On March 1, the Salk Institute invited more than 200 local students from two dozen high schools to get a rare glimpse inside the labs and even assist with experiments.

Salk's annual March of Dimes High School Science Day kicked off with an encouraging talk on observation and curiosity from Salk President William Brody; a talk by Dick Freeman, Former Chairman of the March of Dimes; an inspiring presentation from a former Salk High School Scholar; and a welcome from Salk Education Outreach Director Ellen Potter and Education Specialist Dona Mapston. The day was dedicated to the memory of event sponsor and former Salk Board Member Charlie Robins.

After the opening remarks, students took two one-hour lab tours, exploring topics ranging from genomics and inflammation to stem cells and neurobiology. Groups prepared slides, peered at cells through microscopes, learned how to extract DNA, and much more as they chatted with Salk researchers and learned about how day-to-day science is conducted.

The day ended with a networking lunch for the students and an engaging presentation on the neurobiology of fear from "Shrek" Chalasani that elicited both gasps and giggles from the students, as well as many questions. During lunch, the foyer and courtyard buzzed with students swapping stories of what they had learned and their future plans to study science.

New York Times bestseller and science journalist Michael Pollan spoke on Thursday, March 13, to a packed auditorium about the history, culture and science of agriculture and plants. In a Q&A-style interview hosted by Salk professor and March of Dimes Chair in Developmental and Molecular Biology Ron Evans, Pollan spoke eloquently on the state of food in America and how what we choose to eat affects our health and environment. He detailed his personal foray into gardening his own food and how his research dramatically influenced his personal eating habits.

The audience listened to Pollan weave together a fascinating narrative of food movements, deftly incorporating economic, historic, scientific, political and cultural aspects into explanations of the development of food and agriculture. He discussed how humans, as the only "cooking apes," have historically processed food, first to our advantage (fermenting and cooking) and sometimes to our detriment (substituting refined flour, sugars and artificial enhancements).

Afterwards, Pollan answered questions ranging from environmental solutions for the growing food crisis to challenges for organic farmers. The event wrapped up as guests mingled for hors d'oeuvres, discussing their own food habits.

Walk for Salk, a panoramic 5K along a scenic Torrey Pines route.

After the walk, visitors will enjoy the Explore Salk programs that offer exclusive, behind-the-scenes tours of the very labs where tomorrow's cures are being developed. Salk scientists, some of the most highly acclaimed researchers in the world, will be on hand to discuss the latest discoveries and to answer questions. The courtyard will be filled with many informational booths and hands-on activities for children and adults, including presentations by the Salk Education Outreach program.

Click here to register for 5K Walk for Salk» 

Click here to sign up for the exclusive behind-the-scenes lab tours»  

Upcoming Events  - Tuesday, March 25, 2014

2:00 p.m. - 4:00 p.m.

Salk Frederic de Hoffmann Auditiorium

 

Suzanne Bourgeois appeared on KPBS Midday and Evening Editions on February 20 to discuss her recently published book, Genesis of the Salk Institute: The Epic of Its Founders. Recordings of both shows are published on the KPBS website. Suzanne will present on the book and her deep knowledge of the Institute's history as part of Salk's Back to Basics lecture series on March 25, 2014, at 2:00 p.m.

Click here to RSVP»