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Daniel Thorpe
Works at Sugar Bowl Academy
Attended Culinary Institute of America
Lives in Truckee, CA
317 followers|117,303 views
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Exciting celestial adventures now booking for 2014-2015!
•  Churchill Polar Bears and Aurora; Oct. 25-Nov.1, 2014
•  Norway Northern Lights; Nov. 7-17, 2014 (with Dennis Mammana)
•  Alaska Aurora Borealis; Mar. 7-13, 2015 (with Dennis Mammana)
•  Iceland Aurora/Faroe Islands Total Solar Eclipse; Mar. 14-23, 2015
        (with Dennis Mammana)
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Daniel Thorpe

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A few more from #chenahotspringsresort  

They (Chena) now offer #PADI SCUBA dive classes in a cool-down pond from the hot springs.  

Join our Fairbanks/Chena Northern Lights tour when we return in March 2015 with nightsky photographer #DennisMammana  
http://melitatrips.com/destinations/2015/alaska/alaska2015.html

#Auroratours #northernlights  #auroraphotography
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Daniel Thorpe

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Two boys came up to me in a market in Cuzco.  They were so excited to have their picture taken, but they couldn't stand still long enough in the dim light of the crowded market.  This one worked out anyhow.
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Daniel Thorpe

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Our recent Southern Observatories tour took the group to Paranal Observatory, south of Antofagasta, Chile, at just over 8600 feet. Paranal is operated by the ESO. Besides a 2.6m and the 4m VISTA scope, Paranal is famous for 4 8.2m scopes, that together make up the VLTI, or Very Large Telescope Interferometer.
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Link to Dave Eicher's blog about our recent trip to Chile.
 
Best night of observing for the group was at Alain Maury's SPACE observatory.  Dave describes that night and the rest of the tour on his blog.


#Chile  #Atacama  #astronomytours  melitatrips.com
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Daniel Thorpe

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Spring. The new Fall on Donner Summit
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I'm not in the habit of checking the weather regularly this time  of the year.  Feels weird when this happens.  Watched construction workers rethink a roofing project on this day.
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Daniel Thorpe

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The Cerro Tololo Inter-American Observatory, located on the mountain peaks of Cerro-Tololo (2200 meters) and Cerro Pachon.  Major construction on Cerro Tololo was completed with the 4m Victor M. Blanco scope in 1974.

Cerro Pachon (not shown here) includes the 8m Southern Hemisphere Gemini and the 4.2m SOAR scopes.
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Daniel Thorpe

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This should be fun
 
Polar bears, 2 nights onboard Via Rail's Hudson Bay train, and, +SETI astronomer +SethShostak.  Fall fun in Canada this October!


http://melitatrips.com/destinations/2014/churchill/churchill.html
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I visited the Operations Support Facility at #ALMA last month.  Here are a few of the shots I took while catching my breath, despite the OSF being only at about 9000 ft.  

I was leading a tour group around northern #Chile, primarily to visit several such sites including #CerroTololo, #Mamalluca, and #SPACEobservatory, among others.  This was the day we visited the Operations Support Facility at ALMA.  Due to safety concerns for the whole group, and the unofficial nature of our visit, we were not allowed to go all the way to the 14,000 ft antenna array site.  We were, however, treated to an excellent presentation inside the OSF main building about the history of, and astronomy that ALMA is doing, and toured the inside and out of the OSF.  A huge thanks to all the folks at ALMA who let us file through their place of work and take pictures in the middle of the day.  Keep up the great science!
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Molecular Gastronomy : is the area of cooking in which you are more likely to find chefs in lab coats than in any other attire. Not only are they using Physics and Chemistry to adapt and change textures and flavors, but it's surprising to the palate.

The main picture shows a spinach sphere in a truffle foam (it's titled bacon and eggs) but it would be a wonderful surprise to the taste buds. The kitchen is now seeing machines like the centrifuge, water bath etc. which were traditionally found only in labs.

Article Extract: Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis. Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food.

Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. Ferran Adria from El Bulli restaurant used alginates to create his system of spherification which gelled spheres that literally burst in your mouth. Heston Blumenthal from The Fat Duck restaurant discovered the ability of fat to hold flavor and created a dish that had three flavors -basil, olive and onion - with each taste being perceived in sequence. The potential of molecular gastronomy is enormous.

When people hear the words molecular gastronomy or molecular cuisine for the first time they often mistakenly view it as unhealthy, synthetic, chemical and unnatural. This is not surprising given that molecular gastronomy often relies on fuming flasks of liquid nitrogen, led-blinking water baths, syringes, tabletop distilleries, PH meters and shelves of food chemicals with names like carrageenan, maltodextrin and xanthan. The truth is that the "chemicals" used in molecular gastronomy are all of biological origin. Even though they have been purified and some of them processed, the raw material origin is usually marine, plant, animal or microbial.

Article Link: http://www.molecularrecipes.com/molecular-gastronomy/ (also link to gif)

Video Link (deconstructed Tiramisu) : Deconstructed Tiramisu

Video link (Striped Mushroom Omelet) : Modernist Cuisine - Striped Mushroom Omelet

Paper : http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2855180/

Wikipedia Link: http://en.wikipedia.org/wiki/Molecular_gastronomy

From +ScienceDaily : http://www.sciencedaily.com/releases/2011/07/110706122618.htm

From USC: http://illumin.usc.edu/printer/147/from-chemistry-labs-to-the-kitchen-molecular-gastronomy/

Bacon & Souffle (link to main pic on left) : http://baconandsouffle.blogspot.in/2011/01/molecular-gastronomy-with-chef-whitney.html

Link to Molecule-R (pic on top right) : http://www.molecule-r.com/en/special-items/66-cuisine-r-evolution.html

#moleculargastronomy #chemistry #science  
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Very interesting. I'd love to try some of those dishes.
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Daniel Thorpe

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About to begin the final leg of a 10 flight, countless bus ride and 2 train ride journey home from an amazing trip to #Chile and #Peru.

Another whirlwind tour with little time for sleep.  It took all my effort to back up photos/videos and charge batteries before collapsing into bed each night.  Very much looking forward to getting to review photos and post some favs.

Highlights were chilean observatories #PARANAL, #ALMA, and #Cerro Tololo (the focus of the trip), southern night sky viewing in the #Atacama desert, #Machu Picchu and many other Peruvian archeological sites, countless Pisco sours in both countries (they both claim the original), potatoes and delicious guinea pig.  The list goes on, but that's good for now.

Photo below is from outside of the #MuseoLarco in #LimaPeru


Shameless plug:  #MWT Associates   #astronomytravel     melitatrips.com
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Have him in circles
317 people
Malleus Episcoporum's profile photo
ქველის მოქმედნი's profile photo
Wayne Reynolds's profile photo
Darcy Foott's profile photo
Dennis Mammana's profile photo
Einar Angelsen's profile photo
Work
Occupation
cook, traveling group leader
Employment
  • Sugar Bowl Academy
    Cook, present
  • MWT Associates
    Tour escort, present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Truckee, CA
Previously
San anselmo - San Francisco - Poughkeepsie - Mississippi River - Santa Cruz
Story
Tagline
“But I could be wrong.” ― Carl Sagan
Introduction
I travel and take pictures.  I cook and consider the kitchen  a lab of science as well as a creative space. 

I'm constantly amazed at this one small rock hurtling through space and time.  I've witnessed the aurora, 6 total solar eclipses, several lunar eclipses,  meteor showers, earthquakes and comets.  It never gets old.

Keep looking up.
Education
  • Culinary Institute of America
    Food Service/ Hospitality
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Male
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Married