The project has been joined by two young researchers; folklorists Ragnheiður Þórdís Jónsdóttir and Dagný Kristinsdóttir who, along with Ragnheiður Maísól Sturludóttir, will be conducting qualitative inquiries into practices and practicioners working with microbes to make food and drink at home. During the summer they will use interviews and participatory observation to document vernacular practices, maker cultures and materialities involved in homebrewing kombucha, kefir exchanges, sourdough baking and more. Their work will form the basis for a series of questionnaires issued by the National Museum of Iceland next year.
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