Poldi Wieland is a huge foodie with a passion for all things real food and drink. His mission is to share everything he learns about real food, and the processes that bring it to our tables, with anyone who wants to come along for the ride!
This episode is a conversation with Tom Volk who is a world-renowned mycologist and professor at the University of Wisconsin - La Crosse. He teaches numerous courses such as Medical Mycology, Plant-Microbe Interactions, Food & Industrial Mycology and even Lating & Greek for Scientists. Tom runs a popular web page called Tom Volk's Fungi, which features a host of fungi species and is an extensive introduction to the Kingdom Fungi. He has worked in mushroom cultivation and is intimately familiar with the genera  Morchella (morels), Cantharellus (chanterelles), Hydnellum (a tooth fungus), Armillaria (honey mushrooms) and Laetiporus (chicken of the woods, or sulfur shelf).  He also has conducted fungal biodiversity studies in Wisconsin, Minnesota, Alaska, and Israel. Having lectured in 35 states so far, Tom is a popular speaker at many amateur and professional mycological events throughout North America, including many NAMA and NEMF forays.  Tom was also the president of the Mycological Society of America.Episode Overview:What mycology is and how Tom got fascinated with this subjectTerms every mushroom forager should be familiar withPrimary roles of fungi in an ecosystemExpert lesson on the morel mushroom and it's look-alikesUnderstanding the threat of mycotoxins from fungi and their presence in our food supplySupport the podcast on Patreon:https://www.patreon.com/poldiwielandYoutube: Tom Volk's Fungi Blog:https://botit.botany.wisc.edu/toms_fungi/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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
In this week's episode, I talk to Victor from Brazil, who has spent most of his life learning about environmental science, sustainable food systems, and Syntropic farming. Victor and his friend were the first people to start a Syntropic farm in Australia and he currently runs the website syntropicgardener.com. Syntropic farming is all about creating life through systems that bring together landscapes, flora, fauna and humans in harmony. Unlike industrial agriculture, where biodiversity and human engagement are largely being removed from the system, Syntropic farming aims to utilize biodiversity to encourage healthier ecosystems from which we can harvest delicious food ingredients. In Syntropic farming, humans are stewards of the land, who manage and accelerate growth, while also creating balance.Episode Overview:Victors background into environmental science and sustainable food systemsWhat is Syntropic Farming? How did it get started?Syntropy vs Entropy and how it fits into natural cyclesHow Syntropic farming regenerates soilHow you can apply syntropic principles in your gardenVictor’s favorite traditional Brazilian food recipeSupport the podcast on Patreon:https://www.patreon.com/poldiwielandYoutube: Connect with Victor:www.syntropicgardener.comDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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
In today's episode I talk to Jennifer Cote, who currently runs a Wild Crafting business called Moose Mushroom and Mud out in British Columbia, Canada! I wanted to have Jennifer on to have a conversation about how we can harvest the sap from birch trees and how to use it in the kitchen.Episode Overview:Jennifer’s background and journey into wild foodsEquipment needed to collect birch sapEverything you need to know about harvesting birch sapHow to use birch sap in the kitchen The story behind Jennifer’s first bison huntSupport the podcast on Patreon:https://www.patreon.com/poldiwielandYoutube: https://www.youtube.com/watch?v=51Uf5nb8cNg Episode Resources:https://www.youtube.com/watch?v=a5jUYx8xObEhttps://www.healthline.com/nutrition/birch-sap#benefitshttps://pbsociety.org.pl/journals/index.php/asbp/article/view/asbp.2012.036/998Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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 outdoors man, Andy McLaughlin. Andy has been a student of nature his entire life and has a passion for cooking and sourcing his food ingredients from his garden, the wild or people in his region. Episode Overview:Life in AlaskaMaking your own sea saltVegetable gardening for maximum harvestPreserving veggiesMoose HuntingEating nose to tailMaking wild boar hamCharcuterie with wild game meatFishing for meat and how to preserve fish without freezing it (canning and cold smoking)How to eat various kinds of fish eggsSupport the podcast on Patreon:https://www.patreon.com/poldiwielandYoutube: https://www.youtube.com/channel/UCdSKWLkKMpYB7L9TgF-v67ADo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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
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Creator Details

Birthdate
Nov 23rd, 1995
Episode Count
91
Podcast Count
1
Total Airtime
4 days, 1 hour
PCID
Podchaser Creator ID logo 746821