@misc{dufresne_2023, title={Data Feminism</i>.}, volume={46}, ISSN={0749-1409 2152-999X}, url={http://dx.doi.org/10.1080/07491409.2023.2165851}, DOI={10.1080/07491409.2023.2165851}, number={1}, journal={Women's Studies in Communication}, publisher={Informa UK Limited}, author={Dufresne, Kelsey}, year={2023}, month={Jan}, pages={110–112} }
 @inbook{dufresne_2023, place={Champaign, IL}, title={Dolly Parton and the Power of Audience}, ISBN={9780814100936 9780814100943 9780814100950}, booktitle={Dynamic Activities for First-Year Composition: 96 Ways to Immerse, Inspire, and Captivate Students}, publisher={National Council of Teachers of English}, author={Dufresne, Kelsey}, editor={Reznizki, Michal and Coad, David T.Editors}, year={2023}, pages={182–186} }
 @article{dufresne_2022, title={5 Things with&nbsp;Kelsey Dufresne, co-founder of Esse quam videri at NC State University}, volume={8}, url={http://dx.doi.org/10.21428/6ffd8432.8e010902}, DOI={10.21428/6ffd8432.8e010902}, abstractNote={LinesNorth Carolina Museum of Art (NCMA) is an expansive art museum that encompasses two large buildings, one amphitheater, and an outstandingly expansive outdoor space -all filled with art and people.}, journal={Commonplace}, publisher={PubPub}, author={Dufresne, Kelsey}, year={2022}, month={Aug} }
 @book{dufresne_2022, title={An Argument for PubPub: Your new Publishing BFF}, institution={Humanities, Arts, Science and Technology Alliance and Collaboratory Publishing & Archives}, author={Dufresne, Kelsey}, year={2022} }
 @book{dufresne_2022, title={Art in Bloom at NCMA}, institution={Humanities, Arts, Science and Technology Alliance and Collaboratory Humanities, Arts & Media}, author={Dufresne, Kelsey}, year={2022} }
 @misc{dufresne_baker_team_2022, title={Being, not seeming: a resource with esse quam videri}, url={http://dx.doi.org/10.21428/c153eec9.54a04471/89a8a16e}, DOI={10.21428/c153eec9.54a04471/89a8a16e}, publisher={PubPub}, author={Dufresne, Kelsey and Baker, Margaret and Team, PubPub}, year={2022}, month={Sep} }
 @book{dufresne_2022, title={Cotton Candy, Magic, and Making Space}, institution={Humanities, Arts, Science and Technology Alliance and Collaboratory Educational and Cultural Institutions}, author={Dufresne, Kelsey}, year={2022} }
 @article{dufresne_baker_2022, title={Experiences, Perspectives, and Positionalities with "Esse quam videri"}, volume={8}, url={http://dx.doi.org/10.21428/c153eec9.54a04471}, DOI={10.21428/c153eec9.54a04471}, journal={PubPub Help}, publisher={PubPub}, author={Dufresne, Kelsey and Baker, Margaret}, year={2022}, month={Aug} }
 @article{dufresne_2022, title={Georgia O’Keeffe and ROYGBIV: Reading Art through Color}, url={https://www.thesmartset.com/georgia-okeeffe-and-roygbiv/}, journal={The Smart Set}, author={Dufresne, Kelsey}, year={2022}, month={Jan} }
 @inbook{zimmerman_2022, title={Make Mead Like a Viking}, url={http://dx.doi.org/10.52750/849852}, DOI={10.52750/849852}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Zimmerman, Jereme}, editor={Nichols, Lauren and Dufresne, KelseyEditors}, year={2022}, month={Apr} }
 @book{dufresne_2022, title={Marbles Kids Museum}, institution={Humanities, Arts, Science and Technology Alliance and Collaboratory Education & Cultural Institutions}, author={Dufresne, Kelsey}, year={2022} }
 @inbook{wolfe_2022, title={Microbial War and Peace in Cheese Rind Microbiomes}, url={http://dx.doi.org/10.52750/547572}, DOI={10.52750/547572}, abstractNote={In this talk, Benjamin Wolfe will explore how microbes compete and cooperate in cheese rind microbiomes.From fungal highways on wheels of Saint Nectaire to antibiotic producing fungi in cheddar, we'll learn about the ecology and chemistry of microbial interactions in some of your favorite stinky cheeses.We will also learn how cheesemakers can use this knowledge of microbial interactions to improve the safety and quality of their products.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Wolfe, Benjamin}, editor={Dufresne, KelseyEditor}, year={2022}, month={Feb} }
 @article{dufresne_2022, title={Multimodal Composition to Explore the Self}, volume={6}, url={http://dx.doi.org/10.21428/51bee781.201690e3}, DOI={10.21428/51bee781.201690e3}, journal={Visualizing Objects, Places, and Spaces: A Digital Project Handbook}, publisher={PubPub}, author={Dufresne, Kelsey}, year={2022}, month={Jun} }
 @book{dufresne_2022, title={Public + Digital Humanities}, institution={Humanities, Arts, Science and Technology Alliance and Collaboratory: Humanities, Arts & Media}, author={Dufresne, Kelsey}, year={2022} }
 @article{dufresne_2021, title={Anchorhold Afference}, volume={2}, url={http://dx.doi.org/10.21428/51bee781.a42d11ba}, DOI={10.21428/51bee781.a42d11ba}, abstractNote={To make Julian of Norwich's poetic writings and realities as an anchoress more accessible to students, I created a virtual reality system, Anchorhold Afference, modeled after her anchorhold utilizing Unity and Oculus gaming applications and technologies and by relying on the technological supports offered with the NC State University Libraries System.Through this construction and implementation of VR, I was interested in: 1) How does VR technology help us better understand the positionality of anchoresses?and 2) What parallels can be found in the experiences of operating and employing VR systems and those of anchoresses?}, journal={Visualizing Objects, Places, and Spaces: A Digital Project Handbook}, publisher={PubPub}, author={Dufresne, Kelsey}, year={2021}, month={Feb} }
 @misc{virginia dufresne_stout_2021, title={Anchorhold Afference}, url={http://dx.doi.org/10.1145/3450741.3465249}, DOI={10.1145/3450741.3465249}, abstractNote={This work situates the potential of empathy and affective application in VR systems - as well as explore the role of gamified spaces through digital humanities and critical making. We argue that the material infrastructure of VR technologies make Anchorhold Afference, a virtual reality model of Julian of Norwich's anchorhold created by Author 1 with Unity and Oculus, an especially vivid experience. In a time when VR is conflated with video games and in which games are most traditionally associated with conquest, winning, and mastery, Anchorhold Afference opposes this and instead fosters radical compassion, as aligning with feminist media and data understandings, to invite users to an embodied experience. This work considers how VR technology can allow us to discover and evaluate the embodiment and materiality of isolation and confinement through a singular, unified and gamified experience, while also retrospectively considering the rhetorical emergence evoked through this process.}, journal={Creativity and Cognition}, publisher={ACM}, author={Virginia Dufresne, Kelsey and Stout, Bryce}, year={2021}, month={Jun} }
 @article{dufresne_vandegrift_2021, title={Communicated Scholarship and Experiential Knowledge Sharing through Fermentology}, volume={11}, url={https://zenodo.org/record/5721319}, DOI={10.5281/zenodo.5721319}, publisher={Zenodo}, author={Dufresne, Kelsey Virginia and Vandegrift, Micah}, year={2021}, month={Nov} }
 @book{dufrense_2021, title={Digital Pedagogy Lab: 2021}, url={https://kvdufresne.medium.com/digital-pedagogy-lab-2021-b86eb41eb8e3}, author={Dufrense, Kelsey}, year={2021} }
 @book{dufresne_2021, title={Digital Pedagogy Lab: Inclusive Design + Design Justice Zine}, author={Dufresne, Kelsey}, year={2021} }
 @article{dufresne_2021, title={Equity in Knowledge Production}, volume={10}, url={http://dx.doi.org/10.21428/6ffd8432.dad4cbca}, DOI={10.21428/6ffd8432.dad4cbca}, journal={Commonplace}, publisher={PubPub}, author={Dufresne, Kelsey}, year={2021}, month={Oct} }
 @book{jewell_dunn_vandegrift_nichols_ciccone_dufresne_gannon_hill_kittinger_kittleson_et al._2021, place={Raleigh, NC}, title={Fermentology}, url={http://dx.doi.org/10.52750/679579}, DOI={10.52750/679579}, journal={North Carolina State University Libraries}, publisher={North Carolina State University Libraries}, year={2021} }
 @article{franken project_2021, url={https://sway.office.com/TiZeCIrmTjOcTIoR}, year={2021} }
 @book{burgess_hamming_2021, title={Futurama, Autogeddon}, ISBN={9781469670935}, url={http://dx.doi.org/10.52750/493205}, DOI={10.52750/493205}, journal={North Carolina State University Libraries}, publisher={North Carolina State University Libraries}, author={Burgess, Helen and Hamming, Jeanne}, editor={Vandegrift, Micah and Dufresne, Kelsey and Clower, Carrie and Cox, EmilyEditors}, year={2021}, month={Mar} }
 @book{rimby_dufresne_2021, title={Gail Crowther on the Rebellion of Sylvia Plath & Anne Sexton}, journal={The Ivory Tower Boiler Room}, author={Rimby, Andrew and Dufresne, Kelsey}, year={2021} }
 @inbook{rusch_dufresne_2021, title={Honey, Toxicity, and Intoxication: A 40,000 Year History of Mead in Southern Africa?}, url={http://dx.doi.org/10.52750/846227}, DOI={10.52750/846227}, abstractNote={Three ingredients exist inside any honeybee hive, wild or domesticated -yeast, beebread (transformed floral pollen) and honey (fructose and glucose).If combined with water, these ingredients produce alcohol.Success depends on an accumulation of pharmacological knowledge, keen observation and an astute but flexible cognitive ability.Archaeological evidence from Border Cave, South Africa suggests that honey bee products were being used and consumed by early people 40,000 years ago.In this presentation, Neil Rusch draws on the archaeological record in support of a long-term chronology involving bees and cognitive development.This better explains the early appearance of intentional fermentation.A deep time perspective also accounts for the occurrence of bees in the ethnography, rock paintings and mythology of the region.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Rusch, Neil and Dufresne, Kelsey}, editor={Dufresne, KelseyEditor}, year={2021}, month={Dec} }
 @inbook{hauptmann_rachel_kittleson_dufresne_2021, title={Inuit Fermentation: Animal-Based and Archaic}, url={http://dx.doi.org/10.52750/615836}, DOI={10.52750/615836}, abstractNote={As part of the Arctic Indigenous diet, Inuit fermented foods are all animal-sourced, even the ones made from plants.From the stomach content of the caribou to the seabirds in sealskins, this short seminar introduces Inuit fermented foods illustrating how these rare foods present us with an opportunity to appreciate the diversity of dishes and flavors that might come from an entirely animal-sourced diet.Aviaja Hauptmann, who is an Inuk microbiologist, will discuss the role that Inuit fermentation has played and has the potential to play in the future.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Hauptmann, Aviaja Lyberth and Rachel, O’Reilly and Kittleson, Sara and Dufresne, Kelsey}, editor={Dufresne, KelseyEditor}, year={2021}, month={Dec} }
 @book{dufresne_2021, title={Peculiar Affairs in Academia with Dr. Michael Nevradakis}, journal={The Ivory Tower Boiler Room}, author={Dufresne, Kelsey}, year={2021} }
 @article{dufresne_2021, title={Reframing Art with Nature: Flowers, People, and Art in Bloom}, volume={25}, ISSN={["2406-1654"]}, DOI={10.25038/am.v0i25.448}, abstractNote={In extending Bernard Stiegler’s conceptualizations of life as the economy of death and Alexander Marshack’s historical tracings of early-human artifacts in relation to flowers, I strive to situate and read flowers as media that they carry an embedded history and infrastructure that reflects and challenges the anthropocentrism that has cultivated, commodified, and curated blooms throughout time. In looking to theorists such as Donna Haraway and Jane Bennett, I study a specific event in which flowers are presented to the public as art: the North Carolina Museum of Art’s Art in Bloom. Art in Bloom offers and sustains a complex media ecology, where paintings and sculptures readily and more permanently adorn the gallery spaces, living blooms are used as accompanying pieces of floral art for four days a year, text embeds all signifying information through the museum, money gains admittance to the space, and visitors experience the collective forces of mediation – and contribute to it by documenting their experience through personal digital photography. Such a study of flowers as both media and art must simultaneously recognize the humanist structures blooms are cultivated and commodified within, emphasizing Art in Bloom as a prime instance in which the tensions surrounding nature, gender, art, and media collide – and where traditional perceptions and understandings of what constitutes art is deconstructed and reverted for the human-oriented benefit and economic gains.
 
Article received: April 20, 2021; Article accepted: June 21, 2021; Published online: September 15, 2021; Original scholarly paper
 }, journal={AM JOURNAL OF ART AND MEDIA STUDIES}, author={Dufresne, Kelsey Virginia}, year={2021}, month={Sep}, pages={67–80} }
 @article{dufresne_2021, title={Slow Looking with Black Lives Matter Murals}, url={https://kvdufresne.github.io/Black-Lives-Matter-Murals/}, author={Dufresne, Kelsey}, year={2021} }
 @article{dufresne_2021, title={Slow Looking with Black Lives Matter Murals}, volume={5}, number={2}, journal={Journal of Multimodal Rhetorics}, author={Dufresne, Kelsey}, year={2021} }
 @inbook{ludington_barwich_dufresne_2021, title={Tasting the History of Wine}, url={http://dx.doi.org/10.52750/673571}, DOI={10.52750/673571}, abstractNote={In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with Ann-Sophie Barwich to describe key aromas that distinguish notable wines and the history of those aromas.In doing so, he will allow listeners to literally savor specific moments in history and, while doing so, understand the chemistry and neuroscience of just what they are experiencing.Ludington is the author of several books, including The Politics of Wine in Britain: A New Cultural History (2013, paperback 2016), and most recently, Food Fights: How the Past Matters in Contemporary Food Debates, edited with Matthew Booker (2019).He is currently writing a book about the role of Irish wine merchants in the transformation of Bordeaux into a luxury wine during the eighteenth century.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Ludington, Charles and Barwich, Ann-Sophie and Dufresne, Kelsey}, editor={Dufresne, KelseyEditor}, year={2021}, month={May} }
 @misc{lópez-uribe_lawrence_2021, title={The Biology of the Bread that  Bees Make}, url={https://fermentology.pubpub.org/pub/csmaf5s3/release/2}, author={López-Uribe, Margarita and Lawrence, Brooke}, year={2021} }
 @inbook{heil_lahue_2021, title={The Evolutionary History of Bread and Beer Yeast}, url={http://dx.doi.org/10.52750/526619}, DOI={10.52750/526619}, abstractNote={She studies the evolution of yeasts (including their hybridization).Here she will tell the story of the evolution of the yeasts used in bread and wine and how those yeasts have changed as they've been domesticated.She'll also mention the ways in which the wild yeasts that colonize sourdough starters are likely to differ from commercial yeasts (and why).Caiti Heil will team up with her colleague Caiti LaHue for this talk.The Caitis will also consider the ways in which the evolution of yeast reminds us about and elucidates the workings of evolution and natural selection more generally.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Heil, Caiti and Lahue, Caiti}, editor={Dufresne, KelseyEditor}, year={2021}, month={May} }
 @misc{heil_lahue_2021, edition={1st}, title={The Evolutionary History of Bread and Beer Yeast}, url={https://fermentology.pubpub.org/pub/0fhz8qii}, note={Retrieved from}, journal={Book}, author={Heil, C. and Lahue, C.}, year={2021} }
 @misc{reinhart_2021, title={The Fundamentals of Bread Baking Science}, url={https://fermentology.pubpub.org/pub/6sewpglr}, journal={Fermentology}, author={Reinhart, Peter}, year={2021} }
 @inbook{paxson_2021, title={The Safety of Fermented Foods}, url={http://dx.doi.org/10.52750/164188}, DOI={10.52750/164188}, abstractNote={Cheesemaking is an ancient means of preserving milk.But is cheese made from raw milk inherently riskier than cheese made from pasteurized milk?Heather Paxson will take us through the cultural history and practical implications of U.S. food safety regulation of cheese, which since 1949 has been predicated on a binary distinction between pasteurization and its absence.By bringing into view the artisan techniques of cheesemaking that can accomplish food safety on a par with (or may even exceed) pasteurization, she reframes cheese safety as a matter of holistic practice, not merely "clean" inputs.She will also reflect on the role and challenge of classification -how best to sort a limitless variety of cheese types into meaningful categories -for safety regulators, producers, retailers and consumers alike.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Paxson, Heather}, editor={Dufresne, KelseyEditor}, year={2021}, month={Oct} }
 @inbook{hendy_2021, title={The World’s Oldest Cheese and Yoghurt}, url={http://dx.doi.org/10.52750/127020}, DOI={10.52750/127020}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Hendy, Jessica}, editor={Dufresne, KelseyEditor}, year={2021}, month={May} }
 @misc{hendy_2021, title={The World’s Oldest Cheese and Yoghurt}, url={https://fermentology.pubpub.org/pub/i5g1kvn8/}, journal={Fermentology}, author={Hendy, Jessica}, editor={editedEditor}, year={2021} }
 @inbook{lee_dufresne_jacobs_donovan_mann_2021, title={Voicing Vulnerability: Narratives of Healing Among Culturally Diverse Adolescent Girls in a Community-Based Organization}, ISBN={9781003158011}, url={http://dx.doi.org/10.4324/9781003158011-9}, DOI={10.4324/9781003158011-9}, abstractNote={Writing is intricately connected with adolescents’ voice and agency, which can lead to transformative and empowering outcomes. In our study, we explored the intersections of writing agency, culturally diverse adolescent girls’ voices, and the notion of vulnerability as strength among adolescent girls in a culturally diverse community-based organization. Within an intersecting framework of critical theories and gender theories, we analyzed the power and tension of agency and vulnerability within girls’ writing at CORRAL, a nonprofit that pairs rescued horses with girls in high-risk situations to provide healing and transformational change. We conducted a 14-month study with observations, participant interviews, and the girls’ writing that explored their understanding of identity. Using Butler’s (2016) and Petherbridge’s (2016) conceptualizations of vulnerability, we explored how writing produced an intentional opportunity for healing. Our study demonstrates how adolescent girls’ writing of girlhood, written in the context of healing transformation, can reflect vulnerability as strength.}, booktitle={Genders, Cultures, and Literacies: Understanding Intersecting Identities}, publisher={Routledge}, author={Lee, Crystal Chen and Dufresne, Kelsey and Jacobs, Laura and Donovan, Caitlin and Mann, Jennifer C.}, editor={Guzzetti, Barbara J.Editor}, year={2021}, month={Nov}, pages={93–106} }
 @misc{mckenney_nichols_dufresne_2021, title={Wild Sourdough:  Sourdough, Science, and Community}, url={https://fermentology.pubpub.org/pub/2g0rujqz}, author={McKenney, Erin and Nichols, Lauren and Dufresne, Kelsey}, year={2021} }
 @inbook{mckinney_nichols_2021, title={Wild Sourdough: Sourdough, Science, and Community}, url={http://dx.doi.org/10.52750/341164}, DOI={10.52750/341164}, abstractNote={and a team of collaborators are leading a new sourdough science collaborative project, based on insights from the Sourdough Project and questions that the Sourdough Project raised but was unable to answer.They are motivated to embark on this project now because it is a way to do new science, but also to engage a community of people around bread, microbes, and the community associated with reconnecting, whether that be reconnecting with past traditions, reconnecting with each other, or reconnecting with the mysterious microbes on which sourdough bread depends.The team leaders of the new collaborative effort, Wild Sourdough, will discuss these motivations, describe recent sourdough science discoveries and explain the key steps necessary to make a sourdough starter as part of this project.As they do, they will also discuss the science behind each of those steps.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={McKinney, Erin and Nichols, Lauren}, editor={Dufresne, KelseyEditor}, year={2021} }
 @article{lee_dufresne_relyea_2021, title={“They Are Doers”: Writing to Advocate With Immigrant Youth in Community‐Based Organizations}, volume={64}, ISSN={1081-3004 1936-2706}, url={http://dx.doi.org/10.1002/jaal.1131}, DOI={10.1002/jaal.1131}, abstractNote={Abstract}, number={5}, journal={Journal of Adolescent & Adult Literacy}, publisher={Wiley}, author={Lee, Crystal Chen and Dufresne, Kelsey Virginia and Relyea, Jackie Eunjung}, year={2021}, month={Mar}, pages={497–509} }
 @article{cervantes_cruz_dufresne_garcia-galindo_hernandez_lee_schoonover_zavala_2020, title={ “Poets as  Proponents: Creating Safe Spaces for Minorities.”}, url={http://www.ncenglishteachersassociation.org/journalissues/}, journal={Fringes}, author={Cervantes, Andrea and Cruz, Briza and Dufresne, Kelsey and Garcia-Galindo, Kevin and Hernandez, Aldo Galvan and Lee, Crystal Chen and Schoonover, Nina and Zavala, Luis}, year={2020}, month={Nov} }
 @article{ “when mlk and the kkk met in raleigh” _2020, url={https://news.ncsu.edu/2020/01/when-mlk-and-kkk-met-in-raleigh-exhibit/}, year={2020} }
 @book{marrero_mcclarnon_2020, place={Raleigh, NC}, title={"A Leg Up" with CORRAL Riding Academy}, url={https://www.amazon.com/gp/product/B085RNLCXH?pf_rd_r=8CRQ60SKPKB961XSG4H7&pf_rd_p=ab873d20-a0ca-439b-ac45-cd78f07a84d8}, journal={Literacy and Community  Initiative}, publisher={Literacy and Community}, author={Marrero, Angelique and McClarnon, Desiree}, editor={Eds.Editor}, year={2020} }
 @inbook{pallant_2020, title={A Brief History of Sourdough}, url={http://dx.doi.org/10.52750/875292}, DOI={10.52750/875292}, abstractNote={The History of Bread Making from Ancient to Modern Bakers.For 6,000 years-since breads were first baked in the Fertile Crescent until the end of the 19th century-the staff of life was made by hand from only four ingredients: flour, water, salt, and a sourdough culture of wild yeast and bacteria.Workers who built the Egyptian pyramids received the bulk of their calories from sourdough bread.Ancient Rome imported wheat from across its vast empire to turn into loaves it distributed to Roman citizens.Survival through the Middle Ages depended upon preparation of sourdough loaves baked in communal ovens.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Pallant, Eric}, editor={Dufresne, KelseyEditor}, year={2020}, month={Jun} }
 @inbook{baker_2020, title={Bread Baking As Opportunity}, url={http://dx.doi.org/10.52750/840725}, DOI={10.52750/840725}, abstractNote={Bread baking presents us with countless opportunities: reflection, patience, nourishment, generosity, observation… and the list goes on and on and on!!In this session, Josey Baker will explore some of the opportunities he has found in his decade of bread baking, both from the perspective of a baker but also from the perspective of a neighbor and community member, and will posit some questions that he has found through bread that he has yet to answer.Josey is a bread baker, published author, teacher, and business owner based in San Francisco, CA.He is the founder of the bakery Josey Baker Bread, and co-owner of The Mill, a cafe/bakery in San Francisco, CA.He is the author of Josey Baker Bread (Chronicle, 2014), and leads a small team of bread bakers & pizza makers who specialize in freshly milled whole grain sourdough.Josey has taught baking workshops all over the world, and has a loyal and passionate following he has built over the past decade baking bread.He takes great pride in working to embody a balance of integrity, quality, compassion and fun in everything he does.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Baker, Josey}, editor={Dufresne, KelseyEditor}, year={2020}, month={Aug} }
 @inbook{aktipis_2020, title={Fermenting for the Zombie Apocalypse}, url={http://dx.doi.org/10.52750/546049}, DOI={10.52750/546049}, abstractNote={How does fermentation fit into your zombie apocalypse preparation plan?Fermenting can provide a number of benefits -from enhancing the nutritional value of your food, to preserving it for the long haul, to cultivating antimicrobial compounds that might help protect you from the agents of the zombie apocalypse.Fermented foods are also an example of multi-species cooperation that might serve as a good example for us all for how we might cooperate to survive the zombie apocalypse.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Aktipis, Athena}, editor={Dufresne, KelseyEditor}, year={2020}, month={Jul} }
 @inbook{howard_2020, title={Pickling (and Kraut!)}, url={http://dx.doi.org/10.52750/749145}, DOI={10.52750/749145}, abstractNote={Vivian Howard will tell the story of her wild ride from a small North Carolina city (Kinston) to New York and back, a story that is far from over and features a wildly successful television show, a growing number of restaurants and a starring role in the transformation of Kinston.Howard will discuss pickles, kraut and their role in food storage in the southeastern United States.She'll then share a recipe featuring both old and new end of season vegetables.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Howard, Vivian}, editor={Dufresne, KelseyEditor}, year={2020}, month={Nov} }
 @inbook{jurado_barjamovic_sörensen_2020, title={Spices in Mesopotamian Food}, url={http://dx.doi.org/10.52750/902472}, DOI={10.52750/902472}, abstractNote={The world's oldest culinary recipes exist in the form of clay tablets from ancient Babylonia dating to the 18th century BCE.In this talk,}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Jurado, Patricia and Barjamovic, Gojko and Sörensen, Pia}, editor={Dufresne, KelseyEditor}, year={2020}, month={Sep} }
 @inbook{kalanty_2020, title={Tasting Bread}, url={http://dx.doi.org/10.52750/480988}, DOI={10.52750/480988}, abstractNote={When we evaluate a slice of bread, we don't start with the crust-we have to set that aside for now.It's the inside, the crumb, that reveals the nuances of fermentation the crafter has manipulated to deliver the bread's aromas and flavors.In a unique online tasting session, Michael Kalanty invites you to bake up a loaf of your favorite bread, sit down, and taste along with him.Learn basic steps to evaluate and describe bread's sensory qualities of aroma, flavor, and texture.(No time to bake?Pick up a fresh loaf and support your local craft baker!) Michael is a bread baker, sensory scientist and certified master taster from San Francisco who has developed a bread-tasting chart similar to the wine wheels used by oenophiles to describe the aromas and flavors in their wine glass.He's written several books on baking, including one, How To Bake Bread: The Five Families of Bread® , that has a cult following among young bread bakers of all ages.(Yes!We will be tasting the crust, too!) Watch the talkVisit the web version of this article to view interactive content.Image attribution: " Lachha bread is a round sweet bread found mostly in West Bengal and all over India and Bangladesh."Rajeeb Dutta, CC BY-SA 4.0}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Kalanty, Michael}, editor={Dufresne, KelseyEditor}, year={2020}, month={May} }
 @inbook{reinhart_2020, title={The Fundamentals of Bread Baking Science}, url={http://dx.doi.org/10.52750/526328}, DOI={10.52750/526328}, abstractNote={So how do I transform flour, salt, water, and leaven into bread?This is a crash course led by Peter Reinhart in the process of that transformation through the act of baking (baking is defined (textbook) as the application of heat to a "product" in an enclosed environment for the purpose of driving off moisture).But a lot of drama occurs both before and during this act, so we'll examine all that occurs within the "baking triangle" that causes grain to be transformed into flour, flour transformed into dough and, finally, dough transformed into bread.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Reinhart, Peter}, editor={Vandegrift, Micah and Dufresne, KelseyEditors}, year={2020}, month={May} }
 @misc{lee_picart_schoonover_dufresne_2020, title={The Power of Literacy for Community Engagement}, ISBN={9781003031550}, url={http://dx.doi.org/10.4324/9781003031550-32}, DOI={10.4324/9781003031550-32}, journal={Literacy Across the Community}, publisher={Routledge}, author={Lee, Crystal Chen and Picart, Jose A. and Schoonover, Nina and Dufresne, Kelsey Virginia}, year={2020}, month={Dec}, pages={342–356} }
 @inbook{hercules_2020, title={Ukrainian Fermentation}, url={http://dx.doi.org/10.52750/269707}, DOI={10.52750/269707}, abstractNote={Renowned author, Olia Hercules, shares her knowledge about traditional fermentation practices that take place in special traditional kitchen spaces, called "summer kitchens."She takes us on a journey through a number of regional pickles from fermented tomato sauce to apples pickled in pumpkin puree and whole watermelons fermented in wooden barrels.She discusses the pickles' traditional uses in cooking as well as modern interpretations.Olia's book, Summer Kitchens, is available here}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Hercules, Olia}, editor={Dufresne, Kelsey and Nichols, LaurenEditors}, year={2020}, month={Feb} }
 @inbook{katz_2020, title={Vegetable Fermentation}, url={http://dx.doi.org/10.52750/662109}, DOI={10.52750/662109}, abstractNote={In many parts of the world, especially in regions with limited growing seasons and long winters, people preserve vegetables through fermentation.Learn about the illustrious history of fermented vegetables, the science behind it, and how simple it is to ferment vegetables yourself at home.This talk is hosted by Sandor Ellix Katz, a fermentation revivalist.His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts.A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene."Sandor is the recipient of a James Beard award and other honors.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Katz, Sandor Ellix}, editor={Dufresne, KelseyEditor}, year={2020}, month={Jun} }
 @inbook{booker_2020, place={Raleigh, NC}, title={Why Do People Care for Sourdough?}, url={http://dx.doi.org/10.52750/533004}, DOI={10.52750/533004}, abstractNote={Using one family's story and survey responses from hundreds of Sourdough Project participants, Matthew Booker will speculate about why people carry sourdough cultures with them around the world and down through generations.Maintaining sourdough in our kitchens pairs human and microbial cultures in a multispecies community with intriguing implications for both human history and biological diversity.}, booktitle={Fermentology}, publisher={North Carolina State University Libraries}, author={Booker, Matthew}, editor={Dufresne, KelseyEditor}, year={2020}, month={Apr} }
 @misc{dufresne_2020, title={“Holding on to Hope and A List: Collages from COVID-19.” }, url={https://indd.adobe.com/view/f0c67507-f7a3-466c-83ee-a19fb70155d6}, journal={NC State University Libraries}, author={Dufresne, Kelsey}, year={2020} }
 @book{lee_picart_schoonover_dufresne_2020, title={“The Power of  Youth Voices: Bringing a Publishing Curriculum to Your Classroom.” }, url={https://www.fi.ncsu.edu/resources/the-power-of-youth-voices-bringing-a- publishing-curriculum-to-your-classroom/}, journal={Friday  Institute of Educational Innovation, North Carolina State University}, author={Lee, Crystal and Picart, Jose and Schoonover, Nina and Dufresne, Kelsey}, year={2020} }
 @article{dufresne_2020, title={“You’re Hurting Me: Disability and Disabling Experiences 	with Property and A Land More Kind Than Home.“ }, volume={67}, journal={North Carolina Folklore  Journal}, author={Dufresne, Kelsey}, year={2020} }
 @book{schoonover_dufresne_2019, place={Lee, Crystal}, title={"Strong and Unbroken"}, journal={Literacy and Community Initiative}, publisher={Strong and Unbroken}, year={2019} }
 @book{dufresne_lee_2019, place={Raleigh, NC}, title={"The Voices  of Our People: Nuestras Verdades"}, url={https://www.amazon.com/Voices-Our-People-Nuestras-Verdades/dp/109473490X/ref=sr_1_1?crid=29DOWG9SGZGX2&keywords=the+voices+of+our+people+nuestras+verdades&qid=1560195335&s=gateway&sprefix=the+voices+of+our+%2Caps%2C153&sr=8-1}, journal={Literacy and Community Initiative}, publisher={Literacy and Community Initiative}, author={Dufresne, Kelsey and Lee, Crystal}, editor={Eds.Editor}, year={2019} }
 @article{dufresne_2018, title={Langston Hughes Artistic Archive}, url={https://kvdowns.wixsite.com/website}, author={Dufresne, Kelsey}, year={2018} }
 @misc{anchorhold afference , url={https://youtu.be/_8tubtODEH4} }
 @article{dufresne_olsen_rieder, title={FrankenProject}, url={https://sway.office.com/TiZeCIrmTjOcTIoR?ref=Link}, author={Dufresne, Kelsey and Olsen, Calvin and Rieder, David} }
 @article{the don welch digital archive, url={http://donwelch.net} }