Microbes are a part of our everyday lives as humans, and there’s nothing I enjoy learning about and writing about more. I plan to start doing that here, on a regular basis, soon! For now, though, you might be interested to read some of my previous science-y writings:
- BEACON Researchers at Work: On Microbial Individuality. (May 2017) On phenotypic heterogeneity, and flatbed photo scanners.
- BEACON Researchers at Work: What ice cream and biofuels have in common: vanillin and the microbes that eat it. A blog post I wrote in 2015 about the role of Methylobacterium in lignin degradation – for BEACON, the NSF Center for the Study of Evolution in Action.
- The Stanford Wine Society blog – in which I wrote multiple posts on wine science during my time there, including an account of home wine fermentation; the genetics of odor perception; microbial biogeography in vineyards; grapevine physiology and root grafting; the psychology of price perception; and the biochemistry behind tannins, acids, and flavors in wine.
- Yeast Are People Too: Sourdough fermentation from the microbe’s point of view. A conference paper I presented at the Oxford Symposium on Food and Cookery in 2010.