About Spoiled Rotten
Hi. I’m Kylee—a food scientist, chronic overthinker, and the person most likely to ruin a dinner party by explaining how Listeria monocytogenes survives in the fridge.
I started Spoiled Rotten because food safety shouldn’t be boring, intimidating, or buried under a pile of acronyms. It should be something anyone can understand—even if you’ve never stepped foot in a lab. This blog breaks down what’s actually going on behind food labels, headlines, and factory doors—with plenty of sarcasm, science, and some deeply judgmental microbial facts along the way.
I’ve worked in food production, quality control, and research labs doing things like writing cleaning procedures, checking if your beer’s gone funky, and translating FDA regulations into something humans can actually follow. Basically, I’m here to help you make sense of the food system—without sounding like a corporate training video.
What Spoiled Rotten Actually Is
Spoiled Rotten is where food safety meets fun.
It’s a blog for people who eat food and want to know what’s really in it, why it matters, and how not to accidentally culture a biohazard in their lunchbox.
Whether you’re a:
- Quality tech trying to figure out what went wrong on line 3
- Curious eater reading recall notices like gossip columns
- Student staring into the void of microbial flashcards
- Or just someone who found something fuzzy in the fridge…
…you’re in the right place.
🪱 Who’s the Worm?
That’s Vermey. Full name: Vermiculus Sapientiae—Latin for “Little Worm of Wisdom.”
He’s an earthworm with a deep respect for thermal processing and no tolerance for TikTok food hacks.
You’ll see him pop up throughout the blog with commentary, side-eyes, and his signature segment, Vermey’s Verdict.
He has no spine, no chill, and strong opinions about yogurt cultures.
What You’ll Find Here
This blog covers:
- Real-world food safety events, recalls, and “how did this even happen” moments
- Ingredient and label deep-dives
- Microbe profiles and fermentation weirdness
- Mythbusting food trends and marketing claims
- Occasional worm commentary and spicy footnotes
If you’ve ever asked “is this still safe to eat?” or “what even is ‘natural flavoring’?”—welcome home.
Food Science and Safety Made Simple!
Want to Get in Touch?
Have a question? A weird label? A recall that made you spiral?
Shoot me a message—I’d love to hear from you. Vermey will probably answer first.
