fermentation : MOLD :: Designing the Future of Food

Meet the “Bacterial Care-Taker” behind New York’s Anti-Conquest Bread Co.

By Lo Alalay

Miso through scanning electron microscope.

Sandor Katz on interspecies collaboration and reclaiming food through fermentation

By Johnny Drain

Zymurgy_XXX Ceramic Crocks Brings Ecological Thinking into the Kitchen

By John P. Kazior

Tiffany Jaeyeon Shin Ferments History, Politics and Geography in Her Newest Artwork, M for Membrane

By Vivien Lee

Food Design Friday: Cooking for Climate Change, Redesigning a Tea Pot and Biomimicry in Architecture

By Merlyn Miller

Chido Govera and Josh Evans on Thinking Edibility Otherwise

By MOLD Editors

Beyond Fermentation at Noma’s R+D Lab

By David Zilber

Meditations on Fermentation: A Taste of the Future from Baroo Chef Kwang Uh

By Kwang Uh, Baroo

On the Beauty and Bacteria of Natural Wines

By Isabelle Legeron, MW

How This BioTech Startup is Tackling Malnutrition with Engineered Probiotics

By MOLD Editors