Sara Kittleson

How cheesemakers cultivated the appropriate microbes from their milk for its preservation

Sarah Bowen answers questions on the production and regulation of the most famous distilled agave spirits.

A conversation on Neanderthal cooking, tastes, and the extent to which Neanderthals had local culinary cultures.

For centuries, people in Mexico have battled over the right to make and sell mezcal and tequila. Both have been awarded denominations of origin, meaning they can only be made in certain parts of Mexico, but the conflicts over how they are defined and protected have continued.

Rebecca Wragg Sykes answers audience questions following her conversation with Rob Dunn on Neanderthal eating habits.

Chef and author Francisco Migoya provides findings from research conducted by his team over four years that dispel many long-standing myths about starting a levain, or sourdough starter.

Chef Francisco Migoya answers questions from the audience after his talk on starting and maintaining a levain.

Join the sourdough librarian as he presents his collection of 133 starters from 25 countries kept in mason jars to be preserved for future generations and research.

Karl De Smedt answers audience questions following his talk on the Sourdough Library.

Aviaja Hauptmann, an Inuk microbiologist, discusses the role that Inuit fermentation has played and has the potential to play in the future.