View spectacular demonstrations of unusual physics, including the vacuum chamber, the Van de Graaff generator and the Tesla coil. This lab is in a demonstration format, with volunteers called on to assist with the experiments.
Recommended for ages 8 and up. General Admission is not included in the price of the ticket.
Included in General Admission | The Watershed Lab allows visitors to create their own rivers; watch salmon develop from eggs to smolts; explore the microscopic world that supports us all, and see how we all fit into the region we call the Northwest.
Tues-Thurs | 1:30-5:00PM
Sun | 10:00AM-5:00PM
Closed Saturday and Monday (open select Mondays 10:00AM-5:00PM)
Science Pub Hillsboro: Science of Baking
Lift: The Science and Sometimes Surprising History of Leavening Agents
With Sue Queisser, Owner, Food Scientist and Chief Baker at Melarova Baking
Doors Open at 5PM | $5 Suggested Donation
Did you know that some of the earliest leavening agents were derived from antlers, ashes or even urine? Ever wonder what exactly is the difference between baking soda and powder and how much to use? Have you been disappointed to follow a recipe exactly only to have your cake collapse? What is yeast exactly and how does it work together with flour and water to make that glorious thing riddled with holes called bread? Why does your soufflé collapse before coming out of the oven?
Come find out not only how all the various products we use to bring our culinary wonders to lofty heights function but also the interesting stories behind their origins. You’ll learn lots of useful troubleshooting tips along the way, too, that will help you achieve optimal results in the kitchen.
Sue Queisser, who owns and runs Melarova Baking in Corvallis, has traveled an interesting career and educational path. At 18 she headed off to art school and got a degree in Printmaking with a minor in Italian (drawing on limestone is very unmarketable, by the way) and quickly headed back to school to get a degree in Mechanical Engineering at Cal Poly, San Luis Obispo. She worked as a process engineer at Hewlett-Packard and loved it - figuring out the best way to make anything is an obsession of hers. After a stint as a stay home mom she got a Food Science degree so she could do process with food – her true passion. She worked at several Willamette Valley food companies before going insane and starting her own business. It’s probably safe to say, her talks reflect the myriad way her mind works!
For more information or to sign up for our mailing list, email: firstname.lastname@example.org.
Life Science Lab
Included in General Admission | The Life Lab, located in OMSI's Life Science Hall is a place of continual change, where exhibits, experiments and the public meet in a more intimate way than in the Halls. The Lab includes a large collection of live animals and a young children's table with lots of fun activities and experiments to allow our younger visitors to explore the life sciences.
Tues-Fri | 1:30-5:30PM
Sat | 10:00AM-5:00PM
Closed Sun & Mon (open select Mondays 10:00AM-5:00PM)
OMSI After Dark:Brewfest
Shoot off water rockets, concoct chemical creations, and explore the wonders of OMSI with no kids in sight! Enjoy a glass of wine while learning about robots, tornados, or fossils. Talk to a brewer about the science behind beer, or taste how an extra 10% cacao can make a difference in chocolate.
All that and more with OMSI After Dark, a night at the museum for the 21-and-over crowd filled with food, drink, and science fun!
21+ Only | ID's Required
Science is brewing! Don’t just drink beer, learn beer! At our 6th annual brewfest, sample beers from local breweries while learning how beer is made, how to grow hops and enjoy some fun beer tricks while you're at it!
Due to the popularity of this event, we strongly recommend that you purchase tickets in advance as capacity is limited and may sell out.
OMSI After Dark + Brewfest admission: $30/non-members, $20/OMSI Members and $10/OMSI After Dark Members. Admission includes OMSI After Dark admission, souvenir pint glass and 8 tasting tokens.
OMSI After Dark Only admission: $15/non-members, $7.50/OMSI members, and FREE for OMSI After Dark Members. Admission includes OMSI After Dark only, tasting not allowed.
Imploding Cans | Crush a can, not with your forehead, but with science!
Microbrew Under the Microscope | Take an up close look at commonly used ingredients for making beer including yeast, grain, hops, and more.
Hooked on Hops | What are hops and what exactly is a hoppy beer anyway? Take a wiff while you learn.
Beer Goggles | Visitors will try to complete various activities including a field sobriety test and miniature golf while wearing beer goggles.
Home Brewed Root Beer/Ginger Beer @ 6:45, 7:45 & 8:45PM | Homebrew for those with a sweet tooth.
Starch Breakdown | What’s the deal with malted barley and how is it used in the brewing process? Let’s run some tests to find out.
Mead Making I A Modern Approach to an Ancient Craft
Base Camp Brewing Co
Fat Head's Brewery
Full Sail Brewing
Ground Breaker Brewing
Mead Market/Bee Thinking
Sasquatch Brewing Co
Widmer Brothers Brewing
Zoiglhaus Brewing Company
Questions? Call 503.797.4642 or email email@example.com.
Ticketing questions call 503.797.4634
For more information about purchasing an OMSI After Dark Access Pass, please email firstname.lastname@example.org or give us a call at 503.797.4634
The Secret Life of Pets
Max is a spoiled terrier who enjoys a comfortable New York lifestyle until his owner adopts Duke, a giant and unruly canine. An encounter with a ferocious group of alley cats has Max and Duke bound for the pound until a rebellious bunny named Snowball swoops in to save the doggy duo from captivity. In exchange, Snowball demands that Max and Duke join his gang of abandoned pets on a mission against the humans who've done them wrong.
Comedy superstars Louis C.K., Eric Stonestreet and Kevin Hart make their animated feature debuts in the film which co-stars Ellie Kemper, Lake Bell, Jenny Slate, Bobby Moynihan, Hannibal Buress and Albert Brooks.
Duration: 90 mins. | Rating: PG
Star Trek Beyond | 3D
The Enterprise crew explores the furthest reaches of uncharted space, where they encounter a mysterious new enemy who puts them and everything the Federation stands for to the test.
Director Justin Lin (The Fast and the Furious franchise) helmed this latest installment in the globally popular Star Trek franchise, created by Gene Roddenberry and reintroduced by J.J. Abrams in 2009.
"It's not just a blast but, at moments, a thing of beauty, alive to the comic awesomeness of being lost in space." Anthony Lane, New Yorker
Duration: 122 mins. | Rating: PG-13
Free Event | Museum Admission Not Included | $5 Parking Fee
Enjoy the bounty of Oregon while indulging in snacks, sweets, beer and music from the Pacific Northwest region! Learn about Oregon specialty crops from local farms, CSA’s, cooking demonstrations and artisan vendors. There’s fun for the whole family, including kids activities and live entertainment. Come celebrate the harvest season at OMSI!
11AM, 1PM, 3PM | Strawberry DNA Extractions: See DNA with the naked eye when we extract it from strawberries
All Day | Arm Painting: Choose from a selection of fall specialty crops and get it painted on your arm!
All Day | Craft a Crop: Berry botanical illustration coloring poages and specialty crop stencils
All Day | Oregon specialty crop activity pages
All Day | Magic color changing berry pH paper
All Day | Oregon crop map puzzle
FARMERS MARKET VENDORS
Acme Farms and Kitchen | www.acmefarmsandkitchen.com
Alpaca 4-H Club | www.facebook.com/Alpaca101
Bee Thinking | www.beethinking.com
Blossom Vinegars | www.blossomvinegars.com
Bold Coffee Roasters | www.facebook.com/boldcoffeeroasters
Caramel Cornucopia | www.caramelcornucopia.com
Cardamom Hills | www.cardamomhillstc.com
Cricket Flours | www.cricketflours.com
Fringe Meadery | www.fringemead.com
Green Mountain Energy | www.greenmountainenergy.com
Hood River Organics | www.hoodriverorganic.com
Hot Mama Salsa | www.hotmamasalsapdx.com
Hot Winter Hot Sauce | www.hotwinterhotsauce.com
James Beard Public Market www.jamesbeardmarket.com
Lil Starts | www.lilstarts.com
Lucky Larder | www.luckylarder.com
Mama Tee's Farm | www.mamateesfarm.com
Marshall’s Haute Sauce | www.marshallshautesauce.com
Mee Mee's Goodies | www.meemeesgoodies.com
Mind Your Manna Fire Brew | www.mindyourmanna.com
Mobius Microfarms | www.mobiusmicrofarms.com
Nature’s Wild Harvest | www.natureswildharvest.com
Nectar Creek | www.nectarcreek.com
Oregon Department of Agriculture | www.oregon.gov/ODA
Oilextech | www.oilextech.com
Old Blue Raw Honey | www.oldbluenaturalresources.com
Old Soul Farm | www.oldsoulfarm.com
Olive Growers of Oregon | www.facebook.com/OregonOliveMill
Pestaurant, sponsored by | www.westernexterminator.com
Plum Deluxe | www.plumdeluxe.com
Plum Tree Jam | www.plumtreejam.com
Portland Cider Co. | www.portlandcider.com
Portland Nursery www.portlandnursery.com
Rogue Brewery | www.rogue.com
Sasquatch Sauces | www.sasquatchsauces.com
Schoolyard Farms | www.schoolyardfarms.org
SoupCycle | www.soupcycle.com
Swarm Portland | www.swarmportland.org
Taqueria La Merced | www.facebook.com/taquerialamerced
Three Sisters Nixtamal | www.threesisterspdx.com
Urban Gleaners | www.urbangleaners.org
USA Pears | www.usapears.org
Vincent Family Cranberries | www.vincentcranberries.com
Vital Vinegars | www.vitalvinegars.com
Water Avenue Coffee | www.wateravenuecoffee.com
Wayward Winds Lavender | www.waywardwindslavender.com
Wild Weeds Farm | www.wildweedsfarm.com
Woodbox Cider | www.woodboxcider.com
PESTAURANT IS SPONSORED BY
Western Exterminator | www.westernexterminator.com
BEER GARDEN PRESENTED BY
Rogue Brewery | www.rogue.com
FARM EQUIPMENT ON DISPLAY GRACIOUSLY DONATED BY
Papé Machinery | www.papemachinery.com
The Harvest Festival is supported by a USDA Specialty Crop Block Grant through the Oregon Department of Agriculture.
Questions? Call 503.797.4649 or email email@example.com.
Laser Symphony of the Stars
Brilliant laser imagery at its finest, choreographed to spectacular film scores, Broadway musicals and television themes. Perfect for families of all ages.
Ninkasi Space Beer Dinner
Foodies and beer lovers, join us during World Space Week for another delicious dinner featuring Ninkasi’s second-edition of Ground Control, their bourbon barrel-aged imperial stout that was fermented with space-traveled yeast.
Enjoy a beer-pairing dinner created by Bon Appetit’s Executive Chef, Kit Zhu and hear from two Ninkasi experts, Ben Prescott, a Certified Cicerone and Ali Aasum, Communications Director.
The evening will begin with a space lecture followed by a 3-course dinner paired with Ninkasi beers. The grand finale with be dessert served with the exclusive space beer, Bourbon Barrel-Aged Ground Control.
5:45PM: Doors Open
6:00PM: Lecture: Our New Next Door Neighbor: The Discovery of a New Planet Orbiting Proxima Centauri with Ralph Shuping, Research Director at the Space Science Institute, Adjunct Professor at Lewis and Clark
6:30PM: Dinner is served
Tickets are $60pp and include dinner, refreshements & gratuity. Advance ticket purchases are required, no tickets will be sold at the door due to food ordering processes. No refunds less than 24 hours prior to the event.
This event is 21 and over only. Valid ID required.
Menu – to be provided at a later date
ABOUT NINKASI’S SPACE PROGRAM
n 2014, Ninkasi Brewing Company, an independent craft brewery based in Eugene, Oregon, embarked on a journey that took its beer to new heights—77.3 miles above Earth to be exact. The Ninkasi Space Program (NSP), was an initiative with one goal in mind: send brewer’s yeast to space, return it to Earth to brew delicious beer. In October 2014, Ninkasi sent six vials of brewer’s yeast to space aboard a rocket launched from Spaceport America and later, released its first “space beer” in 2015, Ground Control. This year, the beer returns with its sequel—Bourbon Barrel-Aged Ground Control. Brewed with Oregon hazelnuts, star anise and cocoa nibs, this Imperial Stout is fermented with an Ale yeast that survived a trip to space, barrel-aged for four months and blended.
In partnership with the Civilian Space eXploration Team (CSXT), the first amateur rocketeer group to successfully launch a rocket to space in 2004, the team will do it again, 10 years later, and carrying a payload of 16 strains of brewer’s yeast above Earth’s atmosphere. To read how it all happened and to keep updated on the NSP visit http://nsp.ninkasibrewing.com/.
Food As Medicine
Come join the National University of Natural Medicine as they preview their new documentary, Food As Medicine at OMSI and chat with some of the contributors to the film.
About the film:
The Center for Disease Control reports that nearly half the population in the United States lives with at least one chronic disease. These diseases are the leading cause of death and disability and are the most costly and most preventable of all health conditions in the country.
Food As Medicine is a documentary that follows the growing movement of using food to heal chronic disease. The film follows the lives of three people just beginning to embark on healing. We see the dramatic positive impact these dietary changes have, but also the great challenges they face as they try to eat healthily in today’s food culture. As we all know, it’s not easy.
About the contributors:
Dr. Julie Briley is a naturopathic physician, educator, and mother. She is the co-founder of the Food As Medicine Institute at National College of Natural Medicine in Portland, Oregon, and a faculty member in the Master of Science in Nutrition program. At her private practice at Asula Wellness Center in downtown Portland, Dr. Briley focuses on identifying food sensitivities, optimizing digestive health, balancing hormones, and the prevention and treatment of chronic diseases. She is a popular speaker in Portland’s thriving health and food culture. Dr. Briley’s longstanding interest in community health and education was sparked through her research and teaching experience in the U.S and Latin America, including her service as a Peace Corps volunteer in Paraguay. Dr. Briley received her doctorate degree at National College of Natural Medicine and her Bachelors of Science in Biology from University of Wisconsin at Madison.
Dr. Courtney Jackson is a naturopathic physician who passionately promotes the healing power of whole foods to her patients and the public. She is the creator of the ECO Project at the National College of Natural Medicine and co-founder of the Food as Medicine Institute. Prior to pursuing her medical career, Dr. Jackson earned her Bachelor of Science in Resource Ecology Management from the University of Michigan. Her interest in medicine stemmed from growing up in a conventional medical family in the Midwest. Her ND degree beautifully rounds out the medical family tree and adds a dynamic flavor to family conversations. Dr. Jackson maintains a private practice at Grain Integrative Health in southeast Portland where she offers comprehensive, patient-centered evaluations focusing on hormone, digestive, and cardiovascular health. She loves spending time indoors and outdoors with her husband and two kids and celebrating a good meal with them.
Science Pub Portland: Microscopes & Molecules
Of Microscopes and Molecules: Using Optics to Think Big by Seeing Small
With James Galbraith, PhD, Associate Professor in the OHSU Center for Spatial Systems Biomedicine and Discovery Engine Investigator at the OHSU Knight Cancer Institute
Doors Open @ 5PM | $5 Suggested Donation
Microscopes were invented in the 1600s and are still a common tool in many biology labs today. They allow us to visualize objects not visible to the naked eye. Unfortunately there is a limit to their resolving power, and this constraint, known as the diffraction limit, is still above the size threshold of many objects in biology such as molecules. That was, until several years ago, when the Nobel Prize was awarded for breaking this limitation and allowing scientists to peer into the inner workings of living cells.
In this talk, bioengineering professor Jim Galbraith will discuss optics, microscopy, and how we are now able to visualize single molecules in living cells. He will chronicle his experiences in developing these emerging technologies. He will also illustrate how these advances in imaging are being used to change our understanding of biology and what they mean to the future of medicine.
Jim became interested in combining engineering and biology after hearing a talk entitled “Is the head a safe place for the brain?” while in high school. He received his PhD in bioengineering from the University of Pennsylvania where he was first exposed to microscopes as a measurement tool. His research now combines biology, engineering and optical principles to investigate fundamental mechanisms of processes such as wiring the brain, cell division, and cell motility. His work on cellular decision-making uses a combination of imaging, biophysics and neuro/cell biology to address cutting edge questions by leveraging emerging technologies. He moved his lab from the National Institutes of Health to OHSU 3 years ago.
For more information or to sign up for our mailing list, email: firstname.lastname@example.org.