In Robert Dunn's new book, Never Home Alone, he explores our symbiotic relationship with food: Not only do we impact the bacteria in our food, but the microbes in our food imprint our bodies.
Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
Anaerobic digesters solve a few problems at once -- generate renewable energy, divert food waste from landfills and cut down on harmful emissions.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
We look at an innovative food system in urban Chicago. Will Allen inspires students. And, carrots from field to plate.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
We cheers with eggnog and get our handy dirty making tamales. Harvest Public Media examines soil microbes. And, have yourself a merry little (vegan) Christmas.
Some microbiologists are focused on how to harness the good things microbes can do, with the goal of increasing farmers’ yields.
Faithful consumers of raw milk swear by its flavor and digestibility. But in Wisconsin, like many states, raw milk cannot legally be bought and sold openly.