To kick-off this year’s Taste of Science festival, we will be hosting an old-school event with a novel, tasty, twist: A science fair… in a brewery! Scientists will compete for a cash prize by conducting live demonstrations and experiments, the most entertaining, intriguing and interesting of which will win. If a sunny spring day in a beer garden waxing lyrical about all things science isn’t enough to entice you, this is event is also FREE, but we do ask that you RSVP below.
NOTE: This event is 21+
Join us and great Sci-Comm organizations from around NYC for some post-work drinks and interactive stations to determine once and for all - are you smarter than a 6th grader?
Join us as we take a hard look at human anatomy in our special event on bones. Kris Sunderic (CCNY) will explain his work on bone regeneration and how his findings are being applied to bioengineering. Tim Bromage (NYU) will discuss how lasers and mineralized hard tissues, like bones and teeth, are helping his team answer critical questions on evolution and the environment. Also on deck is a hands-on opportunity to study the diet of an owl by dissecting out the bones in an owl pellet. As always, you can enjoy these great talks with a beverage in hand (maybe keep your drinks away from the owl pellets). We recommend a White Russian if you feel the need for some calcium!
First talk starts at 7:15pm. Ryan's Daughter does not serve food, but feel free to order to the bar or bring your own!
Image credit: Jacob Medina
It’s everyone’s favorite time of year: flu season! Well, maybe not everyone looks forward to flu season, but this event will feature talks from scientists who just might. Jeffrey Shaman will discuss how statistical models can be used to forecast the spread of infectious diseases, including influenza, using environmental data. Some of his work has focused specifically on predicting the spread of respiratory viral infections right here in NYC. We’ll also hear from a microbiologist Nicole Bouvier about the biology of the flu virus itself.
Thanksgiving dinner is everybody's favorite meal of the year. But more than the food we guzzle down, it is the aromas of that day and the memories they provoke that endures. For some, it's the scent of the turkey cooking in the oven, while for others it's the mouthwatering smell of toasted marshmallow and candied sweet potato casserole. But how do humans perceive odor? And how does odor become wired into our brains and memories?
From carving scary faces in pumpkins to watching fear-inducing films, Halloween conjures up an obsession with all things horror. While we know that many of the creatures portrayed during this holiday are purely fictional, we still seem to be frightened by the idea of ghosts and zombies. Is there any rational explanation to why we are afraid of these horrific creatures? Or is it purely a biological response to a disturbing stimuli?