For Thanksgiving tonight, Americans across the country will be cooking up storms in their kitchen and there will be plenty of turkeys in ovens. This year, pick up a few tips to make your Thanksgiving dinner’s carbon footprint, and utilities bill, smaller.
This morning the New York Times had a new video, What’s In It: Pumpkin Flavor, which explained how stuff like pumpkin spice lattes get their signature flavors. Not too surprisingly, there’s no pumpkin involved. Pumpkin provides more texture than flavor, and I’m pretty sure a pumpkin-textured latte wouldn’t be a seller.
Over the summer, I came across natural dyeing and a group of people who were doing it in Brooklyn, New York. It ended up being a video story for my internship at Bytesize Science, American Chemical Society, and The Chemistry of Natural Dyeing just came out this Monday. Watch it here!
A treat for passers-by at Copley Square yesterday: Carbon Day 2013! Co-sponsored by Boston University Sustainable Neighborhood Lab and the City of Boston Greenovate, Carbon Day is a public exhibition event to promote awareness about carbon and educate the public about steps they can take to reduce their carbon footprint, according to organizer Linda Grosser from Boston University. Pictures available!
Day 3 of shutdown. Three days without the panda cam. But many scientists and researchers barred from work can’t care less; the panda cam is the least of their worries. Here are some examples from a Reddit discussion.
Here’s a treat for lobster-lovers: a video from the American Chemical Society featuring the New England Aquarium director of research, Dr. Michael Tlusty, explaining why they turn red when they’re cooked, but also introducing shell disease, a problem that has been troubling lobsters for a while. This was one of the videos that I produced with colleague, Kirk Zamieroski, while I was on internship with the American Chemical Society over the summer.
It’s Discovery Channel’s 26th Shark Week! Of course everyone has to write something about sharks this week, so here’s my small contribution. Being Singaporean Chinese, the obvious shark topic then would be shark’s fin soup.
“The planet is, was, and always will be stronger than us. We can't destroy it; if we overstep the mark, the planet will simply erase us from its surface and carry on existing. Why don't they start talking about not letting the planet destroy us?” - Paulo Coelho, The Winner Stands Alone