Love avocados? Thank the toxodon
The avocado survived ecological and cultural close calls that could have relegated it to extinction, but it persevered and prospered.
Category: "The Conversation"
In changing urban neighborhoods, new food offerings can set the table for gentrification
When new residents and businesses move into low-income neighborhoods, they often deny that they are displacing current residents.
A massive Saharan dust plume is moving into the southeast US, bringing technicolor sunsets and suppressing tropical storms
A hot desert wind is carrying a massive cloud of Saharan dust into the southern United States this week.
We caught bacteria from the most pristine air on earth to help solve a climate modeling mystery
This was the mystery: Why are there more liquid clouds than the models think there are? To solve it, we needed to know what kinds of particles are floating around in the atmosphere around Antarctica.
What is a derecho? An atmospheric scientist explains these rare but dangerous storm systems
Outlooks showed potential for severe storms two to three days in advance, but didn’t highlight the potential for destructive winds until the morning that the derecho formed on June 6.
Native American tribes' pandemic response is hamstrung by many inequities
The SARS-CoV-2 virus is novel, but pandemic threats to indigenous peoples are anything but new.
An ode to mac and cheese, the poster child for processed food
We love to bad-mouth processed foods – usually while our mouths are full of it. It’s also played an important role in kitchen science, wars and women’s liberation.
COVID-19 is eroding scientific field work – and our knowledge of how the world is changing
Two scholars explain the long-term effects of a missed or downscaled field research season.
What every new baker should know about the yeast around us
With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time.