December 2019

The Three Funketeers: Saving Beer from Traditional Fermentation!

Welcome back beer fans to the second to last article on the Science of Beer. We've covered water, grain, hops, and traditional fermentation, but now we'll focus on wild fermentation, a process as old as beer itself. A process in which wort is fermented using microbes found in the surrounding environment. These often include our

Can you hear me now? Good!

“Tweedly tweedly TWEEE“ “Badum dum dum” “That was good everyone, but can we do one more take?..” Working at a recording studio for a year was the dream job for a fledgling audiophile such as myself. One tidbit that stuck with me was the absolute genius, yet simplicity, in how the songs we recorded could

From Touring Musician to International Mycologist

Dr. M. Cathie Aime is a Professor of Botany and Plant Pathology and Director of the Arthur Fungarium and Kriebel Herbaria at the University of Purdue. Her lab specializes on the biology of rust fungi as well as the biodiversity of tropical fungi, which has led her research to have an international focus. Interestingly enough,

Capturing Creativity

In the age of increasingly complex problems, many classrooms are starting to incorporate strategies for improving the fluency (quantity), flexibility (diversity) and originality of student ideas. Essentially these teachers are training creativity. While the extent to which creativity is inherited or learned is under debate, there is still growing evidence for the benefits of creativity

Rethinking Anorexia: Making the Biopsychosocial Connection

With only 50% of patients recovering fully in the long-term, anorexia is the deadliest psychiatric disorder. Typically associated with poor body-image and unhealthy eating habits, anorexia has captivated and bewildered the minds of laymen and scientists alike. While not every person suffering from anorexia is underweight,  there is still a general misunderstanding of what is

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