After eating up about one billion base pairs to fuel its synthetic biology and cell programming efforts, Ginkgo Bioworks is going back for seconds, with another large order from the DNA weaver Twis | After eating up about one billion base pairs to fuel its synthetic biology and cell programming efforts, Ginkgo Bioworks is going back for seconds, with another large order from the DNA weaver Twist Bioscience.
Posted in food, sustainability
Consider life in farm-country Nebraska versus NYC. What opportunities will there be for a potential startup founder or an ambitious young writer?
Shit, even the difference between living in New Jersey and NYC is huge.
It is intended to be scalable and adaptable to a variety of settings, such as on the rooftops of inner-city buildings. The aim was to design and build a system that could be replicated in both rural areas and on roofs of urban building spaces.
The 130-square-foot structure is constructed from Aleppo Pine (Pinus halepensis) that was milled, dried, processed, and pressed into laminated wooden elements on-site at Valldaura. The glass roof, carefully arranged in a heliomorphic ‘diamond’ shape, allows for full solar capture both by the plants inside and the semi-transparent solar panels integrated within the glass to power the entire structure. The greenhouse only uses about 50% of the energy it produces, leaving the other half for the nearby Valldura Labs facility.
The solar-powered greenhouse also features a fully functional nutrient delivery system consisting of storage tanks, nutrient inflows, tubing to feed the plants directly, and a matrix of LED strip lights to facilitate longer growth cycles. The ground floor will be used for germinating the seedlings that will be planted in the gardens, while the upper level will generate a sizable harvest using advanced hydroponic techniques. All planting beds will use a sawdust substrate, a former waste product of the Green Fab Lab at Valldaura put to imaginative reuse.
Robot Maid: The child-sized robot can mop, pick up stuff off the floor, put dishes away, and even move furniture. It can even make and bring you coffee.
Remember the Jetsons? As kids, we hoped someday we’d have flying cars or those jetpacks Elroy used to zip around with. As we become older, the thing we really want most from the Jetsons is their lovable maid Rosie. Because let’s be honest, we all despise cleaning. Whether it’s vacuuming the living room, mopping up the kitchen or picking up our kid’s toys, nobody cleans with a smile on their face. Wouldn’t it be great if we had a robot maid like Rosie to clean up while we focused on other stuff?
Well having a “Rosie” might be closer than you think thanks to a company called Aeolus Robotics. They unveiled their as of yet unnamed “maid” robot earlier this year. The child-sized robot can mop, pick up stuff off the floor, put dishes away, and even move furniture.
The robot isn’t just about cleaning, it can even make and bring you coffee if you so shall desire. It can recognize both voice and text commands so you can simply say “Mop the floor then bring me my coffee” and walla! The robot integrates with Alexa, Google Home, and other smart devices. The robot’s owner can use an app to interact with and monitor it’s activities, even being able to see the world exactly as the robot does.
Raspberries are the ultimate summer fruit. Famous for their eye-catching scarlet color and distinctive structure, they consist of dozens of fleshy drupelets with a sweet yet slightly acidic pulp. But this delicate structure is also their primary weakness, as it leaves them vulnerable to even the slightest scratch or bruise. Farmers know all too well that raspberries are a difficult fruit to harvest—and that’s reflected in their price tag. But what if robots, equipped with advanced actuators and sensors, could lend a helping hand? Engineers at EPFL’s Computational Robot Design & Fabrication (CREATE) lab have set out to tackle this very challenge.
Sky-high labor costs and shortages of workers cause farmers to lose millions of dollars’ worth of produce each year—and the problem is even more acute when it comes to delicate crops such as raspberries. But for now, there’s no viable alternative to harvesting the fruit by hand. “It’s an exciting dilemma for us as robotics engineers,” says Josie Hughes, a professor at CREATE. “The raspberry harvesting season is so short, and the fruit is so valuable, that wasting them simply isn’t an option. What’s more, the cost and logistical challenges of testing different options out in the field are prohibitive. That’s why we decided to run our tests in the lab and develop a replica raspberry for training harvesting robots.”
Project Harbour Club, by Levs Architecten, is an interesting new development in Amsterdam that involved renovating and extending a shipping terminal originally constructed in 1901. Most notably, the project transformed former industrial wine silos that were located on the site into unique rooftop homes.
Project Harbour Club is located in Amsterdam’s Cruquiuseiland, in the city’s eastern docklands. It’s made up of the original dock terminal building, a new entrance, a six-story L-shaped residential building that slots neatly into the site, and the three silo homes.
The silos were originally used to store bulk wine for the Dutch market. To make them safe for people to live in, they were first carefully cleared of any traces of harmful residues, had insulation fitted, generous glazing cut into place, and a comfortable and light-filled interior installed. This is spread over three floors and contains a dining area, kitchen, living room, bedroom, and bathroom.
Computer scientists at the University of California San Diego are showing how soil microbes can be harnessed to fuel low-power sensors. This opens new possibilities for microbial fuel cells (MFCs), which can power soil hydration sensors and other devices.
Led by Department of Computer Science and Engineering (CSE) Assistant Professor Pat Pannuto and Gabriel Marcano, a Ph.D. student working with Pannuto, this research was presented today at the first Association for Computer Machinery (ACM) Workshop on No Power and Low Power Internet of Things.
“Our most immediate applications are in agricultural settings, trying to create closed-loop controls. First for watering, but eventually for fertilization and treatment: sensing nitrates, nitrogen, phosphorous, potassium. This could help us understand how to limit run off and other effects,” said Pannuto, senior author on the study titled “Soil Power? Can Microbial Fuel Cells Power Non-Trivial Sensors?”
A follow-up to his series focused on the glow of LED-lit greenhouses, Tom Hegen’s new collection peers down on the landscape of Spain’s Almería peninsula. The German photographer is broadly interested in our impact on the earth and gears his practice toward the aerial, offering perspectives that illuminate the immense scale of human activity.
In The Greenhouse Series II, Hegen captures the abstract topographies of the world’s largest agricultural production center of its kind, which stretches across 360-square kilometers of rugged, mountainous terrain in the southern part of the country. The sun-trapping structures house plants like tomatoes, peppers, cucumbers, and watermelons that provide fresh produce to much of Europe year-round.
While 30 times more productive than typical farmland in the region, the facilities also function at a cost to the local ecosystems. “Groundwater is being polluted with fertilisers and pesticides. Some 30,000 tons of plastic waste are created each year,” Hegen tells Colossal, noting that the greenhouses are made almost entirely of plastic foil, which is shredded and discarded nearby once it’s no longer useful. “From there, wind and erosion transport it to the (Mediterranean Sea).”
An Evansville man spent his 27th birthday building a hydroponic farm at Tepe Park to help feed the community.
Ernesto Di Maio is severely allergic to the yeast in leavened foods. “I have to go somewhere and hide because I will be fully covered with bumps and bubbles on the whole body,” he says. “It’s really brutal.”
Di Maio is a materials scientist at the University of Naples Federico II where he studies the formation of bubbles in polymers like polyurethane. He’s had to swear off bread and pizza, which can make outings in Italy a touch awkward. “It’s quite hard in Naples not to eat pizza,” he explains. “People would say, ‘Don’t you like pizza? Why are you having pasta? That’s strange.’”
So Di Maio put Iaccarino and another graduate student, Pietro Avallone, to work on a project to make pizza dough without yeast. The results of this scientific and culinary experiment are published in Tuesday’s edition of Physics of Fluids. Di Maio pulled in another colleague: chemical engineer Rossana Pasquino who studies the flow of materials, everything from toothpaste to ketchup to plastics. “Pizza [dough] is a funny material,” she explains, “because it flows, but it has to be also like rubber. It has to be elastic enough [when it’s cooked] to be perfect when you eat it.” — I had to post this because I love Pizza.
Bread geeks, take note! The new technique, developed in a lab in Naples, involves the smart application of materials science and physics to make airy, bubbly dough without fermentation.
