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00:04:16
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.

04:45
Hayes Valley Farm is a community-run farm on a former freeway in the middle of San Francisco. The land was slated for condo development but the plan was put off when the economy slumped. Out of the ashes of that dream arose a utopia of a different sort; a suspended reality where fruit trees are grown on what was once a freeway on-ramp choked with cars. Now there are flowers growing out of the double yellow lines, and constant opportunities for children and adults to learn how to grow food and to get dirty doing it. Although the farm has only an "interim use" permit, meaning that it can't last forever, farmers Zoey Kroll and Jay Rosenberg know that the enduring harvest of this project--the truth that even the most outlandish-sounding things are possible if we make them so--will far outlive the farm itself.

00:04:28
In this interview from in front of the Canada Glacier in Antarctica’s Taylor Valley, Hassan Basagic from Portland State University describes the essential role of polar glaciers in supporting the bare-bones ecosystems in the Dry Valleys.

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."

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

Take a tour of the Willie Bird turkey farm with manager "Beagle" Brodsky. Find out what it takes to get the turkey onto your Thanksgiving Day table. First aired as part of the Science of Cooking Live Webcast: Talking Turkey.

0:37:24
Join the Origins team as they travel to Antarctica. We sent Mary, Noel, Paul, and Julie to explore scientific wonders from McMurdo to the Pole. Learn all about the extreme science being conducted at the South Pole in a daily dispatch from Terra Australis Incognita!

0:29:50
Join the Origins team as they travel to Antarctica. We sent Mary, Noel, Paul, and Julie to explore scientific wonders from McMurdo to the Pole. Learn all about the extreme science being conducted at the South Pole in a daily dispatch from Terra Australis Incognita!

0:32:32
Join the Origins team as they travel to Antarctica. We sent Mary, Noel, Paul, and Julie to explore scientific wonders from McMurdo to the Pole. Learn all about the extreme science being conducted at the South Pole in a daily dispatch from Terra Australis Incognita!

0:23:30
In the Exploratorium Live@ studio, we welcome Dr. Karen Kalumuk, who will talk about life in extreme conditions.