We teach about how the earth works, inside and out. Whether to fulfill science distribution requirements, round out a background in physics or biology (or classics, or economics!), or to major in Geosciences, our Department has many topical and exciting courses. We use our mountain setting as a natural lab.
#2 Sauerkraut. Made from fermented cabbage and other vegetables, sauerkraut is not diverse in probiotics, but is high in organic acids (what gives food its sour taste) that support the growth of good bacteria. Sauerkraut is extremely popular in Germany today. Sauerkraut is high in vitamin C and digestive enzymes.
Well, cheese is a good source of probiotics, particularly aged cheese. Cheeses made from raw milk and cheeses made by a fermentation process will always contain much more of the lactic acid producing bacteria that the human body is designed to eat. Note that mozzarella and ricotta do not normally contain probiotics due to being made by different methods.