Each summer, the Puget Sound science summer researchers hold a research-inspired dessert contest. Check out some of the Madlung Lab's entries through the years!
In 2019 our lab won the “most tasty” award with this entry of phytochrome mutant tomato-inspired cream puffs. Pictured are from left to right: Dr. Sneha Bhogale, Sara Pernikoff (’20), Elsa Salido (’20), Maya Sealander (’20), Daniel Balderrama (’20), and Andreas Madlung.
In 2018 the lab studied jello art and created a tray full of pretty Arabidopsis jello's, which won us, along with a candy gel box, and a licorice DNA molecule, the “most creative” award that year.
In the top photo, pictured are from left to right: Dr. Keisha Carlson, Andrew Ustach, Priyanki Vora, Rosario Ramirez, Dr. Amy Replogle, Adam Duell, and Andreas Madlung.
In 2017 our lab contributed Rice-CRISPRs (right) along with a Rice-Crispy Cas9 enzyme (left).
In 2014 our lab won the coveted “most tasty” prize for our entry (Arabidopsis and tomato plants growing in our chocolate cake garden plot), here presented by Grete Slaugh ’15 (left), Molly Jennings ’17 (middle), and Jacie Ihinger ’15 (right).
This year the Madlung & Walcher lab's cake won best entry in the "Most Tasty" and "Most Aesthetically Pleasing" categories. The cake is tomato soup cake in a fondant flower pot, with frosting featuring a reverting A. suecica and a positively gravitroping lazy-2 tomato plant.
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