Articles How Plants' Built-In Tools Could Help Them Adapt to Climate Change New research shows plants could have the tools to adapt and survive climate changes. But how will those changes affect us?Sarah Laskow09 Oct, 2011
Articles How Feather Extensions Are Changing the Way Chickens Live (and Die) Whether it’s Steven Tyler, Miley Cyrus, or sorority girls all across the country, demand for long "saddle feathers" is way, way up.Peter Smith25 Jun, 2011
Articles Can Biology Class Fight Racism? Doubtful. Logically, the world would be less racist if we all knew we were 99.9 percent genetically similar. Of course, that's assuming racism is logical.Nona Willis Aronowitz06 Jun, 2011
Articles Researchers Unveil the Woodland Strawberry Genome. Are Designer Fruits Next? Researchers recently unveiled the genome of the woodland strawberry. That could transform the apples, apricots, and almonds of the future.Peter Smith27 Feb, 2011
Articles Feast Your Eyes: The Atlas of Genetically Modified Crops Where in the world are genetically modified crops grown?Nicola Twilley25 Feb, 2011
Articles Taste of Tech: Biohacking the Future How to make your own genetically modified seed—and what might happen if you do.Nicola Twilley02 Feb, 2011
Articles Food for Thinkers: The Grand Finale Recipes for transgenic foods, the ethics of cyborg Jainism, lunar agriculture, and Harry Potter at the farmers' market: food for future thinkers.Nicola Twilley28 Jan, 2011
Articles Science: You and Your Friends Have Similar Genes A new study suggests that friendships may start at a genetic level—though some scientists say it's too soon to tell.Cord Jefferson20 Jan, 2011
Articles Growing Up Poor Zaps Your Mental Abilities by the Time You're Two A new study finds family income plays a role in a child's cognitive development, and in case you didn't know, rich people don't have better genes.Alex Goldmark13 Jan, 2011
Articles Hold the Sugar: An Interview with Food Scientist Beverly Tepper on Genetics, Taste, and Bitter-Blockers The director of Rutgers University's Sensory Evaluation Lab on bitter blockers, nanotechnology, and where food science has gone wrong in the past.Nicola Twilley08 Jan, 2011