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What has the truth got to do with the price of fish?
In this talk, Dr Robin Cook, Senior Research Fellow of Mathematics and Statistics at Strathclyde University, will tackle some very fishy misconceptions. Including: How stocks of cod have during the post WW2 period and how scientists judge its status. We will look at the evidence for stock collapse and recovery. More widely we will show that the fortunes of many European stocks have changed for the better. Following the high profile campaign by celebrity chef Hugh Fearnley-Whittingstall the EU…
Find out more »Glasgow Skeptics Pub Quiz
Unfortunately our speaker for tonight had to cancel .. so we're having a pub quiz instead. Hope to see you there! This is event is free to attend, although we will be asking for donations at the end of the talk. Participants are under no obligation whatsoever to donate, however please rest assured that the money we collect doesn't end up in anyone's pocket - it is used to fund our overhead costs, and travel/accommodation for our speakers who come…
Find out more »UnpredictaBULL – Scottish Psychics
Every December a string of ‘psychics’ across the world use their clairvoyant powers to make predictions for the coming year, with varying degrees of success. A quick look online shows a vast array of other supernatural talents allegedly on display. In this talk Brian Eggo from the organizer team of Glasgow Skeptics will take a look at things a little closer to home: What type of predictions have Scottish psychics made in the past? How well do they measure up…
Find out more »Degaussing: Whose mine is it anyway?
Degaussing is “the process of decreasing or eliminating a remnant magnetic field”, at least according to Wikipedia. This process has many uses both in the civilian and military world, and is particularly applicable to naval warfare. In this talk, Graeme Eddolls will discuss the history of degaussing while debunking some of the myths and legends that have grown from a misunderstanding of how it works, namely the Philadelphia experiment, as well as explaining how degaussing is still used to this…
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