2026

The ancient trick making food waste useful and tasty. BBC.

The Future of Fungi.The Future of Everything (podcast).

Engineering resilient food systems in a warming world.Nature Magazine.

Fermentation Festival brings fungi and fermented foods to the Farm. Stanford Daily.

This bioengineer transforms food waste into haute cuisine. C & EN News.

From Farm to Lab: Stanford’s Chef-in-residence program. Video feature by Stanford Arts.

Opportunities in Climate Tech: Reducing Food Waste (with Vayu Hill-Maini).Video Feature by the Climate Tech Map.

Ramon Perise, the Spanish chef who is creating art at Stanford [in Spanish]. El Pais.

A taste of the future: Stanford Bioengineering’s Chef in Residence Program.Stanford Bioengineering News.

Art & Gastronomy with Ramon Perise and Vayu Hill-Maini.Arts& Podcast.

Feeding families in a warming world. Stanford SDSS news.

The future is fermenting: how a Spanish chef brings gastronomy to Stanford.Fine Dining Lovers.

Top chef joins Stanford bioengineers to rethink sustainable food. Stanford Report.

2025

Scientists use synthetic biology to address urgent sustainability challenges.Stanford Report.