LIBRARY

While there's a lot of reporting on the microbiome, surprisingly, not many talk about food in a central way.  This expansive series is really informative.

Unsurprisingly, the invisible world is getting bigger! This, from The NY Times: A team of scientists unveiled a new tree of life on Monday, a diagram outlining the evolution of...

What can we learn about how we perceive culture, race, and each other by talking about food?  As interpreters of many cultural traditions, blending flavors with seasonal resources to match our palate preferences,...

Fermented foods are experiencing a cultural revival, and when you consider that pickles, beer, wine, yogurt, sourdough bread, and sauerkraut are members of the fermented food family, it is easy to...

  We're teaching a workshop at the Future Harvest Conference hosted by the good folks at Chesapeake Alliance for Sustainable Agriculture.  We'll cover kombucha and other fermented beverages, including water kefir...

Friend and mentor Sandor Katz in Baltimore on the unending Fermentation Revival Tour.

There's some incredibly interesting science surrounding the invisibilia in and around humans.  A couple of note: The NIH Human Microbiome Project: Established in 2008, with the mission of generating resources that...

Since 2007, when scientists announced plans for a Human Microbiome Project to catalog the micro-organisms living in our body, the profound appreciation for the influence of such organisms has grown rapidly...

The old adage “you are what you eat” is more than a cliché. A recent study shows that the stomach may also play a key role in mental health issues...