u/Delam2

What would your top choices be of ferments which:

1. Have a long shelf life without refrigeration
2. Provide nutrition & or energy
3. A tasty treat in a world of otherwise tinned foods, home farmed foods & foraged / hunted foods.

Am I the only one whose fermentation hobby has also turned into a resilience project?

Even if the most likely scenario I’m preparing for is extended powercuts & or a breakdown of international supply chains, having 10 jars of kimchi in storage just makes me feel better about the prospect!

In the case of gas shortages (the uk stockpiles only 12 days worth) and super El Niño coming I’m looking to get a portable gas stove for this winter.

Anyone got any recommendations? I’m looking for something pretty small to keep us going maybe a week or so - should freezing weather & Russian interference coincide.

Interesting phenomenon, wondering if anyone else has experienced anything similar?

Lost about half an octave of range after having the massage.

Wondering am I relying on habitual tension to produce my forced falsetto sound and that’s why I struggled to produce the same notes the day after my massage.

Or was my larynx just lower than neutral after the massage so I needed to work my way back up through my range?

Think Aerosmith “dream on” sound.

Can confirm 3 days afterwards the range has returned fully.

Plz!

Rather than just generic “queens English“, Scottish or Irish. And ffs find voice actors who are either convincing or literally just get people to do their own accents only.

Hello, I’m a professional singer, my background was in musical theatre, but now I’m doing more events, gigs and weddings due to starting a family: not wanting to tour etc.

My original training was in the Bel Canto method, but I expanded with Estill Level 1 & 2 during & after my musical theatre degree. I’ve always been interested in technique and theory and I have basic piano skills, mostly chords but also notation up to around grade 4.

Throughout my 20’s and 30’s I have coached dancers and singers in an informal setting, for instance people I was on tour with or on a ship, helping with audition rep, style, range and vocal qualities.

I’d love to hear some of your experiences moving from professional singing background to part time 1 on 1 singing teaching.

Despite my background I feel I’m potentially not well placed to teach beginners or is that imposter syndrome speaking? I feel this mainly because people I’ve coached have always been intermediate level with some existing repertoire and professional training under their belt.

I’d love to hear some insights from ex performers or part time performers who made the move to teaching singing. Where were your strengths and weaknesses? How did you build up a client base? Which additional qualifications did you get to aid you in your teaching and, was it worth it?

I’ve noticed this recently on some motorways. You’ll pass a gantry showing a temporary speed limit, like 50 or 60, but abruptly the gantries go completely blank.

There’s no national speed limit sign, no “end” sign, and no new speed limit shown just nothing.

It feels like deliberate & unnecessary ambiguousness especially if you’re driving on a road with many cameras.

I often have people driving up my arse in this situation so wondering have I missed something, does a blank sign indicate a fault or do they really think this is the best way to regulate traffic?

I’ve fermented my wine completely dry. Plan on adding some non fermentable sweetener and some sugar to give it some sparkle.

How many grams is safe for these weaker beer swing top bottles - (not proper champagne bottles)

I’ve seen such a broad range of numbers in different resources so thought it’s best to ask people who’ve actually tried it!

If this is true it’s likely TESVI will be an exclusive release for the new Xbox in order to drive sales of the new console.

So holiday 2027… what does holiday mean in this context, let me know ‘Mericans please!

As a singer onboard a ship in a rock band it ruined my singing voice and led to a few years of vocal trouble.

At the time on the ship I went through all these problems with my voice, loss of vocal range, loss power in my voice and ultimately more stress. At the time I suspected I had nodules or something similar like a vocal haemorrhage… it was the most likely explanation for my symptoms.

I never knew that it was acid reflux which was giving me a sore throat every morning and leading to the stressful loss of range and power in my singing voice.

After leaving the ship I went to see an ENT to find out what I was suffering from. I had the camera up my nose and down my throat and was misdiagnosed with muscular tension dysphonia. It’s what ENTs diagnose when there’s no visible scarring or other physical evidence of damage. Essentially what the ENT said was I was too tense and I needed to relax the muscles around my voice.

After another year of pandemic and continued poor vocal health I decided to see a laryngologist (An ENT who specialises in voice problems). She disagreed with the MTD diagnosis and suspected reflux. She gave me a prescription for Omeprazole which worked wonders for my voice within 2 weeks. After a month my full range and strength of vocals came back like before.

Once the reflux symptoms resolved I spent the following 3 years up until now focusing less on specific triggers (which I couldn’t identify) and more on variety & quality of foods, specifically avoiding ultra processed foods and eating lots of fermented food. After worrying that I would be on PPIs for the rest of my life working on my gut health (hard to prove but don’t have other explanation) gave me the confidence to cut down to 1 pill every 36 hours, then 48, then 72 and then 96, eventually stopping completely.

I have no reflux symptoms now unless I drink copious amounts of booze or eat ultra processed foods in significant amounts. No foods are off limits, even curries. My go to is Gaviscon Advance to control flare ups. The reason I’m sharing this is because I once thought I’d be on PPIs till I’m old and now I’m not. I’m aware this information won’t help everyone but I believe it’s worth mentioning that for my reflux isn’t really been about specific triggers like it is for many people as it has been about my gut health.

I believe working as long as I did on a cruise ship with cheap, oily, ultra processed food essentially destroyed my good gut bacteria which led to the reflux, stress, inflammation, repeat cycle which I am so glad to have escaped from, I also think that I never would have escaped the cycle without the help of PPIs. It was the important first step to peace of mind and reduced stress which helped me get the rest of my life in order.

Any singers on here with similar experiences?

As a singer onboard a ship in a rock band it ruined my singing voice and led to a few years of vocal trouble.

At the time on the ship I went through all these problems with my voice, loss of vocal range, loss power in my voice and ultimately more stress. At the time I suspected I had nodules or something similar like a vocal haemorrhage… it was the most likely explanation for my symptoms.

I never knew that it was acid reflux which was giving me a sore throat every morning and leading to the stressful loss of range and power in my singing voice.

After leaving the ship I went to see an ENT to find out what I was suffering from. I had the camera up my nose and down my throat and was misdiagnosed with muscular tension dysphonia. It’s what ENTs diagnose when there’s no visible scarring or other physical evidence of damage. Essentially what the ENT said was I was too tense and I needed to relax the muscles around my voice.

After another year of pandemic and continued poor vocal health I decided to see a laryngologist (An ENT who specialises in voice problems). She disagreed with the MTD diagnosis and suspected reflux. She gave me a prescription for Omeprazole which worked wonders for my voice within 2 weeks. After a month my full range and strength of vocals came back like before.

Once the reflux symptoms resolved I spent the following 3 years up until now focusing less on specific triggers (which I couldn’t identify) and more on variety & quality of foods, specifically avoiding ultra processed foods and eating lots of fermented food. After worrying that I would be on PPIs for the rest of my life working on my gut health (hard to prove but don’t have other explanation) gave me the confidence to cut down to 1 pill every 36 hours, then 48, then 72 and then 96, eventually stopping completely.

I have no reflux symptoms now unless I drink copious amounts of booze or eat ultra processed foods in significant amounts. No foods are off limits, even curries. My go to is Gaviscon Advance to control flare ups. The reason I’m sharing this is because I once thought I’d be on PPIs till I’m old and now I’m not. I’m aware this information won’t help everyone but I believe it’s worth mentioning that for my reflux isn’t really been about specific triggers like it is for many people as it has been about my gut health.

I believe working as long as I did on a cruise ship with cheap, oily, ultra processed food essentially destroyed my good gut bacteria which led to the reflux, stress, inflammation, repeat cycle which I am so glad to have escaped from, I also think that I never would have escaped the cycle without the help of PPIs. It was the important first step to peace of mind and reduced stress which helped me get the rest of my life in order.

Any singers on here with similar experiences?

I’ve got mustard seeds fermented in brine & garlic fermented in honey, both stable after 6 weeks at room temp.

Wondering if there’s any reason I can’t blend the garlic cloves, honey and mustard seeds together, and add apple cider vinegar to form a fermented dressing paste?

I would mix this with olive oil when needed for a dressing.

Would these two ferments interfere with each other / last in the fridge?