Science Quickly Podcast Por Scientific American arte de portada

Science Quickly

Science Quickly

De: Scientific American
Escúchala gratis

Obtén 3 meses por US$0.99 al mes + $20 crédito Audible
Host Rachel Feltman, alongside leading science and tech journalists, dives into the rich world of scientific discovery in this bite-size science variety show.Scientific American, a Division of Springer Nature America, Inc. Ciencia
Episodios
  • Can Vaccines Help Defeat Cancer?

    Can Vaccines Help Defeat Cancer?
    Nov 14 2025
    Host Kendra Pierre-Louis speaks with reporter Rowan Moore Gerety about how mRNA vaccines, first successfully developed to protect against COVID, are now being tested to treat cancers such as pancreatic cancer. Together, Pierre-Louis and Moore Gerety explore the science behind these therapeutic vaccines and share the story of a survivor whose remission underscores their potential to transform cancer care. Recommended Reading New Cancer Vaccines Could Treat Some Types of Pancreatic, Colorectal and Other Deadly Forms of the Disease Why mRNA Vaccines Are So Revolutionary—And What’s at Stake if We Lose Them E-mail us at sciencequickly@sciam.com if you have any questions, comments or ideas for stories we should cover! Discover something new every day: subscribe to Scientific American and sign up for Today in Science, our daily newsletter. Science Quickly is produced by Kendra Pierre-Louis, Fonda Mwangi and Jeff DelViscio. This episode was edited by Alex Sugiura. Shayna Posses and Aaron Shattuck fact-check the show. The theme music was composed by Dominic Smith. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Más Menos
    22 m
  • Can AI Ease the Pain of Loss?

    Can AI Ease the Pain of Loss?
    Nov 12 2025
    Griefbots—artificial-intelligence-powered chat tools that simulate conversations with the deceased—are helping some people navigate loss in unexpected ways. Science writer David Berreby shares his firsthand experience with these digital companions and explores what they reveal about mourning, memory and the limits of technology. Recommended Reading David Berreby’s substack E-mail us at sciencequickly@sciam.com if you have any questions, comments or ideas for stories we should cover! Discover something new every day: subscribe to Scientific American and sign up for Today in Science, our daily newsletter. Science Quickly is produced by Kendra Pierre-Louis, Fonda Mwangi and Jeff DelViscio. This episode was edited by Alex Sugiura. Shayna Posses and Aaron Shattuck fact-check the show. The theme music was composed by Dominic Smith. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Más Menos
    13 m
  • Why Some Foods Gross Us Out

    Why Some Foods Gross Us Out
    Nov 10 2025
    In this episode of Science Quickly, Rachel Feltman introduces interim host Kendra Pierre-Louis, a climate journalist with a strong aversion to mayonnaise—and a knack for turning that disgust into fascinating science reporting. Pierre-Louis shares insights into the psychology of taste, the cultural language of food textures and the way that categories of such textures, including creamy foods such as mayo, can trigger visceral reactions. Recommended Reading “Mayonnaise Is Disgusting, and Science Agrees,” by Kendra Pierre-Louis, in Popular Science. Published online October 31, 2017 “Texture Is the Final Frontier of Food Science,” by Kendra Pierre-Louis, in Popular Science. Published online February 13, 2021 Kendra Pierre-Louis’s website. E-mail us at sciencequickly@sciam.com if you have any questions, comments or ideas for stories we should cover! Discover something new every day: subscribe to Scientific American and sign up for Today in Science, our daily newsletter. Science Quickly is produced by Kendra Pierre-Louis, Rachel Feltman, Fonda Mwangi and Jeff DelViscio. This episode was edited by Alex Sugiura. Shayna Posses and Aaron Shattuck fact-check the show. The theme music was composed by Dominic Smith. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Más Menos
    13 m
Todavía no hay opiniones