In addition to working from home recently due to a great deal of writing I need to accomplish in the next couple of months (manuscript, fellowship applications, preliminary exam prep, etc.), I’ve also been doing science experiments in my kitchen.
For the past month or so I’ve been developing a fermenting hobby – starting with kombucha. For me, kombucha was an acquired taste and ginger-lemon is still the only flavor I really like. And I really like it. Unfortunately it’s not cheap enough to drink it every day. On a graduate student budget, I try to prioritize other things first. That’s part of the reason I decided to get into fermenting, the other being that I just really enjoy working in the kitchen.
Store-bought: $3 / bottle
Homemade: $3 / 3-4 gallons
Note 1: our apartment has been around 68 C during the day due to some extreme cold weather. This resulted in increased fermentation time.
Note 2: I’m pretty paranoid about kahm yeast (or other) contamination so all of the passaging and bottling was done under our range vent with one of the gas burners on. This is probably overkill, but hey why not?
- First SCOBY from bottle of plain, store-bought kombucha – 3-4 weeks
- First passage from 2 cups of original, well-fermented kombucha – 2 weeks. This was then bottled and passaged.
- Second ferment (carbonation) – 3 days at room temperature.
- 1/2 tsp added sugar
- 1 tbsp squeezed lemon juice
- 3/4 tbsp chopped ginger
I’m currently enjoying the first bottle as I’m typing this and I’m really enjoying it. I probably could have let the second ferment go another day because I like the extra carbonation and vinegar flavor, but we were out of town and I didn’t want an explosion on our hands while we were away. I had a friend come in a refrigerate the bottles. Overall, the kombucha took up the lemon and ginger flavors very well!
About a week and a half ago I had the pleasure to join fellow researchers associated with the Carbone Cancer Center at Science Saturday – the monthly outreach event hosted by the Wisconsin Institute for Discovery and the Morgridge Institute for Research. Myself and two other members of my lab helped kids perform a DNA extraction as a hands-on way to teach them about the importance of DNA in human health. In doing this, I learned that strawberries are actually typically octaploid. Instead of having two copies of their genome, like us diploid humans, strawberries actually have 8!
For those that were interested in learning more – we talked more specifically about our research on aneuploidy and chromosomal instability. I have to say, having the opportunity to interact with the public and getting engaging questions about what we do was fantastic and humbling (in cases where my science communication skills were not up to the task). The experience definitely allowed me to develop new methods to communicate my research to a general audience and get the younger generation excited about science!
Greetings from the future!
It’s been some time since I’ve posted anything here. Truthfully – life has been moving quickly. Since my last post I’ve done the following things:
- Accepted a position at UW-Madison to pursue my PhD
- Went on a cross country road trip
- Proposed to my much better half, Erin
- Moved to Madison, Wisconsin
- Adopted an adorable and impish little rat terrier named Sass
- Joined a thesis lab
I know 6 months is a pretty long time, but having all of that going on made it fly by in a heartbeat. Now that life is starting to settle (as much as it does for a graduate student), I decided it would be a good idea to update this blog and change up the format.
This will still be a place for me to write about current science, science history, etc… But I have decided to put more of a personal spin on things. I would like for this to be a place to write, as a graduate student, about grad school lifestyle. I also might toss in some random tidbits from my personal life too (i.e. camping, hiking, books I’m reading, etc.). Why not?
Here’s a picture of my daughter, Sass.