Ouch! Ah! Aïe! The words we use when we stub our toe or receive a pinch may point to a common way to express pain across languages. Associate news editor Allison Parshall explores what linguistic commonalities in expressions of pain and joy might mean for our shared biology. Plus, Parshall and host Rachel Feltman chat about onomatopoeias, the “bouba-kiki” ef ... Show More
Jun 22
Ebola update, World Cup heat risks, dad brains
In this episode of Science Quickly, we start with a quick update on the Ebola outbreak surging in parts of Africa. Host Rachel Feltman is then joined by Scientific American’s senior desk editor for life science Andrea Thompson to discuss what rising temperatures mean for the FIFA ... Show More
13m 10s
Jun 19
How common viruses could quietly raise your cancer risk
In this episode of Science Quickly, one of SciAm’s Young American Scientists, biologist Jaye Gardiner, explores how common viral infections may raise cancer risk—not just through genetic mutations but by reshaping the body’s “extracellular matrix” of molecules that support cells ... Show More
15m 34s
Mar 2022
Why Pain Hurts So Good, Growing Mutant Gardens, Emo Teen Puppies
Leigh Cowart, science reporter and author of Hurts So Good: The Science and Culture of Pain on Purpose, joins Weirdest Thing for the season finale! The Weirdest Thing I Learned This Week is a podcast by Popular Science. Share your weirdest facts and stories with us in our Faceboo ... Show More
52m 53s
Jul 2021
Routine Checkup: The Science Of Pain
Pain researchers have a joke that when someone is asked to rate their pain from 1 to 10, the most common response is 11. Dr. Jeffrey Mogil, a neuroscientist and pain researcher interested in how genetics, social factors and sex differences affect pain, believes this joke to be ba ... Show More
47m 9s
Jul 2022
Spice, Spice, Baby! Why Some Of Us Enjoy The Pain Of Spicy Foods
Today, we talk about spicy food and its intersection with pleasure and pain as part of our "Taste Buddies" series — Short Wave's ode to "taste." In this episode, Host Emily Kwong talks to food reporter Ruth Tam and researchers Julie Yu and Nadia Byrnes about the science behind ou ... Show More
14m 15s