Guest Post: Science is about passion. Find yours.

Guest Post: Science is about passion. Find yours.

Steve Perrin Ph.D, is the CEO of the ALS Therapy Development Institute, a non-profit drug discovery company that combines pharma savvy, scientific inquiry and patient advocacy. Founded by Jamie Heywood (of Patients Like Me) after this brother was diagnosed with ALS, the company develops and screens potential ALS drugs. The process operates at an industrial scale: “Treatments of all kinds are considered and tested rigorously ad rapidly.” ALS TDI is hosting a “Leadership Summit” in November  … Read more

Curiously pleasant surprises: A Q & A with Ig Nobelist Marc Abrahams

Curiously pleasant surprises: A Q & A with Ig Nobelist Marc Abrahams

Every September, Marc Abrahams dusts off his top hat, gathers up local Nobel prize winners and MCs science’s silliest night. This week, he’ll once again give out The IgNobel Awards. The winners are a closely held secret, but you can tune in to the Thursday webcast and be one of the first to know. Or, grab a ticket – if there are any left — and show up at Harvard’s Sanders Theater. And, if you need to get a bit more Iggy, check out Abraham’s new book — This Is Improbable Cheese String Theory, Magnetic Chickens, and Other WTF Research –a collection of the columns from The Guardian.  Read more

This week: Science in the theater, in the kitchen and in the sky

Cinema versus Sous vide tonight. In Brookline, Harvard forensic psychiatrist Thomas G. Gutheil gives a talk before the film Se7en on, “the psychology of serial killers and issues of insanity and the law.” Two detectives “hunt for a serial killer who meticulously stages each murder based on one of the seven deadly sins.” Part of the Science on Screen series.  Read more

School year calendar kicks off with Higgs, Voyager and the science of food.

School year calendar kicks off with Higgs, Voyager and the science of food.

Harvard’s popular food science lecture series is back. This session features two food writers,  Dave Arnold, chef and Equipment & Kitchen Science editor at Food Arts and Harold McGee, an expert on food chemistry and a columnist for the New York Times.  Read more