Fermentology Miniseminars: The Sourdough Library

The sourdough library is unique in the world. Right now, 128 starters from 25 countries are kept in mason jars to be preserved for the future. Their biodiversity is kept for the following generations and all subjects of study. This […]

Author Talk: Rob Dunn


Join NC State biologist and professor Rob Dunn and author Reem Kassis for a conversation about Delicious, a book that Dunn co-authored with Monica Sanchez. Delicious retells the story of humans from the perspective of flavor. Using insights from food […]

NC Tomato Club History and Transcribathon

In the 1910s, Jane McKimmon’s tomato club movement taught young girls in North Carolina how to grow, can and sell their own tomatoes, as part of a broader effort to teach rural families more efficient farming methods through an emerging […]