Flirty Aprons wants to introduce you to Adler. Adler is 7, and...

Flirty Aprons wants to introduce you to Adler. Adler is 7, and was diagnosed with Stage 3 Wilms Kidney Cancer in March 2013. This is a rare form of cancer that usually affects children. Adler has already had 1 kidney removed and is undergoing chemotherapy and radiation at this time. He and his family are courageous beyond words.

Flirty Aprons wants to help. Adler’s family has no insurance, and at times have been unable to take him to the hospital for treatment, because they don’t have the money for it.

DATES: Tues. June 25-Thurs. June 27
35% OFF COUPON CODE: ADLER
You get a GREAT Discount & Flirty Aprons Will Donate: $5 for every apron sold

Flirty Aprons will be offering ALL of our customers 35% Off every item that we have in stock (www.flirtyaprons.com) AND sending $5.00 from every apron sold, to Adler and his family. USE COUPON CODE: ADLER so we can help this beautiful family become whole again.

Source: http://thechefslab.tumblr.com/post/53763007001

FightCancer, Coupon, CouponShopping, Shopping, YouCanHelp, Donation

Happy National Doughnut Day!

Happy National Doughnut Day!: Happy National Doughnut Day!! Get your FREE doughnut at Krispy...
Source: http://thechefslab.tumblr.com/post/52417763370

NationalDoughnutDay2013, NationalDoughnutDay, Food, Freebie

pbs-food: History of Coffee | The History Kitchen | PBS Food

pbs-food:

History of Coffee | The History Kitchen | PBS Food

Source: http://thechefslab.tumblr.com/post/48762650275

Even on a rainy day, ice cream hits the spot! First timer at...

Even on a rainy day, ice cream hits the spot! First timer at Fenton’s Creamery. Trying not one, not two, but THREE flavors! Pistachio (pictured), Banana Nut, and Creamy Caramel Almond Crunch! Definitely a creamery! The picture does not do this any justice!

Source: http://thechefslab.tumblr.com/post/46820300700

Food, Dessert, IceCream

pbs-food: Wait! March 22nd is National Coq au Vin Day?! That’s...

pbs-food:

Wait! March 22nd is National Coq au Vin Day?! That’s an awfully specific holiday…but as die hard Julia Child fans…I think we can say “WE’RE IN!!”

 

Coq au Vin Recipe | Fresh Tastes Blog | PBS Food

Food, Recipe

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allysonasteraceae: jtotheizzoe: How To Be A Scientist...

allysonasteraceae:

jtotheizzoe:

How To Be A Scientist

Comaniddy reminds us that it’s as simple as being curious, careful, questioning and … well, human. That’s right, it’s within us all. We’re born that way.

Nurture your inner scientist and no matter if you end up in a lab, a boardroom, a classroom or wherever, you’ll be better for it.

You don’t need to be a male to be a scientist. You don’t need to be a certain race to be a scientist.

Source: http://thechefslab.tumblr.com/post/46487004870

Science, WomenInScience, Scientist

pbs-food: Happy 85th Birthday, Mr. Rogers! (March 20)Join us in...

pbs-food:

Happy 85th Birthday, Mr. Rogers! (March 20)

Join us in honoring this legend with his grandmother’s corn pudding recipe.

 

Corn Pudding Recipe for Mr. Rogers | Kitchen Explorers | PBS Parents

Which was nostalgia for your childhood: Mr. Rogers, corn pudding, or both?!

Source: http://thechefslab.tumblr.com/post/45892152400

Food, Recipe, Birthday

Green enough for St. Patty’s Day?

Green enough for St. Patty’s Day?

Source: http://thechefslab.tumblr.com/post/45543593114

Food, Dessert, IceCream

murrayscheese: Just making delicious beer floats with Jeni’s...

the beers


the pour


the float


Schlenkerla oak smoked doppelbock + salted caramel = !

murrayscheese:

Just making delicious beer floats with Jeni’s Splendid Ice Cream and our amazing craft beers. You know, work stuff.

Sounds yum!

Source: http://thechefslab.tumblr.com/post/45543415284

Food, Dessert, Drink, Beer, IceCream, BeerFloat

cheesenotes: Edible Boston has an interesting profile of Rachel...

cheesenotes:

Edible Boston has an interesting profile of Rachel Dutton, Ben Wolfe and Julie Button and their ongoing quest to understand the microscopic ecosystems of cheese rinds (they’ve also now expanded their research into fermented, cured and otherwise preserved aged foods — they’ve even worked with David Chang to identify the microbial profiles of his kimchi’s). In the process, they have come to some pretty interesting (and potentially controversial) discoveries, regarding the notion of Terroir:

Cultural Revolution
…according to the data that Dutton and her colleagues have generated—the typical aged cheese is home to anywhere from 5 to 20 unique microbes. If they are not put there deliberately by the cheesemaker, where do they come from? And—more importantly—what are they up to? These are exactly the sort of questions that the Dutton lab is attempting to elucidate.
With a comprehensive bank of cheese microorganisms on hand, the work of piecing apart the interactions among each is now possible. It’s time-consuming, given the numbers involved, but not complicated: you just mix and match the organisms in all possible combinations on an agar plate, and then observe what happens over time. (The bulk of the interactions work falls on the shoulders of Julie Button.) This fungus and that bacterium together produce a certain rosy-hued pigment, these two bacteria with the unmistakeable aroma of Kraft Macaroni & Cheese. Each data point can then be used to explain the appearance of these same phenomena out in the “real world” on the cheeses themselves.
One of first key discoveries the lab made was the fact that cheeses of the same style, no matter the origin, were remarkably similar to one another in terms of their microbiology. Not just similar, but nearly identical in many cases, with the same sets of species on each. “We thought maybe we would find completely different things in French cheeses than we did in the US cheeses,” Dutton told me. “Instead, what we are finding is that the way you make a cheese creates a specific environment, and then you get the microbes that are associated with that type of environment.”
These results upend the notion of terroir, the belief that the essential character of certain foods derives from their place of origin. The term was first used by the French to explain why grapes grown in a particular climate and soil type produce wines that taste a certain way, while the same vines transplanted to another region can yield a very different product.
The idea of terroir has long applied to cheesemaking as well. The notion that the character of a cheese is tied directly to the unique microbial makeup of the cave in which it is ripened is an old one. You might make a similar cheese elsewhere, but—lacking the precise mixture of microbes found only in that one cave—it’ll never be quite the same. Dutton’s results suggest otherwise.
The microbes found in cheese appear to be ubiquitous, rather than local. What’s important—at least as regards cheeses that derive much of their flavor from rind microbes—is not so much where you make the cheese, but rather how you make it. If you look closely you’ll find the same set of organisms on a blue cheese from England (Stichelton, for example) as on a blue from Vermont (like Jasper Hill’s Bailey Hazen Blue). As postdoc Ben Wolfe is fond of saying, “If you build it, they will come.”
Dutton and her colleagues admit that cheese terroir might still exist at the level of the individual strain rather than that of species or genus, as had been previously assumed.
But if so, that fact might present new commercial opportunities for United States cheesemakers. Almost to a one—largely for historical reasons—American cheeses are made using cultures isolated from and produced in Europe. If Dutton and her team identify strains of bacteria or fungi that are unique to North America, these could potentially serve as stock for locally produced cultures, freeing the American cheesemaking industry from its present reliance on European ones.

read the full article here.
(Photos ©2013 Edible Boston)

Microbes in cheese further defined! Yay for the works of science!

Source: http://thechefslab.tumblr.com/post/45543166449

Food, Cheese, Microbiology, Rind, Science

Happy Pi(e) Birthday Einstein!

“Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.” - Albert Einstein (March 14, 1879 – April 18, 1955)
Happy birthday Einstein, hope you are enjoying your Pi!

Source: http://thechefslab.tumblr.com/post/45401700394

Science, Math, Physics, Birthday, Food, Dessert

Hello Uranus! 3/13, A historic date in astronomy.

Hello Uranus! 3/13, A historic date in astronomy.
Image Source: The Science Llama

Source: http://thechefslab.tumblr.com/post/45329790951

Astronomy, Science, Discovery, History

womeninscience: For an end of the week laugh. Hilarious Lady...

womeninscience:

For an end of the week laugh. 

Hilarious Lady Gaga parody on the life of a research student with a bad project! Way to end my long week with this video that all researchers can relate! I also love the costumes—made with real lab supplies such as biohazard bags and bench-diapers! LOL! Enjoy!

Source: http://thechefslab.tumblr.com/post/44860484033

Parody, LadyGaga, ResearchStudent, BadProject

smellslikegirlriot: Maria Mitchell (August 1, 1818— June 28,...

smellslikegirlriot:

Maria Mitchell (August 1, 1818— June 28, 1889)

 On October 1, 1847 Maria Mitchell discovered a telescopic comet, an accomplishment for which she received a gold medal from King Frederick of Denmark. She was the first woman elected to the American Academy of Arts and Sciences, the American Association for the Advancement of Science, and the American Philosophical Society. She was a Professor of Astronomy at Vassar College. She founded and was president of the American Association for the Advancement of Women. She led one session of the Women’s Congress. Maria was given an honorary degree from Columbia College. A crater on the moon was named for her. Posthumously, a tablet with her name was put in the New York University Hall of Fame, her name was carved in a frieze at the Boston Public Library, and she was inducted into the National Women’s Hall of Fame.

Source: http://thechefslab.tumblr.com/post/44859792312

Women, WomenInHistory, Science, Scientist, ScienceHistory

allysonasteraceae: Congrats to Dr. Marlene Cohen for winning...

allysonasteraceae:

Congrats to Dr. Marlene Cohen for winning the 2012 Eppendorf & Science Prize for Neurobiology. And no, this is not a prize for having good aim when you shoot your pipette tip into the trash.
Dr. Cohen studies the interaction between sensory input and attention in the brain. Sort of how you can look at one thing but be paying attention to something else, like background noise that you can’t necessarily see. 

Congrats to Dr. Cohen! But I still think there should be a prize for accuracy of shooting pipette tips into the waste! :-p

Source: http://thechefslab.tumblr.com/post/44597373804

Science, Neurobiology, Women, WomenInScience, Prize

Art on Science! And sometimes Science can be an Art too!

“Artists and scientists could – and do – argue that their work should speak for itself. Why should we describe the frustrations and turning points in the lab, or all the hours of groundwork and failed images that precede the final outcomes? Because, rarified exceptions aside, our audience is a human one, and humans want to connect. Personal stories can make the complex more tangible, spark associations, and offer entry into things that might otherwise leave one cold. The goal is not to “dumb down,” but rather to give audiences something relatable to sink their teeth into. Whether you’ve discovered a new species or made a new art piece, there is a generosity in inviting your audience to form a personal, substantive relationship with you and your work. Declarations become conversations, and a world of possibility can open up.”
Rachel Sussman (via)

(According to SpotOn: “Rachel Sussman is a contemporary artist based in Brooklyn. For nearly a decade, she’s been developing the critically acclaimed project “The Oldest Living Things in the World,” for which she researches, works with biologists, and travels all over the world to photograph continuously living organisms 2000 years old and older. “)

Art on Science! And sometimes Science can be an Art too!

Source: http://thechefslab.tumblr.com/post/44303169399

art, science, ArtAndScience

pbs-food: February 28th is National Chili Day! Chili Recipes...

pbs-food:

February 28th is National Chili Day!
 
Chili Recipes | PBS Food

Let’s make some chilli! Happy Chilli Day!

Source: http://thechefslab.tumblr.com/post/44241781072

Food, FoodDay, Chilli, Recipe

mindofachef: Behind the Scenes: Pig This kills me haha! I...

Harvard Microbiologist, Ben Wolfe, puts David Chang's pork katsuobushi to the test!


Gastronomika Conference in San Sebastian, Spain.


Harvard Microbiologist, Ben Wolfe, puts David Chang's pork katsuobushi to the test!


The finished pork katsuobushi.

mindofachef:

Behind the Scenes: Pig

This kills me haha! I don’t mean to be a lab safety nazi, but safety in the workplace is extremely important if you don’t want to get hurt and save yourself and your employer lots of medical bills! Now if you’d rather make payments to your doc, then, by all means, do not read further.
Disclaimer: I just happen upon this post and do not know much about the blog, blogger(s), or show so I could very well be speaking out of context. But my next comments are solely based on the first thing I noticed in these images. And no, it’s not the pork, as much of a foodie as I am! ;-)
I don’t know about you, but I value my eyeballs and the ability to see. So where are your safety glasses, mister??!!
Secondly, liquid nitrogen has a “fun” factor, but man it burns!! I happen to like my skin smooth and smoother with the help of Jergens, thankyouverymuch. Where are your cryogloves? But I guess he would rather burn nitrile into his lovely hands!
And lastly, but not least, I know he is working with food and all but the lab looks like a garage! I see chemicals stored dangerously! I also see chemical spills, OSHA, and hazmat in his near future!
We teach kids “safety first”, but how come we get away with it ourselves? Ok, that’s all for now! Back to enjoying your chemically-treated pork! Yum!

Source: http://thechefslab.tumblr.com/post/44132400392

Science, Food, Safety

pbsthisdayinhistory: Feb. 26, 1852: Happy Birthday to the...

pbsthisdayinhistory:

Feb. 26, 1852: Happy Birthday to the Inventor of Corn Flakes!
On this day in 1852, John H. Kellogg, the inventor of corn flakes, was born in Battle Creek, Michigan.
As a physician in a Seventh Day Adventist sanitarium, John Kellogg worked with his brother Will Keith Kellogg to develop cereal products for his patients. With these innovative products, the brothers co-founded a business to get their products on the market. Unfortunately, the brothers broke business ties due to management and personal disputes.
Learn more about the history of cereal with PBS Food.
Image: Dr. John Harvey Kellogg between ca. 1910 and ca. 1915 (Library of Congress)

Source: http://thechefslab.tumblr.com/post/44128984629

ROBOTS OR DINOSAURS?

ROBOTS OR DINOSAURS?

tumblrbot

Good question… Being the scientist, I’d say both! I think extinct dinos still rock!! However, living in a fast growing technology-centric world, especially in the Bay Area, I'd say robots!

Source: http://thechefslab.tumblr.com/post/43923470179