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00:04:10
San Francisco has more restaurants per capita than any other U.S. city, producing tasty meals—and thousands of gallons of used cooking oil. See how the SFGreasecycle program is turning this grease glut into fuel for the city's bus fleet.

Open Make is a monthly program at the Exploratorium, in collaboration with Make Magazine and Pixar Animation Studios, to highlight the tools, techniques, and ingenuity of local makers. As part of this program, makers from the Bay Area will be highlighted to share their work with the public, and Dale Dougherty, founder and editor of Make Magazine will interview Featured Makers in the McBean theater. Join us for live webcasts of the interviews to see what these makers are up to!

01:00:59
***Please note, no audio from 00:52 to 02:18*** Open Make is a monthly program at the Exploratorium, in collaboration with Make Magazine and Pixar Animation Studios, to highlight the tools, techniques, and ingenuity of local makers. As part of this program, makers from the Bay Area will be highlighted to share their work with the public, and Dale Dougherty, founder and editor of Make Magazine will interview Featured Makers in the McBean theater. Join us for live webcasts of the interviews to see what these makers are up to!

00:58:48
**Please Note-First 2 minutes of program has low audio**Open Make is a monthly program at the Exploratorium, in collaboration with Make Magazine and Pixar Animation Studios, to highlight the tools, techniques, and ingenuity of local makers. As part of this program, makers from the Bay Area will be highlighted to share their work with the public, and Dale Dougherty, founder and editor of Make Magazine will interview Featured Makers in the McBean theater. Join us for live webcasts of the interviews to see what these makers are up to!

00:53:38
Open Make is a monthly program at the Exploratorium, in collaboration with Make Magazine and Pixar Animation Studios, to highlight the tools, techniques, and ingenuity of local makers. Makers from the Bay Area will be highlighted to share their work with the public, and Dale Dougherty, founder and editor of Make Magazine will interview Featured Makers in the McBean theater. This month's program will feature makers including Lani Smoot, Shawn Lani, Virginia Fleck, and Shih Chieh Huang.

04:16
Chef Mourad Lahlou of Aziza restaurant is known for elegance and sophistication in his modern Moroccan dishes but often finds inspiration in simple things and unlikely places. In this journey behind the kitchen door, we shadow his entire process as he follows his heart from farm to table. The process is a solid team effort, from Lahlou's special relationships with the people who grow the food to the collaborative kitchen environment that he cultivates. We witness Chef Lahlou blend art and science, and precision and innovation, in his quest to create a plate that is elegant, surprising, and true to its ingredients.

00:32:49
Join us for a live Webcast exploring eggs! Eggs are cells – the largest cells. We all come from eggs. Come explore the wondrous workings of eggs with staff biologists including naked eggs, de-shelled to demonstrate osmosis, sea urchin egg fertilization, life inside an egg using chick embryos, and other ova-vations to discover their amazing properties.

00:00:51
All wound up with nothing to do? Swing by the Exploratorium on September 6th, beginning at 10am, for the 2008 California State Yo-Yo Championships. Meet National and World Yo-Yo Champions, watch daredevil tricks, and learn basic techniques from yo-yo masters. This event is included in the price of admission to the Exploratorium. Registration is open to the public and begins at 10am. Winners will qualify for next year's regional tournament. For more information, go to www.calstateyoyo.com.

0:57:48
What is that hairy stuff on my cheese? Is cheese supposed to be runny? Creamy? Crumbly? How can anything that smells so bad taste so good? Join us as we explore the cool, dark world of cheese.

1:05:53
Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut?