In the days of AI, it can be hard to tell real from fake I will attest that in the winter months in Fairbanks, Alaska, this shot of the northern lights is something I saw frequently Simply amazing It's also why I slept in on the last scant view of the northern lights in Ohio

I have two, but they prefer the same foot. And to think we thought this wouldn't work out.

Fermentation station abuzz. 10lbs of kraut in a water-lock crock, 1.5qts of water kefir, 1.5qts of milk kefir, and some beet kvass. Microbial metropolis will be set for a while.

Showing up every day, putting in the work, and making incremental progress is what matters. Perfection is a myth. #HealthGoals #FitnessGoals #MindsetShift

Just read a comparison between wild and farm-raised salmon wrt omega 3 and omega 6 ratios. Very similar it seems Good problem to have if we're talking about WHICH type of salmon to eat. (I lived in Alaska, self-professed salmon snob...it was the best on the planet)

I ferment my own kefir (water and milk), sauerkraut, pickles, beet kvass, natto, and make sourdough bread for a couple of reasons: 1. Cost 2. Quality It's more than an occasional grocery list item It's consistency & accountability

A lot going on in this photo. I'll be brief, since I'm missing a live Springsteen Jungleland Fresh batch of sauerkraut into cold storage...could be my best ever. A Mason jar of fermented brine- liquid gold Some water kefir that I had to delay 2nd fermentation And a PBR.

There aren't many people that enjoy the benefits of chia seeds more than me...a few tablespoons daily and I rip thru a 3lb bag like clockwork every 45 days. So I would like a word with the folks who take them for hair loss. I must be doing something wrong.

Even having it myself didn't hit me like rolling my Mom into a chemo treatment and seeing infusion chairs as far as the eye could see.....full. Let's end this shit.

Kimchi- latest addition to my homemade fermented arsenal. Other than the quality, cost, and potency- Control over flavor profile is huge. Every store-bought kimchi I've had was too damn spicy. I used Korean chili paste, ginger, and some fish oil and left out the pepper flakes

Magnifying single-cell bacteria to 1000x to see real-time reaction to stressors, antibiotic resistance, and pathogenesis How? In-depth process of combining MERFISH and microscopy. Or for us medical 5th graders- Like dropping water on a chia seed scitechdaily.com/scientists-jus…

A link between yogurt intake and reduced risk of colon cancer, from cohort of over 130,00 participants, with inverse relationship to Bifidobacterium in gut microbiome tandfonline.com/doi/full/10.10… open-access

Who has time to wait on prebiotic "research" hoping science catches up someday? Here's an idea, adopt a FAFO mentality, consistently house prebiotics and fiber, sprinkle in some fermented foods, and see what happens. It's food, not rocket science. And the results are glorious.

I lived there for two years. I could have lived there for 20 years, and seeing a moose would never fail to impress me.

Insomnia at 3AM bonus...seeing this gem.

I vote for a VARIETY of fermented foods and some fiber delivering pro, pre, and para "biotics" to your gut as a better headline for reducing risk.

If I had to rebuild again? #1 tip would be to add some fiber- Feed the starving bacteria already in your gut, before trying to add more #2 then probiotics Probiotics first when you can't do fiber...or won't. Best? Do both. eatingwell.com/habit-to-start…

Happy Birthday to this guy! craig james