David ZilberOn Rot: Does Mustard Go Bad?Food Writer Casey Corn reached out to me for an expert opinion on the perennial question screamed at spouses the world over from across the…Apr 14, 2023Apr 14, 2023
David ZilberHow Ought We Think About Fermented Foods and Health?I got my start in fermentation at a young age. I remember it well, it was a hot early summer day in Toronto, where I was born and raised…Feb 14, 2023Feb 14, 2023
David ZilberThe End of EndemismOn Invasive Species, Gut Feelings, and Phoresis in the Venetian Lagoon.Dec 15, 2022Dec 15, 2022
David ZilberThe Entropy of a CarrotFeel your forehead. You’re warm to the touch. You glow. In the infrared, you literally, physically, glow… not entirely like, but also not…Aug 21, 2022Aug 21, 2022
David ZilberCan recipes save the world?The longer I live, breathe, and cook, the more aware I become of the cracks in the world we’ve built for ourselves. I say we, but no one’s…Jul 3, 2022Jul 3, 2022
David ZilberInbetweenersOn the Meaning of (Re)mediation in Mycelial and Human Worlds.Apr 2, 2022Apr 2, 2022
