Cooking My Way Through Organic Chemistry

Organic. Chemistry. Yes, when read separately, like the ingredients to some grueling, yet ultimately (or unattainably) delicious recipe, these two words seem harmless enough; even attractive. However, take out that tiny little period separating the two words, and we have something that is enough to make many of us lose our appetites.

In short, organic chemistry (not separated by a period) has taken over my life. I am a 24 year old student, currently studying (and cooking) my way towards medical school. It is sort of a yin yang situation for me right now. In college it was my minor, photography, that was the perfect counterbalance to my science major. Since graduating and enrolling in a post graduate premedical program, cooking has temporarily become the yin to my yang (organic chemistry). My life lately is basically a balance between learning the chemical composition of say, glucose or alcohol, and learning how those tiny little compounds can be found in everything I eat.

So, I must get through this two step process called Organic Chemistry (often called "ochem" or "orgo" by my fellow premed comrades), with the help of cooking. I am sure many of you have your own version of "organic chemistry". That thing that makes your life, well, no life. That day-to-day thing that may not seem relevant at times, but is necessary in for the "big picture".

I hope this blog can help you get through your own "organic chemistry" or simply just provide you some fun and interesting recipes. Don't be surprised if I include some nerdy science stuff, like why dark green vegetables are better for you than light green ones. Finally, I may also include some music in this blog, as music is another thing that is a constant part of my life, whether it be studying to any and all Beethoven or cooking to the Bottle Rocket soundtrack (which I somehow only recently discovered and love).