The Chemists Take On Carrot Soup
🥕✨ What makes carrot soup so creamy, sweet, and comforting? It’s not just the recipe — it’s the chemistry! In this episode of Chemists in the Kitchen, we dig into the science behind carrot soup and uncover how simple ingredients transform into a velvety bowl of comfort.
How do natural sugars caramelize when carrots cook? What gives carrot soup its silky texture? Every minute is packed with fascinating chemistry.
👉 Subscribe for more food science adventures and join us as we stir up curiosity, one recipe at a time!
A Plant Biologist Inspiring The Next Generation
“When you don’t have a path in your mind, the question is, how do you progress? For me, it was always one step at a time.”
In this episode of I Was Born, Sue Wessler, Professor of Genetics at UC Riverside, shares her story of growing up in the Bronx, where neither of her parents went to college and both hoped she would become a doctor. She reflects on high school during 1966–1970, at the height of the Vietnam War protests and women’s rights demonstrations—including a small but powerful protest to wear pants to school.
I Was Born is a collaboration between LabX and The Science and Entertainment Exchange highlighting the lives of all different kinds of scientists 🧬
Get Updates
LabX is a public engagement testbed at the National Academy of Sciences (NAS) that boldly experiments with a variety of creative—sometimes even unorthodox—approaches designed to reach diverse audiences. Like all experiments, some of them fail. Some of them succeed! Either way, it will be interesting … dare we say fun?