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00:07:03
Southeast of San Francisco, on the way out to California's Central Valley, thousands of wind turbines dot the landscape of Altamont Pass. Mounted both in rows and individually, machines with large propellers catch the wind, turning round and round at different speeds. Learn how wind energy is generated and stored for use in this most peculiar area, and its impact on living things both near and far.

00:06:04
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."

1:00:24
Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.