The Science of Sourdough: How Microbes Enabled a Pandemic Pastimescientificamerican.com·2 pts·gmalay·0
Transactional microservices with open source Vitess – coordination without statecncf.io·4 pts·gmalay·0
Failure detection on Orchestrator (MySQL replication topology management)planetscale.com·1 pts·gmalay·0
You’ve named and fed it. Now what to do with all that extra sourdough starter?latimes.com·1 pts·gmalay·0
Scaling MySQL databases using Vitess, a sharding system built on Kubernetessoftwareengineeringdaily.com·3 pts·gmalay·0
Fermented foods such as kombucha are trendy, but not necessarily probioticswashingtonpost.com·1 pts·gmalay·0
The Science of Bread Aroma and Taste (modern and old wheat taste equally good)labmanager.com·2 pts·gmalay·0
SpaceBakery project to research feasibility of baking bread on Marsnewfoodmagazine.com·2 pts·gmalay·0
What 3k-year-old Egyptian wheat tells us about the genetics of our daily breadtheconversation.com·2 pts·gmalay·0
Children born by Cesarean section may have a greater risk of obesitysciencebulletin.org·2 pts·gmalay·0
Distributed, Real-Time Joins and Aggregations on User Events Using Kafka Streamsconfluent.io·5 pts·gmalay·0