Being a scientist is a way of looking at the world, and asking the question ‘why’ without your own pre-conceived notions. I’ve learned that it’s also a great way of doing business. -Julia Wrin Piper

How do you go from scientist to CEO? Meet Julia Wrin Piper. She’s got degrees in Molecular Biology, Neuroscience, and Evolutionary Biology from UC/Berkeley, the Salk Institute for Biological Sciences, and Harvard University, and she’s using years of scientific training to forward the mission of Clover, a Boston-area fast casual chain specializing in local, seasonal sandwiches and bowls. www.cloverfoodlab.com. Clover’s mission is to significantly reduce carbon emissions through the creation of delicious, sustainably-sourced, plant-based fast food. Says Julia: “We take beautiful food that people are familiar with, and reinvent it with 100% locally sourced vegetarian ingredients. We want you to love your veggies so much, you dream about them.” Clover’s Cambridge-based culinary experts work directly with farmers in the region. Born and raised in California’s Bay Area, Julia’s mom is a virologist who was at the forefront of HIV research and continued to offer her scientific expertise during the COVID-19 pandemic. Her father was a stay-at-home dad for many years before taking a job as an educator. Now a mother herself, Julia deeply appreciates the home she grew up in: “It was like no other. My mom was my role model, and having my father at home gave us a wonderful and very different perspective. What does the future look like for Clover under Julia’s leadership? Chances are, there will be a Clover near you as the company eyes expansion beyond Massachusetts. “Being a scientist is a way of looking at the world, asking the question ‘why’ without your own pre-conceived notions. I’ve learned that it’s also a great way of doing business. For 23 minutes with a woman who makes science yummy and fun, just hit that download button. #scientist #veggies #climatechange #STEM #local #carbonfootprint