Bio: Snakes, Baking, Koji, Fermentation, Carnivorous Plants Career (Mad) Scientist aka @snakes_n_bakes

Bio: Fermentation and Anthropology

Bio: Retired dentist, second career chef, fermentation specialist

Bio: Ferments Galore

Bio: Chef by trade

Bio: France.

Bio: Chef

Bio: Fermenter, homebrewer, koji grower, irezumi canvas

Bio: Food Safety Prof, Cheese Pro, Bev Somm, Ferment Nerd

Bio: New to Koji, mostly a baker who likes to try new things!

Bio: Curious

Bio: Koji is fun

Bio: Garum, cabbage, mustard, cheese.

Bio: Australian fermenter/ice cream maker/cafe owner

Bio: Marty. I enjoy fermenting and mixing things in general walking the dog and gardening live in rural NY and am retired

Bio: Chef in Vermont, always experimenting and trying to learn something new.

Bio: my bio

Bio: Shift manager of a bar in Seattle Airport. Former baker of 25 yrs

Bio: I am a fermentation educator and entrepreneur focused on making fermentation knowledge more accessible, reproducible, and sustainable.

Bio: Koji Home Cafe

Bio: Fermentation fan.

Bio: Hoping to make yummy stuff and share with the world

Bio: .

Bio: Chef

Bio: eats shoots and leaves

Bio: Always learning something and trying my best one day at a time.

Bio: Grow'em & Ferment'em