The following is based on a true event. The names have been changed to protect the innocent and any resemblance of the names used in this account and the names of real people is entirely coincidental.

To: all staff   From: Gala Landowski, coordinator of interoffice activities

This Friday will be the Christmas Party potluck. There are signup sheets in each department area. Please try to have your food items picked out by the end of the day.

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To: Gala Landowski, CIA   From: Armand LeSoir, Accounting Department

The Accounting Department will be meeting tomorrow to determine what brand of unflavored yogurt to contribute.

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To: Armand LeSoir, AD   From: Gala Landowski, CIA

We are emphasizing the use of home-grown products from producers throughout the state.

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To: Gala, CIA From: Armand, AD

A very good idea, Gala. I have a good friend who has an organic yogurt farm outside of Clarence, Missouri. In fact, he says the recent harvest of yogurt berries was exceptional and produced some very high quality product this year. His is one of the few farms in Missouri to escape the serious outbreak of yogurt blight this year, or as some call it, Yogurt Rust. He grows his yogurt organically with no pesticides, insecticides, or artificial sweeteners. Each berry is carefully picked and processed by the highest-trained immigrant workers, some of whom have worked for him since they were thirteen years old. All of them carefully wash their hands after they use the bathroom.

The yogurt plants on his farm are nourished only by manure from organically-grown Angus cattle fed only organically-grown grass and high-quality organic grains. His plants have been carefully bred, using the highest quality yogurt berries from Bavaria and Latvia which are known for their hardiness, with berries from France which have a certain tartness balanced by berries from South Carolina that are known for southern sweetness. These in turn have been bred to the famous Missouri wild yogurt berry, which was a favorite of our pioneer settlers after being introduced to Missouri by the legendary Johnny Yogurtseed. The result of all of this careful work that has spanned generations of his family is an outstanding natural and well-balanced organic yogurt.

I shall make every effort to obtain some of my friend’s yogurt for the event Friday. However as many of you know, the Corps of Engineers is holding back billions of gallons of water in reservoirs in the Dakotas and Montana so people in those regions have lakes on which to go ice fishing and to experience other winter activities that we in the South would never understand. Because the Corps has taken that step, the navigation season on the Missouri has been shortened considerably because of lack of water in the channel which, in turn, has made it impossible for the yogurt barge companies to operate.

You might remember that last week the final yogurt barge of the season didn’t get downstream quickly enough and one of the tows struck a snag near Boonville and settled on the bottom of the river. Only the fact that the tow had a double hull has kept us from having a major environmental disaster. The interior hull protected against a major yogurt spill but the frigid weather and the cold water has caused the yogurt to congeal, making it impossible for salvage crews to pump it out into their smaller boats. They won’t be able to remove the yogurt until a few days before the spring navigation season.

By then the yogurt—because it is organic and therefore contains no preservatives—will have rotted and will be usable only as feed for captured feral hogs. I understand a University of Missouri study done by the College of Agriculture, Food, Natural Resources, Home-Produced Ethanol, and Quilt-Making has recently shown that rotted yogurt produces a chemical change within the brains of feral pigs that transforms them into pets suitable for children who sometimes come to regard them as large and hairy potbellied pigs.

Fortunately my friend had insurance that will cover his loss and he did hold back some of his crop in a yogurt storage bin so he might be able to provide us with enough yogurt for our part of the party. The situation has produced a significant supermarket price increase to excessive levels for organic yogurt this winter. If my friend cannot provide some yogurt from his storage bin we won’t be able to afford to buy some at the supermarket and will be forced to look for other items for the food crawl. Should you find something other than yogurt on Friday, please understand that we have been forced to provide it with the greatest reluctance.

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From: Darrell Upton, Coordinator of Pencils and Stationery   To: AS, AD

If my memory is correct, the “first” yogurt was created by a special kind of bacteria—most definitely ORGANIC in nature.

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From: AS, AD   To: DU, CPS

Your memory is accurate to a point, Darrell.   In fact, the first yogurt bacteria was carefully cultivated by Neanderthals who found them in a cave near what is now Lascaux, France. It was found growing mysteriously and voluntarily in the dark recesses of a large room in the cave. (Did you know, by the way, that an analysis of my saliva by National Geographic shows that I am 1.8 percent Neanderthal, which is above average?) The leader of the group that found it was known as a sage because of his great intellect and his willingness to experiment in a primitive scientific way. He rubbed his finger through the bacterial growth and tasted it. He survived the experiment and, in fact, thought it tasted rather good. After consulting with others in his clan, it was decided the bacteria should be grown as a food source, a delicacy. Through experiments and using various ground herbs mixed with virgin’s urine, it was determined the bacteria could be grown rapidly enough to supply a small amount of food for the group.

The testing process took a considerable length of time during which various members of this Neanderthal band stood watch inside the cave to protect the precious small growing area. Although Neanderthals were not as intelligent as we are today, they nonetheless were as easily bored as we can become, especially in the dark. They took to carrying small lamps fueled by the oil of the glands of certain goats indigenous to the area into the cave and also took some ground- up berries native to the area. While waiting for the bacteria to flourish, they used the juice from the berries to paint some figures on the walls of that cave.

In time, this clan was able to get the bacteria to reproduce in a peat bog in a shaded area outside the cave and as the bacteria evolved it became capable of growing in the daylight and if not harvested for a lengthy time, formed into berries with reproducing seeds. Thus were born the earliest yogurt berries, the progenitor of the berries raised by my friend near Clarence.

In the middle of the 19^th Century, some explorers discovered the cave and were dazzled by the great cave paintings those early yogurt developers left behind those thousands of years ago. Little did they know the other historic activity that happened in that cave, an early experiment that led to one of society’s most useful foods. Few know the name of that early clan elder, the sage, but this story was told to me in my youth by my high school science teacher who claimed to be a direct descendant of that Neanderthal family.

The old sage/scientist’s name was Yog, and the product became known as Yog-urt, which is Neanderthal meaning “Food from the Finger of Yog.”

At some indefinite time, it appears the Neanderthals had enough berries that they traded with some ancient Greek traders who found the berries flourished on Mount Oikos,

And the rest is history.

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To: AS, AD   From: Barbara Singlemom, Human Resources

Wow!   I heard it was newborn baby poopoo (thus very organic and all naturelle). Your story is much more interesting.

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To: BS, HR   From: AS, AD

Barb, you’re partly correct. Modern scientists who have reverse-engineered the yogurt berry have determined that the original bacterium began in the feces of the Miniature Jurassic Tyrannobat that lived in the cave before the species became extinct.

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To: AS, AD   From: BS, HR

Well, we all have much to think about now each time we enjoy our cup of Yoplait.

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To: BS, HR   From: AS, AD

Yo-Plait, in fact, was the first virgin whose urine was used in those early experiments.

If we are not able to get enough yogurt from my friend near Clarence, our department will provide some sourdough biscuits for the crawl.

Did you know there is a “Sourdough Citizen Science Project” that has sequenced the DNA of sourdough starters from throughout the world to better understand the sourdough microbial biodiversity? You can Google it.

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