Media, outreach, and other fun stuff

Dutton lab IN THE NEWS...

  • Excellent article in The Scientist on our work using high-throughput genetic screens to understand communities.

  • Research in the Dutton lab was featured in San Diego Magazine.

  • Rachel talks with Ira Flatow on NPR's Science Friday!

  • UCSD Triton Magazine features research in the Dutton lab!

  • We're in the New York Times again! Great article about the microbiology research based at Jasper Hill Farm and Cellars!

  • Ben Wolfe and Rachel are featured in Episode 4: Earth, on the Netflix documentary series Cooked, based on the book by Michael Pollan.

  • Wired magazine, the Harvard Gazette, and the Scientific American blog Oscillator all covered our Cell paper.

  • Rachel was interviewed for Cell's "40 under 40" series.

  • Nature News wrote up the Science of Artisan Cheese meeting (August 2014) Link to Article

  • Rachel's article on food microbiology was published on Link to article

  • The Lab was profiled in Edible Boston (Spring 2013) Link to article

  • We're in the New York Times! (September 19, 2012) Link to article

  • Our collaboration with Momofuku was featured in Wired magazine (5/16/2012).Link to article

  • Our collaboration with Momofuku was also featured in the Smithsonian magazine blog. Link to article

  • Ben's article on the microbial terrior of American artisanal salamis was published in Lucky Peach magazine, Issue 4.

  • Ben and Rachel's article on the microbiology of miso was published in Lucky Peach magazine, Issue 2.

  • Ben's Harvard Summer School course on food microbiology was featured in the Harvard Gazette. Link to article

  • Our photos of cheese microbes were featured in Culture magazine (Spring 2011).Link to article

  • The lab was featured in Culture magazine (Fall 2010). Link to article


Watch as a cheese mite eats mold hyphae as if they were spaghetti! This mite is munching on the mold Scopulariopsis fusca. Cheese mites live on the rinds of naturally aged cheeses. They are more interested in eating the molds that colonize the outside of the cheese and are less interested in the cheese itself.
Rachel Dutton and colleagues describe how analysis of microbes residing on different types of cheese across the world can provide insight into microbial communities' assembly and function. Most microbes in nature exist within a microbial community. However, little is known about how different microbial species interact with each other and their environment to form these communities.
Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes.
Uploaded by DuttonLab on 2013-06-04.