Nice article by @ibikeforfood on Small Cheese Makers and their microbiology work 

Another quick post here.  There is a really nice article about small cheese makers and their microbiology work in the New York Times by Larissa Zimberoff.

The laboratory at Jasper Hill Farm in Vermont is part of a new effort by American producers to better understand the microbial players in their craft.

Source: Small Cheese Makers Invest in a Stinky Science – The New York Times

The article includes a discussion of work by Rachel Dutton (one of my favorite scientists and people on the planet) and others including Benjamin Wolfe, Panos Lekkas at Jasper Hill Farm, and the Kehler brothers. 

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Jonathan Eisen

I am an evolutionary biologist and a Professor at U. C. Davis. My lab is in the UC Davis Genome Center and I hold appointments in the Department of Medical Microbiology and Immunology in the School of Medicine and the Department of Evolution and Ecology in the College of Biological Sciences. My research focuses on the origin of novelty (how new processes and functions originate). To study this I focus on sequencing and analyzing genomes of organisms, especially microbes and using phylogenomic analysis (see my lab site here which has more information on lab activities).  In addition to research, I am heavily involved in the Open Access publishing and Open Science movements.