Growing Mushrooms

Next year I will probably will try to grow Oyster mushrooms and maybe Shiitake mushrooms. Does anybody have any useful tips?

Topic by Masterdude   |  last reply


What is this bright yellow growth on this log? Answered

No camera editing of any sort (no contrast or anything: it's really that brilliant Big Bird yellow). Found it in the woods here in Northern Vermont. What is it? It looks so cool, doesn't it? Photos taken summer '08.

Question by Pompom   |  last reply


Mushroom Lamps!

Fungi are kind of fascinating in general and everyone should be able to appreciate a good lamp. This combination offers both in one awesome place! The home site for the artist is in Japanese but we found it via a blog post on Tokyobling's Blog.  "Someone" should do an Instructable! 

Topic by Culturespy   |  last reply


Really good idea

Hi, could someone make an app that, maybe uses a similar technology, to be able to identify plants, animals, and fungi? You could make it into a database where the users of the app put in the information, much like Wikipedia, so its ever evolving. I'd really like to be able, in my wood travels, to take my non existing iphone, and scan an organism with it and know all about it. I feel that that would be awesome.

Topic by The Cartographer   |  last reply


Good science idea

Hi, could someone make an app that, maybe uses a similar technology, to be able to identify plants, animals, and fungi? You could make it into a database where the users of the app put in the information, much like Wikipedia, so its ever evolving. I'd really like to be able, in my wood travels, to take my non existing iphone, and scan an organism with it and know all about it. I feel that that would be awesome.

Topic by The Cartographer   |  last reply


What is this green globby goo in my driveway? Answered

What is this stuff?? I noticed this green slime in my driveway one day. It's sorta gel-like, has some air bubbles, and is centered around greenery. I can sorta pick it up with a stick and it jiggles and doesn't really come apart. It reminds me of seaweed kinda. It was mainly located in the center of my driveway where we have weed growth. The appearance happened to coincide with a long bought of rain (nearly several weeks). I also noticed some in areas of our lawn and near the edges of our gardens. This is in Northeastern Vermont, photo taken this summer, '09. PS--I apologize if this is too picture heavy. Please let me know if it is. I just like sharing all the neat photos of this strange substance that looks like Slimer from Ghostbusters!

Question by Pompom   |  last reply


Hallowe'en turns educational - free masks to download.

Feel like mixing Hallowe'en fun and science?There's a new website about the five kingdoms of life, with a Hallowe'en theme and masks you can download and make. There's a bat, bacteria, fungi, a pumpkin and more on the way.You can imagine the doorstep scene:"And what have you come as, Billy?"Oh, I'm a Basidiomycota, Mrs Ponderosa, a genus of club-fungus that includes both edible and highly toxic species.

Topic by Kiteman   |  last reply


Kiteman recommends... birding websites.

Just thought I'd share some websites I use as part of my hobby.  They are mainly UK-specific, but could be of interest to overseas birders: Birdguides It costs to get the detailed content, but they have a free sightings list and weekly newsletter.  Plenty of links to other sites as well. RSPB "The" birding website.  Plenty of identification help, including recordings of calls and videos of birds in motion.  Not very interactive, though. BTO More specialist website, home of the UK bird surveys.  Site seems broken at the moment - homepage is blank, as are several others.  Link given is to BBS, you can explore from there. iSpot New to me, aimed at a mix of amateurs and pros - forums and advice, but the biggie is uploading photos of your sightings with a facility for members to agree with your identification or discuss it.  Also has sections to cover all other aspects of wildlife, even fungi and lichens.  I've just joined - care to guess my user name? Collins Birds. Update: SITE IS NOW LIVE!  Go see. Hope these are of interest - maybe you'd like to share sites that are as useful in your area or country?

Topic by Kiteman   |  last reply


Provide 1000 cheap, wireless climate data loggers - Citizen Science Contest

The SciStarter Citizen Science Contest is live! This is your opportunity to help millions of citizen scientists contribute to real scientific discovery. Make their experiences better by coming up with solutions to some real annoyances that hinder their participation. To get you started, here is a specific--and very real--challenge sent to us by project organizers. PROVIDE 1000 CHEAP WIRELESS CLIMATE DATA LOGGERS Background: Wildlife of Our Homes provides an opportunity for citizen scientists to help researchers study the species that live alongside us everyday - bacteria, fungi, and insects. By using a sampling kit and answering a few questions, volunteers help researchers create an atlas of microbial diversity in homes across the country. The Problem: Project organizers would love to collect climate data in each of the 1000 homes where volunteers are sampling microbes from 4 common surfaces. Unfortunately, climate sensors are expensive, and more importantly, project organizers don't have an easy way to transfer data from those home sensors (temperature, humidity, etc) to an online database. Currently, they must physically retrieve and download the data. The Challenge: Find a way to log climate data and wirelessly transmit the data to the project organizers. Enter now! Contest closes January 21, 2013

Topic by scistarter   |  last reply


Why is it so bad that the small bakeries disappear more and more...

Everyone loves a good bread roll, a nice and freshly baked bread...But where does it come from and what is really in it?When it comes to bread and bread rolls we tend to think all is fresh, especially when you see that your favourite supermarket has a bakery with a real oven.Our local baker that took over the business from his father not only sees a thread but also is unable to compete with the price.The consumer only too often selects by price only if look and taste seem to be good.A bread roll for under 20 cents, a whole bread for just over $2 and I am not talking toast here...So how is such a price possible or how can a "bakery" provide 30 or more different types of rolls and bread with just one or two small ovens and a tiny kitchen area?The trick on a small scale is to use ready to go mixes, just add yeast and water and you are set to go.On a big scale we talk about dough that is frozen, sometimes pre-baked but alsways already in the shape of the finnished product.Since there is just flour, salt and yeast in it what could the harm?Like with soft drinks and alcohol not all ingredients are legally required to be listed.Enzymes, antioxidants, modifiers and more.The claim is that ingredients that disappear during the baking need not mentioning at all.If we check how these helping substances are made we get everything from bacteria and fungi over chemical compositions that are lab created and even things that are totally engeneered.Why use nature if you can made the substance in a lab...Most countries have authorities that deal with just these things and their use.So as long as every single ingredient is legal and does not require to be listed it is fair game.The problem here is that no one really knows what goes into the dough for these ready to bake frozen products.As we know from our chemistry lessons in school even totally harmless components can combine to a harmful endproduct.Especially enzymes are used to to modify everything from DNA over meat products to modifying the appearence and shelf life of a product.For most if not all the secret ingredients used we are assured they are conform with the local law and food regulations but we will never know where they came from or how they could interact with each other.Every dentist will tell you that cheap, white (so called) bread is pretty much the worst for your teeth.The usual claim here is that it is too soft, might contain too much sugar but in general the carbohydrates convert to harmful sugars and food for bacteria.These bacteria then harm your teeth...This alone however has shown to be a bit of a misjudgement.If you take the official ingredients on their own then their harm on the teeth is basically non existing.It is again the enzymes and their remains that do the hard work by providing the base to convert a lot of contents directly to sugars through these bacteria.If we now go a step further and consider that bacteria do a pretty good in our body to keep a healthy balance and convert nutrients for us we have to wonder...A thing of our modern time is alleries, same for intolerance to certain foods.The sources for these are plentyful but apart from shielding ourselfs agains all bacteria, viruses and germs in general food is a common factor.Regions with limited or no access to processed foods or drinks show little to no signs of our common allergies or common helth conerns like heart disease or obesity.When it comes to our bread products it is obvious that we consume a lot of it and simply trust the claims on the pack.Rich in omega 3 added fibres, wholemeal...A real baker starting shortly after midnight to produce fresh products for his customer will just shake his head.There are many studies that show us the quality of certain foods, also a lot that show how fast food is bad for you.But when it comes to investigating the bread we eat every day we only find meaningless informations.The long term effect of some of the "secret" ingredients in bread are however well studied in animal tests.Digestive problems, failing to make use of certain basic amino acids, an affected central nervous system and even behaviour abnomalities have been observed.Of course we can't really compare a rat or pig on totally overdosed tests with what we eat on a daily base.But if certain enzymes and other ingredients in our frozen bread mixes and also dry mixes can do this then it is safe to asume that some sife effects from long term exposure will happen too.An enzyme that might just cause a less sticky dough might also affect meat.Another ingredient that should keep the dough firm enough for production machines could cause your stomach lining to produce far less liquids that help digestion.And other ingredients that might just try to produce a more uniform expansion of the dough might break down other food products in your intestines so the body can not convert them into as many other building blocks as before.Sure, we trust the claim that the baking will totall remove all traces of all the things that are not required to be listed.But lab test will show quite opposite, especially when it comes to soft, fluffy "bread" in sliced form.Bread is one of the basic food items everyone needs, so if being able to provide it at an "affordable" price is possible than not too many will actually check the product as a whole.Imagine you buy a premium looking steak and on the pack it states it was made with meat glue - another enzyme.You would not buy it...Thankfully most countries banned the use of meat glues after to many cases of related food poisoning happened.Should have been obvious that cut meat will have more bacteria and that gluing such pieces will result in bacteria to grow inside the meat at fast rates.So if you now wonder why such things are not fully regulated and checked ask yourself: why do you buy the cheap bread from your supermarket instead going to support your local baker?Money...Don't trust my words here!Grab a bread from your supermarket and some bread rolls, then do the same at a real bakery and compare the products.After that check for the best time and grab a few cold beer to have a nice chat about factory made bread products with the guy who kowns how to make it.You might be suprised what he will tell you ;)

Topic by Downunder35m   |  last reply