At a time when most of our food is bought in stores, an artisanal process such as natural fermentation is making its way back into the baking world. Join us for a conversation on the future of food and nutritional health with a scientist who studies food microbiology, a guardian of a unique collection of over 150 sourdough starters, the CEO of a leading baking company, and a journalist and TV presenter specialist in covering mental health topics. They will discuss the long journey of natural fermentation and its role in the future of food, nutrition, and health.