[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,0:00:00.63,0:00:05.14,Default,,0000,0000,0000,,♪ (meditative calm music) ♪
Dialogue: 0,0:00:17.42,0:00:24.33,Default,,0000,0000,0000,,{\i1}(Ann Yonetani) It's true that natto{\i0}\N{\i1}has this very unique gooey, sticky texture{\i0}
Dialogue: 0,0:00:24.33,0:00:27.05,Default,,0000,0000,0000,,but to me that's fun!
Dialogue: 0,0:00:27.05,0:00:30.08,Default,,0000,0000,0000,,You know, it's interesting.\N(laughter)
Dialogue: 0,0:00:30.89,0:00:32.94,Default,,0000,0000,0000,,{\i1}It's something to talk about.{\i0}
Dialogue: 0,0:00:37.66,0:00:41.19,Default,,0000,0000,0000,,Natto truly is the Japanese cheese.
Dialogue: 0,0:00:42.02,0:00:44.48,Default,,0000,0000,0000,,It's a vegan version
Dialogue: 0,0:00:44.48,0:00:50.30,Default,,0000,0000,0000,,of a really complex, umami-rich,
Dialogue: 0,0:00:50.30,0:00:52.62,Default,,0000,0000,0000,,like washed rind cheese.
Dialogue: 0,0:00:52.98,0:00:56.96,Default,,0000,0000,0000,,{\i1}And yeah, many cheese lovers \Nreally enjoy natto{\i0}
Dialogue: 0,0:00:56.96,0:01:00.96,Default,,0000,0000,0000,,{\i1}and see that parallel in flavor profile.{\i0}
Dialogue: 0,0:01:00.96,0:01:06.06,Default,,0000,0000,0000,,{\i1}It's a food that I feel like\Nmore people need to have access to{\i0}
Dialogue: 0,0:01:06.90,0:01:09.97,Default,,0000,0000,0000,,because I think that \Ncan benefit a lot of people
Dialogue: 0,0:01:09.97,0:01:12.42,Default,,0000,0000,0000,,by incorporating it into their diets.
Dialogue: 0,0:01:12.88,0:01:18.22,Default,,0000,0000,0000,,{\i1}Hi, my name is Ann Yonetani,\NI'm the founder and owner of NYrture Food{\i0}
Dialogue: 0,0:01:18.22,0:01:21.21,Default,,0000,0000,0000,,{\i1}which makes natto in Brooklyn, New York.{\i0}
Dialogue: 0,0:01:21.72,0:01:25.89,Default,,0000,0000,0000,,{\i1}Natto is really a ubiquitous food,{\i0}
Dialogue: 0,0:01:25.89,0:01:30.61,Default,,0000,0000,0000,,{\i1}an everyday food that's most commonly\Neaten for breakfast.{\i0}
Dialogue: 0,0:01:31.29,0:01:37.63,Default,,0000,0000,0000,,{\i1}Yes, I feel like I have sort of taken on\Nthe mission of being a cheerleader,{\i0}
Dialogue: 0,0:01:37.63,0:01:40.46,Default,,0000,0000,0000,,{\i1}a spokesperson,{\i0}
Dialogue: 0,0:01:40.46,0:01:44.43,Default,,0000,0000,0000,,{\i1}an evangelist for natto in America.{\i0}
Dialogue: 0,0:01:44.43,0:01:48.42,Default,,0000,0000,0000,,{\i1}And it really is because I truly believe{\i0}
Dialogue: 0,0:01:48.42,0:01:52.16,Default,,0000,0000,0000,,{\i1}that natto is just so special,{\i0}
Dialogue: 0,0:01:52.16,0:01:53.46,Default,,0000,0000,0000,,{\i1}so unique...{\i0}
Dialogue: 0,0:01:53.46,0:02:00.56,Default,,0000,0000,0000,,I think if there's any food on earth\Nthat deserves to be called a {\i1}superfood{\i0}
Dialogue: 0,0:02:00.56,0:02:01.45,Default,,0000,0000,0000,,is natto.
Dialogue: 0,0:02:02.86,0:02:05.95,Default,,0000,0000,0000,,♪ (slow piano music) ♪
Dialogue: 0,0:02:11.41,0:02:12.19,Default,,0000,0000,0000,,It's good.
Dialogue: 0,0:02:12.86,0:02:16.70,Default,,0000,0000,0000,,{\i1}In a weird way, I'm an urban farmer,{\i0}
Dialogue: 0,0:02:16.70,0:02:18.32,Default,,0000,0000,0000,,{\i1}an urban micro farmer.{\i0}
Dialogue: 0,0:02:18.89,0:02:23.52,Default,,0000,0000,0000,,{\i1}I grow bacteria, \Nand those bacteria eat soybeans,{\i0}
Dialogue: 0,0:02:23.52,0:02:26.17,Default,,0000,0000,0000,,{\i1}and they help me produce natto.{\i0}
Dialogue: 0,0:02:26.59,0:02:29.12,Default,,0000,0000,0000,,Yeah, I'm a nerd. \N(laughter)
Dialogue: 0,0:02:33.99,0:02:40.30,Default,,0000,0000,0000,,This is day one of\NNyrture's natto-making-process.
Dialogue: 0,0:02:40.51,0:02:43.77,Default,,0000,0000,0000,,Every batch starts with this step,
Dialogue: 0,0:02:43.77,0:02:46.68,Default,,0000,0000,0000,,which is me hand-sorting\Nthrough the beans.
Dialogue: 0,0:02:48.62,0:02:52.69,Default,,0000,0000,0000,,I kind of love this step--\NI love this step and I hate this step
Dialogue: 0,0:02:52.69,0:02:58.08,Default,,0000,0000,0000,,but there's something very meditative\Nabout the process
Dialogue: 0,0:02:58.08,0:03:02.02,Default,,0000,0000,0000,,and our beans are beautiful,\NI mean, they're so clean,
Dialogue: 0,0:03:02.02,0:03:06.65,Default,,0000,0000,0000,,you know, 99.9% of them look fantastic.
Dialogue: 0,0:03:07.16,0:03:12.36,Default,,0000,0000,0000,,I'd like to think that \Nevery single natto bean we sell
Dialogue: 0,0:03:12.36,0:03:14.90,Default,,0000,0000,0000,,has passed underneath my eyes.
Dialogue: 0,0:03:15.39,0:03:19.83,Default,,0000,0000,0000,,I'm a microbiologist, actually,\Nthat's how I got into this business,
Dialogue: 0,0:03:19.83,0:03:26.84,Default,,0000,0000,0000,,just being fascinated by\Nthe power of the microbial world.
Dialogue: 0,0:03:28.32,0:03:33.79,Default,,0000,0000,0000,,I'm interested in how consuming\Nsome of these good bacterias,
Dialogue: 0,0:03:33.79,0:03:39.25,Default,,0000,0000,0000,,these probiotic-types of bacteria\Nin the form of fermented food
Dialogue: 0,0:03:39.25,0:03:41.86,Default,,0000,0000,0000,,has that impact in human health.
Dialogue: 0,0:03:44.23,0:03:45.96,Default,,0000,0000,0000,,Our first products--
Dialogue: 0,0:03:45.96,0:03:50.95,Default,,0000,0000,0000,,So those little white dots\Nare actually chemically-pure umami taste.
Dialogue: 0,0:03:51.34,0:03:57.82,Default,,0000,0000,0000,,{\i1} There is written documentation\Ndescribing natto for over a 1000 years.{\i0}
Dialogue: 0,0:03:58.20,0:04:02.08,Default,,0000,0000,0000,,{\i1}In the West and in America\Nis virtually unknown.{\i0}
Dialogue: 0,0:04:02.08,0:04:08.12,Default,,0000,0000,0000,,{\i1}It makes me think that if more adults{\i0}\N{\i1}will come to natto with just an open mind,{\i0}
Dialogue: 0,0:04:08.40,0:04:14.24,Default,,0000,0000,0000,,a lot more of them might find\Nthat they actually like it. (chuckles)
Dialogue: 0,0:04:15.09,0:04:19.72,Default,,0000,0000,0000,,This might be excessive\Nbut I wash them ten times,
Dialogue: 0,0:04:21.21,0:04:24.45,Default,,0000,0000,0000,,you know, soak them, entertain them,
Dialogue: 0,0:04:24.45,0:04:26.82,Default,,0000,0000,0000,,and then, dump out the water.
Dialogue: 0,0:04:26.82,0:04:29.33,Default,,0000,0000,0000,,And then, they sit in the bath overnight,
Dialogue: 0,0:04:29.33,0:04:34.18,Default,,0000,0000,0000,,so that the beans are able to hydrate.
Dialogue: 0,0:04:35.45,0:04:39.66,Default,,0000,0000,0000,,{\i1}They will swell to over twice\Ntheir weight and volume.{\i0}
Dialogue: 0,0:04:40.60,0:04:42.98,Default,,0000,0000,0000,,{\i1}When I first learned how to make natto{\i0}
Dialogue: 0,0:04:42.98,0:04:46.77,Default,,0000,0000,0000,,{\i1}from a fifth-generation \Nnatto-maker in Tokio,{\i0}
Dialogue: 0,0:04:48.27,0:04:51.45,Default,,0000,0000,0000,,he told me that the most important step
Dialogue: 0,0:04:51.45,0:04:55.94,Default,,0000,0000,0000,,was to choose the best beans you could\Nto start with,
Dialogue: 0,0:04:57.49,0:04:58.72,Default,,0000,0000,0000,,and he was right.
Dialogue: 0,0:05:03.98,0:05:10.19,Default,,0000,0000,0000,,The best natto soybeans in America
Dialogue: 0,0:05:10.19,0:05:14.05,Default,,0000,0000,0000,,are grown in the northern midwest,
Dialogue: 0,0:05:14.05,0:05:16.11,Default,,0000,0000,0000,,mostly in North Dakota.
Dialogue: 0,0:05:17.50,0:05:20.09,Default,,0000,0000,0000,,And something that \Na lot of people don't realize
Dialogue: 0,0:05:20.09,0:05:24.07,Default,,0000,0000,0000,,is that most of the natto \Nthat is made in the world,
Dialogue: 0,0:05:25.64,0:05:29.46,Default,,0000,0000,0000,,i.e. the natto that is made\Nand sold in Japan,
Dialogue: 0,0:05:29.46,0:05:33.10,Default,,0000,0000,0000,,it's actually, most of it, \Nis made from US-grown soy,
Dialogue: 0,0:05:33.51,0:05:37.55,Default,,0000,0000,0000,,{\i1}and the bulk for that, also,\Nfrom North Dakota, specifically.{\i0}
Dialogue: 0,0:05:37.80,0:05:41.27,Default,,0000,0000,0000,,{\i1}We also have black soybeans{\i0}
Dialogue: 0,0:05:41.27,0:05:45.61,Default,,0000,0000,0000,,and then, we have another brown bean\Nwhich is certified organic.
Dialogue: 0,0:05:46.97,0:05:54.00,Default,,0000,0000,0000,,Natto soybeans are very different\Nfrom the typical commodity soybean.
Dialogue: 0,0:05:54.00,0:05:57.97,Default,,0000,0000,0000,,That's their non-GMO certified definition.
Dialogue: 0,0:05:58.51,0:06:04.94,Default,,0000,0000,0000,,{\i1}But soybeans that are used to make natto\Nby any decent natto-maker{\i0}
Dialogue: 0,0:06:04.94,0:06:10.81,Default,,0000,0000,0000,,{\i1}are really beans that have been\Ncarefully selected over generations{\i0}
Dialogue: 0,0:06:10.81,0:06:15.06,Default,,0000,0000,0000,,{\i1}to be ideal for this particular\Nfermentation process.{\i0}
Dialogue: 0,0:06:15.64,0:06:18.10,Default,,0000,0000,0000,,♪ (music) ♪
Dialogue: 0,0:06:28.19,0:06:31.44,Default,,0000,0000,0000,,{\i1}What makes Nyrture's natto unique:{\i0}
Dialogue: 0,0:06:31.44,0:06:33.78,Default,,0000,0000,0000,,{\i1}Our natto is fresh,{\i0}
Dialogue: 0,0:06:34.24,0:06:36.74,Default,,0000,0000,0000,,{\i1}it's never been frozen,{\i0}
Dialogue: 0,0:06:36.74,0:06:41.17,Default,,0000,0000,0000,,unlike all the natto\Nthat is imported from Japan--
Dialogue: 0,0:06:41.17,0:06:43.27,Default,,0000,0000,0000,,it's frozen before export.
Dialogue: 0,0:06:44.26,0:06:45.17,Default,,0000,0000,0000,,That's important,
Dialogue: 0,0:06:45.17,0:06:51.06,Default,,0000,0000,0000,,one, because freezing and thawing food\Ncan really affect its taste and texture,
Dialogue: 0,0:06:51.52,0:06:57.72,Default,,0000,0000,0000,,{\i1}but two, if people are motivated\Nby eating natto for its health benefits,{\i0}
Dialogue: 0,0:06:57.72,0:07:01.48,Default,,0000,0000,0000,,{\i1}freezing and thawing, \Nalso, significantly damage{\i0}
Dialogue: 0,0:07:01.48,0:07:03.49,Default,,0000,0000,0000,,{\i1}those health benefits, as well.{\i0}
Dialogue: 0,0:07:04.10,0:07:05.28,Default,,0000,0000,0000,,{\i1}(Liza) How is it?{\i0}
Dialogue: 0,0:07:05.83,0:07:11.29,Default,,0000,0000,0000,,Good, they're nice and soft,\Nhas some sugar to it, it's sweet...
Dialogue: 0,0:07:11.73,0:07:15.67,Default,,0000,0000,0000,,It has at least three \Ncompletely unique properties
Dialogue: 0,0:07:15.67,0:07:19.04,Default,,0000,0000,0000,,that are unlike any other food on earth.
Dialogue: 0,0:07:19.96,0:07:22.70,Default,,0000,0000,0000,,Number one, it's probiotic.
Dialogue: 0,0:07:22.70,0:07:26.32,Default,,0000,0000,0000,,It's fermented with Bacillus subtilis,
Dialogue: 0,0:07:26.32,0:07:30.67,Default,,0000,0000,0000,,{\i1}which is a member \Nof the healthy gut microbiome,{\i0}
Dialogue: 0,0:07:30.67,0:07:32.86,Default,,0000,0000,0000,,{\i1}so it's a probiotic bacteria{\i0}
Dialogue: 0,0:07:32.86,0:07:38.25,Default,,0000,0000,0000,,{\i1}that isn't found in any other\Nfermented food certainly in the West.{\i0}
Dialogue: 0,0:07:38.57,0:07:40.14,Default,,0000,0000,0000,,{\i1}The second one is that{\i0}
Dialogue: 0,0:07:40.14,0:07:45.80,Default,,0000,0000,0000,,{\i1}natto is the most concentrated \Nfood source of vitamin K2{\i0}
Dialogue: 0,0:07:45.80,0:07:47.82,Default,,0000,0000,0000,,of any food on earth,
Dialogue: 0,0:07:47.82,0:07:50.74,Default,,0000,0000,0000,,and it beats any other\Nby an order of magnitude.
Dialogue: 0,0:07:50.74,0:07:56.21,Default,,0000,0000,0000,,{\i1}Vitamin K2 is essential for bone health{\i0}
Dialogue: 0,0:07:56.21,0:08:00.42,Default,,0000,0000,0000,,{\i1}but it's also very important\Nfor cardiovascular health.{\i0}
Dialogue: 0,0:08:00.42,0:08:04.17,Default,,0000,0000,0000,,{\i1}It doesn't matter \Nhow much calcium you eat,{\i0}
Dialogue: 0,0:08:04.17,0:08:06.70,Default,,0000,0000,0000,,{\i1}if you don't have enough vitamin K2{\i0}
Dialogue: 0,0:08:06.70,0:08:10.73,Default,,0000,0000,0000,,{\i1}to help recruit it out of your bloodstream{\i0}\N{\i1}and bring it to to your bones,{\i0}
Dialogue: 0,0:08:10.73,0:08:14.61,Default,,0000,0000,0000,,{\i1}it accumulates and causes \Narterial calcification,{\i0}
Dialogue: 0,0:08:14.61,0:08:16.32,Default,,0000,0000,0000,,{\i1}and leads to heart disease.{\i0}
Dialogue: 0,0:08:16.82,0:08:22.30,Default,,0000,0000,0000,,The third reason is that\Nthere's an enzyme named after natto;
Dialogue: 0,0:08:22.30,0:08:24.60,Default,,0000,0000,0000,,it's called {\i1}nattokinase{\i0},
Dialogue: 0,0:08:24.60,0:08:29.31,Default,,0000,0000,0000,,{\i1}and this enzyme is \Na natural blood thinner.{\i0}
Dialogue: 0,0:08:29.77,0:08:34.49,Default,,0000,0000,0000,,{\i1}It has an enzymatic activity which, \Nactually, has been shown{\i0}
Dialogue: 0,0:08:34.49,0:08:38.36,Default,,0000,0000,0000,,{\i1}to be capable of\Nbreaking down blood clots,{\i0}
Dialogue: 0,0:08:39.23,0:08:43.19,Default,,0000,0000,0000,,{\i1}and the only natural source of it{\i0}
Dialogue: 0,0:08:43.19,0:08:44.38,Default,,0000,0000,0000,,{\i1}is natto.{\i0}
Dialogue: 0,0:08:44.38,0:08:50.78,Default,,0000,0000,0000,,{\i1}Well, there are some cardiologists\Nwho are starting to promote natto.{\i0}
Dialogue: 0,0:08:50.78,0:08:57.08,Default,,0000,0000,0000,,We're really hoping to work\Nwith healthcare providers
Dialogue: 0,0:08:57.08,0:09:01.08,Default,,0000,0000,0000,,to educate them and help them\Neducate their patients.
Dialogue: 0,0:09:01.08,0:09:03.92,Default,,0000,0000,0000,,{\i1}Whether your reason is the vitamin K2,{\i0}
Dialogue: 0,0:09:03.92,0:09:05.89,Default,,0000,0000,0000,,{\i1}or the nattokinase content,{\i0}
Dialogue: 0,0:09:05.89,0:09:08.20,Default,,0000,0000,0000,,{\i1}or the probiotics,{\i0}
Dialogue: 0,0:09:08.20,0:09:13.93,Default,,0000,0000,0000,,{\i1}why not at least give it a try\Nand eat the food which is,{\i0}
Dialogue: 0,0:09:13.93,0:09:16.56,Default,,0000,0000,0000,,{\i1}one, delicious, I think,{\i0}
Dialogue: 0,0:09:16.56,0:09:19.79,Default,,0000,0000,0000,,{\i1}two, cheaper than taking a pill,{\i0}
Dialogue: 0,0:09:19.79,0:09:23.85,Default,,0000,0000,0000,,and three, you get all three\Nof these benefits at once.
Dialogue: 0,0:09:24.19,0:09:30.85,Default,,0000,0000,0000,,They sit here and age and acquire\Nflavors in a week or so.
Dialogue: 0,0:09:30.85,0:09:36.62,Default,,0000,0000,0000,,{\i1}Many Japanese people have told me{\i0}\N{\i1}that our natto is the most delicious natto{\i0}
Dialogue: 0,0:09:36.62,0:09:40.09,Default,,0000,0000,0000,,that they've ever had \Neither here or even in Japan,
Dialogue: 0,0:09:40.84,0:09:42.77,Default,,0000,0000,0000,,{\i1}which is great to hear.{\i0}
Dialogue: 0,0:09:42.77,0:09:49.19,Default,,0000,0000,0000,,{\i1}I've also gone to \Nthe National Natto Competition in Japan{\i0}
Dialogue: 0,0:09:49.19,0:09:53.30,Default,,0000,0000,0000,,and met many natto producers from Japan,
Dialogue: 0,0:09:53.30,0:09:58.34,Default,,0000,0000,0000,,and also have gotten very high praise\Nfrom natto producers in Japan.
Dialogue: 0,0:10:00.05,0:10:03.20,Default,,0000,0000,0000,,♪ (exciting music) ♪
Dialogue: 0,0:10:04.39,0:10:07.18,Default,,0000,0000,0000,,{\i1}I think the favorite moment of mine{\i0}
Dialogue: 0,0:10:07.18,0:10:12.25,Default,,0000,0000,0000,,{\i1}in the entire week-long-process\Nof making the natto{\i0}
Dialogue: 0,0:10:12.25,0:10:18.20,Default,,0000,0000,0000,,{\i1}is that moment after the fermentation\Nis complete{\i0}
Dialogue: 0,0:10:18.20,0:10:22.16,Default,,0000,0000,0000,,{\i1}when I get to just pull back the film{\i0}
Dialogue: 0,0:10:22.16,0:10:24.86,Default,,0000,0000,0000,,on a fresh tray of natto
Dialogue: 0,0:10:24.86,0:10:27.91,Default,,0000,0000,0000,,and just see that {\i1}neba-neba{\i0} stickiness,
Dialogue: 0,0:10:27.91,0:10:33.10,Default,,0000,0000,0000,,those spiderwebs\Nsort of coming off the beans--
Dialogue: 0,0:10:33.10,0:10:38.63,Default,,0000,0000,0000,,{\i1}And sort of, the more resistance \NI have from those strings,{\i0}
Dialogue: 0,0:10:38.63,0:10:42.72,Default,,0000,0000,0000,,{\i1}the better I know the fermentation is,\Nthe better the natto,{\i0}
Dialogue: 0,0:10:42.72,0:10:48.17,Default,,0000,0000,0000,,{\i1}so it also serves as a quality control \Nassessment at the same time,{\i0}
Dialogue: 0,0:10:48.17,0:10:55.32,Default,,0000,0000,0000,,but I love that feeling \Nof the biofilm resisting my pull.
Dialogue: 0,0:10:55.32,0:10:56.74,Default,,0000,0000,0000,,(laughter)
Dialogue: 0,0:10:56.91,0:11:00.22,Default,,0000,0000,0000,,♪ (exciting music) ♪
Dialogue: 0,0:11:00.50,0:11:04.63,Default,,0000,0000,0000,,{\i1}So yeah, we really look at this \Nas a long game{\i0}
Dialogue: 0,0:11:04.63,0:11:08.37,Default,,0000,0000,0000,,{\i1}and we're at the very beginning\Nof it right now{\i0}
Dialogue: 0,0:11:08.37,0:11:14.35,Default,,0000,0000,0000,,{\i1}but I suspect it may take 10 years,\Nmaybe 20 years,{\i0}
Dialogue: 0,0:11:14.35,0:11:19.50,Default,,0000,0000,0000,,{\i1}for natto to become known enough{\i0}
Dialogue: 0,0:11:19.50,0:11:22.42,Default,,0000,0000,0000,,{\i1}for people to recognize it{\i0}
Dialogue: 0,0:11:22.42,0:11:25.26,Default,,0000,0000,0000,,{\i1}as a thing, as a food.{\i0}\N(chuckles)
Dialogue: 0,0:11:25.26,0:11:30.75,Default,,0000,0000,0000,,It'll take a while and a lot of education,
Dialogue: 0,0:11:30.75,0:11:33.35,Default,,0000,0000,0000,,and exposure like this,
Dialogue: 0,0:11:33.35,0:11:35.01,Default,,0000,0000,0000,,to just spread the word.
Dialogue: 0,0:11:35.52,0:11:38.43,Default,,0000,0000,0000,,♪ (gentle music) ♪
Dialogue: 0,0:11:49.08,0:11:52.97,Default,,0000,0000,0000,,Our logo... many people\Ncomment on our logo.
Dialogue: 0,0:11:53.58,0:11:56.91,Default,,0000,0000,0000,,It's actually a mathematical function,
Dialogue: 0,0:11:56.91,0:12:00.86,Default,,0000,0000,0000,,it's a Fermat's spiral \Nor a parabolical spiral,
Dialogue: 0,0:12:00.86,0:12:02.96,Default,,0000,0000,0000,,and I love it because at the center of it
Dialogue: 0,0:12:02.96,0:12:05.75,Default,,0000,0000,0000,,it kind of look like a ying-yang symbol,
Dialogue: 0,0:12:05.75,0:12:09.94,Default,,0000,0000,0000,,and to me it represents\Nthe two ingredients in our food,
Dialogue: 0,0:12:09.94,0:12:13.74,Default,,0000,0000,0000,,the soybean and the probiotic bacteria,
Dialogue: 0,0:12:13.74,0:12:16.24,Default,,0000,0000,0000,,that are coming together and synergizing
Dialogue: 0,0:12:16.24,0:12:19.90,Default,,0000,0000,0000,,and making something better,\Nbigger, more beautiful
Dialogue: 0,0:12:19.90,0:12:22.38,Default,,0000,0000,0000,,than the two components alone.
Dialogue: 0,0:12:23.25,0:12:26.03,Default,,0000,0000,0000,,♪ (outro music) ♪
Dialogue: 0,0:12:26.20,0:12:29.73,Default,,0000,0000,0000,,English subtitles by Jenny Lam-Chowdhury\Nwww.eatingwithmyfivesenses.com