This innovative news magazine is designed to help viewers keep up with advances in science and technology. Hosted by astrophysicist Neil deGrasse Tyson, the program draws on a range of stories from repairing the Hubble telescope, to the mystery of the Northern Lights to a profile of famed glaciologist Lonnie Thompson.
Nova scienceNOW Previous Broadcasts
What Makes Us Human? (Episode #601H)
KQED Plus: Tue, Jul 28, 2015 -- 10:00 PM
Scientists have struggled for centuries to pinpoint the qualities that separate human beings from the millions of other animals who have evolved on this planet. David Pogue explores the traits we once thought were uniquely ours - language, tool-making, even laughter - to uncover their evolutionary roots. He traces some of the crucial steps that transformed cave men to accountants - and learns how much of his own DNA came from a Neanderthal ancestor.
- KQED Plus: Wed, Jul 29, 2015 -- 4:00 AM
What Are Animals Thinking? (Episode #605H)
KQED Plus: Tue, Jul 14, 2015 -- 9:36 PM
Have you ever wondered what's going on inside an Animal's head? How do they see the world -- and us? Is your dog really feeling guilty when it gives you that famous "guilty look?" Do pigeon brains possess "superpowers" that allow them to find their way home across hundreds of unfamiliar miles? David Pogue meets -- and competes -- with a menagerie of smart critters that challenge preconceived notions about what makes "us" different from "them" expanding our understanding of how animals really think.
- KQED Plus: Wed, Jul 15, 2015 -- 3:36 AM
Can I Eat That? (Episode #604H)
KQED Life: Fri, Jul 3, 2015 -- 8:00 PM
What are the secrets behind your favorite foods? Why are some treats - like chocolate chip cookies - delectable, while others - like cookies made with mealworms - disgusting? You may think you understand what makes something sweet, salty or bitter, but David Pogue gets a taste of a much more complicated truth as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more - without packing on the pounds?
- KQED Life: Sat, Jul 4, 2015 -- 2:00 AM