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Blue whale heart

Talking Whales: Giants of the Deep with Exhibition Curator John Flynn

Q&As

Opening tomorrow, the special exhibition Whales: Giants of the Deep is co-curated by John J. Flynn, Frick Curator of Fossil Mammals, Division of Paleontology, and Dean of the Richard Gilder Graduate School. We recently spoke with Dr. Flynn about the exhibition’s many highlights, his fieldwork in South America, and his sightings of whales in the wild.

Tags: Mammals, Paleontology, Whales

Tama Matsuoka Wong

Cooking, Deliciously, with Common Weeds: A Q&A with Tama Matsuoka Wong

Q&As

Tama Matsuoka Wong did not set out to be a professional forager. But, slowly, as the then-corporate lawyer lived internationally, she developed an obsession for eating wild plants. Today, it’s her vocation as well. Wong will give a talk and tasting this Thursday, March 21, 2013, as part of the Museum’s monthly Adventures in the Global Kitchen series. We recently talked with her about her approach to eating from “nature’s garden.”

Tags: Food, Our Global Kitchen, Q&A

Pelican at Pelican Island

Pelican Island at 110 Years

Q&As

On March 14, 1903, President Theodore Roosevelt issued an executive order setting aside Pelican Island, Florida, as the very first national wildlife refuge. Today, it remains an essential breeding ground for migratory waterfowl—and one of 561 wildlife refuges overseen by the U.S. Fish and Wildlife Service. Daniel M. Ashe, director of the U.S. Fish and Wildlife Service, recently discussed what Pelican Island is like today.

Tags: Birds, Q&A, Theodore Roosevelt

Frederick Kaufman Future of Food

The Hidden Forces That Shape What We Eat: A Q&A with Frederick Kaufman

Q&As

With countless restaurants and food markets, New Yorkers may have a more effortlessly sophisticated palate than ever, but do they really have a nuanced understanding of the global forces that shape the politics and economics of food?  “The world of food is rife with paradox,” says Frederick Kaufman. Kaufman, a noted journalist and professor, will join a lively Museum panel about the global, technological, and financial future of food on Tuesday, March 5, at 6:30 pm.

Tags: Food, Our Global Kitchen, Q&A

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