The Science Life
Craft brewers are going wild. Some of the trendiest beers on the market are intentionally brewed with yeast scavenged from nature, rather than the carefully cultivated ale or lager yeast used in most commercial beers.
Matthew Bochman is in on the action. By day, he’s a biochemist at Indiana University Bloomington who studies how cells keep their DNA intact. On the side, he can be found...
Reviews & Previews
Big ChickenMaryn McKennaNational Geographic, $27
Journalist Maryn McKenna opens Big Chicken by teasing our taste buds with a description of the succulent roasted chickens she bought at an open-air market in Paris. The birds tasted nothing like the bland, uniform chicken offered at U.S. grocery stores. This meat had an earthy, lush, animal flavor. From this tantalizing oh-so-European...
Science & the Public
Every day, it seems like there’s a new natural disaster in the headlines. Hurricane Harvey inundates Texas. Hurricane Irma plows through the Caribbean and the U.S. south, and Jose is hot on its heels. A deadly 8.1-magnitude earthquake rocks Mexico. Wildfires blanket the western United States in choking smoke.
While gripping tales of loss and heroism rightly fill the news, another story...
In the Twitterverse, science can stir up some vigorous debates. And they’re not all about the standard issues of climate change, vaccines and evolution. Some dueling tweets involve the scientific enterprise itself.
For instance, one recent tweet proclaimed “Science isn’t ‘self-correcting.’ Science is broken,” linking to a commentary about the well-documented problem that many scientific...
I’ll admit it. I’m addicted to learning. There’s nothing quite like the thrill that comes with finding out something new.
It’s no surprise I ended up this way. My parents were public school teachers. They instilled in me the belief that education not only opens up new opportunities but also is enjoyable in itself. My parents regularly took my siblings and me to museums, encouraged us to...
You’ve probably encountered at least one machine-learning algorithm today. These clever computer codes sort search engine results, weed spam e-mails from inboxes and optimize navigation routes in real time. People entrust these programs with increasingly complex — and sometimes life-changing — decisions, such as diagnosing diseases and predicting criminal activity.
Sure, students in the classroom have to remember facts, but they also have to apply them. Some research efforts to enhance learning zero in on methods to strengthen memory and recall, while others bolster students’ abilities to stay on task, think more fluidly and mentally track and juggle information.
But there’s a catch. The science behind student learning is so far based on carefully...
Reviews & Previews
InferiorAngela SainiBeacon Press, $25.95
Early in Inferior, science writer Angela Saini recalls a man cornering her after a signing for her book Geek Nation, on science in India. “Where are all the women scientists?” he asked, then answered his own question. “Women just aren’t as good at science as men are. They’ve been shown to be less intelligent.”
Saini fought back with a few...
Science & the Public
Craft brewers are going wild. Some of the trendiest beers on the market are intentionally brewed to be sour and funky. One of the hottest new ingredients in the beverages: Yeast scavenged from nature.
Unlike today’s usual brewing, which typically relies on carefully cultivated ale or lager yeast and rejects outsider microbes, some brewers are returning to beer’s roots. Those beginnings...
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We came. We saw. We earned our 2017 eclipse t-shirts.
For us, the Aug. 21 total solar eclipse was the culmination of weeks — nay, months — of planning the stories you’ve recently seen on Science News. And as the big day finally approached, many members of the Science News staff past and present traveled far and wide to experience the spectacle.