Launching STEAMeD, a professional development program for teachers

New outreach program enables teachers to bring food and cooking experiments into their classrooms

Harvard University’s long-standing efforts to equip a new generation of teachers with cutting-edge teaching methods takes an exciting turn with the creation of a new venture, SteamED.

SteamED is a collaboration between the Science and Cooking program, developed by the John A. Paulson School of Engineering and Applied Sciences (SEAS), Young Chefs, and the Harvard Materials Research Science and Engineering Center (MRSEC).

It adapts exercises from the popular Science and Cooking course and Young Chefs to fit Massachusetts state science standards, and is a rare opportunity for highly motivated teachers to bring these exercises into their classrooms.  Teachers, community program instructors, and after school program leaders are invited to register (see link below).

Participants will earn 18 PDP points in STEM for participation in the workshops and will receive exclusive access to curriculum and resources, including 27 lesson plans for use in a variety of classroom settings and covering a range of concepts, from experimental design to physical science. Teachers also receive equipment necessary to implement the four lesson plans covered in the two Saturday course sessions.

Dates and times: 

Saturday, Nov. 11, 9:30 a.m. – 3:30 p.m.

Saturday, Nov. 18, 9:30 a.m. – 3:30 p.m.


“Chili Infusions: Exploring solubility is so hot right now”

“Pickles: Not your basic vegetable”

“Tortillas: The corny processes of polymer crosslinking and starch gelatinization”

“I Lava Science: Exploring heat diffusion through molten chocolate cake”



  • Attend both sessions, Nov. 11 and Nov. 18.
  • Write a reflection on plans for implementing lessons in your classroom.
  • Participate in a call-back and sharing session in January.
  • ​Provide feedback via online surveys or focus groups.

Workshops are free of charge. Lunch is provided each day.

Register here:

For questions, please contact:



Featured on the naked scientists podcast

A true honor to join as an expert on the Naked Scientists, a radio programme based at Cambridge University who broadcast over the BBC, ABC Australia and release an award-winning podcast.

This week I was asked a fundamental question about cooking and science:

how much alcohol remains after cooking? 

find my answer here:


Awarded the HHMI Gilliam Fellowship

Excited to announce I have been selected as a HHMI Gilliam Fellow this year! This fellowship is given to exceptional doctoral students who have the potential to be leaders in their fields and the desire to advance diversity and inclusion in the sciences. In addition to three years of funding, I will be part of a community of diverse scientists who share my passions for research and outreach! Such an honor and grateful for all my mentors, friends and family supporting me along the way.

You can read more about the fellowship here:


scandinavian cooking

inspiration and exploration on my vacation back home in sweden and norway this summer

chantarelle, cress, horseradish


pea gazpachio w/ licorice, lemon, thai basil


local stockholm salmon w summer vegetables, cloudberry habanero reduction


deconstructed ‘marangsviss’: parsnip cream, pistacchio gelato, berry & black pepper pavlova


fishing and cooking in Stavanger, Norwayswecook8swecook9swecook10swecook11

ceviche on catch of the dayswecook12swecook13swecook14swecook15

cabbage, grilled with local chanterelles and salt baked leekswecook16swecook17

crab bisqueswecook18