Next Ingredient

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.o...

Rice is an ingredient that is used all over the world in a million ways and each has its own story. In this episode we explore just a few of those stories. 

Come along with us as we listen and learn about Shatavari, brought to us from the perspective of Jessica Robinson. Jessica takes us through the details of this fascinating herb which is popular in India and is commonly used for Women's Health considerations, such as Menopause. 

We have discovered the one and only Robyn Jackson of Cheese From Scratch (@cheese_from_scratch_ on Instagram) and love her hands-on, practical, experience with making cheese using the milk from her own homestead. Listen to the details shared with us during this special episode as we dive in to the cheese-making process. 

Charles Dowding, no-dig gardener from the UK, shares the Carrot with us from his perspective! Carrots help demonstrate the relationship that plants have with the soil they grow in. 

Remember learning about Stinging Nettles with Mary McCallum of Sierra Roots Wellness? Mary is back, and bringing a very special herb, Violet, to the table. 

Join us to hear all things Raw Milk from the perspective of Levi Myers! In this episode of the podcast from Next Ingredient, Levi shares his personal experiences of growing up drinking Raw Milk, his recipe discoveries (Cream Cheese, Yogurt, and more!) and his favorite resources for learning of the components found in Raw Milk. 

Kirsten K. Shockey is here to teach us about apples through the lens of fermentation. We hear about wild apple forests in Kazakhstan, how apple seeds traveled along the Silk Road, apple genetics, how grafting works, what fermentation is, how apple cider vinegar is made, and more. Kirsten is the co-founder of a women-run, online fermentation school, educating and empowering people to ferment their own food.

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 (...

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

"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! 

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 preve...

Illinois forager/educator Michael Baker (@edible_illinois) is back on the show, this time to teach us about a cool mushroom called Hen of the Woods (A.K.A. Maitake). Join us as Michael shares his love of this fascinating polypore, while Meredith giggles at all his jokes. His enthusiasm is contagious! Keep up to date with his projects and classes at www.edibleillinois.com. Use his favorite mushroom knife, @opinelofficiel on you...

Meet Rosie Itti Westlund, a one-and-a-half generation Asian American (born in Thailand and grew up in the states) whose family brought Thai restaurants to the Olympic Peninsula. Currently the owner of two successful Thai restaurants in Bend, Oregon, Rosie teaches us all about fish sauce and why she puts it on everything. Buckle up...this one’s packed!