Gut Microbiome 

kylene guse, ma

Ky's interest in the food and fermentation began at Bi-Rite Market in San Francisco where she worked during graduate school. She has an MA degree from San Francisco State University and was awarded a Fulbright scholarship in Rio de Janeiro where she studied how gender inequality affects sexual and reproductive health, as well as the power of social business to create global change. She co-owned and operated GYST Fermentation Bar, which was awarded one of the best bars in the U.S. in 2018 by Esquire Magazine. She is dedicated to understanding how fermented foods impact the microbiome through a social lens by connecting local and global food movements. 

For more information, please see Ky's CV. You can also see her website at