Had an incredible time last weekend hosting the second annual HILS community cooking challenge together with Alec Walker and Alexa Jackson in collaboration with PAGU. This annual event brings together PhD students in the life sciences from all across Harvard University and challenges them to use their scientific skills in the kitchen. Their creations are evaluated by Harvard faculty judges with respect to creativity, flavor, and also use of the secret ingredient. This year the secret ingredient was peppers and the scientific theme was neuroscience. Distinguished neuroscientist Catherine Dulac was our keynote speaker this year – and we had such a blast working with her, the students, PAGU, and the 9-pound bluefish we brought from a local market. Photo cred to prof. Ralph Mazitschek.
Vayu Maini Rekdal 