✎ biochymickal_arts_2013 [the libarynth]

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==== Biochymickal Arts 2013 ====

* in pictures https://secure.flickr.com/photos/foam/sets/72157635582680823/

==== biochemistry / biology / bacteriology ====
  * identification of bacterial cultures
    * general principles >> http://www.jlindquist.net/generalmicro/102bactid.html
    * "Identifying Unknown Bacteria Using Biochemical and Molecular Methods" >> http://www.nslc.wustl.edu/elgin/genomics/Bio3055/IdUnknBacteria06.pdf
  * staining samples
    * https://en.wikipedia.org/wiki/Staining
  * growth medium
    * Potato dextrose agar (PDA) >> https://en.wikipedia.org/wiki/Potato_dextrose_agar or http://wiki.bugwood.org/Potato_dextrose_agar
    * https://en.wikipedia.org/wiki/Growth_medium

==== biohacking ====
  * [[A Biopunk Manifesto]]
  * "WE HAVE ALWAYS BEEN BIOHACKERS"
  * foodhacking >> download the PDF of FoodPhreaking #0 here >> http://www.foodphreaking.com/issue0pdf/Food_Phreaking.pdf (~15 mb)
  * E. chromi - Living Colour from Bacteria >> http://www.daisyginsberg.com/projects/echromi.html
  * The Synthetic Kingdom >> http://www.daisyginsberg.com/projects/synthetickingdom.html

{{http://www.daisyginsberg.com/images/synthetickingdom/SyntheticKingdom_TreeofLIfe.gif}}

==== fermentation ====
 
  * SYN: ferment - zymosis
  * word fermentation is from the root of fervere "to boil, seethe".

I (Maria) will make three samples:
  * A - salt-based fermentation (2%)
  * B - whey-based fermentation
  * C - salt-based + fish

A/B/C will come in different versions:

- 6-days fermentation
  - 4-days fermentation
  - 2-days fermentation

This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday).

There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides.

I will add to this:

* D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried.
  * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...).
  * F - sample of kimchi juice that is 9 months old.

note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp>E535]] an acidity regulator which affects fermentation)

==== 20130913 ====
  * making PDA to prepare plates
  * preparing plates, microwave pasteurisation (sub 120ºC sterilisation?)
  * reading list and library subsection
  * preparing cultures from 3x3 ferments (see above)
  * cooking, eating, drinking (with various toasts)

==== 20130914 ====
  * maria's introduction to fermentaion

====links and references====
  * Books available in the FoAM Library >> https://www.zotero.org/groups/splinterfields/items/collectionKey/TPHI6AM7
  * http://www.indiebiotech.com/
  * https://en.wikipedia.org/wiki/Biopunk
  * http://www.biopunk.org/
  * http://fo.am/people/genomic.gastronomy
  * http://hackteria.org/wiki/index.php/Main_Page
  * nomadic food http://hackteria.org/wiki/index.php/MutaMorphosis:Nomadic_Science_Lab
  * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53
  * https://en.wikibooks.org/wiki/Biochemistry
  * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/

fermentation
  * http://www.wildfermentation.com/fermentation-links
  * http://www.wildfermentation.com/forum/
  * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz
  * more info on funazushi (scroll down to posts on "funazushi" and "tench") http://tarantinofoodvice.wordpress.com/category/japan/
  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/
  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil
 
==== ongoing questions & open loops ====
  * how effective is a microwave for sterilisation? pressure cooker as autoclave?
  * good recipes for stains?
  * GFP and/or Luciferase?
  * can we determine vitamin content of fermentations? what increases/inhibits vitamins?
  * which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II)? 
  * which microorganisms can be chosen to increase vitamin production or production of specific amino acids
  * what sort of things can be done in a 'kitchen lab' and what needs more specialised analytic equipment? 
  * good reference for korean techniques?
  * "How can we reboot the ascorbate synthesis pathway in humans?"

==== Food ====

Menu Spinterfields Friday evening 13.09.2013

**Starter** assorti of the various grasses from the salty fields at Saint Valery sour Somme (aster, salikornia, saltwort, atriplex hortensis, halimione)
served with the pulp of the organic Brussels tomatoes

**Soup** broth from the fermented and then preserved greenery from the garden with potatoes, carrots beetroot, onion and garlic.

**Main corse** lightly (~4h) fermented chicory cooked in the sauce of fried oil, garlic, onions, apples, honey and La Mahleur beer served with oven baked autumn vegetables ( potatoes, parsnip, turnip, pumpkin, garlic) coated in olive oil, sesame oil, lemon soy sauce.

**Dessert** two days old fermented verbena kefir drink

**Saturday Lunch**: Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus

**Saturday Dinner**: Seitan stew with prunes in a trappist beer sauce
Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs
Green mixed salad with vinaigrette

**Sunday Lunch**: Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette

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