Roman soldiers, booze, and mail trucks shaped the fruitcake’s rich history By Jeffrey Miller/The Conversation
We spend most of the year eating really, really old apples. Why do they taste so good? By Sara Chodosh
Animals Carnivorous pitcher plants may use tempting aromas to lure prey to their death By Laura Baisas
Animals Elephants and humans share surprising similarities. A new docuseries dives deep into that relationship. By Laura Baisas
Climate Change U.S. air quality is improving, but 1 in 3 Americans still breathe unhealthy air By Akielly Hu/Grist
Conservation Seals snooze during 20-minute ‘sleeping dives’ to avoid predators By Jocelyn Solis-Moreira
Conservation Turf wars between whales and crabbers have increased due to climate change By Jesse Kathan / Hakai Magazine
Conservation The UN’s first high seas treaty could help dwindling Pacific salmon By Sarah Trent / High Country News
Energy At 441,000 pounds and 192 feet underwater, this is the world’s deepest wind turbine By Harry Guinness
Energy Proposed vehicle emissions standards would be America’s toughest yet By Aaron Cole / The Drive
Sustainability The UN’s first high seas treaty could help dwindling Pacific salmon By Sarah Trent / High Country News
New Zealand’s wild pigs could be a source of much-needed donor organs By Bill Morris/Undark / Apr 20, 2023
On 420, learn more about weed with these carefully cultivated science stories By PopSci Staff / Apr 20, 2023
Food forests can bring climate resilience, better health, and tasty produce to city residents By Carla Delgado / Apr 17, 2023
Go ahead, leave your fresh eggs on the counter in this handmade wooden tray By Jean Levasseur / Apr 13, 2023
In Oregon, a microchip gold rush could pave over long-protected farmland By Max Graham/Grist / Apr 11, 2023
The US government wants to round up the West’s feral cattle By Jonathan Thompson / High Country News / Mar 9, 2023
Scientists test different gear for protecting clams from ‘crunching’ rays By Laura Baisas / Mar 8, 2023