Garden Goddess Fermented Tonic and Kraut with Mike Tooke
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Review – My Big Fat Bloody Mary
INTRO: Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Hope your Sunday is a Fun Day! Special hello to our new listeners! *** 15 New Listeners in Argentina! Bienvenido al podcast!
We are coming to you from the studios of the Bloody Mary Concert Series. We are being fueled by Lake Effect Vodka. It’s crafted right on the shores of Lake Michigan. Clean and crisp, Lake Effect is the strong silent type. It’s smooth, and it lets you steer the conversation. Lake Effect arrives at the party with a quiet confidence, a true friend to any mixer or cocktail that lets you shine without stealing the spotlight. And, here’s something we love about them: Lake Effect isn’t just about quality spirits; they’re committed to conservation, ensuring that natural resources are protected for future generations. So raise a glass, enjoy the spirit, and know you’re toasting to a great cause!
I’m Greg Tooke, your host. Joining me: Mike The Hammer Tooke!
***********BLOODY MARY FEST – St. Paul!! ***************
What’s New on Social? Podcast Question of the Week:
Cannabis?
Link to Friends of My Big Fat Bloody Mary Podcast
Last Episode/ Review: 5 Peppers Bloody Mary Mix – last Sober Episode! ….. ;)
A little Garnish: Krauts!
Company We Review : Company Story:
“Bringing Healing Bacteria to the Masses
We’re seeing a rise in auto-immune, digestive, and chronic diseases. A situation attributable to an abundance of processed foods that lack the nutrients our bodies need to function correctly. Our food is making us sick. And we want to fix that.”
-Suzette, Founder
Reviving Ancient Remedies for Modern Wellness
Ancient civilizations fermented foods to preserve them and allow them to be enjoyed out of season. Today, fermenting foods does more than give them a longer shelf-life. It increases the nutritional value and delivers the vitamins and trace minerals missing from modern foods.
We’re passionate advocates for fueling our bodies with probiotic-dense foods that can help reverse the damage caused by a nutrient-starved diet. We believe in using food as medicine.
We believe in supporting our community by sourcing our produce from small businesses and local farmers. Our organic, vegan, nutrient-dense products are available throughout Arizona and select farmers’ markets. And we happily ship our beet kvass almost anywhere.
- Kowboy Kraut
- Power Kraut
- Kowboy Jerky
- Dilly Hot Kraut Jerky
- Beet Kvatt
Gut Love in a Bottle: This juice is packed with probiotics and nutrients to reset your gut to full health.
Earth’s Liquid Gold: Straight from soil to sip. Pure and free of chemicals.
Pure Juicy Flavor: Taste the bold, irresistible flavor of nature’s finest beets. No fillers or artificial additives.
Sugar-Free Energy: Fuel your day with clean energy. Every sip is a long-lasting spark of power.
Timeless Health Benefits: Rooted in ancient remedies, we’re bringing age-old wellness back to modern life.
Liver Detox? Johns Hopkins and I think not. https://www.hopkinsmedicine.org/health/wellness-and-prevention/detoxing-your-liver-fact-versus-fiction
*******Mix a Bloody******
Onto the ingredients:
- Describe color, thickness, bottle…
Flavor:
**Where’s The Chaser?? Which Beer Today? -Montucky
Who SHOULD buy it:
Who should NOT buy it:
Retail Cost: $ Beet Kvass 16oz $38.99*, Krautt 2x 16oz $33.98, Krautt Jerky $16.99 (SALE)
*TRYB4BUY code- Try it before you buy it 2x2oz bottles $9.99
How to learn more (Contact Info) https://gardengoddessferments.com/
Summary: Would I Buy it? – Greg: Yes Mike: Yes
Next Week:
Leave Your Comments Below!
Friends of My Big Fat Bloody Mary Podcast
Is kvass the same as kombucha?
No, kvass and kombucha are not the same; they are both fermented drinks with different origins, ingredients, and fermentation processes. Kvass, originating from Eastern Europe, is typically made from bread, roots, or vegetables and uses lactic acid fermentation to create a savory, low-to-no alcohol beverage. In contrast, kombucha is made from sweetened tea and a SCOBY (Symbiotic Culture of Bacteria and Yeast) to produce a sweet, tart, and slightly alcoholic drink.