Projects

GYST partners with local institutions, businesses, and farmers to grow and explore the role of fermented foods as part of a healthy society. Keep up-to-date with what's new in the world of fermentation and find out how we're working hard to increase its visibility, applications, and community benefits.


 
 
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University of Minnesota Microbiome Research

The more we learn about gut health, the more we realize its significance for overall health and well-being. Yet, there are many questions to be answered, especially in regards to diet and nutrition. That’s why we’ve partnered with faculty at the University of Minnesota’s Food Science and Nutrition Department to study the effect of fermented foods on gut health!

How does eating lacto-fermented vegetables on a daily basis affect the gut microbiome? Can we trace the microbial effects of a product like GYST's fermented vegetables to your (the consumer's) gut? What about the microbiome of the vegetables themselves? Is there a different microbiome on lacto-fermented vegetables that have been grown in organic soils as compared to conventional? Do certain vegetables have a more beneficial microbiome after going through the fermentation process than others? These are just some of the questions we are hoping to answer as we participate in this research!

 

 
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wayzata public schools culinary arts program

GYST is partnering with the Wayzata Public School Compass program on the Ecology of Food and Nutrition Education. We will be working with students to study food systems and ask critical questions surrounding the "stories of our food."  Compass is an innovative professional studies program that encompasses cross-curricular and real world learning. Students will benefit from a partnership between WHS teachers, and local business and community professionals. Course content will be made relevant by providing students access to high demand career fields via guest instructors, project management work, and mentorships.