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Wisconsin Designates State Microbe
Hugh Pickens writes "The NY Times reports that state legislators in Wisconsin raced against the clock to pass a bill designating Lactococcus lactis as Wisconsin's official state microbe. 'The first time I heard the idea, I thought, I've got more important things to do than spending my time honoring a microbe,' says Gary Hebl, a Democratic state representative who proposed the bill which, he says, would make Wisconsin the first state in the nation to grant such a designation, 'but this microbe is really a very hard worker,' added Hebl, referring to the bacterium supported by the Department of Bacteriology at UW — Madison used to make cheddar, Colby, and Monterey Jack cheese. The proposal faced only one detractor in committee ('the opponent was clearly lactose-intolerant,' says Hebl), and there was no sign of a last-minute campaign from other bacteria, so by evening, the Assembly had approved the measure, 56 to 41. In case there were any doubts about Wisconsin's priorities, a separate bill also awaits consideration in Madison, declaring cheese Wisconsin's state snack."
Well at least they're just engaging in harmless silliness - they could be screwing things up like most politicians seem to be good at.
Actually, lactose intolerant people often appreciate it when bacteria break down the lactose before they eat the food.
Nerd rage is the funniest rage.
It's as if you've missed the whole craft beer movement in the US that's been going on since the early '80s. There is a lot of really good beer being produced in the US these days. Sure, the domestic standbys are still mass produced crap, but other countries have their own mass produced crap as well. I don't know where you're from, but try visiting the liquor store sometime and try something that doesn't have Miller or Bud written on the label.
Sorry, but our non-US friends would say that our beer is swill.
They would be wrong.
Seriously, with the possible exception of Belgium, the shear variety and quality of beers produced by the hundreds of micro-breweries and brew-pubs in Wisconsin tops anything I've experienced in the last 10 years in Europe. Anyone who has had the privilege of coming to the "Great Taste of the Midwest" knows what I am talking about.
That said, volcano permitting, I'm traveling to Belgium next month to work on a book about monasteries and "exotic" beers.