MUD/WTR is a delicious mushroom-based drink. I've learned how to make my own version, which is just as tasty but with all Canadian ingredients at a fraction of the cost.
Many BIOL 240 students used AI tools like ChatGPT, RemNote, and Quizlet for concept clarification, practice questions, and study aids, while others preferred traditional methods. AI helped generate quizzes, summarize lectures, and explain difficult topics, but some students noted issues with accuracy and question quality. Future improvements may include AI-generated practice materials, background readings, and an AI-powered tutor to support learning.
Because I grew up eating "Montreal style" all-dressed pizza, I've been chasing the dragon ever since. At home, I've come close to recreating the spectacular pizza you can still find in some of the oldest pizza places in Quebec. Not the same, but good enough for home.
Sourdough bread is made by a mixture of wild yeast and lactic acid bacteria. In my case, we started a culture from cottage water and whole wheat flour in the Muskoka area of Ontario (April 2020). The yeast add gas/alcohol/flavour as they ferment and the lactic acid bacteria drop the pH with lactic acid while fermenting sugars to offer the sour flavour and bouquet.
Below is the long but forgiving protocol that I follow - it’s intimidating but becomes routine with repetition. There are shorter protocols out there (e.g., nice simple one in this real estate magazine issue) if you are looking for fewer steps.
In 2011, Jane Holbrook and Mary Power from the Centre for Teaching Excellence organized a workshop for large class instructors: "Enjoying Your Large Class (Making the Most of Your Large Class)". An activity in this session was to "design a 'blended' activity (one that students participate in online and in class) to promote student engagement in a specific course topic". From this workshop and activity, the Microbiology Art Gallery was born.
A laser presenter lives in my backpack, follows me to class, and helps with seamless integration of my presentation slides and a classroom learning experience. Although it may seem at first like the options for a presenter are endless, there are surprisingly few good presenters to choose from once a few criteria are applied. Hopefully this blog post, based on my experience with different presenters, will help offer some "pointers" for those looking to pick up a new model.
"As a reminder, best practice guidelines encourage instructors to provide in-class time for students to complete their course evaluations; when possible, instructors should devote the initial or middle minutes of class for this activity (without taking these steps, student response rates are expected to be low using online rating tools)."
"Would you be able to show the attached slide in your class and post the info on your course website?" For those of us who teach large classes, this is a common request. While teaching my intro micro course in fall 2018, I received 30 such emails; I counted. Several of the requests asked for 5 minutes of class time, others to show a video, others required that I attend orientation sessions prior to making my announcement."
Mushmallows are healthy vegetarian campfire alternatives to marshmallows and s’mores. They taste great, are very easy to make, use few ingredients, yet you can create a variety of combinations to suit your taste. Consider making this mycology-inspired culinary creation your go-to campfire staple.
When reviewing manuscripts prior to publication, many scientists become frustrated by identifying the same minor issues repeatedly. In my case, correcting common errors and inconsistencies became so repetitive that I gradually compiled recurring concerns into a single document, allowing rapid copy/paste/editing of these comments into reviews whenever needed. This reviewer “cheat sheet” has been a timesaver to me and there is a good chance that such a document might benefit other scientists as well.