Year of Plenty: Traditional Foodways

Today's episode is a conversation with Brian Sanders.Brian is the filmmaker behind the feature-length documentary Food Lies and host of the Peak Human podcast. He is also co-founder of the health, technology and media company Sapien.Episode Overview:Brian's background and projects he is working onCurrent Food Lies that you need to be aware ofThe Sapien Diet Framework and regenerative agricultureConnect with Brian:Instagram: https://www.instagram.com/food.lies/www.sapien.orgSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is all about Chicken of the Woods, one of my favorite wild mushrooms to eat.Overview:What the mushroom looks likeSeason and HabitatHarvesting, Cooking and Preserving COTWSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This week's episode is a conversation with Taus and John who recently premiered their new film series called Truth 'N Food. This a FREE 10-episode series that tells the stories of food purveyors and people involved in the local food movement.Episode Overview:The journey behind Truth 'N FoodWhat it has been like starting an independent film project in the current food media landscapeSneak peek into some of the stories you can expect in season oneA discussion on why we need to start cooking at home againTaus's simple food ideas you need to try at homeSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Connect with Taus and John:Website: https://www.truthnfood.com/Youtube: https://www.youtube.com/channel/UC54adVOS_RGzcMfBwL9XCdQInstagram: https://www.instagram.com/truthnfood/Facebook: https://www.facebook.com/truthnfoodLinkedIn: https://www.linkedin.com/company/truthnfood/Twitter: https://twitter.com/truthnfoodThank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with J. Gulinello who is the mastermind behind the popular Instagram account @perpetualhealthco. J is a nutritional therapist, ancestrally-based practitioner, speaker and researcher.I stumbled on his Instagram account a couple of years ago and I still regularly seek it out for food-related news. All of his posts are very educational and focus on nutrition and food politics.Overview:Some of the issues with ultra-processed foodPlant-based meats and their questionable ingredientsEpidemiology studies and bad nutrition scienceThe bliss point in food scienceConnect with J. Gulinello:Instagram: https://www.instagram.com/perpetualhealthco/Facebook: https://m.facebook.com/perpetualhealthco/Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with my friends and fellow foodies Caleb Sindic and Joe Ruklic. Joe and I came to visit Caleb for the 4th of July out in beautiful Bozeman, MT.Overview:Low carb diet4th of July weekend feastNews about saturated fatThe issue with current avocado oilsJoe's first time catching a troutSupport the podcast on Patreon:https://www.patreon.com/poldiwielandSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTSources:https://www.onlinejacc.org/content/early/2020/06/16/j.jacc.2020.05.077https://www.sciencedirect.com/science/article/pii/S0956713520302449

This week's episode is a conversation with professional chef Alan Bergo. Alan is well known in the wild food community for his contributions through his website www.foragerchef.com. He has worked in the restaurant business since he was fifteen and is a wealth of knowledge when it comes to foraging wild, edible mushrooms and plants. I have been a huge fan of Alan for a long time and use his website almost weekly. So you can imagine that I was excited like a little kid when he agreed to come on the show and share his experience with all of us!Episode Overview:Alan’s journey to becoming a chefHis philosophy behind local and wild foodsWild Foods in the restaurant sceneDelicious foods to find in the wild this summer (plants and mushrooms)Alan’s favorite way to cook Dryad Saddle (Pheasant Back) MushroomsTraditional food preservation methods (fermentation and meat canning)Exciting updates about his new bookConnect with Alan Bergo:www.foragerchef.comIG: https://www.instagram.com/foragerchef/?hl=enFB: https://www.facebook.com/Foragerchef/Wild Harvest Episodes: https://vimeo.com/421201647Books Alan Recommends:David Arora - Mushrooms DemystifiedMichael Kuo - 100 edible mushroomsMichael Karns - Untamed MushroomsAny book by Sam ThayerSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode explores another popular wild edible plant called Garlic Mustard (Alliaria petiolata).Overview:What is Garlic Mustard?Where does it grow?What is its history?How to harvest it?How to use it in the kitchen?Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTMap:https://plants.usda.gov/core/profile?symbol=alpe4Recipes:https://foragerchef.com/garlic-mustard-shoots-with-ramp-butter/https://www.botanicalartspress.com/blog/2015/4/18/garlic-mustard-root-horseradishOther Resources:https://www.youtube.com/watch?v=-3odmy6rg4khttps://www.fourseasonforaging.com/blog/2017/5/28/garlic-mustard-a-delicious-invasivehttps://www.ediblewildfood.com/garlic-mustard.aspxhttps://journals.plos.org/plosone/article/file?type=printable&id=10.1371/journal.pone.0070583https://bioone.org/journals/The-Journal-of-the-Torrey-Botanical-Society/volume-143/issue-4/TORREY-D-15-00059/A-review-of-garlic-mustard-Alliaria-petiolata-Brassicaceae-as-an/10.3159/TORREY-D-15-00059.fullhttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-294X.2005.02521.x?casa_token=L5x4DYvW_XEAAAAA%3AZ9WhT58QIBgAH7cOFrPjyCMGD5c-ZktRQkCYPNgssXwi-Hh7cdcUpL8fczDyI914puiGWxXJ-HIwa8PShttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-294X.2005.02521.x?casa_token=L5x4DYvW_XEAAAAA%3AZ9WhT58QIBgAH7cOFrPjyCMGD5c-ZktRQkCYPNgssXwi-Hh7cdcUpL8fczDyI914puiGWxXJ-HIwa8PS

This episode is a conversation with Dr. Bill Schindler, professor of archeology and anthropology at Washington College in Chestertown, Maryland.Some of the topics discussed:Looking at food through an evolutionary lensPrehistoric food technologiesActionable ways to unlock powerful nutrients in foodsFollow Dr. Schindler with the following linkshttps://www.drbillschindler.com/https://www.themodernstoneagefamily.com/Bill's Instagram Accounts:@drbillschindler@themodernstoneagefamily@esfoodlabSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is another solosode all about foraging for ramps (wild leeks)! Ramps are native to North America and are very similar to garlic/onions in taste and smell. They grow for a short amount of time in Spring.Overview:Ramp History, Culinary Craze and TraditionsRange, Habitat, and HarvestingHow to use ramps in the kitchenSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTSources:Map:https://plants.usda.gov/core/profile?symbol=ALTR3Pickled Ramps by Alan Bergo:https://foragerchef.com/the-best-pickled-ramp-recipe/Ramp Sriracha by Alan Bergo:https://foragerchef.com/ramp-leaf-sriracha/Sam Thayer Book - Forager's Harvest: https://www.foragersharvest.com/store/c9/WildFoodBooks#/https://www.wildedible.com/blog/foraging-rampshttps://www.epicurious.com/ingredients/ramp-season-recipes-history-articlehttps://foragerchef.com/a-rite-of-spring-rampsramsonswild-leeks/https://www.themeateater.com/cook/foraging/spring-foraging-more-than-mushroomshttps://archive.org/details/usefulwildplants00saun/page/n8/mode/2uphttp://www.stlawu.edu/sites/default/files/resource/wild_leek_conservation.pdfhttp://www.main.nc.us/yancey/yancey_ramps.htmhttp://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf

This episode features a conversation with my cousin and fellow foodie Maurizio Bloetcher. We talk about his experience living and cooking in a full lockdown in Barcelona Spain during the Corona Virus Crisis.Overview:Valuable traditional food preservation methods/skillsWhat to eat to feed your immune systemFood delivery services are booming!Food Saftey and Corona VirusHow to protect yourself while grocery shoppingSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTSources:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6212925/https://www.healthline.com/nutrition/foods-high-in-vitamin-a#section1https://www.myfooddata.com/articles/vitamin-c-foods.phphttps://www.sciencedirect.com/science/article/abs/pii/S0889157502910537https://www.ncbi.nlm.nih.gov/books/NBK230970/https://www.medrxiv.org/content/10.1101/2020.03.09.20033217v2.full.pdfhttps://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.htmlhttps://www.usda.gov/coronavirushttps://www.foodnavigator.com/Article/2020/03/12/Spreading-coronavirus-There-have-been-no-reports-of-transmission-through-foodhttp://foodsafetytalk.com/food-safety-talk/2020/3/18/food-safety-talk-205-cough-record-scratch