Kimbery Valtierra
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Hoodoo and Voodoo
- Secrets of Folk Magic, Rootwork, Witchcraft, Mojo, Conjuration, Haitian Vodou and New Orleans Voodoo
- De: Mari Silva
- Narrado por: Ivan Busenius
- Duración: 6 h y 59 m
- Versión completa
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General4.5 out of 5 stars 26
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Narración:4 out of 5 stars 20
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Historia4 out of 5 stars 20
Discover the power of mojo, and how to use it to bring positivity into your life.
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4 out of 5 stars
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Mojo Paradox
- De Kim J Scarborough en 06-22-22
- Hoodoo and Voodoo
- Secrets of Folk Magic, Rootwork, Witchcraft, Mojo, Conjuration, Haitian Vodou and New Orleans Voodoo
- De: Mari Silva
- Narrado por: Ivan Busenius
This audible is Balderdash
Revisado: 05-08-22
There are so considerable misguided and untrue statements in this audible! This author feeds the ludicrous stereotypes that the Western world has perpetuated regarding Voodoo and Hoodoo.
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Fermenting
- An Essential Guide to Culturing Food to Create Kombucha, Sourdough, Kimchi, Sauerkraut, Yogurt, and More So You Can Grow Probiotics at Home and Improve Your Gut Microbiome
- De: Dion Rosser
- Narrado por: Ivan Busenius
- Duración: 3 h y 20 m
- Versión completa
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General4.5 out of 5 stars 10
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Narración:4.5 out of 5 stars 7
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Historia5 out of 5 stars 7
Do you love the taste of kimchi or kombucha? Do you want to learn how to make sourdough? Does the idea of fermenting scare you because you think it is too complicated? If you’ve answered yes to these questions, then you have come to the right place. Many people have started fermenting foods, especially meat, because the products can be stored for longer periods. This process is fascinating, and this audiobook has all the information you need to know to get started.
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4 out of 5 stars
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It was good but…
- De Cari Bishop en 04-01-24
- Fermenting
- An Essential Guide to Culturing Food to Create Kombucha, Sourdough, Kimchi, Sauerkraut, Yogurt, and More So You Can Grow Probiotics at Home and Improve Your Gut Microbiome
- De: Dion Rosser
- Narrado por: Ivan Busenius
Listen through it. Looks excellent.
Revisado: 03-11-22
Gorgeous, comprehensive work.....next summer will have plenty of fun experimenting with new ferments using allotment produce.
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