What do cheese, sourdough, and yogurt have in common? Microbes! In this episode, postdoc Veronica Marie Sinotte from Center for Evolutionary Hologenomics, University of Copenhagen takes us on a journey through the ancient art (and science) of fermentation—how humans stumbled upon "controlled rot," why our ancestors relied on it for survival, and what modern research says about its impact on gut health. Could your microbiome be shaping your cravings? And are some of the world’s stinkiest foods actually good for you?