title: Experimentally induced intramammary infection with multiple strains of Streptococcus uberis

authors: Pryor, Shona Marie

subjects: Streptococcus uberis

abstract: The effect of infusing a mixture of 5 Streptococcus uberis strains into mammary quarters of 10 lactating cows was investigated. All 5 strains, which included 2 originally isolated from the dairy environment and 3 from clinical cases of mastitis, were capable of establishing an intramammary infection when infused individually. However, when the 5 strains were infused together, a single strain predominated in 7 out of 10 quarters. One strain in particular prevailed in 4 mammary quarters and was also found to inhibit the growth of the other 4 strains with deferred antagonism on esculin blood agar. The genes required for the production of bacteriocins nisin U and uberolysin were identified in this strain, whereas the other 4 strains contained only uberolysin genes. Direct competition may have occurred between strains within the mammary gland but competition was not apparent when cultured together in UHT milk, where no strain predominated. Although the mechanism is unknown, these results imply that a selection process can occur within the mammary gland, leading to a single strain that is detected upon diagnosis of mastitis.

text: Experimentally induced intramammary infection with multiple strains of Streptococcus uberis The effect of infusing a mixture of 5 Streptococcus uberis strains into mammary quarters of 10 lactating cows was investigated. All 5 strains, which included 2 originally isolated from the dairy environment and 3 from clinical cases of mastitis, were capable of establishing an intramammary infection when infused individually. However, when the 5 strains were infused together, a single strain predominated in 7 out of 10 quarters. One strain in particular prevailed in 4 mammary quarters and was also found to inhibit the growth of the other 4 strains with deferred antagonism on esculin blood agar. The genes required for the production of bacteriocins nisin U and uberolysin were identified in this strain, whereas the other 4 strains contained only uberolysin genes. Direct competition may have occurred between strains within the mammary gland but competition was not apparent when cultured together in UHT milk, where no strain predominated. Although the mechanism is unknown, these results imply that a selection process can occur within the mammary gland, leading to a single strain that is detected upon diagnosis of mastitis.

year: 2009

title: Challenges in interface and interaction design for context-aware augmented memory systems

authors: Schweer, Andrea

subjects: computer science

abstract: The human long-term memory is astonishingly powerful but fallible at the same time. This makes it very easy to forget information one is sure one actually knows. We propose context-aware augmented memory systems as a solution to this problem. In this paper, we analyse the user interface and interaction design challenges that need to be overcome to build such a system. We hope for fruitful interdisciplinary discussions on how best to address these challenges.

text: Challenges in interface and interaction design for context-aware augmented memory systems The human long-term memory is astonishingly powerful but fallible at the same time. This makes it very easy to forget information one is sure one actually knows. We propose context-aware augmented memory systems as a solution to this problem. In this paper, we analyse the user interface and interaction design challenges that need to be overcome to build such a system. We hope for fruitful interdisciplinary discussions on how best to address these challenges.

year: 2007

title: Virtual hākari:  Sharing Māori culinary traditions in online communities

authors: Muru-Lanning, Charlotte

subjects: Kai Māori

abstract: For Māori, kai is a vital expression of identity, community, place and whakapapa. Traditionally, knowledge about kai is transmitted through customary community groupings and culturally embedded practices. However, with the rise of digital platforms, new spaces have emerged for Māori to gather and to share kai in virtual forms. 
This thesis observes how two Facebook groups – Kai Maori and KAI Basket NZ – operate as contemporary spaces for the transmission of Māori culinary knowledge and cultural identity. Kai Māori is considered alongside global studies of culinary traditions and understood through the notion of kai as whakapapa. The thesis addresses two core research questions: 1) How do Facebook groups contribute to an evolving concept of kai Māori? and 2) What kinds of relationships define these online kai communities? 
Guided by Māori data sovereignty (MDSov) principles, I observed interactions on both Facebook pages in two phases – one involving selective data collection over a twelve-month period from January to December 2024 the other involving systematic data collection over a four-week period from 10 December 2024 to 10 January 2025. The observation periods yielded 115 and 1293 posts respectively. A covert digital approach of ‘lurking’ was adopted as seeking prior consent may have affected the quality of the data and disrupted group dynamics. Lurking, as a method, sits uneasily alongside MDSov principles, particularly the principle of manaakitanga, requiring free, prior and informed consent. To address this I safeguarded the confidentiality of community members by seeking consent before reproducing content, removing group members’ names and excluding sensitive information. To analyse posts I used Ethnographic Content Analysis which allowed me to conduct a reflexive, iterative analysis of the posts in a way that was sensitive to the context in which the content was created.
These digital observations show that these groups serve as platforms for the transmission and innovation of kai Māori, encompassing edible components as well as the values enmeshed within these culinary traditions. Despite the mediated nature of these exchanges – where food is virtually consumed rather than physically shared, separate from traditional notions of community – these groups nurture meaningful connections among members, including those physically distant from their whenua. Through recipes, photos, stories, and commentary, the members of Kai Maori and KAI Basket NZ cultivate community identity and belonging via common cultural understandings, sharing of knowledge, a general spirit of sociality – and, importantly, a mutual love of kai.
I conceptualise these online spaces as virtual hākari, where the act of sharing virtual kai becomes an affirmation of identity and a form of cultural resistance. While online sharing may risk distancing kai practices and knowledge from traditional sites of transmission, the data suggests that these platforms may serve as conduits that encourage deeper cultural engagement offline. This thesis highlights the centrality of food in Māori cultural survival, sovereignty and resistance. In these digital spaces, kai Māori is not only celebrated but continually reimagined – reinforcing that to prepare, share and celebrate kai as Māori is to actively participate in the continuity of cultural identity.

text: Virtual hākari:  Sharing Māori culinary traditions in online communities For Māori, kai is a vital expression of identity, community, place and whakapapa. Traditionally, knowledge about kai is transmitted through customary community groupings and culturally embedded practices. However, with the rise of digital platforms, new spaces have emerged for Māori to gather and to share kai in virtual forms. 
This thesis observes how two Facebook groups – Kai Maori and KAI Basket NZ – operate as contemporary spaces for the transmission of Māori culinary knowledge and cultural identity. Kai Māori is considered alongside global studies of culinary traditions and understood through the notion of kai as whakapapa. The thesis addresses two core research questions: 1) How do Facebook groups contribute to an evolving concept of kai Māori? and 2) What kinds of relationships define these online kai communities? 
Guided by Māori data sovereignty (MDSov) principles, I observed interactions on both Facebook pages in two phases – one involving selective data collection over a twelve-month period from January to December 2024 the other involving systematic data collection over a four-week period from 10 December 2024 to 10 January 2025. The observation periods yielded 115 and 1293 posts respectively. A covert digital approach of ‘lurking’ was adopted as seeking prior consent may have affected the quality of the data and disrupted group dynamics. Lurking, as a method, sits uneasily alongside MDSov principles, particularly the principle of manaakitanga, requiring free, prior and informed consent. To address this I safeguarded the confidentiality of community members by seeking consent before reproducing content, removing group members’ names and excluding sensitive information. To analyse posts I used Ethnographic Content Analysis which allowed me to conduct a reflexive, iterative analysis of the posts in a way that was sensitive to the context in which the content was created.
These digital observations show that these groups serve as platforms for the transmission and innovation of kai Māori, encompassing edible components as well as the values enmeshed within these culinary traditions. Despite the mediated nature of these exchanges – where food is virtually consumed rather than physically shared, separate from traditional notions of community – these groups nurture meaningful connections among members, including those physically distant from their whenua. Through recipes, photos, stories, and commentary, the members of Kai Maori and KAI Basket NZ cultivate community identity and belonging via common cultural understandings, sharing of knowledge, a general spirit of sociality – and, importantly, a mutual love of kai.
I conceptualise these online spaces as virtual hākari, where the act of sharing virtual kai becomes an affirmation of identity and a form of cultural resistance. While online sharing may risk distancing kai practices and knowledge from traditional sites of transmission, the data suggests that these platforms may serve as conduits that encourage deeper cultural engagement offline. This thesis highlights the centrality of food in Māori cultural survival, sovereignty and resistance. In these digital spaces, kai Māori is not only celebrated but continually reimagined – reinforcing that to prepare, share and celebrate kai as Māori is to actively participate in the continuity of cultural identity.

year: 2025