GeminiFocus 2014 Year in Review | Page 65

The program, held at the ‘Imiloa Planetarium in mid-July, featured Howell and Yosses who each shared their expertise on exoplanets and culinary techniques, respectively. Together they combined modern molecular gastronomy methods and basic physics to teach a little of both while creating exotic taste treats. The audience got to taste samples of numerous exoplanet-inspired culinary delights, including mango spheres, exotic foam drinks, and even polymers t hat turned oils into powders; all of these and more titillated the audience’s taste buds throughout the evening program. See a sample recipe at this location. “The excitement of discovering thousands of exoplanets can be brought right into your kitchen,” Howell said. Yosses agreed. “We believe the enthusiasm we have for cooking and science is contagious,” he said, “and this event at the ‘Imiloa Planetarium proves that new discoveries in one field can generate waves of new ideas in others. We want to thank the Gemini and ‘Imiloa teams, the volunteers, and the Hilo community for their support.” As for other PIs out there with interests that span the cosmos, please let us know if you plan a visit to Gemini; we want to share your passions with our communities (and beyond). Peter Michaud leads Gemini’s Public Information and Outreach Office and can be reached at: [email protected] Top: Bill Yosses (left) and Steve Howell create an exotic foam column, while demonstrating the use of foam in the kitchen. Bottom: Steve watches as Bill creates alien fruit spheres, among other tasty treats for the audience. January 2015 2014 Year in Review GeminiFocus 63