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Running Time:
0:28:42
Dr. James Watson is the President of Cold Spring Harbor Laboratory and the codiscoverer of the double helix, for which he won a Nobel prize in physiology or medicine in 1962. Dr. Watson was also the first director of the Human Genome Project. He talks with us about early discoveries in molecular biology, the Human Genome Project, and what makes Cold Spring Harbor a unique scientific institution.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 28, 2003
Format: Interview
Category: Science in Action
Subject(s): Medicine, Life Science/Biology
Running Time:
00:18:34
Dr. Carol Greider is a professor of molecular biology and genetics at Johns Hopkins University. She worked with molecular biologist Elizabeth Blackburn to discover the role of telomeres—segments of DNA that protect and stabilize the ends of chromosomes. Dr. Greider tells us about her work and shares her thoughts about the importance of mentors for women in science.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 28, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology
Running Time:
00:26:05
Dr. Bruce Stillman is the Director of Cold Spring Harbor Laboratory, a position he inherited from James Watson in 1994. He continues his own research at the lab on DNA replication. In this program, Dr. Stillman describes the unique culture of science at CSHL, explores future directions of research, and tells us what he learned as an administrator for Dr. Watson.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 28, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology
Running Time:
00:25:57
Dr. Walter Gilbert, a physicist who turned to molecular biology in 1960, won the Nobel prize in chemistry in 1980 for determining the base sequences of DNA. His recent research has concentrated on the structure of genes and the evolution of DNA sequences. In this Webcast, Dr Gilbert tells us how physicists have helped drive discoveries in molecular biology, and the relationship between private and university research efforts.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 27, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology
Running Time:
00:24:51
Dr. Sydney Brenner won the Nobel prize in physiology or medicine in 2002 for his work with the tiny nematode, C. elegans. Dr. Brenner recruited the one-millimeter worm in the early sixties as the ideal model organism to study cell differentiation and organ development. In this program, he describes how new model organisms are established for studying basic physiology, recounts his reaction to seeing Watson and Crick's DNA model for the first time, and offers advice to young scientists just starting out.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 27, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology
Running Time:
00:13:41
Dr. Jan Witkowski, Executive Director of the Banbury Center of Cold Spring Harbor, talks with us about the purpose of scientific meetings, about science as a social endeavor, and about some of the interesting people, events, and science stories that we can look forward to during the Biology of DNA meeting, which he coorganized with Dr. David Stewart, Director of Meetings and Courses at CSHL.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 26, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology
Running Time:
1:05:53
Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut?

Project: Accidental Scientist: Science of Cooking | Browse All

Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry
Running Time:
0:56:50
Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History
Running Time:
00:52:14
Learn how sparkling wine is made, what makes it different from still wine, and where all those little bubbles come from! We reveal how to open a bottle without touching the cork, as well as the best way to keep the bubbles in the bubbly. Join our special guests, Stanford chemistry professor Dick Zare, and French enologist Michel Salgues, winemaker at Roederer Estates in California, as we explore the science of tiny bubbles.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: December 28, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Running Time:
1:00:29
Join us as we talk turkey with food expert and author Harold McGee. Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? How do you make the skin golden?

Project: Accidental Scientist: Science of Cooking | Browse All

Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry