The process of fermentation—transforming foods to make them more digestible and more nutritious—is as old as humanity itself. In this podcast, join Dan Felder, head of research and development at the Momofuku Culinary Lab, and author and fermentation specialist Sandor Katz, in a lively discussion about kimchi, kefir, and other fermented delicacies.
Since NASA’s Curiosity rover landed successfully on Mars last August, the one-ton, SUV-sized vehicle has been exploring the Gale Crater on the surface of Mars. In this podcast, join NASA project scientist John Grotzinger as he discusses the highlights of the Curiosity Mission to date.
During Festival Luna, a two-day Global Weekends festival that took place at the Museum in early 2013, the Museum hosted a team from Kitchen Conversations, a project to document storytelling about food. Interviewers asked visitors to offer personal reflections about meals and cooking. In this podcast, join the conversation with raconteurs of all ages and from different backgrounds as they swap recipes and recall their favorite home-cooked meals.
A key unknown in lunar science is to what extent the Moon is a melted, radially layered planet like Earth or a primordial unmelted relic of the early solar system, like many asteroids. A new era of lunar exploration is underway, offering major new insights into this decades-old question.
In this podcast from the April 8 "Frontiers" lecture series, planetary scientist Ben Weiss of the Massachusetts Institute of Technology reviews current understanding of the lunar interior and shares new results from spacecraft observations and studies of Apollo samples.