I was genuinely shocked to discover in class that nature favors hexagonal patterns. Now, after having looked through examples and discussing, it makes a lot of sense and I’m surprised I never gave it much thought before. From honeycombs to turtle shells, hexagons naturally appear quite often. The article “Patterns in Nature: The Efficiency of Hexagons” explains how hexagon arrays save space (Nature Backin).
(I never thought I would write these 3 things combined in a blogpost headline)
I’m thinking a lot about memory right now. In connection to this I found a study that shows correlation of salt excess and memory loss. Apparently too much salt has a negative effect on holding memories.
POSTED LATE SINCE I JOINED THIS CLASS IN WEEK 2
Today we will learn about SCALE -- macro to micro and we have a nanoscientist, Dr. James Gimzewski give us a short lecture to discuss. We will look at a PENCIL in depth! From a tree to a log, cutting with saws to mining metals, transporting the log to mills, shipping, communication systems, packaging, assembly. In the factory the graphite is mixed with clay, lacquered, branded and the eraser is inserted in to the wood with the brass that holds it.
So I wanted to try to make yeast with gluten-free flour! I searched around, and these recipes, as I found in my previous research, all seemed to mention how specific flour and measurements were necessary. I only had coconut flour at home so I thought to try to make it with that. I tried to make it and nothing seemed to happen after 24 hours so it seems either the flour just won't be able to host the yeast or my ratio was off. I am curious about what the ratio is as there are so many different recipes online.
For this assignment I decided to pick rice as something to build relationship with. Rice is one of the most important food supply in South Korea as many of the traditional food are all made with rice. So for this assignment I made a crispy rice cake. This is something I have always known how to make since its one of our traditional food. I haven't made one in a while so making this rice cake was very therapeutic. First you need rice and some tablespoon flour and vegetable oil.
I take a sip. The liquid enters my lips, flows down my throat and into my belly. Another sip and the warmth spreads through my body. Another sip, this time I hold it in my mouth, swirl it around with my tongue and I become acutely aware of the intimate relationship I have with my beer.
Of all the grains, I find rice to be the most fascinating, as it's immense versatility is something that can be completely incorporated into every part of life. In Japan, every part of the oryza sativa plant is used, even beyond rice for eating and fermenting into alcohol. Due to it's huge variety of texture depending on the method of processing, it is used to make glues, papers, mats, shoes, and more.
In South Korea, rice production is important for the food supply in the country, as rice being a common part of the Korean diet. As rice takes over 90 percent of the grain production in Korea, most traditional korean food involves rice in many different forms. You can make rice into powder, bake it, ferment it, steam it and most korean foods work as a complimentary to be consumed together with rice.
I was immediately intrigued by the idea of making your own yeast with just flour, water, and some daily nurturing. Given the current state of everybody being stuck at home, and how difficult it is to find dry active yeast at the grocery store, I thought this was the perfect opportunity to make bread the old fashioned way. I looked into different methods and techniques and decided to follow Joshua Weissman's video on Youtube.
Starting the first week of our jaunt through the poles of ‘ArtSci’, I didn't expect bread to take the forefront, as this emblem of biotechnic environmental manipulation; I am somewhat glad it did, however. The sum of its four part constituency: flour, water, yeast, and salt has been canonized in the Western European world as the token of human sustenance – physical and spiritual.
Recently I read an article titled In the Wake of Fire: A conversation with Anna Myer.
During this current coronavirus pandemic, my family and I are growing increasingly aware of everywhere we go and everything we come in contact with. As a result, we developed a habit of using alcohol sprays and wipes to wipe down everything we bring back from the supermarket. While snacks and wrapped goods are easy to clean, there are things like vegetables and fruits that make it difficult to tell if washing with water alone will actually make it completely clean.