The world of competitive freediving is pushing athletes to more extreme depths — where collapsed lungs, ruptured eardrums, and even death can claim them.
How an ecologist of tidal communities became a global diplomat for the ocean.
At 91, Barbara Beskind is three times the age of most of her colleagues at the global design firm IDEO, but age can be more than just a number in the workplace.
Summertime means shorter sleeves, higher skirts, and louder catcalls.
Toshio Katsukawa is working to get the Japanese to eat only fish whose populations aren’t endangered.
Swim lessons in international waters.
Psychologists, sociologists, and neuroscientists like Facebook — and Facebook likes them back.
The numbers my husband and I don’t talk about any more are those that defined him before he was born.
NASA attempts to conquer one of the great challenges of space travel: menu fatigue.
Most of us have a friend, a relative, or a neighbor who seems to pack his or her home with unnecessary stuff. Researchers are just beginning to understand why.
The psychologist Jeremy Bailenson’s quest to prepare us for the coming virtual world.
How technology and the science of recall are finally helping us learn other languages.
Go on YouTube. Tell your boss you’re not wasting time — you’re making it.
The world’s largest animals get snarled in every kind of sea gear that has rope — mooring lines, gillnets, shrimp pots, anchors. Scott Landry figures out how to wrestle them free.
The cultivation of ancient grains whose makeup hasn’t been amended as much as modern wheat could allow the gluten-intolerant to have their bread and eat it, too.
Patagonia founder Yvon Chouinard almost became a food guru instead of an outdoor gear guru, but as his new enterprise shows, he’s never given up on changing how the world eats.