Body Cheese - Christina Agapakis

Local cheese brands vary from the relatively tame blue cheese, to the more exotic cheeses that include live insect larvae; one thing that all of these cheeses have in common is bacteria. Cheese starts as milk and it is digested by various forms of bacteria that change its consistency, flavor and smell. UCLA postdoctoral researcher Christina Agapakis is harvesting bacterias from various places on the human body to challenge public perception of bacteria, and our food culture.