Cultivating the Perfect Chili Pepper
If you’ve had supermarket salsa, you’ve probably eaten one of Ed Curry’s chili peppers. Visit his farm and find out how the heat gets in chilis.
Tending Crops On A Brooklyn Rooftop
A rooftop farm in Brooklyn grows vegetables and doubles as a green roof, insulating the warehouse below.
The Color Of Flowers
In this activity, students will perform an experiment to find out where flower colors come from. Students will extract petal juice, use acid and base indicators, and observe chemical reactions to investigate how the amount of acid or base influences the color of a petal.
Lilliputian Landscaping
In this activity, students will examine the different materials gardeners add to their soil, and discuss how these materials are important for plant growth. They will learn how to build a sustainable terrarium by adding a waterbed, mixing their own soil and transplanting a small plant into their terrarium.
Cooking with Chemistry
Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate’s centerpiece–a cube of fried hollandaise sauce–required a lot of scientific testing. Science Friday stopped in at Dufresne’s kitchen to see how he prepares the dish.
Mushroom Prints
In this lesson, students will be amateur mycologists–collecting and analyzing various mushrooms. Through observation and discussion, students will gain knowledge of the basic anatomy of mushrooms, their life cycle, and their method of reproduction through spores. Students will learn to create spore prints of mushrooms and label and preserve their spore prints, just like a mycologist. Students also will learn that by comparing spore prints, they can identify different mushroom species.
Yet Another Reason To Spike That Eggnog
A perennial holiday dilemma: will alcohol kill the bacteria in homemade eggnog?
The Cheese Chronicles
Author and cheese expert Liz Thorpe explains the science of cheesemaking.
Another Reason To Spike That Eggnog
It is a question on the minds of many people this season: will adding alcohol to the homemade eggnog safeguard against salmonella?
Chile Peppers
In this segment, live from Tucson, Arizona, we’ll take a scientific look at the chile pepper, from the chemistry and biology of a pepper’s burn, to the psychology of why some people like it hot. Grab some salsa and listen in!