Both Katherine and Jeanne are PhD plant ecologists and evolutionary biologists who love to cook. We are plant nerds with knives. Between us, we have been teaching college courses in basic botany, taxonomy, ecology and evolution for nearly 30 years, but we never get tired of looking at plants and learning new things about how they work. We are self-taught cooks with pretty different diets. Katherine is a long-time vegetarian who could eat her weight in broccoli any given day, especially with an excellent baguette. Jeanne is an omnivore, especially fond of wild-caught foods and garden-grown veggies.
Jeanne and Katherine met at Stanford University where Jeanne was an undergraduate and Katherine was a post-doc teaching botany and taxonomy. We became research collaborators but also found a shared interest in using food plants in our classes. Jeanne took her ideas to Princeton as a graduate student, and Katherine continued teaching seminars in “edible botany” at Stanford and Santa Clara University.
In most cases, biology lab and brown bag lunches are strictly incompatible, and for excellent and obvious reasons it is a safety violation to bring any food into a teaching or research lab.
But there is nothing keeping us from bringing biology lab to your kitchen!
Jeanne L. D. Osnas, PhD
Katherine Angela Preston, PhD
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