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A nightclub for nerds makes science cool in New York

The Secret Science Club meets once a month, drawing lofty speakers and large numbers of young people, who yearn to discuss sci-tech issues in an informal setting.

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It may, in fact, have become too popular. The room in the Union Hall basement is now too small to accommodate the throngs of people who want to attend the gatherings. “We had one speaker [Nobel Prize-winning neuroscientist Eric Kandel], and they were lined up outside almost to 6th Avenue,” says Andrew Templar, a co-owner of Union Hall.

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What attracts young people to the meetings is perhaps understandable – a nightclub atmosphere and a talk on neurons by a Nobel laureate. But why do renowned scientists agree to do a stand-up routine in a funky basement space? It’s certainly not the money: The scientists do it for free.

“It’s a very different audience from what I might have at a typical popular talk,” says Dr. David Spergel, a Princeton University astrophysicist. “It’s much younger and more diverse. It’s a very engaged and informed audience, and there’s a lot of energy in the room. They ask lots of questions – some very sophisticated questions. The whole feel is different.”

When Despommier was invited to speak, he had no idea what the Secret Science Club was. He thought he might have to use a secret hand signal to get in the door. Yet when he heard who had addressed the group in the past, he packed his briefcase.

“They were very famous people,” he says. “I knew those names, and, I thought, how can I say no?”

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The Secret Science Club belongs to a burgeoning international community of “science cafes” – places where scientists and ordinary citizens can have a lively discussion in a social setting far from the lecture hall or laboratory. The concept was born in Europe about a decade ago, and the “cafe scientifique” movement has spread to dozens of European cities as well as to Asia, Africa, and South America. Even Iran has a cafe scientifique.

The idea took root in the US just a few years ago. In 2005, only a half dozen science cafes existed. Today, 80 to 90 operate around the country. “We’re creating new opportunities for scientists and people to interact,” says Ben Wiehe, outreach project director for the WGBH Educational Foundation in Boston.

Stimulating the growth of science cafes has become part of the mission of Nova ScienceNow, the popular program produced by WGBH TV, and Wiehe acts as both evangelist and air-traffic controller. He argues that in an era when so many urgent policy issues involve science and technology, the nation, and the world, can ill afford a scientifically illiterate, or uninterested, citizenry. Science cafes can help.

The best science club venues tend to be restaurants, coffee shops, and bars, but some are held in bookstores and even theaters. Each science cafe is homegrown. Some are across-the-table dinner conversations, some take the form of casual question-and-answer sessions, and a few, like the Secret Science Club in New York, prefer a more “straight-up lecture” – structured, but not stuffy.

Back in the eccentric basement headquarters of the Secret Science Club, Despommier and Michael Garbarino laugh and chat in a circle of science-clubbers eager to continue the conversation about ecology. They stand near an illuminated wildlife diorama and just to the side of a cabinet of “curiosities.”

“I’ve never encountered so many wide-eyed, enthusiastic people,” says Despommier. “To see this outpouring of enthusiasm – it’s extremely encouraging. I think it’s thrilling.”

Mr. Garbarino, who works for a security guard training company, travels from the Bronx by subway to attend the meetings – unfailingly. “I’ve been to every single lecture since it started in 2006,” he says. Garbarino thinks the club helps puncture stereotypes of how science works. “You realize science is a way of looking at the world,” he says. “It’s not a bunch of people in white coats handing down edicts from on high.”

And he enjoys the way the secret club makes learning about science seem cool. As he puts it: “Nerd is the new chic.”