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Fermentation y’all! A way to preserve food over a long cold season. A source of amazing nutrients and probiotics for your body. An expression of culture and identity. An action we can take in the steps towards reclaiming our food system. Oh, and it’s also really tasty! Amanda Feifer of sat down with Jaq to share her rich experiences navigating the world of fermentation. Learn what it is, why you would want to do it, and how you would go about making your own tasty fermented creation. Come explore the wondrous art of fermentation with us!
 

Quick Bites is a new series giving you a behind the scenes listen to our guests talking candidly with Host Jaq Gleason. Interesting questions, quick answers, and a whole lot of laughter. This episode features Paul Shapiro, Vice President of Farm Animal Protection for the Humane Society of the United States. Jaq interviewed him as part of our upcoming in-depth podcast on sustainable meat. Enjoy this little taste and remember, food worth eating is worth discussing.

Food labels are the cause of much debate these days, especially when trying to understand what they are actually trying to convey to us, the consumers. In this episode we explore the term natural—what we think it means and how that’s been co-opted by the last two decades of corporate takes overs of small natural food companies. Clarissa Leon, Food Editor of Alternet.org, joins us to share her thoughts on this trend, as well as the details of a recent lawsuit against Kashi and Kellogg over their use of the natural label and what this could mean for other food processors.

Urban winery doesn’t exactly bring to mind the idyllic country side complete with endless hillsides of sun drenched grape vines. But there is something special happening within the enclaves of our cities. People are working hard to bring you delicious fermented fruits with all the skill of an estate winery, sans the pretensions. Despite women graduating with almost half of the enology degrees at UC Davis and purchasing near three quarters of the wine in the United States, they only make up 10% of the actual winemakers. We sat down with  of  who is putting out some award winning wines from an old airplane hanger in Alameda, California. We explored what it’s like to be a woman in a field dominated by men, why urban wine-making is so awesome, and learned all about the  event taking place this weekend in Oakland. Join us to get a little local wine flavor!
 
 

Have you ever been told, “Your bread is fantastic, you should sell it!” Or maybe you’re interested in starting a small business out of your home as a way to generate a little extra cash. Perhaps you are already doing this, but you’re not really sure if it’s legal.
Good news, it probably is. Over 30 states have recently passed laws allowing food made in the home to be sold to the public. These are commonly referred to as cottage food laws, but in California it is known as the Homemade Food Act of 2012.
There are many people working to transform our food system into something more equitable and sustainable. The Homemade Food Act provides an opportunity to do just that. We spoke with a number of different people within the cottage food movement to hear their stories.

Food, justice, and the entrepreneurial spirit find their full expression with . This Bay Area based organization is dedicated to supporting the efforts of local non profits through the sale of a delicious and healthful beverage. They've created a new, sustainable model to address the funding challenges facing non profits today, and are partnering with  and the  in Oakland. And of course, is also a tasty addition to your grocery shelf! Jaq spoke with Co-Founder and Product Manager about  philosophy, which is exemplified in who they partner with, where their tea comes from and how its made.