Professor Ahna Skop is featured on the website for the American Association for the Advancement of Science this month, highlighting her Lab Culture Recipe project, a collaboration with scientists worldwide to create a cookbook of their favorite recipes.
“A meal will change everything for people,” says Dr. Ahna Skop, professor of genetics at the University of Wisconsin-Madison. “People have stereotypes about who you are… but if you share a meal with someone, you can learn to understand people.” As a child, Skop had a cookbook with recipes from around the world, and she and her mother worked their way through all of them. One favorite was ground nut stew from Ghana. “We would fantasize about going to these places,” she says. Her mother told her that if she studied hard, she could go to these countries when she was older.