Fuhmentaboudit!

We reconnect with Tara Whitsitt, of Fermentation on Wheels, and author of the upcoming book of the same name. We chat about highlights and learnings from her journey around the country, some favorite ferments and what she is planning next.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Chris in a recap of his adventures at the Craft Brewers Conference, the annual conference for the Brewers Association, then listen to interviews with Bart Watson, Chief Economist of the Brewers Association, and Paul Leone, Executive Director of the New York State Brewers Association. Lastly, Mary and Rachel highlight some of their learnings and takeaways from Fuhmentaboudit's 14th season. Join us on March 8 as we launch season #15!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Mary and guest co-host David Kyrejko on Fuhmentaboudit's 200th episode as we dive deep into chocolate with Nate Hodge, co-founder and head chocolatier at Raaka Chocolate. Learn how Nate went from answering a Craigslist ad to creating unique chocolate bars that are enjoyed all over the country, how chocolate goes from seed to bar and lots more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris and Mary are joined in the studio by Anu Menon and Suyog Mody, Co-founders and owners of Driftaway Coffee. Driftaway is a subscription-based coffee roaster in the Red Hook neighborhood of Brooklyn, New York. Listen in to learn how coffee beans get from fruit to cup, how grinding and preparation impact your cup of joe and how to taste and evaluate coffee.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve into the fascinating world of shochu, a traditional distilled beverage from Japan. Shochu is made from a variety of sources, including barley, rice, sweet potato and chestnut, koji, yeast and water. Tune in to find out how shouchu is made, how to taste it and much, much more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary and Chris are joined in the studio by Raphael Lyon of Enlightenment Wines and Honey's. Raphael is a small-batch mazer in Brooklyn and fills us in on his latest creations. Listen in to learn more about 16th century kvass, mead made with hallucinogenic honey, "Sunday School" at Honey's and traditional mead-making approaches.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To round out the end of beer week, we bring to you a panel from The Well on Innovations in Brewing - moderated by our own Mary Izett! The all-star panel features Dan Acosta of LIC Beer Project, Erik Olsen from Greenpoint, and Peter Oates and Ricardo Petroni of Equilibrium as they discuss the innovations going on in brewing nowadays. Tune in to find out about new breweries, new hops, new styles, and New England IPAs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit , Chris and Rachel are joined in studio by brewers Jeff Lyons & Brett Taylor (also from episode 128) of Keg & Lantern Brewing Co. We hear their stories detailing humble beginnings to the now, celebrating the 9th annual NYC Beer Week. A mutual love of Brettanomyces has Jeff and Brett inspired and thrilled to be working together as the creative brewers of Keg and Lantern. With roots of being a member of the NYC Homebrewers Guild and The Brooklyn Brewsers, Jeff Lyons has previously worked/brewed/taught at Brooklyn Homebrew, 508 Gastrobrewery and Greenpoint Beer and Ale. Brewing with Jason Sahler at Strong Rope Brewery since March 2016, Brett Taylor took the leap to full time brewing in November 2016.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kheedim Oh, Chief Minister of Kimchi at Mama O's Premium Kimchi, joins Chris, Mary & Rachel in the studio tonight. Tune in to hear how Kheedim got started, learn more about the different types of kimchi and get inspired to make your own. Bonus: learn how to make Kheedim's favorite kimchi dish.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary, Chris and Rachel are joined by Michael Schwartz, founder and owner of BAO and Organic Food Incubator. Listen in to learn how Mike teaches a Cub Scout pack how to pickle, makes kombucha without a SCOBY and creates fermented ketchups and barbecue sauces utilizing traditional sauerkraut techniques.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Elabd, author of Fermenting Food Step by Step, joins Mary, Chris & Rachel in the studio to discuss various fermentations, sustainability and his upcoming Tonico cafe and tonic bar in Troy, NY. Adam chats about fermenting while traveling, using/re-using materials in multiple fermentations and international influences. Join us as we dive deeper into tepache, pulque, lahpet and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary, Chris & Rachel are joined by Rohit Dugar, founder of Young Master Ales, The Ale Project and Second Draft in Hong Kong. Rohit discusses incorporating local and traditional ingredients into his beers while we taste the Cha Chaan Teng Gose, a kettle-soured ale brewed with salted limes. We chat about the explosive growth and evolution of the Hong Kong craft brewery and bar scene, NYC pizza and marrying flavors with quality beer.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Amanda Feifer, author of Ferment Your Vegetables, and the blog Phickle.com. Ferment Your Vegetables covers a variety of lacto-fermented vegetables, including vegetable kvasses, as well as alternative approaches to vegetable fermentation, including Misodoko. Amanda recently spent time in Japan with a family that makes miso in the traditional manner.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Preaching the good word of fermentation science, we bring scientists Elizabeth Landis and Esther Miller from the Tufts University Open Lab. Liz and Esther talk about their research on kombucha and sauerkraut, including strange experiments, education outreach, and Wolfe Lab's ongoing project to collect kombucha cultures from all over the world!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Experienced homebrewers Dailey Crafton and Joey Dehnert are working with Harry Rosenblum (of Brooklyn Kitchen, host of Feast Yr Ears, author of Vinegar Revival) to curate and provide simple recipe kits shipped straight to you. We catch up with Harry about his forthcoming vinegar book, and learn all about Bierbox.co and Dailey's unique and wild homebrewing approach: culturing yeast from logs, rocks, apples and air! Dailey is also the newest member of the local beer centric tonal evangelists, The Homebrewsicians - available for hire at rates of $2k per hour per man...or free beer.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the season finale of Fuhmentaboudit!, Mary, Chris and Rachel are joined by Madi Holtzman and Devin Hardy of Toast Ale, a beer brewed with surplus bread that would otherwise be wasted. Their special recipe combines toasted bread with malted barley (pale malt, CaraMalt, and Munich Malt), hops (Hallertau, Centennial, Cascade, Bramling Cross), yeast and water. Profits from the sale of Toast Ale will go to Feedback, an environmental organization that campaigns to end food waste at every level of the food system.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Mary, Chris and Rachel are joined by Rich Shih, a mechanical engineer by trade whose passion is kitchen experimentation. When a friend suggested he work with koji, he became interested in playing around with miso flavors. Rich also founded Our Cook Quest, which provides "informative and fun" cooking classes, in-depth analyses, and investigations of cooking techniques to improve and inform culinary adventurers. Some of Rich's unusual misos include peanut butter, ricotta, bacon, and cookie dough.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, joining Chris, Mary and Rachel in the studio is Jenny Dorsey, a professional chef and culinary consultant based in NYC. Along with her husband, she also curates I Forgot It's Wednesday, an underground restaurant, or "supper club." Fermented foods are an important part of these dinners, which consist of 7 courses paired with a 4 course cocktail flight.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, Mary and Chris travel to the far, far kingdom of Bushwick to talk with Sebastian Sauer of Freigeist Bierkultur. We hear from him about his mission to redefine German beer!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, Mary and Rachel are joined by Suzanne Lee, founder of Biofabricate, director of BioCouture Research Project, and CCO at Modern Meadow. Suzanne tells us about working with SCOBY to create innovative textiles. She also talks about using living microbes, such as mycelium, to create new fabrics and materials. Biofabricate 2016 will take place on November 17 at Parsons School of Design in New York City.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, it's a Halloween Special! Mary, Chris, and Rachel tell us about "freaky ferments" including hoppy brown ale, homemade candy corn kefir, and Brett brux.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, the crew talks to Sandor Katz, the man behind the fermentation revolution! The occasion: Katz has recently published a snazzy update on his classic, Wild Fermentation.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, we talk to Dave Janssen of Hors Catégorie. Dave speaks to the history of grisettes, how to brew your own, and mixed fermentations. He also shares his recommendations for a perfect day in Belgium.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cuzme and Rachel go into the origins of Fuhmentaboudit’s theme song and Zimbabwe culture, including the making of and the role of “seven-day beer” in traditional Zimbabwean Bira ceremonies. With special guests Musekiwa Chingodza (mbira master) and Nora Balaban (former owner of Tribal Soundz and currently from the world music ensemble Timbila). They speak of their connections through Nora’s store, mbira workshops, Chris Berry and Panjea, and traditional Zimbabwe culture and the role of beer specifically brewed for ceremonies.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Staten Island’s homebrew club, Pour Standards, have challenged their members to brew outside the box…outside boxes of cereal that is! From Lucky Charms, Oatmeal, Cookie Crisp, Grape Nuts, Apple Jacks and beyond, their members pulled delicious beers from skill and ingenuity. Hear here how they formulated and executed the fun, sharing a sneak peek at their annual club fundraiser Pourmania III (featuring music of the Homebrewsicians). Sean Torres and Patrick Wade touch upon the makings of Kills Boro Brewing Company. But wait there’s more! Hear bonus interviews from The Boston Fermentation Festival catching up with Derek Dellinger (The Fermented Man, Episode 161), and Chris Strait (Episode 70) in his new role with Urban Farm Fermentory (Episode 118).See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, Rob Handel calls in from the Bee's Knees Café, a farm to table cafe located on Heather Ridge Farm. Rob tells us all about fermenting with neat ingredients like mushrooms and elderberry, and tells us about how his cuisine is changing as summer turns to fall.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, Jesse Fergeson of Interboro Spirits and Ale joins the crew, which is back in the studio in full force for the first time this season! Interboro Spirits is the only combined distillery and brewery in New York City ("We're lucky," Ferguson says. "New York State was amenable to both of the permits existing in the same facility."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We had our summer fun fermentation-style! Chris, Mary, and Rachel report from the scene at the Boston Fermentation Festival at the Boston Public Market for lectures, workshops, and all sorts of great fermenters from New England. We're joined by Jeremy Ogusky, Joshua Pablo Rosenstock, Jeffrey Yoskowitz, Matt Scobrack, Doug Schmitt, and Paul Nixon of Independent Fermentations.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, we talk to nutritionist Cynthia Farris, who tells us about the benefits of feeding fermented foods to not just our human friends, but the four legged kind too! Dogs may enjoy some of the reputed benefits of fermented foods and their probiotics. Then we air an interview with Gordon Strong, who talks about updating the BJCP style guidelines. He also discusses his two books, Brewing Better Beer (2011) and Modern Homebrew Recipes (2015).See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit, Chris Cuzme gives a thespian delivery of a poem on the creation of pruno, or prison wine. Then we learn how to make it. Flint Whistler of the Rockaway Brewing Company joins us in the studio to tell us all about how pruno is resourcefully made.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit!, Mary and Chris are joined in the studio by Stephen Valand, a long-time fermenter. "We just wanted to kind of do what we did with beer with the rest of food", Valand says of Farm Steady, a company which like Brooklyn Brew Shop helps customers make their own ingredients at home with special kits. All you need for "the best ricotta I've ever tasted", for instance, is milk, citric acid, salt, and less than an hour.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit!, Mary and Chris are away at the Westchester Homebrewers Organization. But, hustlers as they are, they put together a few in-the-field interviews with beer-makers all over New York, from Astoria Distilling Company and KCBC Beer to Rockaway Brew Co. and Strong Rope Brewery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, Mary Izett brings us more clips from Homebrew Con in Baltimore. Topics include how to brew beer in the middle of a heat wave, banana-flavored disasters, and great brewing accessories you might want to put on your wishlist.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Fuhmentaboudit!, Sean Z. Paxton of homebrewchef.com joins us (again!) to talk about cooking with beer. We cover everything from smoked garbanzo bean couscous with witbier to beer jams and sorbets (and don't forget about the chocolate stout pastry cream). We also bring you a special investigation into what the "Z" in Sean Z. Paxton stands for.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

An interview with Olivier Dedeycker of Brasserie Dupont and Tomme Arthur of Lost Abbey Brewery, on their collaboration beer Deux Amis. Plus, a seasonal check-in with Rob Handel of Bee's Knees about what summer ferments you can make.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After a whirlwind of a time at Homebrew Con in Baltimore last week, Mary and Chris are back in the studio to bring you bits of wisdom from some of the seminar organizers! Topics include mapping a beer-brewing yeast's genome, home-brewed kombucha, and bringing consistency to the sudsy stuff you make at home.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you for real? Chris and Mary brought their listeners a souvenir from Iceland: cool info about the craft beer scene! Valgeir Valgeirsson of Borg Brugghús (brew house), and Steinn Stefánsson & the crew from the Icelandic Beer Academy talk Icelandic hops, sap, skyr, and cool collaborations. Emphasis on the cool.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn't count meaderies as a type of winery for registration purposes and has some acreage requirements. Along the way, we talk about "apple pie in a glass" and the basics of making a delicious mead. Pro tip: go for the quality honey. Melovino Meadery's award-winning products are available in New York State starting today (and they're coming to NYC soon). Budding mead brewers can find useful resources at meadmaderight.com and mead-makers.org.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Lana Guggenheim of Noah's Vice Meadery. Mead is essentially wine made with honey, and Lana has been brewing her own for about three years now. She is one half of Noah's Vice Meadery in New Jersey, the name of which refers to certain events depicted in the Book of Genesis. Tune in for this "official unofficial" Mead Week edition of...Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s a brewerpalooza! Chris and Mary head off to the Blind Tiger to talk about the Beer Camp collaboration project: brewers from Sierra Nevada, Odell, Bear Republic, and more are being set up into supergroups to make even better beers than they could on their own. Sam Calagione (Dogfish Head) and Brian Grossman (Sierra Nevada) talk about this craft brewing project, what made it come about, and where you, the listener and consumer, can participate, support, and try the brews yourself! Also, after the break, Chris reunites with old friends at the Craft Brewer’s Conference: Julia Herz (Brewer’s Association), David Myers (Redstone Meadery), Jimmy Stockwell, and Sean White (Littlefish) talk about the state of craft beer and wines in New York and the USA.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Mary, Chris, and Rachel are joined in the studio by Derek Dellinger, brewmaster at Kent Falls Brewing Company, and author of The Fermented Man, which is due out in July. The book is a chronicle of Derek's year of fermentation, in which he ate only fermented foods for the entire year of 2014. Derek is also the author of the homebrew and craft beer blog www.bear-flavored.com, a contributing writer to Upstate Brew York magazine, and a homebrew advisor to Beacon Homebrew, a homebrew shop supplying the Hudson Valley region.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the spring season premiere of Fuhmentaboudit!, Mary, Chris, and Rachel catch up on last weekend's TAP New York Craft Beer and Food Festival, Rachel's sima recipe for Passover, the Ferment! Ferment! festival, Chris and Mary's upcoming trip to Iceland, the importance of taking pH readings, and Mary's packed fermenting schedule for the spring!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, we’re joined via phone by Marie Valgarðsson and Eyglo Björk Ólafsdóttir in Iceland! Marie Valgarðsson been very interested in all aspects of Icelandic life ever since she moved there with her Icelandic husband nearly nine years ago. She has written dozens of articles on how Icelandic food and culture is changing rapidly. Eyglo Björk Ólafsdóttir is the owner of an organic farm in east Iceland, one of the few in the country, and is well versed in the traditional methods of fermentation.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of Fuhmentaboudit!, our guest in the studio is Rob Handel, the executive chef at Bees Knees Café, a farm to table cafe located on Heather Ridge Farm. In addition to weekly brunch and lunch offerings, they organize a monthly "Supper Club," which is a five or six course tasting dinner. Rob has a passion for seasonal, locally grown, and foraged produce, herbs, and flavors. He also teaches monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of Fuhmentaboudit!, Chris and Rachel are joined in the studio by Dan Acosta and of LIC Beer Project, a boutique craft brewery and taphouse in Long Island City, Queens. Tune in to hear them discuss their Belgian influences, and what they have in store for beer lovers in Queens and beyond.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's episode of Fuhmentaboudit! is all about beer! At the top of the show, Mary, Chris, and Rachel check in with Andrew Luberto, who is running for Northeast Representative on the board of directors of the Beer Judge Certification Program (BJCP), a non-profit organization that certifies and ranks beer judges. For the rest of the show, they are joined in the studio by Mike Smith, co-author of The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution. Tune in to hear them discuss how there's no greater time in history to be a beer drinker or beer brewer, and why it's only getting better!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of Fuhmentaboudit!, Mary and Rachel get out of the studio to observe some fermentation right at the source. In the first half of the show, they catch up with Brian Kulbacki at Departed Soles Brewing Company in New Jersey. After the break, they make a stop at Allagash’s Saison Day at Three’s Brewing in Brooklyn. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of Fuhmentaboudit!, Mary, and Rachel chat with Tony Limuaco about starters and sourdough bread. Tony is also the brains behind Kimcheelicious, a project that explores innovative ways of combining traditional Asian fermented foods with the way we Americans cook and eat. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s edition of Fuhmentaboudit!, our hosts welcome Shea Comfort (aka “The Yeast Whisperer”), head winemaker for Olin Wines and prolific home brewer. Tune in for a crash course in all things yeast! “All these different bacterias and things that are available, you have to try all [of them] because they’re not the same.” [48:00] – Shea Comfort See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Jason Sahler joins Chris and guest host Rachel Jacobs in the studio to chat about Strong Rope Brewery in Gowanus, Brooklyn, New York City Beer Week, and how it takes a village to make a brewery. “I am the face that most people see when they drink Strong Rope beer, but I am the end product of a long line of people working to make unique ingredients that go into it.” [15:00] – Jason Sahler See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.