If you’re feeling the Thursday mental fatigue that comes near the end of the work week, give your tired synapses a pick-me-up at the world’s largest international pre-college science competition, and take a look at cutting-edge student research.
The Intel® International Science and Engineering Fair® (Intel ISEF) is a program of Society for Science & the Public, wrapping up this year’s event at the Phoenix Convention Center through Friday. Celebrate the joys of science at Thursday’s Public Outreach Day with hands-on interactive exhibits, and meet talented young finalists creating groundbreaking research in chemistry, computer science, engineering, and other disciplines.
Approximately 1,600 high school scientists competed from around the world, coming from 433 affiliate fairs and resulting in over 400 award-winning finalists and 17 “Best of Category” winners in fields including animal and plant sciences, cellular and molecular biology, behavioral and social sciences, medicine and health, bioengineering, and physics and astronomy.
The Special Awards Ceremony takes place Thursday evening, while the Grand Awards Ceremony starts Friday at 9AM. It’s intriguing to speculate on the prize-winning topics of research — finalists are competing for more than $4 million in awards.
Last year’s first-place winner was 15-year-old Jack Andraka of Maryland, who created a simple dip-stick sensor to test for pancreatic cancer. Astonishingly, Andraka’s study resulted in greater than 90% accuracy, and showed his sensor to be 28 times faster, far less expensive, and more than 100 times more sensitive than current tests.
Winners of Young Scientist Awards in 2012 included 17-year-old Canadian Nicholas Schiefer, who studies “microsearch,” developing ways to search tweets and Facebook status updates by improving the capabilities of search engines. Another winner, 18-year-old Ari Dyckovsky of Virginia, investigated the science of quantum teleportation, “entangling” atoms to transfer information.
Curious? Learn more about past projects through the abstract search, or stop by the Fair and see for yourself — you might find research exploring new drugs made from spiderweb silk, or discover an internal combustion engine with only four moving parts…or you just might meet the next great scientific mind in a teenager.
If you go:
- The Intel® International Science and Engineering Fair® (Intel ISEF): at the Phoenix Convention Center through Friday, May 17.
- Society for Science & the Public is a non-profit organization promoting the understanding and appreciation of science.
- The Intel ISEF Public Outreach Day features hands-on interactive exhibits and the opportunity to meet top young scientists.
- Check out highlights from last year’s Fair on YouTube.
Downtown Phoenix restaurants are a point of pride, and two chef-owners in particular have not only helped redefine their respective culinary corners but have earned international recognition as masters of their craft.
Read on for a Q&A with these Historic Heritage Square neighbors Chris Bianco, of Pizzeria Bianco, and Nobuo Fukuda, of Nobuo at Teeter House, originally published in the Aug/Sept 2011 edition of DPJ Magazine.
This Sunday, they will be joined by Chef Christopher Gross in Eight’s Check, Please! Arizona Festival’s James Beard Award winners panel moderated by “Check, Please! Arizona” host Robert McGrath. (See festival details here.)
James Beard Award Winner Chris Bianco is known the world over for his creations. Pizzeria Bianco is critically, and tastefully, the country’s best pizza. And, he’s been a part of Phoenix for some time now, growing and changing in concert with his environment. Bianco is passionate about food, Downtown and the building that houses his baby, Pizzeria Bianco, and he’s flexible and ready for what the future may hold.
DPJ: When you decided on this building for Pizzeria Bianco, was it because of the demographic of the area?
CB: It wasn’t as much the demographic as the uniqueness. The synergy. The juxtaposition of something of this genre of the late 1920s, utilitarian machine shop that we could build and use with an intention that was uncompromising of the space. It wasn’t me coming and spray painting it black. This was something that demands to be celebrated. It was about bringing something back in a way but not necessarily denying the history of the journey itself.
DPJ: Were you nervous about the decision to plant yourself in Downtown Phoenix, when at the time, it wasn’t nearly as alive as it is now?
CB: Not really. I always use the analysis of four friends. Ask four friends if they would and you kind of build your demographic around that. It’s maybe a small study. You can’t essentially serve the world. If you can serve a part of it and serve them well with clear intention and the opportunity to build a relationship. I have a relationship with my clientele. I have a relationship with this building. I have a relationship with my staff. I have a relationship with my farmers and artisans. It’s very relationship built. These spaces represent something really specific in the human experience.
DPJ: What does it mean for you to be housed in a historic building?
CB: These buildings are really special, so I love being in here. I love the experience. We had to be as good as the space, essentially. You want it to be a place where…all the stars align. For us, it’s been a wonderful journey but a journey that’s ongoing. There’s an accountability. We’re continuing to remodel, internally and in some ways externally, we’re continuing to be relevant.
DPJ: What brought you Downtown?
CB: I wasn’t really driven to Downtown, as much as I was driven to the opportunity to help, and be maybe a raindrop and not the flood, you know what I’m saying? You don’t open up lofts, or grocery stores and then build lofts. You build lofts and you let people live there and it dictates a need for a barber shop, a flower shop or a grocery. Part of what we were trying to do was this size. What I was trying to achieve, was not feed 3,000 people a day.
DPJ: What do you think of how Phoenix has evolved over the years?
CB: It’s evolved nicely. We try to support…Nobuo actually having a chef of his caliber is unbelievable, but also Matt’s Big Breakfast. There’s a lot of things Downtown from a culinary point, and just as a point as a city, we’re getting there. When we say we’re not there yet, it shouldn’t be a negative. It should be a positive. Look at the opportunity. There’s a wonderful opportunity. We’ve continued to be a part of the growth itself.
Nobuo Fukuda may be the new kid in town, but he’s not new to the Valley’s culinary scene. He is a James Beard Award winner and is ever evolving, still tinkering with presentation and preparation, on a micro scale (in his kitchen) to a global scale (following the nuclear disaster in Japan).
DPJ: How is your Phoenix location different from Sea Saw in Scottsdale?
NF: The energy level is totally different. The place in Scottsdale, the dining room is our kitchen. We have a grill and we make everything on counters. When you’re in the restaurant we have a U-shaped counter. Anybody can sit down and watch me cook. [It’s a] totally different kind of atmosphere. Here we started out a little more casual, street-type food. Small bites. Here, it’s more of a casual, sit-down dining.
DPJ: Has the downtown area accepted your casual dining idea? Do you have regulars?
NF: We do have a few regulars who are coming here or have business here. And they’ll keep coming back for us, which is very, very nice. As more people start to live in downtown, a lot of people [including] my employees, have moved downtown. We have a very good feel for the future in Downtown Phoenix. Nice energy.
DPJ: Have you run into any challenges at Teeter House?
NF: We’re still trying to adjust the kitchen size. It’s challenging. And when it’s crazy busy, we don’t have enough space. It’s a small space to work with. We’re going to see what we can do, so we’re still working every moment. Our food is not going to be different but the style of how we serve, we still like a tasting, paired wines, but we have to be careful how we do it.
DPJ: How have you had to adjust?
NF: My vision will be a lot of organic, local, and high-end Japanese fish. It’s very difficult for me to get Japanese fish right now because of the nuclear disaster. Eventually we’ll be able to do it again, [with] interesting Japanese fish and an interesting local vegetable. It’s a mix of different ingredients, one way with the casual style and the other will be more high end. We do get Japanese fish from southern Japan, which is not affected by the radiation. It’s not easy, but still those fish are available. The northern Japanese fish is not available. We do a lot of local vegetable and we use a fish as an accent. But main character is a garden vegetable. That’s what I’ve been doing for a little bit.
DPJ: What do you think about your new space?
NF: The building, compared to other restaurants in Scottsdale, they’re just buildings, minimum designs. Just buildings. We were going to move across the street, but there was a brand new designer building, but that was not my intention. I feel very moved to the old buildings because they have history and give us more ambiance and warmness. It makes me more special.
Lisa Nicita and Justin Lee contributed to this article.
Photography by Jack London.
At last! Today was the day we got official word on the mysterious goings-on at the old Beef Eaters building at 3rd Ave. and Camelback Road.
Rumors have abounded and well over 100 people, including families from the neighborhood, business people, bankers, builders and just plain folks, gathered at 10 a.m. this morning to celebrate the plans to revitalize the site. The excitement was palpable on everyone’s smiling faces.
From 1961 through 2006, Beef Eaters was a central gathering place for Phoenicians to share meals, celebrate special events, and craft the business deals that shaped our Valley. When owner Jay Newton died in 2006, the restaurant shut its doors and the building sat empty. Now adaptive reuse developers Venue Projects have stepped up with a remarkable vision to bring the site back to life.
Central Phoenix-based Venue Projects principle Lorenzo Perez told the crowd of Venue’s dedication to finding and adapting buildings with history, a story to tell, and a strong sense of place. Jon Kitchell, another principle with Venue added, “We’re salvage hounds and love finding materials worthy of putting back into place, like black leather booths and the Queen Creek adobe bricks of this place.”
Working with John Douglas Architects, they’ll be uncovering the bones of the building and incorporating the treasures they discover back into the new uses for the site.
“Jay Newton’s Beef Eaters legacy will continue with a new interpretation of his iconic gathering place,” said Kitchell. To honor the past, the new complex will be called The Newton.
The Newton is co-owned by Venue Projects and two of the three businesses that will comprise the site. Co-owners include the nationally renowned, independent, community-based bookstore, Changing Hands, which will open its second Valley location at the site; and Justin and Michelle Beckett, current owners of Beckett’s Table, who will open a new neighborhood restaurant concept at The Newton. The third occupant will be The Lively Hood, a co-working space for creative professionals. Construction has begun and the goal is to reopen on November 1.
These three businesses will continue Jay Newton’s Beef Eaters legacy. Located just across the street from the light rail station, the bookstore, restaurant and co-working space will be active community gathering spaces that energize the neighborhood and encourage people to work together.
Shannon Scutari of Sustainable Communities Collaborative summed up the thrill experienced by everyone gathered when she referenced an old African proverb. “If you want to go fast, go alone. If you want to go far, go with others. This place,” said Scutari, “is going to be about going it with others.”
DPJ’s Wire series delivers news and information straight from the source without translation.
Salon D’Shayn Hosts Downtown Phoenix Location Grand Opening Celebration
Now Open in the Historic “My Florist” Shopping Plaza
Salon D’Shayn, a urban-chic salon specializing in aesthetic, hair, nail and waxing services, is celebrating its grand opening in the historic downtown Phoenix “My Florist” shopping plaza this Saturday.
The salon, a second for Phoenix resident and Owner D’Lisa Shayn Ledgewood, is a place where sophistication and playfulness intersect. Clients are encouraged to harness their own personal interpretation of current trends and timeless looks – all while experiencing the good-vibe energy Salon D’Shayn has to offer.
Since 2008, Salon D’Shayn has been considered the “place to go” for Brazilian waxing – for both men and women – since opening its first location in Scottsdale. Other notable mentions include a #1 Rating on Yelp!; “Best Place to Get Waxed” in 944 Magazine Reader’s Picks and AZ Central’s “Best of 2012.”
Grand Opening Celebration
The grand opening celebration will include light appetizers and drinks; mix-and-mingle time with the salon staff; an 8 p.m. performance by Scandalesque; and live DJ.
If you go
Event: Salon D’Shayn Grand Opening
When: Saturday, March 9, 5:30 to 9:30 p.m.
Where: Salon D’Shayn, 544 W. McDowell Road, Phoenix
For more information: Call (602) 300-4825 or visit www.salondshayn.com.
UPDATE: DPJ was just informed Scratch will be opening
next week TOMORROW, March 9!
is about to get a bit sweeter.
Scratch, a Scottsdale based French restaurant and bakery run by husband and wife team Duc and Noelle Liao, is set to open a second location in downtown Phoenix. It will be one of a handful of restaurants to occupy the long-empty Canvas space, on 3rdStreet and Roosevelt. La vie en pastries!
Originally from France, owner and chef Duc Liao whips up beautiful creations in the kitchen and behind the lens, as a professional fashion photographer whose work can be found in everything from Vogue to Vanity Fair (and DPJ). The transition from beautiful images to beautiful pastries may seem a far stretch, but to Liao, it makes perfect sense.
“It’s all about expressing yourself,” he said.
Perhaps the sweetest part of the deal is the revitalization of empty downtown real estate into a vibrant epicurean hub, featuring Asian, Mexican and American dining options, not to mention luscious French dessert. As a surprise and treat to Phoenicians, Liao will be simultaneously opening a dedicated French pastry café next door to Scratch restaurant.
“We tried to have something that exists everywhere, at least in big cities, but not here in Phoenix yet. A really dedicated volume and space to pastries, so people can drive miles to find something sweet. Because I used to do that, in Paris.”
Renovating the space came at the perfect time for Liao, who says he’s thrilled to have a presence in the growing downtown area.
“We love downtown Phoenix. It’s a place where we couldn’t afford to be before, but now that it’s more developed, it’s an amazing time for us to be here.”
Liao is also reworking the lunch and dinner menus to feature playful twists on classic American fare, as well as French staples that remind him of home.
“Lately we’ve been developing a lot of burgers. I think that this is an amazing texture,” Liao said.
Creating complements to the traditional burger has resulted in a wide variety of flavors, Liao said, including variations on Kobe and crab burgers.
“People are responding amazingly to those differences.”
If you go:
What: Scratch French Cafe
Where: 1011 N. 3rd Street