Today’s story starts with food shockers—octopus on the menu and whether knowing how smart they are should change what we eat. Then things get wild: scientists in Italy discover a 5,000-year-old mummy in the Alps and decide to extract yeast from it… yes, mummy yeast. Now they’re using it to bake sourdough and even talking about brewing beer. The crew reacts to this ancient “starter culture” experiment, sourdough fails, and whether anyone would actually try a 5,000-year-old loaf or beer.
