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
Climate Change The Galapagos might stay cool as the world heats up By Richard Kemeny / Hakai Magazine
Climate Change Companies pledge to reduce plastic waste, but the burden falls to you By Helen Bradshaw
Climate Change How kelp farming is helping revive the economy and ecology of a Long Island bay By Iris M. Crawford / Nexus Media
Climate Change The ocean’s iodine helps create clouds, but high levels burn through the ozone layer By Tatyana Woodall
Climate Change Here’s how 53 African bird species are adapting to historic heat By Marc Trevor Freeman and Andrew McKechnie / The Conversation
Conservation Meet SharkGuard, a tiny electric field that protects sharks from fishing nets By Andrew Paul
Conservation How kelp farming is helping revive the economy and ecology of a Long Island bay By Iris M. Crawford / Nexus Media
Conservation Three nations pledge to reverse decades of destruction in the rainforest By Laura Baisas
Conservation At long last, a homecoming for the Fender’s blue butterfly By Jaclyn Moyer / High Country News
Conservation Wildfire smoke from across continents is changing the Arctic Ocean’s makeup By Brian Owens / Hakai Magazine
Conservation Noise pollution messes with beluga whales’ travel plans By Emily Harwitz / Hakai Magazine
Energy ‘Workhorse of batteries’ could give California tribe’s new clean-energy microgrid a jolt By Colleen Hagerty
Energy Some climate activists aren’t suing over the future—they are taking aim at the present By Isabella Kaminski / Hakai Magazine
Sustainability Companies pledge to reduce plastic waste, but the burden falls to you By Helen Bradshaw
Sustainability Sustainable gift guide: Gifts that keep on giving By Jen McCaffery , Stan Horaczek , Quinn Gawronski
Sustainability Three nations pledge to reverse decades of destruction in the rainforest By Laura Baisas
Sustainability Dams show promise for sustainable food systems, but we should tread lightly By Laura Baisas
Sustainability To save water, Arizona farmers are growing guayule for sustainable tires By Zayna Syed
Microgravity tomatoes, yogurt bacteria, and plastic eating microbes are headed to the ISS By Andrew Paul / Nov 21, 2022
How kelp farming is helping revive the economy and ecology of a Long Island bay By Iris M. Crawford / Nexus Media / Nov 18, 2022
Dams show promise for sustainable food systems, but we should tread lightly By Laura Baisas / Nov 14, 2022
To save water, Arizona farmers are growing guayule for sustainable tires By Zayna Syed / Nov 13, 2022
Bees can sense a flower’s electric field—unless fertilizer messes with the buzz By Lauren J. Young / Nov 9, 2022
Some climate activists aren’t suing over the future—they are taking aim at the present By Isabella Kaminski / Hakai Magazine / Nov 5, 2022
Italian chefs are cooking up a solution to booming jellyfish populations By Agostino Petroni / Hakai Magazine / Oct 25, 2022
The first honeybee vaccine could protect the entire hive, starting with the queen By Jocelyn Solis-Moreira / Oct 21, 2022
The Brilliant 10: The top up-and-coming minds in science By Mara Grunbaum , Yasmin Tayag / Oct 19, 2022
Cacao was probably loved by all, even 1,000 years ago in Maya culture By Helen Bradshaw / Sep 26, 2022