The World’s Oldest Cheese and Yoghurt
Join us for a series of short talks (20 minutes on average) about the culture, history and science behind the foods you have at home.
Join us for a series of short talks (20 minutes on average) about the culture, history and science behind the foods you have at home.
Join Eric Pallant for a chat about the history of sourdough as currency and much more.
Join archaeologist Tate Paulette to explore the fermented foods of ancient Mesopotamia.
Kick off National Pollinator Week 2020 and join us for our third annual Pollinator Field Day on June 22 at 3:00pm from the comfort of your own home!
In this talk, Benjamin Wolfe will explore how microbes compete and cooperate in cheese rind microbiomes. From fungal highways on wheels of Saint Nectaire to antibiotic producing fungi in cheddar, we’ll learn about the ecology and chemistry of microbial interactions in some […]
Join us for this exciting talk on how fermentation (should) fit into your zombie apocalypse preparation plan.
Join us for a chat with world-renowned fermentation revivalist, Sandor Katz!
Join us for a live Q&A with new Applied Ecology faculty members Dr. Erin McKenney, Dr. Khara Grieger, and Dr. Skylar Hopkins!
Bread baking presents us with countless opportunities: reflection, patience, nourishment, generosity, observation… and the list goes on and on and on!! In this session, Josey Baker will explore some of the opportunities he has found in his decade of bread baking, both […]
In this wide ranging conversation, Vanessa and Rob will talk about sourdough and the microbiome, fermentation in the modern and ancient kitchen, and much more.