Week 2

Mushroom and Bread and Salt

In lecture this week we talked about several types of foods. Our conversation about mycelium was eye-opening as my understanding of mushrooms and fungus has greatly ex​panding. One of the most surprising pieces of information I learned was that mushrooms are the "fruits" of fungus and just like plants they have a version of roots known as mycelium. Mycelium networks have the power to connect trees of a forest together creating connections between the plants that allow them to communicate with one another.

Mushrooms, Mycelium, and the Nanobiotech & Design Exhibition

Our last class, we discussed mushrooms, SCOBYs, and bread. The part of lecture that most resonated with me was our discussion of mycelium and the emerging uses of mushrooms. Mushrooms were something I only really thought about in the context of what I could buy at the grocery store, meaning they were safe for me to eat, or what was served to me in restaurants.

2. SCOBY, Bread, and Mycelium

Fermented foods have been interesting to me for a while, an interest that was sparked by an entertaining cooking series on Youtube called "It's Alive". I had never thought of food as being "alive" before watching these videos, but the way the host enthusiastically talks about the fermentation process, almost personifying the food, inspired me to think of cooking as both a science and art for the first time. Fermentation is basically just a little science experiment that can turn a raw food into something completely different!

The Biology and Practicality of Mycelium

I was really intrigued by the video we watched in class on mycelium and mycelial networks that allow for extraction of resources from the soil as well as communication between trees. For my blog post this week, I wanted to delve deeper into the biology of mycelium as well as examine its potential for use as an environmentally-conscious building material. 


SCOBY/Fungi/Kombucha and Bread-Making

Learning about mycelium/SCOBY this week was one of the most eye opening lessons because it revealed to me how intersectional and pertinent the study of mycelium is to historical cultural knowledge, socio-political relations, as well as scientific innovations.  This week's material and assignment to make bread ultimately challenged my preconceived notions about mycelium and the scope of knowledge that studying mycelium can

Week 2: Fungi, SCOBYs, and Bread

We learned a lot of things in class this week, but the main topic that I would particularly like to focus my reflection on was what we learned about fungi and what people are trying to do with it today in their attempts to better the environment. We first covered the topic of mycelium, which was something that I have heard about before, but I never really thought to look more into it. It was incredible to find out that fungi and many trees had such a reliant symbiotic relationship.

Week 2 Blog about Fungi, bacteria, and Yeast

Our overall topic this week is Fungi, bacteria, and yeast. I think we talked a little bit about salt when we talked about Bread. The discussion about mycelium really stuck with me. We saw the Infinite Burial project, Entangled Life, and Microworks Leathers. For me, a critical difference between using bacteria for our desired purpose like making biofuels or insulin, and this work with mycelium is me mycelium is always associated with a level of intelligence.


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