I use food as a medium to improve microbial literacy. Below are some examples of my writing about food microbes.
I'm delighted to be collaborating with Bronwen Percival of Neal's Yard Dairy on MicrobialFoods.org, a website that digests the science of fermented foods. With profiles of people who make or study microbial foods, microbe guides with information on specific microbes used in fermentations, and feature articles that explore important topics in depth, we bring you the latest news and information about the science of microbial foods.
American Microbial Terroir | Lucky Peach
In issue 4 of Lucky Peach (David Chang's now defunct journal of food and writing), I explored how microbial communities of naturally aged American salami could provide insights into microbial terroir.
The Other Yeasts | The World of Fine Wines
In edition 42 of The World of Fine Wines, I highlighted some of the important contributions of lesser known yeasts to the production of food.
Apocalyptic Rot | Lucky Peach
In issue 6 of Lucky Peach, I explored the microbial ecology of food spoilage in a post-apocalyptic world.
Microbial Street Food | Lucky Peach
Who's eating the cigarette butts that line our city sidewalks? And what can they tell us about the ecology of microbes? Check out my microbial safari of the streets of Boston in Issue 10 of Lucky Peach.
To the Phyllosphere and Beyond | Lucky Peach
Microbes that live on plant leaves (the phyllosphere) impact the quantity and quality of food that we eat. Here are a few of my favorite examples.