Dec. 3, 2020 –
GR: My pop-culture news is actually MIT Tech Review. I read it constantly. I think that’s really where inspiration strikes: hearing about all these amazing people at schools like MIT and Harvard who are doing such amazing work with technology. And I try to connect it back to what I see out there and put it together in a way that no one’s seen before.
AJ: When you’re not doing all of these amazing things—because I feel like I’m speaking to a 60-year-old scientist in Geneva—what do you do that’s just a 15-year-old thing?
GR: Actually I spend more time doing 15-year-old things during quarantine. I bake an ungodly amount. It’s not good, but it’s baking. And, like, it’s science too.
AJ: So the science of the kitchen is not your specialty?
GR: I guess not, no. To be fair, most of the time we don’t have eggs at home, or like flour, so I have to like go online and search eggless, flourless, sugarless cookies, and then I try to make that. I made bread recently and it was good, so I’m proud of myself.
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