What kind of lab is this? An anonymous commenter came close with "Biochem/Natural products isolation? "
It's a kitchen. The clue is on the cabinet where it says "3 TBS Sugar". Read here how chef Dave Arnold of the French Culinary Institute in NYC got Buchi to tweak a rotovap for some cool chemistry in the kitchen.
I'm fairly sure the stuff in the beaker is mint.
Lessons on management styles from Edward Teller, Hans Bethe and Robert Oppenheimer: A question of temperament
3 days ago in The Curious Wavefunction