Targeting brain cancer
Seven years after her brain cancer diagnosis, Liz Salmi decided she wanted to know more about the makeup of the…
Category: biology
Metagenomics for foodies
Kefir is a viscous, sour-tasting, slightly alcoholic, milk-based beverage that's been consumed for centuries. It's made by adding a starter…
What medicine can learn from squid teeth
Many types of squid have razor-sharp teeth. They just are not where you'd expect to find them. Each of the…
Let the structural symphony begin
Like other structural biologists, Eva Nogales works in extraordinary times. The University of California, Berkeley, faculty member now has the…
Inside the lost cave world of the Amazon’s tepui mountains
They are vast towers rising out of the jungles of the Amazon basin. Tepuis, rocky tabletop mountains isolated by hundreds…
The Power of 1
Kent Haffer remembers when his oncologist approached him with an unusual idea. It was 2013, and Haffer, a 55-year-old computer…
You Swine!
RODNEY WOODSON never set out to be a pig trapper. He joined the Tennessee Wildlife Resources Agency because he was passionate…
Archimedes in the Fence
According to ancient historians, Archimedes spent the last moments of his life drawing figures in the dirt, so deeply entranced…
Northern Hibernaculum
For years, biologist Susi von Oettingen at the US Fish and Wildlife Service tracked the devastation in New England…
Mussels’ sticky feet lead to applications
J. Herbert Waite was a graduate student in biochemistry in the 1970s when he began to wonder how mussels cling…