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Human Cheese and the Microbial Superhighway

The views expressed are those of the author and are not necessarily those of Scientific American.


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Cheese is a fascinating model for studying the intersection of human and microbial cultures. My project with Sissel Tolaas explores these connections through the process of making cheese using microbes sampled from the human body. Here is a short film for the project featuring interviews with microbiologist Benjamin Wolfe, cheesemaker Seana Doughty, anthropologist Heather Paxson, and writer Michael Pollan.

The video and our cheese is currently part of Grow Your Own…Life After Nature, an exhibition on the future of biological design at the Science Gallery in Dublin.

Christina Agapakis About the Author: Christina Agapakis is a biological designer who blogs about biology, engineering, engineering biology, and biologically inspired engineering. Follow on Twitter @thisischristina.

The views expressed are those of the author and are not necessarily those of Scientific American.





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