AST innovates with symbiotic microbes that enhance crop yields while also supporting unique agricultural solutions for challenging growing conditions.
"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
Keith Mason
