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1:11:41
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. This week’s “secret” ingredient: Milk!

1:00:13
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. This week’s “secret” ingredient: Clothespins!

00:56:57
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. This week’s “secret” ingredient: CD cases!

00:07:58
How does your eye work? You see the world because light gets into your eyes. Your eye uses that light to make an image of the world inside your eye—just as a camera uses light to make a photograph. At the Exploratorium, we dissect cow eyes to show people how an eye functions, and look at the parts that make up an eye. This video shows and explains a dissection with one of our staff Explainers.

00:04:42
An inside look at the striving communities of competitive orchid and pumpkin growers.

00:01:53
Sonoma Valley farmer Bob Cannard doesn't fight nature: he collaborates with it. The result is bountiful fields of healthy, beautiful plants, some of which end up in the kitchen at Alice Waters' Chez Panisse restaurant in Berkeley, California. Here Bob speaks eloquently about appreciating and respecting nature. As he says, "it's simple...it's all right there before you."

00:01:48
Peter D'Amato of California Carnivores describes how a pitcher plant gets insects drunk and then devours them. He also cuts open a plant to find the insects trapped within and to show "what ravenous, gluttonous pigs these plants can be."

00:01:52
Peter D'Amato of California Carnivores gives us a guided tour of the Venus Flytrap, one of the world's best-known carnivorous plants.

00:06:04
Sonoma Valley farmer Bob Cannard doesn't fight nature: he collaborates with it. The result is bountiful fields of healthy, beautiful plants, some of which end up in the kitchen at Alice Waters' Chez Panisse restaurant in Berkeley, California. Here Bob speaks eloquently about appreciating and respecting nature. As he says, "it's simple...it's all right there before you."

00:02:00
Bob Cannard, a Sonoma Valley farmer explains how compost is generated, both by nature and by human gardeners. Cannard creates a special compost 'tea' to use on his bountiful crops