How a passion for baking fermented a fresh career move

Chantle Edillor 00:08 I believe that the creativity, you know, the uniqueness of the perspectives that I had, you know, it allowed me to identify unique opportunities in subjects that no one was thinking about in that way. David Payne 00:24 This is Creativity in Science, a series brought to you by Nature Careers... Chantle Edillor 00:30 There’s a lot of permeability in what I do, you know, for my day job, but also how I like to spend my time on the back end as like a creative pursuit. David Payne 00:42 ...a podcast about how science and creativity go hand in hand, and about how one can nurture the other. Chantle Edillor 00:52 So I feel like because of my understanding of the science and the microbiology, I was really drawn to the creative side of how to apply these approaches, microbes, techniques. David Payne 01:08 This time, a biologist who has taken sourdough starters and fermented foods to a whole new level of inventiveness. Chantle Edillor 01:24 Hi. My name is Chantle Edillor. I am based in San Francisco, California, and I am an assay development scientist at Astera Institute, and a fermented food scientist at Microcosm Foods. My background is in yeast genetics as well as in human and mouse cardiometabolic diseases, I first became interested in food in general from a very young age. I grew up watching the Food Network on television, where they teach you how to cook and prepare and understand the basic mechanisms of food preparation. …