As a fermented food lover, I can see the connection between how fermentation works and how buildings can be designed. Just like fermentation transforms simple ingredients into something richer and more valuable over time—like aged cheese, a great kimchi or sourdough bread—materials in buildings can also evolve and improve as they age. For example, untreated wood or Corten steel develops a beautiful patina, much like how wine gets better with time. Even using microbes to strengthen concrete feels similar to how fermentation brings out the best in food. It’s a great example of how both food and buildings can embrace change and become more interesting with age.