Roll up your sleeves and dig into science through all-new interactive exhibits, games, shows, and performances at the Ultimate Science Street Fair. Aspiring scientists of all ages investigate in “Science Centers” of biology, climate change, energy, math and technology, chemistry, and more. Earn an Ultimate Scientist certificate by logging experiences throughout the day.
Start your full day of fun by producing energy comparing walrus and warthog teeth, code your own computer game, learn how your brain works, examine live mutant worms, and more!
Kareem Abdul-Jabbar is a retired American professional basketball player. He is the NBA’s all-time leading scorer, with 38,387 points. During his career with the NBA’s Milwaukee Bucks and the Los Angeles Lakers from 1969 to 1989, Abdul-Jabbar won six NBA championships and a record six regular season MVP Awards. In college at UCLA, he played on three consecutive national championship teams, and his high school team won 71 consecutive games. At the time of his retirement, Abdul-Jabbar was the NBA’s all-time leader in points scored, games played, minutes played, field goals made, field goal attempts, blocked shots, defensive rebounds, and personal fouls. Abdul-Jabbar also has been an actor, a basketball coach, and an author. In 2012, he was selected as a U.S. cultural ambassador. He is the author of seven best-selling books including On the Shoulders of Giants, which was also made a film. His next book, Sasquatch in the Paint, is due out in Fall 2013.
After rapidly rising through the ranks of some of the world’s finest restaurants, Najat Kaanache “The Pilgrim Chef” continues to demonstrate her culinary skills not only with her creative restaurant concept but also with her tireless passion for culinary innovation, education, and clean food advocacy.
Kaanache worked in the kitchens of Rene Redzepi’s Noma in Copenhagen, Thomas Keller’s French Laundry in Napa and Per Se in New York City, and Ferran Adria’s El Bulli in Spain. While at the El Bulli, Kaanache seized the opportunity to learn creative freedom from Ferran Adrià which provided her the resources and ambition to create her own spectacular style of artistic Basque-Moroccan cuisine. In February of 2013, Kaanache established her own world-class restaurant in Dallas, Texas. To date, the most prestigious of Kaanache’s recognitions was her recent invitation to prepare a magical dinner at the James Beard House in 2013. She has traveled the globe to teach national level seminars on the juxtaposition of science and the culinary world from Limassol, Cyprus to Sydney, Australia and has collaborated with White House executive pastry chef, Bill Yosses, to deliver dynamic presentations for Harvard University’s “Science and Cooking” program and NYU’s “Experimental Cuisine Collective”.
Wendy Suzuki is a Professor of Neural Science and Psychology at New York University. At NYU she studies the brain areas important for long-term memory, as well as the effects of physical exercise on learning, memory, and attention in people. She runs an active research lab, teaches extensively at the undergraduate and graduate levels, and is involved in leadership training for women and new scientists. Wendy Suzuki is also a new author and her first book, Healthy Brain Happy Life, will be published by HarperCollins in 2015.
Since January 2007, William Yosses has held the prestigious title of the White House executive pastry chef. Other executive pastry chef experience include The Dressing Room in Westport Connecticut, Josephs Citarella in New York City, Bouley Bakery, and Bouley Restaurant. As pastry chef of the White House he has been closely involved with Mrs. Obama’s “Let’s Move” initiative with the goal of reducing childhood health problems related to diet. He conducts bi-weekly tours of the White House vegetable garden for school groups. In a related project, he has given lectures on science and cooking in the school of engineering and applied sciences at Harvard University. He has delivered cooking and science presentations at The Association for the Advancement of Science, the EuroScience Open Forum (ESOF), NYU: Experimental Cuisine Collective, UCLA, and CUNY. Yosses earned an A.A.S. degree at New York City College of Technology in hotel management and a M.A. at Rutgers University in French language. He has published two books: Desserts for Dummies and The Perfect Finish, Special Desserts for Every Occasion.