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Comment on vol.1 – Jan 2012 by Cavalcade of Mammals » Blog Archive » Links for January 2012

Cavalcade of Mammals » Blog Archive » Links for January 2012 — Wed, 04 Jan 2012 17:12:31 +0000

[...] Chris Hayes on how some voters make their decisions Thoughts on making GFP yoghurt DIY bio postcards [...]

Comment on vol.1 – Jan 2012 by Postcard Subscribers 1 Jan 2012 | DIYbio

Postcard Subscribers 1 Jan 2012 | DIYbio — Wed, 04 Jan 2012 01:43:25 +0000

[...] community posted some great submissions (see them here) for the first diybio postcard “mini-newsletter”, providing a brief snapshot of [...]

Comment on Postcards by Cathal Garvey

Cathal Garvey — Sat, 31 Dec 2011 21:19:16 +0000

Just posted this as my ugly, TL;DR entry: http://www.indiebiotech.com/?p=152
A moderately well researched theoretical guide to making fluorescent yogurt!

Happy new year!

Comment on Postcards by tequals0

tequals0 — Thu, 22 Dec 2011 00:49:24 +0000

Tried to post to twitter, but I cant find it on the twitter trapper thing. Here is my submission:

Took this @BOSSLAB. P lunula, is a crescent-moon shaped bioluminescent algae. Working on DIY media for them! http://imgur.com/yqwBR #DIYBIOHI

–Avery

Comment on diybio-boston April 2010 meetup: Microbial Fuel Cell Edition by Alex Hoekstra

Alex Hoekstra — Tue, 20 Dec 2011 15:23:20 +0000

Oh, I’m totally digging the microbial fuel cell kits. Are they available anywhere?

Comment on I Brew, Therefore I am by Ben

Ben — Fri, 16 Dec 2011 01:12:36 +0000

Hey Charlie,
I’ve been obsessed with using microbes in cooking for 8 or 9 years now. I’ve made many types of kimchi (most think it’s inly made with napa cabbage but you should try my baby octopus/bok choy!), sauerkraut, vinegar (not just vinegar infused with aromatics), kombucha, yogurts, naturally carbonated sodas, mead, fruit and vegetable wines (including garlic, onion, and carrot) and of course, what started it all, BEER! After a couple hundred gallons I found the English and German styles of using only one variety of yeast. Aside from the sort of “eugenic-ish” search for an “uber-yeast”, I find it yields a somewhat one dimensional beer. Since 2005 I’ve converted fully to brewing Belgian. Even aside from not having ones hands tied with the Reinheitsgebot (the German purity law banning the use of anything other than H2O, barley, hops and yeast) using a community of yeast, including Brettanomyces (considered a major flavor taint in English and German brewing) enables the brewer to produce a whole world of complexity. Most Trappist ales and Saisons use at least two strains of yeast though the second may be added only after brewing in order to perk up fermentation for bottle conditioning. True Lambics, and Saisons to a limited extent, develop their unique flavors from the local yeasts that have been selected for over the centuries (A common misperception is that the wort is innoculated in the massive shallow “coolship” located in the attic of the brewery where it is sent to cool, in reality it is in the staves that make up the barrels that house the vast majority of the microorganisms live. A similar, though not as common, misperception is that Lambic brewing doesn’t require as much diligence in cleanliness and sanitation. Not so. In fact the barrels are sanitized with steam before every filling. The good yeasts mostly reside a quarter inch below the surface.). I could probably drone on for hours and megabytes about the magical world of fermented foods. My latest fermented forays have been more macro-fungal in character, mushroom logs, bags, beds and in the near future a tissue culture lab in my closet. I’m also planting apple, pear and other fruit trees for cider, perry and other fun stuff.

Comment on Postcards by Jonathan Nesser

Jonathan Nesser — Sun, 06 Nov 2011 16:48:23 +0000

Sorry guys, no twitter account. Here’s my submission:

Extracting human chromosomal DNA in a test tube with high school students, gatorade, soap and alcohol. Here’s hoping the digestion and electrophoresis work as well as the extraction. picture link: https://picasaweb.google.com/116576420880322410728/DNAExtractionFirstAttempt#5667880579160737666

Jonathan Nesser

Comment on mailing list by Igor

Igor — Sat, 15 Oct 2011 07:41:14 +0000

Hi.

I’m a member of a hackerspace in Atlanta called Freeside. I would like to start a Bio-hack Thursday seminar and was hoping to get added in your mailing list since I hope to be living in Boston next year. I’m also visiting in November and hope I can stop by and say hey.

Comment on mailing list by Naveed Davoodian

Naveed Davoodian — Fri, 14 Oct 2011 04:34:19 +0000

would like to be on the mailing list – thanks

Comment on Piracy in the age of DIYbio by Iron Ghost

Iron Ghost — Fri, 02 Sep 2011 21:31:12 +0000

If they have managed to specifically engineer the strain, or possibly breed the particular strain or strains they use in the product, and they have a patent on it, then it would be if you were making a profit of some sort off of it. Otherwise even if the strain is their proprietary property, they really can’t say anything as long as your not making a profit. If it’s a naturally occurring strain in nature, they probably can’t trademark or copyright it, so if you buy their product, and use it to start your own batch of live culture, then you can sell it if you want, and they can’t argue about it.