1. pharyngula
  2. Why, Charlie Brown, Why?

Why, Charlie Brown, Why?

By pharyngula on January 23, 2012.

Mondays are my long, long days — this is the day I get to spend 3 hours talking to students in small groups about cancer (they're young and invincible, so so far it hasn't been as depressing as I feared.) And they teach me stuff! Among the things I learned today is that there was a Peanuts special from the 1990s about cancer, titled "Why, Charlie Brown, Why". I was incredulous — it doesn't sound like the kind of thing I'd expect on Peanuts — but I looked it up, and there it was on YouTube. So I'll share. It's not bad.

The class is operating on a much higher level than this special — it doesn't mention oncogenes even once! — but the session today was a conversation about everyone's personal experiences with cancer, and yes, we did talk about television and movies and how they deal with the disease.

(Also on FtB)

Tags
Entertainment
medicine

More like this

ScienceOnline'09: Interview with Stacy Baker
The series of interviews with some of the participants of the 2008 Science Blogging Conference was quite popular, so I decided to do the same thing again this year, posting interviews with some of the people who attended ScienceOnline'09 back in January. Today, I asked Stacy Baker, everyone's…
Ask Ethan #1: Back-to-school advice
"Education is an admirable thing, but it is well to remember from time to time that nothing worth knowing can be taught." -Oscar Wilde As many of you know, last weekend I launched a suggestion box here on the site, and I've been overwhelmed by the response: about fifty of you have sent something in…
Hug a high school teacher today!
My morning was spent at the local high school today, talking to the biology classes about the evidence for evolution. This wasn't in response to any specific worries—in fact, talking to the instructor, it's clear that they're doing a decent job of covering the basic concepts here already—but that…
Christine Ferber, Art, Obsession
Rod Dreher has an interesting post (building on a NYTimes article) about the glories of the art of confiture and why the obsessive creation of food-as-art is worth doing: When I went to Paris a year ago with my niece Hannah, I brought back some confiture by Christine Ferber. She makes some of the…