Bryce Mooney has been cooking for 15 years and fermenting for almost as long; fermentation has been a lifelong passion and is the backbone of his continuous education.

In this discussion we will dive into the science behind lacto fermentation, pickling, Nukazuke Matrix, and Koji and how they all work on a molecular level. I will also delve into the history of food and how all of these fermentation processes evolved. We will discuss Malthusian theory and how humanity has tackled food shortages in the past. And finally we will use history to project the future of food and how we can possibly look to solve the food crisis and how fermentation plays a critical role in getting rid of our wasteful kitchen habits.

This event will be family friendly, although some of the science may be lost on children.