Soybeans became widely popular in the last few decades. Low in fat, high in protein, a good substitute for meat, and sometimes fermented. This unassuming little bean has plenty of creative uses. Unfer...
Erica’s foray into science didn’t specifically begin with microbiology. Her father worked at NASA and while accompanying him to work on “Take Your Daughter to Work Day” every year, she’s tried all sor...
Bacteria were once thought of as solitary individual organisms. We are finding out more and more that they behave quite contrary to this long-time perception. Bacteria form complex three-dimensional c...
Updated May 22, 2021. We have all heard the horrifying tales of incurable bacterial infections due to antibiotic resistance. But why don’t we see pathogens becoming resistant to vaccines? Intuitively,...
Many graduate students call the lab their second home. I was fortunate enough to have a second “lab home”. Today, we meet Stéphane Benoit, a microbiologist from my second “lab home” who has taught me ...