This pandemic will change the culture of how people are travelling
As slow food and slow living movements are becoming the trend, it’s time to decelerate travel, too.
The putting-green yard sucks up to 10,000 gallons of water a year. So amateur scientist Jackson Madnick decided to breed a hardy, drought-resistant green grass. (Robert Schlie/Alamy)
The UTI-causing bacteria looks a bit like a squid with long filaments, at the end of which a protein called FimH can form a tiny hook. With that hook, the bacterium hangs on to a particular molecule on the outside of human cells. (Photo by Lucy Nicholson)
What’s wrong with the tomatoes we eat now? A few things.
Revising your daily menu is easier in summer, because stuff just tastes so good.
“We have this department called Imagineering,” says Lenny De George, Walt Disney World Executive Chef, who’s been cooking up the magic for 20 years. “So the imagineers would dream up what a new restaurant would be,”
Sitting on top of a volcano may be just what Nevis, a small sombrero-shaped Caribbean Island, needs to become one of the greenest nations on Earth.