How do microbial communities change as fermentation techniques move around the world? What happens when people mix far-flung traditions and local ingredients in new ways in new places for new flavors? Join us for a discussion with Josh Evans, a former lead researcher at Nordic Food Lab, a nonprofit institute in Copenhagen that conducted open-source gastronomic research for chefs, academics and the public. Evans will talk about experiments with novel misos he has conducted among chefs and fermenters in some of Copenhagen’s leading kitchens. He will discuss the ideas behind the experiments, share some results and explore what these culinary fermentation experiments tell us about microbial biogeography and domestication histories. He will also reflect on the social context of these experiments and what it means to share and remix cultures in today’s world.