Our debut issue embraces our most ancient collaborator, microbes, and celebrates role in producing our most beloved foods and maintaining human health. We discuss everything from kimchi philosophy to natural wine, sewer robots to Japanese toilets, synthetic biology to fungal futures and how these ideas might help us feed a hungry planet. With writings and interviews from Marije Vogelzang, Jamer Hunt, Daisy Alexandra Ginsberg, Isabelle Legeron M.W., Grant Harrington, Christina Agapakis (Ginkgo Bioworks), and The Center for Genomic Gastronomy.
