Found 0 - 9 results of 9 programs matching keyword " california carnivores"
A dozen whales, different species and ages, have washed up recently on nearly 300 miles of Northern California coastline. While this is not a record, it's still alarming. Why is it happening? Bay Area scientists are considering factors such as environmental changes, food distribution, shipping, ocean currents, and predator behavior. Meet staff from the California Academy of Sciences, Mission Science Workshop, and the Exploratorium, and explore evidence leading to and hypotheses about these tragic events. Seasonal cycles and winter storms bring extra-high "king tides" that can swamp coastal structures and habitats. What’s a coastal dweller to do? Take pictures! It’s no joke: Educators from the California King Tides Initiative explain how citizen snapshots can be of real value to researchers and policy makers.
Just outside the hum and buzz of San Francisco, there's a hum and buzz of a different sort.
It's the sound of thousands of acres of almond crops being pollinated by bees—bees in such demand
that they must be trucked in from as far as Texas. Almond grower Dave Phippen explains why.
keeping this winged labor force happy and healthy is a vital but tricky business. Can pets predict earthquakes? Do quakes happen more often at certain times of the day or year? And could a really big one mean the end of California? Exploratorium geologist Eric Muller separates earthquake fact from fiction. Relive the Loma Prieta quake with our photographer, Amy Snyder, who was caught in an outhouse at the beach. Why didn't it, or any San Francisco skyscapers, collapse? Join Exploratorium geologist Eric Muller on a tour of world-famous geological features to be found in the national parkland just north of the Golden Gate bridge. Peter D'Amato of California Carnivores describes how a pitcher plant gets insects drunk and then devours them. He also cuts open a plant to find the insects trapped within and to show "what ravenous, gluttonous pigs these plants can be." 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." In today's webcast, California Academy of Science's Pam Schullar talks about her work with penguins and answers audience questions.