Learn the survival secrets of our winter visitors, the yellow-rumped warblers.
Greet the New Year with a hike at the Sibley Volcanic Preserve in the East Bay Regional Park District.
When 23andMe offered their DNA test for just $99, I started to think about giving it for Christmas presents.
Late fall rains signal the start of mushroom season, which can last until spring in the Bay Area. Though only experts should forage and eat wild mushrooms (following park rules about harvesting), anyone can appreciate the rich diversity of these ephemeral fruits of the forest.
Last summer, a group of top scientists warned that our penchant for growth and consumption may be pushing earth toward an irreversible tipping point. The days when scientists could share their results with just their colleagues are over, says NOAA Administrator Jane Lubchenco. It's time for scientists to help solve our "wicked problems."
From the Sacramento-San Joaquin Delta to killer whales, bicycles to cheese — it's been another year of diverse storytelling from the KQED Science and Environment team. Here's a round-up of the top 10 stories shared on our website (based on page views) that you've enjoyed in 2012.
Last June, Gov. Jerry Brown directed state agencies to change California's flammability standard to ensure fire safety without dousing furniture and other foam products with toxic chemicals. Now activists are focusing on an even bigger market for flame retardants: foam insulation in buildings.
Trophy hunters routinely pay thousands of dollars for the chance to kill big game like caribou, moose, black bear and especially grizzly bear. Trophy hunting narratives boast a love of nature. But some sociologists find a different story.
Australopithecus afarensis (the species of the well-known “Lucy” skeleton) was an upright walking species, but the question of whether it also spent much of its time in trees has been hotly debated for 30+ years, partly because a complete set of A. afarensis shoulder blades has never before been available for study.
In all of the recent discussion about genetically modified (GM) foods here in California, we’ve overlooked regular foods and how new traits are found (or created) in them. There isn’t usually a monk lovingly breeding peas in the Austrian countryside somewhere. Instead, more often than not, there is someone blasting a seed with radiation and/or harmful chemicals.