Myconeos: The Future of Blue Cheese is Here
Could it be the future of blue cheese? Applied to Penicillium roqueforti, the fungi responsible for gorgonzola, roquefort, stilton and...
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Sep 26, 2023
Meeting Indonesian bio-inspired artist Syaiful Aulia Garibaldi
We had the pleasure of meeting Syaiful Aulia Garibaldi, bio-inspired artist, in his Bandung workshop in Indonesia 🇮🇩. Syaiful, fondly...
Sep 22, 2023
MycoTemple: a space for physical and spiritual transformation.
MycoTemple is a space for physical and spiritual transformation. It’s a five meters wide dome, woven by mycelium. This architecture...
Aug 30, 2023
Better Nature Tempeh: Fermentation to Create Natural, Nutritious Food, Accessible to all
We had the pleasure of meeting one of Better Nature Tempeh's founder, Driando Ahnan-Winarno in their Indonesian research lab in Bogor. He...
Aug 27, 2023
Monitoring of filamentous fungi biomass through SBi's Cell Growth Quantifier
Among the vast array of organisms that inhabit our planet, filamentous fungi stand out due to their unique structure and exceptional...
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