I’m in a celebratory mood. Microcosm is published today. In my mind, I can see the books moving out of warehouses onto trucks, off to book stores and front door steps. This morning I read a great review from Mykola Bilokonsky at Newsvine. (“What are you waiting for?” he asks.) And tonight I’ll be having a little get-together, with the weather cooperating in splendid fashion. To spread the cheer, let me invite you to participate in a contest to win a copy of Microcosm that I will personally sign.
To enter, you just need to ask a Microcosm-related question in the comment thread. My book is specifically about E. coli, and generally about life. By illuminating how this microbe works, I end up exploring everything from synthetic biology to the possibility of extraterrestrial life to the evolutionary history recorded in E. coli’s genome–a history that we share. For more information, you can check out the Newsvine review, or my previous Microcosm-related posts here, or my Microcosm page on my web site. Or you can just ask a question about E. coli that’s been on your mind for years. I know you have at least one…
You can post a question between now and Thursday, 5 pm EST. I will then choose five questions to answer in a post on Friday, and I’ll get in touch with the five winners for their addresses.
In the meantime, question away, and spread the word to anyone else who might be interesting in entering.
Update: Let’s keep it to one question per entry, so that the question space isn’t all gobbled up!
Update: The contest is closed. Come back Friday for winning questions and their answers.
Related Topics
Go Further
Animals
- This ‘saber-toothed’ salmon wasn’t quite what we thoughtThis ‘saber-toothed’ salmon wasn’t quite what we thought
- Why this rhino-zebra friendship makes perfect senseWhy this rhino-zebra friendship makes perfect sense
- When did bioluminescence evolve? It’s older than we thought.When did bioluminescence evolve? It’s older than we thought.
- Soy, skim … spider. Are any of these technically milk?Soy, skim … spider. Are any of these technically milk?
- This pristine piece of the Amazon shows nature’s resilienceThis pristine piece of the Amazon shows nature’s resilience
Environment
- This pristine piece of the Amazon shows nature’s resilienceThis pristine piece of the Amazon shows nature’s resilience
- Listen to 30 years of climate change transformed into haunting musicListen to 30 years of climate change transformed into haunting music
- This ancient society tried to stop El Niño—with child sacrificeThis ancient society tried to stop El Niño—with child sacrifice
- U.S. plans to clean its drinking water. What does that mean?U.S. plans to clean its drinking water. What does that mean?
History & Culture
- Meet the original members of the tortured poets departmentMeet the original members of the tortured poets department
- Séances at the White House? Why these first ladies turned to the occultSéances at the White House? Why these first ladies turned to the occult
- Gambling is everywhere now. When is that a problem?Gambling is everywhere now. When is that a problem?
- Beauty is pain—at least it was in 17th-century SpainBeauty is pain—at least it was in 17th-century Spain
- The real spies who inspired ‘The Ministry of Ungentlemanly Warfare’The real spies who inspired ‘The Ministry of Ungentlemanly Warfare’
Science
- Here's how astronomers found one of the rarest phenomenons in spaceHere's how astronomers found one of the rarest phenomenons in space
- Not an extrovert or introvert? There’s a word for that.Not an extrovert or introvert? There’s a word for that.
- NASA has a plan to clean up space junk—but is going green enough?NASA has a plan to clean up space junk—but is going green enough?
- Soy, skim … spider. Are any of these technically milk?Soy, skim … spider. Are any of these technically milk?
Travel
- What it's like to hike the Camino del Mayab in MexicoWhat it's like to hike the Camino del Mayab in Mexico
- Is this small English town Yorkshire's culinary capital?Is this small English town Yorkshire's culinary capital?
- This chef is taking Indian cuisine in a bold new directionThis chef is taking Indian cuisine in a bold new direction