Sometime in the near geological future, the landscape of life on earth as we know it will be transformed. It’s a mass extinction, and it’s only happened five times before in Earth’s history. There have been severe ice ages, perplexing loses of oxygen from our oceans, massive volcanic eruptions, meteor impacts. And now, we’re on the precipice of a sixth mass extinction… and it’s nothing like our planet has ever seen before. In Season 8’s final episode, producer Miles Traer dives into the sixth mass extinction: Are we in it? What can the previous mass extinctions teach us about what’s going on today? And how is it going to affect not just our lives, but the long term trajectory of human evolution? Paleobiologist Jonathan Payne takes us back into the geologic past and searches for biological patterns hidden in the rock record. In the previous moments of ecological chaos, Payne finds a surprising trend that no longer holds true today. Then, biologist Rodolfo Dirzo takes us into the heart of complex ecosystems to find out why large animals are so crucial for their health and survival. Based on experiments in the tropics and in East Africa, he shares what he’s seen when those large animals disappear.
Food security may be the most important issue we’ll face in the coming decades. With global population on the rise and a changing climate, the future of food is greatly uncertain. These realities have prompted some scientists to start looking at crops that might be well suited to these global changes, foods that are drought resistant and nutritionally rich. That’s where “superfoods” like quinoa and amaranth come in. In this week’s episode, we explore these two crops and their potential to become staple components of our future diets. We first hear from journalist Lisa Hamilton, author of the 2014 Harper’s article “The Quinoa Quarrel.” Then amaranth expert Rob Myers walks us through the relative benefits of quinoa and amaranth, and the challenges to breeding both on a large scale. To wrap it up, Katherine Lorenz shares the story of a nonprofit she founded that uses amaranth to address malnutrition in rural Oaxaca, Mexico.
“In Asia or Africa around 60 million years ago, snakes became more venomous, though scientists aren’t quite sure why then and there.” Sometimes understanding global environmental change requires that we simply know how nature works. And not just the pleasant side of nature, but all of it. When we look back through the wonders of Darwinian evolution, we gain a deeper appreciation for certain aspects of the natural world that seem… uncomfortable: things like snakes, spiders, jellyfish, Komodo Dragons, and tiny caterpillars that can easily kill humans. This week, scientist Christie Wilcox takes us on a journey through the evolution of the chemical cocktails we call “venom,” which she wrote about in her new book called, “Venomous: How Earth’s Deadliest Creatures Mastered Biochemistry.” Travel along from venom’s earliest formation, its evolution into a potent weapon, and its further transformation by doctors today as a potentially revolutionary tool in developing new medicines.
Image by Brent Myers
Licensed under Creative Commons Attribution 2.0 Generic
THIS EPISODE WAS PRODUCED BY LESLIE CHANG, MIKE OSBORNE, AND MILES TRAER.
There are billions of microbes both in and on our bodies. These invisible organisms form complex ecosystems, which are passed on to us as infants through breast milk, help digest food in our guts, and may even be correlated with a growing list of health conditions like obesity, chronic fatigue syndrome, and autism. It’s no exaggeration to say that human life would not be possible without the microbiome. Science writer Ed Yong has been reporting on the microbiome for over a decade, and has just published his first book, ‘I Contain Multitudes: The Microbes Within Us and a Grander View of Life.’ In this conversation with producer Mike Osborne, he reveals the evolutionary roots of the microbiome, what we know – and don’t know – about microbiomes across the human population, and how we as humans both create an imprint and are imprinted upon by the microbes in the environment all around us.