January 2022 edition

Space farming aboard the ISS, controversial wage increases for foreign farm workers, the science of sweetness, and more.

Photo by Priscilla Du Preez on Unsplash

Welcome to Flask and Funnel’s first monthly collection of food science news and notable articles. Expect to see more collections like this throughout the year.

Food for Thought

Space farming? It’s happening — Astronauts grew and harvested these chile peppers for science (and an extra kick of flavor with their food) aboard the…

For thousands of years, preserving food through fermentation offered safe harbor against the unknown.

Photo by Micah Tindell on Unsplash

The farmers of ancient Nepal feared invasion during times of war. Their fields and homes, and the food produced there, were liable to fall into the hands of their enemies. To protect against this, they fermented leafy greens to make gundruk and buried these preserved vegetables in pits covered by…

Women have valid reasons for not choosing to put a baby up for adoption. Those who are against abortion won’t consider them.

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Access to abortion in the United States is in jeopardy as a conservative-majority Supreme Court hears the “biggest abortion case in decades”, Dobbs v. Jackson Women’s Health Organization. To summarize how high the stakes are, if judges overturn previous precedents set by the infamous Roe v. Wade, experts estimate it…

Why leaving Facebook, Instagram, and other predatory platforms is a feminist act.

Photo by Tim Mossholder on Unsplash

An incredible precedent has just been set.

On arguably the biggest shopping day of the year, Black Friday, a major cosmetics retailer located in the United Kingdom called Lush just shut down their social media accounts. The company will no longer utilize Facebook, Instagram, Snapchat, and TikTok to reach customers.

The company is taking a stand against…

I left behind religious fundamentalism to embrace my queer, feminist self — and my love for science.

Photo by Girl with red hat on Unsplash

I grew up practicing a religion that rejected science. Today I work full-time in a laboratory and I’m in the process of finishing my degree in biological sciences. If you’ve never seen me before on Medium, hello there — I’m Sarah. It’s a pleasure to meet you.

I’ve been writing…

Sarah Olson Michel

Science writer. Lab tech working with boozy beverages. Fascinated with fermentation and food history. Ardently feminist.

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