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Field Meridians
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fermentation
Series
From Within
How ferments might foment us
Project
Raccogliere
Tools for intertidal coexistence
Project
What if You Spit Out What You Ate?
Joanna Wierzbicka's Digestive Creative Process
MOLD x Field Meridians: Start a Seed
Interview
Methods & Provisions: Maintenance and Memory with Young Grace Cho
Series
The Trouble With Ferments as Medicine
The Science Behind Our Latest Gut Obsession
Essay
Terraforming: Eating the Underground
Cooking In Communion With the Earth
Project
Friends Who Ferment
An ever-present microbial dance, active since the beginnings of time.
Series
Cooking for the end of the world
On Preppers and Preservation
The Evolution of Idli
From Old World staple to the world's largest batter factory, celebrating the humble south Indian breakfast staple in all its forms
Project
Body Heat to Harvest
A necklace that ferments tempeh using your body's heat
Journal
Failure as Flavor
Profile
A Touchstone of Korean Sool-Brewing
The Heritage Microbial Practices at Hana Makgeolli
Essay
Fermentation as Care
What are cultures to cultures?
Profile
Kreung Cambodia
Inspiring New Food Futures through Khmer Preservation Techniques
Profile
Meet the “Bacterial Care-Taker” behind New York’s Anti-Conquest Bread Co.
Interview
Sandor Katz on interspecies collaboration and reclaiming food through fermentation
Zymurgy_XXX Ceramic Crocks Brings Ecological Thinking into the Kitchen
Tiffany Jaeyeon Shin Ferments History, Politics and Geography in Her Newest Artwork, M for Membrane
Food Design Friday: Cooking for Climate Change, Redesigning a Tea Pot and Biomimicry in Architecture
Chido Govera and Josh Evans on Thinking Edibility Otherwise
Beyond Fermentation at Noma’s R+D Lab
Meditations on Fermentation: A Taste of the Future from Baroo Chef Kwang Uh
On the Beauty and Bacteria of Natural Wines
How This BioTech Startup is Tackling Malnutrition with Engineered Probiotics
