Lynn (Lynja) Davis ’77 speaks with Forbes about how after a 29-year career in engineering she has found online stardom as a content creator, with the cooking videos she creates with her son, Tim, scooping up millions of views. “Now I understand the phrase, ‘if you love what you do, you’ll never work a day in your life,’” says Davis. “I love making these videos with Tim because it’s so creative and collaborative, and it has made us so much closer.”
Sloan Lecturer Bill Fischer writes for Forbes about the disruption possibilities in new and alternative dairy products, non-prescription hearing augmentation devices and electric vehicle technology. “Disruption is, at least in these three industries, alive and well and posing a considerable threat to formerly successful, incumbent market-leaders,” writes Fischer.
Researchers at MIT have discovered that pictures of food appear to stimulate strong reactions among specific sets of neurons in the human brain, a trait that could have evolved due to the importance of food for humans, reports Sascha Pare for The Guardian. “The researchers posit these neurons have gone undetected because they are spread across the other specialized cluster for faces, places, bodies and words, rather than concentrated in one region,” writes Pare.
Alumni Mahmoud Ghulman and Aziz Alghunaim co-founded Nash, a platform that allows businesses to select specific delivery providers based on price and availability, reports Kyle Wiggers for TechCrunch. “By removing the technical, logistical, and operational overhead associated with offering a reliable delivery experience, Nash helped hundreds of businesses access new customers and revenue streams,” says Ghulman.
Katie Spies ’14, founder and CEO of Maev (a company that produces human-grade, raw dog food brand), speaks with Fortune editor Rachel King about what inspired her to start Maev, the company’s development process, and where Spies sees the company expanding in the future. “Among other exciting expansion initiatives, we’re really looking forward to expanding our product portfolio; our goal is to be a trust brand for dog essentials, especially product categories that are currently lacking in healthy, well-made options,” says Spies.
Susy Jones, a sustainability project manager for MIT’s Office of Sustainability advises WBUR reporter Andrea Shea through her decision to eat 100% local foods for one week. “Making decision when you’re stressed is really difficult and that’s why I think it’s hard for anyone to eat healthy or local,” says Jones. “That’s why people at the end of the day end up getting fast food. So, we have to reduce the barriers for purchasing healthy local food.”
Researchers at MIT have created a 3D-printable Oreometer that uses twisting force to determine if it is possible to evenly split an Oreo cookie, reports Juandre for Popular Mechanics. “While studying the twisting motion, the engineers also discovered the torque required to successfully open an Oreo is about the same as what’s needed to turn a doorknob—a tenth of the torque required to open a bottle cap,” writes Juandre.
A group of MIT scientists led by PhD candidate Crystal Owens has developed an Oreometer, a device used to determine if it is possible to evenly split an Oreo cookie every time, reports Maria Jimenez Moya for USA Today. “One day, just doing experiments, and, all of a sudden we realized that this machine would be perfect for opening Oreos because it already has … the fluid in the center, and then these two discs are like the same geometry as an Oreo,” says Owens.
MIT researchers have developed an “Oreometer” to test the optimal way to split an Oreo cookie, an exercise in rheology, or the study of how matter flows, reports Isaac Shultz for Gizmodo. "Our favorite twist was rotating while pulling Oreos apart from one side, as a kind of peel-and-twist, which was the most reliable for getting a very clean break,” explains graduate student Crystal Owens.
CNN reporter Madeline Holcombe spotlights a new study by MIT researchers exploring why the cream on Oreo cookies always sticks to one side when twisted open. Graduate student Crystal Owens explains that she hopes the research will inspire people "to investigate other puzzles in the kitchen in scientific ways. The best scientific research, even at MIT, is driven by curiosity to understand the world around us, when someone sees something weird or unknown and takes the time to think 'I wonder why that happens like that?'"
Graduate student Crystal Owens speaks with Popular Science reporter Philip Kiefer about her work exploring why the cream filling of an Oreo cookie always sticks to one side. “It turns out there’s not really a trick to it,” Owens says. “Everything you try to do will get mostly a clean break.”
Graduate student Crystal Owens and her colleagues tested the possibility of separating the two wafers of an Oreo in a way that evenly splits the cream filling using a rheometer, an instrument that measures torque and viscosity of various substances, reports Becky Ferreira for Vice. “After twisting Oreos apart with the instruments, the team visually inspected the ratio of creme on each wafer and logged the findings. A number of variations on the experiment were also introduced, such as dipping the cookies in milk, changing the rotation rate of the rheometer, and testing different Oreo flavors and filling quantities,” writes Ferreira.
Boston Magazine’s Spencer Buell highlights the MIT Banana Lounge, a student-run operation that provides free bananas and also serves as a multi-functional meeting space for the community. “Of course, this being MIT, the students have totally optimized their free-tropical-fruit operation to get it down to (what else?) a science,” writes Buell. “Their commitment to smart banana storage and analysis of supply chains, not to mention documenting the merits of bananas over, say, apples, is truly something to behold. More data is involved than you would think.”
Boston Magazine reporter Scott Kearnan spotlights Clover, a farm-fresh restaurant and food truck, created by Ayr Muir BS ’00, SM ’01. “Clover is so confident about its commitment to only using fresh-from-the-farm produce that, believe it or not, it doesn’t have a single freezer in its restaurants,” writes Kearnan.
Boston Globe reporter Sheryl Julian spotlights J. Kenji López-Alt ’02 - a chef, restauranteur and writer - and his new cookbook, “The Wok: Recipes and Techniques.” In his new cookbook, “you hear someone who’s giving you all kinds of alternatives in recipes, in the techniques, in the way you operate in your kitchen,” writes Julian.