Year of Plenty: Traditional Foodways

In this episode Poldi Wieland explores a powerful probiotic beverage called milk kefir. Milk kefir is a fermented beverage that originated in the Caucasus Mountains and has been consumed by the people in this region for hundreds of years.Overview:Milk Kefir History/LegendsMilk Kefir and HealthUses of Milk Kefir 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/KZW53RTFor extended show notes and sources to this episode send me an email to theyearofplenty@gmail.com

This episode is a conversation between my good friend Michael Doering and me. Both of us have been following a low carb / ketogenic diet for over a year and decided it was time to share some of our experiences. We also share some of our favorite low carb products and brands as well as foods that we like to make. I hope this episode can help answer some of your questions and provide you with new low carb products/brands to check out in the future.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/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/KZW53RT

In this episode, we dive into the mystery behind some of the common labels you might find on egg cartons while grocery shopping. Have you ever wondered what the difference between labels such as “Free Range” and “Cage Free” is? If yes, then this episode is for you! Understanding these labels will make you a more conscious consumer!!!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/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/KZW53RTFor extended show notes and sources to this episode send me an email to theyearofplenty@gmail.comEgg Score Card:https://www.cornucopia.org/scorecard/eggs/Organic Label PBS Video:https://www.youtube.com/watch?v=RyWScTd8CuA&t=82s

Welcome back to another episode of the Year of Plenty Podcast!Overview of the episode:History of BasilNutritional Benefits of BasilBasil and cookingGrowing Basil at homeThe new episode is all about the King of Herbs, “Basil”. I am fascinated by all the different kitchen herbs that are found in cuisines around the world. Therefore, I decided to explore them in more detail. My grandmother from Italy once told me that herbs can make or break your dish and this saying has stuck in my head ever since. She is an amazing cook and knows a host of old traditional Italian recipes, which she learned from cooking with her mother. Sometimes I wish that I could experience what it was like in a traditional Italian kitchen back then. In my grandmother's kitchen, you will stumble upon many different herbs. She uses them in every dish. Yet, the usage of kitchen herbs is not limited to Italian cuisine. Every cuisine I know of uses some sort of herb or spice to add flavor; the best part is that many of these herbs are loaded with nutrients!It was hard to choose the first herb to learn about since there are so many that I love. Yet, I decided to go with Basil, because most people probably already have a basic understanding of it.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/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/KZW53RTFor extended show notes and sources to this episode send me an email to theyearofplenty@gmail.com

Welcome to the very first episode of the Year of Plenty Podcast.Today's episode aims to give the listeners a better understanding of the different fats and oils used in food preparation such as cooking and baking. All the fats and oils we use in the kitchen are usually sourced from plants or animals. Listen to the episode to find out why fats and oils are essential to cooking. Did you know that not all fats and oils are created equal? Actually, fats and oils can degrade and produce toxic particles! Therefore it is crucial to take action so that your oils and fats don't degrade before you use them. In this episode, I mention several tips that help slow down the damage done to the oils and fats in your kitchen arsenal.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/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/KZW53RTFor extended show notes to this episode send an email to theyearofplenty@gmail.com