You and Betty and the Nancy's and Bill's and Joes and Jane's will find in the study of science

a richer, more rewarding life.

Welcome to Inquiring Minds. I'm Indravis Gontas.

This is a podcast that explores the space where science and society collide.

We want to find out what's true, what's left to discover, and why it matters.

This week, we're sharing with you a special episode. It was a collaboration we did with the Society for the Neuroscience of Creativity.

Yep, such a society exists.

There are people who are looking at the brain basis of what makes us creative.

And I'm lucky enough to be one of the collaborators of that organization.

During our annual meeting, we had the pleasure of programming food science writer Kenji

Lopez Alt in a live conversation with our members. It was a joy to talk to Kenji, and if you're not

familiar with his work, check out the food lab in which he takes a scientific approach to cooking. And he's got a new book out

called The Walk, which I have to say describes uses of a kitchen utensil that I never reach

for. But apparently, he does all the time. So here's my conversation with Kenji.

Hey, everyone.

Welcome to Cross Talk, presented by the Society for the Neuroscience of Creativity and co-produced by Inquiring Minds.

My name is Indrae Viscontas.

I'm the host of Inquiring Minds and the president-elect of the Society for the Neuroscience of Creativity.

And I'm so excited to present this crosstalk event with legendary chef, food scientist,

all of the above, author Kenji Lopez out. Welcome.

Hi, how are you doing?

Good, good.

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