Topic: Fermentation

The "Tip of the Day" focuses on black garlic, a fermented product originally from Korea that reportedly helps lower blood pressure. Despite its appearance, it is described as having a sweet, chocolate-like flavor and a texture similar to roasted garlic. The hosts discuss the 4,000-year-old origins of the recipe and the specialized process required to create it.

George Monbiot proposed replacing traditional meat with "microbial protein" produced through precision fermentation in factories. Simultaneously, Taco Bell is testing a new soy and pea protein meat alternative in Alabama, a move the hosts compare to the futuristic "Demolition Man" scenario where all restaurants are Taco Bells.

Guardian columnist George Monbiot argues that animal farming must be completely shut down to prevent global ecological collapse. He advocates for a transition to "precision fermentation" to produce protein from microbes. Monbiot characterizes meat, milk, and eggs as "indulgences" that the planet can no longer afford, a stance the hosts view as a dangerous globalist objective.

John C. Dvorak describes his process for pickling turnips at his home in Northern Silicon Valley. He explains that he uses a recipe involving apple cider vinegar, water, salt, garlic, and dill, noting that the turnips should be aged slightly to soften before the pickling process.

A donation from a producer in Colorado sparks a discussion about mead making. John Dvorak recalls a winemaker at the Davis Bynum Winery in the 1970s who was an exceptional mead maker. The hosts discuss how the quality of honey dictates the final flavor profile of the fermented beverage.

Adam Curry and John C. Dvorak open the program with a discussion on the simplicity of making homemade sauerkraut using only cabbage and salt. They introduce the "value-for-value" model, highlighting a new word cloud feature created by a listener in Australia. The hosts transition into the day's news cycle for December 20, 2018.

The United States has largely ceased domestic production of antibiotics, outsourcing the process to China due to their expertise in fermentation. This economic shift has led to a reliance on imported antibiotic salts, which are then processed in India. Substandard generic doses are cited as a primary driver of global drug resistance, as patients receive ineffective levels of medication.

Producers Jan Fury and David Van Root contribute to the show, with Van Root offering a kombucha starter. Dvorak declines the offer, expressing skepticism about the health benefits of the fermented tea, which the donor claims tastes like an Arnold Palmer.

Analysis of EPA Administrator Lisa Jackson's comments suggests that cap and trade regulations could target CO2 emissions from yeast fermentation. This would impact bread making, beer and wine production, and the creation of livestock silage, potentially increasing food costs.

The hosts discuss Kombucha, describing it as a "gob of goo" or acetic acid colony. Dvorak shares his 35-year history of growing vinegar from leftover wine, warning that certain home-brewed cultures can produce "poisonous" vinegar that causes severe heartburn or ulcers.

Golden Star Tea is a naturally fermented, sparkling jasmine tea brewed in small batches in Belmont, California. The product is discussed as a sophisticated non-alcoholic alternative to wine, featuring a memorable aftertaste. The hosts consider the brand as a potential sponsor for the show, noting its high production quality.

The hosts analyze a 2005 or 2006 Ridge Geyserville Zinfandel, noting its high alcohol content which is attributed to modern high-tech yeasts. A discussion follows regarding the practice of "watering down" dark, high-alcohol wines to improve taste or maintain sobriety at parties. The concept of a "field blend" is explained as a traditional method where different grape varieties are grown and harvested together.