March 28, 2025 - 23:20
Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment. At the recent International Mold Conference, Notrica captivated attendees with his insights on the beneficial aspects of mold in the fermentation process. Highlighting the crucial role that specific molds play in creating a variety of foods, from cheeses to fermented beverages, Notrica emphasized the importance of understanding and embracing these microorganisms.
During his presentation, Notrica discussed how mold contributes to flavor development and preservation in food products. He pointed out that rather than viewing mold solely as a negative presence, it can be harnessed to enhance culinary experiences. His passionate advocacy for fermentation sparked engaging discussions among participants, many of whom were inspired to explore the potential of mold in their culinary practices.
As the conference concluded, Notrica's message resonated with many, encouraging a shift in perspective on mold and its valuable contributions to food science and gastronomy.
