Why have some parents started second guessing their pediatrician’s advice, to the point that measles is showing up in Disneyland? Historian Arthur Allen explains how we got here.
Intelligent. Optimistic. Curious.
Science
Journalist Elizabeth Kolbert argues that human vices are just as important as human virtues in shaping evolution.
What if we could harness nature to grow clothing for us? London-based fashion designer Suzanne Lee explains how.
At the University of Colorado, microbiologist Rob Knight is exploring a new frontier — the human microbiome.
"Natto" is gaining popularity with home fermentation enthusiasts. Producer Erik Lorenzsonn heads to the Reedsburg Fermentation Fest to ask why, as well as ponder other fermentation mysteries.
Take a big slab of shark meat, bury it in a pit and let it rot. Then dig it up and hang it in a windy shack for four months. No wonder the Vikings took to sea.
Fermentation revivalists share a slow food philosophy, a DIY approach to foodcraft, and a deep interest in the health of the American gut.
Sauerkraut, kimchee, kefir, kombucha — Sandor Katz calls himself a "fermentation fetishist."
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