Hi all,Natural History Museum of Denmark), the ecology of life in homes (Rob Dunn, Natural History Museum of Denmark/NC State University), the interface of microbial cultures and art (Anne Madden, NC State University) among others."
I've been lurking for a while, really like the idea of this group. I've also been baking with my starter (purchased from some local German Baptists) for a bit more than a year now. I'm finally getting better at it.
Anyway, I ran across this that I thought might be interesting. They aren't collecting starters yet, but they have a lot of other successful projects and so I suspect this this won't just disappear:
http://robdunnlab.com/projects/sourdough
and here is the tagline:
"This project is a broad collaboration involving experts in the evolution of food microorganisms (Ben Wolfe, Tufts University), the ecology of microbes (Tad Fukami, Stanford/Natural History Museum of Denmark), human evolution (Peter C. Kjærgaard,
It's a pity the signup is on a known and tagged
spamming/malware distributing site. Expect a full inbox if you sign
up. And don't click on any of the URLs they might contain.
Yikes! This is strange, given the university-based stuff that they are doing, but perhaps I'm not surprised. Thank you Shadow for the heads-up on that. I did sign up about a month ago, but no obvious repercussions have occurred to my inbox... yet.
The first two authors mentioned in the article seem to be OK,
though. The other two ? Interface between microbes and ART, OMG !!!!
I'm teaching a microbiology class this winter and you'd be surprised how many people find beauty in a petri dish (but making a University career out of it... wow). If you haven't seen some before, here's a fun set: http://bit.ly/1KOlOG2
Best info about sourdough organisms here:
http://samartha.net/SD/
Thanks for the link! And Thanks to Boron Elgar for the link as well. I have some more fun reading to do!
Cheers,
Eric
Hi all,Natural History Museum of Denmark), the ecology of life in homes (Rob Dunn, Natural History Museum of Denmark/NC State University), the interface of microbial cultures and art (Anne Madden, NC State University) among others."
I've been lurking for a while, really like the idea of this group. I've also been baking with my starter (purchased from some local German Baptists) for a bit more than a year now. I'm finally getting better at it.
Anyway, I ran across this that I thought might be interesting. They aren't collecting starters yet, but they have a lot of other successful projects and so I suspect this this won't just disappear:
http://robdunnlab.com/projects/sourdough
and here is the tagline:
"This project is a broad collaboration involving experts in the evolution of food microorganisms (Ben Wolfe, Tufts University), the ecology of microbes (Tad Fukami, Stanford/Natural History Museum of Denmark), human evolution (Peter C. Kjærgaard,
It's a pity the signup is on a known and tagged
spamming/malware distributing site. Expect a full inbox if you sign
up. And don't click on any of the URLs they might contain.
The first two authors mentioned in the article seem to be OK,
though. The other two ? Interface between microbes and ART, OMG !!!!
Best info about sourdough organisms here:
http://samartha.net/SD/
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