@thorne I knew I could not be the first one with the specific Starbucks question! Thank you! Does Dr. Falkinham have any resources on food prep, cooking, etc. I have read no ice cubes, unless made with sterile water at home in scrubbed trays. That’s a bit of a hit for me as I confess when I am running errands I use to have the guilty pleasure of picking up a big fountain Diet Coke — no more (though probably for the best). I guess even the fountain machinery itself it a source. But what about everything else? Yesterday my husband asked me about the sweet potatoes he was making. How should he wash the dirt off, did it matter, does the cooking kill everything? I had no (real) idea. And what about fresh foods like salads, etc., things that are not cooked. How should these be prepared to reduce NTM exposure, all washed with sterile water? Again, I can’t be the first with these questions; I am assuming there must be a resource on it somewhere. If anyone can point me in the right direction, please let me know. Thanks everyone!