The Weirdest Thing I Learned This Week Ant Yogurt, Bunny Horns, Deadly Feather Fashion
Oct 22, 2025
Liz Clayton Fuller, an artist and bird expert, dives into the dark history of the deadly feather trade, showcasing how fashion once threatened bird populations. Jess shares a bizarre rabbit phenomenon where horn growth is linked to a virus, explaining its ecological and medical implications. Rachel introduces the intriguing concept of yogurt made from ants, detailing the fermentation process and culinary experimentation. Together, they illustrate the quirky connections between wildlife, culture, and food. Explore bird art and more at IpaintBurbs!
AI Snips
Chapters
Transcript
Episode notes
Ants As Yogurt Starters
- Traditional yogurt methods relied on local holobionts (organisms plus their microbes) to start fermentation.
- Researchers found red wood ants carry lactic and acetic bacteria and formic acid that jumpstarts milk fermentation.
Chef-Scientist Ant Yogurt Trial
- Researchers and chefs tested ant-derived cultures at Alchemist in Copenhagen, using ants to make sheep yogurt and ice cream sandwiches.
- Diners and reporters described the results as good, with distinct acidity and aromatic flavor notes.
Don't DIY Ant Yogurt
- Do not try making ant yogurt at home because ants can carry parasites and harmful microbes.
- Researchers filtered cultures in lab settings; leave DIY fermentation with wild insects to trained professionals.