It appears that scientists do have a sense of humor about themselves. It is refreshing to see that not all scientists take themselves so seriously. This is actually quite a refreshing story and I wish I had known about the Ig Nobel Prizes before today. The lead paragraph:
Ice cream may never be the same now that Mayu Yamamoto of the International Medical Center of Japan has discovered how to extract vanillin, the essence of vanilla flavor, from cow dung. Don’t pooh-pooh Yamamoto’s accomplishment. It may not win her a Nobel Prize, but it has netted her an honor equally exclusive. At a ceremony at Harvard University last night, Yamamoto received the 2007 Ig Nobel Prize for chemistry. A local ice cream shop even whipped up a special flavor in her honor–Yum-a-Moto Vanilla Twist–although the ice cream makers avoided scatological flavoring.”
What a nice story (and I’m serious!).