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July 30, 2014 | KQED · Adding a translation to the English label would require bigger bottles, pharmacists say. They worry patients would wind up carrying a few pills around loose — without any instructions at all.
 
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July 30, 2014 | WNYC · In the last 20 years, New Jersey went from having more than 20 percent of U.S. pharmaceutical manufacturing jobs to less than 10 percent. That means offices, labs and warehouses have gone dark.
 
July 30, 2014 | NPR · Sheik Humarr Khan, one of the doctors fighting to control West Africa's largest Ebola outbreak, died Tuesday in Sierra Leone. He was 39.
 

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July 29, 2014 | KERA · After caring for Ebola patients for several months in West Africa, Dr. Kent Brantly noticed last week that he had symptoms. The 33-year-old immediately put himself into a Liberian isolation ward.
 
July 29, 2014 | NPR · Virologist Thomas Geisbert has spent decades studying Ebola and other hemorrhagic fevers. He speaks to Audie Cornish about the current Ebola outbreak, the worst in history, and how it might be contained this time around.
 
July 29, 2014 | NPR · The Eid festival, which celebrates the end of Ramadan, serves as a time for visiting relatives and exchanging gifts. But one family's holiday in Gaza traces the death and displacement wrought by the war between Hamas and Israel.
 

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July 26, 2014 | NPR · Hezbollah has been a longtime ally of Hamas, but during this most recent conflict between Israel and Gaza they've taken a sideline role. NPR's Scott Simon talks to the BBC's Kim Ghattas in Beirut.
 

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July 27, 2014 | NPR · Fighting in Ukraine near the crash site of Malaysia Airlines Flight MH17 has international investigators staying away. NPR's Arun Rath talks with OSCE's Michael Bociurkiw about the investigation.
 

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flavor science

Mar 26, 2014 — Heard the rumor that strawberry syrups contain flavoring from a beaver's tush? The potion was once a common food flavoring. But settle down! The time of beaver-spiked ice pops and pastries has ended.
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Nov 13, 2013 — The first bite of a bitter fruit or nut can be shocking, even revolting. That's led scientists to think that bitter tastes evolved to help us avoid poisonous plants. But a new a genetic study in Africa challenges that notion.
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Oct 18, 2013 — Wine is a grocery, not a luxury. That's the premise behind a fun, new wine guide filled with charming illustrations and scratch 'n' sniffs. But don't let the playfulness fool you. There's some serious science in the book, which covers the full gamut of tasting with humor and a refreshing simplicity.
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Sep 9, 2013 — America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.
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Sep 3, 2013 — The world's most expensive coffee can cost $600 a pound, and it comes from — there's no delicate way to put it — civet poop. But how do you know if what you're shelling out for is the real deal? Chemists have come up with the world's first cat poop coffee test.
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Aug 6, 2013 — Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant-breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.
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Mar 21, 2013 — With a high-tech gadget, scientists can measure how much flavor is released from foods while we're eating. One British chef uses the device to figure out why we love to dip biscuits into tea. A quick plunge really does make the cookie yummier.
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Dec 25, 2012 — An IBM computer that analyzes flavor molecules and develops recipes is on the way in five years, scientists say. They are hoping to find not only novel and tasty flavor combinations, but ones that will appeal to us without adding to our waistlines.
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Mar 6, 2012 — Do you buy that $100 Malbec, or will the $15 bottle fit the bill just as nicely? New research suggests your biology may help determine whether you can really taste a difference.
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Dec 21, 2011 — If you think all American food tastes alike, you may be on to something. A chemical analysis of flavors around the world found that Americans cook with flavors that are chemically similar, like eggs, milk, and vanilla, while East Asians go for chemical contrast. Think shrimp and lemon.
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