Instant Genius

• Everything you need to know before heading off to see the Northern Lights

  These days many of us have a bucket list, a set of experiences we’d like to have at least once in our lives. Seeing the Northern Lights with our own eyes is likely top of many of these. But what is the best way to ensure that when we do take a trip to see this mysterious, ghostly phenomenon we have a genuinely once-in-a-lifetime experience? In this episode we speak to Tom Kerss an aurora chaser, astronomer and author of the book Northern Lights: The definitive guide to auroras about the best way to see the breathtaking phenomenon of the Aurora Borealis. He tells us when and where to go to have the best chances of seeing the Northern Lights, what we should take and wear to have the best experience, and why often it’s a better idea to put down your camera and simply enjoy the spectacle. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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• Why a healthy ocean is vital for the survival of the human race and planet Earth

  The ocean covers more than 70 per cent of our planet’s surface. Thanks to its ability to absorb the excess carbon and heat generated by climate change, its potential to generate clean energy and the bountiful source of food it provides to both humans and animals, there’s little doubt the ocean is vital for the continued survival of the human race and of the planet itself. But all is not well. Ocean temperatures are climbing, coastal water levels are rising, and extreme weather events are becoming more and more common. In this episode we speak to special advisor on ocean issues to the United Nations Sturla Henriksen about his latest book The Ocean: How It Has Formed Our World – And Will Shape Our Destiny. He tells us about the many challenges we are facing to keep the ocean healthy and why we need to take a more holistic approach to combat them. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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• Food science: Why fermentation is the future of food

  Humans have been fermenting foods for millennia, due to the process’s ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein. In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London. He tells us how we all eat more fermented food than we may think, why it’s so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

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• The science behind the stunning phenomenon of the Northern Lights

  The Northern Lights are surely one of the most awe-inspiring phenomena anyone can be lucky enough to witness occurring on planet Earth. But how exactly do solar winds breezing out of the Sun and hitting our planet’s atmosphere create the enchanting phosphorescent display that dances across the night sky? In this episode we speak to Tom Kerss an aurora chaser, astronomer and author of the book Northern Lights: The definitive guide to auroras about the science behind the breathtaking phenomenon of the Aurora Borealis. He tells us how the colours of the Northern Lights are created by particles ejected from the Sun hitting the Earth’s magnetic field, how auroras also exist on other planets within the Solar System and talks us through the many things we can learn from studying this fascinating cosmic phenomenon. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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• Food Science: How to become an expert baker through science

  Baking can be hard. Measurements need to be exact and techniques perfected. But with the right tricks and by understanding the science of baking, you can become the envy of your friends with the perfect loafs and cakes. Part of our Food Science series, we spoke to Cristiana Solinas. She is the head of the National Bakery School at London South Bank University. She talks us through the science of how to make good sourdough, why your loaves are coming out too dry and busts the biggest science myths in daily baking. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

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