Steve Pacala, professor of ecology and evolutionary biology at Princeton University and former director of the Princeton Environmental Institute, will speak at D&R Greenway’s Green Hour panel discussion on Thursday, Jan 28, on the outcome of the Paris climate talks, the latest scientific thinking, the significance of the 2C target and the likely impact of climate change in the Garden State and in the greater region.

Other guests are Professor Anthony Broccoli, Co-Director, Rutgers Climate Institute and Jeanne Herb, Associate Director of the Environmental Analysis and Communications Group at the Edward J. Bloustein School of Planning and Public Policy, also of Rutgers.

The discussion is part of a new lecture series, Framing the Future: Seeking Solutions to Environmental Challenges at the Greenway and is in partnership with the Green Hour. Future discussions will look at the future of energy in our region (May 24), and ethical and political leadership, or lack thereof, on important environmental issues (October 24).

Doors open at 5:30 p.m. The discussion is from 6 p.m. to 8 p.m. at D&R Greenway’s Johnson Education Center, One Preservation Place, Princeton. The event is free but requires registration here or by calling 609-924-4646.

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“A Grain of Salt: Isn’t it Ionic?” by Howard Stone drew near-capacity crowds of parents and children at McDonnell Hall on Saturday. Participants were treated to four sections, each with audience participation: Thinking about salt and water; dissolution and precipitation; puzzles and wonders; and conductivity and osmosis. Mentioned: french fries, pretzels, salt and diet, salt and health.

From the program: Stone researches fluid dynamics, materials science and applied mathematics; he enjoys the challenge of thinking about real-world problems. He was assisted by Bonnie Bassler, who researches molecular mechanisms that bacteria use for intracellular communication. Both are passionate about teaching. Chief experiment leader for the morning session was Kitty Wagner, lecture demonstrator in chemistry at Princeton University since 1991 and director of the Princeton Chemistry Outreach program since she organized it in 1996.

Princeton University is partnering with Jim Nawn and his Fenwick Hospitality Group to bring a bar and a restaurant to the two structures that formerly housed the Dinky station on University Place. Nawn owns Agricola restaurant on Witherspoon (across from Small World Coffee) and Great Road Farm (under the direction of Steve Tomlinson, farmer).

From the story: The bar will be housed in the smaller, north building, with 60 indoor seats and 30 outside and will serve drinks and small bites for lunch and dinner.

For the south building, formerly used for baggage handling, the group is proposing an “approachable French-influenced menu” serving breakfast, brunch, lunch and dinner. There will be seating for 125 people inside and 50 outside. In addition, there will be counter seating and a private dining room.

The bar is scheduled to open in spring 2016 and the bistro in spring 2017.

Read more here in the story by Min Pullan, from the Office of Communications.

Science, Society & Dinner: New freshman seminar (FRS 138) offered for spring 2016! Featuring interdisciplinary lectures from academic departments across campus, hands-on cooking lessons from acclaimed chef and outrageously delicious meals that students will make for each other.

This seminar bridges the science of the plate and the community of the table – and it couldn’t have been done without support. Thanks to Rozalie Czesana ’18, Rocky! Kelly Caylor, lead professor, of CEE and PEI! Thanks to Harriet Flower, Mathey College master, who paved the way with Flavor Labs! To Maria Bohn of CBLI! To Gordon Douglas MD ’55 and Sheila Mahoney S’55. To Tim Searchinger, research scholar extraordinaire! To Naomi Leonard and Evelyn Laffey, CST! To Shana Weber and crew at Sustainability! To Laurel Cantor at Communications! To Steve Cochrane ’81, superintendent at Princeton Public Schools! And a host of others, on campus and off, whose first answer is Yes. At the pilot, Amy Lerner, postdoc, lectured on politics, economics and cultural significance of Chile, Corn & Chocolate in Mexico, and Chef Shelton guided students through making a full meal with a Cinco de Mayo flavor (including mole from scratch).

The course will feature seasonal produce and artisanal products from the region, including celebrated cheeses, breads and meats from Jonathan White and Nina Stein White of Bobolink Dairy & Bakehouse.