Benjamin Wolfe is an associate professor of microbiology in the Department of Biology at Tufts University. He received a B.Sc. in 2003 from Cornell University, a Ph.D. in from Harvard University in 2011. Benjamin's lab at Tufts uses experimental microbial communities to identify the processes that shape the diversity of microbiomes. In addition to research focused on the basic biology of microbes, the Wolfe lab has worked with chefs and food producers, including David Chang's Momofuku Culinary Lab and Jasper Hill Farm, to understand the roles of microbes in creating the diversity of flavors in fermented foods. Benjamin has also written about food and microbes for various publications, including Lucky Peach magazine, Boston magazine, The Conversation, and World of Fine Wine.