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00:00:00Hello friends, yeah, welcome to Humanology 2091.1.
00:00:08Yeah, I just moved internet search of that mushroom.
00:00:12So they say the pigskin poison mushroom,
00:00:17that's like something common or it's purple.
00:00:22If you slice in half, it's very like dark purple.
00:00:28Okay, it's very dark inside.
00:00:31But edible ones tend to be like white inside.
00:00:35But I don't want to slice that purple mushroom
00:00:38because there are only two of them in my yard.
00:00:41Maybe after they spread, maybe. I don't know.
00:00:46But I don't think it's poisonous.
00:00:49That's my impression, but I'm not going to eat it until I know what it is.
00:00:55Let's check out one more book. Alaska mushroom book.
00:01:11With a lot of pictures.
00:01:15Does it have index?
00:01:18Puffball.
00:01:24126.
00:01:32Huh? Huh?
00:01:35It's not there. The one I'm looking for is kind of like this big.
00:01:39About the size of a ping-pong ball. And it's brown.
00:02:00This is an edible one.
00:02:03Jam-studded puffball mushroom.
00:02:06It's not there either.
00:02:17It's not in this book.
00:02:29My guess is it's a variation of this jam-studded puffball mushroom.
00:02:33Bigger variation, I guess.
00:02:36I don't know, but whatever.
00:02:39I cannot find it on the internet. I cannot find the books.
00:02:45I will not eat it until it kind of spreads and multiplies.
00:02:51Then I can slice it in half and see what it looks like inside.
00:02:56If it's like dark purple, then it's pigskin.
00:03:00It's not a mushroom, but I don't think it is.
00:03:03It does not have that distinctive star pattern there.
00:03:07Just slightly a little bit.
00:03:11Let's go to the next timeline.
00:03:28Yeah, because there are so many different kinds of mushrooms.
00:03:35It's difficult to find in the book or internet.
00:03:42There are so many different kinds of mushrooms.
00:03:47That's why it's difficult to identify.
00:03:54Let's move on.
00:04:02Okay, 930.
00:04:22Okay, very cool.
00:04:27Selfie.
00:04:33Okay.
00:05:03Hello, friends.
00:05:17Welcome to Humanology 1091.1.
00:05:27Instagram live edition.
00:05:29Yeah, welcome. Good evening.
00:05:33Cheers. Happy Thursday.
00:05:39Welcome. Good evening.
00:05:52Cheers.
00:06:00Yeah, welcome. Good friends. Future leaders.
00:06:05Yeah. Good evening.
00:06:11Yeah, we do live like every night these days.
00:06:16Oh, thank you. Yeah. Election campaign.
00:06:19Yeah, I'm right for you as president. Yeah. Cheers. Future leaders.
00:06:26It's going good. Yeah, thank you.
00:06:29Yeah, welcome.
00:06:33Yeah.
00:06:36No.
00:06:39Okay.
00:07:08Cheers.
00:07:16Yeah, so rose hips, what does it taste like?
00:07:19It tastes like persimmon.
00:07:21That's like Asian fruit.
00:07:23The coloring, the texture, very similar to persimmon.
00:07:29Persimmon is a bigger fruit, Asian fruit.
00:07:33Persimmon is similar in texture and taste as well.
00:07:37Cheers.
00:07:42High vitamin C.
00:07:45Yeah.
00:07:49Oh, yeah.
00:07:57Yeah.
00:08:01Yeah.
00:08:02Yeah, so.
00:08:29The edible puff mushroom that I know for sure, the jam-studded puff mushroom is quite small.
00:08:36It's like the size of thumbnail.
00:08:44Okay. Yeah.
00:08:46Oh, it's delicious. I love the texture.
00:08:48And they grow in groups.
00:08:54Many of them, like 10 of them growing together.
00:08:59Okay.
00:09:00But the bigger one, the size of ping pong ball, they grow alone.
00:09:09And I tried to find the name of that bigger puff mushroom in my yard.
00:09:15I could not find the name of it.
00:09:17Okay. Yeah.
00:09:18Welcome. Good evening.
00:09:19Future leaders.
00:09:20Cheers.
00:09:21Cheers.
00:09:22Yeah.
00:09:26But I do not.
00:09:27You want to join us?
00:09:28Sure.
00:09:29Yeah.
00:09:30If internet works okay.
00:09:31Yeah.
00:09:33Yeah, I'm not quite sure what name of that bigger puff mushroom is.
00:09:38Yeah.
00:09:41Yeah.
00:09:48Hi.
00:09:50Hello, Honky.
00:09:51Welcome.
00:09:53How do you say your name, Honky?
00:09:55Yeah, Honky.
00:09:56Okay.
00:09:57Yeah, yeah.
00:09:58Okay, okay.
00:09:59I have one question for you.
00:10:03Can a faceless man read?
00:10:08What do you mean?
00:10:11Can a faceless man read?
00:10:14Can a faceless man read a book?
00:10:20Read in general, Honky.
00:10:23Yeah.
00:10:24Yeah.
00:10:25Okay.
00:10:28Okay, okay.
00:10:31Interesting question.
00:10:33Well, nowadays Paralympics, Olympics for people with some physical challenges going on in Paris, France, right?
00:10:42Yeah, highly impressive.
00:10:43Yeah.
00:10:44We don't want to say they are disabled, but more like we'd rather say out of respect,
00:10:50physically challenged, okay?
00:10:52Yeah, in like wheelchair, basketball, and yeah, thank you.
00:11:01Also, blind athletes doing soccer.
00:11:06I heard about it, okay, in the radio.
00:11:09Oh, yeah.
00:11:10Yeah.
00:11:11So, like Helen Keller, right?
00:11:17Yeah.
00:11:18There are these languages for people who cannot hear, hearing problem.
00:11:27Yeah, like the hand language, right?
00:11:32I do not know that.
00:11:35But yeah, the hand language for people who have some hearing problem, right?
00:11:42Hand language.
00:11:43Yeah.
00:11:44Yeah.
00:11:45Well, I wanted to ask you what country you are at, okay?
00:11:54So, I'm in America, Alaska.
00:11:56I have foreign accent, Korean accent.
00:12:00But yeah, the gentleman had some accent as well.
00:12:05I was wondering what country the gentleman is from.
00:12:09Maybe next time I ask him, okay?
00:12:11Yeah.
00:12:12Yeah.
00:12:13I have accent, a heavy Korean accent, Asian accent, okay?
00:12:20Yeah.
00:12:21Okay.
00:12:22Yeah.
00:12:23But your English is better than mine.
00:12:25Absolutely.
00:12:26Okay.
00:12:27Okay.
00:12:28And how can I explain this to you?
00:12:29Can I ask you something?
00:12:30You smile proudly.
00:12:31Five minutes break.
00:12:32Okay, thank you.
00:12:33Yeah.
00:12:34Welcome to Humanology.
00:12:35Yeah.
00:12:37Yeah, Paralympics.
00:12:38Yeah.
00:12:39Fantastic.
00:12:40Great inspiration, right?
00:12:41Absolutely.
00:12:42Yeah.
00:12:43Overcoming their physical challenge, right?
00:12:44Paralympics.
00:12:45Absolutely fantastic, okay?
00:12:46Five minutes break.
00:12:47Yeah.
00:12:48Thank you for inspiration.
00:12:50Yeah.
00:12:51Okay.
00:12:52Yeah.
00:12:53Five minutes, right? Yeah, thank you for your inspiration. Thank you. Yeah, five minutes.
00:13:00Time check. Yeah, it's been more than 10 minutes. Okay. Nicely done. Okay. All right. Five minutes.
00:13:17Thank you. Yep. Very cool.
00:13:47Okay.
00:14:07Okay.
00:14:35Okay.
00:15:03Okay.
00:15:31Okay.
00:15:59Okay, welcome back. We are back. So yeah, let's continue the discussion of mushrooms, fungus, mycology and biology, right?
00:16:12Yeah, they are like, especially puffball mushrooms, right? They're very cute. They're like balloon, very spherical, very round.
00:16:22That's so cute. They're in my yard, like several kinds, okay? About three kinds of puffball mushrooms in my yard.
00:16:32Front yard, okay? And like thumbnail size and bigger than that, and then ping pong ball size, okay?
00:16:45Three kinds of puffball mushroom in my yard, and I know the smaller one. I know their names, okay?
00:16:52They're like a gem-studded puffball mushroom. They're edible, okay? I eat them a lot. Yeah. Cheers.
00:17:05But medium size or bigger size, I'm not quite sure they're edible or not, okay? So I'm not going to eat it until I know what they are.
00:17:22Okay. Yeah, most possible, about 90% of puffball mushroom species are edible. 10% poisonous, okay? Yeah.
00:17:33I have to be very careful about this. Cheers.
00:17:38Hmm? Yeah, so...
00:17:50So fungus, mycology, okay? Studio mushrooms, fungus. Yeah, fascinating biology, okay?
00:17:58So yeast is made in the West to enliven the bread, to make it more puffy, right?
00:18:11And yeah, or beer, or wine, okay? Yeast, okay? Yeah.
00:18:23They're fungus, okay? Yeah.
00:18:27Or blue cheese, right? Yeah. Yeah, fungus, okay. Cheers.
00:18:36So puffball mushroom, they're very cute, okay?
00:18:40The bigger kind, I see them in my yard. Gets bigger and bigger and bigger, like a balloon, okay? It's so cute.
00:18:48Adorable. Yeah, I took some pictures, I'll share it with you later. Okay? Yeah.
00:18:56So cute.
00:18:59Yeah.
00:19:02Very round. Okay, cheers.
00:19:11Nice.
00:19:15Yeah.
00:19:19Not lemon, it's summer.
00:19:22Different kind of vodka.
00:19:41Yeah.
00:19:49So why do I... Welcome, yeah, friends, welcome. Yeah. Welcome. Good evening. Yeah.
00:20:02Oh yeah. Maybe some high-pressure cranberry vodka. Yeah.
00:20:14Okay.
00:20:18Welcome.
00:20:25Cheers. Yeah.
00:20:28Hmm?
00:20:32And some chaga vodka, yeah.
00:20:36Yeah.
00:20:38Chaga mushroom, which is edible. Oh, this is fantastic.
00:20:48Yeah.
00:20:53Oh yeah.
00:20:58Yeah.
00:21:06Yeah, cheers, yeah. Chaga vodka, yeah.
00:21:11Hmm.
00:21:14Amazing.
00:21:18So all this study of mushrooms, okay, pays off, right? Yeah.
00:21:22You need to learn what mushrooms are edible, what mushrooms are inedible. Okay? Yeah.
00:21:30After that, yeah, then wild foraging. Harvesting edible mushrooms, okay?
00:21:36In my case, yeah, I put in the vodka, okay? Chaga mushroom, okay.
00:21:42Cheers, yeah.
00:21:45Hmm.
00:21:48Yeah.
00:21:53Yeah, very cool.
00:21:57Ah.
00:22:03Nice.
00:22:08Ah.
00:22:11Okay, let's have five minutes break, yeah, and some vocal lesson.
00:22:14Welcome, good evening, future leaders, very proud of you.
00:22:18Yeah. Five minutes, thank you.
00:22:21Mm-hmm.
00:22:23Okay.
00:22:25Mm-hmm.
00:22:27Fantastic.
00:22:29Oh yeah.
00:22:44Mm-hmm.
00:22:46Mm-hmm.
00:22:48Yeah.
00:22:50Mm-hmm.
00:22:52Mm-hmm.
00:22:54Mm-hmm.
00:22:56Mm-hmm.
00:22:58Mm-hmm.
00:23:00Mm-hmm.
00:23:02Mm-hmm.
00:23:04Mm-hmm.
00:23:06Mm-hmm.
00:23:08Mm-hmm.
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00:23:16Mm-hmm.
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00:23:20Mm-hmm.
00:23:22Mm-hmm.
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00:23:28Mm-hmm.
00:23:30Mm-hmm.
00:23:32Mm-hmm.
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00:23:58Mm-hmm.
00:24:00Mm-hmm.
00:24:02Mm-hmm.
00:24:04Mm-hmm.
00:24:06Mm-hmm.
00:24:08Mm-hmm.
00:24:10Mm-hmm.
00:24:12Mm-hmm.
00:24:14Mm-hmm.
00:24:16Mm-hmm.
00:24:18Mm-hmm.
00:24:20Mm-hmm.
00:24:22Mm-hmm.
00:24:24Mm-hmm.
00:24:26Mm-hmm.
00:24:28Mm-hmm.
00:24:30Mm-hmm.
00:24:32Mm-hmm.
00:24:34Okay.
00:24:36Yeah, let's go to talk about fungus.
00:24:39I mean, when I took biology class,
00:24:41Madison, Wisconsin, University, undergrad, okay, so.
00:24:45Yeah, our professor said, yeah,
00:24:47there are fungus among us, right?
00:24:50Yeah, it kind of rhymes very well.
00:24:52Sure.
00:24:53Ha, ha, ha.
00:24:55Cheers, yeah.
00:25:00Like, atherist food, right?
00:25:02Or,
00:25:07toenail fungal infection, all that stuff, okay, so.
00:25:12Yeah, I did some ointment that I put on my toenails
00:25:17every morning, okay?
00:25:18Yeah, but these days I take shower
00:25:21Monday through Thursday, okay?
00:25:23And I wash my face, so, yeah.
00:25:27Yeah, my toes are healthy now.
00:25:30And,
00:25:33also mold on the wall.
00:25:36Yeah, my Alaska home has some mold issue sometimes, okay, so.
00:25:42It rains a lot, very moist, okay, so.
00:25:47So, solution for that?
00:25:48Yeah, electric dehumidifier, all right?
00:25:53Yeah, turn that on, okay?
00:25:55To keep the moisture down under like 50%, okay?
00:26:00Yeah.
00:26:02Yeah.
00:26:03So, sometimes,
00:26:07moldy bread or fruits, vegetables,
00:26:11fungal infection there, okay?
00:26:13Yeah, you should not eat that stuff
00:26:15because they are poisonous, okay?
00:26:20When your food get moldy,
00:26:23discard it, because they are poisonous, okay?
00:26:27Okay?
00:26:28They are not edible at all, okay?
00:26:32Yeah.
00:26:35But,
00:26:41okay, I'm in Alaska, America, I'm 46 years old.
00:26:44When I was a teenager, I was in South, South Korea, okay?
00:26:49Yeah.
00:26:51So, in Asia, when they prepare
00:26:57fermented food, in the West, like cheese, right?
00:27:04Maybe some fungus, yeast, I don't know,
00:27:08maybe some kind of edible fungus, okay?
00:27:14Yeah, cheese, fermented food, okay?
00:27:17Good for the gut, like yogurt, right?
00:27:20Yeah, good for healthy gut, edible fungus, okay?
00:27:25Fermented food.
00:27:27In Asia, yeah, soybean.
00:27:36I'm greatly honored and privileged
00:27:39to witness, to observe my paternal grandmother,
00:27:44my father's mother, Korean traditional way
00:27:48to prepare, to make
00:27:56soybean sauce, soy sauce, Korean way, okay?
00:28:00Yeah, yeah.
00:28:03Yeah.
00:28:07So, I can tell you what I observed, witnessed, okay?
00:28:13So, my father's mother, my paternal grandmother, okay?
00:28:16Buy some soybeans, right?
00:28:19Yeah, welcome, good evening, yeah.
00:28:24Cheers.
00:28:26Cheers.
00:28:29Welcome.
00:28:31So, in Korean way of preparing soybean sauce
00:28:36is like this, okay?
00:28:37Yeah, my father's mother, paternal grandmother, okay?
00:28:41She purchased some soybeans, right?
00:28:45In the market.
00:28:46She boil it in the water, okay?
00:28:50And then make this like bean paste, basically, okay?
00:28:54Yeah.
00:28:55And put some like sea salt in there and water
00:29:00and just let it sit there for a while.
00:29:06And there's some edible fungus.
00:29:10It start to ferment, okay?
00:29:15Yeah.
00:29:18Open air, okay?
00:29:19Yeah.
00:29:21Cheers.
00:29:25Mm-hmm, welcome.
00:29:29Also, kimchi, same way, fermented food,
00:29:32good for the gut, intestines, okay?
00:29:36Yeah, edible.
00:29:39Well, but kimchi's more like yogurt,
00:29:42acidophilus, bacteria, okay?
00:29:46So, I have a great privilege and honor
00:29:49to witness my father's mother, my paternal grandmother,
00:29:55in South Korea, back in 1980s, 1990s,
00:30:00actually doing the kimchi herself, okay?
00:30:03Korean recipe, okay.
00:30:05Yeah, it's like napa cabbage,
00:30:09soak in the salt water, right?
00:30:14And then put some red hot chili peppers, okay?
00:30:19And then they actually put in this jar
00:30:31made with mud, earth.
00:30:37Yeah.
00:30:38In Korean word, it's called jangto, okay, jangto, okay?
00:30:43It's like kind of porcelain, okay?
00:30:46It's like made with mud, okay, earth, big jar.
00:30:54So, they put this kimchi in there
00:30:57and bury it under the ground for a couple of weeks
00:31:04or maybe a couple of months
00:31:07so that acidophilus, acid-loving bacteria,
00:31:12which is out there in the wild, would ferment it.
00:31:17It's magical.
00:31:20Fermented food, right?
00:31:22Oh, magical.
00:31:23Cheers.
00:31:33Yeah.
00:31:34Yeah.
00:31:39It's a great honor and privilege to witness
00:31:41and observe Korean traditional culinary arts
00:31:47in the making, like soybean sauce, soy sauce,
00:31:52Korean way, and so kimchi.
00:31:55Yeah, very Korean.
00:31:57It does not get any more Korean than that kimchi, right?
00:32:01Yeah.
00:32:02Fermented food with acidophilus bacteria, edible one,
00:32:07and also edible fungus.
00:32:13They did not add any yeast.
00:32:15No, it's just out there in the nature, okay?
00:32:19How cool is that, okay?
00:32:21Yeah.
00:32:22Hmm?
00:32:24I remember.
00:32:28Yeah.
00:32:32Magical.
00:32:36It has to do with microbiology, okay?
00:32:39Microbiology, Brazil biology, their studies.
00:32:44The biological species invisible to our eyes,
00:32:53they need to use microscope to see fungus, bacteria,
00:33:03edible ones, okay?
00:33:06Yeah, yeah.
00:33:07Microbiology, okay, sure.
00:33:11Bacteriology, mycology, a study of fungus, mushrooms, okay?
00:33:18Bacteriology, a study of bacteria, okay?
00:33:22But they're good ones.
00:33:23Good bacteria, good fungus, good mushrooms, okay?
00:33:29Okay?
00:33:30Yeah.
00:33:31Welcome to Humanology, okay?
00:33:32Yeah, we are talking about microbiology today.
00:33:38Also, mycology, study of mushrooms.
00:33:41Nice.
00:33:43Okay.
00:33:44Let's take five minutes break.
00:33:45Thank you, yeah.
00:33:46Very nice.
00:33:48Now, time-serial quick.
00:33:57Okay.
00:34:02Okay, it's been less than 30 minutes left.
00:34:08Well, less than 30 minutes past, rather.
00:34:14Okay, we're playing with time.
00:34:16Yeah, nicely, it's like less than 10 p.m. Alaska time.
00:34:24Okay, it's been about 30 minutes.
00:34:26More than that, okay.
00:34:28Five minutes break.
00:34:29Thank you, yeah.
00:34:32Yeah, very good.
00:35:02Okay.
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00:36:16Alrighty.
00:36:17Yeah.
00:36:18Yeah.
00:36:19Okay.
00:36:20Alrighty.
00:36:21everybody.
00:36:22Alrighty.
00:36:24We're
00:36:25taking a short break.
00:36:26Ad Helps.
00:36:27Thanks for joining the
00:36:28Network Team,
00:36:28thanks for following us.
00:36:29you
00:36:59you
00:37:29you
00:37:59you
00:38:29you
00:38:59you
00:39:29you
00:39:31you
00:39:52okay
00:39:55so uh
00:39:58in the near future we'll do this facebook live
00:40:02yeah where we got some youtube documentaries like
00:40:05how to make kimchi okay
00:40:08uh maybe tonight or maybe later okay
00:40:11so yeah facebook live
00:40:13to get upload to youtube okay
00:40:15sure sure we can do that
00:40:17at some point okay yeah
00:40:19it's magical process yeah
00:40:21cheers yeah
00:40:24oh
00:40:28yeah napa cabbage
00:40:30very asian
00:40:32and uh then sea salt
00:40:34uh yeah
00:40:36this is osmosis
00:40:38right
00:40:40yeah so because they want to
00:40:42decrease the volume of this napa cabbage
00:40:44yeah too much water content
00:40:46there so they soak in the salty water
00:40:48to get the water
00:40:50out of napa cabbage
00:40:52decrease the volume okay
00:40:54after that
00:40:56yeah dip some condiments
00:40:58like red hot chili peppers okay
00:41:00among others
00:41:02sometimes some uh
00:41:04see
00:41:06uh
00:41:08like uh
00:41:10edible
00:41:12seafood
00:41:14okay
00:41:16what is called okay
00:41:18so
00:41:20it's very green kind
00:41:22okay so
00:41:24it's a little bit like coral
00:41:26reef okay a little bit okay
00:41:28for edible ones okay
00:41:30yeah
00:41:32it's
00:41:34fantastic
00:41:36yeah sometimes like uh
00:41:38shrimp sauce okay
00:41:40uh it's kind
00:41:42like uh
00:41:44fish sauce very salty
00:41:46okay yeah
00:41:48cheers yeah
00:41:52i remember that okay so yeah
00:41:54welcome yeah
00:41:56good evening yeah welcome
00:41:58yeah
00:42:02mm-hmm
00:42:08so
00:42:10korean kimchi is like yogurt
00:42:12in europe like in hungary
00:42:14right or uh
00:42:16yeah like eastern europe
00:42:18okay yeah welcome welcome yeah
00:42:20we're talking about fermented food
00:42:22or bulgaria
00:42:24right yeah we're friends
00:42:26we're from eastern europe
00:42:28great tradition
00:42:30yeah uh bulgaria
00:42:32famous for yogurt
00:42:34right yeah
00:42:36and uh
00:42:40bulgarian
00:42:42yogurt got imported
00:42:44to
00:42:46korea when i was
00:42:48there
00:42:50teenager 1980s
00:42:521990s okay
00:42:54uh the brand name
00:42:56bulgaris the original
00:42:58bulgarian yogurt
00:43:00okay
00:43:02edible ones
00:43:04fermented food very good
00:43:06for the gut
00:43:08yeah
00:43:10intestine right yeah
00:43:12oh yeah
00:43:14amazing
00:43:16cheers
00:43:20mm-hmm
00:43:22so kimchi in korea
00:43:24asia is just like
00:43:26yogurt in bulgaria europe
00:43:28right
00:43:30acidophilus acid loving
00:43:32bacteria okay so they're edible
00:43:34okay they help the gut
00:43:36health intestine right
00:43:38yeah
00:43:40good kind of bacteria
00:43:44yeah
00:43:48yeah fermentation
00:43:50like to make cheese
00:43:52yogurt
00:43:54kimchi
00:43:56soy sauce
00:43:58or wine
00:44:00beer
00:44:02right
00:44:04it's either bacteria
00:44:06or fungus yeast
00:44:08okay
00:44:10microbiology
00:44:12right
00:44:14hmm
00:44:16yeah
00:44:18it's so cool stuff
00:44:20very cool
00:44:22yeah
00:44:30so alcohol is like this
00:44:32uh it's mostly yeast
00:44:34fungus
00:44:36fungus okay
00:44:38yeah monocellular
00:44:40fungus okay yeast
00:44:42right
00:44:44uh
00:44:46what yeast
00:44:48fungus
00:44:50monocellular organism does
00:44:52i'm very well educated in biology
00:44:54okay so uh
00:44:56it's biochemistry okay
00:44:58microbiology
00:45:00okay
00:45:02yeah welcome yeah
00:45:04good evening future leaders
00:45:06very proud
00:45:08yeah cheers
00:45:16so fruit
00:45:18like
00:45:20grape
00:45:22poison okay
00:45:24when
00:45:26yeast
00:45:28fungal cell
00:45:30monocellular organism
00:45:32organism
00:45:34ingest
00:45:36sugar
00:45:38fructose
00:45:40fruit sugar in a grape
00:45:42for example okay
00:45:44they process it and then
00:45:46they convert it to alcohol
00:45:50it's biochemistry okay
00:45:52yeah
00:45:54that's the origination of wine
00:45:56grape wine
00:45:58also beer
00:46:00made from
00:46:02barley i think
00:46:04from wheat
00:46:06yeah vodka
00:46:08from rice soju
00:46:10or sake
00:46:12okay yeah
00:46:14it's yeast
00:46:16yeah the
00:46:18y-e-a-s-t
00:46:20monocellular
00:46:22fungal organism
00:46:24cheers
00:46:26hmm
00:46:30yeah it's
00:46:32magical okay
00:46:34how would these microorganisms
00:46:36convert
00:46:38sugar into alcohol
00:46:40yeah
00:46:42it is magical
00:46:44absolutely
00:46:46now let me check on
00:46:48my water okay
00:46:50some mandu
00:46:52in the microwave
00:47:00oh
00:47:10oh it is boiling
00:47:12yeah
00:47:16so when it comes to cooking
00:47:18okay we put in the
00:47:20hot cold hot water
00:47:22to boil
00:47:24to uh
00:47:26sanitize and sterilize
00:47:28germs yeah like bacteria
00:47:30virus
00:47:32fungus right
00:47:34bad ones okay that's why we cook
00:47:36food in hot
00:47:38fire
00:47:40boiling water or microwave in my case
00:47:42okay
00:47:44yeah but
00:47:46there are good kinds of bacteria
00:47:48even
00:47:50virus good kinds of
00:47:52fungus
00:47:54fermented food okay
00:47:56uh when they ferment
00:47:58food like cheese
00:48:00yogurt kimchi
00:48:02soybean sauce
00:48:04uh
00:48:06they do so in a traditional way
00:48:08yeah
00:48:10it is
00:48:12old school people
00:48:14our ancestors all around the world
00:48:16they experimented
00:48:18with bacteria virus
00:48:20fungus right
00:48:22and they figured it out
00:48:24there are good kinds
00:48:26of bacteria virus
00:48:28fungus right that's the
00:48:30origination of fermented food
00:48:32like yogurt cheese
00:48:34beer wine
00:48:36kimchi soybean sauce okay
00:48:38you want to join us?
00:48:40yeah sure if internet works
00:48:42okay
00:48:44yeah
00:48:46yeah
00:48:48cheers yeah
00:48:50welcome to human library
00:48:54mmhmm
00:48:58what's going on? yeah welcome yeah
00:49:00good evening yeah
00:49:02how's your day been?
00:49:04it's very good thank you yeah
00:49:06oh that's good
00:49:08are you drinking tonight? where are you drinking tonight?
00:49:10uh it's
00:49:12vodka yeah
00:49:14dang
00:49:16I didn't get that info
00:49:18hmm
00:49:20yeah
00:49:22yeah
00:49:28yeah
00:49:30just like your grandpapa
00:49:32hmm
00:49:36okay
00:49:38yeah
00:49:40thank you thank you for joining us
00:49:42yeah welcome friends
00:49:44oh yeah
00:49:46welcome
00:49:52yeah so
00:49:54okay
00:49:56welcome friends yeah late at night
00:49:58in Alaska America time
00:50:00but in your time maybe it's a broad
00:50:02deadline because we're in
00:50:04internet right social media
00:50:06that's what's great about internet okay
00:50:08international harmony
00:50:10international friendship
00:50:12is fantastic
00:50:14yeah
00:50:16welcome thank you for joining us
00:50:18yeah
00:50:20okay let's have five minutes
00:50:22prayer okay I need some vodka rest okay
00:50:24welcome future leaders
00:50:26mighty proud of you yeah
00:50:28yeah you're
00:50:30amazing
00:50:32and very inspirational
00:50:34I'm your normal friend okay
00:50:36yeah you're the best okay
00:50:38yeah you're amazing
00:50:40five minutes prayer please thank you
00:50:42mmhmm
00:50:44okay
00:50:46yep
00:50:48all right
00:50:50thank you
00:50:52bye
00:50:54bye
00:50:56bye
00:51:18you
00:51:48you
00:52:18you
00:52:20you
00:52:22you
00:52:24you
00:52:26you
00:52:28you
00:52:30you
00:52:32you
00:52:34you
00:52:36you
00:52:38you
00:52:40you
00:52:42you
00:52:44you
00:52:46you
00:52:48you
00:52:50you
00:52:52you
00:52:54you
00:52:56you
00:52:58you
00:53:00you
00:53:02you
00:53:04you
00:53:06you
00:53:08you
00:53:10you
00:53:12you
00:53:14you
00:53:16you
00:53:18you
00:53:20you
00:53:22you
00:53:24you
00:53:26you
00:53:28you
00:53:30you
00:53:32okay welcome back
00:53:34uh
00:53:36yeah
00:53:38yeah thank you for joining us
00:53:40friends yeah
00:53:42thank you
00:53:44uh you wanna join us?
00:53:46yeah sure
00:53:48yeah
00:53:50yeah
00:53:52mmhmm
00:53:54yeah
00:53:56yeah
00:53:58yeah
00:54:00yeah
00:54:02yeah
00:54:04hey
00:54:06welcome welcome
00:54:08good evening
00:54:10thank you
00:54:12oh yeah fantastic
00:54:14yeah
00:54:16can you help me with this question
00:54:18it's accounting
00:54:20accounting fantastic
00:54:22oh yeah
00:54:24yeah
00:54:26what are you doing right now
00:54:28is that beer is that wine is that alcohol
00:54:30yeah it's like uh
00:54:32vodka
00:54:34with rose hips
00:54:36it's like edible fruit
00:54:38Alaska yeah
00:54:40do you
00:54:42do you prefer soju
00:54:44than vodka
00:54:46well yeah
00:54:48thank you for your interest in Korean drink
00:54:50soju yeah soju is nice
00:54:52but uh
00:54:54yeah in Alaska America
00:54:56they sell soju I do drink
00:54:58soju sometimes yeah
00:55:00oh
00:55:02right personally
00:55:04I like vodka better because soju is
00:55:06it's just like a
00:55:08it's just like a
00:55:12soju is just like a
00:55:14more softer version of vodka
00:55:16yeah
00:55:18you're right
00:55:20yeah
00:55:24hey wanna say hi to my friends
00:55:26no
00:55:28hahaha
00:55:30um
00:55:32anyway they're really big fans of you
00:55:34and really want you to be the president of Alaska
00:55:36for 2025
00:55:38yeah thank you thank you
00:55:40thank you
00:55:42thank you I'm gonna do my homework now bye
00:55:44yeah thank you
00:55:46great future leaders
00:55:48yeah thank you
00:55:52fantastic accounting
00:55:54yeah it has to do with mathematics
00:55:56right and economics
00:55:58as well mighty proud
00:56:00future leaders oh yeah
00:56:02yeah
00:56:04the fiscal
00:56:06responsibility very important
00:56:08accounting
00:56:10thank you mighty proud
00:56:12accounting right
00:56:14cheers
00:56:16thank you for sharing
00:56:18yeah the virtue of accounting
00:56:20thank you mighty proud
00:56:22future leaders
00:56:24amazing
00:56:26hmm
00:56:28hmm
00:56:30yeah so
00:56:32absolutely fantastic
00:56:40yeah so
00:56:42accounting is
00:56:44fantastic absolutely okay
00:56:46so yeah
00:56:48mathematics right yeah
00:56:50fiscal
00:56:52responsibility accounting
00:56:54I studied some of that
00:57:02yeah there's some
00:57:04internet content issue
00:57:06okay so
00:57:14okay
00:57:18yeah okay
00:57:20friends yeah
00:57:22Instagram live
00:57:24yeah fantastic future leaders mighty proud
00:57:26of you okay and we have some
00:57:28internet content issue here
00:57:30I'm in Alaska America right
00:57:32yeah it's always a challenge okay
00:57:34so
00:57:36let's wrap it up
00:57:38for this episode and I will
00:57:40see you tomorrow okay
00:57:42because what I see is my
00:57:44frozen frame okay
00:57:46yeah so
00:57:48yeah
00:57:50I'm in Alaska America internet content issue
00:57:52okay so but that great providers
00:57:54okay
00:57:56it's just it's kind of rural
00:57:58okay so
00:58:00I see you tomorrow okay thank you
00:58:02yeah mighty proud okay
00:58:04you're amazing
00:58:06future leaders mighty proud of you
00:58:08fantastic
00:58:10thank you for being wonderful and
00:58:12amazing
00:58:14and awesome
00:58:16okay
00:58:18yeah
00:58:20fantastic thank you
00:58:22yeah see you tomorrow
00:58:24thank you
00:58:46okay so
00:58:48let's make transition to
00:58:50Facebook live there okay
00:58:52and
00:58:54uh
00:58:56yeah
00:58:58I'm kind of debating between like
00:59:00kimchi how to make kimchi
00:59:02Korean
00:59:04traditional
00:59:06okay
00:59:08tonight okay or
00:59:10YouTube okay Facebook live or
00:59:12one of my favorite
00:59:14countries Namibia in Africa
00:59:16okay Namibia
00:59:18street food okay I'm
00:59:20kind of debating okay so
00:59:22but Korean kimchi
00:59:24nowadays very well known
00:59:26when I go to grocery
00:59:28store supermarket
00:59:30even in Alaska America I can
00:59:32find Korean kimchi
00:59:34okay but Namibia
00:59:36is like south
00:59:38southwest
00:59:40Africa okay
00:59:42great country okay
00:59:44I'm kind of inclined to
00:59:46check out
00:59:48Namibian street food
00:59:50in YouTube in
00:59:52Facebook live okay
00:59:54because kimchi is very well
00:59:56known okay
00:59:58okay
01:00:02yeah that's kind of what I'm
01:00:04inclined to
01:00:06Namibian street food
01:00:08okay
01:00:10okay
01:00:12so let's make
01:00:14transition to Instagram live
01:00:16Facebook live
01:00:18we will
01:00:20check out some YouTube videos
01:00:22about
01:00:24amazing
01:00:26tradition
01:00:28yeah I'm kind of
01:00:30inclined to check out
01:00:32Namibian
01:00:34street food okay
01:00:36kimchi is very well known
01:00:38so
01:00:40maybe I'll see you there or
01:00:42I'll see you tomorrow okay thank you
01:00:44mighty proud yeah
01:00:46martial arts
01:00:48and continuing education and
01:00:50quality development okay fantastic
01:00:52thank you mighty proud of you
01:00:54amazing thank you
01:00:56yep