by British children for 'conkers')takeaway
42mHarlem Wine God Reveals Shocking Truth About Your Wine! 🍷 | SWAY'S UNIVERSESWAY'S UNIVERSE31 views“Ideally after fermentation the wine comes out cloudy and quote unquote dirty so there's a process where they got to sort of filter out and clean the wine and what they do they add protein to it so the protein could be uquote
1h 52mSacred Sips: Tea & Cacao—Earth’s Most Popular Plant Medicines Reinvented w/ Tea Master Simon ChengLuke Storey121 viewsTea Chemistry: All tea starts as green; oxidation and fermentation transform catechins (immune support) into theaflavins (cardiovascular health). L-theanine, found only in tea, promotes alpha brain activity for calm alertakeaway
47m128 - James Wilks is WILD!History Hyenas19 viewsTransition Period: Moving from a low-fiber meat diet to a high-fiber plant diet causes temporary gastrointestinal distress (gas/bloating) as the gut microbiome shifts from putrefying bacteria to fermentation bacteria; thtakeaway
45mPlant Based Cutie James Wilks is WILD! | ep 128 - History HyenasHistory Hyenas17 viewsTransition Period: Switching to a high-fiber plant-based diet can cause temporary gastrointestinal distress (gas/bloating) as the gut microbiome shifts from putrefying bacteria to fermentation bacteria; this is normal antakeaway
1h 6mBreaking Bread Episode 12 (feat. Ken Forkish)Tom Papa65 viewsHigh-hydration doughs (more water) create better flavor through active fermentation and a lighter, open crumb texture, but they are stickier and require learning to handle by feel rather than rigid measurements.takeaway
52mBreaking Bread - Apollonia Poilane & Greg GrunbergTom Papa49 views“I view mcraft as the crossroads the encounter or even maybe the metamorphosis of grains through fermentation to bake.”quote
1h 13mBreaking Bread with Atsuko Okatsuka and Rachel FeinsteinTom Papa48 viewsSourdough bread with long fermentation (24 hours) is often digestible for those with mild gluten sensitivities because the process breaks down sugars and additives found in commercial breads like Wonder Bread.takeaway
1h 21mBreaking Bread with Sarah TianaTom Papa30 viewsBaking: Overnight sourdough fermentation (15 hours) creates deeper flavor and better texture than quick-rise methods; bread improves the next day after resting.takeaway
1h 4mBreaking Bread with David NeumanTom Papa34 viewsDefects like 'grubby' (fermentation from olive fly damage) or rancidity make oil illegal to sell as 'extra virgin,' yet these defective oils frequently appear on shelves due to inadequate testing.takeaway
1h 8mBreaking Bread with Anthony Giglio #3Tom Papa26 viewsProsecco is fermented in large industrial tanks and sold quickly, whereas traditional method sparkling wines (like Champagne or Italian Trento DOC) undergo bottle-by-bottle fermentation and aging (minimum 2 years), resultakeaway
1h 46mThe Food Doctor: Extra Protein Is Making You Fatter!? 6 Food Lies Everyone Still Believes!The Diary Of A CEO54 viewsHe advocates for a gut-centric approach to health, focusing on dietary diversity (30 plants/week), fermentation, and consistent eating patterns to optimize the microbiome and long-term longevity.summary
2h 4mThe No.1 Poo & Gut Scientist: If Your Poo Looks Like This Go To A Doctor! Dr Will BulsiewiczThe Diary Of A CEO31 viewsShort-chain fatty acids (postbiotics) produced from fiber fermentation build the gut barrier, reduce inflammation, and regulate metabolism by activating insulin sensitivity and fat burning.takeaway
