Day 2 of PBS’ portion of the TV Critics Press Tour included sessions on upcoming programs including:

EARTH A New Wild (coming February 2015)

pbsdigitalstudios' Frankenstein, M.D. (premiering August 19th)

American Masters’ Bing Crosby Rediscovered (premiering December 2014)

americanexperiencepbs' Ripley: Believe It or Not (coming Winter 2015)

Season 2 of Finding Your Roots with Henry Louis Gates Jr. (premieres September 23)

How We Got to Now with Steven Johnson (premieres October 15)

NOVA CyberWar (coming soon)

American Masters The Boomer List (premieres September 23)

Meet Anna Lore, star of PBS Digital Studios new series “Frankenstein, M.D.” and Emmy-winning executive producer & writer Bernie Su (on the right). Frankenstein MD premieres on pbsdigitalstudios' YouTube channel August 19.
NOVA’s Dr. Amy Middleman, Dr. Paul Offit, and Sonya Pemberton also let loose for the camera before their “Vaccines – Calling the Shots” TV Critics Press Tour panel (Premieres September 10).

Meet Anna Lore, star of PBS Digital Studios new series “Frankenstein, M.D.” and Emmy-winning executive producer & writer Bernie Su (on the right). Frankenstein MD premieres on pbsdigitalstudios' YouTube channel August 19.

NOVA’s Dr. Amy Middleman, Dr. Paul Offit, and Sonya Pemberton also let loose for the camera before their “Vaccines – Calling the Shots” TV Critics Press Tour panel (Premieres September 10).

pbsdigitalstudios

pbsdigitalstudios:

This week It’s Okay to be Smart and BrainCraft have teamed up to teach us about our brains!

Watch “Why Your Brain Is In Your Head” on Joe’s channel here: http://youtu.be/qdNE4WygyAk

Watch “This Is How Your Brain Grows” on Vanessa’s channel here: http://youtu.be/aucscX191vQ

jtotheizzoe
jtotheizzoe:

Are You Alone?
Well, that kind of depends on how you define “you”.
First, let’s distill our living bodies down to their most basic elements, the cells that you’re built of and that build you. Within those cells are countless chemical machines (embodied adorably in the above GIF), doing the work of converting certain arrangements of atoms into other, more useful arrangements of atoms. 
And when we tally up just what those atoms are, and where they come from, we begin to realize that we are fundamentally connected to the universe itself, and although we may sometimes find our bodies and minds alone in the conscious sense, our atoms are with the always and forever, always and forever.
With that in mind, enjoy this wonderful video from Kurzgesagt:

So now that you’ve had time to think about it, are you alone?

jtotheizzoe:

Are You Alone?

Well, that kind of depends on how you define “you”.

First, let’s distill our living bodies down to their most basic elements, the cells that you’re built of and that build you. Within those cells are countless chemical machines (embodied adorably in the above GIF), doing the work of converting certain arrangements of atoms into other, more useful arrangements of atoms. 

And when we tally up just what those atoms are, and where they come from, we begin to realize that we are fundamentally connected to the universe itself, and although we may sometimes find our bodies and minds alone in the conscious sense, our atoms are with the always and forever, always and forever.

With that in mind, enjoy this wonderful video from Kurzgesagt:

So now that you’ve had time to think about it, are you alone?

jtotheizzoe
jtotheizzoe:

It’s Monday, so that means it’s time for a new It’s Okay To Be Smart!
This week’s video is near and dear to my heart, as both a Texan and someone who loves science. I took a trip across Austin over to Franklin Barbecue, home of the best brisket in America, to talk to the master himself about the science of BBQ.
You’ll learn about what happens to the proteins in meat when it gets barbecued, the chemistry of tenderness, the biochemical origin of the “smoke ring”, and how slow cooking over smoke might just be the most tasty application of chemistry and thermodynamics ever.
Bonus points if you can figure out which tasty chemicals are featured in the GIF above.
Watch the delicious video below:

jtotheizzoe:

It’s Monday, so that means it’s time for a new It’s Okay To Be Smart!

This week’s video is near and dear to my heart, as both a Texan and someone who loves science. I took a trip across Austin over to Franklin Barbecue, home of the best brisket in America, to talk to the master himself about the science of BBQ.

You’ll learn about what happens to the proteins in meat when it gets barbecued, the chemistry of tenderness, the biochemical origin of the “smoke ring”, and how slow cooking over smoke might just be the most tasty application of chemistry and thermodynamics ever.

Bonus points if you can figure out which tasty chemicals are featured in the GIF above.

Watch the delicious video below: