Next Ingredient – Détails, épisodes et analyse

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Next Ingredient

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Fréquence : 1 épisode/25j. Total Éps: 34

A diverse ingredient list for the recipe of your dreams. Each episode features a guest who shares their ingredient of choice. Topics include cultural, physiological, and historical perspectives on food. Support our podcast, and help us continue to provide food access + education! Special thanks to our sponsors, Wild Coast Seafoods, Gail Kloosterman Art, and Anchor. Contact us at admin@nextingredientconsulting.com

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🇬🇧 Grande Bretagne - food
16/09/2025
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Liens partagés entre épisodes et podcasts

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https://www.nextingredientconsulting.com/blog
4 partages
https://www.nextingredientconsulting.com/
3 partages
https://mythymegardens.com/
2 partages

https://www.instagram.com/nextingredient
4 partages
https://www.instagram.com/mythymegardens
2 partages
https://www.instagram.com/redmondrealsalt

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Salt (Part One)

Saison 3 · Épisode 3

mercredi 19 avril 2023 • Durée 32:09

Salt is quite a ubiquitous ingredient and for good reason - it's essential for human diets. In this first of two episodes on salt, we travel to Redmond, Utah and talk with Kyle Bosshardt who's family founded Redmond Real Salt. He shared behind-the-scenes glimpses of operations happening underground in their mine which includes a twenty mile network of tunnels within an ancient Salt deposit.

Get the scoop when you listen in on this special episode, focused on one particular company and their Salt mining strategies. Hear from Kyle, who has been a part of the mine his entire career, since 1987. Let us know what you think, and stay tuned for part two of our Salt topic.

Redmond Real Salt

Redmond Real Salt Instagram

Check out the Next Ingredient website at www.nextingredient.com

Take a peek at the blog while you’re there: nextingredient.com/blog

Maybe you’re more of an Instagram person: @nextingredient.podcast

Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.

This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.

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Rhubarb

Saison 3 · Épisode 2

jeudi 23 février 2023 • Durée 36:15

In this episode, we learn about Rhubarb: the plant, the food, the legend. Whether you're familiar with the tangy and refreshing flavor or not, this episode will hopefully get you excited to eat, plant, and even compost rhubarb. We'll hear from a chef, a landscape designer and even directly from the plants themselves!

My Thyme Gardens: https://mythymegardens.com/

Duncan Chapman’s rhubarb sounds: https://www.duncanchapman.org/present/rhubarb-rhubarb-rhubarb/

https://soundcloud.com/rhubarb-rhubarb-rhubarb/a-mass-of-popping-rhubarb

Check out the Next Ingredient website at www.nextingredient.com

Take a peek at the blog while you’re there: nextingredient.com/blog

Maybe you’re more of an Instagram person: @nextingredient.podcast

Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.

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Liver: Loren de la Cruz

dimanche 10 avril 2022 • Durée 01:06:00

Loren de la Cruz is here to share her expansive knowledge about the most nutrient-dense food on the planet. We travel through time, learning about how different cultures and animals have prized this organ, and how it helps us thrive. Loren combines traditional wisdom of ancestral nutrition with natural physiology of the body, in order to help both men and women optimize their fertility and overall health. Does liver have toxins that are harmful to us? How do we source the best quality liver? Why is it so amazing for our health? All the liver questions, and so much more, answered. Nutrition and Physical Degeneration by Weston A. Price Follow Loren and ask questions at www.innate-nutrition.com, and @innatefunctionalnutrition on Instagram. Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you’re there: nextingredientconsulting.com/blog. Maybe you’re more of an Instagram person: @nextingredient. Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. *This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. (Sponsored by Wild Coast Seafoods!)

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Tomato: Katie Battazzo

jeudi 24 mars 2022 • Durée 36:05

Learn the secrets of tomatoes and how they grow with Katie Battazzo. This kitchen-garden extraordinaire converts unused outdoor spaces into gardens that can produce bountiful crops of groceries. She teaches us how to plant and care for these plump, blushing babes and how much joy a ripe tomato brings. Follow her journey at www.yesfrontyardfresh.com, or on IG @frontyardfresh. Stats referenced from Tomatoland by Barry Estabrook. Meredith’s question about fish genes in tomatoes is answered here: https://www.motherearthnews.com/real-food/adding-a-fish-gene-into-tomatoes-zmaz00amzgoe/ Eggplant Caponata "Caponata has many forms and recipes. This one is from Joanie Cere, a woman of Italian descent, who used to help us sell at the farmers market. She would take all our market leftovers and return the next week with this deliciousness. Quantity can be adjusted depending on how many baking dishes you own and how much eggplant is starting to wither in your fridge. These amounts are approximate and fill a 13 x 9 x 2 Glad baking dish." Chop into 1 inch cubes: 2 medium Eggplant (peel skin off) 4-5 Peppers, stemmed and seeded 6-8 medium Tomatoes 1-2 medium Onions Also: 6-8 whole Garlic cloves One 8 oz jar Italian type Olives 1/2 - 1 cup fresh Basil One tbsp dried Oregano 1/4 cup Olive Oil (veggies should be coated) 1/2 tsp Sea Salt Throw everything in a baking dish and toss with ample olive oil, sprinkling with salt. Roast in the oven at 350 for two hours. Stir occasionally. Once all the moisture has evaporated, caponata will look and taste like the tapenade you love to buy at Trader Joe's for six dollars. It's a great way to use up a bunch of veggies at once. You can pack it in oil and store in the fridge for months. Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you’re there: nextingredientconsulting.com/blog. Maybe you’re more of an Instagram person: @nextingredient. Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. *This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.

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Lion's Mane: Lindsay Kolpitcke

samedi 12 mars 2022 • Durée 47:22

Learn all about Attention Deficit Hyperactivity Disorder from a Holistic ADHD Coach and Hypnotherapist, and how this shaggy, white mushroom can help folks with and without ADHD. Improve mood and mental energy, decision making, problem solving skills, learning and concentration (#neuroplasticity!), anxiety and depression...and more! If you have Q's about ADHD or Lion's Mane, Lindsay is all over it. Find her on Instagram at @lindsaykolpitcke, and explore her coaching and hypnotherapy sessions: The Vervain Collective. Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you’re there: nextingredientconsulting.com/blog. Maybe you’re more of an Instagram person: @nextingredient. Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. *This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.

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Cumin: Neha Chandra

mardi 15 février 2022 • Durée 36:34

Faced with digestive troubles and doctors telling her she must get used to living with IBS, Neha Chandra returned to the foods she ate as a child and found that spices can be nature's medicine cabinet. She shares how beloved cumin has been throughout time, even being spread from culture to culture via the Silk Road. This was an ancient trade route between the east and west. Cumin has been used in place of money, for mummification (!!), for beauty treatments, and - well we're not going to put all of Neha's inside knowledge on here! Just press play!

One of Neha's go-to condiments: Yogurt, diced cucumber, a bit of salt and a teaspoon of ground cumin.

Follow her Instagram account, @onthe_silkroad and visit her website at www.onthesilkroad.com.

Cumin, Camels and Caravans by Gary Paul Nabhan

Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you’re there: nextingredientconsulting.com/blog. Maybe you’re more of an Instagram person: @nextingredient. Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.

*This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.

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Weaver Ant: Tansha Vohra

mardi 1 février 2022 • Durée 44:51

Entomophagy: the practice of eating insects. "Over two BILLION people regularly include insects in their diet, not as a last resort."

After Tansha shares how her journey around insects as a food source began, she briefly explains the cultural nuances around insect eating in India. She talks about how she learned to find and harvest various insects in her home city of Bangalore. We get to hear what creatures are in her fridge and how they are incorporated into all kinds of recipes, alongside her peers who are also interested in entomophagy (we added a few of those mentioned, but will add the rest ASAP!).

Tansha is currently experimenting with an ant-based amino sauce and a mixed insect miso - both fermented with koji (a Japanese fermentation technique). Keep up with her journey on Instagram at @theboochieproject, and on her website at www.tanshavohra.com. As our favorite amatuer insect eater asks….What will our future taste like?

@serendipityartsfestival

@indiaartfair

@ologies

@julielesnik Edible Insects and Human Evolution by Julie J. Lesnik

@yuval_noah_harari Sapiens by Yuval Noah Harari

@fdspete

@rosieandpetergrowfood

@nehasumitran

@insectify_food

@gourmetgrubb

@dollykikon

@unimelb

@kobofermentary

Check out the Next Ingredient website at www.nextingredientconsulting.com.

Take a peek at the blog while you’re there: nextingredientconsulting.com/blog.

Maybe you’re more of an Instagram person: @nextingredient

Mung Bean: Laura Plumb

mardi 11 janvier 2022 • Durée 26:51

"The Mung Bean is nature's way of saying 'I love you.'" Laura Plumb, teacher of Vedic wisdom, shares her adoration of this tiny bean with us. It supports our whole body, gifting us with nutrients while cleansing and purifying. You'll find yourself chanting...the smaller the bean, the easier to digest!

Kitchari Overview + Recipe

All of Laura's Kitchari Recipes

Visit Laura's website (www.lauraplumb.com), blog (www.food-alovestory.com), and Instagram (@food.a.love.story).

Check out the Next Ingredient website at www.nextingredientconsulting.com.

Take a peek at the blog while you’re there: nextingredientconsulting.com/blog.

Maybe you’re more of an Instagram person: @nextingredient

Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.

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Fennel: Gail Kloosterman

jeudi 25 novembre 2021 • Durée 27:33

This special episode features the owner and Nutritional Consultant of Next Ingredient, Gail Kloosterman! After a brief intro about Gail's inspiration that resulted in this podcast and her nutritional consulting approach, we dive into all things fennel. It's kind of like sitting in on a mini-consultation as we learn about this digestive superstar that optimizes other systems in our bodies. We talk about getting the most out of your food, CCF tea (cumin, coriander and fennel seeds steeped in hot water and either drank after meals or sipped throughout the day), acid reflux, and more! Get ready to.....digest. Forgive the sound issues; we are troubleshooting how to make it sound better! Thanks for your love and support! Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you’re there: nextingredientconsulting.com/blog. Maybe you’re more of an Instagram person: @nextingredient Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.

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Ginger: Devon Locke

mardi 9 novembre 2021 • Durée 36:40

Devon Locke, a self-proclaimed ginger boy, is a big fan of this hunk of spice that adds the right kick to all sorts of culinary undertakings. Devon likes pumpkin spiced anything, DIY ginger beer (listen in on how he makes it!), and fermentation experimentation. He explains how in his work running a PET CT department (A.K.A. nuclear medicine technologist), he has found research showing that ginger’s high levels of antioxidants prevent free radicals from harming your cells; thus preventing cancer. He gives a fascinating rundown on how cancer grows and how it is detected by radioactive sugars highlighting the cancer on a PET scan. Learn where we source our ginger; traveling from very small farmsteads in the East to us.

Ask him your ginger beer questions on Insta: @dev_locke.

Check out the Next Ingredient website at www.nextingredientconsulting.com.

Take a peek at the blog while you’re there: nextingredientconsulting.com/blog.

Maybe you’re more of an Instagram person: @nextingredient

Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.

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