Northern California Science Writers Association

Spring Dinner: Hydraulic Fracturing, with Stanford's Mark Zoback

  • Wednesday, April 17, 2013
  • Thirsty Bear Brewing Co., San Francisco
  • 4


Registration is closed
The science of hydraulic fracturing

Mark Zoback, Stanford University School of Earth Sciences

Urgent questions about the practice of hydraulic fracturing are hitting closer to home with the development of the Monterey shale in Northern California. State legislators are mulling a raft of bills that could regulate, restrict or block the practice. Come hear geophysicist Mark Zoback, who believes hydraulic fracturing can be done safely to extract shale gas. Zoback served on the federal task force that Steven Chu assembled to examine the environmental impact of using hydraulic fracturing (aka fracking). Zoback's research found that hydraulic fracturing generates half as much carbon emissions as coal does when used to produce electricity. He thinks hydraulic fracturing could be used as a bridge to the future of renewable energy, and has testified before Congress on the issue. Long-time NCSWA members may recall he spoke to us several years ago about earthquake science. He'll be ready for questions on hydraulic fracturing.


Thirsty Bear Brewing Company

661 Howard St. near Third St., San Francisco


6:30 - 7:15 p.m. happy hour

7:15 - 8 p.m. dinner

8 - 8:45 p.m. speaker

8:45 - 9:15 p.m. questions

ABOUT Thristy Bear:

Thirsty Bear is the first brewpub in the United States to serve an authentic Spanish menu. Executive Chef Jessica Gorin incorporates some of the finest specialty ingredients from Spain.

Join us for a dinner buffet of Spanish tapas:

  • Grilled asparagus (sauteed w/garlic, shaved idiazabal cheese)
  • Patatas bravas (Spanish spiced potatoes w/brava sauce & lemon aioli)
  • Gambas al Pil Pil (shrimp sauteed w/garlic, white wine & paprika)
  • Butifarra (grilled pork sausages w/cabbage & spicy mustard)
  • Arroz a la Cacadora porcini rosemary rice, chicken, bacon, mushrooms, spinach)
  • Paella de Verduras (rice, sofrito, rapini, roasted red peppers, goat cheese)


$28 NCSWA members

$36 non-members

$20 students

We suggest registering early, as this event is likely to sell out.

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