How Denmark’s oysters are transforming foodies into citizen scientists

People counted and collected invasive Pacific oysters found on the seabed and then went on to cook them.

Pedro Seabra Freitas, Senior Researcher in Coastal Ecology, Technical University of Denmark • conversation
May 15, 2025 ~8 min

Seed oils are toxic, says Robert F. Kennedy Jr. – but it’s not so simple

Despite calls from some corners to switch from canola oil and corn oil to beef tallow, the move is unlikely to make Americans healthier.

Mary J. Scourboutakos, Adjunct Lecturer in Family and Community Medicine, University of Toronto • conversation
Feb. 7, 2025 ~10 min


Apple’s iPhone 16 launch shows AI is shaking up the tech giant’s core market

Apple is marketing its new AI features under the banner of Apple Intelligence.

Lewis Endlar, Programme Director MSc Project Management and Lecturer in Business, Keele Business School, Keele University • conversation
Sept. 9, 2024 ~7 min

Robots are coming to the kitchen − what that could mean for society and culture

Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom, as AI and robot cooks reach the market.

Patrick Lin, Professor of Philosophy, California Polytechnic State University • conversation
Aug. 29, 2024 ~10 min

Most food waste happens at home – new research reveals the best ways to reduce it

Most food waste happens at home - new research reveals the most effective ways to encourage people to reduce it.

Gulbanu Kaptan, Associate Professor in Behavioural Decision Making, University of Leeds • conversation
Aug. 28, 2024 ~5 min

How was popcorn discovered? An archaeologist on its likely appeal for people in the Americas millennia ago

Corn has its roots in Mexico about 9,000 years ago.

Sean Rafferty, Professor of Anthropology, University at Albany, State University of New York • conversation
July 1, 2024 ~6 min

Thank gluten's complex chemistry for your light, fluffy baked goods

Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.

Kristine Nolin, Associate Professor of Chemistry, University of Richmond • conversation
Nov. 20, 2023 ~6 min

Does chicken soup really help when you're sick? A nutrition specialist explains what's behind the beloved comfort food

Grandma swore by it. Now science weighs in on the healing powers of chicken soup.

Colby Teeman, Assistant Professor of Dietetics and Nutrition, University of Dayton • conversation
Oct. 20, 2023 ~7 min


Are we alone in the universe? 4 essential reads on potential contact with aliens

Whistleblower allegations that the government possesses UFOs may not be backed up by public physical evidence, but some argue that listening for extraterrestrial life is the first phase of contact.

Mary Magnuson, Assistant Science Editor • conversation
Aug. 4, 2023 ~8 min

In protecting land for wildlife, size matters – here's what it takes to conserve very large areas

Governments and wildlife advocates are working to protect 30% of Earth’s lands and waters for nature by 2030. An ecologist explains why creating large protected areas should be a top priority.

David Jachowski, Associate Professor of Wildlife Ecology, Clemson University • conversation
April 26, 2023 ~9 min

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