Wednesday, June 20, 2012
Breakfast in Barrow
The last conversation I heard last night before falling asleep on the apartment's futon was "Who wants an omelet for breakfast?" I chalked up the question to late night idle chatter. However, I awoke to find our team's plant physiologist, Alistair Rogers (BNL), busy in the kitchen. There were bowls of green onions, tomatoes, and cheese spread across the counter; along with plenty of eggs. It looked far different than the breakfasts that I have grown accustomed to on my trips to Barrow. Those typically tend to consist of granola bars, oatmeal, yogurt, and a strong cup of coffee.
I have known Alistair since he was a post-doc working for George Hendrey and Steve Long, and know him to be quite adept at measuring photosynthesis, leaf gas exchange, and associated biochemistry of plants. He and I have worked together on other projects in the past. While I was aware of his scientific and technical capabilities, I was not aware of his culinary skills. There was a distinct aroma coming from the kitchen that seemed pleasant enough.