Week 2

Blog 2: Magic Mushrooms and All Things Kombucha

​​This week we touched on various topics, from mushrooms to all things kombucha. First, I would like to touch on what we learned about mycelium. I found the mycelium network truly fascinating and quite inspiring. A mycelium is a network of hyphae or fungal fibers. It thrives in a variety of environments, including decaying tree trunks. The National Forest Foundation describes how most of the fungal organisms live in the soil interwoven with tree roots.

Mycelium Body Suits: Will this be the future?

I was really intrigued by the Ted Talk we watched in class on Wednesday where Jae Rhim Lee discussed her Infinity Burial Project in attempts to reduce the amount of toxic chemicals and gases our bodies release when we are buried in a more traditional manner or cremated. As someone who is not very religious, I never understood the desire to follow the traditions and ceremonies of people who lived so long ago, where times and technology were no where near where they are now.

Blog 2

Part 1:

What really resonated with me in regards to this week's topics of focus was the interconnectedness of nature that was evident in our conversations and lecture about Mycelium. 

Ethnobotanical journey through the gardens: The Tongva traditionally used plants in the UCLA Botanical Garden

I enjoy plants. Many of you found this out during our week 2 walk throughout the botanical garden, where I was given the opportunity to discuss some of the indigenous uses of California (CA, hereafter) native plant species. CA native plants hold a special place in my heart as does ethnobotany (the study of the use of plants by Indigenous groups). If it wasn't for the last college in the U.S.

Kombucha and Bread

Unfortunately, I joined this class late, so I was not able to make my own Kombucha art. However, I have a few friends in this class who were more than excited to tell me all about it. I never really knew that much about Kombucha - to be quite honest I had tried it once and wasn’t the biggest fan - so I tended to avoid it. After learning more about Kombucha, though, I have been inspired to try it again: who knows, maybe I got a bad flavor?

Buch and Bread

Hi everyone! I have had the pleasure of reading some of your blog posts from week 2 and now here is mine! I joined this class during week 3 so my apologies but there will also be a week 1 blog post I will write this week to catch up to all of you. Moving on, initially when I hear about kombucha and bread I think of two things: 1) My two favorite kombucha flavors are Health-Ade's Pink Lady Apple and GT's Synergy Guava Goddess, 2) my favorite form of bread is bagels.

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