Talk – Rainforest Bird Diversity Origins in Greater Sunda Islands by Dr Fred Sheldon, Fri June 2 @ NSS Office
This Friday we have a special guest, Dr Fred Sheldon from Louisiana State University, who will be speaking about Rainforest Bird Diversity Origins in Greater Sunda Islands. The talk will be 730pm at the Nature Society (Singapore) office. For more details, please click here.
Where do hornbills come from? Why do most endemic species occur in mountains? And what the heck is a Rail Babbler? Come meet Fred this Fri and find out likely reasons to these questions and about other birds. There will also be wine, beer and snacks if you get there early!
It’s that time of the year again! The 6th Festival of Biodiversity will be held at Serangoon NEX, B2 Event Plaza from 10.30am to 10.30pm.
The Pangolin Story will be at the Festival of Biodiversity again this year, we have also partnered officially with the Temasek Polytechnic Green Interest Group (TPGIG) to help us with our pangolin awareness activities. They’ve been volunteering with us since our first Festival of Biodiversity event in 2014, and we’re really happy to continue working with them.
This year, our newest pangolin team member will be joining us. We still don’t have a name for her so there’ll be a naming contest, and prizes to be won, so come by our booth and say hi!
Frans de Waal will be visiting Yale-NUS College next week and there will be talks/discussion. Frans is a renowned primatologist and ethologist.
6th Mar 2017 – President Speaker Series (Are We Smart Enough to Know How Smart Animals Are? @1830 hrs, Performance Hall, Yale-NUS College). <http://fransdewaal.peatix.com/>
8th Mar 2017 – Panel discussion (Being human: Ethics, religion and our ancestry @ 1830 hrs; Reception: 1800 hrs, Performance Hall, Yale-NUS College). <http://beinghuman.peatix.com/>
“In our haste to argue that animals are not people, we have forgotten that people are animals, too.”
“Microbial March” is a living fermentation lab that invites everyone to come and learn about the art and science of food fermentation and to reconnect with their bodies and their environment through microbes.
Fermentation – a metabolic process that converts sugar to acids, gases, and alcohols by using microbial cultures (so-called “fermentation starter cultures”) – has been known as a traditional food making technique since the Neolithic Age.
After a short introductory talk about microbes + fermentation and their social, environmental, and health impacts, lab visitors will be invited to engage in a collaborative hands-on making of various cultured foods and drinks.
Everyone is welcomed to bring and share fermentation ingredients, starter cultures, as well as traditional fermentation wisdom and recipes known in their country, neighborhood or family. Along with the exchange of various cultures, both in the literal and metaphorical sense, we will discuss various fermentation-related issues as well as the globally growing inter-cultural tensions.
The event is co-organized by the FabCafe Singapore, The Singapore Eco Film Festival and the Fermentation GutHub group.
Time: 730 to 930 pm
Venue: ArtScience Museum
#2 (Starter) Culture Exchange
There will be milk kefir grains from New Zealand; various yeasts from USA; kombucha SCOBYs from Singapore; and some random surprise starters + everyone is invited to bring samples of fermentation cultures, foods, drinks, recipes, ideas etc.
#3 Make Your Own Jar (Hands-on Workshop)
Collaborative hands-on fermentation: Basic vegetable pickling + yogurt & milk kefir making + kombucha brewing etc.
We will experiment with different teas and sugar levels (kombucha), salt ratios (veggies), additional ingredients (e.g. mango in kefir). The finished jars can stay in Fab Café to sit and ferment (there will be a follow-up tasting session in 2 weeks – exact date TBC). Everyone is also welcomed to bring her/his jars home of course!
#4. Fermented Dancefloor & Late Night Fermentation Vibes (**Free Movement of Cultures**)
Playlist under construction -> add your ideas here: http://bit.ly/2lYI0cT
Entry is free —> BYOjars, foods, cultures, and other friends
For more info and updates: https://www.facebook.com/events/1275463755881579/
Symposia are accepted, and ATBC is now open for abstract submission. Please check our Keynotes and Symposia page!
Abstract submission and registration opened on December 1st and will run until January 15th. Abstracts can either be submitted to an existing symposium or to an appropriate one of our four conference themes, where they will be grouped with similar presentations to form symposia after abstract submission closes.
Register now to receive regular updates on conference activities.
Registration is now open!
Please register prior to submitting an abstract (the option to submit an abstract will be made available upon registering). All abstracts will be accepted as either a poster or an oral presentation. If, for any exceptional reason, your abstract is rejected by the committee, registration fees will be fully reimbursed. Registration fees can be paid in either dollars or RMB. Development status should be the status of your affiliation.
Members wanting to check their ATBC membership number please email Alice Hughes: firstname.lastname@example.org