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Hey, I'm Maddie, and I'm Skylar, and you're listening to Butter Together, we're two friends who believe food isn't just about what's on the plate. It's about the people, the stories, and the little moments that bring us closer. Each episode, we'll share conversations, memories, and maybe a few recipes too, because the best things in life are meant to be shared. So come hang out with us and let's get to it. Like real milk. Mm-hmm. What about, have you had raw milk? I haven't. I people try to get me to eat raw milk. So with the current state of affairs, with all the rollbacks from the FDA I don't trust raw milk anymore, especially after the whole case of the mad cow disease and people's cats dying. I'm like, mm-hmm. Yeah. But when it's good again. Three years from now, maybe four. It tastes like melted vanilla ice cream. Yogurt. Yeah. I eat so much yogurt and I was telling you about the food. Cost of yogurt is kinda high. It's on the rise. So if you want zero, 0% fat. Mm-hmm. From the brand that I like, which is. I can't remember the name. They do 0% fat, do zero 0% fat. That should be okay for my tongue. Yeah. And then I will eat it in the morning. Mm-hmm. As a snack and then as my snack at night. You eat yogurt three times a day. Yes. No, it's like the perfect snack. I love it. I understand. Yeah. I had a yogurt the other day, but I coulda, I was like, man, I'm spending a lot of money on yogurt, especially for that kind of yogurt. Yeah. But now I can get it at work, which is really great. But yeah, my social skills need some work though, is what I realize. Working this new job, same dude. I haven't talked to like a normal human in a while. It's usually like people I've known forever or my family. I need to introduce myself back to the world. Yeah. It's, it's, it's a, it's tough. It's a task. It is a task also for our listeners. Me and Skylar have new jobs. Woo. Yeah. So we're cheers that we're working ladies. Yet again. Mm-hmm. I'm in food and you are doing tech support. Yep. I have wasted so much money on trying to get into tech sports, so gotta make some of it back. I gotta make some of it back. Oh yeah. That'll be good. Yeah. And it makes me feel happier when I go home and bake and just make something and people are like, wow. Oh my God. I'm like. Yeah. Like this is easy work. This is like, come on, I can do this in my sleep. Let's go. Oh, I did wanna say since today we're talking about fermentation. I did this whole week I've been testing out, well I've already tested it out here, but I've been making it there. The sourdough brioche. Mm-hmm. And sourdough. English muffins and her English muffins are so good. I honestly, y'all don't understand. I really hope she sells these one day, but someone was like, oh, I don't taste the sourdough in it. And the, the ones that I tested out at work, they were fermented for two days in the fridge because I, I messed up the timing and I was like, oh, it'll be fine if I just keep it in there for two days. And then I baked it. And they still don't taste like sourdough, which I, I think is really cool. Mm-hmm. Because it's like, it tastes like you're eating just a normal brioche or a normal thing, but like, you don't know the cool effects of it. Mm-hmm. Mm-hmm. But I was like, I don't know how I would make it more sourdough, just add more, so, more starter I don't know. Isn't that something to do with hydration? Like that's something to do with the yeast, right? Or there's places where they add in like a com, like additives to make it more sour. Oh, that, that makes sense. Because mine doesn't taste like it. Like boudin bread. You know how it's like super sour? Yeah, that's'cause they add extra things to make it sour. So I wonder We should, we should look into that.'cause it's interesting that. You know, you're taking care of it. It's doing everything. It should. Yeah. I think it's, yeah. Water, maybe. Yeah. Amount of feeds. Yeah. And I, got them on a two, uh, two, two feeds a day. Two feeds a day schedule. But yeah, it's been really cool. I like it. I like my job. I love that. You like your job. Yeah. It's a fun one. It's a fun one. I've been doing a lot of croissant work. Love. Yeah. That's been really fun. That's the fun stuff. I miss that. Yeah. But anyway. Yogurt. Let's talk about yogurt. Okay. Yo girl. Yo girl. Yo girl. Yeah, like that. That's fun. Yogurt is probably one of my main food groups at this point. Yeah. If my body could take it. Yeah. And ingest that much dairy. Well, I'm so for sure. So you have a dairy sensitivity or are you lactose intolerant? I am lactose intolerant. Okay, that makes sense. Because I feel like with my stomach issues mm-hmm. The yogurt helps a lot. Before we talked about fermentation, I didn't even know yoga was fermented, which makes a lot of sense. So, yeah, fermentation is a metabolic process where microorganisms like bacteria, yeast, or molds break down organic matter, like sugars or starches into their products such as alcohol or acids in the absence of oxygen. It's a natural process used for centuries to produce foods and beverages. I wonder if that's how our gut works. Well, our stomach, our, our whole gut is breaking down the products that we put into, right. With bacteria. Bacteria. Ah. So fermentation is kind of helping that process, right? Oh, so that's why they say probiotics are good. Mm-hmm. Help break things down. And fermented foods are good to help break things down. And it's already, and sourdough is good because they're like, it's already broken down for you. Boom. Halfway. A lot of breaking down. A lot of breaking down. So when we think of fermentation, we think of breaking down material. Think about. Sharp flavors. Cheese, yogurt. Cheese, yogurt, vinegar, wine, sour, or like ke like kombucha. It's got like that really sharp tang. Yeah. But like still sweet, yummy. I love it. I think fermented things are really cool. I think about all the cool, trendy things that our people love right now. Yeah. Right. Like, oh, like. Kombucha. I think that really started it off was the kombucha run. I feel like kombucha is where a lot of people got introduced. Kombucha and sourdough bread. Sourdough. Kafi. Kafi love that stuff. What's kafi? It's like a more watery yogurt. Okay. Like, like almost like a yogurt mixes with a kombucha because it's really tangy. Mm-hmm. And like almost like very sour. But still really thick and creamy. Okay. But like, like, like a, like a Dan animal's, but better for you? Mm. Not as much sugar I hope. Yeah. Mead, anything that you pickle or you, you, you cover up and leave out and put in a dark place for a couple months? Yeah. That's a fermented product. Yeah. Something is breaking down during that process. Right. In the absence of oxygen. So I think that's cool. Is like without the oxygen, it's, we think it needs, when you talk about like sourdough, like, oh, you have to let it breathe and let the, the gas go out, but it's the gas that it's creating while it's. Starting while it's in that fermentation process, it's, it's the byproduct of that bacteria. Yeah. And so since they're alive and I feel like that's the, I feel like that's where oth outside of yogurt, which we all know I love. Yes. What I think is really cool about fermentation is that the product, whatever you're putting it in and you're creating is alive at the end of the day. I think that is really cool. I think that is a big reason why a lot of people in pastry or like in bakeries find a fascination with sourdough, not because it's trendy, not because. You know, that's what's like selling a lot right now because of gut health awareness is so crazy. But I think as a creator, when you're working with something that is like genuinely alive, that is really cool. Yeah, like you're working with something that needs water, needs, air needs time will create a different, each process, each point in which you're making that dough. It's growing. It's changing. It almost feels like it's this generation's child, you know? Hmm. It's a, it's like having a pet. Yeah. You're taking care of it. You're feeding it, you're letting it have its space and grow and transform, and you. Uh, play a major role, but at the same time, it's outta your hands. Yeah. There's not you're facilitating its growth. Mm-hmm. And you're trying to like, use what you can with like hydration or different flowers to feed it. Yeah. You can be like an almond mom and be like, uh, Ry only. Yeah. You know, or you can. Just be like, okay, toss it into the world and just step back. Yeah. Like we're just gonna use all purpose flour. We're just gonna set it out here in a. Random warm space in my kitchen and yeah. Good luck. Good luck. Have fun. Yeah. See you when you come home from school. Yeah. No, I think it's really cool. I think, I think that's where my fermentation love grew, was working in bakeries with the sourdough. That is so true. And then I think as I learned more about fermentation, being in yogurt, being in vinegars those are main things that I interact with more often. Mm-hmm. Especially in baking, I think recently. I've gotten more like education on how to create your own vinegars with like different fruits. I didn't realize this, but that is so cool. As a pastry chef, I am very fruit heavy. Like I love, like if someone's like asking me, oh, what do you wanna make? For this menu. Mm-hmm. I'll be like, okay, what fruits are in season? That's like my immediate thought. Mm-hmm. Because I love using fruits. I, I love using seasonal ingredients. And within pastry, you're only your ingredients you have are butter, sugar, flour. Mm-hmm. And then whatever. Kind of like flavoring. When I do usually some vanilla. Usually some vanilla, which vanilla's controversial. I kinda love that though. Really? Yeah. There's a bunch of chefs that like refuse to use vanilla because it's,'cause the way it's processed. Well I think it's partly due to do with that, but also if any, if you look up any recipe online for anything baked, it always has vanilla in it. Mm. I see. And half the time you don't need vanilla in everything you're making true. It adds a flavor profile in something that just pairs already so naturally well with baked goods. Mm-hmm. But I worked with a chef that never used vanilla in anything, and he used a lot more vinegars. So like he would make his own strawberry vinegar or like peach vinegar or the like name, like whatever you wanna name it, vinegar. And then added that to create this like profile of a Creo or of a. Like a whipped cream that just kind of like used more of a palette than what you're expected to use. Mm-hmm. In baking, which I thought was really, really cool. And that's like a way that fermentation can be used in baking at least. And it's pretty cool because you see it more, I think in savory food, right? Vinegars? Yeah. Or just like anything fermented. Vinegars. Yeah. Use it when cooking, you use it when pickling, you know, I think it was when I started getting into baking or was a baker. It was when I was introduced to the idea that like vinegar pairs so well with fruit. Mm-hmm. That was my first introduction to that. Yeah. Like roasting strawberries. Oh, put a dash of salt, Yeah. Was like red wine vinegar. Yeah. Or an apple cider vinegar. Yeah. And just, it just kind of brings out the flavor and the fruit. Oh man. Already. Yeah. And then it could also make something more pungent I think for a while I was just relying on. Lemon juice. Mm, mm-hmm. Like lime juice to make something less sweet and more like punchy flavored. Right. But then when I realized I could use vinegar, it was so much cooler. Yeah. It kind of opens you up to a whole new area of like possibility. Yeah. Because there's so many different types of vinegar. Mm-hmm. That makes me think of that really cool. Or like health organic food store up in NorCal. Okay. I don't remember the name and that actually makes me really sad. But they did all their own vinegars and olive oils. Yeah. Like flavored olive oils. And then the vinegars were like, you had such a wide range, mostly fruits, and went into like the truffles, the white wine, red wine. But that was like, that was like where I saw it as oh my God, there's something more than just. Rice Wine vinegar. Yeah. Or apple cider. Or white distilled. Or white distilled. Right on. Like laundry. Still good though. Yeah. One of my favorite pie recipes was from my grandma or my great grandma. Mm-hmm. But they always put you know, cold water and vinegar and all their in their pie crust. And their pie crust. Yeah. It was like, how did that turn out? A stink, a staple. And as a kid I was like, why do even put a vinegar in this? But no, it was really cool. It kind of like changed it to kind of like that sharper flavor. Mm-hmm. Like the butter just felt like more sharp. Everything was just like, like more buttery. Yeah. Right. Almost a, was it cultured butter? Mm-hmm. Right and then vinegars. Make me think I was thinking about this. Well. You were telling me more about vinegar, but another really cool fermented liquid, I guess would be fish sauce. Yeah. You know? Can you tell me how to use fishs Well, fish sauce fishs fish sauce, like correctly and what, what recipe would fish sauce be like? That's perfect. I love that you think I know the answer to this, but I am still trying to figure that out as well. Yeah, because you see it in broths, right? Yeah. Or in sauces. Or in sauces or like you dip things into a fish sauce kind of mixture. Mm-hmm. But I'm trying to balance out like the flavor of fish sauce. It's so smelly. It's smelly, and then the taste is really good, but it. There's like, whenever I see like Vietnamese food or like Cambodian food and stuff, I, I don't know the ratio to get it right. Yeah. And it does place, well, one of those elusive things where it's I don't know how to use it. I want to, yeah. But I dunno how to do it correctly, but it is a cool process to make fish sauce. Yeah. How do you make fish sauce? Fucking, it probably stinks really bad I bet. But you literally layer like raw fish with a whole bunch of salt and chilies and like lemons and limes and stuff, and you just let that thing sit no way. And you just watch it and it looks nasty. And then by the end of it you just get all the juice. Yeah. You like have a, you have the spout at the bottom. So it like you can let it out while there's all the fish kind of still in there. Whoa. And it's like cloudy and murky and fishy and I don't know what happens from there, but I love watching ferment videos, like learning about this stuffing. Yeah. When did you watch all these ferment videos over the years? I don't know. I think it started when I, the travel channel. When I found out about Travel Channel. Mm-hmm. They would always talk about do things like that. There was it Bizarre Foods with Andrew Zimmer. There was that one guy that took the cocoa leaves in Peru, but he'd also go around like trying all the other different foods from around the world. I just love it. And then Bradley Leone. Mm-hmm. It's alive. That's where I first kind of. Went more down the route of fermented foods after I saw the bread episode of Chef's Table in season one of America's the US' version. Okay. Yeah, that's where, yeah, that love of sourdough came from was like, it's, it's alive, eh, pun intended. And reference, if you get it. But it is, it's like, it feels, it makes me feel more connected. Mm. You know? Yeah., I feel like the bakeries I worked before working with sourdough. Not that it was stale. Everything is curated, so like mm-hmm. You get your quick breads, you got your yeast d, you have, Uh, like stuffed things like, you know, oh, let's make a empanada, or, you know, different things like that, which are all like amazing, also that what was that bacon broil thing you did that that delicious, creamy thing with bread. A bacon broil. Yeah. With a cheesecake with the cream cu cheese pocket. Yeah. Oh my God. Yeah. So it's basically just like cinnamon roll dough. God, with some cheese inside. Like cream cheese. Like cream cheese, right? Yeah. But then there was like a custard around it. It was a glaze on top. That's wild. Yeah. No, like that was so good. That stuff is awesome. Yeah. And I think I, I did, I was like, I do love this. Yeah. I love making pies. I love making cakes. But then, but it's like in its own separate partition. Yeah. And then there's the fermented part and there's the fermented dough, which I think for me, it like taught me process more than anything. Mm-hmm. It taught me like. You, you can just make some muffins and they'll be great. Mm-hmm. But to make a sour dough, you have to think two days, like three days before. Right. You have to, in each process, put some care, put some, it's not just like creating, it's like curating, like you're guiding something into what you want it to be. Beautifully said. Yeah. And, and then each process of that same thing with croissants. Why I love. Lamination, I think too. Mm-hmm. And like just that whole process is at each stage where your dough, where you're touching the dough, it's different, right? And it needs something different. And if you don't do that correctly, your end product won't be. Something good and it's almost like a muscle. Mm-hmm. You know, doing lamination. It's like at first you're like, Ooh, uh, at least for me, I was like, oh my God. Yeah. Jesus Christ. This is not okay. Like I'm learning. Yeah. You're scared, you, you mess it up You know, but you're talking about learning, right? Yeah. You feel scared. Yeah. And I'm always like perfectionist mindset, which I feel like a lot of people in this industry have issues with. Yeah. It's you wanna get it right on the first go. Well, oh my gosh, that brings me back to Colossus. Right? And just being so intimidated. So watching other people who were just like so good at it., It's intense, but it's also I remember asking, our, our chef Amelia. I love her. Yeah. But I remember watching her work and I was like, how do you do that? Right? Yes. And she was like. Maddie, I've been doing this for 10 years. Yeah. You'll get there. She was like, it's just time confidence. Yeah. And then now, like today, thinking about the things that I used to be scared or like mm-hmm. Feel like I was like subpar at now. Just being like secondhand nature. Yeah. Like piping. Like rolling croissants, like I'm over here just rolling them like it's nobody's business. Mm-hmm. But also like business also. That only is because I did it for so long. Right. You know what I mean? Yeah. And I, and I think one thing that I would like. I've been, I've been thinking about this a lot lately. So in the food industry, they have this whole like ego around how many hours you work. Oh, I did 10 hour days. That's toxic as fuck. I know it's toxic, but hear me out. The only way you get better at being a chef is by being a chef. Like by, yeah, by putting in the hours. So it's not so much of fuck oh, I did this so many hours today. It's no, I worked at my craft for this many hours, so that just adds to why I am a good chef. That just adds to more reasons why I can do this job. Yeah. And I can do it well, and I can do it efficiently, but I also think you're looking at it from one of the healthiest mindsets out of people in Yeah. This industry. I do think, I do think there's a toxicity around that whole conversation, but I think if someone is man, I just really. Don't know how to do this. Yeah. Or man, I, I wish I was at your level. And it's it just takes time. Mm-hmm. And that willingness Yeah. You know, to put in the work. I remember, yeah. When I was learning how to do lamination mm-hmm. It wasn't, at first it's oh my God. Like I'll watch. Yeah. But then there's that kind of like itch. Mm-hmm. You know, you're like, I kind of wanna try I think, yeah, I think I could do it. Yeah. I think I can do it. And then I start, I'm like, oh my God. And it's through those mess ups. Exactly. Yeah. And it's okay, this is not perfect, but I'm getting there. And then it's again, it's it feels like muscle memory. Right. And I feel like it's only through. I learned the most when I did something completely wrong. Oh, yes. Because the next time I did it, it was perfect. Mm-hmm. Because I was like, I know exactly what I did wrong. I'm gonna do it completely different. And then it's gonna come out great. You know? Yeah. Maybe that's my thought process and like maybe that makes me like the worst employee to have, but it's okay, I'll just go through I'm just gonna keep making these mistakes. Not on purpose. No. It's just a part of me learning. It's okay, I can do this better next time. Okay. Now I remember what to watch out for because that tripped me up the last time I did it. Mm-hmm. And it's and if anything that makes you the best employee. Yeah. Because yeah. Thanks. Because you can only get better after learning. Yeah. Like you only get better through learning and it drives me to okay, I wanna get this right next time. Mm-hmm. There's not me, surprisingly, I've never been like messed up and be like, don't make me do that again. Yeah. I'm never gonna touch that. This is not for me. It's the more like. Okay, let's try again tomorrow. Yeah. What's gonna happen? Yeah. You know, or, or, I know I've gone to bed so many times thinking like, okay, did I'll do this tomorrow, next that mm-hmm. And hopefully that'll help it out, you know? Yeah. You're like, like planning, planning the steps. Yeah. Right before you go bed, you're like, oh, and I used to hate like going home and thinking about work, but it's it's a part of the craft. Mm-hmm. It's a part of like being, being a creator, being anyone in anything like. It's not because it's toxic, I'm thinking about work all the time. Mm-hmm. It's I wanna do something really well, and I can only do that by thinking about how I can do it better. You know, how to perfect it and how to tweak it. Yeah. And adjust and, yeah. And or add to it or like mm-hmm. If I did it this way next time what happens if I add this ingredient? You know? And I think sourdough is the best place to start. Yeah. I think fermented dough, fermented anything is the coolest place to start because. All you have to do to, it's already growing, right? We already know that it has the processes. You don't need to give it direction. You don't need to do anything to it. It's you learning about the product. You learning about that like process that helps you become a better. And craftsman in whatever you're doing. So yeah, it's like learning about your sourdough. Mm-hmm. Like your starter itself Yeah. Is such a big play on how the rest of the product turns out. Yeah. And oh, maybe like my hydration isn't high enough, or maybe I need add more folds in to get the gluten structure right. And you just try it. Yeah. Try it the next day. You just go for it or try it the next week and mm-hmm. Tweak it here, tweak it there. That's realize oh, that's not where I need to tweak it. This is where I need to tweak it. It's almost uh. I don't ever want, use this as an example, but math, but like physical, physical math'cause you know when you like mess up a problem and you're not getting the right answer. Yeah. And it's all about adjusting. Mm-hmm. And trying. And you go back, rewrite it out, right? Yeah. And you revisit your steps. Mm-hmm. And you're like, okay, what can I do here? Like, where did I go wrong? What am I forgetting? I don't know about you, but I've met a lot of people in pastry. Yes. Who are terrible math people? Hey, yeah, I'm ready.'cause half my team I'll ask them like, Hey, what's this time's this? And everyone's Ooh. That's why we have our phones. That's why. Yeah. We literally all pull out our phones, calculated out. Yeah, those are my pants. I think we would be in a rough place if it wasn't for Google, smartphone. Apple mathematicians in general. Yeah. Yeah. They, I think, I think tools are great. I would really love though, to meet a someone in pastry that is just like wicked smart. Mm. Like with math. Mm-hmm. Or with that type of stuff. I wonder how that would change their process of testing things out and Right. You know what I mean? And like perfecting things. I think it would be kind of interesting because that's super old school. Mm. At least I think nowadays, you know, like when people were having bakeries back then, it was like you adjusted your recipe yourself. Mm-hmm. There was no Excel. Okay. So, okay. Before 1997 or 98, you know. Yeah, people were doing the math themselves. Yeah. And hoping it came out right. And then adjusting from there. Yeah. There was probably way more taste testing and testing recipes. Yeah. Before we figured it out or had excel, thank God to solve that issue for us. And yeah, I think it's super interesting. Yeah. I think fermentation is fun. I think, I think the main, the main part why it's fun is it's alive. Yeah. I think that there's so much you can do with fer fermented things. Mm-hmm. But I do think it's like culturally relevant too. Get them relevant, culturally relevant. For me, I think after yes, that appreciation for like it's a living, breathing organism that I'm babying and letting forth, you know, it also turned into I feel this weird, I think going back to when we were talking about farm to table, there's like this weird, almost intrinsic feeling of being connected to the earth and feeling connected to. All of these generations of people behind us. Yeah, no, it feels special. It feels special. Every step of the process. It, it's a different feeling. And I think that's what I was trying to get at it's not like a quick D or iso, it's something that like connects you to the product, to the people who've made the product before. And I think, yeah, because it's a process we've used for years. Yeah. For hundreds, thousands of years. Oh, it's a really cool thing. Yeah. It like makes me like, when I imagine, I'm like, oh my God, probably one of my grandmothers or grandfathers would make bread that day and then save a piece of the dough and then use it for the next day when they're making bread for their family and their. 20 children or whatever. It's Yeah. A very wild thing. That's why I like composting, because before, I think it was like mass produced manufacturing of food and processed goods. It was like everybody had a composter. Yeah. And every, that literally meant. People chuck their shit out into their garden and just let it go. Yeah. And let it rot. Yeah. And it was that easy. And it would add to their, their growth, add to their heirloom tomatoes that only they had. Yeah. Because they've saved their seeds. And I think I, I think I told you this, but like making sourdough or anything like that when I was in Wyoming mm-hmm. Was really cool but people in Wyoming had this major movement out toward West. Right, on these like Manifest destiny. Yeah. On the like caravans on whatever it's called. Oregon Trail. Yeah. Stuff like that. Mm-hmm. And I think I, the fact that these cowboys, these people like coming to a new land. Would carry a sack of starter, like with them on these trips, on these like trails and would make bread. Mm-hmm. There's something really cool to me about I mean, I think I talked to you about this a lot, but like I have a hard time being like, oh, I'm from, uh, I don't know because I'm American. Yeah. You know what I mean? Mm-hmm. Or like looking at chef's table and seeing these like backstories that these people are just so con convincing. And so like of course, like that's exactly what you should be doing. Mm-hmm. You know, this is the story you should be telling. I think as a white woman from America mm-hmm. We don't have a ton of that, like Right. A lot of my family that I do know is like. Immigrating from, uh, Germany or Ireland and things like that. So for me it's more of that traveling. It's that like process of searching for something new, pioneering not so much conquering, I don't really get with that, but, but it's more of this pioneering to something. Mm-hmm. A new prosperity, a new future. Right. And I think when you do that, like. When you go on any trip, what do you do? You pack some snacks, pack your most, or you have to like make a packing list? Yeah, yeah. We're gonna bring the, the pan that only works over like this stove, or do we bring the. The iron, what is it called? Cast iron. Do we bring the cast iron? The dutch oven? The dutch oven, because she works at all places, all temperatures all put it over A fire, like a literal fire. Yep. She's golden. Yeah, and I think that that's that for me, I feel most connected to my food into the land. Yeah. Cooking that way. Mm-hmm. Baking that way is really, really cool. Yeah. I think when I found out more about. One of my parents' histories made me feel like more connected and more oh, that's why I'm this way. Hmm. Like I grew up not knowing about my mom's side of the family really at all, besides my grandmother. And then I find out that my. Mom's side of the family comes from a family of bakers and pie makers. No way. We had a pie shop here in Long Beach. That's amazing. Yeah. And they came from good old Kansas and it really like I'd always heard stories about my great grandmama. Mm-hmm. And like how good her biscuits were, how amazing her pie was, and all the different recipes she cooked and why it makes sense that my mom doesn't know how to bake or cook because her grandma was so amazing. Yeah. It did well and didn't let her touch it. She was like, no, I'm gonna make this for you. You know? Yeah. Cherished my mom like no one else. So it makes so much sense, and I'm like, that's why. That makes so much more sense why I see food As, and making food for someone as such a way to show care and like a form of love. Yeah. We got way off track from Ferment. No, I think it all adds to ferment it all. It does. It really does. Yeah. Ancestry, past, present. Mm-hmm. Future. Yeah. Fermentation will always be part. Can you imagine part what it would be in the future nanobots for us, because we killed the earth, our own created bacteria. It could be like lab created bacteria. That Mars movie with Matt Damon where he's poop. Yeah. How potatoes. Yeah. He uses composting his poo. Yeah. I love that movie, by the way. Yeah, it was actually really good. Yeah. It made me feel really good about loving Bonnie and wanting to be a horticulturist for a while. It's sick. It's pretty cool. Yeah. Makes sense. No, I love this. I think it all ties in. Mm-hmm. Oh, fermented food. Soy sauce. What? Sorry, I forgot to say that. What is that? Soy sauce. Oh, fermented food. Fermented food. One of those soy sauce. Yes, it's, it's a byproduct. What can I think of it? Cabbage sauerkraut. Nope. Kimchi. Kimchi. I love kimchi. Two sides of the same coin. I hate sauerkraut. You haven't had, can we be honest? My sauerkraut, I don't think I've actually tried sauerkraut or corn beef because people both talk about those and I go, Ew. But then I can't remember if I ever had any of them. I've had corn, beef, hash. Yeah. That from a can. Yeah. And. Maybe it's just the high salt content, but I kinda dig it. Yeah. Maybe.'cause I grew up on it too. Hmm. It like has like little bits of potatoes in it. See, I just don't think, I think every time it's been presented to me, I've been like, nah, it looks like throw up. I'm good. Yeah. Yeah. But I've never had it with sauerkraut. Hmm. And I did go to Langers one time, Langers. Okay. That place in LA Yeah. And I got a pastrami on rye and they put sauerkraut in it. That's why I don't like sauerkraut. It's not pastrami. And I was like, holy freaking. I take out all the sauerkraut. No, I don't. I don't enjoy sauerkraut. I have tried that, but homemade sauerkraut, uhhuh, like not again, it's something about mass producing a product really kills it for me and probably kills all the bacteria. Thank you. Homemade sauerkraut. Really good. Yeah. I gotta show you. Fer, what's it called? Fermented farms. Yeah, dude. Amazing. Okay. Cilantro, jalapeno sauerkraut. Ooh, so good. So stinky. Mm-hmm. Really good. We'll have to, we'll have to cook some things with it and then tell everyone about it. Yeah. Yeah. Because I, I haven't. I don't think I've ever seen sauerkraut. Oh, this is kitchen lingo. Thank you. Kitchen lingo. Thank you. Kitchen lingo. We actually love kitchen lingo. We do. If you've never been. It's a bookstore that has all cookbooks in Long Beach Vintage cookbooks, new cookbooks, vintage new small authors book sellers. Yeah, they'll do. They'll do a bunch of events. It's like one of the coolest spots in Long Beach. That's where I found them. On Fourth Street? Uh, yes. I went to their fermented class. No way. At Ferality. Yeah. Another great small business. They're off Carson. They do sauerkraut. They do ca uh, a water-based kafi, so it's like more like a soda. Okay. And other fermented products. And they also have a gluten-free vegan bakery. So it's a wife and husband duo. And Ferality through kitchen lingo hosted an event making sauerkraut. That's where I learned to love sauerkraut. Hmm. I could not eat the regular stuff. I have to know what's in it and how it's made before I can appreciate something. Yeah. Or else I won't touch it. No, that's fair. I'm just a little closed-minded I guess, whatever. But it was a class where we made like a gallon of sauerkraut. Yes. Or two liters or something. That's so cool. And it was beautiful and it was cool. And watching it bubble and like alive and like breathe. It's amazing. Maybe we should get people to like. Try making their own. Maybe we should make our own and talk about it. That'd be fucking sick. Yeah. Yeah. Oh, I think I have the recipe somewhere. Yeah, in my car. That'd be awesome. I want a piece of paper. I want a piece of paper. Yeah. Cool. I love it. We should do that. Yeah It'd be super cool if we made a fermented product and we shared it with our friends. It's like a, a mother, you know, like people do a sourdough like giving thing like friendship bread or something. Friendship bread. We do like a sauerkraut friendship thing. We should start that. And then all of us have the same bacteria inside each other. Whoa, creepy. And then we're all the same. We're all the same. We are just bodies fueling bacteria. Wow. That's crazy. That's wild. Thanks so much for joining us today. We're so glad you fold up a chair and stayed a while around here. We believe food is more than just a meal. It's connection and care and all the stories that make us who we are, and we hope this episode reminded you of the joy that comes from sharing something simple with someone else. If you liked what you heard. Follow us wherever you get your podcast, and then leave a review to help others find their way to the table. You can also connect with us on social media or drop us a note. We'd love to hear your own food stories. Until next time, we're so glad you're here because everything's better when we're butter together.