On May 27, 1:11 am, Mackenzie Cowell <
m...@diybio.org> wrote:
> Article attached.
> The body of the little mini-article is... ok, but it doesn't address the
> fear-mongering title & subtitle at all! It seems a little cheap to raise
> the spectre frankenstein without discussing how we're dealing with it.
> Grrrr. And it's even complete with semi-scary backyard photo.
>
> It's too bad. And I think their audience would have been more interested in
> a "DNA & 151 rum" shot recipe, anyway.
>
> Mac
One of the best contributions which biohackers could make to the food
industry is open source biosensing for the food supply - yet this is
not mentioned in the article! (Perhaps DIYBio needs some FAQ
improvement) That was the origin of the idea to detect melamine in
milk: my comparison of DIYBio to the open source software movement,
where the open source unix community was able to release a fix to a
major security problem with the Intel chipset (illegal instruction
errata) within 96 hours of it's discovery, while corporations like Sun
and Microsoft took months or over a year to address the problem in
their own software. Suppose the global food supply becomes
contaminated again: who will be able to respond fastest? If open
source projects have the tools (and the tools are complex), then open
source will win due to crowd-sourcing the problem, rather than small-
teaming the problem as done in corporate or government labs. This is
continually demonstrated in open source, where the projects can make
immediate security upgrades & provide a new download to users, while
corporate infrastructure hedges on whether or not the security issue
is large enough to warrant a new release compared to customer support
commitments, etc.
The FDA is continually increasing stringency on food imports & exports
-- this point is directly aimed at Gourmet Magazine -- and is able to
alert & isolate problems in the global food supply. The food chain is
intimately connected due to globalization, a connectedness that will
increase over time. This means "we" are increasingly at risk from
local sources of contamination which spread globally. All chefs
should be aware of this issue, especially gourmet chefs who might
acquire exotic ingredients: how do they know these ingredients are
safe, and what parties are checking the ingredients for safety? It's
not the FDA; they don't have the resources or the often the regulatory
approval; it's not the corporations, since checking is not a profit
incentive; it's not the governments, since it's not a legislative
priority. In this middle ground, the effort is left to the consumer
themselves, yet what consumer has the ability to check their own food
for contaminants? It's tough enough installing a water conditioner to
filter the government's own water, let alone testing each broccoli
sprout for bacteria. This is a big area where DIYBio could make
significant improvements (individuals publishing projects, for free or
for $$) and new companies can be created out of the innovation.
(At a minimum the magazine could have included a pudding recipe for
using extra Agar.)
## Jonathan Cline
##
jcl...@ieee.org
## Mobile:
+1-805-617-0223
########################
>
> On Wed, May 27, 2009 at 12:40 AM, Christopher Kelty <
cke...@gmail.com>wrote:
>
> > How many people other than me on this list have a subscription to Gourmet
> > magazine?
>
> > Just thought I'd ask, since diybio and "biohackers" made it into the June
> > 2009 edition (p 24, not online yet).
> > Is this a sign of success? My only regret is that the article isn't about
> > a gourmet version of glowing yogurt... molecular gastronomy meets home
> > cooking, the possibilities are obviously endless...
>
> > ck
>
> --
> p:
231.313.9062
> e:
m...@diybio.org
> tw: @macowell
>
> Gourmet-June-2009-0-cover.jpg
> 916KViewDownload
>
> Gourmet-June-2009-1-article.jpg
> 1126KViewDownload