The process of fermentation—transforming foods to make them more digestible and more nutritious—is as old as humanity itself. In this podcast, join Dan Felder, head of research and development at the Momofuku Culinary Lab, and author and fermentation specialist Sandor Katz, in a lively discussion about kimchi, kefir, and other fermented delicacies.

Twelve student scientists were recognized today at an awards ceremony and luncheon as winners of the American Museum of Natural History’s 16th Annual Young Naturalist Awards, a nationwide science-based research competition for students in grades 7 through 12 supported by Alcoa Foundation. 

A thrilling life-and-death struggle between a giant squid and a sperm whale is a highlight of the Museum’s special exhibition Whales: Giants of the Deep. The animation brings to life a scene that has fascinated visitors for decades—the sperm whale and giant squid diorama in the Irma and Paul Milstein Family Hall of Ocean Life, which is now celebrating the 10th anniversary of a masterful renovation.

Sunsets at about 8:15 pm Tuesday, May 28, 2013, and Wednesday, May 29, are the next times and dates for the spectacular sunset phenomenon known as Manhattanhenge. 

In the not-too-distant future, scientists expect that technological breakthroughs—and availability of genetic data from specimens of extinct species—will provide ways to revive vanished species.