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image: Barf-Less Brews

Barf-Less Brews

By | June 1, 2014

Genetic engineering could help keep harmful toxins out of barley and beer, but will consumers with a thirst for craft malts and brews buy into it?

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Beneficial Brew

By | June 1, 2014

Drinking green tea appears to boost the activity of DNA repair enzymes.

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image: Book Excerpt from <em>The Drunken Monkey</em>

Book Excerpt from The Drunken Monkey

By | June 1, 2014

In Chapter 3, "On the Inebriation of Elephants," author Robert Dudley considers whether tales of tipsy pachyderms and bombed baboons have any basis in scientific truth.

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image: Capsule Reviews

Capsule Reviews

By | June 1, 2014

Proof, Caffeinated, A Sting in the Tale, and The Insect Cookbook

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Carpe Carp!

By | June 1, 2014

Can putting invasive species on the menu contain troublesome animals and plants?

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Contributors

By | June 1, 2014

Meet some of the people featured in the June 2014 issue of The Scientist

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image: Digesting Dietary Data

Digesting Dietary Data

By | June 1, 2014

Why are there so many contradictory nutrition studies, and how can they be improved?

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image: Drunks and Monkeys

Drunks and Monkeys

By | June 1, 2014

Understanding our primate ancestors’ relationship with alcohol can inform its use by modern humans.  

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image: Film Stars

Film Stars

By | June 1, 2014

Engineered bacteria can shape electricity-conducting nanowires.

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image: Haley Oliver: Master of Meat

Haley Oliver: Master of Meat

By | June 1, 2014

Assistant Professor, Department of Food Science, Purdue University, Age: 32

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