NPR Staff
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From an evolutionary standpoint, flavor has long helped define who we are as a species, journalist John McQuaid argues in his new book, an exploration of the art and science of taste.
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"We run the risk of going from hysteria to a sense of indifference," says the now-recovered physician. "And I think that is even more dangerous than our fear."
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Many crops we eat today are the product of genetic modifications that happen in a lab, not in nature. Scientists and consumers are divided how cautious we need to be about these foods.
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Ruth Coker Burks has no medical training but has spent decades caring for people with AIDS. "I've buried over 40 people in my family's cemetery," she says, "because their families didn't want them."
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It's like the start of a bad joke: a vegan, a gluten-free and a paleo walk into a bar — except it's your house, and they're gathered around the Thanksgiving table. Don't panic — we've got recipes.
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For the first time ever, Google reached out to users in a matching campaign to help fund Ebola treatment and prevention. The company's philanthropic director explains why.
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Ron Riveira, who served in the Navy and Marines, now does hospice care for vets and says it allows him to help people like his grandparents. "Every time I go into a home, I see a piece of my family."
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"When I first saw him he had a little bit of eye movement and that was really the only way he could communicate," says Eric Sellers, who helped a patient use a brain-computer interface to communicate.
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Anne Purfield and Michelle Dynes, epidemiologists at the CDC, recently spent several weeks in Sierra Leone. The Ebola epidemic, they explain, has taken a heavy toll on local health care workers.
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Virus hunter Joseph Fair speaks about the needs and challenges ahead for containing the outbreak, and why he thinks things will get worse before they get better.