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"content": "\u003cfigure id=\"attachment_30015\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/02/01/smitten-ice-cream-old-fashioned-ice-cream-in-sixty-seconds/smitten-2/\" rel=\"attachment wp-att-30015\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/smitten-2-300x150.jpg\" alt=\"\" title=\"smitten 2\" width=\"300\" height=\"150\" class=\"size-thumbnail wp-image-30015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Sarah Deragon, PortraitsToThePeople\u003c/figcaption>\u003c/figure>\n\u003cp>I am lucky enough to live in Hayes Valley, I’ve been living here for about four years now and have been privy to great community engagement; especially around the park at Hayes and Octavia. There is such a diversity of people that congregate in the park and one of the new neighbors has definitely added to the charm of the environs – \u003ca href=\"http://www.smittenicecream.com\">Smitten Ice Cream\u003c/a>.\u003c/p>\n\u003cp>The first flavor I tried was salted caramel, and it was hands down the best ice cream I had ever tasted. Since then, when I have guests visiting, I make sure that one of the local stops is Smitten. The ice cream is made to order only using the freshest local ingredients and it is frozen within 60 seconds using liquid nitrogen with a freezing point of -321 degrees F or 76 degrees Kelvin giving it a unique texture.\u003c/p>\n\u003cp>I heard Robyn Sue Goldman, owner of Smitten and Cory Bloome, the engineer responsible for fine tuning Robyn’s first prototype to mix the ice cream, speak about Smitten on Wednesday, January 18th at \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite\u003c/a>. Smitten’s story from wagon to the Hayes Valley location is a great blend of quality and innovation. Robyn’s initial vision with Smitten was to get closer to the cow. With traditional ice cream that is frozen with conventional techniques, the texture is often stabilized with additives, emulsifiers or preservatives which mask natural ingredients. Old-fashioned ice cream in contrast has a few simple ingredients but takes quite some time to freeze. Introducing liquid nitrogen enabled Robyn to create ice cream the old fashioned way without the wait time. \u003c/p>\n\u003cp>The first ice cream machine was created and tested by Robyn through trial and error over many years. One of the major hurdles was to create a mixing apparatus that could properly and consistently mix the ice cream, without over-freezing or under-freezing any portion of it, which is easy to do with liquid nitrogen. She developed and later patented her creation of two swirling mixing arms with a helix design. She named the unique, patented mixer \"Kelvin,\" giving tribute to the measurement of intense cold. Kelvin’s design, with the help of liquid nitrogen, creates a lower ice cream-freezing temperature while perfecting the mixing technique, resulting in the formation of smaller ice crystals in the finished product. These exceptionally small ice crystals are the reason why Smitten Ice Cream is so intensely creamy. To test her invention, Robyn initially hit the streets of San Francisco with Kelvin strapped on top of a Radio Flyer wagon and made incredible ice cream to-order. Popularity for Smitten Ice Cream grew, and the need for a store became tangible.\u003c/p>\n\u003cp>Before a store could be created, Kelvin needed to be refurbished and approved by UL, the regulatory agent. That is where Cory Bloome came in, affectionately dubbed “The Kelvin Doctor. Cory was the engineer who took Robyn’s prototype and list of improvements and fabricated the next generation of Kelvin’s for the store. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The four Kelvins are now busy mixing at the Smitten storefront at 432 Octavia St. (@ Linden St.). Try it for yourself if you find yourself in the neighborhood. Ice cream is served each day starting at noon. Monday through Thursday and Sunday, the ice cream is put away at 9pm; yet, Friday and Saturday you can come as late as 10pm for your fix. \u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/nano.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/nano-300x169.jpg\" alt=\"nano\" title=\"nano\" width=\"300\" height=\"169\" class=\"alignleft size-thumbnail wp-image-28041\">\u003c/a>\u003c/p>\n\u003cp>From hackerspaces to banana slugs, flying telescopes to cheese — it’s been a quite a diverse year of storytelling here at QUEST. Here’s a round-up of the top 10 video and audio stories and blog posts (based on page views) that you’ve enjoyed from the past year. Please let us know what other stories you’ve enjoyed in the comments section below, and if there’s anything you’d like to see in the coming season!\u003cbr>\n\u003cbr>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/video/stem-cell-gold-rush/\" target=\"_blank\" rel=\"noopener\">Stem Cell Gold Rush \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-banana-slugs-unpeeled/\" target=\"_blank\" rel=\"noopener\">Science on the SPOT: Banana Slugs Unpeeled \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/dark-energy/\" target=\"_blank\" rel=\"noopener\">Berkeley Lab Physicist Shares Nobel\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-open-source-creativity-hackerspaces/\" target=\"_blank\" rel=\"noopener\">Science on the SPOT: Open Source Creativity – Hackerspaces\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/super-laser-at-the-national-ignition-facility/\" target=\"_blank\" rel=\"noopener\">Super Laser at the National Ignition Facility\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/the-worlds-most-powerful-microscope/\" target=\"_blank\" rel=\"noopener\">The World’s Most Powerful Microscope \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/the-science-art-of-cheese/\" target=\"_blank\" rel=\"noopener\">The Science & Art of Cheese \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/mt-umunhum-return-to-the-summit/\" target=\"_blank\" rel=\"noopener\">Mt. Umunhum: Return to the Summit\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/the-fierce-humboldt-squid/\" target=\"_blank\" rel=\"noopener\">The Fierce Humboldt Squid \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>AUDIO:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/audio/up-all-night-on-nasas-flying-telescope/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Up All Night on NASA’s Flying Telescope/a>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-lost-lagoon/\" target=\"_blank\" rel=\"noopener\">The Lost Lagoon\u003c/a>\u003cbr>\n\u003ca href=\"/quest/audio/energy-saving-windows-get-smarter/\" target=\"_blank\" rel=\"noopener\">Energy-Saving Windows Get Smarter \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/the-amazing-transformation-of-san-franciscos-sludge-puddle/\" target=\"_blank\" rel=\"noopener\">The Amazing Transformation of San Francisco’s “Sludge Puddle” \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/06/24/supercomputing-draft/\" target=\"_blank\" rel=\"noopener\">Supercomputers Hit an Energy Wall \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/from-tunnel-to-tap-quake-proofing-our-water-supply/\" target=\"_blank\" rel=\"noopener\">From Tunnel to Tap: Quake-Proofing Our Water Supply \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/a-big-captivating-idea-the-bay-area-ridge-trail/\" target=\"_blank\" rel=\"noopener\">“A Big, Captivating Idea”: The Bay Area Ridge Trail \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/architecture-for-the-birds/\" target=\"_blank\" rel=\"noopener\">Architecture for the Birds \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/gulls-threaten-south-bay-salt-pond-restoration-work/\" target=\"_blank\" rel=\"noopener\">Gulls Threaten South Bay Salt Pond Restoration Work \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/in-a-sea-of-energy-data-utilities-try-to-inspire-conservation/\" target=\"_blank\" rel=\"noopener\">In a Sea of Energy Data, Utilities Try to Inspire Conservation \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BLOG:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2008/03/17/explosive-hypothesis-about-humans-lack-of-genetic-diversity/\" target=\"_blank\" rel=\"noopener\">Explosive hypothesis about humans’ lack of genetic diversity \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/07/01/diet-sodas-may-not-be-as-harmless-as-you-think/\" target=\"_blank\" rel=\"noopener\">Diet Sodas May Not Be As Harmless As You Think\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2010/10/13/health-officials-to-consider-tightening-vaccine-exemptions/\" target=\"_blank\" rel=\"noopener\">Health Officials to Consider Tightening Vaccine Exemptions\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/02/18/scientists-understand-heart-disease-better-still-give-bad-advice/\" target=\"_blank\" rel=\"noopener\">Scientists Understand Heart Disease Better, Still Give Bad Advice\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2009/06/24/the-megalodons-descendents/\" target=\"_blank\" rel=\"noopener\">The Megalodon’s Descendants \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2008/02/20/famous-african-american-scientists-innovators-part-ii/\" target=\"_blank\" rel=\"noopener\">Famous African American Scientists & Innovators: Part II\u003cbr>\n\u003c/a>\u003ca href=\"http://ww2.kqed.org/quest/2009/04/30/swine-flu-a-virus-or-a-bacteria/\" target=\"_blank\" rel=\"noopener\">Swine Flu – A Virus or a Bacteria? \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2010/11/16/dont-get-hacked-by-firesheep-over-open-wi-fi/\" target=\"_blank\" rel=\"noopener\">Cyber Wolves in (Fire)Sheep Clothing\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2007/07/05/why-mosquitoes-buzz-in-peoples-ears/\" target=\"_blank\" rel=\"noopener\">Why Do Mosquitoes Buzz in People’s Ears?\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/01/19/15-months-later-rediscovered-san-francisco-plant-thrives/\" target=\"_blank\" rel=\"noopener\">15 Months Later, Rediscovered San Francisco Plant Thrives\u003c/a>\u003c/p>\n\n",
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"excerpt": "From hackerspaces to banana slugs, flying telescopes to cheese - it's been a quite a diverse year of storytelling here at QUEST. Here's a round-up of the top 10 video and audio stories and blog posts that you've enjoyed from the past year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/nano.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/nano-300x169.jpg\" alt=\"nano\" title=\"nano\" width=\"300\" height=\"169\" class=\"alignleft size-thumbnail wp-image-28041\">\u003c/a>\u003c/p>\n\u003cp>From hackerspaces to banana slugs, flying telescopes to cheese — it’s been a quite a diverse year of storytelling here at QUEST. Here’s a round-up of the top 10 video and audio stories and blog posts (based on page views) that you’ve enjoyed from the past year. Please let us know what other stories you’ve enjoyed in the comments section below, and if there’s anything you’d like to see in the coming season!\u003cbr>\n\u003cbr>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/video/stem-cell-gold-rush/\" target=\"_blank\" rel=\"noopener\">Stem Cell Gold Rush \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-banana-slugs-unpeeled/\" target=\"_blank\" rel=\"noopener\">Science on the SPOT: Banana Slugs Unpeeled \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/dark-energy/\" target=\"_blank\" rel=\"noopener\">Berkeley Lab Physicist Shares Nobel\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-open-source-creativity-hackerspaces/\" target=\"_blank\" rel=\"noopener\">Science on the SPOT: Open Source Creativity – Hackerspaces\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/super-laser-at-the-national-ignition-facility/\" target=\"_blank\" rel=\"noopener\">Super Laser at the National Ignition Facility\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/the-worlds-most-powerful-microscope/\" target=\"_blank\" rel=\"noopener\">The World’s Most Powerful Microscope \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/the-science-art-of-cheese/\" target=\"_blank\" rel=\"noopener\">The Science & Art of Cheese \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/mt-umunhum-return-to-the-summit/\" target=\"_blank\" rel=\"noopener\">Mt. Umunhum: Return to the Summit\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/video/the-fierce-humboldt-squid/\" target=\"_blank\" rel=\"noopener\">The Fierce Humboldt Squid \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>AUDIO:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/audio/up-all-night-on-nasas-flying-telescope/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Up All Night on NASA’s Flying Telescope/a>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-lost-lagoon/\" target=\"_blank\" rel=\"noopener\">The Lost Lagoon\u003c/a>\u003cbr>\n\u003ca href=\"/quest/audio/energy-saving-windows-get-smarter/\" target=\"_blank\" rel=\"noopener\">Energy-Saving Windows Get Smarter \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/the-amazing-transformation-of-san-franciscos-sludge-puddle/\" target=\"_blank\" rel=\"noopener\">The Amazing Transformation of San Francisco’s “Sludge Puddle” \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/06/24/supercomputing-draft/\" target=\"_blank\" rel=\"noopener\">Supercomputers Hit an Energy Wall \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/from-tunnel-to-tap-quake-proofing-our-water-supply/\" target=\"_blank\" rel=\"noopener\">From Tunnel to Tap: Quake-Proofing Our Water Supply \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/a-big-captivating-idea-the-bay-area-ridge-trail/\" target=\"_blank\" rel=\"noopener\">“A Big, Captivating Idea”: The Bay Area Ridge Trail \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/architecture-for-the-birds/\" target=\"_blank\" rel=\"noopener\">Architecture for the Birds \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/gulls-threaten-south-bay-salt-pond-restoration-work/\" target=\"_blank\" rel=\"noopener\">Gulls Threaten South Bay Salt Pond Restoration Work \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/audio/in-a-sea-of-energy-data-utilities-try-to-inspire-conservation/\" target=\"_blank\" rel=\"noopener\">In a Sea of Energy Data, Utilities Try to Inspire Conservation \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BLOG:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2008/03/17/explosive-hypothesis-about-humans-lack-of-genetic-diversity/\" target=\"_blank\" rel=\"noopener\">Explosive hypothesis about humans’ lack of genetic diversity \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/07/01/diet-sodas-may-not-be-as-harmless-as-you-think/\" target=\"_blank\" rel=\"noopener\">Diet Sodas May Not Be As Harmless As You Think\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2010/10/13/health-officials-to-consider-tightening-vaccine-exemptions/\" target=\"_blank\" rel=\"noopener\">Health Officials to Consider Tightening Vaccine Exemptions\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/02/18/scientists-understand-heart-disease-better-still-give-bad-advice/\" target=\"_blank\" rel=\"noopener\">Scientists Understand Heart Disease Better, Still Give Bad Advice\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2009/06/24/the-megalodons-descendents/\" target=\"_blank\" rel=\"noopener\">The Megalodon’s Descendants \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2008/02/20/famous-african-american-scientists-innovators-part-ii/\" target=\"_blank\" rel=\"noopener\">Famous African American Scientists & Innovators: Part II\u003cbr>\n\u003c/a>\u003ca href=\"http://ww2.kqed.org/quest/2009/04/30/swine-flu-a-virus-or-a-bacteria/\" target=\"_blank\" rel=\"noopener\">Swine Flu – A Virus or a Bacteria? \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2010/11/16/dont-get-hacked-by-firesheep-over-open-wi-fi/\" target=\"_blank\" rel=\"noopener\">Cyber Wolves in (Fire)Sheep Clothing\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2007/07/05/why-mosquitoes-buzz-in-peoples-ears/\" target=\"_blank\" rel=\"noopener\">Why Do Mosquitoes Buzz in People’s Ears?\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/quest/2011/01/19/15-months-later-rediscovered-san-francisco-plant-thrives/\" target=\"_blank\" rel=\"noopener\">15 Months Later, Rediscovered San Francisco Plant Thrives\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Tis The Season for the Science of Holiday Lights",
"title": "'Tis The Season for the Science of Holiday Lights",
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"content": "\u003cfigure id=\"attachment_28556\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/15/science-of-holiday-lights/spectrum-2/\" rel=\"attachment wp-att-28556\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/spectrum1-300x169.jpg\" alt=\"\" title=\"spectrum\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-28556\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Dimaano Photography\u003c/figcaption>\u003c/figure>\n\u003cp>On Monday night, I caught myself, while waiting at a crosswalk, squinting at the oncoming traffic and studying the difference intensities of light coming off of car headlights. I was trying to figure out which headlights were LEDs and which ones were incandescents. I missed my signal to cross and had to wait for the next light change because of my musings.\u003c/p>\n\u003cp>My musings were inspired by a 90-minute walk through a hilly region of the city led by Robin Marks. Robin, a biochemist, science journalist and former science tinkerer at the \u003ca href=\"http://www.exploratorium.edu/\" target=\"_blank\">Exploratorium\u003c/a>, started \u003ca href=\"http://www.discoverystreettours.com/\" target=\"_blank\">Discovery Street Tours\u003c/a> this past July. The website describes the tours as “more than just a walking tour. It’s an urban investigation of the science under your feet, in your food, and in your life. You’ll demo the science for yourself with hands-on activities, eat some tasty treats, and meet other folks like yourself—curious, active, and a little beyond the ordinary.”\u003c/p>\n\u003cp>Science got festive on the night of Sunday, December 11th as 18 of us, bundled against the cold and misting fog headed up 20th Street for the The Science of (Holiday) Light preview tour. Through the up-and-down mile and half route, we took frequent stops to admire holiday handiwork, discuss the history of holiday lights, view the different types and understand how our brains were taking in light signals.\u003c/p>\n\u003cp>My favorite part of the tour was when we stopped at a corner house strung with both LED and incandescent holiday lights. We were encouraged to look closely and notice the difference in both the quality and brightness of light. While incandescent bulbs use a filament to produce light and heat, LEDs (light emitting diodes) are lower energy semi-conducters. LEDs shoot out light in a straight line. After learning this, I was able to identify the LED string of lights not only by the light but the crystal cut bulbs around the light that enabled the straight line of light to be refracted -- making the iconic twinkling glow associated with holiday lights.\u003c/p>\n\u003cp>As a nerd herder and being generally inquisitive about science, this was a very satisfying tour. I was able to ramble through the city taking in wonderful panoramic scenes in one instance and then turn around and look closer at the mundane with awe at how I was seeing it with new insight and understanding. My fellow tour-goers raised other questions about light and color, as our curiosity was further sparked by what we were seeing and learning. One conversation that got started involved pollinators; which insects and birds are attracted to the red over white flowers, and the effects the visible spectrum they see have on how they pollinate species of flowers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As this was a preview, the inquisitive can still put science in their step. Robin will be leading The Science of (Holiday) Light tour several more times in December, including Christmas Eve and the evening of Christmas Day. Tours start at 6:30pm and all the dates, more details and booking information can be found online. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_28556\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/15/science-of-holiday-lights/spectrum-2/\" rel=\"attachment wp-att-28556\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/spectrum1-300x169.jpg\" alt=\"\" title=\"spectrum\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-28556\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Dimaano Photography\u003c/figcaption>\u003c/figure>\n\u003cp>On Monday night, I caught myself, while waiting at a crosswalk, squinting at the oncoming traffic and studying the difference intensities of light coming off of car headlights. I was trying to figure out which headlights were LEDs and which ones were incandescents. I missed my signal to cross and had to wait for the next light change because of my musings.\u003c/p>\n\u003cp>My musings were inspired by a 90-minute walk through a hilly region of the city led by Robin Marks. Robin, a biochemist, science journalist and former science tinkerer at the \u003ca href=\"http://www.exploratorium.edu/\" target=\"_blank\">Exploratorium\u003c/a>, started \u003ca href=\"http://www.discoverystreettours.com/\" target=\"_blank\">Discovery Street Tours\u003c/a> this past July. The website describes the tours as “more than just a walking tour. It’s an urban investigation of the science under your feet, in your food, and in your life. You’ll demo the science for yourself with hands-on activities, eat some tasty treats, and meet other folks like yourself—curious, active, and a little beyond the ordinary.”\u003c/p>\n\u003cp>Science got festive on the night of Sunday, December 11th as 18 of us, bundled against the cold and misting fog headed up 20th Street for the The Science of (Holiday) Light preview tour. Through the up-and-down mile and half route, we took frequent stops to admire holiday handiwork, discuss the history of holiday lights, view the different types and understand how our brains were taking in light signals.\u003c/p>\n\u003cp>My favorite part of the tour was when we stopped at a corner house strung with both LED and incandescent holiday lights. We were encouraged to look closely and notice the difference in both the quality and brightness of light. While incandescent bulbs use a filament to produce light and heat, LEDs (light emitting diodes) are lower energy semi-conducters. LEDs shoot out light in a straight line. After learning this, I was able to identify the LED string of lights not only by the light but the crystal cut bulbs around the light that enabled the straight line of light to be refracted -- making the iconic twinkling glow associated with holiday lights.\u003c/p>\n\u003cp>As a nerd herder and being generally inquisitive about science, this was a very satisfying tour. I was able to ramble through the city taking in wonderful panoramic scenes in one instance and then turn around and look closer at the mundane with awe at how I was seeing it with new insight and understanding. My fellow tour-goers raised other questions about light and color, as our curiosity was further sparked by what we were seeing and learning. One conversation that got started involved pollinators; which insects and birds are attracted to the red over white flowers, and the effects the visible spectrum they see have on how they pollinate species of flowers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As this was a preview, the inquisitive can still put science in their step. Robin will be leading The Science of (Holiday) Light tour several more times in December, including Christmas Eve and the evening of Christmas Day. Tours start at 6:30pm and all the dates, more details and booking information can be found online. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Article by \u003ca href=\"http://ww2.kqed.org/quest/author/gviebranz/\" title=\"George Viebranz\" target=\"_blank\">George Viebranz\u003c/a> of \u003ca href=\"http://ww2.kqed.org/quest/stations/ohio/\" title=\"QUEST Ohio\" target=\"_blank\">QUEST Ohio\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Every day our lives are affected by the work of chemical engineers who specialize in solving problems through the use of \u003ca href=\"http://plc.cwru.edu/tutorial/enhanced/files/polymers/apps/apps.htm\" title=\"polymers\" target=\"_blank\">polymers\u003c/a>. Simply put, polymers are long “macro-molecules”, formed by combining carbon or silicon atoms with other elements like hydrogen, oxygen, and nitrogen. The combinations form long chains of repeating chemical structures, each with a unique set of chemical properties and characteristics. Depending on the atoms used and their arrangement, engineers and chemists use polymers to create almost anything from a soft toothbrush bristle to a tough bullet-proof vest.\u003c/p>\n\u003cp>\u003ciframe src=\"http://www.ideastream.org/common/embed/single.php?program=great_jobs&episode=chem_engineer\" style=\"width:512px;height:318px;border:0;overflow:hidden\">\u003c/iframe>\u003c/p>\n\u003cp>Some polymers occur in nature, like cellulose, amber, shellac, and \u003ca href=\"http://www.chemistryexplained.com/Ru-Sp/Rubber.html\" title=\"natural rubber\" target=\"_blank\">natural rubber\u003c/a>. Other polymers are manufactured by chemists and engineers, and are referred to as synthetic polymers. In an ongoing quest for better and more useful materials, these scientists aim to make substances tough enough to work in the bitter cold of Antarctica or under the immense pressures encountered thousands of feet below an ocean’s surface.\u003c/p>\n\u003cfigure id=\"attachment_27898\" class=\"wp-caption alignright\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/07/building-a-better-hose/gj-ramsay/\" rel=\"attachment wp-att-27898\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/gj-ramsay-379x253.jpg\" alt=\"Becki Ramsay\" title=\"gj-ramsay\" width=\"379\" height=\"253\" class=\"size-medium wp-image-27898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becki Ramsay, Chemical Engineer at Parker- Hannifin Corp. in Cleveland, Ohio.\u003c/figcaption>\u003c/figure>\n\u003cp>As a part of the “\u003ca href=\"http://www.ideastream.org/imagine\" title=\"Great Job!\" target=\"_blank\">Great Job!\u003c/a>” series that highlights exciting careers in Science, Technology, Engineering, and Mathematics (STEM), a production crew with WVIZ/PBS ideastream®, in Cleveland, Ohio, spent a day with Becki Ramsay. Becki is a chemical engineer with the Hose Products Division of \u003ca href=\"http://www.parker.com/\" title=\"Parker-Hannifin Corporation\" target=\"_blank\">Parker-Hannifin Corporation\u003c/a>. She and her team create hoses from synthetic polymers to meet the design specifications they get from mechanical engineers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During our interview, Becki expressed to us why she decided early on to become an engineer. \u003cem>\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“It’s sort of like you’re interested in so many different things that you don’t really know what to do. You like science, you like math, you like physics. You like all of that. And engineering is one of those things that you can go down any one of those paths depending on what your particular interest is.”\u003c/p>\u003c/blockquote>\n\u003cp> Eventually, Becki decided that she was interested in polymers so she continued her studies to eventually become a chemical engineer.\u003c/p>\n\u003cp>As a result of her work with Parker, Becki and her team create hoses that remain flexible and convey power through hydraulic fluids while operating under the most extreme environmental conditions, whether it’s sub-zero temperatures or in an application that will pulse it millions of times. These hoses are absolutely critical in the operation of machinery used in industries such as construction, mining, forestry, transportation, and more. \u003c/p>\n\u003cfigure id=\"attachment_27903\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/07/building-a-better-hose/burst_test/\" rel=\"attachment wp-att-27903\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/burst_test-379x253.jpg\" alt=\"burst test chamber\" title=\"burst_test\" width=\"379\" height=\"253\" class=\"size-medium wp-image-27903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside this Burst Test Chamber, hoses are filled with water and pressurized until they explode.\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, Becki works with chemists and other engineers to create and test the quality of new materials. On the day of our shoot, we visited the Burst Test Chamber. The chamber is made of armor-plated steel and bullet-proof glass. Inside the chamber, hoses are filled with water and pressurized until they explode. Many of the hoses have bursting points in excess of 14,000 pounds per square inch. That would be like getting hit by an explosion with more than 15 million pounds of force, or having to lift three space shuttles! During one of the tests, the hose exploded at nearly 16,000 pounds per square inch!\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“The best part about this career is that I’m always learning something new. Not every design works the way we expect right from the start, but that is all part of research and development. We study and analyze samples when they fail to figure out what went wrong. We find ways to correct those problems and the whole testing process starts over again. It is exciting to see a product go from an idea to an actual sample being tested in the lab. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Article by \u003ca href=\"http://ww2.kqed.org/quest/author/gviebranz/\" title=\"George Viebranz\" target=\"_blank\">George Viebranz\u003c/a> of \u003ca href=\"http://ww2.kqed.org/quest/stations/ohio/\" title=\"QUEST Ohio\" target=\"_blank\">QUEST Ohio\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Every day our lives are affected by the work of chemical engineers who specialize in solving problems through the use of \u003ca href=\"http://plc.cwru.edu/tutorial/enhanced/files/polymers/apps/apps.htm\" title=\"polymers\" target=\"_blank\">polymers\u003c/a>. Simply put, polymers are long “macro-molecules”, formed by combining carbon or silicon atoms with other elements like hydrogen, oxygen, and nitrogen. The combinations form long chains of repeating chemical structures, each with a unique set of chemical properties and characteristics. Depending on the atoms used and their arrangement, engineers and chemists use polymers to create almost anything from a soft toothbrush bristle to a tough bullet-proof vest.\u003c/p>\n\u003cp>\u003ciframe src=\"http://www.ideastream.org/common/embed/single.php?program=great_jobs&episode=chem_engineer\" style=\"width:512px;height:318px;border:0;overflow:hidden\">\u003c/iframe>\u003c/p>\n\u003cp>Some polymers occur in nature, like cellulose, amber, shellac, and \u003ca href=\"http://www.chemistryexplained.com/Ru-Sp/Rubber.html\" title=\"natural rubber\" target=\"_blank\">natural rubber\u003c/a>. Other polymers are manufactured by chemists and engineers, and are referred to as synthetic polymers. In an ongoing quest for better and more useful materials, these scientists aim to make substances tough enough to work in the bitter cold of Antarctica or under the immense pressures encountered thousands of feet below an ocean’s surface.\u003c/p>\n\u003cfigure id=\"attachment_27898\" class=\"wp-caption alignright\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/07/building-a-better-hose/gj-ramsay/\" rel=\"attachment wp-att-27898\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/gj-ramsay-379x253.jpg\" alt=\"Becki Ramsay\" title=\"gj-ramsay\" width=\"379\" height=\"253\" class=\"size-medium wp-image-27898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becki Ramsay, Chemical Engineer at Parker- Hannifin Corp. in Cleveland, Ohio.\u003c/figcaption>\u003c/figure>\n\u003cp>As a part of the “\u003ca href=\"http://www.ideastream.org/imagine\" title=\"Great Job!\" target=\"_blank\">Great Job!\u003c/a>” series that highlights exciting careers in Science, Technology, Engineering, and Mathematics (STEM), a production crew with WVIZ/PBS ideastream®, in Cleveland, Ohio, spent a day with Becki Ramsay. Becki is a chemical engineer with the Hose Products Division of \u003ca href=\"http://www.parker.com/\" title=\"Parker-Hannifin Corporation\" target=\"_blank\">Parker-Hannifin Corporation\u003c/a>. She and her team create hoses from synthetic polymers to meet the design specifications they get from mechanical engineers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During our interview, Becki expressed to us why she decided early on to become an engineer. \u003cem>\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“It’s sort of like you’re interested in so many different things that you don’t really know what to do. You like science, you like math, you like physics. You like all of that. And engineering is one of those things that you can go down any one of those paths depending on what your particular interest is.”\u003c/p>\u003c/blockquote>\n\u003cp> Eventually, Becki decided that she was interested in polymers so she continued her studies to eventually become a chemical engineer.\u003c/p>\n\u003cp>As a result of her work with Parker, Becki and her team create hoses that remain flexible and convey power through hydraulic fluids while operating under the most extreme environmental conditions, whether it’s sub-zero temperatures or in an application that will pulse it millions of times. These hoses are absolutely critical in the operation of machinery used in industries such as construction, mining, forestry, transportation, and more. \u003c/p>\n\u003cfigure id=\"attachment_27903\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/07/building-a-better-hose/burst_test/\" rel=\"attachment wp-att-27903\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/burst_test-379x253.jpg\" alt=\"burst test chamber\" title=\"burst_test\" width=\"379\" height=\"253\" class=\"size-medium wp-image-27903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside this Burst Test Chamber, hoses are filled with water and pressurized until they explode.\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, Becki works with chemists and other engineers to create and test the quality of new materials. On the day of our shoot, we visited the Burst Test Chamber. The chamber is made of armor-plated steel and bullet-proof glass. Inside the chamber, hoses are filled with water and pressurized until they explode. Many of the hoses have bursting points in excess of 14,000 pounds per square inch. That would be like getting hit by an explosion with more than 15 million pounds of force, or having to lift three space shuttles! During one of the tests, the hose exploded at nearly 16,000 pounds per square inch!\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“The best part about this career is that I’m always learning something new. Not every design works the way we expect right from the start, but that is all part of research and development. We study and analyze samples when they fail to figure out what went wrong. We find ways to correct those problems and the whole testing process starts over again. It is exciting to see a product go from an idea to an actual sample being tested in the lab. The real satisfaction comes when you get a passing test result and know you’ve solved all the design issues.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It was a fascinating day for us. Sometimes we take so much for granted that we don’t think about the interesting careers and interesting people who change our world with their inventions every day. Look around your house. If you look closely enough and think deeply enough, you’ll be amazed, too, by the number of everyday conveniences we have because of the ingenuity of chemical engineers like Becki Ramsay and the many other polymer scientists just like her.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Geneticist Danielle Reed has been working in taste science for decades but says some of the most exciting – and definitive -- discoveries have been recent. \u003c/p>\n\u003cp>In the last 12 years, researchers have isolated taste receptors for sweet – as well as the lesser understood basic taste – umami. Umami (pronounced: ew-mommy) is often at the heart of intuitive succulent cooking. Grandmothers in southern Italy, for example, toss a handful of cherry tomatoes into a clear broth, or slip the rind of parmesan cheese into a pot of simmering beans.\u003c/p>\n\u003cp>“Without consciously knowing what they're doing, they add the taste of umami to the dish,” says Brooklyn-based cookbook author \u003ca href=\"http://www.rozannegold.com/\" title=\"Rozanne Gold\" target=\"_blank\">Rozanne Gold\u003c/a>.\u003c/p>\n\u003cp>Wild mushrooms, fresh picked corn, dried seaweed and fish sauce all have lots of savory umami taste, and high levels of an amino acid called glutamate. Glutamic acid tips off the taste buds, and then an umami alert rushes to the brain.\u003c/p>\n\u003cp>Umami deepens flavor and adds meatiness, says Gold, who calls herself the \"Diva of Simplicity.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her latest book is \u003cem>Radically Simple: Brilliant Flavors with Breathtaking Ease\u003c/em>.\u003c/p>\n\u003cp>“When you only have three ingredients to play with each one really counts, so instinctively I work with foods that are umami rich,” she said. “What MSG does for a dish, that already exists naturally in some foods.”\u003c/p>\n\u003cp>The concept is age-old but a Japanese chemist, Kikunae Ikeda coined the term “umami” in the early 1900s. Everyday taste testers struggle to categorize umami, says neuroscientist \u003ca href=\"http://www.monell.org/faculty/people/alexander_bachmanov\" title=\"Bachmanov\" target=\"_blank\">Alexander Bachmanov\u003c/a>, because the taste rarely stands alone. And that, he says, may explain why a scientist, not a chef, finally gave umami a name.\u003c/p>\n\u003cp>You can put a sugar cube on your tongue to sample pure sweet, or lick sodium chloride to explain salty. Umami is harder to single out, says Bachmanov, a researcher at the \u003ca href=\"http://www.monell.org/\" title=\"Monell\" target=\"_blank\">Monell Chemical Senses Center\u003c/a> in Philadelphia. \u003c/p>\n\u003cp>“If it's glutamic acid, it will also have some sourness in addition to umami. If it is \u003ca href=\"http://www.sustainabletable.org/issues/additives/footnotes/17.pdf\" title=\"msg\" target=\"_blank\">monosodium glutamate\u003c/a> (MSG), it will have a little bit of saltiness in addition to umami,” he said. \u003c/p>\n\u003cp>That something else, is now considered the fifth taste. When scientists isolated the first \u003ca href=\"http://www.nature.com/neuro/press_release/nn0200.html\" title=\"receptor\" target=\"_blank\">umami taste receptor\u003c/a> in 2000, umami officially joined the big four--sour, salty bitter and sweet.\u003c/p>\n\u003cp>Bachmanov says our taste buds are “tuned-up” to taste glutamic acids, and there's likely an evolutionary reason why most people perceive umami as pleasant. \u003c/p>\n\u003cp>Our sense of taste is like a detection system, constantly analyzing and helping us decide whether to eat or avoid a food. Glutamic acid--the tip-off for the umami taste--is a building block of protein.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“If a food is sweet, it likely contains carbohydrates. If it has umami taste is probably has protein. Our body gets the indication that the food contains protein, that it's nutritious, good for us,” Bachmanov said.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Geneticist Danielle Reed has been working in taste science for decades but says some of the most exciting – and definitive -- discoveries have been recent. \u003c/p>\n\u003cp>In the last 12 years, researchers have isolated taste receptors for sweet – as well as the lesser understood basic taste – umami. Umami (pronounced: ew-mommy) is often at the heart of intuitive succulent cooking. Grandmothers in southern Italy, for example, toss a handful of cherry tomatoes into a clear broth, or slip the rind of parmesan cheese into a pot of simmering beans.\u003c/p>\n\u003cp>“Without consciously knowing what they're doing, they add the taste of umami to the dish,” says Brooklyn-based cookbook author \u003ca href=\"http://www.rozannegold.com/\" title=\"Rozanne Gold\" target=\"_blank\">Rozanne Gold\u003c/a>.\u003c/p>\n\u003cp>Wild mushrooms, fresh picked corn, dried seaweed and fish sauce all have lots of savory umami taste, and high levels of an amino acid called glutamate. Glutamic acid tips off the taste buds, and then an umami alert rushes to the brain.\u003c/p>\n\u003cp>Umami deepens flavor and adds meatiness, says Gold, who calls herself the \"Diva of Simplicity.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her latest book is \u003cem>Radically Simple: Brilliant Flavors with Breathtaking Ease\u003c/em>.\u003c/p>\n\u003cp>“When you only have three ingredients to play with each one really counts, so instinctively I work with foods that are umami rich,” she said. “What MSG does for a dish, that already exists naturally in some foods.”\u003c/p>\n\u003cp>The concept is age-old but a Japanese chemist, Kikunae Ikeda coined the term “umami” in the early 1900s. Everyday taste testers struggle to categorize umami, says neuroscientist \u003ca href=\"http://www.monell.org/faculty/people/alexander_bachmanov\" title=\"Bachmanov\" target=\"_blank\">Alexander Bachmanov\u003c/a>, because the taste rarely stands alone. And that, he says, may explain why a scientist, not a chef, finally gave umami a name.\u003c/p>\n\u003cp>You can put a sugar cube on your tongue to sample pure sweet, or lick sodium chloride to explain salty. Umami is harder to single out, says Bachmanov, a researcher at the \u003ca href=\"http://www.monell.org/\" title=\"Monell\" target=\"_blank\">Monell Chemical Senses Center\u003c/a> in Philadelphia. \u003c/p>\n\u003cp>“If it's glutamic acid, it will also have some sourness in addition to umami. If it is \u003ca href=\"http://www.sustainabletable.org/issues/additives/footnotes/17.pdf\" title=\"msg\" target=\"_blank\">monosodium glutamate\u003c/a> (MSG), it will have a little bit of saltiness in addition to umami,” he said. \u003c/p>\n\u003cp>That something else, is now considered the fifth taste. When scientists isolated the first \u003ca href=\"http://www.nature.com/neuro/press_release/nn0200.html\" title=\"receptor\" target=\"_blank\">umami taste receptor\u003c/a> in 2000, umami officially joined the big four--sour, salty bitter and sweet.\u003c/p>\n\u003cp>Bachmanov says our taste buds are “tuned-up” to taste glutamic acids, and there's likely an evolutionary reason why most people perceive umami as pleasant. \u003c/p>\n\u003cp>Our sense of taste is like a detection system, constantly analyzing and helping us decide whether to eat or avoid a food. Glutamic acid--the tip-off for the umami taste--is a building block of protein.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“If a food is sweet, it likely contains carbohydrates. If it has umami taste is probably has protein. Our body gets the indication that the food contains protein, that it's nutritious, good for us,” Bachmanov said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/quest/author/davidhuppert/\" title=\"David Huppert\" target=\"_blank\">David Huppert\u003c/a> from \u003ca href=\"http://ww2.kqed.org/quest/tag/north-carolina/\" title=\"QUEST Ohio\" target=\"_blank\">QUEST North Carolina\u003c/a> also contributed to this story.\u003c/em>\u003c/p>\n\u003cp>Herbert Mehnert a Cline Scholar at the Pisgah Astronomical Research Institute spent his summer researching Comet Photometry and Morphology. Herbert was introduced to PARI by one of his college professors and jumped at the opportunity to work at the former NASA research institute.\u003c/p>\n\u003cp>\"People don't look up anymore,\" explains Herbert Mehnert.\u003c/p>\n\u003cp>Herbert spent the summer of 2011 working at the Pisgah Astronomical Research Institute as a Cline Scholar student comet photometry and morphology.\u003c/p>\n\u003cp>\"I think it's partially because the exposure to space and astronomy is much less than it used to be, with government programs being cut and all. When you take someone out here to a dark sky sight and tell them you can see the milky way, they get excited.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Herbert was introduced to PARI by his college professor, Don Smith, who took them on a field trip to the remote research institute in Rosman, NC, Herbert was excited to know there was a community and research institute full of people interested in the same topics as him, particularly optical astronomy.\u003c/p>\n\u003cp>Herbert studies Comet Photometry and Morphology. Comet Photometry uses telescopes and cameras to measure the brightness of a comet, which provides scientists with information about its surface, craters, pits, valleys and mountains. The brightness of comets are more difficult to map than stars because the data involves using the nuclear condensation, surrounding cloud or coma and one or more tails extending outward from the comet. Comet Morphology studies the projected velocity and direction of a comet, based on its orbit, trail and size.\u003c/p>\n\u003cp>What's the difference between a comet and a meteorite? A comet is a structure composed of ice, dust, and elements such as ammonia, carbon dioxide and methane, that orbits around the sun. As it comes close to the sun, the nucleus begins to melt and turn into gas, forming a coma, or cloud. The radiation from the sun pushes this cloud away from the center of the comet, forming a dust tail. The most famous comet, comet Halley, travels around the sun every 76 years, and will reappear in the year 2062. Meteorites on the other hand are solid rock formations found in space. When meteorites enter the earth's atmosphere they heat up and turn into a fire, and appear as a shooting star.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://www.pari.edu/telescopes/OpticalTelescopes/our-sky-1/\">PARI Sky center\u003c/a> for more information and up-to-date celestial news. Also recommended are \u003ca href=\"http://solarsystem.nasa.gov/planets/profile.cfm?Object=Comets\">NASA's page on comets\u003c/a> or the \u003ca href=\"http://www.icq.eps.harvard.edu/cometphot.html\">Comet Photometry\u003c/a> website. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/quest/author/davidhuppert/\" title=\"David Huppert\" target=\"_blank\">David Huppert\u003c/a> from \u003ca href=\"http://ww2.kqed.org/quest/tag/north-carolina/\" title=\"QUEST Ohio\" target=\"_blank\">QUEST North Carolina\u003c/a> also contributed to this story.\u003c/em>\u003c/p>\n\u003cp>Herbert Mehnert a Cline Scholar at the Pisgah Astronomical Research Institute spent his summer researching Comet Photometry and Morphology. Herbert was introduced to PARI by one of his college professors and jumped at the opportunity to work at the former NASA research institute.\u003c/p>\n\u003cp>\"People don't look up anymore,\" explains Herbert Mehnert.\u003c/p>\n\u003cp>Herbert spent the summer of 2011 working at the Pisgah Astronomical Research Institute as a Cline Scholar student comet photometry and morphology.\u003c/p>\n\u003cp>\"I think it's partially because the exposure to space and astronomy is much less than it used to be, with government programs being cut and all. When you take someone out here to a dark sky sight and tell them you can see the milky way, they get excited.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Herbert was introduced to PARI by his college professor, Don Smith, who took them on a field trip to the remote research institute in Rosman, NC, Herbert was excited to know there was a community and research institute full of people interested in the same topics as him, particularly optical astronomy.\u003c/p>\n\u003cp>Herbert studies Comet Photometry and Morphology. Comet Photometry uses telescopes and cameras to measure the brightness of a comet, which provides scientists with information about its surface, craters, pits, valleys and mountains. The brightness of comets are more difficult to map than stars because the data involves using the nuclear condensation, surrounding cloud or coma and one or more tails extending outward from the comet. Comet Morphology studies the projected velocity and direction of a comet, based on its orbit, trail and size.\u003c/p>\n\u003cp>What's the difference between a comet and a meteorite? A comet is a structure composed of ice, dust, and elements such as ammonia, carbon dioxide and methane, that orbits around the sun. As it comes close to the sun, the nucleus begins to melt and turn into gas, forming a coma, or cloud. The radiation from the sun pushes this cloud away from the center of the comet, forming a dust tail. The most famous comet, comet Halley, travels around the sun every 76 years, and will reappear in the year 2062. Meteorites on the other hand are solid rock formations found in space. When meteorites enter the earth's atmosphere they heat up and turn into a fire, and appear as a shooting star.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://www.pari.edu/telescopes/OpticalTelescopes/our-sky-1/\">PARI Sky center\u003c/a> for more information and up-to-date celestial news. Also recommended are \u003ca href=\"http://solarsystem.nasa.gov/planets/profile.cfm?Object=Comets\">NASA's page on comets\u003c/a> or the \u003ca href=\"http://www.icq.eps.harvard.edu/cometphot.html\">Comet Photometry\u003c/a> website. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "What's in a Clay? Finding the right minerals for Salt Glaze Pottery",
"headTitle": "What’s in a Clay? Finding the right minerals for Salt Glaze Pottery | KQED",
"content": "\u003cp>\u003ciframe loading=\"lazy\" src=\"http://maps.google.com/maps/ms?msid=201900843989539653390.0004aef340168b65523ab&msa=0&ie=UTF8&t=m&vpsrc=6&ll=41.640078,-47.636719&spn=46.921768,112.324219&z=3&output=embed\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"640\" height=\"360\">\u003c/iframe>\u003cbr>\n\u003csmall>View \u003ca style=\"color: #0000ff; text-align: left;\" href=\"http://maps.google.com/maps/ms?msid=201900843989539653390.0004aef340168b65523ab&msa=0&ie=UTF8&t=m&vpsrc=6&ll=41.640078,-47.636719&spn=46.921768,112.324219&z=3&source=embed\">Clay Minerals\u003c/a> in a larger map\u003c/small>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV2.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"alignright size-thumbnail wp-image-26170\" title=\"MarqueeUNCTV(2)\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV2-300x169.jpg\" alt=\"pottery \" width=\"300\" height=\"169\">\u003c/a>Clay \u003ca title=\"minerals\" href=\"http://geology.com/minerals/\" target=\"_blank\" rel=\"noopener\">minerals\u003c/a> found naturally in soils around the U.S. and world form the three main types of clay used in pottery: porcelain, earthenware, and stoneware. A unique combination of the minerals kaolin, illite, chlorite, sepiolite, and smectite are collected into each ball of clay to determine the type, glaze, structure and color used in a single piece of pottery.\u003c/p>\n\u003cp>Potters base their mixture of clay on the plasticity of each material. Plasticity is “the ability to undergo deformation without cracking.” The easiest way to determine a clay’s plasticity is using the “coil” test where a sample of clay is taken, rolled into a coil, and tested for its deformability. The chemical make-up in each clay mineral determines the particle size, permeability, and firing temperature for a piece of pottery. Between the five main minerals found in clay, kaolinite is the most common.\u003c/p>\n\u003cp>Kaolinite holds the chemical composition Al2Si2O5(OH)4 and is an aluminum silicate material with a low “\u003ca title=\"shrink-swell\" href=\"http://en.wikipedia.org/wiki/Shrink-swell_capacity\" target=\"_blank\" rel=\"noopener\">shrink-swell\u003c/a>” capacity. It is a soft, white mineral but is often colored orange or red by iron oxide found in the soil. Kaolinite is found all over the country and is the most common clay in the Mountain and \u003ca title=\"Piedmont\" href=\"http://courses.soil.ncsu.edu/ssc570/student_projects/fall_2003/whiteoakcreek/Wetland_Soils.html\" target=\"_blank\" rel=\"noopener\">Piedmont\u003c/a> regions of \u003ca title=\"North Carolina\" href=\"http://rla.unc.edu/bragg/ceramics/Ch4.pdf\" target=\"_blank\" rel=\"noopener\">North Carolina\u003c/a>. It is the most prominent mineral found in kaolin, or porcelain, pottery.\u003c/p>\n\u003cp>Illite is a white clay mineral that was first discovered in Calhoun County, Illinois. Its composition is (K,H3O)(Al,Mg,Fe)2(Si,Al)4O10[(OH)2,(H2O)]. Illite has an absence of swelling due to its tightly interlaced molecular spacing. It is a common mineral found in sediments, soils, and metamorphic rock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chlorite, found in large quantities in Wales, is actually a group of silicate minerals with similar properties. Chlorite, typically found as a pale green to grey color, is composed of (Mg,Fe)3(Si,Al)4O10(OH)2.(Mg,Fe)3(OH)6. The combination of minerals allows chlorite to hold a great range in composition, temperature and pressure conditions. It is most commonly found in hydrothermal ore deposits and has a soft, flexible consistency.\u003c/p>\n\u003cp>Sepiolite is a clay mineral found throughout in high quantities in New England, Arizona, and California. Its chemical makeup Mg4Si6O15(OH)2·6H2O contains a hydrous magnesium silicate, causing a non-swelling, lightweight, porous clay. Sepiolite based clays are stable in high salt environments and are typically found as dull, white colored deposits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Smectite clay minerals are unique in their ability to interaction with liquids and their finite crystal shape. The composition (Na,Ca)0.33(Al,Mg)2(Si4O10)(OH)2·nH2O causes a high plasticity allowing Smecitite clays to absorb and swell easily. These can be found as white, pale green, pink and yellow deposits.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe loading=\"lazy\" src=\"http://maps.google.com/maps/ms?msid=201900843989539653390.0004aef340168b65523ab&msa=0&ie=UTF8&t=m&vpsrc=6&ll=41.640078,-47.636719&spn=46.921768,112.324219&z=3&output=embed\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"640\" height=\"360\">\u003c/iframe>\u003cbr>\n\u003csmall>View \u003ca style=\"color: #0000ff; text-align: left;\" href=\"http://maps.google.com/maps/ms?msid=201900843989539653390.0004aef340168b65523ab&msa=0&ie=UTF8&t=m&vpsrc=6&ll=41.640078,-47.636719&spn=46.921768,112.324219&z=3&source=embed\">Clay Minerals\u003c/a> in a larger map\u003c/small>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV2.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"alignright size-thumbnail wp-image-26170\" title=\"MarqueeUNCTV(2)\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV2-300x169.jpg\" alt=\"pottery \" width=\"300\" height=\"169\">\u003c/a>Clay \u003ca title=\"minerals\" href=\"http://geology.com/minerals/\" target=\"_blank\" rel=\"noopener\">minerals\u003c/a> found naturally in soils around the U.S. and world form the three main types of clay used in pottery: porcelain, earthenware, and stoneware. A unique combination of the minerals kaolin, illite, chlorite, sepiolite, and smectite are collected into each ball of clay to determine the type, glaze, structure and color used in a single piece of pottery.\u003c/p>\n\u003cp>Potters base their mixture of clay on the plasticity of each material. Plasticity is “the ability to undergo deformation without cracking.” The easiest way to determine a clay’s plasticity is using the “coil” test where a sample of clay is taken, rolled into a coil, and tested for its deformability. The chemical make-up in each clay mineral determines the particle size, permeability, and firing temperature for a piece of pottery. Between the five main minerals found in clay, kaolinite is the most common.\u003c/p>\n\u003cp>Kaolinite holds the chemical composition Al2Si2O5(OH)4 and is an aluminum silicate material with a low “\u003ca title=\"shrink-swell\" href=\"http://en.wikipedia.org/wiki/Shrink-swell_capacity\" target=\"_blank\" rel=\"noopener\">shrink-swell\u003c/a>” capacity. It is a soft, white mineral but is often colored orange or red by iron oxide found in the soil. Kaolinite is found all over the country and is the most common clay in the Mountain and \u003ca title=\"Piedmont\" href=\"http://courses.soil.ncsu.edu/ssc570/student_projects/fall_2003/whiteoakcreek/Wetland_Soils.html\" target=\"_blank\" rel=\"noopener\">Piedmont\u003c/a> regions of \u003ca title=\"North Carolina\" href=\"http://rla.unc.edu/bragg/ceramics/Ch4.pdf\" target=\"_blank\" rel=\"noopener\">North Carolina\u003c/a>. It is the most prominent mineral found in kaolin, or porcelain, pottery.\u003c/p>\n\u003cp>Illite is a white clay mineral that was first discovered in Calhoun County, Illinois. Its composition is (K,H3O)(Al,Mg,Fe)2(Si,Al)4O10[(OH)2,(H2O)]. Illite has an absence of swelling due to its tightly interlaced molecular spacing. It is a common mineral found in sediments, soils, and metamorphic rock.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The Owen family can trace their pottery roots back six generations, so far back that their family’s artwork now rest in the \u003ca href=\"http://www.mintmuseum.org/%20\" title=\"Mint Museum\" target=\"_blank\">The Mint Museum\u003c/a> in Charlotte, NC.\u003c/p>\n\u003cp>\u003ca title=\"Ben Owen Pottery\" href=\"http://www.benowenpottery.com/\" target=\"_blank\">Ben Owen III\u003c/a> has been making pottery since he was big enough to sit at a potter’s wheel. Some of his earliest memories are of him with his grandfather learning to control clay, center it, open it and create a piece of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV4.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV4-300x169.jpg\" alt=\"\" title=\"MarqueeUNCTV(4)\" width=\"300\" height=\"169\" class=\"alignleft size-thumbnail wp-image-26165\">\u003c/a>\u003c/p>\n\u003cp>“A lot of people ask me, how long did it take you to make this pot?” explained Owen. “30 years”. For nearly three decades, Owen has been creating pottery and has traveled around the world and has been commissioned to create artwork for Bob Hope, Elizabeth Taylor, and Ronald Reagan.\u003c/p>\n\u003cp>One of Owen’s most unique and popular styles of pottery, \u003ca title=\"salt glazing\" href=\"http://en.wikipedia.org/wiki/Salt_glaze_pottery\">salt glazing\u003c/a>, requires extensive precision, accuracy, and chemical reactions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salt glazing is a unique process different from \u003ca title=\"bisque pottery\" href=\"http://en.wikipedia.org/wiki/Bisque_(pottery)\" target=\"_blank\">bisque pottery\u003c/a> because it involves one single firing. These pots used to be essential for sanitary purposes in cooking, aiding in pickling and food storage.\u003c/p>\n\u003cp>The art and science of pottery requires skills and techniques acquired over generations of trial and error. The combination of the Owen family’s experiential knowledge of pottery and his university education - he graduated with a BFA in ceramics with honors in 1993 - make him a unique seasoned artist. Owen now employs additional scientific knowledge about how elements, chemical reactions, barometric pressure and temperature affect and improve his works of art.\u003c/p>\n\u003cp>“When you grow up in a family tradition, you learn things from family experience. People have the answers for you, but understanding what combinations of formulas work, what works based on temperature – If you don’t know how to recreate it, if you don’t know the science, you can’t reproduce it.\u003c/p>\n\u003cp>\"Back when I was a teenager, we did things just because they worked. I asked a lot of questions: Why are we losing all these pots? What did we do wrong? Did we heat the kiln too fast? Being exposed to other potters, artists in a formal university setting, a lot of those things come out that help you realize what you did back then and why it didn’t work.”\u003c/p>\n\u003cp>Creating a piece of salt glazed pottery is a lengthy process. Before the glazing can begin, Owen must create the shape and pot itself.\u003c/p>\n\u003cp>“We place the clay on the wheel, center it, open it, form it into a bowl or cylinder adding water throughout the process until our piece is formed. After creating the shape and piece of pottery, we allow them to sit and dry for a couple of weeks.\"\u003c/p>\n\u003cp>After the pots are properly dried, the loading and firing process begins. The firing and heating of the kiln takes several days because the pots need to be warmed slowly to drive off moisture and water inside the core of the clay walls. If the pots are warmed too quickly, the moisture becomes steam and the pots start exploding inside the kiln.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV3.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV3-300x169.jpg\" alt=\"\" title=\"MarqueeUNCTV(3)\" width=\"300\" height=\"169\" class=\"alignright size-thumbnail wp-image-26167\">\u003c/a>\u003c/p>\n\u003cp>The kiln is heated in stages, 200 degrees per hour, until it reaches 2300 degrees. Once the pottery is nearly molten, rock salt is thrown into the kiln. When salt is introduced into the kiln, it starts melting and becomes a glass, and then a vapor. This vapor is attracted to the silica in the clay and begins coating the surface of the pots, creating a unique orange peel texture. Test rings are used and dropped in water to see if the salt is building up properly and is creating the signature glassy appearance on the exterior of the pots.\u003c/p>\n\u003cp>The salt-glazing process takes seven days to complete, including two overnight shifts where Owen regulates the temperature of the kiln all night. Even though he's been firing his kiln for nearly 30 years, Owen still feels that there’s always room for improvement.\u003c/p>\n\u003cp>\"No matter how many times you’ve done it, no matter how many times you’ve practiced doing it, I’m not doing surgery on a patient or somebody but I’m doing surgery on clay and I’m wanting that clay to be successful and be healthy when it comes out. So in a way, I’ve got to learn, I need to learn more about my materials to the extent that I can hopefully be able to make and determine the right decisions along the way that can solve some of these problems.”\u003c/p>\n\u003cp>\u003cstrong>Additional Links:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.discoverseagrove.com\" title=\"Seagrove Area Potters Association\" target=\"_blank\">Seagrove Area Potters Association\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.celebrationofseagrovepotters.com\" title=\"Celebration of Seagrove Potters\" target=\"_blank\">Celebration of Seagrove Potters\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Owen family can trace their pottery roots back six generations, so far back that their family’s artwork now rest in the \u003ca href=\"http://www.mintmuseum.org/%20\" title=\"Mint Museum\" target=\"_blank\">The Mint Museum\u003c/a> in Charlotte, NC.\u003c/p>\n\u003cp>\u003ca title=\"Ben Owen Pottery\" href=\"http://www.benowenpottery.com/\" target=\"_blank\">Ben Owen III\u003c/a> has been making pottery since he was big enough to sit at a potter’s wheel. Some of his earliest memories are of him with his grandfather learning to control clay, center it, open it and create a piece of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV4.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV4-300x169.jpg\" alt=\"\" title=\"MarqueeUNCTV(4)\" width=\"300\" height=\"169\" class=\"alignleft size-thumbnail wp-image-26165\">\u003c/a>\u003c/p>\n\u003cp>“A lot of people ask me, how long did it take you to make this pot?” explained Owen. “30 years”. For nearly three decades, Owen has been creating pottery and has traveled around the world and has been commissioned to create artwork for Bob Hope, Elizabeth Taylor, and Ronald Reagan.\u003c/p>\n\u003cp>One of Owen’s most unique and popular styles of pottery, \u003ca title=\"salt glazing\" href=\"http://en.wikipedia.org/wiki/Salt_glaze_pottery\">salt glazing\u003c/a>, requires extensive precision, accuracy, and chemical reactions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salt glazing is a unique process different from \u003ca title=\"bisque pottery\" href=\"http://en.wikipedia.org/wiki/Bisque_(pottery)\" target=\"_blank\">bisque pottery\u003c/a> because it involves one single firing. These pots used to be essential for sanitary purposes in cooking, aiding in pickling and food storage.\u003c/p>\n\u003cp>The art and science of pottery requires skills and techniques acquired over generations of trial and error. The combination of the Owen family’s experiential knowledge of pottery and his university education - he graduated with a BFA in ceramics with honors in 1993 - make him a unique seasoned artist. Owen now employs additional scientific knowledge about how elements, chemical reactions, barometric pressure and temperature affect and improve his works of art.\u003c/p>\n\u003cp>“When you grow up in a family tradition, you learn things from family experience. People have the answers for you, but understanding what combinations of formulas work, what works based on temperature – If you don’t know how to recreate it, if you don’t know the science, you can’t reproduce it.\u003c/p>\n\u003cp>\"Back when I was a teenager, we did things just because they worked. I asked a lot of questions: Why are we losing all these pots? What did we do wrong? Did we heat the kiln too fast? Being exposed to other potters, artists in a formal university setting, a lot of those things come out that help you realize what you did back then and why it didn’t work.”\u003c/p>\n\u003cp>Creating a piece of salt glazed pottery is a lengthy process. Before the glazing can begin, Owen must create the shape and pot itself.\u003c/p>\n\u003cp>“We place the clay on the wheel, center it, open it, form it into a bowl or cylinder adding water throughout the process until our piece is formed. After creating the shape and piece of pottery, we allow them to sit and dry for a couple of weeks.\"\u003c/p>\n\u003cp>After the pots are properly dried, the loading and firing process begins. The firing and heating of the kiln takes several days because the pots need to be warmed slowly to drive off moisture and water inside the core of the clay walls. If the pots are warmed too quickly, the moisture becomes steam and the pots start exploding inside the kiln.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV3.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/MarqueeUNCTV3-300x169.jpg\" alt=\"\" title=\"MarqueeUNCTV(3)\" width=\"300\" height=\"169\" class=\"alignright size-thumbnail wp-image-26167\">\u003c/a>\u003c/p>\n\u003cp>The kiln is heated in stages, 200 degrees per hour, until it reaches 2300 degrees. Once the pottery is nearly molten, rock salt is thrown into the kiln. When salt is introduced into the kiln, it starts melting and becomes a glass, and then a vapor. This vapor is attracted to the silica in the clay and begins coating the surface of the pots, creating a unique orange peel texture. Test rings are used and dropped in water to see if the salt is building up properly and is creating the signature glassy appearance on the exterior of the pots.\u003c/p>\n\u003cp>The salt-glazing process takes seven days to complete, including two overnight shifts where Owen regulates the temperature of the kiln all night. Even though he's been firing his kiln for nearly 30 years, Owen still feels that there’s always room for improvement.\u003c/p>\n\u003cp>\"No matter how many times you’ve done it, no matter how many times you’ve practiced doing it, I’m not doing surgery on a patient or somebody but I’m doing surgery on clay and I’m wanting that clay to be successful and be healthy when it comes out. So in a way, I’ve got to learn, I need to learn more about my materials to the extent that I can hopefully be able to make and determine the right decisions along the way that can solve some of these problems.”\u003c/p>\n\u003cp>\u003cstrong>Additional Links:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.discoverseagrove.com\" title=\"Seagrove Area Potters Association\" target=\"_blank\">Seagrove Area Potters Association\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.celebrationofseagrovepotters.com\" title=\"Celebration of Seagrove Potters\" target=\"_blank\">Celebration of Seagrove Potters\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/festival.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/festival-300x169.jpg\" alt=\"\" title=\"festival\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-26227\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bayareascience.org/\">The Bay Area Science Festival\u003c/a>, a 10-day celebration of science, starts this week. There are over 50 exciting events throughout the Bay Area, including hikes, lectures, and concerts. From a day of \u003ca href=\"http://www.bayareascience.org/10/29/stanford-the-tech/\">hands-on activities with Stanford’s Genetics department\u003c/a> to a \u003ca href=\"http://www.bayareascience.org/10/29/hawk-talk-banding-demonstration/\">hawk talk\u003c/a> in the Marin Headlands, from an \u003ca href=\"http://www.bayareascience.org/10/29/explore-what-you-eat-hands-on-science-at-east-bay-farmers%E2%80%99-markets/\">exploration of food at the farmers’ market\u003c/a> to a screening of the movie \u003ca href=\"http://www.bayareascience.org/11/02/are-we-alone-a-special-screening-of-contact-with-jill-tarter/\">Contact\u003c/a> with astronomer Jill Tarter (on whom Jodie Foster’s character was based), there is something for everyone.\u003c!--more--> \u003c/p>\n\u003cp>Here are some of the highlights: MythBuster Adam Savage will talk with author Mary Roach about her book \u003ca href=\"http://www.bayareascience.org/11/02/packing-for-mars/\">Packing for Mars\u003c/a>. Science writer Carl Zimmer will talk with two UCSF scientists about tiny friends and foes in \u003ca href=\"http://www.bayareascience.org/11/04/gut-check-the-hidden-world-of-microbes-in-your-body/\">Gut Check: The Hidden World of Microbes\u003c/a>. \u003ca href=\"http://www.bayareascience.org/11/04/radiolablive-2/\">RadioLab\u003c/a> will be live at Berkeley’s Zellerbach Hall. \u003c/p>\n\u003cfigure id=\"attachment_26230\" class=\"wp-caption alignleft\" style=\"max-width: 275px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/dinosvsrobots.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/10/dinosvsrobots-275x253.jpg\" alt=\"\" title=\"dinosvsrobots\" width=\"275\" height=\"253\" class=\"size-medium wp-image-26230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Check out Dinosaurs vs. Robots at the Lawrence Hall of Science on Sunday, October 30.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.bayareascience.org/10/30/robots-vs-dinosaurs/\">Dinosaurs vs. Robots\u003c/a> at the Lawrence Hall of Science, you can do hands-on activities to see for yourself which is the most awesome: paleontology or engineering. KQED will moderate a discussion, \u003ca href=\"http://www.computerhistory.org/events/#challenge-promise-artificial-intelligence-bay\">The Challenge and Promise of Artificial Intelligence\u003c/a>, with researchers from Microsoft and Google at the Computer History Museum in San Jose. And there are three Discovery Days, packed with free shows, exhibits, and games. The Discovery Days are at \u003ca href=\"http://www.bayareascience.org/10/29/discovery-days-at-cal-state-east-bay/\">Cal State East Bay\u003c/a> (10/29), \u003ca href=\"http://www.bayareascience.org/11/05/discovery-days-at-infineon-raceway/\">Infineon Raceway\u003c/a> (11/5), and \u003ca href=\"http://www.bayareascience.org/11/06/dd-at-att-park/\">AT&T Park\u003c/a> (11/6). If you go, keep an eye out for QUEST’s table! Find more fun stuff on the \u003ca href=\"http://www.bayareascience.org/schedule/month/\">calendar\u003c/a>—be sure to click over to see the events in November, too. \u003c/p>\n\u003cp>The Bay Area Science Festival is part of a growing movement to celebrate science in the community. The festivals bring together different organizations and individuals to engage diverse audiences in science. The Bay Area Science Festival is organized by the \u003ca href=\"http://biochemistry.ucsf.edu/programs/sep/\">Science and Heath Education Partnership\u003c/a> at the University of California, San Francisco—along with dozens of partners. \u003ca href=\"http://sciencefestivals.org/about-/what-is-a-science-festival.html\">Science festivals\u003c/a> started in the UK; now there are annual festivals in Philadelphia and Cambridge, Mass. And last year the first \u003ca href=\"http://www.usasciencefestival.org/\">USA Science and Engineering Festival\u003c/a> descended on the National Mall in Washington DC. To find a science festival near you, check out this \u003ca href=\"http://sciencefestivals.org/index.php/go-to-a-festival.html\">map\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’ll be representing the Lawrence Hall of Science at the Discovery Day in AT&T Park on Sunday November 6—the Festival’s finale. Hope to see you there! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’ll be representing the Lawrence Hall of Science at the Discovery Day in AT&T Park on Sunday November 6—the Festival’s finale. Hope to see you there! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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},
"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
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