About me...

I’ve been writing full-time since 2002. My first article was inspired by my fascination with ear wax and sparked my love of science writing (“Whee! I can get paid to learn cool stuff and write about it!”).

In 2008, I am still pounding the keyboard, and loving it. I have edited a number of publications, including Scientriffic and iSGTW, and contributed features and articles to many more. I’ve covered forensic dining, DNA technology, women’s boxing, Japanese culture, killer tomatoes, trends in tea and much more.

I have a Bachelor of Science in Biotechnology, a Graduate Diploma in Science Communication, a Masters in Professional Communication, lots of curiousity, and a lifelong love of words.

If you have a project you’d like to discuss please drop me a line at cj_at_cristyburne_dot_com.

This ugly little sucker (just larger than your thumb) is the fresh wasabi root, a rare delicacy even in Japan, where fake wasabi is the norm in all but the most exclusive eateries. My story on the science of wasabi has been published by magazines and newspapers all over the world. Who would've thought wasabi had such universal appeal?

I recently spent eight weeks working with the University of Zululand Science Centre "Science on the Move" program. Thanks to the fabulous Fish family, Graham Walker and the super UniZul Science Centre team for an amazing life-affirming 110% experience.

Travel writing is just work, work, work. Here, I am tirelessly researching a piece on the marvellous tropical islands of Ogasawara, Japan. First we went diving, then we ate, then we went diving, then we ate. It was exhausting.

Wow. What some people want to do for a day job!? While in Canberra, Australia, I visited the local forensic science class at the University of Canberra: drugs, ropes, blood and rotting bodies...give me a keyboard any day!

Last updated September 2008.

About me...
	I've been writing full-time since 2001 and am still relatively sane. My first article was the result of going public with my knowledge of ear wax, sorting the gooey from the gluey and sparking my love of science writing ("Whee! I can get paid to learn cool stuff and write about it!"). In 2008, I am still pounding the keyboard, combining a Bachelor of Science in Biotechnology, a Graduate Diploma in Science Communication and a Masters in Professional Communication with lots of curiousity and a lifelong love of words. ("Oooo... Look how nicely these words go together.") I have edited a number of publications, including Scientriffic and iSGTW, and contributed features and articles to many more. I've covered wasabi science, forensic dining, DNA technology, women's boxing, Japanese paragliding, killer tomatoes, grid computing and much more. If you have a project you'd like to discuss please drop me a line at cj_at_cristyburne_dot_com.
This ugly little sucker (just larger than your thumb) is the fresh wasabi root, a rare delicacy even in Japan, where fake wasabi is the norm in all but the most exclusive eateries. My story on the science of wasabi has been published by magazines and newspapers all over the world. Who would've thought wasabi had such universal appeal?	I recently spent eight weeks working with the University of Zululand Science Centre "Science on the Move" program. Thanks to the fabulous Fish family, Graham Walker and the super UniZul Science Centre team for an amazing life-affirming 110% experience.
Travel writing is just work, work, work. Here, I am tirelessly researching a piece on the marvellous tropical islands of Ogasawara, Japan. First we went diving, then we ate, then we went diving, then we ate. It was exhausting.	Wow. What some people want to do for a day job!? While in Canberra, Australia, I visited the local forensic science class at the University of Canberra: drugs, ropes, blood and rotting bodies...give me a keyboard any day!

Last updated September 2008.