Kendall Dabaghi has spent the last ten years working at different tech startups, but it was the variety of health issues he faced his whole life that led him to his best work yet. After developing acute digestive issues traveling abroad, and seeing a range of specialists, nothing seemed to work. He started reading up on the gut biome and after adding a variety of fermented foods to his diet, the pain disappeared completely. No big surprise- he knew his next business would be focused on the microbiome. He went back to school, and together with his co-founder Ravi Sheth developed systems for isolating and the individual strains of microbial communities. They looked at what they had built, and realized they could apply what they had learned to creating new kinds of foods. We’re super impressed and excited to see where they take this exciting new technology- as we like to say, let’s all keep the fun in fungi.  Kendall Dabaghi talks about... Creating different kinds of fermented foods Leveraging the latest in microbiology Why he’s focusing on koji The flavor possibilities of fungi What bacteria does to food Trying koji in your cooking  Resources: kingdomsupercultures.com LinkedIn: linkedin.com/in/kendalldabaghi Twitter: twitter.com/kendalldabaghi  Highway To Well is a production of Crate Media