ShadeLab exhibit on Delicious Microbes at Michigan State's Science Fest

Members of the ShadeLab shared their enthusiasm for microbes and fermented foods today (and tomorrow!) at Michigan State University's annual Science Festival.

Graduate students Siobhan and Jackson, undergraduate Enya, and science guru Keara created a fantastic interactive exhibit to demonstrate the essentiality of microbial fermentation for common foods, including yogurt, kombucha, ginger beer, sour dough bread, and vinegar. Among other activities, the exhibit featured balloon-inflating (and, sometimes, bursting) by the gaseous product of ginger beer fermentation, which provided a great visual for young visitors.

Photos of the exhibit and event are here.