Can conservation be concocted in your cocktails? Yes, according to the botanist authors of Botany at the Bar, a new book about making your own bitters—those complex flavor extracts used to season a Manhattan or old-fashioned. They experiment with an array of novel recipes using underappreciated plants found around the world, from tree resin, to osha root, to numbing Szechuan peppercorns. Ira talks to ethnobotanist Selena Ahmed and plant geneticist Ashley DuVal about their recipes, how you can make complex and flavorful tinctures for cocktails and other seasonings, and their not-so-secret ulterior motive to share the stories of how people have used plants—common and rare—for thousands of years. Plus, mixologist Christian Schaal talks about the art and science of combining flavors.

Fifty million years ago, the ancient ancestors of whales and dolphins roamed the land on four legs. But over time, these aquatic mammals have evolved to live fully in the ocean—their genetic makeup changing along the way. Now, a group of scientists have investigated the changes in 85 different genes that were lost in this land-to-sea transition. Mark Springer, evolutionary biologist, discusses the genetic trade-offs that cetaceans have evolved, including an inability to produce saliva and melatonin, and the benefits they provide for a deep-diving, aquatic lifestyle.

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