Hello, media consumers. I'm Ryan Curtis.

And I'm David Schumacher.

We're the hosts of the Ringer's Pressbox podcast.

Twice a week, we have a free-flowing conversation where two old, old friends talk about media

and sports and a little politics.

Plus interviews with guests like John Crackauer and Jamel Hill, funny stuff like the overworked

Twitter joke of the week. Join us every Monday and Friday on Spotify or wherever you

get your podcast.

And I think that's right.

Hello and welcome to RESTME Club, where we debate the best way to cook the things you

want to eat.

My name is Chris Hing. Today, we're taking a breather from a long trek across the plains

of Central Asia, opening our sheep's stomach satchels and taking a big refreshing swig of

hot milk. Except, wait, something's wrong with the milk.

I may just be a simple nomad, but it seems as though the heat from our long trip is

denatured proteins in the milk and lactic acid bacteria, latent in the atmosphere have

converted the sugars into lactic acid, thus producing a thick, sour, dairy product that

I shall call yogurt. And that's all yogurt is really people, milk that's been allowed

to rot to our benefit. We don't think of it the same way we do cheese or butter or bread,

but yogurt, this is omnipresent as any of those staples. A lot of us eat yogurt every day

without really thinking about it, which makes us especially susceptible to the yogurt

marketing machine. I mean, what do you really know about yogurt? I imagine most Americans

...