Elaine Hsiao

Dr. Elaine Hsiao’s work explores how our gut microbes affect our brains. Continue reading →

Gutopia: A Microbial Paradise

The development of the microscope in the 17th century magnified our awareness of a microbial universe previously invisible to the naked eye. Anton van Leeuwenhoek, a Dutch textile draper and science hobbyist, was one of the first individuals to glance into the microbial looking glass and identify unicellular organisms (so-called animalcules) such as protozoa and … Continue reading →

Fermentation Revival & Mind-Altering Microbes

Sandor Katz and Dr. Elaine Hsiao will be joining us at our next 2016 public lecture, Microbes: From Your Food to Your Brain. Get to know them beforehand, as Sandor Katz talks about his book, The Art of Fermentation, on NPR: Fresh Air and Dr. Hsiao shares her fascination with the microbiome at a TedxCaltech talk. Continue reading →

Kombucha Brewing: The Process

At first glance, making kombucha sounds straightforward. After all, kombucha is fermented tea, which tells all you need to know about making it: take some tea and ferment it. Unfortunately, brewing kombucha is not that simple, as evidenced by the plethora of information and recipes found on the Internet. For those who have ever contemplated … Continue reading →

Kombucha Brewing: The Ingredients

Craving some kombucha without the grocery store prices? Why not try brewing your own kombucha? As a fermented tea drink that is brightly effervescent, deliciously tangy, and slightly sweet, having some kombucha on hand could add a little spring to these cold seasons. On top of that, the brewing and fermentation involved in kombucha-making requires … Continue reading →

Food Genomes & Food Safety

In more than two-thirds of cases arising from food-borne illnesses, the cause of the illness is never identified. However, the Food and Drug Administration has recently been using whole genome sequencing to track down the pathogens responsible for tainted foods in an effort to thwart outbreaks. Researchers at IBM Research and Mars Incorporated are also undergoing a project to … Continue reading →

Microbes & the Future

The vanillin (major flavor compound in vanilla beans) found in most food products on the market is derived from a three-step synthetic process that converts the molecule guaiacol to vanillin. Both natural and chemical methods for this conversion has shown to be expensive and environmentally burdensome, but biotech company Gen9 is providing a more promising route to synthesize vanillin that … Continue reading →

International Variations of Yogurt: A Cultural Exploration of Milk

It’s a dessert, it’s a condiment, it’s a breakfast staple. Yogurt can be consumed in a myriad of ways; there also exist several variations of yogurt around the world that differ dramatically in taste and texture. It all begins with milk—be it from a cow, sheep, buffalo, donkey, or goat. In standard western forms of … Continue reading →

Cheese Microbes & Pizza Math

Researchers at the American Academy of Microbiology answer the FAQs of cheese-making and Carl Friedrich Gauss, a famous 19th century mathematician, explains the best way to hold a pizza slice–using math, of course. Continue reading →

Beer Yeast & Flavor

Want beer foam that doesn’t dissipate right away? Microbiologist Tom Villa made a genetic discovery in yeast that could create beers with longer-lasting beer foam. This yeast, however, doesn’t quite affect the taste, so find out where beer flavor comes from. Continue reading →