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Field of Science
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The NY Times is far too worried about 23andMe's genetic test1 week ago in Genomics, Medicine, and Pseudoscience
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A New Placodont from the Late Triassic of China3 weeks ago in Chinleana
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What I Read (2018)1 month ago in Angry by Choice
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Posted: July 22, 2018 at 03:03PM6 months ago in Field Notes
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Bryophyte Herbarium Survey1 year ago in Moss Plants and More
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Harnessing innate immunity to cure HIV2 years ago in Rule of 6ix
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WE MOVED!2 years ago in Games with Words
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post doc job opportunity on ribosome biochemistry!4 years ago in Protein Evolution and Other Musings
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Growing the kidney: re-blogged from Science Bitez4 years ago in The View from a Microbiologist
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Blogging Microbes- Communicating Microbiology to Netizens4 years ago in Memoirs of a Defective Brain
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The Lure of the Obscure? Guest Post by Frank Stahl6 years ago in Sex, Genes & Evolution
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Lab Rat Moving House7 years ago in Life of a Lab Rat
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Goodbye FoS, thanks for all the laughs7 years ago in Disease Prone
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Slideshow of NASA's Stardust-NExT Mission Comet Tempel 1 Flyby8 years ago in The Large Picture Blog
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in The Biology Files

A plant pundit comments on plants, the foibles and fun of academic life, and other things of interest.
Currant events
Really hot, dry weather, and a bad encounter with bumblebees (again unappreciative wildlife) left Mrs. Phactor looking for a less stressful garden job this weekend. Just such an opportunity presented itself because late June is when one of our perennial fruit crops ripens: red currants. The plants do OK in partial shade and 3 bushes form a transition zone between a flowering tree/shrub garden and the kitchen garden. They are mostly a trouble free plant, even the birds leave the fruits alone (probably a good thing the cedar waxwings have moved through the area much earlier in the year). The berries take quite a bit of patience and persistence to harvest, and since it just isn't berry jelly making weather, the currants are striped off their racemes, washed, spread on a baking tray and frozen. They are then bagged up and left frozen as individual berries until such time as it's cool enough to cook jelly that comes out as pretty as the berries. Note you can also use cranberries along with currants for jelly, or even black raspberries as they latter ripen at just about the same time.
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