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Science Friday is your trusted source for news and entertaining stories about science.
How Racism Shapes Our Perception Of Healthy Food
In her new book, Priya Fielding-Singh writes about how race, culture, and media complicate what we choose to eat.
More Erosion Is Happening Globally. Here’s What It Means For Farms.
Jo Handelsman, Obama’s former science advisor, explains why more farms are experiencing erosion, and how it reduces crop yields.
The Voices That Shaped 30 Years Of Science Friday
For three decades, Science Friday has connected scientists with the public. Listen to the voices that have shaped our show.
Jargon: We Love To Hate It
Most people despise it. So why do we use it? And is all jargon bad?
Algebra: From Broken Bones To Twitter Feuds
When a high school student asked a question about algebra on TikTok, she unknowingly awoke an age-old debate in mathematics history.
Peek Inside Dr. Fauci’s Picture Book Biography
View excerpts from the illustrated story of young Anthony Fauci’s journey: from ‘sewer baseball’ to ‘America’s doctor.’
Science Diction: Knock On Wood And Tsunami
The origin of a superstitious phrase, and a Japanese word that’s staked its place in English.
Preview: The Science Friday Book Club Reads ‘Rising’
Elizabeth Rush explores climate change, flooding, and its effects on vulnerable communities in ‘Rising.’ We’ll read it together this fall.
What Coastal Retreat Looks Like On Isle de Jean Charles
On an island shrinking from rising seas, Indigenous communities battle to save their historic land from coastal flooding.
How The Humble Asiatic Dayflower Revealed Clues To Blue Hues
This briefly-blooming plant gave Japanese artists a distinctive dye—and helped scientists answer a color chemistry mystery.
Your Vote Counts In The Charismatic Creature Carnival!
Are you ready to vote for this month’s most Charismatic Creature? After you hear from our experts, cast your ballot!
How Scientists Solved The Mystery Of Rising Bread
From bleeding polenta and a corrupt grain trade, author Eric Pallant traces how scientists figured out that sourdough’s fermentation comes from living microbes.
The Rise Of The Myers-Briggs, Chapter 3: What Is It Good For?
The Myers-Briggs has arrived, but what does it tell us?
The Rise Of The Myers-Briggs, Chapter 2: Isabel
Isabel turns her mother’s philosophy into a marketable product.
How The Puget Sound Region Is Reckoning With Disappearing Salmon
Journalist Lynda Mapes speaks with local tribe leaders and conservation groups as they grapple with the loss of symbolic aquatic life.
The Rise Of The Myers-Briggs, Chapter 1: Katharine
A mother sets out to raise the perfect child.
Reports Of Mysterious Bird Disease Decreasing In Pennsylvania
Notices of an alarming illness causing swollen eyes and death among songbirds in the mid-Atlantic to Indiana are on the decline.
Honeymoon: A Bittersweet Beginning
After the neurochemical bonanza of the honeymoon period fades, are we doomed to inferior love?
To Plan For Disaster, Talk To Your Community
With climate change accelerating, a disaster researcher offers tips on what government agencies can do better when planning for emergencies.