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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.

1:16:37
On March 29, 2006, a total solar eclipse occurred as the moon moved directly between the earth and the sun. The moon's shadow fell on the earth, first darkening the eastern tip of Brazil, and then moved across the Atlantic Ocean to make landfall in Ghana, Africa. It continued moving northeast through Nigeria, Niger, Libya, Egypt, across the Mediterranean and into Turkey, where an Exploratorium team was waiting.

2:53:54
A telescope-only view of the 2006 eclipse, as seen from Turkey.

00:04:43
On March 29, 2006, a total solar eclipse occurred as the moon moved directly between the earth and the sun. The moon's shadow fell on the earth, first darkening the eastern tip of Brazil, and then moved across the Atlantic Ocean to make landfall in Ghana, Africa. It continued moving northeast through Nigeria, Niger, Libya, Egypt, across the Mediterranean and into Turkey, where an Exploratorium team was waiting.

00:02:56
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."

00:01:53
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."

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.

1:00:29
Join us as we talk turkey with food expert and author Harold McGee. 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? How do you make the skin golden?

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.