November 22, 2024
On the 50th anniversary of Lucy’s discovery, paleoanthropologists reflect on what she taught us about ourselves. Plus, divers have recovered seeds of a long-lost rye variety from a 146-year-old shipwreck in Lake Huron. And, a potato researcher explains potato varieties, potato nutrition, and some tubular tuber facts.
41:46
Looking Back on a Year in Science
What are your picks for the top science stories of 2012?
5:09
Science Looked Good in 2012
Catfish eating pigeons, water traveling uphill, a blue whale barrel roll, and other science cinema highlights from the year.
5:25
Cold-Water Fish Break the Ice with Antifreeze
Cold-water fish and snow-dwelling insects have evolved antifreeze proteins to avoid icing up. This natural antifreeze also keeps the “ice” out of some ice creams.
17:03
‘Full Planet, Empty Plates’
In his new book, Lester Brown says the world’s food supply is tightening—and the reasons are many.
16:40
A Journey to the Oort Cloud, Where Comets Are Born
The comet ISON, discovered by two amateur astronomers last year, will zoom past Earth next fall. But where did it come from?
6:31
Negative Temperatures That Are Hotter Than the Sun
Scientists have cooled potassium gas to one billionth of a degree below absolute zero. But in the quantum world, that’s actually “hotter” than the sun. How is that possible?
Reel Science Friday: 2012 Highlights
Catfish eating pigeons, water traveling uphill, a blue whale barrel roll—we’re taking a stroll down memory lane for a look at the year’s best moments in science cinema. What were your favorite science videos of 2012?
I May Have Found My Bulb!
For years I’ve been searching for the best light bulb, and I may have found it.
SciFri Book Club Catches ‘The Andromeda Strain’
The Michael Crichton classic tops the reading list.
Chef Jack Bishop Breaks Down ‘The Science of Good Cooking’
America’s Test Kitchen chef Jack Bishop explains how science can sharpen your cooking skills.
‘Consider the Fork’ Chronicles Evolution of Eating
Author Bee Wilson examines how changing kitchen tools have influenced what, and how, we eat.
Get the Most Bang from Your Bubbly
Chemist Richard Zare pores over the science of bubbles—from champagne fizz to beer foam.
Book Challenges Kids With Science-Based Mysteries
A father/daughter team has written a series of brain-teasers for science-minded students.
The Renaissance Man Who Got It All Wrong
In A Man of Misconceptions, John Glassie writes of the priest-scientist Athanasius Kircher.
Making Resolutions That Stick
Nearly half of U.S. adults will make year-end resolutions to change for the better in the coming year.
Could Life Exist on Newfound Alien Planet?
Astronomer Steven Vogt discusses a new discovery of a potentially habitable exoplanet.
Birding for the Holidays
Thousands of citizen scientists are taking part in the annual Audubon Christmas Bird Count.
Stem Cells Treat Lou Gehrig’s Disease, In Mice
Stem cell implants slowed the onset of symptoms—and scientists say human trials aren’t far behind.
Debunking Doomsday and Exploring Maya Science
Two archaeologists weigh in on what the ancient Maya actually said about 2012. Spoiler: not much.