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Where else, indeed?

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Where else, indeed?

A sloth is just one of the unexpected sights in the NSTA exhibit hall!...

By Lynn Petrinjak

Where else?

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Where else?

I had an email from a former colleague who said that the conference must be a science teacher’s paradise. She’s right. Where else can you...

By Mary Bigelow

More of what attendees are saying

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More of what attendees are saying

I have talked to conference attendees and presenters who have come to San Francisco from all over the country. California, Hawaii, Pennsylvania, West Virginia, and everywhere in between. Some are here for their first conference, others are attending ...

By Lynn Petrinjak

Getting an early start

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Getting an early start

It’s not quite 7 a.m. here in San Francisco, but it looks like a number of people are getting an early start. When I arrived at the conference center a few minutes ago, I saw several people headed in, apparently on their way to some early sessi...

By Lynn Petrinjak

Conference first-timers

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Conference first-timers

I went to a session this morning for conference first-timers, as a veteran conference-attender.  NSTA staff and office holders welcomed the “newbies” and guided them through a discussion of the many options for sessions and events. Each ...

By Mary Bigelow

Discussing standards

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Discussing standards

A panel discussion on the Next Generation of Science Education Standards with NSTA executive director Francis Eberle; Helen Quinn, chair of the board on Science Education, The National Academies in Menlo Park, California; and Stephen Pruitt, vice pre...

By Lynn Petrinjak

Talking about science education

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Talking about science education

It’s been a busy morning at the national conference. Although the exhibit hall didn’t open until 10 a.m., many sessions started much earlier. I had to chance to talk to some attendees between sessions and it sounds like everyone is looking fo...

By Lynn Petrinjak

And the award goes to…

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And the award goes to…

I just had the honor of being a guest at the NSELA breakfast—a star-studded event if I ever saw one in the science education community!...

By Lauren Jonas, NSTA Assistant Executive Director

At the conference

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At the conference

I’m finding it hard to believe that it was 25 years ago that I attended my first NSTA conference—here in San Francisco. I remember going home with lots of new ideas to improve my teaching, a ton of materials (no charge for checked bags th...

By Mary Bigelow

Should science be taught in a Spanish immersion class?

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Should science be taught in a Spanish immersion class?

You never know who you might meet in the airport. Another NSTA staffer and I were waiting for our flight at Dulles and discussing our plans to put our soon-to-be kindergartners in a Spanish immersion program. A woman in a nearby seat piped up that sh...

By Lauren Jonas, NSTA Assistant Executive Director

Child-initiated inquiry

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Child-initiated inquiry

Here’s a question for you, to help me understand the way science activities and science inquiry are developed in early childhood classrooms....

By Peggy Ashbrook

One day to go

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One day to go

Only one day to go until the national conference opens in San Francisco. On my way out I overheard some folks talking, apparently on their way to San Francisco for the conference. They were discussing what topics the conference needs more of, with ...

By Lynn Petrinjak

Writing with a purpose

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Writing with a purpose

I know I should incorporate more writing into my science classes, but I have several concerns. What kinds of writing would be appropriate, other than lab reports? How do I find the time to evaluate student writing (I meet 150 students per day)? &#821...

By Mary Bigelow

Mysteries and whodunits

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Mysteries and whodunits

Click here for the Table of Contents...

By Mary Bigelow

Chemistry Now, week 7: cheeseburger chemistry, the bun

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Chemistry Now, week 7: cheeseburger chemistry, the bun

What makes the simple hamburger bun the perfect stage for a juicy hamburger? An airy lightness? The sweet earthy taste and smell of yeasty dough? A hint of shiny brown sugars carmelized onto the surface of the bread in the baking or toasting proces...

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