Creativity and expression is something I never challenged myself with during my early days as a science student. I would say, to a point, I dissociated creativity with science and research. After many "learning opportunities," I switched from scientist to science communicator and began to realize the effect of creativity while communicating science. Better yet, the necessity of creativity to communicate science.

I got involved because I come from a family of non-scientists and learned early on how to communicate science to the non-scientist (aka normal person). The further I got in my career, the more I realized what a blessing and a skill it was to be able to communicate and teach to any level.

There are few things more powerful than knowledge. There are even fewer things more valuable than the systematic acquisition and active dissemination of knowledge. In other words, shared knowledge is the lifeblood of and for our communities. That is why I joined taste of science San Antonio.

I came to graduate school ready to change the world. Then I realized that everyone around me was there to do the same thing, but for some reason I didn't see the world around me changing. I didn't understand how so much groundbreaking, exciting science could be happening right in front of me, yet our government's policy wasn't reflecting that science. That's when I decided to get involved with taste of science.

I learned about taste of science at a science communication workshop. Parmvir was talking about how she started the organization and I was immediately hooked by the the motto "feed your curiosity." I wanted to be a science communicator when I graduated with my Master's and this organization helped me get to where I am today. My current title is Lab Manager & Outreach Coordinator at USF's College of Marine Science.

I love science, I always have. I’ve based my career path in the sciences and have a strong passion for communicating and educating others on the joys of discovery. I was given the wonderful opportunity to volunteer with taste of science this year. Being involved has been so rewarding and the biggest joy for me comes from guests sharing that they have learned something new from one of our events.