Originally published on Sat November 30, 2013 11:05 am
How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line.
About 20 scientists are clustered in a cramped conference room in San Diego, one of the country's science hubs, but they aren't there to pore over their latest research. Instead, this is a meeting of BioToasters — a chapter of the public speaking organization Toastmasters, geared specifically toward scientists.
"For a typical scientist, they will spend a lot of time at the bench, so they're doing a lot of maybe calculations or lab work where they're not interacting directly from person to person," says BioToasters President Zackary Prag, a lab equipment sales rep.