Stony Brook University’s College of Arts and Sciences has launched a new podcast titled “The Difference You Make: The Ideas That Matter.” The series is hosted by Dean David Wrobel and features faculty members discussing their research, scholarship, and mentorship.
According to Wrobel, the podcast aims to highlight how academic ideas contribute to knowledge about the physical world and human experience, with an emphasis on strengthening communities. “I’m excited to launch ‘The Difference You Make: The Ideas That Matter’ podcast after months of planning and preparation, and couldn’t be happier with the guidance, support and contributions my team has received along the way,” said Wrobel. “The conversations have been excellent, and I cannot wait to share them with our community. It’s another wonderful opportunity to celebrate the intellectual life of the College.”
The first episode aired on September 17 and featured Barry Barish, a Nobel Laureate in Physics who holds the President’s Distinguished Endowed Chair at Stony Brook. Barish spoke about his journey into physics driven by curiosity, his involvement with the Laser Interferometer Gravitational-Wave Observatory (LIGO), which led to his Nobel Prize in 2017 for work on gravitational wave detection. The episode was released shortly after the tenth anniversary of LIGO’s first gravitational wave discovery.
Barish also discussed mentorship he received from another Nobel Laureate during his undergraduate studies, as well as his research on sub-atomic particles that contributed to receiving major scientific honors such as the National Medal of Science. He continues teaching at Stony Brook University.
The second episode was released on September 24 featuring Alfredo Fontanini, professor and chair in Neurobiology and Behavior. Fontanini described how he came to study taste — a sense closely linked with emotions — almost by coincidence. A recipient of the Presidential Early Career Award for Scientists and Engineers (PECASE) in 2010, Fontanini focuses his research on brain regions involved in taste perception and emotion processing. He shared personal insights about his interest in food flavors and explained connections between taste and smell.
Episodes are available weekly every Wednesday through Spotify or via the College of Arts and Sciences YouTube channel.
