Join us in the cafe for a home-style breakfast! Made to order omelets, scrambled eggs, Pancakes with Warm Maple Syrup, Home Fried Potatoes, Bacon & Sausage, Fresh sliced Fruit, Toast, Orange Juice, Tea & Coffee. Breakfast is $5.
Hosted by Yale Dining.
Special Guest: Michelle Arkin, Ph.D., co-director, Small Molecule Discovery Center (SMDC), Pharmaceutical Chemistry, UCSF
Yale Speakers:
Craig Crews, the Lewis B. Cullman Professor of MCDB, Professor of Chemistry and Pharmacology
Christine Jacobs-Wagner, the William H. Fleming M.D. Professor of MCDB, Microbial Pathogenesis, Investigator, HHMI and Director of Microbial Sciences Institute
Yansheng Liu, assistant professor of pharmacology, Cancer Biology Institute
Candice Paulsen, assistant professor of molecular biophysics and biochemistry
Swing by and meet the Landscape Lab field crew. Chip in. Breathe deep as the air turns from summery to autumnal. Share in the harvest.
What to wear: closed-toe shoes and anything comfortable that you don’t mind getting dirty.
Shuttle Directions: The Yale Shuttle can drop you off in front of the Yale Landscape Lab (just let your driver know) and pick you up there too. (call 203-281-5470 to have them swing by). Visit http://yale.trasloc.com/ for details and schedule.
Silliman Lectures
David Reich
Harvard University
Monday, October 1, 2018
4:00 pm
“Who We Are and How We Got Here: Ancient DNA and the New Science of the Human Past”
Live Broadcast to West Campus Conference Center Room 218
Lecture location: Linsly-Chittenden Hall, 102, 63 High Street, New Haven, CT 06511
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep, (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep, (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Lilian Kabeche, Ph.D.
Research Fellow, Massachusetts General Hospital Cancer Center and Harvard Medical School
“DNA damage repair, mitosis and
genomic instability: Elucidating
multiple mechanisms by which
ATR promotes genome stability”
315 Cedar St, HOPE 110
Join YLL’s Justin Freiberg for a multi-part series this fall hosted by Tsai Center for Innovative Thinking at Yale. The Fermentation Intensive will take a deep, (bubbling) look and hands-on approach to the industry, science, and cross-cultural craft of fermentation. This series will allow for an examination of the role of microbes in food and beverage creation in this evolving sector, as well as a look into the role microbes play in human health. The Intensive will involve visits with companies in the space, food scientists, and those looking at the health effects of fermented foods.
Andrew Knappenberger, Ph.D. X-ray crystallography for the rest of us, and Brandon Mercado, Ph.D. X-ray crystallography at CBIC. Lunch will be served.
