Food is a powerful tool for teaching the general public about science. I am especially passionate about using food as a medium to improve microbial literacy. 

Boston magazine published an online series written by chef Scott Jones and I on the biology of food.

In issue 4 of Lucky Peach (David Chang's journal of food and writing), I explored how microbial communities of naturally aged American salami could provide insights into microbial terroir.  

In edition 42 of The World of Fine Wines, I highlighted some of the important contributions of lesser known yeasts to the production of food.  

In issue 6 of Lucky Peach, I explored the microbial ecology of food spoilage in a post-apocalyptic world.