The New York Academy of Sciences

Latest Episodes:

The Science of Moral Decisions Sep 14, 2013

Show notes

Social psychologist Dr. Piercarlo Valdesolo discusses his work studying moral decision-making processes in the lab. Dr. Piercarlo Valdesolo, Director of the Moral Emotions and Trust Lab at Claremont McKenna College, asks what science can tell us about our moral decision-making processes.

Art and Evidence: Scientific Images Aug 23, 2013

Show notes

Scientific images are often beautiful, captivating both for their aesthetic value and the concepts they represent. Dr. Mark Siddall, curator of the Museum of Natural History's exhibition, Picturing Science: Museum Scientists and Imaging Technologies discusses the place of scientific images at the intersection of art, science, and education.

Greed: Hormones and Moral Behavior Jul 26, 2013

Show notes

As part of our Science and the Seven Deadly Sins series, Dr. Paul Zak discusses his work studying the relation of hormones to human behavior. Specifically, his research focuses on oxytocin's role in regulating generosity and greed. For an interview with Dr. Zak about the crisis in confidence in psychology, science communication, and how to differentiate between sound science and pseudoscience, click here.

A Thought for Food: Eating Animals Jul 12, 2013

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The final installment of our step-by-step analysis of the cheeseburger culminates in a question that’s both very simple and tremendously complex should we eat meat? This episode features visits to Kinderhook Farm and Freund's Farm as well as conversations with Maudene Nelson of Columbia University, Dr. Michael McBurney of DSM Nutritional Products, Dr. Stephen Pintauro of the University of Vermont, and Dr. Joe Muscolino. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

A Thought for Food: The Best Thing Ever Jul 05, 2013

Show notes

In this installment of A Thought for Food's consideration of the cheeseburger, we analyze the king of side dishes, the French fry. This episode features conversations with Maudene Nelson of Columbia University and Andrew F. Smith of the New School University and the Edible series of books. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

A Thought for Food: Veg Everlasting Jun 28, 2013

Show notes

The fourth installment of our systematic breakdown of a cheeseburger deals with ketchup and pickles, two attempts to give vegetables the power to defy time. This episode features a visit to The Pickle Guys as well as conversations with Andrew F. Smith of the New School University and the Edible series of books and the proprietors of First Field Ketchup. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

A Thought for Food: Bad Milk Gone Good Jun 20, 2013

Show notes

For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that’s still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

A Thought for Food: Going to Seed Jun 14, 2013

Show notes

The second installment of A Thought for Food’s systematic analysis of America's sandwich, the cheeseburger, looks at bread one of the strangest and most interesting products humanity has ever invented. Featured in this episode are conversations with Thomas R. and Carol Janas Sinclair, authors of Bread, Beer, and the Seeds of Change , Maudene Nelson of Columbia University, Dr. Michael McBurney of DSM Nutritional Products, and Dr. Stephen Pintauro of the University of Vermont. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

A Thought for Food: Meet the Meat Jun 07, 2013

Show notes

How did the hamburger become a staple American food? A Thought for Food considers the science and history of the key ingredient, beef. Season 2 of A Thought for Food will examine the components of a cheeseburger. This episode "ruminates" on beef, from the genetic design of modern cattle to the processing of meat. Featured in this episode are visits to Kinderhook Farm and Freund's Farm, as well as conversations with Andrew F. Smith of the New School University and the Edible series of books, and Dr. Joe Muscolino. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

Prioritizing Health Disparities in Medical Education to Improve Care May 31, 2013

Show notes

Experts discuss how medical schools can reduce health disparities by promoting more diversity in healthcare professions, equipping doctors with tools to serve underrepresented groups, and reaching out to the community. Dr. Marc A. Nivet, Chief Diversity Officer for the Association of American Medical Colleges, and Dr. Arthur Kaufman, Distinguished Professor at the University of New Mexico's Department of Family and Community Medicine, discuss the role of medical universities in addressing health disparities between socioeconomic populations. This podcast is presented as part of the Translational Medicine Initiative, a partnership between the New York Academy of Sciences and the Josiah Macy, Jr. Foundation to foster the translation of basic science discoveries into improved clinical healthcare. It was a co-production of Science and the City.

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