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Adults Only (18+)
Note: The Tactile Dome and some programs have limited capacity and are available to visitors on a first-come, first-served basis.
Lose yourself in over 650 interactive exhibits exploring perception, art, and science at our adults-only After Dark. Grab your friends and a drink and get immersed in mind-bending experiences and unique, thought-provoking programs.
If we are what we eat, what will we be in the future? From plant-based proteins to food-delivery systems to the integration of robotics and technology in food production—and even serving—the landscape of what and how we eat is changing rapidly. Explore what’s new in our diets and go deep at Pairings: Hacking Food.
Pairings: Hacking Food
With Clay Reynolds, Kevin Godes, Charlie Ayers, and Julie Yu
7:00 p.m. | Fisher Bay Observatory Gallery 6
Note: To reserve a seat and something to eat, pick up free tickets onsite at the Observatory starting at 6:00 p.m. Seating is limited to 120.
Pairings examines the future of food as we begin to think differently about food choices—and what can be done differently in a changing ecology and climate. Join chef Kevin Godes, beverage master Clay Reynolds, senior scientist Julie Yu, and guest chef Charlie Ayers to learn more about coming advances in the food we eat. Learn about the ways in which chefs use physics at the micro and macro levels to get what they want, then find out how to speed-infuse spirits at home. Finally, sample a housemade vegan coconut milk crème brulée and refresh yourself with a spicy margarita.
Improving the Grid of Food: Renewable (and Delicious) Farming
With Anthony Myint
7:30 p.m. | Bechtel Gallery 3, Wattis Webcast Studio
The state of our planet has everything to do with the food we eat—but how can the food we eat improve the state of our planet? Join chef, activist, and ZeroFoodprint cofounder Anthony Myint and get the latest on the optimistic science behind food- and farming-related solutions to the climate crisis. (Spoiler alert: We can solve global warming!) Hear the improbable path from pop-up trailblazer to a forthcoming statewide program paying farmers to help reverse global warming through healthy soil.
Meat Without Animals
With Dr. KC Carswell
8:30 p.m. | Bechtel Gallery 3, Wattis Webcast Studio
The meat we eat comes from animals—for now. In the future, meat may also be available from lab-grown sources that don’t require raising animals, a change that could provide benefits to the environment, animal welfare, and public health while preserving culinary traditions from around the world. Hear from Dr. KC Carswell of Memphis Meats on the hows and whys of producing meat in the lab rather than on the farm.
Imagining New Culinary Possibilities with Robotics
6:30–9:30 p.m. | Gallery 2
What if “by hand” isn’t peak technique? Meet the (presumably human) folks behind Creator, a San Francisco restaurant serving burgers ground-, griddled-, and otherwise prepared-to-order by robots. It may be the world’s freshest and most tender burger, and it’s produced with zero carbon footprint. Ask Creator’s creators how it’s done.
With the National Center for Science Education
6:30 p.m–9:30 p.m. | Gallery 3
Every organism needs to turn food into fuel—but how? Get up close and personal with the mechanisms of digestion in different species: play this game and learn how their organs co-evolved for efficiency. Can you find strategies for digestion without getting eaten yourself?
Restaurants Leading the Fight Against the Climate Crisis
6:30–9:30 p.m. | Gallery 3
Improving soil health is a powerful climate solution available to restaurants and diners willing to invest in better farming practices. Find out how Bay Area nonprofit ZeroFoodprint and associated restaurants are beginning to create a renewable food system by going carbon-neutral and funding climate-friendly farming practices. Meet up with the team behind this local nonprofit and learn more about their work to create renewable food systems.
6:30–9:30 p.m. | Gallery 5
Looking for a new, plant-based take on breakfast (or any other meal of the day)? Come visit the scientists behind JUST Egg—a mung-bean-based vegan liquid egg product that looks and tastes just real eggs. Meet scientists on the JUST team, find out how they created it, and get there early to try a (limited-quantity, first-come-first-served) sample.
6:00–9:45 unless noted
Various locations throughout the museum
Ticketing at 6:00 p.m., first come, first served
Osher Gallery 1
Draw hypnotically flowing patterns with a swinging table, and watch friction cause the patterns to slowly shrink along a spiral path. Pick up a ticket to reserve your spot in line for this popular activity.
Bechtel Gallery 3
Tune in to surrounding sounds by experimenting with strings and vibrations, and use electromagnets to build a basic speaker. Learn how to listen with your bones, and explore the workings of the inner ear.
Van de Graaff Generator
With the Explainers
Bechtel Gallery 3
Get ready to have your hair stand on end (literally). Experience our electrostatic generator firsthand—with high-voltage direct-current electricity turned down to low current levels, our Van de Graaff generator both will, and won’t, shock you. Please keep your hands on the sphere until our Explainers tell you to let go!
Cow Eye or Flower Dissection (alternating)
Do cows see color? How does a lens work? Examine the intricate structure of a cow eye to learn about similar structures in our own eyes, as well as some key differences.
Stigma, stamen, pistil, anther, style: Uncover the beautiful architecture of flower anatomy, and gather some surprising strategies that plants use to reproduce.
Osher Gallery 1
Everything is not as it seems—at first. Pick a card, any card, and watch the Explainers reveal some surprising aspects of human perception.