The New York Academy of Sciences

Take a tour of the new Bank of America building at One Bryant Park - now the greenest office tower in New York City, with a Platinum LEED ranking. The building's lead architect and mechanical engineer join to give context to this skyscraper's ultra-sustainable features.

Hear the story of the Experimental Cuisine Collective, a program created to make polymer science accessible to the average person. Multimedia: Slideshow

Learn about new fusions of art and science, and the creation of a unique innovation space in Paris.

Hear the story of one of the greatest innovators of the 20th century - the man behind the geodesic dome, Dymaxion Car and Dwelling Machine, and other inventive ideas. Multimedia: Slideshow, Video Presentation

A geophysicist with the U.S. Geological Survey discusses the challenges he's faced when doing science in the Middle East, and his research on the Dead Sea basin. Multimedia: Slideshow

A New York-based choreographer teams up with a composer and a leading theoretical physicist to produce a ballet based on The Elegant Universe, by Brian Greene. Multimedia: Slideshow

Eight teenage girls learn to mix technology with fashion at Eyebeam, a center for art and technology located in Manhattan. Hear their story of the Girls Eye View program, an experience which aims to get young women interested in science. Multimedia: Slideshow

Three experts in science and policy discuss their thoughts on the best way for scientists to communicate with governments, and vice versa, in the effort to create a more open and productive national dialogue on science.

Learn all that goes into making Scotland's traditional drink, which turns out to be a lot of culture, a bit of science, and just a pinch of art.

Gerard Liger-Belair has been studying the science of champagne bubbles for 10 years. Learn just how important bubbles are to the taste this celebratory drink - and find out the science behind it.

Meet the Sundance Institute's Sloan Fellowship winner and the 2008 Sundance-Sloan Grant recipient - two screenwriters with a serious science focus. Editor's Note: The Sundance Screenwriter's Lab was held in Park City, Utah.

Join a New York naturalist as he leads a spring food foraging tour in Central Park. Learn the history, science, and folklore behind foraging for your own food. www.wildmanstevebrill.com.

Experts in language, literature, neuroscience, philosophy, and psychoanalysis discuss what is known about how we store and subsequently recall the past.

The cofounder of string field theory offers a scientific exploration of the world of phasers, force fields, teleportation, and time travel.

Investors, economists, and quantitative finance experts discuss how technological innovations have hastened the growth of the markets.

A Mt. Sinai School of Medicine neuroscientist explains the morpho-molecular features that render certain neuronal populations of the brain vulnerable to degeneration.

The University of Chicago's Associate Dean of Organismal Biology and Anatomy speaks about his new book, which gives the 3.5 billion year history of the human body.

A lead author with the Nobel Prize-winning Intergovernmental Panel on Climate Change gives a global warming overview.

The head of the Laboratory of Neurobiology and Behavior at Rockefeller University describes how ethics may be a hardwired function of the human brain.

Psychoanalysts and neuroscientists discuss the effect of the environment on brain activity and micro-anatomy.

A nutrition scientist from Tufts University gives an overview of the health benefits of chocolate. Sponsor: Chocolate Manufacturers Association

The leader of the private-sector human genome project has published an autobiography.

The Global Environment and Energy Correspondent for The Economist takes an up-close look at global warming, the auto industry, and government.

The 2004 Nobel Peace Prize Winner and leader of the Pan African Green Belt Movement introduces her new autobiography.

A perfumer, a chef, a neurologist, a sound engineer, and a painter discuss how we take in the world.