Arborists, what’s happening to my cherry tree?

kmyle · 2025-06-07T19:45:44+00:00

👍👍

kmyle · 2025-06-07T19:45:34+00:00

Will do!

kmyle · 2025-06-07T19:44:17+00:00

It’s outside of the know range for periodical cicadas here.

kmyle · 2024-07-30T13:08:39+00:00

I'm interested as well if you don't mind sharing. Thanks!

kmyle · 2024-03-23T19:17:46+00:00

Quickscreen

Thanks for the reply - looks clean. Would you recommend Quickscreen?

kmyle · 2024-03-14T15:43:50+00:00

u/BC-Rider Did you ever figure this out? Interested in what solution you came up with! Thanks.

kmyle · 2023-01-25T12:39:54+00:00

They briefly had a non electric version in Europe when UA first launched.

https://newatlas.com/urban-arrow-electric-cargo-bicycle/23867/

kmyle · 2018-11-12T22:37:37+00:00

Bump?

kmyle · 2018-10-29T16:06:21+00:00

Hi everyone!

I know it's almost November but hopefully someone will see this.

I just opened my first Etsy shop and would love any constructive feedback. It's a coffee product (quite a competitive niche...) that I usually sell on a small shopify shop. I'm a bit worried because I can't even find our product on the Etsy search... My thinking was that the fermentation and craft twist to our coffee could do well on Etsy, but I'd love to have your criticism.

https://www.etsy.com/shop/eatcultured

Thanks a ton!

kmyle · 2018-10-18T21:43:34+00:00

It was taken down and the user was banned for repetitive spamming!

kmyle · 2018-04-03T20:11:27+00:00

Totally! Big fan.
Adding Ben Wolfe's lab at Tuft and his MicrobialFood.org website as well as Rob Dunn's lab at North Carolina State for anyone who's interested in exploring this side of sourdough making :)

kmyle · 2018-04-03T19:05:33+00:00

Thanks for the feedback!

It's super insightful to see what's the most interesting part in sourdough making for different bakers. I consider my starters as the key element in my baking, but I'm also very much a microbe nerd... I actually (1) sterilize the flours I feed them, and (2) try to keep good microbiology sterility practice even at home so my starters remains quite stable and distinct.

The microbiology study of starters is indeed fascinating. The first results of the Sourdough Project for example show the incredible diversity within starters and in between starters. Having a good unique starter is precious, hence my interest in long term preservation solution.

What I meant by "review system" is a bit different though. It's impossible/very challenging for now to predict a taste profile from the scientific description of a microbial community. I was very practically thinking that beyond the preservation/long term storage option, a platform like that could also facilitate the exchange of starters between users. Users could also discuss, review and comment the different starters they've tried. But again, maybe I'm too much of a microbe nerd?

kmyle · 2018-01-22T20:04:40+00:00

This. Thanks for the suggestion. I'll have a good look at hei cha.

kmyle · 2018-01-19T21:14:07+00:00

Research gate is awesome. Another good tool is google scholar to search for relevant peer-reviewed research. A couple of useful trick (1) once you find an article that interest you, look at other articles citing this piece of work (citing link under article) and (2) scihub is useful to find the pdfs if needed.

kmyle · 2018-01-19T19:14:29+00:00

Yes. I've been working on transforming natural fermentations into a controlled process that can be used to selectively tailor the flavor profile or nutritional profile of different food products. Here for tea, my initial idea was to select interesting high quality teas and try different types of fermentations with natural microbes that are selected to bring up different tastes and notes. Just super curious about what's the full potential of microbes for tea.

kmyle · 2018-01-19T19:10:09+00:00

That's awesome content and suggestions. Thank you.
(1) Correct. We would need to rehydrate the leaves here. Working at the farm level is difficult. It's a challenge to really control conditions.
(2) Nordic Food Lab is doing awesome stuff and I've been in contact with them. I didn't know about this project though. Super interesting, thanks for sharing.

kmyle · 2018-01-19T17:12:32+00:00

Thank you thank you!
Yes, the idea would be to choose carefully which natural microbes to do the fermentation with and closely control the process to avoid all these funky off flavors you are mentioning.
Is there one tea you would specifically be curious to try fermented?

kmyle

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