Death lurks in first kisses, in almond butter jars and in movie theatre popcorn for 18-year-old Kristen Pittaro, a freshman psychology major at Stony Brook University. 

Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, came to the Charles B. Wang Center on Oct. 4 to host the workshop “How to Make Homemade Miso.” Miso, a traditional Japanese product, is created through fermentation, a process that alters the microbial makeup of the food and offers unique health benefits.