Class: Ecology is the study of the relationship between organisms and their environment. Humans in modern western cultures often consider themselves to be removed from nature, and the COVID-19 pandemic has only heightened our fear of "germs"; but sourdough presents an opportunity to more fully appreciate and reconnect with microbes as our long-time partners. In this talk, Dr. Erin McKenney will draw from years of citizen science research and new data produced in partnership with Josh Bellamy at Boulted Bread to map the ecology of a sourdough starter and provide deeper context and understanding of fermentation and flavor.

When/where: Saturday, April 22nd // 2:30 - 4:00 pm // White Labs (Culture Room), 172 S Charlotte St, Asheville, NC 28801 

Instructor: Dr Erin McKenney is the Director of Undergraduate Programs in Applied Ecology at North Carolina State University. Beyond the classroom, Erin studies how microbial communities form over time and how they adapt to their environments. For over a decade she has analyzed fecal samples from hundreds of animals in zoos and the wild, to learn how gut microbes affect health – and how humans can leverage or upset that balance. More recently, Erin has expanded her research to sourdough and other fermented foods that can be studied without laboratory equipment, using citizen science research to empower students of all ages and all over the world.