Maya Hey is a food researcher, writer, and educator who specialises in fermentation on culinary and social realms. She’s currently a Vanier Scholar (Social Sciences and Humanities Research Council, Government of Canada) and PhD candidate (Communication Studies, ABD) at Concordia University in Tiohtià:ke (Montreal, Quebec). She is also the writer-in-residence with Pressbooks. For more information, visit http://www.heymayahey.com