Briefing highlights importance of social science research

By Terence Houston, Science Policy Analyst In recent months, there have been multiple congressional attempts to interfere with  the  National Science Foundation’s support of the nation’s fundamental research particularly  related to social and behavioral science research.  Such attacks have happened periodically over the years, but recent actions have been particularly aggressive. Congressional Republicans have pushed legislative...

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How to encourage us to conserve energy

By Nadine Lymn, ESA director of public affairs Many of us recognize that a large part of the solution to environmental problems lies in getting people to change their behavior.  Unfortunately, altering the habits of the human animal can be especially challenging—we are intelligent but we can also be irrational and our age-old tendency to focus on immediate needs frequently overrides our ability to think, plan and act longer-term. That...

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Bonding with wild turkeys

This post contributed by Nadine Lymn, ESA Director of Public Affairs Just in time for Thanksgiving, comes the true-life tale of a man who raised a rafter of sixteen wild turkeys, gaining a newfound understanding and deep appreciation for them in the process.    My Life as a Turkey aired on PBS last week and shows how naturalist and wildlife artist Joe Hutto immersed himself in the lives of his young charges, becoming part of a strange...

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New grants promote greater understanding of infectious disease

This post contributed by Lindsay Deel, a Ph.D. student in geography at West Virginia University and Intern with ESA’s journal Frontiers in Ecology and the Environment Infectious diseases won’t know what hit them. A massive new collaborative effort between funding sources in the United States (US) and United Kingdom (UK) takes aim at infectious diseases from ecological and social perspectives, reported the National Science Foundation...

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The evolution of beer yeasts, seedy pants and vampire bat venom-turned medicine

Beer yeasts: Researchers at Lund University in Sweden tracked the history of two yeasts—Saccharomyces cerevisiae and Dekkera bruxellensis—used in alcohol fermentation to pinpoint their role in ethanol production. They found that, around 150 million years ago, competition with other microbes, and the overall increase in sugar-rich fruits, encouraged the yeasts to withstand high ethanol concentrations—an adaptation that would allow them...

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