"Michelle Pogostkin was an anthropology student at the University of Washington who took a sharp turn into the high-end food world; she studied at the Institut Paul Bocuse and did a stint at Noma’s fermentation lab before coming back to Seattle, where she sells miso, vinegar, and garum in a variety of eclectic flavors as Symbiotic Cultures. The D’Anjou pear vinegar, one of Pogostkin’s best-sellers, adds a really satisfying sweetness to anything you put it on, but you can’t go wrong here." - Harry Cheadle
