Located 1,000 light-years from Earth in the constellation Perseus, a reflection nebula called NGC 1333 epitomizes the beautiful chaos of <a href="http://www.spitzer.caltech.edu/images/1521-ssc2005-24a-Chaotic-Star-Birth">a dense group of stars being born</a>. Most of the visible light from the young stars in this region is obscured by the dense, dusty cloud in which they formed.
Credit Spitzer Space Telescope / NASA/JPL-Caltech/R. A. Gutermuth
Originally published on Tue July 16, 2013 11:18 am
How does science make progress? How do scientists know what they claim to know? What does it mean when scientists say they have come to a consensus?
These questions are far more than academic. We live in a world where issues of science and technology dominate headlines and policy. In that way, science and its claims effect the very real world choices we all face in domains as varied as climate change, genetically modified foods and the uses of Big Data.
Originally published on Fri October 4, 2013 9:42 am
Based in Philadelphia, Alo Brasil synthesizes various types of samba, with the hopes of making it a style accessible to American audiences. Alex Shaw, director of Alo Brasil, recently appeared on World Cafe to discuss the exploration of samba as it became an urbanized form.
Here, Shaw takes us through the evolution of samba since the earliest version represented by Samba Chula de Sao Braz. Hear a few of Shaw's picks, including a carnival performance in Rio from 2011.
The English language and cricket were Britain's two largest colonial legacies in India, says journalist James Astill, but it is the second of these bequests that is the subject of his important and incisive new book, The Great Tamasha: Cricket, Corruption, And the Turbulent Rise of Modern India. Astill is a former bureau chief for the Economist in New Delhi, and he notes the parallels between the country's control of cricket and its dramatic economic rise.
This is an installment of NPR'sCook Your Cupboard, anongoingfood series about working with what you have on hand. Have a food that has you stumped?Share a photoand we'll ask chefs about our favorites.The current submission category:Booze!
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