What does food blogging have to do with genetics research? In this episode, we talk with Dr. Ahna Skop, an associate professor of Genetics at the University of Wisconsin-Madison, about how art, science, and cooking intersect, as well as some of the benefits and challenges she has experienced being dyslexic.
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ABOUT THIS EPISODE
Related links:
- Dr. Ahna Skop – Skop Lab page, Foodskop blog, Twitter, video of NAS Colloquium talk
- C. Elegans
- Smitten Kitchen food blog
- Dr. Skop’s Mapo Tofu recipe
- Center for Sustainable Nanotechnology
Interviewee: Dr. Ahna Skop
Producer/Host: Miriam Krause
Music: Ketsa
Sustainable Nano 