Smithsonian Associates Presents February Program Highlights

The February issue of the Smithsonian Associates’ program guide features a variety of educational and cultural programs, including seminars, lectures, studio arts classes, performances for adults and children and local and regional study tours. Highlights this month include:

How We Eat: A Uniquely Human Dilemma

Saturday, Feb. 4; 9:30 a.m. to 4:15 p.m.

Smithsonian’s S. Dillon Ripley Center

Bill Schindler, associate professor of anthropology and archaeology at Washington College, takes participants back in time to show how they can learn from their prehistoric ancestors to positively impact their health and environments. Although a return to the hunter-gatherer way of procuring food is no longer realistic for the entire planet, Schindler believes there are ways of incorporating lessons from prehistoric diets and foodways, from fermentation to urban foraging, into people’s daily lives today.

The Physics of Everyday Life

Wednesday, Feb. 8; 6:45 p.m. to 8:45 p.m.

Smithsonian’s S. Dillon Ripley Center

Physicist Helen Czerski, author of The Physics of Everyday Life (W.W. Norton & Co.), explains how the most ordinary everyday objects and occurrences—like popping corn, coffee stains and fridge magnets—can provide a way to understand big-picture concepts such as gravity, gases, weather, time and more.

Science as Art: The Beauty of Botanical Illustration

Sunday, Feb. 12; 2 p.m. to 4 p.m.

Smithsonian’s S. Dillon Ripley Center

In collaboration with Smithsonian Libraries’ Biological Heritage Library, Alice Tangerini, a scientific illustrator at the Smithsonian’s National Museum of Natural History, leads an afternoon focused on the fascinating mix of art and science behind the practice of botanical illustration. Afterward participants will have the opportunity to color prints as part of the second annual “Color Our Collections” program.

True Tortillas: The Seeds of Mexico’s Culinary Heritage of Mexico’s Culinary Heritage

Monday, Feb. 13; 6:45 p.m. to 8:15 p.m.

Smithsonian’s S. Dillon Ripley Center

A kernel of an idea can lead to something great. Participants learn how small farmers and growers in Mexico are finding a booming new market for their country’s heirloom corn varieties. Jorge Gaviria, founder of the company Masienda that is helping Mexican farmers resurrect their country’s ancient culinary traditions; Chef Omar Rodriguez of Oyamel Cocina Mexicana by Jose Andres; Chef Alex Samayoa of Espita Mezcaleria; and Joe Yonan, Washington Post food and dining editor, join in a spirited discussion of the importance of keeping alive food’s cultural identity. A tasting follows the discussion.

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SI-66-2017