The 29th First Annual Ig Nobel Prize ceremony will be broadcast on the Science Friday program this Friday, November 29th, 2019, in a specially-edited, recorded one-hour highlights version. This photo shows a moment in the ceremony: Medical education prize winners Karen Pryor and Theresa McKeon receive their Ig Nobel Prize, handed to them by Nobel […]
Tag: Science Friday
Ig Nobel on Science Friday on the day after Thanksgiving
The 28th First Annual Ig Nobel Prize ceremony will be broadcast on the Science Friday program this Friday, November 23rd, 2018, in a specially-edited, recorded one-hour highlights version. This continues the day-after-Thanksgiving tradition—now in its 27th year—for Science Friday’s special coverage of the ceremony. In most parts of the USA, it will be the first hour […]
Ig Nobel Prize ceremony, on Science Friday — The day-after-Thanksgiving tradition
The Science Friday radio program will, for the 25th year, broadcast a specially edited version of the year’s Ig Nobel ceremony. In America, listening to the Ig on ScieFri on the day after Thanksgiving is a tradition. It’s the country’s biggest shared-experience science event. When: Friday, November 25, 2016 Where: Public radio (in the USA), and on the internet […]
Ig Nobel day-after-Thanksgiving broadcast on Science Friday
Spread the word, please! Today, Friday, November 28, the Science Friday radio program will broadcast its specially edited highlights from the 2014 Ig Nobel Prize ceremony. It’s SciFri’s 23rd annual broadcast (SciFri began this day-after-Thanksgiving tradition in 1992, the Ig Nobel ceremony’s second year). Listen to it on a public radio station, if you’re near one, or on […]
Ig Nobel day-after-Thanksgiving broadcast on Science Friday
Spread the word, please! Today, Friday, November 29, the Science Friday radio program will broadcast its specially edited recording of the 2013 Ig Nobel Prize ceremony. It’s SciFri’s 22nd annual broadcast (SciFri began this day-after-Thanksgiving tradition in 1992, the Ig Nobel ceremony’s second year). Listen to it on an NPR station, if you’re near one, or […]
TODAY: Ig Nobel “Science Friday” broadcast
In America, science has a great day-after-Thanksgiving tradition (we say immodestly): the special Ig Nobel Prize broadcast on National Public Radio’s Talk of the Nation — Science Friday program. This specially edited version of the year’s Ig Nobel Prize ceremony will be the first hour of the two-hour Science Friday program. In most—but not all!—cities this will be from 2:00-3:00 pm. (Some NPR stations schedule it at […]
Improbable on Science Friday today: Things That Annoy Him
I’m going to be on NPR’s Science Friday program today. We’ll talk about one professor’s fascination with things that annoy him. That professor has published nearly 100 reports about things that annoy him. The reports themselves are not annoying — each report is short (typically just one or two pages) and clear. This segment will be at […]
Improbable on Science Friday today: New book, and the Igs
I’m going to be on NPR’s Science Friday program today, yakking about some of the stranger stories in my new book, This Is Improbable. We will also talk about the upcoming Ig Nobel Prize ceremony. BONUS: Recording and transcript BONUS: Zoltan Egeresi’s patent (#7014147) for a trap-door system to dispose of airplane hijackers
Improbable on “Science Friday” today: Tom Swift
I’m going to be on NPR’s Science Friday program again today, discussing the Tom Swift novels. (Special thanks to Jess Zimmerman for sending a copy of Tom Swift and His Photo Telephone!) BONUS: A repository of info about the Tom Swift books BONUS: Tom Swift and the blessings of invention BONUS: Wikipedia is a good gateway for info about the […]
Improbable on “Science Friday” today: Flavor
I’m going to be on NPR’s Science Friday program again today, discussing odd experiments and discoveries about flavor. This will be the final segment in Hour 2 of the program. Listen on an NPR station, or online. For more info about the effects of sound and color on what people believe they are tasting: Professor Charles Spence of Oxford […]