I'll never be able to outlive Kogi. Kogi is a beast.
I've been amazed to learn all of the links between microbial health and our general health. This all started by trying to understand fermentation. The fermentation outside your body, and its relation to the fermentation inside your body. The key to health is fermentation, it turns out.
We either put out 6 different flavors of jam or 24 different flavors of jam and we looked at 2 things. First, in what case were people more likely to buy a jar of jam?
I like introducing people to new dishes and new flavors.
There is no body but eats and drinks. But they are few who can distinguish flavors.
My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.
The flavors of the peach and the apricot are not lost from generation to generation. Neither are they transmitted by book learning.
About 60% of the people stopped when we had 24 jams on display and then at the times when we had 6 different flavors of jam out on display only 40% of the people actually stopped, so more people were clearly attracted to the larger varieties of options, but then when it came down to buying, so the second thing we looked at is in what case were people more likely to buy a jar of jam. What we found was that of the people who stopped when there were 24 different flavors of jam out on display only 3% of them actually bought a jar of jam whereas of the people who stopped when there were 6 different flavors of jam 30% of them actually bought a jar of jam.
My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative with a vital act, beginning and ending with the latter. I believe that there is never any alcoholic fermentation without their being simultaneously the organization, development, multiplication of the globules, or the pursued, continued life of globules which are already formed.
What we found was that of the people who stopped when there were 24 different flavors of jam out on display only 3% of them actually bought a jar of jam whereas of the people who stopped when there were 6 different flavors of jam 30% of them actually bought a jar of jam.
It should be fun introducing kids to fruits and vegetables. If you start young, it will be something that they'll attach to really quickly.
Along with all the other stunning statistics China can provide, it can also claim to be the world leader in making energy from human excrement. Biogas, as this energy is known, can be produced from the fermentation of any organic material, from wood to vegetables to human excreta.
The flavors of the peach and the apricot are not lost from generation to generation, neither are they transmitted by book learning. The mystic tradition, any mystic tradition, is of a similar nature, that is, it is dependent on direct perception, a 'knowledge' as permanent as the faculty for receiving it.
I give myself different roles. I think in different ways on different days. Sometimes I think of it as cooking - different flavors and different ingredients. Sometimes I think of it like orchestrating a piece of music with all the different instruments.
It became obvious to me that the generation who changed the world were my parents' generation, and not only in terms of the Second World War, but if you look at all the social legislation of the '60s - abortion, homosexual law reform, equal pay - it wasn't done by my generation; it was done by people who were adults.
What does the money machine eat? It eats youth, spontaneity, life, beauty, and, above all, it eats creativity. It eats quality and sh*ts quantity.