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Feb 27, 2015 @ 8:00 pm - 10:00 pm| $10
Trivia+Presentations at 7pm (doors at 6pm): $14
Presentations-only at 8:20pm: $10
622 Degraw St (Gowanus/Park Slope)
Back To The Lectures At-Hand:
A Hitchhiker’s Guide to Plasma: Solar Flares, Fusion Energy, Aurorae, and More!
by Clayton Myers
Description: Plasma–the “fourth” state of matter–makes up more than 99% of the known universe. This talk will introduce the strange world of plasma where outrageous temperatures abound and magnetic fields are king. Particular attention will be given to plasma applications such as the prediction of solar flares and the generation of clean, safe nuclear fusion energy.
Bio: Clayton Myers is a research physicist at Princeton Plasma Physics Laboratory where he conducts experiments to study the physics of the sun and nuclear fusion energy.
Breaking the Game
by Mike Kelly
Description: Have you ever played a game so much that you knew it inside and out? And then tried time and again to beat your best score or time? Welcome to the world of video game speedrunning, where video games are bent, broken, and reassembled in order to find the weirdest tricks and glitches to finish them as fast as possible. And along the way, see the bizarre glitches and modifications that have pushed games beyond anything their creators intended.
Bio: Mike Kelly is a game designer and writer living in Brooklyn. He’s a frequent speaker on video game culture and history.
Molecular Gastronomy: Science You Can Eat!
by Kenji Magrann-Wells
Description: Shrimp is not spaghetti. Cod does not have the skin of a chicken. Bubbles cannot be inside out. These are just a few of the rules being broken inside of the kitchen these days, thanks to new and interesting tech and ingredients. With modern technology, we can manipulate the texture and taste of just about any dish in unexpected and interesting new combinations, as well as refining classic technique to its scientific peak. What happens when scientists start focusing on how to make the most perfect burger anyone’s ever seen? They break out the liquid nitrogen, of course!
Bio: Kenji Magrann-Wells is a chef and food writer living in New York City, where he attended the French Culinary Institute.