Biohacking/Open-Source Biology
www.salon.com
From this article, it seems like a bad idea to let company have the control of the fungi production. I wish they was more initiative around open-bio fab-lab, or what ever they are called, around me. They could be more collaboration being the partisans of the free software and the compost making people. > cross-posted from: https://slrpnk.net/post/7804007 > > > > Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out. > > > > cross-posted from: https://lemmy.zip/post/12041593 > > > > > > Countless fans took to social media to share ways they're enjoying brie before the cheese is gone for good > >
