If technology has its say, book publishing will grow into more and more of a solitary affair
By Abby SeiffPosted 02.20.2008 at 5:32 pm 1 Comment
Fancy yourself a writer? There's probably no better time in history for the connectionless (and even talentless!) to get their work into the hands of potentially adoring fans. While the traditional publishing industry is stagnating, self-publishing is booming—growing by some 30 percent each year. Though still just a fraction of the industry as a whole, if it continues to take cues from technological breakthroughs, there's no question its role will expand.
FEMA is urged to move residents after reports that their trailers have dangerously high levels of formaldehyde—but the news is nothing new
By Abby SeiffPosted 02.14.2008 at 5:07 pm 2 Comments
As the third Spring since hurricane Katrina approaches, officials at the Centers for Disease Control today urged FEMA to move the 114,000 people who still live in "temporary" travel trailers as quickly as possible. The problem? Dangerously high levels of formaldehyde—a known carcinogen and respiratory irritant—which will only increase as the heat takes its toll on unstable building materials.
One of the world's most influential scientists would have turned 199 this week, and his work remains as volatile as ever
By Abby Seiff and John MahoneyPosted 02.14.2008 at 11:54 am 3 Comments
In 1809, exactly 199 years ago this past Tuesday, Charles Darwin was born. Fifty years later, he published The Origin of Species, arguably the most intellectually innovative and intensely disruptive single text in the history of science.
And now, here we are two centuries later: 262 days ago, the $27 million Creation Museum opened its doors; 174 days ago, a U.S. presidential candidate defended his stance against evolution; and earlier this week, the last public hearing was held by Florida's Board of Education over proposed standards to require that evolution be taught as the fundamental underpinning of biology. Clearly, Darwin and his singular theories are still under fire, but if a group of British scientists have their way, Darwins upcoming 200th birth year may be the time to begin an organized campaign to address Darwins critics with fervor.
In the kitchens of today's cutting-edge chefs, food processors share prep space with appliances straight out of the lab. See our gallery of the most extreme kitchen tech—as well as some more accessible gizmos for the home chef
By Anne Wootton and Abby SeiffPosted 10.10.2007 at 2:00 am 2 Comments
A kitchen equipped for "molecular gastronomy"-gourmet cuisine as cooked by Mr. Wizard, basically-is all about the tech. Devices that wouldn´t be out of place in a chemistry lab fill the kitchens of some of the world´s most adventurous chefs, enabling far-out dishes like whipped-cream pancakes, lobster sorbet (shells and all) and meat-flavored mushrooms.