Sourdough under the microscope reveals microbes cultivated over generations
You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.
Daniel Veghte, Senior Research Associate Engineer, The Ohio State University •
conversation
April 30, 2024 • ~5 min
April 30, 2024 • ~5 min
How bird flu virus fragments get into milk sold in stores, and what the spread of H5N1 in cows means for the dairy industry and milk drinkers
Five livestock experts who study infectious diseases in the dairy industry explain the risks.
Todd Cornish, Professor of Veterinary Medicine, University of California, Davis •
conversation
April 25, 2024 • ~9 min
April 25, 2024 • ~9 min
‘I might as well stop and diversify into holiday lets’ – new research reveals the reality of farming after Brexit
Some farmers are bewildered and anxious about changes to the way they work.
Deema Refai, Associate Professor in Enterprise and Entrepreneurship, University of Leeds •
conversation
April 23, 2024 • ~7 min
April 23, 2024 • ~7 min
Fermented foods sustain both microbiomes and cultural heritage
From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
Joseph Orkin, Assistant Professor of Anthropology, Université de Montréal
• conversation
April 17, 2024 • ~8 min
April 17, 2024 • ~8 min
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