Short Wave

Hurricane season is heating up: Hurricane Francine hit Louisiana last week and dumped rain across the South, and forecasters expect more stormy activity in the Atlantic in the next few weeks.

A big factor in this stormy weather is our extremely warm oceans. Scientists know climate change is the main culprit, but NPR climate correspondent Rebecca Hersher has been following the quest to figure out the other reasons. Hint: They may involve volcanoes and the sun.

Read more of Rebecca's reporting on this topic.

Questions about hurricanes or other weather disasters? Email us at [email protected] – we'd love to hear your ideas!

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We close out Climate Solutions Week with a look at the final step in the food system: waste. Roughly 30-40% of all food produced globally gets thrown out — a huge problem when it comes to climate change. Shuggie's Trash Pie and Natural Wine has answers for what to do with all that waste – be it bruised fruit and wilted greens salad or meatballs made out of beef hearts. The San Francisco restaurant describes itself as a "climate-solutions restaurant" — and they're hoping you find these dishes appealing. Or at least, that you're willing to give them a try. Shuggie's is one of a growing number of eateries trying to address this problem.

Interested in hearing more climate solutions? Email us at [email protected].

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Climate change is contributing to erratic weather where cocoa beans are grown and threatening the global chocolate supply. Record rainfall last year led to fungal infections among cacao trees and dwindled supply of cocoa beans. Heat is also making it more difficult for cocoa beans to thrive. So, for day three of Climate Solutions Week, we look at one innovation in the food industry: chocolate substitutes.

As big chocolate manufacturers rush to stockpile cocoa beans, some companies like Planet A Foods are looking for a more sustainable solution: an alternative that looks like chocolate, tastes like chocolate and feels like chocolate... without chocolate.

You can read more of international correspondent Rob Schmitz's reporting here.

Interested in hearing more climate solutions? Email us at [email protected] – we'd love to hear your ideas!

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Since the height of the pandemic, there has been a boom in the use of food delivery services. Day 2 of NPR's Climate Solutions Week is all about the environmental impacts of how we shop for our food. So in this episode, NPR correspondent Scott Neuman reports on a question we've all wanted to know the answer to: What is the impact of getting food delivered on our carbon footprint?

Interested in hearing more climate solutions? Email us at [email protected] – we'd love to hear your ideas!

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In California's Napa Valley, the nation's unofficial wine capital, one varietal reigns supreme: cabernet sauvignon. But climate change is threatening the small blue-black grapes for which cabernet sauvignon is named. Increasingly severe heat waves are taking a toll on the grape variety, especially in late summer during ripening.

To kick off NPR's Climate Solutions Week, climate correspondent Lauren Sommer joins host Regina G. Barber for a deep dive into the innovations wineries are actualizing — and the ways that cabernet farmers and fans alike could learn to adapt.

Climate change is affecting our food, and our food is affecting the climate. NPR is dedicating a week to stories and conversations about the search for solutions.

Read more of Lauren's reporting on how climate change is affecting wine.

Interested in hearing more climate solutions? Email us at [email protected].

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Hey, Short Wavers! Today, we have a special present for all of you: An episode from our good friends at NPR's Body Electric podcast all a bout artificial intimacy! Thanks to advances in AI, chatbots can act as personalized therapists, companions and romantic partners. The apps offering these services have been downloaded millions of times. If these relationships relieve stress and make us feel better, does it matter that they're not "real"? On this episode of Body Electric, host Manoush Zomorodi talks to MIT sociologist and psychologist Sherry Turkle about her new research into what she calls "artificial intimacy" and its impact on our mental and physical health.

Binge the whole Body Electric series here. Plus, sign up for the Body Electric Challenge and our newsletter here.

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Last year, a dog named Bunny went viral on TikTok for pressing buttons with words on them to "communicate" with her owner. But can dogs even understand those words on a soundboard in the first place? A new study in the journal PLOS One seeks answers. Host Regina G. Barber and producer Rachel Carlson break down that story and more of the week's news with the help of All Things Considered's Ari Shapiro.

Have other viral headlines that you want us to put to the test for its scientific truth? Email us at [email protected] — we might cover it on a future episode!

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Short Wave producer Hannah Chinn has adult-onset eczema. They're not the only one. Up to ten percent of people in the United States have it, according to the National Eczema Association — and its prevalence is increasing. Despite its ubiquity, a lot about this skin condition remains a mystery.
So today, Hannah's getting answers. They sat down with Raj Fadadu, a dermatologist at UC San Diego, to ask: What is eczema? What triggers it in the first place? And might climate change make it worse sometimes?

If you liked this episode, check out our episode on the science of itchiness. Also, follow us! That way you never miss another Short Wave episode.

Interested in hearing more about climate change and human health? Email us at [email protected] — we'd love to hear your feedback!

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Humans hallucinate. Algorithms lie.

At least, that's one difference that Joy Buolamwini and Kyle Chayka want to make clear. When ChatGPT tells you that a book exists when it doesn't – or professes its undying love – that's often called a "hallucination." Buolamwini, a computer scientist, prefers to call it "spicy autocomplete." But not all algorithmic errors are as innocuous. So today's show, we get into: How do algorithms work? What are their impacts? And how can we speak up about changing them?

This is a shortened version of Joy and Kyle's live interview, moderated by Regina G. Barber, at this year's Library of Congress National Book Festival.

If you liked this episode, check out our other episodes on facial recognition in Gaza, why AI is not a silver bullet and tech companies limiting police use of facial recognition.

Interested in hearing more technology stories? Email us at [email protected] — we'd love to consider your idea for a future episode!

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Just in time for the return of the school year, we're going "Back To School" by revisiting a classic at-home experiment that turns lemons into batteries — powerful enough to turn on a clock or a small lightbulb. But how does the science driving that process show up in household batteries we use daily? Host Emily Kwong and former host Maddie Sofia talk battery 101 with environmental engineer Jenelle Fortunato.

Want us to cover more science basics? Email us your ideas at [email protected] — we might feature them on a future episode!

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