Green

Few people took interest in his work at the time, but Charles Keeling turned his research of CO2 in the air into one of the most important and recognizable charts in science. Read More...

Rats and humans have lived together forever. So why do we keep trying to kill them? We take a look at whether rat extermination is a good idea after all. Read More...

It’s a feat that seems like alchemy: turn sunlight into fuel. We talk with Caltech scientist Nathan Lewis about a novel way to harness the sun’s energy. Read more....

Climate change looks like it will drastically change all of our lives. So why aren’t we doing more about it? We’ll take a look at why some are reticent to accept the consensus view on climate science, and what those in power are doing now to prepare for a new world.  Read more....

Dry lake bed of Folsom Lake

A worldwide drought has raised major concerns about whether our cities – and the food we love – is sustainable. Read more...

Lettuce!

Reporter Rupa Shenoy looks at the growing trend of urban farming, and why a self-filtering fish tank just might be the future. Read More...

The bones of a woolly mammoth.

Author Maura O’Connor describes the extraordinary lengths conservationists are willing to go to in order to save species that are going extinct. Read More...

Volcano

We may one day need a silver bullet to cool the climate down. A look at the options - and the unintended consequences. Read More...

One month of a family's food waste

Did you throw away that half-eaten sandwich? Those bananas in your fruit bowl that had gone a bit brown? You’re not alone: 40 percent of the food America produces goes to waste. Ashley Stanley of Lovin’ Spoonfuls talks about why this is such a huge problem, and what we can all do about it. Read More...

Mushrooms

Put away that bubble wrap and say hello to mushrooms. Ecovative CEO Eben Bayer takes us into the growing world of biomaterials. Read More...

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