A short podcast about everyday risks from germs
A cheerful group of adults gathers outdoors beneath string lights and a “Pickle Party!” banner, laughing and sharing jars and dishes of colorful pickled foods. A long wooden table overflows with pickled cucumbers, beets, carrots, eggs, and other vegetables, creating a festive, communal atmosphere.
Dr. Don and Professor Ben talk about the risks from attending a pickle party.
Dr. Don - not risky 👍🏼
Professor Ben - risky ☣️
DALL·E - A jar of pickles with a pork chop inside. A hand is reaching into the jar and pulling out the pork chop. The jar is transparent, filled with green pickles.
Dr. Don and Professor Ben talk about the risks from eating pickles from a jar used to marinate raw pork.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
DALL·E - Imagine a scene where a young man has just emerged from submerging his head into a vat full of pickles. The moment is captured as he lifts his head, a pickle in his mouth.
Dr. Don and Professor Ben talk about the risks of eating pickles from a vat that someone has dunked their head into.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
A glass jar half full of dry pickles
Dr. Don and Professor Ben talk about the risks of eating pickles refrigerated without the juice.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of consuming 17 year old pickle brine.
Dr. Don - not risky 👍🏼
Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks of canned pickles found in a river.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks posed by pickles that bubble during room temperature fermentation.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of reusing pickle brine to make more pickles.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼