One of the best things about my job is serendipity. Having an inconveniently located office that is often way too hot or too cold means that I’m walking around a lot. In the past couple days, stopping to chat with people in the hallway has led to new ideas for: scheduling equipment on the lab’s website, studying the textures of cooked meats with an electron microscope, a molten chocolate cake lab to teach heat transfer to grad students, using microfluidics to study emulsions, studying sourdough bacterial growth with a new microscopy technique, and more.

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