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Fascinating young woman and fascinating work. Rachel Dutton: go-to mirobiologist for food artisans.

Full story at the New York Times

For those who have made their way to her, Ms. Dutton is an exceptional find: a scientist who can explain arcane concepts in laymen’s terms, who dispenses her expertise pro bono, and who shares their fascination with good food.

“There really is no one else doing what she is doing,” said Mr. McGee, a contributor to The New York Times Dining section. “Academic microbiologists have not taken an interest in small-scale fermentation, focusing on food safety rather than food quality. There is really only one person at the moment.”

Inside Harvard’s gleaming Northwest Science Building here, Ms. Dutton and two postdoctoral researchers, Benjamin Wolfe and Julie Button, have been culturing cheese samples for scientific scrutiny. In a large, open laboratory filled with beakers and centrifuges, the three work on isolating bacteria and fungi from cheese rinds, storing them in petri dishes in a modified refrigerator they call the cave.

 

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