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"Why... risk having it go bad for everyone?" he wrote.
When did it go bad, the psychiatrist asks.
Tasty tells us why George H W Bush banned the bitter brassica broccoli from the White House in the early 1990s (probably because of his genes and his personal taste receptors), how we came to drink cow's milk despite a natural intolerance (by letting it go bad first) and how all five of the senses feed our brains an all-encompassing message of flavour.
Like the economy, you don't point at one thing that made it go bad for a minute or made it get better.
When will it go bad?
It's heat and sunlight that make it go bad.
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Caviar that doesn't match its papers will be sent back, almost insuring that it goes bad, or seized.
Then it went bad.
But of course it went bad.
It's what wine turns into when it goes bad.
"It went bad," he says, shaking his head.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com