The Stinkiest of Cheeses?
Think you like stinky cheese? Limburger, gorgonzola, epoisses? What about cheese that doesn’t just smell like feet or armpits but is actually made from the same bacteria that inhabit those parts of the...
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Help Get ‘Hug an Atheist’ to Film Festivals
For the past three years, I’ve helped organize the Atheist Film Festival (AFF) in San Francisco. At the 5th Annual AFF this past September, we had the distinct honor of hosting the world premiere of...
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An Oscars-Inspired Dinner
I didn’t watch the Oscars this past Sunday, but I couldn’t avoid catching some of the buzz via Facebook and my other social media channels. By far my favorite thing to show up in my feed on Oscars...
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Auction: Custom Cocktail by Mixologist Anne Sauer
Cross-posted with Skepchick Events. Anne Sauer’s custom cocktail is back! This very popular item already has bids, so get yours in or put it on your watch list for Sunday, March 30, 9:00pm EDT, when...
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Build an Art Machine for the SciFri Science Club!
The public radio program Science Friday recently announced an awesome new feature: Science Club! Inspired by a book club, where everyone reads the same book and then comes together to discuss, the...
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The Ghost of Evolution, or Why We Still Have Avocados + Guacamole!
Have you ever stopped to wonder about the avocado’s bizarrely large seed? How on earth this most scrumptious of plants could ever have propagated itself in the wild when swallowing such a seed could...
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The Science of Bubbles + Bubble Universe Cocktail
This post is based on a demonstration I gave in the Skepchick Space Lab at CONvergence 2014 on the science of bubbles. If you saw the demo and came to check out the blog, welcome! (My post about the...
View ArticleLab Track: Take Me to Church
While at first glance the title of this week’s Lab Track might suggest that our readership is the wrong audience for this song, trust me when I say that we’re exactly right. “Take Me To Church” is a...
View ArticleDark Meat vs Light Meat (and what kind of meat YOU are made of)
I’m not a big chicken breast fan. Give me thighs, legs, wings any day. In short, I prefer dark meat to light meat. It tends to be juicer and more flavorful (especially when birds are cooked whole,...
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Molecular Gastronomy: Play with your food!
This post is based on a Sandbox interactive session I ran as a part of the SkepchickCON track at CONvergence 2014. There were so many people excited to try their hand at molecular gastronomy that we...
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Anna Atkins: Bontanist, Photographer, Pioneer
Today’s Google Doodle celebrates the 216th birthday of Anna Atkins, English botanist and photographer. While that may not sound remarkable at first, those simple credentials take on a new night when we...
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The Female Chef’s Table
Apparently we still have to talk about the fact that female chefs are women, because the fact that they are women still matters. There is an artful new Netflix-produced documentary series called...
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