Blog 6: Marburg Poem

A man comes in, leaking blood like a faucet,
He's has been killed many times, but not close to death yet.
Inside, creatures of the dark loom over his beating corpse,
Tearing away all of the sterile organs, it became a warp.
Shocked doctors attempt to stop its spread,
But to no avail, the creatures refuse to be dead.
Near immediate sicknesses came upon its victims,
Many deaths and a quarantine later, people were still under its whim...

Blog 11: Trait-picking (Gattaca)

In the universe of Gattaca, parents can pick the most desirable traits for their baby before it's born. I fully support the idea of this, as it could help cut down on genetic disorders and diseases. With this advancement in giving birth, it'll give our future generations the ability to survive better and have the "best" traits out of all of us, like the desired hair and eye color, height growth, body build, etc., leading to the "perfect" human beings. Without any undesired traits, most setbacks that occurs in one side's family traits can be cut off from the newborn, allowing them to live without many restrictions the older generations are burdened with.

Blog 10: Fermentation Recipe

For this fermented foods pickle recipe, you will need:

• 2-one gallon crocks or glass jars
• 4 lbs. of cucumbers
• 3⁄4 cup kosher salt
• 1 bunch dill weed
• 1 head of garlic, peeled
• 1 onion, sliced
• pinch of black peppercorns 
• (optional)10 grape leaves
• 1 gallon boiling water

First, wash your cucumbers and remove any remaining blossoms. Poke them with a bamboo skewer, inserting it a few inches into one end, but not going all the way through.

Slice the onions, peel the garlic and rinse the grape leaves.

Boil the water and dissolve the salt in it and set aside to use later.

Place 2 or 3 grape leaves in the bottom of the jar(s). Place as many cucumbers as will fit in a single layer on the grape leaves. Add 5-6 cloves of garlic, a handful of onion slices, a handful of dill weed, and a pinch of black peppercorns. Put another layer of grape leaves on top.

Continue layering in this way until the jar is full. Finish with grape leaves.

Pour the hot brine into the jar(s) until full. Use a chopstick or knife to poke down into the jar (around the sides) to remove air bubbles.

Find a plastic lid (called a follower) that you can fit into the jar by bending it, and that will expand to mostly cover the grape leaves on top.

Place a weight on top of the follower to keep the pickles under the brine. They should be covered by at least one inch of brine once the weight is in place.

Let sit at room temperature for 3-7 days, checking daily for desired taste.

Refrigerating will stop the fermentation process and allow you to store your pickles for a year or more.

Blog 8: Blog Facility Procedures

Though various levels of a bio-contamination require different forms of protection, most of the basic needs are universal. These procedures include the usage of gloves, masks, long-sleeved clothing that's not loose and doesn't reveal skin, and the like. Due to some of these viruses being airborne, masks are not enough; the need to various medications that repel any sort of infection are needed for any kind of accidental contact with them. Lower level viruses, because they can cling onto a person, can be safely destroyed when one enters through an ultraviolet light post.