Together with biologist and human ecologist Ariana Jordao I organised and facilitated a day of talks and workshops to re-imagine a collaborative, sensuous and bubbling future inspired by microorganisms. We fermented vegetables, kombucha, made sourdough bread from a 22 year old Russian culture and yoghurt from a 100 year old heirloom culture and kefir with grains from Caucasus at Cardiff M.A.D.E in Wales on the 22nd March 2014.

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