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Under a 1971 Congressional Act, the Bureau of Land Management has the right to round up wild horses on public lands. Oftentimes, those horses are shipped to holding facilities, where they are kept in captivity and separated from their families. William Simpson wants to change that. He wants to deploy the wild horses across public lands, to live and graze — and ultimately, prevent the worst wildfires.
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Not much is known about why people experience tastes differently and why some people can detect certain tastes and not others. There also might be other tastes out there to add to the list beyond the five known ones now. In this finale to Short Wave's Taste Buddies series, we're tackling the science of the five tastes, and in this episode, we look at why there is so much more research to be done.
Host Aaron Scott talks to Danielle Reed from the Monell Chemical Senses Center about the controversy in taste science and about what other tastes might exist beyond sweet, sour, bitter, salty and umami.
To listen to more episodes about how we taste, check out our Taste Buddies series: n.pr/3sSOgDB
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Today, we talk about spicy food and its intersection with pleasure and pain as part of our "Taste Buddies" series — Short Wave's ode to "taste." In this episode, Host Emily Kwong talks to food reporter Ruth Tam and researchers Julie Yu and Nadia Byrnes about the science behind our love for spicy foods and what drives some of us to seek out the pain.
Follow Emily on Twitter @EmilyKwong1234. You can email Short Wave at ShortWave@NPR.org.
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Our ancestors evolved the ability to taste the sweet goodness of foods like pastries and creamy chocolates. They were enticed to consume quick calories that might only be available sporadically. What does that mean today for our brains and bodies in a world where sugar is much more abundant? Host Aaron Scott talks to taste and smell researcher Paule Joseph about the sticky science of sugar and how we can have too much of a good thing.
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Separately, we want to feature YOU in an upcoming episode! Is there a moment when you realized how math impacts the world or a favorite way to harness math's power? Tell us in a 20 second or less voice memo emailed to shortwave@npr.org. Include your name and location, and your voice could appear in an upcoming episode!
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Today, we're getting salty as we continue our series "Taste Buddies" — Short Wave's ode to taste buds. In this encore episode, Scientist in Residence Regina G. Barber goes on a salty flavor journey with scientist Julie Yu. Along the way, Julie explains salt's essential role in our daily lives and how it affects our perception of food. Follow Regina on Twitter @ScienceRegina. Reach the show by sending an email to ShortWave@NPR.org.
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We're continuing our celebration of taste with another episode in our "Taste Buddies" series. Today: Umami.
In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.
Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to ShortWave@NPR.org.
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This week Short Wave is celebrating our sense of taste with an entire week of themed episodes, covering everything from sugar and spice to what's beyond our classic ideas of taste. It's a series we're calling, "Taste Buddies."
In today's encore episode with Atlantic science writer Katherine Wu, we take a tour through the mysteries of sourness — complete with a fun taste test. Along the way, Katie serves up some hypotheses for the evolution of sour taste because, as Katie explains in her article, "The Paradox of Sour," researchers still have a lot to learn about this weird taste.
Baffled by another seemingly mundane aspect of our existence? Email the show at shortwave@npr.org and who knows — it might turn into a whole series!
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The Food and Drug Administration allows faster drug approvals based on preliminary study data if the drug fulfills an unmet medical need. But the speedy approval comes with a promise that the drugmaker does another clinical trial once the drug is on the market to prove it really works. If not, the FDA can rescind the approval. How are the companies doing and how well does the agency enforce that system?
Pharmaceuticals correspondent Sydney Lupkin investigated the 30-year track record for accelerated approvals. Today, her findings on stalled trials and missing evidence.
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The war in Ukraine is devastating that nation's rich, natural environment - from chemical leaks poisoning water supplies and warships killing dolphins to explosions disrupting bird migrations. NPR Environmental Correspondent Nate Rott has been reporting from Ukraine. He sits down with Short Wave's Scientist in Residence Regina G. Barber to talk about how the Russian invasion is harming the environment even beyond Ukraine's borders.
Read more of Nate's reporting: https://n.pr/3PkuKcE
Want to get in touch? Reach the show by emailing ShortWave@NPR.org.
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Host Emily Kwong wants to keep an eye on her carbon footprint. Most of it consists of greenhouse gas emissions from driving her car or buying meat at the grocery store. But it's not so obvious how to measure those emissions, or how factories, cargo ships, or even whole countries measure theirs.
Enter: NPR science reporter Rebecca Hersher. Together, Rebecca and Emily break down how greenhouse gas emissions are tallied ... and why those measurements are so important in figuring out who's responsible for cleaning up.
What should we measure next? Email the show at shortwave@npr.org.
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