Robin Wall Kimmerer, author of “The Serviceberry,” offers ideas rooted in nature for creating sharing economies as a way to ...

Decades-old air samples once collected for military surveillance have turned out to be an accidental time capsule of climate change. By extracting DNA from those vials, scientists have reconstructed ...

Actress Samantha Ruth Prabhu and Raj Nidimoru made their relationship Instagram official on Monday when the couple shared the first pictures from their intimate wedding on social media. The couple, ...

From common sense wisdom there is the saying, “Do not place all your eggs in one basket.” That simple saying has been taken and made a tag line for financial advisors. Simply put, they advise not to ...

Mining the seafloor for valuable metals could send dangerous ripples through ocean food webs. Tiny floating plankton, the base of the food web, can accidentally ingest particles of sediment kicked up ...

The ocean is losing its greenness, a new study has found: Global chlorophyll concentration, a proxy for phytoplankton biomass, declined over the past two decades, especially in coastal areas.

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. One of nature’s most beautiful natural wonders, spider webs ...

Microbes near the surface of the Southern Ocean sustain the polar food chain — impacting the nutrient flow from the surface to the depths where other microbial communities thrive in the dark. National ...

New research shows that marine heat waves can reshape ocean food webs, which in turn can slow the transport of carbon to the deep sea and hamper the ocean's ability to buffer against climate change.

The global food system contributes to multiple planetary crises—and is vulnerable to them. Climate change, other ecological degradation and socio-economic inequality are all linked to food.

Over the past decade-plus, the role of a chef has changed. Where once sheer cooking skills alone earned a chef accolades and respect, the expectations placed on them by diners, peers, and colleagues ...