Show notes
We’re blue, da ba dee, da ba dye – Our sauerkraut senses were tingling when we read today’s science story about a blue dye made from cabbage. Also: something we can learn from the pandemic and how to get burned by parsnips.
- Feeling Blah During the Pandemic? It’s Called Languishing
- Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue, BY PAMELA R. DENISH, JULIE-ANNE FENGER, RANDALL POWERS, GREGORY T. SIGURDSON, LUCA GRISANTI, KATHRYN G. GUGGENHEIM, SARA LAPORTE, JULIA LI, TADAO KONDO, ALESSANDRA MAGISTRATO, MÍCHEÁL P. MOLONEY, MARY RILEY, MARIAMI RUSISHVILI, NEDA AHMADIANI, STEFANO BARONI, OLIVIER DANGLES, MONICA GIUSTI, THOMAS M. COLLINS, JOHN DIDZBALIS, KUMI YOSHIDA, JUSTIN B. SIEGEL, REBECCA J. ROBBINS, SCIENCE ADVANCES07 APR 2021 : EABE7871
- Watch out, this link goes to the Daily Mail: Natural blue color from red cabbage could replace artificial food dye
- The blue steak experiment: Decoder Ring on the history of blue raspberry, color consulting, blueberries, and the Wheatley steak study
- New Approaches for Teaching Science Remotely Arise from the COVID-19 Crisis
- João Martins on Twitter: “When you label a plot the wrong way and suddenly discover a new graph type. I’m calling it the just-beat-soltaire-plot. #rstats #ggplot #tidyverse… https://t.co/gNg8xsczt0”
- SEA you later alli-GATOR – a dynamic regulator of the TORC1 stress response pathway | Journal of Cell Science | The Company of Biologists
- Wild Parsnip Burns: Symptoms, Treatment, and Prevention
- Natural GM: how plants and animals steal genes from other species to accelerate evolution
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Our opening and closing music is Caravana by Phillip Gross
Until next time!