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The Science of Good Dirt at CompostNow

By Donna McDermott I visited King of Crops farm on the first cool morning of September. Last night’s rain had left a cloudy, golden glow over rows of blueberry, muscadine, and persimmon that would soon become popsicles sold under rainbow umbrellas. But I didn’t go to King of Crops for the…

The Science of Cross Country Running Training

By Owen Beck “Is this normal?” asked Agnes Scott College’s newest head Cross Country Coach, Molly Carl, referring to a 90-degree fall day last year, “Shouldn’t it have cooled off a bit by now?” Welcome to Hotlanta! While this Northerner may still be acclimating to Georgia’s…
Old Fourth Distillery in Atlanta, Georgia

The Science of Spirits with Old Fourth Distillery

By Kellie Vinal Old Fourth Distillery, nestled in the heart of Old Fourth Ward, is well known around Atlanta as a purveyor of hand-made vodka, gin, and their signature ginger lemon liqueur, Lawn Dart. It hasn’t always been easy to get locally sourced spirits, though. In fact, Old Fourth is…
Goats at Decimal Place Farm

The Science Behind Cheese with Decimal Place Farm

By Kellie Vinal You might not expect it, but nestled just southeast of the city limits of Atlanta lies a 40-acre oasis of grazing pastures and scrubby brush that 40 adorable adult dairy goats call home. Those in the know will tell you it’s where to find the best goat cheese in town -- Decimal Place…
Science Fire Show

The Science Behind the Circus with Imperial OPA

How do circus performers balance a ladder on their chin? How does inertia affect aerial shows? The science behind the circus is both intriguing and entertaining, so we’ve turned to Imperial Opa member John Indergaard to help us learn a bit more.​ John, a self-described “general goofy person,”…
High Road Ice Cream Real Madagascar Vanilla

The Science Behind Ice Cream with High Road Ice Cream

How is the matter that makes up traditional ice cream, soft serve, custard, and sherbet different? What elements make ice cream the chilly, luxurious treat we all love? The science behind ice cream is both fascinating and delicious, so we’ve turned to High Road Ice Cream owner Keith Schroeder to help…

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