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.

It is important to explain why scientists believe that this kind of regulated specimen collection is not only justified, but ultimately beneficial to the species themselves.