Entries in Innovation Hub by Genevieve Gilson

Melinda Gates watches a student

Private foundations are now pouring billions into public education. But Elizabeth Green, CEO and editor-in-chief of Chalkbeat, says that this may not fix the system. Read More...

Cooking and fire

If you want cutting edge cuisine, try deer leg aged in beeswax. Corby Kummer, senior editor at The Atlantic, talks about the big food trends we’ll see in 2015 — and how the work of the world’s most creative chefs filters down the rest of us. Read More...

highlighting a schedule

It can take dozens of back-and-forth emails just to set up a quick meeting. Now, an artificial intelligence personal assistant can do it for you. Dennis Mortensen, CEO of x.ai, explains why you shouldn’t be afraid. Read More...

clothes

Thanks to customizable data, fashion startup Stitch Fix makes your closet look more like a Netflix queue. Read More...

A glowing laptop

Our most precious resources are dwindling, but author Robert Bryce suggests that breakthrough technologies will actually improve the environment – and continue to make peoples’ lives better. Read More...

Searching for textbooks

At hundreds of dollars each, college textbooks are becoming prohibitively expensive. Business administration professor Linda Williams and Ariel Diaz, founder and CEO of Boundless, are working to change that. Read More...

Doctor and patient

From long waits to high prices, our current primary care system is failing too many patients. Doctors Ateev Mehrotra and Rushika Fernandopulle examine ways to overhaul the system. Read More...

Playing a cello

There may be no such thing as innate talent. Geoff Colvin, author of Talent is Overrated, has looked at the research and argues that there’s a clear – though challenging – path to the top. Read More...

Fake ants on watermelon

They might ruin a picnic, but new research shows that ants are actually a vital part of our urban centers. Read More...

Row of Rolls Royces

 
Here are three things to know about this week's show:

1. Convention buffets of the future could have trays of mussels instead of salmon fillets. “Four Fish” author Paul Greenberg argues that the sustainability of our oceans may depend on rethinking the kind of seafood we eat.

2. “Dropping out of high school is the new dropping out of college.” As least it seems that way, says Forbes editor Randall Lane, who studied the rise of the new tech billionaires.

3. The world's most famous perfume was caught between the Axis and the Allies. And that was just part of the drama that surrounded Chanel No. 5, explains author Tilar Mazzeo.

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