Our gut is often called our second brain. In this program, learn how the gut microbiome impacts our health, the benefits of fermented foods, and the Gates Foundation’s initiatives supporting gut health and fermented foods. Join Vanessa Ridaura Senior Program Officer, Microbiome Products, Maternal, Newborn, Child Nutrition and Health at the Gates Foundation and Anne-Marie Gloster, PhD, RDN, Associate Teaching Professor, Food Systems, Nutrition, at the Health Program School of Public Health, University of Washington as they delve into the fascinating world of the gut microbiome, fermented foods, and the impactful work happening in the field. Discover the interconnectedness of these topics and gain valuable insights into improving health outcomes through microbiome research and sustainable food practices.

You will have an opportunity to taste some of the fermented foods they discuss as well as learn more about the work of our event partners including: Gold Coast Ghal Kitchen, InFerment, OHSUN Banchan Deli & Cafe, OlyKraut, Seeking Ferments, and UW Microbial Interactions & Microbiome Center.

When: Tuesday, June 4 at 4:00 pm PT

Where: Bill & Melinda Gates Foundation Discovery Center; 440 Fifth Ave. N., Seattle, WA 98109

Event schedule
4 p.m. Doors open. Visit partner tables for tastings.
5 p.m. Discussion starts. Virtual event goes live.
5:30 p.m. Q&A
5:45 p.m. Networking and visiting partner tables for tastings.

**Free to attend | All ages welcome | ASL services provided
In-Person at the Discovery Center

Also available: online via zoom. A Zoom link will be sent to registered participants. 

ID: A Panel of three pictures, Left to Right: a pile of glass bottles of yellow-colored komucha, close up of cabbage kimichi, colored bright red, a jar of saucerkraut on cutting board with fresh vegetables blurred in background.