Richard Blatchly is currently a Professor of Chemistry and department chair at Keene State College in New Hampshire. He received his undergraduate training at Williams College and did his graduate work at Columbia University. After postdoctoral training at UCSF he started teaching at Williams College. In 2004-2005, he was a Fulbright Scholar at the IECB in Bordeaux, France. He has also been a visiting researcher in the Polymer Science Department at UMASS Amherst and Penn State University. For the last three years, he has collaborated with Pat O'Hara in teaching the science of olive oil in Turkey.