Gallery: Top 7 Popular Eco-Fashion Stories of 2016 (Vote for Your Fave)

TEA TIME

From sauerkraut to sourdough, Americans have been quick to embrace better eating through beneficial bacteria. Whether they'll extend the same enthusiasm to "fermented fashion" is a whole other matter, but scientists from Iowa State University are all but counting on it. Burnished by a grant from the U.S. Environmental Protection Agency, associate professor Young-A Lee and her team are growing vats of gel-like film composed of cellulose fiber, a byproduct of the same symbiotic colonies of bacteria and yeast (abbreviated SCOBY) found in another of the world's popular "live culture" foods: kombucha.

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