Name, where are you in the world right now?

Kathleen Beben, and I’m in New Jersey, which is where I grew up.

Where are you joining us from?

I just finished my sophomore year at Duke, where I’m double majoring in biology and public policy. I’m interested in the intersection between science & society - and how researchers can work with policymakers to enact change.

Why did you choose to work with Conservation X Labs (CXL) this summer?

My interests in environmental policy & innovation have grown in the past few months, so I thought this would be a valuable experience to do meaningful work that has an impact. There’s a lot that could be done - this is especially visible with COVID - in how we can better serve the needs of people related to both human and environmental health. There are ideal solutions that could be implemented in theory, and we are trying to chip away at those problems tangibly.

What will you be working on with us?

I’m working between two teams. With the Open Innovation team, I’m analyzing some of the data collected from the Artisanal Mining Grand Challenge to help inform future innovation challenges. This includes looking at team demographics, barriers to entry, and what makes a team successful. Secondly, I’m researching how to implement the DNA Barcode Scanner for use in a One Health model for genetic testing and biosurveillance.

Do you have a favorite species?

I’ve loved elephants ever since I was a kid. They are gentle giants! I’d love to travel to Africa and see them in the wild, as they’re intended to be.

How are you staying entertained during the pandemic?

I’ve been getting outdoors, doing a lot of hiking and going to the beach. Last week my family and I hiked to a spot where you could see the New York City skyline.

Outside of your work at CXL, what’s one of the coolest projects you’ve worked on so far?

I’m working on a project called Earthy Creations with a few friends from school this summer. We are creating an online platform and community for emerging artists to promote art created from recycled and sustainable materials. We’re now in the process of redesigning our website, set to launch later this fall.