Technology Innovation
The Shape of Fruits to Come
How our need for convenience is redesigning our food supply
March 16, 2012 |
By Sarah C. Rich
Need a Little Social Discovery in Your Life?
The buzz at the SXSW conference this year is about mobile apps that tell you when there are people nearby you really should meet
March 12, 2012 |
By Randy Rieland
Drones: The Citrus Industry’s New Beauty Secret
In the future, farmers will use unmanned drones to improve the appearance of their crops
March 09, 2012 |
By Sarah C. Rich
How Do Some Clocks Set Themselves?
With Daylight Saving Time set to start, take a look inside the radio-controlled clocks that adjust automatically
March 09, 2012 |
By Joseph Stromberg
Building a Human Brain
Could supercomputers create an artificial brain that can learn new behavior and develop cognitive skills? Some scientists say not if, but when
March 09, 2012 |
By Randy Rieland
Black Lobster and the Birth of Canning
The canning innovation left another lasting impression: Foods are safe only when sterilized
March 08, 2012 |
By Peter Smith
Somebody’s Tracking You
Technology now allows companies to follow your behavior on the Web and customize ads for you based on that data. When does that become invasion of privacy?
March 07, 2012 |
By Randy Rieland
Why We Have Sliced Bread
"Here is a refinement that will receive a hearty and permanent welcome," a reporter wrote of the best thing to hit grocery store shelves
March 07, 2012 |
By Jesse Rhodes
The Sound Gun That Will Leave You Speechless
A new device uses an auditory phenomenon to silence people remotely
March 06, 2012 |
By Joseph Stromberg
How a Ship Full of Fish Helped Recreate an Ancient Fish Sauce
A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
March 01, 2012 |
By Peter Smith
Welcome to the Feel Good Future
At TED and other geek gab events, the focus is not on what is, but rather what's possible. Here are five inventions whose time may soon be coming
March 01, 2012 |
By Randy Rieland
Fish Sauce, Ketchup and the Rewilding of Our Food
Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?
February 28, 2012 |
By Peter Smith
Design Specs for a Genetically Ideal Snack
How plant geneticists are growing convenience food on trees
February 27, 2012 |
By Sarah C. Rich
Will High Gas Prices Jolt Electric Cars?
This is the year we should find out if plug-in cars are for real. And it doesn't hurt when gas goes over $4 a gallon.
February 27, 2012 |
By Randy Rieland
1970s Children Draw Robot Presidents and Nuclear Apocalypse
Kids predict the darndest things
February 23, 2012 |
By Matt Novak
Is the U.S. Out of Love with Cutting-Edge Transit?
It's certainly feels like it. But there is plenty of innovative thinking shaping the future of public transportation. You just need to look elsewhere to find it.
February 21, 2012 |
By Randy Rieland
One Library for the Entire World
In the years preceding the Internet, futurist books hinted at the massive information infrastructure that was to come.
February 21, 2012 |
By Matt Novak
The Race For an Alzheimer’s Miracle
Researchers have made a flurry of discoveries related to memory loss recently. But will they really help us find a way to keep brains from shutting down?
February 16, 2012 |
By Randy Rieland
What’s Science Got to Do With It?
Can anyone really make sense of romance? Researchers keep trying because, frankly, we want answers.
February 13, 2012 |
By Randy Rieland
