Declaring today a public holiday, because it's just too beautiful a day to work. 

A music filled Belly to match the mood. 

Enjoy :)

Declaring today a public holiday, because it's just too beautiful a day to work.&nbsp;
A music filled Belly to match the mood.&nbsp;
Enjoy :)

BELLY – The tastiest show on BayFM.

Food related interviews with people doing their thing, for the greater good of humanity and the planet.

Sharing stories from the BELLY of the community, locally and globally.

Delightfully drizzling morsels of momentary mindfulness into your ears and hearts.

Sweet beats for treats.

Loosen your belt and make some room – Tuesday’s 9-11am.

BELLY &ndash; The tastiest show on BayFM.
Food related interviews with people doing their thing, for the greater good of humanity and the planet.
Sharing stories from the BELLY of the community, locally and globally.
Delightfully drizzling morsels of momentary mindfulness into your ears and hearts.
Sweet beats for treats.
Loosen your belt and make some room &ndash; Tuesday&rsquo;s 9-11am.

Belly

Belly Podcast - 7 April 2026 Sweet Beats

Today we’re talking about something tiny but massively important: the HONEYBEE.

Across Australia, including right here in NSW, our bees are under pressure like never before. The parasite called the Varroa mite has well and truly arrived, and it’s changing the future of beekeeping, farming, and even the food on our plates.

Varroa has reshaped the way we care for our hives, the way we think about honey, and the way we manage pests in a world that values clean, chemical‑free food. It’s a story that stretches from the flowers in our gardens to the shelves in our kitchens, and it’s a story still being written.

On the show today we’ll explore what Varroa really means for bees and beekeepers, the chemical and organic treatments now forced to be part of hive management, and how those choices connect to the quality of the honey we buy and the values we hold. 

But more importantly, we’ll honour the remarkable resilience of the people behind the hives, because if there’s one thing this journey has shown, it’s that beekeepers are innovators, problem‑solvers, and caretakers of both bees and landscapes.

Today we&rsquo;re talking about something tiny but massively important: the HONEYBEE.
Across Australia, including right here in NSW, our bees are under pressure like never before. The parasite called the Varroa mite has well and truly arrived, and it&rsquo;s changing the future of beekeeping, farming, and even the food on our plates.
Varroa has reshaped the way we care for our hives, the way we think about honey, and the way we manage pests in a world that values clean, chemical‑free food. It&rsquo;s a story that stretches from the flowers in our gardens to the shelves in our kitchens, and it&rsquo;s a story still being written.
On the show today we&rsquo;ll explore what Varroa really means for bees and beekeepers, the chemical and organic treatments now forced to be part of hive management, and how those choices connect to the quality of the honey we buy and the values we hold.&nbsp;
But more importantly, we&rsquo;ll honour the remarkable resilience of the people behind the hives, because if there&rsquo;s one thing this journey has shown, it&rsquo;s that beekeepers are innovators, problem‑solvers, and caretakers of both bees and landscapes.

Belly Podcast - 31 March 2026. Guests: European and Native Bees

This week you’re invited to join me for an exploration into The Culture of Fermentation. Something you can never know enough about! We’ll nose-dive into the bubbling, fizzing, wonderfully weird world of microbes and the drinks they create.  Today we’re talking about one of the most fascinating little bio‑communities you can keep right on your kitchen counter: kefir grains.

Since 2007 my guest Edna Dafna, co-founder and Master Brewer at Yogi Nectar, has been learning to master the growth and harness the power of the original live kefir probiotic culture, drawing from the wisdom of the Tibetan Monks, the original keepers of this potent probiotic live culture.

By preserving the ancient and traditional benefits through their custom-built manufacturing processes, they’ve managed to maintain the high nutritional value of this culture.

The founder’s vision is to give what they’ve been given and share the knowledge and wisdom they’ve gained with the world so that ALL may flourish and live well.

This week you&rsquo;re invited to join me for an exploration into The Culture of Fermentation. Something you can never know enough about! We&rsquo;ll nose-dive into the bubbling, fizzing, wonderfully weird world of microbes and the drinks they create. &nbsp;Today we&rsquo;re talking about one of the most fascinating little bio‑communities you can keep right on your kitchen counter: kefir grains.
Since 2007 my guest Edna Dafna, co-founder and Master Brewer at Yogi Nectar, has been learning to master the growth and harness the power of the original live kefir probiotic culture, drawing from the wisdom of the Tibetan Monks, the original keepers of this potent probiotic live culture.
By preserving the ancient and traditional benefits through their custom-built manufacturing processes, they&rsquo;ve managed to maintain the high nutritional value of this culture.
The founder&rsquo;s vision is to give what they&rsquo;ve been given and share the knowledge and wisdom they&rsquo;ve gained with the world so that ALL may flourish and live well.

Belly Podcast - 24 March 2026

For thousands of years, people all over the world have been eating mushrooms, healing with them, and in some cases… worshipping them. The ancient Egyptians even called mushrooms the plants of immortality, a sacred gift from the god Osiris. They were considered so special that only royalty could eat them—everyone else had to keep their hands off.

Some historians believe that magic mushrooms were part of North African culture as far back as 9,000 BC, based on ancient rock art. (Where those cave painters got tie‑dye colors… well, that’s a mystery for another day.)

And across the ocean, in the ruins of the Maya and Aztec civilizations, archaeologists have found statues and carvings shaped like mushrooms—clear signs of their ceremonial importance in the Americas for thousands of years.

Fast‑forward to today, and mushrooms are part of a global moment. They’re nutritious, they’re versatile, and people are eating more of them every year. In fact, worldwide mushroom consumption has been climbing for decades, and it’s expected to grow even faster in the years ahead.

So what makes mushrooms so special? Are they good for the planet? And how do you steer clear of the poisonous ones without accidentally wandering into the psychedelic category? And most importantly… can I make it through this show without a single “fun guy” joke?

Tune in to ’find out!

For thousands of years, people all over the world have been eating mushrooms, healing with them, and in some cases&hellip; worshipping them. The ancient Egyptians even called mushrooms the plants of immortality, a sacred gift from the god Osiris. They were considered so special that only royalty could eat them&mdash;everyone else had to keep their hands off.
Some historians believe that magic mushrooms were part of North African culture as far back as 9,000 BC, based on ancient rock art. (Where those cave painters got tie‑dye colors&hellip; well, that&rsquo;s a mystery for another day.)
And across the ocean, in the ruins of the Maya and Aztec civilizations, archaeologists have found statues and carvings shaped like mushrooms&mdash;clear signs of their ceremonial importance in the Americas for thousands of years.
Fast‑forward to today, and mushrooms are part of a global moment. They&rsquo;re nutritious, they&rsquo;re versatile, and people are eating more of them every year. In fact, worldwide mushroom consumption has been climbing for decades, and it&rsquo;s expected to grow even faster in the years ahead.
So what makes mushrooms so special? Are they good for the planet? And how do you steer clear of the poisonous ones without accidentally wandering into the psychedelic category? And most importantly&hellip; can I make it through this show without a single &ldquo;fun guy&rdquo; joke?
Tune in to &rsquo;find out!

Belly Podcast - 7 April 2026 Sweet Beats

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