This past April, I spoke on a panel discussion at the Roger Smith Food+Tech Conference. The panel focused on the processes of fermentation in yogurt, pickles, and cheese. My presentation delved into cheese making from handmade to industrialized production. If you want to listen to 30 minutes of me deliberating on dairy, now’s your chance. Also, be sure to check out the amazing line up of speakers at this event, all available as a video stream through this link: Cultural Ferment: Talking Cheese at the Roger Smith #FoodTech Conference. Enjoy!