Jenna is the community relations manager for datascience@berkeley, UC Berkeley School of Information's online masters in data science. She has a background in anthropology, and worked extensively with SPSS and other relational databases for her thesis. In her free time, she enjoys reading, travel, and blogging about all things science. Follow her on Google+.

Data Digest: Week of 4/21

Recently in data: the Internet of Things expands, retailers make the most of big data, and colors make a big difference for data visualizations.

DataEDGE Interview: MailChimp’s John Foreman

Today, we have an interview with John Foreman, chief scientist at and a speaker at our upcoming DataEDGE 2014 conference. Here, he talks to us about looking at data science realistically, blending quantitative and qualitative skills, and why most data visualizations are overrated.

Massimo Banzi: How Arduino is Open-Sourcing Imagination

Digital manufacturing has introduced the Third Industrial Revolution, but Massimo Banzi says there’s another revolution occurring within open-source hardware and the maker’s movement. Banzi is the co-inventor of Arduino, an open-source microcontroller that’s propelled thousands of people around the world to become inventors themselves.

Data Digest: Week of 4/14

Recently in data: data scientists grapple with ethics, Hilary Mason explores how to improve data science, farmers deal with raw planting data, and Berkeley explores Big Data values.

DataEDGE Interview: Optimizely’s Kyle Rush

Today we have an interview with Kyle Rush External link, head of optimization at Optimizely External link and one of our keynote speakers at DataEDGE 2014 External link. Here, he talks to us about experiments, DataEDGE, and why it’s crucial to understand statistics.


JP Rangaswami: Information is Food

We consume data like we consume food. That’s the premise of technologist JP Rangaswami’s humorous TED@SXSWi presentation, where he urges the exploration of how our lives would be different if we viewed the information of data science as we view food.