I spent part of the early evening with some science teaching students walking up through the trees to the former shoreline of Lake Bonneville. Their task was to make observations of phenomena they could use to center science learning around. I took photos of some of what caught my attention.
I dropped by the offices of scientists around my building here at Weber State University and asked them to blow bubbles and tell me about the things they notice and wonder. At the same time, I recorded video of these episodes on my phone. Here’s a quick 10-minute compilation of the things they did, noticed, and wondered.
My guess is that the things you’ve observed and wondered are really similar to these scientists.
Special thanks to (in order of appearance):
It’s no secret that I enjoy blowing bubbles and I’ve made good use of them in classes, workshops, and informal learning settings, as I describe here. In all of these, I’ve made the case that:
Over the last few years, I’ve asked students and friends to send me their turkey cooking data. In particular, I ask for the time and temperature of the cooking, along with the weight of the turkey. I also add a place for extra notes, like how the turkey was prepared, if it was cooked in something besides an oven (e.g., a deep fryer or smoker), if it was stuff, covered, or otherwise modified.
This is imperfect, because everyone has all kinds of variations and conditions and measurement imperfections. But here’s a collection of data, mostly from 2020, but also from a few years past:
I’ll explain some details:
Thanks to all of you who contributed data and/or asked others to submit data. I’ll continue to do this and potentially update this page as results pour in each year.