Skip to main content

Newbie to the Buzz

Hello physics enthusiasts! Name's Katie.

I just started as a science writing intern for the American Physical Society and thus have the privilege of posting to Physics Buzz. I graduated from Michigan State University about two and a half weeks ago after four years studying professional writing and physics.

I look forward to relaying physics-related news to y'all (along with commentary that is probably intended to be witty :-) Over and out!

-click-

Comments

  1. katie!

    looking fwd to reading your edgy commentary. show us why blogging is cool so we can do start doing it at nscl.

    oh, and remember to write LOTS about nuclear physics.

    -geoff k. / nscl

    ReplyDelete
  2. Hi Geoff!

    Heh, we'll see about edgy... I'll be sure to work nuclear physics into Physics Buzz.

    If you'd like to contribute to this blog, we're on the lookout for guest writers. Just send me an email :-)

    ReplyDelete

Post a Comment

Popular Posts

How 4,000 Physicists Gave a Vegas Casino its Worst Week Ever

What happens when several thousand distinguished physicists, researchers, and students descend on the nation’s gambling capital for a conference? The answer is "a bad week for the casino"—but you'd never guess why.

Ask a Physicist: Phone Flash Sharpie Shock!

Lexie and Xavier, from Orlando, FL want to know:
"What's going on in this video? Our science teacher claims that the pain comes from a small electrical shock, but we believe that this is due to the absorption of light. Please help us resolve this dispute!"

The Science of Ice Cream: Part One

Even though it's been a warm couple of months already, it's officially summer. A delicious, science-filled way to beat the heat? Making homemade ice cream.

(We've since updated this article to include the science behind vegan ice cream. To learn more about ice cream science, check out The Science of Ice Cream, Redux)

Over at Physics@Home there's an easy recipe for homemade ice cream. But what kind of milk should you use to make ice cream? And do you really need to chill the ice cream base before making it? Why do ice cream recipes always call for salt on ice?