Seduced by Yogurt

Found scrawled in my Science of Food notebook; at least I’m being productive in my classes!

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I’ve not gone insane, I assure you (though running—or dancing if we’re to be technical, here—on wit’s end may bring me in that direction). I just couldn’t resist, journalistic/blogger/writer’s mindset kicked in as soon as I heard the phrase. And so, I ran with it. Or danced with it. Whatever.

Thursday afternoon, second row of my Science of Food lecture, in the midst of titling a fresh, new page to be interrupted by a clearing of the throat, followed by a confident proclamation. “By the end of this, I hope to seduceee you all into becoming a food science major.”

“Sehhhh-duuucze.”

So said my guest lecturer, a Russian microbiologist with a penchant for probiotics, through his Russian-laced English. It wasn’t heavy as one would assume—it was but threaded with foreign enunciations, all on a vocal range teetering toward the nasally soprano. He squeezed out and overenunciated the word seduce. An interesting word choice, perhaps one that was lost in translation in the process.

I was to be seduced by yogurt. Bring it.

Over one hour of sharing passionate discoveries and uses for probiotics, I still, thankfully, kept faithful to my marketing and journalism majors. I did, however, leave with an immense craving for Greek yogurt. With a drizzling of fresh honey and one too many spoonfuls of flaxseed granola.

I prefer seduction by words, thank you. Or a good run of Latin something… bachata, perhaps?

I’ll fall irrevocably head over heels.

But a side of yogurt never hurt the soul.

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