Fermented Foods: Harnessing the Power of Microorganisms
Humans have fermented foods, be they vegetables, grains or beverages, for thousands of years. Fermentation has the power to preserve food while also altering its [...]
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Students Discover Update
Overview: Over the last five years we have worked to develop citizen science projects that reach out to the public but also that, more specifically, [...]
Getting the measure of sourdough biodiversity
We have good news. From the 568 sourdough samples our participants sent us we have completed the first of many stages of identification of the [...]
The Stories of Sourdough, the Next Step
Recently, we asked you to share your sourdough starters and stories and you did. You shared them not just from the United States, but also [...]
What to Do About the Ants in Your Kitchen
It all started in a street median in Manhattan, not far from Mary Tyler Moore’s apartment. Marko Pecaravic decided to do a thesis on the [...]
#NewYeastName Activity
Educators: We’d love to have your students help us name our new yeasts. Here’s some information to start the discussion with your students so that they can learn about the science of yeast.
New Project: The Life of Pants
Do clothes contribute to body odor? Let’s be real: I have body odor, you have body odor, we all have body odor. Most of us [...]
ICYMI: Holiday Break Edition
Happy New Year! Classes are back in swing today here at NC State and we’re slowly but surely digging ourselves out from under the pile [...]
Navel-gazing Newsflash
A few quick updates on Belly Button Biodiversity and related projects: Azeen Ghorayhshi recently wrote a short bit for Wired Magazine UK recently about Belly [...]
Glowing Ants
Just in time for Halloween, MJ Epps and I have created glowing ants. Like mad scientists, we locked ourselves in our office last week with [...]