Latest / Two Tools, No Clue / E8 Fermentation 101
Transcript
- Jey & Anna: Hey everyone. Welcome to the Two Tools No Clue podcast. I'm Anna. And I'm Jeidan And today we have no clue about fermentation. What is it and how do we do it? But first, what's going on around the homestead? Well, today as we're recording this is the first day of spring. Yay. It's March 20th. Welcome. We're so excited. It's raining. We're so happy you're here. Just to put a cherry on top of the beautiful day we've had. Yeah, I was a little upset that it started to rain, not gonna lie. It's the first day of spring, it's supposed to be raining. I know, so I forgive Mother Nature, but I was trying to start the garden in beds, as you know. ⁓ But that's okay. Why is the rain stopping you? That sounds like you. I just, I didn't. Put on a raincoat. Well, power tools and rain don't mix. okay. I see you. ⁓ Also, I am drinking a beer today to celebrate our fermentation episode. Cheers. So Jeidan, what is your favorite fermented food? I really like pickled cabbage. Ooh. That sounds really good. like those types of things. Yeah. Mine is yogurt. I did not realize that counted. So yogurt also. Yeah, I definitely want to try more fermented things because... I don't eat a lot of fermented foods. There are not a lot of fermented foods in my diet. And they're good for you. ⁓ I should be eating a lot of fermented foods for my gut. with your gut issues. Everybody should be eating fermented food, but I think I'm going to let Anna tell you guys, because I think this 101 is going to be helpful for a lot of us. Yeah, hopefully. So have you ever Fermented anything before this is my last question before we get into it ⁓ Is pickling things fermenting things? So I read that some pickles are not actually fermented. OK, so it depends. If you. Do it the long way, like not day pickling, yeah, day pickling definitely not fermented. But if you hold them in a jar. With like peppercorns and. vinegar and all that jazz. That has to be considered. fermenting right? think so. So, yeah, I have. be serious. I feel like everybody has fermented something by accident at some point in their lives. yeah. You know, was a little a little kid. I opened the the fridge and my grape juice came falling out and it hit me and it splattered. It splattered all over me and it had been in there for forever. and it had turned into wine and it got in my mouth and I was like eight and I was like, ah! It tasted just like my mom's wine. You made some hooch. Yeah, seriously, by accident, just by leaving it in there. So, yes, I have. We've fermented something together. Do you remember our sauerkraut fail? Oh my God. tried to make sauerkraut because we were working at the farmers market so we were getting a lot of fresh vegetables and we're trying to learn how to keep them over winter and just for longer and so we were like ⁓ let's make some sauerkraut and we like didn't have anything to like push it down so it just like stayed afloat which in itself wasn't good and then we put them on the shelves and just absolutely forgot about them They were there for months, like probably a full ass year before I even tried to move them. And when I did finally try to move them, it was, it looked like wood glue had built up around the, around the base of them. And I literally had to like chisel them off of the shelving. It just looked like a science experiment in a laboratory. That is my only experience with fermenting, so it's a little intimidating to me. I think we'll do better this year. Hopefully. Fingers crossed we can only go up from there. we now have like the weighting stones like we the correct thing in the mason jars. We had them before, but we use the wrong mason jars and the stones we had didn't fit. Correct. Well, this year we will get the right mason jars. But I also saw that if, if you use like, I think it was just like more cabbage, like the excess leaves use that as the thing to push it down. Word. Yeah. So that sounds like a idea, but let's get into it. Yeah, let's do it. So fermentation is defined as quote. the chemical transformation of organic substances into simpler compounds by the action of enzymes and complex organic catalysts, which are produced by microorganisms such as molds, yeast, or bacteria." End quote. Wow. I understood about a quarter of what you just put down. That was intense. Yeah. So basically it's a metabolic process that produces energy in the absence of oxygen. So in order for something to properly ferment rather than spoil, needs the perfect balance of temperature, moisture, salt content, and pH levels. Salt content. Interesting. The first known history ranges anywhere from 7,000 to 10,000 BCE. Folks, that's 9,000 to 12,000 years ago. Okay, that is far from us. Yes, very far. That's insane. And I'm guessing that the timeline difference is because people discovered fermented foods and ⁓ completely by accident. Yeah. They weren't going out trying to find the scientific reasons behind it. They were just like, wow, this keeps my food edible for longer. Yeah, I didn't die. Let's try to recreate that. So it was some time before they were able to fully understand what was happening and how to purposefully recreate the process. The oldest evidence of alcoholic fermentation was found in pottery from Neolithic China dating between 7,000 to 6,600 BCE. Okay China. They would use honey, rice, and various fruits such as hawthorn and grape to create their alcoholic beverages. That sounds so good. A little bit of honey fermentation going on in there. That does sound good. The earliest texts from China describe at least three alcoholic beverages. Chang, which was an herbal wine. Li, a sweet, low alcoholic rice or millet beverage. And Zhu. Fully fermented and filtered rice or millet beverage with an alcohol content of around 10 to 15 percent. Which all sound delightful. Yeah, it would definitely get you buzzed. Yeah, for sure. The art of winemaking dates to around 6000 BCE in what is now the country of Georgia. wow. During excavations, ancient gugs... gugs. I would have believed you, but that's a gug. ⁓ Ancient ancient gugs. During excavations, ancient jugs called, and I'm sorry for this, kevevery? Kvevery? Kvevery. K-V-E-V ⁓ R-I Kvevri Yeah, sounds about right. Were found containing the remnants of grape skins and seeds. So that's how they were able to find out how long ago it was. Wow. The jugs would be buried underground for around six months to achieve the best tasting wine. That would just bury Yeah. It's because the ground kept a consistent temperature of 12 to 15 degrees Celsius. which is 53 to 59 degrees Fahrenheit, which is perfect wine making temperatures. Interesting, interesting. Fun fact, Georgia is home of more than 500 different types of grapes today. I didn't know this about Georgia. Yeah, I didn't know they were so prolific in their in their winemaking. Yeah, I also always forget that there's a country called Georgia. Yeah, me too. I just think of good old Georgia down south. There's also evidence that the Babylonians got in on fermenting alcoholic beverages around 3000 BC. Oh wow, they just kept going. They preferred what they called date beer, which is the alcohol of fermented date palms. It's actually been described as closer to a cider than a beer, Another fun fact, I'm just throwing them at you. Several ancient records describe terrible headaches from date beer. And we still haven't learned, folks. Well, I have. I don't drink the poison. It must have been very sweet. whenever I drink too much sweet wine. ⁓ those headaches are terrible. Yeah. There's actually one product that many cultures had learned to ferment well before the discovery of fermented alcohol. Do you want to guess what that product might be? What they were already fermenting? Before alcohol. And you have to think that this came as a as a total accident. So it's not like they were setting out to ferment this stuff. It just fermented and they were like, ⁓ shit, that's pretty cool. Yogurt. Close. Milk. Yes, exactly. Milk. I don't know if I want to know this specifically. It's history. Open your ⁓ Cramming it in. OK. Milk, specifically the milk from camel, sheep, goats and cattle was discovered to naturally ferment as far back as 10,000 BCE, which remember is like 12,000 years ago. Crazy stuff. And I'm guessing you didn't, but did you know that raw milk can potentially sit at room temperature for up to a week or more without going bad? I did not know that. And instead of spoiling in certain temperatures, it ferments. But the climate's got to be absolutely perfect. Like, I'm sure if we left our raw milk out on the counter, it'd be bad within a couple of days. Yeah. Slash the cats would drink it all. Slash like 12 hours. But in these special climates, it fermented and they were like, shit. Camel's milk? Yep. Yikes, I don't know about that. So the fermentation process happened spontaneously due to the microflora in the milk. OK. This process is called, and I think I'm saying this right, but don't hold me to it. Two tools, no clue. No clue. Here we go. Thermophilic. Yeah. Final answer. Thermophilic lactic acid fermentation. Wow. Say that 10 times fast. I don't think I could say it once. ⁓ You laugh. I'm serious. This thermo... The thermometer. No, Thermophilic lactic acid fermentation. occurs in temperatures of 50 to 60 degrees Celsius or 122 to 140 degrees Fahrenheit. is pretty much the temperature of the subtropical climates where this began. Or hell. It's likely North Africa and the Middle East. ⁓ sorry. So hell? So these people in these cultures would leave the milk to ferment in goatskin sacks and the finished product was described to be similar to yogurt. ⁓ Egyptians are credited for the first leavened bread around 4000 to 3500 BCE. Do you know what leavened bread is? No, I don't. So leavened bread means it contains a leavening agent like yeast, baking soda or baking powder. So sourdough is a type of leavened bread, but It's using wild yeast. Interesting. They were the first to discover that if they mixed water and flour together and let it sit for several days, it would ferment and start to rise. So thank you Egyptians for our sourdough. You saved us during 2020. Us white people, thank you. I think you kind of just drove people crazy. I can't do it. Yeah, I can't. That's what I'm saying. out. I have started at least four different. No, because we've doubled up. So there's got to be at least 10 dead starters out there in the world because we didn't even name them. Yes, we did. I named every single one and every single one died. And now I'm upset and I don't want to do it anymore. Yikes. Sore topic. Yeah, let's not talk about it. Let's talk about indigenous Americans. Okay. So their fermentation practices started as early as 1100 BCE. Wow. And this included but was not limited to Tiswin, a corn based beer crafted by the Apache people and other southwestern tribes that played a central role in Seasonal ceremonies. Okay, they know how to partay. So I'm sure maybe I didn't look this up. I'm an ignorant white person, but I'm sure they celebrated the first day of spring. It was probably different back then. With their corn beer. Heck yeah. Oh yeah, with their corn beer is probably a fall ceremony. That's a good point. Thanks for pointing that out. Also, nipa lightly fermented drink made from maple sap. Oh, I love maple created by I'm sorry. I feel like a white person right now. It's okay. I am a white person. I'm feeling it very hard. It's okay. You're doing great as a white person. I'm like, I know I've heard this word a thousand times, so I'm not gonna look it up how to say it, but I probably should have because the thousand times I heard it were probably white people butchering it. Saying it all wrong. Yes, so it's their fault, not yours. Yes. Yeah, it was my fault too. I hold responsibility my ignorance. I can appreciate that. The Cherokee people crafted a fermented cornbread by, ⁓ get this, soaking corn in ash water, it in corn leaves and letting it ferment for two weeks. How did these people know to do that? How are they like, we're gonna do this and this is gonna be perfectly edible and not kill us at the end of the day. whispered it to them. Honestly. the first people to try something, I think about that so often. Like they were so Humans are curious. It's not bravery, it's curiosity. Curiosity killed the cat. The satisfaction brought it back. Exactly. It's curiosity. I will always like stand by that. people. And if you're hungry. Yeah, you know, it's. I don't know why I'm connecting this to this, but it's like, okay, you know, when you, when we watch those prison shows and they make those crazy. Yeah. Just, then the crazy food. Oh my God. The meals that they can create. they like, remember that one guy who made the enchiladas? Yeah. And he like smashed up all those. It's just like desperation. Just crazy stuff. Um, drives people to brilliancy. exactly. You know, it can be done. So why not do it? Yeah, that's just wild. Yeah. don't know. Sorry. Anyway, the last one I'll mention is chicha, a fermented maize drink that was widely made Latin America. ⁓ get this. They chewed the corn kernels. And by using their saliva, they broke down the sugars and activated the fermentation process. So freaking smart. they and then they consumed it themselves not to make the drink right. No, they to get the fermentation process going for this alcoholic beverage. They use their saliva. to drink it for themselves, not for others. I doubt that. I'm sure there was one person making it. You get what you get and you don't get upset. I don't think I would drink that. There's an ingredient that's labeled spit. I'm good. I don't care what it makes me feel. I'll pass. Well, you don't drink alcohol anyways, so yeah, I'm sure a true alcoholic without a beer for a while would be like, yeah, give me that spit alcohol any day of the week. Desperation. Next topic. ⁓ the next topic is more spit. ⁓ is how you can look at your spit under a microscope. Are you messing with me? Yes. Sorry. So although the invention of the microscope in the late 1500s introduced microbiology to the world, it wasn't until the early 1800s that there was any real interest in research of microbiology. I would want to see that right away. I bet you can do what? Well, as soon as I see something moving teeny tiny on a microscope, I'd be like, what the hell is that? Yeah. I'd start researching it immediately. That's shocking to me that it took five, five, 300 years for them to be like, what's that moving on the, on the microscope? that's crazy. What? They're like, no, nothing that lives that small. So recent advances in botany and or the field of using microscopes for those who don't know what that is, because I didn't know what it was. I didn't know either. Glad you said something. It tickled the interests of scientists to start studying individual organisms. So apparently they were seeing them moving, but they're like, whatever. ⁓ a whole, that's moving. ⁓ Okay, a big question mark to the science community. What do you mean? What's going on? You're right. Because a normal person would be like, ⁓ my God, what is that? Yeah. We should look into that. And we wouldn't know how to. But a scientist. Right. What are you doing? I would have a whole plan. What are you researching? On what to research? With microscopes. Probably the sky. Like things honestly, I didn't look into this but that makes a lot of sense in my heart We should start using your microscope more often. You have that tiny cool one Yeah, but you also have that big sky one. Which way are we talking about? I'm talking about like ⁓ the little guy. Yeah, that cool one that you can see, I don't know the unseen. Yeah, I bet you anything. They were looking up and then years they were like, why don't we look down? Yeah. It's believed that scientists in Europe focus their early studies of fermentation on yeast because beer, wine and bread were basic foods that were readily available to them, which makes sense. Yeah. The first solid evidence of yeast as a living organism was published between 1837 and 1838. by three individual scientists. And I don't think they were in cahoots. They were probably fighting to the end to be the one who had the research. First, second, and third place, I guess. Yeah, it happened all the time. Bacteria was discovered shortly after in the 1840s, but it wasn't until the 1870s that it came into general use, which coincided with the development of germ theory between the 1850s and 1880. Oh, wow. So. Fermentation and germ theory really collided at one point. And I wonder if that's why we have so many different misinterpretations of both of them. Maybe. That would make sense. Because we think germs and we think bad, but not all germs are bad. Right. You need germs. Yeah. And you need bacteria in your fermentation process. Yeah. And if you lack certain bacterias, you have horrible immune systems, gut tracts like me. And those things really add up. In 1856, a French chemist named Louis Pasteur officially concluded that fermentation was initiated by living organisms and was dubbed the first zymologist, aka someone who studies the fermentation process. You know, that's really crazy because I, I shouted him out in my jams and jelly. I probably didn't clock it because I hadn't done this research yet. That's cool. Yeah. Because he also did a lot of like the pasteurization stuff. Yes. ⁓ Yeah. What I was to say. I'm so sorry. It was one of my fun facts, but I guess you told me. ⁓ Fun fact, his work microorganisms and his discovery of their ability to spoil food led to the invention of Pasturization. Yeah. And pasteurization, for those who don't know, is the process of exposing food products such as milk, certain dairy products, beer, juice, etc. to high heat in order to kill off harmful pathogens and spoilage causing microorganisms, making them safer to consume. Well, I didn't go into all that, so he was also the first to discover that bacteria is the reason milk spoils a process initially thought to be a chemical change within the milk itself. Interesting. He's like, no, I see these little guys. I see the little bacteria in there. That's interesting. They're the culprit. Yes. So pasture defined fermentation as life without air, which wasn't technically correct, but. We'll give it to him. Yeah. He was also able to correctly connect specific microorganisms with their precise fermentation process and what their end results would be. So he like, look at your flower and water combo and be like, that'll be bread. Whoa. He's on it. So he knew his compounds. Yes. Very smart man. Fermentation is an anaerobic. process Which means the beneficial microorganisms that facilitate the process thrive in an oxygen free environment Okay, and finding layman's terms on fermentation was incredibly hard. So if any of this is not correct, I apologize Always do your own research people. Don't trust me. Yeah, so tell me if I'm Two tools no fucking clue no clue don't trust me I'm just doing my best. Listen, I think you're doing a great job. Thank you. I've learned a lot so far. I feel like we've learned a lot so far together. Yeah. I feel like we're doing good. I'm really excited. So the lack of oxygen allows them to consume sugars, carbohydrates and starches while releasing alcohols, carbon dioxide and organic acids, which are actually what preserves the food. ⁓ no shit. That's actually really cool. The key is that harmful bacteria strains that cause food to spoil aren't able to survive in anaerobic environments. Wow. That's actually kind of crazy. Right? There are four types of fermentation, alcoholic, lactic, acetic and alkali. Okay. And we we've dealt with acidic is what I'm assuming with the vinegars. Acetic. But it is vinegar. But I saw it was pronounced acetic. Interesting. Okay. the presence of yeast. Oh, fancy. This is obviously how we make beer and wine, but also sourdough bread is an alcoholic fermentation process. Fun fact, got another one for you. I'm loaded. The origins of the word yeast come from the Sanskrit word yasutai, which means to boil. Yasutai. Isn't that weird? it looks like when you... ass. Whoa. going to boil your ass. But I think that's cool because sourdough starters do look like they're boiling. Yeah, they do. Lactic fermentation is when sugars are converted into lactic acid and ATP Which is cellular energy. Like I said, it got crazy and I was like just give me the basic. What are you please? Anyway nerding out about lactate lactic acid So that the pill that you take when you Lactose intolerant? Yeah, or that weird milk. So the sugars are converted into lactic acid and ATP, which is cellular energy due to the lactic acid bacteria. This is where we get things like yogurt, kefir and kimchi. Ooh, kimchi. Have you heard of kefir before? I thought it was keifer. Have I been saying it wrong this entire time? ⁓ I saw it. bunch of different ways, it's a linguist really prefer kefir. Kefir. It's K-E-F-I-R. It's like a Middle Eastern word. I prefer that. kefir. Kefir. Yeah. Well, spoiler alert. This mini-sode connected to fermentation mini-sode 8 is all about kefir. So your ears will be ringing and itching and burning. Do remember when we tried it? No, we've tried it. Yeah. Do you remember that blueberry kefir? Is that what that was? I didn't like it. It literally tastes like blueberry sour cream. I didn't know we had already tried it because I was going to say we need to try it for a Patreon episode. So I guess we'll just try it again. Maybe not blueberry this time. Maybe we'll like like strawberry or something. Yeah, I do want to try plain. Okay. Okay. It's a date. Acetic fermentation is when many different substrates are converted into acetic acid. This is the primary acid in vinegar and is responsible for the sharp taste and smell. Okay. Which I did not know. Now you know. Yeah. I kind of just thought vinegar was vinegar. Yeah. Comes out of the earth this way. Alkali fermentation is when proteins are converted into amino acids, peptides, and ammonia. Yikes. Foods fermented in this way are widely consumed in Asia and Africa. Examples include Japanese naru, Indian kanema, and African oopa. That sounds scary. I don't know what any of those foods are. I bet they're sharp. Yeah. Very flavorful. Very potent. So now I'm just going to quickly list off some of the common fermentation substrates and a few foods that are produced from them as if I was Louie Pasteur. Okay. Louie, take it away. Milk, just off the top of my head, milk will create yogurt, cheese and kefir. which is made of fermented milk and Kefir grains, which actually grains, but a symbiotic culture of beneficial bacteria yeast. It's described as similar to a thin yogurt. Makes me think of our Activia. Like, like the drinkable. Herbs ferment into kombucha and puer tea, which is fermented tea. ⁓ weird. Fish ferments into fish sauce and jatgal, which is a seafood condiment. Meat. Ferments down into sausages, pepperoni, and salami. Cereals ferment into beer and sourdough. Okay. Legumes into soy sauce and natto. I did not know that's how soy sauce was made. That's really cool. Vegetables ferment into kimchi, sauerkraut, and pickles, just to name a few. And fruits ferment into wine, vinegar, and ciders, just to name a few. That's very interesting stuff. Would you like to guess what the most eaten fermented product in the U.S. is? Beer I'm honestly shocked that that wasn't it. I wonder if it thought I meant food product. Try again. What's the most? ⁓ food. Food. pickles yogurt what are popular, not all pickles are created equal. Meaning not all pickles are fermented. Only traditionally brined non-vinegar varieties contain the beneficial life cultures from fermentation. Non-vinegar varieties. So this said it was yogurt. It was the most eaten. It was very hard for me to believe. Fermented food. That's why it wasn't beer most eaten. Okay? kombucha is not far behind though, and that's a drink People drink if you drink too much kombucha It's actually bad for you. And so I feel like people Think it's trendy and they just don't understand and I see people at my job we sell kombucha right and ⁓ from a good company, but I just always wonder, I'm like, how much of this do you drink a week? I don't think you're supposed to drink that much of not? Because it can do the reverse for your, for your gut. Interesting. It's all about moderation. Yeah, everything's about moderation. And like you can't chug kombucha. It's bad for you. Yeah. Well, fun fact between 2015 and 2022 kombucha sales increased by 500%. That's what I'm saying. It's not good. That's not a good sign. People love a trend. Yeah. So speaking of let's get into the health benefits. So in fermentation was first discovered back in BCE times, the main benefit was that it kept food from spoiling for longer periods of time. just like, heck yeah. Yeah. Thank God. I don't have to waste this. It's allowed people to eat certain foods out of season like veggies in the winter. So was very helpful. But today we're more concerned with the health benefits that fermented foods can give us over shelf life. 2010, it was first discovered that fermented foods hold health benefits. Dr. Elie, I think it's Elie, it's E-L-I-E. Yeah. Not Eli. No. Dr. Elie Metchnikoff, a Russian bacteriologist, noticed that the Bulgarians lived an average lifespan of 87 years. Wow. Which was pretty incredible in the early 1900s. Yeah. was 1910. That's crazy. So he found that they consumed much more fermented milk than other cultures. He named the beneficial bacteria. found Bulgarian bacillus, which was later renamed lactobacillus bulgaricus. Due to this disc... Yeah. Do you like how I did that? Yeah. boom. Great job. That was a mouthful. Due to this discovery, consuming fermented milk became the next hot trend. Cause of course. Yeah. 1921, Leo F. Rettger found that lactobacillus bulgaricus actually couldn't survive in the human system, leading to the end of the fermented milk health craze. ⁓ So ⁓ However, continued to research and in 1935 found that a different strain, acidophilus could survive in the human gut and were in fact extremely active. Ay, ay, make up your mind. Right? So it wasn't one, but it was another that was making these people live so long. ⁓ okay. Sorry. It's a different strain. Yeah. Many friendly bacteria strains have since been discovered to be able to survive in the gut and give us health benefits. We call them ⁓ probiotics. ⁓ wow. The fermentation process is known to boost the nutritional value of foods in a couple different ways. For one, it enhances the bioavailability of essential minerals such as iron, zinc, and calcium and reduces anti-nutritional compounds such as phytic acid and tannins. ⁓ When these compounds are broken down, it enhances the body's ability to absorb beneficial minerals and vitamins. The breakdown of those anti-nutrient compounds also increase the body's ability to easily digest, which You need help. That's why it's helpful for me. This is adding up now, right? It also significantly increases the level of certain vitamins, especially B vitamins like folic acid and B12. ⁓ this is because the microorganisms involved in the fermentation process, such as bacteria and yeast, have the ability to incorporate these vitamins, boosting them. ⁓ wow. That's crazy that it like not only is beneficial, then boosts other things that are beneficial. It's knocking down the bad shit and boosting up the good shit. That's pretty cool. And that's any fermented across the board, fermented product. Fermentation can also change the caloric value of certain foods and beverages. The fermentation process can lead to a breakdown of complex carbohydrates into simpler sugars, reducing caloric density. For example, this is what happens in the alcoholic fermentation process when the microorganisms convert sugars into alcohol or organic acids. ⁓ Fermenting foods can also neutralize harmful toxins such as nitrates and vegetables and even cyanide in raw cassava. You know what cassava is? No. It's a starchy root vegetable. You should NOT eat raw. Do not eat it. It will kill you. No. Not if prepared properly because it's what tapioca is made out of. Raw. Don't eat it. However, the key to the health benefits of fermented foods come from their ability to develop probiotics, AKA live beneficial bacteria, as well as bioactive compounds like antioxidants and organic acids. Wow. These beneficial bacteria compounds and acids lead to improved gut health and improved immune system, lower oxidative stress, can even lower the risk of chronic diseases. Wow, we need to get on it. Yeah, that's what I'm saying, especially after doing all this research. Do you want to guess where in the world the most fermented food is consumed? Somewhere in Asia. Based on available data, it's likely Korea because kimchi is a cultural staple in their diet. That makes sense. Other places include Japan, Indonesia, Germany, Italy and Portugal specifically because of their wine consumption, and the Netherlands. ⁓ okay, I wouldn't guess that. And that's all I have for you on Fermentation 101. That was a lot of information. Yeah. A lot of helpful information too. I tried my best. So check out a Patreon video that should be linked up with this. If you're on Patreon, you'll get to see us struggling to ferment sauerkraut yet again. Or take two sauerkraut. Maybe we do something. that's. I want to definitely do something with the cabbage. think that's a good idea. Yeah. But yeah, I think that's a good start. I would also like to pickle some onions. I love pickled onions. I love so good. I prefer them. rather than. Dice, ⁓ I Yeah, I agree. ⁓ But yeah, I'm excited to give it a shot. Yeah, we'll do it the right way this time. Yeah, get some learning on. Yeah. So for today's farmers, ⁓ almanac you got, what you got. What is today? Today should be June 4th. June hello! The sun is hopefully shining. The tank is clean. The tank is clean! ⁓ June 4th, is a conjunction between Pluto and the moon. Yikes, hello Pluto. And Cat, Rayne Beau, spelled R-A-Y-N-E-space-B-E-A-U. cute. So cute. Lost at Yellowstone, Wyoming. Found two months later in California and reunited with owners 2024. So adorable. So I couldn't just let that slide. I was like, excuse me. What are you talking about? The fuck are you talking about? Please tell me. So I did a little research. What happened to Rayne Beau Rayne Beau was a two year old at the time. seal point Siamese cat who ran off into the woods during a family trip to Yellowstone National Park on June 4th, 2024. I don't know if I'm upset with them or happy with them that they brought their cat along for this to happen. I know, right? Who brings their cat camping? don't. Good for them though. Yeah, good for them. But this is what happens. Good thing Rayne Beau got home. Yeah. Please tell me more. I'm sorry for interrupting already. The owner searched for five days. I would be beside myself. I wouldn't leave the bringing my cats camping again. Yeah, I would live there. I freaking live there. That'd be new home. My life would be over. But eventually, because they're normal people, they had to head back home to Salinas, They said, quote, that was the hardest day because I felt like I was abandoning him. Well, you should have felt that way because you were abandoning him. Yeah, but what could they do? They have to get back to work. Can you imagine? be so devastated. I can't. I quit. Yeah, literally. I mean, become homeless and throw all of my things to the side. My children can suffer because I'm missing this cat. Like, look me in my eyes. If that was Harley, my ass would not be leaving after day five. I would be calling my work and being like, hello, I need to extend my vacation. My son is missing in the woods. And then they'd be like, you don't have a son. And like, yes I do. My fur baby! Two months later, in August 2024, Rayne Beau was found nearly 900 miles away. Rayne Beau? Roseville, California by a woman who took him into the Placer SPCA. 900 miles in the correct direction, might I add this cat fucking walked. I am speechless. In a grand total of 1023 miles, he was only 192 miles from home when he was found. Are you kidding me? He had lost about 40 % of his body weight. had cracked paws and was extremely malnourished. But fortunately, he was microchipped and his family was contacted microchip your pets microchip your kitties especially if you're going to take them camping. My God. Yeah. If you're going to let them roam around outside, microchip them. I'm pretty sure it's like what 40 extra dollars at the vet. Yeah. When they offer it to you just do it. Reunion was reportedly emotional and life changing. can't even imagine. What? I can't believe this cat was just strutting along. You know, I gotta get home in the right direction. He knew where he was going in a don't get it twisted. Not like, of course he was going in the right direction away. He could smell them. I bet. That's insane. Anyway, Rayne Beau has since recovered in his loving home with his twin sister, Star Jasmine. my gosh. showed up. Max showed up because his twin sister, Star Jasmine was lonely. So they got Max to keep her company when he was missing. gosh. wonder how they didn't think that he was going to come back. He was 900. He's a thousand miles away. Who the hell are you? So anyway, there's a little bit more to the farmer's almanac, but I just needed to like, well, I'm that you did because that's incredible news. I'm so proud of you, Rayne Beau. Yeah. Don't ever go camping with your family again. Literally stay home, buddy. And it makes me think like, why does that happen for some people, but not for others? Why did they bring him and not the other ⁓ I don't know if they brought the other cat or not. The other cat just didn't run away. Got it. OK. I was assuming. So today is the best day to perm your hair and to castrate animals. So go ahead and get a perm while curling your hair. The farmer's almanac says it must be so. Get her done, get her done. That was a really good episode. Thanks. I learned a lot. Yeah, you did a great job teaching us. You can follow us on Facebook, Instagram, YouTube, and we'll throw in threads. Why not? @TwoToolsNoCluepodcast. You can go on TikTok and find us @TwoToolsNoClue. Subscribe to our Patreon and you'll get some extra footage. You'll get to see all of our bloopers, our pre-launch videos as well. And let me tell you, this episode was chock full of bloopers. Yeah, we did a great job ⁓ messing up this time. So yeah, check us out on Patreon at patreon.com/twotoolsnoclue. ⁓ And you can email at twotoolsnocluepodcast@gmail.com. Give us your stories. Give us your comments. Give us your concerns. Give us all of your concerns. Topic ideas. Like there's one more thing we usually ask for. Just say, hey, tell us we're doing a great job. Please, we need it please. No, some of you have said that we're doing a great job. Yeah, we appreciate you. We appreciate you a lot. We you. coming and listening to us and watching us every week so far. We've been having a blast. It's been a really fun time just, you know, having dedicated things to do with Anna now. She's like truly stuck with me. And we're getting really excited to share our Homestead adventure now that it's starting to be spring. Yay! So we will see you all next week. I don't know why I say this every week. We won't see you. But you'll see us. ⁓ And can't wait to hear from you guys. So stay safe out there. And until next time, bye bye. Bye. ⁓