Chrisper-Chäsli

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Cheese making comic p1.jpg

See more notes on making cheese on the Say Cheese wiki page and an instruction on hackteria or some reflections about FPC from experiments in Yogya. And read the full photo instructions of dusjagr's first Hage-Chääsli.

Workshop Fr. 10. Feb 2017 - BioClub Tokyo

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「Jamu Party(ジャムウ)」Lifepatch × Hackteria × Bioclub

チーズのための基本的なレシピ

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We are hosting you for an evening of discussions and hands-on experiments bridging topics of traditional fermentation (cheese making) and modern biotech tools of gene-editing (eg. the CRISPR-Cas9 system). Chrisper-Chäsli is an attempt to demystify the current hype around gene-editing technologies and speculate about how we can integrate them into public use, play, food and games for a better world.

Traditionally cheese is made from cow milk and curdled using rennet, an enzyme (chymosin) extracted from the cow’s stomach. Enzymes such as the chymosin or the Cas9 molecules, the latter is the current superstar in gene-editing, are nowadays produced recombinantly in other easy-to-use lifeforms. This means the gene for the enzyme has been inserted into so called “cell-factories”, like yeasts or bacteria, which then expresses and produces large quantities of it.

インドネシア・ジョグジャカルタを拠点とし、デジタルテクノロジーを駆使し、社会における問題提起としての実践的芸術表現や、次世代の育成といった様々なプロジェクトを展開するコレクティブ・Lifepatch(ライフパッチ)と、スイスを拠点にバイオアートに関するオープンプラットーフォームを構築しているHackteria(ハクテリア)、そしてBioclubが集結!この機会に、情報交換や国際的なネットワーク構築をを目的とした交流会を開催します。当日は、インドネシアで古くから伝わる植物を原料としたハーブ薬「Jamu(ジャムウ)」をつくる「Jamu and herbal drink workshop」と、スイスの伝統的な発酵技術からチーズをつくる「Cheese and CRISPR」もあわせて実施します。「Cheese and CRISPR」.

昨年度の来日に引き続き、LifepatchがBioClubに二回目の登場です!

Booklet Zine

Cheese CRISPR booklet pages.jpgCheese CRISPR booklet pages2.jpg

Download the booklet in Japanese: File:Cheese_CRISPR_booklet_jap.pdf or English: File:Cheese_CRISPR_booklet.pdf

Help me to translate the Cheese & CRISPR Japanese Zine!

Schedule: 18 - 21h

Start: 18h - please arrive in time if you want to join the cheese making workshop

Location

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BioClub, FabCafe Tokyo, Loftwork COOOP, Shibuya, Tokyo

場所:Loftwork COOOP 〒150-0043 東京都渋谷区道玄坂1−22−7 道玄坂ピア10階

Workshop Sa. 7. January 2017 - Introduction

In collaboration with Maya Minder as part of Gasthaus - Fermentation and Bacteria, we are hosting a day of discussions and hands-on experiments bridging topics of traditional fermentation (cheese making) and modern biotech tools of gene-editing (eg. the CRISPR-Cas9 system). Chrisper-Chäsli is an attempt to demystify the current hype around gene-editing technologies and speculate about how we can integrate them into public use, play, food and games for a better world.

Chrisper chaesli Schemati.jpg

Schedule: 15 - 20h

Start: 15h - please arrive in time if you want to join the cheese making workshop

Open throughout for joining the discussion and snacking!

Concert: 19h - CHYRO, by Linda Stauffer, Sergio Araya und Luca Caluori

Location

Gasthaus @ Reseda, Badenerstrasse 230, 8004 Zürich

See more information on the Fbook-Event page

Impressions

From Cheese Making to CRISPR Gene Editing

"Perspectives range from the small farmer interested in terroir—that elusive property associated with the specificity of space, including climate, soil, and people—and the industrialist who wishes to control all aspects of a ripening process to control product consistency."

This is the story of CRISPR-Cas9. It begins with the age-old battle between viruses and cellular life. Since making good cheese and yogurt depends on the health and vitality of bacterial cultures, the dairy industry needs virus-resistant bacteria. To think that it all started with a bowl of yogurt and a slab of cheese! Dr. Moineau succinctly echoes my own thoughts: “We set out the make better cheese and today we could possibly treat people.”

チーズ作りからCRISPRのゲノム編集まで

(チーズ作りの)捉え方はテロワール(気候と土、人間といったその空間の特異性に関わる捉えどころのない「土地」)に関心を持った農家から製品の整合性を保つために熟成の全工程をコントロールしようとする実業家にまで及ぶ。Cheese and Microbes by Catherine W. Donnelly

これはウイルスと細胞生物の間に繰り広げられる古来の戦いから始まるCRISPR-Cas9の物語。チーズとヨーグルトの品質はそのバクテリアの健康と活気に依存しているため、酪農産業はウイルスに対して抵抗性を持つバクテリアを求めている。ボールに入ったヨーグルトとチーズの塊から全てが始まるとは!Sylvain Moineauの言葉に共感を覚える「より良いチーズを作るために始めたものが今では人の治療ができるかもしれない」

Why should there be a connection

Ask google on Rennet.jpg

Cyhmosin activity HowItWorks.jpg

How to make FPC, also known as "Vegetarian Rennet"

Recombinant chymosin scheme.jpg

What is CRISPR anyway? and that Cas9?

Read a basic intro here.

Materials needed

  • 2l raw milk
  • 8l past milk
  • cheese cloth or similar
  • various pro-biotic starters, lactobacters etc...
  • plasic pipe
  • Black-light / UV lamp (just for the style!)

More Links

On recombinant Chymosin

On Chesse

Industrial cheese making pro's in Switzerland

On CRISPR and related

On kits and symbiotic relationships