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 [hackteria.org/projects/hagen-chaasli-first-trials-in-cheese-making-aka-biohacking/ Hage-Chääsli].

Workshop Fr. 10. Feb 2017 - BioClub Tokyo

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

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.

Cheese CRISPR booklet pages.jpg

Download the booklet: File:Cheese_CRISPR_booklet.pdf

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

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」.

Schedule: 18 - 21h

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

Location

ScreenSiech 157.jpg

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.


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."

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