Lake Tahoe is a stunning scenery rich in colors, textures and appearances. It can now add oldest permanent freshwater lake in North America to it's list of accolades. This new discovery is due to the groundbreaking research by Western Nevada College Professor of Geosciences Dr. Winnie Kortemeier. Join us for Dr. Kortemeier will explain the science

American Pika are cute, feisty, softball-sized relatives of rabbits that depend on high elevation boulder fields to live their lives. In many mountains in the Great Basin, Pika are going extinct, likely due to warming temperatures from climate change. No one has ever thoroughly surveyed the northern Sierra’s (including the Tahoe Basin) for Pika, and

SOLD OUT! Registration available for the livestream zoom webinar. Tahoe Regional Planning Agency, UC Davis Tahoe Environmental Research Center (TERC), and University of Nevada, Reno at Lake Tahoe present internationally renowned climate scientist Katharine Hayhoe to the Tahoe Science Center for an exclusive North Shore presentation on Tuesday, January 23, 2024 at 10:30 a.m. Tickets will be available on a

Registration coming soon! Join the UC Davis Tahoe Environmental Research Center to Circumnavigate Lake Tahoe for Science and Scott Fitzgerrell. This kayaking event, TERC CIRC 3, will take place over seven days, starting Monday, June 19 and concluding Sunday, June 25. Many people have paddled Tahoe’s shores, but this event is unique. In addition to

Registration coming soon! Join the UC Davis Tahoe Environmental Research Center to Circumnavigate Lake Tahoe for Science and Scott Fitzgerrell. This kayaking event, TERC CIRC 3, will take place over seven days, starting Monday, June 19 and concluding Sunday, June 25. Many people have paddled Tahoe’s shores, but this event is unique. In addition to

Registration coming soon! Join the UC Davis Tahoe Environmental Research Center to Circumnavigate Lake Tahoe for Science and Scott Fitzgerrell. This kayaking event, TERC CIRC 3, will take place over seven days, starting Monday, June 19 and concluding Sunday, June 25. Many people have paddled Tahoe’s shores, but this event is unique. In addition to

Paul Eastwick’s research investigates how people initiate romantic relationships and the psychological mechanisms that help romantic partners to remain committed and attached. One of his research programs examines how the qualities that people say are critically important to them in a romantic partner—their ideal partner preferences—direct romantic partner selection and retention. He is also interested in

Paul Eastwick’s research investigates how people initiate romantic relationships and the psychological mechanisms that help romantic partners to remain committed and attached. One of his research programs examines how the qualities that people say are critically important to them in a romantic partner—their ideal partner preferences—direct romantic partner selection and retention. He is also interested in

Paul Eastwick’s research investigates how people initiate romantic relationships and the psychological mechanisms that help romantic partners to remain committed and attached. One of his research programs examines how the qualities that people say are critically important to them in a romantic partner—their ideal partner preferences—direct romantic partner selection and retention. He is also interested in

Nearly one-third of all the food that is produced in the world never gets eaten. By some estimates, we waste 30 million tons of food in the U.S. and 1.3 billion metric tons worldwide every year. All this waste has huge economic, environmental, and social costs. Ned Spang, an assistant professor in the Department of

Nearly one-third of all the food that is produced in the world never gets eaten. By some estimates, we waste 30 million tons of food in the U.S. and 1.3 billion metric tons worldwide every year. All this waste has huge economic, environmental, and social costs. Ned Spang, an assistant professor in the Department of

Nearly one-third of all the food that is produced in the world never gets eaten. By some estimates, we waste 30 million tons of food in the U.S. and 1.3 billion metric tons worldwide every year. All this waste has huge economic, environmental, and social costs. Ned Spang, an assistant professor in the Department of