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00:05:00
Join musician Karen Stackpole as she illuminates the science, history, and construction of gongs, tam-tams, and metallophones. In her studio, we learn how gongs are made by using heat, cold water, and a tempering process. Karen also discusses contemporary uses of gongs and some of her current work.

00:01:40
This After Dark event got the holiday season off to a sweet start, presenting art, science, and history related to sugar.

00:05:49
The High School Explainer Program is one of the most exciting programs at the Exploratorium. It focuses on high school--aged students in the San Francisco Bay Area and around the world.

00:06:18
If you sink it, they will come. That’s what Exploratorium biologist Karen Kalumuck learned when she decided to experiment by submerging PVC plates under the piers at Marina Harbor. In this program, you'll meet the bizarre aquatic life forms that inhabit our Bay.

San Francisco's meteorological landscape is as unique as its social landscape. Tune in as we investigate why our city has many microclimates.

00:01:04
See how patterns of light change throughout the day at Chaco, and hear G.B. Cornucopia and Shelly Valdez share their impressions of the phenomena of light cycles in Chaco Canyon.

00:02:07
What are you afraid of? Snakes? Spiders? Heights? This After Dark event investigated the psychology and biology of fear, and included Damian Cooksey confronting his fear by demonstrating the sport of highlining far above visitors’ heads.

00:02:20
The Exploratorium celebrated its future home at Piers 15 and 17 in San Francisco with an official groundbreaking ceremony and festivities on October 19, 2010.

00:03:11
This video includes interviews with Exploratorium Executive Director Dr. Dennis Bartels and Exploratorium Chairman of the Board George Cogan about Piers 15 and 17, as well as a fly-through animation of the future home of the Exploratorium.

00:03:05
This After Dark event presented a collection of objects, organizations, and activities use various alternative energy sources, and also looked at sustainably raised food.