Reviewing the Latest Food Trends | Vol 15

[@Fat4all]

I love how it’s clear y’all bought a heck of a lot of prawns/shrimp for the comparison vid and every video since then has been finding ways to use them up 😂

[@SortedFood]

Love a prawn we do 😂

[@sharayalee3376]

@@SortedFood would love to see a cleaning/prep tutorial. I always buy frozen that’s already prepped because I’m too intimidated by the fresh fish counter lol. Would love to see some content on proper meat prep/deboning/cleaning etc

[@daniwalmsley611]

And a video before, barrys 10 minute burger had one of the xxxl prawns in it

[@sirBrouwer]

@@sharayalee3376 Yes. This would be a nice video for the more relaxed Friday video. Where they do tend to more explain with little to no show.

[@kvnleahy]

I was thinking the same thing. "Geez, they still have more to chew through, don't they??"

[@-_.kat._-]

Ben's little dance break is exactly what this video needed!😂

[@SortedFood]

You know it 😆

[@howiefuzz6894]

Someone needs to make a gif!

[@michaelmayers3622]

We need more dance break

[@sirBrouwer]

More like the video was done that moment. Nothing could have topped that.

[@janmay3901]

That entire first segment was Chef's kiss

[@isabell1018]

As an Australian who actually uses these salts, it’s amazing that they were shown, and that you deep-dived and discussed indigenous ingredients and culture. My heart is very happy right now. We need to bring more indigenous ingredients to the forefront and educate people about this amazing culture. So thank you all, especially Ebbers hahaha

[@liliesandcupcakes]

I was so excited. I love Saltbush Kitchen,

[@kwoylee5617]

As a fellow Aussie, I concur. Indigenous chefs like Mark Olive are also great at explaining the flavour profiles of native ingredients and how they can be combined.

[@NightRainDream]

Is the company actually Indigenous owned or do they support back to First Nations Australians?

[@mrenb7]

​@@NightRainDream Brigid is Irish-Australian, but is a supporter of and ally to First Nations people. She is very respectful and has put a lot of time into learning about and discovering bushfoods. 😊😊😊

[@variabell3326]

​@@NightRainDream Add. for anyone whom doesn't know: "Indigenous" is a proper noun in this context, and is capitalised. "First Nations" is a controversial term, which many of our Indigenous ethnic groups don't identify with, and is more commonly used by and for Indigenous peoples in the Americas. You will sometimes hear "First Peoples", though this is also up for debate. To disambiguate and prevent confusion and misrepresentation, we mostly use specific mob, family, and language groups where possible, and some identify broadly as Blak, Aboriginal, Torres Strait Islander, South Sea Islander, or Indigenous accordingly.

[@williamdoane]

I'd love to see a normals challenge of them working and learning about Ebbers' allotment. A mini "farm to table" experience over the course of weeks, growing the food, working it into dishes back in the studio.

[@redeye1016]

Second this! Especially as it was all annoy them having ebbers talking about his allotment 😂

[@movingforwardLDTH]

+

[@danielahitstheroad]

I *think* the allotment is a thing of the past since moving to the city; impractical to drive there and back every day.

[@tomtucjr]

He doesn't have the allotment anymore! Ben's a city boy again in London, he moved out of Hertfordshire a few months back.

[@DkOmbres]

Sorted Food has always been about "Less waste & Saving Money". So to showcase these options for things made with byproducts is fantastic and on par for the idea of Sorted Food. Helping the farmers find new ways to sell or make things is wonderful. We can't survive in this world without our Farmers. No matter where you are in the world, support your local farms as well as explore the products of the world. Thank you for this journey today.

[@sonnyboy2340]

I cannot recommend "Clarkson's Farm" enough. Imagine going through a whole year of farming and ending up with a profit of 144 pounds. And that's with 80,000 pounds worth of EU subsidies included.

[@zoulsgaming9455]

Jamie going "is it green?" makes me appreciate how little input he gets from these blind taste tests since he cannot even see if if its fresh herbs or chili paste and just kinda have to hope for the best.

[@jameshill2450]

That probably gives him an advantage in it though, because he doesn't get any kind of preconceived bias about what it's going to be. Like somehow immediately smelling mint.

[@conormurphy4328]

Colour blind taste test

[@esmeecampbell7396]

​@@jameshill2450I would say lack of bias is massively offset by not being able to determine the colour. He essentially has to always guess based on what it looks like the texture might be for various red brown things...

[@bcaye]

That's dumb. There are so many other differences, as a very good cook smell, taste and texture tells so much more about food than sight.

[@whydoineedanameiwillneverp7790]

OMG, Ben dancing! That was definitely the best part of the video! Though I have a sneaking suspicion the editor(s) didn't look _too_ hard for royalty free samples 😏

[@SortedFood]

The editors looked, really, really, really hard. We promise.

[@trifontrifonov4297]

​@@SortedFoodAnd we believe you. Truly, truly, truly believe you.

[@CAP198462]

I’m surprised there “weren’t” royalty free versions of that tune too. It’s a common folk tune that’s had words applied to it in many languages.

[@RobinaFerd]

I'm sure they looked valley, valley hard.

[@hannahbradshaw2186]

I was not expectecting to see that salt. It's been such a staple in my household for ages. Wipes away proud tear in Australian 😂🥹

[@MazzyJC]

They need to try Native pepper leaf and berries. I find the berries can blow my head off but are nice in home made soup and the pepper leaf I use on almost every thing. I sometimes get a packet of plain chips and add the pepper leaf and shake then eat. So yummy. 😁

[@danielsantiagourtado3430]

The Pairing of Jaime and Barry is such a classic! I'm betting that Barry will take all of these back home! 🤣🤣😂😂

[@briannehunt6189]

Did no one catch Jamie asking if the 3 sludges were green?! I laughed so hard at that little question from the color blinded Jamie.

[@shaedavis5818]

Yeah I sometimes forget he's colorblind 💀

[@hannahk1306]

I did, but I wasn't sure if he was joking or serious (sometimes colour blind people can work out the colour, even if doesn't look the same way as other people see it).

[@jameshill2450]

@@hannahk1306 It definitely wasn't a joke, and for some reason that's why I find it so hilarious. It's just the last question you ever expect anyone to ask.

[@jaybehkay2438]

Yes! Always love a reminder of his colour blindness 😂😂

[@clarissagafoor5222]

I know! 😅

[@PokhrajRoy.]

“I get three pots of green sludge.” “I’m Basil. This is my juice.” Haha Barry’s One-Liner game is on 🔥

[@Jack-us6wl]

Could you do an episode on native British plants? Plants like Alexanders, Dandelion etc that were formerly widely eaten

[@GeneralAdvance]

Samphire too! That's a very native one that's in the fringes of mainstream cooking and lovely

[@athenaabehwy4084]

Canada here dandelion wine, tea, jelly are super common in rural arias I’ve lived in all slightly different based on what province your in but it’s not uncommon so I’d live to see what they would do

[@Anna_TravelsByRail]

Barry not being able to hold his liquor just never gets old. 😂

[@InCardiaSnoop]

I‘ve seen the exact same herb sauces a few months back in a german supermarket chain and thought to myself: „That‘s genius I need to try it.“ But my wife said No. I could have been a trendsetter😂

[@SortedFood]

Ooooooh interesting!

[@mms4382]

They were on the market in Germany for 2 years but never caught on and most supermarkets removed them from sale about a years ago.

[@WVLFRVN]

When wife says no Get new wife

[@InCardiaSnoop]

@@WVLFRVN Good concept but I really like my wife 😂

[@WVLFRVN]

@@InCardiaSnoop hmmm. Maybe just find a second one? Might be a lot of effort maintaining two separate lives, but worth it if you want green sludge!

[@DNTXPCTMCH]

Thank you Ben for being exactly who you are. I love all the information you share with us and help us learn

[@tastymedleys]

I really appreciate Jamie's honest point at the end. It's really fun discovering new things and flavours, especially with more sustainable products that are starting to emerge nowadays, but sometimes you also just want those classic flavours. Sometimes I crave a food exactly the way my mother used to make it, not with the newer, maybe even better ingredients I can get now.

[@kayawinters]

As an Australian. We love our lemon myrtle. Its in so many products and growing. Hopefully your able to try it in a few different ways in the future. 🥰

[@chandrasunny]

Yes, lemon myrtle shortbread is one of my favorites!

[@carok.2847]

I stan the factoids ! Learning about the rapeseed cake meal reducing methane and the small talk on farming was very interesting 👍

[@beejereeno2]

It's a load of bs

[@somerandomnoob100]

Following ebbers around the IFE could have been a great video

[@SortedFood]

This would have been fun 😆

[@lockygreen9502]

Saltbush kitchen first started in my home town. It’s absolutely fantastic to see you guy try them. The blend that I have I usually add to cocktails in summer, which just adds something extra with out any effort.

[@ThreadbareInc]

I'm surprised you guys kept mentioning mint sauce but never brought up hot sauce, which in its simplest iteration is exactly the same thing: a plant with a strong flavor mashed and preserved in vinegar.

[@dinnyf]

I think mint sauce is a British thing.

[@gladtobeangry]

@@dinnyf Yep. They use it to ruin lamb with.

[@victorvanvolt8425]

In Romania my grandfather and all the people in the village, after making the wine, would put the crushed leftovers in to a barrel put some water, let it ferment for some time and then distil it to make spirit. After that the twig part of the grape would be made in bricks sun dried and used to heat the home in the winter, and the husks were used as chicken/lifestock feed. P.S. The best part was to see chickens get drunk like two days in the row as we distilled the spirit.

[@marghanfreeman5194]

ebbers dancing the tarantella - 10/10, although i would love to see the normal's rendition of the tarantella too lol 🤣

[@SortedFood]

Glad you enjoyed it 😆

[@DanishHealthCare404]

"Valley valley good" - Is THE best quote in years :)

[@aeojdas]

I really love how sorted continuously bring these new product to our awareness, especially those with sustainability in mind. These contents are what made sorted not only entertaining, but also very much educative and thought provoking. Really really great job guys. ❤

[@mattymerr701]

You guys should absolutely try to cook with a bunch of australian ingredients and aromatics some time. Stuff like salt bush and the insane number of other outback native plants we have

[@Lanka0Kera]

Since this episode has a lot spice.. I'd like to see normals mix their own spice blends (like one savory and one sweet/desserty), have Kush make same dishes but with different blends and then let Ebbers figure out what is in each blend & who made it. Perhaps let the normals have a taste too to refresh their spice blends -badge. :p

[@mollymelena6104]

I truly LOVE Ben's integrity and thirst for knowledge. Thank you all at Sorted.

[@stuartdavidson4054]

If you are into the spirits at the end then you guys should definitely check out what Arbikie (based between Arbroath and Montrose on the east coast of Scotland) are doing. They have a climate positive range (the Nadar range) and do a lot of experimental work with some of the types of crops that they would normally use to regenerate the nutrients in their fields. Very fascinating stuff.

[@TheCatWitch63]

I love the idea of using byproducts as cattle feed or for making alcoholic beverages or even alternative products for human consumption. Not only represents additional income, but it also reduces the carbon print and provides much needed diversification for both the agro and livestock industry, as well as for our tables and palates. Imagine how much we can reduce the environmental impact if we could use all or most byproducts in different industries, from food to construction.

[@jaybehkay2438]

0:57 “are they green?” Always a nice reminder of Jamie colour blindness 😂😂

[@captaint.tearex9279]

The internet dial-up at 0:22 while Ben struggles mentally is simply immaculate.

[@sujaywaghmare6752]

Barry was cleaning as he goes on tasting...??? Ben's dream come true .. 😂

[@whydoineedanameiwillneverp7790]

That's what we call character growth!

[@dreadandromeda7707]

We always love seeing and hearing about food and produce from Jersey!

[@katekeough9819]

I love Jamie I like how intentionally he listens to Ben explaining about food and the process while Barry is just digging in

[@jackthemagiccat4571]

Ben's dance was the ADHD break I needed today 😂 my brains gonna have this on repeat now lmao

[@indianeconomy2738]

When ben cooks a signature dish from other countries he should also do a signature dance of those countries

[@CarlGorn]

I'd love to see Ben apply his wine-making prowess to dandelions. The blossoms are high in nectar (which is why bees love them so), which makes a slurry of them excellent food for brewer's yeast. Whether you make wine or mead out of them, I'll leave to you, but a video featuring both served alongside a salad of dandelion greens, ramps, and cattails would be a great way to push the indigenous food/foraging trend further.

[@vis7139]

I feel like we've got more of sassy ebbers recently and I'm living for it 🤣❤

[@Lanka0Kera]

In Finland, in small village I'm from, someone makes herbal salts with weeds; yarrow petals, nettle and ground elder - and it is delicious finishing salt for steak. Note worthy is that all the plants are considered weeds that no one cultivates but can be found around every farmland in abundance. Side note; lovage is f'ing delicious and I use it in all cooking when I can. I grow some myself on patio, use fresh during summer and dry as much as possible for winter. And for Jamie how to use dandelions in cooking: the leaves can be used in salads, the taste is rucola-ish strong imho and the roots can be roasted to make "fake coffee".

[@raha5527]

There is chain store called Søstrene Grene, I think it's Danish, and a couple of years ago I bought liquid thyme and liquid garlic from them in a very similar packaging so maybe this concept is already popular in some countries.

[@SortedFood]

You're probably right!

[@battycowboy]

Ben dancing was the funniest thing I have seen from them EVER !!!!

[@donaldfinch1411]

And I say again...the Ebbers of today is a very different lad than the oh-so-serious Ebbers of 13 years ago.

[@SortedFood]

13 years is a LONG time

[@variabell3326]

7:00 STOKED! Cheers for doing the Aussie spice blends.

[@Getpojke]

On the herb sauces, I still don't like mint sauce. When I was a kid, my older brother & I were looking after ourselves in the summer holidays. We were in the larder looking for something for lunch. I spied a jar of mint sauce; which I'd never tasted before. I asked my brother what it was like & he said it would be like Pacers [think minty Opal Fruits/Starburst, showing my age as they were discontinued in 1979!] So I made a piece/sandwich & spread it on thick. that first bit was horrible, but my brother made me finish it as we weren't allowed to waste food. Even the smell of mint sauce gives me the dry heaves to this day.🌿[Redcurrant jelly is much better with lamb/hogget anyway].

[@SortedFood]

That's HILARIOUS 😂

[@Arch_icestorm]

Diary distillery outside of Ottawa, Canada makes vodka out of a milk byproduct (milk permeate) that usually just gets dumped and isn’t great for the environment. They source this all this from local Canadian dairy farmers and make tasty vodka and cream liquors. They called it vodkow because originally Canadian regulations require vodka to be made from grains or potatoes.

[@maevid1]

I really like the new placement for the 'host' (i know in this video it's Ben) makes a nice difference

[@WordAte]

I love the Yare Valley oils. The story of innovation when farms are struggling, the reuse of rape cake, and the benefits to the methane emission problem is absolutely fantastic. And I have not even gotten to my foodie interest. Finishing oils are great. Rapeseed has a higher smoking point. So experimentation during cooking is also an option, such as in a cake. Definitely looking to buy some from the US.

[@ankiolebring8388]

First time commenting and…….LOVE LOVE LOVE❤️ You enriched my life, giving me laughter and joy and so many great ways to think about food . And by the way; I grow my own herbs and I freeze them and grab a handful when cooking- no need for chopping, just crumble in the hand 😍😘

[@taraluvsjenny9861]

so nice to see the older format back!!!! Please dont try to fix which is not broken in the first place!!!

[@braedenmclean5304]

Ebbers, don’t sell yourself short, everything you do is trendy in your own special way.

[@stecky87]

Like Barry, I'm not a big drinker, but I like the idea of not wasting anything. Maybe showcase something like that, but with non-alcoholic beverages?

[@Anna_TravelsByRail]

Ben immediately dismissing the term ‘trendy Ebbers’ was too funny. Like he was already ahead of the second joke that would’ve otherwise definitely been made by one of the normals.

[@wolfy3910]

what second would it have lead to?

[@gwenythice7230]

Trebbers

[@Anna_TravelsByRail]

I’ve made that steak from Sidekick and they’re right, it’s great!

[@SortedFood]

So glad you like it!

[@clusterbungle]

The rapeseed oil and subsequent benefits of feeding the leftover rapeseed cake to the cattle was honestly fascinating! (as was Ben's dance break! 😂)

[@milamm]

I love seeing where the box of oils Mike faffed over during Barry's Dream Menu came from. Now I know what other flavours besides lemon there were

[@PokhrajRoy.]

Today, we learn and giggle simultaneously as we are wont to do. Ben is a delight as a host especially those rare times when he has a Dial Up Internet moment 😂 Happy Wednesday to SortedFood HQ and the community!

[@andieluke1366]

"Dial up internet moment" BAHAHHAHAA LOVEEE IT!!

[@PokhrajRoy.]

@@andieluke1366I love that sound effect.

[@amandaboulton8402]

Great episode loved the discussion about farming too

[@Mary-rr1wz]

I love the shift to more conscious usage of products!

[@ehkesoyo]

I'm pretty sure the "Discarded" one is just a fancy paint over the traditional "orujo" as it's made in Spain

[@Tater_Lord]

On the topic of indigenous Australian products we have some lovely finishing oils here there was a small olive Vinyard where I grew up that did lemon myrtle olive oil it was AMAZING on fish/shellfish and was really good on Vegemite roast chicken

[@hannahk1306]

As someone with a pollen allergy, we absolutely need to be reversing not encouraging the trend towards rapeseed oil (particularly replacing sunflower oil). Over the last few years, I've suddenly had to think about dietary requirements for the first time in my life, including replacing vegetable spreads with pure butter (not spreadable) and making my own mayonnaise from scratch instead of buying. It's also made difficult because rapeseed oil isn't clearly labelled on packaging (may be included under vegetable oil or in a list of potential oils depending on supply) and rarely states how it was processed, which affects the amount of pollen in the final product. Even if I'm not personally consuming it, increased usage is still problematic as it encourages increased production which is where I get the worst reaction. For example, I was on a train the other day which went past a rapeseed field - my eyes were itchy and I had difficulty breathing (I actually had to put sunglasses and a face mask on inside the train!). It's not like it's an uncommon allergy either - just think of the number of hayfever sufferers you know.

[@DevinJHiggins]

Always like when you guys do deep dives into stuff like this. I'm not a gin/vodka guy, but the idea of taking what would be considered 'food waste' and using it to create a viable product in a different form seems REALLY smart and imminently sustainable. Especially at a time when the debate over rampant food waste is so prominent in the foodie zeitgeist.

[@elizabethtonovic4678]

It turns out Saltbush Kitchen operates out of the town I lived in for nearly a decade! They're going to be opening a bricks-and-mortar store soon, so I might just go and check it out. Didn't think I'd be finding a foodie haven near me watching Sorted - nice one fellas!

[@alansutherland14]

As an aussie with a lemon myrtle plant in my garden its honestly an amazing all-round herb. Amazing with cheese on a cracker, in stuffing for a chicken, as rub for bbq and with fish. I use it constantly, maybe more so than rosemary.

[@jeffreysmithster]

I'd love to see more episodes where you explore different ways British farmers are trying to diversify their incomes.

[@Laura-mj6oo]

I have to say that in a country with 4M kids suffering food poverty, I can think of better ways to use small potatoes than to make vodka 😔 but shout out to Yorkshire rapeseed oils we have been using their oils for nearly 5 years, taste amazing and refillable! Fantastic in cakes too

[@lux0rd01]

Yeah the vodka made me think of that trend video with the fruit juice that was using "flawed" fruits that got torn to shreds in the chat. I can't remember the exact details and Im having difficulty finding the exact video but while the by products one sounds good, the odd potato vodka probably isn't all it's made out to be.

[@ericchants]

While I absolutely agree and understand where you're coming from, one of the major misconceptions about food poverty is that there isn't enough food already going around, or that it's these sorts of foods that are going to make a difference. Piddly little jersey royals as big as your thumbnail aren't making a difference to food poverty, but they're a major loss for farmers. A lot of "wonky" veg already goes to mass catering, animal feed and such, which of course goes to feed people. Currently our infrastructure around consumption, subsidised by a government that claims to believe in a free market, is a major culprit in keeping food out of the mouths of people who need it. Major "I have to work so why should you get something free?" mentality.

[@Laura-mj6oo]

@@ericchants thank you for thoughtfully educating me, very interesting, totally agree about the mentality sadly

[@evanflynn4680]

Aussie, here. With the lemon myrtle, you can also get all kinds of sauces and dressings.

[@TheNerestro]

Discardeds spirits are nice, they also have banana peel rum and coffee cherry vermouth.

[@SortedFood]

Both also delicious

[@stewkulele]

“Are they green?” - Jamie and his amazing technicolour eyesight.

[@StephBer1]

Can attest that Lemon Myrtle is an amazing scent/flavour. If you have a chance to buy Lemon Myrtle flavoured soap, get it. It's like the smell of spring and summer. Heavenly.

[@debs5039]

One of your best, boys. Fascinating theme. We need more of this 👏👏👏

[@alexdavis5766]

I love going to expos, go to a few disability ones, hopping to go to the one in Birmingham next month, a food one. You guys should do a stall there. Showing off your sidekick app, I’m sure you’d be a massive hit! Love review videos too.

[@sharayalee3376]

I love that the byproduct alcohol can give farmers an additional revenue stream, agriculture is so important to our society, and so under appreciated Edit: the bottled herbs would be great to take on a camping/fishing trip!

[@Robert-xy4gi]

All interesting and humorously entertaining. Alcohol tasting parties sound fun and possibly creative from guests exploring their ideas. Love these product videos.

[@eddebrock]

I really appreciate the disclaimer about the farmers being friends. It is good context to have.

[@SortedFood]

Indeed. Still paid for the oils and beef. We support them.

[@danielsantiagourtado3430]

You guys always make my wednesdays! Specially with this series!❤❤

[@JesterThomas_]

I really like that you clearly do some research regarding food production in the UK. Interested to hear what you think / how you react to the inevitable changes to farming in this country due to the recent ELM payments and BPS phaseout. I'd love it if you tackled the issue of the inherent unsustainability of ruminant meat in some way.

[@danielsantiagourtado3430]

Loved the video as always! You guys are truly one of the best!

[@mattymerr701]

You can buy squeeze bottles of fresh herbs for cheap and they have been available for years at the supermarket.

[@ashleighduke2892]

Typical Jamie expecting Lamb and getting a salad 😅

[@SortedFood]

Gutted 😆

[@xzBorn_]

Shoutout to the film-crew. Absolutely beautiful filming and editing of this video.

[@tattletail9720]

Infused Garlic oil, rubbed on chicken and air fried with some spices is an amazing quick meal that just fills the whole house with an amazing scent.

[@SortedFood]

YUM!

[@kimberley-A1]

Thoroughly enjoyed the review of the liquors made from byproducts of the industry. We have a small distillery here in a small community called Almonte, here the Ottawa, Ontario, Canada region that makes a vodka from the byproduct of the dairy industry. They appropriately named it Vodcow! Love your KZbin videos!

[@notimetoexpIain]

The discarded vodka immediately reminded me of rakija from the Balkans. Round my parts (northern mediterranean) byproducts of wine making are recooked and distilled to make rakija which is pretty similar to vodka I guess (other fruits are used the more inland you go). Most of the time the rakija is infused with herbs or stuff like honey or cherries to add flavour. It is also very very often home made in smallish pot stills so the quality varies a ton from house to house not to mention region to region

[@jennifert8542]

Georgia has been making a drink called cha cha from left over grape skins for thousands of years

[@Bob-nc5hz]

@@jennifert8542 Same in france, they're brandies, though some are branded (e.g. "Marc de Bourgogne", from Burgundy). It's weird branding brandies as vodkas.

[@mrs.thomas-usmcwife5686]

Hearing you guys saying that you use dried herbs regularly makes me feel so much better! Due to availability and schedule I rarely use fresh herbs. Those liquid ones look like something I could completely get behind.

[@denverwinters5496]

Those herb sauces blew my mind! I hate that I have never thought of making something like a mint sauce for other herbs. These like those flavored finishing oils could be perfect for spicing up leftovers so you don't have to eat the same thing again. Next grocery store run I'm buying fresh herbs and trying to make my own herb sauce!

[@MickyDeadBrainz]

“I will standby, while bystanding” - Mr. Jamie. This isn’t why I watch Sorted, but it’s definitely what brings me back.

[@dylantomos-wb1rk]

hi guys, you reignited my love for food thank you

[@kat_the_mouse]

I've been following you guys for like 8 years, and I'm still so proud to be here. You're funny and creative and it's obvious how much you care. Keep doing what you're doing.

[@PokhrajRoy.]

I really like the herby mix thing. It’s like Orange Squash where it’s a concentrate meant for convenience.

[@Cindy1776g]

I really enjoyed watching Clarkson's Farm, so it's nice to see you using one of their products. Would love to see footage of Ben visiting the farm.

[@EleanorCasson]

Grappa and Reki have been made from grape skin for for ever. Interesting though

[@miyavifreak14]

I think just about every wine growing region does a spirit made from the remenants of the grapes~ In Germany we call it Tresterbrand and in France they call it Marc (according to google). I also know some breweries in my region do a similiar thing with the spent grains

[@ntlsctt]

Would love a tips video on how we can find local businesses near us to support like farmers etc. I would love to do more to support local businesses but I have no idea how to even start looking for something nearby.

[@WeAreThePeople1690]

Try your local farmers, they won't bite you if you are nice 😂 Local Facebook pages etc or google what you want in your area. You will be surprised how many there are near you. Or within 20 miles say.

[@songbirdrosa]

Fun fact about the saltbush plant: Sheep that are fed on saltbush produce an especially flavourful meat, and are often if not always free range and very naturally healthy animals.

[@matthewwilson9749]

My 3 favourite sorted mates. 1 - Jamie. 2 - Ebbers. 3 - Barry.

[@Huckleberry42]

Sortedfood really started a civil war against shrimps in the last couple of video's.

[@allyssaleggerini5153]

I am so excited not only to see Aussie products but indigenous products!! Amazing!

[@jenniferkay9789]

Ben should go on "Dancing with the Stars", or the British version of that show...

[@SortedFood]

We have a similar show here in the UK.... and that would be absolute GOLD 😆

[@jobredin29]

I simply love this channel. It’s like catching up with friends. 😊