Fermentation Speaker Series

A podcast by Elisa Caffrey, David Zilber, and Justin Sonnenburg

13 Episodes

  1. Microbial shaping of arctic foodways: A conversation with Aviaja Hauptmann

    Published: 7/30/2024

  2. Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco

    Published: 7/6/2024

  3. Symbiotic yeast in fermentation: A conversation with Chantle Swichkow

    Published: 6/4/2024

  4. Exploring microbial metagenomes: A conversation with Paul Cotter

    Published: 5/17/2024

  5. Demystifying microbial communities: A conversation with Ben Wolfe

    Published: 4/15/2024

  6. The future of culinary mycology: A conversation with Vayu Hill-Maini

    Published: 3/26/2024

  7. In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber

    Published: 3/14/2024

  8. Dr. Rob Dunn: What can microbes teach us about human history?

    Published: 6/23/2023

  9. Dr. Maya Hey: What are the social, rhetorical, philosophical dimensions to studying ferments and (gut) health?

    Published: 6/7/2023

  10. Alex Hozven: What can we learn from 25 years of fermentation practice?

    Published: 4/20/2023

  11. Dr. Joshua Evans: What is the connection between fermentation, flavor innovation, and biodiversity?

    Published: 3/29/2023

  12. Dr. Suzanne Devkota: What is the role of fermented foods in clinical practice?

    Published: 3/16/2023

  13. David Zilber: How should we think about fermentation and health?

    Published: 1/25/2023

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The Center for Human Microbiome Studies at Stanford University School of Medicine presents Fermentation and Health Speaker Series, led by Elisa Caffrey, David Zilber, and Dr. Justin Sonnenburg. The goal of this series is to create space to have nuanced conversations around the current understanding and knowledge gaps of fermented food research, and act as a platform to define and promote future fermented food and health projects.