A kombucha SCOBY named Abigail brings home the idea that foods are living things. While I’ve made other fermented foods this summer (e.g. sauerkraut, fermented vegetables with salt water), I’ve never actually been able to see, touch, and name the “culturing agent.” She’s really quite large: bigger than my hand. And she’s whitey-beige, and has spots that make me think of eyes, and feels smooth like baby skin. So: Abigail.