Sustainable Nano

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. Artwork depicting C. Elegans (left) and a cake showing cell division (right) (images courtesy of Ahna Skop) Want more podcast episodes? You can find them all on our podcast page, or you can subscribe on iTunes or Stitcher. C. Elegans artwork in the style of Miro (image courtesy of Ahna Skop) #### **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