{"podcast":{"title":"MPR News with Angela Davis","slug":"mpr-news-with-angela-davis-239489","podcast_index_feed_id":239489,"rss_url":"https://feeds.publicradio.org/public_feeds/mpr-news-with-angela-davis","website_url":"https://www.mprnews.org/topic/angela-davis","image_url":"https://img.apmcdn.org/4c1a409ffb901a63f6d5f1542c2d6798f0ca559f/square/fcc246-20241021-angela-davis-mpr-news-podcast-2000.jpg","author":"Minnesota Public Radio","episode_count":200,"summary":"Conversations about life in Minnesota and how the state is changing, weekdays from MPR News. Programming note: Our colleague Angela Davis is taking a leave of absence after a recent breast cancer diagnosis. Thank you to all who have checked in and shared kind words. Angela is touched by your support as she focuses on her recovery.","last_synced_at":"2026-07-23T04:20:58.464378+00:00","page_url":"https://stenobird.com/podcast/mpr-news-with-angela-davis-239489"},"episode":{"title":"From kimchi to kombucha: Hype or healthy habit?","slug":"from-kimchi-to-kombucha-hype-or-healthy-habit","published_at":"2026-07-08T14:00:00+00:00","page_url":"https://stenobird.com/podcast/mpr-news-with-angela-davis-239489/from-kimchi-to-kombucha-hype-or-healthy-habit","show_page_url":"https://stenobird.com/podcast/mpr-news-with-angela-davis-239489","url":"https://www.mprnews.org/episode/2026/07/08/from-kimchi-to-kombucha-hype-or-healthy-habit","audio_url":"https://pscrb.fm/rss/p/mgln.ai/e/5/dts.podtrac.com/redirect.mp3/play.publicradio.org/podcast/o/minnesota/podcasts/angela-davis/2026/07/08/ad-fermented-foods-__20260708_64.mp3?awCollectionId=apm-ADavis&awEpisodeId=01KWJ05TVVDRRC20J68DZKN4TM","summary":"Kimchi. Kombucha. Yogurt. Sauerkraut. Fermented foods have been part of the human diet for thousands of years but researchers are still trying to understand their potential health benefits. MPR News host Angela Davis talks with two researchers about the connection between fermented foods and our health. Guests: Andres Gomez is an associate professor of animal science and food science and nutrition at the University of Minnesota. Kylene Guse is a researcher and founder of the Living Food Initiative where she explores the connection between food, microbes, ecology and culture. She was also co-owner of the now-closed GYST Fermentation Bar in Minneapolis.","meta_description":"Kimchi. Kombucha. Yogurt. Sauerkraut. Fermented foods have been part of the human diet for thousands of years but researchers are still trying to understa…","key_points":[],"chapters":[],"topics":[],"duration_seconds":2776,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/mpr-news-with-angela-davis-239489/episodes/from-kimchi-to-kombucha-hype-or-healthy-habit/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/mpr-news-with-angela-davis-239489/from-kimchi-to-kombucha-hype-or-healthy-habit.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}