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Highlights from the Blogosphere

"You Aren't Famous Until There is a Lego Model of You: Lego Hawking"
Talk Like a Physicist
Really, it's Hawking rendered in Lego. I kid you not.

Gene Expression
Rising above our human foibles.

Swans on Tea
Tom explains why your iPod's LCD screen looks funny when viewed through polarized sunglasses.

Swans on Tea
More from Tom on stress-induced birefringence.

Demonstrating the physics of whirlies.

"Self-Correcting Quantum Computers"
The Quantum Pontiff
His Holiness weighs in with an in-depth look at his chosen field of research, in four-part harmony. Part 1. Part 2. Part 3. Part 4.

Five possible fates await our universe... none of which involve the LHC.

Bad Astronomy
And here's why (once again) the LHC will not destroy the world.

Cosmic Variance
A guest post about a new History Channel show about the start-up of the LHC: "The Next Big Bang"

Finally, from CERN, an online game in four languages: collide your own particles!


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 ) Image Credit: St0rmz via Flickr 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?