By Noah Tamarkin, Research Associate, Wits Institute for Social and Economic Research, University of the Witwatersrand and Associate Professor of Anthropology and Science & Technology Studies, Cornell University
The Lemba view is that one can be indigenous to more than one place, and that more than one people can be indigenous to a single place.
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By Jamie Medhurst, Professor of Film and Media, Aberystwyth University
Once huge ratings draws, reality TV shows are facing dwindling audiences in the UK and elsewhere. Is this the end of the genre, or can it adapt to survive?
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By Montserrat Magro Gutiérrez, Directora de los Grados en Educación Infantil y en Educación Primaria, Universidad Nebrija
Paula Contesse Carvacho, Directora del Máster en Atención Temprana, Universidad Nebrija
Linking kind or harsh words to a child’s personality – as opposed to one specific action or behaviour – can impact their self perception.
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By Paul Howe, Professor of the Practice, Tufts University
The United Nations’ latest report on hunger makes for grim reading. On April 24, 2024, the international body released its annual Global Report on Food Crises, showing that 281.6 million people faced acute hunger in 2023.
And indications for 2024 suggest worse may be to come. In March, the United Nations’ highest technical body for assessing food and nutrition crises warned of an “
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By Marc Cohen, Clinical Professor of Gerontology and Co-Director LeadingAge LTSS Center; Recent Mel King Fellow at MIT Co-Lab, UMass Boston
If you needed long-term care, could you afford it?
For many Americans, especially those with a middle-class income and little savings, the answer to that question is absolutely not.
Nursing homes charge somewhere around US$100,000 a year, while frequent visits from a paid caregiver may set you back more than $5,000…
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By Daniel Veghte, Senior Research Associate Engineer, The Ohio State University
Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple – flour and water. Mixing them produces a live culture where yeast and bacteria ferment the sugars in flour, making byproducts that give sourdough its characteristic taste and smell. They are also what make it rise in the absence of other leavening agents.
My sourdough starter, affectionately deemed the “Fosters” starter, was…
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By Jingwen Hu, Research Professor of Mechanical Engineering, University of Michigan
EV fires make headlines, but they don’t tell the full story of EV safety. The real threat isn’t combustion, it’s weight.
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By Timothy Morton, Rita Shea Guffey Chair of English, Rice University
A professor shows science students how humanities classes are the real stem that other disciplines sprout from. They learn that critical thinking and skepticism don’t stop when they leave the lab.
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By Michelle Grattan, Professorial Fellow, University of Canberra
The treasury will be given more resources to scrutinise investment proposals. In a speech, Treasurer Jim Chalmers will outline the guardrails around the new Future Made in Australia Act.
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By Barry C. Burden, Professor of Political Science, Director of the Elections Research Center, University of Wisconsin-Madison
The Democrats and Republicans try to keep them off the ballot. But third-party campaigns can inject new ideas and force major parties to incorporate a wider array of interests.
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