Alex McLellan
What is the COVID-19 / SARS-CoV-2 virus? Compared to most threats we encounter, the virus is small and simple. It doesn’t have sex, possess limbs or gills, or fill its lungs with air on a hill top and shout “It’s great to be alive!”. So is the virus alive, or just an organic robot? We talk of ‘killing’ the virus by washing our hands or using disinfectants, which means most of us think of it as a living creature of some sort. Whether we classify it as the ‘living’ or the ‘undead’, it is still a parasite that steals into our cells and helps itself to our enzymes and cell materials to make thousands of near-perfect copies of itself that go on to infect other cells in our bodies.
For the last few months I have been obsessively reading each major scientific discovery about the new SARS-CoV-2 virus, and delving into its close relatives that caused earlier epidemics of ‘severe acute respiratory syndrome’ (SARS). During the COVID-19 pandemic it has been difficult to stay asleep, and I wake wondering how the virus does this and that … then grab my iPad to search for the answer. Surprisingly, this research provides me with a lot of comfort. The more I get to know the inner workings of this terrible machine, the better I’m able to break it down to its basic parts. The more I research, the more clearly I can see the virus in my mind’s eye, and the more clearly I can see possible targets for treatment interventions and routes to vaccines.
[Read more…] about Bletchley Park 2020: Breaking the viral code
The news has been read, the weather forecast follows. Nothing unusual: highs and lows, temperatures, fronts, expectations for the week ahead. A menacing southerly is approaching, snow to low levels, icy roads. A warning for those who have to travel is broadcast:
Bread is such an essential part of the foodscape of twenty-first century New Zealand that, apart from food preference or allergy, it is often spared little thought in people’s day-to-day lives. That was until now – people who usually bought bread regularly are now baking it (if they can get enough flour) and rediscovering the pleasure of a freshly baked loaf from the oven. We now might worry about touching the bag the flour was bought in but we don’t distrust a bought loaf. This was not the case during the 1940s, when a number of major acts regarding food hygiene were introduced. One of these laws in particular – the bread-wrapping regulation – had the attention of the Ministry of Health, bakers, grocers, and the New Zealand public for a period spanning 1946 to the end of 1948. Fears concerning an earlier dreaded virus, poliomyelitis, were at the root of the issue.
Our current global situation with Covid-19 and our nationwide lockdown has reminded me of the many forms that isolation can take. Bullies, health conditions, geographic locations – among other factors – can cause barriers to pop up between us, socially, physically, and mentally. I remember, for example, when fifteen years ago a friend was diagnosed with celiac disease and had to change to a gluten-free diet. Gluten-free food was scarce then, compared to its ready availability in supermarkets today. I imagine that her diagnosis would’ve been isolating, not only in terms of the food she could eat, but also in terms of what her family and friends could understand about her new reality.
I’ve always loved the word ‘bubble’. It says what it is: a puff of air in a tense bracket of plosives finished with a liquid gloss. Bubble bubble bubble bubble bubble. Say it five times fast and hear the pot boil – a sound so ancient that it was probably heard by your grandmother’s grandmother’s grandmother, when she was a little girl. If anyone had asked her about her bubble, she might have assumed the soup had stopped simmering because the fire had gone out. In 2020, though, bubbles have taken on a whole new meaning, and a new social greeting has entered the language: “How’s your bubble?”