Carolyn Brotherton

Carolyn received her Ph.D. in chemistry from Harvard University in 2016, where she studied natural products produced by human-associated bacteria. When she’s not writing or thinking about food and science, she enjoys writing and thinking about chemical ecology as well as pursuing the art of fermentation. Carolyn hails from southern Virginia and attended the University of North Carolina School of the Arts for high school, where she majored in violin performance.


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