While playing around with MIT’s as-high-tech-as-possible controlled environment mini labs and other prototypes, she also created more stable, robust and practical models with parts anyone can find on Amazon. They’re meant more for restaurant kitchens like at the Standard East Village where she’s already making 2 that fit the needs of their food-and-beverage outlets. “There’s something fun and punk rock about building these things, not out of garbage but out of discarded things”. She also put in a commercial dough proofer that holds koji ferments—i.e., ingredients transformed by a bacteria typically used to make miso, soy sauce and sake—at just the right temperature and humidity level.