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Women in STEM Ask & Learn October 2019

As a part of our ongoing initiative to introduce students to STEM professionals from a wide variety of backgrounds, Horizon Therapeutics and The Chicago Council on Science and Technology visited Perspectives Math and Science Academy to talk to students about college and entering STEM fields. Watch the interview here and check for a new video each month.

Learn more about our partners
Horizon Therapeutics:
Perspectives Math and Science Academy:

Blog Post

Connecting Ants and Bees to Space Exploration — Thinking outside the box

By Dave Bukey, Mary Fitzpatrick, Robert J. Kriss

What could ants and bees possibly have to do with computers and space exploration?  You have to think outside the box to make the connections. The scientists at Argonne National Laboratory are doing just that as they work to design computer chips and Artificial Intelligence programs based upon neural networks found in insects.  These chips and programs are expected to increase the flexibility of Artificial Intelligence programs to learn new things in different environments using smaller amounts of energy – just what is needed to explore the ever-changing conditions of outer space over the decades required for space probes to travel their flight plans. 

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Save the Date



Recognized as one of Chicago’s top craft beer destinations, Beermiscuous is a café and bottle shop that provides a coffee shop-style atmosphere for exploring craft beer. A curated selection of 16 rotating drafts and more than 400 cans and bottles are served in the café or available for to-go purchase. Beermiscuous opened in June 2014 and it features the largest selection of local beer of any bar in Chicago with more than 60 Chicagoland breweries represented!
Social: @beermiscuous
Address: 2812 N Lincoln Ave
*Plenty of metered and free street parking in the area. No parking in the north lot. 
Blog Post

Transforming the Rustbelt

Comment by Robert Kriss, C2ST

Engineering professor Jian Cao had a favorite toy growing up — a construction set — and she spent many hours joyfully building with it. Today, the eminent scientist is an associate vice president for research and director of the Northwestern Initiative for Manufacturing Science and Innovation (NIMSI).  Cao and her Chicago-based team are developing transformative technologies to shape manufacturing’s future. By harnessing the principles of engineering, computer science, physics, chemistry, and environmental science,  Cao and NIMSI are creating the potential for better paying, more intellectually rewarding, and safer jobs in manufacturing — while also producing less expensive and better quality products. NIMSI is making technology work for workers and consumers while helping protect the environment.  Read more about how this Northwestern research could change the “Rustbelt” to the “High Tech Heartland” here.

Manufacturing A Future — Beyond The Assembly Line

By Matt Golosinski

Originally published at:

Blog Post

Chain Reaction Innovation Expands

By Argonne National Laboratory

Chain Reaction Innovations (CRI), the entrepreneurship program that embeds innovators for two years at the U.S. Department of Energy’s (DOE’s) Argonne National Laboratory, is expanding and will now be accepting applications in any technology area that can be accelerated to market by leveraging the vast resources available at Argonne National Laboratory. Previously applications were limited to technologies specifically related to advanced manufacturing. 

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Coffee or tea? One cup or three? Your genes may decide.

By Jordan Greer

Are you a tea enthusiast or coffee connoisseur? A common debate in labs, offices, and possibly within your own home, people usually prefer one over the other to start their day. In fact, tea and coffee are the most commonly consumed non-alcoholic beverages in the world. But what leads us to choose one pick-me-up over the other, and how much of it we drink? While we may attribute our preferences to how we’re raised, recent research shows our choice of brew may also be linked to our DNA. 

First, let’s consider what makes coffee and tea different. Both contain bitter compounds, although coffee contains a higher amount. However, their most noteworthy component is caffeine; coffee has roughly twice the amount found in black and green teas. Caffeine itself, though, is nearly tasteless – well, to most of us.

Continue reading “Coffee or tea? One cup or three? Your genes may decide.”