I've been experimenting with fermentation on and off over the years. Every time something goes wrong I get so put off that I stop fermenting anything for a year

I've been experimenting with fermentation on and off over the years. Every time something goes wrong I get so put off that I stop fermenting anything for a year or so. I think the article does a great job at explaining how fermentation really clashes with our culture. Outside of the fermentation context or community you will hear guidelines like having to throw out food that was left out for longer than two hours. It's very hard to consolidate these two. Food safety guidelines in a way are infantilizing us by being overly simplistic and not giving us ways and learning experience that allow us to determine if something is truly not edible. If we get trained to throw out food that's not actually bad, of course disease agents in food become this invisible force that might kill us when eating anything after the expiry date. Let alone something that was on the counter for the week and now has bubbles that somehow look unexpected. On top of that most of us will have had food poisoning from restaurant food where you didn't actually get to see the potentially spoiled ingredients before it was used in a dish. So an experience where you got sick from food that seemed totally fine to you. You might have actually refused to eat it if you had seen or smelled the raw ingredients that ended up making you sick, but we aren't getting those experiences anymore.