Representative image of what we call our kitchen lab: all our petri dishes drying out. Using laboratory tools in our kitchen gives us the feeling of making science and knowledge more inclusive and more fun. Experiment, observe, try again. We like to use these petri dishes to ferment tempeh and koji. In this way, we can watch the magical evolution of the mycelium that grows around the legumes or rice as the hours go by and unfolds its beautiful white coat. This allows us to be aware of and marvel at the natural phenomena that surround us and work in partnership with them.