Gabriel Perron

Evolutionary biologist & Microbiologist at Bard College; part-time hobbyist in the Hudson Valley -- views are my own.

[Gabriel Perron @GabrielPerron]

@jpbarilguerard Est-ce que le texte pour votre nouvelle pièce "Vous êtes animal" est/sera disponible. J'habite NYC et travaille sur Darwin, autant comme scientifique qu'humaniste, et je crains ne pouvoir me déplacer à MTL pour voir votre nouvelle pièce qui semble fascinante!

[Gabriel Perron @GabrielPerron]

Join a dynamic group of engaged faculty in the Biology Program @BardCollege. We are hiring for two tenure-track positions with a focus on neurobiology, physiology, immunology, or developmental biology on:https://t.co/UdDAtfcjEA

[Gabriel Perron @GabrielPerron]

@PaulJournet @Toutunmatin Je suis professeur d’université à NY et je peux vous assurer qu’on peut parler de tous les sujets. Il faut seulement savoir comment. Les profs qui hésitent à approcher certains sujets devraient réviser leur approche pédagogique.

[Gabriel Perron @GabrielPerron]

As many pointed out I’m sure, the issue here is not that French Canadiens are not racist, but that French Canadiens are not more racist than other Canadians. Systemic racism is ubiquitous from coast to coast.

[Gabriel Perron @GabrielPerron]

Vaccination Is Making America Forget a Basic Pandemic Rule - The Atlantic https://t.co/Obu9hjVmIg

[Gabriel Perron @GabrielPerron]

Pourquoi @iciradiocanada donne toujours autant de temps d’antenne aux activistes qui s’opposent à la consommation de viande animal? Ces privilégiés présentent leur opinion comme seule réponse à tous les problèmes de l’univers autant étique que moral ou environnemental. Vraiment?

[Bill Hanage @BillHanage.bsky.social @BillHanage]

OK some thoughts on the fraught situation with schools and the pandemic. There’s been quite a few good opeds on this recently. I hope to add something useful below 1/goodnessknows

[Bill Hanage @BillHanage.bsky.social @BillHanage]

I'm really excited by this piece of work adding to the argument for low cost, low sensitivity, high specificity tests👇🏽. Many thanks to @baym for writing such a clear explanatory thread while I've been distracted elsewhere

[Bill Hanage @BillHanage.bsky.social @BillHanage]

this 👇🏽 is why you cannot view opening schools in isolation from their community. And one of many reasons the problem is so difficult

[Muge Cevik @mugecevik]

Very excited to share our new preprint "#SARSCoV2 viral load dynamics, duration of viral shedding and infectiousness: a living systematic review and meta-analysis" #IDTwitter

A huge team effort screening and synthesising the accumulating evidence. 1/6

https://t.co/a2qk8sPgsk

[Gabriel Perron @GabrielPerron]

2020.01.04 - New year resolution: exploring food cultures I am not familiar with. Here, we followed the beautiful recipes for braised rabbit with mint and apples and sage bison to make the delicious indigenous tacos… https://t.co/Ix708zfRMj

[Gabriel Perron @GabrielPerron]

2019.7.22 - To till or not to till? #BSRI2019 @hvfarmhub #framscape #sustainability #hudsonvalley #localfarm #foodmicrobiology #bardfoodlab https://t.co/oCe0aZr1fw

[Gabriel Perron @GabrielPerron]

2019.4.04 - Fermenting jalapeño peppers with chefrei_peraza #hotsauce @bardcollege #foodmicrobiology #latergtam https://t.co/AjfWhBiEXR

[Gabriel Perron @GabrielPerron]

2019.7.19 - Field sampling day @hvfarmhub. The grasses are getting tall... @bardcollege #BSRI2019 #hudsonvalley #farmscapeecology https://t.co/xSiCXIfgNl

[Gabriel Perron @GabrielPerron]

2019.3.23 - Blithewood tasting menu by chefrei_peraza . Working in the kitchen is always a pleasure. To see our koji garum, mushroom miso, and lacto-fermented produces… https://t.co/GN1Lhvhc3w

[Gabriel Perron @GabrielPerron]

2019.3.07 - Microbial diversity found fermented kimchi. #foodmicrobiology @bardcollege @ Bard College https://t.co/52OQ8HZxqM

[Gabriel Perron @GabrielPerron]

2019.3.04 - Making kimchi with our local expert Chungin Goodstein. #foodmicrobiology @bardcollege thanks for thé support of bardcce . @ Bard College https://t.co/J8LsE9Hpw3

[Gabriel Perron @GabrielPerron]

2018.2.19 - And it’s a start! After looking at Food Safety for the first three weeks of the semester, it’s time to learn about fermentation. First, we baked a fast-riding sourdoug with our… https://t.co/jcKJFkQC97

[Gabriel Perron @GabrielPerron]

More to come. #fermentationlab #foodmicrobiolgy @bardcollege https://t.co/OWIjFFioEg