Josh Evans leads a research group on Sustainable Food Innovation at the Danish Technical University’s Center for Biosustainability. His presentation on ‘novel ferments’ at the Stanford Fermented Food Conference detailed a project he led where astronauts on the International Space...
Mikaela Kasperek is a registered dietician with a PhD in nutritional sciences. Her research focuses on the health benefits of fermented foods, focusing on the role of microbial metabolites, particularly aryl-lactates. While existing evidence suggests fermented foods are beneficial (e.g.,...
Next Thursday and Friday, September 4-5, I’ll be at a Fermented Food Conference, at the Stanford University School of Medicine in Palo Alto, California. I heard about the event from Jo Webster in the UK, who will be showcasing her...
A food scientist unscrews the lid on astonishing new research that suggests everybody should be eating three portions of fermented food a day. Yesterday’s London Sunday Times carried a long article by fermentation expert Tim Spector. In Tim Spector’s fermented...
Bristol, UK-based Caroline Gilmartin has a PhD in microbial genetics and champions the importance of fermented foods and gut health. She runs fermentation workshops and explains the science behind fermentation. She has a Substack newsletter and Instagram and is a...
This is the third in a series of Profiles of Berlin-based kombucha brewers, which I scheduled around the weekend Kombucha Summit. I was not able to visit Fairment at that time, but on my return to California, I made contact...
Berkeley Kombucha Berkeley is a short ride on the BART subway or drive across the Bay Bridge from San Francisco. The home of the University of California, there are over 42,000 students in town during term-time. It’s been ground zero...
It’s been awhile since our last kombucha company blog review. Continuing down the alphabetical list of ‘Booch Blogs on the left, we’ve arrived at Happy Kombucha, based in Eastbourne, Sussex, on the south coast of England. General Store Happy Kombucha...
Fermentation / Fiction / Podcasts
Our Fermented Future, Episode 5: The Spoilage Rights Movement
November 7, 2025
