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Archive for the ‘food’ category: Page 21

Feb 14, 2024

Study: A New Force of Nature Is Reshaping the Planet

Posted by in categories: biological, evolution, food, sustainability

Drawing together an array of interdisciplinary studies across archaeology, ecology, anthropology, and evolutionary theory, Erle Ellis, professor of geography and environmental systems at the University of Maryland Baltimore County, explains the evolution of the cultural practices that have enabled societies to develop unprecedented capabilities to scale up and transform the ecological systems that sustain them.

From using fire to cook food and manage vegetation to the technologies and institutions that support intensive agriculture, increasingly urbanized societies, and global supply chains stretching across the planet, human societies have evolved the social, cultural, and ecological capabilities to reshape the planet and to thrive in the process.

Ellis is a leading scientist investigating the Anthropocene, the current geological age defined by the human transformation of the planet. He is the founder and director of the Anthroecology Lab, which studies relationships between human societies and ecosystems at local to planetary scales with the aim of guiding more sustainable human relations with the biosphere. He is currently a visiting fellow at the Oxford Martin School, where he recently presented his work on Anthropocene opportunities.

Feb 14, 2024

Scientists discover hidden army of lung flu fighters

Posted by in categories: biotech/medical, food

Scientists have long thought of the fluid-filled sac around our lungs merely as a cushion from external damage. Turns out, it also houses potent virus-eating cells that rush into the lungs during flu infections.

Not to be confused with phages, which are viruses that infect bacteria, these cells are macrophages, immune cells produced in the body.

“The name macrophage means ‘big eater.’ They gobble up bacteria, viruses, , and dying cells. Really, anything that looks foreign, they take it up and destroy it,” said UC Riverside virologist Juliet Morrison, who led the discovery team. “We were surprised to find them in the lungs because nobody has seen this before, that these cells go into the lung when there’s an infection.”

Feb 13, 2024

Automaker-backed Ionna charging network to challenge Supercharger dominance

Posted by in category: food

Tesla’s Supercharger network might be good enough to push other automakers to join the standard, but that hasn’t stopped several companies from banding together to build their own Tesla-rivaling charging network. Ionna is a joint venture between seven automakers that promises to bring tens of thousands of chargers to North America — along with food and restrooms.

BMW, GM, Honda, Hyundai, Kia, Mercedes-Benz, and Stellantis are working together on the project with the slogan “We charge North America.” The group announced that it had gained regulatory approval and was officially starting work last Friday.

Ionna aims to build a network of 30,000 fast chargers to facilitate long-distance driving across the continent. The company said it is targeting 2030 to build the network and promised charging locations in urban areas and along highways. The first chargers will open this year, and the focus will be on an “elevated customer experience” that includes 350kW fast chargers, food, retail stores, and other amenities within the charging complex. Electrify America, created using money from VW’s Dieselgate settlement, also recently announced a shift to a more upscale charging experience.

Feb 12, 2024

Colonizing Ceres

Posted by in categories: food, space

Today we’ll look at colonizing Ceres and asteroid mining, farming in space, and a potential distant future of a developed asteroid belt.

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Continue reading “Colonizing Ceres” »

Feb 10, 2024

Scientists gene-edit tomatoes to need less water

Posted by in categories: biotech/medical, food, genetics

Climate change and increasingly extreme weather conditions are predicted to wreak havoc with humanity’s food security. But hopefully, at least tomatoes will stay safe.

Researchers from Tel Aviv University have succeeded in cultivating tomato varieties that consume less water as they grow without compromising on yield, quality or taste, using CRISPR genome editing technology.

Their study, which contributes to growing efforts to ensure food security in a world of diminishing freshwater resources, was recently published in the journal PNAS.

Feb 9, 2024

SynMoss project grows moss with partially synthetic genes

Posted by in categories: bioengineering, biotech/medical, food, genetics

A Chinese team of life scientists, microbiologists, plant researchers and seed designers has developed a way to grow engineered moss with partially synthetic genes. In their project, reported in the journal Nature Plants, the group engineered a moss that is one of the first living things to have multiple cells carrying a partially artificial chromosome.

Several research projects have been working toward the goal of creating plants with synthetic —such plants could be programmed to produce more food, for example, or more oxygen, or to pull more from the air. Last year, one team of researchers developed a way to program up to half of the genome of yeast cells using synthetic genes.

In this new effort, the team in China upped the ante by replacing natural genes with genes created in a lab—moss is far more genetically complex than yeast. They call their project SynMoss.

Feb 8, 2024

Researchers chant AI spell to decipher 2,000-year-old charred scroll

Posted by in categories: food, media & arts, robotics/AI

The newly understood text thought to be from Epicurean philosopher Philodemus, talks about music, food, and enjoying life.


A grand prize of $700,000 has been awarded to three scholars for producing the first readable text of the scrolls that were charred during the Mount Vesuvian eruption in 79 AD.

Feb 7, 2024

Meatball made from woolly mammoth unveiled in the Netherlands

Posted by in category: food

An Australian cultured meat startup has “resurrected” the woolly mammoth — in the hope that people will think about eating it.

The challenge: Our traditional way of producing meat — by raising and slaughtering animals — is both bad for the environment and arguably unethical, yet demand for meat continues to increase.

Continue reading “Meatball made from woolly mammoth unveiled in the Netherlands” »

Feb 6, 2024

Dexa aims to get more out of podcasts with AI-powered search

Posted by in categories: food, robotics/AI

If you listen to a lot of podcasts, there is a chance you might remember funny tidbits and are wondering… “Wait, who talked about eating fries with sriracha again?” or more serious questions. To look for the answers, you have to first find the podcast and then search through their transcripts. Dexa is trying to make podcast search easier by leveraging AI.

The tool lets you ask questions about a single podcast, like Andrew Humberman’s Huberman Lab podcast in the screenshot below, or query all the podcasts in Dexa’s database — there are currently more than 120 with more being added. The search results will give you an AI-generated summary of the answer along with pointers to podcasts where the participant discussed the topic.

For instance, you can ask questions like “What’s the best way to get more sleep?” and find answers to that from Dexa’s podcast library with timestamped links to those conversations. You can also @mention a specific podcast to narrow down your search results.

Feb 6, 2024

New Model for Norovirus Offers Promising Path Towards Countermeasure Development

Posted by in categories: biotech/medical, food, genetics, health

Norovirus, a highly infectious virus that is the leading cause of diarrhea and vomiting in the U.S., has no approved therapeutics or vaccines to prevent its miserable effects. This is partly due to a lack of reliable animal models to study norovirus infection and predict how effective interventions would be in people. To solve this, NIAID scientists have developed an animal model to study human norovirus infection that could help facilitate the development of new vaccines and therapeutics to treat norovirus infection. Findings from this research were published Feb. 6 in Nature Microbiology.

Human norovirus causes illness in tens of millions of people in the U.S. each year and, in some cases, can result in hospitalization and even death. It is easily spread when people ingest foods, drinks or particles from surfaces contaminated by virus from the stool or vomit of an infected individual. Noroviruses are genetically diverse, with different genogroups—groups characterized by genetic similarity—of the virus infecting different species of animals. Several genogroups of noroviruses infect people without similarly infecting animals. This has led to difficulties in establishing an animal model for human norovirus infection.

Following up on earlier evidence that rhesus macaque monkeys could develop norovirus infections, a team of researchers led by scientists at NIAID’s Vaccine Research Center set out to determine whether macaques could serve as an effective animal model for the human disease. The macaques were challenged with several genotypes of human noroviruses at once. Throughout the experiment, the animals were kept in biocontainment, and their health and behavior were carefully monitored. Levels of virus in the animals’ stool were measured, and antibodies against norovirus in the animals’ blood serum were analyzed. The researchers found that the macaques were susceptible to viral infection with at least two genotypes of norovirus, with similar antibody responses, shedding of virus in stool, and pathology as in human norovirus infection. Notably, the infections in the animals did not result in clinical symptoms, such as diarrhea and vomiting.

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