elisa caffrey

@undefinedaesthetic

also me: @rottenmenu microbes/fermentation/behavior Betley Lab @uofpenn
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I still haven’t fully digested last week (apologies for the superlative overload ahead, but I don’t know how else to describe it)… After more than a year of planning, it was surreal to see such an amazing group of scientists, fermenters, chefs, writers, and ferment-curious folks spend their weekend with us exploring science, culture, and flavor of microbially transformed foods. Endless thanks to @sonnenburglab and @david_zilber for entertaining and supporting this idea as it became a reality. @taynguyennn you’re the absolute best. You brought the fermentation festival and food vision to life with an incredible amount of work and determination, and it wouldn’t be close to the same without you. Having incredible ferments from @wildbrine , @bioticferments , @clevelandkitchen , @sharedcultures , @kauaiferments , @wildwestferments , @volcanokimchi , @goldenstatepickleworks , @fruitbelt , @philosopherfoods , @okome.kitchen , @unbotheredfoods , @vtopian , @sanjtamari , @oryzae_foodcosme , and @leavenfoods really brought what we were learning in the auditorium to live. @cnnrklly I’m forever grateful for your incredible organizational skills and always being down to help. And your guide to the Bay Area you wrote for the participants deserves recognition from @onlyinsf lol Our speakers were a true fermentation dream team: @lupo.labs , @vronsinotte , @chantle.phd , @arielle_johnson , @mikaelakasperek , Matthew Carrigan, John Gibbons, @warinnergroup , @aviaja_lyberth_hauptmann , @shwwuh , @sonnenburglab , @mcmasterchef , @aluzmore , @vayumr , Paul Cotter, Niccoló Carlino, @pluripotency , Maria Marco, Dalia Perelman, Elizabeth Schneider and @suzannedevkota . I am still blown away that you took time to come all the way here and share your work with us! Huge, huge thank you to your sponsors: @wildbrine , @novonesis , @sanjtamari , @barebottle , and the Weston Family Foundation. This truly wouldn’t have been possible without you. My only regret is not taking more photos— I was too caught up in the energy of the talks, tastings, and conversations. I’m already dreaming of what will come next… 💚🧫🫙
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8 months ago
🌱 Introducing the Stanford Food Fermentation Conference! Join us September 4–5, 2025 at Stanford University for two days of talks, discussion, and discovery at the frontier of fermentation science. We’ll explore: • How do fermentation communities assemble? • What is the shared evolutionary history between microbes and humans? • How do fermented foods interact with the gut microbiome? • What can we learn from the global, understudied fermented food landscape? • And what is the future of fermentation and health? Space is limited — apply by May 15! 🔗 Link in bio 💸 Travel grants available Organized by Elisa Caffrey, David Zilber, and Justin Sonnenburg Hosted by the Stanford School of Medicine, Department of Microbiology & Immunology #fermentationconference #microbiome #fermentedfoods #guthealth #microbialecology #foodscience #stanford #sustainability #futureoffood
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1 year ago
sorry SCOBY you got moldy but at least you look cool
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1 year ago
June from SF to Orcas Island
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1 year ago
never have I passed on a pickle plate
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1 year ago
Fermentation free amino sauce: 1. Make MRS broth (for bacterial culture) 2. Autoclave it, then go do other things 3. Forget it’s still in the autoclave and go about your weekend 4. Remember it’s there Monday morning and take it out of the still sealed autoclave 5. Enjoy the rich color and deep of soy sauce smell (with a hint of rotten egg)
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1 year ago
mystery mold sampling day
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2 years ago
On rotation: lacto-fermented rhubarb, ramps, and blueberries Thank you Chef Andrew @stanforddining
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2 years ago
fruit of our labor @bioticferments
54 1
2 years ago
sneaky lil trip to Portland a to get a final bowl (plus the entire rest of the menu else) before Fermenter’s transformation into @paffuto_portland As always, the best
51 0
2 years ago
The Fermentation Series is back! We are kicking off the speaker series with a conversation with Sevgi Mutlu Sirakova, Veronica Sinotte on their trip with David Zilber to Nova Mahala, Bulgaria. With the help of Sevgi’s family and insight from the rest of the community, the research group explored how rituals around yogurt making impacts the microbial community and final flavor of yogurt. One of the most well recognized microbes in food fermentation is Lactobacillus delbrueckii subsp. bulgaricus, used to produce most yogurts today. Originally named Bacillus bulgarian, the name plays homage to Bulgaria where it was first isolated in 1905. But before we isolated this microbe and cultured it to use as a starter, how was yogurt made? And what can relearning of these yogurt making practices teach us about microbial ecology? Veronica is a Postdoctoral Researcher at the University of Copenhagen’s Center for Evolutionary Hologenomics, and works in the Labs of Prof. Rob Dunn and Associate Prof. Sandra Andersen, and Sevgi is a PhD Candidate at the Ludwig-Maximilians-University Rachel Carson Center (Munich). Podcast link in bio.
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2 years ago
Likely contamination from above and below 🌀
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2 years ago