MEDIA

See the Open Lab page on my lab's website for more media.

The New York Times wrote about our study on the evolution of cheese fungi.

WIRED (online) wrote about how we try to understand how microbes make cheese delicious.

Tufts Now on how my lab is using fermented foods to understand microbial communities.

So delighted to have been part of Gastropod's podcast on cheese.

WIRED (online) covered our recent Cell paper on the microbial diversity of cheese rinds.

You can also watch a video in which Rachel Dutton and I describe the research in our Cell paper

Mental Floss published a feature on my research with cheese microbial communities

Christina Agapakis explores the parallels between skin and cheese microbiology as well as the origins of disgust in the fascinating art installation Selfmade

Edible Boston profiled our research in the Dutton Lab on cheese microbes

Rachel Dutton and I presented our research on cheese rinds at the Neal's Yard Dairy

Science of Artisan Cheese Conference in 2012

Harvard Gazette piece on my Summer School Class

Harvard Gazette piece on my Ph.D. research with Amanita