Katherine Harmon Courage-Cultured: How Ancient Foods Can Feed Our Microbiome

Katherine Harmon Courage


Katherine Harmon Courage is an award-winning journalist, editor, and author. She has written for The New York Times, Wired, Gourmet, Popular Science, Prevention, ESPN The Magazine, as well as numerous websites including NationalGeographic.com, Time.com, Oprah.com, NPR.org, FastCompany.com and Nature.com. Her work ranges from breaking science news to features about food. And she has dabbled in podcasts and video along the way. Prior to becoming an independent journalist, she worked as a reporter and editor at Scientific American. She lives in Colorado. She holds a master’s degree from the University of Missouri School of Journalism.


Cultured: How Ancient Foods Can Feed Our Microbiome

Cultured: How Ancient Foods Can Feed Our Microbiome takes a revealing look at the 300 trillion microorganisms that keep us healthy — and the foods they need to thrive. These days, probiotic yogurt and other “gut-friendly” foods line supermarket shelves. But what’s the best way to feed our all-important microbiome—and what is a microbiome, anyway? Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.

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