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The spare tickets they gave to Saul Perlmutter, who had a bigger challenge with the 30 collaborators on the Supernova Cosmology Project that he wanted to invite. After years of a deep and sometimes hostile rivalry, the two groups whose discovery of dark energy had transformed scientists' picture of the universe would have a chance to revel in their shared glory and possibly reconcile their warring narratives of the discovery in a scientific colloquium at the end of the celebrations.
We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address. For the rival teams whose discovery of dark energy had transformed scientists' picture of the universe, the Nobel festivities were a flurry of jubilation, disappointment, and one-upmanship.
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Hazel is part of the team that fundraises to support this fantastic cause. Marie has been a great help as I took on the steep bio-optics learning curve that was the first year of my PhD. Anyone who can travel with me, with my plane based phobias, becomes a good friend and my adventures in Lisbon with Marie are definitely one of the academic and social highlights of my PhD time so far. Like most Capetonians, Marie is also a bit of an olympian — running and cycling her way around this beautiful city.
Another MSc friend, Raeanne shares my passion for good home cooking. During non-play hours, she studies the effects of renewable energy devices on marine habitats — particularly looking at larval dispersal and intertidal organisms — very cool interdisciplinary work.
Mainly, I just like to learn. I like to hope that I can help inspire others to find the passion for science that my teachers have inspired in me. I think these are the qualities we can use to inspire a new generation of women scientists without the need to dress them up in heels and lipstick. Thanks to everyone who agreed to be part of this article and provided me with thoughts and photos. We were dismayed to find this quaint little countryside village without a pub. Now, the old pub in the village has been bought and reopened by Anton Piotrowski — previously head chef at the Rose and Crown — a lovely pub my Dad took us to on my last visit home.
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Dad heard about this move and decided to take Ben and I to the Treby Arms for dinner this week. Good beers and more importantly, ciders! But the food is anything but typical pub fair.
The menu is exactly what you want to see — relatively small, with good variety and making use of the best local produce. We started off with a selection of nibbles to share with pre dinner drinks — lovely fresh bread, olives and the most amazing venison scotch egg — with a still gooey centre and delicious pickle. To start I had a lovely treacle cured salmon dish, the highlight of which was a delicious crispy, crab cake.
Ben had quail — a favourite of his, which was perfectly cooked and served with a confit leg fritter. As I mentioned, I particularly hate having food at restaurants that I know I could cook at home.
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Naturally then, I chose the Pork fillet in Parma ham with black pudding, ham hock fritter and apple sauce. Kath had a wonderful cajun spiced lamb, again perfectly tender, whilst Bens duck had crispy skin but was still pink in the middle.
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To accompany our mains we had a bottle of Sharpham white wine — a blend of a couple of different varieties from a local vineyard near Dartmouth. Though not as cheap as Cape Town dining, our meal was great value given the quality of the food. Starters ranged between 4.
Based on their website I think there are cheaper lunch time offers and set menus available — so a visit to the Treby Arms would be a great addition to a day out at Dartmoor Zoo. Overall we had a great evening. The food was delicious, perfectly cooked and presented, great value and accompanied by a good selection of drinks. All delivered with fantastic service. I highly recommend the Treby Arms to everyone in the Plymouth area. And there are times when I look back at what I knew when I arrived in South Africa sorry an inherent optical what?
I have a lot of friends at various stages of their academic careers — undergrad, MSc, PhD and beyond. How they feel about their careers is varied and changes on an almost daily basis. Whilst I may think that some of them worry needlessly, I find it comforting to know that we all worry, regardless of our ability and success.
There are ups and downs, some warranted and some completely in our head, so what do you say to someone who asks: Arriving at NOCS, I got to present my PhD work so far to a group including senior academics and was dreading the questions that would result. The dreadful questions never came and the feeling I left Cape Town with dissipated after the compliments, useful feedback and interested comments and suggestions from the sort of people whose careers I hope to emulate.
After this encouragement, I was overjoyed to then receive an email saying my abstract has been accepted for presentation at Ocean Optics probably the biggest conference in my field. This is definitely a peak in my PhD journey. Find a co-supervisor, find collaborations, find good colleagues in your research group. In amongst the pressure to produce results, I think we forget the main point of science — to question and advance knowledge.
If your PhD was easy, someone would have already done it. Use this for perspective. I think if the answer is yes, anything beyond that can be dealt with. A little time away from the environment of learning and curiosity that is academia will tell you for sure. These are good ways to keep track of the things we do that are awesome and should be remembered on day where matlab has crashed for the 45th time.
This is my th post on my blog! Envisat was launched by the European Space Agency ESA in , as the biggest environmental observing satellite in history. Despite a designed mission life time of only 5 years, this satellite celebrated its ten year anniversary in space this year! Over the course of this amazing feat of mechanical endurance, Envisat and its instruments, have been watching as a number of major environmental events have unfolded.
As the eruption of the Icelandic volcano brought air travel in Europe to a halt, data from the MERIS instrument on board Envisat was used to estimate the height of the ash cloud and track its movements.
Volcanic eruptions in the Congo , earthquakes in Italy , oil spills in the Gulf of Mexico , Hurricane Katrina , the tsunami , flooding in China and humanitarian crises in Darfur are just a few of the natural and man made disasters that Envisat has allowed scientists and emergency teams to monitor and coordinate rescue efforts and management plans.
A truly interdisciplinary satellite, Envisat provided the first space based measurements of the greenhouse gas methane , the first satellite estimates of the speed of surface ocean currents and has shed light on fluctuating levels of the protective gas ozone, in our atmosphere. During the last 10 years, Envisat has provided a birds eye view of the areas suggested to be most sensitive to predicted future climate changes — the frozen polar regions.
From the dramatic collapse of the Larsen B ice shelf in to the fluctuations in sea ice formed in the Arctic — this sort of satellite data provides the only current means of conducting global scale assessments of seasonal, annual and interannual changes in many Earth systems. Anyway, you can read all about the many ways in which Envisat data has been used through a simple google scholar search, so what about me and my work? What does this data mean for me and my research colleagues? Working in the Benguela — a highly productive patch of the ocean off the west coast of South Africa — comes with its own challenges.
Despite some fairly nasty physics being involved, upwelling is basically when deep, cold and most importantly, nutrient rich waters come to the surface.
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In coastal regions like the Benguela, this happens because winds blow along the coast and thanks to the spin of the Earth the coriolis force and some nifty physics worked out by a guy called Ekman waters move perpendicular to the wind — to the left in the Southern Hemisphere us! As this water moves offshore, something has to fill the gap, so up comes the deep, cold and nutrient rich waters which act as fertiliser for these regions. This causes huge growth of photosynthetic life — microscopic organisms called phytoplankton — they take sunlight and convert it, with the help of these nutrients, just like plants do on land.
They contain a green pigment called chlorophyll. You can learn more about upwelling here. In terms of ocean colour, what this means is that we have some of the most colourful waters on Earth! Most of the worlds surface oceans contain somewhere around 0. The Benguela by comparison can contain something like up to half a teaspoon of sugar per washing machine! Satellites look at particular wavelengths — roughly corresponding to colours.
A lot of the time, if you measure this light in the Benguela, it looks something like this:. And from this we can work out how much chlorophyll is in the water.
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This is important to help us understand how productive we can expect the whole ecosystem to be and if this productivity is changing — very important to estimate how many fish there will be. These natural phenomena are caused when phytoplankton grow in huge blooms — chlorophyll values can reach up to milligrams per metre cubed of seawater! The species involved can be toxic — causing paralytic shell fish poisoning in unlucky people who eat contaminated seafood But the phytoplankton can also grow so much that when they die and decompose, a lot of the oxygen is taken out of the water — imagine a compost heap — it smells a bit like that!
When this happens, lots of fish and other sea creatures can die. Understanding and predicting these things helps fishery and aquaculture managers prepare for them. So naturally I was excited to hear that Luke was opening a more chilled, tapas type restaurant — a chance to sample his and his teams culinary expertise more often! The vibe matches the simple, but tasteful decor and the laid back service. There is also the most amazing cocktail menu and we decided to have a few to start off our evening.
For food, we selected three small plates to begin with — Crispy curried celery leaves, sake compressed watermelon with lemon, lime and Thai basil and baby potatoes with smoked paprika salt and aioli — all priced at RR The sweetness of celery went perfectly with the warm spice of the curry mix. I did for a minute consider that ordering potato wedges from such an otherwise adventurous menu maybe a waste — but I was totally wrong.
These were perfection in potato wedge form and I could have eaten another bowlful. The sake watermelon was a great palate cleanser and I finally now know where to buy Thai basil! The real perfection was in the pork belly which had that ideal balance between crispy and soft fat and tender meat — delicious! Hazel raved about the mushrooms on toast so I had to try them. As our last main dish we opted for the coconut and calamari salad.
A light dish, I was particularly impressed with the way the calamari had really been infused with the coconut flavours — it was of course perfectly cooked and not even the slightest bit reminiscent of the rubbery calamari you find so often. At R each including our drinks I thought this was fantastic value given the quality of food and we certainly left full. Congratulations to Luke and his team for another stunning restaurant. How am I ever going to leave this city?!
Their challenge was to cook a sustainable seafood dinner in exchange for a concert they will organise. So on Saturday the 31st, we gathered a group of like minded friends to cook up a sustainable storm! To really showcase the wonderful sustainable seafood options South Africa has to offer, we decided to get everyone involved to cook their own dish to share. Everyone really rose to the challenge and we tucked in to an amazing array of dishes — all using green listed seafood!
Probably feeds as a starter with a mixed lettuce salad — perhaps try with the Asian salad mix from Pick n Pay Tatsoi etc. Roughly chop the chillies and coriander, and bash the lemon grass stalks. Mix the chillies, coriander and lemon grass roughly in to the fish and lemon and lime juice and refrigerate for at least 5 hours, making sure the fish is well covered in juice you may need more or less depending on the quality of your lemons and limes.
When ready to serve, thinly slice the cucumber and onion and mix through — add a little more fresh coriander if you like, but I think it can be too over powering. You can buy MSC certified frozen hake from most supermarkets — very convenient. We got ours and our yellowtail from Julie who runs Ocean Jewels Fish — check out her blog.
We used two large fillets here — so this would probably feed 4 adults for a main meal. We cut ours up in to small fish fingers. Mix the breadcrumbs with the parmesan and herbs. Cut the hake up in to appropriate sized fillets.