About the author

Maya Hey

She works across disciplines as a researcher, foodmaker, and educator with backgrounds in the culinary arts, food science, and community building. At the moment Maya is pursuing her doctorate in Communication Studies at Concordia. She studies fermentation and uses feminist theories to better understand discriminating tastes and practices.

Aesthetics
Science

From the Frontlines of Fermentation

What happens when you let microbes lead the way? Inside a natural saké brewery in rural Japan, fermentation isn’t controlled but it’s honored.

If your brain is filled with obscure food facts, historical bites, and culinary debates, welcome home.