Pull out your art supplies because it's time to get crafty—with agar! We're beginning Arts Week at the intersection of biology and art. Therein lies a creative medium that's actually alive. Scientists and artists practice etching designs on petri dishes with bacterial paint that can grow and multiply. This encore episode, Aaron talks with science correspondent Nell Greenfieldboyce about her foray into the agar art world. Love the science powering another craft? Email the show at shortwave@npr.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

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New discoveries, everyday mysteries, and the science behind the headlines — in just under 15 minutes. It's science for everyone, using a lot of creativity and a little humor. Join hosts Emily Kwong and Regina Barber for science on a different wavelength.If you're hooked, try Short Wave Plus. Your subscription supports the show and unlocks a sponsor-free feed. Learn more at plus.npr.org/shortwave
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Folge vom 28.11.2022Arts Week: Harnessing Bacteria For Art
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Folge vom 24.11.2022Happy Thanksgiving, All!Emily and Aaron wish you a Happy Thanksgiving, and explain how you can help the show. Hint: It's giving us feedback about what you love and think we could do better on the show. You can take our survey at npr.org/shortwavesurvey.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy
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Folge vom 23.11.2022Three Takeaways From The COP27 Climate ConferenceThe climate meeting known as COP27 has wrapped. Representatives from almost 200 countries attended to talk about how to tackle climate change and how to pay for the costs of its effects that the world is already seeing. Rebecca Hersher and Michael Copley from NPR's Climate Desk talk with Emily about why the meeting went into overtime, three big things that came out of it, and the long and bumpy road still ahead to reduce greenhouse gas emissions.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy
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Folge vom 22.11.2022A Taste Of Lab-Grown MeatThe idea came to Uma Valeti while he was working on regrowing human tissue to help heart attack patients: If we can grow tissue from cells in a lab, why not use animal cells to grow meat? Food production accounts for as much as a third of the world's greenhouse gas emissions. The idea behind cultivated meat is to help feed the world while dramatically reducing human contributions to global warming and avoiding killing animals. NPR Health Correspondent Allison Aubrey has been visiting production facilities and talking with both food and climate scientists to understand how far away lab-grown meat is from store shelves, and what a meal of cultivated chicken tastes like.We'd love to hear your thoughts on our show. Take our survey: npr.org/shortwavesurvey Reach the show by emailing shortwave@npr.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy