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May 2, 2025
An astronomer explores the cosmos and the limits of what science can test. Plus, how the mysterious properties of pasta—like how it bends, coils, and breaks—have been tested by physicists for decades. And, millions of years ago, iguanas somehow got from North America to Fiji. Scientists think they made the trip on a raft of fallen vegetation.
12:08
Is Aereo the Latest TV Technology Disruptor?
Is Aereo a high-tech TV game changer or a clever way to get around broadcast copyright law?
17:03
The Science Club Talks Art Machines
The Science Club meets to recap the month’s “Build an Art Machine” project.
17:24
Serving Up the Origins of the Chicken and Chili Pepper
Scientists are combining genetics and linguistics to trace the origins of these staples of the modern-day menu.
12:06
Thoreau, Climate Scientist
Scientists use Henry David Thoreau’s notes to study climate change at Walden Pond.
7:34
Spotting Earth’s Cousin in the Cosmos
Astronomers have found a planet about the size of Earth, far enough from its star to host liquid water.
17:02
E.O. Wilson: ‘A Window on Eternity’
E.O. Wilson discusses the recovery and biodiversity of Mozambique’s Gorongosa National Park.
21:40
How a Warming Planet Will Change What’s on Your Plate
Climate change has already cut yields of wheat and corn, taking a bite out of gains achieved by better farming technology.
16:36
Amir Aczel: ‘Why Science Does Not Disprove God’
Aczel’s latest book chronicles the New Atheist movement, taking aim at scientists like Richard Dawkins.
17:13
Discovering Your Inner Fish
Evolutionary biologist Neil Shubin takes us through the evolutionary story of how the human body evolved from our fish and reptilian ancestors.
12:12
The Sticky Science Behind Maple Syrup
Plant physiologist Abby van den Berg traces how maple sap flows through trees and onto your plate.