While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...

Brief description of project: This past Fall 2016, Principles of Fermentation, CHM/CPD/MBI 436A (three credits), was offered for the first time. It was team taught by Luis Actis (MBI), Jason Berberich ...

As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...

Fermented foods permeate our pantries, our refrigerators and our menus. They’re a part of our meals every day. Consider beer, wine, chocolate, cheese, but also pickles, vinegar, sourdough bread, ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...