Not A Supportive Culture

My introductory microbiology professor had a tradition of having the students make yogurt during the last lab of his class as a fun way to demonstrate the usefulness of microbes in food production. For those who aren’t familiar with the process, good bacteria are added to milk, and after incubating for a few hours the milk becomes thick and sour.

My professor showed up to lab that day quite perturbed. He had a PhD in microbiology, but the university had told him he could not make yogurt in the lab anymore because he did not have a food handler’s permit.