What does food mean to you, your community and our planet? With personal accounts from the kitchen to the operating room, chef and content creator Jon Kung and cardiologist Uma Valeti unpack how food cultivates…
The first step to saving nature is the rewilding of our own minds, says conservationist and former Patagonia CEO Kristine McDivitt Tompkins. With an unwavering commitment to protecting ecosystems, she and her late husband Douglas…
Animal behavior expert Philip Johns introduces us to the vibrant urban environments of Singapore, where city dwellers and skyscrapers coexist with a rich array of other species, including otters, hornbills and lizards — prompting the…
What if AI could bring the past to life? Cartoonist Amy Kurzweil shares how she trained an AI chatbot on her late grandfather’s archives, helping her connect with a family member she never met —…
Sara Giusto is a talent manager, but not in the sense you might imagine. Her biggest client is imma, an influencer with pink hair … who isn’t human. Giusto discusses what the rise of “virtual…
What makes for a meaningful life? Social psychologist Brian S. Lowery explores three ideas tied to the experience of meaning and shows why simply pursuing personal achievements isn’t the best way to find it. Kasutame…
What if animals like dogs, ferrets, mice and raccoons could help sniff out the next pandemic? Exploring the science of smell, neurobiologist Glen J. Golden delves into the development of a “mechanical nose” that could…
AI has the potential to impact the way humans interact with the world — and each other. Social psychologist Brian S. Lowery and AI technologist Kylan Gibbs dive into the ramifications of emerging technologies on…
Social psychologist Jonathan Haidt’s latest book, “The Anxious Generation,” is shaping cultural conversations and sparking fierce debates about the role of smartphones in society. In this timely conversation, he investigates how a smartphone-based childhood, amplified…
Why aren’t restaurants part of the climate solution? This question inspired chef Anthony Myint to go from opening buzzy pop-ups to pushing for a shift to regenerative farming practices in the food system. He explains…