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After Dark: $15 General, $10 Members, Free for Lab Members
Live Cinema: $25 General, $20 Members
Members, show your membership card to receive $10 off admission.
Adults Only (18+)
Note: Separate admission to Live Cinema includes After Dark admission. Seating for Pairings is limited to 95. To reserve a seat and something to eat, pick up your free Pairings ticket onsite at the Observatory.
There are additional 7:00 and 9:00 p.m. screenings on Friday, May 13, 2016.
Brent Green and Sam Green: Live Cinema is a rare collaborative program, combining the energy and immediacy of a rock show with the immersive storytelling magic of cinema, in which the filmmakers present a selection of their numerous short works. Animator Brent Green and Academy Award–nominated documentary filmmaker Sam Green (unrelated) are both known for their sublime exhibition style, which combines cinema and live performance. They’ll alternate screening their pieces and share a stellar band consisting of Brendan Canty (Fugazi) on drums and guitar, James Canty (The Nation of Ulysses) on guitar, Becky Foon (Thee Silver Mt. Zion Memorial Orchestra) on cello, and Kate Ryan on drums and live Foley.
Brent Green is a visual artist, filmmaker, and self-taught animator who screens his work with live narration and musical accompaniment that he writes and performs with members of Fugazi, Califone, and other indie rock bands. His films have screened at venues such as MoMA, The J. Paul Getty Museum, The Walker Art Center, The Hammer Museum, The Boston MFA, The Wexner Center for the Arts, The Indianapolis Museum of Art, The Rotterdam Film Festival, the Sundance Film Festival and even extending to rooftops, warehouses and galleries throughout the globe.
Filmmaker Sam Green has been working since 2010 with a form he calls “live documentary.” He deconstructs documentary film elements and rebuilds them into live events. Green narrates and cues photos, film footage, and interview clips onstage while a live band performs the soundtrack. Recent pieces—including The Love Song of R. Buckminster Fuller, featuring an in-person soundtrack by the legendary indie band Yo La Tengo—have been presented at performance venues such as the Time-Based Art Festival, the Walker Art Center, the Wexner Center for the Arts, the Institute of Contemporary Art (Boston), the Barbican, and the Kitchen.
Strange Fates (Brent Green)
EE Chapter #2 and #4 (Brent Green)
Carlin (Brent Green)
The Rainbow Man's Ex (Sam Green)
Love Letter to the Fog (Sam Green)
A Drink with Louis (Sam Green)
The Last Person in the San Francisco Phone Book (Sam Green)
Fisher Bay Observatory Gallery
The discovery of a new dish does more for human happiness than the discovery of a new star.
—Jean Anthelme Brillat-Savarin, Physiologie du Gout, 1825
Join us for robust presentations and refreshing conversations designed to inspire your scientific palate.
Learn more about the series, Pairings: Cultivating a Taste for Science Through Food.
Eat your sea vegetables: from Welsh laverbread to your favorite nori-wrapped sushi roll, there are dozens of ways to enjoy seaweeds from coastal cuisines around the world, including soups, salads, stir-fries, and desserts thickened with seaweed-based agar and carrageenan gels.
An oceanbound subset of algae, seaweeds are “the forests of the sea,” supporting complex communities of plant and animal life. Of the roughly ten thousand species of red, green, and brown seaweeds, over half of them may be found carefully preserved on the shelves of the University and Jepson Herbaria at UC Berkeley. Get into the weeds with Kathy Ann Miller, the Herbaria’s Curator of Algae. Learn how California seaweeds are being affected by invasive species and climate change, and discover the fascinating diversity of this important source of food and photosynthesis.
Explore the importance of edible seaweeds in Japanese and other Asian cuisines, and enjoy a marine martini made with nori gin, plum wine, and seawater.
The Seawater Martini
Handful of Sonoma County sea grapes
.75 oz. seawater
1.5 oz. gin (London style dry)
.75 oz. dry unmeshu (a Japanese plum wine, standing in for dry vermouth)
Use a muddler to crush the sea grapes and release the seawater. Strain the liquid and add the gin and unmeshu. Stir (never shake). Garnish with a dried plum if available or a piece of the spent seaweed.
Bernard and Barbro Osher West Gallery
Take an excursion through total darkness in our Tactile Dome. Crawl, slide, and bump your way through the pitch-dark Dome using your sense of touch as your only guide through its chambers and mazes.
Please Note: Due to the nature of this experience, certain restrictions apply. Guests who are afraid of the dark; claustrophobic; have back, neck, or knee injuries; or are in their third trimester of pregnancy should not participate. Guests wearing casts are prohibited. Also, please wear comfortable clothes.
Learn more about the Tactile Dome.