Found 0 - 10 results of 12 programs matching keyword "making cheese"
For our first episode in a new season of "Science in the City," we explore the creation of a bell for the Exploratorium’s new home at Pier 15.
Artist Nick Diphillipo has been designing and casting bells and other objects for over thirty years. He teaches bell making at The Crucible in Oakland, California, as well as other foundry-related subjects.
What is light? How is it made? In this video, staff physicist Ron Hipschman will talk about and demonstrate light, it's features and various ways it can be made as well as how colors mix. Josh Short from the Cardboard Institute of Technology walks us through their latest installation, Subterrain, on the Exploratorium floor!
Justin Holl and Peter Winch from the Gulf of the Farallones Marine Sanctuary and print-maker Julie Whitcomb explore squid anatomy through dissections, ink extractions, and squid prints. Preview the Exploratorium's Mind exhibit, an exhibit collection four years in the making.
In Mind, you are the exhibit. Experience your own thoughts, feelings and
actions in provocative and unexpected ways in this major new
5000-square-foot collection. Discover insights into how you make decisions,
the kinds of things you do (or don’t) pay attention to, and the changing
landscapes and intriguing effects of your own emotions. Mind is made
possible with the support of the National Science Foundation.
In this zany competition teachers have ten minutes to create a science activity from a special secret ingredient. This week: iron! In this zany competition teachers will have ten minutes to create a science activity from a special St. Patrick's Day secret ingredient-things that are green! 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: Milk! 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. Winemakers and chefs help you discover which wines go with which foods, and why. Ann Noble from U.C. Davis explains how she trains wine judges with essence tastings and aromas, and gives tips on how to become your own expert.