Formaldehyde

I have always been a big fan of dissections. I will never forget the first worm I poked up in sixth grade; it had a big heart for it was old. Then there was the shark and the mink (whos head we stole). I like taking apart things and looking at their individual pieces in order to better understand the whole...perhaps that is why I adore Kathryn Parker's dissection of food. Lab pastries if you will. Take a look!