A quick update on the Sourdough Project! We are currently up to 300 samples (and counting) and we’ve got a fantastic team of undergraduates working on processing and characterizing our samples: Kinsey Drake, Nick Kamkari, and Shravya Sakunala. Check out the map of our where the starters we have processed in the lab.
The Wolfe lab has been working to pinpoint just what makes sourdough starters so magical. It turns out that each flour has its own microbial “signature.” Tufts undergraduate Nick Kamkari has been plating out and characterizing different brands of-off-the shelf flours to learn more about what we should expect to find in each starter fed by that flour, to better be able to pinpoint what are the extra (delicious) microbes that make the starters successful.
Some people go from early life to death focused on one mystery. This approach, I am told, can be very satisfying. One of my mentors, [...]
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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 [...]
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On September 2, as the 9-5ers emptied out of downtown Raleigh, we gathered near the State Legislature Building to embark on an urban insect adventure. [...]
Stepping into the lab last week, you would have no idea that the summer -- for our undergraduates, at least -- is winding to an [...]
Last Friday marked the end of the second week of the Students Discover externship for the 12 incredible Kenan Fellows partnered with four postdocs in the labs at the [...]
If you've been following our Twitter feed this past week, you may have noticed some new faces that have popped up on our team (if you [...]
Once a year, thousands of evolutionary biologists, students, and educators from all around the world converge on a single city for the annual Evolution meeting. [...]
This week I followed researcher Elsa Youngsteadt and her undergrad assistant Danielle Schmidt, members of Steve Frank's lab in the NC State Entomology Department, into [...]