78 episodes
With a Side of Knowledge University of Notre Dame
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- Education
A college campus is a destination for all kinds of interesting people, representing all kinds of research specialties and fields of expertise. With a Side of Knowledge, which is produced at the University of Notre Dame, invites some of these folks out to brunch—yes, we said brunch—for an informal, 30-minute conversation about their work. Some guests are members of the Notre Dame faculty, but many are visitors from elsewhere who have come to our campus to do anything from give a lecture or performance to participate in a fellowship program.
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On 3D Printing and the Rise of Industry 4.0—C. Fred Higgs III, Rice University
Have you ever wondered how 3D printing actually works or why you’d do it in the first place? Rice University’s Fred Higgs explained it all while also giving us insight into how the world is changing as a result of the Fourth Industrial Revolution.
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On “The State of Science” (Part 2)—Holden Thorp, Science Family of Journals
In this special episode, Holden Thorp, editor-in-chief of the Science family of journals, talks with guest host Suman Datta, Stinson Professor of Nanotechnology at Notre Dame, about the future of scientific collaboration. Their conversation was part of an online series called The State of Science.
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On “The State of Science” (Part 1)—Holden Thorp, Science Family of Journals
In this special episode, Holden Thorp, editor-in-chief of the Science family of journals, talks with Notre Dame Provost (and guest host) Marie Lynn Miranda about “Building the COVID-19 Knowledge Base in Real Time.” Their conversation was part of an online series at Notre Dame called The State of Science.
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On Infrastructure and Engineering Change—Trish Culligan, Notre Dame
For Trish Culligan, the new(-ish) dean of Notre Dame’s College of Engineering, engineering isn’t all concrete, steel, and technical detail—no matter how much she may love talking about those things.
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On TV Cooking Competitions and Croquembouches—Sinaí Vespie, Chef
Last year, Chef Sinaí Vespie took a break from creating delicious desserts at Notre Dame to compete on Food Network’s Halloween Baking Championship, where not even the croquembouche challenge could send her home.
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On Good Science and Ignoring the Noise—Timothy Caulfield, University of Alberta
Is there a scientific reason not to drink so much coffee? Is the coworker proselytizing about the benefits of their standing desk going a little overboard? The University of Alberta’s Timothy Caulfield tackles the science-informed answers to these and many other questions in his new book, Your Day, Your Way: The Fact and Fiction Behind Your Daily Decisions.
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