At the end of Day One of the Conference, after listening to more than a dozen experts offer insights into everything from the ways red ants are used as a traditional yogurt starter in rural Turkey, to why gastrophagy was an essential element in the Indigenous Greenlandic diet, and everything in between, it isn’t easy to report fully on all I’ve learned.

However, a chance meeting over lunch, followed by a fascinating conceptual poster explanation, focused on kombucha. So, here’s a quick sample of the eclectic variety of topics addressed by attendees at the event.

Meet Brooklyn-based Fayee Wong, tea connoisseur, certified water sommelier, kombucha fermentation AI enthusiast.

I developed the interest from premium tea leaves with a focus on premium tea leaves to brew kombucha. I look into different teas, for example, green tea, yellow tea, pour, oolong tea, black tea, how they are different.

Her poster proposed a potential use of AI to help monitor kombucha fermentation.

Listen to my conversation with Fayee about her wide-ranging interests.

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