The announcement came from President Vladimir Putin as he spoke to orbiting astronauts aboard the International Space Station on Cosmonaut's Day, the 52nd anniversary of the first manned space flight by Russian spacefarer Yuri Gagarin.
This is SCIENCE FRIDAY. I'm Flora Lichtman. Later in the hour, a teenage science activist and the plight of the monarch butterfly. But first, researchers have developed a new way to fight antibiotic-resistant microbes by borrowing a trick from a longtime foe of the bacteria, the bacteria phage.
Next up, a case of life imitating art. A few months ago, we talked to writer Barbara Kingsolver about her latest book, "Flight Behavior." The book is a fictional account of an ecological disaster in the making, and the fate of millions of monarch butterflies is at the center of the plot. Would the species survive? That's the art part.
FLORA LICHTMAN, BYLINE: Up next, another mover and shaker in the alimentary canal - coffee. Whether you're a home brewer or a latte devotee, whether you take it light and sweet or on ice, your coffee is guaranteed to be chock full of chemistry. It starts in the bean, which is actually not a bean at all.
It's a seed, according Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen" along with other books on science and food. And we caught up with Harold, to hear more about how coffee gets its signature taste.
Originally published on Fri April 12, 2013 12:03 pm
In Gulp. Adventures on the Alimentary Canal, science writer Mary Roach takes a journey through the gut, from the secret healing powers of saliva to the taxonomy of poop. Along the trip, she serves up odd medical anecdotes, such as the story of William Beaumont, an eccentric surgeon who once ate chicken from another man's stomach.