{"id":5609,"date":"2015-09-12T10:00:13","date_gmt":"2015-09-12T17:00:13","guid":{"rendered":"https:\/\/blogschapman.wpenginepowered.com\/scst\/2015\/09\/12\/chapmanu-science-on-tap\/"},"modified":"2015-09-12T10:00:13","modified_gmt":"2015-09-12T17:00:13","slug":"chapmanu-science-on-tap","status":"publish","type":"post","link":"https:\/\/blogs.chapman.edu\/scst\/2015\/09\/12\/chapmanu-science-on-tap\/","title":{"rendered":"ChapmanU Science on Tap"},"content":{"rendered":"
\n

Click here to see the current lineup of Science on Tap live events.<\/strong><\/em><\/a><\/p>\n<\/blockquote>\n

Schmid College\u2019s \u201cChapmanU Science on Tap\u201d is a new on-going series for the college and\u00a0will feature Chapman University faculty exploring the intersection of science and culture. The inaugural event took place\u00a0at Provisions Market Monday, September 14, 2015 with\u00a0Lia Halloran, MFA<\/a>, Assistant Professor of Art at Chapman University. She kicked off the series with a conversation about the connection between science and art.<\/p>\n

Halloran\u2019s discussion wasn\u2019t the only item on tap for the event; Provisions Market<\/a> boasts more than 200 craft beers, as well as wines, cheeses, fresh breads and prepared foods.<\/p>\n

Andrew Lyon<\/a>, Dean of Schmid College and creator of ChapmanU Science on Tap, sat down with us to talk about the series in a Q&A session:<\/p>\n

Q: How did you come up with the idea for Science on Tap?<\/strong><\/p>\n

A: Science cafes have for some time now been popular ways of engaging communities in discussions about science. \u00a0Whereas I enjoy a cup of coffee with my science, I thought that a good beer might be an even better pairing, so we shift the cafe concept to Science on Tap.<\/em><\/p>\n

Q: What is Science on Tap?<\/strong><\/p>\n

A: Science on Tap is basically an open, public discussion surrounding a specific subject from the world of science. \u00a0The gatherings will typically be small (~30 audience members), thereby allowing a strong connection between the audience and the speaker.<\/em><\/p>\n

Q: Who will be speaking?<\/strong><\/p>\n

A: Last fall, we have three events planned. Artist Lia Halloran spoke\u00a0about the intersection of art and science, Erik Linstead discussed big data and how it influences our daily lives, and I spoke about nanoscience myths and realities. This winter, we’re excited to have ‘on tap’ Chapman University President-elect and Chancellor Daniele Struppa<\/a>, Associate Professor of English Anna Leahy<\/a> and General Manager of Irvine Ranch Water District Paul Cook<\/a>.<\/em><\/p>\n

Q: What are your favorite beers?<\/strong><\/p>\n

A: For everyday drinkability, I enjoy Fat Tire and Stone IPA. \u00a0When I want something a bit heavier, I go for a Belgian called Delirium Tremens. \u00a0Who wouldn’t love a beer with dancing alligators and pink elephants on the label?<\/em><\/p>\n

Q: Who can attend?<\/strong><\/p>\n

A: The event is open to anyone over 21.<\/em><\/p>\n

Q: Why mix beer and science?<\/strong><\/p>\n

A: Science can be pretty serious stuff at times. The work we do as scientists can inform state and federal environmental policy, cure or prevent diseases, create new technologies to improve our ways of life, and so much more. I think that seriousness can sometimes make the subject seem inaccessible to non-scientists – and it just doesn’t have to be that way. By bringing engaging speakers into a relaxed community setting, we hope to make science a little more enticing and interesting to people from all walks of life.<\/em><\/p>\n

Q: Do you have any goals\/aspirations for Science on Tap?<\/strong><\/p>\n

A: I do hope that we get a good early response to the series so that we can gain momentum and make it a lasting tradition. We are also exploring opportunities to share the series via digital media, which would serve to broaden its impact tremendously.<\/em><\/p>\n

Q: Anything else you\u2019d like to add?<\/strong><\/p>\n

A: I would love to hear from anyone with ideas for the series (potential speakers, topics, etc.) – we are always looking for ways to improve what we do!<\/em><\/p>\n

The events are free to attend, and the first 10 attendees over 21 years old receive their first beer for free.<\/p>\n

Provisions Market is located at:<\/strong>
\n143 North Glassel St.
\nOrange, CA 92866<\/p>\n

On Tap 9\/14\/15 @ 6:00 p.m.<\/strong>
\nIntersection of Art and Science with Lia Halloran, MFA, assistant professor of art at Chapman University<\/p>\n

On Tap Tue 10\/13\/15 @ 6:00 p.m.<\/strong>
\nBig Data: Fact or Fiction with Erik Linstead, PhD, assistant professor of\u00a0computer science and software engineering at Chapman University<\/p>\n

On Tap Tue 11\/10\/15 @ 6:00 p.m.<\/strong>
\nNanoscience: The Good, The Bad and The Ugly with Andrew Lyon, PhD, professor of chemistry and dean at Chapman University<\/p>\n

On Tap 1\/25\/16\u00a0@ 6:00 p.m.<\/strong>
\nDaniele C. Struppa, PhD
\nPresident-elect and Chancellor of Chapman University<\/p>\n

On Tap 2\/29\/16\u00a0@ 6:00 p.m.<\/strong>
\n“Science, Space Exploration and Poetry” with Anna Leahy, PhD
\nAssociate Professor of English at Chapman University<\/p>\n

On Tap 3\/21\/16\u00a0@ 6:00 p.m.<\/strong>
\n“Diving Deeper: Understanding California’s Water” with\u00a0Paul Cook
\nGeneral Manager of Irvine Ranch Water District<\/p><\/blockquote>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Exploring the Intersections of Science and Culture<\/p>\n","protected":false},"author":1012,"featured_media":5615,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"custom_author_name":"","chapman_pin_hero_slider":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-5609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events"],"yoast_head":"\nSchmid College of Science and Technology | Chapman Blogs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.chapman.edu\/scst\/2015\/09\/12\/chapmanu-science-on-tap\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ChapmanU Science on Tap - 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