Conversation

My favourite new word is holobiont (I know, there are lots of biologists here who already know this - I'm a physicist, I'm late to the game)

I learned this word from David Asher's new book "Milk into Cheese" (which is my new food bible), talking about cheesemaking in many different cultures around the world, using natural fermentation, which often makes use of holobionts like kefir. I use kefir for all my cheese starter, thanks to https://milktrekker.substack.com/ for giving me the grains!