President Obama named a new national monument on Friday: Chimney Rock in southwestern Colorado. With two sandstone spires soaring from a mesa, not only is Chimney Rock a spectacular place; it also provides a fascinating glimpse into the ancient people who lived in that region more than 1,000 years ago.
Finally this hour, to California, where space shuttle Endeavour made its final flight today. Endeavour left Andrews Air Force Base this morning on the back of a 747. It flew over San Francisco and Sacramento before heading south to Los Angeles. There, it will find new life as an exhibit in a science museum. Before Endeavour touched down, it made a low-level pass over a number of Southern California landmarks. NPR's Mandalit del Barco was with some elementary school students as the shuttle flew by.
Up next, an entirely different kind of food problem. Recycling paper and plastic, as you know, is an effective way to save money and energy. So why not recycle all the uneaten food that goes to waste? And there is an awful lot of it. Forty percent of the food in the U.S. today goes uneaten, which means Americans are throwing out the equivalent of 165 billion - with a B - billion dollars worth of food each year. But that's not all. Food waste, as it decays in landfills, also produces methane, which is a potent greenhouse gas.
This is SCIENCE FRIDAY. I'm Ira Flatow. Over 115,000 Americans are currently waiting for an organ transplant, and most of them are in need of a kidney. Now, what if we could just create a kidney for them in the laboratory? One of my next guests has experimented with printing out organs using an inkjet printer, but instead of ink, he uses cells.
Mathematician Ian Stewart joins the Science Friday Book Club meeting to discuss Edwin Abbott's classic Flatland. The book, published in 1884 under the pseudonym "A. Square," tells the story of a two-dimensional world where women are straight lines and men are polygons.
Originally published on Fri September 21, 2012 12:18 pm
By April Fulton
Credit Maggie Starbard / NPR
Salt — it's the ultimate condiment. It's the only rock we eat, and it makes our food taste better. There are dozens of varieties, from hand-harvested Himalayan pink to plain-old kosher, to various herb-infused blends. But, as we report a lot around here, when we eat too much, it can be bad for our health.