Podcasts about Penicillium

Without this one thing, every single thing you know and love would disappear. Soil would fail, forests would starve, antibiotics would, well, vanish, and your morning coffee, bread, beer, and even chocolate would be gone. The thing I'm talking about is everywhere. It's probably in your lunch. It's almost certainly in your lungs. It's in your sourdough starter, your compost heap. Got a clue yet? Most people don't actually know what these things are. I'm talking about fungi. Fungi are not plants, not animals, not bacteria — they're something else entirely. And they're really, really old.They're older than dinosaurs, older than sharks — they might even be older than plants, depending on how you define a plant.Today, I'm diving into something I'm actually violently allergic to: fungus. I'm covering everything from what fungi actually are (because it turns out most of us have no idea) to why they might be the most important thing on Earth… ish.In this episode I share: What prokaryotes and eukaryotes areWhat fungi actually areThe different types of fungiHow fungi moved from ocean to land and began a symbiotic relationship with plantsHow fungi can decompose almost anything — including radiationZombie fungus (and whether we should worry)How fungi reproduceWhy they're incredibly usefulSome of the annoying and dangerous things they doHow we might use fungi to help fix the planet.Key quotes:"Fungi are more closely related to us than to plants.""Turns out plants talk way more than you think they do."Sources: Billion-year-old fungal fossils (Nature 2019): https://www.nature.com/articles/s41586-019-1217-0Armillaria “humongous fungus” 9 km² individual: https://www.scientificamerican.com/article/strange-but-true-largest-organism-is-fungus/Prototaxites 8 m Silurian-Devonian giant: https://www.science.org/content/article/ancient-giant-fossils-may-be-world-s-oldest-known-terrestrial-fungi90 % of plants with mycorrhizae (Nature Scitable): https://www.nature.com/scitable/knowledge/library/an-ecological-and-evolutionary-perspective-on-mycorrhizal-24286790/Mycorrhizal carbon sink 3–7 Gt CO₂ yr⁻¹ (Science 2022): https://www.science.org/doi/10.1126/science.abf3457Penicillin discovery background (Nobel Prize): https://www.nobelprize.org/prizes/medicine/1945/fleming/facts/Statins from Penicillium citrinum (review): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958453/Cyclosporine discovery story: https://pubmed.ncbi.nlm.nih.gov/7568434/Psilocybin phase-II depression trial (JAMA Psychiatry 2021): https://jamanetwork.com/journals/jamapsychiatry/fullarticle/2787297Plastic-eating fungus Pestalotiopsis microspora (2011 study): https://pubmed.ncbi.nlm.nih.gov/22269855/ CDC overview of Candida auris drug resistance: https://www.cdc.gov/fungal/candida-auris/Chytrid fungus amphibian decline paper (Science 2006): https://www.science.org/doi/10.1126/science.1125069Mycoremediation and mycofiltration review (Biodegradation 2018): https://link.springer.com/article/10.1007/s10532-018-0914-8Find our full podcast via the website here: https://www.nowthatswhaticall.com/Instagram: https://www.instagram.com/nowthatswhaticallgreen/You can follow me on socials on the below accounts.Instagram: https://www.instagram.com/briannemwest/TikTok: https://www.tiktok.com/@briannemwestLinkedIn: https://www.linkedin.com/in/briannemwest/

Zamir Punja, PhD is a Professor of Plant Biotechnology at Simon Fraser University in Canada. His research interests include the etiology and management of plant diseases on vegetable and horticultural crops, and the applications of plant biotechnology for disease management. Since 2018, his work has shifted to researching cannabis, where his group has described a range of previously unreported pathogens affecting the crop and has evaluated various methods for disease management. At CannMed 25, Zamir will present his team's latest work investigating the microbiome of cannabis and hemp plants. Using Next-Generation Sequencing and microscopy, his team identified diverse fungi, yeasts, and bacteria across plant tissues. Their study reveals that cannabis plants host abundant microbial endophytes, which can impact plant health and product quality. Findings also highlight the influence of growing substrates and biocontrol agents on the cannabis microbiome. During our conversation, we discuss: What is the microbiome and how do microbial endophytes affect plant health Identification of common microbes found in cannabis samples, including Penicillium and Fusarium Whether meristem tissue culture is a viable microbial sterilization method The influence of sterilized vs. non-sterilized growing media How growers can use microbiome analysis for early interventions Insights into beneficial fungi like Trichoderma and Mycorrhizae Future research questions on microbial balance and seed microbiome engineering And More Thanks to This Episode's Sponsor: GrowDefender GrowDefender provides long-lasting antimicrobial protection for indoor cultivation and processing spaces. Using patented Goldshield® technology, their EPA-registered, water-based products protect surfaces from mold, mildew, bacteria, and fungi for up to 90 days. Safe, non-toxic, and easy to apply, GrowDefender helps growers reduce contamination, protect crops, and maintain cleaner, healthier environments. Learn more at growdefender.com Additional Resources Endophytes in Cannabis sativa: Identifying and Characterizing Microbes with Beneficial and Detrimental Effects on Plant Health - https://pmc.ncbi.nlm.nih.gov/articles/PMC12030312/ Exploring the fascinating development of cannabinoid-producing trichomes - https://youtu.be/Avhr8XjsBTU?si=nbYpjuoMMnKVqF6X Register for CannMed 25 - https://cvent.me/emBPno Meet the CannMed 25 Speakers and Poster Presenters - https://cannmedevents.com/speakers/ - Review the Podcast - https://podcasts.apple.com/us/podcast/cannmed-coffee-talk/id1504218804 CannMed Archive - https://cannmedevents.com/cannmed-video-archives/

When you see mold on your food, your first instinct is to throw it away. But is mold always that terrible and dangerous for your health? There are at least 14 types of molds you can find in the woods, in your house, or even on your plate. They look weird and cool at the same time. What about the friendly food that's moldy on purpose? Penicillium roqueforti is the blue cheese mold. And if Penicillium sounds familiar, that's because it does save lives, and I'm sure you heard about it before. Credit: CC BY-SA 3.0 https://creativecommons.org/licenses/... HelenGinger: Cribraria, https://commons.wikimedia.org/wiki/Fi... Cribraria, https://commons.wikimedia.org/wiki/Fi... Comatricha: Alexis Tinker-Tsavalas - https://www.inaturalist.org/photos/17..., CC BY 4.0 https://creativecommons.org/licenses/..., https://commons.wikimedia.org/wiki/Fi... Comatricha nigra: Stu's Images, CC BY-SA 4.0 https://creativecommons.org/licenses/..., https://commons.wikimedia.org/wiki/Fi... #brightside Animation is created by Bright Side. ---------------------------------------------------------------------------------------- Music by Epidemic Sound https://www.epidemicsound.com Check our Bright Side podcast on Spotify and leave a positive review! https://open.spotify.com/show/0hUkPxD... Subscribe to Bright Side: https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook:   / brightside   Instagram:   / brightside.official   TikTok: https://www.tiktok.com/@brightside.of... Stock materials (photos, footages and other): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me Learn more about your ad choices. Visit megaphone.fm/adchoices

Le fromage et la pénicilline, aussi différents qu'ils puissent sembler, ont un point commun inattendu : le genre de champignons Penicillium. Ce groupe de micro-organismes joue un rôle essentiel dans deux domaines majeurs : l'alimentation et la médecine. Commençons par le fromage. Plusieurs espèces de Penicillium sont utilisées pour créer des fromages emblématiques. Penicillium camembertii est responsable de la croûte blanche et moelleuse du camembert et du brie, tandis que Penicillium roqueforti et Penicillium glaucum sont à l'origine des veines bleues caractéristiques des fromages comme le roquefort, le gorgonzola et d'autres fromages bleus. Ces champignons donnent des saveurs distinctes et contribuent à la texture unique de ces fromages. Leur présence transforme des produits laitiers simples en délicatesses affinées, grâce à des processus de fermentation contrôlés qui stimulent le développement d'arômes complexes. Passons maintenant à la pénicilline, l'un des antibiotiques les plus révolutionnaires de l'histoire médicale. Découverte en 1928 par Alexander Fleming, la pénicilline provient d'autres espèces de Penicillium, notamment Penicillium notatum (aujourd'hui connu sous le nom de Penicillium chrysogenum). Ce champignon a la capacité de produire des substances qui tuent ou inhibent la croissance des bactéries pathogènes, ce qui a permis de traiter efficacement de nombreuses infections mortelles et de sauver des millions de vies. Mais tout n'est pas sans risque dans le monde des Penicillium. Certaines espèces peuvent être dangereuses pour la santé. Par exemple, Penicillium griseofulvum produit une mycotoxine nocive qui peut contaminer les aliments, et Penicillium marneffei est un agent pathogène qui peut causer la pénicillose, une infection grave, voire mortelle, principalement en Asie du Sud-Est. Ces exemples montrent que les champignons du genre Penicillium peuvent être aussi bien des alliés précieux que des menaces redoutables. En résumé, le lien entre le fromage et la pénicilline illustre la diversité des applications des champignons Penicillium. Ces organismes, bien que microscopiques, ont profondément influencé l'histoire humaine, de la gastronomie à la médecine, en soulignant l'importance des découvertes biologiques et des biotechnologies. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dr. Don and Professor Ben talk about the risks from strawberry jam with black and white colored mold. Dr. Don - risky ☣️ Professor Ben - risky ☣️ What is the difference between an episode, an arc, and a season/saga? - Quora Write a ten-word story before you reach the finish line | Taskmaster Wiki | Fandom mold - Risky or Not? Food Safety Talk 217: Fruit Forward — Food Safety Talk Home Page - National Center for Home Food Preservation Strawberry Jam Pectin - National Center for Home Food Preservation 663. Eating Foods With Pathogens as Long as You Are Drinking Alcohol — Risky or Not? Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage - ScienceDirect Eat or Toss? Is it OK to eat? Home - OFPA - Ontario Food Protection Association

Alexander Fleming fue un médico y científico británico conocido por ser el descubridor de la penicilina, al observar de forma casual sus efectos antibióticos sobre un cultivo bacteriano obtenido a partir del hongo Penicillium notatum.

Certains mots nous semblent voisins et nous n'opérons pas toujours de véritables distinctions entre eux. C'est le cas de deux termes très courant, un "fleuve" et une "rivière".On pense souvent qu'on peut aussi bien employer le premier mot que le second quand il s'agit de parler d'un cours d'eau. Et, de fait, un fleuve et une rivière sont bien des cours d'eau.Mais le premier est souvent plus large et plus long que la seconde. Pourtant, ce qui distingue surtout ces deux cours d'eau, c'est leur destination. En fait, un fleuve se jette dans une mer, un océan ou une mer fermée, alors qu'une rivière se jette dans un fleuve ou une autre rivière.Les amateurs de fromage connaissent bien le "Roquefort" et le "bleu", et savent faire la différence entre les deux. Mais, du moins à première vue, tout le monde n'en est pas capable.En effet, ces deux produits se ressemblent, car ce sont tous deux des fromages "persillés". Ce nom leur vient des veines bleues qui en strient la pâte. On les obtient en ajoutant à la pâte un champignon nommé "Penicillium roqueforti".Mais ces ressemblances sont superficielles. En effet, bien des points distinguent ces deux fromages. À commencer par leur région de production. Ainsi, le Roquefort n'est confectionné que dans certains départements du sud de la France.Par ailleurs, le lait utilisé pour leur fabrication n'est pas le même. Pour le Roquefort, il s'agit d'un lait de brebis bien précis, alors que le bleu, qu'il s'agisse d'un bleu des Causses ou d'Auvergne, par exemple, est fait avec du lait de vache. Ce qui donne à ce fromage une couleur évoquant un peu le jaune.De même, on ne trouve le Roquefort que de novembre à juin, alors que le bleu est en principe disponible toute l'année. En outre, la production du Roquefort est plus artisanale que celle du bleu.Quant au goût, le Roquefort est, dans l'ensemble, plus doux que le bleu. Sa pâte est également plus friable et sa texture moins crémeuse. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Seg 1: What can we learn from deathbed visions? Deathbed visions are profound and mysterious experiences reported by individuals as they approach the end of their lives. These visions often involve encounters with deceased loved ones, reliving significant life events, or experiencing peace and transcendence. Guest: Phoebe Zerwick, Award-Winning Investigative Journalist and Associate Professor of Writing and Journalism at Wake Forest University Seg 2: How the public is paying tribute to Brian Mulroney Starting this afternoon, members of the public can pay tribute to Brian Mulroney by visiting his casket in Ottawa. Guest: Mackenzie Gray, Senior Correspondent for Global News National Seg 3: View From Victoria: In the latest poll by Angus Reid, about half of British Columbians said ‘yes' to the need for a change of government. So why is the government not concerned? Guest: Vaughn Palmer, Vancouver Sun Columnist Seg 4: Why are tweens obsessed with outrageously priced skincare? In recent years, there has been a remarkable surge in interest among young people, particularly teenagers and tweens, in skincare. This phenomenon marks a significant shift in generational attitudes towards personal grooming and self-care. Guest: Dr. Eric Li, Associate Professor of Consumer Culture and Marketing at the University of British Columbia Seg 5: Could garden exploration improve tourism in BC? Gardens BC recently announced the expansion of their website and its seven new garden-centered travel itineraries, making visiting BC's stunning gardens easier than ever for locals and travellers. Guest: Geoff Ball, President of Gardens BC Seg 6: How do droughts impact the production of goods? Droughts, particularly in agricultural regions, pose significant risks to communities, supply chains, and society as a whole. These adverse weather conditions have had detrimental effects on crop health and productivity. Guest: Dr. Kai Chan, Professor at UBC's Institute of Resources, Environment & Sustainability and Canada Research Chair on Rewilding and Social-Ecological Transformation Seg 7: Why are First Nations condemning the CRAB Park cleanup? The Vancouver Park Board has announced plans to conduct a cleanup operation at CRAB Park due to safety concerns arising from the accumulation of various hazards within the park. Guest: Chief Terry Teegee, Regional Chief of the British Columbia Assembly of First Nations Seg 8: Is BC's Camembert cheese on the brink of extinction? Camembert cheese is at risk of extinction due to the dwindling availability of Penicillium camemberti, the fungus responsible for its characteristic rind and flavour. Guest: Doug Smith, Operations Manager of Natural Pastures Cheese Co. Learn more about your ad choices. Visit megaphone.fm/adchoices

Camembert cheese is at risk of extinction due to the dwindling availability of Penicillium camemberti, the fungus responsible for its characteristic rind and flavour. Guest: Doug Smith, Operations Manager of Natural Pastures Cheese Co. Learn more about your ad choices. Visit megaphone.fm/adchoices

How Do You Know If A Feathered Dinosaur Could Fly?Not all birds can fly. Penguins, ostriches, and kiwis are some famous examples.It's pretty easy to figure out if a living bird can fly. But it's a bit tricker when it comes to extinct birds or bird ancestors, like dinosaurs. Remember, all birds are dinosaurs, but not all dinosaurs evolved into birds.Scientists at Chicago's Field Museum wanted to figure out if there was a way to tell if a dinosaur could fly or not. They found that the number and symmetry of flight feathers are reliable indicators of whether a bird or dinosaur could lift off the ground.Ira talks with two of the study's co-authors about their research and how it might help us understand how dinosaur flight evolved. Dr. Yosef Kiat is a postdoctoral researcher and Dr. Jingmai O'Connor is the associate curator of fossil reptiles at The Field Museum in Chicago.Sacre Bleu! Some French Cheeses At Risk Of ExtinctionThere's bad news for the Camembert and brie lovers out there: According to the French National Center for Scientific Research, some beloved soft cheeses are at risk of extinction. The culprit? A lack of microbial diversity in the mold strains used to make Camemberts and bries.As with many foods, consumers expect the cheese they buy to be consistent over time. We want the brie we buy today to look and taste like the brie we bought three months ago. But there's a downside to this uniformity—the strain of Penicillium microbes used to make these cheeses can't reproduce sexually, meaning it must be cloned. That means these microbes are not resilient, and susceptible to errors in the genome. Over the years, P. camemberti has picked up mutations that make it much harder to clone, meaning it's getting harder to create the bries we know and love.Joining Ira to talk about this is Benji Jones, senior environmental reporter at Vox based in New York City.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

TWiM reveals a new population in the blue cheese-making fungus Penicillium roqueforti and identification of a quorum-sensing autoinducer and siderophore in uropathogenic Escherichia coli. Subscribe to TWiM (free) on Apple Podcasts, Spotify, Google Podcasts, Android, RSS, or by email. Become a patron of TWiM. Links for this episode New blue cheese-making fungus (Evol Appl) Threat to Camenbert cheese (Guardian) French Cheese Under Threat (CNRS News) Fungadapt project (YouTube) Microbes Make the Cheese (ASM) Yersiniabactin in uropathogenic Escherichia coli (mBio) Public goods and cheating in microbes (Curr Biol) Take the TWiM Listener survey! Send your microbiology questions and comments (email or recorded audio) to twim@microbe.tv

Dans l'épisode de podcast d'aujourd'hui, où nous plongeons dans l'une des découvertes les plus révolutionnaires de la médecine moderne : la pénicilline. Cette découverte a non seulement sauvé d'innombrables vies mais a aussi radicalement transformé notre approche de la médecine. En septembre 1928, Alexander Fleming, travaillant à l'Institut Pasteur de Londres, a fait une observation qui a changé le cours de l'histoire médicale. Il a découvert que des cultures de staphylocoques étaient inhibées par une moisissure du genre Penicillium, menant à l'identification de la pénicilline. Ce composé, appartenant à la famille des bêtalactamines, a montré une efficacité remarquable contre les pathogènes Gram-positifs, responsables de maladies graves comme la pneumonie et la méningite. Malgré cette avancée, la route vers l'utilisation clinique de la pénicilline n'a pas été sans obstacles. Fleming a rencontré des difficultés pour isoler et purifier la pénicilline en quantités suffisantes. Ce défi a été relevé par l'équipe d'Howard Florey, Ernst Boris Chain et Norman Heatley à l'Université d'Oxford, qui a réussi à produire la pénicilline en masse, marquant un tournant décisif pendant la Seconde Guerre mondiale. Ce podcast met en lumière non seulement la découverte et le développement de la pénicilline mais aussi son impact monumental sur l'espérance de vie humaine. Nous discuterons de la manière dont les antibiotiques ont transformé le traitement des infections bactériennes et réduit la mortalité liée à ces infections. De plus, nous examinerons les défis contemporains, notamment la résistance aux antibiotiques, soulignant la responsabilité qui accompagne l'utilisation de telles avancées médicales. Temps d'écoute : 20 min Bonne écoute !

En algunas épocas de la historia más lentamente, y en otras aceleradamente. Pero uno de los hechos más sorprendente en el avance de la ciencia son los descubrimientos por casualidad. Esta casualidad que podemos llamar serendipia, ocurre cuando se investiga sobre algo y se descubre otra cosa en la cual ni pensábamos investigar. La serendipia es un fenómeno que ha tenido un impacto significativo en la ciencia a lo largo de la historia. Se refiere al descubrimiento o encuentro fortuito de algo valioso o importante mientras se busca algo completamente diferente o sin intención. A continuación, se exploran algunos ejemplos de serendipias en la ciencia y cómo han contribuido a avances significativos: * Penicilina: Uno de los ejemplos más famosos de serendipia en la ciencia es el descubrimiento de la penicilina por Alexander Fleming en 1928. Mientras investigaba bacterias en su laboratorio, Fleming notó que un moho (Penicillium) había inhibido el crecimiento de las bacterias en una placa de Petri que había dejado descuidada. Este descubrimiento llevó al desarrollo de uno de los primeros antibióticos y revolucionó la medicina al proporcionar una forma efectiva de combatir infecciones bacterianas. * Rayos X: En 1895, Wilhelm Conrad Roentgen estaba investigando los efectos de los rayos catódicos cuando notó que una placa fotográfica cercana se iluminaba de manera inusual. Descubrió que los rayos X podían atravesar objetos sólidos y producir imágenes de los huesos y otros tejidos internos del cuerpo humano. Este hallazgo condujo al desarrollo de la radiografía y la tomografía computarizada, revolucionando la medicina y la detección de enfermedades. * Microondas: En 1945, Percy Spencer, un ingeniero estadounidense, estaba trabajando en un proyecto relacionado con el radar en Raytheon Corporation cuando notó que una barra de chocolate que tenía en su bolsillo se había derretido. Se dio cuenta de que las microondas emitidas por el radar habían calentado la barra de chocolate. Este descubrimiento condujo al desarrollo de los hornos de microondas que utilizamos en la cocina moderna. * ADN y la Doble Hélice: La estructura del ADN, una de las bases fundamentales de la genética moderna, se descubrió en parte gracias a la serendipia. James Watson y Francis Crick, junto con Rosalind Franklin y Maurice Wilkins, estaban investigando la estructura del ADN en la década de 1950. Un día, Watson y Crick tuvieron un "momento eureka" cuando vieron una maqueta de metal de la doble hélice del ADN en el laboratorio de Linus Pauling. Este encuentro fortuito les proporcionó una pista clave para comprender la estructura del ADN. Estos ejemplos destacan cómo la serendipia ha desempeñado un papel importante en el avance de la ciencia y la tecnología. A menudo, los descubrimientos más valiosos han surgido cuando los científicos estaban abiertos a la posibilidad de encontrar algo inesperado durante sus investigaciones. La serendipia demuestra la importancia de la observación atenta y la mente abierta en la investigación científica. Puedes leer más y comentar en mi web, en el enlace directo: https://luisbermejo.com/deconstruyendo-esparta-zz-podcast-05x07/ Puedes encontrarme y comentar o enviar tu mensaje o preguntar en: WhatsApp: +34 613031122 Paypal: https://paypal.me/Bermejo Bizum: +34613031122 Web: https://luisbermejo.com Facebook: https://www.facebook.com/ZZPodcast/ X (twitters): https://x.com/LuisBermejo y https://x.com/zz_podcast Instagrams: https://www.instagram.com/luisbermejo/ y https://www.instagram.com/zz_podcast/ Canal Telegram: https://t.me/ZZ_Podcast Grupo Signal: https://signal.group/#CjQKIHTVyCK430A0dRu_O55cdjRQzmE1qIk36tCdsHHXgYveEhCuPeJhP3PoAqEpKurq_mAc Grupo Whatsapp: https://chat.whatsapp.com/FQadHkgRn00BzSbZzhNviThttps://chat.whatsapp.com/BNHYlv0p0XX7K4YOrOLei0

Next in our series of Snackisodes on dangerous snacks is tremorgenic mycotoxicosis! Specific mycotoxins discussed in today's episode include: (1) Penitrem A, which is the most clinically significant tremorgenic mycotoxin in dogs and is produced by Penicillium crustosum (2) Roquefortine C, which is primarily produced by Penicillium roqueforti; note that there is a harmless version of roquefortine C which is used in the production of roquefort cheese (3) Verruculogen, which is associated with spoiled meats References: (1) Tremorgenic mycotoxicosis (canine). VINcyclopedia. Last updated by Galles, B on 10/10/23. www.vin.com (2) Eriksen GS, Bernhoft A, Rundberget T, et al: Poisoning of dogs with tremorgenic Penicillium toxins. Med Mycol 2010 Vol 48 (1) pp. 188-96. (3) Puschner B: Penitrem A and roquefortine. In: Plumlee KH (ed): Clinical Veterinary Toxicology Mosby, St. Louis, MO 2004 pp. 258-59 (4) Hayes AW, Presley DB, Neville JA: Acute toxicity of penitrem A in dogs. Toxicol Appl Pharmacol 1976 Vol 35 (2) pp. 311-20.

Foram contemplados o óleo butírico de manteiga, utilizado como ingrediente em queijos processados, outros produtos lácteos, molhos e pães, queijos de pasta mofada (azul) e outros queijos que apresentem veios obtidos utilizando Penicillium roqueforti, e queijos com um teor de umidade igual ou superior a 46% e inferior a 55%, em peso - massa macia

Discover the significant impact of Penicillium mycotoxins on dairy cows in European forages. While North America faces risks from fusarium mycotoxins, Europe experiences higher risks from Penicillium mycotoxins, affecting cow health and performance.  Learn how managing forages and implementing mycotoxin control programs can restore cow health and optimize milk production in our latest podcast episode, featuring Dr. Max Hawkins and Aislínn Campbell. 

When you see mold on your food, your first instinct is to throw it away. But is mold always that terrible and dangerous for your health? There are at least 14 types of molds you can find in the woods, in your house, or even on your plate. They look weird and cool at the same time. What about the friendly food that's moldy on purpose? Penicillium roqueforti is the blue cheese mold. And if Penicillium sounds familiar, that's because it does save lives, and I'm sure you heard about it before. Learn more about your ad choices. Visit megaphone.fm/adchoices

‘Azul de Búnker', un queso de leche cruda de oveja madurado con moho (Penicillium roqueforti) y elaborado por la Formachería O'Xortical de Villanúa, es el ganador del primer premio del Concurso Internacional de Quesos Azules que organiza la Cofradía del Queso de Cantabria desde hace unos 40 años y cuya última edición se celebró en Santander.

Kari and Don are joined again by Dr. Jurick, USDA, and Dr. Dianiris Luciano-Rosario from the University Of Wisconsin. Dianiris highlights her work on bin sanitation from mold spores and the differences in sanitation between wooden and plastic bins.Hosts: Don Seifrit and Kari PeterWayne Jurick (speaker), Dianiris Luciano-Rosario (speaker)Penicillium expansum: biology, omics, and management tools for a global postharvest pathogen causing blue mould of pome fruitLead Image: Kari Peter, Penn StateMake sure you sign up to get notified of future Extension events for tree fruit growers! Sign UpFlight Seasonalities of Main Fruit Pests During the Growing SeasonWeekly update information on trap counts for Codling Moth, Obliquebanded Leafroller, Oriental Fruit Moth, Redbanded Leafroller, Spotted Tentiform Leafminer, and Tufted Apple Bud Moth during the 2023 growing season.

La penicilina es uno de los antibióticos más efectivos y más utilizados en la medicina moderna, y este medicamento se desarrolló a través del descubrimiento casual de un hongo. Este hongo forma parte del género Penicillium, sin embargo hay muchos otros tipos de hongos igualmente curativos, que se utilizan principalmente en países como Japón y China. Un claro ejemplo es el #hongo #Maitake que ha demostrado tener propiedades terapéuticas para acompañar tratamientos en casos de tumoraciones y #cáncer. ¡Veamos cómo podemos utilizarlo! Este video pertenece a una publicación que se encuentra en el blog: https://elcoachdetusalud.com/maitake-rey-de-los-hongos-medicinales-contra-el-cancer/ Víctor Hugo Bocanegra Fitoterapeuta & Coach de Salud

The development of penicillin started – but definitely did not end – with the chance discovery of some mold in a petri dish. There is so much more to the story. Research: Bernard, Diane. “How a miracle drug changed the fight against infection during World War II.” Washington Post. 7/11/2020. https://www.washingtonpost.com/history/2020/07/11/penicillin-coronavirus-florey-wwii-infection/ British Library. “Inventor(s) of the month, Alexander Fleming and the story of Penicillin.” 7/28/2021. https://blogs.bl.uk/business/2021/07/inventors-of-the-month-alexander-fleming.html Chain, E. et al. “Penicillin as a Chemotherapeutic Agent.” The Lancet. Vol. 236, Issue 6104. 8/24/1940. https://doi.org/10.1016/S0140-6736(01)08728-1 Fleming A. On the Antibacterial Action of Cultures of a Penicillium, with Special Reference to their Use in the Isolation of B. influenzæ. Br J Exp Pathol. 1929 Jun;10(3):226–36. PMCID: PMC2048009. Gaynes, Robert. “The Discovery of Penicillin—New Insights After More Than 75 Years of Clinical Use.” Emerg Infect Dis. 2017 May; 23(5): 849–853.. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5403050/ Lee, Victoria. “Microbial Transformations.” Historical Studies in the Natural Sciences, SEPTEMBER 2018, Vol. 48, No. 4. Via JSTOR. https://www.jstor.org/stable/10.2307/26507225 National Museums of Scotland. “Culture Vessel.” https://www.nms.ac.uk/explore-our-collections/stories/science-and-technology/culture-vessel/ Quinn, Roswell. “Rethinking Antibiotic Research and Development: World War II and the Penicillin Collaborative.” American Journal of Public Health | March 2013, Vol 103, No. 3. Scibilia, Anthony Julius. “Being Prometheus in 1943:: Bringing Penicillin to the Working Man.” Pennsylvania History: A Journal of Mid-Atlantic Studies , Vol. 80, No. 3 (Summer 2013). https://www.jstor.org/stable/10.5325/pennhistory.80.3.0442 Science History. “Alexander Fleming.” 12/5/2017. https://www.sciencehistory.org/historical-profile/alexander-fleming Science Museum. “How Was Penicillin Developed?” 2/23/2021. https://www.sciencemuseum.org.uk/objects-and-stories/how-was-penicillin-developed Shama, Gilbert. “'Déjà Vu' – The Recycling of Penicillin in Post-liberation Paris.” Pharmacy in History , 2013, Vol. 55, No. 1 (2013). Via JSTOR. https://www.jstor.org/stable/23645718 The Alexander Fleming Laboratory Museum, London, UK. “The Discovery and Development of Penicillin 1928-1945.” 11/19/1999. https://www.acs.org/content/dam/acsorg/education/whatischemistry/landmarks/flemingpenicillin/the-discovery-and-development-of-penicillin-commemorative-booklet.pdf Wainwright, Milton. “Moulds in Folk Medicine.” Folklore , 1989, Vol. 100, No. 2 (1989). https://www.jstor.org/stable/1260294 Wainwright, Milton. “The History of the Therapeutic Use of Crude Penicillin.” Medical History, 1987, 31: 41-50. Williams KJ. The introduction of 'chemotherapy' using arsphenamine - the first magic bullet. J R Soc Med. 2009 Aug;102(8):343-8. doi: 10.1258/jrsm.2009.09k036. PMID: 19679737; PMCID: PMC2726818. Wood, Jonathan. “Penicillin: The Oxford Story.” Oxford News Blog. 7/16/2010. https://www.ox.ac.uk/news/science-blog/penicillin-oxford-story Zaffiri, Lorenzo et al. “History of Antibiotics. From Salvarsan to Cephalosporins.” Journal of Investigative Surgery, 25, 67–77, 2012.  See omnystudio.com/listener for privacy information.

It is generally recognized that we are facing a world-wide crisis with increasing numbers of people suffering from compromised immune systems. This is related to an increasing burden of toxins, poor diet with inadequate nutrition, and electromagnetic field (EMF) radiation. Studies show 600 times more mold bio-toxins were formed in a petri dish exposed to EMF than in one protected by a faraday cage. Mold toxicity is a layman's term for mixed mold mycotoxicosis, which has been increasingly studied for the past two decades. While it is estimated that as many as 300,000 species of mold exist word-wide, some of the common indoor species that may become pathogenic are Aspergillus, Alternaria, Acremonium, Cladosporum, Dreschslera, Epicoccum, Penicillium, Stachybotrys, and Trichoderma. The term may also include species of systemic Candida. We will discuss this serious pandemic and its harmful effects to your health. Most importantly we will discuss how to fix this serious health issue.

It is generally recognized that we are facing a world-wide crisis with increasing numbers of people suffering from compromised immune systems. This is related to an increasing burden of toxins, poor diet with inadequate nutrition, and electromagnetic field (EMF) radiation. Studies show 600 times more mold bio-toxins were formed in a petri dish exposed to EMF than in one protected by a faraday cage. Mold toxicity is a layman's term for mixed mold mycotoxicosis, which has been increasingly studied for the past two decades. While it is estimated that as many as 300,000 species of mold exist word-wide, some of the common indoor species that may become pathogenic are Aspergillus, Alternaria, Acremonium, Cladosporum, Dreschslera, Epicoccum, Penicillium, Stachybotrys, and Trichoderma. The term may also include species of systemic Candida. We will discuss this serious pandemic and its harmful effects to your health. Most importantly we will discuss how to fix this serious health issue.

It is generally recognized that we are facing a world-wide crisis with increasing numbers of people suffering from compromised immune systems. This is related to an increasing burden of toxins, poor diet with inadequate nutrition, and electromagnetic field (EMF) radiation. Studies show 600 times more mold bio-toxins were formed in a petri dish exposed to EMF than in one protected by a faraday cage. Mold toxicity is a layman's term for mixed mold mycotoxicosis, which has been increasingly studied for the past two decades. While it is estimated that as many as 300,000 species of mold exist word-wide, some of the common indoor species that may become pathogenic are Aspergillus, Alternaria, Acremonium, Cladosporum, Dreschslera, Epicoccum, Penicillium, Stachybotrys, and Trichoderma. The term may also include species of systemic Candida. We will discuss this serious pandemic and its harmful effects to your health. Most importantly we will discuss how to fix this serious health issue.

அலெக்ஸாண்டர் ஃபிளமிங் நுண்ணுயிர் கொல்லியான சிதைநொதியைக் கண்டுபிடித்தவர். மேலும், நுண்ணுயிர் கொல்லியான பெனிசிலினை பெனிசிலியம் நொடேடம் (Penicillium notatum) என்ற பூஞ்சையிலிருந்து பிரித்தெடுத்தார். உலகம் அறிந்துள்ள மருத்துவ முன்னேற்றங்களுள் பெனிசிலின் கண்டுபிடிப்பு தனிச்சிறப்பு வாய்ந்தது. பெனிசிலின் காலத்திற்கு முன் பிரசவத்தில் பெண்கள் இறப்பதும், பிறந்தபின் குழந்தைகள் இறப்பதும் சர்வ சாதாரணம். லேசான சிராய்ப்புகளும் கீறல்களும் கூட மரணத்திற்கு இட்டுச் சென்றன. உலகை மாற்றிய விஞ்ஞானிகள் Presented by Abdul Credits, ஆசிரியர்: திரு. ஆயிஷா இரா. நடராசன் அவர்கள் வெளியீடு: பாரதி புத்தகாலயம்

R.H. Whittaker (1969) proposed a Five Kingdom Classification. The kingdoms defined by him were named Monera, Protista, Fungi, Plantae and Animalia. The main criteria for classification used by him include cell structure, body organisation, mode of nutrition, reproduction and phylogenetic relationships. Table 2.1 gives a comparative account of different characteristics of the five kingdoms. The three-domain system has also been proposed that divides the Kingdom Monera into two domains, leaving the remaining eukaryotic kingdoms in the third domain and thereby a six kingdom classification. You will learn about this system in detail at higher classes. Let us look at this five kingdom classification.KINGDOM MONERA Bacteria are the sole members of the Kingdom Monera. They are the most abundant micro-organisms. Bacteria occur almost everywhere. Hundreds of bacteria are present in a handful of soil. They also live in extreme habitats such as hot springs, deserts, snow and deep oceans where very few other life forms can survive. Many of them live in or on other organisms as parasites. Bacteria are grouped under four categories based on their shape: the spherical Coccus (pl.: cocci), the rod-shaped Bacillus (pl.: bacilli), the comma-shaped Vibrium (pl.: vibrio) and the spiral Spirillum (pl.: spirilla).KINGDOM PROTISTA All single-celled eukaryotes are placed under Protista, but the boundaries of this kingdom are not well defined. What may be ‘a photosynthetic protistan' to one biologist may be ‘a plant' to another. In this book we include Chrysophytes, Dinoflagellates, Euglenoids, Slime moulds and Protozoans under Protista. Members of Protista are primarily aquatic. This kingdom forms a link with the others dealing with plants, animals and fungi. Being eukaryotes, the protistan cell body contains a well defined nucleus and other membrane-bound organelles. Some have flagella or cilia. Protists reproduce asexually and sexually by a process involving cell fusion and zygote formation. Amoeboid protozoans: These organisms live in fresh water, sea water or moist soil. They move and capture their prey by putting out pseudopodia (false feet) as in Amoeba. Marine forms have silica shells on their surface. Some of them such as Entamoeba are parasites. Flagellated protozoans: The members of this group are either free-living or parasitic. They have flagella. The parasitic forms cause diaseases such as sleeping sickness. Example: Trypanosoma. Ciliated protozoans: These are aquatic, actively moving organisms because of the presence of thousands of cilia. They have a cavity (gullet) that opens to the outside of the cell surface. The coordinated movement of rows of cilia causes the water laden with food to be steered into the gullet. Example: Paramoecium (Figure 2.4d). Sporozoans: This includes diverse organisms that have an infectious spore-like stage in their life cycle. The most notorious is Plasmodium (malarial parasite) which causes malaria, a disease which has a staggering effect on human population. KINGDOM FUNGI The fungi constitute a unique kingdom of heterotrophic organisms. They show a great diversity in morphology and habitat. You must have seen fungi on a moist bread and rotten fruits. The common mushroom you eat and toadstools are also fungi. White spots seen on mustard leaves are due to a parasitic fungus. Some unicellular fungi, e.g., yeast are used to make bread and beer. Other fungi cause diseases in plants and animals; wheat rust-causing Puccinia is an important example. Some are the source of antibiotics, e.g., Penicillium. Fungi are cosmopolitan and occur in air, water, soil and on animals and plants. They prefer to grow in warm and humid places. Have you ever wondered why we keep food in the refrigerator ? Yes, it is to prevent food from going bad due to bacterial or fungal infections. With the exception of yeasts which are unicellular, fungi are filamentous.Virus.

Alexander Fleming (Darvel, Escocia; 6 de agosto de 1881-Londres, Inglaterra; 11 de marzo de 1955) fue un médico y científico británico famoso por ser el descubridor de la penicilina, al observar de forma casual sus efectos antibióticos sobre un cultivo bacteriano, fue obtenida a partir del hongo Penicillium notatum. Se formó en la Universidad de Londres, donde más tarde sería profesor e investigador en bacteriología. En 1945 se le concedió el Premio Nobel de Medicina.También descubrió la enzima antimicrobiana lisozima.

Youtube Video: Mold Toxicity and Mycotoxin IllnessYoutube Video: Research Review - Neural Antibodies in Patients with Symptoms and Histories of Mold/Chemical ExposuresYoutube Video: Research Review - Mycotoxins Induce NeurotoxicityI say this all the time, but mold toxicity is crazy. Indoor molds such as Aspergillus, Penicillium, and Stachybotrys produce mycotoxins, which are also crazy. Mold and mycotoxins can both disrupt the immune system in a myriad of different ways, which is why they are associated with autoimmunity in many ways.In this podcast, I didn't want to just read stats or research, I wanted to talk about the mechanisms by which molds and mycotoxins can affect the immune system, which are varied and complex. The research is out there on mold, but it can be hard to find because mold toxicity goes by several names - Sick Building Syndrome, Dampness and Mold Hypersensitivity Syndrome, Chronic Inflammatory Response Syndrome, Mixed Mold Mycotoxicosis, Hypersensitivity Pneumonitis to name a few - and there are many different molds, and many mycotoxins. When you work with patients and you are aware of these mechanisms, mold is an incredibly common problem. It never ceases to amaze me how many people I see whose symptoms or disease timeline correlate with a prolonged exposure to water damage, a damp or moldy environment, or a history of repeated mold exposures!Mold is ubiquitous, so your body tries really hard immunologically to tolerate it, and sometimes it tolerates it for a looong time - until one day it stops tolerating it. Mycotoxins from mold can remain indefinitely in tissues, and many have an affinity for the brain, where they disrupt mitochondrial ATP production. Some molds and mycotoxins suppress the immune system, some activate the immune system, some suppress innate immune function and increase adaptive, some do the opposite. Some people have several mycotoxins present at once, doing several different things, along with other pathogens and toxins accumulating faster due to the effects of mold. You can see how mold exposure and toxicity can quickly become quite complex immunologically! Molds and mycotoxins can cause leaky gut, leaky sinus, leaky lung, leaky brain, they can deplete glutathione, impact the microbiome, increase pathogen burdens like EBV and CMV, disrupt Th1/Th2 balance, and turn on vicious cycles of inflammation (NFkB, iNOS, NO-ONOO, Th17) - - all of which are underlying mechanisms of autoimmunity. When you hear all these various mechanisms, you begin to understand why molds and mycotoxins can contribute to autoimmunity, cancer, chronic infection, and even death, not to mention the most common symptoms of fatigue, anxiety, depression, brain fog, ENT symptoms, pituitary/thryoid/adrenal/reproductive imbalances, headaches, insomnia. There are a lot of mechanisms, and there are a lot of other variables, including genetics, history, exposure, and everything else in your bucket, but MOLD AND MYCOTOXINS are one of the scariest things on the planet!

Pathogens and  infections are related to autoimmune disease, we've established that over the past couple episodes. THESE 3 ARE THE MOST WELL-STUDIED AND CLINICALLY RELEVANT PATHOGENS - one virus, one bacteria, and one fungus. Epstein-Barr Virus causes infectious mononucleosis, or mono. EBV a a virus that can lie dormant for the rest of your life in the B cells of your immune system. If it remains dormant - no big deal! If it re-activates, it can be like awakening a sleeping giant. EBV infection is associated with several autoimmune diseases, most notably autoimmune thyroid diseases, Rheumatoid Arthritis, and Multiple Sclerosis. In this episode I talk about EBV, the relevant labs, and some of the prominent research connecting this virus to autoimmune diseases. Lyme disease is caused by Borrelia burgdorferi infection from a tick bite that disseminates into the blood stream and can get into the joints and the brain, causing a massive inflammatory response but at the same time suppressing the immune system in an attempt to evade it. Lyme can cause many chronic symptoms including joint pain, fatigue, and neurological complications. Lyme testing is controversial and sometimes hard to determine!Lyme and mold are both known as "biotoxins", meaning they are biological, living pathogens, but their effects are largely "toxic", as they affect the detox pathways such as the liver, bile ducts, lymph drainage, mitochondria, and more. Mold is the scariest of the 3 in my opinion for several reasons. For one it is very common in our indoor environments, most people I know have had some degree of water damage. Mold exposure can allow fungus to colonize our gut, sinuses, bladder, lungs, and then it can cause both an adaptive immune response (allergies and sensitivities) as well as an innate immune response and a chronic inflammatory response, which both have their own set of problems. This includes colonization of molds such as Aspergillus, Penicillium, Stachybotrys from indoor water damage, but also yeasts like Candida and even molds from outdoors like from decaying leaves. When molds "colonize" they often form biofilms that they can hide under and continue to grow, making it a hard to treat problem that often keeps getting worse. Molds also release toxins such as mycotoxins that damage mitochondria and cellular function and are highly neurotoxic. Because of all these reasons, I think mold is a HUGE problem with inflammatory conditions!!It's not impossible to have all 3 of these - a virus, a bacteria, and a fungus - all at the same time. Throw in a heavy metal and you can be having quite the symptom party!!!All of these things are really important, but it's also important to not put all of your eggs into any one basket. Just because you find Lyme, mold, or EBV doesn't mean there aren't other things that haven't been found. Keep the big picture in mind!

Podrobné peľové spravodajstvo nájdete na: www.pelovespravodajstvo.skVšetko o alergii nájdete na: www.alergia.skVedeli ste, že vo vonkajšom prostredí sa najčastejšie objavujú spóry plesní z rodov Alternaria a Cladosporium? Medzi interiérovými plesňami dominujú Aspergillus a Penicillium. Najvyššiu koncentráciu výskytu plesní vo vonkajšom prostredí zaznamenávame v strede leta a na začiatku jesene počas teplého a vlhkého počasia. Plesne sú vlastne huby, ktoré tvoria jemné vlákna. Plesne vytvárajú mikroskopické spóry, pomocou ktorých sa rozmnožujú. A práve spóry ktoré sa dostávajú do ovzdušia môžu vyvolať alergickú reakciu dýchacích ciest – nádchu, alebo astmu.Prejdime teraz k peľovému spravodajstvu. V aktuálnom meranom týždni dominoval v ovzduší na celom území Slovenska peľ slabšie alergizujúcej pŕhľavy. Peľ tráv z čeľade lipnicovitých sa vyskytoval v ovzduší len v nízkych denných koncentráciách. Peľ paliny a ambrózie sa vyskytoval v ovzduší vo veľmi nízkych až nízkych koncentráciách, ale miestami dosiahol už aj stredné koncentračné hladiny. Denné koncentrácie peľu pŕhľavovitých dosahovali veľmi vysoké hladiny na väčšine územia Slovenska. Vplyvom zrážkovej činnosti a vyšších teplôt stúpli denné koncentrácie všetkých spór húb (plesní), ale najvýraznejší nárast sme zaznamenali u rodov Alternária a Cladospórium. Prognóza peľovej situácie na víkend a začiatok 33.týždňa.Peľová situácia sa výraznejšie nezmení. Peľ tráv sa bude vyskytovať v ovzduší až do jesene, ale už len v prevažne nízkych denných koncentráciách. Denné koncentrácie peľu slabšie alergizujúcej pŕhľavy sa udržia vo vyšších hladinách aj v najbližšom období. Výskyt peľu najsilnejších alergénov leta – paliny a ambrózie má stúpajúcu tendenciu a predpokladáme, že dosiahne alergologicky významné denné koncentrácie na celom území Slovenska. Ďalší nárast denných hladín predpokladáme aj u spór húb (plesní). Pokles denných koncentrácií peľu bude naďalej lokálne ovplyvňovaný zrážkovou činnosťou. Podrobnejšie informácie nájdete na stránke www.alergia.sk v časti peľové spravodajstvo. Ďakujeme Vám za pozornosť pri počúvaní odborného podcastu Alergia – Imunológia. Informácie o vývoji peľovej situácie na Slovensku pre Vás pripravila Dr. Janka Laffersová, z koordinačného pracoviska peľovej informačnej služby Regionálneho úradu verejného zdravotníctva v Banskej Bystrici. Podcast Alergia - Imunológia je súčasťou skupiny podcastov Zdravie. V prípade otázok k podcastu Alergia - Imunológia nám píšte na emailovú adresu info@alergia.sk. Pre pravidelné odoberanie podcastov Alergia-Imunológia sa prihláste vo svojej obľúbenej mobilnej podcastovej aplikácii.

Podrobné peľové spravodajstvo nájdete na: www.pelovespravodajstvo.skVšetko o alergii nájdete na: www.alergia.skVedeli ste, že vo vonkajšom prostredí sa najčastejšie objavujú spóry plesní z rodov Alternaria a Cladosporium? Medzi interiérovými plesňami dominujú Aspergillus a Penicillium. Najvyššiu koncentráciu výskytu plesní vo vonkajšom prostredí zaznamenávame v strede leta a na začiatku jesene počas teplého a vlhkého počasia. Plesne sú vlastne huby, ktoré tvoria jemné vlákna. Plesne vytvárajú mikroskopické spóry, pomocou ktorých sa rozmnožujú. A práve spóry ktoré sa dostávajú do ovzdušia môžu vyvolať alergickú reakciu dýchacích ciest – nádchu, alebo astmu.Prejdime teraz k peľovému spravodajstvu. V aktuálnom meranom týždni dominoval v ovzduší na celom území Slovenska peľ slabšie alergizujúcej pŕhľavy. Peľ tráv z čeľade lipnicovitých sa vyskytoval v ovzduší len v nízkych denných koncentráciách. Peľ paliny a ambrózie sa vyskytoval v ovzduší vo veľmi nízkych až nízkych koncentráciách, ale miestami dosiahol už aj stredné koncentračné hladiny. Denné koncentrácie peľu pŕhľavovitých dosahovali veľmi vysoké hladiny na väčšine územia Slovenska. Vplyvom zrážkovej činnosti a vyšších teplôt stúpli denné koncentrácie všetkých spór húb (plesní), ale najvýraznejší nárast sme zaznamenali u rodov Alternária a Cladospórium. Prognóza peľovej situácie na víkend a začiatok 33.týždňa.Peľová situácia sa výraznejšie nezmení. Peľ tráv sa bude vyskytovať v ovzduší až do jesene, ale už len v prevažne nízkych denných koncentráciách. Denné koncentrácie peľu slabšie alergizujúcej pŕhľavy sa udržia vo vyšších hladinách aj v najbližšom období. Výskyt peľu najsilnejších alergénov leta – paliny a ambrózie má stúpajúcu tendenciu a predpokladáme, že dosiahne alergologicky významné denné koncentrácie na celom území Slovenska. Ďalší nárast denných hladín predpokladáme aj u spór húb (plesní). Pokles denných koncentrácií peľu bude naďalej lokálne ovplyvňovaný zrážkovou činnosťou. Podrobnejšie informácie nájdete na stránke www.alergia.sk v časti peľové spravodajstvo. Ďakujeme Vám za pozornosť pri počúvaní odborného podcastu Alergia – Imunológia. Informácie o vývoji peľovej situácie na Slovensku pre Vás pripravila Dr. Janka Laffersová, z koordinačného pracoviska peľovej informačnej služby Regionálneho úradu verejného zdravotníctva v Banskej Bystrici. Podcast Alergia - Imunológia je súčasťou skupiny podcastov Zdravie. V prípade otázok k podcastu Alergia - Imunológia nám píšte na emailovú adresu info@alergia.sk. Pre pravidelné odoberanie podcastov Alergia-Imunológia sa prihláste vo svojej obľúbenej mobilnej podcastovej aplikácii.

Entrevista com Vanessa Alcoléa, mestre-queijeira e gerente técnica da Pardinho Artesanal. Antes de investir na produção queijeira, os negócios da Fazenda Sant'Anna, em Pardinho, a 207 quilômetros de São Paulo, iniciados há mais de 40 anos, estavam voltados à criação de gado de raça, como o Gir. A queijaria surgiu como consequência quase natural da qualidade da matéria-prima que se tinha em mãos. Os queijos são fabricados a partir do leite cru em sua forma mais pura, proporcionando complexidade e experiências únicas de sabor. Maturados em caves subterrâneas por até 15 meses, os queijos da marca são preparados com leite cru e unem o fazer artesanal ao que há de mais moderno na esfera técnico-laboratorial. O Cuesta, primeiro entre as outras quatro variedades oferecidas no catálogo fixo, é feito 100% com leite de Gir alimentado a pasto e curado por oito meses - é untuoso, macio e adocicado, com notas amendoadas, baixa acidez e sal na medida. Já a receita do Cuestazul, suave e levemente salgado, utiliza blends de leites, sempre com no mínimo 50% provenientes de vacas Gir, e mofo azul (Penicillium roqueforti). Por fim, o Mandala, feito com leite cru em tachos de cobre e maturado por 18 meses sobre madeiras, é apresentado em peças de 10kg, tem sabor adocicado e bom derretimento. @pardinhoartesanal @vanessaalcolea

Exposing Mold - Episode 25 - Mold and Mycotoxins from the Perspective of a Fungal Geneticist, Dr. Joan BennettJoan Wennstrom Bennett has been a Distinguished Professor of Plant Biology and Pathology at Rutgers University since 2006. Prior to coming to Rutgers, she was on the faculty at Tulane University, New Orleans, Louisiana, for over thirty years. The Bennett laboratory studies the genetics and physiology of filamentous fungi. In addition to mycotoxins and other secondary metabolites, research focuses on the volatile organic compounds (VOCs) emitted by fungi. These low molecular weight compounds are responsible for the familiar odors associated with the molds and mushrooms. Some VOCs function as semiochemicals for insects while others serve as developmental signals for fungi. The Bennett lab has tested individual fungal VOCs in model systems and found that 1-octen-3-ol ("mushroom alcohol") is a neurotoxin in Drosophila melanogaster and causes growth retardation in Arabidopsis thaliana. It also inhibits growth of the fungus that causes "white nose syndrome" in bat populations. In other studies, the Bennett lab has demonstrated that VOCs from living cultures of Trichoderma, a known biocontrol fungus, can enhance plant growth. Investigations on the mechanistic aspects of fungal VOC action are underway using a yeast knock out library. Dr. Bennett also has an active interest in fungal genomics and has been involved in genome projects for Aspergillus flavus, A. fumigatus, A. oryzae and Penicillium expansum.Dr. Bennett was Associate Vice President for the Office for the Promotion of Women in Science, Engineering and Mathematics ("SciWomen") at Rutgers from 2006-2014 and continues to serve as Senior Faculty Advisor to the group. She is a past Editor-in-Chief of Mycologia; a past Vice President of the British Mycological Society and the International Union of Microbiological Societies; as well as past President of the American Society for Microbiology and the Society for Industrial Microbiology & Biotechnology. She was elected to the National Academy of Sciences in 2005.In this episode, listeners learn about genetic testing, mold, mycotoxins, and how we can pave the way to get mold illness recognized. If you've been affected by mold and want to contribute to our efforts, visit our Patreon or GoFundMe page to donate today.Patreon - patreon.com/exposingmoldGoFundMe - gofund.me/daf1233eWe understand the huge financial loss mold causes. You can do your part by Liking, Sharing, Commenting, and Subscribing to our content. We need your support to raise awareness of this devastating illness so that people can get the help they deserve.Transcript:English - https://bit.ly/3y4zYAz Spanish - https://bit.ly/3i64zIyClick here to obtain this show's resources page: https://bit.ly/3rB9155Find us on Facebook, Instagram, Twitter, and YoutubeSupport the show (https://www.gofund.me/daf1233e)

En nouvelle diffusion: Tous les vendredis, "CQFD" reçoit un homme ou une femme de science pour parler de son travail et de ses recherches. Le 22 février 2019, Stéphane Délétroz invitait la psychothérapeute Jeanne Siaud-Facchin, qui a créé des centres de psychologie intégrative et publié de nombreux livres à succès. Une heure pour faire connaissance avec cette militante d'une nouvelle psychologie positive, intégrative et contemporaine orientée vers les ressources de chacune et chacun. La moisissure nommée "Penicillium camemberti", qui recouvre le camembert, est le fruit dʹune longue domestication par l'homme. Une équipe de recherche française a pu reconstituer l'histoire de ce champignon depuis son état naturel jusqu'à celui de croûte de fromage. Les explications de Jeanne Ropars, chercheuse CNRS au Laboratoire écologie, systématique, évolution de lʹUniversité Paris Saclayz, interrogée par Adrien Zerbini.

Today on Mushroom Hour we have the humbling privilege to speak with Tom Volk, Professor of Biology at the University of Wisconsin-La Crosse. Specializing in Mycology and Forest Pathology, Tom teaches courses on Mycology, Medical Mycology, Plant-Microbe Interactions, Food & Industrial Mycology, Advanced Mycology, Organismal Biology and Latin & Greek for Scientists. His website, Tom Volk's Fungi has a popular "Fungus of the Month" feature, and an extensive introduction to Queendom Fungi. Besides dabbling in mushroom cultivation, Tom has worked intimately with the genera Morchella, Cantharellus, Hydnellum, Armillaria and Laetiporus, a lineup of edible varieties that will make every forager’s mouth water. He has also embarked on several medical mycology projects, investigations into prairie mycorrhizae, mycoprospecting, and fungi that are involved in coal formation. He also has conducted fungal biodiversity studies in Wisconsin, Minnesota, Alaska, and Israel. Having lectured in 35 states so far, Tom is a popular speaker at many amateur and professional mycological events throughout North America, including NAMA and NEMF forays. Not the least of his accolades, Tom was named President of the Mycology Society of America in 2017. Topics Covered:An Obsession with Mycology is bornForest PathologyPrimary & Secondary MetabolitesEvolutionary Origins of MetabolitesMycotoxinsAflatoxinIs Organic Produce More Susceptible to Mycotoxins?Aspergillus, Penicillium and FusariumFuture of Mycelium-based foodsLifecycle of Morel MushroomsMedicinal Compounds in MushroomsCitizen MycologyMycology in AcademiaFungi in Coal FormationsEpisode Resources:Tom Volk Website: https://www.uwlax.edu/profile/tvolk/Tom Volk's Fungi: http://botit.botany.wisc.edu/toms_fungi/Aspergillus flavas (fungi): https://en.wikipedia.org/wiki/Aspergillus_flavusBoletus frostii (mushroom): https://en.wikipedia.org/wiki/Exsudoporus_frostiiChanterelle (mushroom): https://en.wikipedia.org/wiki/Chanterelle

Is that frog in your throat a sign of a serious illness? | Ohio State Medical CenterCal Cunningham - WikipediaParliamentary system - WikipediaNorthumberland public school board seeks student trustee | DurhamRegion.comMeet The Trustees – PVNCCDSBConference for Food ProtectionPathetic fallacy - WikipediaFuture FoodCovNet page, right now it’s 403 Access ForbiddenCOVID-19: Holiday Celebrations | CDCCumulative GPA Calculator (Rutgers - New Brunswick) - GradeCalc.infoShould I Send My Kids Trick-Or-Treating This Year? | NC State NewsHazard analysis and critical control points - WikipediaAll models are wrong - WikipediaYou’ve Got Mail - WikipediaMycotoxin migration in moldy foods - ScienceDirectDistribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage - ScienceDirectFood Safety Talk 217: Fruit Forward — Food Safety TalkStrawberry Rhubarb – SqirlThe Wire - Evacuations - YouTubeThe Wire - Season One Opening Scene - YouTubeWould I Lie to You? (game show) - WikipediaThis Is How Michael Caine Speaks - The Trip - BBC Two - YouTubeMushrooms link in 41 Salmonella cases in 10 States - California hardest hit | Food Poison JournalNEHA Celebrates National Food Safety Education Month | National Environmental Health Association: NEHABlue Bell To Pay $17.25 Million Over Listeria Contamination - The New York Times

La moisissure nommée "Penicillium camemberti", qui recouvre le camembert, est le fruit dʹune longue domestication par l'homme. Une équipe de recherche française a pu reconstituer l'histoire de ce champignon depuis son état naturel jusqu'à celui de croûte de fromage. Les explications de Jeanne Ropars, chercheuse CNRS au Laboratoire écologie, systématique, évolution de lʹUniversité Paris Saclayz, interrogée par Adrien Zerbini.

In this episode Neil and Ian talked through the types of hazardous which are identified during a hazardous materials survey. A hazardous material survey can include items such as: Asbestos Lead in paint Anthrax in plaster Water testing and analysis including Legionella, Total viable count, E.coli / coliforms, Pseudomonas aeruginosa. Mold testing and analysis including Thermophilic Aspergillus, Total General Mold Identification including enumeration and identification. Including the identification of common moulds, such as Cladosporium, Penicillium, Alternaria, Ulocladium, Chaetomium and Stachybotrys. Testing for micro-organisms usually airborne sampling for total viable count (TVC) and general molds and Aspergillus. Locations of possible Zoonosis such as carcasses, guano, nests etc. Other items may be listed as hazardous also as part of the inspection e.g. drug use signs / needles as well as identification / highlighting items on site e.g. oils, containers, chemicals PCB’s, batteries etc.

The course of World War II, the development of successful cancer treatment, and just being able to go outside without fear all come down to one thing: the humble Penicillium fungus. Maren tells Greg a tale of accidental discoveries, fungal espionage, and the daunting potential future of medicine without this life-saving substance.  Experts: Mariya Lobanovska- https://tang.path.ox.ac.uk/content/dr-mariya-lobanovska Kevin Brown-https://www.ncbi.nlm.nih.gov/pmc/articles/PMC539899/ Sources found here: https://docs.google.com/document/d/1pCUn0QYkTp17cZ1Ybp0JMY18DGl_ZiB3hpX1PJ7aLSM/edit?usp=sharing Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Comer los restos de un alimento florecido es una mala idea y puede ser perjudicial para la salud, explican en la OCU, la Organización de Consumidores y Usuarios. Los típicos floridos verdes, blancos o tirando a negras que invaden los alimentos son hongos que los colonizan y se nutren a su costa, y llegan a penetrar profundamente en su interior a través del micelio, unas ramificaciones finas difíciles de percibir a simple vista.El problema de los floridos no es en la parte visible, sino a las micotoxinas. Las micotoxinas son sustancias tóxicas producidas por algunos hongos (Aspergillus, Penicillium y Fusarium). Las esporas de los hongos se encuentran por todas partes. Los hongos tienen la capacidad de crecer en los alimentos que tienen una actividad de agua muy baja (la actividad de agua mide la cantidad de agua disponible para que los microorganismos desarrollen entonces ... ").Algunas micotoxinas son consideradas por la International Agency for Research on Cancer (IARC) y "se han clasificado como sustancias cancerígenas, en especial la aflatoxina B1, considerada como cancerígeno de nivel 1 en la tabla de la IARC. Otras micotoxinas también han sido consideradas con la clasificación 2B, que indica que pueden ser posiblemente carcinogénicas.Pero este no es el único riesgo o peligro de ingerir las micotoxinas originadas los hongos. Las toxinas que puede producir el moho pueden provocar problemas en el organismo a largo plazo: las toxinas de origen fúngico causan intoxicaciones crónicas en su mayoría, es decir, que la toxina se acumula en el organismo y causa efectos adversos con el tiempo, si se acumula. También hay intoxicaciones agudas de origen fúngico como la conocida Amanita muscaria, que causa problemas poco tiempo después de que la ingerimos. Entre los efectos que pueden causar estas toxinas en nuestro cuerpo está la nefropatía, la hepatitis, el ergotismo o el cáncer esofágico.Fuente: https://www.rac1.cat/societat/20200121/473027765807/treure-florit-aliment-menjar-resta-formatge-fruita-salsa-melmelada.html

Comer los restos de un alimento florecido es una mala idea y puede ser perjudicial para la salud, explican en la OCU, la Organización de Consumidores y Usuarios. Los típicos floridos verdes, blancos o tirando a negras que invaden los alimentos son hongos que los colonizan y se nutren a su costa, y llegan a penetrar profundamente en su interior a través del micelio, unas ramificaciones finas difíciles de percibir a simple vista.El problema de los floridos no es en la parte visible, sino a las micotoxinas. Las micotoxinas son sustancias tóxicas producidas por algunos hongos (Aspergillus, Penicillium y Fusarium). Las esporas de los hongos se encuentran por todas partes. Los hongos tienen la capacidad de crecer en los alimentos que tienen una actividad de agua muy baja (la actividad de agua mide la cantidad de agua disponible para que los microorganismos desarrollen entonces ... ").Algunas micotoxinas son consideradas por la International Agency for Research on Cancer (IARC) y "se han clasificado como sustancias cancerígenas, en especial la aflatoxina B1, considerada como cancerígeno de nivel 1 en la tabla de la IARC. Otras micotoxinas también han sido consideradas con la clasificación 2B, que indica que pueden ser posiblemente carcinogénicas.Pero este no es el único riesgo o peligro de ingerir las micotoxinas originadas los hongos. Las toxinas que puede producir el moho pueden provocar problemas en el organismo a largo plazo: las toxinas de origen fúngico causan intoxicaciones crónicas en su mayoría, es decir, que la toxina se acumula en el organismo y causa efectos adversos con el tiempo, si se acumula. También hay intoxicaciones agudas de origen fúngico como la conocida Amanita muscaria, que causa problemas poco tiempo después de que la ingerimos. Entre los efectos que pueden causar estas toxinas en nuestro cuerpo está la nefropatía, la hepatitis, el ergotismo o el cáncer esofágico.Fuente: https://www.rac1.cat/societat/20200121/473027765807/treure-florit-aliment-menjar-resta-formatge-fruita-salsa-melmelada.html

Learn about a trick for conquering sadness by thinking of it as a person; how Neanderthals may have releived their pain with a familiar drug; and the surprising science of how cows each use a unique “voice” to talk to each other.  Think of Sadness as a Person by Kelsey Donk How can you conquer ordinary, everyday sadness? Think of it as a person | The Guardian https://www.theguardian.com/lifeandstyle/2019/dec/08/how-can-you-conquer-ordinary-everyday-sadness-think-of-it-as-a-person  Chen, F., Chen, R.P. and Yang, L. (2020), When Sadness Comes Alive, Will It Be Less Painful? The Effects of Anthropomorphic Thinking on Sadness Regulation and Consumption. J Consum Psychol. https://onlinelibrary.wiley.com/doi/abs/10.1002/jcpy.1137  Neanderthals Treated Pain With A Form Of Aspirin by Ashley Hamer https://curiosity.com/topics/neanderthals-treated-pain-with-a-form-of-aspirin-curiosity  Cow Voices by Kelsey Donk Stand out from the herd: How cows commoonicate through their lives | EurekAlert! https://www.eurekalert.org/pub_releases/2019-12/uos-sof121719.php  Green, A., Clark, C., Favaro, L. et al. Vocal individuality of Holstein-Friesian cattle is maintained across putatively positive and negative farming contexts. Sci Rep 9, 18468 (2019). https://doi.org/10.1038/s41598-019-54968-4  Subscribe to Curiosity Daily to learn something new every day with Cody Gough and Ashley Hamer. You can also listen to our podcast as part of your Alexa Flash Briefing; Amazon smart speakers users, click/tap “enable” here: https://curiosity.im/podcast-flash-briefing

Today we celebrate the botanist who was also a spy during WWII. We'll learn about the German photographer who saw artistic inspiration in his close-ups of plants. We'll hear some prose about winter, We Grow That Garden Library with a book that offers us 100 tips for Growing a More Glorious Garden.  I'll talk about a sweet little gift of bling for your indoor pots and containers, and then we’ll wrap things up with the woman who became the beautiful face of a produce company. But first, let's catch up on a few recent events.   Here's Today's Curated Articles:   Will I Ever Call Sansevieria by Its New Name? - The Houseplant Guru by Lisa Steinkopf Goodbye Sansevieria trifasciata... Hello, Dracaena trifasciata!   The Royal Society- Microscopic Blue Mould @royalsociety This beautiful illustration is actually a microscopic view of blue mold growing on leather. The original (1665) appears in Micrographia: or some physiological descriptions of minute bodies made by magnifying glasses with observations and Inquiries thereupon, by Robert Hooke. Penicillium expansum is commonly known as Blue Mold. Blue molds are the bluish fungus that grows on food. Most people are familiar with the blue molds on some cheeses...   Substituting Herbs| @RosaleeForet “What herbs can I use instead of ________?” Great post from @RosaleeForet At first, it may seem like a simple question. But the reality is, herbal substitutions are more complicated than that. You need to know how to think about them first.”    Now, if you'd like to check out these curated articles for yourself, you're in luck- because I share all of it with the Listener Community on Facebook. So, there’s no need to take notes or search for links - the next time you're on Facebook, just search for the Free Facebook Group - The Daily Gardener Community and request to join. I'd love to meet you in the group.     Here Are Today's Brevities: #OTD On this day in 1855, it was starting to snow on Walden Pond, and Henry David Thoreau wrote in his journal: “At 8.30 a fine snow begins to fall, increasing very gradually, perfectly straight down, till in fifteen minutes the ground is white, the smooth places first, and thus the winter landscape is ushered in.  And now it is falling thus all the land over, sifting down through the tree-tops in woods, and on the meadow and pastures, where the dry grass and weeds conceal it at first, and on the river and ponds, in which it is dissolved. But in a few minutes, it turns to rain, and so the wintry landscape is postponed for the present.”   #OTD Today is the birthday of Peter Smithers, who was born on this day in 1913. Sir Peter Smithers, was a British politician and diplomat, but also an award-winning gardener. He worked as a British spy during World War II. Smithers was said to have inspired the fictional character of James Bond. His obituary stated that: "Flowers were ... important to him. [He said] "I regard gardening and planting as the other half of life, a counterpoint to the rough and tumble of politics."   Smithers learned to love the natural world from his nanny. When he was in his 50s, that Smithers was finally able to focus on horticulture and botany fulltime. Smithers loved rhododendrons, magnolias, tree peonies, lilies, and wisteria. He developed a garden that didn't require a ton of work - along the same lines as Ruth Stout. He wrote: “The garden is planted so as to reduce labor to an absolute minimum as the owner grows older.”    Thanks to Smither's travels, the Royal Horticulture Society asked Smithers to write his gardening memoirs. The book was a part-autobiography and part-garden book. Smithers had observed gardens in England, Mexico, Central America, and Switzerland. Smithers shared stories from his incredible career - like the time he was serving in naval intelligence in Washington when the Japanese attacked Pearl Harbor. And, George Coen commented, "[Smithers is] as comfortable talking about [his career] as he is in explaining the behavior of wasps in a flower garden."   And, Smither's followed individual basic principals to help ground him as he pursued the hobby of gardening. All gardeners could benefit from Smithers wise advise. He wrote: "[The garden] shall be a source of pleasure to the owner and his friends, not a burden and anxiety."   #OTD Today is the anniversary of the death of the German plant photographer Karl Blossfeldt who died on this day in 1932.  Working in Weimar, Germany, as a sculptor and architect, Karl made his cameras himself. He designed them to magnify up to thirty times - which allowed him to capture the incredible forms, patterns, and textures of plants. Blossfeldt’s work was not a passing fancy; he took pictures of plants for 35 years. Karl said, “If I give someone a horsetail, he will have no difficulty making a photographic enlargement of it – anyone can do that. But to observe it, to notice and discover old forms, is something only a few are capable of.“   Karl preferred to portray an ideal, and as a result, he carefully selected his specimens. Even then, he shaped them with strategic pruning and clipping and arranged them in the very best light. As a teacher of industrial design, Blossfeldt wanted his students to understand that art and design originated in the forms of nature and he wrote, “The plant must be valued as a totally artistic & architectural structure."   and “The plant never lapses in to mere arid functionalism; it fashions and shapes according to logic and suitability, and with its primeval force compels everything to attain the highest artistic form.”   Four years before his death, at the age of 63, Karl Blossfeldt created a book of his photographs called “Art Forms in Nature”. The book featured 120 photos, and they were all created using a home-made pinhole camera. The book made him famous. A few years later, a second edition featured more plant photographs. After the first book was released, the San Francisco Examiner wrote a feature review that gushed: “These photographs of leaves, blossoms, and stalks of living plants amplify details… not apparent to the human eye. One of the most interesting of the photographs … is [of] the plant known as Willkomm's Saxifrage (pronounced SAK-suh-frij), enlarged eight times. The picture does not seem to be that of a plant but a delicately designed and fashioned brooch.  Another [image] shows a shoot of the Japanese Golden Ball Tree, enlarged ten times, and is strikingly like the hilt of a sword used in the adventurous Middle Ages.  [Another] picture, showing the rolled leaf of a German ostrich fern, was also so much like a crozier (a hooked staff carried by a bishop) that it seems [it] must have been designed from fern leaves.  Another photograph looks like the detail of a Fourteenth Century screen done in wrought iron, but it is nothing, but a picture of the tendrils of the common pumpkin vine enlarged four times.  Students all over Europe are interested in the German professor's unique discovery and will, in the future, go more and more to nature for decorative designs.”   Karl’s work still feels fresh and fascinating, and his 6,000 photographs remind us that art often imitates Nature. Karl’s microphotography is an excellent reminder to gardeners to look more closely at their plants. It was Karl Blossfeldt who said, "Nature educates us into beauty and inwardness and is a source of the most noble pleasure."    Unearthed Words "The grim frost is at hand, when apples will fall thick, almost thunderous, on the hardened earth." - D. H. Lawrence, Author “Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour.” –John Boswell, Historian "I prefer winter and fall when you feel the bone structure in the landscape - the loneliness of it - the dead feeling of winter. Something waits beneath it - the whole story doesn't show." - Andrew Wyeth, Realistic Painter   It's Time to Grow That Garden Library with Today's Book: Ground Rules by Kate Frey The subtitle to this book is 100 Easy Lessons for Growing a More Glorious Garden, and it came out in October of last year. In this photo-filled book, Kate shares her secrets to garden design and hard-won lessons on gardening. Thanks to the gorgeous illustrations and practical tips, Kate’s book is an uplifting and refreshing read. Best of all, Kate’s tips are shared one page at a time, and they are easy-to-read and understand. This makes Kate the rarest sort of expert gardener and designer in that she understands how to explain things to gardeners. Kate’s book covers the following sections: 1) Design - paths, seating, color combos... 2) Planting Advice - plants for your zone & weather considerations. 3) Soil - identify the soil you have and then amend it. 4) Water - conserve water, use drip irrigation, plant smart. 5) How To Be a Good Garden Parent - deadhead, divide plants, manage weeds. 6) How To Attract Birds, Bees, and Butterflies - attract insects with plants and provide water. 7) How To Create a Garden of Earthly Delights - how to evoke emotion through design and create community through plants.     Today's Recommended Holiday Gift for Gardeners: 5.2" x 4.6" 3pc Aluminum Mushroom Planter Figurine Set Gold - Smith & Hawken™ Bring a touch of fun, rustic flair to your plant collection when you decorate using the 3-Piece Aluminum Mushroom Planter Figurine Set from Smith & Hawken™. This gold-finish planter decor set includes three figurines designed to look just like little mushrooms, complete with allover textured and embossed detailing. Each mushroom features a small stake at the bottom, making it easy to insert into your planter, and the aluminum construction offers lasting style. Use them in the same planter, or spread them throughout your collection for whimsical appeal. It’s a fun way to add a little bling to your indoor pots and containers.     Something Sweet Reviving the little botanic spark in your heart #OTD Today is the birthday of the American model Lorraine Collett who was born on this day in 1892 in Kansas City, Missouri. At the age of 23, Lorraine was working as a Sun-Maid Raisin girl and wore a blue bonnet with a white blouse and blue piping. Lorraine and the other Sun-Maid girls handed out raisins. In a spectacular marketing stunt, Lorraine even hopped aboard a small plane every day of the festival and tossed raisins into the crowds of people. One Sunday morning, after her mom had set her hair into eight long black curls, Lorraine was outside drying her hair in the warmth of her sunny backyard in Fresno. That afternoon, Lorraine had swapped out her blue bonnet for her mother’s red one. The combination of her silky black curls and the red bonnet in the sunshine apparently made an arresting sight. Coincidentally, a group of raisin coop executives and their wives walked by at that very moment, and they asked Lorraine about the red bonnet. After that day, all the Sun-Maids wore red bonnets, and Lorraine agreed to pose for a watercolor painting.  Lorraine and her mom had to rent an apartment in San Fransico for a month in order to work with the artist Fanny Scafford. Lorraine posed every day - all month long - for three hours a day. She held a wooden tray overflowing with grapes while wearing the red bonnet. The portrait ended up as the symbol for the company, and it was included on every box of raisins. One newspaper article about the story in 1978 had the headline “Hair A-glinting in the Sun Made Girl an Emblem.” After the executive passed away, the painting ended up in Lorraine’s possession. But after many years, Lorraine returned the watercolor to the company. Today, the portrait hangs in a conference room at the Sun-Maid Growers plant. And the faded red bonnet? That was donated to the Smithsonian on the company’s 75th Anniversary.     Thanks for listening to The Daily Gardener, and remember: “For a happy, healthy life, garden every day.”

Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science, from the best molds to inoculate chambers to dehydration and alternative cuts that are enhanced by a little extra funk.

Learn about the true history of penicillin; why wireless charging may be bad for your battery; and why the “alpha dog” is a canine myth. In this podcast, Cody Gough and Ashley Hamer discuss the following stories from Curiosity.com to help you get smarter and learn something new in just a few minutes: In the Story of Penicillin, Alexander Fleming Was a Minor Character — https://curiosity.im/2SD8bmX  Bad News: Wireless Charging May Be Bad for Your Battery — https://curiosity.im/2LspOoE  The "Alpha Dog" Is a Canine Myth — https://curiosity.im/2LrOCx7 Download the FREE 5-star Curiosity app for Android and iOS at https://curiosity.im/podcast-app. And Amazon smart speaker users: you can listen to our podcast as part of your Amazon Alexa Flash Briefing — just click “enable” here: https://curiosity.im/podcast-flash-briefing. 

ALEXANDER FLEMING (1881-1955) Foi um médico, biólogo botânico, microbiólogo e farmacologista britânico. Autor de diversos trabalhos sobre bacteriologia, imunologia e quimioterapia, notabilizou-se como o descobridor da proteína antimicrobiana lisozima, em 1923, e da penicilina, obtida a partir do fungo Penicillium notatum, em 1928, pela qual foi laureado Nobel de Fisiologia ou Medicina em 1945, juntamente com Howard Florey e Ernst Boris Chain. Seu pai era jardineiro de Winston Churchill. O filho de Churchill caiu no poço e Alexandre o salvou, por isso recebeu de Churchill como prêmio cursar medicina. Essa é a nossa história de hoje. Espero ter contribuído para que seu dia tenha momentos agradáveis! Se você gostou, deixe seu joinha. Compartilhe este conhecimento com os amigos. Vamos incentivar a cultura em nosso país! Ainda mais agora em épocas de coronavirus. É bom nos mantermos em casa, assistindo coisas boas. E se você puder contribuir para que o Canal Loucos por Biografia se mantenha Vivo e cada dia com mais qualidade, contribua com R$10,00 mensais no Catarse. O link do projeto está logo abaixo para quem quiser conhecer o projeto. Até á próxima história! Se cuidem! Fiquem em casa. (Tânia Barros). Projeto incentivo Canal - www.catarse.me/loucosporbiografias --- Send in a voice message: https://anchor.fm/loucosporbiografias/message

I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. There’s a lot going on. It’s spring. Lambs are coming. Calves are coming. Plants are sprouting. There is not enough time in the day to get everything done. This will go on for a while. I love it. It’s so good to be alive. Today’s Show Homestead Life Updates The Taste of Cheese Best Lasagna Ever Homestead Life Updates We have lambs. This morning we found a set of triplets who are doing well and a single. There are still 4 more ewes yet to lamb. We still only have two calves. They are drinking all of the available milk from one cow. So no cheese, butter or yogurt yet. In the garden Scott planted 50+ strawberry sets and I planted over 100 strawberry seedlings that I started indoors a few weeks ago. I am overwhelmed with celery. I started way too many seedlings. Likely I will offer some of this from the homestead store later this summer. Home-grown celery is nothing like the bland, tasteless stuff in the grocery store. My tomatoes and eggplant seedlings are doing great. It will still be a few weeks before they can be planted out in the garden. Today, we placed row covers on our cabbage. Hopefully, this year we will actually have a crop that the cabbage moths don’t destroy. Pray for us in that regard. We’ve never been successful because of those pesky cabbage moths. Integrity and love for the land keeps us from using any poisons. This could just be the year for cabbage for us. In the orchard the kiwis are going crazy. We had a few very small fruit starts last year but I got too busy and did not keep them watered enough. The fruit dried up and fell off before it got to any size. I’ll be keeping a better eye out this year. The grapes and blackberries are putting on leaves. No blooms yet but soon. The blueberries have bloomed. June is the month for those lovely jewels to reign supreme. If we can keep the raccoons out, we just might have a blueberry crop this year. We got an electric fence up last year, but most of the blueberries had already been eaten. We’ve had rain and more rain. Our homestead is doing okay with all of this wetness, but lots of flooding just south of us in North Carolina. We will be getting even more rain this evening. Our location keeps us safe, though there is mud everywhere. Especially where 1,000 pound cows are tromping over and over up and down the travel lanes to the milking shed. The creamery walls are steadily rising. I have to give it to Scott, he is consistent. Every moment he has available, he is out there making that happen. He did give me a half hour or so this morning to help with those row covers for the cabbage and it was much appreciated. Hey, I have quail eggs in the incubator. Yes, quail eggs. In just 18 days, we will have quail chicks. I think I mentioned that I don’t like to interrupt Scott in his faithful mission to get that creamery built. So, building housing for chickens and pigs is out of the question at this time. However, he has said he will give me a half-day to build a couple of simple quail breeding cages. The quail will be providing much-needed eggs for us. We eat a lot of eggs and are constantly facing the decision to buy cheap less-than-optimally nutritious eggs from the grocery or paying lots of money for those great farm fresh eggs offered by our fellow Farmer’s Market sellers. The Farmer’s Market eggs are definitely worth it but our budget will be less stressed with us growing our own eggs. Lastly, let me talk about the Herd Share program we are working on. We want to offer you the opportunity to have your own cow and reap the benefits that we are blessed with by virtue of operating our homestead. I know all of you cannot possibly do what we are doing, but you’d like to have the benefit of fresh dairy products from pasture raised cows. Soon you will be able to purchase part of the herd and simply pay a monthly boarding and maintenance fee. We will take care of everything else for you. On a weekly basis, you can come to the farm and pick up your fresh milk products. We are still working out the details of what we will offer as far as value added services and how much we will charge for that service. Butter and yogurt for sure and perhaps some fresh cheeses such as mozzarella, cream cheese, or lemon cheese. Let us know what you want. After all, we are doing this for you. How can we serve? For those of you out there listening to the sound of my voice, if you are in the southern/southwestern Virginia area or northern North Carolina area, we are here for you. It is about an hour trip from Winston-Salem, North Carolina and perhaps an hour and a half from Greensboro. In Virginia, Martinsville, Hillsville, and Galax are all less than an hour away. Wytheville is slightly over an hour. It takes us an hour and 10 minutes to get to the downtown Farmer’s Market. Roanoke is 2 hours from us. Floyd, Christiansburg and Blacksburg are somewhere in between. We are open for on-farm sales and herd share pickups: Saturdays 3 – 5pm and Tuesdays 10am – 12pm. Come on out and get yourself some homestead sunshine. Take a look at how our animals are raised. We’ll answer all of your questions and make sure you get the best grass fed and finished beef, lamb and goat on the market today. Tuesdays 10am – 12 pm and Saturdays 3 – 5 pm. The Taste of Cheese A few episodes ago I talked about the sensory experience of taste. Next, I talked about the basics of cheesemaking. Today, I’m putting those two together. This episode is going to be all about the taste of cheese. What is it? Where does it come from? As I said, in a previous episode (link above) I talked about the basics of cheesemaking. We learned about how complex organic compounds in milk are transformed during the cheesemaking and aging processes. Many of these compounds are broken down into other water or fat-soluble compounds. Some of them are volatile, which means they can be detected as flavors or aromas by our taste buds and the smell receptors in our noses, respectively. Let’s explore where these flavors and aromas come from, and delve into how we perceive, describe, and compare them. Whether professional or amateur, the way all cheese people approach the subject of flavor is framed by Prof. Frank Kosikowski’s theory of component balance. According to Kosikowski’s model, very specific compounds in very specific amounts and combinations are responsible for the often-mind-boggling array of flavors detected in cheeses, yogurts, and other dairy products. When we talk about a cheeses flavor profile, were referring to its overall taste as comprised by multiple individual components. Any fine artisanal cheese has many distinct aroma and flavor components, which, when well put together, form a whole greater than the sum of its parts. While each fine cheese is unique—with individual pedigree and identifiable terroir—it is also similar to others of its type; in fact, it distinguishes itself precisely because of the way it’s many volatile compounds combine, interact, and balance each other to present a signature flavor profile. The more components a cheese has in its flavor profile, the more complexity it is said to possess. If one or more of those components dominates and drowns out the others, we say the cheese lacks balance. If it only has a few of them, we say it lacks complexity. Where Do Cheese Flavors Come From? The three principle nutritive substances found in cheese—casein (milk protein), butterfat, and lactose (milk sugar)—are the building blocks of its flavor. Those volatile compounds we perceive as cheese aroma and flavor, often referred to as “aromatics,” come from two principal sources: first, the plants the animals eat and the breakdown of chemical compounds in those plants during the animals’ digestion process; and second, during the cheesemaking and ripening process the action of key enzymes, secreted by microorganisms, is used in breaking down those three “building blocks”. Dairy and flavor scientists who study cheese generally estimate 20 to 30% of aromatics come from the feed the animals eat (and the water they drink). The remaining 70 to 80% is determined by cheesemaking and ripening parameters. As we learned in the basics of cheesemaking, making cheese is mostly a process of dehydration, that is of increasing the percentage of milks solids; in terms of taste, the flavors of these aromatics become more focused and concentrated. Starter cultures release their enzymes, which continue working after the bacteria cease to function, and remnants contribute their animal or plant enzymes. These agents start the breakdown and flavor making processes. Molds, yeasts, and bacteria introduced during cheesemaking and/or ripening secrete their own enzymes, which in turn act on the fats and proteins to create volatile compounds. Each different substance contributes it specific flavors. Brie style cheeses, for example, obtain their delicious mushroomy flavors from the white candidum species of Penicillium mold growing on their rinds. Thistle rennets used in certain traditional Portuguese and Spanish cheeses lend a typical hint of bittersweet flavor. Terroir: From Cow Pasture to Cheese Plate Common sense tells us what the animals eat will affect their milk and thus have a tremendous impact on the cheese. The greater the amount of natural, local food our animals consume, the more of our lands’ character (terroir) will eventually end up in our cheese. A study co-authored by Drs. Carpino, Licitra, and Barbano and published in 2004 in theJournal of Dairy Science, examined the difference between cheeses made from the milk of pasture fed cows versus ones made from the milk of those consuming a TMR or dry formula feed (TMR is total mixed ration). The study provided conclusive scientific evidence for two key concepts of flavor origin: first, pasture feed yields more flavors and aromas; second, native plants and grasses offer unique aromas and flavors, that is, terroir makes a big difference. The study showed that a significant portion of the aromatics came from specific plants known to have been eaten by specific animals. As the cows chewed up grasses and flowers, crushing them and oxidizing the chemicals within, aromatics got released into the animals’ digestive tracts. Those aromatics eventually made their way into the milk. Even later they emerge as aroma and flavor-giving substances in cheeses. How to Describe Flavor and Aroma Aromatic compounds are described by way of references to other substances with the same flavor or aroma. Many flavors and aromas are very, very specific; others are significantly more vague or complex. An example: to most people—even serious foodies—the chemical name diacetyl means absolutely nothing; however, the reference “movie popcorn butter” has immediate resonance. Its aroma is unique and has no other clear reference; in fact, the chemical diacetyl was used for many years to create artificially flavored buttered popcorn. To know cheese, you’ve got to taste it—and lots of it. By far your most crucial skill as a cheese connoisseur is your ability to taste, first recognizing what’s in a cheese and, second, articulating what it is you like and don’t like about it. Tasting cheese in a vacuum is difficult: there is nothing to compare it to. Once you have two or more cheeses, you can develop references and begin to see the range of possibilities, and eventually accumulate a vocabulary based on your personal library of cheese experiences. Again, taste lots of cheese. Another way of tasting cheeses is alongside wine or other beverages which provide further contrasts and/or complements. Sometimes a wine or beer pairing with cheese will evaluate both partners and in almost every case it will reveal something interesting about each of them. How Do We Taste Cheese? What we perceive as cheese flavor is made up of a few fundamental components: first, the four flavors detected by the taste buds on our tongues—sweet, sour, bitter, and salty; and second, the thousands of odors we can pick up with our noses. The pleasures of cheese tasting are made possible by two things. First, the incredible sensitivity of our olfactory system—we can pick up something on the order of 10,000 aromas—and second, its physiology, namely, the retronasal passage connecting the nose to the mouth at the top of the back of the throat. These oral and nasal perceptions, added together, comprise an overall taste impression, or “flavor by mouth.” When you include the additional factor of texture, you have another compound sensation called mouth feel. Remember I spoke of these in the previous podcast on Why Food Tastes So Good. Link is in the show notes. About 90% of what you taste in a cheese’s “flavor by mouth” is aroma. Our sense of smell comes into play twice: first, when we put a cheese under our noses and, second, when we put it in our mouths. One reason for the difference between the smells and tastes of cheeses is due to our ability to smell only surface volatiles, in what flavor scientists called the “headspace” of a cheese (the immediate vicinity of its surface). When we put cheeses in our mouths and begin to chew, however, all the different aromatics inside them become available. Four tastes and thousands of aromas. Many of the compounds on a cheese’s surface, including that which makes an ammonia smell and quite a number of potentially stinky, barnyardy (even somewhat noxious) odiferous substances, have actually had a mellowing effect on the interior of the cheese. If you can get past the initial smell, you will find they are among the ripening agents responsible for balanced flavor development and are one reason why a really smelly cheese can taste quite mellow and mild. Once we put a cheese in our mouth, another breakdown process has begun: Our body’s own digestive enzymes, starting with those contained in the saliva, go to work at releasing flavor compounds. Multiple component taste factors immediately come into play, starting with those four primary flavors of the tongue and including the tingle, rasp, or caress of the cheese’s textures stimulating all those nerve endings on our palates and creating an overall impression of flavor by mouth, plus mouth feel. Cheese and the Four Primary Flavors Of those four flavors of the tongue, fine cheeses do exhibit quite a bit of underlying sweetness and also sourness. After all, milk sugar (lactose) is one of the three building blocks of flavor, and fermentation, producing lactic acid. It is the first step of cheesemaking. What about bitterness? A little bit of basic bitterness goes a long way. And if at all, we only want a little and it must be balanced. Next comes “salty.” This is the most common flavor in all cheeses. Like any other flavor component, salt should be in balance and it should complement the other flavors. Of all cheese defects, over-salting is the most frequent. Salt should emphasize or bring out a cheese’s other flavor components—not call attention to itself. The tactile sensation of a cheese—how its texture is perceived in your mouth—is an important part of its overall profile. Whether it’s satiny smooth and near liquid or crunchy and more crystalline or anywhere in between, a fine cheese’s texture and consistency will settle over the tongue in a particular way to deliver a distinct impression. As with flavors and aromas, personal preferences come into play: some of you will prefer softer types, others will salivate over harder ones. In any case, contrasting tactile sensations can enrich your cheese experience. How to Practice Tasting Cheese The main steps in tasting a cheese are look, touch, smell, taste—wait, think about it and reflect, and don’t miss the finish. Clear your palate; do it all over again with the same cheese again, take your time and move on to the next one only when you’re good and ready. What to Look For: Examine the rind and, if it’s a cut piece, the interior or paste. Make a note of all the textures and colors there and also if there are any interesting, different, curious or potentially meaningful markings. Think aesthetics: what is it about this cheese that looks good or bad and/or bodes well for how it might taste? Bear in mind that some very scary looking cheeses can be very delicious. How to Assess Cheese by Touch: Poke it, tap it, run your finger over the service, roll or press a small portion of the paste between a thumb and forefinger. How hard is it? Does it have any resistance, any kind of springy, bouncy consistency or texture? How does it break or crumble? A tactile assessment does not make or break a cheese’s reputation, but it’s an interesting piece of the bigger picture. By the way, if a cheese feels too cold, give it more time to warm up to room temperature before going any further. How to Smell Cheese: Take a good sniff. A very common question we ask is, “Why do some cheeses smell a lot stronger than they taste?” This question leads quickly to the realization that the character and intensity of the cheese’s aromas do not necessarily coincide with its flavors. A strong cheese may have a deceptively mild aroma; a real stinker may taste mellow and mild. Also, make sure your hands are clean and free from any kind of perfume or other potentially conflicting odors. Tasting Cheese: Take your time throughout the tasting but particularly with the all-important moments after you put it in your mouth. Keep a clean, clear neutral palate and an open mind. This is where a little bit of good white bread (classic baguette or its equivalent) and a sip of water or some other fairly neutral beverage can help clear your palate of any potentially clashing or conflicting flavors. Just a tiny piece of bread works like a swab to take acid and fats off the tongue so you can taste a cheese more clearly. Take a small bite of the cheese at first and make sure it comes into contact with every part of your tongue and as much of the inside of your mouth as possible. This is important because your taste buds are spread around the tongue and other parts of the back of the mouth and also because different receptors may focus on different flavors. Chew slowly and gently. Note all the flavors on the tongue and try to determine whether they are in balance. Be sure to note the initial sense attack and also to what extent there is an evolution of flavors: some fine cheeses make a strong immediate impression; others build from a quiet start to an impressive crescendo. As the cheese settles over your tongue and then migrates to the back of your mouth, begin to taste its full flavor profile. Note its texture and mouth feel. Wait for the finish and see how long it lingers; great cheeses don’t disappear quietly or slink away meekly, but they frequently offer distinct final impressions. Finally, Describing Cheese Descriptions can be quantitative or objective as well as qualitative or subjective. Outlining a cheese’s appearance is more objective than trying to capture all of its aromas and flavors. Observers can generally agree whether its rind is reddish orange or orangish red. Once taste and preference enter the equation, however, all bets are off. A cheese that tastes sour to you may seem only slightly tangy to me. One I feel is lush and luxurious may strike you as boring tub of butterfat, but hopefully we can objectively identify and acknowledge the traits upon which we base these opinions. It can be a valuable exercise to compare tasting notes with your cheese-lover friends. In the beginning you may find it difficult to move past such seemingly mundane adjectives as salty or buttery or creamy. That’s fine. People attach all kinds of different tags to an item in order to keep track of it in their memory banks. After years of tasting, there may be still many cheeses that you file under simple terms like buttery or crumbly, but with experience, your vocabulary will broaden. The more cheeses you taste compare, the more sophisticated your descriptions and references will become. To assist you in developing your vocabulary I’m going to offer a couple of free downloads one will be sample vocabulary terms that describe color, color modifiers, firmness or density, texture, mouth feel, flavor and aroma, flavor modifiers, and subjective, qualitative, or interpretive terms. The second download will be an outline of the basic cheeses by types and categories. How Are Cheeses Classified? Categorizing cheeses can be a useful extension of describing them. It helps you find substitutes or alternatives when your preferred cheese isn’t available, and it can help you create an interesting, varied selection when putting together a cheese plate for your friends. Any categorization system that accurately describes cheese traits can be useful not only in sorting them out but also in understanding and appreciating their various qualities and attributes. The basic international categories include: Fresh, chevre, bloomy rind or soft ripened, washed rind, natural rind, uncooked and pressed, cooked and pressed, and blue. Other types include: stretched curd (pasta filata) and whey cheeses. Due to the melting pot that is America, the American Cheese Society Awards have a huge number of categories. These categories include: Fresh unripened, soft ripened, American originals, American made/international style, cheddars, blue molds, Hispanic and Portuguese style, Italian type, butter, low fat and low salt, flavored, smoked, farmstead, fresh goat, fresh sheep, marinated, aged sheep, aged goat, and washed rind. In the end, they are still all based on the international categories. What Makes a Cheese Great? In assessing greatness complexity of aromas and flavors, stimulating textures, balance, distinct or unique character, and impact—in the sense of making a memorable impression are central. You might taste a cheese once, and not even remember its name, but you can’t get it out of your mind. Maybe it doesn’t even have strong aromas or flavors—after all, great cheeses can be very subtle—but it begs you to try it again. If a cheese is unique, it may qualify as great. But, to be an exceptional cheese, it doesn’t absolutely have to be one-of-a-kind. Cheeses that are variations, or even imitations, of great types should not be automatically ruled out. They may be very similar in character but at the same time could possess enough individual personality to stand out. My favorite cheese, cheddar, comes to mind. A great cheddar will stand out. Another key question: does it truly express its terroir? Great cheeses, like great wines, have an uncanny ability to transport you. Merely good cheeses taste like a type or are recognizable as a category; great ones taste like the place they are from. An outstanding Chianti beams you right to a sundrenched hillside vineyard beside a dusty road in Tuscany. Likewise, a taste of a perfectly ripened Appenzeller take you to a flowered mountain meadow with a backdrop of majestic glaciered Alps. Great cheeses live and breathe; they evolve and grow—not just from cheesemaking through ripening but on your palate when you taste them. Cheeses with profound, complex flavor profiles inhabit your mouth and offer a broad evolution. They start with an attack, subtle or not-so-subtle, hitting the taste buds of the tongue with fundamental flavor highlights. Those flavors develop and expand, melding and competing with myriad aromas, working their way back to the retronasal passage and up into the intellectual and memory centers of your brain. You are excited, stimulated, challenged. Tasting a great cheese makes you say, “wow.” Strong or mild, hard or soft, you’re bowled over by its brilliance. At this point I’m going to remind you that we now have store hours where you can come to the homestead and see our terroir. We currently have various grassfed meats available and I would love to talk with you about what you are looking for in your dairy products. Before the end of summer, we will have cheese, yogurt, and butter available for our herd share members. Let’s talk about you owning part of a cow herd. Best Lasagna Ever Good Lasagna takes a little work, but it is so worth it. What You Need 1 pound sweet Italian sausage 1 pound lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 28-ounce can crushed tomatoes 2 6-ounce cans tomato paste 2 6.5-ounce cans canned tomato sauce ½ cup water 2 tablespoons sugar 1 ½ teaspoons dried basil ½ teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt ¼ teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg ½ teaspoon salt ¾ pound mozzarella cheese, sliced ¾ cup grated Parmesan cheese What To Do Preheat oven to 375 degrees F (190 degrees C). In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. While noodles are boiling, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt in a mixing bowl. To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9 x 13” baking dish. In layers, arrange 6 noodles lengthwise over meat sauce. Spread with ½ of the ricotta cheese mixture. Top with one third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Final Thoughts Whew, that was a long one. There is a lot going on here. Between the plants and the animals, things are growing, growing, growing. We are still looking for 3 calves and who knows how many more lambs—Scott just stepped in and said we have another set of twins. Three more ewes still need to give birth. I’d say no more than five more—that is unless someone else has triplets. Thanks for stopping by and keeping up with our homestead life. Go out there and taste some cheeses. Then come visit us and taste our cheese. We think you will be delighted. Our traditional food practices make great food choices for you. We are dedicated to providing you with the most nutritionally dense foods money can buy. Remember to visit our website, zip down to the bottom of the page and get those 2 downloads for expanding your vocabulary in your quest toward cheese connoisseur status. You’ll also receive a notification for a free download of my herbal bone broth recipe. Try out that exceptional recipe for lasagna and then ask us about the possibility of fresh mozzarella from your own cow via our herd share program. Yum, yum. If you enjoyed this podcast, don’t forget to subscribe via iTunes or your favorite podcast listening app. Also, please share this podcast with any of your friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. References Expand Your Cheese Vocabulary Classifying Cheese by Type and Category Recipe Link Best Lasagna Ever To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Drums of Autumn Chapters 41-42 Week 22 “Nobody Expects the Spanish Inquisition” Summary: Brianna and Lizzie get safely upriver to Cross Creek, though the girl had yet again become ill. Brianna borrows a mule to scout out Cross Creek. She meets Jamie. He's dubious at first. Then filled with utmost joy. To River Run, he takes her and Lizzie. Fergus is victorious at his trial. Jamie takes Brianna to Fraser's Ridge. Claire is shocked and happy. Jamie takes Brianna hunting. They become more comfortable with each other. Jamie is fretful. Memories are shared between Claire and Jamie in the moonlight. Inside the Chapters: Chapter 41 Journey's End Brianna is aggravated that Lizzie is ill again. Brianna woke after that night with Roger to cleaned clothes, a tidied space, and Lizzie fevered. She is restless knowing she only has eight days to get to Cross Creek or she could miss Jamie Fraser. Lizzie might be ready to travel in a couple of days thought a frustrated Brianna. She went down to the taproom to get tea for the sick girl and a man with roaming hands tried to grab her behind. Squeezing through the crowded tables she notices a gold ring at a gambling table. The light hit it just right and she knew the engraving pattern within. She stopped and approached the man who held it. She pretended to rub it for luck and she was right, she did know the ring. “From F. to C. with love. Always.,” it read. She was eager to find out where he, the Irishman got it from. She was worried for her mother. She planned to see him the following day in the daylight for safety. He agrees and tells her to go to the Gloriana. Yes, you remembered it correctly, it is Captain Stephen Bonnet. The man who Jamie and Claire saved from execution when he was found hidden in their wagon. The man who later stole from them when they were headed upriver to Auntie Jo's. This cannot be a good thing Brianna ran into him. The kind Dutch woman is in awe of the amount of food Brianna ate. She had not eaten in a couple of days. She accepted a second helping of food. Lizzie's fever had returned two days upriver. Brianna thought she might die. They had made it to Cross Creek, tomorrow she would find Jamie Fraser. She felt the ring in her secret pocket. Knowing her mother was alive was all that mattered. The Dutchwoman was the sister of one of the men she traveled with upriver. She would take care of Lizzie while Brianna borrowed the mule for a trip into Cross Creek to find the courthouse and to gain familiarity with the city. She didn't want to take any chances she might miss Jamie Fraser. She had not noticed anything on the second half of their journey. Her mind had been occupied with Lizzie and painful thoughts of her own. Now that she was riding, she could see the countryside and how it changed. She wonders how it will be to meet him, Jamie Fraser. Would he be happy to see her? What might he say? She could hear the echoes of Laoghaire calling him a liar and a cheat. She rode into town. Most people were inside to escape the heat of the day. She made note of landmarks, like the sawmill and a tavern. She feels hollow after searching for money in her pocket and finding something else. She stops at the tavern and gets a beer. The landlord asks if she's come for the trial. Brianna asks whose trial it is. Fergus Fraser is accused of attacking an officer of the Crown. The tavern owner is sure he'll be acquitted since Jamie Fraser came down from Fraser's Ridge to be at the trial. He is there at the tavern and should return in a minute. Brianna leapt up and ran out the door. She spies Jamie peeing against a tree. When he turned toward her from the tree, he tensed seeing her standing there thinking she was a man at first. She was wearing breeks of course. When she saw him face on, she knew without a doubt who he was though smaller, his face was her face. He speaks to her (p708, Nook). Imagine him hearing those words, “I'm your daughter.” He became flushed red, a sight she found recognizable. He stopped and looked her over more closely (p710, Nook). He reaches out to touch her stunned by her being fully grown. He thought of her as a wee bairn from the pictures (p711, Nook). Such emotion gripped them both. She had no idea how to address Jamie.  Frank was her daddy and always would be. He tells her to call him Da (p712, Nook). To be hugged by the father she had only known existed for a couple of years. I LOVE THIS SCENE TO MY CORE. Jamie is meant to be a father. He's meant to be her father. He's right Claire will be mad with joy. What do you love about it? Everything was a blur from here on out. They had retrieved Lizzie from the Dutch woman's home. As they rode toward River Run, Jamie told Brianna about the house he's building for Claire and the glass in the back is meant as a surprise for her mother. He's putting windows in the big house for her. It seemed a long ride down the dusty roads, but she slept with her head on his shoulder and his arm holding her close. River Run was a big house and she met Aunt Jocasta tall with a face like hers, but eyes that looked beyond her. Everything seemed to happen like magic. So many hands to help and make jobs quick. The haze of hands and faces of black slaves were in Brianna's mind. They bathed, dried, and dressed her in a fresh cotton gown. There was food, tea, and her father's joy-filled eyes upon her. There was a pretty blond girl who seemed familiar somehow. Her name was Marsali. Lizzie too was cleaned up and wrapped in a blanket with hot tea in hand. Barely coherent Brianna hears the names of Farquard Campbell and Fergus before strong hands of her father lifted her and took her to bed. Fergus Fraser looked like a French noble on his way to the guillotine to Brianna (p713, Nook). That's because he is French, and his name is Claudel. Jamie renamed him. Marsali is worried about the treatment Fergus may have gotten while in jail. There was a crowd filling the courthouse, not a seat to be had. There were soldiers guarding the doors and one seated by the Justice's bench. The man caught Jamie's eye with a malevolent air of satisfaction. Jamie kept his poker face seeming indifferent. The Justice arrived, and the proceedings began. Brianna thinks she has a handle on the people present, Phaedre, Marsali, Young Ian, and Fergus. The Justice calls for the charges to be read (p715, Nook). Hugh took the stand and described the events of that day. Apparently, he was wickedly lashed by the tongue in French. The Justice gives Fergus the opportunity to speak (p715, Nook). After this exciting testimony by Fergus, the Justice asks if James Fraser is present. Jamie is sworn and answers all questions regarding the land deal he had with Governor Tryon. Brianna intently watched the proceedings and noticed the officer who leered at Jamie earlier was looking at Hugh. There was a nod of the head. As the Justice was about to acquit Fergus, Hugh stands up and objects based on no proof of the land grant deal (p717, Nook). With evidence in hand, the Justice acquits Fergus. Before stepping down, Jamie asks the Justice if Berowne's charge fully described the attack?  The Justice read the original complaint and had a light bulb moment (p718, Nook). After concluding the trial, they went to Jocasta's house for a celebration feast. As they discussed the trial, it's revealed Marsali had been the one to assault the officer. She kicked him in the face when he tried to take her from her horse. The officer took Germaine from her and she had to get off the horse. It was Murchison wanting to make trouble for Jamie that set the farce of a complaint in motion. Jocasta was annoyed that Farquard Campbell, the usual Justice in the area was taken off the trial. Jamie explains why (p719, Nook). Jamie is always a step ahead of Murchison. Jamie looks at Brianna asking her if she thinks him to be rich. It's not something that had entered her mind. He explains to Brianna the state of life on Fraser's Ridge (p720, Nook). Back at the Ridge, Claire is going through her jarred stores making sure none were moldy. this makes her think of having a penicillin plantation. If she were lucky she could isolate the Penicillium mold of the hundreds that grow on stale bread.  Would any spores survive, or would she recognize it if they did? She'd had no success in over a year, but she would keep trying. She found it impossible to keep vermin out of the pantry (p720, Nook). Though she could lock all the edibles in the hutch Jamie built, the stale bread samples required air. Nayawenne came to mind as she thinks about how every plant could cure illness if only it was known what it was. She regretted not being taught more by her friend, but not as bitterly as the loss of Nayawenne from the earth. She knew she needed to keep trying to grow the elusive penicillium. Much of the year she couldn't leave samples out because of the vermin, but in winter the air was too cold to allow for spore growth. She would try again in the spring. The new house was taking shape up on the hill. It would be done by spring (p721, Nook). Clarence the Mule shrieked with ecstasy. Claire hastily cleans up the bottles and corks. She hoped it was Jamie returning with Fergus and Marsali.  She worried that Jamie's confidence about the trial hadn't come to fruition.  After placing the last of the bottles in the cupboard, she went to the door. She saw no one. She saw nothing but evidence someone had come through. She wished she hadn't left her knife on the table. Someone was there. Jamie spoke behind her (p722, Nook). Bree knocked her off her feet with a bone-crushing hug (p722, Nook). Of course, nobody expects the Spanish Inquisition! Poor Jamie left out again with a modern-day reference. Claire must have almost had kittens to see Brianna. I love how we are reintroduced to Marsali as a high-spirited young woman. Fergus with his French contempt is priceless. The character of Murchison is like a fever blister. He pops up when you least expect it. We meet Jocasta and the household staff through the eyes of Brianna. she accomplished her quest. She found her father, her Da. What happened to Brianna that she had painful worries? I wonder what Roger is up to.   Chapter 42 Part Ten Impaired Relations Moonlight Jamie wakes Brianna in the pre-dawn morning asking her to come hunting with him. She dressed and went to the privy. The sky seemed dreamlike in quality. She could almost touch the stars. It was very early she thought as dark and quiet as it was. She gulped the fresh air as she returned to the confines of the cabin. Jamie was ready with hunting gear in tow. She watched him kiss her mother as she slept in bed. She felt like a voyeur (p725, Nook). She waited for him to come outside. With a nod of his head, she followed on the path. The quiet broke to sounds of birdsong, screeches, and other noises. Daylight rose with subtlety. They sat together eating apples and bread. Wiping her hands on her coat, she felt the presence of the conker in her pocket, a touchstone, a link to another life for the one who planted it. Were her links to the past severed for good?  She followed Jamie uphill. At the top of the steep climb, she felt she could float away (p726, Nook). The climbing became easier as she found the “rhythm of the ground.” They reached the place he meant to take her. There was a split rock that caused her to hesitate for a moment. It reminded her of THE stones. This caused Jamie momentary distress and he had to watch her safely climb through. He touched her to be sure she was still there. His timing was perfect (p727, Nook). That gives me shivers. I love to listen to the land and see what presents. Sometimes nothing shows up and sometimes... They sat for a long time watching as the sun came to full light. Jamie said a Gaelic prayer to the spirits. Brianna speaks first (p728, Nook). He learned to value the solitude. They sat and listened to nature speaking around them. She spoke of Roger and Jamie's heart squeezed. She didn't think Roger understood being alone. She mentioned not minding being alone had to do with her and Jamie (p729, Nook). Jamie thinks she had doubts about Wakefield (ahem MacKenzie), Brianna had told them about her search, the death notice, her journey, (damn Laoghaire) and this Wakefield. He knows she didn't tell them everything though. Why and the hell did Brianna use the name Wakefield when she knew Roger was using MacKenzie?  Jamie's mind was troubled with the thought of Frank (p729, Nook). Brianna brought him from his thoughts by pointing out two does. The does step out without fear of them. Jamie was content being along with his daughter. Brianna asked what they are hunting for. They had seen many animals throughout the day. He replied bees and she wonders how bees are hunted. It turns out by finding certain types of flowers and watch what direction the honeybees go. They finally found what they were looking for in the late afternoon (p731, Nook). After sharing a meal, he showed her how to load and shoot the musket. She needed a little practice to get used the feel of the musket. She was a good shot. Jamie asks how she learned to shoot (p732, Nook). She moved the conversation back to the bees. He will blow smoke into the hive to stun the bees. He'll then wrap the hive in his plaid. He'll nail it to a piece of wood and in the morning the bees will go out looking for flowers. He said they'll be content in the new place. They sat in silence again until Brianna asked if Claire would worry about them. He shook his head no. He asked her about men going to the moon. She told him they will go to the moon. He was curious (p733, Nook). Brianna continues her description of the Apollo mission. (p733, Nook).  He makes a joke about the moon sounding like Scotland. She can tell he misses it. It was time to get the hive and get back to the cabin. The night was warm enough to sleep with the window covering rolled up. Jamie had been smiling since returning from Cross Creek, but that night he wasn't sleeping even though he'd been up before dawn. Claire reminded herself to stay away from the side of the garden where the bees would be irritable. The moonlight wasn't keeping him awake, but something was (p735, Nook). She didn't belong there just like Louis camel did not belong at Versailles either. Claire reiterates a child cannot be lost and asks if he remembers Faith (p736, Nook).  A bonding moment through love and tragedy. They have Brianna, but it is a fleeting experience. They believe she must go back to her time. They grieve for something that hasn't happened yet. What about Roger? I am aggravated they are not calling him MacKenzie. Brianna knows he was using his birth name in the 18th century.      What's Coming up? Chapters 43-44 Drums of Autumn (DOA). How can you participate? Send your comments to contact@adramofoutlander.com or call the listener line at 719-425-9444 by Friday of each week. If you're reading ahead, you can leave comments for any part of the book too. Comments or messages may be included in the podcast or a written post. The Outlander book series is written by Diana Gabaldon. You can find her on Twitter and Facebook All images are from Wiki Commons. Click on picture for attribution link. Follow A Dram of Outlander Thank you for sharing posts, joining the discussions, and following this website or pages listed below! Facebook,  Instagram, Twitter, Tumblr, Google+ To financially support the podcast, go to my Patreon page. Call 719-425-9444 listener/reader line to leave your comments.

Pika in a time of Climate Change The Rocky Mountains are known around the world as a great place to spot wildlife.  Although most visitors to the area are looking for iconic animals like elk, bighorn sheep and bears, some of our tinier residents can be equally exciting. One of the more fascinating alpine animals is the pika.  If you’ve never seen a pika —relax, you’re not alone.  I remember my first sighting.  I was nearing the summit of Nigel Pass in Banff Park, when all of a sudden I started hearing some strange sounds.  They could only be described as a sort of bleating ‘Eeenk’. I would have quickly discounted them as a ground squirrel or marmot had they not come from the middle of a large, seemingly lifeless rock slide.  Somewhere within this maze of boulders was an invisible animal. The problem was only compounded when I moved in for a closer look.  That single ‘Eeenk’ suddenly became several —I was surrounded.  I assured myself that I wasn't going crazy and became determined to discover the maker of these strange noises. As I watched and listened, I was astounded at how the sound of a single call seemed to come from all directions—almost like a ventriloquist throwing his voice.  This must work very well to confuse predators; after all, it confused me.  After about ten minutes, I resigned to the fact that I wasn’t going to find my strange beast. I struggled on with my pack and was about to continue down the trail when a flash of movement caught my eye.  About thirty metres away was a small gray animal.  It resembled a guinea pig and blended in so well with the limestone that I almost lost it in the rocks.  Out came the binoculars for a closer look.   It was hunched on a rock and I could see that it was about 20 cm long with short rounded ears and no visible tail. When I finally returned home to my field guides, I flipped through the pages until, right after the rabbits, I found him.  He was a pika and was part of the order Lagomorpha.  This meant that they weren’t rodents, as I had suspected, but were more closely related to the snowshoe hare (who is also a member of this group). Unlike most other small members of the alpine community, the pika does not hibernate. It spends most of the summer months collecting plants and building large hay piles (some of which may be as large as a bushel) and leaving them to season, much like a farmer leaving out his bales.  It will be these stores that will get it through the eight or nine months of winter. Often, it must leave the security of its rock or talus slope in order to collect these plants.  Recognizing its vulnerability, it spends as little time in the meadow as possible.  Quickly gathering plants, it places them cross-ways in its mouth and returns to the talus. Being related to hares and rabbits makes the pika a hindgut fermenter. Like all herbivores, the digestion of cellulose is done by bacteria in the gut. Unlike animals like elk, moose, and deer, which sport a four-chambered digestive system means that the fermentation process takes place prior to reaching the actual stomach. This also means that they need to essentially cough up their partly digested meals and re-chew them to help further break them down and allow for additional digestion. Unfortunately for animals like snowshoe hares and pikas, the fermentation process takes place beyond the stomach, in the Cecum. They will also have an intestinal tract that can be up to 13 times the length of their body. Once the food passes through the stomach, the fermentation takes place in the cecum and the large intestine before being coated with mucus and being excreted. These are referred to as cecotropes and are eaten again to allow the food to pass through the digestive system a second time to absorb additional nutrients. After this second passing, so to speak, they produce the hard pellets that we would normally associate with animals like rabbits, hares, and pikas. Regardless of which system vegetarians have to deal with, for me, I'm just happy to be a carnivore and not need to chew my cud or my - you know what. Cellulose be damned - give me a juicy steak! Pikas are very carefully tied to the environmental conditions in their homes. They have a fairly high body temperature (around 40 C) and a rise of just a few degrees can be fatal.  This narrow range forces them to live in cooler areas, usually at elevations above 2000 metres. The prospect of warming climates and changing weather patterns are likely to have some very detrimental impacts on animals like the pika. In fact, research done in the Yukon in 2011 by Dr. David Hik of the University of Alberta looked at populations of collared pika in Kluane National Park, in the Yukon. The collared pika is closely related to the American pika that is so common through the Canadian Rockies and has been experiencing some of these climate-related challenges. The fact that pikas don't hibernate means that they rely on several things to make it through the winter, as well as to have reproductive successes. Believe it or not, they need good snowpacks. Snow is a blanket. It never gets cold beneath the snow. If you doubt this, just ask anyone who has spent a night in an igloo or snow cave. For pikas, warm winters with little snowpack mean population declines. The cold is able to penetrate into their subnivean or under the snow world leading to population declines. In the Alberta Rockies, another study done by the Alberta Biodiversity Monitoring Institute in 2014 found that the American pika was the second most vulnerable animal. Pika live on mountaintops. This means that their homes are isolated from populations on adjacent mountaintops. They can't simply migrate into new habitats when the conditions in their home range change in such a way that it's no longer suitable. As an example, if you think about Lake Louise. Pika found around Lake Agnes cannot simply get to Mount Fairview, even though it is just on the other side of Lake Louise. To do so would involve a long migration into low elevation habitats prior to making their way up to the alpine zone of Mount Fairview. Pika live in the alpine because they cannot tolerate the warmer temperatures in the lower, warmer subalpine. Pikas are limited to survive in the habitats they have…as the saying goes: "there's no place like home". Unfortunately for them, it's also the only place that's home.  They may be able to see a new potential home, but they won't be able to get there. Despite this, a report by Chris Shank entitled: Understanding and Respecting the Effects of Climate Change on Alberta’s Biodiversity indicated that they may not be at risk in the near future, at least in Alberta. This belief comes with many conditions, unfortunately, some of them requiring a reduction in greenhouse gases. With the current environmental situation south of our border, as well as Canada's slow pace of change, this seems unlikely to occur. It also assumes that snowpacks continue to be sufficient to support strong pika populations, that meadow plant populations remain consistent, those summer temperatures remain cool enough, and that loose rock, or talus slopes, that the pika call home also remains constant. With warming climates, the forests of the subalpine are beginning to migrate upwards into the alpine. The alpine is a finite habitat. Eventually, you run out of mountain. As long as meadows migrate upwards along with forests, and snow packs migrate uphill as well, and so on, our pikas may be able to stick around. While pikas are on the frying pan locally, they are slipping into the fire in more southerly populations. The further south you go, climate changes are resulting in the two things that make it difficult for pikas to survive - reduced snowpacks and an upward migration of the subalpine. If you travel south to California's Sierra Nevada mountains, pikas have completely disappeared from a 425 km2 portion of their range. Currently, this is the largest area of local extinction or extirpation, so far recorded. In California, the problem has been warmer summer temperatures, resulting in these very heat sensitive pikas overheating. When it's too hot, the pikas seek the shade. When they are in the shade, they're not collecting plants to add to their winter larder. While pika do still exist in areas adjacent to this study, forecasts predict a drop of 97% in pika numbers around Lake Tahoe by 2050. There is one light at the end of this very dark tunnel. For pika, there are very few options in a world of warming climates and reduced snow packs: move, adapt, acclimate, or die! In a recent study in Frontiers of Ecology and the Environment, biologists looked at over 200 studies looking into how amphibians, birds, fish, invertebrates, mammals, and reptiles responded to warming climates. Behavioural responses can occur in much shorter time spans then physiological ones. According to this study, some individual pika populations have managed to adapt to changes by varying their foraging habits, calling new environments home, and finding novel ways to prevent overheating. Pika are found over a huge territory, but individuals don’t tent do move more than a kilometre from the rock pile that they were born. Lack of movement means that individual populations remain isolated from each other, meaning each population may adopt different strategies to dealing with warming temperatures. Some have sought out new micro-environments, taking advantage of deadfall logs, logging debris and forests. If the location is cool enough in the summer, and the snowpack deep enough, they may be able to survive. Some isolated populations in the Columbia River Gorge have managed to obtain as much as 63% of their calories from mosses, which are plentiful both winter and summer. This allows them to be less rigorous in terms of building haypiles during the summer months. Behavioural flexibility may be the catchword for the 21st century. If plants, animals, and birds cannot adapt physiologically to the rapid changes in their ranges then behavioural adaptation is their only option. At least a few populations of pika are taking the challenge and beating the odds. I don't ever want to find myself wandering the loose rock talus slopes of the mountains in summer and not be challenged to find these most perfectly camouflaged critters. Ancient Aspirin I spend a lot of time showing visitors to the mountains signs of animals recorded in the landscape and plant life. Most animals are not designed to be seen. They're designed to blend into the mountain landscape and so, to untrained eyes, they often remain invisible. One thing they can't hide though is the signs that they leave behind. This may be tracks, scats, bits of hair, or even signs of feeding. If you take a look at any trembling aspen tree in the central Rockies and you'll notice that the lower portions of the trunk are heavily scarred. This is due to the fact that the scarring represents mouth level for an elk standing on snow. During the lean winter months, aspen bark is a famine food for elk and they'll peel strips of bark off the lower portions of the trunk. If you look higher up the trunk, you may get a surprise. Sometimes you can find additional marks ascending the trunk, and upon closer inspection, you may find claw marks from a black bear or two that climbed the tree in previous years. Aspen and poplar bark is very easily scarred. Once a bear climbs the tree, the tree will bear the scars for the rest of its life. Once you find a bear-climbed aspen, you'll take special notice as you wander the mountain landscapes looking for additional trees with similar scars. Looking for animal signs helps to make us more aware of the wildlife that is around us but often hidden from view. Our first nations also used the bark of the aspen tree. They would use the inner bark as a medicine, and they would take that for everything from headaches to tummy aches. When we non-natives arrived on the landscape, we scoffed at their heathen witch doctor medicine - heck, they didn't even know what it was good for. They took it for everything. Well today we know that the bark of aspen trees, and its relatives in the willow family, contain a chemical called Salicylic Acid. To us non- natives, we refer to this chemical as aspirin. They were taking it long before we ever rediscovered its medical magic. Modern aspirin can be traced back to Edward Stone, an 18th-century clergyman who wrote that a powdered mixture of willow bark helped 50 patients with malaria-like diseases as well as other illnesses. The modern aspirin we use can be traced back to 1899 when Felix Hoffmann, a chemist at Bayer in Germany used acetylsalicylic acid to help treat his father's rheumatism. I've been telling my guests that first nations have used it for hundreds, perhaps thousands of years before modern medicine caught on. Willow bark was taken by ancient Egyptians to treat aches and pains and even the great Greek physician Hippocrates mentioned its use. Well a new study takes its use way back, and I mean waaaaaaay back - to several Neanderthal skeletons dated from between 42,000 and 50,000 years ago. As it turns out, Neanderthals didn't have great dental hygiene. For archaeologists, this has always been good news. In time, plaque accumulating on teeth will harden into something called calculus, a hard surface made up of minerals and the remains of bacteria along with other microorganisms. Calculus can accumulate, layer upon layer, offering a time capsule of Neanderthal diets. Previous studies of Neanderthal teeth showed that humans and Neanderthals interbred. They also showed that localized populations dined on dramatically different menus. Some were Ward friendly with a high meat diet including animals like reindeer, woolly mammoths, and woolly rhinoceros, while others dined at restaurants that I would never frequent - offering a mostly plant-based menu. Recently a group of scientists analyzed the DNA in the calculus of four European Neanderthals. Two were from Belgium, and two from Spain. They varied in age from 42,000 to 50,000 years old. The tests confirmed that the Belgian Neanderthal was my kind of caveman - dining mostly on woolly rhinoceros, wild sheep, and wild mushrooms. The Spanish Neanderthal were more vegan, eating primarily pine nuts, moss, mushrooms and tree bark. The most interesting result came from one of the skulls from El Sidrón cave in Spain. His teeth showed that he had signs of salicylic acid. Now, this was one sickly Neanderthal. He had dental abscesses and DNA analysis showed that he would have suffered from severe diarrhea from intestinal parasites. If he only had something stronger, like penicillin! This miracle drug was only discovered accidentally in September of 1928 by Dr. Alexander Fleming. After returning from vacation he encountered a messy lab and the mold Penicillium notatum had contaminated some of his Petri dishes. While the rest is history, it's the prehistory that is fascinating in terms of this story. This same 48,000-year-old Neanderthal had traces of Penicillium mold. This means that hominids that predate humans were taking versions of Penicillin at least 48,000 years ago, and likely much longer. This story is a combination of daily guiding meeting podcast curiosity. It's common knowledge in local guiding literature that our First Nations used aspen bark as medicine. However, had I not started this podcast, I wouldn't have been on the constant quest for new scientific studies to share with listeners like you. Aspirin and Penicillin are usually considered "modern" medicines, but this one skull from a cave in Spain has helped us to realize that everything new is old again! Mining our Rivers Way back in episode 15, I talked about the importance of gravel-bed rivers in the Canadian Rockies. You can listen to the episode at mountainnaturepodcast.com/ep015. It's a really cool story and it's worth checking out the show notes or taking a listen prior to continuing this episode if you'd like to get the background material. Recent studies by Dr. Richard Hauer, a professor at the University of Montana, have focused on the unique ecology of gravel-bed rivers in the Rocky Mountains. Hauer recognized that streams in mountain valleys are NOT limited to the narrow channel at the bottom of wide U-shaped glacial valleys. In fact, the actual channel of the river extends from valley bottom to valley bottom, with water percolating across the valley through the gravels. Over millennia, the river has been moving back and forth across its valley, eroding here and depositing sediments there, but never staying the same. If you could take an x-ray of the valley bottom, you would see a mosaic of sediments including cobbles, gravels, and finer sediments. Above ground, the valley shows various levels of succession with flowing channels, ponds, old and new channels, dry gravel beds and vegetation varying from mountain avens flowers to old-growth spruce. Water though, does not see these boundaries, and flows from one side of the valley to the other, quietly flowing between the cobbles and other sediments, allowing for an entire ecosystem of aquatic life to persist far away from today's river channel. The mountain ecology around us has been built by 10,000 or more years of rivers changing, migrating, eroding and depositing. It's this change that is the dynamic lifeblood of the river valley ecosystem Now what might happen if you decide to mine that gravel-bed river? If we accept that a gravel-bed river IS really an entire valley and not just a river, then the consequences of disrupting any part of that ecosystem can be significant. In a story in Alberta Views Magazine, former Banff Park Superintendent Kevin Van Tighem talks about a well drilled a kilometre away from the Flathead River in Montana. It wasn't surprising that it produced beautifully clean water, but what was surprising was that it also produced stoneflies. These aquatic insects are found in fast-flowing mountain streams, but they were not expected this far from the river. Well as Dr. Hauer has shown, rivers are not a channel, but a valley-wide ecosystem. The stoneflies lived in the gravels, a long way from the active channel. So let's take a more detailed look at the Bow River Valley as an example. The Bow River occupies just a narrow ribbon in the centre of the valley. On either side, the valley stretches from Silvertip to Quarry Lake. Is the river just the river? Not at all. The river is the valley. Anything we do to the gravels of the valley will affect the river itself. In fact, there's far more water in the gravel then there is in the river channel. Just because it looks like land, it doesn't mean that it IS land. Unfortunately, in Alberta, gravel is a commodity. As far as industry is concerned, gravel is known as "aggregate" and it is a hugely valuable commodity. Gravel mining companies employ lobbyists who extol the benefits of cheap gravel to ill-informed politicians, who look at campaign donations, and, well you get the story. According to Van Tieghen's article, prior to 2011, Alberta regulators rarely approved gravel mines on floodplains, however the provincial Conservatives approved the Alberta Surface Water Body Aggregate Policy in January of 2011. This new policy signaled open season on gravel pit mining in the province. The floods of 2013 really helped to bring the folly of gravel pit mining to the forefront. Water flows, it's unrelenting and continuous. Add additional flow to the channel, and water will also percolate throughout the entire gravel river ecosystem. Three common problems that gravel-river mines cause include depletion of aquifers, losses to the fishery, and in particular, "pit capture". If you dig a gravel pit near to a gravel river channel, the river will tend to be drawn towards the gravel pit with the potential of essentially 'capturing' the pit. This can end up cutting a new channel causing unexpected erosion, destruction of property, and the loss of fish stocks. Essentially, if you build it, it may come! You can see how inchannel gravel mining ant pit capture works. At one mine on the North Saskatchewan River, operated by Mixcor, a company whose website boasts of "a history of caring", their Dahm gravel pit on the North Saskatchewan River was inundated during the 2013 floods. This flood was fast and relentless, just as it was through the Bow River Valley. As the groundwater inundated the mine, followed by the surface water until the entire river course was drawn towards the mine. Very quickly, mine machinery was buried and toxins from the mine began to leach into the 'new' river channel. Along with the toxins, the excessive sediment drowned spawning beds and damage the gills of adult fish. Fish stocks declined by up to 50% from this one case of pit capture. Keith Rae, the owner of Get Hooked Fishing Adventures carefully documents his companies catch rates. Before the flood, he recorded 2,851 catches, but after the flood, he only recorded 1,197. In 2014, it was even worse with only 1,305. Upstream from the pit capture, the numbers remained consistent. As Van Tighen relates in his story, glaciers were great purveyors of gravel, distributing vast amounts in areas far from gravel-bed rivers. The problem is that it is more expensive to mine. As Kevin states: "Glaciers left lots of upland gravel in Alberta. There is no need to steal it from our rivers. The only reason mining river floodplains is profitable is because gravel operators don’t pay for the dead fish, depleted water wells, diverted river channels and downstream siltation. We do." So far the provinces NDP government has not moved to change the regulations. Alberta is glacier country. It's full of gravel. Let's just start to take it from areas outside of these underground channels. That's what we used to do prior to 2011. Water is the issue of the 21st century. Scientists like Dr. Hauer are helping us to better understand the delicate ecosystems that we call home. Naturalists like Kevin Van Tighem have also been helping visitors to the Canadian Rockies understand and experience the mountains for some 30 years. His newest book entitled Our Place: Changing the Nature of Alberta is now available from Rocky Mountain Books. You can also order it from Amazon.ca at the following link: http://amzn.to/2xQlA3Y. And with that, it's time to wrap this episode up. Don't forget that Ward Cameron Enterprises is YOUR source for step-on, hiking, and snowshoe guides as well as workshop facilitators and keynote speakers focusing on all things related to the mountain west. If you'd like to reach out personally, you can contact me through the contact link on this page or hit me up on Twitter @wardcameron. You can also visit our Facebook page at Facebook.com/wardcameronenterprises. If you'd like to check out the shown notes at www.mountainnature.com/ep048, you can find additional links as well as videos that help illustrate the concept of mining gravel-bed rivers. And with that said, I'm off to Churchill to guide polar bear viewing trips for the next few weeks. I'll be really busy with the bears between the 23rd of October and November 10th so please bear with me if you don't see an episode for a few weeks. This podcast is here to stay so I'll post as my time permits but be back full-time upon my return in November. And with that said, it's an awesome day today so I'm off to go hiking.

When Alexander Fleming came back from a Scottish vacation in the summer of 1948 to find his London lab bench contaminated with a mold called Penicillium notatum, he kicked off a new age of scientific sovereignty over nature. Since then, the antibiotics he discovered and the many more he inspired have saved millions of lives and spared immeasurable suffering around the globe. But from the moment it started, scientists knew the age of antibiotics came stamped with an expiration date.

Carson Jeffries: Good morning, I'm Carson Jeffries with the Mold Firm and I'm here today with long-time friend and owner of Air Allergen & Mold Testing. Richard Johnson: My name is Richard Johnson and I'm the President/CEO of Air Allergen & Mold Testing. The best thing is a good filter in the HVAC system. They have ratings on filters that can describe how small of a particulate can capture and including mold spores because mold spores basically a particulate. A filter with the equivalent of MERV 8 rating will capture particulate down as small as 3 microns. Most mold spores are 3 microns or higher. Aspergillus and Penicillium, for instance, are in the 3.3 micron range, stachybotrys is around 5 microns. So if you have at least a MERV 8 filtering furnace, you're going to be reducing the amount of mold spores that are in the air. It's not going to eliminate them but it'll be healthier. If you're looking for the background particulate to the deterioration of the indoor environment there we recommend at least a MERV 10 filter because that will go down to 1 micron. And that will help filter out some of the background particulates as well. The problem that we see in Atlanta, there are no regulations of what kind of filters that the HVAC system should have. As a result, the vast majority of all of the places that we go into where they're having respiratory problems have these fiberglassy, see-through filters that are statistically equivalent to no filter at all when it comes to helping the indoor air quality. And it’s particularly true in apartment buildings, where we see that the filters are – they're useless in terms of filtering any of these kind materials out of the air. Carson: Things that tenants and homeowners can do or landlords to reduce the probability for unhealthy particulates or mold would include better filtration, proper maintenance of the HVAC units and elimination of excess moisture such as leaks, pipe bursts, things like that. Richard: Absolutely. Water is not your friend in a built-in environment. If you have any kind of a situation where you have some really high humidity or causing that kind of thing in the indoor environment, you have a serious problem. And it doesn't have to be directly in the indoor environment. If it's a home, for instance, that has a crawl space, the crawl space is not conditioned or filtered and all that kind of thing. You have a perfect environment for a lot of mold growth. Then a lot of these places have the furnace in the crawl space. And if the furnace is not well sealed, it completely isolates the air from the crawl space from the home. What happens is, you have this breeding ground for mold and that kind of stuff gets drawn into the HVAC system, then broadcast out through the entire home.

Carson Jeffries: Good morning, I'm Carson Jeffries with the Mold Firm and I'm here today with long-time friend and owner of Air Allergen & Mold Testing. Richard Johnson: My name is Richard Johnson and I'm the President/CEO of Air Allergen & Mold Testing. We do have data because we've done thousands and thousands of these samples over the years. We have data that we can say, if the amount of mold spores in the carpet is normal, if they tend to be water damage spores, or if they tend to be what we called phylloplane spores, which are much less likely to have some kind of a problem, and we can give some guidances in carpet dust, for instance. There's only three things you can do with a carpet – you can vacuum it with a HEPA filter vacuum, if you don't use a HEPA filter vacuum, it's just going to broadcast it out into the air, and even with HEPA filter vacuum, some of that stuff is going to get out into the air. That's the real fine particulate spores. Or you can clean the carpet. Or you can replace the carpet. And we put instructions in there, if you're going to replace it, how to treat the floor and underneath it ahead of time. If you're going to clean it, what kind of stuff you should use to clean it and how you should handle that. And the fact that the HEPA filter vacuum and that kind of stuff if you're going to vacuum it. That's one of the kinds of sampling that we do. We tell them how to handle the carpet, but more importantly we find out what else is going on in the environment from that, that we can tell them about. Another kind of sampling that can be done in addition to air samples and the carpet dust samples, is a tape sample. We have a slide which has some, adhesive on it and we can take the cover off and place it on a surface. And then take that and examine it, similar to the way examine a slide that's in the air sample. We can identify to the genus level what's on that surface. If you're trying to identify a particular kind of mold on the wall, just to the common names that you hear, like Aspergillus or Penicillium. You can take that sample and you can identify it. And what you learn from that is what's on that square inch that you've sampled. It doesn't tell you anything about a foot away or two feet away or something else that might be in the room. But if you're trying to identify what's particular thing and try to tie it together with what else you're finding, that can be a useful sample. To be able to go in and use that sample, though they would say that their house is mold-free or something like that, is not accurate. The other kind of samples we take – we can take a swab sample. The purpose of the swab sample is if you want to get to the species level of a particular mold type. Things like Aspergillus and Penicillium that we can see in the air, have perhaps 200 different species between the two of them. And different species have different health characteristics as I've mentioned from the headaches and the respiratory and the allergy things that we find in the carpet dust. That's done at the species level. If you go and you take a tape sample, you can identify the species. You can say if it's Aspergillus or Penicillium, but you can't say what species it is. Carson: There's different types of Aspergillus and Penicillium? Richard: Absolutely. There's a couple of hundred different kinds. And so with a swab, if you take a swab on a surface, you could take the swab and put it into a dilution and you can culture that. And then you can identify it to the species level to find out some of the health care characteristics.

This we talk the discovery of blue cheese mold’s sexual potential, sourdough, carbonation, and plenty of follow-up. Show notes: [Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti Wiley Online Library](http://onlinelibrary.wiley.com/doi/10.1111/eva.12140/full) [Craft Brewery Startup Workshop II Professional and Continuing Education Oregon State University](https://pace.oregonstate.edu/catalog/craft-brewery-startup-workshop-ii) [Craft Cidery Startup Workshop Professional and Continuing Education Oregon State University](https://pace.oregonstate.edu/ciderystartup) [How To Make Your Own Home Drink Carbonation System Popular Science](http://www.popsci.com/diy/article/2012-06/how-make-your-own-home-carbonation-system) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Fungi are a biologically important, and often overlooked Kingdom of organisms. In this Naked Science Scrapbook we find out what a fungus actually is, how they live and how they cause and fight disease. Plus we see that many of our favourite meals wouldn't be the same without them.

Cheese is a major (and tasty) part of our diets and humans have been making it for thousands of years? But how is it made? In this Naked Science Scrapbook, we find out how we go from liquid milk to solid cheese and how the blue mould and pungent smell of blue cheeses is formed.