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00:00:45
Solomon helps remote field camps with food. Today we found him making up one of the most important foods - gorp (often called "trail mix"). Check out the cool tool he uses to mix the tasty treat.

00:02:49
Peggy Malloy is THE person you want to be friends with if you are going out into the field with decent food. She is responsible for the field camp food stores. People who are out in the field need to be supplied with food. LOTS of food!

01:53:32
The Exploratorium celebrates the 20th anniversary of Pi Day with a pie-throwing contest, Pi Day exhibits in Second Life, and more activities honoring everyone's favorite mathematical constant.

00:30:26
The Teacher Institute's own food and entertainment maven takes us on a whirlwind tour of our golden city. Find out about the cheapest eats, the best place to see Art Deco or to go kayaking, and where to get insulted while you get your sandwich. These are Modesto's opinions; they don't represent the Exploratorium or its funders.

00:56:57
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. This week’s “secret” ingredient: CD cases!

00:04:12
McMurdo Station is the American staging area for Antarctic research. At the edge of Ross Island, off the coast of the continent, a small town of workeres feeds, houses, prepared, supplies, fuels, transports, and protects those who conduct field research throughout Antarctica and the surrounding waters. The community numbers 1,000 in the summer and 200 in the winter. And the community has a garden, from which they obtain their only fresh produce. Many love to visit this polar paradise.

00:04:57
McMurdo Station is the American staging area for Antarctic research. At the edge of Ross Island, off the coast of the continent, a small town of workeres feeds, houses, prepared, supplies, fuels, transports, and protects those who conduct field research throughout Antarctica and the surrounding waters. The community numbers 1,000 in the summer and 200 in the winter. And the community has a garden. But they aren't allowed to use soil.

00:02:56
Sonoma Valley farmer Bob Cannard doesn't fight nature: he collaborates with it. The result is bountiful fields of healthy, beautiful plants, some of which end up in the kitchen at Alice Waters' Chez Panisse restaurant in Berkeley, California. Here Bob speaks eloquently about appreciating and respecting nature. As he says, "it's simple...it's all right there before you."

00:01:53
Sonoma Valley farmer Bob Cannard doesn't fight nature: he collaborates with it. The result is bountiful fields of healthy, beautiful plants, some of which end up in the kitchen at Alice Waters' Chez Panisse restaurant in Berkeley, California. Here Bob speaks eloquently about appreciating and respecting nature. As he says, "it's simple...it's all right there before you."

00:02:00
Bob Cannard, a Sonoma Valley farmer explains how compost is generated, both by nature and by human gardeners. Cannard creates a special compost 'tea' to use on his bountiful crops