After all, being a scientific mother has also its advantages. First, I have a husband who inspires and helps me a lot. (Although he is not a scientist himself.) He was the one who told me while I was trying to understand one of the
newest models about granum structure that it can be compared to fusilli in fact (that are interconnected in 3D with each other, but 1 granum is like 1 piece of fusilli). It was a great idea of him... especially because having small kids, you must be able to find out the easiest, most obvious explanations, metaphors and examples if you talk about science. This helps a lot not to be lost in too complicated nomenclature and models, not to be completely isolated from the rest of the world, and from everyday life, and to see just the most important things/patterns in everything. But such husband-, kitchen-, and kids-inspired examples can als help you to give challenging, down-to-earth and funny university and conference lectures. So, being a scientific mum is not that bad after all. I'll continue this series as well... There are also a lot of things to learn about pigments in vegetables in the kitchen and during cooking...
