Microbial partners of crop plant agro-biodiversity
By Lori R. Shapiro, PhD, Dept of Applied Ecology, North Carolina State University and Erik Delaquis, CIAT, Roots, Tubers, and Bananas program of the CGIAR [...]
Never Home Alone:
A Gala of Stories, Foods,and Insights from the Study of the Life in Homes November 15th, 2018 (Evening) Beginning ten years ago scientists at North [...]
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 [...]
Take the new cat personality test
The Cat Tracker Project is launching a new cat personality test. Take 10 minutes and complete the survey to unveil your cat's personality characteristics. Your [...]
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, [...]
Is that a milpa in a rice terrace?
In September, Dr. Lori Shapiro of The Great Pumpkin Project traveled to Vietnam in collaboration with Erik Delaquis of CIAT in Hanoi to characterize microbial [...]
Calling All Drones
On Monday, October 9th, Greg Crutsinger woke to an ordinary sort of day. He was looking forward to the week. He was launching a [...]
The Leopard in your Showerhead
Your showerhead is personal. It is the conduit through which water falls on you to keep you clean. It is also full of life. Showerheads [...]
The Sourdough Project Yeast Results are Here!
The Sourdough Project has some exciting updates to share today! Here is your chance to see some of the data for your individual sourdough starter, [...]
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 [...]
From the Bench: Nick Kamkari on the Sourdough Project
Sourdough is a bread made from dough that has been fermented with bacteria and yeast. One of the oldest sourdough breads dates back to over [...]
The Search for Lost Microbes
I spent several years writing a book about the value of biological diversity to agriculture, Never Out of Season. In doing so, I gained a [...]
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 [...]
Dr. Anne’s Book of Common Microbes and their Wonders
In the Dunn lab we have worked for the last decade to study the life in homes. We have swabbed belly buttons, searched under beds, [...]
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 [...]