September 30, 2019
Have you ever heard the term “blue zone”? It refers to a few places on Earth where a large number of locals live to be a hundred years old or older. Lifespan and even healthspan are influenced by many different factors ranging from genetics, to physical activity, social factors, and diet. In this episode – we explore a special citrus species consumed in the traditional diet of Okinawa, which happens to be rich in compounds known as polymethoxy flavonoids, which may have some health boosting effects. I speak with Dr. Lukasz Ciesla to learn more about the impact of these compounds on measures of resilience, and what this may mean for healthy aging.
#Ageing #Health #HealthyLiving
September 23, 2019
Have you ever considered plant biodiversity through the lens of your taste buds? I chat with Dr. Rachel Meyer and Dr. Ashley DuVal about their work in the world of bitters and other botanical beverage ingredients. Along with Dr. Selena Ahmed, they are co-founders of Shoots and Roots Bitters and co-authors of their new book Botany at the Bar: The Art and Science of Making Bitters. We discuss the pharmacology behind some fascinating botanical ingredients that span the food-medicine continuum and offer some simple recipes on how to make your own non-alcoholic vinegar “shrubs” at home!
#Bitters #Cocktails #Syrups
September 16, 2019
Apples have a long history in folklore – from being called the forbidden fruit to associations with witches. Since their domestication in Central Asia thousands of years ago, thousands of cultivars have been developed by people across the globe. Today, we eat them raw, or process them into dry form, as apple cider, apple cider vinegar, apple juice, apple sauce, apple butter. We cook them stewed or in savory or sweet dishes. They are both versatile and full of key phytonutrients, including flavonoids that may help combat the oxidative damage that is a hallmark of chronic disease. In this episode, I speak with Dr. Will McClatchey – an ethnobotanist and pharmacist with a sweet spot for this intriguing crop. Join us as we explore the amazing history of cultivation and health values of America’s favorite fruit.
#Apples #Cider #CropDiversity
September 9, 2019
Cheese is gooey, delicious, and comes in so many flavors and forms! But, how does this food, which starts with the simple base ingredient of milk, acquire this diversity in flavor? The credit goes to a variety of microbes that not only alter the color, smell, texture and flavor of cheese—but also do it via complex molecular signaling networks. Join me as I meet with Dr. Laura Sanchez, a rising star in the field of natural products chemistry who is applying advanced tools in chemistry to listen in on those microbial conversations underway in Bayley Hazen Blue cheese.
#BlueCheese #MassSpectrometry #Cheese
September 2, 2019
Did you know that there is a fragrant shrub with medicinal properties against respiratory infections, pain and diabetes that has been used by indigenous people spanning North America, Europe and Asia for centuries? Labrador tea is still valued today in the treatment of many ailments and is consumed as a traditional beverage. It is just one of many wild plants that make up the indigenous cuisine of Native peoples in the US and Canada. In this episode, I speak with award-winning chef and indigenous activist, Chef Sean Sherman, who is raising awareness about the cultural and medicinal value of this and many other unique wild ingredients with his company “The Sioux Chef” and nonprofit North American Traditional Indigenous Food Systems.
#Indigenous #Cuisine #Chef