Ian Sample and science correspondent Hannah Devlin discuss some of the science stories that have made headlines this week, from a glimpse of a black hole awakening, to a new blood test that can detect Parkinson’s seven years before symptoms appear, and a study exploring how some people manage to avoid Covid infection. Help support our independent journalism at theguardian.com/sciencepod
Wissenschaft & Technik
Science Weekly Folgen
Twice a week, the Guardian brings you the latest science and environment news
Folgen von Science Weekly
299 Folgen
-
Folge vom 20.06.2024A black hole awakens and why some people avoid Covid: the week in science
-
Folge vom 18.06.2024What are the main UK parties promising on climate and is it enough?Last week more than 400 scientists signed an open letter to political parties urging ambitious action on the environment to prevent making Britain and the world ‘more dangerous and insecure’. Now that the main parties’ manifestos have all been released, Ian Sample is joined by the global environment editor, Jon Watts, and the biodiversity reporter, Phoebe Weston, to find out what the manifestos have to say about nature and climate, and whether anyone is promising the level of action scientists are asking for. Help support our independent journalism at theguardian.com/sciencepod
-
Folge vom 13.06.2024Are cold and wet UK summers here to stay?Here in the UK talking about the weather is already a national pastime, but this month the water-cooler weather chat has ramped up a notch as rain, grey skies and biting temperatures have put summer firmly on hold. Ian Sample talks to Matt Patterson, a postdoctoral research scientist in the Department of Meteorology at the University of Reading, to find out what’s causing the chilly weather, whether it’s really as unusual as it seems, and whether any sun is on the horizon for the UK. Help support our independent journalism at theguardian.com/sciencepod
-
Folge vom 11.06.2024Slaughter-free sausages: is lab-grown meat the future?Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda explains how they’re made, how their carbon footprint compares with traditional meat and most importantly … what they taste like!. Help support our independent journalism at theguardian.com/sciencepod