Sounds like a great story, right?
Make that great cookies.
They weren't there to present their research on nematodes, aquatic insects or pollinators. They were there to enjoy some camaraderie at the UC Davis Department of Entomology and Nematology's holiday party, and...drum roll...they won the top prizes in the cookie contest.
- Best chocolate cookie: Aquatic entomologist Sharon Lawler, professor, UC Davis Department of Entomology and Nematology, for her recipe, "Dirty Drunk Snowballs"
- Best non-chocolate cookie: Nematologist Steve Nadler, professor and chair, UC Davis Department of Entomology and Nematology, for his Internet-modified recipe, "Cranberry Orange Cookies"
- Best decorated cookie: Community ecologist Rachel Vannette, assistant professor, UC Davis Department of Entomology and Nematology, for her "Stamped Citrus Shortbread" recipe from the New York Times
William Tuck, academic personnel specialist in the Phoenix Cluster, which serves the Department of Entomology and Nematology and the Department of Plant Pathology, coordinated the event and awarded $25 Amazon gift cards to the winners.
The proof of the pudding? Empty containers.
Want to make the recipes? They shared!
Dirty Drunk Snowballs
By Sharon Lawler
1 box Trader Joe's Mini Dark Chocolate Mint Stars
1/4 cup dark rum (white rum or bourbon will also work)
1/4 cup confectioner's sugar
Grind up the cookies in a food processor or blender until pretty fine but with some texture left. Stir enough dark rum so that the crumbs hold together well, but stop before it gets soggy. Let the mix sit for 15 minutes or so. Sift the confectioner's sugar into a bowl. Roll the mix into small balls, and then roll them in the confectioner's sugar.
Cranberry Orange Cookies
By Steve Nadler
1 cup unsalted butter, softened
1 cup granular white sugar
1/2 cup brown sugar (packed)
1-1/2 teaspoons grated orange zest
5 tablespoons orange juice
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups orange-flavored dried cranberries (Trader Joe's)
1-1/2 cups confectioner's sugar
- Use a food processor to chop the dried cranberries
- Preheat oven to 375 degrees F.
- In a large bowl, blend together the butter, white granular sugar, and brown sugar until smooth.
- Whisk the egg in a small bowl, then mix into the large bowl.
- Add 1 teaspoon of orange zest and 2 tablespoons of orange juice into the large bowl and mix.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Stir the flour mixture from step 6 into the large bowl.
- Mix in the chopped cranberries, working to distribute them evenly.
- Drop cookie dough mixture (rounded tablespoon) on ungreased cookie sheets. Space them 2 inches apart.
- Bake for about 12 minutes in the preheated oven (375 F). The edges will begin to turn golden brown when ready.
- Remove cookies from sheets and cool on wire racks.
- In bowl, mix 1/2 teaspoon orange zest, 3 tablespoons of orange juice, and the confectioner's sugar until smooth. Brush on the tops of the cooled cookies. Let dry.
By Rachel Vannette
Recipe from New York Times
For the Cookies
- 2 cups/255 grams all-purpose flour, plus more as needed
- ⅓ cup/45 grams cornstarch
- ½ teaspoon kosher salt
- 1 cup/225 grams unsalted butter (2 sticks), softened
- ½ cup/100 grams granulated sugar
- 1 orange (preferably tangelo)
- 1 lemon
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- ¾ cup/75 grams sifted confectioners' sugar
- 1 tablespoon melted butter
- 1 tablespoon fresh orange juice, plus more as needed
For the Glaze:
- 3/4 cup/75 grams sifted confectioners' sugar
- 1 tablespoon melted butter
- 1 tablespoon fresh orange juice, plus more as needed
- Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
- Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
- Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
- Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don't worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.
- Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
- Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
- Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners' sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners' sugar. It should be the consistency of thin custard.
- Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
UC Davis nematologist/parasitologist Lauren Camp gets asked that a lot.
In one word: "Worms."
Her display table last Sunday, Jan. 22 at the Bohart Museum of Entomology's "Parasite Palooza" open house drew dozens of fascinated visitors of all ages.
“Nematodes are an amazing phylum of organisms--they exist in almost every known environment on the planet, and different species eat everything from bacteria and fungi to plant and animal tissue," said Camp, who received her doctorate from UC Davis last December, studying with nematologist Steve Nadler, professor and chair of the UC Davis Department of Entomology and Nematology.
"I find parasites particularly fascinating, because they are dependent on another organism (or organisms) for part or all of their life cycle."
Camp staffed the table from 1 to 4 p.m., enthusiastically answering all kinds of questions and talking about her displays, which included nematodes from the stomach of a Minke whale (specimen from the California Academy of Sciences), the heart of a dog (pointer) infected with heartworm, and a tomato plant with nematode-damaged roots.
"I got a lot of That's gross! and That's cool!" Camp recalled. "People were amazed by the whale stomach worms. Many were saddened by the dog heart infected with heartworm, but understood the importance of giving their dogs medication for heartworm."
Regarding heartworm (Dirofilaria immitis) in dogs, Camp pointed out that the parasite is transmitted to dogs through mosquito bites, and more than 70 mosquito species can transmit it. Dirofilaria immitis is distributed across the United States, although its prevalence is higher in some U.S. regions, she said. A good resource? Check out https://www.capcvet.org/capc-recommendations/canine-heartworm/, a website that also includes maps of prevalence in the U.S. from 2011 and 2012.
The tomato plant, infected with Meloidogyne incognita, came from postdoctoral fellow Rasa Cepulyte-Rakauskiene of the Valerie Williamson lab, UC Davis Department of Plant Pathology. "Meloidogyne species
Camp, who hails from rural northern Indiana, first became interested in parasites as an undergraduate student at the University of Chicago, where she received her bachelor's degree in biology in 2005. She went on to earn her master's degree in biology from Wake Forest University in 2007. "My specific interest in nematode parasites developed when I read some of Dr. Nadler's work on the evolutionary relationships of nematodes for an invertebrate biology class. Her career plans: a researcher in infectious diseases or genetics/genomics or as a science communicator.
Meanwhile, if you missed Camp's presentation at the Bohart Museum open house, not to worry. She's booked one more presentation this month and nematologists will table an event at the UC Davis Biodiversity Museum Day.
Science Night Live Program: Camp will speak on "Nematode Need-to-Know: Roundworms Are All Around You” at the Science Night Live Program at 6 p.m., Wednesday, Feb. 1 at the World of Wonders (WOW) Science Museum, 2 North Sacramento St., Lodi. The two-hour event is billed as a “conversation with the parasitologist.” She will display nematodes ranging in size from less than one millimeter to eight meters long, or 30 feet.
UC Davis Biodiversity Museum Day. Nematologists Corwin Irwin and Chris Pagan, both graduate students, will discuss and show nematodes from noon to 4 p.m. in the Sciences Lab Building, UC Davis campus. This will be a part of 12 collections on display throughout the campus. The event, open from 9 a.m. to 4 p.m. (some collections are open from 9 to noon, and some from 1 to 4 p.m.) will "showcase natural history, biodiversity and the cultural-ecological interface," according to Biodiversity Museum Day coordinator Tabatha Yang, education and outreach coordinator for the Bohart Museum of Entomology. (See Bug Squad blog)
Camp also appeared Sunday, Jan. 22 on Good Day Sacramento's "Parasite Palooza" show with entomologist Jeff Smith, curator of the moth and butterfly specimens at the Bohart Museum of Entomology. They shared and showed specimens and live insects. Camp mentioned a 30-foot-long whale nematode. (See http://gooddaysacramento.cbslocal.com/video/category/spoken-word-good-day/3610653-parasite-palooza/) She also spoke Feb. 1 to Capital Public Radio. See http://www.capradio.org/88726.
"It's fun to talk about nematodes with the public," she said.
How much do you know about nematodes?
What would you like to know?
You'll be able to learn more about both, plus fleas, mites, lice, bed bugs, botflies and other critters, when the Bohart Museum of Entomology of UC Davis hosts an open house on “Parasite Palooza: Botflies, Fleas and Mites, Oh, My” from 1 to 4 p.m., Sunday, Jan. 22 in Room 1124 of the Academic Surge Building, Crocker Lane.
It's free and open to the public. You can meet scientists one-on-one and ask questions.
Senior public health biologist Mike Niemala of the California Department of Public Health will participate in the three-hour open house, discussing ticks and other health issues, and handing out fliers and brochures. He received his master of science degree from UC Davis.
What are nematodes? That's a question often asked of nematologists.
"Nematodes are a large group (phylum) of roundworms," Camp said. "Most nematodes are not parasites, but people may be familiar with some of the parasitic species. Some well-known nematode parasites of humans are pinworm, Ascaris, hookworm, and guinea worm. Dogs and cats can also become infected with nematodes including heartworm, hookworm, or Toxocara."
Camp, who grew up in rural northern Indiana, received her bachelor's degree in biology in 2005 from the University of Chicago and her master's degree in biology in 2007 from Wake Forest University, Winston-Salem, N.C. As a UC Davis graduate student, she focused on the evolutionary relationships and genetic diversity of Baylisascaris procyonis, a nematode parasite of raccoons. Her career plans? Researcher in infectious diseases or genetics/genomics or a science communicator.
"I first became interested in parasites during my undergrad degree at the University of Chicago," Camp said. "My specific interest in nematode parasites developed when I read some of Dr. Nadler's work on the evolutionary relationships of nematodes for an invertebrate biology class. Nematodes are an amazing phylum of organisms- they exist in almost every known environment on the planet, and different species eat everything from bacteria and fungi to plant and animal tissue. I find parasites particularly fascinating, because they are dependent on another organism (or organisms) for part or all of their life cycle."
The Bohart Museum event is free and open to the public. For the family craft activity, attendees will attach stickers of parasites on origami paper hats.
The Bohart Museum, directed by Lynn Kimsey, UC Davis professor of entomology, is a world-renowned insect museum that houses a global collection of nearly eight million specimens. It also maintains a live “petting zoo,” featuring walking sticks, Madagascar hissing cockroaches and tarantulas. A gift shop, open year around, includes T-shirts, sweatshirts, books, jewelry, posters, insect-collecting equipment and insect-themed candy.
The Bohart Museum's regular hours are from 9 a.m. to noon and 1 to 5 p.m. Mondays through Thursdays. The museum is closed to the public on Fridays, Saturdays and Sundays and on major holidays. Admission is free.
More information on the Bohart Museum is available by contacting (530) 752-0493 or firstname.lastname@example.org.