I have made edits to Google Maps geometry, not just closed businesses.

Better Off Dead

I would suggest contacting Lars Garshol, who has really changed the known world of farmhouse yeast. There may yet be some more to discover in Finland.

Given your proximity to Kveik and other farmhouse strains, it would be cool to focus on the preservation of them. Kveik in particular is very easy to store and ship because it survives desiccation well. It would be very interesting to figure out which genes are responsible for desiccation hardiness, and put them into other strains. There’s a lab in California specializing in GMO brewing yeast: https://berkeleyyeast.com/

Interesting, my rake makes some sounds when I use it. It’s pretty loud on hard surfaces.