Mary Beth Griggs
at 08:42 AM Mar 27 2015
Science // 

Thanks to novelty ice cube trays you can have ice in a whole lot of different shapes, from fish whose tails break off as soon as you try to get them into your glass, to those perfectly round spheres at fancy cocktail bars.

Alexandra Ossola
at 08:42 AM Mar 27 2015

This morning, Governor Mike Pence of Indiana declared a state of emergency in Scott County, in the southeast of the state, due to what is being called the worst HIV outbreak in the state's history. The cases were all caused by intravenous drug use, but some health officials fear that a rapid, short-term response will not be enough in the face of a large drug abuse problem.

Sarah Fecht
at 08:42 AM Mar 27 2015
Nature // 

In remote northwest China, the cliffs of the Tian Shan mountains provide the last holdout for the Ili pika, a tiny rabbit relative with a shrinking habitat.

Mary Beth Griggs
at 08:42 AM Mar 27 2015
Energy // 

Pollution in waterways can cause terrible algae blooms that choke out marine life and contaminate water supplies. In some places, the blooms are so big that they are visible from space.

Mary Beth Griggs
at 09:45 AM Mar 26 2015
Nature // 

It might not be able to grow a thicker skin, but the newly discovered frog Pristimantis mutabilis and its relatives can change their skin's texture.

Mary Beth Griggs
at 09:44 AM Mar 26 2015
Energy // 

Renewable energy is having its moment in the sun...and wind, and water. Costa Rica managed to run on 100 percent renewable power for over 75 days. And in Texas, a state historically associated with oil wells, one metropolis is determined to achieve the same goal, going cold turkey on fossil fuels by 2017.

Alexandra Ossola
at 10:46 AM Mar 25 2015

For most people, chocolate is considered an indulgence to be enjoyed in moments of weakness. The cacao pod from which chocolate is made, though, is a rich source of healthful polyphenols, and now researchers have found a different way of processing the cocoa that will keep more of those components while maintaining that delicious chocolaty flavor we all know and love. The international team of researchers presented their work today at the conference of the American Chemical Society in Denver.

 
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