Spring 2021 Fermentology Line-Up
Register now for the spring line-up of Fermentology mini-seminars and live Q&As with experts in fermented foods!
Farmed Striped Bass Without Hormones Or The Price-tag
Ben Reading and pals have developed a method for farming striped bass more efficiently and less expensively, without hormones.
Ask an Ecologist: Do Monarch Butterflies Overwinter in North Carolina?
Elsa helps out Tamsin with her question about a late-season monarch she spotted in her garden.
Tips for Giving a Great Online Presentation
Investing time practicing the new art form of delivering a great online presentation is more important than ever, and this means rethinking how we use online conferencing software and taking advantage of new tools to engage our audiences.
Landing the Best Fish Consumption Advisory Signs for Sport and Subsistence Anglers
Simpler is better when it comes to letting people know which fish are unsafe to eat.
FiCli: The Fish and Climate Change Database
Climate change affects fish globally. Yet, a comprehensive, online public database of how climate change has impacted inland fishes worldwide did not exist, until now.
How To Promote Shade Coffee Farming In Puerto Rico
Like many other communities in the United States, farming on Puerto Rico is a challenging balance between protecting crops from climate change, supporting conservation, and maximizing capital. New research shows how coffee farmers make decisions on which crops to grow and what can be done to encourage shade farming practices.
Why Do People Care For Sourdough?
The lasted Fermentology mini-seminar was hosted by author and historian Matthew Booker, who used his family's history of sourdough to speculate about why people carry sourdough cultures with them around the world and down through generations.
Is Six Feet Enough? Sometimes, Maybe
As part of a continuing series of conversations about COVID–19 Prof. Rob Dunn sat virtually with Prof. Linsey Marr, Prof. Matt Koci, and Prof. Jack Gilbert to chat about the six feet rule.
Seeking Wild Sourdough
Watch above for the first Fermentology mini-seminar where Lauren Nichols and Dr. Erin McKenney introduced Wild Sourdough.