Under the pale light of a laboratory flow hood, clad in a cleanroom suit, hat, and booties, Sarah Neumann gingerly unfolds an aluminum foil packet. An irislike pattern in dark brown powder reveals itself on the surface inside. It’s a fingerprint of sorts: Separate a mushroom cap from its stem and wrap it, gills down, in foil overnight, and the next morning you get this. For mycologists collecting samples from the wild, spore prints like these are aids to identification. For Neumann, a cultivator, they are repositories of genetic information.
This print belongs to a species called Psilocybe cubensis. Scattered in rich soil or, better yet, manure, these genetically unique dots will develop into networks of delicate, branching threads called mycelium. Feeding on decomposing organic matter, the mycelium will eventually send up fruiting bodies—the familiar capped forms most of us know as mushrooms—laden with a new generation of spores. For reasons that remain mysterious, the fruiting bodies of P. cubensis and some of its fungi cousins also carry another cargo: chemicals that interact with the neurotransmitter receptors of the human brain to dramatically unmoor us from everyday perception and cognition, in ways that can feel like a waking nightmare, an awe-inducing glimpse of the universe’s most basic truths, or both.
ãã®èšäºã¯ Bloomberg Businessweek US ã® August 29, 2022 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ Bloomberg Businessweek US ã® August 29, 2022 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
Instagram's Founders Say It's Time for a New Social App
The rise of AI and the fall of Twitter could create opportunities for upstarts
Running in Circles
A subscription running shoe program aims to fight footwear waste
What I Learned Working at a Hawaiien Mega-Resort
Nine wild secrets from the staff at Turtle Bay, who have to manage everyone from haughty honeymooners to go-go-dancing golfers.
How Noma Will Blossom In Kyoto
The best restaurant in the world just began its second pop-up in Japan. Here's what's cooking
The Last-Mover Problem
A startup called Sennder is trying to bring an extremely tech-resistant industry into the age of apps
Tick Tock, TikTok
The US thinks the Chinese-owned social media app is a major national security risk. TikTok is running out of ways to avoid a ban
Cleaner Clothing Dye, Made From Bacteria
A UK company produces colors with less water than conventional methods and no toxic chemicals
Pumping Heat in Hamburg
The German port city plans to store hot water underground and bring it up to heat homes in the winter
Sustainability: Calamari's Climate Edge
Squid's ability to flourish in warmer waters makes it fitting for a diet for the changing environment
New Money, New Problems
In Naples, an influx of wealthy is displacing out-of-towners lower-income workers