Erin McKenney

So excited for this summer's PD program from @NCStateOFE!

Medical Emergency Cards are now available on our Resources page! Simply download, fill out, and fold. Keep the card in your wallet or somewhere convenient in case of a field emergency. These compact cards are great for professional and recreational use!

Have you checked out our Field Gear Closet? FREE field gear items, making the field more accessible one item at a time! Become a member today to claim. “Shop” our closet: fieldinclusive.org/shop-our-field…

@TheSharkologist I... definitely say "thank you" whenever I'm carded. 😂

Have any general questions about applying to my lab or my new M.S. positions? Check out this FAQ section on my website!👇🏽 mlburgess.org/my-lab

Advertising our summer REU program in Tropical Ecology and Evolution in Puerto Rico. Details in ramirezlab.net/reu Thanks to Vamery / @vamerygonzalez / for being our REU ambassador. #elverde_REU

@MeganStroupHill @BoultedBread @LaurenMNichols @RRobDunn Thanks!! It's been a slow rise but I'm pleased with the product. 😉

New pub! Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities. We compared starters grown from 10 flours, using methods that reflect common baking practices. @BoultedBread @LaurenMNichols @RRobDunn peerj.com/articles/16163/ 🧵1/3

@OttoOrtegaM Me too! It's also fun to talk to bakers and realize they are already doing some of these things by instinct – using different flours to achieve different flavors – and my microbial insights help us understand *why* those practices work.

Very nice. I would like to see some bakers taking advantage of the outcomes of this study to help them innovate their #bakery process.

Very excited to have this out in the wild. Many thanks to the visionaries at @AgentschangeEJ and keep an eye out for the companion essay coming soon👀

@Laffing_Bear – this could be fodder for a great discussion in #AEC245 Global Conservation Ecology in the spring

Bacterial succession is broadly similar across flour types, though communities develop flour-specific membership and structure, and produce unique aromatic profiles, by day 10. Our findings support bakers' knowledge and practice + suggest ways to manipulate bread flavor. 3/3

We measured pH and rise, and recorded aromas produced by starters across 14 days. We identified functionally distinct stages of succession, and sequenced microbial DNA from each stage to characterize bacterial succession cross stages and flour types. 2/3

New pub! Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities. A collab with teachers + @BoultedBread to compare starters grown from 10 different flours, using methods that reflect common baking practices peerj.com/articles/16163/

@DrSueIshaq Congratulations!!! I'd love to share this with my Gut Microbial Ecology class in the spring. 🥦🐭🦠

Our paper on using broccoli sprouts to reduce symptoms of Inflammatory Bowel Disease in mouse models of Crohn's Disease was accepted in mSystems!!! The raw sprouts worked great in younger mice but not as well in older mice, and we are already working on figuring that out.

How did I not include teaching at NC Governor's School????

1. university professor 2. manuscript editor 3. nutrition & research intern at Disney's Animal Kingdom 4. bowling alley technician 5. veterinary assistant

@Anda19 I am teaching my Field Ecology students to analyze data in R. I emphasize the importance (and difficulty) of thinking like a computer, and work through code with them in real-time – both so that I can help them, and so they can watch me make mistakes and troubleshoot.

@AnaMariaMezaSa1 and I ask panelists for #AEC400 Field Ecology to describe their work in 1 sentence. I am interested in factors that influence dynamic communities, from gut microbiomes to student learning and sense of belonging. How would you describe your work in 1 sentence?