Currently reading Karl Schütte from the 1950ies (nph.onlinelibrary.wiley.com/doi/10.1111/...) and the references in this papers. It is a lot of fun and it´s fascinating how much was already discussed in the 19th century

Thank you, Fanny! Reading about the conditions of that time, laboratories sound like scenes from a Western movie. Who are your favorite microbial lab scientists stories from the 19th century, and what did they do?

Fanny noticed that agar—used in jams and jellies—was heat-resistant and didn't degrade easily. She suggested her husband, microbiologist Walther Hesse, to try it in the lab. It was a game-changer: stable, clear, and perfect for bacterial cultures

Hello, I am working on spatial responses of soil fungi and would like to join the club. Can you please add me? Thanks for putting it together