Notes

Nature’s Prophet: Scientist runs the numbers to predict the future of life on Earth.

(From WIRED Magazine, Issue 18.07)

There are lots of scientists trying to determine the fate of plant and animal species in the context of global warming. Few command as much processing power as Healy Hamilton, director of the Center for Applied Biodiversity Informatics at the California Academy of Sciences in San Francisco. She got her start number-crunching nature with her PhD thesis, a DNA analysis of river dolphins. It required spending more than a month on the Amazon in 2001, subsisting on fried piranha and collecting tissue samples by nicking the aquatic mammals with a crossbow. (No Flippers were killed.) Tricky enough, but the real challenge began when she tried sequencing the samples on turn-of-the-millennium hardware. “I had a tiny data set running on small computers,” she says. “It would take weeks to analyze the DNA!” Today, Hamilton has 10 terabytes of storage, two 12-CPU servers, and a 136-node computer cluster, which she uses to process data like temperature and precipitation extrapolated from 17 different climate models. So far her team has mapped out how climate change might alter the habitats of a dozen species, from the Canadian lynx to the California redwood. The academy has more than 25 million plant and animal specimens in its collection. Better upgrade that CPU.

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Notes

What Is Time? One Physicist Hunts for the Ultimate Theory

(From Wired.com, February 26, 2010)

SAN DIEGO — One way to get noticed as a scientist is to tackle a really difficult problem. Physicist Sean Carroll has become a bit of a rock star in geek circles by attempting to answer an age-old question no scientist has been able to fully explain: What is time?

Here at the annual meeting of the American Association for the Advancement of Science, where he gave a presentation on the arrow of time, scientists stopped him in the hallway to tell him what big fans they were of his work.

Carroll sat down with Wired.com on Feb. 19 at AAAS to explain his theories and why Marty McFly’s adventure could never exist in the real world, where time only goes forward and never back.

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Notes

Essay: Why Science Needs to Step Up Its PR Game

(From WIRED Magazine, Issue 18.06)

On the final day of last winter’s meeting of theAmerican Association for the Advancement of Science, a panel convened to discuss the growing problem of climate change denial. It went poorly. Rather than brainstorming methods for changing public perception, the speakers wasted three hours trying to find someone to blame. Was it an anti-global-warming campaign by the coal industry? Journalists trying to make their stories appear “balanced”? The Climate-gate emails from the University of East Anglia?

But those are the wrong questions. What the scientists should have been asking was how they could reverse the problem. And the answer isn’t more science; it’s better PR. When celebrities like Tiger Woods or Tom Cruise lose control of their image, they don’t waste time at conferences. They hire an expert. What the climatology community needs is a crackerjack Hollywood PR team.

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Notes

Backstory: Making the Large Hadron Collider Pop-Up Book

(From WIRED Magazine, Issue 18.06)

Pop-up books have always been the exhibitionists of the literary world—all those creases and protrusions. In Voyage to the Heart of Matter, Emma Sanders applies the in-your-face form to science: the Large Hadron Collider. It took CERN 12 years to build the subatomic smasher, and it took Sanders two years to re-create the folded-paper mini-me. She enlisted pop-up genius Anton Radevsky to painstakingly transform the LHC’s many elements into pulp sculpture, but they needed a lot of technical assistance—nearly 40 physicists provided scientific guidance, photos, and sketches of various parts of the $9 billion science experiment.

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Notes

Weird Science to the Rescue

(From TheAtlantic.com, Feb. 25, 2010)

Climate change is no longer an impending catastrophe to be averted, but an existing condition to be managed. That was the sentiment among scientists at this year’s annual meeting for the American Association for the Advancement of Science in San Diego. Just as the world at large seems to be coming to terms with the reality of a warming planet, so too, it seems, science is moving beyond hope of reversal and instead focusing on experimental new measures designed to contain the damage.

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Notes

On the Minds of Scientists

(From TheAtlantic.com, Feb. 25, 2010)

At the year’s biggest conference of scientists, the talk turned to space etiquette, video game science, and the tricky question of who owns your DNA.

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Notes

On Twitter, Filmmaker Kevin Smith Is a Superstar

(From WIRED Magazine, Issue 18.03)

At first glance, things seem to be going rather badly for Kevin Smith. The actor, screenwriter, and director scored a critical success with Clerks during the indie film boom of the 1990s, but he’s never been able to repeat the feat. Several efforts to reinvent himself — like the romantic comedy Jersey Girl and the bromantic comedy Zack and Miri Make a Porno — tanked. With his latest film (Cop Out, due at the end of February), he’s directing someone else’s screenplay for the first time — a stretch for a guy who admits that he’s not much of a visual stylist. But if Smith’s film career is sputtering, his career as an off-color online raconteur is booming. He has a popular podcast and Twitter feed and a well-traffickedWeb site with a lucrative merchandise portal. And he has parlayed that online celebrity into a best-selling book and a successful speaking tour. We talked to Smith about his two-pronged career.

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Notes

Amber Ale: Brewing Beer From 45-Million-Year-Old Yeast

(From WIRED Magazine, Issue 17.08)

An aroma like bread dough permeates Raul Cano’s lab. He has just removed the cover from a petri dish, and the odor wafts up from several gooey yellow clumps of microorganisms that have been feeding and reproducing in a dark cabinet for the past few days. Cano, a 63-year-old microbiologist at California Polytechnic State University, San Luis Obispo, inspects the smelly little mounds lovingly. “These are my babies,” he says, beaming. “My yeasty beasties.”

The dish contains a variant of Saccharomyces cerevisiae, known in culinary circles as baker’s or brewer’s yeast. But Cano didn’t get this from Whole Foods. Back in 1995, he extracted it from a 45 million-year-old fossil. The microorganisms had lain dormant since the Eocene epoch, a time when Australia split off from Antarctica and modern mammals first appeared. Then Cano brought the yeast back to life.



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