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

Katherine Harmon Courage

Bio

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.


Sessions

Cultured: How Ancient Foods Can Feed Our Microbiome

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? In this engaging and eye-opening book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. 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.

Interviewer: Karen Landman

Keren Landman is a practicing physician and journalist who covers topics in medicine and public health. She is trained in internal medicine and pediatrics with specialties in infectious diseases and clinical microbiology, and served as a disease detective at the U.S. Centers for Disease Control and Prevention. As a researcher, she has focused on the prevention and treatment of HIV and malaria in resource-poor countries, and she has worked as a medical epidemiologist at the New York City health department. She lives in Atlanta.

  • Decatur Library presented by WABE
  • Sat 12:30-1:15p Library

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.

Our website uses cookies to collect information about how you interact with our website. By using this website, you agree to let us use cookies. For more information see our Privacy Policy. Got It