Rotting with Style

Love and Radio

Personal Journals, Documentary, Society & Culture

4.6 • 2.5K Ratings

🗓️ 21 June 2023

⏱️ 37 minutes

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Summary

Sandor Katz has had a deep and longstanding love affair with fermented foods that spans decades. His book The Art of Fermentation is considered by many to be the Bible of DIY fermentation (although if you're just starting out his book Wild Fermentation is a little less overwhelming). His latest book is Fermentation Journeys.

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Transcript

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0:00.0	The harmful germs keep proliferating in the devastated cell.
0:16.0	They will eventually break out of it and spread far and wide.
0:24.1	In this new experiment, the cell is made to live with lactobacilli of human origin.
0:32.1	These long, raw shaped germs on the nucleus of the cell are lactobacilli.
0:38.1	I eat this like...
0:40.1	Brought to focus, we find the lactobacilli only cringing to the surface of the cell.
0:46.1	These bacilli do not intrude into the cells but multiply on the outside.
0:52.1	A long, that was in a brine with cogee for like two months.
0:58.1	And the cells keep living peacefully.
1:00.1	Like a cogee pickled cow tongue.
1:02.1	Morova, the lactobacilli defend the cells of the intestines against the intrusion of pathogenic germs.
1:09.1	Some friends came over for dinner last night and made that.
1:14.1	I grew up eating tongue.
1:16.1	But I certainly have enjoyed the fact that if I show up at a potluck or something with tongue,
1:21.1	some people are just scandalized and maybe they've seen it minst up in a taco or something.
1:27.1	They've never seen anyone just slicing up a whole tongue.
1:33.1	I've always had a sort of a ravenous appetite.
1:36.1	I'm a bottom feeder.
1:38.1	I like to eat the things that are abundant and leftover.
1:41.1	You're listening to Love and Radio. I'm Nick Vanderkulk.
1:53.1	Today's episode, rotting with style, featuring sender cats.
2:12.1	As a kid in New York, we always had pickles.
	...

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