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A Touchstone of Korean Sool-Brewing
The Heritage Microbial Practices at Hana Makgeolli
Fermentation as Care
What are cultures to cultures?
Inspiring New Food Futures through Khmer Preservation Techniques
Meet the “Bacterial Care-Taker” behind New York’s Anti-Conquest Bread Co.
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