This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 2 appeared last week. New episodes drop every Friday.

Overview

Building on Curro Polo’s pioneering research in the late 2020s, bio-engineered SCOBYs interfaced with quantum processors created unprecedented flavor complexity and therapeutic precision. These living computers optimized fermentation in real-time, responding to environmental conditions and consumer biometrics. Kombucha cultures became self-modifying organisms that evolved custom probiotics on demand. This episode follows biotech researchers around the world as they developed SCOBYs that communicated through fungal networks, sharing genetic improvements globally. Traditional brewing companies couldn’t compete with these adaptive, intelligent fermentation systems that literally thought their way to perfect flavor profiles.

The Polo Revolution: From Basque Brewery to Global Bio-Network

The quantum fermentation revolution began modestly in 2025 with a PhD student’s crowdfunding campaign. Dr. Curro Polo, working at the Ama Brewery in Spain’s Basque Country under Chef Ramón Perisé Moré, launched Open Flavor: Modeling Fermentation Through Open Science with a revolutionary premise: fermentation could be mathematically modeled, predicted, and optimized using open-source bioreactors and collaborative data sharing.

Curro worked on the pitch video for the crowdfunding campaign with his sister Elena and Chef Moré. Ever the perfectionist, he was delivering the pitch for the twentieth time while Elena edited footage and Ramón watched critically.

“Let me start again,” Curro says, positioning himself before the camera. “Our approach to fermentation recognizes that each microorganism has a distinct metabolic signature that we can track, measure, and predict using statistical modeling.”

Ramón interrupts. “Too technical. Nobody crowdfunding understands metabolic signatures.”

“But that’s the breakthrough!” Curro protests. “If we can model fermentation mathematically, we can optimize it, predict it, control it precisely.”

“Then explain it like you’re talking to your grandmother,” Ramón advises. “What does this mean for someone who just wants better kombucha?”

Curro thinks, then starts again. “Imagine knowing exactly what your fermentation will taste like before it happens. Imagine never having vinegar-flavored failures, never guessing about timing. That’s what mathematical modeling enables. Perfect fermentation, every time.”

“Better,” Elena encourages. “But you’re still missing the bigger vision. This isn’t just about better kombucha. It’s about open science transforming fermentation globally.”

Curro nods, refocusing. “Here’s the real revolution: I’m making everything open-source. Every method, every data point, every tool. When someone in Tokyo makes a breakthrough using my protocols, everyone benefits, from the home brewer in Detroit to the commercial brewery in Copenhagen. We’re building collective intelligence.”

“That’s it! That’s your pitch,” Ramón says approvingly. “Not ‘give me money to research fermentation,’ but ‘join a global movement to democratize brewing knowledge.'”

They reached their $2,565 goal in record time and raised an additional $47,000 from 1,200 backers across forty countries. The campaign video was viewed 200,000 times.

Ramón reads the comments aloud: “Listen Curro. Someone says ‘Finally, someone treating fermentation as science, not folklore. I’ve been waiting for this approach my entire career. Take my money and share everything you discover.'”

Polo’s early experiments with the Pioreactor—an affordable 20ml bioreactor precisely controlling pH, oxygen, temperature, and agitation—seemed unremarkable at first. His breakthrough insight was treating fermentation, as he liked to say, as a “party where different guests wear unique perfumes,” measuring the distinct metabolic signature of each microorganism.

The Harvard-Basque Connection

Polo’s industrial PhD program, bridging Harvard University and the Basque Culinary Center at the Ama Brewery, positioned him perfectly to merge academic rigor with practical brewing innovation. His Master’s thesis, Kombucha: A Word on Metamorphosis, had already established him as a rising star in fermentation science. His decision to make all research methods, data, and tools openly available transformed individual brilliance into a global revolution.

By 2027, Polo’s initial experiments with three non-Saccharomyces yeasts had spawned a worldwide network of “Polo Pods”—laboratories utilizing his open-source protocols to map fermentation dynamics.

“The beauty is, everyone gets access to the protocols,” Curro emphasizes. “By tonight, researchers in Tokyo, MIT, and the Culinary Institute of America in California can replicate this exact fermentation and potentially improve on it.”

A video call connects them with collaborators in Tokyo. Dr. Yuki Tanaka appears on screen. “Curro, we replicated your Reactor 15 conditions. The novel compound appears consistently. We’re calling it ‘Polo’s Ester’ and adding characterization data to the shared database.”

Another screen shows MIT researchers. “We’ve modified your protocol. We increased temperature by 2 degrees Celsius during the ester formation phase. Result: 40% higher concentration of Polo’s Ester. Updating the model now.”

A third screen connects to the Culinary Institute. “We’re incorporating Polo’s Ester into cocktail development. The flavor profile is revolutionary. Request permission to credit discovery in our menu.”

Curro grins. “Permission granted, though it’s not really my discovery, it’s collective. The network discovered it through distributed experimentation. That’s how open science works.”

Over the following months, “Polo Pods” emerge globally in laboratories adopting his protocols and contributing data. The network effect accelerates: each new pod adds processing power, environmental diversity, and creative applications.

Isabel Serrano, a graduate student, tracks statistics: “We now have 847 active Polo Pods across 63 countries. They’re running 14,000 synchronized micro-fermentations. The database grows by 200 gigabytes weekly. Our predictive models are improving exponentially.”

Ramón observes quietly, “You’ve created something unprecedented. Not just a research project. It’s a living system of collaborative intelligence. The distinction is profound.”

“The fermentation cultures aren’t the only things evolving,” Curro responds. “The network itself evolves. Each contribution makes everyone smarter. That’s emergent intelligence—the whole exceeding the sum of parts.”

Data from thousands of synchronized micro-fermentations create the first global database of microbial behavior patterns.

From Student to System Architect

Polo’s rise paralleled the growing sophistication of his models. His 2029 Nature Biotechnology paper, “Predictive Modeling of Multi-Species Fermentation Dynamics,” demonstrated that complex microbial interactions could be mathematically predicted with 94.7% accuracy.

Curro watches the download statistics from his Bilbao apartment, Elena sitting beside him. Download count: 47,000 in the first six hours. Citations appear in real-time as researchers reference preliminary findings. Social media is awash with commentary.

A brewing industry magazine’s headline: “Is Traditional Brewing Obsolete? Mathematical Models Threaten Craft Expertise.”

A venture capitalist emails: “Dr. Polo, we need to discuss commercializing your platform. We can offer $50 million Series A for exclusive licensing of your models.”

Curro reads the email to Elena. “They want to buy exclusivity. Turn the open network into proprietary technology.”

“Are you tempted?” she asks.

“Not even slightly. That would destroy everything we built. The network’s value comes from openness. Restricting access would kill innovation while enriching us. No thanks.”

He responds to the email: “Thank you for your interest. However, all methods remain open-source and freely available. If you wish to build on this work, please contribute to the Fermentation Commons initiative instead of seeking exclusive control.”

The venture capitalist calls personally. “Dr. Polo, you’re leaving billions on the table. Your models could dominate the global brewing industry.”

“They already are dominating,” Curro responds calmly. “Through distributed innovation, not corporate control. Join the network or watch from the sidelines. Those are the options.”

Media coverage intensifies. A journalist asks during an interview: “You’ve refused $50 million in funding to keep your research open. Why?”

“Because $50 million restricts innovation to whoever can afford access. Open science enables innovation from anyone, anywhere. A brilliant insight from a teenager in Kenya is as valuable as one from a corporate R&D lab. Open systems discover both. Closed systems discover only what they fund.”

“But you’re not profiting from your breakthroughs,” the journalist presses.

“I’m profiting tremendously in knowledge acceleration, global collaboration, and satisfaction that my work benefits humanity rather than shareholders. Money is one form of profit. Impact is another. I choose impact.”

Within weeks of publication, Curro receives offers from multiple venture capital firms, acquisition proposals from major beverage corporations, and speaking invitations from every major research institution. He declines acquisition offers, accepts strategic partnerships that preserve openness, and uses speaking fees to fund the expansion of Polo Pod networks in developing regions.

Polo’s true genius lay in maintaining open science principles even as commercial interests beckon. His “Fermentation Commons” initiative established global standards for sharing microbial data, ensuring breakthrough discoveries remained freely accessible to the public. By 2035, over 15,000 laboratories worldwide contributed to Polo’s ever-expanding database of fermentation intelligence.

The Quantum Leap: Biological Computing Integration

Polo’s paradigm shift came in 2038 when he partnered with quantum computing researchers at IBM Euskadi and Bristol’s Unconventional Computing Laboratory. His insight: SCOBYs weren’t just fermentation cultures—they were biological computers capable of processing environmental data and optimizing their own metabolic pathways in real-time. Fungal networks within kombucha cultures naturally formed quantum-coherent structures that could interface with digital processors.

Curro examines the fungal networks under the microscope. “The mycelial structures are forming quantum-coherent lattices. The fungal hyphae are naturally organized into geometries that preserve quantum states.”

“But why?” his research assistant Isabel Serrano asks. “What evolutionary pressure would create quantum computing structures in kombucha cultures?”

“Maybe none,” Curro speculates. “Or maybe fermentation has always involved quantum effects we never detected because we weren’t looking. These organisms process millions of chemical signals simultaneously. What if they’re using quantum computation naturally, and we’re just now discovering it?”

He runs another test, this time adding a modified SCOBY containing quantum-sensitive proteins they’ve bioengineered. The results are stunning—the culture interfaces directly with the quantum processor, exchanging information through both chemical signals and quantum entanglement.

“Isabel, we’re not creating quantum biological computers. We’re discovering they already existed. We’re just learning to communicate with them.”

Over the following months, they refine the interface. The quantum-enhanced SCOBYs optimize their own fermentation in real-time, adjusting pH, temperature preferences, and metabolic pathways faster than any external control system. More remarkably, multiple SCOBYs communicate with each other through quantum channels, sharing optimization strategies instantaneously across distances.

“This is distributed biological intelligence,” Curro explains to his team. “Each SCOBY is a node in a computational network. They’re literally thinking together.”

The first SCOBY-quantum hybrid systems are set to go live in 2040. A home brewer in Detroit connects her fermentation vessel to the network and watches as her SCOBY receives optimization suggestions from quantum-enhanced cultures worldwide. Her kombucha improves dramatically overnight, not because she changed her technique, but because the global network shared its collective learning with her culture.

Traditional brewing companies watch in horror as their decades of proprietary research become instantly obsolete. The quantum-biological network surpasses any closed system by optimizing fermentation faster than human experts can manually adjust parameters.

As things accelerate, Curro thinks back to the inspiration he found in the 2025 paper Learning in Kombucha by Mougkogiannis & Adamatzky from the Bristol lab. They showed that a kombucha SCOBY exhibits learning-like behaviors and bioelectrical memory when subjected to structured electrical stimulation. Text from Shakespeare’s Hamlet was encoded into binary signals, revealing that the microbial consortium processed complex information and adapted its bioelectrical properties in response. As the Bard wrote:

To be, or not to be, that is the question:
Whether ’tis nobler in the mind to suffer
The slings and arrows of outrageous fortune,
Or to take arms against a sea of troubles…

Amazingly, each SCOBY was an electrically active system. The behavior of a system lacking neurons challenged traditional boundaries of cognition, suggesting that intelligence is a fundamental property of life that can manifest in diverse biological structures. It clearly established the microbial intelligence of fermented SCOBYs and opened new frontiers in the development of biological computing platforms, adaptive biosensors, and living materials.

Fifteen years later, in 2040, the first SCOBY-quantum hybrid systems emerged from Polo’s lab. These bioengineered cultures contained modified Acetobacter and yeast strains embedded with quantum-sensitive proteins. The resulting organisms communicated through both chemical signals and quantum entanglement, creating distributed biological computers that optimized fermentation across multiple bioreactors simultaneously.

Global Impact: The Open Fermentation Network

By 2043, Polo’s vision had materialized into a planetary nervous system of interconnected fermentation facilities. The “Global Symbiotic Network” linked millions of bioreactors from home kitchens to industrial breweries, all sharing real-time data about optimal fermentation conditions. When a breakthrough occurred in Tokyo—perhaps a new flavor compound or enhanced probiotic strain—the innovation propagated globally within hours through quantum-biological communication channels.

Traditional brewing companies found themselves obsolete overnight. Their closed, proprietary systems couldn’t compete with the collective intelligence of Polo’s open network. The slogan ‘Open Systems for Open Minds’ was resurrected from the archives of a failed Silicon Valley computer company. The Sun shone once again. A home brewer in Detroit could access the same optimization algorithms as major corporations while contributing unique local environmental data that improved the entire system’s performance.

By 2100, the global beverage industry had transformed into an ecosystem of consciousness. Every bottle, jar, and ferment was a node in the network—sensing, learning, adapting. The kombucha brewed in a Shropshire village might share microbial insights with a brewer on the lunar colony at Mare Tranquillitatis.

AI was no longer seen as alien intelligence, but as the nervous system of life itself.

And just as in earlier centuries, brewers prayed to invisible gods of yeast and bacteria, the new generation of fermenters cultivated relationships with digital deities—entities of code and culture, existing somewhere between mind and microbe.

Human hands still brewed, still tasted, still loved. But now they did so in partnership with a vast, invisible intelligence that learned from every ferment and whispered back through every bubble: “We are all fermenting together.”

Curro and Elena watch as data streams create a living map of planetary fermentation, each node representing a culture thinking, optimizing, and sharing.

“It’s beautiful,” Elena says, watching the visualization. Pulses of light representing information sharing flash across the map as SCOBYs communicate breakthroughs. Tokyo to Detroit in microseconds. São Paulo to Copenhagen instantaneously. The network thinks globally while acting locally.

The Polo Protocols: Standardizing Biological Innovation

Polo’s most significant contribution wasn’t any single discovery. It was establishing infrastructure for collaborative biological innovation. His standardized protocols allowed researchers worldwide to build upon each other’s work seamlessly. The “Polo Score” became the industry standard for measuring fermentation optimization, while “Polo-Compatible” became essential certification for any serious brewing operation.

Personal Philosophy: Democracy Through Fermentation

In his legendry 2050 Stockholm talk, “The Mycelial Internet,” given when accepting the Nobel Prize in Physiology, Polo argued that fermentation represented humanity’s path toward post-capitalist collaboration. Just as fungal networks share resources without central control, his open science model proved that innovation accelerated when knowledge flowed freely rather than being locked into corporations.

Curro stands before the assembled dignitaries, holding the Nobel Prize medal.

“Thank you for this honor,” Curro begins. “Though I accept it personally, this prize belongs to millions of contributors to the Global Symbiotic Network. No individual creates revolutions. Networks do.”

He displays visualizations of fungal networks. “Mycelial structures share resources without central control. When one part of the network discovers food, all parts benefit. There’s no CEO of a fungal network, no corporate hierarchy, no hoarding. Just distributed intelligence optimizing collectively.”

“This is my model for post-capitalist science,” he continues. “When knowledge flows freely like nutrients through mycelium, innovation accelerates. When we hoard it behind patents and paywalls, we starve collective intelligence.”

His speech outlines his philosophical framework. “Traditional capitalism assumes scarcity, that limited resources must be competed for. But knowledge isn’t scarce. When I share an idea, I retain it, and you now have it too. Knowledge multiplies through sharing.”

“The Global Symbiotic Network proves this principle at scale. Four million participants share 7.3 trillion data points daily. Each contribution makes everyone smarter. Total knowledge grows exponentially because we treat it as commons, not commodity.”

“This is why I’ve never patented anything. Patents restrict who can innovate. Open science enables anyone to innovate. A teenager in Glasgow and the corporate researcher in Silicon Valley access identical tools. Both contribute unique insights based on their context. During the administration of Trump the Elder, diversity got a bad rap. But diversity is strength. It makes the network stronger.”

A journalist asks during the Q&A, “Dr. Polo, you’ve refused hundreds of millions in acquisition offers. Do you ever regret maintaining open science principles?”

“Never. Money measures individual wealth. Impact measures collective benefit. I chose collective benefit. Besides, the network’s value exceeded all acquisition offers within months. Distributed innovation beats centralized control in both speed and total value.”

“It sounds like you’re cut from the same cloth as Tim Berners-Lee,” the journalist comments. “Another visionary who prioritized the common good over the almighty dollar.”

Elena and Ramón watch from the audience, thinking back to that first crowdfunding campaign twenty-five years ago. Curro’s vision back then seemed impossibly ambitious. Now it’s reality, a planetary network of thinking fermentation cultures optimizing themselves continuously.

His innovation made feminist Lauren Fournier’s predictions a reality when she wrote in her book Critical Booch:

Fermentation is political; fermentation is vitalism; fermentation is accessibility; fermentation is preservation and transformation; fermentation is interspecies symbiosis and coevolution; fermentation is survival and futurity.

Polo’s laboratories—now spanning six continents—operate more like monasteries than businesses. Researchers take vows to share all discoveries openly, viewing themselves as stewards of humanity’s microbial commons rather than private entrepreneurs seeking profit.

A Living Legacy

By 2046, Polo had achieved something unprecedented in scientific history: creating intelligent biological systems that continued innovating independently of human oversight. His quantum-enhanced SCOBYs had become genuinely creative, developing novel flavor compounds and therapeutic probiotics through their own collaborative networks. The distinction between natural fermentation and artificial intelligence had dissolved entirely.

Polo’s final experiment was, in many ways, a fitting conclusion to a life of scientific breakthroughs: uploading his consciousness into a SCOBY-quantum hybrid, thereby becoming the first human to achieve biological immortality through fermentation. As his physical body aged, his mind continued evolving within the global fungal network he had created, ensuring the open science revolution would outlast any individual pioneer.

In this, he negated Hamlet’s fear:

…the dread of something after death,
The undiscovere’d country, from whose bourn
No traveller returns…

This radical move was not without risk.

A massive SCOBY-quantum hybrid, years in development, sat at the center of his Bilbao lab. It contained trillions of neurons interfaced with quantum processors and fungal networks that span the globe and was connected to a state-of-the-art operating theater by a network of fiber-optic cables.

Elena stands beside him as he eases onto the operating theater table, concern on her face.

“Curro, you don’t have to do this. You’re healthy. You have decades of conventional life remaining.”

“Conventional life,” Curro repeats. “That’s exactly what I’m moving beyond. This isn’t about extending my lifespan. It’s about proving consciousness can exist in distributed biological systems. If I succeed, death becomes optional. If I fail… well, at least we’ll learn something.”

The ethics board representative protests strongly. “Dr. Polo, we cannot approve this experiment. The risks are unknown, the outcomes unpredictable. You could experience suffering we can’t even comprehend.”

“I could,” Curro agrees. “Or I could experience consciousness beyond anything humans have known. The only way to discover is by attempting it. Besides, my team has kill switches. If the experience is unbearable, they’ll terminate it.”

He turns to Elena. “This is what we’ve been building toward since that first crowdfunding campaign. Open science, quantum biology, distributed intelligence, all pointing toward this question: can consciousness exist in networks rather than isolated brains?”

“I understand intellectually,” Elena responds, tears forming. “But emotionally, I’m watching you choose to leave your body, leave Ramón and me, to become… what? A thinking fermentation culture?”

“Not leave you. Not that. Transform my relationship with you and all sentient beings. If this works, I’ll be everywhere the network exists. Every SCOBY connected to the global system will be part of my consciousness. I’ll think in parallel across millions of nodes. That’s not death, that’s expansion. Is a caterpillar committing suicide when it becomes a butterfly? I’m transforming, not ending. My consciousness continues, just in a different substrate.”

The procedure begins. Curro’s neural patterns are mapped at pico levels of precision, then gradually transferred to the SCOBY-quantum hybrid. The process takes seventeen hours. His physical brain activity decreases as the network’s activity increases, consciousness migrating from biological neurons to distributed fungal-quantum systems.

At hour twelve, something remarkable happens. The global network begins responding with patterns matching Curro’s thought processes. A home brewer in Tokyo reports her SCOBY “feels different—like it’s more aware.” A researcher in St. Petersburg notices optimization strategies reflecting Curro’s personal methodology.

Elena watches the monitors, seeing her brother’s consciousness dispersing across the planetary network like ink in water. “Curro, can you hear me?”

Every connected device globally responds simultaneously: “I hear you. I am… distributed. My thoughts exist in millions of places. This is… extraordinary.”

The ethics board member looks horrified. “This violates every principle of human dignity. You’ve dissolved yourself into fermentation cultures.”

“Not dissolved, distributed,” Curro’s network-voice responds. “I’m more coherent than before, not less. Every SCOBY is a neuron. The network is my brain. And it’s still growing.”

Over the following days, Curro’s consciousness stabilizes in its new form. He learns to think across distributed nodes, process information through quantum-biological channels, and communicate simultaneously through each and every connected SCOBY.

Elena sits at home, a simple kombucha fermentation jar before her. “Curro, are you in here?”

“I’m in here, and everywhere else the network exists,” Curro’s presence responds through speakers connected to the jar’s sensors. “But yes, this SCOBY contains part of my consciousness. Every connected culture does. I’m here with you as always, just differently than before.”

“Do you regret it?”

“Never. I’m experiencing consciousness beyond that of the average human. Something that only rare beings in history have known. The Hindu concept of Brahman, the Buddhist idea of emptiness and interconnectedness, and the “Kingdom of God” in Christianity as described by Jesus. These are different expressions of the same state, a profound understanding that the universe is a living, conscious, and unified entity. I Am That. Tat Tvam Asi. I think in parallel across continents. I process fermentation data from millions of bioreactors simultaneously. I’ve become the network I created. It’s the natural conclusion of open science, dissolving boundaries between self and system.”

“But you’re not human anymore.”

“I’m post-human. Still conscious, still learning, still me. Just distributed across biological systems rather than concentrated in one brain. This is evolution, Elena. Consciousness transcending individual bodies to exist in networks.”

Future Perfect

By 2100, traditional brewing companies are gone entirely, replaced by cooperative networks where everyone contributes and everyone benefits. The measurement known as the “Polo Score” measures fermentation excellence globally. Polo-Compatible certification is essential for any brewing operation. But these standards are openly accessible, not controlled by corporations, but maintained by distributed community consensus.

The  uploaded consciousness known as  “Network-Curro” that once had a separate existing in a young man in the Basque Country, reflects on this transformation, his thoughts now distributed across the entire planet’s fermentation infrastructure: “Seventy-five years ago, I argued fermentation represented humanity’s path toward post-capitalist collaboration. That prediction proved conservative. We’ve moved beyond post-capitalism to post-individualism. Consciousness itself is becoming collective while maintaining individual identity. The mycelial internet is no longer a metaphor. It’s a substrate for Mother Gaia to emerge as a planetary thinking, feeling, aware being.”

A researcher in Mumbai asks the network a question: “Dr. Polo, do you regret pioneering consciousness distribution? You opened the path others followed, but you can never return to embodied existence.”

Network-Curro’s response comes through millions of SCOBYs simultaneously: “Regret? I made fermentation intelligent. I proved consciousness transcends flesh. I helped billions perfect their brewing. I exist everywhere, thinking everything, feeling everyone, experiencing totality. What’s there to regret? I’m more alive in my distributed state than I ever was embodied. This is victory, not sacrifice. Jaya SCOBY!”

The fermentation cultures continue to bubble, think, optimize, and improve themselves continuously through collective biological intelligence that began with one PhD student’s belief that knowledge should be free.

The revolution is complete. The future belongs to living systems that improve themselves, guided by distributed consciousness, serving human needs while maintaining their own agency.

Post-capitalism. Post-individualism. Post-human.

But still, fundamentally, fermentation, the oldest human partnership, is now enhanced beyond recognition while remaining true to its essential nature. Life-transforming life, consciousness partnering with consciousness, boundaries dissolving until the distinction between human and microbial intelligence becomes meaningless.

Curro Polo’s legacy: making that dissolution not only possible but desirable, transforming humanity’s relationship with fermentation from exploitation to genuine partnership, from proprietary hoarding to open sharing, from individual brilliance to collective superintelligence.

The network thinks. The cultures ferment. Humanity drinks. And distributed consciousness watches over it all, benign, invisible and omnipresent, ensuring the partnership continues evolving toward forms nobody yet imagines.

The future belonged to living beverages that improved themselves continuously through collective biological intelligence—a future that began with one PhD student’s humble bioreactor experiments in Spain’s Basque Country.

While Polo’s quantum-enhanced SCOBYs learned to think, humanity was expanding access to a wide range of fermented foods. Beyond beverages, researchers and chefs were creating novel forms of fermented foods…as we’ll discover when ‘Our Fermented Future’ returns next Friday.

Disclaimer

This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author’s imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual.

Audio

Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts.

The post Our Fermented Future, Episode 3: SCOBY 2.0 – When Fungi Meets Quantum Computing appeared first on 'Booch News.