Science Café Raleigh
Science Café is a monthly event where, for the price of a cup of coffee or a glass of wine, anyone can participate in topical discussions with leaders in the fields of science and technology. Hosted by local Sigma Xi chapters and the Museum, these monthly talks are located in coffee shops, bars and restaurants around Raleigh and promote discussion of science in an informal community setting.
Past Science Café Topics
Science Café Raleigh Blog
Visiting Lecturers
Throughout the year, prominent researchers share their expertise with Museum visitors during presentations, discussions and informal talks.
Madagascar’s Magnificent Biodiversity
Jul. 9, 6:30 pm - Jul. 9, 7:30 pm
Science Talk - The Charles Darwin Lecture Series continues on Thursday, July 9, as Anne Yoder, professor and director of the Duke Lemur Center, presents “Madagascar’s magnificent biodiversity: What would Darwin say?”
Chocolate Lecture Series: Chocolate Making - From Bean to Bar
Jul. 15 - Jul. 15; Doors open at 6:30 pm, lecture begins at 7 pm
Science Talk - Join Hallot Parson, co-owner and chocolate maker at Escazu Artisan Chocolates, for an in-depth explanation of chocolate making, highlighted by tastings of chocolate made from several varieties of beans sourced from Costa Rica and Venezuela. Special attention will be given to the emergence of regional craft chocolate making in the United States.
Science Cafe: Energy for the Future
Jul. 21 - Jul. 21; 6:30, with discussion beginning at 7:00 followed by Q&A
Science Talk - What does our energy future look like? As new options become available, how soon will we see a difference in transportation and in the supply and use of electricity in our homes and businesses?
Chocolate Lecture Series: Of Chocolate and Kings - The Origins and History of Chocolate in Ancient Mexico
Sep. 1 - Sep. 1; Doors open at 6:30 pm, lecture begins at 7 pm
Science Talk - Chocolate was a highly esteemed food, an offereing to the gods and a medium of exchange (money) in ancient Mexico. Yet the indigenous chocolate foods were very different from the sweet confection we know today.
