Program Schedule

Evening Keynote Presentation
5:30 p.m. - 6:30 p.m.: Sister Noella Marcellino, Abbey of Regina Laudis

• Tales from the cheese caves of France: At the intersection of cultural and natural history

6:30 p.m. - 9:30 p.m.: Reception and cheese tasting.

8:00 a.m. - 8:50 a.m.: Light breakfast and coffee

8:50 a.m. - 9:00 a.m.: Opening remarks

9:00 a.m. - 9:30 a.m.: Lori Shapiro, North Carolina State University

• Microbial diversity of sourdough starters from around the world

9:30 a.m. - 10:00 a.m.: Sarah McClure, University of California Santa Barbara

• Milk, cheese, and the spread of farming in Europe

10:00 am. - 10:30 a.m.: Patricia Crown, University of New Mexico

• A brief history of chocolate

10:30 a.m. - 10:50 a.m.: Coffee break with fermented food showcase

10:50 a.m. - 11:50 a.m.: Martin Philip, Head Bread Baker, King Arthur Flour Company

• Dark and crusty: Three days in the life of a long-fermented sourdough

12:00 p.m. - 1:30 p.m.: Lunch with fermented foods by King Arthur Flour

1:30 p.m. - 2:00 p.m.: Benjamin Wolfe, Tufts University

• In search of design principles for fermented food microbiomes

2:00 p.m. - 2:30 p.m.:  Paul Breslin, Rutgers University

• Why are pre-digested foods so desirable

2:30 p.m. - 3:00 p.m.: Scott Chimileski, Harvard Medical School

• On the kitchen counter: A photographic exploration of microbial foods

3:00 p.m. - 3:30 p.m.: Coffee break and fermented food flavors showcase

3:30 p.m. - 4:00 p.m.:  Robert Dudley, University of California Berkeley

• The natural history of dietary ethanol, and its implications for primate and human evolution

4:00 p.m. - 4:30 p.m.: Li Liu, Stanford University

• Beer and the Neolithic revolution

4:30 p.m. - 5:00 p.m.: Tate Paulette, North Carolina State University

• Fermented beverages of the ancient world

5:00 p.m. - 7:00 p.m.:  Drinks and fermentation showcase