A lot of you have had it by now, or are having it or are about to be exposed. This year's flu is called "H3N2" and this week it's doing big business in about 47 states, Chicago and New York. If you've had a flu shot and if you wash your hands several times a day for 20 seconds, (which is the time it takes to hum "Happy Birthday to You" two times through) you might reduce your odds of getting sick.
Just a few years ago, Georgia Power generated nearly three-fourths of its electricity with coal. Last year, for the first time, natural gas edged out coal, and just this week the company announced plans to close 10 coal-fired power generators within the next few years.
"We do recognize this is a historic event for our company. We've never announced this many closings at one time," says Mark Williams, a company spokesperson.
Originally published on Wed January 16, 2013 8:59 am
The tantalizing aroma of freshly baked brioche is hard to resist, while a virtuous loaf of whole wheat often lacks that same allure. Blame it on the ferulic acid.
See, whole-wheat bread contains all parts of the wheat, including the bran, but white bread does not. That bran in the wheat bread contains the aforementioned ferulic acid, which overrides the compounds that give white bread its mouthwatering smell, according to new research.
Originally published on Mon January 14, 2013 4:19 pm
David Bowie released a new single this week. The song may be new, but it sounds old. It sounds familiar. Like a David Bowie song. It sounds new and familiar at the same time. This is what makes it so good, I think. (It also has the wonderful lyric: "The moment we know we know we know.")
This got me thinking about the fact that music has a history. This is puzzling. Why should music have a history?
According to the EPA, more than 2.5 million tons of electronic waste, or e-waste, is produced each year in the U.S. Derek Markham, a contributing writer for Treehugger.com, discusses the global impacts, and why you should think twice before discarding your old cell phone.
What's it like to live--and cook--on Mars? To find out, researchers are simulating Mars missions in Russia, and on the slopes of a Hawaiian volcano. Kim Binsted talks about her study to whip up tastier space food. Porcini mushroom risotto, anyone? And sleep expert Charles Czeisler talks about how humans adapt to the 24.65-hour Martian day.
Next up, yet another way that genetics is giving rise to new ways to treat cancer. A few months ago I was at a conference focusing on individualized medicine; that's treating people individually, using medicines that were designed for each person's genetic makeup. It's a new frontier that we'll be talking about more.