This week’s ambiguously-worded science headline: “Profitability and Cost Analysis for Contract Broiler Production in Turkey,”by Suleyman Karaman, Yavuz Taşcıoğlu, and Osman Doğan Bulut, Animals, vol. 13, no. 13, 2023. The authors are based at Akdeniz University and Iğdır University, Turkey.
This week’s Feedback column (that I write) in New Scientist magazine has four segments. Here are bits of each of them: Not such a comfort — To see how a man’s stress levels and diet might alter his shape, one might give comfort food to a stressed rat and study its penis. Researchers at the State University of […]
“The Nonequilibrium Nature of Culinary Evolution,” by Osame Kinouchi, Rosa W. Diez-Garcia, Adriano J. Holanda, Pedro Zambianchi, and Antonio C. Roque, is one of the research studies featured in the article “Food Formulas and Recipes“, in the special Formulas & Recipes issue of the magazine (Annals of Improbable Research). Read the article online. And if you […]
Eugenie Scott and I had a fun talk, for an online meeting of the Bay Area Skeptics, about the Ig Nobel Prizes. This happened on June 8, 2023. Here’s video: