by Mykel (’14)

I’ve always been an obsessive person. I move through intense phases where I read everything I can on a particular subject. I cycle through periods of enthusiasm: eras of history, TV shows, foods, philosophies, and musicians have all had their turn in the spotlight…

I always have the urge to share my excitement with other people, which I’m sure gets seriously annoying, because it usually ends up with me rolling around on the CW carpet and saying “Midoooriiii! It’s sooo cooooolll.”

Anyways, my most recent obsession is fermentation! (It’s so cool!) I love seeing bacteria at work in such a concrete way. Letting certain kinds of bacteria do their thing on dairy, fruits, and vegetables actually increases their digestability and nutritional value. Plus the stuff is fun to make and super tasty. I like how it makes me think about all the beneficial microbes humans live with in symbiotic relationships. And how human bodies are superorganisms.

So far, I’ve made my own yogurt/yogurt cheese. With the whey (excess fluid you get when you strain yogurt or cheese), I’m going to make my own fermented apple chutney! Then maybe I’ll move on to beets and carrots. Mmmm. Microbes.

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