University alumna and microbiologist Kaitlynn Fenley has a passion for nature, science and all things fermented.
“My parents took my sisters and me camping all the time when I was young and exposed us to the natural world in such an educational, awe-inspiring way,” Fenley said.
When she was a child, Fenley said she and her family went out late at night to save 25,000 tadpoles from a ditch that would be filled in with dirt the next day. They released the tadpoles into a pond, leaving Fenley feeling like she had saved the world. She spent her childhood going on adventures like this while learning about the natural world around her.
A year into college, she decided she loved microbiology so much that she “never wanted to be without it.” She graduated from the University with a microbiology degree, but her dream job didn’t exist in Baton Rouge — so she created one.
Fenley, along with business partner and fellow University graduate Scotty Chachere, crafted Microbial Universe — a lifestyle blog “dedicated to embracing, exploring and appreciating microbes in everything we do.”
Chachere, a photographer, captures photos to show how microorganisms can be appreciated in our macro-world, with Fenley writing blog posts to give credit to the good microbes.
“On a mission to bring about more appreciation for the wondrous microbial universe we live in, we began to incorporate fermented foods into all of our blog-worthy meals and recipes,” Fenley said. “Our fermented foods brought us tremendous health benefits and tons of fun food experiences.”
Fenley has worked with Red Stick Spice Company since March of this year, holding several fermentation classes and one class on yogurt making.
Red Stick Spice Co. sets out to “empower the home cook,” owner Anne Milneck said. The store offers a line of spices, blends, olive oils and balsamics. With an emphasis on at-home cooking, the store also offers cooking classes, which is where Fenley comes in.
“We love hosting classes and seeing the creativity wheels start to turn,” Milneck said. “Fermentation is a hot topic right now, and we are happy to have Kaitlynn on board to lead the class.”
Last night, Fenley led a Kraut with Kaitlynn class. She walked participants through the three-and-a-half week long sauerkraut fermentation process, giving attendees the opportunity to make their own jars.
Fenley gave participants an overview of fermentation, with information on probiotics, the microbial stages of lactic acid fermentation, antibiotic resistance and why good microbes are vital to maintaining health and happiness.
Along with their jars, guests were given a fermentation weight, with both being reusable for their next batch of sauerkraut. Attendees were able to taste prepared kraut and kraut brine in a variety of dishes, including a sauerkraut brine Bloody Mary.
This particular type of fermentation occurs when “specific salt concentrations are added to vegetables so that certain bacteria can thrive and produce lactic acid as a byproduct of fermenting plant sugars for energy,” Fenley said.
After one class, Fenley received an email from a guest who said she “really helped [him] get excited about fermenting,” and brought him back to aspects of science that he missed and was “once passionate about.”
“I cried when I got that email,” Fenley said. “That’s why I do this — in the hopes that every guest feels something similar to that.”
Microbial Universe evolved into Cultured Guru, Louisiana’s first fermented foods company. Fenley and Chachere will be selling their probiotic fermented foods at the farmer’s market, online and in grocery stores.
“It’s exciting to be representing a business we’ve built from the ground up, and it’s even more exciting to see another one of my classes filled up,” Fenley said. “The guests in my class represent that there is an interest and market for what we are doing with Cultured Guru.”

Gallery • 7 Photos

Ryan McCarble

LSU junior math and secondary education major Brent Rhodes assists handing out Bloody Marys at the end of "Kraut with Kaitlynn."