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One dinner I had, cooked by the chef Cuan Greene, 30, who worked at Noma and was later head chef at a renowned Dublin restaurant, Bastable, focused on local products like oysters, turbot, ramson and rhubarb.

“The younger generation isn’t really interested in that discussion about whether there’s a trade-off between excellence and diversity,” Fermilab research scientist Bryan Ramson tells Scientific American.

Ramson co-directs Fermilab’s long-running Saturday morning physics program for Chicago-area students and is a member of Change-Now, a collective of young Black physicists who are pushing Fermilab, the Department of Energy’s leading high energy physics facility, to improve equity and social justice within the profession and in the community.

That’s what happened to Bryan Ramson, who earned his undergraduate and master’s degrees from Howard.

Instead, Ramson says he went through “major culture shock” triggered by what he calls a “horrible” environment in the university’s traditional physics department.